​Makes one 11” tart
 
1 prepared Lemon Pepper Pie Crust (see recipe below)
 
1 large onion, about 8 oz., thinly sliced
4 oz. salted butter
2 tablespoons olive oil
1 cup carrots, julienned
¾ cup leeks, julienned
½ cup shitake mushroom, thinly sliced
1¼ cup zucchini, julienned
1 scant tablespoon, all purpose flour
¾ cup 2% fat milk, room temperature
½ heaping cup crème fraiĉhe
1 large egg
1 teaspoon Dijon mustard
½ teaspoon thyme leaves
7 to 7.5 oz. goat cheese, preferably in log form
 

1. Preheat oven to 375º
2. Melt the butter with the olive oil in a large sauté pan over medium heat.  Add the sliced onions and cook, stirring occasionally, until they are transparent, about 10 minutes.  Do not let them brown.
3. Add the carrots to the onions, stirring occasionally, and cook for about 5 minutes more.
4. Add the leeks, mushrooms and zucchini, again stirring occasionally, and cook for another 3 minutes.
5. Add the thyme, mix gently.
6. Add the flour and stir until absorbed and blended with the liquids.
7. In a small bowl, light beat the milk, crème fraiĉhe and egg together.  Season with salt and pepper to taste and set aside.
8. Spread the mustard evenly across the baked pie shell.
9. Cut the goat cheese in to slices and distribute them across the pie shell.
10. Spoon the vegetable mixture across the top of the cheese in the pie shell.
11. Gently pour the milk mixture over everything in the pie shell.  Place in the oven and bake for about 45 minutes, until the crust is golden.

 
 
LEMON PEPPER PIE CRUST
 
Makes 1 -11” crust
 
1¼ cup all-purpose flour
10 tablespoons sweet butter, diced and cold
1 large egg, slightly beaten
Juice of 1 lemon
Zest of one lemon
¼ teaspoon salt
½ teaspoon freshly ground black pepper
 

1. Preheat oven to 375º.
2. Mix flour, salt, pepper and spices with butter bits until there is a sandy texture.  If you use a processor, use only a few pulses.  If you use a mixer with a paddle, again, do not overwork the dough.
3. Add in the lemon juice, zest and the egg.  Mix only until incorporated.  Shape into a disk and refrigerate about 30  minutes before rolling it out.
4. Roll the dough out on a very lightly floured surface.
5. Gently place in a tart pan with removable sides.  Prick the dough with a fork.
6. Place the pie shell in the oven for approximately 10 minutes.  Remove to a cooling rack.

 

Makes 30 tartlets
 
2 packages (15 cups each) frozen phyllo pastry cups
1 -4 oz. log goat cheese, room temperature
1 -5 oz. wedge Brie, room temperature
1 jar Tomato Ginger Jam
1 jar Bacon & Hot Pepper Jelly
1 jar Caramelized Onion Jam
 

1. Preheat oven to 350º.
2. Place frozen cups on a baking sheet.
3. Spoon approximately 1 teaspoon of cheese into each cup, alternating to distribute both cheeses.  It is helpful to use 2 spoons, one to capture the cheese and another to push it off the first into the cup.  Precise amounts are not necessary.
4. Spoon approximately 1 teaspoon of one of the jellies/jams into each cup on top of the cheese.
5. Bake for 5 to 8 minutes.
6. Place on a serving dish and serve.

 

Serves: 4 for lunch
 
1 recipe of your favorite pre-baked piecrust
2 tablespoons good green olive oil
3 medium leeks, white parts cleaned and sliced
1 lb. Shitake mushrooms, cleaned, trimmed and sliced
1 teaspoon fresh thyme leaves
16 ounces cream cheese, room temperature
8 ounces soft goat cheese, room temperature, divided 6 & 2
4 eggs, room temperature and slightly beaten
2 tablespoons heavy cream
Salt and fresh pepper to taste
3 thick slices of bacon, cooked crisp but still pliable and then diced
 

1. Prepare piecrust and set aside.
2. Preheat oven to 350º.
3. Place olive oil in a large sauté pan and heat.  Add leeks and sauté until translucent.  Remove from the pan and keep warm.
4. Add the mushrooms to the same pan and sauté slowly until their liquid has been released, about 6 minutes.
5. Return the leeks to the pan.  Add the thyme leaves and stir all to blend well with the mushrooms.
6. In a large bowl, whip the cream cheese and 6 oz. goat cheese with the eggs and heavy cream until all is a thick creamy consistency.
7. Pour the custard into the prepared piecrust.  Distribute the bacon pieces throughout the custard.  Place in the middle of the hot oven and bake until custard is about three-quarters set, approximately 12 to 15 minutes.
8. Remove the dish from the oven.  Distribute the leek and mushroom mixture across the top of the custard.
9. Distribute the remaining goat cheese in dabs across the leek mushroom filling.  Return to the oven and cook for 5 to 8 additional minutes.
10. Serve immediately.
    

