4 Servings (recipe can be increased proportionately)4 medium beets, greens trimmed off and reserved (leave about 1 inch of stem on the beet)
1 ILE de France log of goat cheese (you may not use it all)
1/4 Cup Balsamic vinegar
1 bunch (a handful) of chives
1/2 cup extra-virgin olive oil
sea salt and freshly ground black pepper
Heat the oven to 350 degrees F. Place the beets on a large rectangle of aluminum foil and fold the sides of the foil up around the beets to form a package. Before you seal the package, put a little bit of water in the bottom of the foil with the beets. Seal the package, place on a baking sheet, and roast in the oven for 1 hour.Meanwhile, make the chive oil: first, set aside a few chives to chop for garnish. In a blender or food processor, puree the rest of the chives together with the olive oil. Strain the mixture through a fine-mesh sieve into a container (I strain it into a squeeze bottle), pressing on the solids. You won’t use all the chive oil in this recipe, so you can save the remainder in the fridge.When the beets are done, remove them from the foil and let them cool completely. You can then slip the skins off of the beets: do this carefully, so that you preserve the thin, long tails of the beets. Slice each beet across its diameter into 4 total slices (see pictures above), and set aside.

Using a sharp knife, cut 12 thin slices of goat cheese from the log, and set aside.

Wash and spin dry the beet greens, then stack them (whole) on top of one another. Cut the greens crosswise into slivers, then use your fingers to gently mix the slivers together.

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Ingredients8 slices of bread (I used Hawaiian Bread)
4 tbsp strawberry jam
7.7 oz (1 package) Ile de France camembert cheese
6 large eggs
1/2 cup milk
1 tbsp vanilla extract
2 tbsp butter
Cooking DirectionsSpread one side of each piece of bread with strawberry jam.
Layer slices of camembert cheese on top of the jam on four of the slices of bread, then cover with the other four slices of bread to make four sandwiches, jam side in.
Whisk the eggs, milk, and vanilla together.
Dip the camembert sandwiches in the egg mixture, making sure to coat both sides.
Melt 1 tbsp of butter in a frying pan, then place two of the sandwiches in the frying pan.
Let cook until the bottom has browned, then flip and cook the other side.
Remove to a plate and cover with a clean towel to keep warm.
Melt the other 1 tbsp of butter in the pan, then repeat with the other two sandwiches.
Top with maple syrup or chopped strawberries mixed with sugar.
Enjoy!

93 Points

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Ingredients:2 ea. Peaces of Foccacia bread
1 ea. Gala apple, thinly sliced
3 oz caramelized onions
2 ea slices hickory smoked bacon, cooked
5 ea slices of Ile De France BrieDirections:

-place bread on pannini press and top with, gala apple, caramelized onions, crisp bacon, cheese and top with second piece of bread, close the pannini press and cook for 3 to 5 min until bread is crisp.

102.96 Points

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4 oz. Ile De France Goat Cheese8 oz. feta cheese
1 c mozzarella
2/3 c mayonnaise (not low fat)
1 T olive oil
4-6 garlic cloves, pressed or minced
1/4 c or one small can chopped black olives or Kalamata olives
1 t dried oregano
1 1/2 c baby spinach leaves
1/2 red onion, sliced into thin rings
1/2 c prepared pizza sauce
1 pizza crust – homemade or store bought. Heat oven to 400. Mix the mayonnaise, garlic, goat cheese and feta in a bowl. Spread a thin layer of pizza sauce on the crust and then spread the cheese mixture over. Sprinkle the black olives over all followed by the oregano. Top with fresh spinach and the red onion and drizzle olive oil over. Finally, finish with the mozzarella. Bake until the crust is done and the cheese is melted, about 12-15 minutes on a prebaked crust and 22-25 on a fresh crust. Let set 3-4 minutes before slicing and serving. 27.04 Points

