{"id":24038,"date":"2015-10-01T16:20:58","date_gmt":"2015-10-01T20:20:58","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=24038"},"modified":"2015-10-01T16:20:58","modified_gmt":"2015-10-01T20:20:58","slug":"shaking-chevre-bucherondin-le-cornilly","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/shaking-chevre-bucherondin-le-cornilly\/","title":{"rendered":"Shaking Up Ch\u00e8vre: Bucherondin &#038; Le Cornilly"},"content":{"rendered":"<div style=\"float: right;\"><a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/09\/GCoF_logo3.jpg\"><img decoding=\"async\" class=\"aligncenter size-full wp-image-23695\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/09\/GCoF_logo3.jpg\" alt=\"GCoF_logo3\" width=\"194\" height=\"156\"><\/a><\/div>\n<p><em>Welcome to<\/em> <strong>Shaking Up Ch\u00e8vre<\/strong><em>, a six-part collaboration between<\/em> <a href=\"http:\/\/goatcheesesoffrance.com\/\" target=\"_blank\">Goat Cheeses of France<\/a><em>\u2014the official US campaign for spreading the word on the tasty goodness of French ch\u00e8vre\u2014<\/em> <strong>culture<\/strong><em>, and some amazing food bloggers. Our mission? To hand down tips and tricks on how to cook with and pair French goat\u2019s milk cheeses! In this post, Vero Kherian a.k.a. <a href=\"http:\/\/misscheesemonger.com\/\" target=\"_blank\">Miss Cheesemonger<\/a> shows it&#8217;s a piece of cake to bake a cheesy cake with Bucherondin and Le Cornilly. Missed Thursday&#8217;s post from the <a href=\"www.accidental-locavore.com\" target=\"_blank\">Accidental Locavore<\/a> on Crottin de Champcol and Pico? <a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/blog\/shaking-chevre-tomme-de-chevre-bethmale-valencay\" target=\"_blank\">Click here and see what you&#8217;ve been missing!<\/a><\/em><\/p>\n<hr>\n<p>Hello cheese lovers! This week, I have teamed up with <cite>Culture Magazine<\/cite> and <a href=\"http:\/\/goatcheesesoffrance.com\/\" target=\"_blank\">Goat Cheeses of France<\/a> to celebrate the magic and wonder of French goat cheese. I\u2019ve got a soft spot in my heart for the fromages de <i lang=\"fr\">ch\u00e8vre<\/i> (which means \u201cgoat\u201d) in its many forms. French goat cheese makers are sprinkled throughout the country, especially in Provence, with its dry climate, and the Loire Valley, which has a history of raising goats since about 700 AD. Whenever I go to France, I make a beeline for the farmers&#8217; markets to gather up as much fresh ch\u00e8vre as I can, which I can eat by the kilo!<\/p>\n<p>I am bringing you two ways to enjoy French goat cheeses\u2014a savory cake made with the bright, tangy Bucherondin + marinated sun dried tomatoes and a pear + dried fruit compote to pair with the creamy Le Cornilly!<\/p>\n<p><center><\/p>\n<h2><a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/recipes\/savory-cake-bucherondin-marinated-sun-dried-tomatoes\" target=\"_blank\">Savory Cake With Bucherondin + Marinated Sun Dried Tomatoes<\/a><\/h2>\n<p><\/center><\/p>\n<p><center><a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/10\/GCoF_Kherian_2.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-full wp-image-24050\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/10\/GCoF_Kherian_2.jpg\" alt=\"GCoF_Kherian_2\" width=\"600\" height=\"400\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/10\/GCoF_Kherian_2.jpg 600w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/10\/GCoF_Kherian_2-300x200.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><\/center><\/p>\n<p>Savory cakes are one of the culinary delights I have fallen in love with in France, and I wanted to try my hand at making one here. You can serve this as an hors d\u2019oeuvre, a snack, at breakfast, or whenever you want!<\/p>\n<p><strong>Serves 6-8<\/strong><\/p>\n<h3>Ingredients<\/h3>\n<ul>\n<li>3 eggs<\/li>\n<li>1\u2153 cup flour<\/li>\n<li>2 teaspoons baking powder<\/li>\n<li>\u00bd cup whole milk<\/li>\n<li>\u2153 cup vegetable oil<\/li>\n<li>3.5 oz (or about 1 cup) grated Gruy\u00e8re, Comt\u00e9, or Emmantaler cheese<\/li>\n<li>6 oz Bucherondin<\/li>\n<li>1 oz marinated sun-dried tomatoes<\/li>\n<li>Pinch of dried oregano<\/li>\n<li>2 pinches of salt<\/li>\n<li>Dash of pepper<\/li>\n<\/ul>\n<div id=\"attachment_24055\" style=\"width: 610px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/10\/GCoF_Kherian_3.