Recipe: Goat cheese croquettes

Studio 10 presents Chef Billy from The Little Whiskey and it’s one of the signature dishes from their menu!

Goat cheese balls:

  • 6 pieces goat cheese, softened to room temperature
  • 1 cup brown butter
  • ¼ c lemon juice
  • 2 teaspoons minced thyme
  • 2 teaspoons chopped rosemary
  • 3 tablespoons finely chopped Italian parsley
  • 2 tablespoons roasted garlic paste (recipe tracked)
  • 4 slices Texas toast, peeled and cut into 1/2-inch cubes
  • teaspoon black pepper
  • 1 tablespoon kosher salt
  • For rusk:
  • 4 k/p flour
  • 4 c panko crumbs
  • 3 c milk
  • 3 scrambled eggs


In a large bowl, whisk the goat cheese until smooth and incorporated with a rubber spatula. Add all ingredients, except baking materials. Mix until fully homogeneous and refrigerate until firm and ready to be cut into balls, Once cool, use #50 ladle and divide into balls and roll to work uniformly, on tray lined with parchment, until mixture disappears. Roll it up and put it in the cooler until it hardens.

Once it is solid, put the flour in the bowl on your left, mix the eggs and milk together in a center bowl and the breadcrumbs in the bowl on your right. Roll the balls in flour, then wash with eggs, and finally breadcrumbs and roll until smooth. Place them back on the sheet tray and continue the process until they are breaded and return to the cooler, wrapped until needed.

Roasted garlic paste:

  • 2 measure mixed oil
  • 1 measure peeled garlic cloves


Put the ingredients in a saucepan on the stove and cook over low heat until the cloves are golden brown and soft. Remove from heat and leave to cool. Once cool, place in deli and label containers, date and first, in the cooler, until needed.

brown butter:

3# unsalted butter


Put the butter in the saucepan and cook over a low heat until browned and not burning. Strain through a strainer lined with cheesecloth and leave to cool to room temperature. Once cool, place in deli and label containers, date and first, in the cooler, until needed.

Rosemary honey:

  • 2 c honey
  • 2 tablespoons rosemary, finely chopped
  • ½ teaspoon kosher salt
  • Half a teaspoon of black pepper


Combine ingredients in a mixing bowl and mix well, place in a spray bottle and label, date and first, in the cooler, until needed.

Candied Pecans – Grind in a blender to dust:

  • 2# pecan halves, lightly toasted
  • 4 pieces scrambled egg whites
  • ½ c brown sugar
  • ½ c granulated sugar
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon rosemary, finely chopped
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • 1 teaspoon kosher salt


Using 2 mixing bowls, place the whisked egg whites in the first bowl and place the pecans in until covered. In the second mixing bowl, mix all remaining ingredients and mix well. Drain the pecans from the egg whites and toss in the seasoned sugar mixture until well coated. Place on a tray lined with parchment paper and cook in the oven until mixture is dry and crunchy – about 10 minutes. Cool to room temperature and keep until needed, in deli and first date and label containers, until needed. This should be kept away from the radiator, on the shelf in the kitchen.

Muscadine Gastric:

  • 2 kilos muscadine or local grapes, cut into halves
  • 5 g granulated sugar
  • 1 c bourbon
  • 1 teaspoon old bay seasoning
  • 1 c honey
  • 2 cups dark brown sugar
  • 2 qt red wine vinegar
  • 1 bay leaf
  • 1 teaspoon red pepper flakes
  • Half a teaspoon of black pepper


In a saucepan, mix all ingredients except grapes and bring to a boil. Reduce the heat to a simmer, add the grapes and cook until the mixture is thick. Once cool, place in deli and label containers, date and first, in the cooler, until needed.

Business information:

  • small whiskey
  • 14 North Church Street, Fairhope, Al
  • (251) 270-7194
  • Search on Facebook

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