with Haystack Mountain Goat Dairy Cheese and Potato Custard and Thyme Merlot

created by Chef Mark Black of The Brown Palace Hotel when he was guest chef at The James Beard House

Serves 8

For the Custard:
6 eggs
1/2 cup heavy cream
3/4 teaspoon salt
pinch white pepper
pinch freshly grated nutmeg
2 Idaho potatoes, diced
4 ounces Haystack Goat Cheese
2 tablespoons chives, diced

• Roast the diced potatoes in two tablespoons of butter and salt and pepper in a 375° oven for 25 minutes, or until tender. Mix the remaining ingredients except the cheese. When potatoes are done, crumble cheese with the potatoes, and place even portions into greased 4 ounce soufflé dishes. Add egg mixture and bake for 40 minutes at 250°.

For the Lamb:
4 lamb loins, cleaned
salt and pepper to taste

• Season the lamb, and sear in hot pans. Finish cooking in 325° oven for 15 minutes.

For the Sauce:
6 ounces Merlot wine
20 ounces lamb stock
1 teaspoon thyme, chopped
1/4 teaspoon, garlic, minced
1 teaspoon shallots, minced
1 bay leaf
salt and white pepper to taste

• Sauté the garlic and shallots until translucent. Add the wine and reduce by half. Add the stock and reduce by half, strain and season to taste.

as featured in “The New American Cheese” by Laura Werlin

This recipe is inspired by the talented executive pastry chef Emily Luchetti of Farallon Restaurant in San Francisco.

3/4 pound Haystack Mountain Boulder Chèvre, at room temperature
3/4 cup plus 2 Tbsp. sugar
1 1/2 tsp. fresh lemon juice
1 tsp. minced lemon zest (from 1 small lemon)
1 tsp. vanilla extract
6 large eggs, separated
3 Tbsp. all-purpose flour
3 large peaches, peeled, pitted, and cut into 1/4″ slices
1/4 cup blueberries
confectioners’ sugar
whipped cream or crème fraîche (optional)

• Preheat the oven to 350°. Butter a 9″ round cake pan and dust with 1 Tbsp. of the sugar.
• In a medium bowl, combine the cheese with the 3/4 cup sugar, lemon juice, lemon zest, and vanilla. Beat at medium speed until smooth. Beat in the egg yolks, one at a time, incorporating each one completely before adding the next. Turn the mixer to low and add the flour.
• In another bowl, using clean beaters, beat the egg whites until firm. Beat one third of the egg whites into the cheese mixture. Gently fold in the rest of the egg whites. Spoon the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean and the cake is deep golden brown, 35 to 45 minutes. Do not underbake. Cool for 15 minutes on a cooling rack. Remove the cake from the pan and cool completely.
• In a bowl, mix the peaches and blueberries together with the remaining 1 Tbsp. sugar. (You may need more or less sugar, depending on the sweetness of the fruit.) Set aside.
• When ready to serve, invert the cake onto a serving plate. Dust with confectioners’ sugar, and spoon the fruit on top of the cake, leaving a 1″ border all the way around. Cut and serve, garnishing each piece with a little whipped cream. Serves 8 to 10.