Rosemary Cheese with Apricot Preserves
A reader gave this recipe to me and I’ve adjusted it a tiny bit by adding more goat cheese. The black pepper and honey work well together next to the rosemary and the preserves just make it something really special.
This could make a lovely holiday gift if packed in a small crock or a special addition to your holiday appetizer plans.
4 ounces crumbled goat cheese; about 1 cup
1 (8-ounce) package cream cheese, softened
1/2 tablespoon minced fresh rosemary
1 teaspoon fresh black pepper
2 teaspoons honey
3 tablespoons apricot or fig preserves
Combine all ingredients except the preserves in a food processor. Pack into a shallow serving dish or small crock and chill. Cover thickly with apricot preserves and serve with assorted whole grain crackers or the Homemade Crackers found in Sugar & Salt: Book 1 (the Blue Book).
Makes 2 cups
Just got the wreaths today and the house is full of evergreens!
The grown-up version of a childhood favorite, these twice-baked potatoes are both a nod to my mom and her simply delicious cooking and to Appleton Creamery, from whence this recipe inspiration was born.
Just as satisfying as the traditional, the tangy goat cheese and bite of the scallions takes this classic to another level. Still comfort food, yet elegant enough to serve as a holiday side-dish.
Another thought is to use baby potatoes and serve tiny versions of these delights as a holiday appetizer. Be sure to back off on the baking time and use a small melon scoop to remove the potato flesh.
My mouth might be watering just a tiny bit. Scuze me, I gotta go cook…
Goat Cheese and Scallion Twice-Baked Potatoes
4 large or medium russet potatoes, scrubbed cleaned and pierced with a fork
4 tablespoons unsalted butter
8 ounces crème frâiche
4 ounces goat cheese
1/4 cup minced scallions
1/4 cup minced parsley
1/8 teaspoon salt
Freshly ground black pepper
Preheat oven to 425 degrees. Place the potatoes in the middle of the oven and bake for 45 minutes to 1 hour or until they are tender when squeezed or pierced with a fork.
Remove from oven and slice in half along the widest part of the potato to make it so they will more easily lay flat. Hold each half of potato with a towel and with a spoon scoop out the center. Press through a ricer or smash with a potato masher. Add the rest of the ingredients.
Using either a pastry bag with a large hole or just a spoon, return the potato mixture to the potato shells. At this point you can cover and refrigerate them overnight. Bake for 20 to 25 minutes or until heated through. If you have refrigerated them, bake for an additional 10 to 15 minutes.
Serves 4 to 6
Thank goodness for comfort food.