ANGEL OF DEATH CHEESE SPREAD"
1 LB Gorganzola or Bleu Cheese
1 LB Rocotta Cheese (can be made from goat's milk)
2 Cloves chopped garlic
1 C Chopped walnuts
4 Fresh sage leaves
salt to tast
Chop garlic. Add to 1/4 c of water in a small sauce
pan. Reduce to 2 tablespoons.
Beat cheese together. Add garlic mixture and sale.
if desired. In a double layer of cheesecloth - put sage leaves
in a pattern in the center. Sprinkle nuts on top. Put
cheese mixture on top of nuts. Gather cheesecloth
and form into a ball. Tie together.
Put the cheeseball in a strainer over a dish and let
sit in the fridge overnight to drain.
Unwrap and serve!!!

Vanilla Ice Cream
2 or three quarts goat milk
1 large package of instant vanilla pudding
1 cup sugar
2 eggs beaten (optional)
1 tablespoon vanilla
Mix and put in ice cream maker until
frozen: "soft freeze", any topping desired

Goat Milk Fudge

Sent in by :Casey Graceanne
KIDS FOR KIDS CREAMY PEANUTBUTTER GOAT MILK FUDGE
4 cups of sugar
1/4 cup of peanutbutter
1/4 cup of corn syrup
1 1/3 cups of goat milk
2 tsps. vanilla
1/4 cup of butter
Mix the sugar, milk and corn syrup together. Boil slowly stirring until all the ingredients are well blended. Boil to the soft-ball stage(238*F). Remove from the stove. Add the butter and the peanutbutter but do NOT stir in. When lukewarm, add vanilla and beat until creamy and the shiny appearance disappears. The fudge should hold its shape when dropped from a spoon. Spread it in a buttered pan and when it hardens, eat and enjoy!

 GOAT MILK PAINT   ( white wash)

1 Gal goat milk
6 lb Slake lime
1/2 C. linseed oil
3 oz Calcium carbonate
Mix all ingredients in the order they are listed, mixing each ingredient throughly
before adding the next one. Recipes makes one gallon.
Store in a tightlycovered container, mix thoroughly before using.
can be used inside on barn walls or in the house.
Slake lime and calcium carbonate can be purchased at your local
hardware store or grain elevator. color can be added by using a paint
pigment power, available at an artist supply shop.

Fly Spray

consists of 1 cup of Avon Skin-so-soft bath oil, 1 cup of vinegar, and 1
Tbsp of Eucalyptus oil.  Spray on the goat before milking, so the spray
will settle before you start.  You can also spray the goat with plain
vinegar-- this isn't quite as good a deterrent as the skin-so-soft
mixture, but it'll keep the flies off and the goats from kicking for the few
minutes it takes to milk.

CABRITO DELIGHT

* 2 pounds fresh, lean kid
* 2 habenero peppers (or 4 jalapeno peppers)
* 3 tablespoons chopped garlic
* 1 teaspoon fresh ground black pepper
* 2 tablespoons curry powder
* 3 minced green onions
* 2 tablespoons cornstarch
* 2 tablespoons olive oil
* 1/2 cup sliced, toasted almonds
* 6 tablespoons clarified butter
* 2 onions, thinly sliced
* 1 cup dry white wine
* 3 large ripe tomatoes, roughly chopped, or 1 28-oz. can chopped tomatoes
* 2 bay leaves
* 5 cups chicken stock
* 8 small red potatoes, cut in quarters
* 1/2 cup coconut milk
* 2 tablespoons rice wine vinegar
* cilantro, for garnish
 

  Trim goat meat of excess fat and membrane and cut into 1 to 2 inch chunks. Combine the chili peppers, garlic, black pepper, curry powder, green onions, cornstarch, olive oil, and half of the almonds in a food processor and grind into a paste.

Rub the paste well into the meat; cover and refrigerate at least 1 hour and up to 24 hours. Heat 2 Tbsp. of the clarified butter in a large, heavy skillet and fry the sliced onion until brown and almost crisp; remove onion from the pan and set aside. Heat the remaining clarified butter; brown the goat in 2 or 3 batches and set aside.

Add the wine to the hot pan, scraping the bottom of the pan with a wooden spoon to release any tasty brown bits.

