GOAT CHEESE SAUCE
I really wanted my husband to try goat cheese, so the other night I asked him if he wanted scalloped potatoes in a cheese sauce; he said 'yes,' and this is what I made. Afterwards he said I would definitely need to make this again, as he had four helpings. When I told him that it was goat cheese all he could say was 'REALLY?' and kept eating. I would say this was a winner; how about you? Just pour finished sauce over your choice of pasta, potatoes, or whatever you like.
Provided by Karrie Ann Shea
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oil in a saucepan over medium heat; add onion and season with a pinch of salt. Cook and stir onion until translucent, about 5 minutes. Stir flour with the onion; cook, stirring continually, for 1 minute.
- Pour 1 cup milk into the saucepan while stirring; add goat cheese and stir to melt. Stir remaining milk into the mixture, 1/2 cup at a time, and cook until you reach your desired texture, 5 to 10 minutes more; season with 1/2 teaspoon salt and black pepper.
Nutrition Facts : Calories 132.6 calories, Carbohydrate 7.6 g, Cholesterol 16.1 mg, Fat 8.9 g, Fiber 0.4 g, Protein 5.6 g, SaturatedFat 4.2 g, Sodium 244.1 mg, Sugar 3.8 g
MUSHROOM GOAT CHEESE PAN SAUCE
Steps:
- Measure the broth and wine in a measuring cup. Put the mushrooms in an empty skillet; sauté until wilted, 2 to 3 minutes. Stir parsley and then goat cheese into the reduced liquid.
GOAT CHEESE WITH RED WINE BUTTER SAUCE
This is a wonderful starter course for goat cheese lovers. I think I found the recipe in an older issue of Gourmet Magazine. Serve with red seedless grapes and crackers.
Provided by waynejohn1234
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- On a plate combine the bread crumbs and peppercorns.
- Ross the goat cheese rounds in this mixture, coating them well and shaking off the excess.
- Arrange on a well greased baking sheet.
- Brush rounds carefully with the melted butter.
- Bake at 400 degrees for 3 - 4 minutes.
- Should be slightly softened.
- In a small saucepan combine the shallot, wine and vinegar and cook over moderate heat until it is reduced to about 3 tablespoons.
- Reduce heat to low and whisk in the remaining 3 tbsp of butter, 1 piece at a time, whisking until the sauce is thickened slightly.
- Divide the sauce among 4 heated plates and transfer the cheese rounds carefully with a spatula to the plates.
- Garnish and serve with the crackers.
Nutrition Facts : Calories 348.9, Fat 28.7, SaturatedFat 19.1, Cholesterol 75.4, Sodium 321.8, Carbohydrate 5.2, Fiber 0.2, Sugar 1.9, Protein 12.9
GOAT CHEESE GNOCCHI WITH BACON, DATES AND KENTUCKY WINE SAUCE
Provided by Damaris Phillips
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the goat cheese, ricotta and eggs in a large bowl and mix until smooth and homogenous. Add 1/2 cup of flour and stir until combined. Being careful not to overwork the dough, add more flour, 2 tablespoons at a time, until the dough is smooth and supple (not sticky). If you add too much flour or stir too much you will have very dense little gnocchi and this is not what you want. Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.
- Meanwhile put on a large pot of water to boil.
- On a lightly dusted surface, press and shape the dough into an 8-by-14-by-1/2-inch rectangle. With a floured sharp knife, cut the rectangle into 1-by-1/2-inch pieces. Using a fork on a dusted surface, shape the gnocchi by pressing a piece of the dough into the back of the fork slightly to create ridges, then roll it down the fork toward the work surface to form it into a dumpling. If the dough begins to stick, flour the fork and your fingers. Place the finished gnocchi on a floured cookie sheet. Repeat with the remaining dough.
- When the water comes to a boil, prepare an ice bath. Season the boiling water with salt. Cooking in batches, place the gnocchi in the water with a slotted spoon and give them a quick stir to prevent them from sticking to the bottom of the pot. Cook until all the gnocchi rise to the surface, then cook an additional 1 to 2 minutes to cook through--the timing will depend on how long they take to rise, about 4 minutes total. Immediately remove the gnocchi with the slotted spoon and put in the ice bath to stop the cooking. When they are cool, drain. They are now ready to be sauteed. Repeat with the remaining gnocchi.
