Since making cheese earlier this week, everything on our menu is followed by '(with cheese)'. I don't want it to go bad, and it doesn't last a real long time, so we're having cheese with everything. Cheese with eggs and toast in the morning, cheese and apples for snack, cheese sandwiches, turkey tetrazini - with cheese.
Note to self: we do not need two pounds of fresh cheese at a time.
In an effort to find other interesting ways to serve fresh goat cheese, I attempted this recipe for flatbread crackers.
And, bonus: they're easy! Not quick... it took somewhere close to an hour to make them, but we managed a math lesson and snack time in that hour since a lot of it is resting time. The girls liked the part where we used scissors to cut apart the dough, and rolling it in the pasta machine. (It could be done with a rolling pin as well, but would be hard on the shoulders after a bit.)
My alterations: I used regular white sesame seeds because it's what we keep on hand. My dough felt too try, so I added a couple splashes of extra water. I didn't use parchment paper because we never have any, I just put the flat breads right on the hot stone. And I baked them about 7 minutes each because 4 minutes left them soft and chewy still.
Definitely give these a try. You might never buy store-bought crackers again.
And if you have half a pound of farmer's cheese sitting around, try this dip with your flat bread:
1/2 lb farmer's cheese, smooshed up a bit (or cream cheese)
1/4 cup Vegenaise (or mayo)
1/4 cup grated parmesan
a sprinkling of Worcestershire (maybe a couple of teaspoons?)
1 tsp oregano
1 tsp garlic powder, or a clove minced
1 green onion, finely sliced
Use a fork or a pastry blender to mix ingredients very thoroughly. It should be a creamy mixture when you're done with it.
Use a rubber spatula to form a 'dome' shape on a plate. Sprinkle the outside liberally with dried oregano, refrigerate for a couple of hours, then serve. Or if you're impatient, don't refrigerate it. I won't tell.