Tag Archives: goat cheese

Chorizo and Goat Cheese Lollipops: Xupa Xup

Posted on February 1, 2015 by nina in the kitchen

Lollipops of Chorizo Filled with Goat Cheese & Quince Paste

Visiting my daughter Diana in Portland Oregon we were introduced to this fun tapas served at a Barcelona style tapas bar called Ataula, located in the Alphabet District of NW Portland. This very relaxed low key town presents the most amazing food. This one I could recreate.

For more go to Ataulapdx.com. Barcelona speaks its own language, Catalyan. The Catalyan term for these lollipops is Xupa Xup.

Lollipops stand up in a cup of dried beans

Chorizo is a Spanish sausage seasoned with paprika. Have the deli slice it as thin as they can while keeping whole rounds of meat.

Chorizo Round

Sliced Paper Thin

Quince Paste is a solid thick sweet jam used in Spanish cooking. It’s popular in Australia and New Zealand. It can also be purchased in a flat rectangular form that is easy to cut into squares or slices to serve with cheese and your other international snack foods. I’d use a jam-like jar of it for this.

Quince Paste is Ready to Use in a Jam-like Jar.

Spread a thin layer on one side of each slice of chorizo.
Place a teaspoon or so of plain natural goat cheese on the end of the lollipop stick or skewer.
Place the cheese and stick on one slice of chorizo.
Top the goat cheese with the other slice of chorizo.
Press rim together. The paste works like a glue with a tart sweet flavor.
Serve right away or within a few hours. The chorizo separates as it dries out.

Goat Cheese with Lemon and Rosemary

Posted on September 8, 2011 by nina in the kitchen

This is an appetizer I have made 50 times and everyone always loves it! You can think of it as a contemporary type of cheeseball! Serve it with a salad and you have lunch! Thank you to Deb Kammer for the inspiration!

Combine olive oil, lemon juice and salt. Add the chopped rosemary and pepper to the marinade or sprinkle them over the cheese and marinade at the very last

Place the goat cheese on a platter with a little asked edge

Pour the marinade over the goat cheese

Dip your crusty bread into the marinade and then spread some goat cheese on!

On a round glass platter about 11 inches across place:

1-3 ounce log of goat cheese

In a small bowl combine:

1/2 cup fresh lemon juice

1/4 cup olive oil

1 teaspoon Kosher salt or sea salt

1/2 teaspoon black pepper or more

1/4 cup fresh chopped rosemary (try to use the tender new growth). Alternatively, you can add the rosemary after the marinade is poured on the cheese

Add more lemon juice, olive oil, salt, pepper or rosemary to taste.
Pour over the cheese
Voila! Perfecto!
Decorate the platter with lemon slices and a large stem of rosemary if you like.
Serve with

Sliced French bread or a whole grain crusty bread

Voila!

Have your guests dip one side of the bread in the marinade and then spread on the goat cheese with a small knife. You can easily double the recipe using the same size platter. To make it easier for your guests, dip and spread the cheese for them and place the bruschetta on a platter for them to enjoy!