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What to do with LOTS of goat cheese?

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paisley05 Oct 16, 2009 01:13 PM

We were given some delicious goat cheese... but received a TON! Any suggestions with what to do with LOTS of goat cheese? Thanks!

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  1. LindaWhit RE: paisley05 Oct 16, 2009 01:17 PM

    There was an earlier thread re: cheesecakes, and someone posted one using goat cheese....here is the post from alkapal:

    http://chowhound.chow.com/topics/6421...

    1. hotoynoodle RE: paisley05 Oct 16, 2009 01:24 PM

      it freezes nicely and can be put into mushroom quiches which can also be frozen successfully.

      1 Reply
      1. re: hotoynoodle
        d
        debbiel RE: hotoynoodle Oct 23, 2009 04:13 PM

        It definitely freezes well. We have a local goat cheese maker. There are a couple of winter months during which they don't have fresh goat cheese. I always buy a bunch of it before that period hits to keep in the freezer so that I need not go without it.

        Goat cheese ice cream and cheesecake
        I love goat cheese with fruit, maybe poached fruit this time of year
        We also love a bit of goat cheese in omelets and frittatas
        I love pairing goat cheese with winter squashes--in pasta and grain dishes, soups and stews
        Stir or crumble a bit into your polenta--I love breakfast polenta with a bit of fruit and goat cheese

        And of course, by the spoonful...oh so good.

      2. w
        weezycom RE: paisley05 Oct 16, 2009 01:39 PM

        My first thought is a goat cheese and onion tart

        1. goodhealthgourmet RE: paisley05 Oct 16, 2009 01:42 PM

          Linda already posted my first suggestion, which was cheesecake. David Lebovitz also has a wonderful recipe for goat cheese custards:
          http://www.davidlebovitz.com/archives...

          my favorite savory way to use it is in a veggie omelet or frittata - i love goat cheese with eggs.

          other uses:
          - layered in lasagna
          - mixed with herbs and spread on crostini
          - stuffed into chicken breasts with sun-dried tomatoes & pesto
          - crumbled over salad
          - added to strata or gratin
          - stuffed into prosciutto-wrapped figs
          - crumbled on top of pizza
          - mixed with garlic & fresh herbs, stuffed into balsamic-marinated mushroom caps, & broiled or grilled
          - eggplant involtini

          can you tell i like goat cheese? ;)

          2 Replies
          1. re: goodhealthgourmet
            LindaWhit RE: goodhealthgourmet Oct 16, 2009 02:49 PM

            I seriously need to head back to my old stomping grounds in northern NJ and drop in on ghg when she might be cooking with goat cheese. ;-)

            1. re: goodhealthgourmet
              s
              sweetTooth RE: goodhealthgourmet Oct 23, 2009 10:22 AM

              +1 for goat cheese and eggs. My vote - goat cheese souffle or better still goat cheese spinach souffle.

            2. Phurstluv RE: paisley05 Oct 16, 2009 03:03 PM

              Goat cheese mousse.

              Process 6-8 oz with some heavy cream. Fold in tbsp finely chopped parsley leaves, season w/ salt & pepper. Can keep in fridge 2-3 days. I pipe it into Parmeggiano frico cups, a la French Laundry, but can be put on or in just about anyting! It's delicious.

              1. The Professor RE: paisley05 Oct 16, 2009 03:18 PM

                Goat cheese is great in mashed potatoes.

                1. k
                  ktb615 RE: paisley05 Oct 16, 2009 06:15 PM

                  Grab a spoon!

                  1. Sam Fujisaka RE: paisley05 Oct 17, 2009 05:15 AM

                    What's the rush? Go through it slooooowly! It will all keep. I never hurry my precious cheeses.

                    1. shanagain RE: paisley05 Oct 17, 2009 12:42 PM

                      I've made a compound butter in the past with goat cheese, butter, a bit of salt and I think chives, or it may've just been flat-leaf parsley that was awesome with spinach and ham finger sandwiches.

