Goat Cheese Appetizer with Puff Pastry and Jam

This goat cheese appetizer is so easy and so delicious! It is made with puff pastry and jam– in my case papaya jam. If you want to make my papaya jam recipe, you absolutely can! Or you can always use any other jam that you have in your fridge or pantry. It’s entirely up to you. 

Is this Goat Cheese Appetizer Traditional Cabo Verdean?

The short answer here is… kind of. Okay, so Cabo Verdeans don’t really make puff pastry appetizers with goat cheese and papaya jam…. 

Instead, in Cabo Verde a popular breakfast is goat cheese with jam. Oftentimes, this is served with crusty bread that the goat cheese and jam is spread on. I thought that this combination sounded absolutely delicious, but it was a little too simple to put on the blog as a recipe!

Instead, I decided to take inspiration from this popular Cabo Verdean breakfast and make something unique. It may not be traditional, but it was certainly inspired by what I know about the country.

goat cheese appetizer

What is in this Goat Cheese Appetizer?  

Easy! 

  • Puff pastry sheets
  • Any jam you want (I recommend this papaya jam!
  • Goat cheese

How to Make this Goat Cheese Appetizer

Thaw the puff pastry sheets according to the directions on the package. 

Use a 3 inch cookie cutter to cut out circles from the puff pastry sheets. Use your thumb to press down on the center of each of the circles you cut out. 

jar of papaya jam for goat cheese appetizer

Add ½ tbsp of goat cheese to your thumb indent. 

Bake on a cookie sheet in the oven at 400 degrees Fahrenheit for 200 minutes or until the puff pastries begin to brown. 

Honestly…. These goat cheese appetizers are so easy, I think that’s pretty much all I have to say about them? Is that alright? Okay, perfect. 

If you liked this recipe, make sure to leave a review and let me know! If you make it, share a photo on Facebook or Instagram and tag @TheForeignFork or hashtag #TheForeignFork. 


If you liked this recipe, also make sure to check out: 

Goat cheese appetizer pinterest graphic
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Goat Cheese Appetizer with Puff Pastry and Jam

This goat cheese appetizer is so easy to make! It just takes three ingredients to throw together and you look like a darn pro

Course Appetizer
Cuisine cabo verde
Prep Time 10 minutes
Cook Time 20 minutes
Servings 16 servings

Ingredients

  • 8 oz goat cheese
  • 1 package puff pastry sheets thawed according to package instructions
  • 1 cup jam of your choice

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit

  2. Use a 3" circular cookie cutter to cut out the puff pastry sheets

  3. Use your thumb to press down in the center of each circle.

  4. Place about 1/16 of the goat cheese in each circle.

  5. Put the appetizers in the oven and bake for about 20 minutes, or until the puff pastry begins to brown.

  6. Remove from oven and top each with about 1 tbsp of jam. Enjoy!

  7. Leave a comment on this post letting me know what you thought of the appetizer!

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 

Chocolate Glazed Donuts Step-by-Step Recipe

chocolate glazed donuts

These chocolate glazed donuts are special not for the donuts inside but for the deliciously yummy chocolate caramel glaze on top. These are fried yeast donuts, but the best part of the recipe is the chocolate caramel glaze that coats the top of them. They are sweet and dense, and a perfect resemblance of the donuts from your childhood. 

Listen, so I know that cider and donuts are a fall thing, right? It gets a little chillier outside, and suddenly everyone is out at their local cider mill, drinking fresh apple cider and eating cider donuts… 

Wait. Hold up. Is this just a midwest thing..? Now that I was describing it, I realized that cider probably isnt common in like… San Diego. Am I right? Or wrong?

Anyways. Cider and cider donuts are a fall thing. But really, I feel like like ALL donuts are a fall thing. Which means that it’s perfect timing for me to share this Chocolate Glazed Donut recipe from Cabo Verde. 

