ChavrieRecipeBook Sml

8/8/2019 ChavrieRecipeBook Sml

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Dear Friend,

As a fellow goat cheese lover and Chavries Executive Chef, I share your passion for coming up with new

ways to incorporate goat cheese into just about anything on my daily menu! With Chavrie, the possibilities

are endless. Its mild flavor and creamy, smooth texture make it easy to add a new dimension of flavor to

appetizers, salads, soups, main dishes and even desserts. Having attended the Culinary Institute of

America and my 14 years experience as chef at many fine dining establishments has given me many ideas and

inspirations for the recipes we develop daily at the Chavrie Kitchen. Here, we share a collection of some of

our favorites with you and we hope that you will share them with others who love Chavrie just as much as

you do. We thank you for your loyalty to the Chavrie brand and hope that you enjoy all of the new ways to

celebrate your love for goat cheese. Bon Apptit!

B O N A P P T I T


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TA B L E O F C O N T E N T S

Chavrie Fig and Prosciutto Crostini 5

Chavrie Orange and Sage Salad 6

Chavrie Spinach and Mushroom Pizza 9

Chavrie Rolled in Dried Cranberries 10

Chavrie Tabbouleh Salad 13

Chavrie Chicken Cordon Bleu 14

Chavrie Mushroom Soup 16

Chavrie Asparagus Soup 17

Chavrie Crme Brulee 19

Chavrie Jalepeo Queso 20

Chavrie Marinara Dip 23

Chavrie Portobello Panini 24

Chavrie Shrimp Madagascar 27

Chavrie Stuffed Mushrooms 28

Chavrie Potato Gratin 29


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5

SWEET F IGS AND SALTY PROSCIUTcombined with tangy goat chee


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Preheat oven to 350 F.

Spread tsp. of f ig jam on each s l iced baguette or cracker.

S l ice Chavr ie Fresh Goat Cheese Log into 12-16 s l ices.

P lace 1 s l ice on each prepared cracker.

P lace a smal l piece of prosciutto on top of Chavr ie

Fresh Goat Cheese.

Arrange on sheet t rays.

Bake in oven for 10 -12 minutes unt i l edges of cheese start to brown.

Remove from oven and top with cracked white pepper.

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1 1 1 o z . o r ( 2 ) 4 o z . C h a v r i e F r e s h G o a t C h e e s e L o g s

1 2 - 1 6 b a g u e t t e s l i c e s o r s a v o r y t y p e c r a c k e r s

1 s m a l l j a r f i g j a m

2 o z . s h a v e d p r o s c i u t t o

1 o z . w h i t e p e p p e r c o r n s , c r a c k e d

P R E P T I M E : 1 5 m i n u t e s

C O O K T I M E : 1 0 - 1 2 m i n u t e s

S E R V E S : 1 2 - 1 6

D I R E C T I O N S :

I N G R E D I E N T S :

C H A V R I E F I G A N D P R O S C I U T T O C R O S T I N I


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7

Sl ice Chavr ie Fresh Goat Cheese Log into 8-10 s l ices.

Arrange cheese s l ices in a s ingle l ine in a shingled fashion on

a rectangular platter.

Zest one orange and reserve the zest for garnish ing.

Remove peel and sect ion each orange into segments.

Dr izz le o l ive o i l and v inegar on cheese.

Top with orange segments.

Garnish with orange zest and fresh sage leaves.

Serve at room temperature with s l iced baguettes or your favor i te crackers .

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1 4 o z . C h a v r i e F r e s h G o a t C h e e s e L o g

6 f r e s h s a g e l e a v e s

1 o r a n g e

1 o z . b a l s a m i c v i n e g a r

1 o z . o l i v e o i l


S E R V E S : 4 - 6



C H A V R I E O R A N G E A N D S A G E S A L A D


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TANGY ORANGES & GOAT CHEESE SL ICE Scombined for a l ight and refreshing salad.


