The history of the production of goat cheese goes back beyond the time of the ancient Greeks to when the goat was first domesticated about 5000 BC. The cheese has always enjoyed a strong popularity and spread from the Mediterranean to Eastern Europe, Africa, South West Asia and India. The first settlers in America included goats in their inventory of dairy animals and the dairy goat has always been a presence on the typical American farm.
Pizza dough from dairy case
Unroll pizza dough and brush one side with olive oil. Put in grill oil side down. Watch carefully so it doesn't burn. Just leave on until it begins to puff up 4-6 minutes. Remove from grill. Spread olive oil on other side. On cooked side spread goat cheese to cover entire surface area. Decorate with basil and tomato. Sprinkle with Mozzarella cheese. Could also add meat (i.e. shrimp, pepperoni). Continue baking or grill until cheese melts
4 boneless chicken breast halves, skinned
Preheat oven to 350 degrees. Pound chicken between sheets of waxed paper to 1/4" thickness. Pat chicken dry.
Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread chicken mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to serve. Dip chicken in egg, allowing excess to drip into bowl. Roll in bread crumbs, shaking off excess.
Place chicken in an 8" square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes. Serves 4.
40 min 10 min prep
SERVES 6 -8
· 2 four ounce fresh Coach Farm medallions
· 1/2 cup white sugar
· 3 eggs, beaten
· 1 teaspoon orange zest (grated)
· 1 teaspoon vanilla
· 1/2 cup sour cream
· 1 cup fresh blueberries
In a mixer beat smooth the goat cheese, sugar and vanilla, scrape down the sides of the bowl often.
Blend in the egg and again beat until smooth and scrape the sides again as you go along.
Add sour cream to the mixture.
Strain the mixture through a sieve and then add the orange zest.
Arrange the berries on a prebaked shortbread crust shell.
Pour the mixture into the crust and bake at 350°F for 30 minutes.
Note: You may use raspberries or other seasonal fruit, stay away from the frozen fruits.