Inspiration for Chocolate Glazed Donuts

I got the inspiration for these chocolate glazed donuts when I was watching a YouTube video about Cabo Verdean food. The host of the show was from Cabo Verde, and she was teaching her friend about popular treats that they eat in the country. 

She had bought her friend a donete, which is a chocolate glazed donut from a local Cabo Verdean marketplace. 

What Make this Chocolate Glazed Donut Special?

To be honest, the inside of this dessert is a donut recipe that I love from delish.com. It is a yeast donut that has to rise a few times before you finally fry it. I did not make up the “donut” part of this recipe. 

The part that is my creation though, is the topoing. This chocolate glazed donut is Cabo Verdean in origin because of the chocolate caramel glaze that coats it. In the YouTube video, the woman described the Cabo Verdean donete as being coated in a really thick and sweet chocolate caramel. Using this description and this description only, I took it into my own hands to make a chocolate caramel glaze that would blow your socks off. 

What is in the glaze of these Chocolate Glazed Donuts? 

Donut: 

  • Whole milk 
  • Granulated sugar
  • Yeast
  • Flour
  • Butter
  • Eggs
  • Vanilla
  • Vegetable Oil

Glaze: 

  • Sugar
  • Salt
  • Water
  • Heavy Cream
  • Unsalted butter
  • Semi-sweet chocolate chips

How to Make Chocolate Glazed Donuts? 

Donuts: 

Activate the yeast by heating up the milk in the microwave for about 40-50 seconds. Dump 1 tsp of sugar in the milk and then add the yeast. Leave the yeast to activate for about 8-10 minutes. 

Mix the butter, eggs, sugar, vanilla, and yeast in a bowl. Add the flour and salt and mix into a dough. 

Knead the dough on a floured surface for five minutes. 

Place in a greased, glass bowl and cover with a dish towel. Leave to rise for an hour, until it doubles in size. 

Roll the dough out into ½” thick dough and cut out donut shapes with a 3” circle cookie cutter and a 1” circle cookie cutter. 

Leave to rise for 40 more minutes. 

Heat oil on stove top and fry donuts in oil. 

four chocolate covered donuts

Chocolate Glaze:

Add salt, sugar, and water to a pan on the stove. Cook until combination is clear and bubbling. 

Turn heat to high and continue to cook until the combination turns amber. 

Remove from heat and add cream and butter. Stir until combined and a caramel is formed. 


Stir in chocolate chips to make the chocolate glaze. 

Coat donuts in the chocolate glaze and enjoy! 

Enjoy!

There you have it folks. The best chocolate glazed donut recipe you’re gonna find out there in the wild. If you are able to make this donut recipe, make sure to take a photo and tag me in it on Facebook or Instagram by tagging @TheForeignFork or hashtagging #TheForeignFork!

If you liked this recipe, you’ll also probably like these recipes, too: 

Chocolate Glazed Donuts

These chocolate glazed donuts are special not for the donuts inside but for the deliciously yummy chocolate caramel glaze on top. These are fried yeast donuts, but the best part of the recipe is the chocolate caramel glaze that coats the top of them. They are sweet and dense, and a perfect resemblance of the donuts from your childhood.

Course baking, Dessert
Cuisine cabo verde
Prep Time 25 minutes
Cook Time 10 minutes
Resting Time 1 hour 40 minutes
Servings 25 servings

Ingredients

  • FOR DOUGH
  • 1 c. whole milk
  • 1/4 c. plus 1 tsp. granulated sugar divided
  • 1 packet or 2 1/4 tsp. active dry yeast
  • 4 c. all-purpose flour plus more if needed
  • 1/2 tsp. kosher salt
  • 6 tbsp. melted butter
  • 2 large eggs
  • 1/2 tsp. pure vanilla extract
  • Sunflower Oil for frying

Chocolate Caramel Glaze

  • 2 cups sugar
  • ½ tsp salt Salt
  • 1/2 cup water
  • 2/3 cup heavy cream
  • 6 tbsp unsalted butter
  • 1 cup semi sweet chocolate chips

Instructions

Donuts

  1. Grease a large bowl with cooking spray and set aside. In a small, microwave-safe bowl or glass measuring cup, add milk. Microwave until lukewarm, 40 seconds. Add a teaspoon of sugar and stir to dissolve, then sprinkle over yeast and let sit until frothy, about 8 minutes.
  2. In a medium bowl, whisk together flour and salt. In a large bowl, whisk together remaining sugar, butter, eggs, and vanilla with a wooden spoon.

