- 8 ounces soft fresh goat cheese, room temperature
- 1/4 teaspoon coarsely ground black pepper
- Fresh lemon juice (optional)
- 18 1/2-inch-thick slices slices French or raisin baguette, toasted
Place goat cheese in small bowl. Finely grate 1 teaspoon peel from 1 blood orange; stir peel into cheese.
Using vegetable peeler, remove peel (orange part only) in strips from remaining 3 oranges. Cut peel into 1/8- to 1/4-inch pieces and place in medium saucepan. Using small sharp knife, cut white pith from all 4 oranges. Working over another small bowl to catch juices, cut between orange membranes to release segments. Squeeze any remaining juice from membranes into bowl. Discard membranes. Coarsely chop orange segments and add to saucepan along with any juices. Add juices from bowl to saucepan. Stir in honey and 1/4 teaspoon coarsely ground black pepper. Bring to boil over medium-high heat and cook uncovered until thick and reduced to 1/2 cup, stirring frequently, about 10 minutes. Cool. Season with more ground black pepper to taste and with fresh lemon juice, if desired. DO AHEAD: Cheese and marmalade can be made 1 day ahead; cover separately and chill. Bring to room temperature before assembling crostini.
Top toasted baguette slices with goat cheese, then marmalade. Place crostini on platter and serve.
I spotted this idea in Bon App é tit a couple of years ago and fell instantly in love. I’ve been making the marmalade regularly since then, as often as I lay my hands on organic blood oranges.
Adapted from Bon App é tit.
- made from 1 French baguette
- 8 oz soft unripened goat cheese, at room temperature
- 6 small organic blood oranges (1½ pounds)
- ¼ cup honey
- Juice of ½ small lemon
- ¼ tsp coarsely ground black pepper
Using a vegetable peeler, remove the orange peel (orange part only) in strips from 3 oranges. Cut the peel into 1/8- to 1/4-inch pieces and place in a medium saucepan. Using a sharp paring knife, peel the remaining 3 oranges, removing bitter white pith completely. Cut the white pith from the first 3 oranges as well. Working over a small bowl to catch juices, cut between the orange membranes to release the segments. Squeeze any remaining juice from the membranes into the saucepan. Discard the membranes. Coarsely chop the orange segments and add to the saucepan along with any juices. Add the juices from the bowl to the saucepan as well. Stir in the honey, lemon juice, and 1/4 teaspoon coarsely ground black pepper. Bring to a boil over medium-high heat and simmer, stirring often until it’s reduced about in half and thickened, about 20-25 minutes. The temperature should be around 220F. Cool and store in the refrigerator in an air-tight container. Consume within a week.
To serve, spread each crostini with the goat cheese and top with the marmalade. It’s terrific.
GOAT CHEESE CROSTINI WITH BLOOD ORANGE AND BLACK PEPPER MARMALADE and ROASTED CARROT AND BEET SALAD WITH ORANGES AND ARUGULA and BLOOD ORANGE PANNA COTTA
As well as cocktail recipes using the beautiful blood oranges I had diligently discovered (https://recipedoodle.com/2015/03/27/blood-orange-negroni-and-cava-sangria-and-blood-orange-ginger-margarita-and-sicilian-75-and-blood-orange-champagne-cocktail-and-blood-orange-french-75/), I had gorgeous recipes for appetizers, salads and desserts I wanted to test and experiment with.
GOAT CHEESE CROSTINI WITH BLOOD ORANGE AND BLACK PEPPER MARMALADE
8 ounces goat cheese, room temperature
1/4 teaspoon coarsely ground black pepper
18 1/2-inch thick slices French baguette, toasted
Place goat cheese in a small bowl. Finely grate 1 teaspoon peel from 1 blood orange, stir peel into cheese.