​Serves:  6 – 8 as an appetizer
 
1 prepared pie crust
 
8 ounces softened goat cheese , at room temperature
1 -8 oz. package unflavored gelatin softened in 1½ tablespoons of water
½ cup heavy cream
1 medium red onion, cut into thin wedges and oven roasted & cooled
½ cup diced tomatoes
1½ teaspoon sugar
10 to 12 fresh basil leaves, save the smallest for garnishing
½ teaspoon ground white pepper
½ teaspoon of salt
16 pitted kalamata olives, divided into 8 & 8
8 to 10 cherry tomatoes, halved
Fresh salad greens and a good Italian bread, sliced
 
Equipment: spring-form baking pan
 

1. Preheat oven to 325º.
2. Roll out the pie crust to about ⅔ to ¼ inch thick.
3. Line the bottom of the spring form pan with the piecrust, with just a slightly raised edge around the perimeter.  Pierce the dough with a fork at intervals.  Bake in the heated oven for about 25 minutes, until golden.
4. Remove piecrust to a rack to cool.
5. Meanwhile, place the cheese, cream, dissolved gelatin, diced tomatoes, half of the onion wedges, sugar, white pepper, salt, half the basil leaves and half of the olives into a food processor or blender.  Pulse until smooth.
6. Pour the cheese mixture into the spring-form baking pan and refrigerate for at least 2 hours.
7. Let the cheesecake come to room temperature before serving.
8. Carefully remove the cheesecake from the form, retaining the bottom and place it on the flat surface of a serving dish.
9. Garnish the top of the cheesecake with the cherry tomatoes, the remaining olives, onion wedges and basil leaves.
10. Serve with fresh salad greens and a good crusty Italian bread

Recipe by Anna Gill

Serves 8 as appetizer

2 tablespoons balsamic vinegar
¼ cup olive oil
6 large tomatoes, cut into small wedges
6 figs, cut into quarters
3 ounces fresh goat cheese, crumbled
1/3 cup calamata olives, pitted and sliced
Handful of basil, torn
4 cups fresh lettuce greens, torn into pieces
2 cups young tender arugula, stems removed
Salt and pepper to taste.

1. Put balsamic vinegar in a salad bowl, and whisk oil into it.
2. Toss remaining ingredients with dressing. Adjust seasoning and serve.

Recipe by Anna Gill

Serves: 8

2 cups milk
¾ cup heavy cream
1 vanilla bean, split and seeds scraped out
¼ cup honey, plus more for drizzling
Finely grated zest of 1 lemon
2 large eggs
2 large egg yolks
½ cup sugar
2 tablespoons cornstarch
8 ounce fresh goat cheese, softened (about 1 cup)
2 cups fresh raspberries, washed and dried
2 tablespoons unsalted butter
2 teaspoons freshly squeezed lemon juice
¼ teaspoon salt

In a medium saucepan, combine the milk with the cream, vanilla bean and seeds, the ¼ cup of honey and the lemon zest. Bring to a simmer. Remove the saucepan from the heat, cover and let stand for 30 minutes. Strain the milk, discarding the vanilla bean.
In a medium bowl, whisk the whole eggs with the yolks, sugar and cornstarch until smooth. Gradually whisk in the warm milk mixture. Pour the contents of the bowl into the saucepan. Bring to a boil over moderately high heat, whisking constantly until thickened, 1 minute.
Transfer the custard and 1 cup of the raspberries to a blender. Take care when adding the goat cheese, butter, lemon juice and salt because the custard is still hot. Blend until smooth. Pour the custard into a six cup pie plate or quiche dish and refrigerate until chilled, about 1 hour. Top with raspberries, a light drizzle of honey and serve.

VARIATION: Pour the finished custard into 8 ¾ cup ramekins for individual servings and decorate as above.

Recipe by Anna Gill

Serves: 6 as an appetizer or 3 for lunch

1½ cups diced honeydew
¼ cup chopped fresh cilantro 
3 tablespoons diced red onion
3 tablespoons fresh lime juice
1 cup (4 ounces) goat cheese
¼ cup red bell pepper, seeded and minced
1 teaspoon jalapeno, seeded and minced
6 (8-inch) flour tortillas
Cilantro sprigs

1. Combine first 4 ingredients in a bowl; stir well. Cover and chill.
2. Combine the goat cheese, chopped bell peppers and jalapeno in a bowl, and stir well. Spread about 2 tablespoons cheese mixture over each tortilla, and fold in half.
3. Place two quesadillas on a plate and microwave at full power for 1½ to 2 minutes each (until cheese has melted).
4. Place on a baking sheet, and keep warm in a 200o oven. Repeat procedure with remaining quesadillas.
5. Cut each quesadilla in half crosswise. Arrange 2 quesadilla halves and ¼ cup honeydew mixture on each of 6 plates. Garnish with cilantro sprigs, if desired.
6. Serve immediately.