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-24055\" class=\"size-full wp-image-24055\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/10\/GCoF_Kherian_3.jpg\" alt=\"Measuring Bucherondin for my cake!\" width=\"600\" height=\"400\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/10\/GCoF_Kherian_3.jpg 600w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/10\/GCoF_Kherian_3-300x200.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><p id=\"caption-attachment-24055\" class=\"wp-caption-text\">Measuring Bucherondin for my cake!<\/p><\/div>\n<h3>Instructions<\/h3>\n<ol>\n<li>Preheat your oven to 350\u00b0F.<\/li>\n<li>Cut the Bucherondin and sun-dried tomatoes into small pieces and set them aside (together or separately, it doesn\u2019t matter!).<\/li>\n<li>In a large mixing bowl, beat the eggs until they are frothy like mousse, then add flour bit by bit, baking powder, salt, and pepper. Incorporate the oil little by little. Heat the milk (either by microwaving gently or by slowly heating it on the stove) to about 100\u00b0F, and gradually incorporate it into the mix.<\/li>\n<li>Mix in the grated Gruy\u00e8re. Incorporate the tomatoes, Bucherondin pieces, and sprinkling of oregano.<\/li>\n<li>Pour your mixture into an ungreased loaf pan (I lined mine with parchment paper), and bake for 45 minutes. The cake is ready when a toothpick inserted in the center comes out clean.<\/li>\n<li>Enjoy!<\/li>\n<\/ol>\n<div id=\"attachment_24056\" style=\"width: 610px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/10\/GCoF_Kherian_4.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-24056\" class=\"size-full wp-image-24056\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/10\/GCoF_Kherian_4.jpg\" alt=\"Bucherondin\" width=\"600\" height=\"400\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/10\/GCoF_Kherian_4.jpg 600w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/10\/GCoF_Kherian_4-300x200.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><p id=\"caption-attachment-24056\" class=\"wp-caption-text\">Bucherondin<\/p><\/div>\n<hr>\n<p><center><\/p>\n<h2><a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/recipes\/pear-dried-fruit-compote\" target=\"_blank\">Pear and Dried Fruit Compote<\/a><\/h2>\n<p><\/center><\/p>\n<p><center><a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/10\/GCoF_Kherian_5.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-24062\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/10\/GCoF_Kherian_5.jpg\" alt=\"GCoF_Kherian_5\" width=\"600\" height=\"400\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/10\/GCoF_Kherian_5.jpg 600w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/10\/GCoF_Kherian_5-300x200.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><\/center><\/p>\n<p>For the compote, I deferred to my friend Amy, the mastermind behind <a href=\"http:\/\/lemonbirddesign.com\/\" target=\"_blank\">Lemon Bird Preserves<\/a>. She\u2019s a huge Francophile like me, and is a French-style preserves master. Here\u2019s the condiment she concocted, which I then paired with the pillowy Le Cornilly. This cheese\u2019s hay notes were rather pronounced when I tasted it on its own, but the compote highlighted the cheese\u2019s milky qualities. It would pair well with other cheeses also! Go ahead, make it and play around with your own pairings!<\/p>\n<h3>Ingredients<\/h3>\n<ul>\n<li>8 dried figs, diced small<\/li>\n<li>2 tablespoons good-quality brandy<\/li>\n<li>3 ripe Bartlett pears<\/li>\n<li>1\u00bd cups sugar<\/li>\n<li>\u00bd cup raisins<\/li>\n<li>\u00bc cup dried apricots, diced small<\/li>\n<li>3 tablespoons local wildflower honey<\/li>\n<li>2 teaspoons candied ginger, diced fine<\/li>\n<li>1 large orange<\/li>\n<li>\u00bc teaspoon ground allspice<\/li>\n<li>\u00bd cup walnuts<\/li>\n<\/ul>\n<p><center><a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/10\/GCoF_Kherian_6.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-24064\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/10\/GCoF_Kherian_6.jpg\" alt=\"GCoF_Kherian_6\" width=\"600\" height=\"400\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/10\/GCoF_Kherian_6.jpg 600w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/10\/GCoF_Kherian_6-300x200.