Should I freak you out and tell you whats looming on the goat cheese horizon? Ok I will. First off its going to be a little appetizer of goat cheese wrapped up in fig leaves and grilled till the leaf is charred, yup I have a fig tree nearby that I can get some leaves for all you fig afficionados. Second its going to be a napoleon of avocado, sauteed hen of the woods mushroom and goat cheese as another little appy.
You know napoleon - stacked
Thirdly it will be a pizza a la Tavolini with calamata olives, goat cheese and I am not sure what else. My big bummer is the fig/walnut/goat cheese combo will not be included since I am sadly allergic to walnuts, but if I wasnt it would be an arugula salad with those nuts and stuff and a drizzle of truffle oil, I could still do it but the arugula is faintly walnutty and it screams for that walnut flavor. There is always a souffle and cheesecake too, lets see. Thats what I have so far....
14 comments:
Hey - back in the land of the living - well sort of.....can you make me a rasberry cheesecake please.......yum..........
My favorite salad is baby greens, mandarin orange slices, dried cranberries, slivered almonds, sliced avacado & goat cheese. Toss with dressing of 1/2 c EVOO, 1/4 c white balsamic vinegar, 1 T honey, salt and pepper..sweetie, you've got enough goat cheese to feed the darn troops :)
then I also love goat cheese drenched in jalepano or habernero (sp?) jelly on sturdy crackers..
however, it is better that your rather large log of that cheese goes to your thighs instead of mine..enjoy it.
mandi: I am going to give it that ol' ballpark try and see if I can whip up a cheesecake
snugs: you, my new friend, are pretty darn specific, lets see what we can do....I think my thighs are immune or whatever and are yours.
I should not read your blog when I am hungry!
There is a huge difference between the french goat cheese and the norwegian one. To broaden your horizon check out: http://en.wikipedia.org/wiki/Gjetost
Both are delicious - but many people claim that you must be brought up in Norway to appreciate the Norwegian goat cheese - Brunost.
all of that crap sounds fabulous...as does Snugs suggestion.....gawd, it's too early in the morning for this....
barrie: I feel like that when I read your blog...I get all hungry for words...its true
monica: gjetost is more of a dry cheese isnt it? it seems aged and smoked- I have had it- this is a chevre that is more soft and fresh
beth: that crap is gonna be real good...
Pretty gourmet today, aren't we? Sounds good!
That picture of the avacado is so striking!
I adore figs, but haven't tasted a good one yet this year. *sigh*
That is one big-azz goat cheese log you're dealing with!
That sucks that you're allergic to walnuts.
I like the way you think, though. The appetizers sound great!
buff: sounds like it but its still lil' ol' me
the blonde duck: I had a different one up last night...very risque
urban vegan: the figs that came off this tree were the best but we have had some decent figs pass through NYC
emiline: I just wish I could bake, I am a sub par baker....
lol, Napoleon is totally stacked :)
I'm excited to see these!! I might have to make a sourdough crusted pizza in tribute to your goat cheese!
So glad others have joined the fig addiction... Of recent, I have been enjoying ours drizzled with wild honey and a glass of sauvignon blanc. Bliss...
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