                      1 Reply
                      1. re: shanagain
                        The Professor RE: shanagain Oct 18, 2009 09:20 AM

                        that sounds delicious....great idea!

                      2. h
                        HillJ RE: paisley05 Oct 18, 2009 11:17 AM

                        On pizza; especially white pizza
                        Totally agree with Sam, goat cheese keeps & freezes beautifully

                        1 Reply
                        1. re: HillJ
                          The Professor RE: HillJ Oct 19, 2009 04:16 PM

                          definitely on white pizza...with some caramelized onion.
                          Hoo-wah...

                        2. b
                          bluemoon4515 RE: paisley05 Oct 19, 2009 04:22 PM

                          First, I would fry some up and eat it on a salad. Then, I would make a tart. After that I would try my hand at some goat cheese ice cream, like this:
                          http://kitchenconfit.wordpress.com/20...

                          12 Replies
                          1. re: bluemoon4515
                            LindaWhit RE: bluemoon4515 Oct 19, 2009 04:53 PM

                            Ooh, forgot about rounds of goat cheese that are breaded and pan-fried for a salad - good idea!

                            1. re: LindaWhit
                              c
                              cheesecake17 RE: LindaWhit Oct 23, 2009 07:26 AM

                              If you don't want to start messing up pans of oil... the rounds dipped in breadcrumbs can be broiled too..

                              1. re: cheesecake17
                                goodhealthgourmet RE: cheesecake17 Oct 23, 2009 01:40 PM

                                never in a pan, always under the broiler - much easier to handle and clean up! and if you have a toaster oven it's even better because you don't have to heat up the whole kitchen or waste all that gas (or electric) to broil a pretty small quantity of food.

                                1. re: goodhealthgourmet
                                  LindaWhit RE: goodhealthgourmet Oct 23, 2009 01:51 PM

                                  Hmmmm....I've never used my convection toaster oven to broil. Heck, I've never even used my regular oven to broil either! You'd broil the breaded cheese rounds vs. pan-fry them?

                                  1. re: LindaWhit
                                    goodhealthgourmet RE: LindaWhit Oct 23, 2009 02:19 PM

                                    heck yeah! i never bother pan-frying them, it's too tedious. just bread them, lay on a foil- or parchment-lined sheet pan, drizzle with a teeny bit of oil (or use spray if you prefer), and stick under the broiler for a few minutes until they're nice & golden & the cheese is just about to ooze :)

                                    you can also bake at a slightly lower temp for a longer time. in fact, i could *swear* i once saw a CH recipe using this method. let me see if i can find it & i'll post back...

                                    ETA: found it!
                                    http://www.chow.com/recipes/12142

                                    1. re: goodhealthgourmet
                                      LindaWhit RE: goodhealthgourmet Oct 23, 2009 05:49 PM

                                      Ahhhh, that sounds like something I'd prefer doing - thanks for finding it, ghg!

                                      1. re: LindaWhit
                                        goodhealthgourmet RE: LindaWhit Oct 23, 2009 06:21 PM

                                        my pleasure, as always!

                                      2. re: goodhealthgourmet
                                        c
                                        cheesecake17 RE: goodhealthgourmet Oct 24, 2009 05:34 PM

                                        I did the bake method when I was cooking something else in the oven. I pefer the rounds broiled, better texture I think.

                                        Even better.. broil them on a disposable pan. No cheese goo to clean up.

                                        1. re: cheesecake17
                                          goodhealthgourmet RE: cheesecake17 Oct 24, 2009 06:11 PM

                                          line a regular pan with foil or parchment - no cheese goo to clean up, and less waste.

                                          1. re: goodhealthgourmet
                                            c
                                            cheesecake17 RE: goodhealthgourmet Oct 24, 2009 06:38 PM

                                            true, I guess. but when I'm entertaining it's soo much easier to use disposables.. less trays and pans to stack up to be cleaned later. and they're so cheap..

                                2. re: LindaWhit
                                  c
                                  chevrelove RE: LindaWhit Oct 23, 2009 09:08 AM

                                  They're also excellent on their own topped with caramelized onions and honey. My favorite tapas.

