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1 (10 oz) package frozen green peas
2/3 cup Ile de France Goat Cheese
2 tablespoons virgin olive oil
scant 1/2 teaspoon fine grain salt
1 small shallot, minced or grated
1/3 cup grated Emmental
zest of one large lemon
1 package wonton wrappers

Bring a medium saucepan of water to a boil. Salt the water and add the peas. Cook 1 minute (no longer), drain and run
under cold water for one minute to stop the cooking. Spill peas onto paper towels and pat dry.

With a food processor (or hand blender) blend the peas, ricotta cheese, olive oil, and salt into a puree, leaving a little texture.
Return the mixture to a big bowl and stir in the shallots, grated cheese and lemon zest. Taste and add more salt if needed.

Fill the dumplings using an assembly line technique – a dozen at a time (for the most part following the instructions on the
wrapper packaging). Place twelve wrappers out on the counter, drop a very scant teaspoon of filling onto each wrapper,
rub the perimeter of each wrapper with a wet finger seal, fold (package has diagrams), and set aside on a plate. Do the
next dozen and repeat until all the filling is used up.

Set up a steamer, rub each dumpling with a bit of olive oil, arrange the dumplings in a single layer (being careful not to
overlap), and steam for about three minutes – until the dumplings are tender and translucent. Sprinkle with a touch of salt
if you like.

Ingredients

1 sheet frozen puff pastry, thawed
1 (8 ounce) pkg Ile De France Brie cheese
1/3 cup seedless raspberry jam
2 tablespoons chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly grease with cooking spray.
Lay the puff pastry onto the prepared baking sheet. Center the Brie onto the pastry. Spread the jam evenly over the top of the Brie. Sprinkle the walnuts atop the jam. Fold the puff pastry over the top of the Brie, sealing all openings.
Bake in preheated oven until the pastry is golden brown, about 20 minutes

* Makes 12 and can be increased easily increased
24 slices of Baguette
1/2-3/4 cup Duck Fat (can be purchased )
5 cloves of Garlic ( or to taste)
Ile De France Camembert Cheese
Dried Thyme
Water to blanch garlic

In a small saucepan , blanch garlic cloves until tender( about 1 minute).
In a small mixing bowl mash the garlic into the duck fat. You can use a immersion blender or food processor to make smooth.
Take a pastry brush and brush each slice of Baguette.
Assemble small wedges of Camembert into two slices of bread.
Arrange on a parchment lined baking sheet and drizzle with dried Thyme.
Bake at 350 F until golden, approx 15 minutes. Turn/flip sandwiches midway and press down with spatula to aid the cheese in melting. Turn up to 400 F the last few minutes to insure crispness and browning.
Serve on passed platters or on small plates with dressed greens.
*Can be kept in warming oven until ready to serve.

Ingredients:

1 package (or 2.25 teaspoons) yeast

1 cup warm milk (I used 1%)

1/4 cup sugar

4 cups flour (or more)

2 eggs

1/2 cup melted butter

1 teaspoon salt

1 round Brie Cheese (I used Ile de France)

1 jar cherry preserves

Combine the yeast, milk, sugar, and 1 cup flour in a small bowl. Cover and let this rise until it’s about doubled, maybe 20-30 minutes. While it’s rising, beat together the eggs, 1/2 cup butter, and salt. Combine this mixture with the yeast mixture and beat again.

If you have a stand mixer, now is the time to use it. Stir in 2-3 cups of flour, while stirring continuously if you have a mixer. If not, add it about 1/2 cup at a time and then stir. You want the dough to be soft and pliable, but not too sticky. You should be able to knead it a bit without it being super sticky all over your fingers. If it’s too sticky, add more flour. I used quite a bit, but a lot of it depends on the weather and humidity where you’re cooking. I think I used about 4.5 cups of flour total. But don’t freak out if you need to use a lot less than that, or even more – it’s okay! Then knead the dough for about 10 minutes, or let your mixer do the needing for you. Let it rise, covered, for about an hour.

