Moroccan Goat Cheese Chicken Wings

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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.

Ingredients:

  • 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

Directions

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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bacon1

Bacon Wrapped Chevre Stuffed Figs

Ingredients:
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:

Ingredients:
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-cookies2

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

Ingredients:

  • 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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sundried_crostinicrop

Goat Cheese and Sun Dried Tomato Crostini

sundried_crostini
Ingredients
  • 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
Instructions
  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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avocado_horsdoeuvre

Avocado Goat Cheese Hors d’oeuvres

avocado_horsdoeuvre

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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