Gourmet Goat’s Arugula and Goat Cheese Summer Salad

Not only does goat milk make our goat milk soaps super rich and nourishing, but it can also be a nutritious ingredient in your kitchen. Gourmet Goat loves to share her favorite recipes made with goat milk and goat cheese, and here is her latest: Arugula and Goat Cheese Summer Salad.

Arugula and Goat Cheese Summer Salad:

Ingredients:

• 1 Package Arugula
• 1 Cup Pine Nuts
• 1/2 Cup Extra-Virgin Olive Oil
• Salt
• Pepper
• 1/4 Cup Heavy Cream
• 4 Ounces Goat Cheese
• 1 Tablespoon Lemon Juice
• 1 Cup Tomatoes, Chopped
• 1/2 Cup Vinaigrette
• 2 Tablespoons Balsamic Vinegar

Directions:

1. In a food processor, add 2 cups arugula, 1/2 cup pine nuts. Slowly add olive oil while the processor is on. Mix until fully incorporated. Add salt and pepper and set aside.
2. Mix heavy cream, goat cheese, lemon juice, 1 Tablespoon of water and season with salt and pepper. Mix until smooth.
3. In a medium bowl, toss remaining arugula, pine nuts, and tomatoes with vinaigrette.
4. Spread 2 Tablespoons of goat cheese mixture on each salad plate.
5. Place the salad over the goat cheese mixture and drizzle with the arugula pesto and balsamic vinegar.

Want more goat cheese recipes? Check out Maggie Foard’s cookbook, “Goat Cheese.”

Recipe adapted from Chef Ashley Quick of Flyte Restaurant recipe for Poached Tomato and Goat Cheese Salad.

Photo credit: Taylor Harkins

Gourmet Goat’s Red Velvet Cupcakes with Goat Cheese Frosting

Not only does goat milk make our goat milk soaps super rich and nourishing, but it can also be a nutritious ingredient in your kitchen. Gourmet Goat loves to share her favorite recipes made with goat milk and goat cheese. Gourmet Goat loves dessert and has been trying to find a way to incorporate goat cheese. It took two weeks but she did it! She is proud to share her latest recipe: Red Velvet Cupcakes with Goat Cheese Frosting.

Red Velvet Cupcakes with Goat Cheese Frosting:

Ingredients:

• 1 Package Red Velvet Cake Mix ( and the required ingredients on the box)
• 4 ounces Mild Goat Cheese, at room temperature
• 14 ounces Light Cream Cheese, at room temperature
• 2 Tablespoons Butter, at room temperature
• 2 teaspoons Vanilla Extract
• 2 Cups Powdered Sugar

Directions:

1. Follow the instructions on the red velvet cake mix box to make the batter.
2. Place the cupcake liners in the cupcake pan and fill each about 2/3 full with red velvet cake batter.
3. Cook cupcakes according to package suggestions.
4. To make the frosting, use a mixer to combine the goat cheese, cream cheese, butter and vanilla. Mix until smooth.
5. Add 1/4 cup of powdered sugar at a time to the frosting mixture. Mix until smooth.
6. After the cupcakes have cooled, generously frost the tops of each cupcake. You can add sprinkles, or cupcake toppers if you like.

Making these for a special occasion? Check out these adorable cupcake liners from Cupcake Social. We love these Cherry Blossom Designer Cupcake Liners! These quality cupcake liners with red accents are perfect for Red Velvet Cupcakes.

Want more goat cheese dessert recipes? Maggie Foard shares her favorites in her cookbook “Goat Cheese.” Click here to see the cookbook.

Recipe created by our social media and marketing intern, Taylor Harkins.

Photo credit: (1) Taylor Harkins (2)cupcakesocial.com

Gourmet Goat and Her Gourmet Gals Make a Goat Cheese Dinner: Part 3

Goat Cheese Dinner: Part 3

Gourmet Goat has been trying some of the recipes in the “Goat Cheese” cookbook by Maggie Foard. First on the menu was, Layered Pesto, Chevre and Tomato Torte with Pine Nuts, then Bruschetta with Olive Oil and Herbs and for the final dish… Pizza Margarita.

The recipe bellow was slightly altered by Gourmet Goat and her gourmet gals. The original recipe can be found in the “Goat Cheese” cookbook by Maggie Foard.