- Heat a nonstick saute pan over medium heat. Add the bacon and cook until crisp (the fat will start to foam when this happens). Remove the bacon to a paper towel-lined plate with a slotted spoon. Add the gnocchi to the pan and sear in the warm bacon fat, about 2 minutes per side. Transfer the gnocchi to a plate. Add the dates to the pan. Whisk in the wine and vegetable stock and simmer until reduced by half, 2 to 3 minutes. Whisk in the butter. Add the gnocchi, bacon and salt and pepper to taste. Stir in 3 tablespoons of the parsley and toss to combine. Serve on a platter and sprinkle with the remaining parsley.
BEEF TENDERLOIN WITH GOAT CHEESE SAUCE
Categories Milk/Cream Beef Cheese Egg Sauté Goat Cheese Beef Tenderloin Red Wine Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 17
Steps:
- Bring milk to simmer in small saucepan. Transfer to processor. Add bread and process until blended. Add egg, goat cheese, garlic and mustard. Process just until blended. With processor running, gradually add oil and lemon juice; process until smooth. Transfer sauce to medium saucepan. Season to taste with sugar, white pepper and salt. (Can be made 1 day ahead. Cover; refrigerate.)
- Cut each steak in half horizontally. Using meat mallet, pound each piece on work surface to 1/3-inch thickness. Season with salt and pepper. Coat with flour, shaking off excess. Melt 1 tablespoon butter in large skillet over high heat. Sauté beef in batches until brown, adding more butter as necessary, about 1 minute per side. Transfer beef to platter. Add wine to skillet; bring to boil. Add beef; turn to coat. Remove from heat.
- Bring goat cheese sauce to simmer. Stir in chives. Spoon some of sauce onto each of 6 plates. Place 2 beef scallops atop sauce on each plate. Divide shallots and any glaze among plates. Spoon spaetzle alongside and serve, passing remaining sauce separately.
More about "goat cheese with red wine butter sauce recipes"
RED WINE SPAGHETTI RECIPE | BON APPéTIT
From bonappetit.com
FILET MIGNON WITH GOAT CHEESE SAUCE (KETO – LOW CARB)
From aroundmyfamilytable.com
GOAT CHEESE MOUSSE WITH RED-WINE CARAMEL RECIPE
From foodandwine.com
FETTUCCINE WITH MUSHROOMS, TARRAGON, AND GOAT …
From foodandwine.com
GRILLED CHICKEN WITH GOAT CHEESE SAUCE RECIPE - THE …
From thespruceeats.com
CREAMY GOAT CHEESE PASTA - JO COOKS
From jocooks.com
4.5/5 (74)Total Time 25 minsCategory Dinner, LunchPublished Jul 12, 2020
71 TOMATO RECIPES THAT TASTE EXACTLY LIKE SUMMER | EPICURIOUS
From epicurious.com
LAMB BURGERS WITH GOAT CHEESE & CARAMELIZED ONIONS - PLATINGS
From platingsandpairings.com
GOAT CHEESE WITH RED WINE BUTTER SAUCE – RECIPEFUEL | RECIPES, …
From recipefuel.com
GOAT CHEESE AND RED WINE RECIPES - SUPERCOOK
From supercook.com
RED WINE BURGERS WITH CARAMELIZED ONIONS AND GOAT CHEESE
From neighborfoodblog.com
GOAT CHEESE CUSTARD RECIPE WITH STRAWBERRIES IN RED WINE SYRUP
From davidlebovitz.com
CHICKEN WITH GOAT CHEESE AND WINE SAUCE - TASTY KITCHEN
From tastykitchen.com
30 GOAT CHEESE RECIPES FOR PEOPLE WHO REALLY LOVE IT - TASTE OF …
From tasteofhome.com
GRILLED FILET MIGNON WITH J. LOHR SIGNATURE CABERNET GOAT CHEESE …
From jlohr.com
25+ EASY GOAT CHEESE RECIPES: BEST WAYS TO USE IT - PLATINGS
From platingsandpairings.com
10+ GOAT CHEESE RECIPES - EATINGWELL
From eatingwell.com
You'll also love