Meyer Lemon Olive Oil And Honey Chevre Spread Recipes

MEYER LEMON OLIVE OIL AND HONEY CHEVRE SPREAD

Steps:

• Gently whisk olive oil and honey together in a small pot over low heat until smooth and warm, about 5 minutes. Remove pot from heat and cool.
• Beat goat cheese and oil-honey mixture together in a bowl using an electric mixer until creamy; refrigerate at least 2 hours.

RIB EYES WITH GOAT CHEESE, MEYER LEMON-HONEY MUSTARD AND WATERCRESS

Steps:

• Remove the steaks from the refrigerator 30 minutes before cooking and let sit at room temperature.
• Preheat the grill for high direct and indirect heat.
• Whisk together the honey, Dijon mustard, whole grain mustard and lemon juice in a small bowl and let sit at room temperature for at least 30 minutes to allow the flavors to meld.
• Mix together the cheese, herbs and olive oil in a bowl until combined and season with salt and pepper. Refrigerate until ready to use.
• Brush the steaks with canola oil and sprinkle liberally with salt and pepper. Grill over direct heat until slightly charred, about 5 minutes. Flip the steaks and move it away from the coals, close the cover and grill until an instant-read thermometer inserted into the center registers 135 degrees F, about 10 minutes. Remove from the grill to a cutting board.
• Top the steaks with the goat cheese and drizzle with the vinaigrette. Scatter the watercress over the tops, and then finish with a good drizzle of olive oil. Garnish the platter with the grilled lemon halves.

MEYER LEMON OLIVE OIL AND HONEY CHEVRE SPREAD

Steps:

• Gently whisk olive oil and honey together in a small pot over low heat until smooth and warm, about 5 minutes. Remove pot from heat and cool.
• Beat goat cheese and oil-honey mixture together in a bowl using an electric mixer until creamy; refrigerate at least 2 hours.