Pizza Margarita

Ingredients:

• 1 Pre-made Pizza Crust
• 2 Tablespoons Olive Oil
• 3 Heirloom Tomatoes ( Yellow and Red), Sliced and Seeded
• 6 Ounces Goat Cheese, Sliced
• 3 Ounces Mozzarella, Sliced
• 4 Cloves Garlic, Chopped
• 1/2 Cup Fresh Basil, Sliced

Directions:

1. Preheat oven to 450 degrees F.
2. Brush the pre-made crust with olive oil.
3. Slice tomatoes and arrange on the crust, leaving an inch around the edge.
4. Arrange the cheese slices on top and sprinkle with garlic and basil.
5. Drizzle a little more olive oil over the top.
6. Bake the pizza for about 10-15 minutes, or until golden brown around the edges.
7. Let the pizza rest for a few minutes before cutting and serving.

If you want to try this recipe or if you want to know more ways to incorporate goat cheese into your meals check out “Goat Cheese” cookbook by Maggie Foard by clicking here.

Book Information: “Goat Cheese” by Maggie Foard, page 48. Publisher: Gibbs Smith.

Photo Credit: Taylor Harkins

Gourmet Goat and Her Gourmet Gals Make a Goat Cheese Dinner: Part 2

Goat Cheese Dinner: Part 2

Last week we introduced Gourmet Goat’s Goat Cheese Party with the first recipe for Layered Pesto, Chevre and Tomato Torte with Pine Nuts from the “Goat Cheese” cookbook by Maggie Foard. This week, we’re sharing the second item on the menu Bruschetta with Olive Oil and Herbs.

The warm Bruschetta with Olive Oil and Herbs is the perfect compliment to the torte. Gourmet Goat and the gourmet gals thought these two recipes together were absolutely, and positively amazing!

Bruschetta with Olive Oil and Herbs

Ingredients:

• 2-3 Cloves Garlic
• 1/3 Cup Olive Oil
• 1 French Baguette, Sliced
• 2-3 Tablespoons Fresh Finely Minced Oregano and Rosemary

Directions:

1. Preheat oven to 400 degrees F.
2. Slice the garlic and combine with oil in a glass measuring cup or microwave safe bowl.
3. Heat in the microwave for a minute, this will flavor the oil.
4. Brush the baguette slices lightly with the oil.
5. Place the slices of baguette oil side up on a baking sheet or in a baking dish.
6. Leave the bread in the oven until browned to your liking, Gourmet Goat cooked the baguette slices for about 10 minutes.
7. Sprinkle the baguette slices with the fresh oregano and rosemary.
8. Serve warm with Layered Pesto, Chevre and Tomato Torte with Pine Nuts.

You can find this recipe and many other delicious goat cheese recipes in the “Goat Cheese” cookbook by Maggie Foard. Click here to see the cookbook.

Book Information: “Goat Cheese” by Maggie Foard, page 60. Publisher: Gibbs Smith.

Photo Credit: Taylor Harkins

NEW BOOK AVAILABLE: “Pizza and Wine” Cookbook with Goat Cheese Pizza Recipes

Chivas is all about goat milk!  While our website focuses on natural skin care products using goat milk (including our goat milk soap, goat milk bath salts, and goat milk facial creme), we also carry cookbooks with that offer great goat cheese recipes.  Our newest book is ” Pizza and Wine.”

In Pizza & Wine, Chef Leonardo Curti shares 65 delectable pizza recipes paired with the perfect wine to create an idyllic meal. Includes these delicious pizza variations and more: Quattro Formaggie Roasted Potato with White Truffle Oil Tuscan Salami Calzone Italian Fig and Prosciutto.

To find out more about this book and the authors, click here.

Gourmet Goat and Her Gourmet Gals Make a Goat Cheese Dinner: Part 1

Goat Cheese Dinner: Part 1

The gourmet gals referred to the torte as the “Blob.” After reading through the recipe, Gourmet Goat realized she could simplify the recipe a bit. She decided to purchase pre-made pesto, which reduced the cost, time and it didn’t require a food processor. It is important to read the instructions of a recipe before starting! Gourmet Goat made a mistake and didn’t read the part about refrigerating the torte for twenty-four hours. Gourmet Goat shares her abbreviated and quicker version of the recipe bellow, but if you want to try the real recipe check out the “Goat Cheese” cookbook by clicking here.

