Black Mesa Ranch
Snowflake, Arizona, USA
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David's Culinary Blog
See our goats in action in this professionally done Whole Foods YouTube promo for our cheeses.
See BMR owner/cheese maker, David, make Pasta with Goat Cheese in just one minute.
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Take a 4 minute "tour of the ranch" on YouTube .
4 Awards 2010 ADGA National Competition
2 Awards 2008 ADGA National Competition
4 Awards 2005 ADGA National Competition
3 Awards 2004 ADGA National Competition
1 Award 2010 ADGA National Competition
2 Awards 2005 ADGA National Competition
2 Awards 2004 ADGA National Competition
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This site last updated:
October 28, 2013
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Endorsed by more than 36 humane organizations, the Certified Humane Raised and Handled® program is nationally recognized as the Gold Standard for certifying animal welfare.
Arizona's Premier Farmstead Goat Cheese Dairy!
To purchase the fine goat cheese products in these recipes click here.
Baked Goat Cheese Crostini
Yield: 3 or 4 as appetizer
6 oz BMR Plain Fresh Goat Cheese
¼ Cp. Fresh Bread Crumbs
1 Tbsp Pine Nuts (Pignoli), Chopped
2 Each Garlic Cloves
¼ Cp Extra-Virgin Olive Oil, Divided
1 ea Baguette
1. Form goat cheese into a ¾-inch thick disc.
2. Combine bread crumbs and chopped pine nuts in a small dish.
3. Pat bread crumb mixture evenly onto goat cheese disc and set aside.
4. Caramelize garlic by sautéing the cloves in the olive oil over medium heat for about 15 minutes, until golden. Set aside to cool.
5. Heat the oven to 300° F.
6. Slice baguette in 1/4-inch thick pieces at an angle, about 4 inches long (for toasts).
7. Take the olive oil in which the garlic cloves were sautéed and brush both sides of each bread slice with it.
8. Place the bread on a sheet pan and bake them at 300 degrees F for about 20 minutes, until light brown. Remove from oven and let cool to room temperature.
9. Increase oven heat to 450 degrees F.
10. Place goat cheese on a cookie sheet and bake for 3 to 4 minutes, until bread crumbs turn a light golden color and cheese begins to puff. Remove the cheese from the oven and transfer to a serving plate or platter.
11. Sprinkle caramelized garlic over baked goat cheese and drizzle with any remaining garlic olive oil.
12. Surround the cheese with the toasts and serve right away.
Mixed Greens with Goat Cheese Dressing
6 oz BMR Plain Fresh Goat Cheese, At Room Temperature
¼ Cp Buttermilk
2 Tsp. White Wine Vinegar
1 Tsp. Dijon Mustard
1 Tsp. Fresh Thyme, Minced
1 Tsp. Fresh Parsley, Minced
Pinch Grated Lemon Zest
To Taste Salt and Pepper
1. Whisk all ingredients (except the greens) together in a small bowl. Thin if necessary with additional buttermilk.
2. Taste and adjust the seasoning. Use immediately or cover and refrigerate.
3. Toss mixed greens with the dressing and serve immediately.
Baked Goat's Cheese Appetizer With Shrimp & Basil
2 Ea Sheets Filo Pastry, Thawed
1 Ea Large Garlic Clove, Crushed
10 Ea Fresh Basil Leaves, Chopped Fine
1 Oz Pine Nuts
1 TBS Walnut Oil
2 Oz Parmesan Or Other Grating Cheese, Grated
4 Oz Shrimp, Raw, Chopped
6 Oz BMR Plain Fresh Goat Cheese
4 Oz Butter, melted
1. Combine the garlic and basil with a pinch of salt.
2. Pound the nuts in mortar with a pestle and add the oil and the basil and garlic mixture.
3. Stir in the Parmesan and chopped shrimp.
4. Slice the chèvre into 4 pieces.
5. Cut each sheet of filo in half, brush with melted butter and place one slice of the goat cheese in the center.
6. Spoon ¼ of the shrimp mixture over each.
7. Brush edges of pastry with melted butter and wrap up to form a parcel.
8. Place on a baking sheet and brush, again, with butter.
9. Bake at 400°F for about 20min.
Serve warm. A bed of fancy mixed greens makes a nice presentation for this elegant appetizer.