Using vegetable peeler, remove peel in strips from remaining 3 oranges, finely chop and place in medium saucepan. Using small sharp knife, cut white pith from all 4 oranges. Working over another small bowl to catch juices, cut between orange membranes to release segments. Squeeze any remaining juice from membranes into bowl. Discard membranes. Coarsely chop orange segments and add to saucepan along with any juices from bowl to saucepan. Stir in honey and 1/4 teaspoon coarsely ground black pepper. Bring to boil over medium-high heat and cook uncovered until thick and reduced to 1/2 cup, stirring frequently, about 10 minutes. Cool. Season with more ground black pepper to taste and with fresh lemon juice.
Top toasted baguette slices with goat cheese, then marmalade. Place crostini on platter and serve.
Recipe adapted from Bon Appetit, December 2007
ROASTED CARROT AND BEET SALAD WITH ORANGES AND ARUGULA
8 carrots, peeled and sliced on the diagonal 1/2 inch thick
salt and freshly ground black pepper
1/3 cup plus 1 tablespoon olive oil
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1 teaspoon finely grated orange zest
1 tablespoon snipped chives
Heat oven to 400F. Spread the walnuts in a pie pan and toast until fragrant, about 8 minutes.
Place the carrots and beets in separate pie pans. Season the carrots with salt and pepper and drizzle with 1 teaspoon of the olive oil. Season the beets with salt and pepper, drizzle with 2 teaspoons of the olive oil and add the rosemary, thyme and garlic cloves. Cover both pans tightly with foil and roast the vegetables until tender, about 30 minutes for the carrots and 1 1/2 hours for the beets. Let cool. Discard the herbs and garlic.
Meanwhile, in a small bowl, whisk the lemon juice and balsamic vinegar with the remaining 1/3 cup of olive oil. Stir in the orange zest, season with salt and pepper.
Using a sharp knife, peel the oranges, making sure to remove all of the bitter white pith. Slice the oranges crosswise.
Peel the beets and thinly slice them crosswise. Scatter the beets, oranges and carrots on a large platter. Drizzle 1/3 cup of the vinaigrette over the beets, oranges and carrots.
In a large bowl, toss the arugula with the remaining vinaigrette and season with salt and pepper. Scatter the arugula, toasted walnuts, chives and thyme around the platter and serve.
Recipe adapted from Food and Wine, September 2007
BLOOD ORANGE PANNA COTTA
In a small bowl, sprinkle gelatin over milk, and let stand for 5 minutes to soften.
In a medium saucepan, combine juice, cream and sugar. Cook over medium heat, stirring often, until sugar dissolves. Whisk in gelatin mixture, and cook for 5 minutes, stirring constantly.
Divide mixture among 6 serving glasses. Cover and chill for at least 6 hours or up to overnight.
Goat cheese and charred red pepper crostini
When I first moved to Ojai nearly 14 years ago, it wasn’t for the food. I came for the scenery, the air, the good schools and a quieter place to raise my small children. Though I missed the myriad choices that were available to me in the city--the giant markets, the endless restaurants, the richly ethnic neighborhoods and fancy import shops--I figured I’d had my share of wonderful meals all over the world.
But gradually I found compensations. The orange juice was great. I bought a crate of oranges every week, and that led to shopping at farm stands and then local farmers markets. Even the family-owned supermarket in town often posted signs for Ojai produce. Friends and neighbors with too much of a good thing dropped off bags of lemons, feijoas, startlingly delicious apricots and persimmons.
My friend Margaret brought me armloads of fresh watercress that she had just pulled from the stream on her ranch, and I felt I was tasting watercress for the first time. One evening at her house we made a salad from that sharp watercress with slices of fat avocados, sweet Pixie tangerines, grapefruits and caramelized walnuts. As we tossed it we realized that it was all from the ranch, even the Ojai honey and the lemon zest in the dressing.
