Here are some great recipes you can make from goat milk products.
Pears are now prevalent at the Holland Farmers Market and we have a recipe for a perfect pear dish that is easy, quick and healthy. The best part about this Pear Spinach Salad is that it makes a great lunch or dinner for the entire family and better yet, almost all ingredients can be sourced from the Holland Farmers Market!
Pear Spinach Salad from Whole Foods Market
1/4 cup extra-virgin olive oil
1/4 cup white wine vinegar
1 tablespoon German mustard
1 teaspoon honey
3/4 pound spinach, torn into bite-size pieces
1/2 red onion, thinly sliced
1/2 cup walnuts, toasted
4 ounces goat cheese, crumbled
1. Chop 1 pear and slice the remaining two.
2. Put chopped pear, oil, vinegar, mustard and honey into a blender and puree.
3. Transfer to a small bowl and stir in 2 tablespoons water, more if needed, to thin for a pourable dressing.
4. Put spinach, onion, walnuts, goat cheese, sliced pears and dressing into a large bowl and toss gently to coat. Serve immediately. Serves 4 to 6 people.
1 5oz tub Country Winds Chevre (can use other flavors)
4 cooked bacon slices chopped
1/3 cup parmesan
1/4 cup onions
2 T fresh parsley or dried
1 T milk
1 can refrigerated crescents or phyllo dough
Heat oven to 375. Mix all ingredients. Put a good tablespoon of mixture on each crescent or cut phyllo (4 layers) into 4 squares and roll. Bake for 12-15 minutes. Enjoy.
Heat oven to 350 degrees. Take raise right turkey, spread Country Winds Italian Chevre on it, wrap with good bacon. Put in oven for 15-20 minutes. Enjoy.
2 Little Rooster Buns Split
2 teaspoons goat butter softened
2 teaspoon Country Winds Chevre (Plain, Italian, or Sun Dried Tomato)
1 cup chopped cooked Chicken or Turkey (Organic and Pastured)
1/3 cup Cranberry Sauce
3 Tablespoons Mayonnaise
2 Green Onions
1 teaspoon Lemon Juice
Spinach (CJ Veggies)
Place buns cut side up on an ungreased baking sheet. Spread butter over bun bottoms. Broil 3-4 inches from the heat for 1-2 minutes or until golden brown. Spread Chevre on bun tops. In a small bowl, combine the chicken, cranberry sauce, mayonnaise, onions and lemon juice. Spread over bun bottoms. Top each with spinach, replace tops. Yields 2 servings.
Lemon Blueberry Goat Cheese Crumb Bar
½ cup goat butter
1 pkg (2 layer size) yellow or white cake mix (see substitute below)
2 pkgs (8oz goat cheese) or 2 5oz tubs
½ cup sugar
1 Tbsp zest and 3 Tbsp juice from 1 lemon
2 ½ cups fresh blueberries (or other fruit)
Heat oven to 350 degrees.
Line with foil or butter a 9X13 inch pan. Melt butter. Add butter to cake mix add one egg. Beat till blended. Press in bottom of prepared pan. Beat goat cheese with sugar add the other egg and the lemon juice and zest. Pour over crust top with berries. Bake for 55 minutes or until a tooth pick comes out clean when inserted in the center. Cool. Keep refrigerated.
Crust substitute: 2 cups flour ¼ cup sugar and a pinch of salt.
Wild caught salmon, goat butter, sea salt and pepper. Put butter on tin foil then salmon. Salt and pepper. Grill till cooked.
Peeled mango/s cut in slices, butter, honey (or brown sugar/maple syrup). Mix butter and sweetner and put on mangos and put on tin foil. Cook till tender. Yum.
Pint cherry tomatoes
Mushrooms or other veggies
Bread cubes (favorite bread cut in cubes)
Fresh chives or other herbs
1 T Dijon mustard or mustard plus tsp honey or T brown sugar
2 T Champagne vinegar or red wine vinegar
1/4 tsp kosher salt or sea salt
1/8 tsp black pepper
1/2 c extra virgin olive oil or goat butter
Heat grill. 350-450 degrees. Whisk mustard, vinegar, salt, pepper, and oil together. Snap or cut off bottoms of asparagus. Put 2 T vinaigrette on asparagus. Toss tomatoes, veggies, and bread with 2 T of vinaigrette. Put asparagus on grill or tin foil and veggies on pan or tin foil. Dot with goat butter. Put cover on cook till tender. Put aspargus on plate spoon veggies over middle of asparagus. Dot with goat cheese and sprinkle with herbs or leave plain. Drizzle rest of vinaigrette over it.
> 6 oz. semisweet chocolate
> 4 oz. chevre
> 1/4 c. honey 1 tsp. vanilla extract
> 1 T finely chopped or grated lemon zest
> 1/2 c. dutch-process cocoa
> Melt the chocolate over low heat in a double boiler or in a microwave.
> Add honey and goat cheese, stir till smooth.
> Add vanilla and lemon zest. Chill mixture for several hours.
