| 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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