Nettle Meadow Goat Cheese RecipesChevre Filled Potato Pancakes 4 large potatoes Grate potatoes. Toss with salt. Put in large skillet on medium heat and coat liberally with olive oil. Drop a medium-sized handful of potato onto skillet: flatten slightly. Place a heaping teaspoon of chevre in center. Top with another small handful of potato. Press firmly into a 3 to 4 inch circle. Repeat with remaining ingredients. Brown both sides adding more oil to the pan as needed. Pasta Sauce One cup Nettle Meadow plain, mixed herb or garlic & olive oil chevre 1 cup lentils Cook lentils, cool and mix remainder of ingredients Baked Apples with Raisins and Chevre Core apples and spoon out circular cavity in center. Combine goat cheese and brown sugar and raisins. Spoon into hollowed apples and sprinkle with almonds. Bake uncovered at 375 degrees for 45 minutes. ¼ cup honey Combine the honey and pepper in a small bowl and stir to blend. Cut the figs into quarters, stopping a half inch from the base. Gently press figs open. Spoon one teaspoon of chevre into center of each. Arrange figs on a plate and drizzle with peppered honey. Moroccan Chicken Phyllo Rolls with Nettle Meadow Chevre 1 small onion Cook onion, salt, cumin, ginger, turmeric, pepper and coriander in oil over moderate heat for 5 minutes. Add chicken, broth, ½ cup of water, and cinnamon stick and simmer till meat is tender for approximately 45 mintues. Remove chicken and shred. Remove cinnamon stick from liquid and reduce to ¼ cup and stir in chicken and toasted almonds. Spread first Phyllo sheet with melted butter and sprinkle with cinnamon. Add successive layers of phyllo, melted butter, and cinnamon. Halve the phyllo stack crosswise. Place half of chicken filling on each triangle and cover with half of the chevre. Roll up phyllo triangles and cut into four pieces. Bake for 12 minutes at 450 degrees. Chevre Salad with Bacon, Dried Cherry, and Port Dressing 1 ¼ cups dried tart cherries Combine cherries and port in heavy small saucepan and bring to simmer over medium heat. Remove from heat and let stand till cherries swell, about 15 minutes. Sauté chopped bacon in skillet over medium low heat until crisp. Add shallots and garlic and cook 2 minutes. Add oil, then vinegar and sugar until sugar dissolves. Stir in cherry mixture. Season with salt and pepper. Preheat over to 350 degrees and place spoonfuls of chevre on rimmed baking sheet and warm for 10 minutes. Combine salad greens and toasted pine nuts in a bowl. Re-warm dressing and pour over salad. Toss to blend. Top with warm goat cheese and serve. Salsa-Baked Chevre ¼ cup pine nuts or coarsely chopped pecans Preheat oven to 350 degrees. Spread nuts on baking sheet to toast to light brown for about 7 to 8 minutes. Place cheese and pine nuts in bowl and combine. Scoop mixture into the center of a baking dish to form a disk. Spoon salsa around cheese. Place dish in oven for 10 to 15 minutes. Sprinkle with cilantro and set it out with chips. This recipe also works well with tomato sauce and olive and garlic chevre. Substitute basil for cilantro. Substitute hunks of bread for chips. You can make this spicier by adding chili pepper to the sauce. Eggplant, Tomato and Goat Cheese Sandwiches 3 tablespoons olive oil Prepare barbecue or preheat broiler. Combine oil and garlic in small bowl and let stand 5 minutes. Brush baguette and both sides of eggplant slices and tomato slices with garlic oil. Grill baguette until toasted, about 2 minutes. Transfer baguette to plates. Season eggplant and tomatoes with salt and pepper. Grill eggplant until cooked through, about 6 minutes per side and transfer to plate. Grill tomatoes till warmed through, about 1 minute per side and transfer to plate. Spread Nettle Meadow plain chevre or rosemary fromage blanc on bread (or uses slices of Crane Mountain), dividing equally. Overlap eggplant slices and then tomato slices on bread and garnish with basil. Chicken with Chevre and Chives 2 tablespoons chevre Combine chevre, chives and 1 tablespoon parsley in small bowl. Mound half of cheese mixture and roll chicken around cheese inclosing cheese mixture. Skewer closed with toothpicks and sprinkle chicken with pepper. Heat oil in skillet over medium heat. Add chicken to pan and cook until light brown on all sides, about 8 minutes. Transfer chicken to plates. Increase heat and boil pan juices and chicken broth for 2 minutes and pour over chicken. Sprinkle with parsley. Grilled Chicken with Chevre stuffing, peppers, onions and salsa 6 large chicken breast halves Loosen skin from chicken and place 3 teaspoons of Nettle Meadow plain or garlic & olive oil chevre under skin of each chicken breast. Skewer seams closed with toothpicks. Sprinkle chicken with salt and pepper. Preparebroiler or grill. Place oil in bowl. Place onions on baking sheet and brush with 1 tablespoon oil. Add bell peppers to remaining oil in bowl and toss to coat. Sprinkle onions and peppers with salt and pepper. Grill or broil chicken, skin toward heat for about 22 minutes. Transfer to baking sheet and tent with foil. Grill or broil onions and peppers until lightly charred, turning occasionally for about 4 minutes. Remove toothpicks from chicken. Arrange chicken, onions and peppers on plates and spoon salsa over the top and on the side. Sprinkle with chives Pumpkin Soup 3 large eggs sautéed in 4 ounces butter Cut one medium pumpkin in half and roast in oven for 30 to 40 minutes. Remove seeds and cut roasted pumbkin into cubes. Remove skin. Sautee 3 large eggs in butter for five minutes. Add salt, sugar, cinnamon, and curry. Add cubed pumpkin and sauté for 10 additional minutes. Add chicken broth and let cook for 1 hour. Use blender or electric wand blender to liquefy all ingredients. Add cream and cook for 15 more minutes. Serve in bowls with a tablespoon of fromage blanc on top.
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