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Goat Cheese and Roasted Garlic Beehive Recipe

Goat Cheese and Roasted Garlic Beehive Recipe


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Preheat the oven to 400 degrees.

Spread out the garlic on a baking sheet and drizzle with the olive oil. Bake on the middle rack for 35-40 minutes, or until deep golden brown with burnt spots here and there. Being careful not to burn your fingers, give the garlic heads a pinch. They should be very soft. Remove from the oven, let cool to room temperature, and cut each head in half horizontally with a serrated bread knife.

Squeeze the roasted garlic pulp into a bowl, removing any garlic peel that may fall into the bowl. Mix the garlic pulp with a whisk until smooth. (Save the peels to make a delicious roasted garlic stock for soup.) Line a 1-quart bowl with cheesecloth or muslin with plenty of overhang. Bring the goat cheese to room temperature.

Using clean and slightly damp hands, press a small amount of the cheese into the cloth-lined bowl. It should be a layer about 1-inch-thick. This will be the top of the beehive. Add enough garlic purée to make a layer about 1-inch-thick; repeat with the goat cheese, forming it into a disk 1-inch-thick and of the same circumference of the mold. Continue with the alternating layers of goat cheese and garlic, ending with the cheese. Cover with the overhanging cheesecloth or muslin and refrigerate overnight.

An hour or so before serving, peel back the cheesecloth or muslin. Place a cake stand upside down on the bowl and then invert them together. Remove the bowl and peel off the cheesecloth or muslin to reveal the beehive. Any cracks in the goat cheese can be smoothed with a wet finger or spatula. Drizzle the beehive with honey to complete the beehive theme and balance the aromatic garlic.

Serve with crostini, crackers, or plenty of crusty bread.


Goat Cheese And Roasted Garlic Beehive, The Best Appetizer Ever

You know a dish is a hit when guests come back after the party to ask if there’s any left over.

That’s what happened when I made this goat cheese and roasted garlic beehive a few years ago, and I’ve been making it every year since. The recipe comes from Chester Hastings’ book The Cheesemonger’s Kitchen, and it combines all the world’s best flavors in one stunning dish. And the best part? Anyone can make it.

Goat cheese, roasted garlic and honey are a holy triumvirate in the food world ― you’ve got creamy, tangy, salty, sweet, sticky and gooey all together in harmony. Plus, this thing is an absolute showstopper. Just look at it.

Here’s how you make it: Line a quart-size bowl with cheesecloth, and then spoon in layers of goat cheese and roasted garlic paste (more on that below). Chill it in the refrigerator overnight, and then unmold it to reveal a magical beehive-shaped cheese dish that’s the perfect dip for crackers. Drizzle it with honey and you’re done.

So about that roasted garlic paste: You just pop 5 pounds of garlic (yes, 5 WHOLE POUNDS) ― the entire heads, skins and all ― into the oven to roast for about 40 minutes. After they’ve come out of the oven and cooled, you simply squeeze out the soft, caramelized insides and whisk them into a smooth paste. It sounds like a pain in the butt, but it doesn’t require any special skills or equipment. And it’s unbelievably delicious.

Make this for your party this year, and I promise it’ll be unforgettable.

Goat Cheese and Roasted Garlic Beehive

5 pounds whole garlic heads, unpeeled (that’s not a mistake: you need a lot of garlic)

1/4 cup extra-virgin olive oil

2.2 pounds fresh goat cheese

Honey, warmed, for drizzling

Crostini, crackers or crusty bread, for serving

1. Preheat the oven to 400 degrees Fahrenheit. Spread out the garlic on a baking sheet/tray and drizzle with the olive oil. Bake on the middle rack for 35-40 minutes, or until deep, golden brown with burn spots here and there. Being careful not to burn your fingers, give the garlic heads a pinch. They should be very soft.

2. Let cool to room temperature and then cut each head in half hori­zontally with a serrated bread knife. Squeeze the roasted garlic pulp into a bowl, remov­ing any garlic peels that may fall into the bowl. Mix the gar­lic pulp with a whisk until smooth.

3. Line a 1-quart bowl with cheesecloth/muslin with plenty of overhang. Bring the goat cheese to room temperature.

4. Using clean and slightly damp hands, press a small amount of the cheese into the cloth-lined bowl. It should be a layer about 1 inch thick. This will be the top of the beehive. Add enough garlic puree to make a layer about 1 inch thick repeat with the goat cheese, forming it into a disc 1 inch thick and of the same circumference of the mold. Continue with the alternating layers of goat cheese and garlic, ending with the cheese. Cover with the overhanging cheesecloth/muslin and refrigerate overnight.