Avid home gardeners have always made eating locally an extreme sport, stepping into the backyard to pick what they need for dinner. I’m a lazy gardener--just tomatoes and herbs--but in Ojai I more or less socialized my way into that kind of eating. Pam from the upper Ojai valley brought baskets of fresh-picked walnuts. Carolyn from across the road introduced me to a woman who kept goats and made excellent fresh goat’s cheese and yogurt. And everyone had apples, plums, peaches, nectarines--varieties that I seldom saw in stores, varieties they often couldn’t name, too fragile or short-lived to ship, but so delicious.
These were the things that were lost, I realized, when we decided we had to have everything from everywhere all the time--when agriculture became agribusiness, and only foods that could be trucked long distances survived. But what’s so convenient about year-round tomatoes in the supermarket if we can’t actually eat them? When there are three kinds of apples where there once were 50. When Muscat grapes are just a memory, how is that better?
Food nourishes and delights. It brings us together in celebration, holds much of our history and makes us who we are. That’s hard to quantify in terms of shelf life. What were we giving up, and was it too late?
Ironically, in many ways our food culture has improved dramatically over the last couple of decades--and partly because of shipping. Produce is available in supermarkets that was not thought of when I was writing my first cookbook. Arborio rice, balsamic vinegar, chipotle chiles, radicchio, shiitake mushrooms, kabocha squash, even kiwi fruit . these were all things that erupted on our food scene one by one, amazing surprises. They are all the upside of sending food hither and yon.
But at the same time, today I get calls for help from parent groups who are struggling to introduce some fresh, locally grown produce into the school lunches here in Ventura County. These schools are a stone’s throw from some of the richest agricultural land in the county, but it’s easier to buy processed food from large distributors, so the kids eat pre-fab lunches and the farmers look for crops that can be shipped away.
Did you hear the one about the farmer who won the lottery? Someone asked him what he was going to do with all the money, and he said I’m just going to farm it till it’s gone. I think it’s the dedicated local growers, the ones who won’t give up, who grapple with small markets, dry-farming and lower-yield, risky crops, who are the real heroes of the story.
A couple of years ago my young neighbor Peter, who has two acres at the bottom of my hill, started a mini-farm and a produce business, and my own supply line took another leap upward. I learned that what he does has a fancy name--it’s called community sustainable agriculture--but it amounts to this: I pay in advance for a share of what he grows, and every week I pick up a bushel basket filled with a selection of what he’s harvested, all organic, all just picked that morning.
I remember the Friday I pulled in to his driveway to pick up my first share. On a trestle table in front of the shed were lined up cheery, red-banded bushel baskets, each loosely covered with damp burlap, each with a name painted across the side. I folded back the burlap from mine. There were glossy bouquets of chard, dinosaur kale and mystery greens ruffling out the sides, snap peas and tomatoes and fruit nested in the lettuces on top, with layers of carrots, potatoes and beets underneath. “Presentation counts,” he said with a shy smile.
But flavor counts most of all, and it was extraordinary. “This guy’s a national treasure,” I said last week when I bit into his purple Cherokee tomato. I had just hauled a basket up the hill and was sitting around the kitchen table with some friends, tasting. “It’s true,” someone answered, “I’ve seen plays and paintings not half as profound as this tomato. Get him a government grant!” Because he surely can’t earn a living doing what he’s doing, I added silently.
There’s the rub--can local, personal agriculture survive in reality? Can this way of eating be part of everyday life, outside of pricey restaurants? It sounds great, people say when I rave on, but organic produce is too expensive, the farmers market is only once a week, I don’t have time to grow a garden, and not everyone has Peter at the bottom of the hill. And what about North Dakota in the winter, huh? What do you say to the people there when they don’t have fresh fruit for six months of the year--let them eat jam?
Don’t get me wrong, I’m not trying to be cavalier, and I’m not against shipping some food. It’s good for North Dakota in the winter, and good for all of us who want to buy Parmesan from Parma or olives from Greece any time at all. But at the same time, I mourn the sacrifice of regional food cultures, the loss of food grown just for great taste, the wiping out of heirloom varieties of fruits, grains and vegetables. And I know these things will not automatically be there when we feel like dropping in for a visit. Use it or lose it, as they say at the gym. If we don’t support our quixotic local growers, they will become extinct.
