Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Marinated Goat Cheese

Share

Lobo
Moderator
Moderator

Posts : 18122
Thanked : 883
Join date : 2013-01-12

Marinated Goat Cheese

Post by Lobo on Wed 27 Jan 2016, 9:18 pm


Marinated Goat Cheese

Be the first to Write a Review
Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 6
This savory gift from the kitchen is a welcome departure from holiday confections. Pack the goat cheese in glass jars and tie with a decorative ribbon. Attach a card on top with suggestions for serving.



  • Printer Friendly Version








Ingredients:


  • About 10 oz. firm fresh goat cheese, whole,
      sliced or formed into small balls
  • 2 bay leaves
  • 12 black peppercorns
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary
  • 2 cups extra-virgin olive oil


Wine Pairing

This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

Directions:

Put the cheese in a dry, sterilized, lidded jar large enough for the cheese to be covered by the oil. Tuck in the bay leaves and sprinkle with the peppercorns, thyme and rosemary.

Pour the olive oil over the cheese and close the lid.

Store the cheese in a cool, dark place for up to 2 months. Once opened, store in the refrigerator for up to 1 month. Bring to room temperature before serving. Makes 1 pint.

Adapted from Williams-Sonoma Holiday Entertaining, by Georgeanne Brennan (Oxmoor House, 2007).

    Similar topics

    -

    Current date/time is Sun 11 Dec 2016, 2:02 am