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This is a very easy recipe and great for the one who wants to make a nice breakfast or brunch, and impress their guests. It is different for it is done in the large size muffin tin, that is sprayed well with Pam. You can put the individual fritattas on a plate of your choice, or be different and put on a cake plate, along with whole wheat toast cut in the diagonal
Two eggs for each tin or use egg beaters, follow the container directions.
fresh sliced mushrooms chopped- small carton
1 green pepper chopped
1 yellow or white onion chopped
fresh chives (I grow them) finely sliced
1 beef steak tomato 1/4 inch sliced if you need more slices start another
1 pkg. of IL de France-la Buchette goat cheese 10 0z
1 pkg. cubed ham, or Canadian bacon small cubed
1 small pkg. of fresh leaf spinach (wash the leaves)
set oven to bake 350 while preparing everything
Saute all the above except spinach, chives, ham and tomatoes. Make sure you spray the pan and don’t over cook, set aside. Lightly cook up the ham and the toss it in with all the veggies back in the pan.
whip your eggs briskly in a large bowl of your choice and take 3 to 4 tablespoons of the cheese and blend everything together. Place sliced tomato on bottom of muffin pan with a soup ladle, pour carefully the egg mixture into sprayed tins, fill just below the rim. Place on cookie sheet. Set oven at 350 on regular bake or convection. Bake until nice and brown about 20 minutes. Ovens vary in baking, so keep checking. Sauté spinach, and set aside.Take out pan and let cool a little bit. It is easier if you flip the pan out onto a tray so you can then spatula each one onto the plate you desire, this way it keeps its shape. If you try to take it out with a spatula it might fall apart. Place a few spinach leaves on top of eggs, take a melon scooper and add a small scoop of cheese on the spinach and use your hand to roll it into a ball.It is a nice presentation for your guests and different, because it does not look like a pie as it is usually prepared. Enjoy all the compliments, your guests will be impressed as were mine. Add slices of whole wheat toast or English muffins with assorted jellies. Bon Appetite!138.99 Points

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The inspiration for this recipe was from my friend Jimmy.  One evening, he challenged me to create something that included two of his favorite ingredients.  They were goat cheese and blackberries.My original recipe actually used the flat sheets of Phyllo to make mini turnovers.  I’ve also made them using puff pastry.  I found the prebaked Phyllo cups are the best.  Each filled cup is a perfect two bite appetizer that is easy on the eyes.Goat Cheese, Blackberry and Pear Bites
4 oz. plain goat cheese, room temperature
2 Tbl. honey
¼ tsp. nutmeg
1 tsp. lemon zest
2  Tbl. lemon juice
1 pear, peeled and chopped to size of peas
6 oz blackberries, fresh
2 packages of Phyllo dough cups, about 30

Preheat the oven to 350 degrees.  Cream the goat cheese, honey, nutmeg, zest, juice, and pear in a small mixing bowl until well combined.  Spoon a single tablespoon sized amount of the mixture into each Phyllo cup.  Place one blackberry in the center of each filled cup.  Place the filled cups on a baking sheet.  Bake at 350 degrees for 8 – 10 minutes, or until the mixture is slightly bubbly and the berries are just about to burst.  The pears will still be slightly crunchy for texture.

102.96 Points

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Serves 4

Ingredients for sorbet:
1 Log  10.5  Ounces ILE DE FRANCE GOAT CHEESE
1 orange zest
1 pint of water
5 Ounces syrupIngredients for Berries Primavera:
5 Ounces of sugar
1 Cup of Cabernet Sauvignon
8 Ounces of chopped berries (any berries of your choice)
1 orange (juice and zest)
Pinch of cinnamon
Mint leaves for garnishing
Powdered sugar for garnishingIngredients for glaze:
6 Ounces pomegranate juice
2- 1/2 Ounces  red Port

4 Cookie Tuille bowls (or fancy bowls)

Directions for sorbet:
Boil water with syrup, reduce to half, then add the goat cheese, and orange zest. Put it in an ice cream machine, then let it chill.

Directions for berry primavera:
Dissolve 5 oz of sugar in a cup of Cabernet Sauvignon and let stand a few minutes. Add the chopped berries, the cinnamon the orange juice and some zest and let simmer 5-7 minutes, till almost a jam like consistency. Let cool.