  3. Pour in yeast mixture, mix to combine, then add in dry ingredients, stirring with a wooden spoon until a shaggy dough forms.

  4. Transfer to a lightly floured surface and knead until elastic and only slightly tacky, adding more flour a teaspoon at a time if needed, about 5 minutes.

  5. Form into a tight ball then place dough in oiled bowl and cover with a clean dish towel. Let dough rise in a warm spot in your kitchen until doubled in size, about 1 hour.
  6. Line a large baking sheet with parchment. Punch down dough, then turn onto a lightly floured work surface and roll out into a ½” thick rectangle. Using a doughnut cutter or 3” and 1” biscuit cutters, punch out your doughnuts. Re-knead scraps together and punch out as well. Place doughnuts and holes onto baking sheets, cover with dish towel, and let rise again, about 40 minutes more.
  7. Line a large baking sheet with paper towels. In a large dutch oven over medium heat, heat 2” oil to 350°. Cook doughnuts, in batches, until deeply golden on both sides, about 1 minute per side. Holes will cook even faster!
  8. Transfer doughnuts to paper towel-lined baking sheet to drain and cool slightly.

Chocolate Caramel Glaze

  1. Add sugar, salt and water to a medium pan over medium-high heat. Stir until it all dissolves together, and continue stirring as it cooks. Continue cooking until the combination turns clear and is bubbling (about 5 minutes).
  2. Turn the heat to high and continue to cook and stir the caramel mixture. After about 5 minutes, the combination will turn an amber color.
  3. Remove the caramel from the burner and add the butter and cream. Stir in until combined. CAUTION: The caramel will bubble and steam dramatically when you do this…. Be careful!
  4. Once the mixture is combined, add the chocolate chips to the caramel mixture and stir until the chocolate chips melt.
  5. Take the donuts and dip them into the chocolate, making sure to cover the donut in chocolate caramel from all angles. Leave to cool on a cooling rack with a cookie sheet underneath to allow for extra chocolate that drips off.

Recipe Notes

The donut recipe is credited to delish.com. Click here to see the original recipe. 

The chocolate caramel glaze is copyright The Foreign Fork. For educational or personal use only. 

Chicken and Rice Soup Recipe

chicken and rice soup close up

In Cabo Verde there is a very popular soup called Canja de Galinha. This soup is perfectly comparable to chicken and rice soup, and is a new favorite in my kitchen. This chicken and rice soup recipe is delicious, and very low maintenance. It is brothy and flavorful, and the chicken cooks so wonderfully! 

I am so excited for you all to try this Canja de Galinha, or chicken and rice soup. Though the inspiration for this recipe came from Cabo Verde, this is truly a recipe that can be enjoyed anywhere and by anyone. The ingredients are easy to find and fairly inexpensive for the amount of servings that you get out of this soup. 

What’s in Chicken and Rice Soup? 

  • Chicken thighs 
  • Chicken stock
  • Onion
  • Celery
  • Carrots
  • Potato
  • Rice
  • Bay Leaves
  • Thyme
  • Parsley
  • White pepper
  • Garlic powder
  • Onion powder
  • Parmesan Cheese
chicken and rice soup zoomed out

How to Make this Chicken and Rice Soup Recipe

In a large pot, add chicken with onions, bay leaves, and stock. Bring to boil for one hour. 