I look at it this way. The first 50 cents I pay for a spectacular white peach at the farmers market is for the peach. The next two bits is an investment in the future of local produce, of diversity, of the possibility of hanging on to that amazing, heady flavor. I think it’s worth it. The cost of the fruit may be a little higher at the farmers market, but the cost of not supporting that market is far greater.
Ojai is a small community, only 8,000 of us. For some time, our market was shaky, a tiny cluster of vendors and a trickle of buyers. They hung on, and now it’s thriving, a social center of our town as well as a source of great produce. On Sunday mornings I go and buy lovely food, plan the things I’ll cook and often as not bump into someone I want to invite to lunch to help eat it.
Sure, I miss the sophistication of big city restaurants, and when I drive to L.A. for business I stay for dinner. But mostly I eat where I live, often sitting down to a dinner of food grown in the area I might cover on my morning walk. I feel the seasons rise and fade. I revel in the taste of insanely flavorful and fragile Gaviota strawberries they’d never make it to another state. The sugar peas I pick up from Peter sometimes don’t make it to the top of the hill because I eat them on the way. And when I savor my driveway harvest of bright green nopalitos or Margaret’s watercress or Larry Yee’s voluptuously soft dried persimmons, when I drink Ojai Vineyard Syrah or buy blood-orange marmalade from a local woman at the market, I know I’m enjoying a micro-regional cuisine, a subtle shading of California cuisine that is part of living in this valley, where eating seasonally and locally is not just achievable, it’s irresistible.
Thomas is author of ‘The Vegetarian Epicure’ and ‘The New Vegetarian Epicure’ as well as the movies ‘El Norte’ and ‘Mi Familia.”
PARMESAN TOASTS WITH PROSCIUTTO AND FIG JAM – FAYETTEVILLE PILATES AND BARRE
25 Thursday Sep 2014
I made these to enjoy with friends at a recent gathering- delicious!
PARMESAN TOASTS WITH PROSCIUTTO AND FIG JAM
12 1/4 inch-thick baguette slices
1/3 cup finely grated parmesan cheese
6 slices of prosciutto, each slice cut crosswise into 3 or 4 pieces
Heat oven o 400F. Place baguette slices in single layer on baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Divide parmesan and prosciutto equally among slices. Bake until lightly toasted, 10 to 12 minutes. Remove from oven and drizzle with additional olive oil. Top each slice with a dollop of fig jam. Sprinkle with pepper.
Recipe adapted from Bon Appetit, January 2010
Savory Basil and Goat Cheese Cheesecake
Total Time: 1 hour 30 min
1/3 cup Parmesan cheese, grated
1/3 cup panko breadcrumbs
1 tablespoon butter, melted
8 ounces (1 cup) cream cheese, softened
4 ounces (1/4 cup) soft goat cheese
1/4 cup (4 ounces) sour cream
1/2 cup fresh basil, packed
1 tablespoon olive oil
1/2 teaspoon salt salt
To prepare crust, stir together cheese, bread crumbs, and salt. With a fork, mix in melted butter until incorporated. Press into the bottom of a 7-inch springform pan. Set aside.
Blanche the basil in boiling water for 15 seconds or until leaves are bright green. Transfer to an ice water bath to halt the cooking. Drain and place in a food processor. Pulse together with olive oil and salt until smooth.
For filling, in a mixing bowl, beat together cream cheese and goat cheese until smooth and fluffy, 2 to 3 minutes. Add in eggs, one at a time, mixing well after each addition. Add sour cream and basil mixture and mix until just incorporated.
Pour filling mixture into crust. Bake for 40 to 50 minutes or until center is set but still barely jiggly. Remove to a wire rack and cool to room temperature, about 1 hour. Refrigerate overnight. Release springform sides prior to serving. Leftovers can be stored, covered or wrapped in aluminum foil, in the refrigerator for up to 3 days.
