STICKY GOAT CASE RECIPES

Steps:

• Make the dough. In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast, baking soda, and salt. Knead on low to combine, about 30 seconds. Make a well in the center of the dry ingredients.
• In a large liquid measuring cup, whisk together the buttermilk, egg, and oil. Pour the mixture into the well in the dry ingredients and knead on medium-low for 10 minutes, or until smooth and elastic, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.
• Tip the dough out onto a lightly floured counter. Dust your hands with flour and knead the dough once or twice into a rough ball. Scrape down the bottom and sides of the bowl to remove any excess dough. Spray the bowl with cooking spray and place the dough back in the bowl. Cover with plastic wrap and let rise for 1 to 2 hours, or until doubled in size.
• Shape the buns. Uncover the dough and discard the plastic wrap. Tip it onto a lightly floured counter. Line a quarter sheet pan with parchment paper.
• Use a rolling pin to roll the dough into a large rectangle about 12 inches wide and 20 inches long. Press a bench scraper against the sides of the dough to create straight edges. Pour the raspberry jam into the center of the dough and use an offset spatula to spread it evenly to the edges. Sprinkle the raspberry jam with generous pinches of Vermont Creamery Classic Goat Cheese.
• Starting from one of the short ends, roll the dough into a tight log. Use a serrated knife to cut the log crosswise into 6 rolls, each about 2 inches wide. Place the rolls cut-side up and at least 3 inches apart on the prepared pan. Cover with plastic wrap and let sit in a warm spot for 1 to 2 hours, or until doubled in size.
• Prep the oven. About 30 minutes into the second rise, position a rack in the center of the oven and preheat the oven to 350°F.
• Bake the buns for 30 to 35 minutes, or until the edges are golden brown and a skewer inserted into the center of a bun comes out clean.
• Make the glaze. In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining Vermont Creamery Classic Goat Cheese, milk, and vanilla and beat on low until just combined. Gradually add the confectioners’ sugar and beat until smooth.
• Immediately use an offset spatula to spread a generous amount of the glaze over the top of each bun—the residual heat will help melt and spread the glaze. Garnish with freeze-dried raspberries.
• Serve and store. Serve warm or at room temperature. The buns can be stored at room temperature, under a cake dome or a large bowl turned upside down, for up to 1 day. After that, transfer the buns to an airtight container and refrigerate for up to 2 days more.

Steps:

• First make the pastry. Using a food processor, pulse the butter into the flour until mixture resembles fine breadcrumbs. Alternatively, rub butter into the flour using your fingers. Pulse/mix in the dried thyme and a large pinch of salt, followed by 2tbsp icy cold water. Pulse/mix until pastry just comes together. Tip on to a work surface, shape into a disc, wrap in clingfilm and chill for 30min. Meanwhile, caramelise the garlic cloves. Peel cloves and put into a small pan. Cover with cold water, bring up to the boil over high heat and simmer for 2min. Drain. Return empty pan to medium heat, add the oil and blanched garlic cloves and fry for 2min. Add balsamic vinegar, thyme sprigs and enough water to just cover the cloves. Bubble until nearly all the liquid has reduced, then add the honey and cook until any remaining liquid is thick and sticky. Discard thyme sprigs and set aside. Lightly flour a work surface and roll out pastry; use to line a 20.5cm round, 3.5cm deep fluted tart tin, leaving excess pastry hanging over the sides. Prick base all over with a fork. Chill for 10min. Preheat oven to 190ºC (170ºC fan) mark 5. Line pastry in the tin with a large sheet of baking parchment and fill with baking beans. Cook for 20min, until pastry sides are set. Carefully remove parchment and baking beans. Return tin to the oven for 12-15min, until pastry is lightly golden and feels sandy to the touch. Remove from oven and turn oven temperature down to 170ºC (150ºC) mark 3. Meanwhile, for the filling, in a large jug whisk the eggs, cream, crème fraîche, a few large pinches of salt and plenty of freshly ground black pepper until combined. Whisk in most of the thyme. Trim overhanging pastry with a serrated sharp knife. Scatter goat’s cheese into base base of the pastry case (still in tin). Pour in the cream mixture, spoon on the caramelised garlic (lots will sink) and scatter over remaining thyme. Cook for 40min, or until filling is golden and just set (the filling will soufflé on cooking and settle on cooling). Allow to rest for 5min before transfer to a serving plate or board. Serve warm or at room temperature with a crisp green salad.