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Take a big juicy tomato and slice it up.
Place some baby spinach leaves on top of the tomatoes.
Top off with the fried goat cheese and drizzle with some balsamic vinegar and extra virgin olive oil, crack some fresh pepper on top for good measure.

To make the cheese
Slice a log of goat cheese into medallions, dunk into a bowl with a beaten egg white, then dunk into a bowl with whole wheat bread crumbs/salt/pepper. Dip back into the egg white and then back into the breadcrumbs. Place in a frying pan with a spray of olive oil. Cook one side until browned, flip and brown the other side.

-1 Ile de France Goat Cheese buchette
-2 Cloves of Garlic
-1/2 lb of Portabella Mushrooms
-1/2 lb of Green Beans
-3 Large Cherry Tomatoes
-3 Walnuts
-Olive Oil
-Salt and Pepper

1. Make your own dough or buy some large wonton wrappers. You will need enough to cut out 12 – 2″ by 2″ squares.

2. Prepare a blackberry coulis, either from scratch or by using a jam or jelly base.

3. If you have made your own dough, you must roll it out as thin as possible.

4. Cut the wrappers or your own dough into 12 – 2″ by 2″ small squares

5. Bake the squares at 400 degrees for about 3 minutes. They should be hard, but not yet ‘toasted’.

6. Place 1/2 lb of portabella mushrooms, 1/2 of fresh cut green beans, 2 chopped cloves of garlic and 4 tbsp of olive oil in a pan, salt, pepper and cover. Cook until the vegetables are tender.

7. Cut an Ile de France goat cheese buchette into 12 1/4-inch thick slices

8. Place a small mix of cooked vegetables at the center of each square.

9. Cover the vegetables with a slice of Ile de France Goat Cheese Buchette.

10. Set your oven to ‘Broil’. When ready, broil the squares until the goat cheese melts and the squares are toasted.

11. Place your squares on a large plate – large enough to contain all the squares and leave a bit of room for some extra coulis.

12. Slice 2 or 3 large cherry tomatoes and place a slice on each square, on top of the hot goat cheese.

13. Top each tomato slice with a 1/4 of a walnut.

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1 – 12″ thin pizza crust

1 large ripe tomato ( sliced into thin slices )

1 cup Ile de France Goat Cheese( at room temperature)

1 cup chopped up Ile de France Brie Cheese (at room temperature )

1 cup chopped up Ile de France Camembert Cheese ( at room temperature)

1 cup grated Romano Cheese

4 tablespoons olive oil

1 tablespoon minced garlic

2 tablespoons crushed dried red pepper

1 teaspoon salt

1 teaspoon pepper

pizza stone

2 tablespoons olive oil to spread on pizza stone

1 pizza cutter

2 tablespoons dried Italian seasonings

preheat oven to 450 degrees F. for at least 30 minutes before baking pizza

Directions:

Mix the 1 cup Ile de France Goat Cheese in a bowl with the  4 tablespoons olive oil , 1 tablespoon minced garlic, 2 tablespoons crushed red pepper , 1 teaspoon salt & 1 teaspoon pepper  . Blend together well.Put a side. Spread the 2 tablespoons olive oil on pizza stone or mist it on . Put the 12 ” pizza crust onto the pizza stone . Spread the Ile de france Goat Cheese mixture evenly over the pizza crust . Put the sliced tomatoes evenly on top of the Iile de France Goat Cheese Mixture , over the pizza. Next spread the 1 cup of chopped Ile de France Brie Cheese ,evenly over the tomatoes . Next spread the 1 cup chopped up Iile de France Camembert Cheese ,evenly over the pizza . Sprinkle the 2 tablespoons dried Italian seasonings over top of the pizza ,evenly. Place the pizza stone with the pizza on top in the oven on the middle rack. Back for about 10 minutes or until the crust is golden. Take out of the oven and place on a hot pad. Be careful the pizza stone is hot and heavy. Sprinkle the pizza evenly with the grated Romano cheese , cut and serve.