Did you make this recipe?
Let us know what you think!
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Vivian Howard’s Party Cheese Ball
I’ve been thinking about cheese balls lately and how they have evolved from the 60’s when we use to make them. Seems like most recipes had grated cheddar cheese, green cheese and maybe some garlic. Remember that commercial for Ritz Crackers “everything sits better on a Ritz”. Well certain spreads, for me, still sit better on a Ritz.
Almost all cheese balls then and now were/are rolled in some chopped nuts or herbs and most recipes probably had some Worcestershire sauce in the recipe some could have even had (hold your breath) Cheese Whiz.
What caught my eye about Vivian Howard’s Party Magnet Cheese Ball in Garden and Gun magazine was the addition of chopped dates. I have tweaked her original version I thought the dates made it a little too sweet so I’m adding more blue cheese and goat cheese to the recipe. I also changed the pecans to walnuts because I love blue cheese spreads with walnuts added.
If you haven’t seen Vivian’s show A Chef’s Life you need to watch a few episodes. Even though she is saying good to that show, she has a new one coming out in the fall Called “South by Somewhere”. Her show first premiered on PBS and I’m not sure where you can watch it but check out your PBS and Amazon Prime. She and her husband own two restaurants, Chef and the Farmer and the Boiler Room in Kinston and a Pizzeria in Wilmington, NC. Her show is so interesting because it’s not just a bunch of recipes she’s teaching you how to make it showcases the farmer and other people that teach her how to make things the old fashion way and then she puts her own unique spin on those recipes.
BLAST FROM THE PAST: Some cheesy type spreads from this blog that you may want to try are my Beefy Roasted Red Pepper Spread, Domaine Chandon Blue Cheese Spreads and even my Fromage Fort are all cheesy yummy spreadable appetizers that fit great on any kind of cracker or bread.
I ended up using all the goat cheese and half of the blue cheese.
Chop the dates into small pieces.
Chop the green onions, green and white parts and set aside.
If you will line your dish with plastic wrap you can unmold it onto serving platter.
When ready to serve simply pull on the plastic wrap and unmold the cheeseball.
The Grand Gourmand
At last, long overdue pictures from The Florida Gold Coast Dinner presented by Chef Savage at The James Beard House!
First, the hors d’oeuvres…
Pizzette with Point Reyes Blue Cheese, Roasted Red Flame Grapes, and Black Muscat Syrup.
*this photo is courtesy of The James Beard Foundation
Smoked Salmon Parfaits with Caviar and Chive Crackers
Yellowfin Tuna Tartare with Avocado, Serrano Chilies, and Cucumber
Venison Carpaccio Crostini with Toasted Chestnuts, Kumquat Marmalade, and Micro-Arugula
Prince Edward Island Diver Scallops with Crispy Kataifi and Foie Gras–Basil Mustard.
All served with Veuve Clicquot Ponsardin Rosé NV
Dinner menu and wine pairings….
Black Mission Fig Terrine with Fromage Blanc Goat Cheese Panna Cotta, Organic Greens and Shoots, and Blood Orange Vinaigrette
Paired with a Kim Crawford SP Spitfire Sauvignon Blanc 2004
Butter-Poached Maine Lobster with Autumn Cup Squash Purée, Vanilla Bean, and Pumpkin Chips
Paired with a Clos du Bois Calcaire Chardonnay 2007
*this lobster photo is courtesy of The James Beard Foundation
This was the veggie option made with potatoes
Duck Confit Ravioli with Celeriac Purée, Hedgehog Mushrooms, and Star Anise Reduction
Paired with Wild Horse Unbridled Pinot Noir 2006
Cocoa-Rubbed Colorado Rack of Lamb with Golden Beet and Potato Soufflé, Huckleberry Foam, and Kona Coffee Sauce
Paired with Robert Mondavi Winery Oakville Cabernet Sauvignon 2005
Warm Hazelnut–Chocolate Cake with Tangerine Ice Cream and Rhubarb Sauce
Paired with Hardys Whiskers Blake Classic Tawny Port NV
Wines were generously provided by Moët Hennessey USA and Constellation Wines U.S. and paired by Master Sommelier Brian Koziol. He did an amazing job.
