Category Archives: Recipes

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chevre gluten free cheesecake

Gluten Free Chevre Cheesecake

For those of you who cannot tolerate gluten, this recipe is loaded with flavor but is gluten-free, soy-free and cow-dairy free so it’s better also for those of you who are lactose intolerant. For those not worried about gluten, this cheesecake recipe uses some ingredients that give it a unique taste, such as coconut milk and of course, goat cheese, so you will still enjoy it.

Chevre Cheesecake:


8 ounces gingersnap cookies, finely crushed.

1/4 cup butter, melted.



2 lbs chevre  goat cheese) softened to room temperature.

1 cup honey

4 eggs

1 cup coconut milk

1 tsp gluten-free vanilla extract

1/4 cup gluten-free flour


Preheat oven to 350 degrees. Grease a 9 inch pie plate. Crush gingersnaps and add melted butter and mix well until crumbs start to stick together. Press them into the pie plate. Bake at 350º until lightly browned. Remove from oven and let cool.

Meanwhile, beat the chevre and honey with a mixer until smooth. Add vanilla. Beat in the eggs, one at a time, mixing thoroughly after adding each egg. Add coconut milk and flour and mix just until combined thoroughly.

Pour the cheesecake batter into the cooled pie crust and bake in preheated oven for 45 minutes or until set. Turn off the oven and let the cake cool in the oven before removing it or it will sink.

Refrigerate for at least 1 hour before serving. Serve with fresh berries or other fruit on top.

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goat cheese moroccan chicken wings recipe

Moroccan Goat Cheese Chicken Wings

Awesome appetizer for 4th of July!

These Moroccan Chicken Winds and Goat Cheese Dip Go well with beer and fun.


  • 2 1/2 pounds chicken wings
  • 1 1/2 tablespoons vegetable oil
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Aluminum Foil

Goat Cheese Dip:

  • 1 cup plain goat cheese
  • 3 Tbsp milk
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh mint (can substitute 1/2 tsp chipotle pepper for those who like it spicy)
  • 1 tablespoon chopped fresh cilantro
  • 1 1/2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


Add the chicken wings to a large bowl, drizzle them with the vegetable oil then toss until the wings are thoroughly coated. Add paprika, cumin, cinnamon, ginger, cayenne, turmeric, salt and pepper. Sprinkle the wings with the spice mixture, tossing until they are coated. Let marinate for 1 hour.

Preheat the oven to 400 º. Line a baking sheet with foil. Arrange the wings in a single layer on the baking sheet, spacing them apart so that they aren’t touching.

Bake the wings for 45 minutes until they are cooked through and crispy-glazed, then transfer them to a serving platter.

Meanwhile, in a small bowl, stir together the cheese, lemon juice, mint, cilantro, honey, milk, salt and pepper. Taste and season the dip with additional salt and pepper as desired and more milk to thin it out if necessary for dipping. Serve the wings with the cheese dip.

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Drake Market Goat Tasting

Professional Chefs, JuliYJuan were at the Drake Farmer’s Market Special Goat Tasting Event. Here are some of their great recipes using goat meat that they cooked up at the event.

Recipes: Click Below.

Goat Barbacoa
Goat Salpicon
Goat Green Curry
Naan Bread
Chimichurri Sauce for Empanadas
Goat Empanadas, Argentinian way
Empanadas Dough


Drake’s Farmers Market ‘Goat For All’ Day!!

This adventure has been a rather interesting one… it all started with a full goat from Homestead Ranch, to butcher at home. This was definitely something new for us. Juli has not done this kind of butchering since Culinary School, and me, I had never even thought on having to do it, unless it was for survival. But you know life presents with this interesting surprises…

Read full article.

Watch Video of the Event.

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Cajeta – Mexican Goat Milk Caramel

Cajeta sauce is a slow-cooked Mexican caramel sauce made by reducing goat’s milk. Mexican cajeta is considered a specialty of the city of Celaya in the state of Guanajuato and in 2005, the Hershey Company introduced a line of cajeta-flavored confections called “Cajeta Elegancita”, targeted at Mexican-food aficionados living in the United States. This traditional sweet takes a little time, but is so worth it. Substitute it for more sugary caramel, dulce de leche, or sweetened condensed milk in recipes or put it on your favorite ice cream, Incidentally, we also have a recipe for making your own goat milk ice cream.

