THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods


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RECIPE: Easter Canapé Or Dessert

April 18, 2011 at 7:59 am · Filed under Appetizers-Hors d’Oeuvre, Cheese-Yogurt-Dairy, Recipes


Colorful and delicious. Photo courtesy Vermont Butter & Cheese Creamery.

   It couldn’t be easier to make this bite-size apricot morsel, which can be enjoyed with cocktails or with after-dinner coffee. All you need is dried apricots and a log of fresh goat cheese, with optional chopped nuts and whole nuts for garnish.

You’ll need two dried apricots for each “sandwich.”

  • For easier slicing, chill the log in the freezer for 15 minutes. If you are using chopped nuts, roll the log in the nuts before placing in freezer.
  • As the log chills, place half of the apricots on a work surface, “inside” face up.
  • Slice log into half-inch portions. Place one slice on each apricot. Top with a second apricot. The goat cheese slice may be wider than the apricot. Trim the sides with a sharp knife.
  • Adhere a walnut, almond or pistachio to the top of each canapé with a dab of honey.
  • Serve on an elegant plate or tray.

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    This recipe is courtesy Vermont Butter & Cheese Creamery, one of our favorite cheesemakers.

    Find more of our favorite cheeses and recipes in our Gourmet Cheese Section.
     

      

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    How To Use Goat Cheese In Recipes

    April 18, 2011 at 7:45 am · Filed under Cheese-Yogurt-Dairy, Recipes, Tip Of The Day

    Mild, fresh cheeses made from goat’s milk taste like cream cheese with a tang. A fresh goat cheese log looks lovely on a cheese board with fresh or dried fruit (dates and figs are a favorite) and toasted almonds and/or walnuts.

    But we enjoy it in many other ways as well:

  • For breakfast: With bagels, croissants, and toast, in a goat cheese omelet, mixed into scrambled egg batter or sprinkled on top.
  • On a sandwich: Our favorite sandwich is fresh goat cheese on a crusty roll or baguette with basil and fresh or sundried tomatoes.
  • On pizza and pasta: Great on a pie with mozzarella; freeze slightly in order to crumble finely. Toss crumbled goat cheese with pasta dishes or substitute for some/all of the ricotta in baked pasta.
  • With salads: Roll a log in chopped toasted nuts, herbs or lemon zest, slice into one-inch discs, bake and add to a plate of mixed greens or spinach salad. Or, crumble atop the salad. Add sliced or matchstick beets: They’re a beautiful match with goat cheese.
    		•   
    Beautiful on a cheese board, a goat cheese
    log fits into every meal of the day. Photo
    courtesy Westfield Farm.
     

  • For dinner: Stuff into chicken breasts and ravioli. Crumble onto asparagus and grilled vegetables.
  • For dessert: Serve a disc drizzled with honey, with or without nuts and fresh or dried fruit (fresh berries pair well).
  • Baked: In savory soufflés, quiches and turnovers; in savory and sweet pies and tarts.

    • Just substitute the fresh goat cheese for cream cheese, mozzarella, ricotta, or other fresh cheese in the recipe.

    You can enhance goat cheese with a variety of flavors. Or, be on the lookout for flavored goat cheeses.

    Westfield Farm, one of our favorite goat cheese producers, has an impressive selection including Apple-Cinnamon, Calabrini (sundried tomato and garlic), Chive, Chocolate (it’s just like cheesecake!), Cranberry-Orange, Herb, Herb Garlic, Hickory Smoked, Pepper, Pink Peppercorn and Wasabi.

    What are your favorite ways to use goat cheese?
     

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    RECIPE: Baked Apple-Balsamic Salmon

    April 17, 2011 at 11:51 am · Filed under Fish-Seafood-Caviar, Recipes


    [1] Spruce up weekday salmon with apples and balsamic (photo © U.S. Apple Association).


    [2] Use Granny Smiths or other green apples (photo © Good Eggs).

    		  

    Looking for a new way to prepare salmon?

    In this recipe from the U.S. Apple Association, a bit of apple jelly and balsamic vinegar add fresh flavors.

    Serve the salmon with brown rice pilaf or another whole grain, plus green beans or broccoli.

    Prep time is 25 minutes. Baking time is 8 to 12 minutes.
     
     
    RECIPE: BAKED APPLE BALSAMIC SALMON

    Ingredients For 4 Servings

  • 4 four-ounce skinless salmon fillets, ¾ to 1 inch thick
  • ¼ teaspoon fine sea salt (normal table salt can be used)
  • ¼ cup apple jelly
  • 2 teaspoons aged balsamic vinegar
  • ¾ cup julienne-cut, unpeeled Granny Smith or other green apple (¼ x 1 ½-inch-long slivers)
  • ¾ cup julienne-cut, unpeeled Fuji or other reddish apple (¼ x 1 ½-inch-long slivers)
  • 1/3 cup very thinly sliced and quartered leek (white and light green portion only)
  • Coarse-ground black pepper
  • 4 twelve-inch-long pieces parchment paper
    		•
     
    Preparation

    1. PREHEAT the oven to 450°F. Fold each piece of parchment crosswise in half. Cut 4 half-heart shapes 7 inches longer and 4 inches wider than the fillets (the folded edges will be the centers of the hearts). Open each paper or foil heart; set aside.

    2. Lightly sprinkle salmon with 1/4 teaspoon salt. Place each fillet near the center on one side of each heart.

    3. Heat apple jelly over low heat or in a microwave oven just until melted. Remove from heat; stir in balsamic vinegar. Spoon mixture evenly over fillets. Toss together apples and leek. Place mixture evenly on top of fillets.

    4. Fold opposite side of each heart up and over the fish and apple mixture. Starting at top of heart, fold edges to seal open sides by making small tight folds. Twist tip of hearts to close packets. Place packets on baking sheet. Bake in preheated oven for 8 to 12 minutes until fish flakes easily. (Carefully open packets to check doneness.)

    5. To serve, cut packets open by slashing a large X on the top of each, then fold back paper. Transfer packets to dinner plates and serve with rice. Or, if desired, remove fish with apples from packets and place on top of rice; spoon over juices. Season to taste with additional salt and the pepper.

    Recipe Note: This recipe makes enough balsamic-apple juice for serving over a rice or barley pilaf. If you prefer less juice, decrease the apple jelly to 3 tablespoons and balsamic vinegar to 1 ½ teaspoons.

    Find more apple recipes at USApple.org.

      

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