Lemon Honey Goat Cheese Pound Cake
2 cups | 240 g | flour |
1 ¼ cup | 250 g | sugar |
2 tsp | 10 mL | baking powder |
½ tsp | 3 g | kosher salt |
3 | eggs, room temperature | |
3/4 cup | 180 mL | olive oil |
1/2 cup | 120 mL | milk |
3 tbsp | 45 mL | lemon juice |
1 tbsp | 15 g | lemon zest, grated |
1 tsp | 15 mL | vanilla |
4 oz | 113 g | Celebrity Honey Goat Cheese, softened |
3 tbsp | 45 mL | honey |
Spray 9×5″ / 23 cm x 13 cm loaf pan with cooking spray and dust with flour; set aside.
In mixing bowl combine flour, sugar, baking powder, and salt. Add eggs, oil, milk, lemon zest, and vanilla. With mixer on low speed, beat just until all the flour is incorporated.
In a small bowl whisk together honey goat cheese and honey until smooth.
Pour one third of the pound cake batter into prepared pan. Spoon one third of the goat cheese over top and twist through the batter to obtain a marble effect. Repeat with the remaining two layers.
Bake in 350°F / 180°C degrees oven for 50-60 minutes or until toothpick inserted in center comes out clean.
Cool in pan on rack 15 minutes; remove from pan. Serve with light dusting of powdered sugar and crumbled Honey Goat Cheese before serving.
Fig and Prosciutto Tagliatelle with Fig Goat Cheese
1 lb | 450 g | Tagliatelle |
3 tbsp | 45 g | butter |
6-8 | fresh figs, halved plus more for serving | |
1/4 cup | 60 mL | white wine |
1½ cups | 350 mL | heavy cream |
4 oz | 113 g | Celebrity Fig Goat Cheese, separated |
¼ cup | 22 g | Lindsay Bandaged Goat Cheddar* |
6 oz | 150 g | Prosciutto |
For the sauce, heat butter in large pan and add figs. Sauté for one minute and add white wine. Cook until wine reduces by half.
Add heavy cream and bring to a simmer. Gently stir in half of the goat cheese and Lindsay Bandaged Cheddar; whisk until smooth.
Season with salt and pepper. Keep warm while you prepare the pasta.
Bring a large pot of salted water to a boil. Cook the pasta according to package directions, reserving ½ cup of cooking liquid.
Transfer drained pasta to the pan with sauce. Toss and transfer to plates and top with fresh figs, prosciutto, and remaining goat cheese.
Baked Mediterranean Goat Cheese Dip
4oz | 113 g | Celebrity Mediterranean Goat Cheese |
¾ cup | 110 g | pitted olives, mixed |
¼ cup | 40 g | cherry tomatoes |
3 | sprigs thyme | |
1 | garlic clove, minced | |
3 tbsp | 45mL | extra virgin olive oil |
Preheat oven to 350°F / 180°C.
Place goat cheese in a small oven-proof serving dish. Sprinkle olives, tomatoes, thyme, and garlic around the cheese. If olives are larger, slice in half or quarters. Drizzle the olive oil on top and around all of the goat cheese.
Bake for 20-30 minutes or until cheese is soft. Serve with fresh bread and crackers.
Cranberry Cinnamon Goat Cheese Pinwheels
1 sheet | frozen puff pastry, thawed | |
4 oz | 113 g | Celebrity Cranberry Cinnamon Goat Cheese, softened |
¼ cup | 40 g | pecans, chopped |
2 tbsp | 25 g | granulated sugar |
1 tsp | 5 g | cinnamon |
Preheat oven to 400°F / 200°C degrees.
Roll out puff pastry on a lightly floured surface to about 15 inches wide. Spread softened goat cheese over the puff pastry. Sprinkle pecans on evenly, then sugar and cinnamon.
Starting with one end roll the dough tightly into a log shape. Place in fridge and allow to chill for at least 30 minutes.
Using a serrated knife, carefully slice ½ inch slices, and place on a baking tray. Place on center rack in oven, and cook for approximately 15 minutes or until golden brown.