Tag Archives: goat cheese

“Got Your Goat” Quick Bread

“There’s rosemary, that’s for remembrance” wrote Shakespeare in Hamlet.  Unfortunately I don’t remember where I first saw the original recipe and I’ve made a few changes to it along the way.

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Being blessed (or cursed, as the case may be) with abundantly-growing rosemary in our hot climate, I’m always looking for a new way to use it. This tangy, crunchy, slightly sweet loaf is super-easy to make. It’s also very versatile.  Substitute any of your favorite herbs or nuts, or add raisins, chopped figs or kalamata olives for a different flavor.

Savory Quick Bread

Ingredients:

  • 1 large egg
  • 1 cup lowfat milk
  • 4 tablespoons softened butter (unsalted)
  • 1 tablespoon baking powder
  • 1 teaspoon lemon zest
  • 1/2 teaspoon finely chopped fresh rosemary (or 1 teaspoon dried and crumbled)
  • 1/3 cup finely chopped pecans
  • 1/4 teaspoon kosher salt
  • 1 cup whole wheat flour
  • 1 cup all purpose unbleached white flour
  • 2 ounces goat cheese (very cold), cut or crumbled into small chunks

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Directions:

  • Heat the oven to 350℉.  Butter a 9″ loaf pan (or use Baker’s Joy spray).
  • Beat the egg in a medium bowl and whisk in the milk and butter. Don’t worry if you still have small lumps of butter after whisking.
  • In a large bowl, stir together baking powder, rosemary, lemon zest, pecans, salt and flours.
  • Add the egg mixture to the dry ingredients and stir everything together with a wooden spoon until barely combined.
  • Sprinkle goat cheese pieces over the batter and fold in gently with 2 or 3 strokes.
  • Pour batter into the prepared pan and bake about 50 minutes or until a tester or toothpick inserted in the middle of the bread comes out clean.

Yield: about 12 servings

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A Morning Quickie

A couple of days ago, our two-year-old grandson had a meltdown on the first day of preschool when he was told there would be no goats in his classroom.  I’m not sure why he expected to see goats – because they’re kids? (ba-dum-bum!) – but it put me in the mood to bake one of my favorite easy breakfasts.

These savory muffins take about half an hour start to finish, and make a great grab-and-go treat. Add the grilled onions if you’re not going to breathe on anyone! (I was out of onions when I made this last batch, so I used onion powder instead.)

Goat Cheese Muffins

  • Preheat oven to 350 degrees
  • Grease a 12-cup muffin pan (or spray with Baker’s Joy)
  • Slice one onion thinly and fry in a little olive oil until lightly browned*.  Set aside.
  • Combine:
    • 1+ 3/4 cup all purpose flour
    • 3 tsp baking powder
    • 1/2 tsp salt
    • 2-4 ounces goat cheese
    • Fresh rosemary, chopped, 1-2 tsp (For dried, crumble into small pieces and use ½ tsp)
  • Mix separately:
    • 1 egg
    • 1.5 cup milk
    •  3 tablespoons melted butter
  • Add liquid to dry ingredients and mix as little as possible to combine.
  • Pour into muffin tin, filling the cups almost full. This usually makes 11 medium-size muffins (pour a little water in the empty cup) or 24 mini muffins.
  • Top each cup with a few strings of the grilled onions.
  • Bake about 25 minutes until just golden. Use a toothpick or skewer to test that they are done but don’t overcook them; they should be tender.

*Alt: Add 1/8 tsp onion powder to dry ingredients.