![\"Colorado](\"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-content\/uploads\/2011\/05\/TU-Goat-Cheese-Zoom-900.jpg\" "\\"Colorado")
<\/a>Colorado Goat Cheese Plate (Click To Zoom)<\/p><\/div><\/h4>\n
I’ve come up with 10 ways to use Colorado goat cheese in your spring pantry:<\/h4>\n
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1.\u00a0 Scrambled Eggs<\/h5>\n
My most favorite way to enjoy ch\u00e8vre is crumbled into soft scrambled eggs just before they finish cooking. Spring herbs such as dill or chives are a welcome addition. The creamy, tangy goat cheese is really nice with farm fresh eggs. A goat cheese omelette<\/a> would be lovely as well.<\/p>\n Ch\u00e8vre in salad is nothing new, but I have to tell you something magical happens when you combine goat cheese, golden beets, and toasted hazelnuts. The flavors harmonize perfectly: tangy cheese, earthy sweet beets, and the nuts are just plain nutty.\u00a0 So good with a mixture of green and purple spring lettuces. Dijon vinaigrette is the way to go here.<\/p>\n I must admit that until today, I did not know a “tartine” is French for an open faced sandwich. I came across a recipe for “Strawberry Tartine” in Dorie Greenspan’s latest book, Around My french Table<\/a>. Dorie spreads goat cheese on a baguette, places strawberries on top with fresh ground pepper and a drizzle of balsamic vinegar. This might be my new favorite thing!<\/p>\n In French Food at Home<\/a>, Laura Calder thins goat cheese with cream to serve as a sauce over a spring vegetable rago\u00fbt. Fava beans, asparagus, and peas are blanched and sauced with the goat cheese. Laura Calder garnishes the dish with chervil and bacon.<\/p>\n Polenta is a staple of northern Italy. Basically it’s a cornmeal porridge most often served as a savory side dish. Instead of making rice or risotto to go with your supper, next time try polenta. At the end of cooking you can toss in some ch\u00e8vre. I’m a big fan of caramelized beef or lamb flavors with goat cheese polenta. Throw a red wine sauce and fresh thyme into the mix and I’m in heaven.<\/p>\n In the new book, Sara Foster’s Southern Kitchen<\/a> you’ll find a recipe for “Caramelized Red Onion Tarts”. The tarts have a layer of goat cheese topped with caramelized balsamic onions. Goat cheese has a tangy acidity that is balanced by the sweetness of the balsamic onions. Ina Garten shares a recipe for “Goat Cheese Tart” flavored with fresh basil in Barefoot in Paris<\/a>. You could use any spring herbs to flavor this tart. I think it would make a lovely brunch dish.<\/p>\n As I’ve said before, sometimes the simplest way is the best. In A Platter of Figs<\/a> David Tanis suggests serving fresh ch\u00e8vre like they do in Catalonia- with honey. I would encourage you to taste through every honey available at your local farmer’s market. After months of this kind of “research” I settled on my favorite. The complexity and depth of flavor I found in this local honey surprised and delighted me.<\/p>\n Goat cheese based spreads and dips are perfect for spring. You can buy one or make your own. Avalanche Cheese Company<\/a> in Colorado makes two flavorful varieties: Garlic & Basil or Truffle Honey & Lemon ch\u00e8vre spread. You can make your own with fresh herbs or fava beans. Serve with crusty bread and crudit\u00e9s. Spicy radishes and goat cheese are great friends!<\/p>\n Do a cheese plate composed of only goat cheese. There are plenty of varieties to choose from. Try a mix of textures from soft to firm and flavors ranging from lemon and grass to pungent and earthy. I’m a fan of Avalanche Cheese Company ch\u00e8vre and their Lamborn Bloomers, an elegant, earthy, soft-ripened cheese. Haystack Mountain Goat Dairy<\/a> makes an award winning aged goat cheese called Queso de Mano with an herbal and nutty character. Their Red Cloud goat cheese is powerfully pungent and semi firm with a washed rind. A cheese plate featuring only goat cheese from Colorado is a great way to expand your palate.<\/p>\n I knew I could count on David Lebovitz<\/a> for goat cheese ice cream. Find it in The Perfect Scoop<\/a>, my go to gift for any new bride, because every marriage should start with ice cream. David writes, “adding goat cheese to ice cream gives it the surprising taste of a blue-ribbon cheesecake”.<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" I’ve come up with 10 ways to use Colorado goat cheese in your spring pantry: 1.\u00a0 Scrambled Eggs My most favorite way to enjoy ch\u00e8vre is crumbled into soft scrambled eggs just before they finish cooking. Spring herbs such as dill or chives are a welcome addition. The creamy, tangy goat cheese is really […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","spay_email":""},"categories":[95,15,91],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/3793"}],"collection":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/comments?post=3793"}],"version-history":[{"count":2,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/3793\/revisions"}],"predecessor-version":[{"id":19444,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/3793\/revisions\/19444"}],"wp:attachment":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/media?parent=3793"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/categories?post=3793"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/tags?post=3793"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}2.\u00a0 Salad<\/h5>\n
3.\u00a0 Tartine<\/h5>\n
4.\u00a0 Sauce<\/h5>\n
5.\u00a0 Polenta<\/h5>\n
6.\u00a0 Tart<\/h5>\n
7.\u00a0 Mel i Mat\u00f3<\/h5>\n
8.\u00a0 Dip<\/h5>\n
9.\u00a0 Cheese Plate<\/h5>\n
10.\u00a0 Ice Cream<\/h5>\n