Serving tiny wedges of this cheesecake is an elegant and very grown up way to end a dinner party or holiday meal.
'goat cheese' on Serious Eats
Flowers? In ice cream? Try it. Cooking With Flowers blends tart goat cheese and piquant nasturtiums for a brightly white ice cream flecked with orange.
Joy Wilson works soft goat cheese, dark chocolate, coarsely ground black pepper, and flaky sea salt into these petit truffles, rolling them in bitter cocoa powder to finish. They aren't over the top sweet but they're plenty chocolaty with just the right amount of goaty goodness both flavor wise and in that great creamy-crumbly quality that we love in goat cheese.
It's still the time of the cranberry around these parts, and while scones, pound cake, and sorbet are all fine uses for fresh berries, I wanted to take them into full-on ice cream territory. But cranberries are a lot more assertive than your average dairy cow; they need something to stand up to their punch.
There is a small but very strong faction that believes that goat cheese deserves a place not only on the cheese cart but on the dessert cart as well. These supporters are fond of whipping chèvre into creamy cheesecakes, baking batches of goat cheese brownies, and churning this favorite cheese into lovely scoops of Goat Cheese Ice Cream with Roasted Red Cherries. This recipe comes from Jeni Britton Bauer's Jeni's Splendid Ice Creams at Home.
Nothing says early summer to me quite like a juicy berry pie, topped with fat snowcaps of cream. Especially when you can find tiny gem-like strawberries nesting in farmers markets, almost a different species from the cottony hulks in supermarkets. But with a clutch of berries this good, it felt like a waste to sully them with heat. So I veered to the other end of the thermal spectrum, but couldn't get pie off my mind.