Sage And Goat Cheese Crostini With Caramelized Onions Food

CARAMELIZED ONION AND GOAT CHEESE CROSTINI

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Stir in onions; cook uncovered 10 minutes, stirring every 3 to 4 minutes.
• Reduce heat to medium-low. Stir in salt, brown sugar, and vinegar. Cook 30 to 35 minutes longer, stirring every 5 minutes, until onions are deep golden brown (onions will shrink during cooking). Cool slightly.
• Heat oven to 325°F. Place bread slices on ungreased cookie sheet; spray lightly with non-stick cooking spray. Bake 6 to 9 minutes or until crispy.
• Meanwhile, in small bowl, combine goat cheese and cream cheese; blending until smooth; set aside.
• Place 1 teaspoon caramelized onions onto each bread slice; top with 1 rounded teaspoon cheese mixture. Sprinkle with herbs.

POTATO AND GOAT CHEESE PIEROGI WITH CARAMELIZED ONIONS

Steps:

• To make the dough: Whisk the flour, baking powder, and salt together in the bowl of a heavy-duty standing electric mixer (or in a large bowl). Whisk the sour cream, water, eggs, and oil together in a small bowl, then pour into the flour mixture. Using the paddle attachment, mix on low speed (or stir with a wooden spoon), adding more water if the dough is too dry, to make a soft dough. Change to the dough hook and mix on medium-low speed until the dough is smooth and supple, 6 to 8 minutes. (Or turn out the dough onto a lightly floured surface and knead by hand for 8 to 10 minutes.) Wrap the dough in plastic wrap and let stand at room temperature for 1 to 2 hours.
• Meanwhile, make the filling: Put the potatoes in a large saucepan and add enough cold salted water to cover by 1 inch. Bring to a boil over high heat. Reduce the heat to medium and cook until the potatoes are tender, about 20 minutes. Drain well. Press the potatoes through a potato ricer (or rub them through a coarse wire sieve) into a medium bowl and let them cool.
• Heat the olive oil in a small skillet over medium heat. Add the red onion and cook, stirring occasionally, until tender but not browned, about 3 minutes. Stir the onion into the potatoes, along with the goat cheese and chives. Stir in the cream and season to taste with salt and pepper.
• To assemble the pierogi: Line a large rimmed baking sheet with parchment paper. Working with one half of the dough at a time, roll it out on a lightly floured work surface until about 1/8 inch thick. Using a 3-inch round cookie cutter, cut out rounds of the dough, reserving the trimmings.
• Spoon about 1 teaspoon filling on the bottom half of each round. Brush the edge of each round with beaten egg, fold in half to enclose the filling, and seal closed with a fork. Transfer to the baking sheet. Knead the dough scraps together until smooth and let rest for about 10 minutes. Then repeat with the remaining dough and filling. (The pierogi can be covered with plastic wrap and refrigerated for up to 8 hours.)
• To caramelize the onion: Melt the butter and oil in a large saucepan over medium heat. Add the yellow onion and cook, stirring occasionally, until very tender and caramelized, about 25 minutes. Stir in the thyme and season to taste with the salt and pepper. Let cool. Coarsely chop the onions and transfer to a small bowl. (The onions can be covered and refrigerated for up to 8 hours. Bring to room temperature before using.)
• To make the truffle creme fraiche: Mix the creme fraiche and truffle oil in a small bowl. (The creme fraiche can be covered and refrigerated for up to 8 hours. Bring to room temperature before using.)
• Position a rack in the center of the oven and preheat the oven to 200 degrees F. Line another large rimmed baking sheet with paper towels.
• To cook the pierogi: Heat the oil in a large skillet, preferably nonstick, over medium heat. In batches, without crowding, add the pierogi, flat sides down, and cook, turning once, until golden brown on both sides, 4 to 5 minutes. Using a slotted spoon, transfer the pierogi to the baking sheet and keep warm in the oven while cooking the remaining pierogi, adding more oil to the skillet as needed.
• Arrange the pierogi on a platter. Top each with a dab of the caramelized onions and sprinkle with the chives, if using. Serve immediately, with the truffle creme fraiche.

SAGE AND GOAT CHEESE CROSTINI WITH CARAMELIZED ONIONS

Steps:

• Melt butter and olive oil in skillet over med heat.
• Add onions stir occasionally, until browned.
• Add salt and pepper and Grand Marnier, cook until alcohol evaporates.
• Remove from heat; set aside.
• Mix sage and goat cheese, reserve some sage to sprinkle over crostini later.
• Toast sliced baguettes.
• Spread goat cheese mixture onto sliced crostini.
• Top with onions.
• Sprinkle with sage.
• Serve at room temperature.
• Enjoy!

BAKED GOAT CHEESE WITH CARAMELIZED ONION, GARLIC AND MISSION FIGS

Steps:

• Preheat the oven to 350 degrees F.
• Crumble the goat cheese into an oven safe dish and set aside.
• In a sauce pot combine the figs and sherry with enough water to barely cover the figs. Place the sauce pot over high heat and bring up to a bubble, cover and remove from the heat and let the figs plump while the onions are cooking.
• Pour the olive oil into a large skillet and place over medium heat. Add the onions, garlic, rosemary, salt and pepper and cook, stirring often, for about 10 minutes, or until lightly browned. Using a slotted spoon remove the plumped figs from the sauce pot, leaving behind any of the pluming liquid. Add the figs to the cooked onions, stir to combine and then spoon over the goat cheese. Place the dish into the top half of the oven for 20 minutes, until the edges begin to bubble.
• Remove and serve immediately with sliced baguettes.

FIG JAM AND GOAT CHEESE CROSTINI

Steps:

• Heat the oven to 400°F
• Cut the baguette on the bias into about 20 (1/2-inch-thick) slices and place on a baking sheet.
• Using 1 tablespoon of the olive oil, lightly brush each slice. Sprinkle with salt and bake until lightly toasted and crisp, about 8 minutes; let cool.
• Line a plate with paper towels and set aside.
• Heat the remaining olive oil in a small frying pan over medium-low heat. When the oil shimmers, gently place 2 to 3 sage leaves at a time into the hot oil until they darken in color and any bubbling subsides.
• Immediately remove the leaves with tongs or a slotted spoon and transfer to the paper-towel-lined plate.
• Repeat with remaining sage leaves; set aside.
• Gently spread 1 teaspoon of the goat cheese on each crostini, top with a heaping 1/2 teaspoon of the fig jam, and garnish with a fried sage leaf.

CARAMELIZED RED ONION SOUP WITH GOAT CHEESE CROSTINI

Steps:

• Heat a heavy saucepan over medium heat. Spray the pan with non-stick cooking spray and add onions, garlic, sugar, and thyme; season with salt and pepper.
• Cook, stirring often, until onions are quite soft but haven't begun to color, about 25 minutes.
• Pour in the wine and deglaze the pan, stirring with a spoon to loosen browned bits from the bottom of the pan. Simmer over medium heat until the liquid has evaporated, about 15 minutes.
• Add the broth and simmer over medium heat until reduced to about 4 cups, about 10 minutes.
• Meanwhile, spread goat cheese on the toasted bread slices.
• Ladle soup into 4 warmed bowls and float 2 toasts in each bowl. Garnish with thyme sprigs if desired.
• Serve hot.