Smitten With Goat Cheese

We are smitten with goat cheese and wanted to share this goat cheese recipe from Smitten Kitchen. This Sweet Potatoes with Pecans and Goat Cheese recipe combines celery, shallots, dried cranberries, toasted pecans and crumbled goat cheese. Check out this goat cheese recipe on the Smitten Kitchen blog or by clicking here.

Looking for even more goat cheese recipes? Check out the “Goat Cheese” cookbook by Maggie Foard by clicking here.

photo credit: www.smittenkitchen.com

Gourmet Goat’s Recipe for Goat Cheese Croissants

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: Goat Cheese Croissants.

Goat Cheese Croissants:

Gourmet Goat loved the Goat Cheese Puffs so much that she wanted to make them again for her friends. Unfortunately, the grocery store didn’t have any puff pastry. Gourmet Goat had to adapt and decided to try making Goat Cheese Croissants. This recipe is really easy and quick. Goat Cheese Croissants make a great last minute appetizer or snack.

Ingredients:

• 4 ounces Herbed Goat Cheese
• 1 Package Large Croissant Rolls

Directions:

1. Heat oven to the suggested temperature on the croissant package.
2. Unroll the croissant dough and separate the triangles, lying them flat.
3. Place about a tablespoon of goat cheese at the base of the triangle (the straight edge portion opposite the point of the triangle).
4. Roll the croissant and try to pinch together both sides to keep the goat cheese inside.
5. Place the croissants on a cooking sheet and cook for 12-16 minutes or until golden brown.
6. Cool for a few minutes before serving.

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

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

Photo credit: Taylor Harkins

Quick & Easy Recipe for Goat Cheese String Beans

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: Goat Cheese String Beans.

Goat Cheese String Beans

Ingredients:

• 1 Bag String Beans in Microwavable Bag
• 1/2 Cup Bread Crumbs
• 2-3  Ounces Goat Cheese

Directions:

1. Microwave the string beans according to the instructions on the bag. Purchasing the sting beans in a microwavable bag makes this recipe quick and easy (plus, there is less clean up!)
2. Place the string beans on a serving dish or on a platter.
3. Break up the goat cheese into quarter-sized portions. Scatter these portions over the middle section of the green beans.
4. Sprinkle the bread crumbs on top of the goat cheese.
5. Serve while warm.

Note: these string beans make a healthy and colorful side dish.

Want to try other goat cheese recipes? Click here to see other recipes from Gourmet Goat.

Want a cookbook full of goat cheese recipes? Click here to see Maggie Foards cookbook “Goat Cheese.”

Enjoy wine with dinner? Click here to see “Pizza and Wine” it’s filled wine pairing suggestions.

Recipe: created by Taylor Harkins

Photo credit: Taylor Harkins

Fresh Berries and Goat Cheese Spinach 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: Fresh Berries and Goat Cheese Spinach Salad!

Fresh Berries and Goat Cheese Spinach Salad:

Ingredients:

• 1 Container of Strawberries
• 1 Container of Blackberries
• 8 Cups Spinach Leaves
• 1 Cup Candied Walnuts
• 3 Ounces Crumbled Goat Cheese
• 2 Cups Orange Juice
• Raspberry Vinaigrette
• 1 Loaf of Pumpernickel Bread
• Olive Oil

Directions:

1. Heat oven to 375 degree Fahrenheit.
2. Wash the strawberries, blackberries and spinach individually. After rinsing, pat the excess water off with a paper towel.
3. Cut the strawberries into quarters and place in a large bowl.
4. Pour the orange juice over the strawberries, making sure all the strawberries are covered.
5. Slice the bread at a slight angle and brush both sides with olive oil. Place the bread on a cookie sheet and cook for about 10 minutes.
6. In a large serving bowl or dish combine the spinach, blackberries and walnuts.
7. Remove the strawberries from the orange juice and add them to the salad.
8. Take the bread out of the oven after the 10 minutes or when it is evenly crunchy and set aside.
9. Add the crumbed goat cheese and then toss in the raspberry vinaigrette.
10. To serve, put a serving of the salad in the center of a large plate and place a piece of bread on the edge.

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

Recipe Created by our social media and marketing intern, Taylor.

Photo credit: Taylor Harkins

Gourmet Goat’s White Bean and Mushroom Goat Cheese Burgers

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: White Bean and Mushroom Goat Cheese Burgers. Not a fan of mushrooms? Don’t worry, you will barely taste them!

White Bean and Mushroom Goat Cheese Burgers:

Ingredients:

• 2 Cups White Mushrooms
• 1 Cup Yellow Onions
• 15 Ounce Can of Lightly-Salted White Beans
• 3 Cloves Garlic
• 1 Egg
• 2 teaspoons Dried Rosemary Leaves
• 1/4 teaspoon Sea Salt
• 1/8 teaspoon White Pepper
• 3/4 Cup Old Fashioned Oats
• 1 Cup Butter Lettuce
• 1/4 Cup Pine Nuts
• 2 Tablespoons Extra-Virgin Olive Oil
• 6 Whole Wheat English Muffins
• 1 Tablespoon Butter
• 4 Ounces Goat Cheese

Directions:

1. Wash and dab dry the mushrooms with a paper towel. Remove the stems and chop the caps.
2. Rinse and drain the white beans.
3. Chop the onion, 2 cloves of garlic, and lightly beat the egg.
4. Put the mushrooms, beans, onions, 2 cloves of garlic, egg, rosemary leaves, sea salt, and white pepper in a food processor. Mix until all the ingredients are combined. (Don’t over mix. The mixture should still be wet but not fully processed).
5. Put the mixture into a medium sized bowl and mix in the old fashioned oats.
6. Form the mixture into 6 individual patties. Brush each side of the patty with olive oil. Set aside.
7. To make the pesto, chop the last garlic clove, tear the butter lettuce into smaller pieces and put both ingredients into the food processor. Add the pine nuts and 2 Tablespoons of olive oil. Mix until a chunky paste is formed. Set aside.
8. Heat a grill pan or saute pan over medium-high heat. Cook the patties for 5 minutes on each side.
9. Toast the english muffins then lightly butter.
10. Spread the pesto on one side of the english muffin. Place pieces of goat cheese on top of the pesto. Add the grilled patty and the other side of the english.
11. Eat immediately!

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

Recipe Created by our social media and marketing intern, Taylor.

Photo credit: Taylor Harkins

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

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

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