Posts Tagged ‘chevre’

Fig, Goat Cheese Cracker Bites

Thursday, November 28th, 2013
Another Butter Cracker with Goat Cheese and Fig Jam

Another Butter Cracker with Goat Cheese and Fig Jam

Fig, Goat Cheese Cracker Bites

This little appetizer came about when we wanted a snack before dinner and there wasn’t much in the refrigerator.  I had some leftover fig jam from a stuffed pork loin, and a bit of fresh chevre goat cheese.  We dug out some butter crackers from the pantry and voila, a sweet and savory appetizer.
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Risotto with Roasted Beets, Greens, and Goat Cheese

Sunday, June 26th, 2011
Beet Risotto with Beet Greens

Beet Risotto with Beet Greens

Risotto with Roasted Beets, Greens, and Goat Cheese

This is one of my favorite risotto dishes.  I love the sweetness of the beets combined with the creaminess of the risotto.  The goat cheese adds extra creaminess and a bit of tang.  Best of all, this is a great way to use the entire beet.  You can even cook the beets a day early and keep them in the refrigerator.  Set them out at room temperature when you begin to prep the risotto, so the beets are at room temperature by the time you put them in the dish.  If you are cooking the beets the day of the risotto, make sure you don’t start adding the liquid to the risotto until the beets have had a good 20-30 minutes to cook.  You want to make sure the beets have time to cool a bit so you can peel them.
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Beet and Pear Salad with Pistachios

Wednesday, November 10th, 2010
Beet and Pear Salad

Beet and Pear Salad

This is an excellent salad to use these fall produce items.  It’s a great alternative to the leafy green salads of summer.  If you wish you could sauté or blanch the beet greens and add them to the salad if you’d like some greens!
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Mixed Greens with Pomegranate Seeds, Pistachios, and Goat Cheese

Wednesday, October 27th, 2010
Mixed Greens with Pomegrante, Pistachios, and Goat Cheese

Mixed Greens with Pomegrante, Pistachios, and Goat Cheese

This is a nice fall/winter salad.  The pomegranate seeds are like tiny red jewels dotting the salad, offering bursts of tangy juice with each bite.  The salty, savory pistachio nuts pair brilliantly with the sweet, slightly tangy, creamy goat cheese.  Serve as a main dish or as a side.
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