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R e c i p e s

Blueberry Goat Cheese Muffins

Ingredients:

- 8oz. Blueberry Lillé Goat

- 2 cups all purpose flour

- 2 1/2 teaspoons baking powder

- 1/2 teaspoon salt

- 1/4 teaspoon baking soda

- 2/3 cup granulated sugar

- 2 eggs

- 1 cup whole milk

- 1 stick unsalted butter, melted

- 1 teaspoon vanilla extract

- 1/2 cup blueberries

Directions:

1. In a large bowl, whisk together flour, baking powder, salt and baking soda.

2. In a medium bowl, whisk together sugar, eggs, milk, butter and vanilla until well blended. Add the egg mixture to the flour mixture and stir until just blended. Gently fold in the blueberries and Lillé Goat cheese.

3. Divide batter equally among prepared muffin cups. 

4. Bake for 15 to 20 minutes at 400 degrees F until tops are golden and a toothpick comes out clean.

5. Let cool in pans for 5 minutes, then transfer to the rack to cool.

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Crispy Fried Goat Rounds

Ingredients:

- 8oz. Fiesta Lillé Goat

- 1 egg

- 1/2 cup all purpose flour

- 1 cup panko breadcrumbs

- 1 1/2 cup canola oil

- 1 tablespoon crushed red pepper

- Salt and pepper to taste

- 1 lemon, cut into slices

Directions:

1. Heat oil in a cast iron pan to 1" depth over medium heat to a temperature of 375 degrees F.

2. Roll Lillé Goat cheese into 1" rounds. 

3. In a shallow bowl, whisk together the flour, egg, salt, pepper and red pepper. Place the panko breadcrumbs in a separate bowl.

4. Roll each round into the egg mixture, and then coat with panko. Return round to the egg mixture and back into the panko again.

5. Place rounds on wax paper and place in freezer for 10 minutes.

6. Carefully drop each round into the hot oil until golden brown, 3-4 minutes. Remove from oil and place on paper towel to absorb excess oil. 

7. Remove from paper towel onto plate. Squeeze lemon wedges over rounds and serve. 

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Herb Goat Cheese Spread

Ingredients:

- 8oz. Garlic & Herb Lillé Goat

- 1/2 cup olive oil

- 3 tablespoons plain Greek yogurt

- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley

- Salt and pepper to taste

Directions:

1. Blend Lillé Goat cheese, oil and yogurt in a blender or food processor until smooth. Transfer to a small bowl and mix in the fresh herbs.

2. Season to taste with salt and pepper. 

3. Cover and refrigerate until the dip is cold and the flavors have blended, 3 hours to overnight.

Can be used as a dip or a spread!

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Asparagus and Goat Cheese Quiche

Ingredients:

- Store-bought pie crust dough

- 12 oz. Plain or Honey Lillé Goat

- 2 teaspoons olive oil

- 1 small yellow onion, chopped

- 1/2 pound asparagus

- 5 large eggs

- 3/4 cup whole milk

- 1/4 teaspoon salt

- 1/4 teaspoon pepper

Directions:

1. Unwrap pie dough and roll it into a 12 inch circle. Using a rolling pin, transfer to cast-iron skillet. Press the dough into the skillet and trim excess dough around the edges. Fold the edges of the dough under. Transfer to refrigerator while preparing the quiche filling.

2. Trim the bottom ends off of the asparagus by holding one spear of asparagus at each of its two ends and bending it until it snaps. Discard the bottom ends. 

3. Heat the olive oil in a skillet over medium heat. Add the onion and cook, stirring occasionally, until it begins to soften, 2-3 minutes. 

4. In a medium bowl, whisk together the plain Lillé Goat cheese, eggs, whole milk, salt and pepper. Add egg mixture to prepared pie crust. Sprinkle in the cooked onions. 

5. Bake quiche for 35-45 minutes and 375 degrees F. After about 20 minutes, or until the eggs are set, add asparagus to top in a circular pattern and return to oven to continue cooking. 

6. Let stand for 5 minutes. Before serving, add a dollop of plain Lille Goat to the top. 

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