Recipes and a Fork » Cheese http://recipesandafork.com Simple recipes for the simple kitchen Sat, 10 Sep 2011 17:29:24 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Prosciutto, Goat Cheese and Fig Sandwich http://recipesandafork.com/2011/08/19/prosciutto-goat-cheese-and-fig-sandwich/?utm_source=rss&utm_medium=rss&utm_campaign=prosciutto-goat-cheese-and-fig-sandwich http://recipesandafork.com/2011/08/19/prosciutto-goat-cheese-and-fig-sandwich/#comments Sat, 20 Aug 2011 05:21:42 +0000 Recipes and a Fork http://recipesandafork.com/?p=2392 The Summer Sandwich. Looking for a sandwich for a picnic in the park?  Use ripe summer figs that are fantastic when in season.  The Prosciutto, Goat Cheese and Fig Sandwich is savory and sweet in one.  Tart and peppered goat … Continue reading →]]>


The Summer Sandwich.

Looking for a sandwich for a picnic in the park?  Use ripe summer figs that are fantastic when in season.  The Prosciutto, Goat Cheese and Fig Sandwich is savory and sweet in one.  Tart and peppered goat cheese is complemented by spicy arugula, sweet figs and savory prosciutto.  It is the perfect balance.  Double or triple this recipe for a lunch party with friends because it is that simple.

Prosciutto, Goat Cheese and Fig Sandwich

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pepper and Fresh Goat Cheese [left] and Peppered Goat Cheese [right]

Fresh Green Figs, Sliced

Open-faced Sandwich

 

 

 

 

 

Arugula and Figs on Baguette [left] and Open-faced Prosciutto, Goat Cheese and Fig Sandwich [right]

Prosciutto, Goat Cheese and Fig Sandwich

Author: Adapted from Gourmet, August 2001 Prep time: 5 mins Total time: 5 mins Serves: 2

Ingredients
  • 2-3 oz fresh goat cheese, softened at room temperature (approx 1/3 cup)
  • 1/4 tsp ground pepper
  • 2 fresh baguettes, 6” in length
  • 4-5 green figs, cut lengthwise into 1/4” slices
  • 1/2 cup arugula
  • 1-2 oz prosciutto, thinly sliced (2-4 slices)
Instructions
  1. Place the goat cheese in a bowl and sprinkle pepper over it. With a fork, mix the goat cheese and pepper until combined. Divide the goat cheese mixture in half and spread the goat cheese mixture on both cut sides of each baguette
  2. Remove any tough stems from the arugula and discard. Place 1/4 cup arugula on one cut side of each baguette.
  3. Arrange a single layer of sliced figs on the other cut side of each baguette.
  4. Place 1-2 slices of prosciutto on top of figs. Serve the sandwiches open-faced or close the sandwiches to pack to go.
Serving size: 6″ sandwich Calories: 520 Fat: 17g Saturated fat: 9g Unsaturated fat: 4g : 70g Sugar: 17g Fiber: 6g Protein: 23g Cholesterol: 40mg

 

Notes: If green figs are not available, use any sweet and ripe fig such as Black Mission.  Optional: Warm the baguettes in an oven at 275 degrees for a few minutes before preparing the sandwiches.

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]]> http://recipesandafork.com/2011/08/19/prosciutto-goat-cheese-and-fig-sandwich/feed/ 0 Goat Cheese with Honey, Blackberries and Walnuts http://recipesandafork.com/2011/07/31/goat-cheese-with-honey-blackberries-and-walnuts/?utm_source=rss&utm_medium=rss&utm_campaign=goat-cheese-with-honey-blackberries-and-walnuts http://recipesandafork.com/2011/07/31/goat-cheese-with-honey-blackberries-and-walnuts/#comments Sun, 31 Jul 2011 22:40:03 +0000 Recipes and a Fork http://recipesandafork.com/?p=2285 The Luscious Plate.  Cheese and honey is Europe’s sweetest simplicity at its finest.  Try Catalonia’s version with a mild fresh goat cheese.  Goat Cheese with Honey, Blackberries and Walnuts is the light delight that ends a meal.  The creaminess of … Continue reading →]]>


The Luscious Plate. 

Cheese and honey is Europe’s sweetest simplicity at its finest.  Try Catalonia’s version with a mild fresh goat cheese.  Goat Cheese with Honey, Blackberries and Walnuts is the light delight that ends a meal.  The creaminess of goat cheese coupled with smooth honey along with a burst of blackberries and a crunch of walnuts is a delectable combination on one plate.  Goat Cheese with Honey, Blackberries and Walnuts can be prepared in minutes and its sweetness can be savored in multiple bites.

Goat Cheese with Sage Honey, Fresh Blackberries and Walnuts

Goat Cheese round topped with Sage Honey

Fresh Blackberries and Walnuts

Goat Cheese with Sage Honey, Fresh Blackberries and Walnuts.  Enjoy!

 

Goat Cheese with Honey, Blackberries and Walnuts
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Author: Adapted from Platter of Figs and Other Recipes by David Tanis Prep time: 10 mins Total time: 10 mins Serves: 6

Ingredients

  • 8 oz log mild goat cheese
  • 6 generous teaspoons sage honey or other artisanal honey
  • 18-24 walnut halves, unsalted
  • 24-30 fresh blackberries
Instructions
  1. Slice the goat cheese log into 6 rounds with a thin sharp knife (or cheese wire, if you have one). Place each round onto 6 small plates.
  2. Top each round with a generous teaspoonful of honey.
  3. Arrange 3-4 walnuts on one side of each plate around the goat cheese. Place 4-5 blackberries on the other side of each plate around the goat cheese. Serve and enjoy!
Serving size: 1 small plate Calories: 185 Fat: 14 g Saturated fat: 6 g Unsaturated fat: 7 g : 9 g Sugar: 4 g Fiber: 2 g Protein: 8 g Cholesterol: 17 mg

 

Notes.  If sage honey is not available, try another artisanal honey such as lavender, eucaplytus or wildflower.  And to accommodate those with nut allergies, skip the walnuts.  The creamy goat cheese and burst of blackberries are still a great combination.

