NW Smoked Salmon and Fennel Crisps
Cranberry, Pear and Goat Cheese Torta
Soups and Salads
Winter Squash Soup with Apple Butter and Thyme
Arugula Salad with Blue Cheese and Marionberry Vinaigrette
Apple Fennel Pork
Cider Glazed Roast Chicken with New Potatoes
Apple and Fennel Roasted Salmon with new potatoes and spinach
Roasted Pork Tenderloin with Cherry Zinfandel sauce & creamy green onion and ricotta polenta
Pear Hazelnut Bread Pudding
Vanilla Pear Parfait
Cranberry Pear Tart with Gingerbread Crust
Northwest Huckleberry Pancakes

Cranberry, Pear and Goat Cheese Torta

Featuring our Cranberry Pear Spread

serves 6

8 oz Fromage blanc or mild soft goat cheese
4 Tbs OGS Cranberry Pear Spread
to taste salt and pepper
Decoration chopped chives

Take a standard muffin tin. Line one of the cups with plastic food wrap, making sure it is smooth.

In a food processor, puree half of the cheese (until soft) and set aside.
Puree the other half of the cheese with 2 TBS of OGS Cranberry Pear spread

Press the remaining 2 TBS of OGS Cranberry Pear Spread into the bottom of the lined cup
Next, layer the mixed cheese and spread into the cup without disturbing the first layer
Add the last layer of softened cheese on top.
Cover the torta with plastic wrap and chill in the refridgerator for one hour.

To remove the torta, take away the bottom layer of plastic wrap.
Put a service platter over top of the pan and reverse direction so the pan is upsidedown on the platter.
The torta should drop gently from the pan onto the platter.
Carefully remove the plastic wrap from the exterior.

Decorate with chopped chives and serve with crackers or toasted bread

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