Nancy, I've been looking through my collections and have found some really nice ones, like a cranberry and walnut pilaf, stuffed acorn squash--I was wondering if there are particular veggies you really like, or if you're also looking for some sort of turkey replacement, like some sort of tofu loaf, etc.?
Nancy, I was thinking of the stuffing for a dish I've done several times as stuffing for a butterflied turkey breast; it occurred to me that it would work really well either as the filling for beautiful individual tarts, or wrapped and baked in puff pastry and baked in a loaf, for a really pretty presentation. The filling was primarily wild mushrooms gently sauteed with some shallots, butter, thyme, tarragon, and the dish was served with a gorgeous fresh cranberry sauce infused with ginger. Would be very simple to adapt the original recipe...
Great idea, Leslie. I was actually thinking that a bit of cheese would round it out, but forgot to mention it. The tang of the goat cheese would be really nice against the cranberry, too.
Goat cheese is an under utilized ingredient! I use it a lot in casseroles and in appetizers for events I cater. It have used it in ravioli, lasagna, even pizza! Fresh goat cheeses are not usually aged, so they are fresh and creamy looking with a fairly mild, salty flavor. When compared to cow's milk products like cream cheese, goat cheese is lower in fat, calories and cholesterol. It also provides more calcium and fewer carbohydrates than cream cheese. Even though goat cheese has less calories, it has a full, rich and creamy flavor.
Goat cheeses are easier to digest than cow's milk cheeses because the fat cells are smaller, thereby more closely resembling human milk. This also allows the fat to be broken down and more easily assimilated.
Many people who are lactose intolerant or have other milk-related allergies can eat cheeses made from goat milk.
about 1 year ago
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