Recipe: Baked Goat Cheese with Young Lettuces & Orange Vinaigrette

Photo credit: Celebrated Memoir Ghostwriter

Photo credit: Celebrated Memoir Ghostwriter

from Jason McHugh, Cooking School of the Rockies

For the Goat Cheese:
4 or 6 Haystack Mountain Goat Cheese rounds
1/4 cup olive oil
2 teaspoons fresh thyme, stemmed and chopped
2 teaspoons fresh tarragon, stemmed and chopped
2 teaspoons fresh rosemary, stemmed and chopped
1 tablespoon fresh parsley, stemmed and chopped
freshly ground black pepper

For the Salad:
3/4 lb. young local lettuces, washed and spun dry
4 tablespoons toasted hazelnuts, roughly chopped
1/4 – 1/2 cup orange vinaigrette (recipe follows)
optional: orange sections

Preheat oven to 350° F. Place the oil in a small bowl and coat each cheese round with oil. Place the herbs in another bowl and toss the rounds with the herbs to coat. Place the goat cheese on a small sheet pan and season with a few grinds of black pepper. Bake the goat cheese for 10 minutes.

As the cheese bakes, prepare the salads. Toss the lettuce with the vinaigrette just to coat and arrange on individual plates. Garnish with the hazelnuts and the orange sections if desired. Serve.

Orange Vinaigrette:
1 cup freshly squeezed orange juice
1 small shallot, peeled and minced fine
1 tablespoon honey
2 – 3 tablespoons champagne vinegar
1/2 cup expeller pressed canola oil
1-2 teaspoons orange oil
salt and white pepper

Place the orange juice and shallot in a small pot and bring to a boil. Reduce the juice to 2 tablespoons and add the honey to dissolve.


Combine the reduced juice and 2 tablespoons of the vinegar and some salt. Taste the combination and decide if more vinegar is necessary. Whisk in the canola oil or add in a blender. Add the orange oil and correct the seasoning with salt and white pepper.

Recipe: Spiced Chevre & Pecan Spread

Photo credit: Olive This

Photo credit: Olive This

Makes 1-1/2 cups

2 Tbsp. pecans, finely chopped
12 oz. soft Haystack Applewood Smoked Chèvre, room temperature
2 Tbsp. olive oil
1/4 tsp. paprika
1/4 tsp. ground cumin
1/8 tsp. cayenne pepper
1/4 tsp. freshly ground black pepper

Add the pecans in a food processor and chop fine. Add goat cheese, olive oil, paprika, cumin, cayenne and black pepper. Process until completely blended. Transfer to a crock and refrigerate. Serve at room temperature with toasted baguette slices or crackers.

Recipe: Chevre & Leek Bread Pudding

Photo credit: Feasting at Home

Photo credit: Feasting at Home

from Chef Matthew Jansen, Mateo Restaurant, Boulder, Colorado

Serves 12

1 loaf Pullman bread, cubed
8 tablespoons butter
2 large leeks, sliced thinly and washed
1 large garlic clove or small handful garlic scapes, chopped
1 tablespoon salt
pinch black pepper
6 large eggs
2 ¼ cups heavy cream
1 cup sour cream
1 ½ tablespoons chopped tarragon
2 cups crumbled Haystack Mountain Boulder Chèvre
In a 400 degree oven, toast bread cubes for 10 minutes on a half sheet pan.

Sweat the leeks in butter. Add garlic and sauté 2 more minutes. Season with salt and pepper.

In a large bowl, whisk eggs, cream, and sour cream. Fold in bread cubes, leeks, tarragon and goat cheese. Let stand for 10-15 minutes.

Spray 12 coffee cups or deep ramekins with cooking spray. Fill each one with mixture. Set in a roasting pan and fill with hot water to reach halfway up sides of the ramekins. Bake for 15 minutes at 350 degree in convection oven with low fan. Rotate pan and bake 5 minutes more.

Cool for 10 minutes, then release from ramekins and serve.

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