What's Cooking: Goat cheese cakes - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Goat cheese cakes

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Chef Robert from Cafe Provence appeared on the morning show to prepare goat cheese cakes. 

Warm Bleu Ledge farm Goat Cheese Cake
with mesclun greens 

Mix the creamy goat cheese with salt, white pepper, chopped chives and chopped parsley.
Make 1.5 oz  bowls and shape them into round cakes then dredge them with flour, dipped into an eggwash and finally in bread crumbs or panko. Refrigerate.

Make a balsamic reduction.  Reduce the balsamic vinegar by 75% or until it coats the back of a spoon then remove from the heat. Steep a sprig of rosemary in the reduction till completely cool.  

Pan fry the goat cheese cakes to golden browns.  Serve them on a plate with a mix of organic greens from Nola's secret Gardens in Ripton and mesclun greens tossed with olive oil and lemon juice. Drizzle some of the balsamic reduction all around the cakes.
Serve immediately

Lemon Herb Vinaigrette 

Recipe for 4 people
Lemon juice 1 ½  (¼ cup)
Dijon Mustard 1 ½ tsp
Sugar 1 tsp
Salad oil ½ cup
Olive oil ¼ cup
Parsley/tarragon 1tsp
Salt & pepper To taste

Standard vinaigrette procedure.  Combine the first 3 ingredients.  Slowly add the oils with a small whisk. Stir in the herbs, adjust the seasonnings with salt and pepper.

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