Judy Schad is a pioneer in the world of American artisanal cheese movement, particularly renowned for her work with Capriole Goat Cheese. Her passion for research and dedication to quality make her a legend in the industry.
Judy has taken on her grandson Sam Schad, as general manager, and her granddaughter, Piper Schad, marketing and branding, making it a full-circle as a generational business.
As a true testament to her chef relationships, these five Chicago area notable chefs have provided delicious recipes using Capriole Goat Cheeses: Greg Wade (Publican Quality Bread), Paul Kahan (The Publican/One Off Hospitality Group), Craig Harzewski (Pastry Chef at Brindille), Sarah Stegner (Prairie Grass Cafe), and Carrie Nahabedian (Brindille).
Goat Cheese en Carrozza (with garlic scape pesto and preserved tomato vinaigrette)
Chef Paul Kahan (The Publican/ One Off Hospitality Group)
These garlicky, crunchy goat cheese sandwiches are served with a chunky tomato vinaigrette for dipping or spooning over as you eat.
Ingredients
- 3 eggs
- Kosher salt and black pepper
- 2 cups panko bread crumbs
- 8 slices pan de mie or brioche, crusts cut off carefully to form a 3.5” x 3.5” sandwich
- ¾ pound Capriole goat cheese
- ¼ pound low moisture mozzarella grated coarse on a box grater
- Olive oil for frying
- 2 Tbsp. Pesto (garlic scape pesto recipe follows) or use good quality store bought.
Preserved tomato vinaigrette (recipe follows)
- First, prepare pesto and tomato vinaigrette.
- Next, beat the eggs in a shallow bowl and season with salt and pepper.
- In a second bowl, add the breadcrumbs and season with salt and pepper as well. Combine the goat cheese and grated mozzarella. Mix well.
- Next, smear 4 bread slices with thin layer of pesto.
- Smear the other four slices with a nice layer of goat cheese no more than ¼ inch thick. Form a sandwich with one slice of each. Press down gently to avoid the fillings from squeezing out.
- Next carefully dip each sandwich, both sides and the edges, in the egg, followed by the breadcrumbs. Place dipped sandwiches on a plate and refrigerate for at least a half hour, but no longer than 3 hours.
- Finally, heat a ¼ inch of olive oil in a medium skillet. Oil is ready when a few crumbs thrown in bubble gently. Fry sandwiches, turning once until each side and edges are golden brown. Let cool on paper towels for a few minutes, slice in half and serve with tomato vinaigrette on the side.
Preserved tomato vinaigrette
The star of this recipe is Italian semi-dried cherry tomatoes in olive oil. A great condiment to keep in your fridge to add a blast of flavor to just about anything…
- 2 Tbsp. semi dried cherry tomatoes, halved
- ½ cup oil from jar, or extra virgin olive oil
- 1½ Tbsp. white balsamic
- 1 Tbsp. minced shallot
- ½ tsp. salt
- Combine in jar with a tight-fitting lid and shake to combine.
Garlic scape pesto
A short seasonal offering from the farmers market, scapes when young make a terrific pesto.
- 1 cup scapes, sliced into chunks. Approx 10-12 scapes
- ¼ cup toasted pine nuts
- ½ cup extra virgin olive oil
- ¼ cup Parmesan cheese
- ½ cup basil leaves
- Juice of 1 lemon
- First, place scapes in a food processor and pulse for 30 seconds.
- Next, add pine nuts and olive oil and buzz for another 30 seconds.
- Finish with Parmesan cheese, basil and lemon juice and process until you reach desired consistency. I like it a bit coarse. Leftover pesto can be frozen.
Pistachio-Bread Crumb Crusted Capriole Goat Cheese Cake
Chef Sarah Stegner (Prairie Grass Cafe)
Ingredients
- ¼ cup raw shelled finely chopped pistachios
- ¼ cup panko flakes
- 1⁄8 cup grated parmesan cheese
- 4 oz fresh Capriole goat cheese
- ¼ cup flour
- 2 eggs
- 2-4 Tbsp. olive oil
Method
Split the goat cheese into two flat, round discs (about a half inch thick). Combine the pistachios, panko and parmesan together. Completely coat the cheesecakes in flour, then in egg, then in the bread crumb mixture.
In a small sauté pan over medium heat, add a generous amount of olive oil (2-4 Tbsp.) and cook the goat cheese cakes until golden brown on both sides (about 2 minutes per side).
Marinated Beets: Ingredients
- ½ lb. mixed color baby beets
- ½ cup orange juice,
- ½ cup apple cider vinegar
- ½ cup honey
- 1 sprig fresh thyme
- Pinch of sea salt and pinch of grain mustard
Marinated Beets: Method
- Remove the beet tops (reserve for other uses or discard). Boil the beets in salted water until tender. Allow to cool slightly and rub the skin off the beets. Tip: I often use an old dish towel to help. If they are cooked correctly the skin should come right off.
- Mix the vinegar, honey and orange juice together. Add thyme and mustard. Add the beets. Let sit completely covered in the marinade. Refrigerate the beets and marinade for at least 2 hours.
Pistachio-Citrus Pesto: Ingredients
- ½ cup toasted, salted pistachios (cooked in olive oil)
- ½ handful of basil
- ½ handful of parsley
- 1 handful of spinach
- 1 clove peeled garlic
- Salt
- Olive oil, mild
- Lemon zest from 1 lemon
- Pinch of ramps (optional)
- Pinch of mint (optional)
Pistachio-Citrus Pesto: Method
Add all ingredients to a blender (pistachios should not go on the bottom) and blend until slightly chunky.