Mix together the juice and port and let simmer until reduced to half, or into a syrup like consistency.

Serve 2 large spoonful of berries ratatouille IN A COOKIE TUILLE, top with the goat cheese sorbet and drizzle with the glaze. Garnish with mint leaves, and powdered sugar.

376 Points

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Summer’s just around the bend, and your barbecue is calling your name.
Why not throw some Summertime Steak and Brie Bites on the grill?
They’re the perfect prelude to almost anything you’ve got planned this spring and summer.
Enjoy!Summertime Steak and Brie Bites
by Sydne George
(makes about 15 appetizers)1/2 cup real mayonnaise
1 to 2 tablespoons prepared horseradish

1 8-ounce package Ile de France brie, rind removed, and cut into 1/4 inch slices
1 12-ounce steak, cooked medium rare, and thinly sliced
1 small head radicchio, washed, and leaves separated
15 toothpicks, soaked in water

1. In a small bowl, mix mayonnasie and horseradish until thoroughly combined. Set aside.
2. Spread a teaspoon of horseradish mayonnaise over each steak slice.
3. Lay one steak slice atop radicchio leaf and top with brie slice.
4. Carefully roll, wrapping radicchio around steak and brie.
5. Secure with toothpick.
6. Repeat assembly process, using all ingredients.
7. Grill Summertime Steak and Brie Bites in a grill basket over medium heat until brie bubbles.
8. Serve immediately with additional horseradish mayonnaise for dipping.

Enjoy!

199.92 Points

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6 oz. salmon
Pinch of salt (about 1/8 tsp.)
4 oz. Ile de France goat cheese
1 Tbsp. dried cranberries
½ tsp. cinnamon
2 cloves roasted garlic
2 eggsPreheat oven to 375ºF. Spray two ramekins and set aside on a baking pan.Combine goat cheese, dried cranberries, cinnamon, and roasted garlic in a food processor and pulse until blended. Set aside 2 Tbsp .of the cheese mixture.
Add the salt to the salmon and mix with a fork. Mix the remaining cheese mixture. Divide evenly between the ramekins. Crack an egg on top of each dish.  Add a dollop of the cheese mixture that was set aside.  Bake for 20-25 minutes, or until the egg is cooked to a preferred doneness

89.95 Points

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Ingredients
Pizza Dough
1 1/4 cup warm water
1 tablespoon yeast
3 cups flour
1 teaspoon salt
1 1/2 tablespoons granulated sugar
1/4 cup Parmesan cheese
1 1/2 teaspoons garlic powder
1 tablespoon olive oil
Topping
2-3 TB purchased Alfredo sauce
1 7 ounce round Ile De France Le Brie cheese, rind removed
1 cup mozzarella cheese
½ bunch thin stalk asparagus (if using thick stalk cut in half vertically)
6 strips bacon, cooked and crumbledDirections
Pizza Dough
1. Mix yeast with water. Add remaining ingredients, mix, and knead for a few minutes until smooth dough forms.
2. Place dough in oiled bowl. Cover and let rise about an hour.
3. Divide dough into 2 balls, flour and wrap loosely in plastic wrap. Let rise another hour (refrigerate 1 ball for later use, or double topping ingredients to make 2 pizzas).
4. Place pizza stone in the oven (if using one) and preheat oven to 400 degrees F. On a lightly floured surface, stretch or roll the dough as thinly as possible, about a 14 to 15-inch circle. Transfer to a cornmeal dusted piece of parchment paper.Topping
1. Add Alfredo sauce to prepared dough, spreading evenly and leaving a 1 inch bare border.
2. Break brie into bite-sized pieces and scatter evenly over the dough. Sprinkle Mozzarella cheese over dough.
3. Add crumbled bacon and asparagus.
4. Using the bottom of a sheet pan, transfer pizza (on the parchment paper) onto the pizza stone or directly onto the oven rack.
5. Bake for 10-15 minutes or until crust is golden and cheese has melted. Slice and serve!

181.83 Points

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