GOAT CHEESE AND FIG QUICK BREAD
Here's a recipe from France, where savory loaf cakes are often served with drinks before dinner. This one started with bits of goat cheese and snips of dried figs, and then moved closer and closer to the Mediterranean. It's got fruity olive oil, a handful of parsley (for brightness), a little rosemary and thyme (to set the mood and further establish the locale), some honey (always good with goat cheese) and scrapings of clementine zest (for surprise). You can use a neutral oil, if you'd like, olive or dried tomatoes instead of figs, basil instead of parsley, lemon instead of orange, or experiment with other cheeses. The loaf's pleasantly crumbly, and best enjoyed cut into thick slices.
Provided by Dorie Greenspan
Categories snack, breads, quick breads, appetizer
Time 50m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Center a rack in the oven and heat the oven to 350 degrees. Coat an 8- to 9-inch loaf pan with baking spray (or butter the pan).
- Cut the goat cheese into 1/2-inch pieces. It's a sticky, messy job, so don't aim for perfection. Refrigerate the cheese until needed.
- In a small bowl, toss together the figs, parsley, rosemary and thyme; keep at hand.
- In a large bowl, whisk together the flour, baking powder, salt and pepper. Working in a medium bowl, whisk the eggs until blended, then whisk in the milk, oil and honey.
- Pour the wet ingredients over the flour mixture, and, using a sturdy spatula, stir until the dough is almost blended. You'll still see streaks of flour, and that's fine. Scatter the fig mixture over the dough, and then cover with the chilled bits of goat cheese. Grate the zest of the clementine or tangerine over the cheese. Using as few strokes as possible, stir everything together. Once again, it might not be perfect, and, once again, that's fine. Scrape the dough into the pan, and use the spatula to poke the dough into the corners and to even the bumpy top.
- Bake for 34 to 38 minutes or until the top is golden, the cake has started to pull away from the sides of the pan, and, most important, a tester inserted into the center of the cake comes out clean. Unmold the cake onto a rack, turn it right side up and let it cool. You can serve the cake when it's slightly warm (it's not so easy to cut then, but it's delicious) or when it is at room temperature. Cut into thick slices. Wrapped well, the cake will keep for a day or two at room temperature.
FIG JAM WITH ROSEMARY
Ripe figs lend their subtle sweetness to this chunky jam. Lemons add a necessary sparkle, and fresh rosemary balances the tanginess. You can substitute other woodsy herbs, such as thyme, marjoram or oregano, or add spices, such as black pepper, but additional seasonings should complement rather than overpower the figs. This jam involves little preparation but yields tasty results: Use it as a spread for warm toast, to serve alongside salty cheese or as a topping for meat dishes.
Provided by Yewande Komolafe
Categories jams, jellies and preserves
Time 45m
Yield 3 to 4 cups
Number Of Ingredients 6
Steps:
- Place the figs in a 4-quart heavy-bottomed pot. Pour in 1 1/2 cups water and bring to a simmer over medium heat. Cook uncovered, stirring occasionally, until the figs soften and the liquid begins to thicken, about 10 minutes.
- Add the rosemary and sugar, and stir until the sugar dissolves. Bring the mixture to a simmer over medium-high heat. Cook, stirring frequently, until the syrup thickens, the figs are mostly broken down and the jam goes from a rapid boil to slow bubbles, about 25 minutes. Remove and discard the rosemary.
- Stir in the lemon zest and juice and kosher salt. Reduce the heat to medium-low and cook for another minute for a runnier jam or up to 8 minutes if you prefer a thicker jam. Taste and adjust with more lemon juice and salt as needed. (Adding lemon juice will thin the jam, but it does thicken as it cools.) The jam should be sweet and tart with a hint of fresh rosemary.
- Transfer to sterilized jars and can, or cool to room temperature, then store in the refrigerator for up to 4 weeks.
FRESH FIGS WITH ROSEMARY GOAT CHEESE
Categories Milk/Cream Appetizer Quick & Easy Goat Cheese Fig Rosemary Chill Honey Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 3/4 cups
Number Of Ingredients 5
Steps:
- In a bowl whisk together all ingredients except figs until smooth and season with salt and pepper. Rosemary goat cheese may be made 1 day ahead and chilled, covered. Bring goat cheese to cool room temperature before serving.
- Mound goat cheese in center of a platter. Halve figs and arrange around goat cheese for dipping.
POLENTA WITH GOAT CHEESE AND ROSEMARY
Sam Sifton brought this recipe, from the chef Matthew Kenney, to The Times in 2009. Mr. Kenney had great success in the 1990s with a string of restaurants, and this dish became a dinner party favorite, of sorts, for Brooklynites of a certain time. The ingredients are few, and the technique simple. So do as Sifton suggests: "Get good organic apples that can hold up to heat and the best coarse-ground polenta and thick, creamy goat cheese you can find. Spend the money for Grade A maple syrup and organic pecans. And spend the time to find the candied ginger, which adds a bright, floral taste to the final dish." Serve it with these pork chops, another of Mr. Kenney's dishes.
Provided by Sam Sifton
Categories dinner, easy, quick, main course
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Bring the stock to a boil in a large, heavy saucepan over high heat. Whisk in the polenta in a steady stream, then decrease the heat to medium. Cook, stirring with a wooden spoon, more constantly than you would think possible, until the polenta begins to thicken, approximately 10 minutes. (Keep stirring; otherwise the polenta will boil up and may splatter on your hand.)
- Add the cheese and rosemary and stir for approximately 2 minutes. Stir in the butter, season with salt and pepper to taste and serve. It keeps well on the stove, though it thickens as it rests. If cooking before the chops are done, which is a smart idea, either remove from the heat at a thinner consistency or add a little more stock later.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 5 grams, Carbohydrate 51 grams, Fat 14 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 759 milligrams, Sugar 5 grams, TransFat 0 grams
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