In article .com>,
"Jude" > wrote:

> Jude wrote:
>
> > So.
> > One thing I love for the holidays is a root-vegetable gratin, layers
> > of parsnip, turnip, rutabega, with swiss cheese and onions and cream. I
> > was thinking about adapting this to use goat cheese - I got a goat
> > gouda at TJs when I was shopping. But I'm wondering f anyone has any
> > tips for me. The only goat cheese I've used before is a chevbre.
> > Anything that will surprise me? Weird melting qualities? Curdled
> > appearance to the dish?
> >
> > And another idea. Does anyone know if they sell a goat ricotta
> > anywhere? TJs did not have anyting even close, i was hoping. Neither
> > does my health food store and we don't have whole foods/wild oats/big
> > natural markets around here, sadly. I googled it and foudn lots of
> > recipes, but one thing I do not have time for is to make fresh ricotta
> > so i can make a ricotta-cranberry tart for Thanksgiving. Far too many
> > other things to make.
>
> So, anyone know anything about goat ricotta? I've found it online but
> it would be $20 plus shipping to get enough for my pie. Is it
> commercially available?

Do you have a mexican market near you?
Or a greek deli?

Both should have goat cheese products.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On 11 Nov 2006 10:50:14 -0800, "Jude" > wrote:

> a ricotta-cranberry tart

Would you please post the recipe?

TIA

--
See return address to reply by email

sf wrote:

> On 11 Nov 2006 10:50:14 -0800, "Jude" > wrote:
>
>>a ricotta-cranberry tart
>
>
> Would you please post the recipe?
>
> TIA
>

This isn't cranberry, but you might like it nonetheless.
I like the cornmeal crust ricotta filling combination.

Ricotta Cheese-Lemon Thyme Tart With Sweet Cornmeal Crust

Recipe By : John Ash
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Tarts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
=== CORNMEAL CRUST ===
1/2 cup Butter -- at room temperature
2 tablespoons Sugar
1 cup Yellow cornmeal
2 Eggs -- at room temperature
1 teaspoon Salt
1 1/2 cups All-purpose flour
=== RICOTTA CHEESE-LEMON THYME FILLING ===
4 tablespoons Minced shallots or green onions
1 tablespoon Butter
2/3 cup Heavy cream
1/2 cup White wine
1/2 teaspoon Salt
1/4 teaspoon Freshly-ground white pepper
12 ounces Fresh Ricotta cheese
3 Eggs
1 1/2 tablespoons Chopped fresh lemon thyme
(or other fresh herbs such as
Chives, parsley, basil)

For the crust, beat butter and sugar until smooth. Add cornmeal,
eggs and salt and beat until well combined. Add flour and mix
until dough forms a ball. Mixture should be soft and moist.
Wrap in plastic and chill for 1 hour. Roll out the crust to
fit a prepared 9- by 1-inch tart pan with removable bottom.
Wrap and save any leftover dough in freezer. Prick with a
fork several times and bake for at least 8 minutes at 350
degrees until lightly browned.
For the filling, saute shallots in butter until soft, not brown.
Add cream, wine, salt and white pepper. Reduce by one half.
Cool. Add ricotta cheese, eggs and thyme and beat until
smooth. Pour into prepared tart shell. Bake in a 350 degree
preheated oven for 35 to 40 minutes, or until the filling
is just set and lightly browned. Serve warm or at room
temperature. Garnish with a sprinkling of herbs.

This recipe yields 8 to 12 servings.

