Don’t ask me how I know that–I just do. And it’s National Goat Cheese Month, which is the best time to celebrate the glory that is goat cheese, and what better way to do it than with some Jewish recipes?
Here on MJL we have a recipe for dates stuffed with goat cheese which will completely blow you over. The sweetness of the dates combined with the tartness of the goat cheese. Mmmmmmm.
J Weekly out of San Francisco has two great suggestions: Goat cheese dip and Fig and Pomegranate Tapenade with Goat Cheese, which I just might have to make for Rosh Hashanah this year it sounds so good.
Try this recipe for Fried Goat Cheese with Mint which seems to basically just be a combination of three of my favorite things in life (if it’s served to me by a nice Jewish man who can cook and has decent personal hygiene I’m set for life).
Gil Marks has a recipe for Central European Cheese Dumplings that looks delish, though I admit that dumplings really intimidate me.
Here’s my recipe for a spinach, beets, walnuts and goat cheese salad. It’s from that time I was on the Food Network. Really.
And finally, from TotallyJewish.com, a recipe for a “Puff Pastry Twister” that features goat cheese, leeks, and red onions. I have no idea what a twister is, but I want one. Now.
Rosh Hashanah
Pronounced: roshe hah-SHAH-nah, also roshe ha-shah-NAH, Origin: Hebrew, the Jewish new year.
