January 25, 2011

Rye Crusted Goat Cheese and Cloudberry Cups



Ever since we left Finland I've been craving for cloudberries. We really got spoiled there, we ate cloudberries (frozen from the previous season) like there was no tomorrow and there is no doubt this luxurious berry is my all time favourite. It's been nearly a month now since we left my home country and my craving for this berry is coming back stronger by the day. My only consolation was a jar of cloudberry jam I always keep in the fridge for emergencies and although it doesn't compare to the rich flavour of the real berries, it's my second best (and only) option to satisfy my cravings.

These lovely rye crusted cups with goat cheese make a perfect pair for the cloudberry jam. They are fragile, crumbly and delicious and the goat cheese is soft and creamy, just like it should be. I loved the addition of lemon thyme, it's quickly becoming my favourite herb and I now have it growing in my tiny kitchen!


Rye Crusted Goat Cheese and Cloudberry Cups
(Makes 6)

50g unsalted butter, slightly softened
60g rye flour
20g plain wheat flour
tiny pinch of salt
1/2 tsp baking powder
25ml milk

100g goat cheese
6 tbsp cloudberry jam
fresh lemon thyme, for serving

Mix the dry ingredients with butter, add the milk and mix into a smooth dough. Divide the dough into 6 portions and press each portion into greased muffin tins cups. Place in the fridge for 10-20 minutes. Preheat the oven to 175C. Bake the cups for 10-15 minutes, remove from the oven and top with goat cheese cut into 6 portions. Place back into the oven and bake for another 10 minutes or until the cheese has melted and got a bit of colour. Remove from oven and let cool completely. Remove the cups from the tin (carefully!) and top with cloudberry jam. Sprinkle with fresh lemon thyme.


Enjoy!

14 comments:

  1. Looks lovely and I'm very intrigued by these cloudberries. I gave growing lemon thyme a go but sadly the snails ravaged the whole plant within a week!

    ReplyDelete
  2. I like the look of those, love goats cheese and love that the little baskets are made with rye flour. Never had cloudberries...I wonder if you can grow them here?

    ReplyDelete
  3. These look divine and yet so simple! Must try making, as I always have ample soft goats cheese.... Thanks for the recipe.

    ReplyDelete
  4. A great combo! You make me think that I have to try that jam from Ikea. A pity we can't find those fruits here...

    Cheers,

    Rosa

    ReplyDelete
  5. This looks lovely and I'm really curious about cloudberries now. Maybe I shall have to seek out the jam!

    ReplyDelete
  6. I'm slightly ashamed, but I had to look up what cloudberries are - but now everything makes sense, and those look delicious! I forget that it's summer down there - that sounds really nice right about now ...

    ReplyDelete
  7. At first glance I thought this was an eggs benedict sans hollandaise sauce :) But wow this is far more interesting (and healthier) than that. Delicious :)

    ReplyDelete
  8. Never heard of cloudberries before! Where can I find these fruits? I might sound totally ignorant but can I grow them from seeds?

    ReplyDelete
  9. These look delicious and they're so cute! I love how they look like eggs!

    ReplyDelete
  10. Thank you all for your comments!

    To my understanding, cloudberry only grows in the Arctic (northern) regions and I've never seen it sold fresh or frozen here in Australia.

    ReplyDelete
  11. i know Ikea sells cloudberry jam for those wanting to sample.

    can you buy rye flour in the supermarket?

    ReplyDelete
  12. I was wondering where you could get cloudberry jam, the name of the fruit sounds so intriguing! Ikea here we come!

    ReplyDelete
  13. Hi there, I've just discovered your beautiful blog and this recipe caught my eye! I had a flatmate who had lived in Sweden and introduced me to cloudberry jam and it really is something special!

    ReplyDelete
  14. Cloudberries, sometimes called bakeapples (no idea why), grow in Newfoundland, and Cape Breton, NS, and can sometimes be found in other areas near the ocean, primarily in peat bogs. My husband grew up eating them and loves them on the rare occasion when we find any. Preserves of various quality can be purchased in Newfoundland, or at the right time of year, you can pick your own and stew them down to you liking. Personally, I cannot figure out why people think they are so great. I can see, though, that they would pair very nicely with the other components of this recipe.

    ReplyDelete