The Grand Family - Winter 2011 by Damafro

no. 20 sharing priceless moments around the table

Brie or Camembert? pages 4 and 5

Did you know? page 5

Recipes pages 6, 9, 10, 12 13, 14 and 15

Winter 2011 In this issue, you will find information about and the Chef’s recipes using these products.

Damafro coffe yogurt

Pepper Chèvre des Alpes

St-Paulin Damafro

Gouda Damafro

Brie Le P’tit Connaisseur

CaBrie Le sensible

P’tit Saint-Damase Damafro PP41158033

Contents

Winter 2011 Issue no. 20

Recipes Damafro Coffee and Raspberry Yogurt Mousse with Maple Butterscotch

Damafro Double Cheese and Pesto Breakfast Muffins

Damafro St-Paulin Tempura

Damafro Gouda Egg rolls

Damafro Savory Nut Bread

Spaghetti Squash with smoked turkey and Damafro CaBrie

Damafro P’tit Saint-Damase, Onion and Ham Pie

Articles Brie or Camembert? Did you know? Rebate coupons

Publisher: Damafro Design and production: Damafro Recipe created by: Nicolas Moreau Legal deposit: Bibliothèque nationale du Québec and Library and Archives Canada, 2011 La Grande Famille (The Grand Family) magazine is published by Damafro. Any reproduction in part or as a whole without the written permission of Damafro is prohibited. the publisher cannot be held liable for any error or negligence that occurs in using the recipes nor for any action taken as a result of the information contained herein. Postal Convention-publications no. 41158033. Return any correspondence undeliverable in Canada to: Damafro Inc. 54, rue Principale, Saint-Damase, Québec J0H 1J0. 1 800 363 2017

2 – The Grand Family

4-5 5 7-8

Editorial

Don’t forget all these recipes, along with many others never before published, are now on video on our thegrandfamily.ca website. Come watch Nicolas demonstrate how you can make these delicious recipes in a few easy-to-follow steps.

A new flavour for our Bouchées Saveur!

Though not necessarily vital, cheese does changes things. It brings to any recipe your personal touch as well as increased flavor and texture, adds to the simple joy of sharing a meal, but most of all, makes your whole experience more enjoyable!

Our Bouchées Saveur, our bite‑sized servings of fresh cheese, now come in Mexicaine flavour with a touch of spices and heat to join our two existing Italienne and Provençale flavours.

Our chef and dear friend Nicolas has developed for us a new set of wonderful and easy recipe ideas using real cheese, which makes all the difference in the world...

Recipes, hints and tips, backgrounders...

Do you like what you are reading in this magazine? Subscribe for free at www.thegrandfamily.ca, the Web site of your fine cheesemaker. Or fill out this form and mail it to Damafro 54, rue Principale, Saint-Damase (Québec) J0H 1J0

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Winter 2011 – 3

Brie or Camembert ? In today’s cheese world, it has gotten harder to define and consequently explain the difference between a Brie and a Camembert. Traditionally or historically, Brie cheeses were shaped in rounds or flat wheels weighing from 1 to 3 kilos, while Camembert cheese rounds where smaller, usually around 250 grams. Yet, there is also a traditional cheese from the Brie family that comes in a size roughly in the middle. It is the Coulommiers, sometimes called the “little Brie from Coulommiers”, and it weighs 500 grams apiece. This size difference which allows tell a Brie apart from a Camembert pretty much still holds true today in Europe, but is not as helpful here in Canada or elsewhere in North America. We will find Bries and Camemberts in nearly all sizes in our stores and cheese shops, except perhaps for the big 3-kilo wheels that seem to be still used for the Bries only. So now, how does one choose? Based on what clue? On which criteria?

Brie Le Petit Champlain

4 – The Grand Family

Camembert Madame Clément

Brie Le P’tit Connaisseur

Brie triple crème Le Trappeur

Brie double crème Le Trappeur

Here are a few extra facts to help you choose a Brie or a Camembert. Size

Mil fat content

The size of the wheel has a significant effect on the flavor of the cheese. From the same production batch, whether it is a Brie or Camembert being made, the larger cheeses round will have a milder taste than the ones made into smaller wheels.

Labels on Brie and Camembert cheeses have other clues to help you make your selection. One of them is the milk fat content (M.F.) or other descriptive notes or names, such as Double Crème or Triple Crème. There usually are three milk fat content categories on the market, excluding low-fat products: 26% M.F. for the regular cheese, 30% M.F. for the Double Crème et 33% M.F. for the Triple Crème.