Add the browned onions, tomatoes, bay leaves and chicken stock and bring to a boil. Reduce heat and simmer 15 minutes.

Add the potatoes, carrots and goat; cover and continue cooking until tender, about 45 minutes.

Stir in the coconut milk and rice wine vinegar and season to taste with salt and pepper.

Ladle into bowls and garnish with cilantro and toasted almonds.

Serves 4

GOAT KABOBS ON SKEWERS

2 lbs bite-size goat meat chunks
4 med onions (quartered)
4 green peppers, cut in pieces
1 lb whole mushrooms
1 can pineapple chunks
1 lb sliced bacon
Season-all salt
Worcestershire sauce
black pepper
 

Place ingredients on skewers, wrap 2 bacon slices around kabobs.Add Worcestershire sauce , season-all salt & pepper to taste . Brush with Worcestershire sauce while cooking. Grill on med heat for 20-30 minutes (or in oven at 350). Serve on a large platter.

Makes 8 to 12 kabobs
 

BEST EVER SPICY  GOAT JERKY

3 lb. thin sliced lean meat (set aside)
In a blender put :
1 cup soy sauce
1 cup water
3 pealed garlic cloves
1/2 pealed med. onion
1 heaping teaspoon black pepper
2 heaping tablespoons chili powder
1 level teaspoon Cayenne powder
1 teaspoon salt
Blend well then mix with meat in a gallon glass jar. Put the lid on and shake vigorously 3 or 4 times during the 12 hour soaking time.
String the meat pieces with a large needle and fishing line. Hang the pieces on your rack to use the most space. Just be sure that the meat pieces don't touch each other. Smoke for 12 or so hours using 3 pans of alder wood (or your favorite wood) in the first 4 hours of smoking.
 

 CHEVON BRICK CHILI
 

Grind coarsely 2 1/2 # beef suet, and let render for 5 minutes. Add 10 # lean chevon, ground coarse. Cook slowly for 2 hours, stirring frequently. Use no water. 15 minutes before meat is done add salt to taste and 12 T. good chili powder. Pour into pans of desired size, cool, and store in cool place. When serving, use 1 qt water to one pound brick, boil 10 minutes. Cook beans separately, add 1/2 lb beans to 1 lb of brick when ready to serve.

CHEVON ON TOAST
 

2 1/2 cups diced, cooked chevon; 2 cups rich goat milk, 2 T goat butter, 3 T corn starch, 2 T diced pimento, 2 T diced green pepper, 3/4 tsp salt, 1/4 tsp paprika, 1 cup diced mushrooms, buttered toast. Cook peppers and pimento in butter until pepper is soft. Add corn starch and seasoning, gradually stir in milk. Bring to boiling point and add chevon and mushrooms. Serve on toast.

MACARONI AND CHEVON (Dec.1953 Goat Journal)

Chop lean, cold roast chevon fine, nearly fill a casserole with cold boiled macaroni. In center, where you have formed a hollow, put chopped meat, well seasoned with salt, pepper, a little liquor from canned tomatoes, and if liked, a bit of minced onion. Pour meat stock or gravy over all. Cover with bread crumbs, dribble 2 T melted goat butter over crumbs and bake half hour.

Chevon Meat Tortillas

Take one goat leg
Season with your favorite spices...make sure you use garlic...adds great flavor. Wrap completely with newspaper. Set in large, heavy duty aluminum foil...enough to cover entire leg tightly. Before sealing, take one complete bottle of Italian dressing...oil and vinegar variety, not creamy...soak the newspaper wrapped goat leg thoroughly. Wrap foil tightly, place in oven (we do this in ground with coals, but the oven will work too) at 350 degrees, slow cook this until meat falls off bone. Fix yourself some pico de gallo or salsa sauce, break out the flour tortillas...and enjoy.

Marty's Goat Kebobs

Take a good quality commercial garlic marinade and add to it some water, oil, and vinegar. Marinate deboned goat meat chunks (you can use an entire kid or just the legs and shoulder of a yearling animal leaving the rack and loin to make into chops) for at least 24 hours. Put on skewers with mushrooms, onions (either Spanish onions or little white boiling onions), tomatoes, zucchini, bell peppers, eggplant, you name it. Broil over coals 15 to 20 minutes until tender, turning and basting in the marinade occasionally.

