6 ripe avocados, peeled, seeded, quartered
Juice of 2 lemons
2 cloves garlic
1 medium onion, chopped
1 green bell pepper, cored, seeded, diced
1 cup River’s Edge plain goat yogurt
1 tsp chili powder
2 teaspoons salt
Blend all the ingredients together in a blender or food processor. Chill before serving.
Yield: 1 quart
Goat Yogurt Tzatziki Sauce
1 cup River’s Edge plain yogurt or yogurt cheese for thicker sauce (see recipe below)
1 small English cucumber, peeled and chopped
1 tsp coarse salt
1 clove garlic, finely chopped
1 tsp. finely chopped fresh mint
1 tsp. finely chopped fresh dill
Mix the cucumber with the coarse salt and leave to drain in a metallic colander for twenty minutes so it loses some of its water.
Combine all other ingredients in a bowl.
Rinse cucumber and finely chop.
Mix cucumber in with yogurt mixture. Add salt and pepper to taste.
Cover and refrigerate for 4 hours before serving. For the BEST Tzatziki, leave in refrigerator for 24 hours.
Makes 1 cup.
Use in place of sour cream in dips or on baked potatoes. A good substitute for mayonnaise. Thick yogurt cheese with added dill is wonderful with salmon.
(Yogurt must be Natural like River’s Edge Goat Yogurt, containing no stabilizers, gels or thickeners.)
3 cups River’s Edge plain goat yogurt
Line a strainer with cheesecloth, paper towel or coffee filter. Place over a bowl.
Place yogurt in the strainer and cover with plastic wrap. Refrigerate for at least 3 hours, up to overnight, depending on how thick you want it.
Discard liquid or use it to cook rice or as a substitute for sour milk in muffin recipes.
Spoon thickened yogurt into a container, cover and refrigerate.
Keeps for about 1 week.
Roasted Tomato and Goat Cheese Pasta
A great recipe to use up all those garden tomatoes
4 large tomatoes
½ cup of River’s Edge chevre, plain or with garlic flowers
1 Tbsp. sugar
1 tsp salt
Fresh basil (optional)
Your favourite pasta- enough for 4
Chop whole tomatoes into 1” cubes and spread in shallow baking pan. Sprinkle with salt and sugar.
Bake at 350oF for 45 minutes or until tomatoes look a bit dry on top. (liquid in bottom of pan is OK) Mix chevre and basil in with tomatoes.
Pour tomato mixture over hot pasta.
Toss and serve!
Sprinkle with cheese and more basil if desired.
Chicken Stuffed with Goat Cheese
1 tbsp. olive oil
2 shallots or green onions, minced
1 cup coarsely chopped watercress (baby spinach, chard or arugula could be substituted)
¼ cup dried cranberries, chopped
1/8 tsp pepper
¼ tsp. each dried thyme and salt
150g River’s Edge plain chevre
4 chicken breasts, skin on, bone-in or boneless
Additional salt, pepper, dried thyme
In small skillet, heat olive oil. Cook shallots, stirring for 3 minutes. Add watercress, cranberries, thyme, salt and pepper. Cook, stirring for another minute. Let cool.
In a bowl, beat together egg and shallot mixture. Mix in chevre.
Gently loosen skin from one side of each breast, leaving skin attached at the other side. Divide stuffing among chicken pieces, pushing it under the skin. Press on top to evenly distribute mixture over meat. Stuffed chicken can be covered and refrigerated at this point for up to 8 hours.
Place chicken on greased rimmed baking sheet. Season with salt, pepper and thyme. Bake at 375 degrees for 35 to 40 minutes or until skin is brown and chicken is no longer pink inside.
Goat Cheese Crostini with Walnuts and Honey
A tasty appetizer. Serve with fresh figs or apple slices.
200 g River’s Edge plain Chevre at room temperature
16 slices of baguette cut 1 inch (2.5 cm) thick
2 tsp. chopped fresh rosemary
¼ cup liquid honey
½ cup toasted chopped walnuts
Preheat the broiler.
Spread the goat cheese over the bread. Arrange the bread on a baking sheet. Sprinkle bread with the rosemary. Place under the broiler until lightly toasted.
Remove from the broiler and arrange toasted bread on a serving platter. Drizzle with honey and sprinkle with the walnuts. Serve immediately.
Goat Cheese Mashed Potatoes
4 or 5 potatoes
¾ cup chopped onion
2 tbsp. oil
1½ tsp. chopped garlic
200g River’s Edge plain chevre
Salt and pepper to taste
Cook potatoes in water until tender. Drain.
Heat oil. Add onions and sauté until browned.
Add garlic and cook for 1 minute more.
Remove from heat and add cheese.
Mash potatoes with cheese-onion mixture and season with salt and pepper.
Macaroni & Cheese
2 ½ cups uncooked pasta
¼ cup goat butter
½ onion, chopped
3 cloves garlic, minced
¼ cup all purpose flour
3 cups River’s Edge goat’s milk
1 package (200g) River’s Edge plain chevre
2 cups shredded Monforte sheep cheese (Cheddar or Toscano)
1 tbsp. chopped fresh sage (optional)
1 tsp. salt
¼ tsp. pepper
2 cups fresh breadcrumbs
½ cup of River’s Edge Feta OR 1 cup shredded Monforte sheep cheese
2 tbsp. olive oil
Cook pasta until tender but firm, 8 to 10 minutes. Drain, rinse under cold water and drain again. Return to pot.
In another heavy saucepan, melt goat butter. Cook onion and garlic for 3 to 5 minutes. Whisk in flour and cook for 1 minute, stirring.
Gradually whisk in goat milk. Simmer over medium-high heat, whisking often.
Gradually stir in chevre and shredded sheep cheese. Add seasonings.
Add sauce to pasta and mix well. Pour into greased casserole dish. Combine breadcrumb topping ingredients. Spread evenly over casserole. Bake at 350 degrees for 30 minutes or until bubbling and beginning to brown.