Goat Cheese Pecan And Rosemary Filled Rugelach Food

RUGELACH RECIPE

Steps:

• Add the flour and butter to a large bowl. Using two knives or a pastry cutter, cut the butter into the flour until it forms pea-sized pieces. Gently stir in the sour cream and vanilla, just until the dough holds together. Turn the bowl out onto a flour surface and give the dough a quick knead. Divide it in 3 pieces, wrap each piece with plastic, and refrigerate for 20 minutes.
• Preheat your oven to 375°F. Line two baking sheets with parchment paper or a silpat.
• Sprinkle some flour generously over your work surface. Take one disc of the dough and unwrap it. Sprinkle some flour over your rolling pin and roll out the dough so that it's about 10 inches in diameter.
• Spread about 2 tablespoons of jam over the rolled dough. You don't wan to add too much jam because it's going to seep out of the cookies while baking. Next sprinkle about a quarter of the ground pecans evenly over the jam. Using a pizza cutter or sharp knife, cut the dough into 12 wedges, like a pizza. Starting at the long, curved edge, roll each wedge, crescent style, and place the rolls point side down (so they don't unravel) on the prepared baking sheet. Repeat with remaining dough.
• Place the baking sheet in the oven and bake for 20 to 25 minutes or until lightly golden. Let the cookies cool on the baking sheet for 2 minutes before transferring them to a cooling rack to fully cool. Once completely cooled, either sprinkle them generously with powdered sugar or roll them through it.

ROSEMARY GOAT CHEESE MUFFINS

Steps:

• In a big bowl cream butter and eggs until very creamy.
• In another bowl combine flour and baking powder. Add to egg mixture alternating with yogurt. Add oil. Mix in well.
• Stir in chopped rosemary and goats cheese. Season with pepper.
• Fill into prepared muffin tins (I used silicone ones). Sprinkle with chopped pistachios.
• Bake at 180°C/350°F in the preheated oven for 25 minutes or until toothpick inserted in the centre comes out clean.
• Enjoy! :).

GOAT CHEESE PECAN TARTLETS

Steps:

• Preheat the oven to 350°F. Spray the insides of 18 cups in a muffin pan with nonstick cooking spray. Unroll the pie crusts and cut with a 3 1/2-inch biscuit cutter. Line the inside of the muffin pans with the crust circles and refrigerate until ready to fill. The crusts won't go all the way to the top of the cups; this is fine.
• Cook the cranberries: Combine the cranberries, sugar, water, cinnamon stick and nutmeg in a medium pot. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer 8-10 minutes or until cranberries have cooked (some will have burst, some will remain whole) and mixture has thickened. Transfer to a medium bowl and set aside to cool.
• Cook the bacon: Meanwhile, place the bacon in a medium skillet with 1/4 cup water. Bring the water to a simmer and cook the bacon over medium heat until water completely evaporates and the bacon gets crispy, 8-10 minutes. Drain on a paper-towel-lined plate. Crumble and set aside.
• Make the tartlet filling: While the bacon is cooking, combine eggs, goat cheese, heavy cream, milk, pinch kosher salt, Tabasco and Worcestershire sauce in a blender container. Blend on the lowest setting until just smooth. Sprinkle a little less than a teaspoon of pecans and evenly divide the bacon inside each cup in the muffin pan. This will create wonderful flavor and texture. Fill each cup to about 1/4 inch below the top of the crust with the goat cheese mix and carefully place the pan in the center of the oven. Bake until the filling sets, about 12-14 minutes. Let cool on a rack for 15 minutes. Place a cookie sheet over the top of the pan and invert. Shake gently to loosen the tartlets; they should fall onto the pan.
• Serve the tartlets: Arrange the tartlets on a serving platter, cheese side up. Strain any excess liquid out of the cranberries and spoon a scant tablespoon of the berries on top of the tarts. Sprinkle with the remaining 1/2 cup of pecans. Use a pair of scissors to "cut" chives and place them on top, if desired. Serve immediately.