Fig & Chevre Cheesecake - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: Fig & Chevre Cheesecake (/showthread.php?tid=112644)

Fig & Chevre Cheesecake - cjs - 12-03-2010 I'm pleased to present this dish tonight - turned out very tasty. * Exported from MasterCook * Fig & Goat Cheese Squares - Makes 30 2 cups Blue Ribbon® Orchard Choice® Mission or Calimyrna California Figs 1 cup water 1/4 cup lemon juice 1 cup toasted chopped walnuts 1 1/3 cups all-purpose flour 1/2 cup brown sugar -- packed 1/2 tsp Kosher salt 1/2 cup butter -- chilled & cut into small pieces 2 cups goat cheese -- room temperature 2 eggs 1. Preheat oven to 350ºF (180ºC). Grease or line a 9” x 13” (3 L) baking dish with parchment paper. 2. Combine figs, water and lemon juice in a medium saucepan. Bring to a boil over medium-high heat. Cook 5 minutes or until figs are tender. Cool slightly. 3. Place fig mixture in a food processor or blender; process until smooth. Stir in chopped walnuts. Reserve. 4. Combine flour, brown sugar and salt in bowl. Stir to combine. Cut in butter until mixture resembles coarse meal. Press mixture in prepared baking dish. 5. Gently spread fig mixture over prepared crust. 6. Beat goat cheese and eggs until smooth. Spread over fig mixture. 7. Bake in preheated oven for 30 minutes or until set. Serve warm or at room temperature. Smucker Foods of Canada Co. August 08, 2008 Note: 1. Add 1 tbsp chopped fresh rosemary to goat cheese mixture. This makes a great hors d’oeuvre. 2. For a sweeter taste, beat 1/2 cup sugar and 1 tsp vanilla into the goat cheese mixture. - - - - - - - - - - - - - - - - - - - My drizzle: 1/4 cup honey 1 tsp. reduced Balsamic 1/2 tsp. brandy 1/4 tsp. ground ginger Not sure how far the above amount will go - it's the proportions I started with for flavor and increased to make one quart - so you might have to work on the amount for drizzling 30 pieces or bars. Everything is portioned and ready to go - now I can pack the trailer. Re: Fig & Chevre Cheesecake - labradors - 12-03-2010 OH, MY! That sounds WONDERFUL! Just one question: how important are the walnuts? If they make up too much of the volume to omit, could almonds, perhaps, be used instead (or maybe macadamias? cashews just don't sound quite right for it)? Re: Fig & Chevre Cheesecake - cjs - 12-03-2010 You would have to sub another nut because it is an important part of that layer. any of the nuts I bet would be good. Re: Fig & Chevre Cheesecake - labradors - 12-03-2010 Thanks. Almonds sound about right. Just don't like walnuts. Re: Fig & Chevre Cheesecake - Gourmet_Mom - 12-03-2010 Beautiful, Jean! Good luck! Re: Fig & Chevre Cheesecake - Mare749 - 12-03-2010 Looks delicious, Jean. Sorry to be behind on events, but what's tonight? Something at the winery? Also, just saw in another post you are leaving tomorrow! Where are you headed? Re: Fig & Chevre Cheesecake - cjs - 12-03-2010 There is a chili feed at a winery here in town for a pick up (wine members) party and I'm doing the cornbread and the dessert. Gert's headed out tomorrow to find Bill & Jane and folks in between. (she hasn't seen anyone forever!) Re: Fig & Chevre Cheesecake - Gourmet_Mom - 12-03-2010 Hey, Jean...are you going to stop by Tracie's for an early Christmas? If so, give her a hug from me! You ARE going to post meet and greets along the way, aren't you? Do you have your travel plans mapped out? When are you guys planning on getting to Texas? Re: Fig & Chevre Cheesecake - Mare749 - 12-03-2010 Yes, I'm curious too. Sounds like you are going to be on the road for several weeks! How fun! Re: Fig & Chevre Cheesecake - Lorraine - 12-04-2010 Thanks, Jean, we just got 10 lbs of figs!