Here is why: in Brie and Camembert type cheeses, the rind is extremely important during ripening, that stage in the maturing and ageing process where flavors and textures develop. That said, smaller cheeses have more rind (the surface of rind in relation to the volume of the cheese is greater) than larger cheeses. As a result, the flavor of a small-sized cheese tends to be more full-bodied. More so in cheeses made using traditional age-old techniques such as Madame Clément, Le P’tit Connaisseur or le Petit Champlain Bries and Camemberts. Traditional cheese-making turns out products that show more contrast, more character, and that noticeably change with time: under the rind, in the very first weeks of ripening, the cheese develops a delicately crumbling center and, as it ages, takes on a supple and melting texture throughout; flavors grow more complex and certainly more intense. The rind also evolves over time, becoming more distinctive, and it can take on a more colorful, uneven appearance.

The cream added in the Double Crème and Triple Crème versions of the cheeses imparts a sense of “roundness” in taste and texture, and the higher M.F. content results in an increasingly melting consistency. You will find these delicious qualities in the Le Trappeur line that features only Double Crème or Triple Crème cheeses

Did you know? AOC - for appellation d’origine contrôlée meaning certified origin name - is an official French designation which guarantees the cheese bearing that name comes from a precise area, and that the cheese has been made with a specific type of milk using a specific method. Three AOCs designate some Bries and Camemberts, certifying the place of origin of these cheeses now made all over the world. The AOC Camembert de Normandie au lait cru is made with raw milk molded in ladles. It is the embodiment of Camembert cheese, in all its intensity and range of flavors. It can be quite a challenge to find it in many regions of Canada. The AOC Brie de Meaux, produced near the metropolitan area of Paris in a specific territory around the town of Meaux (located north-east of Paris), designates Bries made in very large rounds (approx. 3 kilos). It is a pinpricked, yellow straw colored and smooth textured cheese covered with a rich velvety white rind. Full and mouth-filling cheese, is has a pleasant roundness. Finally, the AOC Brie de Melun is from an area located around the town of Melun north-east of Paris. Made into smaller rounds (1 kilo), it features a slightly colored and more rugged rind, a firmer texture, a more well-defined and intense flavor, with a delicate peppery taste finale. The Brie de Melun has very strong ties with Damafro’s history because Claude Bonnet, founder of Damafro with his two sons, owned one of the last Brie de Melun cheese dairies in France. To preserve this precious heritage and territory, he ardently defended and developed the Brie de Melun cheese and succeeded in having it awarded the much coveted AOC designation in 1980. Winter 2011 – 5

Recipe 1

Dessert or Breakfast Servings: 4 Preparation time: 5 minutes Draining time: Overnight Degree of difficulty: very easy

Damafro Coffee and Raspberry Yogurt Mousse with Maple Butterscotch

Damafro Coffee Yogurt Firm non-stirred yogurts prepared directly in the container as yogurts were traditionally made. Our yogurts, with their high content of active cultures (probiotics), are gelatin free, for a pleasant, milder taste. Ingredients

Preparation

Coffee Mousse • 500 g Damafro Coffee Yogurt • 1 cup frozen raspberries

by Nicolas, go to 1• P ut yogurt and raspberries in a large thegrandfamily.ca coffee filter or in a colander lined with a cheesecloth and let drain overnight. The result will be a thick and creamy raspberry and coffee mousse. Spoon into dessert cups.

Maple Butterscotch • 4 tbsp. butter • 4 tbsp. maple syrup • ¼ cup brown sugar

For a video of this recipe

Butterscotch 2• In a large skillet over medium heat, melt butter, add maple syrup, and cook for about a minute stirring constantly. Sprinkle brown sugar gradually as you stir, and continue stirring until mixture turns into a lovely golden smooth‑textured caramel. Drizzle onto your Damafro Coffee and Raspberry Yogurt Mousse. Bon appétit! And best regards from a fellow gourmet, Nicolas

6 – The Grand Family

www.damafro.ca

$2.50 rebate coupons! Instant rebate on

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Damafro Yogurt 625g Plain & flavoured

Brie Le Petit Connaisseur 175g

Gouda Damafro Wheels & portions

St-Paulin Damafro Wheels & portions

Instant rebate on

Le P’tit Saint-Damase

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$2.50 rebate coupons! Instant rebate on Yogourt Damafro 625g Plain & flavoured

Instant rebate on Brie Le Petit Connaisseur 175g

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Instant rebate on St-Paulin Damafro Wheels & portions