                                  1. re: chevrelove
                                    LindaWhit RE: chevrelove Oct 23, 2009 09:10 AM

                                    One of mine as well at my favorite tapas restaurant.

                              2. scuzzo RE: paisley05 Oct 19, 2009 05:38 PM

                                I've made grilled cheese sandwiches with goat cheese. Mmm. I could never have too much goat cheese.

                                1. d
                                  dr. pepper RE: paisley05 Oct 23, 2009 06:12 AM

                                  One of my faves: make a marinade with balsamic, olive oil, S&P, dijon, garlic and marinate portabella caps and asparagus spears. Grill veggies. Serve the caps upside down with a good slice of goat cheese, which will soften, with 3 spears on top. Simple but very delicious.

                                  1. l
                                    LHT RE: paisley05 Oct 23, 2009 08:42 AM

                                    plop a slice on a bowl of soup as you serve it & guests mix it in. Was wonderful with butternut squash puree soup - gave it a great zing!

                                    1. c
                                      chevrelove RE: paisley05 Oct 23, 2009 09:06 AM

                                      Eat it all at once and die happy :-)

                                      1. m
                                        missmixologist RE: paisley05 Oct 23, 2009 09:13 AM

                                        have a wine and goat cheese party! Make your friends bring the wine and you make all of these great treats listed...

                                        1. s
                                          spm RE: paisley05 Oct 23, 2009 01:00 PM

                                          My favorite thing to do with goat cheese is to marinate it. Also, if you are not being bequeathed with a TON try making your own which easy as, well, pie.

                                          Marinated Goat Cheese- Saute over a very low flame in about 1/2 C. of good olive oil about 4 garlic cloves, peeled and whole. When golden and soft pull off the heat and pour over
                                          goat cheese about the size of a small orange. Artfully place a few sprigs of fresh thyme and sage. Season and serve with crackers or thin toasted slices of a baguette. It's my mother's recipe and it's really good.

                                          1. jenwee RE: paisley05 Oct 23, 2009 02:11 PM

                                            I like it in a quesadilla with roasted asparagus :)

                                            1. h
                                              HillJ RE: paisley05 Oct 28, 2009 12:40 PM

                                              http://lucullian.blogspot.com/2009/10...

                                              The recipe was sublime. So simple, great light lunch. Highly recommend.

                                              2 Replies
                                              1. re: HillJ
                                                goodhealthgourmet RE: HillJ Oct 28, 2009 01:32 PM

                                                ooh, i think the floral notes in *lavender* honey would be PERFECT against the grassy, herbaceous qualities of the goat cheese & rosemary.

                                                1. re: goodhealthgourmet
                                                  h
                                                  HillJ RE: goodhealthgourmet Oct 28, 2009 01:37 PM

                                                  Wonderful recommendation, ghg! I used chestnut honey and fell in love with the stuff all over again.

                                              2. raygunclan RE: paisley05 Oct 28, 2009 08:08 PM

                                                i love to warm a homemade marinara (or a good store bought if you're so inclined), drop goat cheese medallions in the sauce, let the sauce warm the cheese, then eat with sourdough. i sometimes will warm the sauce, hollow out the bread, pour the sauce in, and warm in the oven for a bit.

                                                1. DpBluSea RE: paisley05 Jan 24, 2011 03:58 PM

                                                  I was looking for an idea for a recipe and not sure where to ask, so I will post here:

                                                  We buy a "breakfast bread" made at our supermarket (they probably sell them everywhere) its a small dense wheat loaf, not too sweet, with lots of dried fruits and nuts throughout the loaf.

                                                  I made a "Grilled Cheese" sandwich today using this breakfast bread, sliced, a layer of Goat Cheese between, pan lightly buttered. This bread is not easy to slice thin, but the thinner the better, I think. Anyway, my grilled cheese sandwich took twice as long to really cook with this hearty bread , than usual, but the result was pretty delicious. And rich - ate about 1/2 of the sandwich for lunch.

