Exploring Delicious Pairings With Cranberry Goat Cheese

Cranberry goat cheese is a delicious, gluten-free appetiser that can be served in a variety of ways. The tangy and rich cheese pairs well with sweet and tart dried cranberries, and the addition of cinnamon and honey enhances the flavour even more. This appetiser can be served with crackers, bread, or fruits like apples or pears. For a more savoury option, cured meats like prosciutto or salami can be offered on the side.

Gluten-free crackers or crostini

For a more complex flavour, a cracker or crostini with seeds would work well with the cranberry goat cheese. The seeds add a crunchy texture to the soft cheese, and the nuttiness of the seeds pairs well with the sweetness of the cranberries.

If you're looking for a more indulgent option, gluten-free graham crackers could be a good choice. The sweetness of the graham crackers would complement the tanginess of the goat cheese and the tartness of the cranberries.

For a healthier option, rice cakes could be served with the cranberry goat cheese. The savoury flavour of the rice cakes would provide a good base for the cheese, and the texture would provide a satisfying crunch.

Salads with roast or pickled beets

Ingredients

You will need:

• Mixed greens such as spinach, kale, green leaf lettuce, or butter lettuce.
• Goat cheese, preferably chèvre, but feta or another soft and crumbly goat cheese can also work.
• Nuts, typically walnuts or pecans, add a satisfying crunch. Try maple-candied or honey-roasted nuts for extra flavour.
• Beets, either pickled, roasted, or steamed.
• Dressing: a simple combination of olive oil and vinegar with pickled beet juice, or a more complex vinaigrette.

Recipe Ideas

Roasted Beet Salad with Goat Cheese, Walnuts, and Honey-Dijon Vinaigrette

This salad is a delightful combination of earthy and sweet flavours. The recipe includes step-by-step instructions for making your own roasted beets, but you can also use store-bought vacuum-packed roasted beets to save time.

To make the vinaigrette, combine honey, Dijon mustard, red wine vinegar, shallots, salt, and pepper. Whisk in vegetable oil in a steady stream until the dressing is smooth.

Place mixed greens in a large bowl, drizzle with the vinaigrette, and toss to combine. Arrange the greens on a platter or divide them onto plates. Top with beets, walnuts, and crumbled goat cheese.

Beet Salad with Goat Cheese and Maple-Candied Walnuts

This salad features a tangy orange and balsamic vinaigrette that pairs beautifully with the creamy goat cheese and sweet, acidic beets.

To make the vinaigrette, whisk together orange juice concentrate, olive oil, and balsamic vinegar.

Cook the beets by boiling them in a saucepan for 20-30 minutes, then drain, cool, and cube them. While the beets are cooking, toast the walnuts in a skillet over medium-low heat and stir in maple syrup.

To assemble the salad, divide the mixed greens among serving plates, and sprinkle with candied walnuts. Add the beets and top with pieces of goat cheese. Drizzle with the vinaigrette for a luscious finish.

Pickled Beet Salad with Goat Cheese and Maple Roasted Pecans

This salad is a unique and impressive dish, perfect for entertaining. The pickled beets provide a tangy and sweet contrast to the creamy goat cheese and crunchy nuts.

Arrange mixed greens on plates and add pickled beets, crumbled goat cheese, and maple-roasted pecans. Drizzle with olive oil, balsamic reduction, and pickled beet juice, then sprinkle with salt and pepper to taste.

Serving Suggestions

These salads can be served as a starter or a light main course. They pair well with hearty dishes like roasted pork loin, mushroom risotto, or lentil burgers.

For a more substantial meal, top the salad with steak, grilled chicken, or pan-seared salmon.

Keto pumpkin pancakes

Ingredients:

• 6 large eggs (room temperature)
• 1/2 cup pumpkin puree
• 1/3 cup Swerve Brown (brown sugar substitute)
• 1/4 cup butter (melted)
• 1 teaspoon vanilla extract
• 1/2 cup coconut flour (55g)
• 1/3 cup unflavored whey protein powder or egg white protein powder
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• Liquid as needed (water or non-dairy milk)

Method:

• Whisk the wet ingredients: In a large bowl, whisk together the eggs, pumpkin puree, and brown sugar substitute until well combined. Stir in the butter and vanilla extract until smooth.
• Add the dry ingredients: Add the coconut flour, protein powder, pumpkin spice, baking powder, and salt, and whisk until well combined. Add liquid one to two tablespoons at a time as needed.
• Cook the first side: Lightly grease a large skillet or griddle and set over medium heat. Scoop about two heaping tablespoons of batter onto the skillet and spread into a 4-inch circle.
• Flip the pancakes: Cook until the bottom is golden brown and the top is set around the edges. Flip carefully and continue to cook until the second side is golden brown. Repeat with the remaining batter.

Tips:

• Coconut flour batters thicken as they sit, so you may need to add a little more liquid as you go. Simply whisk in water or nut milk 1 tablespoon at a time. The batter should be scoopable but not pourable.
• Keep in mind that different brands of pumpkin puree can vary in consistency, and different brands of coconut flour can vary in their absorbency. That is why there is no specific amount for the additional liquid. You want to add just enough to get a thick pancake batter consistency.
• Do note that this pancake batter doesn’t spread on its own in the pan. You need to pour it on and then use your spoon or measuring cup to spread the pancakes into 3 or 4-inch circles. Keep them on the small side! As with any low-carb pancakes, the larger you make them, the harder it is to flip them.

