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LAVENDER-CHEVRE FONDUE
This recipe was inspired by Chef Greg, formerly of the Calumet Restaurant in Bellingham.  He had to come up with a warm appetizer.  It is so easy to make and unlike traditional fondue, the goat cheese doesn't have as much fat, so it doesn't separate when it sits on the heat of a fondue pot. 

2 cups Chevre (goat cheese)
1 cup half & half
1 teas lavender
1 T fresh thyme-chopped

1 loaf Farmer Bread
2 T olive oil
1 T coarse salt

3 apples-cored & sliced

Combine all ingredients in an electric fondue maker.  Whisk until uniform.  Heat until the cheese is warm and smooth and the flavors have opened up with the herbs and lavender.

meanwhile.... Preheat oven to 375 degrees.  Cut the Bread in thick slices and brush with olive oil.  Sprinkle bread with coarse salt and bake on sheet pan for 5-8 minutes until bread is browned. 

Serve with grilled Farmer Bread and fresh apples.

 Created by Sirius © 2007  All rights reserved.