Fresh Figs and Chèvre in Puff Pastry

I've been waiting all year to make these! The figs are finally here and I've got some of my new local find - goat cheese (chèvre) from Fraga Farms.

This recipe is both savory and sweet. The tangy goat cheese and a dash of black pepper go well with the sweet honey and aromatic lavender. The lavender is very subtle. If you want more of that taste you can grind the lavender buds and use them as you would a spice. In fact, I might try that next time.

I made puff pastry for this recipe and it was good (the recipe link is below) but I think it would be fine with frozen pastry dough. This is really all about the filling. Make it as easy as you'd like.
The thing about this pastry is that it's so pretty. It's really nice for a brunch or a leisurely weekend breakfast. They will last a few days - just remember to refrigerate them in the hot weather.

 


Time: 1 1/2 hours (less if you use frozen pastry)
Level: Average
Yield: 24 pastries

Baked Chicken Cordon Bleu

Last Thursday was National Chicken Cordon Bleu Day. Really. Did you miss it? Yeah, me too -- but I made this last night anyway. 

If you've been reading the blog you know that I look to the locals for inspiration. In this case, I decided to make it with local chèvre (from Fraga Farms) instead of Swiss cheese, and I substituted the sliced ham with uncured bacon. I also ditched the bread crumbs and used ground hazelnuts instead of wheat flour. I topped it with a simple Dijon and mayonnaise sauce. If you haven't tried that, you should. It's a little tangy and so easy to make that it might become your go-to sauce for fish and poultry. I think the best part is that it's not fried and still, the skinless, boneless chicken breasts come out of the oven juicy and tender.

If you have a budding cook in the house, try this one. It's easy to make, much healthier than traditional Chicken Cordon Bleu and it looks so special that it instills confidence.


Yield: Serves 4
Level: Easy
Time: 1 hour

Caramelized Onion and Chèvre Tartlets

Looking for an appetizer when dinner is a long way off? Try these. The combination of caramelized onions, chèvre and dried apricots make this sweet and somewhat savory, so they have wide appeal.

The agrodolce sauce is optional but try it - especially if you haven't had it before. It's easy, versatile and a few drops go a long way. You'll have some left. I don't recommend trying to divide the recipe. You can enjoy it later on veggies, meat (I like this version on pork) or - OMG - grilled pineapple.

As far as the pan goes, you have options. I used a shallow muffin pan, but you can use a cupcake pan, a mini muffin pan or a proper tartlet pan. Whatever works for you will be fine, just keep an eye on the time while they're in the oven so they don't burn. 

A word about the crust. I like to make it from scratch but if you're low on time, and are planning to use a prepared pie crust, I recommend making a large rustic tart. Place the dough on a baking sheet, layer the ingredients in the center and leave a 2" border. Fold the extra dough loosely toward the center and bake as directed on the package for a single layer pie crust.



Time: 1 hour 45 minutes (includes making the dough).
Level: Average
Yield: 12 tartlets or 1 tart

Warm Beet and Chèvre Salad with Maple Vinaigrette

I'm really enjoying experimenting with winter salads.
Beets have become a staple in them.  This time, I put roasted beets and clementines on a bed of upland cress. Here in Eugene the stores are selling it as watercress -- it's not. The leaves are delicate and peppery, like watercress, but milder. You can buy it, roots and all, and keep it in a cup of water. I've been harvesting it like basil; the bigger leaves get snipped and allow the small ones to keep growing. I've had this one since mid- December and it's doing great.
Since it's been so cold I warmed it up by adding fried chèvre and a warm maple vinaigrette. The toasted hazelnuts added some crunch. I hope you like it.

Time: 2 hour (1 hour to roast the beets)

Yield: Serves 2

Level: Average

Small Bites 4: Smoked Salmon and Chevre Quesadilla

Here's a final appetizer idea for your northwest New Year's Eve party.
Of course, you will want to use wild-caught salmon or steelhead, local organic chevre and the spiciest red onion you can find!
This recipe is good with salsa but I like to serve it on it's own as a party appetizer.





Yield: 1 quesadilla
Serves: 4-8
Level: Easy