BriarPatch Food Co-op | Winter 2023-24
Recipes from the Editor By Paula O'Brien, Editor Winter’s full of celebrations centering around food. Make it fun with small bites to get the party started! Be sure to take a trip to BriarPatch’s “Cheese Island” at the new Auburn store for all your grazing needs. It’s fabulous!
Grilled Manouri Cheese with Honey-Balsamic Reduction Makes 6-8 servings Manouri is a Greek cheese made with the drained whey from the feta-making process, pressed and rolled into logs that are great for slicing and grilling. It’s less salty than feta, creamier and some say it has a slight citrus flavor. This is the perfect meze, and ready in about five minutes. Slice up a baguette or serve with your favorite crackers.
Cheesy Baked Stuffed Olives Makes 50 hors d’oeuvres
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An appetizer first popularized during the “Mad Men” days, its versatility and deliciousness have stood the test of time. Cheddar cheese gives the dough its pleasing texture and savory goodness. Go with extra-sharp cheddar, or for a twist, the smoked version! Pre-stuffed pimento olives are an easy go-to, but you can try your hand with whatever’ll fit inside.
50 small pimento-stuffed cocktail olives, drained/patted dry
8 Tbsp unsalted butter, softened 8 oz (2 cups) grated extra-sharp cheddar 1 ½ cups unsifted all-purpose flour /8 tsp salt
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¼ tsp cayenne powder Pinch of dried thyme Dash Worcestershire sauce 4
large egg
Heat oven to 350º. In large mixing bowl, cream butter then add cheese and mix well. Stir in flour, cayenne, thyme, salt and Worcestershire. Mix until smooth. Beat egg with 2 Tbsp cold water, add to dough and mix until just incorporated. Refrigerate 30 minutes. Remove dough, flatten out a walnutsize piece into a thin round. Put an olive on top of it and shape dough around olive, pinch to repair any breaks. Place on ungreased sheet pan. Repeat with remaining dough/olives. Bake until dough sets, about 15 minutes. Serve hot.
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round manouri cheese, 1” – 1 ½” thick
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Tbsp olive oil
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Tbsp Honey-Balsamic Reduction (recipe below)
