We're daydreaming about baking some of these puffy goat cheese and herb–filled popovers for this weekend's brunch. Chef Joseph Magrate of Boston's Clink makes them with cheese from Blue Ledge Farm, a family-owned goat farm in Vermont's Champlain Valley. You can order their products here, or use your own favorite goat cheese.
We're daydreaming about baking some of these puffy goat cheese and herb–filled popovers for this weekend's brunch. Chef Joseph Magrate of Boston's Clink makes them with cheese from Blue Ledge Farm, a family-owned goat farm in Vermont's Champlain Valley. You can order their products here, or use your own favorite goat cheese.
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