Recipes

New England tradition is behind this hearty soup supper. A mixture of tangy cheddar, Port wine and Dijon mustard produces a terrific spread to nibble on while the chowder is cooking. Pour Sauvignon Blanc throughout the meal.

Ingredients:

• 10 ounces sharp cheddar cheese, diced, room temperature
• 1/3 cup ruby Port
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1 tablespoon Dijon mustard
• 1/2 teaspoon black pepper
• 1/4 cup finely chopped green onions
• Assorted crackers

Directions:

Combine cheese, Port, butter, mustard and pepper in processor. Blend until mixture is smooth, scraping down sides of bowl occasionally. Add onions; using on/off turns, process until just blended. Transfer spread to small bowl or crock. (Can be prepared 3 days ahead. Cover and refrigerate. Bring spread to room temperature before serving.)

Place bowl of spread on platter. Surround with crackers and serve.

Makes 2 cups.

The flavors from three types of cheese combine beautifully to create this layered appetizer.

Or, try serving the torte as the perfect finale after dinner with a glass of port.

Ingredients:

• 16 ounces cream cheese
• 8 ounces Gorgonzola, Cambazola or Bavarian Blue cheese
• 8 ounces Mascarpone cheese
• 1 cup pine nuts, toasted
• 3/4 cup sun dried tomatoes, diced fine
• 1 bunch fresh basil

Directions:

1. Have all the cheeses at room temperature. Line a 7 inch springform pan with plastic wrap, allowing enough to hang over so that you can cover the form when finished. Spread half of the cream cheese over the bottom of the lined pan.
2. Depending on which cheese you use, remove the rind if it has any. Place in a bowl and mix it until smooth. Spread it over the cream cheese layer. Finely chop the sun dried tomatoes and mix together with the mascarpone. Spread this evenly over top of the blue cheese. Arrange the basil leaves in a single layer on top, you will need about 12 large leaves. Save the smaller ones for garnish.
3. Divide the remaining cream cheese into thirds. Spread 2/3 of this over the basil leaves. Place the remaining 1/3 in a piping bag fitted with a star nozzle or tip.
4. Fold the overhang of plastic wrap over the torte ensuring it is covered. Chill for at least 4 hours. To serve, release the pan, unmould the torte onto a serving dish, press the pine nuts around the side of the torte, reserve 8 nuts for garnish.
5. Using the remaining cream cheese, pipe 8 rosettes around the edge of the torte, garnishing each one with a pine nut and small basil leaf.

Serves 12 – 15

Ingredients:

• 0-12 OZ. goat cheese (plain)
• 1 head of garlic, peel ea. clove
• 1 med. red onion, thinly sliced
• 1 Tbs. brown sugar
• 2 Tbs. butter
• 1 Tbs. balsamic vinegar
• sm. bunch fresh basil leaves, chopped

Directions:

1. Bake garlic in 1-2 Tbs. olive oil for 30 min. at 350 in a glass baking dish.
2. Saute’ onions till transparent and soft; add br. sugar.
3. In dish in which garlic was baked, add onions and goat cheese; bake 20 min. at 350 until nicely soft.
4. Remove dish from oven, stir gently to blend ingredients; add balsamic vinegar.
5. Top with fresh chopped basil. Serve with crostini.

Ingredients:

• One Jar Peppadew peppers
• 8oz soft goat cheese
• 2 tablespoons Chives minced

Directions:

1. Soften goat cheese in a bowl by mashing with a fork.
2. Drain peppadews and place bowl side up on a serving plate.
3. With a small spoon place ½ teaspoon of goat cheese inside each pepper.
4. Top with chives and serve or keep refrigerated for up to three days.

Total Time: 50 min Prep: 15 min Cook: 35 min

Yield: 20 servings

Level: Easy

Ingredients:

• 2 pounds goat cheese
• 14 dried Mission figs (1 cup), sliced
• 1/4 cup dry sherry
• 1/4 cup olive oil
• 2 large Spanish onions, thinly sliced
• 10 garlic cloves, crushed
• 3 rosemary sprigs
• 2 teaspoons salt
• Freshly ground black pepper
• 2 sliced baguettes, for dipping

Directions:

Preheat the oven to 350 degrees F.

Crumble the goat cheese into an oven safe dish and set aside. In a sauce pot combine the figs and sherry with enough water to barely cover the figs. Place the sauce pot over high heat and bring up to a bubble, cover and remove from the heat and let the figs plump while the onions are cooking.

Pour the olive oil into a large skillet and place over medium heat. Add the onions, garlic, rosemary, salt and pepper and cook, stirring often, for about 10 minutes, or until lightly browned. Using a slotted spoon remove the plumped figs from the sauce pot, leaving behind any of the pluming liquid. Add the figs to the cooked onions, stir to combine and then spoon over the until the edges begin to bubble.

