Sometimes inspiration strikes at the most unexpected moments. That’s what happened when I was trying to develop a recipe for a Grenache for a small California winery. I had been experimenting with berry infused sauces and spicy dishes but hadn’t happened upon that "ah ha" moment I was looking for. With just a tiny bit of wine in the bottle and the afternoon drawing to a close, I decided to call it a day. I went to my refrigerator and pulled out a tiny wedge of Rollingstone Creamery’s Anise and Lavender Goat Cheese, smeared it on a cracker, took a sip of the remaining wine and - Blamo! - discovered my muse.
MyEmptyCanvas - Thanks for keeping an open mind. It's hard to develop recipes that everyone likes. That's why there's an audience for Rachel Ray and Martha Stewart! I can go either way depending on my mood. :-) Chef Erin
That does not look to appetizing to me, but then again I do love trying new things and would try it if presented to me, but I wouldn't normally order it @ a restaurant or go out of my way to get those items to do @ home.
girl17 - Substituting herbs de provence would be fine. I had a chef that used to say, "the recipe is just the outline, you tell the story." Give it a try and see what you think! I'd love to hear about the results! ~ Chef Erin
Could I use herbs de provence instead of straight lavender or would that change the flavor profile too much and offset the rest of the dish? I bought herbs de provence for 1 recipe and have never used it since!
Wow this sounds fantastic. Way beyond anything I have ever tried, but I might try it!
MadHatter - Good question. I developed the recipe to pair with a specific wine so the goat cheese complemented the flavors, but you could substitute 1/2 cup grated Parmesan, if you like. Or make the custard without cheese and add a pinch or two of dried thyme. Enjoy! ~ Chef Erin
is there a way to replace the goat cheese custard with another cheese custard? if so, what? i find the taste of Goat Chesse as well as blue cheese to be too strong of a taste and is unpleasant. i think its only because i don't eat cheese often, but for some reason, a lot of recipeies i see, at times, involes those 2 types of cheeses.