Favorite Recipes
Cheese plates are great, but here are some great ideas for creating dishes with our cheeses.
These recipes are from our farms & friends to you and yours.
We hope you enjoy these family-tested recipes!
Amazing Party Fare: Creme Brulee 3-Cheese Fondue
Courtesy of Chef Sean Agate, Our Heritage Cafe at Holiday Inn, Waterloo
Here's one of the most amazing fondues we've ever tasted!
It uses cheeses from Muranda, Lively Run and Kenton,
and a rare and wonderful Ice Wine from Sheldrake Point Winery.
And an added bonus? Virtually all the ingredients are local!
INGREDIENTS:
1/2 cup 2010 Sheldrake Point Riesling Ice Wine
1 lb. Muranda Cheese Co. Colby, shredded
1 lb. Lively Run Goat Dairy Chevre
1 lb. Kenton's Cheese Co. Bianco (Brie) with or without rind
4 Tbs. Red Jacket Orchard Apricot Stomp Fruit Nectar
1 Tbs. Sugarbush Hollow Maple Syrup
1 Tbs. Bee Attitudes Honey
1 Tbs. Caramel
1 tsp. Pure Vanilla Extract
Seneca Salt Culinary Flake Salt
DIRECTIONS:
In a medium sauce pan, combine Ice Wine and Nectar. Reduce by 1/4.
Add the softest cheese first (Chevre) and stir gently with a whisk. Mix completely
Do the same with the Brie, followed by the Colby.
Fold in maple syrup, honey, caramel and vanilla.
Stir gently under very low heat for 5 minutes to allow flavors to develop.
If fondue is too thick, add more Ice Wine. If too thin, add equal amounts of cheeses.
Finish to taste with salt.
DINNER FAVE: Chipotle Cheddar Mac & Cheese
Courtesy of Lisa Engelbert, Engelbert Farms
Here's a twist on a family favorite!
INGREDIENTS:
1 lb elbow
macaroni
2 cups milk
2 - 8 oz bars Engelbert Farms Organic Chipotle Cheddar
1 - 8 oz bar Engelbert Farms Organic Extra-Sharp Cheddar
Salt and Pepper
DIRECTIONS:
Cook macaroni according to package directions, and drain.
While macaroni is
cooking, grate chipotle cheddar and extra sharp cheddar together.
Butter
a 9 x 13" baking pan.
Spread 1/3 of the cheese in the bottom of the pan, followed
by 1/2 of the macaroni.
Spread the next 1/3 of the cheese over the
macaroni, followed the the rest of the macaroni.
Top with the
remaining cheese. Pour milk over. Salt and pepper the top.
Bake for 45 minutes to 1 hour (until bubbling and top is starting to
brown).
Serves 8 to 10
ANY MEAL FAVE: Quiche A La Keeley
Courtesy of Keeley McGarr, Keeley's Cheese Co.
Real Cheese Lovers eat quiche! Here's a delish twist that you can make for any meal today...
INGREDIENTS:
1 round pie crust (use store bought or make your own)
1 tbsp olive oil
1 onion, peeled and chopped
8 oz lean bacon, cut into small pieces
8 oz Keeley's Across the Pond Cheese
4 eggs
1/3 cup dry white wine
1 cup creme fraiche (or substitue 1 cup whipping cream)
1 1/2 tsp ground cumin
1/4 tsp each salt and pepper
DIRECTIONS:
Begin by blind baking the quiche crust.
Fit the pie crust to a 9 or 10 inch quiche pan and prick it about 20 times with the tines of a fork.
Place the pan in the freezer for 20 minutes while the oven preheats to 400F.
Bake the frozen crust for 10 minutes, then remove it from the oven and allow to cool.
Meanwhile, heat the olive oil on medium heat and add the onion.
Cook, stirring occasionally, until the onion softens some - about 5 minutes.
Add the bacon and continue to cook until the bacon is cooked through.
Remove from heat.
Whisk together the eggs, white wine, creme fraiche (or whipping cream), cumin, and salt and pepper.
Cut the cheese in about 30 pieces.
Distribute the cheese and bacon bits evenly onto the cooled crust.
Pour the egg mixture on top and bake at 325F for 40 minutes.
Makes 6 to 8 pieces of quiche.
COMFORT FOOD: Potatoes Au Gratin Across the Pond
Courtesy of Keeley McGarr, Keeley's Cheese Co.
We all love comfort food during the winter. Here's how we do it on the Cheese Trail.
Give this side dish a try.
INGREDIENTS:
1 lb. potatoes
5 ox Keeley's Across the Pond cheese, rind removed and diced
4 tbsp heavy cream
5 oz milk
2 tbsp sniped fresh chives or chopped fresh parsley
Freshly grated nutmeg
Salt & ground Pepper
DIRECTIONS:
Peel the potatoes and slice them. Then take a pot, fill it with water and boil them.
Drain and put them in a 9x9 glass baking dish.
Preheat the oven broiler.
Prepare the saucepan and add the cheese, cream and milk.
Heat gently until all ingredients are combined,
being careful not to let it come to a boil.
Place in baking dish and put dish under the broiler on a middle rack,
for 5 minutes, or until browned. Serve hot.
Serves 4
Gatherings: Three Cheese Fondue
Courtesy of Chef Mary Reed, Tastes of Wine Country
FEATURING CHEESES FROM SUNSET VIEW CREAMERY,
ENGELBERT FARMS & FINGER LAKES FARMSTEAD CHEESE
Here's a wonderful throwback to the 70s with a modern twist. Perfect for evenings with friends by the fire!
