Ann is here today in OurLittleCorner.
If you’re an aging, very senior food blogger, married for almost 57 (long) years to the same guy, this is the kind of card you get from your mate for your birthday.
If you have a very special “other daughter” (not related by blood but by fun, family-like times over 30+ years), this is the kind of card you get for your birthday.
What great inspiration for my blog! Should I write about boobs? About empowering women? About cheese? About wine and cheese? About exercising? Or maybe about necessary kitchen utensils…like corkscrews and graters?
I think I’ll write about goats.
You know, I’ve had lots of animals in my life…chickens, turkeys, some pigs, Hampshire sheep, Black Angus cows, Quarter Horses, Aussies, Corgis, Siamese cats. But, sadly, I’ve never had a goat. And I don’t think I ever really appreciated all that goats can do for us until recently. Here in Sonoma – with fire an ever-present concern – goats can be invaluable for clearing land of flammable brush. Here’s a great article about it. Plus, goats can be nice to have around. “Goats are fun, social, and playful animals,” says Dr. Evelyn Mackay, a clinical assistant professor at Texas A&M’s Vet School. She says “They make great companions and are often very interactive and bonded to their owners.” And then there’s the goat milk products – especially chevre, the fresh, soft goat cheese!
FYI – Health-wise, goat cheese is easier to digest than cow’s milk cheese, so that’s great for those who are lactose-intolerant. It’s also high in calcium, niacin (a form of B-3), selenium – and protein. Some goat cheeses are also valuable for their probiotics.
Admittedly, you don’t grate soft goat cheese, but it’s “grate” nonetheless. I feel sheep-ish that I’m not discussing the similar and wonderful sheep cheeses too (including feta, manchego, pecorino, ricotta, halloumi, and roquefort), but I’ll save that for later.
When our two grandsons were young, they loved visiting our friend Sandy’s goats here in Glen Ellen.
Our recipe for today uses soft goat cheese to make the perfect dessert. Cheesecake made with cream cheese is decadent and d-lish but this goat cheese cake doesn’t need a crust, and it’s not only lighter in calories but smaller in size, making it perfect for when you’re not serving a big crowd. It’s also an easy fix – and oh-so-good!
Lemony Goat Cheese Cake
- 2/3 c + 1 T sugar, plus more for the pan
- 3 eggs, separated
- 8 oz fresh plain goat cheese
- 1 1/2 T flour
- 2 tsp grated lemon zest
- 2 tsp fresh lemon juice
- 1 tsp vanilla
- 1/4 tsp Diamond kosher salt
- raspberries, strawberries and/or blueberries for serving
Preheat the oven to 325° F. Butter the bottom and sides of an 8-inch springform pan and sprinkle with sugar, shaking out the excess. Use an 8″ cake pan if you don’t have that size springform pan, but line the bottom with parchment paper before buttering, so the bottom of the cake won’t stick.
With an electric mixer beat the egg yolks and 2/3 c of the sugar until the yolks are very pale. Slowly beat in the goat cheese. Add the flour, lemon zest, lemon juice, vanilla, and salt and beat until creamy.
Using clean, dry beaters, beat the egg whites in a small bowl until foamy. Slowly add 1 T of the sugar and continue beating until soft peaks form. Gently fold the whites into the cheese mixture.
Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until the cake begins to rise slightly and is just set in the middle. Remove the cake from the oven, place on a wire rack and let it cool. Refrigerate the cake until completely chilled.
Cut into wedges and serve with the berries.
Grate cartoons!
Grate comment. Grately appreciated.
I would like to clarify that goat milk does contain lactose. Pre internet, we always said that the smaller fat globules made it easier to digest. I’ll have to look it up!
Thanks for the input, Sandy (and we miss your goats!). This is what research from Michigan State U has to say: “Milk sourced from goats tends to be thicker and creamier than cow milk and it has other health benefits, including more nutrients than cow milk and plant-based “milk” products. Other health benefits that have been identified include being easier to digest, less risk of milk allergies and potentially better heart health. Goat milk may be easier to digest because the fat globules are much smaller and easier on the digestive system. It is naturally homogenized, which means it is uniform and the fat molecules are less likely to float to the top.
Goat milk is an excellent source of protein, calcium, potassium, phosphorous, magnesium and vitamin A. When you look at the nutritional qualities of goat milk, it is higher in fat and calories when compared to cow milk, and it also contains more protein, vitamins and minerals. When compared, goat milk also has about 1% less lactose than cow milk.”
You’re right on!
A book idea I’ve had for a while is “A Boy Raised by Goats,” which would chronicle Tyler growing up in Michigan with three pygmy goats who taught him more than his parents. They are funny, amazing, and frustrating, especially when you’re trying to raise roses and they keep getting out of their pen (the goats not Tyler) – absolutely the best lock pickers I’ve ever been around. Luckily, Tyler did not turn to a life of crime, though accounting is close.