Goat cheese rolls
I never know quite how something will turn out when I start making it. (Last week I had a cake turn green when I added something red. I asked an expert, she asked a chemist. Nobody had an explanation. It’s a culinary mystery.) I was quite excited about the idea for these goat cheese rolls, but they were
the product of a spate of sleepless nights, so you can’t be quite sure how it will play out in the real world. I thought of making a sort of savory version of a cinnamon bun. With a brioche/babka type of dough. And on the inside…goat cheese and thyme, a classic combination for a reason! And I wanted balsamic, and brown sugar. But just a bit of each. And butter, of course. And then I had all sorts of wild ideas for additions – nuts, olives, rosemary (I want to put rosemary in everything lately! Everything!) raisins, cheese which actually melted… I decided to keep it simple, and I’m glad I did. These turned out better than I could have expected. I’m so pleased and proud. And I wouldn’t say that, because it sounds boastful, but I did make a disappointing green cake this week, so I think I’m allowed. These were really nice with a bowl of soup. Very flavorful, with a hint of sweet, a hint of acidic, and lovely little nuggets of goat cheese. And fun to eat, too, the way a cinnamon bun is, because you can peel the layers apart in a big circle. My son Isaac (who doesn’t like much that I make) said, “Mom, I don’t like these. I love them!” (For the record, you could add any of the items I thought of adding. Or another cheese altogether if you don’t like the cheese of the goat. Gorgonzola would be good! With little chopped up pear and walnuts… Hmmmm…..)
Here’s Rico Rodriguez with Gunga Din. It has nothing at all to do with goat cheese or rolls, but I’m completely infatuated with his music at the moment. He’s a ska trombonist (he played the trombone on the Specials Message to you, Rudy) His album Man From Wareika is phenomenal, and I can’t stop playing it (thanks, Tony!). So sweet and soulful.