Layered Pesto, Chevre and Tomato Torte with Pine Nuts

Ingredients:

• 8 Ounces Chevre (Goat Cheese)
• 1 Container Pre-made Pesto
• ½ Cup Small Red and Yellow Cherry Tomatoes
• Fresh Basil
• Parchment Paper

Directions:

1. Line the coffee cup* you will use to form the torte with parchment paper. Have the edges of the parchment paper over the side so you can wrap it up later. (*The recipe calls for a spring form pan or soup plate, unfortunately she didn’t have either in the kitchen. She used a large coffee cup instead.)
2. Using half of the chevre, press the cheese down in the cup to form a smooth base. You can use the back of a spoon or press it down with your hand.
3. If you chose to use store bought pesto, try to get as much liquid out as possible. You can do this by sifting the pesto over the sink.
4. Spoon the pesto over the bottom layer of chevre cheese.
5. Then place the remaining chevre cheese over the pesto. Be gentle when pressing it down so the pesto doesn’t overflow.
6. Wrap up the cheese and pesto layers, still in the cup, and refrigerate for twenty-four hours. Or, if you want to serve it sooner you can place it in the freeze for about thirty minutes.
7. If you have chosen to quickly freeze the torte, while the torte is in the freezer, cut the tomatoes into quarters and set aside.
8. Chop some fresh basil to use as a garnish on the finished torte.
9. When you are ready to serve, carefully pull the wrapped torte out of the cup. Place the torte onto a plate and carefully unwrap.
10. If the torte is not shaped to your liking, you can fix it by molding it with your hands.
11. Place the tomatoes and basil on top of the torte and serve with Bruschetta with Olive Oil and Herbs.

This is a delicious and easy appetizer. Gourmet Goat and her gourmet gals ate every last bite of the “Blob.”

If you want to try this recipe or if you want to know more ways to incorporate goat cheese into your meals check out “Goat Cheese” cookbook by Maggie Foard by clicking here.

Book Information: “Goat Cheese” by Maggie Foard, page 64. Publisher: Gibbs Smith.

Photo Credit: Taylor Harkins

Gourmet Goat Shares Her Recipe for Goat Cheese Puffs

Goat Cheese Puffs:

Gourmet Goat has created a recipe for the perfect appetizers that everyone will love!

Ingredients:

• 4 oz herb goat cheese
• 1 package frozen puff pastry (2 sheets), thawed
• 1 egg
• 1 tablespoon water
• flour

Directions:

1. Heat oven to 400 degrees
2. After thawing the puff pastry sheets, lay them out on a floured surface. Flour the top and roll out with a rolling pin ( don’t roll the dough too thin).
3. Using a cup, twist the rim of the cup into the dough to make perfect circle cut-outs.
4. In the center of each circle add about a ½ Tablespoon of herb goat cheese ( if the goat cheese is too hard to manage you can mix it up in the blender).
5. Fold the circles of dough with goat cheese in them into half circles. Seal the puff by brushing a wet finger around the edge and pinching down the edges.
6. Make these goat cheese puffs look professional by pressing the tips of a fork around the edge of the outside portion of the dough.
7. Place the goat cheese puffs on a cookie sheet
8. Make an egg wash by mixing together 1 egg and a Tablespoon of water. Brush a little of the egg wash over all of the goat cheese puffs (this will make them a beautiful shade of golden brown).
9. Place them in the oven for 15 – 20 minutes ( or until golden brown).

Note: these make a great appetizer when served with warm marinara sauce!

Recipe created by our marketing & social media intern, Taylor Harkins.

Want more goat cheese recipes? Check out Maggie Foard’s cookbook, “Goat Cheese.”

Photo Credit: Taylor Harkins

Gourmet Goat Just Discovered Seeds of Change Jalfrezi Simmer Sauce

Gourmet Goat just discovered  Seeds of Change Jalfrezi Simmer Sauce. The sauce is certified organic and delicious. All the spices in the sauce are organically grown! To make this company even more impressive, Seeds of Change contributes 1% of their net sales to advance the cause of sustainable organic agriculture worldwide. Gourmet Goat was so excited she made an irresistible and easy recipe using the organic sauce.

Personal Naan Pizza:

Heat oven to 400

Ingredients:

• 1 jar of Seeds of Change Jalfrezi Simmer Sauce
• 4 pieces of garlic naan
• 2 cups frozen spinach, thawed and drained
• 8 oz low fat ricotta cheese ( or goat cheese!)
• 1 small tomato chopped

Directions:

1. Place the pieces on naan on a baking sheet and coat each piece with about 3 tablespoons of Jalfrezi Simmer Sauce. Leave about ¼ inch around the edge so there is a thin crust.
2. After thawing and removing all the water from the spinach, sprinkle it over the sauce, then place nickel sized chunks of the ricotta cheese over the spinach.
3. Put the pizza in the oven for 5 minutes, then add the chopped tomatoes and cook for another 2 minutes.