                                                  I was wondering what other hounds might suggest to jazz this up - I thought it needed a touch of something else (Honey? Prosciutto, Figs? Arugula?) and felt with a little more complexity it might have possibilities as an appetizer?

                                                  I also thought that people who bake their own "Breakfast Bread" type of loafs (especially Gluten-free ones?) might have some ideas.

                                                  Suggestions, please!

                                                  5 Replies
                                                  1. re: DpBluSea
                                                    c
                                                    cheesecake17 RE: DpBluSea Jan 24, 2011 04:23 PM

                                                    Maybe an arugula salad on the side with a tart lemon vinaigrette. For some reason, I keep thinking to add sliced mango to the salad.

                                                    1. re: DpBluSea
                                                      goodhealthgourmet RE: DpBluSea Jan 24, 2011 04:23 PM

                                                      I also thought that people who bake their own "Breakfast Bread" type of loafs (especially Gluten-free ones?) might have some ideas.
                                                      ~~~~~~~~~
                                                      i'm puzzled by this statement for two reasons - 1) you said that the bread you buy at the market is a wheat loaf and 2) i can't decide if you're asking for recipes for GF breakfast loaves *in addition* to ideas for the goat cheese sandwich. can you clarify so we can help?

                                                      in the meantime, re: the sandwich...Honey? Prosciutto, Figs? Arugula?...yes, yes, yes, and yes :)

                                                      other ideas:
                                                      - sun-dried tomatoes and pesto or fresh herbs
                                                      - balsamic onions, grilled or sauteed mushrooms & herbs
                                                      - tapenade & roasted red peppers
                                                      - oven-roasted tomatoes, grilled eggplant, sliced artichoke hearts & fresh basil

                                                      1. re: goodhealthgourmet
                                                        DpBluSea RE: goodhealthgourmet Jan 24, 2011 08:06 PM

                                                        Those are some GREAT ideas! That was one of the things I was looking for - your suggestions are wonderful!

                                                        Sorry for the confusion - We are not gluten free (yet, maybe we should be!) but have friends who are, my friend toasts ans eats a bread from a Farmer's Market somewhere in the Bay Area which tastes sort of like this breakfast bread - dense, etc, but ,without the fruits and nuts.... her bread is sort of dull.

                                                        I guess I was thinking that she COULD eat this recipe if it were not for the gluten in the bread.

                                                        Is there a recipe for a gluten free bread that has nuts and dried fruits? I would love that recipe.

                                                        I'm currently in the south, and it's a challenge to make good food with limited sources of good ingredients. The Bay Area has the most wonderful selections of food and cooks that I know. I always look to you guys fr inspiration! I'm never disappointed!

                                                        1. re: DpBluSea
                                                          goodhealthgourmet RE: DpBluSea Jan 24, 2011 09:09 PM

                                                          happy to help :)

                                                          re: the GF bread, i haven't tried to make one with nuts & dried fruit (though i think i need to now!), but i found some recipes that might be worth a shot:
                                                          http://www.elanaspantry.com/nutty-bread/
                                                          http://www.grainfreeliving.com/breads...
                                                          http://www.elanaspantry.com/cranberry...
                                                          http://www.chef2chef.net/recipes/reci...
                                                          http://www.ehow.com/how_2111676_succe...

                                                          i think the best place to start is probably with that first one from Elana's Pantry for "nutty bread" and maybe just sub dried fruit for a portion of the nuts/seeds.

                                                          1. re: goodhealthgourmet
                                                            DpBluSea RE: goodhealthgourmet Jan 24, 2011 09:35 PM

                                                            Thanks! I will try it and let you guys know how it comes out!

                                                    2. LaureltQ RE: paisley05 Jan 24, 2011 06:45 PM

                                                      I like making goat cheese and herb ravioli! Or if i'm lazy, some nice pasta topped with goat cheese, salt, pepper, and a little pasta water to make the greatest sauce ever to have existed.