Recipe Source:
COOKING RIGHT with John Ash

--
Reg

Thanks Reg!
`````````````````

On Sat, 11 Nov 2006 19:38:10 GMT, Reg > wrote:

>sf wrote:
>
>> On 11 Nov 2006 10:50:14 -0800, "Jude" > wrote:
>>
>>>a ricotta-cranberry tart
>>
>>
>> Would you please post the recipe?
>>
>> TIA
>>
>
>This isn't cranberry, but you might like it nonetheless.
>I like the cornmeal crust ricotta filling combination.
>
>Ricotta Cheese-Lemon Thyme Tart With Sweet Cornmeal Crust
>
>Recipe By : John Ash
>Serving Size : 8 Preparation Time :0:00
>Categories : Main Dish Tarts
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> === CORNMEAL CRUST ===
> 1/2 cup Butter -- at room temperature
> 2 tablespoons Sugar
> 1 cup Yellow cornmeal
> 2 Eggs -- at room temperature
> 1 teaspoon Salt
> 1 1/2 cups All-purpose flour
> === RICOTTA CHEESE-LEMON THYME FILLING ===
> 4 tablespoons Minced shallots or green onions
> 1 tablespoon Butter
> 2/3 cup Heavy cream
> 1/2 cup White wine
> 1/2 teaspoon Salt
> 1/4 teaspoon Freshly-ground white pepper
> 12 ounces Fresh Ricotta cheese
> 3 Eggs
> 1 1/2 tablespoons Chopped fresh lemon thyme
> (or other fresh herbs such as
> Chives, parsley, basil)
>
>For the crust, beat butter and sugar until smooth. Add cornmeal,
>eggs and salt and beat until well combined. Add flour and mix
>until dough forms a ball. Mixture should be soft and moist.
>Wrap in plastic and chill for 1 hour. Roll out the crust to
>fit a prepared 9- by 1-inch tart pan with removable bottom.
>Wrap and save any leftover dough in freezer. Prick with a
>fork several times and bake for at least 8 minutes at 350
>degrees until lightly browned.
>For the filling, saute shallots in butter until soft, not brown.
>Add cream, wine, salt and white pepper. Reduce by one half.
>Cool. Add ricotta cheese, eggs and thyme and beat until
>smooth. Pour into prepared tart shell. Bake in a 350 degree
>preheated oven for 35 to 40 minutes, or until the filling
>is just set and lightly browned. Serve warm or at room
>temperature. Garnish with a sprinkling of herbs.
>
>This recipe yields 8 to 12 servings.
>
>Recipe Source:
>COOKING RIGHT with John Ash


--
See return address to reply by email

Jude wrote:
> Serene wrote:
> > On 9 Nov 2006 16:47:18 -0800, "Jude" > wrote:
> >
> > >
> > >And third, any recipe suggestions that you may have that are great
> > >ideas for him, I'd love to know.
> >
> > I made a pumpkin pie last year with Libby's recipe and goat's milk for
> > a friend who can't have cow's milk. She really loved it, and it felt
> > good to make sure that everyone who wanted it could eat pumpkin pie.

> Did you use the canned goat's milk they have at the grocdery, by the
> evaporated and sweetened condensed milks?

Nope, they have goat's milk right there with the regular milk at my
grocery store. I made it sweetened/condensed by cooking it down with
sugar.

Serene

Reg wrote:
> Jude wrote:
>
> > So, anyone know anything about goat ricotta? I've found it online but
> > it would be $20 plus shipping to get enough for my pie. Is it
> > commercially available?
>
> If you can get a good enough price on goat's milk you can make
> your own and save some money. Ricotta is pretty easy to make.

See my post earlier in the thread....I'm trying to host Thanksgiving
dinner for 15 people and put 6 of them up at my house. I do NOT have
time to make my own ricotta. I have an whole
picky-eater-allergy-filleed Thanksgiving to put toigether!! If you're
offering. email me for my address =)

Omelet wrote:

> > > And another idea. Does anyone know if they sell a goat ricotta
> > > anywhere? TJs did not have anyting even close, i was hoping. Neither
> > > does my health food store and we don't have whole foods/wild oats/big
> > > natural markets around here, sadly. I googled it and foudn lots of
> > > recipes, but one thing I do not have time for is to make fresh ricotta
> > > so i can make a ricotta-cranberry tart for Thanksgiving. Far too many
> > > other things to make.
> >
> > So, anyone know anything about goat ricotta? I've found it online but
> > it would be $20 plus shipping to get enough for my pie. Is it
> > commercially available?
>
> Do you have a mexican market near you?
> Or a greek deli?
>
> Both should have goat cheese products.
> --
> Peace, Om

Oh, aMexican tiendita is a greta idea. Nothing greek aroun d here that
I know of.

wrote:
> Jude wrote:
> > Serene wrote:
> > > On 9 Nov 2006 16:47:18 -0800, "Jude" > wrote:
> > >
> > > >
> > > >And third, any recipe suggestions that you may have that are great
> > > >ideas for him, I'd love to know.
> > >
> > > I made a pumpkin pie last year with Libby's recipe and goat's milk for
> > > a friend who can't have cow's milk. She really loved it, and it felt
> > > good to make sure that everyone who wanted it could eat pumpkin pie.
>
> > Did you use the canned goat's milk they have at the grocdery, by the
> > evaporated and sweetened condensed milks?
>
> Nope, they have goat's milk right there with the regular milk at my
> grocery store. I made it sweetened/condensed by cooking it down with
> sugar.
>
> Serene

Damn......wish I was still out west. All I can find for goats milk is
