Friday, June 19, 2009


Including my father, and my husband, and my father-in-law.......They may be old goats but they are fine examples of loving, supportive men, and FATHERS. And so for FATHER'S DAY, here are some great ways to use goat cheese, or chevre. (And forgive my hiatus from this blog. My father is now, sadly, under Hospice care.)

Easy: HERBED CHEVRE as a dip for French Breakfast radishes, chilled cucumber slices, pita chips

As a topping for CLAM FRITTERS:
This is an old-time recipe from the Outer Banks. These fritters are more like pancakes, rather than like tubular hushpuppies. My friend Della Basnight, from Manteo, tells me she loved them served with applesauce. They'd be great with a dollop of sour cream or creme fraiche plopped on top. However, I'm lactose-intolerant, so I use herbed chevre. And it's marvelous. These make great appetizers to pass around, perhaps with some chilled Prosecco?
Making these is not rocket science. You basically want to blend in just enough flour until you've got a pancake batter-like consistency.
2 cups chopped clams (about 1 pint, or two small cans)
1 egg, beaten
1/2 teaspoon salt
1/2 teaspoon pepper
about 1/2 cup flour
about 1/4 cup canola or corn oil
1. Drain clams and reserve the juice. (If you have to chop the clams, use a blender.)
2. In a medium bowl, stir together the egg, salt and pepper. Add as much flour as needed top hold the mixture together. If needed, reserved clam juice can also thing the batter. Stir in clams.
3> Heat oil over medium-high heat in a large frying pan (cast iron works great). When hot, drop batter by large spoonfuls to form 2- to 3-inch circles.
4. Flip fritters as soon as bottom side begins to turn a golden color, and brown on the other side.
5. Serve immediately, with a dollop of softened butter, cream cheese, creme fraiche or herbed chevre.
YIELD: 6 appetizers, or about 18 fritters
From THE OUTER BANKS COOKBOOK: Recipes & Traditions from NC's Barrier Islands, by Elizabeth Wiegand, 2008, Globe Pequot Press
Another way to use a topping for FRIED GREEN TOMATOES
Two baseball-sized, hard green tomatoes had my name on them at the Farmers Market last week.
So here's what you do for FRIED GREEN TOMATOES (again, not rocket science):
Slice the tomatoes, thick.
Beat an egg in a small dish.
Pour some cornmeal into another dish.
Heat some canola oil in a skillet.
When it's hot, dip the tomato slices into the beaten egg, then coat each side by pressing into the cornmeal.
Fry for about 2 minutes or until golden brown, then flip and repeat. Season with salt and pepper.
Serve the FRIED GREEN TOMATOES on top of lightly dressed greens. Place a dollop of chevre on top of each slice.
Enjoy this Southern comfort!