Jennifer's Receipts

Jen and Hannah Welcome to the Receipt* section of our website. Food is such a very important part of life and it is more than just nourishment for our bodies, it is food for our minds and beauty to our eyes. Tasha Tudor (my Granny) spent many hours teaching me to pull taffy, decorate gingerbread, make peppermints and of course, make the perfect cup of tea. I have so many fond and delicious memories that I felt it was time to share some of my favorite recipes with you. Email me with any questions, I always enjoy hearing from other cooks!

*Receipt is the old spelling of 'recipe' and was always used by Tasha Tudor.

Who loves goat cheese?

Tasha always enjoyed goat cheese. You will too with these three delicious recipes...

HERBED GOAT CHEESE DIP

Printable Version

28 lg. garlic cloves (unpeeled)
16 oz. soft fresh mild goat cheese 1/2 c. minced fresh basil or 1 tbsp. dried, crumbled
1/4 c. olive oil
2 tbsp. minced fresh cilantro
4 tsp. minced fresh rosemary
1 tsp. cayenne pepper
1/4 c. chopped fresh chives or scallions

Cook garlic in medium saucepan of simmering water until very soft, about 20 minutes. Drain; cool. Peel garlic. In food processor, pulse a few times to chop coarsely. Add goat cheese and blend well. Toss in basil, oil, chives, cilantro and rosemary and pulse quickly. Season with salt, pepper and cayenne. Cover and refrigerate. Serve with homemade crostini or good flatbread crackers. (Can be made 3 days ahead, the “curing” time enhances the flavor.)

BAKED GOAT CHEESE SALAD

Printable Version

4 (2 1/2") rounds of goat cheese, about 1/2" thick
1/2 c. extra virgin olive oil
3 fresh thyme sprigs, plus 1 tsp. dried thyme
1 c. fine whole wheat bread crumbs
2-3 tbsp. red wine vinegar
Salt & pepper to taste
8 c. (4 oz.) lightly packed lettuce leaves such as sm. green & red tip, argula & curly endive

Place cheese in a shallow dish and drizzle with two tablespoons of oil; turn to coat completely. Sprinkle fresh thyme on top. Cover and refrigerate 6 hours or overnight. Preheat oven to 400 degrees and in a small bowl, combine crumbs with dried thyme. Remove the cheese from the oil and coat completely with the crumbs. Transfer to a lightly greased baking sheet. Bake, without turning until golden brown and bubbly, about 10 to 12 minutes.

Meanwhile, place two tablespoons of the vinegar in a bowl and slowly whisk in the remaining oil. Season with salt and pepper to taste. Add more vinegar, if necessary, to balance flavors. Toss the lettuce with enough vinaigrette to coat lightly and mound the greens on individual plates. Invert a round of warm goat cheese into the center. Serves 4.

CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND BASIL

Printable Version

4 boneless chicken breast halves, skinned
1/2 c. fresh goat cheese, about 4 oz.
2 green onions, thinly sliced
3 basil leaves, shredded or 1 tsp. dried, crumbled
1 egg, beaten
1/2 c. dry bread crumbs
2 tbsp. unsalted butter, melted

Preheat oven to 350 degrees. Pound chicken between sheets of waxed paper
to 1/4 " thickness. Pat chicken dry.
Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side,
into a tight cylinder. Tie ends with string or spear with wooden toothpick
to hold. Dip chicken in egg, allowing excess to drip into bowl.
Roll in bread crumbs, shaking off excess.

Place chicken in an 8" square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes. Serves 4.

Jennifer's Receipts

Who loves goat cheese?

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