5. An hour or so before serving, peel back the cheese­cloth/muslin. Place a cake stand upside down on the bowl and then invert the two together. Remove the bowl and peel off the cheesecloth/muslin to reveal the beehive. Any cracks in the goat cheese can be smoothed with a wet finger or spatula. Drizzle the beehive with honey to complete the theme and balance the aromatic garlic. Serve with crostini, crackers or plenty of crusty bread.


Ingredients

  • 1 cup plus 1 tablespoon superfine 00 flour
  • 1 cup plus 5 teaspoons all-purpose flour
  • 1 teaspoon fine sea salt
  • 1 teaspoon extra-virgin olive oil
  • ¾ teaspoon active dry yeast

In a large bowl, combine flours and 1 teaspoon fine sea salt. In a small bowl, stir together about 1 cup lukewarm water, 1 teaspoon extra virgin olive oil, and the yeast. Pour into flour mixture. Knead with hands until just combined, 2 to 3 minutes, then let rest 15 minutes.

Knead dough about 3 minutes or until smooth. Cut dough into two equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened kitchen towel, and let rest and rise 3 to 4 hours at room temperature. (To make dough ahead, you can refrigerate it 8 to 24 hours.) Makes 1 pound dough.


Greek slow roasted goat (or lamb) leg

Slow roasted lamb (or goat) in the oven is widely favored in Greece, especially during Easter. Before Easter many Lenten recipes like this taramasalata dip, this Greek brown lentil soup and these Baked giant beans (Gigandes Plaki) are very popular!

There are a lot of Mediterranean recipes, some pretty simple and forward and others more complicated and complex. In my island, Crete, maybe the most delicious of all is also the simplest. Good quality meat gets rubbed with salt and pepper and is then barbecued (or baked in a wood-fired oven – YUM!) until done. That’s it! No other spices, no sauces, no butter, no olive oil, no nothing!

Salt and pepper are enough to make a dish you’ll remember for the rest of your life! BUT, (yeah… it seems there’s always a “but”!) the meat needs to be really good quality, meaning young, grass-fed and free-range if possible!

I don’t usually eat lamb or goat because of this reason. If the meat is not good enough, I find it has a strong taste/smell I cannot get accustomed to. I think this has something to do with the way the animals are raised and fed.

An animal that’s raised inside a stable, with no sun, with high levels of anxiety and low-quality food will taste a lot different from another one that’s raised in the fields, under the sun, happy, eating grass, herbs and other stuff.

So, when I happen to find a good piece of meat I don’t pass on the opportunity to cook something special! Sometimes, I’ll just stick with the Cretan tradition mentioned above and pop it in the oven with only some salt, pepper and a small drizzle of olive oil.

Others times, when I want something more festive, I’ll follow this recipe which uses a pomegranate syrup glaze. Pomegranate syrup, also known as pomegranate molasses, is just pomegranate juice that has been boiled down and concentrated into a thick sauce. It’s sweet and tangy and can be used in meat dishes and in salads as part of the dressing.

What temperature should goat meat be cooked to?

You don’t need an oven thermometer for this recipe and you don’t have to worry about the internal temperature of the meat. The slow roasting method cooks the meat perfectly and makes it fall-off-the-bone tender.

But if you just want to know, then for goat, the meat temperature should be about 150°F to 160 °F (65 °C – 70 °C).

How do you make goat meat tender?

First, you have to choose a young animal. Remember that the older the animal is, the more tough the meat will be.

Then, you should opt for a slow-roasting method which melts the collagen of the meat and turns it into gelatin, something that makes it tastier and much more tender. For this recipe, 356°F (180°C) may seem too high, but this is how it’s done for many years in most Greek homes and it works.

Some note/tips:

  • Long baking time will make the meat tender, succulent, and fall-off-the-bone! Just remember that lamb needs a little more time to cook than goat because it is higher in fat.
  • Search for good quality meat!
  • Instead of pomegranate syrup, you can use maple syrup, honey or grape syrup.
  • Don’t forget that goat/lamb meat loves rosemary and garlic!
  • Since you’re already using garlic, wrap some whole bulbs aluminum foil and bake them in the pan to get caramelized, roasted garlic. When done, open the foil, cut the bottom of the bulb and squeeze into a jar. Top will olive oil and store in the fridge or freezer. For more information, check this article from the kitchn.