canned, in the baking aisle. Anyone have any experience with that? I
might be using that in some casseroles or perhaps in the mashed
potaotes.....

Jude wrote:

> Reg wrote:
>
>>Jude wrote:
>>
>>
>>>So, anyone know anything about goat ricotta? I've found it online but
>>>it would be $20 plus shipping to get enough for my pie. Is it
>>>commercially available?
>>
>>If you can get a good enough price on goat's milk you can make
>>your own and save some money. Ricotta is pretty easy to make.
>
>
> See my post earlier in the thread....I'm trying to host Thanksgiving
> dinner for 15 people and put 6 of them up at my house. I do NOT have
> time to make my own ricotta.

So don't. You also said you're trying to save money. Therein
lies the tradeoff. You'll have to choose between saving time
and saving money.

> I have an whole
> picky-eater-allergy-filleed Thanksgiving to put toigether!! If you're
> offering. email me for my address =)
>

I'm definitely not offering.

--
Reg

Eat it and risk dying or don't come, because I don't enjoy your company that
much!
I once cooked a meal for a friend who brought her family and without prior
warning her husband declared he wouldn't eat anything that had onions in it.
It took all the resolve I had to refrain from opening the gun cabinet.

In article .com>,
"Jude" > wrote:

> Omelet wrote:
>
> > > > And another idea. Does anyone know if they sell a goat ricotta
> > > > anywhere? TJs did not have anyting even close, i was hoping. Neither
> > > > does my health food store and we don't have whole foods/wild oats/big
> > > > natural markets around here, sadly. I googled it and foudn lots of
> > > > recipes, but one thing I do not have time for is to make fresh ricotta
> > > > so i can make a ricotta-cranberry tart for Thanksgiving. Far too many
> > > > other things to make.
> > >
> > > So, anyone know anything about goat ricotta? I've found it online but
> > > it would be $20 plus shipping to get enough for my pie. Is it
> > > commercially available?
> >
> > Do you have a mexican market near you?
> > Or a greek deli?
> >
> > Both should have goat cheese products.
> > --
> > Peace, Om
>
> Oh, aMexican tiendita is a greta idea. Nothing greek aroun d here that
> I know of.

I know that Fiesta market in Austin has a variety of goat cheese
products, including Queso Fresca.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Reg wrote:
> Jude wrote:
>
> > Reg wrote:
> >
> >>Jude wrote:
> >>
> >>
> >>>So, anyone know anything about goat ricotta? I've found it online but
> >>>it would be $20 plus shipping to get enough for my pie. Is it
> >>>commercially available?
> >>
> >>If you can get a good enough price on goat's milk you can make
> >>your own and save some money. Ricotta is pretty easy to make.
> >
> >
> > See my post earlier in the thread....I'm trying to host Thanksgiving
> > dinner for 15 people and put 6 of them up at my house. I do NOT have
> > time to make my own ricotta.
>
> So don't. You also said you're trying to save money. Therein
> lies the tradeoff. You'll have to choose between saving time
> and saving money.
>
> > I have an whole
> > picky-eater-allergy-filleed Thanksgiving to put toigether!! If you're
> > offering. email me for my address =)
> >
>
> I'm definitely not offering.
>
> --
> Reg

Or, I could simply be an ass and make 1 dessert the kid can eat and
they say tough luck on the rest, including this tart. I'm trying to be
a gracious hostess and adapt as many recipes as possible to allow each
guest the maximum choice. I am trying to do it without spending my
month's household budget, so I thought I might inquire as to the
availablilty of goat ricotta before making a final decision. Has anyone
ever encountered it in a cheese specialty store or a gourmet store?
Buying it - even for exorbitant prices - would at least save me
shipping costs from interent purchasing. If anyone knows of a
well-priced source or has even seen it retail, let me know. If not,
then I spend a day's food allowance making a dairy-free tart and we eat
beans and rice for yet one more night to afford this shindig.

Muddle wrote:
> Eat it and risk dying or don't come, because I don't enjoy your company that
> much!


LOL....dnagerous statement to address to the assembled masses: my mom,
my dad, my sister and her kids, my man, his mom, his dad, his step-mom,
his brother and his sister, plsu us. Nobody I could risk saying that to
- even smartassly!


> I once cooked a meal for a friend who brought her family and without prior
> warning her husband declared he wouldn't eat anything that had onions in it.
> It took all the resolve I had to refrain from opening the gun cabinet.

At least I know ahead all the challenges I face!!

On 9 Nov 2006 16:47:18 -0800, "Jude" > wrote:

>My nephew is coming for Thanksgiving. He's allergic to milk solids -
>not lactose intolerant. meaning, he can't have milk, cream cheese,
>ricotta, any basic cow cheeses, yogurt, etc. He CAN, however, have
>butter, which is pure butterfat, and heavy cream, as long as I read the
>labels for whey or milk solids. And he can have soy and goat products.
>
>So.