Remove and serve immediately with sliced baguettes.

Ingredients:

• 1 Fresh Baked Baguette
• ¼ Cup of Fresh Pesto
• 4 Roma Tomatoes
• 1/8 Extra Virgin Olive Oil
• Salt & Pepper
• 6 Slices Provolone

Directions:

Split baguette in half, sprinkle each have with garlic (can be granulated) and butter and light toast. Split pesto in to two. Spread on each half of garlic toasted baguette. Wash and cut tomatoes in ¼” slices. Place tomatoes on pesto until baguette is covered. Lightly drizzle oil on tomatoes, and sprinkle salt and pepper lightly over tomatoes. Place cheese on top of tomatoes. Bake at 350 degrees until cheese is bubbly. Approx. 12 – 16 minutes.

Ingredients:

• 2 tablespoons (1/4 stick) butter
• 1/2 large red bell pepper, cut into matchstick-size pieces
• 1/2 large yellow bell pepper, cut into matchstick-size pieces
• 1/2 large green bell pepper, cut into matchstick-size pieces
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1/4 cup all purpose flour
• 1 1/2 cups chicken stock or canned low-salt chicken broth
• 1 cup whole milk
• 1 cup whipping cream
• 8 ounces sharp white cheddar cheese, grated (about 2 cups)

Directions:

Melt butter in heavy large pot over medium heat. Add peppers, onion and garlic. Sauté vegetables until tender, about 6 minutes. Add flour and stir 2 minutes. Whisk in stock, then milk and cream. Simmer until slightly thickened, stirring constantly, about 3 minutes. Gradually add cheese 1/2 cup at a time, stirring after each addition until melted and smooth. Season to taste with salt and pepper.

Makes 4 servings.

Fresh basil and balsamic vinegar are an unbeatable seasoning for a sauté of veal, pork, chicken, or seafood. This recipe was inspired by vinegar expert Renato Bergonzini and is a Modenese favorite. Make it for a quick supper or for a menu where you need a fast-cooking main dish. The basil must be fresh (dried cannot be substituted here) and the balsamic vinegar a richly flavored one. In dishes like this, boneless pork loin is often substituted for veal.

Ingredients:

• 3/4 to 1 pound pork tenderloin, trimmed of fat
• About 2 cups all-purpose unbleached flour
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• Salt and freshly ground black pepper
• 3 tablespoons commercial balsamic vinegar blended with 1 teaspoon brown sugar
• 20 fresh basil leaves, torn
• 1/2 cup low-sodium chicken broth
• 1 tablespoon shredded fresh basil leaves for garnish

Directions:

1. Slice tenderloin into 1/4-inch thick rounds. Put between pieces of plastic wrap and with the back of a saucepan pound to about 1/8 inch thick.
2. Toss the scallops with flour, shaking off excess. Heat oil and butter in a big sauté pan over medium high. Quickly brown the meat in a couple of batches, taking only 20 to 30 seconds per side. Keep warm on a serving platter, sprinkling each batch with salt and pepper as it comes out of the pan. Add more oil as necessary.
3. Quickly add half the balsamic, all the torn basil, and the broth to the pan. Boil, scraping up brown bits, for 1 minute, or until fragrant. Pour over the scallops Sprinkle remaining vinegar over meat and top with the shredded basil. Serve hot.

Serves 4.

375° 12-15 minutes

Yield: About 36 average size cookies

About 90 with 1.5 inch cutter

Ingredients:

• 2 cups shredded Irish Cheddar
• 1½ cups flour
• ¾ teaspoon dry mustard
• ¼ teaspoon cayenne pepper
• ½ cup (1 stick) butter, melted

Directions:

Preheat oven. Toss together cheese, flour, mustard and cayenne pepper. Mix in butter. Knead with your hands to form dough. If it is very dry, add a tablespoon of water.

On a floured surface roll out dough, half at a time, to a thickness of between 1/8 and ¼ inch. Cut out with desired shape cutter – star, leaf or heart work well. Place on ungreased cookie sheet and bake for 12 minutes or a little longer until lightly browned on the bottom. Remove to a rack to cool completely.

Store in an air-tight container.

Use this flavorful butter in place of plain butter to make gravy, or place directly on top of cooked steaks.

Prep Time: approx. 5 Minutes.
Ready in: approx. 2 Hours 5 Minutes.
Makes 1 cup (16 servings).

