Goat Cheese Marinated In Rosemary, Fennel, And Hot Red Pe

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Vegetables		Cooking, Live	1	Servings

INGREDIENTS

1/2	lb	Log of mild goat cheese
		such as montrachet cut
		crosswise into 4 pieces
		or
		four 2-ounce crottins
1	T	Fennel seeds, crushed
1	t	Crushed dried hot red pepper
		flakes
6		Rosemary sprigs, up to 8
1		Lemon, zest of removed with
		a vegetable peeler
1 1/2	c	Olive oil

INSTRUCTIONS

In a 1-pint jar with a tight fitting lid combine the cheese with the
fennel seeds, the red pepper flakes, rosemary, and lemon zest, pour
enough of the oil over the mixture to cover the cheese completely,  and
let the cheese marinate, covered and chilled, for at least 1 week  and
up to 4 weeks. Let the mixture come to room temperature before
serving.  Notes: Recipe courtesy of Gourmet Magazine  Recipe by:
Cooking live Show #9023  Posted to MC-Recipe Digest V1 #967 by "Angele
and Jon Freeman"  <jfreeman@comteck.com> on Dec 19, 1997

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Randy Smith