Instant rebate on Le Pâ&#x20AC;&#x2122;tit Saint-Damase

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To the retailer: Damafro will refund the nominal value of this coupon + predetermined fees when handed by the customer on purchase of the specified product. Any other use for this coupon will be deemed fraudulent. Should the retailer be unable to present, on request, invoices proving the purchase, in the previous 90 days, of sufficient inventory to cover the number of refundable rebate coupons, said coupons will have no value. For refund mail to: REDEMCO inc., P.O. Box 28, Longueuil (Qc) J4K 4X8. Limit: 1 coupon per purchase. Not transferable. No copies accepted. Cannot be combined with any other offer. Expires: 12/31/2011

Recipe 2

Damafro Double Cheese and Pesto Breakfast Muffins

Breakfast Servings: 4 Preparation time: 10 minutes Cooking time: 40 minutes Degree of difficulty: easy

Pepper Chèvre des Alpes The Chèvre des Alpes is the fresh goat cheese that sells the most in Québec. Its delightful freshness, melt-in-the-mouth texture and spreadability explain why it is such a favorite! Ingredients

Preparation

• • • •

1• P reheat oven to 350°F. Mix melted butter, pesto, parmesan cheese, thyme, salt and pepper.

4 slices of bread 3 tbsp. melted butter 1 tbsp. basil pesto 1 tbsp. Damafro grated parmesan cheese • 1 tsp. dried thyme • Salt and pepper to taste Filling • 4 eggs • 1-125 g package Pepper Chèvre des Alpes by Damafro • ½ cup Damafro St‑Paulin, grated • 8 slices of bacon, cooked and minced • 1 pinch Cayenne pepper • Salt and pepper to taste

For a video of this recipe by Nicolas, go to thegrandfamily.ca

2• W ith a pastry brush, apply a thin layer of butter mixture on each slice of bread. Delicately press each slice into a muffin cup with your thumbs, trying not to flatten the bread. 3• D ivide the goat cheese and bacon evenly between the cups. Carefully place a freshly cracked egg into each cup. Salt and pepper to taste and top with grated St-Paulin and a pinch of Cayenne pepper. 4• B ake 40 minutes. Demould and serve immediately. Bon appétit! And best regards from a fellow gourmet, Nicolas

Winter 2011 – 9

Recipe 3

Damafro St-Paulin Tempura

Appetizer Servings: 4 Preparation time: 5 minutes Cooking time: 1 minute Degree of difficulty: very easy

St-Paulin Damafro An all-around favorite because of its mild and approachable taste, yet far from bland, with a character all its own and a slightly acidic finish.

For a video of this recipe by Nicolas, go to thegrandfamily.ca

Ingredients

Preparation

• 1 piece (approx. 175 g) Damafro St-Paulin cut 1 cm thick sticks (about 15 sticks in all)

Tempura batter 1• Combine flour, cornstarch and sesame seeds. In another bowl, whisk ice water and eggs together. Pour ¼ of the ice water mixture into flour mixture. Mix well and work with fork until no lumps remain, then add remaining ice water slowly, mixing and stirring constantly.

Tempura batter • ½ cup (75 g) all purpose flour • 2 tbsp. cornstarch • 2 tbsp. roasted sesame seeds • ¼ cup ice water • 2 eggs

2• D ip St-Paulin sticks in tempura batter and cook in deep fryer about 1 minute. 3• Serve with Damafro Tzatziki. Bon appétit! And best regards from a fellow gourmet, Nicolas

10 – The Grand Family

Damafro Yogurts: New size, new look!

Our famous Damafro firm yogurts come in a new size and a new look: our 3 plain yogurts (0%, 2% and 3.25% MF) as well as our two flavoured yogurts, Coffee and Vanilla, are now offered in 625 g containers.

www.thegrandfamily.ca

Winter 2011 – 11

Recipe 4

Damafro Gouda Egg rolls Servings: 8 Preparation time: 30 minutes Cooking time: 15 minutes in the oven or 3 minutes in the deep fryer Degree of difficulty: easy

Gouda Damafro The promise of well-rounded flavor and milky aroma. It quickly melts in your mouth and has a delicate fruity finish without any hint of acidity or bitterness

For a video of this recipe by Nicolas, go to thegrandfamily.ca

Ingredients

Preparation

• 1-454 g package of egg roll wraps • 2 eggs + 2 tbsp. milk, beaten together

1• Mix all ingredients for the Damafro Gouda filling in a large bowl. Set aside.

