Food | Picky Bits | Products I Love | Series

baked goat cheese with honey, figs, and rosemary

I’ve been with family all weekend- and by family, I mean the whole family. Which is such a rare and treasured occasion. With four siblings, two with spouses and babies, who live in all quadrants of the country, it’s such a unique gift to all be in the same physical space at any given time. We are such a foodie family- and I love that about us. We plan our vacations around where we will be dining, and course our vacations based on what restaurant each of us is dying to try. This vacation, we’ve been resting at a beautiful oceanside resort complete with kitchens, which has allowed for some slow brunches and home cooked meals.

The occasion for our reunion was actually over something heartbreaking. Watching a sibling experience tragedy has the effect of feeling the pain yourself- especially a younger sibling. I have this deep confidence that pain carves out space for us to experience a greater depth of joy, but that confidence does not remove the actual suffering and gravity of the hurt being experienced. Being a foodie family, problems and pain are coped with around the table. We tend to pause there, come together there, be present there.

Family is interesting too, because it brings out this rawness in ourselves, this reverting to patterns and behaviors that I thought I left with my 18-year old self. And yet, even then, there is this knowledge of family that for me is trusted acceptance. Even when I’m at my worst, they take me as I am. Really, they have no choice. It’s a comfort to know that I can walk back into a group of people who are no longer part of my day-to-day, but still have such a strong affection for me and an awareness of me that is different than any other relationship.

We have this tradition in our family for all day Thanksgivings. We start at brunch and then do appetizer hour, and then around 5 we eat the actual family meal. By the end of the day, we are all in a food coma, but there of course has to be dessert, which generally consists of 5 pies, cream puffs, and this incredibly delicious oreo midwest dessert- which I cannot leave alone. Last Thanksgiving, I discovered Cabo Chips– the churro flavor. They’re delicious, and I created this goat cheese dip that is a perfect addition for the appetizer hour.

I love that food is a bonding experience in my family, and love that no matter the situation, whether celebration or trial, the table is a place for us to be present with one another.

Baked Goat Cheese with Honey and Rosemary

1 8oz log of goat cheese
2 tablespoons slivered or chopped almonds
2 tablespoons honey
1/4 cup dried figs, chopped
1 large sprig rosemary, plus more for garnish
1 tablespoon olive oil

Preheat your oven to 375.
Place your goat cheese in a large ramekin or small baking dish.
Press the goat cheese so it flattens evenly in the dish. Add almonds, figs, drizzle with honey, olive oil, and then add your rosemary. You can add your rosemary whole, or you can chop it up and add it in smaller sprigs.
Bake for about 15 minutes, or until bubbly! Serve warm with Churo Cabo Chips.



Leave a Reply

Your email address will not be published. Required fields are marked *