INGREDIENTS:
1 large clove garlic, sliced in half lengthwise
3/4 cup Buttonwood White or Chardonnay wine
4 oz. Engelbert Farms mozzarella, shredded
4 oz. aged Finger Lakes Farmstead's Schuyler Gouda cheese, shredded
4 oz. Sunset View Creamery sharp cheddar, shredded
1 Tbs. cornstarch
2 Tbs. Kirsch (optional)
Freshly ground black pepper
Freshly grated nutmeg
DIRECTIONS:
Rub
the inside bottom of a fondue pot or enameled cast-iron casserole with
the cut sides of the garlic halves,
then discard the garlic. Put the pan
over high heat and immediately add the wine, stirring and scraping
with
a wooden spoon to dissolve the garlic residue.
In a mixing bowl, toss
the three cheeses together with the cornstarch, until evenly combined.
Reduce the heat under the pot or casserole to low and add the
cheese-cornstarch mixture.
Stir continuously in a zigzag motion until
the mixture is thoroughly melted and smooth.
Stir in the Kirsch
(optional) and season with a little freshly ground black pepper and just
a small pinch of nutmeg.
Carefully transfer the pot or casserole of
fondue to the table, placing it above a gentle tabletop heat source
that
will keep the fondue warm during eating. Serve the fondue immediately.
Serve: With crusty bread or toasted bread cubes, blanched vegetables
like broccoli
or asparagus, ham or sausage chunks, apple slices.
DIN
NER: Baked Penne with Swiss Chard and Sausage
Finger Lakes Dexter Creamery
A quick delicious dinner to help you through this hectic time of year!
Ingredients
16 oz. sweet or hot or hot Italian sausage
1 bunch fresh Swiss Chard (or any other fresh green you have handy)
1 lb. penne pasta
Olive oil
Butter (hand made from fresh farm cream if you can get it)
1 onion
1 tablespoon garlic salt
1 ½ cups fresh farm milk
2 fresh farm eggs, lightly beaten
1 cup freshly chopped tomatoes
1 cup grated Kefir cheese
Directions
Preheat oven to 350 degrees.
Lightly butter two, deep 10 ¼ inch casserole dishes (or one large ceramic cooking vessel).
Heat a skillet over medium heat. Add two tablespoon of olive oil and two tablespoons of butter.
Chop onions thinly and sauté them until clear and juicy.
Add a teaspoon or so of garlic salt and stir.
Chop the fresh Swiss chard into very small pieces and add them to the onions.
When the Swiss Chard is cooked, remove the skillet from the stove top and take the contents out of the skillet and put them in a bowl.
Make a large long cut down each sausage so that it is split open.
Then cook the sausage in the same skillet as you used for the onions and chard. Do not add anymore oil, the skillet will be sufficiently oiled.
Cook the sausage at medium heat until done. Remove from the skillet and cool.
Once cooled, take the sausage out of the casings and crumble.
Next, the Penne. In a large stockpot, heat approximately six quarts of water until boiling. Then add the Penne and cook al dente. Drain the pasta.
Meanwhile, break the two eggs into the milk and stir until the eggs are completely mixed with the milk.
Mix all the ingredients, including the chopped tomatoes and grated Kefir cheese. Put all ingredients in the stock pot and mix together.
Fill the casserole dishes and transfer to the oven and bake until the top looks crunchy. Should not take more than 20-25 minutes.
Yum!!!
LUNCH: Grilled Schuyler Cheese and Tomato Sandwich
Finger Lakes Farmstead Cheese
A new twist on an old favorite!
Ingredients
Sliced Schuyler Cheese
Fresh Tomato
Olive Oil or Butter
Directions
Start with a hearty bread, my favorite is Ithaca Bakery’s Italian Bread, and slice it thick, about an inch works nicely.
Brush the bread with olive oil, though you could use room temperature butter. This will keep the bread from burning as you “grill” it.
Assemble the sandwich right on the grill, over medium heat. Charcoal works best, but if you are in the suburbs, you can use a gas grill. Put thin slices of cheese, as you like, on the first piece of bread, butter side down, or oiled, and then top that with a fresh slice of tomato.
Top that with another thick slice of bread, and brush the top will olive oil.
Close the grill cover to help the cheese melt.
When the bottom slice of bread is browned nicely, and the cheese has started to melt, flip it carefully, and grill the other side. The Schuyler cheese melts nicely, and pared with the tomato, and Ithaca Bakery’s Italian bread, you have one hearty sandwich!
Feel free to experiment, by adding mustard, ham or even onions to spice things up.
BREAKFAST: Breakfast Muffins
Sunset View Creamery
These can be made ahead and refrigerated until just before needed!
Ingredients
8-10 lg. eggs
1 lb. bacon or breakfast sausage
8 oz. shredded cheddar cheese
Salt & Pepper to taste
1 8 pk and 1 5 pk of Grands Buttermilk Biscuits
Directions
Cook Bacon (or sausage) drain and chop with food chopper.
Scramble the eggs, add salt & pepper—add eggs to the sausage.
Shred the cheese, and add the cheese, mix well.
Roll out the biscuits into 5” circles (on a floured surface).
Put a lg. scoop of the egg/bacon/cheese mixture in the center and pull up the edges of the biscuit.
Turn with pinched side down in a muffin pan.
Bake in preheated over at 350 degrees for 10-12 minutes.
ENJOY!