Here are a few candids and random shots…
Lobster poaching in butter. Yes, all of that liquid is PURE BUTTER
Goat Cheese Crostini with Blood Orange and Black Pepper Marmalade Recipe - Recipes
I always look forward to seeing your magnificent flowers! Your gardens are so beautiful. I also wanted to say that I understand wanting to spend time with those who are fully vaccinated as opposed to those who are not. We have one close family member who opted out, and I'm really struggling with planning family gatherings. It will be wonderful when we can feel safe again!
I agree and I would find it hard also.. Our grandson within the last week was exposed to 2 cases..until this can stop..kids will suffer too:(Thank you for your kind words!
I agree in each and every way with your personal choice. I don't want to be around unvaccinated people, either. The grands, OK. They're wee. But adults? Nope. Fortunately, most of the people I'd be likely to be with ARE vaccinated, which is a huge relief but I will steer clear of those who aren't.
Meanwhile, your garden is stunning. Not that I'm surprised -- it always is. But oh, so welcome and beautiful. Love that two-toned iris. And all those purples! Isn't it nice that we have things like that in a time when so much is topsy turvy?
A mooring anchor in a gentle body of water ..a garden.
Contrary to all the topsy turvy.
I agree wees are fine:) Wee darlings.
What happens to people?:(Most wonderful but brother the violence in the world right now? On top of the rest? Need my flowers.Grateful.
And for baking.
Family first)♥♥♥Have a good weekend Jeanie!
I, too, agree with your choice. I am not comfortable around people who are not wanting to get vaccinated either. I know it is their choice to be or not to be, but if you choose not to, then you should stay away from other people full stop. Just stay away from me and from others. Its that simple. I know it is their choice, but I just think its very disrespectful. Anyways, your garden is beautiful. As always. I love seeing all your blooms (and what you are cooking up). That last photograph with the roses and the gypsophylia is such a beautiful photo. I love the colours. So pretty! I am nurturing my baby tomatoes. I hope I actually get some tomatoes from it! Enjoy your weekend dear friend! Stay safe! xoxo
Same!Stay away from me..You don't respect my well being enough to get vaccinated.. then don't be with me ..I want to know lol.. anyway they sure wont wear a badge ..
I bet your baby tomatoes will do so well. THis is a whole new chapter for you.. Bravo!
I totally agree on the vaccinations! Why do some people think they can leave it all up to those who get vaccinated to make the world safe for them? It's everyone's job to stop this thing! If it's mandatory to use seat belts and tickets can be issued to anyone who does not chose not to wear one for safety, why doesn't the government make it mandatory for people to get vaccinated to make work, school, and being in stores safe for all? By now any doubters can see that those who have gotten the vaccine are still healthy and not walking around like zombies with microchips running through their bloodstream - LOL. Crazy, what some people think. I got on a rant here too :) Hot, hot, hot and no rain in sight here too. It hasn't rained since the end of May! At least your gardens look pretty now. I tried growing Baptisia once but too much shade here. It is beautiful and what a bee magnet! I love all of your bee-utiful flowers. ♥
I agree why should we try to protect everyone and us and have them jeopardize everyone?I saw some comments that seem spot on..like some anti vaxxers have taken many drugs lol but no vaccine? Come on..
So many lives lost and still they doubt..the anti maskers anti vaxxers..I cringe..and the language the anti maskers use in stores when staff asks them to please put your mask on..abusive.. classless..rude..they are walking in to THEIR store.. obey the rules..
I've never seen anyone in person..but I've literally been nowhere yet really..once I get my second soe..2 weeks after..I can relax a bit more..
Strangest almost 18 months ever.
Lessons learned..Covid has changed people..