Tag Archives: goat cheese

Candy Cap Cheesecake Recipe

OMG. Each year, my friend Bill has a themed birthday party. This year’s theme was “Gnome if you want to”, a steal off “Roam if You Want To” by the B-52’s. Gnomes are said to be subterranean and have become very popular garden items. You may remember The Smurfs, from Saturday morning cartoons, (blue gnomes) who lived in mushroom houses, right? So, Bill ordered Candy Cap mushrooms online from lifegourmetshop.com and asked me to make cheesecakes with them for his birthday.

To be quite honest, I had never heard of these precious nuggets. They came dried and with directions to reconstitute them and had the faint smell of maple syrup. Of the limited number of recipes online, some called for the ground, dehydrated powder, but since I was making four cheesecakes, I thought it best to reconstitute them and placed them in the food processor.

Candy Cap Mushrooms

 

 

 

 

I chose to make one of the few recipes I could find online, along with two variations of Ina Garten“s fabulous cheesecake recipe with the mushrooms added to the mixture. I started by making the graham cracker crust.

Graham Cracker Crust

 

 

 

 

While that was baking, I made the cheesecake filling. Let me add that at this point the kitchen smelled like maple.

 

Cheesecake Filling

 

 

 

 

I placed them in the oven and began making the next one. I am not a fan of maple, and 30 minutes into the cooking process, the entire house reeked of maple syrup. In fact, my house smelled that way for over a week. They tasted fantastic, and even after refrigeration, the aroma of maple filled Bill’s house the night of his party. Very tasty, but very aromatic.

I couldn’t resist adding candied bacon as a topping. Reminded me of a Sunday breakfast with pancakes and of course syrup, eggs and bacon. I think was the party favorite.

The next cheesecake, I decided to make a ginger snap crust and topped it with Livesay Orchard Porter Peach Butter and toasted pecans. That was my personal favorite.

Candy Cap Cheesecake with peach butter and toasted pecans.

 

 

 

 

I made a plain cheesecake and a variation of a recipe I found on Skilletdoux. I changed the crust to chocolate wafer cookies, and added a caramel topping. The cheesecake mixture was the same, made with tangy goat cheese.

Candy Cap mushroom cheesecake with caramel topping.

 

 

 

 

Again, of the three, I liked the Porter Peach butter version, but that candied bacon was so good too. Try making one of these or a regular cheesecake for your next special dinner. It’s not as hard as you would think. Below is the recipe from Skilletdoux. I simply omitted the sauce and used caramel and make a chocolate wafer crust.

