Goat Cheese Fondue
Makes about 2/3 cup. Note: This recipe makes a small amount of rich fondue, so there is no need to keep it warm over a flame.
• 1/2 c. heavy cream
• 1/3 c. (about 3 oz.) soft, fresh goat cheese (chèvre)
• 2 tsp. orange liqueur (such as Grand Marnier or Cointreau)
• Ripe strawberries
• Dried apricots
• Bite-size chunks of toasted pound cake
Directions
Combine cream, goat cheese, and liqueur in a small pan over medium heat. Stir often until cheese melts.
Transfer to a small bowl and serve immediately. Accompany with strawberries, apricots and pound cake to dip into fondue.
Goat Cheesecakes With Rhubarb Compote Makes 4 individual cheesecakes.
• 2 tbsp. flour
• 1 tbsp. packed brown sugar
• 1 tbsp. finely ground almonds
• Heaping 1/4 tsp. ground cardamom
• 1 tbsp. butter, melted
• 2 eggs
• 1/4 c. sugar
• 1 c. (about 9 oz.) soft, fresh goat cheese (chèvre)
• Rhubarb compote (recipe follows; or use your favorite jam or marmalade)
Directions
Preheat oven to 325 degrees.
In a small bowl, combine flour, brown sugar, almonds, and cardamom. Add butter and stir to moisten the dry ingredients. Press mixture evenly on the bottom of 4 (3/4 cup or 6-ounce) ramekins. Bake for 10 minutes.
Meanwhile, with a mixer on high speed, beat eggs and sugar until pale. Add goat cheese and beat until smoothly combined, stopping to scrape sides of bowl as needed.
Spoon goat cheese mixture equally into ramekins. Return to oven and bake until filling barely jiggles in the center when ramekins are gently shaken, 20 to 25 minutes.
Remove ramekins from the oven and let cool about 20 minutes. Refrigerate until chilled, about 2 hours. (At this point the cheesecakes can be covered airtight and chilled up to 1 day.) The cheesecakes may sink slightly as they cool. Top each cheesecake with a spoonful of rhubarb compote.
Nutrition information per serving without compote:
Calories320Fat20 gSodium290 mg
Carbohydrates20 gSaturated fat12 gCalcium111 mg
Protein16 gCholesterol143 mgDietary fiber0 g
Diabetic exchanges per serving: 11/2 other carb, 2 medium-fat meat, 2 fat.
Rhubarb Compote Makes about 6 tbsp.
• 3/4 c. sliced rhubarb
• 11/2 tsp. sugar
• 2 tbsp. orange juice
• 1/2 tsp. grated orange peel (zest)
Directions
In a small pan, combine rhubarb, sugar, orange juice and orange peel. Bring to a simmer over medium-high heat, then reduce heat and simmer gently, stirring occasionally, until rhubarb softens and falls apart, about 8 minutes. Let compote cool to room temperature or chill up to 1 day.
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