Remove the chicken from the stock and allow to cool. Once cooled enough to handle, shred the chicken. 

Add chicken back into pot with celery, potatoes, carrots, thyme, parsley, and seasoning. Allow to cook for 30 more minutes.

Cook the rice on the side. 

When it comes time to serve, put a scoop of rice in the bowl with a ladleful of soup. 

Can Chicken and Rice Soup be Frozen? 

Yes, this chicken and rice soup can be frozen for up to six months. I would recommend freezing the broth portion of the soup and remaking fresh rice to serve the soup with whenever you thaw it. This way, the rice won’t get soggy in the soup or soak up any of the extra broth. 

Chicken and Rice Soup with Chicken Thighs 

My favorite part of cooking with chicken is always using the chicken thighs. They are the most tender and, to me, the tastiest part of the chicken. If you would prefer to use the chicken breast in this chicken and rice soup instead of chicken thighs, you can easily do so. Just replace the thighs in this recipe with breasts! 

chicken and rice soup pinterest graphic

Did you like this soup recipe? Make sure to check out these other soup recipes that I have featured on The Foreign Fork: 

If you liked this recipe, don’t forget to leave a review letting me know! And if you make it, don’t forget to share a photo on Facebook or Instagram by tagging @TheForeignFork and hashtagging #TheForeignFork.

Chicken and Rice Soup Recipe

In Cabo Verde there is a very popular soup called Canja de Galinha. This soup is perfectly comparable to chicken and rice soup, and is a new favorite in my kitchen. This chicken and rice soup recipe is delicious, and very low maintenance. It is brothy and flavorful, and the chicken cooks so wonderfully! 

Course Main Course, Soup
Cuisine cabo verde
Prep Time 15 minutes
Cook Time 1 hour 18 minutes
Servings 10 servings

Ingredients

  • 5 chicken thighs
  • 1 Onion chopped
  • 3 Bay leaves
  • 8 cups Chicken stock
  • 2 stalks Celery chopped
  • 2 Carrots peeled and chopped
  • 1 Potato peeled and chopped
  • ½ cup + 2 tbsp Long grain white rice
  • 4 sprigs fresh Thyme or more to taste
  • ½ bunch parsley
  • White pepper to taste
  • Garlic powder to taste
  • Onion powder to taste
  • Salt to taste
  • Sprinkle with parmesan cheese

Instructions

  1. Add chicken with onion and bay leaves and stock in a large pot. Cover and bring to boil for one hour.

  2. After an hour remove the chicken from the pot. Once the chicken is cool enough to touch, remove the meat from the bone.

  3. Add chicken back into the pot with celery, carrots, potatoes and seasonings to taste. Continue cooking for another 30 minutes.

  4. While the soup is cooking, cook the rice in a separate pot according to package instructions. When rice is done cooking, add some of the soup into a bowl, and then place some rice in your bowl as well. Sprinkle with parmesan cheese to enjoy!

  5. Leave a comment on this post letting me know what you thought of the recipe.

Recipe Notes

Recipe copyright The Foreign Fork. For educational and personal use only. 

How to Make Jam

One of the most popular desserts in Cabo Verde is goat cheese with papaya jam. You may not have had papaya jam before, but you’re going to want to try it… and I’m going to teach you how to make it! Or, if you’d prefer to make this recipe with a different fruit instead, just trade out the papaya in this papaya jam recipe and replace it with the fruit that you prefer more. 

I’m not a huge fan of papayas. I don’t think that they’re sweet enough for me, so I oftentimes choose to stay away from them. That is, of course, unless the papayas are made into papaya jam. Then they are sweet and delicious and perfect for pairing with toast OR dessert. 

If you want to learn how to make this recipe with papayas like I am, that’s perfect. But if, instead, you’d prefer to use strawberries, or blueberries or raspberries, you’re free to do that, too. Just replace the 2 cups of papaya with 2 cup of your preferred fruit instead. 

What Ingredients are in this Recipe? 