If you want to make up your marinade from scratch, here's one of many recipes that work well with goat: mix together 6 oz. of tomato paste, 1/2 cup dry white wine, 1/2 cup wine vinegar, 3 tablespoons of olive oil, 2 tablespoons of mustard, 1 1/2 tablespoons of Worchester sauce, 3/4 teaspoons each of sage, oregano, and salt, 3/4 cups of minced onions, and 6 crushed cloves of garlic. This will do about 8 pounds of meat

Barbecued Goat Steaks

Either hindleg steaks or goat chops
Jerk rub from the "jerk leg" recipe (about a teaspoon per steak)
1 cup passion fruit nectar or juice

Rub meat in jerk rub and marinate in refrigerator at least 1 hour. Baste liberally with the nectar and then either barbecue, fry, or broil steaks. Flip and continue basting until cooked to desired extent. 

Chevon Spicy Chops Ohakune with Mustard Cream Sauce

Created by Robert Eagle

Time to allow: 10-15 min
Serves: 4-6
Serve hot

Ingredients
12 chevon chops approximately 50g each
100g flour
2 eggs
100mls milk
100g breadcrumbs
1 tsp sage
1 tsp thyme
pinch of paprika
pinch cayenne pepper
20g butter or oil

Method
Trim chops. Prepare crumbing mix- flour, egg wash- add the herbs to breadcrumbs. When ready, crumb chops, lightly pan fry and serve with sauce.
 Sauce
basic white sauce recipe
mustard powder to taste
40g gherkins
1/2 medium onion
15g honey
Finely dice onion and gherkins. Place in pan and sweat off. Sprinkle in mustard, add the
cream and honey. Bring to boil and reduce to half. Season and serve, this sauce should be
fairly mild to taste.

Orange Chevon Chops

Ingredients:
1kg forequarter chops
1 tblspn butter
125mls orange juice
1 teaspn dried mustard
Salt and pepper to taste
Grated rind of 1 orange
1 tblspn honey
1 teaspn fresh chopped mint
2 teaspns cornflour

Heat butter in a pan and brown the chops on each side over a high heat, then reduce the heat. Combine rind, juice, mustard, honey and mint and pour over the chops. Add salt and pepper, cover and simmer gently for 11/2 hours until tender. More juice or water may need to be added during cooking. When cooked, thicken if desired with the cornflour mixed to a paste with a little water. Meat must not be allowed to dry out.

Goat Cheese-Artichoke Pizzas
Makes 4 servings

1 pkg. (3 1/2 oz.) fresh chevre (goat) cheese (with herbs or plain)
2 pkgs. (8 oz. each) Italian bread shells or 4 pita breads (6" in diameter)
1 can (14 oz.) artichoke hearts, drained and cut in h alf
3 tbsp. chopped drained oil-packed sun-dried tomatoes
2 tbsp. chopped pitted Kalamata olives
1 tbsp. chopped fresh parsley

Brush grill rack with vegetable oil. Heat coals or gas grill for direct
heat.

Spread cheese evenly over each bread shell. Top with remaining ingredients.

Cover and grill pizzas 4-6" from med. heat 5 to 10 min. or until crusts are
crisp and vegetables are hot. (If crusts browns to quickly, place a piece
of aluminum foil between crusts and grill.)

Per serving: cal 290 , fat 9 g, sat fat 5 g, chol 25 mg, sod 740 mg,
carb 44 g, fib 6 g, prot 14 g
Points:6

Betty Crocker's Great Grilling Cookbook

Simple Homemade goat sausage:

3/4 Pound Ground (LEAN) Goat
1/4 Pound Ground (LEAN) Pork
1 teaspoon salt
1 teaspoon freshly-ground Black Pepper
1 teaspoon fine-chopped FRESH Rosemary leaves
OR 1/2 teaspoon dried
1/2 teaspoon fine-chopped Garlic
2 Tablespoons Dry Red Wine

Directions:
Combine all ingredients in a nonreactive bowl and mix
thoroughly with 'clean' hands.
Warp in Plastic Wrap and Refrigerate overnight to
allow
flavors to 'blend' before cooking or FREEZING.