                                                      It's also gorgeous in a mushroom and goat cheese quiche, which has been previously mentioned.

                                                      When I go to the costco restaurant center, I buy 3-5 logs of it and stick all but 1 in the freezer. When log 1 is getting low, I just pull out the next until I need to make another trip to costco!

                                                      1. r
                                                        redips RE: paisley05 Jan 24, 2011 06:49 PM

                                                        I recently incorporated it into a mash of celery root and parsnip - it was killer.

                                                        3 Replies
                                                        1. re: redips
                                                          LaureltQ RE: redips Jan 24, 2011 06:53 PM

                                                          Is there anything that goat cheese doesn't make amazing?

                                                          1. re: LaureltQ
                                                            goodhealthgourmet RE: LaureltQ Jan 24, 2011 07:15 PM

                                                            if there is, i haven't found it :)

                                                            wait, actually, it can be grainy in mac & cheese.

                                                            FYI, goat cheese brownies are KILLER.

                                                            1. re: goodhealthgourmet
                                                              s
                                                              sweetTooth RE: goodhealthgourmet Jul 22, 2011 11:35 AM

                                                              Recipe, please?

                                                        2. a
                                                          annomy RE: paisley05 Jul 21, 2011 07:52 AM

                                                          Two suggestions. The first is an old standby from Bon Appetit: goat-cheese stuffed turkey burgers (http://www.epicurious.com/recipes/foo...). The second is one I just developed, which started from a Real Simple recipe but I made quite a few changes. Here it is:
                                                          Pasta with swiss chard, onions & goat cheese

                                                          12 oz long pasta
                                                          2 T olive oil
                                                          1 red onion (used incredibly sweet onion from CSA
                                                          )4 garlic cloves, chopped (used garlic scapes)
                                                          2 bunches swiss chard (ribs chopped separately from leaves; I also used some beet greens)
                                                          zest from ½ large lemon
                                                          ~1/4 cup basil
                                                          ½ pint of grape tomatoes, cut in quarters (only because I had them)
                                                          S&P
                                                          4 oz goat cheese

                                                          I didn’t this time, but could also add some toasted pine nuts at the end.

                                                          Cook the pasta, reserving one cup of pasta water when draining.
                                                          Heat the oil in a large skillet over medium-high heat. Add garlic, onion, veggie ribs, tomatoes (would be good to throw these in in the next step, but my husband only likes his tomatoes cooked). After they’ve cooked for a few minutes, add the leaves and cook until wilted. Season w/ S&P.
                                                          Mix the goat cheese into the hot pasta, then add the veggies, basil, lemon zest, pine nuts and water as needed. Serve immediately.

                                                          4 Replies
                                                          1. re: annomy
                                                            a
                                                            annomy RE: annomy Jul 22, 2011 08:30 PM

                                                            I just noticed that somehow the epicurious link got abbreviated. Here's the full link: http://www.epicurious.com/recipes/foo.... Or it's the first recipe if you just search on goat cheese turkey burgers.

                                                            1. re: annomy
                                                              a
                                                              annomy RE: annomy Jul 22, 2011 08:38 PM

                                                              Seems like chow abbreviates recipes if you post the whole link, so just add the www and go for epicurious.com/recipes/food/views/Goat-Cheese-Stuffed-Turkey-Burgers-with-Roasted-Red-Pepper-Relish-2279. Or just search epicurious for goat cheese turkey burgers.

                                                              1. re: annomy
                                                                LindaWhit RE: annomy Jul 23, 2011 05:07 AM

                                                                annomy - the issue is that you are putting the link in parentheses OR have a period after them. If you post them as a standalone link without any punctuation or text surround them, they'll work.

                                                                http://www.epicurious.com/recipes/foo...

                                                                The whole link won't be readable in your post, but it's still there and will properly click-through.

                                                                1. re: LindaWhit
                                                                  a
                                                                  annomy RE: LindaWhit Jul 23, 2011 08:35 AM

                                                                  Thanks, Linda, much appreciated!

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