GOAT CHEESE Archive - Kimberly Zett

Baked Goat Cream Cheese & Hot Pepper Jelly

Kimberly — Sun, 20 Oct 2024 12:31:22 +0000

Baked Goat Cream Cheese & Hot Pepper Jelly

October 20, 2024 by Kimberly

Imagine a warm, melty goat cream cheese, topped with a sweet-spicy hot pepper jelly as a dip for your favorite potato chips. It’s a burst of flavor that feels like a cozy, fiery hug.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

40 min

SERVES

1 small baking dish

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

This baked goat cream cheese dish is the perfect combo of creamy, tangy, and sweet with a little kick. The warm, melty center and the hot pepper jelly on top brings the perfect balance of sweet and spicy. It’s one of those appetizers that makes everyone go “wow” after the first bite, but it’s surprisingly easy to make. Whether you’re hosting friends or just treating yourself to something special, this warm, cozy snack is the ultimate crowd-pleaser.

Serve this baked goat cheese dish with crispy crackers, warm slices of baguette, or even fresh veggies like cucumber or carrots for a light crunch. The sweet-spicy jelly on top works perfectly with some fresh herbs like thyme or chives. It’s an easy, yet impressive appetizer for dinner parties, game nights, or even a cozy night in. Trust me, people will be coming back for seconds – so maybe make a double batch!

If you have leftovers (which, let’s be real, you probably won’t), just pop the baked goat cheese in an airtight container in the fridge. It keeps for about 2 days and can be easily reheated in the oven.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Baked Goat Cream Cheese & Hot Pepper Jelly

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Kimberly
Total Time: 20 min
Yield: 40 min 1x

Print Recipe

Description

Recommended Equipment

jar with a screw-on lid
sharp knife
cutting board
small pot
tongs
small plate
food processor

Ingredients

Units

HOT PEPPER JELLY

1/2 red bell pepper
1/4 green bell pepper
1/2 jalapeno
1/2 fresh chili pepper
75 grams preserving sugar
30 grams apple cider vinegar

CHEESE

150 grams cream cheese
100 grams goat cream cheese
1 garlic clove
1 tbsp fresh chives
salt to taste

OTHER INGREDIENTS

bread, cracker or veggie sticks for dipping

Instructions

For the hot pepper jelly, first pour boiling water over the jar and lid, and let them sit for about 10 minutes. Meanwhile, chop the red pepper, green pepper, jalapeno, and chili into small pieces. Put them in a small pot. Next, add the preserving sugar and apple cider vinegar, and stir well. Bring everything to a boil over medium-high heat and let it simmer for about 10 minutes. Use tongs to carefully remove the jar and lid from the hot water and let them drain. Set aside.
Now, test if the jelly is ready by placing half a teaspoon of the mixture on a plate and tilting it back and forth. If it thickens and doesn’t run like water, it’s done and can be carefully poured into the sterilized jar. Let it cool in the fridge until further use.
Preheat the oven to 200°C / 400°F. For the cheese cream, peel the garlic clove and finely chop the chives. Add both to a food processor along with the cream cheese, goat cheese, and a pinch of salt. Blend until smooth. Transfer the cream to a small ovenproof dish with a lid (or cover with foil) and bake for about 15 minutes. Then remove the lid and bake for another 5 minutes until the top is slightly browned. Take it out of the oven and let it cool briefly.
Finally, spread the hot pepper jelly over the cheese and serve with bread or chips.

Notes

If you don’t have preserving sugar on hand, use 60-65g of regular sugar with 1-1.5g of pectin and 5ml of lemon juice instead of 75g preserving sugar.

Cook Time: 20 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag Baked Goat Cream Cheese & Hot Pepper Jelly erschien zuerst auf Kimberly Zett.

Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette

Kimberly — Tue, 13 Aug 2024 10:35:35 +0000

Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette

JUMP TO RECIPE

JUMP TO VIDEO

August 13, 2024 by Kimberly

Indulge in this irresistibly crunchy, savory-sweet salad that’s bursting with flavor. Each bite is a vibrant mix of textures and tastes, making it the ultimate comfort food meets gourmet delight.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

30 min

SERVES

2 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Imagine sitting down to a salad that feels like a hug on a plate – some warm components, some crispy ones, and bursting with flavors that dance together perfectly. The savory crunch of caramelized bacon paired with the creamy, tangy goat cheese is an experience in itself. Add in the fresh burst of blackberries, crisp cucumber, and the subtle sweetness of pear, and you’ve got a dish that’s not just a salad but a full-on flavor journey.

This salad is perfect as a main dish or a side, but honestly, it’s so good you’ll want to make it the star of the meal. Serve it on a large platter, allowing all those gorgeous colors to pop. Drizzle the blackberry balsamic vinaigrette just before serving for that fresh, tangy finish. Pair it with a light white wine or sparkling water with a splash of lemon, and you’ve got yourself a meal that feels like a treat.

If you’ve got leftovers, store the salad and dressing separately to keep everything crisp and fresh. Place the salad in an airtight container in the fridge, and it should stay good for about 1-2 days. The vinaigrette can be stored in a jar for up to three days.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette

Author: Kimberly
Total Time: 30 min
Yield: 2 1x

Print Recipe

Description

Recommended Equipment

tall container
hand blender
sharp knife
cutting board
three deep plates
small frying pan
oven
salad bowl

Ingredients

Units

VINAIGRETTE

50 grams blackberries
1 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp honey
1 tsp Dijon mustard
1 garlic clove
salt, pepper & cayennepepper to taste

GOAT CHEESE

100 grams goat cheese
2 tbsp all purpose flour
1 egg
2 tbsp breadcrumbs
2 tbsp panko
1 tsp dried thyme
clarified butter for frying

BACON

50 grams bacon
brown sugar

SALAD

150 grams mixed green salad
50 grams blackberries
1 small red onion
2 tbsp pecan nuts
1/4 cucumber
1/2 pear
2 radishes
chives

Instructions

In a tall container, add all the ingredients for the vinaigrette and blend with a hand blender until you get a smooth dressing. If it seems too thick, you can add 1-2 tablespoons of cold water. Place it in the fridge until ready to use.
Next, cut the salad into bite-sized pieces, wash thoroughly, and place in a salad bowl. Wash the chives thoroughly as well, and cut them into fine rings.
Wash and dry the radishes, cucumber, and pear. Peel the red onion. Slice everything thinly and distribute over the salad, along with the blackberries.
Preheat the oven to 180°C / 350°F. Lay the bacon strips on a sheet of baking paper and sprinkle each strip with about 1/2 teaspoon of brown sugar and a pinch of cayenne pepper. Bake for about 10 minutes or until the sugar has melted and caramelized.
Now prepare three small deep plates. Fill the first one with wheat flour, beat an egg with salt in the second, and mix breadcrumbs, panko, and thyme in the third. Cut the goat cheese into thick slices, then coat each slice first in flour, then in the egg, and finally in the breadcrumb-panko mixture. Press everything down firmly.
Take the bacon out of the oven and let it cool. Once cooled, tear it into pieces and sprinkle over the salad.
Heat some clarified butter in a pan and fry the goat cheese rounds until crispy on all sides. Place them on the salad.
Finally, sprinkle a bit of chives on top as a garnish. Drizzle the vinaigrette over the salad just before serving.

Cook Time: 30 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette erschien zuerst auf Kimberly Zett.