> Form into 24 small ball, then roll in cocoa
1 lb grassfed ground beef
1/2 cup chopped onions
2 tsps Oregano leaves
1 tsp ground cinnamon
1/2 tsp garlic powder or clove of garlic minced
2 cups of grassfed beef broth
1 15 ounce can diced organic tomatoes undrained
2 tbsp organic tomato paste
1 1/2 cup penne pasta
1 1/2 cup spinach
5-6 organic mushrooms sliced
3/4 cup chevre (goat cheese)
Cook ground beef and onion in goat butter in large skillet on medium-high heat until beef is no longer pink, stirring occasionally. Drain fat. Add oregano, cinnamon and garlic mix well. Stir in broth, tomatoes, mushrooms, and tomato paste. Reduce heat to medium, and cook 10 minutes or until pasta is nearly tender. Stir in spinach and 1/2 cup of the goat cheese. Cover. Cook 5 minutes longer or until pasta is tender. Sprinkle with remaining 1/4 cup or more of goat cheese. Cover and let stand 5 minutes.
Roasted Grape + Goat Cheese + Honey Stuffed Sweet Potatoes
makes 4 potatoes
4 sweet potatoes
2 cups red, seedless grapes
1 teaspoon grapeseed oil (or another high heat oil)
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces goat cheese
2 tablespoons honey + additional for drizzling
pinch of cinnamon and nutmeg
Preheat oven to 350 degrees F. Poke holes in sweet potato with a fork, then wrap each tightly in aluminum foil. Bake for 45-60 minutes, or until potatoes and tender to the touch. Unwrap foil and cut a slit down the middle of each sweet potato. Let sit until cool enough to handle.
Increase oven temperature to 450 degrees F. Lay grapes on a nonstick baking sheet and drizzle with grapeseed oil and a pinch each of salt and pepper, then toss to coat. Roast for 20-25 minutes, or until grapes begin to burst. Remove from the oven and let cool.
Once sweet potatoes are somewhat cool, gently remove the flesh with a spoon, trying to keep the potato intact. Add the sweet potato to a large bowl, then mash with 3 ounces of goat cheese, cinnamon, nutmeg, salt, pepper and honey. Taste and adjust seasonings if desired, then scoop flash back into the potato skins. At this point you can re-warm the potatoes (if you let them cool completely) in the oven, then top with remaining goat cheese. Add grapes on top and serve with additional drizzled honey.
Easy grill cheese tuna melt. Take good tuna from a can, mix in Country Winds Feta. Take our Chevre (plain, Italian, Sundried Tomato, Hot Pepper, or Kalamata Olive) mix with Mayo (if use the plain I put Savory spice with it), Mix in the tuna/Feta put on bread. Butter both sides of the bread good. Put in oven on broil for 3 minutes on each side and enjoy. Delicious.
Don't Upset the Apple Cart!
Salads aren't just for summer anymore! This healthy and hearty salad makes a satisfying meal no matter the season! And the best part? You can find a lot of the ingredients at the Holland Farmers Market!
* 4 slices bacon, diced
* 2 large eggs
* 6 cups chopped romaine lettuce
* 1 apple, diced
* 1 pear, diced
* 1/2 cup pecan halves
* 1/3 cup dried cranberries
* 1/3 cup crumbled Country Winds Creamery Feta goat cheese
Poppy Seed Dressing Ingredients
* 1/3 cup mayonnaise
* 1/4 cup milk
* 2 tablespoons sugar
* 1 tablespoon apple cider vinegar
* 1 tablespoon poppy seeds
1. To make the poppyseed dressing, whisk together mayonnaise, milk, sugar, apple cider vinegar and poppy seeds in a small bowl. Set aside.
2. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate and set aside.
3. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat. Set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
4. To assemble the salad place romaine lettuce in a large bowl; top with arranged rows of bacon, eggs, apple, pear, pecans, cranberries and goat cheese.
5. Serve immediately with poppy seed dressing.
Oh good grief, calm down.
Un-scrunch your nose and hear me out.
Yes, there is goat cheese in these cookies.
No, you really can’t taste it.
But I promise you these will be some of the best sugar cookies you’ve ever had.
The recipe is based on a Cook’s Illustrated recipe, which uses a combination of cream cheese and vegetable oil to make the perfect soft and chewy sugar cookie. It’s the same base I used for the Cherry Blossom Stuffed Sugar Cookies and the Chocolate Mint Truffle Cookies from last year, but simply replacing the cream cheese with goat cheese instead.
The goat cheese itself is undiscernible. If I hadn’t told you it was there you would never have known. But, much like cream cheese or buttermilk, it brings a subtle acidity and tang to the cookies that wouldn’t be there otherwise. It takes these cookies from sugary sweet to just perfectly sweet, with mysterious savory notes that make them even more addictive.
The enduring softness of these cookies would make them perfect candidates for the cookie swap, and as I’ve proved before, the recipe is ripe for adaptation, most notably stuffing. I think these goat cheese ones, with their ever so slight hint of goaty tang, would be amazing stuffed with some soft caramel or fruit jam.
Instead of the usual sugar, I rolled these in nonpareil sprinkles for a very festive, carnival-like look.
Because everything is better with sprinkles.
image: http://www.loveandoliveoil.com/wp-content/uploads/2013/10/goat-cheese-sugar-cookies-130x130.jpgPrint Recipe
Yield: 36 cookies
Total Time: 1 hour