Makes one pound...but EXPANDS easily to serve the
growing MULTITUDES of those who EXPERIENCE a different
taste that they DON'T KNOW.

Bucatini with Sausage and Onions:
Ingredients:
3 Tablespoons Butter
2 Cups thin-sliced lengthwise Sweet Onions
8 Ounces Homemade Goat Sausage (recipe above)
Or (gourmet Lamb/kid sausage works great, but
take off the casings)
-- Water
1 1/2 Pounds FRESH-RIPE tomatoes, peeled* and coarsely
chopped
1 Tablespoon Salt plus more, to taste
-- Fresh-Ground Black Pepper, to taste
1 Pound Bucatini (or your choice of Pasta)
12-15 Fresh Basil Leaves, coarsely chopped
1/3 Cup FRESH-Grated Parmigiano-Reggiano

Directions:
Put Butter and onions in a 1--12 inch nonreactive
skillet or a saute pan over medium-low heat.
Saute until onions turn a light caramel color.

When onions are done.
Add sausage to pan, crumbling it with 'clean' fingas.
Turn up the HEAT to medium-high.
Cook the sausage until it has lost it 'raw color' and
begins to brown.

Fill a pot with at least 4 quarts of water.
Place over High Heat.

Add tomatoes to sausage and season lightly with salt
and pepper.
Cook until tomatoes are reduced and liquid is
evaporated.

When water is boiling, add 1 Tablespoon salt and put
in pasta.
Stirring until completely submerged.
Add basil and cook, stirring 1-2 minutes.
Remove from heat.
When Bucatini is 'al dente', drain and toss with the
sauce.
Add Parmigiano-Reggiano.
SERVE AT ONCE!

Makes 4-6 servings:

*HOW to PEEL a tomato? Bring a suacepan of water to a
boil.
Add tomato(es) and return to a boil.
Let boil about 10-15 seconds.
Test skin with your 'clean-fingertips' to be sure it
has loosened and will slip away from pulp.
Drian and run under cold water or plunge into ICE
water to stop cooking.
Peel, if you wish, you can 'cut an X' in the smooth
end of the tomato BEFORE boiling. This makes grasping
the loosened peel EASIER.

NOW, all ya' have to do is EXPERIENCE something that
is DIFFERENT.

Now that's ITALIANo, but you don't have to be of the
breed.
Bon Apetito!

You will find that you will need to keep this
Goat sausage on hand. It FREEZES GREAT...and TASTES GREAT
because it is AU-NATURALE and quite HAIR-RAISING
indeed. You won't find ANY textile by products or
FLEECING measures in our line.

Garry Vroegh

Tomato Kid
Ingredients:
2     Tablespoons Oyster-Flavored Sauce
2     Tablespoons Chinese Rice Wine
3/4   Pound Kid, cut into 1/2-inch cubes
1/3   Cup of Chicken Broth
3     Tablespoons of Ketchup (US KIDS LUV it)
1     Tablespoon Hoisin Sauce
1     Tablespoon Packed Brown Sugar
1     teaspoon Chili Garlic Sauce
1 1/2 teaspoons Cooking Oil
1     Cup Diced Green Bell Peppers (cut into 1-inch
      pieces)
1     Medium Tomato, cut into 8 wedges and then each
      wedge halfed crosswise

Directions:
Combine Oyster-Flavored sauce and rice wine in a
nonreactive bowl.
Add Lamb/Kid and stir to coat...Marinate 1 hour in
the refrigerator.
Combine chicken broth, ketchup, hoisin sauce, brown
sugar and chili garlic sauce in another nonreactive
bowl.
Place a Heavy skillet (or wok) over HIGH-HEAT until
HOT.
Add Oil, swirling to coat the sides.
Add Kid with Marinade and stir-fry for 2-4
minutes
until no longer pink.
Add bell peppers and tomatoes.
Stir-fry 1-minute.
Add Ketchup mixture and bring to a Boil.

