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need a quick fix to enhance your favorite french toast? Try spreading Maple Toffee Goat Cheese between layers of French Toast and enjoy!
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1 prepared pie crust 1 lb sweet potatoes (about 2 cups) ½ cup butter, softened ¾ cup packed light brown sugar ½ cup evaporated milk 2 eggs, lightly beaten 1 tsp ground cinnamon ½ tsp ground nutmeg ¼ tsp ground cloves ¼ tsp ground ginger 1 Tbsp flour 4 oz Sweet Potato Celebrity® goat cheese Optional: Whipped cream
Directions
ingredients
sweet potato pie with sweetpotato goat cheese
Preheat oven to 350 degrees. For the filling place the sweet potatoes in a large pot and fill with water just until it covers them. Bring to a boil for about 30 minutes or until fork tender (cut potatoes in half to reduce cooking time). Once done, remove skin and place potatoes in a large mixing bowl. With a hand mixer, beat together sweet potatoes, butter, brown sugar, evaporated milk, egg and spices. Pour into prepared pie crust and crumble goat cheese on top. Using a knife gently swirl the goat cheese evenly around the pie. Bake 50-60 minutes or until the center of the pie is just set. Let cool then chill in the fridge for at least 2 hours before serving. Serve with whipped cream, if desired.
truffled goat cheese arancini 2 cups cooked short grain rice ½ cup fresh grated Parm Regg 1 large egg, lightly beaten 4 oz truffled Celebrity® goat cheese Salt and pepper ½ cup flour 1 large egg 2 cups seasoned panko Vegetable oil for frying Marinara sauce for serving
Directions
ingredients
(italian rice balls)
Prepare rice according to package instructions and allow to cool completely. Once rice is cool, in a large bowl mix together rice, parmesan cheese, and egg. Season well with salt and pepper. Crumble the truffled goat cheese into the bowl with a fork, and gently fold into the rice until evenly distributed. Divide rice into 8 equal parts and roll into balls. Season panko well with salt and pepper, and place in a shallow bowl. Place flour in another shallow bowl, and lightly beat egg into a third bowl. Working one at a time, dredge balls in flour, shaking off any excess. Dip into egg bowl and turn to coat, letting excess drip back to bowl. Lastly, coat with panko, pressing lightly to adhere. Place on a lined sheet tray and chill while you heat the oil. In a medium-large heavy pot heat oil to 350 degrees. Carefully lower the rice balls into the oil with a slotted spoon, working in batches. Fry until golden brown – about 8 minutes. Transfer to paper towel to drain. Serve warm with marinara, if desired.