| 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 |
tb |
Fennel seeds; crushed |
| 1 |
ts |
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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