Trio Of Marinated Goat Cheeses

When I speak of total depravity I do not mean that all men are as depraved as they possibly can be, nor that the depravity of their heart will always manifest itself equally in all respects at all times. Total depravity simply means that the whole of the individual, his heart, soul, spirit, and will, is affected by and enslaved to sin, thereby rendering him odious in the sight of God. What this means in terms of the gospel of Jesus Christ is that if left to himself a person will invariably, inevitably, and without pause reject the truth. Total depravity means that no matter how “civil” or “compassionate” or “industrious” or “law-abiding” he might otherwise be in his dealings with other people, he is utterly and willfully indisposed to all that Christ is and says. Merely preaching to that person will profit nothing.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains	Italian		1	Servings

INGREDIENTS

1		Log, 11-oz fresh soft goat
		cheese such as
		Montrachet
5		Garlic cloves, unpeeled
		pierced
1/2	c	about plus 2 tablespoons
		olive oil
5		Sun-dried tomatoes
5		Sprigs fresh rosemary
5		Sprigs fresh thyme
7/8	oz	Dried porcini mushrooms*
		up to 1
1/2	c	about plus 2 tablespoons
		olive oil
1		Garlic clove, minced
1	T	Minced fresh parsley
		Salt and pepper
1/4	c	Plus 2 tablespoons walnuts
		about 1 1/2 ounces
1/2	c	about walnut oil
		Pepper

INSTRUCTIONS

1998    
Delicious served with bread or crackers, these cheeses are also a
wonderful addition to pizzas, pastas and salads.  *Dried porcini are
available at Italian markets and specialty foods  stores.  Cut goat
cheese into twelve 1/2-inch-thick rounds. Set rounds aside.  For tomato
and garlic goat cheese: Preheat oven to 350Â°F. Place  garlic in heavy
small pan. Drizzle with 2 tablespoons oil. Bake until  garlic is tender
when pierced with small sharp knife, about 20  minutes. Cool slightly;
peel garlic cloves. Reserve oil in pan.  Place sun-dried tomatoes in
small bowl. Add enough boiling water to  cover. Let tomatoes stand
until softened, about 15 minutes. Drain;  pat dry.  Put 1 tomato, 1
garlic clove and 1 sprig each rosemary and thyme in  bottom of 8-ounce
jar. Drizzle with 1 1/2 teaspoons oil reserved from  garlic. Place 1
cheese round atop herbs. Drizzle with more reserved  olive oil. Repeat
layering, using remaining tomatoes, garlic, herbs,  garlic oil and 3
more cheese rounds. Pour in enough olive oil to fill  jar completely.
Seal tightly. (Can be prepared 1 week ahead;  refrigerate.)  For
porcini mushroom goat cheese: Rinse mushrooms briefly with cold  water;
drain. Place mushrooms in small bowl. Add enough boiling water  to
cover and let stand until softened, about 30 minutes. Drain  mushrooms.
Heat 2 tablespoons olive oil in heavy small skillet. Add garlic and
sautÃ© until just golden, about 3 minutes. Add mushrooms and cook
until just heated through, stirring occasionally, about 1 minute. Mix
in parsley. Season with salt and pepper. Cool completely.  Layer
mushrooms, olive oil and 4 goat cheese rounds in 8-ounce jar,
beginning and ending with mushrooms. Pour in enough oil to fill jar
completely. Seal tightly. (Can be prepared up to 1 week ahead;
refrigerate.)  For walnut goat cheese: Preheat oven to 350Â°F. Place
walnuts on small  cookie sheet. Toast until golden brown and fragrant,
stirring  occasionally, about 12 minutes. Cool completely.  Finely chop
walnuts. Layer walnuts, walnut oil and remaining 4 goat  cheese rounds
in 8-ounce jar, seasoning each layer generously with  pepper. Pour in
enough walnut oil to fill jar completely. Seal  tightly. (Can be
prepared up to 1 week ahead; refrigerate.)  Makes three 8-ounce jars
Bon AppÃ©tit December 1990  Posted to recipelu-digest by Sandy
<sandysno@pctech.net> on Feb 24,

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2467 Calories From Fat: 2032 Total Fat: 231.3g Cholesterol: 149.7mg Sodium: 2632.6mg Potassium: 1094.4mg Carbohydrates: 35.8g Fiber: 6.3g Sugar: 6.1g Protein: 73.8g