Makes 4 servings.
Garry Vroegh

Crab Casserole with Chevre 

( submitted by Judy Chalfant)
1 pound crab meat, picked clean
6 oz plain soft chevre
1 cup sour cream
4 heaping tablespoons mayonaisse
3 tablespoons Worcestershire
juice of half lemon
1 shake garlic salt
1 teaspoon dry mustard
3/4 cup shredded goat cheddar ( reserve half for top)

Soften chevre at room temperature. Mix everything well and fold in crabmeat last. Sprinkle reserve cheddar on top. Bake uncovered at 325 for about 30 minutes or until hot. Makes 2 small casseroles. Serve hot with large dipping Fritos or crackers.

May be frozen. Thaw in fridge overnight before baking.

Seven Meat Soup 

Makes up to 20 servings The Sancocha is the most famous and most favorite Dominican stew. This is a stew that is prepared for celebrations. If you get a chance to try this delicious meal do take advantage of it. Ingredients: 3 pounds Ground Pork (or Longaniza sausage) 1 pound Pork or Salt Pork 4 pounds de-boned chicken cut into 2-inch pieces 1 pound stewing steak with bones cut into two-inch pieces 5 pounds of pork chops we prefer smoked 1 pound goat meat with bones, cut into two-inch pieces 5 green plantains (grated, shaped into 1 1/2 inch balls Keep refrigerated until cooking time) 2 cups cubed Sweet potato 2 cups cubed Yuca 2 cups cubed Yautía, 2 cups cubes Ñame 3 cups cubes Auyama 8 crushed garlic cloves 3 coarsely chopped red onions 2 coarsely chopped red peppers 5 chicken bouillon cubes 2 beef bouillon cube 3 teaspoons oregano 2 tablespoons fresh coriander 3 whole allspice 2 tablespoons brown sugar 2 tablespoons red wine 1 gallon water 4 tablespoons sour orange juice, or vinegar 2 teaspoons of lime juice 1 tablespoon cooking oil Salt and pepper to taste Directions: 1. Boil the Ground pork in 6 cups of water for 10 minutes. Leave to cool in its cooking liquid. 2. Fry the salt pork in the cooking oil, turning occasionally until lightly brown in color 3. Melt 1/2-tablespoon brown sugar until it turns a light caramel in color. Add the chicken pieces and brown on all sides. Dissolve one chicken bouillon in 1/2 cup of hot water and pour it on the chicken pieces. 4. Add 1/4 of the garlic, and 1/2-teaspoon oregano. Reduce to a medium-low heat, cover and simmer for 30 minutes, or until the chicken is tender. 5. Prepare the soup beef in the same way as the chicken pieces, but use a beef bouillon cube instead of chicken. Add 1/2 tablespoon of Worcestershire sauce. You may need to add1 or 2 extra cups of water until the beef is tender. 6. If using smoked pork chops, boil them in water for 10 minutes. Once cooked leave to one side in the cooking liquid 7. If using fresh pork chops, brown in 1/2 tablespoon brown sugar in the same way as with the chicken and beef using 1 chicken bouillon cube dissolved in 1/2 cup hot water, 1/2 teaspoon oregano, 1/4 of the garlic, and 1/2 teaspoon ground black pepper. You may need to add 1 or 2 cups of water until the chops are tender. 8. Brown the goat meat in 1/2 tablespoon brown sugar, add 1/2 teaspoon oregano, 1 chicken bouillon cube dissolved in 1 cup hot water, the rest of the garlic and 2 tablespoons cooking wine. Cover and simmer for up to 1 hour or until the meat is tender. Keep adding 1/2 cup of water every 15 to 20 minutes. 9. In a very large pot, bring 12 cups of water, 3 chicken bouillon cubes, the onions, green peppers, celery, coriander, the rest of the oregano, and allspice to a boil. 10.Add the green plantain rolls, sweet potato, yuca, auyama, yaut†a and ²ame. Leave uncovered and boil for 30 minutes. Discard the allspice. 11.Reduce the heat to medium-high and add all the meat. 12.To get the mixture to the desired consistency: If the liquid is too thick add water. If the mixture is too thin thicken it by bending thoroughly some of the cooked auyama pieces. 13.Add the sour orange juice, salt and black pepper. Mix and cook uncovered over moderate heat for 45 minutes or until the desired consistency is reached. 14.Serve hot with White Rice