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18 Great Recipes Using Goat Cheese

This pasta is well worth making from scratch, its tiny flecks of green delivering bursts of flavor that contrast sharply with its creamy goat cheese filling and tart lemon-zest garnish.

Sheepnose Pimento peppers are great for roasting. They're fantastic with savory goat cheese.

Tangy goat cheese coated in crispy, toasted breadcrumbs makes an easy but elegant topping for a dinner party salad.

Inspired by Turkey's stuffed grape leaves, Mehmet Gurs ingeniously wraps goat cheese in the briny leaves, then quickly grills the little packages so the cheese melts.

Many bottled salad dressings are loaded with fat, as well as preservatives that keep them shelf-stable. Plus, they often just don't taste very good. Here, a simple, creamy dressing of fresh goat cheese whisked with vinegar and oil is tossed with a salad of warm roasted beets and beet greens.

You can also use arugula, frisee, or Bibb lettuce. Adjust the amount of dressing to taste.

A little fresh goat cheese and a touch of butter are just enough to make this spinach soup silky, creamy, and a little nutty &mdash but not enough to overdo it. We use dark green spinach for this soup because of the lovely color it produces, though you could use red-veined spinach and have just as good a flavor in a more Army-inspired khaki color.


  • 10 large garlic cloves, unpeeled
  • 2 slices crusty bread (eg French bread or crusty rolls)
  • 1 teaspoon extra virgin olive oil
  • juice of 1/2 a lemon
  • salt and freshly ground black pepper, to taste
  • 75g spreadable goat's cheese
  1. Preheat the oven to 180 C / Gas 4. Place the garlic cloves onto a baking tray without taking the skin off, and bake for 15 to 20 minutes until the insides are soft.
  2. Toast the bread slightly in the oven for 5 minutes so the bread is warm and slightly crispy.
  3. When cool enough to handle, scoop the insides of the garlic into a bowl. Add the oil, lemon juice, salt and pepper and mash together.
  4. Take the bread out of the oven and spread the garlic mixture on the top side of both slices of bread. Spread a layer of goat's cheese on top and place it in the oven for another 5 minutes.

I would usually serve this with a nice salad with a tangy or sweet dressing to complement the goat's cheese.


Preparation

Step 1

Heat oven to 350°. Combine garlic and 1 1/4 cups oil in a small baking dish. Cover dish with foil and roast until garlic is golden brown and tender, 45–50 minutes let cool.

Step 2

Remove garlic from oil squeeze cloves from skins and finely chop to a paste. Process in a food processor along with goat cheese, 1/4 cup garlic roasting oil, and 2 Tbsp. water until smooth (mixture should be spreadable) season with salt and pepper.

Step 3

Meanwhile, toast sesame seeds in a dry skillet over medium heat until golden brown, about 1 minute. Transfer to a small bowl and let cool. Mix in lime zest, oregano, thyme, and sumac.

Step 4

Toss turnips in a medium bowl with vinegar and 2 Tbsp. oil season with salt and pepper. Divide goat cheese mixture among plates, top with turnips, sesame mixture, cilantro, and mint, and drizzle with more oil.

Step 5

Do ahead: Roasted garlic goat cheese can be made 1 day ahead cover and chill. Bring to room temperature before using. Sesame mixture can be made 4 hours ahead. Store airtight at room temperature.

How would you rate Turnips with Roasted Garlic Goat Cheese and Sesame?

@alyon2 I believe this is a salad recipe. All that's roasted is the garlic to give it a rich and softer flavour. Thinly slicing turnips makes more sense if it's a salad.

Maybe I missed it - but at what stage do you cook the turnips??

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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Step 1

Preheat the oven to 425°F. Line 2 baking sheets with parchment.

Peel and trim the carrots-cut into evenly sized pieces (cut the thick slices in half), brush with olive oil and sprinkle with sea salt- place on lined baking sheets and roast for about 20 minutes, turning once. Remove from oven when lightly browned on both sides, set aside to cool.

Place a small skillet over a medium heat and generously cover the bottom with olive oil, at least 1/4 cup.

Thinly slice the garlic cloves and place in the hot olive oil, cook and stir until light brown-remove from the heat (don't overcook), set aside on folded paper towel to drain.

Divide the greens onto the serving plates. Scatter the roasted carrot slices and garlic chips on top of each plate. Break the goat cheese into small pieces and scatter over the top of each serving.