  • Fruit (in my case, papaya) 
  • Sugar
  • Lime juice 
  • Vanilla 

How to Make Jam

Add all of your ingredients into a small pot, and mix them to combine. 

Cook over medium heat until the ingredients in pot begin to boil. Turn the heat down and allow to simmer at a low, rolling boil for about 25-30 minutes, stirring occasionally. 

Cook until the desired consistency is reached. The jam should hold its own shape when you run a rubber spatula through it. 

Another way to test is to chill a plate in the refrigerator and then, when you think your jam is done, add a small spoonful of it to the chilled plate. If it holds its shape and does not melt across the plate, it is ready. 

Which Sugar Should I Use to Make Jam? 

I typically use white, granulated sugar to make jam. This is the best as the granules dissolve more evenly and create a perfect jam texture. You could also use caster sugar if you so prefer. 


The last option is to use “jam sugar” which is granulated sugar with pectin added in. This is an option if you’d like to store your product in your pantry instead of needing to keep it cold in your refrigerator.

What is Pectin? 

Pectin is a naturally-occurring starch that is found in the cell walls of fruits and vegetables. It is a common ingredient when making jams or jellies, because heating the pectin to 220 degrees Fahrenheit will cause it to gel. This is a good way to ensure that your jam or jelly reaches your desired consistency.

Unlike gelatin, pectin is made from fruits and vegetables so it is both vegetarian and vegan. Some fruits or vegetables have higher amounts of pectin than others. 

How to Make Jam without Pectin 

As you can see, my recipe does not use pectin. This is because papaya typically has a lot of naturally-occurring pectin, so it is unnecessary to add more. 

Some fruits display lower amounts of pectin, particularly berries. If you use berries or fruit that is very ripe, you may need to compensate by adding more sugar or longer cook times in order to get your jam to gel in the correct way. 

If you are using very soft fruits, I would recommend using 1 1/4 cups of sugar instead of 1 cup. 

When to Make Jam

Jam is best made, of course, when the fruit that you are making it with is fresh and in-season. This means that you should base your jam schedule off of in-season fruit. Blueberries are best in the summer, whereas papayas are in season during the fall. 

How Long will Homemade Jam Last in the Fridge? 

Because your homemade jam is not canned with preservatives, it will have a shorter shelf life than store-bought version. You can save your jar for about 2-3 weeks in the fridge, but if you’d like to keep it for longer, the better option is to freeze it. 

Homemade Jam with Papaya

This jam recipe features papayas, but you can also customize it with whatever fruit you'd prefer to make

Course Appetizer, condiment, Snack
Cuisine cabo verde
Prep Time 5 minutes
Cook Time 12 minutes

Ingredients

  • 2 cups papaya ripe and mashed
  • 1 cup granulated sugar
  • 1 tsp vanilla
  • Juice of 1 Lime

Instructions

  1. Add all of your ingredients into a small pot, and mix them to combine.
  2. Cook over medium heat until the ingredients in pot begin to boil. Turn the heat down and allow to simmer at a low, rolling boil for about 25-30 minutes, stirring occasionally.
  3. Cook until the desired consistency is reached. The jam should hold its own shape when you run a rubber spatula through it.

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 

Tuna and Rice Recipe from Cabo Verde

tuna with rice with hands around bowl

This Tuna with Rice recipe, also known as Arroz con Atum, comes from the nation of Cabo Verde. Cachupa is the most popular dish in Cabo Verde, but this Tuna with Rice dish is a close second. The rice is so flavorful and delicious, and the tuna steak is a perfect form of protein in this meal! Keep reading for the recipe.

A Potato Festival

On the weekend I tested this recipe, my family and I were up north in Hillman, Michigan where we have a cabin the middle of literal NOWHERE. No really. You drive through three miles of one-track road before getting to the gate that leads into our property. There’s not phone service or wifi or even a grocery store within 45 minutes to pick up a freaking forgotten tomato (ahem, I forgot my tomatoes and couldn’t make the other meal that I had planned. I’m not bitter. Only a little.)

