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Archive for Wednesday, August 26, 2009

Cheese brings gourmet touch to variety of recipes

August 26, 2009

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Hot Gruyere Spinach Dip

2 tablespoons butter

1 medium onion, finely chopped (about 1/2 cup)

2 packages (10 ounces each) frozen creamed spinach, thawed

1 cup half-and-half

8 ounces gruyere cheese, shredded (2 cups)

1 tablespoon dry sherry (optional)

Breadsticks or French bread slices (optional)

Melt butter in medium saucepan over medium heat. Add onion, cook and stir 5 minutes, or until tender. Add creamed spinach and half-and-half, cook and stir 5 minutes, or until hot. Stir in cheese and sherry, if desired. Cook 2 minutes, or until cheese is melted. Serve with breadsticks or French bread slices, if desired.

— Recipe from SwissRose International, Inc., for Dillon Stores.

Roasted Beet and Fennel Salad with Manchego

4 ounces manchego cheese

1/4 teaspoon dried rosemary leaves, crushed

1/4 teaspoon coarse ground black pepper

8 cups baby spinach leaves

4 medium beets, peeled, thinly sliced and roasted (see directions below)

1 small fennel bulb, thinly sliced

1/2 cup raspberry or balsamic vinaigrette dressing

Preheat oven to 400 degrees. Using a vegetable peeler, shave cheese into 1x2-inch pieces. Carefully place half of the pieces on a parchment paper-lined baking pan. Sprinkle with rosemary and black pepper. Bake 3 to 5 minutes, or until crisp and golden brown around edges. Cool completely before removing from pan.

Place spinach, beets and fennel in large bowl. Pour dressing over greens; toss until coated. Place equal amounts of salad onto four plates. Top with remaining shaved manchego and tuck the baked manchego cheese along the edge. Serve immediately.

Note: To roast beets, lightly spray beets with no-stick cooking spray. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Place on a baking pan and bake at 425 degrees 20 minutes, or until tender, turning over halfway through baking time.

— Recipe from SwissRose International, Inc., for Dillon Stores.

Stilton and Apple-Stuffed Pork Tenderloin

1 pork tenderloin (about 1 pound)

2 tablespoons butter

1 large cooking apple such as braeburn, cut into 1/2-inch pieces (about 1 cup)

2 tablespoons finely chopped onion

2 tablespoons finely chopped celery

1/4 cup chopped pecans

3/4 cup corn bread stuffing crumbs

3 ounces stilton cheese, crumbled, divided

Preheat oven to 425 degrees. Cut almost all the way through tenderloin lengthwise. Spread apart and flatten with hands. Set aside.

Melt butter in medium skillet. Add apple, onion and celery; cook and stir 3 minutes, or until apple and vegetables are crisp-tender. Remove from heat. Add pecans, stuffing crumbs and half of the cheese, mix well.

Place tenderloin in shallow roasting pan, cut side up. Spoon stuffing mixture over the tenderloin. Press stuffing lightly to hold in place. Bake 25 minutes, or until meat thermometer reaches 160 degrees when inserted into center of tenderloin and stuffing. Sprinkle remaining cheese over stuffing. Let stand 10 minutes before slicing.

Note: To prevent stuffing from getting too dark, place small piece of foil over stuffing during last 10 minutes in oven.

— Recipe from SwissRose International, Inc., for Dillon Stores.

Emmentaler and Asparagus Frittata

8 eggs

1/3 cup milk

1/4 teaspoon salt

1/8 teaspoon ground black pepper

4 ounces emmentaler cheese, shredded (1 cup), divided

1 tablespoon butter

1 cup sliced mushrooms

1/4 cup chopped shallots or red onion

12 fresh asparagus spears (about 8 ounces), cut into 2-inch lengths

Preheat broiler. Beat eggs, milk, salt and pepper in medium bowl with wire whisk until blended. Stir in 1/2 cup cheese. Set aside.

Melt butter in 10-inch nonstick skillet with ovenproof handle over medium heat. Add mushrooms, shallots and asparagus, cook and stir 3 minutes, or until vegetables are crisp-tender. Reduce heat to medium-low, pour egg mixture over vegetables. Cover and cook 10 minutes, or until bottom of frittata is set, carefully lifting edge with spatula and tilting skillet as necessary to allow uncooked portion to flow underneath.

Place skillet under broiler. Broil 2 minutes, or until top is set but not brown. Top with remaining 1/2 cup cheese; let stand until cheese is melted. Cut into 6 wedges.

— Recipe from SwissRose International, Inc., for Dillon Stores.

Apple and Gloucester Rustic Tart

1 refrigerated pie crust (1/2 of 15-ounce package)

1/2 granulated sugar

1 tablespoon cornstarch

1-1/2 teaspoons ground cinnamon

4 cups thinly sliced peeled cooking apples, such as braeburn (about 3)

1/4 cup sweetened dried cranberries

4 ounces double gloucester cheese, cut into 1/4 cubes

1 tablespoon coarse sugar

Preheat oven to 425 degrees. Place pie crust on ungreased cookie sheet.

Combine granulated sugar, cornstarch and cinnamon in large bowl. Add apples, cranberries and cheese, toss gently. Spoon into center of crust, spreading to within 2 inches of edge of crust. Bring crust edge up over filling to form 2-inch border, folding and overlapping crust as necessary. Brush crust edge with water. Sprinkle with coarse sugar, if desired.

Bake 20 minutes, or until crust is golden brown and apples are tender. Serve warm with additional slices of cheese, if desired.

— Recipe from SwissRose International, Inc., for Dillon Stores.

Poblano Cheesy Corn Chowder

8 ears fresh corn, kernels removed (about 4 cups)

10 cups vegetable stock

2 tablespoons butter

1 large onion, chopped

3 cloves garlic, minced

4 large poblano chilies, seeded and chopped

1 small chipotle, minced

1 teaspoons adobo sauce

2 teaspoons fresh oregano

2 bay leaves

2 teaspoons salt

1/2 teaspoon pepper

3 medium potatoes, cubed

4 cups asadero or fontina cheese, shredded

1/2 cup heavy cream

1/2 cup cilantro, chopped

Combine the corn cobs (kernels removed) with vegetable stock in a large stockpot over medium heat. Simmer for 30 minutes. Remove the cobs and discard. Melt butter in a large stockpot over medium heat. Add the onion, garlic, and poblanos. Sweat for several minutes, until tender. Add the chipotle, adobo sauce, oregano, bay leaves, salt and pepper. Add the corn-vegetable stock, corn kernels, and potatoes. Bring the mixture to a boil. Reduce the heat and simmer, partially covered, for 30 minutes. Add the cheese and heavy cream and simmer for 30 additional minutes, or until potatoes are tender. Remove the bay leaves and puree 3 cups of the chowder in food processor until smooth. Return the puree to the pot and mix well. To serve, mix in cilantro and top with additional cheese.

— Recipe from Sartori Foods

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