Easy Goat Cheese Mousse | Grain Free | Primal | Gluten Free
I really need no excuse to have friends over for dinner, cocktails, and conversation. Whether it’s a planned gathering with a big sit down dinner or something more impromptu, I love to have people in my home and feed them.
I realize that not everyone feels as comfortable in this realm, and that planning parties and festive dishes can fill people with anxiety- even a sense of dread at times. The holiday season can be doubly hard as it brings gatherings, not only in the home but potlucks, cookie exchanges, and food-centric events of every sort.
Even the most seasoned host, the most proficient kitchenista, has to have some dead simple recipes up her sleeve. The best of these seem as though they might be impossible to replicate, sound ridiculously fancy, and yet could be executed by just about anyone. Meet, my new best friend, goat cheese mousse- the simplest most elegant holiday appetizer I’ve made.
The other night, I was rushing off to a pot luck. yet I had time to create, prepare, & photograph this recipe. Simultaneously I made cranberry blood orange jam, and candied kumquats from Simply Recipes in just over one hour. This is not because I am some sort of super woman- it’s just that easy! Oh, and while everything was in the icebox chilling, I was in the bath, getting pretty. Not only was this gorgeous, fluffy, and rich mousse devoured at the party, I looked gorgeous fluffy and rich. Hmmm, maybe a bad analogy. You get the picture.
What are some of your favorites holiday appetizers? What are your holiday cooking challenges? I’d love to help.
Do you need more appetizer ideas?
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Sabrina
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INGREDIENTS GOAT CHEESE MOUSSE
- 1 cup + 4 tablespoons heavy cream separated
- 10 ounces goat cheese
- salt & pepper to taste
- fresh chopped chives (optional- I’d leave these out if serving with the kumquats and increase black pepper)
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INSTRUCTIONS GOAT CHEESE MOUSSE
- Chill the bowl and the whisk attachment of a standing mixer in the freezer for at least 15 minutes. Add the cream during the last five minutes
- Whip one cup of cream on medium speed in a standing mixer until it reaches stiff peaks. Move to another bowl and chill.
- Add goat cheese and remaining four tablespoons cream to standing mixer and switch to paddle attachment. Beat on medium high speed until the goat cheese loosens up some (about 5 minutes), and scrape down the sides of the bowl. Increase speed to high and mix for 4-5 minutes scraping down sides once during the process.
- Very gently, with a wooden spoon, fold in the whipped cream in four increments.
- Add salt and pepper (and chives if using) to taste. Do not over mix- be careful to keep light and airy, by folding, not stirring.
PS: Make those candied kumquats. Make them now! Make them before kumquats go out of season. If you have a kumquat tree, give me your kumquats and I’ll make them for you (but I get to keep half). Make them with limequats or mandarinquats or anything. Just take my word, these are soooo good. Thank you Elise Bauer for being so clever and making something so darned addictive.
This all looks fantastic! I can think of so many uses for that mousse, number one being shoving it in my face. Though, then I would be far too fluffy myself 😛
Shoving it in your mouth is an EXCELLENT place to start. Believe me, the whisk and paddle attachment didn\’t clean themselves 😉
What a great idea Sabrina! I do struggle with simple, but creative appetizer ideas that go beyond variations of hummus :-). This is a keeper. We're a goat-cheese loving family not only for the flavor but for it's minimum lactose. Using goat cheese, we could probably tolerate the heavy cream and oh the idea of whipped cream combined with goat cheese. Yum. As for the kumquats – hmmm – those might be good with sauterne, don't you think??? I'll bring the sauterne if you bring the kumquats!
Beth, appetizers can be tough. I like to look at my fave flavors for salads, entrees, and sides, and then try to think how they can be made bite sized. Next week, I\’ll be posting a bunch of options for apps.
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S
Love your site and have made your cheese many times! The intoructisns were so easy to follow as opposed to sites that made the process rather like a complicated chemistry experiment. For those of us who are not near enough to you to take your workshops, would you be willing to share some of the information you put forth in the workshops or a video link for learning? Thanks so much from Vancouver, British Columbia, Canada.
Thank you so much for your sweet note. Stay tuned for more video in 2015. It\’s coming!
Ohhhh, you're speakin my language. I'm a fan of all things with goat cheese, and this is no exception. And paired with candied kumquats? Yes, please. If only I had the time to whip up beautiful holiday appetizers this year, but sadly I am swamped with work and other non-fun things. Maybe I'll throw a post-holiday party as an excuse to make this. 🙂
Poo poo! Not fun things for the funnest girl? I don\’t like to hear this. Whip up a half portion and eat it for dinner with your love. That might help ease the sting 😉
Kisses, to you, Lindsay.
Appetizers are not only pleasing to the eyes but to our taste buds as well. They add up to the excited of what's to come once the kitchen doors are opened and the main dish is served. This goes to show that holding a successful get-together or party is not that difficult. What you need is the right theme and of course knowing the common food interests of your guests. Thank you for sharing this holiday recipe.
MMMMMM. Want to try!! I don't have a standing mixer – can I use a hand mixer?
Yes, you can definitely use a hand mixer + patience 😉
I have used this Goat Cheese Mousse recipe on 3 different occasions. Each time, my guests sit back, and I can see their eyes roll back into their head as they savour the first taste. I serve mine with my homemade blueberry marmalade . This is a definite keeper of a recipe in my home!! Thank you so much for sharing this.
Ah Darrell! You are so kind to share your feedback with me. Notes like yours make my day and are one of the most rewarding aspects of blogging. Thank you, so very kindly.
Hi! Quick question on the mousse….can you make this a couple days ahead and store in refrigerator? I assume yes, but though I'd ask. I did a little trial run, and added just an ounce of blue cheese…..delish!
Hi Patty,
I\’ve not had the mousse stick around for more than a day and a half. I think it would be fine. You may have to fluff it with a fork to loosen it or you might leave it at room temperature for 15 minutes before serving. The blue cheese addition sounds AMAZING!!
So, I am really interested in making this recipe but I had a quick question. Is it a bad idea to put things in the mousse? Like is it a stable enough mousse to hold up to adding a bit of fruit to it?
I think you could definitely add a bit of fruit to it Jessi. It\’s quite sturdy! Please do let me know how it turns out!