This version is an authentic recipe made with as non-processed ingredients as possible which makes it even more tasty!

1 quart (32 ounces) goat’s milk
1 cup sugar
1 whole cinnamon stick
1/2 teaspoon kosher salt
2 teaspoons vanilla extract
1 whole vanilla bean, split + seeds scraped out (optional), or
1/2 teaspoon baking soda

Stir the milk and sugar in a large, heavy-bottomed pot. (Make sure the liquid only goes three fourths the way up the sides, as it will froth when the baking soda is added.) Add the cinnamon stick, salt, vanilla extract and vanilla bean seeds + the empty vanilla bean pods. Bring to a boil on medium-high heat while constantly stirring and watching. It boils over quickly! This will take about 15 minutes.

When the milk comes to a boil, quickly remove from heat and add baking soda to the pot. The mixture will rise and get frothy, just keep stirring the mixture.

Place the pot back on the stove over medium heat, and stir frequently, about every 10 minutes or so. Make sure the milk stays at a gentle simmer rather than a raging boil, and stir across the bottom of the pot to make sure the mixture is not scorching. Adjust heat as needed.

After about an hour and a half, the milk should start to turn golden brown. Remove the cinnamon stick and the vanilla pod. At this point, it will start to thicken fast, so it’s important to keep stirring so the milk doesn’t burn on the bottom of the pan.

Keep stirring until the mixture is a rich brown and thick enough to coat the back of the spoon, this will happen after about 15 to 30 minutes. Allow the sauce to cool slightly and then pour into a jar with a lid or canning jars. The mixture will keep in the refrigerator for up to 1 week.

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Bacon Wrapped Chevre Stuffed Figs

1 lb. Dried White Turkish Figs
1 lb Thick Cut Hickory Smoked Bacon
8 oz. Sheppard’s Chevre (Goat Cheese)
Honey (to drizzle)
bacon4To start, slice each fig in half.  This can be tricky being dried fruits.  To make it simple, flatten our as many wrinkle as possible before cutting.  I would also not to remove all stems/ stem nubs as these are tough and hard to eat.
After slicing spoon out some of the fig center filling.  I would save this– cookies, dressing, etc… it’s a good thing to have on hand!
Next, press about 1/2 tsp of cheese into each fig.  Since each fig is different in size, I would eyeball the portions, but as long as each fig is filled, it is OK.  Next, wrap each fig with bacon.  I ripped the bacon into pieces, and depending on the fig size, I chose the right sized strips to securely wrap each fig.

bacon5Finally bake at 400 degrees Fahrenheit fo 10-12 minutes, or until the bacon is crisp.  Remove and let sit 5 minutes.  Before serving, drizzle with honey and sick a tooth pick into each for easy handling.

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Baked Goat Cheese Dip

Baked Goat Cheese Dip

Baked-Goat-Cheese-DipMakes 6 servings:

1 10 -ounce log goat cheese, at room temperature
4 ounces cream cheese, at room temperature
1/4 cup grated parmesan cheese
1/4 cup extra-virgin olive oil, plus more for brushing
Freshly ground pepper
8 small cocktail tomatoes (about 10 ounces), quartered
2 tablespoons chopped fresh chives
2 teaspoons balsamic vinegar
1 clove garlic, finely chopped
Kosher salt
Toasted baguette slices, for serving

Preheat the oven to 400 degrees F. Combine the goat cheese, cream cheese, parmesan and 2 tablespoons olive oil in a food processor and season with pepper; puree until smooth. Brush a 1-quart baking dish with olive oil, then spread the cheese mixture in the dish, mounding it slightly higher around the edge than in the middle. Bake until golden and heated through, about 15 minutes.
Meanwhile, combine the tomatoes, chives, vinegar, garlic, the remaining 2 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl. Spoon the tomato mixture on top of the dip. Serve with baguette slices.


Photograph by Andrew Purcell
Recipe courtesy of Food Network Magazine

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Goat Cheese Sugar Cookies

goat-cheese-sugar-cookies2Much like cream cheese or buttermilk, goat cheese brings a subtle acidity and tang to the cookies that wouldn’t be there otherwise, giving them an extra, richer taste.