Ingredients for 24 appetizers:

1 cup water
1/2 cup butter
1 cup all purpose flour
1/4 tsp salt
1 cup shredded Emmental cheese
2 tbsp chopped chives
4 eggs
*crabmeat and ILE DE FRANCE goat cheese Filling (recipe below)

In a medium saucepan bring water and butter to a boil; stirring until butter melts. Remove from heat.Add flour and salt, stirring vigorously until mixture forms ball, about 1-2 minutes.
Add cheese and chives, stirring until cheese melts. Add eggs, one at a time, beating well after each addition. Chill batter in refrigerator for 20-30 minutes. Drop batter by slightly rounded tablespoons onto cookie sheets, allowing a 2-inch space between each. Bake in  preheated 400 degrees F oven until lightly browned, about 20 minutes. For firmer cream puff , pierce side of each with tip of sharp knife and bake 5-10 minutes
longer. Cool on wire racks. Cut off tops and fill each with 2 tablespoons *goatcheese-crabmeat filling. Replace tops and chill before serving, if desired.

* Goatcheese and Blue Crabmeat filling:
6 oz ILE DE FRANCE La Buchette Goat Cheese, crumbled
6 oz Louisiana Lump Blue Crabmeat, flaked
1/2 cup finely diced (1/4 ” dice) celery
1/4 cup finely diced green pepper
1/2 cup reduced fat mayonnaise
1tsp dry mustard
1/2 tsp sea salt

Mix all ingredients in a large bowl. Chill until ready to add as filling to cream puffs.

Ingredients:

1  sheet of puff pastry
1 wheel of Il de France Brie cheese
½ cup raspberry preserves (the kind that you like the best!)
1 egg
1 tsp water
Fresh raspberries (optional)

Directions

Preheat oven to 400

Remove puff pastry from wrapper and allow to thaw on a floured or non stick surface for 15 minutes or until you’re able to unfold it

Unfold puff pastry and cut into 12 even squares

Fill each square with a small amount of raspberry preserves and cheese

Fold each corner of the filled square to meet each other, making a triangle

With a fork, pleat the edges of the triangle, sealing them

Repeat with remaining pastries

Beat egg and water together in small bowl to make an egg wash

Brush egg wash over the pastries before putting them in the oven. This will give them a golden brown color when they’re finished cooking

Bake in oven for 12 to 16 minutes or until golden brown

Allow to cool for 2-3 minutes before serving

Serve on a platter with fresh raspberries as a garnish
Enjoy!

Ingredients:

1/2 lb. butter at room temperature

2 cups sugar

3 eggs at room temperature ,well beaten

1 cup ricotta cheese

1 cup Ile de france Goat Cheese

4 cups flour

1 tablespoon salt

1 teaspoon baking soda

1 tablespoon vanilla , non stick spray , cookie sheets, cooling racks, preheat oven to 350 degrees

Icing : 2 cups sifted powdered sugar , 2 tablespoons vanilla extract , 2 tablespoons milk

Directions:

Cream together the butter and sugar in a mixer. Add the eggs , the ricotta cheese and the Ile de France Goat Cheese and blend together. Add the flour salt, baking soda and vanilla and blend together . Drop by rounded spoonfuls onto a lightly greased cookie sheet. Bake for 10 – 12 minutes or until light brown .(Meanwhile in a bowl blend the powdered sugar , vanilla and milk together for the icing. Put a side until ready to ice your cookies.) Place cookies one at a time on cooling racks . ( I put my cooling rack on a cookie sheet I did not cook . It catches all the extra icing and is easier to clean than wax paper sticking to my counter.) With a spoon , spoon icing over cookies and let dry.  Serve !