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Preheat the oven to 400 F .

L ight ly brush pizza shel l with o l ive o i l .

Pour remaining oi l into a medium sk i l let over medium heat.

S l ice and saut the mushrooms unt i l tender.

Add spinach and saut just enough for the spinach to wi l t .

Season with sal t and pepper.

Spread the mushroom and spinach mixture over the pizza shel l .

S l ice the Chavr ie Fresh Goat Cheese Log into 1/8 inch s l ices and lay

evenly on top of the pizza.

Top the pizza with the diced tomatoes.

Bake in the oven unt i l golden brown and the pizza edges begin to cr i sp.

Cut pizza and serve. P izza can be dr izz led with addit ional o l ive o i l after

removing from the oven.

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1 0 )

1 1 )

1 p r e p a r e d p i z z a s h e l l

4 t b s p . o l i v e o i l

1 b a g b a b y s p i n a c h

1 l b . f r e s h w i l d m u s h r o o m s

1 c u p d i c e d p l u m

t o m a t o e s

1 1 1 o z . o r ( 2 ) 4 o z . C h a v r i e

F r e s h G o a t C h e e s e L o g s



S E R V E S : 4 - 6



C H A V R I E S P I N A C H A N D M U S H R O O M P I Z Z A


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ROLLED IN SWEET DR IED CRANBERR IESfor a festive appetizer or dessert.


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13

A CRISP, COLD S IDE Dwith the flavors of the middle ea


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Place bulgur wheat in a large bowl, pour the boi l ing water over

and cover with aluminum foi l or a large l id.

Let stand for 30 minutes unt i l the l iquid i s absorbed.

Mix in the remaining ingredients omitt ing the Chavr ie Fresh Goat

Cheese Log.

Season with sal t and pepper and chi l l wel l .

Dice the Chavr ie Fresh Goat Cheese Log and fo ld into the mixture.

For a quick and s imple preparat ion fo l low di rect ions on a package

of instant Tabbouleh and fo ld in diced 4oz. Chavr ie Fresh Goat

Cheese Log.

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2 c u p s b u l g u r w h e a t

3 c u p s b o i l i n g w a t e r

2 t b s p . c h o p p e d p a r s l e y

1 t s p . c h o p p e d m i n t

1 c u p r e d o n i o n ( m i n c e d )

1 t o m a t o d i c e d

4 - 6 o z . o l i v e o i l

1 o z . l e m o n j u i c e

1 1 1 o z . o r ( 2 ) 4 o z . C h a v r i e


s a l t a n d p e p p e r t o t a s t e


C O O K T I M E : 3 5 m i n u t e s

S E R V E S : 1 0 - 1 2



C H A V R I E TA B B O U L E H S A L A D


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15

Preheat the oven to 350 F .

P lace chicken breast f lat on a cutt ing board, us ing a sharp kni fe, about 1/3 of theway down the th ick s ide, cut a deep pocket hor izontal ly into the center of themeat about 3/4 of the way down, being careful not to cut through to the other s ide.Repeat with the remaining breasts . Wash hands wel l .

Season each pocket with sal t and pepper.

Cut Chavr ie

Fresh Goat Cheese Log in quarters . Wrap each cheese s l ice withham. Place each w rapped quarter into ea ch pock et tha t was made in the chickenbreasts .

Wrap each stuffed chicken breast with plastic wrap and place in refr igerator to chi l lfor 30 minutes.

Set up a standard breading procedure us ing 3 shal low containers . Put f lour in thefi r s t one, eggs and mi lk in the second, and Panko or bread crumbs in the th i rdone.

Beat the eggs and water together.

Dredge each of the stuffed chicken breasts f i r s t in f lour, then egg wash and thenin the Panko or bread crumbs.

In a large, oven-proof ski l let, h eat the oi l ove r medium- high heat. Add the chickenand pan fry unt i l golden brown, 2 to 3 minutes on each s ide.

