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Cedar-Planked Goat Cheese

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Friday, 06 May 2011
List of viewable recipes from "Goat: Meat, Milk, Cheese" by "Bruce Weinstein, Mark Scarbrough"

Recipe from Goat: Meat, Milk, Cheese by "Bruce Weinstein, Mark Scarbrough" ("Stewart, Tabori & Chang", 2011)

ImageYou'll need a small wheel (or a tomme; see page 229) to make this grilled wonder. One warning: There won't be too many visual cues to know when the cheese has absorbed enough of the delicate cedar flavor from the plank. Prod it a bit-but be careful: It can run all over the grill. When done, serve it with sliced rounds of a baguette or crunchy crackers, the better to scoop up the runny cheese.

an appetizer for six to eight with some cocktails on the side.

1 cedar grilling plank One 12- to 16-ounce (354- to 455-g)
goat wheel or tomme

1. Fill a big baking dish or a roasting pan with cool tap water and float the cedar plank in it for half an hour. Either weight the plank down with a small can so it's submerged or else turn it once during the soaking time.

2. Meanwhile, prepare the grill for high-heat, direct cooking. Either heat a gas grill to high heat (about 550 F [288 C]) with the lid closed or build a high-heat, red-hot, somewhat ashed coal bed in a charcoal grill. In either case, the heat source should be directly beneath the portion of the grill grate you intend to use.

3. Take the plank out of the water, unwrap the cheese, and set it directly on the wet plank. Without delay, set the wet plank directly over the heat and close the lid. Grill for about 15 minutes, or until the cheese is warmed through, slightly smoked, and definitely softer. The plank will get charred-and smoke quite a bit. Its bottom will look like a piece of charcoal. Do check it every once in a while to make sure it doesn't catch on fire. If it does, spritz it with water from a spray bottle.

4. Slip a thin metal spatula under the cheese and transfer the cheese to a serving platter. Cut into the cheese so it runs a bit.

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Last Updated ( Sunday, 05 June 2011 )
 
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