Goat Cheese With Chile Morita And Piloncillo Sauce Food

GOAT CHEESE SAUCE

Goat Cheese Sauce image

I really wanted my husband to try goat cheese, so the other night I asked him if he wanted scalloped potatoes in a cheese sauce; he said 'yes,' and this is what I made. Afterwards he said I would definitely need to make this again, as he had four helpings. When I told him that it was goat cheese all he could say was 'REALLY?' and kept eating. I would say this was a winner; how about you? Just pour finished sauce over your choice of pasta, potatoes, or whatever you like.

Provided by Karrie Ann Shea

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 25m

Yield 8

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
½ onion, diced
1 pinch salt
¼ cup all-purpose flour
2 cups milk, or more to taste, divided
1 (4 ounce) package chive and onion-flavored goat cheese
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

Heat oil in a saucepan over medium heat; add onion and season with a pinch of salt. Cook and stir onion until translucent, about 5 minutes. Stir flour with the onion; cook, stirring continually, for 1 minute.
Pour 1 cup milk into the saucepan while stirring; add goat cheese and stir to melt. Stir remaining milk into the mixture, 1/2 cup at a time, and cook until you reach your desired texture, 5 to 10 minutes more; season with 1/2 teaspoon salt and black pepper.

Nutrition Facts : Calories 132.6 calories, Carbohydrate 7.6 g, Cholesterol 16.1 mg, Fat 8.9 g, Fiber 0.4 g, Protein 5.6 g, SaturatedFat 4.2 g, Sodium 244.1 mg, Sugar 3.8 g

GOAT CHEESE WITH CHILE MORITA & PILONCILLO SAUCE

Goat Cheese With Chile Morita & Piloncillo Sauce image

beyond description...salty, creamy, sweet, and spicy. Great for an appetizer, served with toasted bread, crackers.

Provided by Papagayita

Categories Mexican

Time 40m

Yield 2 cups cheese, 10-12 serving(s)

Number Of Ingredients 7

Ingredients

6 ounces soft mild goat cheese, at room temperature
12 ounces cream cheese, at room temperature (I usually use equal ratio of cream cheese to goat cheese since I like the flavor of goat cheese, als)
1 small garlic clove, minced and mashed to a paste with 1/4 teaspoon salt (I usually omit salt and use 2 cloves)
1 teaspoon minced canned chiles chipoltes in adobo sauce (or chile morita paste, use more to taste, I usually use approx 1/2 T)
1 tablespoon minced canned chiles chipoltes in adobo sauce (or chile morita paste)
8 ounces piloncillo (Mexican unrefined sugar)
1 cup heavy cream

Steps:

Make cheese spread:.
In a bowl with an electric mixer beat together cheeses, garlic paste, and chile morita paste or minced chipolte chiles. Transfer mixture to a small serving bowl and chill, covered, at least 4 hours or overnight.
Make sauce:.
In a small saucepan combine chile morita paste or minced chiles chipoltes, piloncillo, and cream and cook over low heat, stirring occasionally and breaking up sugar, until piloncillo is melted and sauce is smooth, about 20 minutes. Transfer sauce to a small serving bowl and chill, covered, for at least 4 hours or up to overnight.
Spread cheese on grilled bread, corn chips or crackers and lightly drizzle with sauce.

Nutrition Facts : Calories 263.2, Fat 25.8, SaturatedFat 16.5, Cholesterol 83.5, Sodium 197.4, Carbohydrate 2.1, Sugar 0.5, Protein 6.8