Ingredients:

• 1 cup unsalted butter
• 4 tablespoons chopped fresh parsley
• 1 teaspoon minced garlic
• 1 ounce sun-dried tomatoes, chopped
• Salt and pepper to taste

Directions:

1. In a mixing bowl, cream butter.
2. Mix in parsley, garlic, and tomatoes.
3. Chill for at least 2 hours.

Ingredients:

• 2 c. whipping cream
• 1 (5 oz.) pkg. Boursin cheese with herbs
• 3 lb. red potatoes, scrubbed, thinly sliced (raw)
• 1/2 stick butter
• 1 1/2 tbsp. chopped fresh parsley

Directions:

Preheat oven to 400 degrees. Butter 9 x 13 x 2 inch baking dish. Stir cream, cheese, and butter in heavy saucepan over medium heat until cheese melts and mixture is smooth. Arrange sliced potatoes in baking dish slightly over lapping rows. Generously season with salt and pepper. Pour some cheese mixture over potato layer. Repeat with a couple of more layers until potato slices are used up. Bake until golden brown and potatoes are tender when pierced with a knife, about 1 hour. Sprinkle with fresh parsley.

Ingredients:

• ¼ cup butter
• ½ cup chopped onion
• 1 lb mushrooms, sliced (recommend portabello)
• ½ cup celery, chopped
• 1 ½ – 2 cups seasoned stuffing cubes
• 2 eggs, beaten
• ½ cup sour cream
• ½ cup mayonnaise
• 3 tsp salt
• 1 can cream of mushroom soup
• 1 cup sharp cheddar, grated

Directions:

1. Grease or spray a 2 ½ quart casserole.
2. Saute’ onions in butter approximately 2-3 minutes until they release juice.
3. Mix remaining ingredients EXCEPT cheese and add to mushrooms.
4. Pour into casserole.  Chill for at least 1 hour (can cover and refrigerate overnight)
5. Bake at 325F for 1 hour.  Remove from oven and sprinkle with cheese.
6. Bake 10 minutes longer until cheese is bubbly

Ingredients:

• 8 large potatoes, peeled and sliced 1/4″ thick
• salt and pepper
• 1 cup finely chopped spring onion (scallions)
• 2 cups shredded Irish Cheddar cheese
• butter
• 1/2 cup chicken stock, hot

Directions:

Preheat oven to 350°F. Coat an oven-proof gratin dish with butter. Layer alternately, the sliced potatoes, salt and pepper, onions, and cheese, finishing off with a layer of potatoes and reserving 1/2 cup of the cheese. Dot with butter. Pour hot stock over the dish. Butter a square of aluminum foil and cover the dish. Bake at 350°F for about 45 minutes. Remove foil, top with remaining cheese and bake an additional 15 minutes or until potatoes are done and cheese is melted and bubbly.

No. There are no sundried tomatoes in this delicious summer appetizer. It is called dried tomatoes because the tomatoes are dried (well, not completely) for 65 minutes in the oven. It is such a simple appetizer and yet so delicious. Sweet tomatoes, fresh thyme and rosemary, garlic and goat cheese roasted in the oven… yummy, yummy!

Ingredients:

• 6 tomatoes
• Olive oil
• 4 springs thyme
• 2 sprigs rosemary
• superfine sugar
• salt
• pepper
• 2 garlic cloves
• 100 g goat cheese (3.5 oz)

Directions:

Preheat oven to 100°C / 220°F.

1. With a knife cut crosses into the skin of the tomatoes. Put them into boiling water until it is easy to remove their skin (should take a minute or two). Dash them in cold water and remove skin. Quarter and remove seeds. Distribute on a baking sheet.
2. Dribble tomatoes generously with olive oil. Set a little bit of the herbs aside (for garnish). Remove the leaves/needles (I chopped the needles roughly) from the rest of the herbs and sprinkle over tomatoes. Sprinkle everything generously with superfine sugar. Season with salt and pepper. Put the tomatoes into the oven (middle shelf) for 1 hour.
3. Cut garlic in fine slices. Cut cheese in fine slices – the cheese slices should not be bigger than the tomato pieces in the oven.
4. When the tomatoes were in the oven for 1 hour, distribute slices of garlic and cheese on top of the tomato pieces. Put them back into the oven again and give them another 5 minutes.
5. Remove from oven, drizzle with some olive oil (optional, I didn’t and they were still delicious) and garnish with the herbs you set aside.
6. Serve them either on individual plates (you then need a fork) with crusty bread or as a crostini topping on some toasted french stick slices.