Candy Cap Mushroom Cheesecake
Serves 12
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Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
576 calories
51 g
165 g
38 g
10 g
22 g
188 g
351 g
39 g
0 g
12 g
Nutrition Facts
Serving Size
188g
Servings
12
Amount Per Serving
Calories 576
Calories from Fat 333
% Daily Value *
Total Fat 38g
58%
Saturated Fat 22g
108%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 165mg
55%
Sodium 351mg
15%
Total Carbohydrates 51g
17%
Dietary Fiber 1g
5%
Sugars 39g
Protein 10g
Vitamin A
29%
Vitamin C
4%
Calcium
10%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
The Crust
  1. 2 C. Chocolate graham cracker or wafer cookie crumbs
  2. 6 Tbsp. melted butter
The Filling
  1. ½ oz. dried candy cap mushrooms
  2. 24 oz. cream cheese
  3. 8 oz. chèvre or similar soft goat cheese
  4. ¾ C. sugar
  5. 4 eggs
The Sauce
  1. 1 fresh porcini mushroom
  2. ¼ C. light corn syrup
  3. 2 oz. dried chanterelle mushrooms
  4. ¼ C. butter
  5. 1 C. sugar
  6. ¼ C. orange juice
  7. ¼ C. heavy cream
  8. ½ C. chopped fresh chanterelle mushrooms
  9. 1 C. chopped pears
Instructions
  1. tart off by preheating the oven to 350° and setting the cream cheese and goat cheese out so they come to room temperature. Butter up a 9" spring form pan, then mix the graham cracker crumbs and melted butter, and press them into the bottom of the pan. Cook the crust in the oven for ten minutes, until the crust is dark golden. Set the pan on a wire rack to cool while you work on the cheesecake.
  2. Toss the dried candy caps in a spice grinder and grind them into a powder. Alternatively, you can use a mortar and pestle, but you want to make sure you end up with a very fine powder. Using beaters or a stand mixer (or a wooden spoon, if you're masochistic), beat together the cream cheese and goat cheese until smooth. Then, add the candy cap powder and sugar, and beat in the eggs one at a time at low speed, just until evenly incorporated. You don't want to overbeat here, or you could end up with cracks in your cheesecake later.
  3. Give the sides of the spring form pan one more shot of butter, then pour the cheesecake mix into the pan. Carefully wrap the bottom of the spring form pan with aluminum foil so that water won't get through. Then place the spring form pan in a roasting pan and fill the roasting pan with warm water about halfway up the sides of the spring form pan. Transfer the whole thing to the oven, still at 350°, and cook until the cheesecake is ready. It'll probably be about 50 minutes, but it can vary widely depending on your oven, the heat of the water, the shape of the roasting pan, etc. etc. You'll know it's finished when the outside is set, but the 2-3" in the center are just a little jiggly. Remove the pan from the oven, lift the spring form pan out the water, and set it on a wire rack to cool. Run a knife along the inside of the pan to separate it from the cake, then when the cheesecake has come to room temperature, transfer it to the fridge and let it chill for at least six hours, preferably overnight, to set.
  4. While the cheesecake is cooling, you can prep the porcini bark. Slice the porcini mushroom into paper thin slices, as many as you plan on serving. Hope you have a sharp knife. Or a truffle shaver. (Doesn't everybody have a truffle shaver?) Lightly oil a cookie sheet covered with aluminum foil, then lay out the mushroom slices and brush them, both sides, with the corn syrup. You probably won't use it all. Bake the mushroom for about five minutes, remove the pan from the oven, flip them, and bake for about another five minutes until they are a golden color. They'll crisp up as they cool. Store them in an airtight container until you're ready to use them.
  5. To prepare the sauce, start with the dried chanterelle mushrooms. Combine them in a small dish with half a cup of very, very hot water, and let them steep for about half an hour. Remove the mushrooms, squeezing any liquid into the dish, and discard them. If there appears to be any grit in the liquid, strain it through a fine strainer or paper towel. Put the chanterelle liquid in a small pan, bring it to a simmer and reduce it down to two tablespoons. Combine this reduction with the orange juice (freshly squeezed, please) and keep it hot.
  6. In a separate pan, heat the sugar over medium-low heat for about ten minutes, until it's golden brown and caramelized. At first, it'll look like nothing is happening. Resist the temptation to turn up the heat. When it goes, it'll go quickly and if the pan is too hot it'll burn. Stir the sugar to ensure it's evenly melted, then add the mushroom/orange mixture and stir again combined. Add the butter, the cream, the sautéed chanterelles and the chopped pears and continue cooking for about ten minutes, stirring frequently, until the pears and mushrooms have softened slightly and the sauce comes together. Don't be afraid to turn the heat down if it looks like it's cooking too fast. There's no rush and you don't want burnt caramel.
  7. To serve, slice up the cheesecake, stick one or two pieces of the porcini bark in the top, drizzle with the hot caramel sauce and serve it up. Then be prepared for nobody to believe you when you tell them the only seasoning in the cake is mushrooms.
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calories
576
fat
38g
protein
10g
carbs
51g
more
Preston Cooks For You http://prestoncooks.com/

Cherry Street Farmers Market

I recently visited the Cherry Street Farmers Market. The farmer’s market is a good place to grab great deals on the freshest produce, while helping support local farmers. While at the farmers market I came across Canyon Ridge Farms located in Wells, Oklahoma, who make a fantastic locally made goat cheese. If you have never trieA photograph taken at the Cherry Street Farmers Marketd goat cheese, you should.  It tastes like cream cheese on over-drive with a sharp kick! Canyon Ridge Farms’ cheese is the best I have tasted in a long time.  Once I tried their Jalapeno Goat Cheese, I immediately had visions of a Jalapeno Popper.