Need a side dish? 2 cups of fresh corn sautéed in 1 tablespoon of butter with a ½ teaspoon of cumin makes a great addition to this Indian pizza recipe!

Photo Credit: (1) John Lee (2) Taylor Harkins

Gourmet Goat Adds Goat Cheese and Goat Milk to a Classic… Mac & Cheese!

Gourmet Macaroni & Goat Cheese

Ingredients:

Pasta Mixture:

• 2 cups raw elbow macaroni pasta
• 2 ½ Tablespoons salted butter
• 2 Tablespoons flour
• 2 cups Goat Milk
• ½ teaspoon oregano
• ½ teaspoon rosemary
• ½ teaspoon garlic powder
• ½ teaspoon parsley
• ½ teaspoon thyme
• ½ teaspoon salt
• ¼ teaspoon pepper
• 4 ounces herb goat cheese
• 8 ounces shredded sharp cheddar cheese
• 3 ounces shredded Parmesan cheese

(note: if you can’t find goat milk you can use regular milk)

Bread Crumb Mixture:

• 1 loaf Sweet Hawaiian King Bread
• 1 ½ ounces shredded Parmesan cheese
• 1 ½ Tablespoon  salted butter

Directions:

1. Heat oven to 350 degrees Fahrenheit.
2. Follow package instructions and cook macaroni pasta. After draining the pasta, rinse it quickly with cold water and then set aside.
3. Slice two ¼ inch thick pieces of Hawaiian King Bread. Toast the slices until they are golden brown (crispy on the outside but still slightly soft on the inside). Let bread cool for a minute and then tear the slices into small pieces. You want to have 1 ½ cups of bread crumbs. Put the bread crumbs in a medium bowl and toss in the Parmesan cheese. Set aside.
4. Melt the butter at medium heat in a large saucepan. Add the flour and stir until bubbly. Then gradually add the goat milk, ¼ cup at a time. Stir constantly. Continue adding milk and stirring until the mixture begins to thicken. Add oregano, rosemary, garlic powder, parsley, thyme, salt and pepper. Then add all the cheeses (goat cheese, sharp cheddar and Parmesan) and stir until melted. Once the mixture is melted add the macaroni pasta. Stir until the pasta is covered.
5. Grease a 9 x 12 cooking pan. Add the pasta and cheese mixture into the pan.
6. Melt 1 ½ Tablespoons butter and mix it into the bread crumb mixture. Spread the bread crumb mixture over the pasta mixture in the pan.
7. Place the pan in the oven and cook for 25-30 minutes or until the edges are bubbly and the top is golden brown.

* Make this a full meal by serving this dish with green beans.

Love Goat Cheese Recipes? Check out Maggie Foard’s “Goat Cheese” Cookbook.

Gourmet Goat Shares Her Favorite Grilled Cheese Recipe

Summer Goat Cheese Grilled Cheese

The Gourmet Goat has created a recipe that will make regular grilled cheese sandwiches envious!

Ingredients:

Spread:

• 1/3 Cup Mayonnaise
• 1 ¼ Cup Baby Spinach
• 1 ¼ teaspoon Minced Garlic
• ¼ teaspoon Salt
• ¼ teaspoon Pepper

Sandwich:

• 10 Slices Cracked Sourdough Bread
• 4 Tablespoons Olive Oil
• 1 Cup Baby Spinach
• 6 oz Package of Garlic and Herb Goat Cheese
• 1 Avocado, halved and thinly sliced
• 1 Tomato, thinly sliced

Directions:

1)    Lay out 10 pieces of bread on wax paper. Brush olive oil on one side of each slice of bread and put the oiled side on the wax paper.

2)    Soften goat cheese in the microwave for 10-15 seconds. For each sandwich, spread one piece of the bread with goat cheese.

3)    Combine the spread ingredients in a food processor and sauté. Coat the other piece of sandwich bread with the spread. (*Note: any extra spread can be used to dip the grilled sandwich in)

4)    On the goat cheese piece of bread add tomato slices, baby spinach and avocado. Place the piece of bread with spread on top of the other slice. (*Note: at this point the outside pieces of the sandwich should have olive oil on them)

5)    Using a grill pan or a large skillet, cook the sandwich over medium heat until golden brown, flip sandwich and grill other side till golden brown.

NOTE:  Make it a full meal by pairing these sandwiches with Tomato Soup and Caesar Salad.

Looking for other goat cheese recipes? Try Maggie Ford’s “Goat Cheese” cookbook.

Interested in the benefits of goat milk for your skin? Check out our goat milk soaps.

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