Recipe by Anna Gill

30 to 34 blush or red cherries, pitted and halved
8 ounces fresh, soft goat cheese, room temperature
2 to 3 tablespoons of minced chives
3 tablespoons honey
½ cup pistachios, shelled and roughly crushed

1. Heat the oven to 350.
2. Place the cherries in a single layer on a baking pan with a rim and roast for 15 to 20 minutes. They should remain firm. Set aside to cool.
3. Whip the cheese and chives with an egg-beater or a fork until it is a soft, pliable consistency.
4. Mound a large dollop into four serving dishes or bowls, making a cavity in the center or each mound.
5. Distribute the cherries on top of each mound.
6. Drizzle with the honey.
7. Sprinkle with the crushed nuts.

Recipe by Anna Gill

Serves: 4 as a main course or 8 as an appetizer

4 small eggplants, unpeeled, ends trimmed
4 teaspoons good green olive oil
4 firm ripe tomatoes, sliced thickly
2-3 cups fresh tomato sauce
8 ounces fresh ricotta or goat cheese 
½ cup of finely shredded fresh basil leaves
Finishing salt

1. Preheat oven to 450 degrees.
2. Slice the eggplant into 2 inch thick slices. Sprinkle with salt and let drain on paper towels, top and bottom for about 15 minutes. Score both sides of each slice with a sharp knife, try not to cut through the slices.
3. Place the eggplant slices in a roasting pan with a rack and roast until golden brown, about 30 to 45 minutes, turning as necessary to brown both sides.
4. Warm the fresh tomato sauce.
5. Remove the roasting pan from the oven. Spoon the fresh ricotta onto each slice of the eggplant, pressing it into the scored surface. Return the roasting pan to the oven until the cheese melts or begins to bubble.
6. Remove the roasting pan from the oven again. Top each eggplant slice with a slice of fresh tomato. Spoon a dollop of warm tomato sauce over each stack of vegetables. Top with another small scoop of the fresh ricotta. Sprinkle lightly with finishing salt and a pinch of shredded basil and serve.

Recipe by Anna Gill

For the crust:
1¼cups all-purpose flour
¼ teaspoon salt
10 tablespoons unsalted butter, cut into ½-inch pieces and re-chilled
2 to 5 tablespoons ice cold vodka (it evaporates and makes crust flakier)
1 tablespoon of fresh shredded sage leaves
1 large egg, slightly beaten

For the filling:
1 butternut squash, approximately 2 lbs., peeled, seeded, and cut into small pieces, 2” by ¼ “-yielding about 4 cups
1/2 teaspoon fine sea salt
3 tablespoons olive oil, divided
2 leeks (white and pale green parts only), thinly sliced crosswise
6 ounces soft mild goat cheese, crumbled

Preheat the oven to 500°F with middle rack.

Crust:
In a food processor, briefly pulse together the flour and salt. Add butter and sage, then pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses).
Add vodka 1 tablespoon at a time, the fewer tablespoons the better. Pulse after adding each tablespoon until mixture is just moist enough to hold together.
Form dough into a ball, wrap with plastic and flatten into as wide a disk as you quickly can. Refrigerate at least 1 hour before rolling out and baking.

Filling: 
Make while dough is chilling.
1. Toss squash with sea salt and 1 tablespoon of the oil and arrange in a single layer in a roasting pan approximately 17 by 12-inches.
2. Roast the squash, until golden brown on edges and undersides, 20 to 25 minutes, stirring once halfway through roasting.
3. Remove squash from oven and reduce oven temperature to 375°F.
4. Heat the remaining 2 tablespoons oil in a 10-inch heavy skillet over medium heat. Add the leeks and a pinch of salt and cook partially covered and stirring occasionally, until tender, 10 to 15 minutes.
5. Transfer to a large bowl to cool slightly.
6. Add squash, goat cheese, and ¼ teaspoon pepper and toss gently.

Make galette:
1. Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin.
2. Transfer gently to a baking sheet.
3. Arrange filling in an even layer in center of dough, leaving a 2- to 3-inch border. Fold dough in on itself to cover outer rim of filling, pleating dough as necessary.
4. Brush pastry with beaten egg and bake galette until crust is cooked through and golden on edges, 35 to 45 minutes.
5. Cool on baking sheet on a rack 10 minutes before serving. Or cool and refrigerator until needed. Bring to room temperature and then reheat at 200°F.