1 leg of goat (5 to 7 lbs), boned 2 t salt 1 c wine or vinegar 1 t sage 1 c vegetable oil 3 large potatoes 2 cloves garlic, whole 3 onions 1 bay leaf, crumbled 3 large chilies 1 t rosemary 2 garlic cloves, skin removed 1/2 t crushed pepper Combine vinegar, oil and seasonings and pour over goat. Cover and marinate in refrigerator 12 to 24 hours, turning often. Remove goat, strain marinade and reserve. Quarter potatoes and onions and place in shallow roasting pan along with chilies and garlic and pour 1/4 cup marinade over vegetables. Place goat on roasting rack over vegetables. Pour 1/4 cup marinade over goat. Roast at 325° F for approximately 25 minutes per pound of goat. Baste with 1/4 cup marinade every 20-30 minutes before carving. Serve with vegetables. Use drippings for gravy if desired.

Okra Soup 
Serves five to six 

Ingredients 
3 pounds beef (optionally, fish or goat meat)
1 cup dried crayfish* (optionally dried shrimp*)
2 pounds okra*, chopped or ground in a blender
1 teaspoon dried red pepper*, powdered or crushed (optional, chopped or ground red bell pepper)
2 tablespoons salt
1 medium onion, chopped 
4 tablespoons red palm oil*
spinach, chopped
7 cups water 

Equipment
skillet
mortar and pestle or food processor
knife
large spoon for stirring
cutting board 

Preparation

  1.. Cut beef in small pieces 
  2.. Place in skillet with water 
  3.. Add onion and salt 
  4.. Boil for 15 to 25 minutes 
  5.. Add okra and stir until blended in 
  6.. Add the remaining ingredients, stir and cook for 10 more minutes 
  7.. Serve warm with inyan (pounded yam), pounded cassava, or eba (fried grated cassava) 

Vanilla Goat's Milk Custard
This easy vanilla custard will bring back memories of childhood. Serve it with low-fat chocolate cookies.

a.. 2 cups cold goat's milk
b.. 2 eggs
c.. 1/3 cup sugar
d.. 2 tablespoons cornstarch
e.. 1/8 teaspoon salt
f.. 2 teaspoons butter
g.. 1 to 2 teaspoons vanilla
In medium saucepan, combine cold milk and eggs. Beat well. Add sugar,cornstarch and salt. Mix to thoroughly combine.

Set over medium heat. Cook 5 to 7 minutes, whisking constantly, or until mixture thickens. Remove from heat. Stir in butter and vanilla. Pour into 4 (6-ounce) heat-proof custard cups or dessert bowls.

Let cool. Cover with plastic wrap and refrigerate 30 minutes, or until pudding consistency.

Makes 4 servings.

Fresh Fruit Goat's Milk Ice Cream
  a.. 1 cup sliced apricots or peaches or whole berries
  b.. 1/2 cup sugar or to taste
  c.. 3 tablespoons lemon juice
  d.. 1/8 teaspoon salt
  e.. 1 1/2 cups goat's milk
In large bowl, mash fruit with sugar. Add lemon juice and salt. Stir well. Add milk. Transfer to ice cream maker. Freeze according to manufacturer's instructions. (Or spoon into shallow 8-inch square metal pan; cover with plastic wrap and freeze until slushy. Stir well to prevent ice crystals from forming. Freeze again.

Before serving, break into chunks and puree briefly in food processor until creamy but still frozen.

Makes 2 to 4 servings.

Courtesy Lalime's Restaurant, Berkeley, California. Makes eight hearty 10-oz servings  

      
     White Corn Chowder with Smoked Goat Cheddar 
      
     Assemble:
      1 or 2 large potatoes, peeled and diced
      1 onion, finely chopped
      3 carrots, finely chopped, 3 ribs of celery, finely chopped
      4 oz. butter
      2 cloves garlic, crushed
      2 tablespoons flour
      1/2 cup white wine
      1 red bell pepper, cored and seeded and chopped
      3 cups of white corn kernels (5 ears)
      2 cups vegetable stock
      5 cups cream (or use less cream and more vegetable stock if you wish)
      8 oz. grated Redwood Hill Farm smoked goat cheddar
      salt and white pepper to taste
      2 tablespoons chopped parsley  
      
     Bring a pot of water to a boil and add potatoes. Cook until just soft (about 8 minutes). Drain and set aside.