Jalapeno Chicken That Pops

To kick up the traditional jalapeno popper, I used the Jalapeno Goat Cheese to stuff into a chicken breast, wrapped the whole thing in bacon and drizzled it with a touch of fresh made Ranch Dressing. How can you not love that?

Check out the recipes below and don’t forget to follow me on Facebook and Pinterest!

Jalapeno Chicken That Pops Recipe
Serves 2
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Total Time
1 hr
Total Time
1 hr
498 calories
3 g
131 g
32 g
47 g
14 g
191 g
1090 g
1 g
0 g
16 g
Nutrition Facts
Serving Size
191g
Servings
2
Amount Per Serving
Calories 498
Calories from Fat 288
% Daily Value *
Total Fat 32g
50%
Saturated Fat 14g
68%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 10g
Cholesterol 131mg
44%
Sodium 1090mg
45%
Total Carbohydrates 3g
1%
Dietary Fiber 1g
2%
Sugars 1g
Protein 47g
Vitamin A
15%
Vitamin C
15%
Calcium
11%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 chicken breasts, butterflied and pounded flat
  2. 4 ounces Canyon Ridge Farms Jalapeno Goat Cheese, divided
  3. 6 pieces bacon, partially cooked
  4. 1 jalapeno, sliced for garnish
  5. 2 tablespoons fresh cilantro, chopped for garnish
  6. 2 tablespoons ranch dressing
  7. salt and pepper to taste
Instructions
  1. Preheat oven to 350 degrees F. Cook bacon in microwave for in frying pan until the bacon has turned pink and is about half done. Drain excess grease on paper towel lined plate.
  2. Wash chicken in cold water and pat dry with a paper towel. Butterfly the chicken. Place in gallon sized zip lock and flatten to 1/4 inch in thickness with a meat tenderizer or rolling pin.
  3. Place chicken on a plate. Salt and pepper chicken, then spread 2 tablespoons of Canyon Ridge Farms Jalapeno Goat Cheese on chicken. Roll the chicken so that seam is on the bottom. While holding chicken breast, wrap three pieces of bacon around the breast. Place in cooking dish. Pepper the bacon.
  4. Cook in oven for 20 to 30 minutes. Bacon should be crisp and internal temperature should be at least 165 degrees F. When chicken is done, remove from oven and place chicken on plate. Cover with foil and let it sit for 10 minutes.
  5. When ready to serve, place on plate, drizzle with 1 tablespoon of ranch dressing. Garnish with fresh Cilantro and sliced jalapeno.
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calories
498
fat
32g
protein
47g
carbs
3g
more
Preston Cooks For You http://prestoncooks.com/

Jalapeno Chicken That Pops Recipe

Serves 2

Ingredients:
  • 2 chicken breasts, butterflied and pounded flat
  • 4 ounces Goat Cheese, divided
  • 6 pieces bacon, partially cooked
  • 1 jalapeno, sliced for garnish
  • 2 tablespoons fresh cilantro, chopped for garnish
  • 2 tablespoons ranch dressing
  • salt and pepper to taste
Directions:

Preheat oven to 350 degrees F.  Cook bacon in microwave for in frying pan until the bacon has turned pink and is about half done.  Drain excess grease on paper towel lined plate.

Wash chicken in cold water and pat dry with a paper towel. Butterfly the chicken.  Place in gallon sized zip lock and flatten to 1/4 inch in thickness with a meat tenderizer or rolling pin.

Place chicken on a plate. Salt and pepper chicken,  then spread 2 tablespoons of Goat Cheese on chicken.   Roll the chicken so that seam is on the bottom.  While holding chicken breast, wrap three pieces of bacon around the breast.  Place in cooking dish.  Pepper the bacon.

Cook in oven for 20 to 30 minutes.  Bacon should be crisp and internal temperature should be at least 165 degrees F.  When chicken is done, remove from oven and place chicken on plate.  Cover with foil and let it sit for 10 minutes.