Pasta with Goat Cheese, Asparagus, and Sundried Tomatoes
Super easy, fast and very classy meal.
Yield: 6 servings
1 pound pasta (penne, fusilli or rotini all work well for this recipe)
1/4 cup olive oil
1 pound asparagus spears, cut into ½ to ¾” pieces
2 large cloves fresh garlic, minced
¼ cup chopped sundried tomatoes in olive oil*
8 oz ounce BMR fresh goat cheese
¼ cp fresh basil, chopped
1.Cook pasta in large pot of boiling salted water until al dente.
2.In the mean time, sauté the asparagus and garlic in the olive oil over high/medium high heat until they are barely tender and take on just a bit of color.
3.Remove from the heat and mix in the sundried tomatoes.
4.Drain pasta, reserving about 1 cup of the cooking liquid.
5.Combine the hot pasta and the asparagus mix.
6.Crumble in the goat cheese along with about 1/4 cup reserved cooking liquid to bowl and toss everything to mix. The cheese will melt and make a lovely sauce. If the sauce is too dry, add more of the reserved liquid as necessary.
7.Stir in the basil.
8.Season to taste with salt and pepper.
* If you choose to use dry sundried tomatoes rather than the kind marinated in olive oil, pre-soak them in a little warm water for about 10 minutes before adding to the recipe.
Goat Cheese, Zucchini & Bacon Tart
1 ½ cups flour
1/4 teaspoon salt
8 tablespoons butter (chilled and cut into small pieces)
1 large egg yolk mixed with 2 tablespoons ice water plus extra ice water as needed
3 large eggs, lightly beaten
6 ounces Black Mesa Ranch Fresh Goat Cheese (room temperature)
1/2 cup heavy cream
1/4 cup sour cream
Salt and cayenne pepper to taste
4 slices thick country bacon
2 medium zucchini sliced about 3/8 inch thick
¼ cp chopped fresh chives
Assembly and Serving:
Serves 4 as a main course or 6 to 8 as an appetizer.
Greek Shrimp with Feta Cheese
3 cups fresh plum tomato concassé (peeled, seeded, chopped) (about 2 lbs as purchased)
2 oz extra virgin olive oil
2 teaspoon fresh garlic, chopped fine
2 oz seafood stock or clam juice
1 oz dry white wine
1 TBS fresh oregano, chopped fine
1 teaspoon dried hot red pepper flakes
2 tablespoons capers, drained
Salt and freshly ground pepper to taste
3 tablespoons butter
24 ea 16-20 shrimp
8 oz Black Mesa Ranch Feta cheese
BMR Sausage and Goat Cheese Lasagna
1/2lb Italian sausage
1/2 lb ground beef
1 ea onion, chopped
3 ea garlic cloves, minced
1/4 tsp crushed red pepper flakes
2 qts fresh concasseed or canned crushed tomatoes
2 TBS tomato paste
1 tsp dried oregano
1 tsp dried basil
Black pepper and salt to taste
2 lbs BMR fresh goat cheese
1 cp Parmesan cheese
1 ea egg, beaten
1/3 cp minced fresh parsley
12 oz lasagna noodles, cooked, rinsed, drained
1 lb BMR Boule cheese, shredded
1. Cook sausage, beef, onion, garlic and pepper flakes until meat is no longer pink and vegetables are tender; drain off any excess grease.
2. Add tomatoes, tomato paste, sugar, oregano, basil, salt & pepper; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thick, stirring occasionally,
3. Combine the fresh goat cheese, ½ cup Parmesan cheese, egg, parsley, and ground pepper to taste.
4. Lightly oil a 13-in.x9-in.x 2-in. baking dish
5. Layer a fourth of the noodles, a third of the fresh cheese mixture, a fourth of the meat sauce and fourth of the shredded Boule cheese.