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]]> http://recipesandafork.com/2011/07/31/goat-cheese-with-honey-blackberries-and-walnuts/feed/ 0 Lemon Ricotta Pancakes with Lemon Whipped Cream and Blueberries http://recipesandafork.com/2011/07/24/lemon-ricotta-pancakes-with-lemon-whipped-cream-and-blueberries/?utm_source=rss&utm_medium=rss&utm_campaign=lemon-ricotta-pancakes-with-lemon-whipped-cream-and-blueberries http://recipesandafork.com/2011/07/24/lemon-ricotta-pancakes-with-lemon-whipped-cream-and-blueberries/#comments Sun, 24 Jul 2011 21:54:15 +0000 Recipes and a Fork http://recipesandafork.com/?p=2120 The Lemon Lover’s Breakfast. Love Lemon?  Leftover ricotta from last night’s dinner?  Start the day with a twist to the traditional pancake.  Lemon Ricotta Pancakes with Lemon Whipped Cream and Blueberries are simply lovely.  The pancakes are light and tender; … Continue reading →]]>


The Lemon Lover’s Breakfast.

Love Lemon?  Leftover ricotta from last night’s dinner?  Start the day with a twist to the traditional pancake.  Lemon Ricotta Pancakes with Lemon Whipped Cream and Blueberries are simply lovely.  The pancakes are light and tender; and crisp around the edges.  The added lemon zest and juice in both the pancake and whipped cream create a bit of a tart and natural flavor.  Topped with fresh blueberries, this will be an instant hit at weekend brunch.  Give your arm a break and get your electric hand mixer out to prepare the egg whites and wonderful whipped cream.

Lemon Zest and Fresh Blueberries

      

Egg Yolks [left] and Ricotta Mixture [right]

      

Egg Whites, whipped into stiff peaks [left] and Pancake Batter [right]

Pancakes, cooking the first side, in large pan

      

Lemon Whipped Cream Ingredients in a Bowl [left] and Whipped Cream [right]

Lemon Ricotta Pancakes with Lemon Whipped Cream and Blueberries

Author: Adapted from Gourmet, September 1991 and Bon Apetit, April 2006   Serves: Yields twelve 3-4″ pancakes

Ingredients
  • 4 large eggs, separated
  • 1 1/3 cups ricotta
  • 1 1/2 tablespoons granulated sugar, plus 1 tbsp for whipped cream
  • 1 1/2 tablespoons finely grated lemon zest, plus 1 1/2 tsp for whipped cream
  • 2 tbsp fresh lemon juice, plus 1 tsp for whipped cream
  • 1/2 cup all-purpose flour
  • Pinch of salt
  • Butter for the griddle
  • 1/2 cup chilled heavy whipping cream
  • 1/2 cup fresh blueberries
Instructions
  1. Preheat oven to 200 degrees and set aside a baking sheet.
  2. In a bowl whisk together the egg yolks ricotta, sugar and lemon zest to create a pale mixture. Stir in flour until just combined. If you do not have a whisk (or don’t want to clean one), use a fork.
  3. In a separate bowl with an electric hand mixer beat the egg whites with a pinch a salt until they hold stiff peaks. To lift and lighten the ricotta mixture, fold in 1/4 of the egg whites into the mixture until combined. Gently fold in the remaining egg whites into the mixture to make the pancake batter.
  4. Heat a griddle or large pan over high heat until it is hot enough to make drops of water scatter over its surface. Reduce the heat to moderate and add a 1-2 tsp of butter to the pan. If you do not have a brush, swirl the pan so that the butter covers it. Working in batches, pour the batter onto the pan by 1/4 cup measures. Depending on how big your pan is, you can cook up to 4 pancakes at a time. Cook the pancakes for 1-2 minutes on each side, or until golden. When cooking the first side of each pancake, you will see the batter begins to bubble and the bottom set. If the pan gets too dry making the pancakes difficult to handle, add additional butter to the pan as necessary. Place the pancakes on to the sheet and transfer to the oven to keep them warm.
  5. To make whip lemon whipped cream, add heavy cream, 1 1/2 tsp zest, 1 tbsp sugar, 1 tsp lemon juice to a bowl. Using the electric hand mixer, beat the ingredients until it lifts and thickens into soft peaks.
  6. Remove the pancakes from the oven. To serve, stack a few pancakes on top of one another, add a dollop of whipped cream to the top of the pancakes, and blueberries over and around the pancakes.
Serving size: 3 pancakes plus whipped cream and blueberries Calories: 410 Fat: 25 g Saturated fat: 14 g Unsaturated fat: 10 g : 28 g Sugar: 10 g Fiber: 1 g Protein: 18 g Cholesterol: 260 mg

 

Notes: Lemon Whipped Cream can be made up to 4 hours ahead.  If making ahead, cover and chill whipped cream in the refrigerator, then re-whisk before serving.  Also use part-skim ricotta, if whole ricotta is not available.

 

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