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lemon poppyseed chevre cheesecake...


{via petit chef}

I have always been a huge fan of chevre cheese. for fall and winter family get togethers, i usually make garlic green beans with chevre cheese and almonds and they are phenomenal {i generally don't like green beans, but sprinkled with olive oil, minced garlic, chevre cheese and almond slivers, they quickly became my new favorite dish}. 

here is another interesting way to use chevre cheese... lemon poppyseed chevre cheescake with carmelized lemon slices and local honey, courtesy of petit chef.

Lemon poppyseed chevre cheesecake with carmelized lemon slices and local honey

Caramelized lemons 
  • water
  • 8 organic lemon slices (seeds removed)
  • 1/2 cup granulated sugar
  • a pinch of fleur de sel
  • 2 organic lemons


lemon poppyseed cheesecake 
  • 8 oz chevre
  • 1/4 cup Greek yogurt
  • 2 Tbsp local honey
  • 2 Tbsp lemon juice
  • 1 Tbsp organic lemon zest
  • 2 Tbsp poppyseeds
  • local honey for drizzling

preparation 


-To make caramelized lemons, make a bowl of ice water, and set aside. Bring a small pot of water to a boil, then remove from heat. Drop in lemons, and blanch for 1 minute. Drain, and drop into the ice water. Remove from water and pat dry. In a small non-stick skillet, place granulated sugar and fleur de sel. Heat over medium high heat, until sugar is dissolved into a syrup. Swirl pan, until a light caramel color, and add lemon slices. use tongs to flip lemons over and coat with the syrup. It may take a few turns and not stick at first, but it will. Once lemons are coated, use tongs to remove from the pan and place on a sheet of foil coated with non-stick spray. Let cool completely.
-To prepare lemons, slice in half lengthwise, and remove insides (save juice for another use).
-To prepare filling, beat together chevre, yogurt, 2 Tbsp honey, lemon juice and lemon zest until smooth. Mix in poppyseeds until well combined.
-To plate, fill lemon halves with chevre mixture, top with 2 carmelized lemons and drizzle with honey. 
Serves four 
 recipe courtesy of petit chef

enjoy...

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