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><\/center><\/p>\n<h3>Instructions<\/h3>\n<ol>\n<li>Place the diced figs in a small bowl and cover with brandy. Macerate them for 10-15 minutes.<br \/>\nPeel, halve, and remove core from the pears; cut them into medium (bite) size pieces. Place the pears into a medium-sized, heavy-bottom pan, and cover with sugar while preparing other ingredients.<\/li>\n<li>Measure the raisins, apricots, honey, ginger, allspice, and walnuts. Chop your apricots and ginger into small dice.<\/li>\n<li>Using a vegetable peeler or small knife, remove three large strips of peel from the orange; cut strips lengthwise into thin slices. Juice the orange to measure \u00bc cup juice.<\/li>\n<li>Add the macerated figs, raisins, apricots, honey, ginger, allspice, orange zest strips, and orange juice to the pan with the pears.<\/li>\n<li>Heat the mixture on low, stirring until the sugar is dissolved. Increase heat to medium high; bring all the ingredients to boil, stirring frequently, for 8-10 minutes. The compote may foam. Reduce heat if it goes to a hard boil.<\/li>\n<li>When pears begin to turn translucent, reduce heat to low and simmer 3-5 more minutes, stirring frequently.<\/li>\n<li>Turn off heat when pears are translucent, and stir in \u00bd cup walnuts. Cool for 2-3 minutes without stirring.<\/li>\n<li>Serve warm or at room temperature with Le Cornilly!<\/li>\n<\/ol>\n<p><em>Note: Store your compote in an airtight container in the refrigerator. This recipe wasn\u2019t tested for canning, so I can\u2019t speak to that. However, it\u2019s best to consume it within 90 days.<\/em><\/p>\n<div id=\"attachment_24065\" style=\"width: 610px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/10\/LeCornilly_int.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-24065\" class=\"size-full wp-image-24065\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/10\/LeCornilly_int.jpg\" alt=\"Le Cornilly\" width=\"600\" height=\"400\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/10\/LeCornilly_int.jpg 600w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/10\/LeCornilly_int-300x200.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><p id=\"caption-attachment-24065\" class=\"wp-caption-text\">Le Cornilly<\/p><\/div>\n<hr>\n<p><a href=\"http:\/\/goatcheesesoffrance.com\/\" target=\"_blank\">Goat Cheeses of France<\/a>, Culture Magazine, and I are also bringing you an amazing French cheese sweepstakes this week, until October 1! Goat Cheeses of France is going to send one lucky Miss Cheesemonger reader a basket of 5 cheeses to play with, recipes, temporary tattoos, and other cheesy trinkets. <a href=\"http:\/\/misscheesemonger.com\/goat-cheeses-of-france-sweepstakes\/\" target=\"_blank\">Visit the sweepstakes page to find out more and to enter!<\/a><\/p>\n<p>Thank you, Goat Cheeses of France and Culture Magazine for this wonderful opportunity to share the ch\u00e8vre love! I received some marvelous cheese samples to create this blog post. I also receive payment from purchases made through my Amazon affiliate links. Thank you, Amy of Lemon Bird Preserves, for making your delicious compote with me!<\/p>\n<p><center><a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/10\/GCoF_Kherian_7.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-24066\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/10\/GCoF_Kherian_7.jpg\" alt=\"GCoF_Kherian_7\" width=\"600\" height=\"400\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/10\/GCoF_Kherian_7.jpg 600w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/10\/GCoF_Kherian_7-300x200.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><\/center><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I\u2019ve got a soft spot in my heart for the fromages de ch\u00e8vre in all its many forms&#8230;<\/p>\n","protected":false},"author":6,"featured_media":24048,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[10],"tags":[],"coauthors":[826,815],"class_list":["post-24038","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.4 (Yoast SEO v24.4) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Shaking Up Ch\u00e8vre: Bucherondin &amp; 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