HERBED GOAT CHEESE
Steps:
- Find a small, wide-mouth canning jar or small glass vase (3 1/2 inches in diameter by 4 inches high), just large enough to hold the two goat cheeses on top of each other with a little room to spare. Cut each cheese in half horizontally, making 2 rounds from each. (A piece of dental floss makes this easier.)
- Place half of the first disk flat in the jar, sprinkle with salt and pepper, then with 1/2 teaspoon dill, 1 teaspoon basil, and a few red pepper flakes, and drizzle with 1/2 tablespoon olive oil. Place another disk of cheese on top and repeat the seasonings, herbs, and oil. Continue with the remaining cheese disks, piling one on top of the other with oil and seasonings in between. When all the disks are stacked and seasoned, drizzle 1 tablespoon of olive oil on top. Cover and set aside at room temperature for one hour or refrigerate for up to 24 hours. Serve at room temperature with bread or crackers for people to help themselves.
MARINATED GOAT CHEESE WITH HERBS AND SPICES
Looking for a throw-together app that seems way fancier than it is? Look no further than this gussied-up goat cheese situation.
Provided by Alon Shaya
Categories Bon Appétit Appetizer Goat Cheese Cheese Garlic Coriander Orange Anise
Yield 6 servings
Number Of Ingredients 11
Steps:
- Gently break goat cheese into large pieces; arrange in a serving bowl. Let sit at room temperature while you infuse oil.
- Crush allspice and coriander with the flat side of a chef's knife. Place in a small saucepan along with garlic, orange zest, bay leaves, star anise, oil, and red pepper flakes. Cook over low, swirling pan occasionally, until garlic is golden, 15-20 minutes. Pour over goat cheese. Let sit until cool, about 30 minutes.
- Preheat oven to 425°. Arrange bread in a single layer on a rimmed baking sheet and toast until golden brown around the edges, 5-8 minutes.
- Sprinkle marinated goat cheese with flaky salt and serve with toast.
- Do Ahead
- Goat cheese can be marinated 3 hours ahead. Store lightly covered at room temperature.
LEMON ROSEMARY MARINATED GOAT CHEESE
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 35m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Combine lemon zest, rosemary, and olive oil.
- Place goat cheese in a baking dish or on a large plate and spoon marinade over the top. Season with gray salt and pepper. Refrigerate and let marinate.
ROASTED LAMB SHANKS WITH LEMON AND HERBS
Provided by Food Network Kitchen
Time 11h45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Make the lamb a day in advance: Make several incisions in the shanks with a paring knife and slide a slice of garlic into each slit. Place the shanks in a large baking dish, drizzle with the lemon juice, turning to coat, and season with salt and pepper on all sides. Mix the parsley, thyme and marjoram in a small bowl, then rub the herbs over the lamb. Cover and set aside at room temperature for 1 hour. After 30 minutes, place a Dutch oven or covered ovenproof pot in the oven and preheat to 500 degrees for at least 30 minutes.
- Transfer the shanks to a plate and drizzle with the melted butter; reserve the marinade. Carefully remove the preheated pot from the oven. Working quickly, add the shanks, making sure at least one side of each touches the hot pot. Return the pot to the oven, uncovered, and place the lid on another oven rack to keep it hot. Roast the shanks for 25 minutes.
- Meanwhile, bring the reserved marinade and 1/2 cup water to a boil in a small saucepan over medium heat. Pour the hot marinade over the shanks, then place a large sheet of heavy-duty foil over the pot and cover with the hot lid. Reduce the oven temperature to 350 degrees and roast 45 minutes, then reduce the temperature to 200 degrees and cook 30 more minutes. Turn off the oven and leave the lamb inside, undisturbed, to finish cooking, 20 minutes.
- Remove the lamb from the cooking liquid and place in a shallow baking dish. Refrigerate the meat and the sauce separately overnight.
- When ready to serve, position a rack in the upper third of the oven and preheat to 350 degrees. Drizzle the shallots with olive oil in a small baking dish and season with salt and pepper. Cover the lamb loosely with foil. Bake the lamb and shallots for 25 to 30 minutes, uncovering the lamb and brushing lightly with melted butter after 15 minutes. Meanwhile, discard the fat from the chilled sauce and bring to a simmer over medium heat. Drizzle the finished lamb and shallots with the sauce and garnish with parsley.
GOAT CHEESE WITH OLIVES, LEMON, AND THYME
Provided by Maggie Ruggiero
Categories Olive Cocktail Party Quick & Easy Goat Cheese Lemon Thyme Gourmet
Yield Makes 4 (hors d'oeuvre) servings
Number Of Ingredients 6
Steps:
- Heat olives, thyme, oil, zest, and 1/4 teaspoon pepper in a small skillet or saucepan over low heat until fragrant (do not simmer). Cool to room temperature.
- Serve olive mixture over goat cheese.
MARINATED GOAT CHEESE SPREAD / DIP
A decedent spread that wins raves at potlucks and dinner parties. Rich and flavourful, it's perfect served with whole grain crackers or grilled bread. Thanks to my co-worker Melanie for the AWESOME recipe! Note that 1/2 cup of pesto can be substituted for the fresh herbs - it saves time and waste if you don't have a use for the rest of the herbs!
Provided by Katzen
Categories Spreads
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Arrange cheese in a shallow dish in a single layer. Scatter olives, sundried tomatoes and basil over and around it.
- In a small bowl, combine vinegar, oil, garlic, rosemary, thyme, and pepper. Pour over cheese.
- Marinate a few hours in the fridge or overnight. Serve at room temperature with grilled or fresh bread.
Nutrition Facts : Calories 136.8, Fat 12.2, SaturatedFat 5, Cholesterol 13, Sodium 182.6, Carbohydrate 1.8, Fiber 0.6, Sugar 0.3, Protein 5.5
HERB AND LEMON MARINATED GOAT CHEESE
Wonderful marinated fresh goat cheese appetizer, full of summery flavors! Serve with thick slices of toasted rustic bread, or in a salad. Enjoy!
Provided by BecR2400
Categories Cheese
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Place the goat cheese rounds into a widemouthed glass or ceramic jar.
- Add enough olive oil to cover cheese completely. Add bay leaves, thyme, lemon verbena, lemon zest, garlic, black peppercorns, and pink peppercorns.
- Cover tightly and marinate cheese in the refrigerator for at least 2 days and up to 1 week. Bring to room temperature before serving. Serve with thick slices of toasted rustic peasant bread, or in a salad. Enjoy!
Nutrition Facts : Calories 421.8, Fat 34, SaturatedFat 23.5, Cholesterol 89.7, Sodium 585.9, Carbohydrate 4.8, Fiber 0.5, Sugar 2.9, Protein 24.9
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