Friday, July 16, 2010

Frozen Lemon Chèvre Cookie Bites

Did you know goat cheese is higher in protein and lower in fat than cow's milk cheese, and can be eaten by people who are lactose intolerant? If you're a goat cheese lover, you know how good it tastes, how smooth its texture feels melting on your tongue, and how just seeing its crumbly white chunks can make your mouth water. Knowing how good it is for you just adds to the pleasure of eating it.

Recently while watching the local talk show 'View from the Bay', I saw a frozen lemon chèvre cookie recipe that intrigued me. Demonstrated by Jacquelyn Buchanan, director of Culinary Development at Sonoma-based Laura Chenel's Chèvre company, the recipe sounded simple, refreshing, and with a wonderful combination of ingredients. I wanted to experience how this unusual mix of flavors would taste.

Instead of using Belgian waffle cookies to sandwich the lemon curd cheese filling, I decided to use store-bought gingersnaps. I've always loved the tart and spicy combination of lemon curd and gingersnaps, which I first tasted at Lisa's Tea Treasures. These cookies are easy to prepare, and make a great cold confection to enjoy during hot summer months. The filling reminds me of lemon cheesecake, and the goat cheese flavor finely complements the other ingredients.

Here is the recipe adapted with my changes. The original recipe, along with several other goat cheese recipes, can be found on the company's website.

Frozen Lemon Chèvre Cookie Bites

  • 8 oz Laura Chenel's Chef's Chèvre
  • 8 oz lemon curd
  • 1 box gingersnap cookies
  1. Mix equal portions of Laura Chenel's Chèvre and lemon curd.
  2. Top a gingersnap cookie with a spoonful of the chèvre/curd mixture. Close with another cookie to make a sandwich.
  3. Continue making cookie sandwiches until all the filling is used. Place cookies in layers in a container and freeze for at least 2 hours.
  4. The cookies can be made a week in advance, wrapped tightly in foil or in a glass container. Keep frozen.
My sister Sara served another great goat cheese appetizer at a recent dinner party. She simply placed a log of goat cheese on a serving platter, topped it with lemon zest and drizzled honey, and served with crackers. It was a delightful mixture of creamy, tart, and sweet, and so easy to make.

I love Jacquelyn's approach to educating others about artisan cheese. "I let the cheese dictate what should be done with it," she says. Well said and well done.

P.S. I took my two daughters to see a taping of 'View from the Bay' which was both fun and informative. You can get free audience tickets on their website.

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