This recipe was a favorite last May when presented at the Chef’s Tent by Williamsburg Lodge. Be sure to stock up on Savory “Goats Are Us “Goat Cheese.

Steps

1. CHEESECAKE:
2. Place the cream cheese in the mixing bowl for the table top Hobart Mixer,
3. fitted with the paddle.
4. Mix on medium speed until smooth and add the goat cheese and paddle 1-2
5. minutes, until smooth.
6. Crack the eggs into a separate cup and add them one at a time to the cheese
7. mixture, stopping to scrape down the bowl.
8. Add the rosemary, oregano, thyme, garlic clove, and season with salt and
9. pepper, Blend to incorporate the ingredients.
10. Add the mascarpone cheese and blend until smooth.
11. Line 2oz Stainless Steel molds with saran wrap and pipe the cheesecake
12. mixture into the center, and smooth with a knife.
13. Cook uncovered at 275 degrees in the oven, 45minutes and allow to cool to
14. room temperature.
15. This step can be done a day in advance.
16. BEETS:
17. Toss the beets in the salad oil and season with salt. Place on a baking sheet and
18. roast at 400 degrees until the beets are tender when poked with a pairing knife
19. 45 minutes to 1 hour.
20. Remove the beets and cover them allowing them to seam and cool.
21. Trim off the outside skin of the beets and cut into match stick sized pieces,
22. reserve chilled.
23. DRESSING:
24. Combine the Apple Cider, Olive Oil, Cider Vinegar and the Honey and whisk
25. to incorporate the ingredients.
26. Season to taste with Kosher salt and pepper
27. FINAL PRESENTATION:
28. Place one of the “Goats Are Us” savory cheese cakes in the center of the plate
29. and arrange some of the roasted beets around the cheese cake.
30. Make a bundle of the Belgian Endive and the Arugula for each of the cheese
31. cakes and place it next the cheese cake on the plate.
32. Top with the Golden Angle Apiary Honey Vinaigrette and serve.