{"id":19306,"date":"2017-04-18T21:47:16","date_gmt":"2017-04-18T19:47:16","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=19306"},"modified":"2017-04-18T21:47:16","modified_gmt":"2017-04-18T19:47:16","slug":"fresh-goat-cheese-and-wild-garlic-spreaddip","status":"publish","type":"post","link":"https:\/\/www.withaglass.com\/?p=19306","title":{"rendered":"Fresh Goat Cheese and Wild Garlic Spread\/Dip"},"content":{"rendered":"

\"\"Wild garlic season is short, so I make sure I buy it every week while it lasts. Last Saturday, the nice\u00a0lady who keeps\u00a0my favourite goat cheese stall (at my French farmers’ market there are now three stalls selling exclusively goat cheese!) suggested I combine\u00a0fresh goat cheese and wild garlic. As soon as I came home I made this simple spread and it was\u00a0so perfectly delicious\u00a0I still wonder why I haven’t thought about it earlier… If you’ve never tasted\u00a0wild garlic, chopping it into a bowl of fresh cheese and spreading it on a slice of bread is a great starting point.<\/p>\n

Ramsons, wild garlic, buckrams, bear\u2019s garlic, bear paw garlic\u2026 (Allium Ursinum) is a wild, wide-leaved plant with a very distinct garlic scent and apparently a favourite of bears, who would dig out its bulbs (hence the name). Its edible long leaves are very similar to those of the lily of the valley and mixing them up is very dangerous, since the latter are toxic. The strong smell created when the leaves are rubbed is the only way to distinguish them if one is not an experienced forager. Planting its bulbs in one\u2019s garden (the\u00a0seeds are sold in Swiss gardening shops) or buying from a trustworthy market stall is even safer! …\u00a0<\/em><\/p>\n

Wild garlic\u00a0grows all around Europe but while its\u00a0use in the kitchen is popular in certain countries, it is almost non-existent in the others and often limited to rural areas. In Switzerland it\u00a0appears in April and disappears in May and is\u00a0so popular, it\u00a0can be found on many market stalls and even in supermarkets. It is extremely versatile and can be treated as a spinach or other leaf substitute but also as a condiment, a milder cousin of garlic. If you find yourself with a big bunch of wild garlic, here are some other ideas:<\/p>\n

\"Chicken<\/a>
Chicken with Wild Garlic and Cashew Nuts<\/figcaption><\/figure>\n
\"Wild<\/a>
Wild Garlic Pillows<\/figcaption><\/figure>\n
\"Wild<\/a>
Wild Garlic Pesto<\/figcaption><\/figure>\n
\"\"<\/a>
Mock Spanakopita Rolls with Wild Garlic<\/figcaption><\/figure>\n

TIPS: I’ve used here fresh goat cheese but if you don’t have access to it (or don’t like it), you can use cow or ewe\u00a0cheese instead (or thick yogurt, such as Greek yogurt). It just must be fresh and slightly tangy.<\/p>\n

Preparation: about ten minutes<\/em><\/p>\n

Ingredients (serves as a snack for two-three):<\/em><\/p>\n

250 g fresh goat cheese (or cow\/ewe fresh cheese)<\/em><\/p>\n

125 ml yogurt or sour cream<\/em><\/p>\n

10 big wild garlic leaves choppes<\/em><\/p>\n

salt to taste<\/em><\/p>\n

Combine all the ingredients, add more yogurt if the consistency is too thick (and maybe more wild garlic leaves).<\/p>\n

You can serve it immediately, but the taste improves (becomes more garlicky) after several hours in the fridge.<\/p>\n

This spread\/dip will keep several days in the fridge.<\/p>\n","protected":false},"excerpt":{"rendered":"

Wild garlic season is short, so I make sure I buy it every week while it lasts. Last Saturday, the nice\u00a0lady who keeps\u00a0my favourite goat…<\/p>\n","protected":false},"author":1,"featured_media":19314,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[80,130,204,125,13,85,18],"tags":[45],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/19306"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=19306"}],"version-history":[{"count":19,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/19306\/revisions"}],"predecessor-version":[{"id":19328,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/19306\/revisions\/19328"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/19314"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19306"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=19306"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=19306"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}