Place the browned chicken breasts on a sheet t ray and bake unt i l the chicken i scooked through, 7 to 10 minutes.

Spl i t each chicken breast in hal f and serve.

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1 1 )

4 6 o z . b o n e l e s s , s k i n l e s s

c h i c k e n b r e a s t h a l v e s

4 s l i c e s S e r r a n o h a m

1 t b s p . c h o p p e d f r e s h

p a r s l e y

1 1 1 o z . o r 2 ( 4 ) o z .

C h a v r i e F r e s h

G o a t C h e e s e L o g s

1 c u p a l l p u r p o s e f l o u r

3 e g g s

2 t b s p . m i l k

2 c u p s P a n k o o r b r e a d c r u m b s

2 c u p s v e g e t a b l e o i l

s a l t a n d p e p p e r


I N A C T I V E P R E P T I M E : 3 0 m i n u t e s


S E R V E S : 4



C H A V R I E C H I C K E N C O R D O N B L E U


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JU ICY CHICKEN WITH A CREAMY F I L L INGserved with steamed green beans.


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17

Sweat shal lots in butter unt i l tender

(without color) in a heavy gauge

sauce pot.

Add mushrooms and saut unt i l

tender.

Add f lour and st i r wel l whi le heat ing.

Add chicken stock and mi lk . Br ing to

a boi l and s immer for 20 minutes.

Careful ly pour contents into a blender.

Pure well (be very careful to leave

the center cap of the blender off and

cover loosely so you do not t rap the

steam).

Return to sauce pot and br ing to a

simmer. Add the Chavrie Goat Cheese

and season with salt and pepper.

Soup can be garnished with s l iced

mushrooms and chives.

1 s h a l l o t ( c h o p p e d )

1 o z . b u t t e r

2 t b s p . f l o u r

2 c u p s c h i c k e n s t o c k

2 c u p s m i l k

1 l b . m u s h r o o m s w h i t e o r

a s s o r t e d w i l d ( s l i c e d )

1 5 . 3 o z . p k g . C h a v r i e G o a t C h e e s e



S E R V E S : 4



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C H A V R I E M U S H R O O M S O U P

CREAMY SAVORY MUSHROOM SOUPtopped with fresh chives.


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S w e a t l e e k s i n b u t t e r u n t i l t e n d e r ( w i t h o u t c o l o r ) i n a h e a v y g a u g e s a u c e p o t .

A d d f l o u r a n d s t i r w e l l w h i l e h e a t i n g .

A d d c h i c k e n s t o c k a n d m i l k . B r i n g t o a b o i l a n d s i m m e r f o r 2 0 m i n u t e s .

A d d a s p a r a g u s a n d s i m m e r u n t i l t e n d e r .

C a r e f u l l y r e m o v e a s p a r a g u s w i t h a s l o t t e d s p o o n a n d p l a c e i n b l e n d e r . A d d t h e

c o o k i n g l i q u i d a n d b l e n d w e l l ( b e v e r y c a r e f u l t o l e a v e t h e c e n t e r c a p o f t h e

b l e n d e r o f f a n d c o v e r l o o s e l y s o y o u d o n o t t r a p t h e s t e a m ) .

S t r a i n th r o u g h a f i ne ch i no i s ( f i ne s t r a i n e r ) . B r i ng to a s i m mer . A dd the C hav r ie G o a t

C h e e s e a n d s e a s o n w i t h s a l t a n d p e p p e r .

T h e s o u p c a n b e s e r v e d w i t h c r a b a n d g a r n i s h e d w i t h b l a n c h e d a s p a r a g u s s p e a r s .