Strain the olive oil used to cook the garlic slices, place in a small bowl and add a couple of spoonfuls of the balsamic vinegar with sea salt and freshly ground pepper to taste, drizzle over the salads and serve.


Ultra Creamy Scrambled Eggs

Four reasons to love this scrambled egg recipe:

  1. These eggs are luxurious and irresistibly creamy, thanks to the choice/amount of milk, cooking method, and most notably, the goat cheese stirred in off the heat. Serious Eats offers a full rundown on liquids and cooking method if you’d like to learn more.
  2. This recipe is versatile. Change up your mix-ins to use up the languishing veggies in your vegetable drawer. If they’re the type of leafy green or soft veggie that cooks quickly (like arugula, mushrooms, or zucchini), just cook them until tender in place of the spinach. If you’d rather roast your vegetables or use leftover cooked vegetables, simply stir them in with the goat cheese at the end.
  3. This recipe is foolproof. If you have been disappointed by your scrambled eggs in the past, I’m confident you’ll love these. Cooking over medium-low offers you more time to decide when to remove the eggs from the heat. Even if you accidentally overcook your eggs a bit, the goat cheese is so creamy that it’ll make up for it.
  4. This protein-rich main dish comes together in under 25 minutes. And you’ll spend less than 10 minutes standing at the stove. Serve it with toast and maybe the simplest of side salads, and you’ll be eating happy.

Please let me know how you like this recipe in the comments! I love to hear how my recipes turn out in your kitchen.

Looking for more scrambled egg recipes? Here are a few delicious options:


Fig & Goat Cheese Beyond Burger™

To give the plant-based Beyond Burger™ incredibly savory-sweet flavor, you’ll pair it with an easy sauce of sautéed shallot mixed with fig spread and dijon mustard sauce, then layer it all on toasted buns alongside creamy goat cheese. A classic side of potatoes—roasted with garlic and rosemary, then finished with bright lemon juice and zest—perfectly balances all of the rich flavors.

Wellness Details

Title

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Peel and roughly chop 2 cloves of garlic. Pick the rosemary leaves off the stems. Combine the potato pieces, chopped garlic, and rosemary leaves in a large bowl. Drizzle with olive oil and season with salt and pepper toss to coat. Reserving the bowl, transfer to a sheet pan and arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Transfer to the reserved bowl.

Meanwhile, peel and thinly slice the shallot. Halve the buns. Zest the lemon to get 1 teaspoon (if you don&rsquot have a zester, use a peeler to remove the yellow rind of the lemon, avoiding the white pith mince the rind). Quarter and deseed the lemon. In a medium bowl, combine the fig spread and creamy mustard sauce. Season with salt and pepper.

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until lightly browned and softened. Transfer to the bowl of sauce stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 3 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through* (the center will still be red or pink). Transfer to a plate. Wipe out the pan.

* An instant-read thermometer should register 165°F.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved buns, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. To the bowl of roasted potatoes, add the juice of 2 lemon wedges and the lemon zest toss to coat. Taste, then season with salt and pepper if desired. Assemble the burgers using the toasted buns, cheese, cooked patties, and finished sauce. Serve the burgers with the finished potatoes and remaining lemon wedges on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Peel and roughly chop 2 cloves of garlic. Pick the rosemary leaves off the stems. Combine the potato pieces, chopped garlic, and rosemary leaves in a large bowl. Drizzle with olive oil and season with salt and pepper toss to coat. Reserving the bowl, transfer to a sheet pan and arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Transfer to the reserved bowl.

Meanwhile, peel and thinly slice the shallot. Halve the buns. Zest the lemon to get 1 teaspoon (if you don&rsquot have a zester, use a peeler to remove the yellow rind of the lemon, avoiding the white pith mince the rind). Quarter and deseed the lemon. In a medium bowl, combine the fig spread and creamy mustard sauce. Season with salt and pepper.

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until lightly browned and softened. Transfer to the bowl of sauce stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 3 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through* (the center will still be red or pink). Transfer to a plate. Wipe out the pan.

* An instant-read thermometer should register 165°F.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved buns, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. To the bowl of roasted potatoes, add the juice of 2 lemon wedges and the lemon zest toss to coat. Taste, then season with salt and pepper if desired. Assemble the burgers using the toasted buns, cheese, cooked patties, and finished sauce. Serve the burgers with the finished potatoes and remaining lemon wedges on the side. Enjoy!


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