      Melt the butter in a heavy based saucepan and add the carrots, celery, garlic and onions. Saute over a medium heat until the onions turn glassy, about five minutes. Add the corn and cook for a further two minutes.

      Add the flour and cook for about two minutes. Add the white wine and vegetable stock, stirring well. Bring to a boil and then add the cream. Return to a boil and simmer for 15-20 minutes until the vegetables are soft.

      Add the potatoes and the diced red bell peppers. (The soup can be made this far if you wish to make it ahead. Add the cheese only when ready to serve.)

      Add the grated goat cheese and season with salt and pepper to taste. Heat the soup until the cheese melts. Do not let it come to a boil as the cheese may break.

      Serve hot, sprinkled with chopped parsley  

BABY ROUTH'S ROSEMARY MUFFINS WITH GOAT CHEESE
Categories: Breads, Herbs
Yield: 12 servings

Add to My Recipes | Vote for this recipe | Read Reviews | Review this recipe

3/4 c Milk
3/4 c Golden raisins
1 tb Chopped fresh rosemary
1/4 c Unsalted butter
1 1/2 c All-purpose flour
1/2 c Sugar
2 ts Baking powder
1/4 ts Salt
1 lg Egg
8 tb Goat cheese

Rosemary, golden rasins, and a creamy goat cheese center make these muffins
taste so special. Carla Wood, sous chef and butcher at Baby Routh in
Dallas serves them with wild game, lamb, or pork dishes or with a festive
luncheon salad.

DIRECTIONS: =========== Simmer milk, raisins, and rosemary in a small
saucepan for 2 minutes. Remove from heat, add butter and stir until melted.
Let cool.

Mix dry ingredients in a large bowl. Beat egg into cooked milk mixture.
Add to dry ingredients and mix lightly just until dry ingredients are
moistened. Spoon 1/3 of the batter into 12 greased muffin cups. Place 2
teaspoons of goat cheee in center of batter in each cup. Cover cheese with
remaining batter, dividing among each of the muffins. Bake approximately
20 minutes in a preheated 350 degree F oven, or until brown and springy in
the center.

Serve muffins hot or cool. If desired, a 3/4-inch cube of cream cheese may
be substituted for goat cheese. Without cheese, muffins are still
delicious!

* Source: The Herb Garden Cookbook, by Lucinda Hutson * Typed for you by
Karen Mintzias

MARINADE FOR  GOAT
      Categories: Cajun, Sauces
      Yield: 6 servings

      4 c  Chablis wind
      1 c  Green creme de menthe
      1 T  Onion powder
      1 t  Dried mint (crushed)
      2 T  Louisiana hot sauce
      1 c  Soy sauce
      1 c  Water
      2 T  Olive oil

  Mix all ingredients.  Marinade  goat 6 to 12 hours, then
  use the marinade as a basting sauce as it cooks.
  From Justin Wilson's "Outdoor Cooking With Inside Help"

Warm Potato and Goat Cheese Salad

Preparation 15 minutes Cooking 15 minutes

2 pounds (about 8 medium) yukon gold potatoes, cut into 1-inch dice. 1/4 cup dry white wine. salt and freshly ground pepper to taste. 1 medium red onion, thinly sliced, then rinsed in cold water. 1/2 cup chopped fresh parsley. 4 ounces (about 1/2 cup) fresh goat cheese, crumbled 3 to 4 tablespoons red wine vinegar. 1 teaspoon dijon mustard. 1 clove garlice, minced or pressed. 1/3 cup plain nonfat yogurt. 2 tablespoons olive oil. 2 tablespoons slivered fresh sage leaves.

Steam the potatoes until tender, about 10 to 15 minutes. Transfer to a bowl and sprinkle at once with the wine, salt, and pepper. Add the onion, parsley, and goat cheese, and toss. Mix together the vinegar, mustard, garlic, yogurt, and loive oil. Pour over the salad, add the sage, and toss. Adjust the seasonings to taste. Serve warm or at room temperature. Serves 6.