When ready to serve, place on plate, drizzle with 1 tablespoon of ranch dressing.  Garnish with fresh Cilantro and sliced jalapeno.

 

Goat Cheese Tamales & Mole Recipe

 

Goat Cheese Tamales with Mole Recipe
Serves 12
An interesting spin on a classic dish
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Prep Time
2 hr
Cook Time
1 hr
Total Time
3 hr
Prep Time
2 hr
Cook Time
1 hr
Total Time
3 hr
676 calories
65 g
26 g
42 g
12 g
13 g
326 g
679 g
14 g
3 g
25 g
Nutrition Facts
Serving Size
326g
Servings
12
Amount Per Serving
Calories 676
Calories from Fat 368
% Daily Value *
Total Fat 42g
65%
Saturated Fat 13g
65%
Trans Fat 3g
Polyunsaturated Fat 9g
Monounsaturated Fat 16g
Cholesterol 26mg
9%
Sodium 679mg
28%
Total Carbohydrates 65g
22%
Dietary Fiber 7g
29%
Sugars 14g
Protein 12g
Vitamin A
22%
Vitamin C
58%
Calcium
11%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup shortening
  2. 4 cups Masa Harina (instant corn Masa mix)
  3. 2 tsp salt
  4. 1 tsp cumin
  5. 1 tsp baking powder
  6. 3-4 cups chicken stock
  7. 1/2 cup goat cheese
  8. Mole Sauce
  9. 6 whole black peppercorns
  10. 1 1/2 tbls cinnamon
  11. 2 tbls oregano leaves
  12. 1/4 cup shortening
  13. 1/2 pound chiles (ancho)
  14. 1/4 cup sesame seeds
  15. 1/4 cup peanuts
  16. 1/4 cup almonds
  17. 1/4 cup pecans
  18. 1 cup red wine
  19. 1/2 cup raisins
  20. 1/2 cup prunes
  21. 1/2 cup apricots
  22. 1 tbls butter
  23. 1 large plantain
  24. 2 1/2 cups chicken stock
  25. 1 large tomato, diced
  26. 2 large flour tortillas
  27. 1 medium onion, cut into chunks
  28. 1/4 cup tomato paste
  29. 2 oz semisweet chocolate
Instructions
  1. Heat a sautée pan and toast the spices/herbs for a minute. Cool and grind in a spice grinder or food processor. Wipe out the sautée pan and add shortening to the pan and toast the sesame seeds for 3 minutes. Cook the nuts separately in the same method. Let the nuts and seeds cool and grind in a food processor.
  2. Heat the red wine and place the chopped fruit in the liquid. Allow to simmer for 20 minutes. Add a small amount of shortening to the pan and add the sliced plantain then sautée for 3 minutes on each side. In a separate pan, dry sautée the chiles then soak for 15 minutes in hot water.
  3. Place the plantain and dried fruit into food processor and make a paste. Reserve. Working in convenient batches in blender, add the drained chiles and seeds with the chicken stock and puree. Push this chile mixture through a sieve or china cap. Discard the remainder.
  4. Place tortillas on baking sheet and place in the oven. Bake on 350 until tortillas are brittle to the touch.
  5. Now you have 4 different mixtures – NUTS, FRUITS, CHILES AND SPICES
  6. In a large stock pot roast the garlic, onions and tomatoes with tomato paste. Cool and blend. Combine all the purees with the spices and heat. When it is simmering, add the chocolate and crumbled tortilla then cook for 30 minutes.
  7. In a large mixing bowl, whip shortening until it is light and fluffy. Beat in the Masa, salt, cumin and baking powder.
  8. Gradually add the chicken stock to form a moist soft dough. crumble in the goat cheese and let stand for 15 minutes. Adjust the moisture if needed.
  9. Soak corn husks for at least one hour or use parchment squares. Spread evenly, 1/3 cup of mix into center of corn husks. Fold into thirds then fold ends over to secure
  10. Steam for about one hour in a bamboo steamer or on stove top.
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calories
676
fat
42g
protein
12g
carbs
65g
more
Preston Cooks For You http://prestoncooks.com/