Herb Of The Week - Tarragon - Recipe: Goat Cheese Marinated in Garlic-Tarragon Oil

[Guest guest]

A friend of mine in Colorado who truly enjoys epicurean pleasures sent

me this some time ago. I have yet to try it myself, but I think I will

get some started today to enjoy for next week.

 

*Smile*

Chris (list mom)

 

http://www.alittleolfactory.com

 

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Goat Cheese Marinated in Garlic-Tarragon Oil

 

This Spanish tapa is perfect for a cocktail party or a starter for a

casual dinner.

 

5 ounces goat cheese

 

marinade

8 tablespoons extra-virgin olive oil

1 tablespoon champagne vinegar or white wine vinegar

1 teaspoon green peppercorns

4 sprigs fresh tarragon

2 garlic cloves, sliced

 

Cut the goat's cheese into bite-size pieces, leaving the rind on if

there is one. Mix together the oil, vinegar, peppercorns, tarragon, and

garlic in a small bowl. Place the cheese pieces in a glass jar or

canister, and pour in the marinade. Add more olive oil, if necessary, to

completely cover the cheese with the marinade. Tightly seal the jar and

refrigerate for at least 4 days before eating.

 

To serve, place cheese and some of the marinade in a shallow dish.

Provide cocktail picks for spearing the cheese.

 

Serves 6 (with other appetizers)

 

wine suggestion

Sauvignon Blanc. Chardonnay makes a pleasing contrast to the cheese.

[Guest guest]

Someone just asked me off list what kind of goat cheese to use for this

....

 

This recipe wouldn't work with a soft goat cheese! You'd want to use a

semi-firm cheese. I just called my buddy in CO and he said that he used

a variety called " manchego " (unaged) and that he got the recipe from

some gourmet vinegar or olive oil, he couldn't quite recall (he is a

natural/gourmet foods broker).

 

Here is a pretty good listing of semi-firm cheese varieties ...

http://www.foodsubs.com/Chesfirm.html

 

I hope that helps anyone who wants to try this!

 

*Smile*

Chris (list mom - now I want to go cheese shopping ;-p)

http://www.alittleolfactory.com

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

 

Christine Ziegler [chrisziggy]

 

 

Goat Cheese Marinated in Garlic-Tarragon Oil

 

This Spanish tapa is perfect for a cocktail party or a starter for a

casual dinner.

 

5 ounces goat cheese

 

marinade

8 tablespoons extra-virgin olive oil

1 tablespoon champagne vinegar or white wine vinegar

1 teaspoon green peppercorns

4 sprigs fresh tarragon

2 garlic cloves, sliced

 

Cut the goat's cheese into bite-size pieces, leaving the rind on if

there is one. Mix together the oil, vinegar, peppercorns, tarragon, and

garlic in a small bowl. Place the cheese pieces in a glass jar or

canister, and pour in the marinade. Add more olive oil, if necessary, to

completely cover the cheese with the marinade. Tightly seal the jar and

refrigerate for at least 4 days before eating.

 

To serve, place cheese and some of the marinade in a shallow dish.

Provide cocktail picks for spearing the cheese.

 

 

 

 

[Guest guest]

That should come with a warning:

Do not read recipe while hungry.

 

Saving it till the tarragon has emerged

from snow.

 

Ien in the Kootenays, DROOLING

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