Place goat cheese cake and the beets on a plate. Drizzle the pesto over everything. Serve and enjoy!
Summer Panzanella with Julianna
Chef Greg Wade (Publican Quality Breads)
Yield: 4 servings
Ingredients
- Sherry Vinaigrette
- ¼C olive oil
- 2T sherry vinegar
- 1T shallot, minced
- 1/2t salt
- 1/2t black pepper
For the vinaigrette
- Mince the shallot. Combine all in a small bowl and whisk to combine. Reserve until ready to dress the salad.
Panzanella
- 1 loaf country bread
- 1/4C piquillo peppers
- 1/4C blueberries
- 1/4C preserved eggplant
- 1/2C Julianna goat che
- ese from Capriole
- ¼ head radicchio
For the Panzanella
- Preheat an oven to 350F. Cut the crust off the country bread, then cut the interior into ¾-inch cubes.
- Toss the bread in olive oil and toast in the oven for 12-15 minutes until golden and crisp. Remove from the oven and allow to cool before finishing the salad.
- Slice the piquillo peppers and preserved eggplant into ribbons. Preserved eggplant can be found at specialty Italian markets, but you can also choose to grill slices of eggplant until tender and then slice those into strips.
- Slice the radicchio in half, then remove the core.
- Cut the half in half again, giving you one quarter of a head, then slice that into quarter inch strips.
- Using a vegetable peeler, peel the cheese into nice long strips and add to the salad.
- Combine all ingredients and toss with the vinaigrette.
- Serve immediately, topping with more peeled cheese first.
Tarte Tatin of Summer Peaches, Capriole Farm Goat Cheese, Caramelized Onions and Fennel
Chef Carrie Nahabedian, Brindille
Makes 4 small Tartes
Ingredients
- 2 Ripe Peaches
- ½lb Capriole Farm Fresh Goat Cheese (can substitute Flora or Julianna also)
- 1 Large Onion, Thinly Sliced & Caramelized
- 1 Bulb Fennel, Thinly Sliced and Caramelized
- Thyme Leaves
- 1 Sheet Puff Dough
- Sugar, Kosher Salt, Cracked Black Pepper, Olive Oil
Methods
- Prepare Molds.
- Prepare 4 Three-Inch Tarte Pans by Spraying with Non-Stick Spray
- Prepare Dry Caramel
- Place ½ cup Granulated Sugar in Heavy Bottom Sauce Pan.
- Place Over Medium Heat Until Sugar Begins to Caramelize.
- Swirl To Redistribute and Incorporate the Caramelized Sugar with the Dry Sugar Until It Is Caramelized and Smooth.
- Pour Onto Tray Lined with Parchment Paper and Cool Completely.
- Break Into Pieces and Grind in Food Processor.
- Alternatively, You Can Pour the Rich Caramel Directly into the Tarte Pans.
- Sprinkle a Scant Tablespoon of the Dry Caramel on the Bottom of Each Pan.
Filling
- Caramelize Onions and Fennel Together in a Heavy Sauté Pan with Olive Oil and a Tablespoon of Butter.
- Sprinkle with Fresh Thyme Leaves.
- Cut Peaches into Thick Wedges and Place on the Caramel in a Circular Design
- Top with the Goat Cheese. Then Add the Caramelized Fennel and Onions.
- Lastly, Add the Puff Pastry Dough.
Prepare Puff Pastry
- Pull the Chilled Puff Pastry from the Refrigerator, and with a 3½ inch Round
- Cookie Cutter, Biscuit Cutter or Ring Mold, Cut Out 4 Circles.
- Place the Puff Pastry circles on Top of the Tartes.
- The Puff Pastry Should not Hang Over the rim of the Tarte Pan.
- Bake at 375°F, Until Puff Pastry is Puffed and Golden, About 12-15 Minutes.
- Tartes May Be Made in advance and Refrigerated Until Needed.
- To Reheat, Place in Hot Oven for 5 Minutes.
- To Serve, Invert the Tarte onto a Serving Dish.
- Top with a Beautiful Salad of Summer Greens, Radish and Flowers.
Sbrisolona Cake filled with Fresh Goat Cheese
Chef Craig Harzewski (Brindille)
Sbrisolona Dough
- Butter 350g
- Sugar 300g
- Almond Flour 300g
- Fine Polenta 100g
- Lemon Zest 1 each
- Egg Yolks 4 each
- Vanilla Extract 10g
- All-purpose Flour 400g
- Salt 10g
Begin by creaming together the butter, sugar, almond flour, polenta and lemon zest in a mixer fitted with the paddle attachment. Add the yolks and vanilla. Finally add the flour and salt. Mix on low speed until it appears as a coarse crumb. Reserve in the fridge until assembly.
Goat Cheese Filling
- Fresh goat cheese 500g
- Egg yolks 4 each
- Sugar 90g
- Salt 2g
- Vanilla extract 20g
- Candied lemon finely chopped 20g
Combine all ingredients in a bowl and mix well and homogenously. Reserve in the refrigerator.
Assembly
Grease a ten-to-twelve-inch tart pan or other oven safe baking dish. Gently press half of the dough into the base and sides of the mold to create a quarter to half inch thick layer taking care not to press the dough too firmly. Small openings are ok and will allow for a more delicate texture. Spread the cheese evenly across the surface. Carefully top the entire tart with the remaining dough, do not press it in, let it fall naturally and ensure the entire top is covered. Bake in a 350-degree preheated oven until the dough is well browned and the cheese is set. Remove from the oven and cool. Dust liberally with confectioners’ sugar before serving.