Per serving: Calories 243 (33% from fat), Fat 9 g (3g saturated), Cholesterol 9 mg, Sodium 116 mg

Bite Size Goat Cheese and California Walnut Cheesecakes 
          


      Recipe courtesy of Gourmet Magazine

      1/2 cup fresh bread crumbs
      1/2 cup finely ground California walnuts, plus 9 California walnut pieces for garnish
      1 tablespoon melted butter
      1/2 teaspoon salt
      1/2 teaspoon freshly-ground black pepper
      4 ounces cream cheese, softened
      5 ounces soft goat cheese such as Montrachet
      1 egg, beaten
      1 tablespoon chopped fresh chives, plus additional chives for garnish
      1 teaspoon finely diced red bell pepper

      Preheat the oven to 350 F and butter 18 gem tins (2 tablespoons each). In a medium bowl, combine the bread crumbs, ground California walnuts, the melted butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper and stir until thoroughly combined. Spoon a heaping teaspoon of the walnut mixture into each mold and press down into the bottom of the molds.

      With an electric mixer beat the cream cheese until fluffy. Add the goat cheese and beat until creamy. Add the egg and beat until well combined. Add the chives, the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Divide the goat cheese mixture between the molds and smooth the tops. Set a walnut piece on top of nine of the cheesecakes. Top the remaining cheesecakes with the diced red peppers. Bake until puffed, about 15 minutes. Let the cheesecakes cool on a rack for 5 minutes, then unmold. Garnish with chives and serve warm.


      Yield: 6 as an hors d'oeuvre
      Prep Time: 45 minutes
      Cook Time: 20 minutes
      Difficulty: Easy

San Antonio Style Goat Cheese Enchiladas 
          


      Recipe courtesy Bobby Flay

      Red Chile-Tomato Sauce, recipe follows
      12 blue corn tortillas
      Goat Cheese Filling, recipe follows
      8 ounces Monterey Jack, grated
      3 tablespoons chopped cilantro, for garnish
      Sour cream, garnish
      Chopped green onions, garnish
      Preheat oven to 375 degrees F.

      Spread 1/2 cup of the Red Chile-Tomato Sauce into a medium, deep casserole.

      Dip tortillas in remaining tomato-chile sauce, to lightly coat both sides. Spoon about 2 tablespoons of the Goat Cheese Filling on each tortilla, roll up. Repeat with remaining tortillas.

      Arrange rolled tortillas in casserole so they fit snugly. Pour 1 1/2 cups of the remaining tomato-chile sauce over the enchiladas, and top with the grated cheese. Bake for 20 to 30 minutes or the enchiladas are heated through. Remove and sprinkle with chopped cilantro, dollop with sour cream, and garnish with chopped green onions.

      Red Chile-Tomato Sauce:
      2 ancho chilies
      3 tablespoons vegetable oil
      1 large red onion, finely chopped
      3 cloves garlic, finely chopped
      1 tablespoon ground cumin
      1 tablespoon dried Mexican oregano
      1 cup dry white wine
      1 (16 ounce) can plum tomatoes, pureed
      2 cups homemade chicken or vegetable stock
      Salt and freshly ground pepper

      Bring 2 cups of water to a boil in a small saucepan. Add chiles, remove from heat and let sit for 30 minutes. Remove stems and seeds, place in food processor with 1/4 cup of the soaking liquid and puree until smooth.

      Heat oil in a medium saucepan over medium-high heat. Add onions and cook until soft. Add garlic and cook for 1 minute. Add cumin and oregano and cook for 1 minute. Add ancho puree and cook for 2 to 3 minutes. Add wine, tomatoes and stock and cook for 25 to 20 minutes or until slightly thickened. Season with salt and pepper, to taste.

      Goat Cheese Filling:
      1 1/4 pound goat cheese
      3 cloves garlic, coarsely chopped
      1/4 cup freshly grated pecorino Romano
      2 tablespoons fresh lime juice
      1/4 cup finely chopped cilantro
      Salt and freshly ground pepper

      Place goat cheese, garlic, pecorino Romano, and lime juice in a food processor and process until smooth. Season with salt and pepper, and fold in the cilantro.

      Yield: 4 to 6 servings
      Prep Time: 20 minutes
      Cook Time: 20 minutes