6. Repeat layers twice. Top with the remaining noodles, sauce and Parmesan.
7. Cover and bake at 400 degrees for 45 minutes.
8. Sprinkle with remaining Boule; bake, uncovered, 10 minutes more.
9. Let stand 15 minutes before serving. Yield: 12 servings.
GREEK CHEESE PIE
For the dough :
3 cp flour
1 cp warm water
2 tbls olive oil
1/2 tsp oregano
Mix ingredients; knead for about 2-3 minutes; adding more flour if needed until dough doesn't stick to the hands. Divide into 3 equal parts.
the filling :
2 ea shallots, chopped
1/3 cp fresh parsley, finely chopped
2 cp BMR feta cheese, crumbled
1/3 cp freshly grated Romano cheese
1/2 cp heavy cream
3 each eggs, beaten
salt, pepper, thyme to taste
1. Combine all of the filling ingredients except the eggs. Heat until the cheese starts to melt.
2. Allow to cool to room temperature; then mix in the beaten eggs.
3. Lightly oil a 8x12 deep baking pan.
4. Roll out the 3 dough balls- so that each one is a bit bigger than the prepared pan
5. Place the first layer of dough in the pan, with ends hanging over the pan rim - add half the filling - follow on with the second dough layer -add the rest of the filling - finish off with the last dough layer; fold the dough layers together and crimp lightly.
6. Pluck a few holes in the pie, making sure you go through the second layer of dough.
7. Bake for about 45 minutes at 400F.
Pork Loin Cutlets With Goat Cheese and Apricot Stuffing
4 Oz Pancetta or Lightly Smoked Bacon, Diced
8 Oz BMR Fresh Goat Cheese, Softened at Room Temperature
½ Cp Dried Apricots Finely Chopped
1 Tsp Herbes De Provence
1 Tsp Garlic; Minced
2 Lb Boneless Pork Loin
To Taste Salt And Pepper
2 Tbsp Olive Oil
1 Cp Zinfandel
2 Tbsp Shallots; Finely Minced
2 Cp Meat Stock (Preferably Pork, But Chicken Is OK)
2 Tbsp Unsalted Butter
To Taste Salt And Pepper
1.Sauté the bacon until almost crisp.
2.Add the garlic and cook to soften.
3.Add the apricots and herbs de Provence, mix in and remove from the heat.
4.Drain off any extra bacon fat (reserve) and cool to room temperature.
5.Cut the pork loin into 4 nice cutlets, then, with a long, narrow-bladed knife, make a pocket in the side of each cutlet. Keep the entry hole as small as possible.
6.Mix the goat cheese into the sautéed bacon mix.
7.Pipe the cheese filling into the pocket of each cutlet using a pastry bay with plain tip
8.Season each cutlet with salt, pepper and a bit of Herbes de provence.
9.Heat the reserved bacon fat with the olive oil over high heat and sear both sides of each cutlet well.
10.Move cutlets to a 375°F oven to finish (should take about 10 minutes to reach 165°F, depending on the final thickness of the cutlets) while you make the pan sauce.
11.Sauté the shallots lightly in the pan drippings form the cutlets.
12.Deglaze the pan with the zinfandel, scraping up all the little brown bits into the sauce. Cook to quickly reduce the liquid by 70% - to about 3/4 of a cup remaining.
13.Add the stock and return to a boil. Reduce again to about 1 cup.
14.Whisk in butter, a little nut (piece) at a time. Sauce should be glossy and slightly syrupy. Adjust seasonings to your taste.
15. Remove the cutlets form the oven and slice into 5 or 6 pieces and serve with the reduction pan sauce.
Scalloped Gold Potatoes with Goat Cheese
Yield: 8-10 servings
2 Cp Heavy Cream
1 Cp Chicken or Vegetable Stock
1 Cp Dry White Wine
½ Cp Shallots, Minced
2 clove Garlic, Minced
1 Tbs Herbes De Provence
1 Tsp Salt
½ Tsp White Pepper, Ground
1 Lb BMR Fresh Goat Cheese
4 Lbs Yukon Gold (or similar) Potatoes, Washed Well, Thinly Sliced
1. Preheat oven to 400 degree.
2. Combine all of the ingredients except the cheese and potatoes, and bring to simmer over medium-high heat.
3. Whisk in half of cheese, mixing until smooth.
4. Toss the potato slices in the sauce then transfer to a buttered 13 by 9 by 2-inch glass baking dish, spreading evenly.
