Goat Cheese Blueberry Ice Cream Food

GOAT CHEESE-BLUEBERRY ICE CREAM

Steps:

• Heat milk, sugar, and 1 tablespoon lavender honey over medium-high heat and bring to a boil. Stir until honey and sugar have dissolved, about 1 minute. Set aside to cool briefly.
• Place goat cheese in a bowl and pour lukewarm milk mixture on top. Stir until smooth. Mix in cream. Refrigerate 8 hours to overnight.
• Combine blueberries, water, and 1 tablespoon lavender honey in a saucepan over medium-low heat and slowly bring to a boil. Simmer for 15 minutes until most of the liquid has evaporated. Mash berries with a wooden spoon until mixture resembles chunky jam. Refrigerate 8 hours to overnight.
• Pour goat cheese mixture into an ice cream maker and freeze according to manufacturer's instructions until it starts to thicken, about 10 minutes. Add blueberry mixture a little at a time; continue freezing, about 10 minutes more. Transfer to an airtight container and freeze until firm, about 4 hours.
• Remove from freezer 20 minutes before serving.

BLUEBERRY GOAT CHEESE PIE

Steps:

• 1. For the crust: Combine the flour, margarine, sugar, and salt in a large bowl. Work with your fingers gathering and crumbling until you have a crumbly mixture about the size of peas.
• 2. In 2-tablespoon amounts (about 1/2 cup total), slowly add cold water, gently incorporating by hand. As soon as the dough comes together in a ball, wrap in plastic wrap and chill for 30 minutes.
• 3. For the filling: Mix together the goat cheese, heavy cream, egg, brown sugar, flour, salt, and basil in a bowl. Add the blueberries and combine; the texture will be like a thick cake batter.
• 4. For the topping: Mix together the almonds, sugar, and margarine in a bowl and set aside.
• 5. Preheat the oven to 350 degrees F. Roll out the dough on a floured surface to 18-inch thickness and place into a 10-inch pie pan. Trim and crimp the edges and prick the bottom of the crust with a fork. Par-bake the crust for 15 minutes, or until firm. Let cool slightly. Pour the filling into the crust and sprinkle the topping over the top. Bake for 35 to 40 minutes, until slightly bubbling and the crust is browned, rotating the pie halfway through. Let the pie cool for 30 minutes on a wire rack before serving so the filling can firm up.

BLUEBERRY GOAT CHEESE TART

Steps:

• In a mixer beat smooth the goat cheese, sugar and vanilla, scrape down the sides of the bowl often.
• Blend in the egg and again beat until smooth and scrape the sides again as you go along.
• Add sour cream to the mixture.
• Strain the mixture through a sieve and then add the orange zest.
• Arrange the berries on a prebaked shortbread crust shell.
• Pour the mixture into the crust and bake at 350°F for 30 minutes.
• Note: You may use raspberries or other seasonal fruit, stay away from the frozen fruits.

OPEN-FACED BLUEBERRY PEACH NAPOLEONS W/ MAPLE GOAT CHEESE CREME

Steps:

• BLUEBERRY MIXTURE: Combine 2 cups blueberries with next 4 ingredients in small saucepan.
• Bring to a boil. Remove from heat.
• Combine cornstarch and water and whisk into hot blueberry mixture.
• Return to heat and bring to a boil, stirring constantly. Mixture will be thick.
• Remove from heat, stir in remaining 1 cup frozen blueberries and chill while preparing pastry.
• PASTRY: Preheat oven to 375°F.
• Line a large baking sheet with parchment paper.
• Roll puff pastry on well-floured surface to 12x16-inch rectangle.
• Cut into eight 4-inch squares. Place on prepared pan.
• Prick all over with a fork and sprinkle with icing sugar.
• Bake in preheated oven 10 minutes. Pastry will be puffy.
• Carefully press down with a spatula and continue baking until golden brown, about 3-5 minutes longer.
• Remove and cool on wire rack.
• GOAT CHEESE CRÈME: Combine all ingredients in bowl of electric mixer.
• Whip on high until stiff peaks form, about 3 minutes.
• ASSEMBLY: Lay one square of puff pastry on dessert plate.
• Spread with 1/4 cup- goat cheese crème, top with 1/4 cup blueberry mixture, peach slices and garnish with about 1 tablespoons goat cheese crème.
• Soprinkle with additional icing sugar. Serve immmediately.