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1 l e e k , w h i t e o n l y

( c h o p p e d a n d w a s h e d )

1 o z . b u t t e r

2 t b s p . f l o u r

2 c u p s c h i c k e n s t o c k

2 c u p s m i l k

2 b u n c h e s a s p a r a g u s c u t i n

1 s e g m e n t s( y o u c a n u s e

s t e m s b u t r e m o v e t h e

w o o d y s e c t i o n )

1 p k g . 5 . 3 o z . C h a v r i e

G o a t C h e e s e



S E R V E S : 4



TH ICK AND CREAMY ASPARAGUS SOUPgarnished with fresh chives.

C H A V R I E A S PA R A G U S S O U P


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19

BEAUT IFULLY CARAMEL IZED CRME BRULserved with fresh berries and k


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C H A V R I E C R M E B R U L E E

Place the cream and vani l la extract into a medium saucepan set over

medium-high heat and br ing to a boi l . Remove from the heat, cover and

al low to s i t for 15 minutes.

In a medium bowl, whisk together 1 cup sugar, Chavr ie Goat Cheese and the

egg yolks unt i l wel l blended.

Add the cream a l i t t le at a t ime, st i r r ing cont inual ly. Pour the l iquid into 6 (7

to 8-ounce) ramekins or one 9 inch crme brulee dish.

P lace the ramekins into a large cake pan or roast ing pan. Pour enough hotwater into the pan to come halfway up the s ides of the ramekins. Bake just

unt i l the crme brulee i s set, but st i l l t rembl ing in the center , approximately

40 to 45 minutes.

Remove the ramekins from the roast ing pan and refr igerate for at least 2

hours and up to 3 days.

Remove the crme brulee from the refr igerator for at least 30 minutes pr ior

to browning the sugar on top. Div ide 1/2 cup sugar equal ly among the 6

dishes and spread evenly on top. Us ing a torch, caramel ize the sugar to form

a cr i spy top.

Al low the crme brulee to s i t for at least 5 minutes before serv ing.

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1 p i n t h e a v y c r e a m

2 5 . 3 o z . p k g s . C h a v r i e

G o a t C h e e s e

1 c u p s u g a r d i v i d e d

( c u p f o r c a r a m e l i z i n g )

7 e g g y o l k s

t e a s p o o n v a n i l l a

e x t r a c t


B A K E T I M E : 1 h r 4 5 m i n u t e s

S E R V E S : 6 - 8




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21

Mix al l ingredients in a g lass bowl and s lowly heat in the microwave

unt i l piping hot.

Serv ing Suggest ions: Add more hot sauce for an extra k ick

Serve with pi ta chips or tort i l la chips

Try as a taco topper

Use as a taco salad starter

Serve with empanadas

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1 5 . 3 o z . p k g . C h a v r i e

G o a t C h e e s e

1 8 o z . c a n d i c e d

t o m a t o e s , d r a i n e d

1 j a l a p e o p e p p e r , d i c e d

2 t s p . h o t s a u c e

s a l t a n d f r e s h l y g r o u n d

b l a c k p e p p e r , t o t a s t e

P R E P T I M E : 5 m i n u t e s

S E R V E S : 1 0 - 1 2



C H A V R I E J A L A P E O Q U E S O


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THE PERFECT D IP FOR ENTER TAIN INGtangy queso with a kick.


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23

WARM GOAT CHEESE AND TOMATO SAUCE APPET I Zserved with crunchy bread for dippi


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Preheat oven to 400 F.

Saut chopped gar l ic in o l ive o i l (do not brown) in a sauce pot.

Add tomato sauce, o l ives and oregano.

Simmer unt i l th ickened.

Set as ide to cool .

S l ice the Chavr ie Fresh Goat Cheese Log lengthwise into 4 s l ices.

Place sl ices in a greased 9 inch casserole dish, alternating sauce and

cheese.

Season with cracked black peppercorns.

Top with bread crumbs.

Bake unt i l bubbly and s l ight ly brown, about 20 minutes.

Serve with gar l ic bagel chips or gar l ic crost in i .

