Baked Spinach-And-Goat-Cheese Dumplings

Name: Baked Spinach-And-Goat-Cheese Dumplings
Ingredients: (Serves 4); One 10-ounce package frozen chopped spinach, thawed; 8 ounces fresh chevre or soft goat cheese, at room temperature so that it’s very creamy; 4 ounces hard, aged goat cheese, such as goat Gouda, finely grated and divided; 3 large egg yolks; 3/4 cup semolina flour, plus more for rolling the little dumplings; 1 tablespoon finely minced chives or the green part of a scallion; 1 teaspoon salt; 1/2 teaspoon finely grated lemon zest; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon freshly grated nutmeg; 1 tablespoon goat butter (or unsalted cow butter, if you must); 1 tablespoon all-purpose flour; 1 cup regular or low-fat goat milk (or cow milk, if you must); 2 tablespoons dry white wine or dry vermouth

Baked Spinach-And-Goat-Cheese Dumplings was pinched from <a href="http://www.foodgal.com/2011/04/getting-acquainted-with-goat/" target="_blank">www.foodgal.com.</a>

INGREDIENTS

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(Serves 4)

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One 10-ounce package frozen chopped spinach, thawed

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8 ounces fresh chevre or soft goat cheese, at room temperature so that it’s very creamy

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4 ounces hard, aged goat cheese, such as goat Gouda, finely grated and divided

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3 large egg yolks

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3/4 cup semolina flour, plus more for rolling the little dumplings

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1 tablespoon finely minced chives or the green part of a scallion

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1 teaspoon salt

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1/2 teaspoon finely grated lemon zest

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1/2 teaspoon freshly ground black pepper

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1/4 teaspoon freshly grated nutmeg

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1 tablespoon goat butter (or unsalted cow butter, if you must)

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1 tablespoon all-purpose flour

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1 cup regular or low-fat goat milk (or cow milk, if you must)

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2 tablespoons dry white wine or dry vermouth

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