> One thing I love for the holidays is a root-vegetable gratin, layers
>of parsnip, turnip, rutabega, with swiss cheese and onions and cream. I
>was thinking about adapting this to use goat cheese - I got a goat
>gouda at TJs when I was shopping. But I'm wondering f anyone has any
>tips for me. The only goat cheese I've used before is a chevbre.
>Anything that will surprise me? Weird melting qualities? Curdled
>appearance to the dish?
>
>And another idea. Does anyone know if they sell a goat ricotta
>anywhere? TJs did not have anyting even close, i was hoping. Neither
>does my health food store and we don't have whole foods/wild oats/big
>natural markets around here, sadly. I googled it and foudn lots of
>recipes, but one thing I do not have time for is to make fresh ricotta
>so i can make a ricotta-cranberry tart for Thanksgiving. Far too many
>other things to make.
>
>And third, any recipe suggestions that you may have that are great
>ideas for him, I'd love to know. His brother is lactose intolerant, I'm
>mostly vegetarian, my dad hates all vegetables except for green peas,
>mom is allergic to cashews and almonds........so it will be an
>interesting Thanksgiving!


You were looking for a Greek market. Try Olympic Market, 15398
Warwick Blvd., Newport News, 874-5654.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

On 11 Nov 2006 15:21:36 -0800, "Jude" > wrote:

> If not,
>then I spend a day's food allowance making a dairy-free tart and we eat
>beans and rice for yet one more night to afford this shindig.

I made a really yummy dairy-free (vegan, actually) spice cake last
year. I can dig up the recipe if it sounds good to you.

Oh, wait, I think I posted it here.

Yep, it's at
http://groups.google.com/group/rec.f...0440040a24cdc6

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

On Sun, 12 Nov 2006 15:14:48 -0800, Serene >
wrote:

>On 11 Nov 2006 15:21:36 -0800, "Jude" > wrote:
>
>> If not,
>>then I spend a day's food allowance making a dairy-free tart and we eat
>>beans and rice for yet one more night to afford this shindig.
>
>I made a really yummy dairy-free (vegan, actually) spice cake last
>year. I can dig up the recipe if it sounds good to you.
>
>Oh, wait, I think I posted it here.
>
>Yep, it's at
>http://groups.google.com/group/rec.f...0440040a24cdc6

Oh, and don't overbake. Take it out a little before you think it's
done. Last year, I made three for Thanksgiving, and the one I
overbaked just sat there, while the other two disappeared.

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

The Cook wrote:


> You were looking for a Greek market. Try Olympic Market, 15398
> Warwick Blvd., Newport News, 874-5654.
> --
> Susan N.
>

Thanks...filed for future use! I don't get past the bridge-tunnel to
that side of the water all thart often, but it's certainly worth
checking out next time I'm up there! Thanks!

Serene wrote:
> On Sun, 12 Nov 2006 15:14:48 -0800, Serene >
> wrote:
>
> >On 11 Nov 2006 15:21:36 -0800, "Jude" > wrote:
> >
> >> If not,
> >>then I spend a day's food allowance making a dairy-free tart and we eat
> >>beans and rice for yet one more night to afford this shindig.
> >
> >I made a really yummy dairy-free (vegan, actually) spice cake last
> >year. I can dig up the recipe if it sounds good to you.
> >
> >Oh, wait, I think I posted it here.
> >
> >Yep, it's at
> >http://groups.google.com/group/rec.f...0440040a24cdc6
>
> Oh, and don't overbake. Take it out a little before you think it's
> done. Last year, I made three for Thanksgiving, and the one I
> overbaked just sat there, while the other two disappeared.
>
> Serene
> --
> "I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.
>
> http://serenejournal.livejournal.com

Yes! I was looking for one more dessert and figured cake would be a
good one!

The final dessert menu:
goat ricotta-cranberry tart crusted with puff pastry (I promise sf,
i'll post the recipe but i hafta find it first!)
pumpkin cheesecake
pecan pie
serene's spice cake
coffee-toffee pie
and maybe, just maybe, a french crumb topped apple pie.

with whipped cream, of course, and perhaps ice cream as well. and
coffee and port and hot cider.

On 12 Nov 2006 16:01:39 -0800, "Jude" > wrote:

>goat ricotta-cranberry tart crusted with puff pastry (I promise sf,
>i'll post the recipe but i hafta find it first!)
>pumpkin cheesecake
>pecan pie
>serene's spice cake
>coffee-toffee pie
>and maybe, just maybe, a french crumb topped apple pie.

Shit, I wanna go to YOUR house.

serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

Serene wrote:
> On 12 Nov 2006 16:01:39 -0800, "Jude" > wrote:
>
> >goat ricotta-cranberry tart crusted with puff pastry (I promise sf,
> >i'll post the recipe but i hafta find it first!)
> >pumpkin cheesecake
> >pecan pie
> >serene's spice cake
> >coffee-toffee pie
> >and maybe, just maybe, a french crumb topped apple pie.
>
> Shit, I wanna go to YOUR house.
>
> serene
> --
> "I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.
>
> http://serenejournal.livejournal.com


and you haven't even seen the rest of the final menu!!!

better buy plane tickets fast, they're getting pricey...=)