Storage:

Store the pancakes in a covered container in the fridge for up to a week, or in the freezer for several months.

Variations:

• For a dairy-free option, replace the whey with egg white protein powder, and the butter with coconut oil or avocado oil.
• For a vegan option, use unsweetened almond milk and vegan protein powder.

Fruit and goat cheese galette

A galette is a homey French dessert, similar to an Italian crostata. It is a free-form pastry, baked without a dish or pan, and can be either sweet or savoury. A galette that combines fruit and goat cheese can be a not-too-sweet dessert, a slightly sweet appetiser, or a sweet-savoury brunch dish.

Ingredients

For the pastry:

• 1 1/4 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 tablespoon sugar (omit for a savoury galette)
• 6 ounces cold, unsalted butter, cut into cubes
• 1 tablespoon lemon juice (optional)

For the filling:

• 3 apples, pears, or 2 pints of figs
• 3-6 ounces goat cheese, at room temperature
• 3 tablespoons honey (optional)
• 1 tablespoon sugar
• 1 tablespoon flour
• Turbinado or Demerara sugar for sprinkling
• Fresh herbs, such as thyme, mint, or rosemary (optional)

Method

• Combine the flours, sugar, and salt in a food processor. Add the cubed butter and pulse until the mixture resembles coarse meal, with some larger pieces of butter remaining.
• In a small bowl, mix water and lemon juice, and drizzle over the dough. Pulse until the dough comes together when squeezed. If it is still crumbly, add more liquid a teaspoon at a time.
• Transfer the dough to a large bowl and gather it into a ball. Knead it against the sides of the bowl, then wrap it in plastic wrap and flatten it into a disc. Chill the dough for at least an hour, or up to three days in the refrigerator or longer in the freezer.
• After the dough has chilled, roll it out on a floured surface into a circle about 12 inches in diameter and 1/8 inch thick. Transfer the dough to a baking sheet lined with parchment paper and chill while preparing the filling.
• Whisk together the goat cheese and honey until smooth.
• Remove the dough from the refrigerator and spread the goat cheese mixture on top, leaving a 2-inch border.
• Arrange the fruit on top of the cheese in concentric circles. Alternatively, if using a harder goat cheese, sprinkle the flour-sugar mixture over the dough to prevent sogginess, then arrange the fruit and top with the cheese.
• Fold the edges of the dough over the filling in a hexagonal or circular shape, pleating as necessary.
• Combine milk and cream and brush it on the outside of the galette for a glossy finish. Sprinkle with coarse sugar.
• Bake at 425 degrees Fahrenheit for 25 to 30 minutes, until the filling is soft and the crust is golden brown.
• Cool the galette on a wire rack for about 10 minutes, then garnish with fresh herbs if desired, and serve.

Serving Suggestions

This galette can be served as an appetiser, a brunch dish, or a dessert. For a savoury option, serve it with a green salad with a vinaigrette, or blistered green beans. For a date night, it can be paired with kombucha, such as green tea with sage and mint.

Bruschetta or cracker board with pomegranate arils

A bruschetta or cracker board with pomegranate arils is a great way to showcase the combination of cranberry goat cheese with complementary flavours and textures. Here is a step-by-step guide to creating this delicious and festive appetizer:

Ingredients:

• Cranberry goat cheese (you can make your own by mixing dried cranberries, cinnamon and goat cheese, or use a store-bought log)
• Pomegranate arils (the jewel-like seeds of a pomegranate)
• Fresh rosemary (for garnish)
• Crackers or bruschetta of your choice (gluten-free options are available)

Instructions:

Prepare the cranberry goat cheese:

• If you are making your own, simply mix together dried cranberries, cinnamon and goat cheese until well combined. You can adjust the ratios to your taste, but a good starting point is 1/2 cup dried cranberries, 1/4 teaspoon cinnamon and 4 ounces of goat cheese.
• Alternatively, you can purchase a cranberry goat cheese log from some grocery stores or online.

Prepare the pomegranate arils:

• Cut open a pomegranate and carefully remove the arils (seeds). You can do this by cutting the pomegranate into halves or quarters, then gently removing the arils with your fingers or a spoon.
• You can also buy pomegranate arils already removed from the fruit.

Assemble the bruschetta or cracker board:

• If making bruschetta, slice a baguette into thin pieces and lightly toast them.
• Arrange the crackers or bruschetta on a serving board or platter.
• Spread a generous amount of cranberry goat cheese on each cracker or bruschetta slice.
• Top with a few pomegranate arils and a sprig of fresh rosemary for garnish.

Serve and enjoy!

• This appetizer is best served fresh, so prepare it just before serving.
• It is perfect for holiday parties or gatherings or even as a special treat for yourself.

Feel free to get creative and add other toppings or ingredients to your board, such as honey, nuts, or fresh or dried herbs. Enjoy the sweet and tangy flavours of cranberry goat cheese with the burst of freshness from pomegranate arils!

Frequently asked questions