Yield: 36 cookies

Total Time: 1 hour


  • 2 1/2 cups unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 1/3 cup (3 ounces) soft goat cheese, room temperature
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • 1/4 cup vegetable oil
  • 1 large egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

nonpareil sprinkles or sanding sugar (optional)

  • Directions:

    1. Preheat oven to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper.
    2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
    3. Combine sugar, goat cheese, and melted butter in a large bowl and whisk until mixture forms a smooth paste (a few lumps are ok). Whisk in oil. Add egg, milk, and vanilla extract and stir until smooth. Fold in flour mixture until incorporated and no dry ingredients remain.
    4. Pour sprinkles or sugar into a small bowl. Dough will be soft, but should still be workable. If not, refrigerate it for 15 to 20 minutes until it is. Use a small cookie scoop to portion out about 1 tablespoon of dough, then roll in sprinkles/sugar to coat. Arrange on prepared baking sheet, leaving about 2 inches of space between each cookie.
    5. Bake for 10 to 12 minutes, until cookies are just set and slightly cracked. Cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.

    Adapted from Cooks Illustrated.

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Goat Cheese and Sun Dried Tomato Crostini

  • Goat cheese
  • Sun dried tomatoes, chopped
  • Balsamic glaze (store-bought or you can make it)
  • Fresh basil, chopped
  • Thin Italian bread
  • Garlic powder
  • Olive oil
  1. Preheat oven to 400 degrees. Place a cooling rack on top of a cookie sheet; set aside.
  2. Drizzle olive on bread and dust with garlic powder. Bake in oven for about 7 minutes or until toasted and crispy. Let cool slightly before adding goat cheese.
  3. Spread goat cheese on each piece of bread, top with sun dried tomatoes, drizzle of balsamic glaze, and fresh basil.

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Chocolate Fudge Goat Cheese Ice Cream


Yield: makes about 1 quart

Total Time: 8 hours


8 ounces goat cheese, at room temperature
2 cups heavy cream
2 cups whole milk
3/4 cup sugar
1/3 cup unsweetened cocoa powder
1 tablespoon corn syrup
2 ounces milk chocolate, chopped

ganache fudge chunk
8 ounces semi-sweet chocolate
3/4 cup heavy cream


Allow the goat cheese to sit at room temperature for an hour or two so it softens. Once it’s soft, add it to a large bowl and whisk it until it’s somewhat creamy. This will take a few minutes.

Add the heavy cream, milk, sugar, cocoa and corn syrup to a large saucepan and heat over medium heat. Whisk constantly until the sugar dissolves and the mixture comes to a boil, then reduce the heat to low, Whisk in the chopped chocolate and remove it from the heat. Pour it over the goat cheese while whisking. Stir and whisk until the goat cheese melts completely into the cream – this will take about 5 minutes or so, but no little white chunks should remain. Place the bowl in the fridge to chill for an hour or two.

To make the ganache fudge, add the chocolate to a large bowl. Heat the heavy cream over medium-low heat in a saucepan until it’s just bubbling along the edges. Pour it over the chocolate and let it sit for 1 minutes, then whisk continuously until a thick ganache forms. Press a piece of plastic wrap directly on top of the surface and refrigerate until thick and chilled, about an hour.

Remove the ice cream base from the fridge and churn according to your ice cream maker directions. I use the attachment on my kitchenaid and churn for about 25 minutes. The last 5 minutes, remove the ganache from the fridge and spoon chunks of it into the ice cream. Pour the ice cream into a freezer safe container and add a few more ganache spoonfuls where ever you wish. Cover the ice cream and freeze for 4 to 6 hours before serving.

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Avocado Goat Cheese Hors d’oeuvres


Serves 2-4 as an hors d’oeuvre

  • 1 ripe but firm avocado
  • 2ounces chèvre/soft goat cheese left at room temperature for 10 minutes
  • 1teaspoon grain mustard
  • lemon juice
  • piment d’esplette or pimentón (dulce or picante)
  1. Slice the avocado in half lengthwise and remove the pit.
  2. Thoroughly combine the chèvre, mustard, and a small squeeze of lemon juice. Pack the mixture into the craters in each avocado half and smooth the surface.
  3. Place the halves cut-side down on a plate and refrigerate for at least 15 minutes.
  4. Remove the avocado from the refrigerator and slice each half into halves or quarters, wiping the blade of the knife between cuts. Carefully peel away the skins and discard. Place the avocado wedges on a plate and sprinkle with piment d’esplette. Serve with crackers or sliced baguette.

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