MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Cauliflower w/Whipped Goat Cheese
Categories: Vegetables, Cheese, Wine, Chilies, Dairy
Yield: 6 Servings

MMMMM------------------------CAULIFLOWER-----------------------------
2 1/2 c Dry white wine
1/3 c Olive oil
1/4 c Kosher salt
3 tb Fresh lemon juice
2 tb Unsalted butter
1 tb Crushed red pepper flakes
1 tb Sugar
1 Turkish bay leaf
1 Head cauliflower; leaves
- removed

MMMMM--------------------WHIPPED GOAT CHEESE-------------------------
4 oz Fresh goat cheese
3 oz Cream cheese
3 oz Feta
1/3 c Heavy cream
2 tb Olive oil; + more to serve
Coarse sea salt to serve

ROASTED CAULIFLOWER: Preheat oven to 475+|F/245+|C.

Bring wine, oil, kosher salt, juice, butter, red pepper
flakes, sugar, bay leaf, and 8 cups water to a boil in a
large pot. Add cauliflower, reduce heat, and simmer,
turning occasionally, until a knife easily inserts into
center, 15-20 minutes.

Using 2 slotted spoons or a mesh spider, transfer
cauliflower to a rimmed baking sheet, draining well.
Roast, rotating sheet halfway through, until brown all
over, 30-40 minutes.

WHIPPED GOAT CHEESE & ASSEMBLY: While cauliflower is
roasting, blend goat cheese, cream cheese, feta, cream,
and 2 tablespoons oil in a food processor until smooth;
season with sea salt. Transfer whipped goat cheese to a
serving bowl and drizzle with oil.

Transfer cauliflower to a plate. Drizzle with oil;
sprinkle with sea salt. Serve with whipped goat cheese.

Whipped goat cheese can be made 1 day ahead. Cover; chill.

Makes 6 servings

Recipe by: Alon Shaya; Domenica, New Orleans, LA

RECIPE FROM: http://www.nola.com/food

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Eggplant & Goat Cheese Lasagna
Categories: Five, Vegetables, Sauces, Cheese
Yield: 6 Servings

Cooking spray
1 lg Eggplant; in 1/4" rounds
28 oz Jar garden vegetable pasta
- sauce
11 oz Log goat cheese; sliced

Preheat oven to 350+|F/175+|C.

Spray a 9" x 13" baking dish with cooking spray.

Arrange one fourth of eggplant slices in a layer in the
bottom of the dish.

Pour one fourth of pasta sauce on top of eggplant layer.

Dot pasta sauce layer with 1/4 of goat cheese slices.

Repeat layers three more times with remaining ingredients,
ending with a top layer of goat cheese.

Bake in preheated oven until pasta sauce is bubbling and
goat cheese is melted, 45 to 60 minutes.

by Kimberly Pocklington

RECIPE FROM: http://allrecipes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Goat Cheese, Tomato, and Pesto Dip
Categories: Five, Appetisers, Cheese, Vegetables, Dips
Yield: 12 Servings

8 oz Goat cheese; softened
8 oz Pesto; as needed
3 lg Tomatoes; chopped
8 oz Loaf French bread; sliced

Spread goat cheese in 1/4" layer on a large serving plate.
Spread a thin layer of pesto over goat cheese layer. Top
with chopped tomatoes. Serve with French bread slices.

Recipe by: Chelsea Harkins

RECIPE FROM: http://allrecipes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Scamorza Pizza w/Endive & Blue Goat Cheese
Categories: Breads, Cheese, Herbs, Vegetables
Yield: 4 servings

1 md Pizza base
3 tb Basil pesto
200 g (7 oz) scamorza cheese;
- sliced
4 tb Crumbled blue veined feta
- cheese
250 g (9 oz) endive; coarse
- shopped
2 tb Olive oil
1 tb Honey
2 ts Balsamic vinegar
2 cl Garlic; minced
1/4 ts Chopped rosemary; opt
1 Handful basil leaves; for
- topping, opt

Set the oven @ 200+|C/390+|F.

In a small bowl, whisk together the olive oil, honey,
garlic, rosemary and balsamic vinegar. Combine them with
the endive, stir to ensure the endive is coated.

Heat a frying pan on a low to medium heat and pour the
endive in, using a spatula to ensure all of the marinade
makes it's way into the pan too. Saute gently, until the
endive is softened and the sauce is thick and sticky.
How long this takes can vary depending on the heat of
your pan, generally 5 to 10 minutes.

Remove from the heat and set aside.

Spread most of the pesto across the pizza base. Arrange
the sliced scamorza cheese on top, and sprinkle with
half of the feta.

RECIPE FROM: https://cooking.nytimes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Clara Oswald's Goat Cheese Souffle w/Honeyed Apricots
Categories: Cheese, Fruits, Citrus, Booze, Dairy
Yield: 4 servings

MMMMM----------------------HONEYED APRICOTS---------------------------
2 tb Granulated sugar
1 tb Honey
2 tb Water
pn Cinnamon
1/4 c Cognac
1/2 ts Vanilla extract
1/2 c Dried apricots; halved
1/2 Lemon; juiced

MMMMM--------------------GOAT CHEESE SOUFFLE-------------------------
2 tb Butter
1 tb Butter to grease your
- ramekin
1 tb Sugar
2 ts Flour
pn Nutmeg
1/2 c Milk
2 oz Crumbled goat cheese
2 lg Eggs; separated
1/8 ts Cream of tartar

TO MAKE THE HONEYED APRICOTS: Bring sugar, honey, water,
cinnamon, cognac and vanilla extract to simmer in a
small saucepan over medium heat until syrupy, about 5
minutes. Add the apricots and cook 3 minutes more, then
add the lemon juice. Let cool while you make your
souffle.

TO MAKE THE SOUFFLE: Set oven @ 350+XF/175+XC.

Brush a 16 oz. ramekin with softened butter. Coat with
sugar.

Warm the milk in a small saucepan over low heat.
Meanwhile, melt your butter in a medium saucepan over
medium-low heat. When the foam starts to subside, add
your flour and nutmeg, whisking constantly for 2-3
minutes. This is your roux. You don't want it to brown,
you just want to cook out the starchy taste of the
flour, so do not be tempted to raise the heat. Add your
warm milk and continue whisking over low heat until the
mixture thickens (if your whisk leaves a noticeable
"trail" in the sauce, it's done). Remove from heat.

Add your goat cheese and whisk until melted. Add the egg
yolks one at a time, and continue whisking until smooth.
Transfer to a bowl and refrigerate while you whisk your
egg whites.

Beat your egg whites and cream of tartar with a stand or
hand mixer with a whisk attachment until stiff peaks
form. They should be glossy and smooth, and stand up
straight when you pull the whisk out.

Add 1/3 of the egg whites to the cooled bechamel mixture
and gently fold in until incorporated. Repeat with the
remaining egg whites. Pour the mixture into the ramekin,
leaving about 1 inch of space from the top. Run a clean
finger around the edge of the ramekin, leaving a sort of
"well" so the souffle will rise straighter.

Place on a baking sheet and into the oven for about 20
minutes (keep an eye on it - times can vary).

RECIPE FROM: http://www.sugarednerd.com

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