Wednesday, May 28, 2008
Since we have a dearth of yummy fresh goat cheese, I am usually really befuzzled as to what to do with all of it.
Some time back Linda Campbell sent me a very nice stoneware stamp of a goat to put into cookies before baking, and a recipe for goat cheese shortbread. Of course, in the meantime, I have put them both in a 'nice safe place'.
Having no recipe to work from, I devised my own- and it has turned out pretty well, if I do say so myself. These are actually a cross between shortbread and sweet scone, but they sure are tasty! Later on I am going to try things like raisins, amaretto, extra butter, lemon zest and other interesting flavors. Since all ingredients would have been available in some form during the periods inclusive in the SCA (Society for Creative Anachronism), these would certainly be a sweet treat to serve at feast or to take for a potlach dinner event. Be sure to make 3 times what you think you will need because they disappear quickly. It has no real measure and is made pretty much the same as one would make 'cathead' biscuits. Enjoy!
-As much fresh goat cheese as you think you will need.
-As much sugar (white or brown), or honey you thnk you will need
-As much self-rising flour or bisquick as you think you will need
-A little salt to taste
In a large bowl, combine cheese and sugar to make a thick liquid paste. Add salt to the liquid ingredients. Slowly combine the flour and do not be afraid to mix with your hands! When you have the consistency of a ball, roll the mixture into 2 in" balls with your hands and place on a greased cookie sheet. Place in the oven at 350 degrees for 20-25 minutes or until slightly golden brown on the top.
Let them cool slightly before pouring a big glass of ice cold fresh goat milk and then prepare yourself for ecstasy!