We spent Saturday morning/early afternoon at the Posen Potato Festival, a tradition that my family has been attending since I was a little kid. After that, I helped my dad run the tractor for a few hours, turning over his planting fields to leave room for the winter wheat he’s planting. I’m sure ya’ll didn’t guess I had a country side to me, huh?

tuna rice with salt and pepper shaker

Tuna and Rice is the Perfect Quick Recipe

Anyways, after a full day out and about, and the fact that I was then covered in dirt and it was already 7:30, I had little motivation for cooking dinner. Luckily, this Rice with Tuna (Arroz con Atum) recipe was perfect for this instance. It only took from 7:30 to 8:00 for my dinner to be fully prepared, cooked, and on the table. That’s a win in my book!

Canned Tuna vs Tuna Steak

This dish is normally made with canned tuna. I watched a few YouTube videos before deciding to make this dish myself, and I heard that if you didn’t pick the highest quality canned tuna, the dish wouldn’t be as delicious as it could be.

My trip to Kroger left me nervous that I wasn’t choosing the best tuna… instead, I walked over to the fish counter and ordered tuna steaks instead. If the locals were telling me that I needed high quality tuna, high quality tuna is what I was going to buy. This was definitely the best way to present the tuna in this dish!

bowl of tuna rice with pot and salt and pepper shaker

Adding Tuna to your Tuna and Rice

Tuna is, of course, popular in Cabo Verde because Cabo Verde is an island nation with an abundance of tuna. If you don’t like tuna, you could also make this dish with chicken. However, I only ate tuna once before, so I didn’t think I liked tuna muchmyself. After trying this dish, I’d recommend making it at least once with tuna to try it… I think you’ll like it!

Cooking your Tuna and Rice

Take care in cooking your tuna in this dish. If tuna is overcooked, it becomes tough and chalky. Tuna typically takes about ten minutes to cook through, so make sure to wait the five minutes before adding the tuna into the rice dish. This way, the rice and the tuna will complete cooking at the same time.

Did you like this recipe? Please, leave a comment to let me know! I LOVE to read them! Also take a second to post a photo to Facebook or Instagram and tag @TheForeignFork and hashtag #TheForeignFork.

If you liked this recipe, you might also like some of the other rice dishes on my website:

Don’t forget to also follow me on Pinterest for more recipes from around the world!

Rice with Tuna

This Tuna with Rice recipe, also known as Arroz con Atum, comes from the nation of Cabo Verde. Cachupa is the most popular dish in Cabo Verde, but this Tuna with Rice dish is a close second. The rice is so flavorful and delicious, and the tuna steak is a perfect form of protein in this meal!

Course Main Course
Cuisine cabo verde
Prep Time 15 minutes
Cook Time 10 minutes
Servings 6 servings

Ingredients

  • 1/3 cup olive oil
  • 1 medium onion chopped
  • 4 roma tomatoes chopped
  • 3 cloves garlic chopped
  • 2 beef bouillon cubes
  • 6 bay leaves
  • 1 1/2 cups long grain white rice
  • 3 cups water
  • 16 oz. Tuna steak cut into ½ inch cubes
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the onion, tomatoes, and garlic, and allow to sauté in the olive oil until fragrant, about 6 minutes.
  3. Add the bay leaves and the two bouillon cubes. Continue stirring until the bouillon cubes melt into the rest of the oil.
  4. Add the rice and the water into the pot, stirring to combine them with the other ingredients. Top with a lid, and set a timer for 5 minutes.
  5. After 5 minutes, remove the lid and add the tuna into the pot. Stir to combine. Replace the lid on the pot and continue cooking for another 10 minutes.
  6. After ten minutes, fluff the rice with a fork and serve. Enjoy!
  7. Leave a comment on this recipe letting me know what you thought!

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only.