5. Cover with foil and bake 15 minutes.
6. Uncover and bake until potatoes are very tender and liquid bubbles thickly, about 50 minutes.
7. Dot potatoes with remaining cheese and bake just until cheese softens, about 5 more minutes.
8. Remove from oven and let cool 10 minutes, or so, before serving.
ROSEMARY MUFFINS WITH GOAT CHEESE
1 Cp Goat Milk
1 Cp Golden Raisins
1 Tbsp Fresh Rosemary, Minced
2 Oz Butter
1 3/4 Cp All-Purpose Flour
½ Cp Sugar
2 Tsp Baking Powder
¼ Tsp Salt
pinch White Pepper
1 Lg Egg
4 Oz BMR Fresh Goat Cheese
1. Combine the milk, raisins, and rosemary in a small saucepan and simmer for 2 minutes.
2. Remove from heat, add butter and stir until melted. Let cool.
3. Combine dry ingredients in a large bowl.
4. Beat the egg into milk and raisin mixture.
5. Add the egg mix to the dry ingredients and mix lightly until the dry ingredients are just moistened.
6. Fill 12 greased muffin cups about 1/3 full with the batter.
7. Place 2 teaspoons of goat cheese in center of batter in each cup.
8. Cover cheese with remaining batter, dividing between each of the muffin cups.
9. Bake approximately 20 minutes in a preheated 350° F. oven until brown and springy in the center.
10. Serve muffins hot or cool.
Recipe Note: freely substitute other fresh berries, stone fruits or combinations for virtually unlimited variations of this pie.
Abby's BMR Chèvre Cheesecake
Abby is Pastry Chef at the JW Marriot Starr Pass Resort, Tucson, AZ
1 1/2 cup Sugar
3 cups heavy cream
Goat Cheese Chocolate Truffles
Yield: about 25 truffles
6 Oz BMR Fresh Goat Cheese
2 Tbsp Confectioners' Sugar
1 Tsp Vanilla Extract
¼ Cp. Unsweetened Cocoa Powder
1. Melt the chocolate in the microwave at a medium low setting, heating for 10 seconds at a time and stirring between heatings, just until all of the lumps are gone. Place the chocolate in a draft-free place to cool slightly
2. Beat together the goat cheese, confectioners' sugar, and vanilla until the mixture is light and fluffy.
3. Mix in the chocolate until the ingredients are all combined well. Chill, covered, about 1 hour until firm.
4. Form heaping teaspoons of the mixture into balls and roll the balls in the cocoa powder.
5. Chill the truffles until firm, about 30 minutes.
Goats Milk Eggnog Fudge
1 Lb Sugar
3 Ozs Corn Syrup
1 Qt Goat Milk
3 Ozs Butter
0.25 Tsp Salt
0.5 Tsp Eggnog Flavor or vanilla (optional)
0.5 Tsp Nutmeg
10 Ozs Chopped White Chocolate or White Chocolate Chips (We like Callebaut from Belgium)
1) Line a 8" square cake pan with plastic wrap (hint: a quick spritz of cooking spray will help adhere the plastic smoothly to the pan)
2) Combine all of the ingredients except the white chocolate in a deep, heavy-bottomed pot.
3) Bring the mixture to a boil, stirring until smooth
4) Boil mixture to 240*F. (NOTE: temperature will vary with altitude = Subtract about two degrees Fahrenheit from a stated temperature for every 1000 feet you are above sea level.)
5) Remove the pot from the heat and add the chocolate a handful at a time, stirring until smooth.
6) Pour the mixture into the lined pan (do this fairly quickly, as once it starts to cool, the fudge will be much harder to pour)
7) Cool the fudge overnight, until firm.
8) Cut it into serving-size pieces.
9) For best result: Wrap airtight, and store at room temperature for a day or two to meld and ripen (IF you have the patience!)
Yield: 1, 8x8" pan
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