Ingredients:

• 4 C. all purpose flour
• 2 T. baking powder
• 2 t. Kosher salt
• 1 t. sugar
• 2 sticks cold unsalted butter cut into Tablespoons
• 1 1/4 cups heavy cream
• ½ cup of crème fraiche
• 1 large egg

Directions:

1. Preheat oven to 400 degrees.
2. Cut in the butter until it is the size of peas. Whisk 4 cups of flour with the baking powder, salt and sugar. Make well in center.
3. In a small bowl whisk the heavy cream with the crème fraiche and egg. Pour into the well. Stir with a fork until evenly moistened.
4. Turn the dough out on to a lightly floured work surface. Knead 2 or 3 times until it holds together.
5. Roll 1 inch thick.  Cut 2 ½ inch or smaller round cutter.
6. Transfer to baking sheet.  Refrigetate until firm.
7. Bake 18 minutes or until golden.

Ingredients:

• 2 1/4 lb broccoli, cut into flowerets
• 2 T olive oil
• 2 garlic cloves
• 2 leeks, trimmed and sliced
• 1T all purpose flour
• 1/2 C heavy cream
• 1/2 C dry white wine
• 2T butter, pllus extra for greasing
• 6T Parmesan cheese, freshly grated
• Salt and Pepper to taste

Directions:

Parboil the broccoli in salted, boiling water for a few minutes, drain and
cool slightly. Meanwhile, heat the olive oil in a large pan, add the garlic
and leeks and cook over a low heat until softened. Discard the garlic. Stir
in the flour and cook, stirring constantly, for 2 minutes until lightly
browned. Stir in the cream, season with salt and pepper and mix well. Add
the broccoli, pour in the wine and simmer for 10 minutes. Meanwhile, preheat
the oven to 400 degrees. Grease an ovenproof dish with butter. Remove the
pan from the heat and transfer the mixture to the prepared dish. Sprinkle
with the Parmesan, dot with the butter and bake until golden and bubbling.

Serves 4 , from The Silver Spoon

Ingredients:

• 1/4 C. parmesan cheese
• 1/2 C. sour cream
• 1/2 C. mayonnaise
• 1/2 C. finely chopped sun dried tomatoes
• 14 oz. can artichokes, chopped
• 8 oz. shredded swiss cheese
• 1 small clove of garlic, finely minced
• 1/4 tsp. tobasco

Directions:

Mix ingredients; sprinkle a little extra parmesan on top; bake at 350 approx. 25 minutes.

Ingredients:

• 1/14 cups granola (no large nuts or raisins)
• 1/8 tsp ground cloves (divided)
• 3 ounces crushed wafer cookies, such as Crisp Butter Wafers
• 1/3 cup dark brown sugar
• 1 1/4 teaspoons ground cinnamon
• 1 1/4 teaspoons ground ginger
• 3/4 teaspoon fresh ground nutmeg
• 1/2 teaspoon salt
• 1/4 cup melted butter, plus 2 Tablespoons
• 8 ounces goat cheese
• 1 1/2 cups granulated sugar
• Two 8-ounce packages cream cheese
• 1 1/4 cups pumpkin, solid pack
• 1 cup sour cream
• 3 large eggs
• 1 1/2 teaspoons vanilla extract

Directions:

Heat the oven to 350 degrees F. Toss the granola, cookie crumbs, brown sugar, and 1/4 teaspoon each cinnamon, ginger, nutmeg, and salt and 1/16 tsp ground cloves together in a medium bowl.  Stir in the butter and pat the mixture into the bottom of a 9-inch springform pan.  Baker for 15 minutes.  Cool on a wire rack.  Beat the goat cheese and sugar together using an electric mixer set on low speed.  Add the cream cheese and beat for one more minute.  Add the remaining ingredients and continue to beat on low speed for 20 minutes or until the mixture is very smooth.  Transfer the batter to the prepared springform pan and bake in the middle of the oven until set — about 1 hour and 15 minutes.  Cool completely on a wire rack.  Cover with plastic wrap and refrigerate for 4 to 5 hours until cake is completely set.  Bring cake to room temperature before serving.

Active time: 15 min Start to finish: 30 min

Ingredients:

• 2 tablespoons unsalted butter
• 2 firm-ripe Bosc pears, halved lengthwise and cored
• 3 tablespoons balsamic vinegar
• 4 oz Manchego cut into 4 pieces, at room temperature
• 1/4 cup honey

Directions:

1. Preheat oven to 400°F.
2. Melt butter in an 8-inch square glass baking dish in middle of oven, about 3 minutes.
3. Arrange pears, cut sides down, in 1 layer in butter and roast in middle of oven until tender, about 20 minutes.
4. Pour vinegar over pears and roast 5 minutes more.
5. Transfer pears, cut sides down, to serving plates with cheese and spoon some of juices from baking dish over pears. Drizzle pears and cheese with honey and sprinkle with pepper.

Makes 4 servings.