I make no attempt to hide the fact that I love goat cheese. It, along with parmesan, is the reason I could never be completely dairy free (and believe me, for 3 years, I really tried). This blog may as well be called Love and Goat Cheese, although it doesn't have quite the same ring to it. So when I got an email from Belle Chevre, the little Alabama creamery, to be a part of their healthy July recipe series with chef Marvin Woods, well, who was I to say no? The resulting recipe is a twisted take on the classic shortcake. I substituted blackberries in place of strawberries, but I say use whatever beautiful berry happens to be bountiful at the time. Blueberries, raspberries, heck, peaches would be delicious too, sandwiched between two tender cream biscuits and dolloped with luscious goat-cheese whipped cream. Tennessee blackberries are kind of like Tennessee bugs... they're big. Scary big. Considering all the decadent desserts we've been filling ourselves with lately, this was a
Oct. 1, 2021, 11:26 a.m.
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