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1 1 )

1 t b s p . o l i v e o i l

1 t s p . f r e s h c h o p p e d g a r l i c

1 2 8 o z . c a n t o m a t o s a u c e

1 2 o z . c a n s l i c e d

b l a c k o l i v e s

1 p i n c h d r i e d o r e g a n o

1 1 1 o z . o r ( 2 ) 4 o z . C h a v r i e


1 t b s p . b r e a d c r u m b s

c r a c k e d b l a c k p e p p e r c o r n s



S A U C E S I M M E R T I M E : 2 0 m i n u t e s

S E R V E S : 4 - 6



C H A V R I E M A R I N A R A D I P


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25

Preheat gr i l l to h igh.

Remove the gi l l s f rom the Portobel lo mushrooms and mar inate with o l ive

oi l .

Gr i l l the mushrooms unt i l cooked. Remove from the gr i l l and set on a

paper towel to drain.

Cut the focaccia into 4 pieces, s l ice them hor izontal ly and dr izz le with

some ol ive o i l .

Lay the 4 bottom s l ices of focaccia on a f lat sur face. Layer mushrooms

evenly on each s l ice.

Place a s l ice of Chavr ie Fresh Goat Cheese Log on each.

Top with arugula.

Dr izz le with t ruff le o i l .

Put the tops on and gent ly press each sandwich to f latten i t s l ight ly .

Dr izz le some more ol ive o i l over the tops.

P lace each sandwich on a preheated panini press and gr i l l unt i l the bread

is toasted and the cheese i s bubbly.

Serve immediately.

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1 0 )

c u p e x t r a - v i r g i n

o l i v e o i l , p l u s m o r e

f o r d r i z z l i n g

1 l b . P o r t o b e l l o m u s h r o o m s

1 s m a l l b u n c h a r u g u l a

1 1 1 o z . o r ( 2 ) 4 o z .

C h a v r i e F r e s h G o a t

C h e e s e L o g , s l i c e d

i n 4 e q u a l s l i c e s l e n g t h w i s e

2 t b s p . t r u f f l e o i l

1 s m a l l f o c a c c i a l o a f



S E R V E S : 4



C H A V R I E P O R T O B E L L O P A N I N I


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WARM GOAT CHEESE AND PORTOBELLO MUSHROOMSsandwiched between crunchy bread.


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SUCCULENT SAUTED SHR Iwith a rich, creamy sau


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Heat a large heavy saut pan over medium high heat. Pour in o i l .

Season shr imp with sal t and pepper.

Saut the shr imp in the oi l for 1 minute on each s ide.

Remove shr imp from the saut pan and set as ide.

Pour out o i l f rom the pan.

Add peppercorns back into the saut pan and heat for 30 seconds.

Deglaze with Pernod*.

Add Chavr ie Goat Cheese and chicken stock. Br ing to a boi l .

Reduce unt i l sauce i s th ick enough to coat the back of a spoon.

Whisk in mustard and return to a s immer.

P lace shr imp back into s immer ing sauce to heat.

P lace 6 shr imp on each plate and ladle sauce over each shr imp.

Garnish with chopped scal l ions.

Great served with r ice and carrot ju l ienne.

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1 1 )

1 2 )

1 3 )

2 t b s p . v e g e t a b l e o i l

2 4 1 6 - 2 0 s i z e s h r i m p ,

r a w p e e l e d a n d

d e v e i n e d

2 t b s p . g r e e n M a d a g a s c a r

p e p p e r c o r n s c r u s h e d

2 o z . P e r n o d *

1 5 . 3 o z . p k g . C h a v r i e

G o a t C h e e s e

1 c u p c h i c k e n s t o c k

1 t b s p . d i j o n m u s t a r d

1 t b s p . c h o p p e d g r e e n s c a l l i o n



S E R V E S : 4



* l icor ice flavored l iquor

C H A V R I E S H R I M P M A D A G A S C A R


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C H A V R I E S T U F F E D M U S H R O O M S

29

Preheat oven to 350F.

