BALSAMIC-GOAT CHEESE GRILLED PLUMS
Make a bold statement with this simple yet elegant treat. Ripe plums are grilled and then dressed with a balsamic reduction and tangy goat cheese. -Ariana Abelow, Holliston, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- For glaze, in a small saucepan, combine vinegar and lemon zest; bring to a boil. Cook 10-12 minutes or until mixture is thickened and reduced to about 1/3 cup (do not overcook)., Grill plums, covered, over medium heat 2-3 minutes on each side or until tender. Drizzle with glaze; top with cheese.
Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 41mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
BALSAMIC GLAZED GRILLED PLUMS WITH VANILLA ICE CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 11m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat a grill pan to high heat. Drizzle fruit with oil to keep it from sticking and grill plums 3 minutes on each side.
- While fruit is grilling, pour balsamic vinegar into a small pot and place pot over medium high heat. When vinegar heats to a boil, reduce vinegar by half, 1 to 2 minutes.
- Combine sugar, vanilla and lemon juice and pepper in a small bowl. Whisk in warm balsamic vinegar.
- Place hot, grilled fruit on dessert plates. Drizzle the balsamic glaze over fruit and serve.
FILET MIGNON WITH BALSAMIC SYRUP AND GOAT CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 28m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.
- Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.
- Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.
FIG AND BALSAMIC JAM
Serve with goat cheese crostini, grilled cheese sandwiches, brie, pork, etc. From Ad Hoc at Home, Thomas Keller.
Provided by gailanng
Categories Fruit
Time 40m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine the figs, sugar, balsamic vinegar, and a sachet in a large saucepan and attach a candy thermometer to the pan. Bring to a simmer over medium-high heat, then lower the heat to maintain a gentle simmer and cook, stirring to break up the large pieces of fig, keeping a chunky consistency, until the jam reaches 220 degrees F. Remove from the heat.
- Remove the sachet and stir in the lemon juice to taste. Spoon the jam into a canning jar or other storage container, cover, and let cool to room temperature, then refrigerate for up to 1 month.
Nutrition Facts : Calories 244.8, Fat 0.4, SaturatedFat 0.1, Sodium 5.3, Carbohydrate 62.4, Fiber 3.4, Sugar 58.3, Protein 1
BALSAMIC GOAT CHEESE STUFFED CHICKEN BREASTS
I made this up and my husband and kids loved it!
Provided by Amber Maechler
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 5 minutes. Pour balsamic vinegar into skillet and bring to a boil. Reduce heat to low and simmer until balsamic vinegar mixture is reduced by half, about 10 minutes. Stir often.
- Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
- Spread half the goat cheese onto one half of each chicken breast and drizzle 1/3 of the reduced balsamic vinegar mixture over the goat cheese. Close the chicken breasts over the goat cheese and secure with toothpicks. Arrange chicken into a baking dish. Drizzle with remaining 1/3 of the balsamic reduction.
- Bake in the preheated oven until the chicken is no longer pink inside, the filling is hot, and the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the center of a filled breast should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 339.5 calories, Carbohydrate 23.5 g, Cholesterol 83.2 mg, Fat 13.5 g, Fiber 0.2 g, Protein 30.1 g, SaturatedFat 6.9 g, Sodium 229.5 mg, Sugar 19.2 g
GRILLED APRICOTS WITH GOAT CHEESE AND BALSAMIC VINEGAR
Categories Cheese Side Vinegar Goat Cheese Apricot
Yield serves 4 to 6 as a starter
Number Of Ingredients 5
Steps:
- Remove the goat cheese from its package, place in a bowl, and let sit at room temperature to soften.
- Cut the apricots in half along the seam that runs around the fruit; the two halves should come apart cleanly after you cut all the way around. Remove the pit. Drizzle the halves lightly with the olive oil and season with salt and pepper.
- Heat the grill. Place a few apricots on the grill, cut side down, and grill for just under a minute. As you grill, press down firmly with tongs for a couple of seconds to form grill marks. Turn and cook for 10 seconds on the second side. Repeat with the remaining apricots.
- Add a dash of water to the goat cheese and stir until it's pliable. Using two spoons, place a generous spoonful of goat cheese in the indentation of each apricot; scoop the cheese with the first one and use the second to push the cheese onto the fruit. Spoon a few drops of the balsamic vinegar over the apricots and season with more pepper. Serve immediately.
GRILLED VEGETABLES WITH GOAT CHEESE AND BALSAMIC GLAZE
What a wonderful way to enjoy your veggies! We've both roasted and grilled the vegetables at different occasions and they turn out deliciously either way. Enjoy!
Provided by Denise Lepard
Categories Other Appetizers
Time 35m
Number Of Ingredients 11
Steps:
- 1. Wash and cut all vegetables and cut. Place in a large bowl, plastic Ziploc bag or vessel of choice.
- 2. Add 1/2 the olive oil, salt, and pepper and mix well. (I have also marinated the veggies in Italian dressing and other combinations). Place in the refrigerator for at least 1 hour.
- 3. If grilling outside, preheat your grill to medium-low and brush grate with olive oil. Indoor grill, the same. Place vegetables on grill for 2-4 minutes each side, turn. If roasting in the oven, preheat oven to 350 degrees (I have a hot oven so I usually have it at 325). Lightly coat pan with olive oil and cook until each side has a nice golden brown color; turn.
- 4. While veggies are grilling/roasting, heat balsamic vinegar in a saucepan and reduce by at least half.
- 5. Arrange cooked veggies on a platter, top with goat cheese and drizzle balsamic vinegar over the top and nuts (optional).
- 6. Serve with crunchy bread, warm, soft pita/flat bread.
BALSAMIC HERBED MARINADE FOR GOAT CHEESE
This is a great appetizer on crisp French bread, tossed on a salad or topped on cooked steak or hamburger!
Provided by Rita1652
Categories Spreads
Time 15m
Yield 8 appetizers
Number Of Ingredients 12
Steps:
- Mix vinegar, lemon juice, orange juice, lemon peel, garlic, basil, rosemary, and oregano in medium bowl.
- Gradually whisk in oil.
- Season to taste with salt and pepper.
- Pour mixture into glass baking dish or a pickling jar.
- Add goat cheese; turn to coat.
- Refrigerate at least 2 hours or up to 2 days, turning occasionally.
- Transfer goat cheese to platter.
- Spoon marinade over.
- Top with sun dried tomatoes and or black olives.
Nutrition Facts : Calories 282.9, Fat 26.8, SaturatedFat 7, Cholesterol 13.1, Sodium 175.2, Carbohydrate 5.3, Fiber 0.5, Sugar 3.7, Protein 5.8
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