Goat cheese seadas
1 container of goat cheese (i used Sirocco Farms at the winery)
500g all purpose flour
3 tbs lard
Zest of 1 lemon
Zest of an orange (optional)
Mix together the flour, butter/lard, and 3 eggs. Once they are all incorporated, dissolve the salt in the water and add that. Keep kneading until it's smooth. I added an extra egg because mine were smaller. Form into a ball and let rest for at least half an hour.
For the cheese, mix the goat cheese with the lemon zest. You can add orange as well if you want, i did not.
Once the dough has rested, break off pieces and roll into approximately 3 inch circles. I used a biscuit cutter to get the round shape. Put a dollop of goat cheese in the middle and spread it around, keeping away from the edges. Put water around the edge with a finger before putting a second circle on the top. Twist or pinch the sides together.
Fry in a pot of oil until golden brown. Drain for a moment, then plate and drizzle with honey.
*The goat cheese and honey were sourced locally and made this dish that much better*
Powder Horn is our June wine! This wonderfully light, mildly acidic Seyval Blanc pairs with both the deep fried part of this dish, and of course with the goat cheese.
Powderhorns were used by explorers of early America to hold the gunpowder used for their guns. It's made from the horn of a cow that has had the opening (where it would be connected to the head) blocked with a piece of wood and a hole drilled into the pointed end and stoppered with a plug or hinged piece. Several are available to see and touch at the winery.