Clean mushrooms with a soft brush or

cloth.

Remove the stems of the mushrooms an

chop the stems in the food processor.

Mix sausage, bread crumbs, 2/3 packag

of Chavr ie Goat Cheese and chopped

mushroom stems.

Stuff each mushroom cap with about 1

tbsp. of sausage mixture.

P lace stuffed mushrooms on a baking t r

and bake for 15-18 minutes unt i l sausa

is cooked and mushrooms are tender.

Arrange on a serv ing platter and top ea

mushroom with a dol lop of the remaini

Chavr ie Goat Cheese and spr ink le w

chopped pars ley.

2 4 2 t o 2 i n c h s t u f f i n g

m u s h r o o m s

1 5 . 3 o z . p k g . C h a v r i e

G o a t C h e e s e

8 o z . b u l k ( l o o s e ) I t a l i a n s a u s a g e

c u p I t a l i a n s t y l e b r e a d c r u m b s

2 t b s p . c h o p p e d f r e s h p a r s l e y



S E R V E S : 2 4



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7 )

WARM STUFFED MUSHROOMSwith a cool goat cheese topping.


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CRISPY, SAVORY S IDE DISH,perfect for any meal.

C H A V R I E P O T AT O G R A T I N

P l a c e c u t p o t a t o e s i n a l a r g e s a u c e p a n , w i t h e n o u g h s a l t e d c o l d w a t e r t o c o v e r

t h e p o t a t o e s b y i n c h .

B r i n g t o a s i m m e r a n d c o o k f o r 2 0 t o 2 5 m i n u t e s u n t i l t h e y a r e t e n d e r b u t n o tf a l l i n g a p a r t .

Whi le the potatoes are cooking, in a smal l saucepan heat the mi lk , butter , chopped

gar l ic and Chavr ie Goat Cheese over moderately low heat, s t i r r ing, unt i l the butter and

goat cheese are just melted and smooth. Keep the mixture warm.

D r a i n t h e p o t a t o e s w e l l a n d w h i l e s t i l l w a r m m i x w i t h a n e l e c t r i c m i x e r f o r 2

mi nu tes . F o l d i n the C hav r i e m i x t u r e , t h e s c a l l i o n s , a n d s a l t a n d p e p p e r t o t a s t e .

M i x u n t i l t h e p o t a t o e s a r e f l u f f y a n d s m o o t h 1 - 2 m i n u t e s .

T r a n s f e r t h e m i x t u r e t o a 9 - i n c h b a k i n g d i s h . ( T h e p o t a t o e s m a y b e p r e p a r e d u p t o

t h i s p o i n t 2 d a y s i n a d v a n c e a n d k e p t c o v e r e d a n d c h i l l e d . )

B a k e i n a 3 5 0 o v e n u n t i l g o l d e n b r o w n , 2 0 - 2 5 m i n u t e s .

1 )

2 )

3 )

4 )

5 )

6 )

8 m e d i u m p e e l e d r u s s e t

p o t a t o e s , c u t i n 1

i n c h p i e c e s

1 t s p . c h o p p e d g a r l i c

1 5 . 3 o z . p k g . C h a v r i e

G o a t C h e e s e

1 c u p m i l k

4 o z . b u t t e r

c u p c r o s s c u t s c a l l i o n s


C O O K T I M E F O R P O T A T O E S :

2 0 - 2 5 m i n u t e s

B A K E T I M E : 2 0 - 2 5 m i n u t e sS E R V E S : 6 - 8 a s s i d e d i s h




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D i s c o v e r m o r e c h e f i n s p i r e d r e c i p e s f o r

a l l t h e w a y s y o u l o v e g o a t c h e e s e ,

a t w w w . c h a v r i e . c o m

w w w . c h a v r i e . c o m 2 0 0 9 B C -


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ChavrieRecipeBook Sml

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