Damafro Gouda Filling • 1 ½ cup grated Gouda • 1 ½ cup grated cabbage • ½ cup grated celery • ½ cup grated carrots • ½ cup grated onion • 1 ½ cup lean ground pork • 6 tbsp. soy sauce • 1 tsp. pepper • 1 tsp. ginger root, finely chopped Sweet-and-Sour Sauce • ½ cup soy sauce • ¼ cup rice vinegar • 2 tbsp. honey or maple syrup or sugar • ½ tsp. ginger root, finely chopped • 1 garlic clove, finely chopped 12 – The Grand Family

2• Place an egg roll wrap on a non-stick surface and brush all around with egg and milk mixture. Place 1 ½ tbsp. of filling in the middle, close by rolling, then seal both ends by pressing with a fork. 3• T o cook in oven, preheat oven to 400°F. Brush both sides of each egg roll lightly with oil and place on a non-stick baking sheet. Cook about 7 minutes each side, or until egg rolls are golden brown and crispy. 4• In the deep fryer, cook approximately 2 to 3 minutes or until egg rolls are nicely golden. 5• S erve with sweet-and-sour sauce. Sauce 6• M ix all ingredients together. Pour in little individual bowls, ramekins or custard cups and serve with the Damafro Gouda egg rolls. 7• T he sauce can be heated a minute or so in the microwave to melt the honey and bring out the ginger and garlic flavors. Bon appétit! And best regards from a fellow gourmet, Nicolas

Recipe 5

Damafro Savory Nut Bread

Side dish Servings: 6 Preparation time: 15 minutes Cooking time: 40 minutes Degree of difficulty: easy

Brie Le P’tit Connaisseur A rich colored rind, a texture that develops naturally from firm into melting, but above all an intense mouth-filling real Brie character.

For a video of this recipe by Nicolas, go to thegrandfamily.ca

Ingredients

Preparation

• 4 cups all purpose flour • 1 Le P’tit Connaisseur Brie, cut in pieces • 1 envelope instant yeast (Fleishmann’s) • 1 tbsp. salt • 1 tbsp. sugar • 1 tbsp. thyme • 1 ¼ to 1 ½ cup warm water

1• P ut flour, Brie, instant yeast, salt, sugar and thyme in the food processor. Pulse a couple of times to combine.

Filling • ½ cup black olives, pitted, cut in half • ½ cup walnuts

2• S tart processor, add warm water slowly until dough forms into a ball. 3• Knead on a floured surface, adding olives and nuts. 4• S hape into 1 large round bread or 8 small ones. Place dough in lightly oiled cookie sheet, cover with a damp cloth and let rise 3 hours. Bake in preheated 375° F oven for approximately 40 minutes. 5• Y ou can also mix in 2 to 3 tablespoons of Damafro grated parmesan cheese with the flour for a cheesier flavor. Bon appétit ! Amitiés gourmandes, Nicolas

Winter 2011 – 13

Recipe 6

Spaghetti Squash with smoked turkey and Damafro CaBrie

Servings: 4 Preparation time: 15 minutes Cooking time: 15 minutes for each half squash and 5 minutes for the sauce Degree of difficulty: easy

CaBrie Le sensible For a video of this recipe by Nicolas, go to thegrandfamily.ca

A Brie-type cheese, made exclusively with pure goat milk, with a subtle flavor and delicate texture.

Ingredients

Preparation

• 1 spaghetti squash cut lengthwise, seeds and fibrous strings from the center scooped out

1• I n a bowl, mix all ingredients for the seasoning. With a pastry brush, liberally brush seasoning on each spaghetti squash half, and cover with plastic wrap. Cook each half individually in the microwave, 15 minutes at High.

Seasoning • 2 tbsp. basil pesto • 2 tbsp. olive oil • 2 tbsp. Damafro grated parmesan cheese • Salt and pepper to taste

2• R emove plastic wrap carefully to avoid getting burned by trapped steam. Gently scrape around the edge of the spaghetti squash with the tines of a kitchen fork to pull the pulp into “spaghettis”. Set aside and keep warm.

Filling • 8 slices of smoked turkey breast, cut into strips • 8 sun-dried tomatoes packed in oil, minced • 2 spring onions, finely chopped • 1 ½ cup 15% cooking cream • 1 CaBrie Le sensible cheese by Damafro, cut in pieces • 1 tsp. thyme • Salt and pepper to taste

Sauce 3• In a skillet over medium-high heat, sauté spring onions, dried tomatoes and turkey strips in a bit of oil. Deglaze with the cream, then add the thyme and chunks of CaBrie cheese, stirring until cheese is melted and mixture is smooth. 4• Pour creamy cheesy sauce on your squash spaghettis. Bon appétit! And best regards from a fellow gourmet, Nicolas

Recipe 7

Damafro P’tit Saint-Damase, Onion and Ham Pie

Main dish Servings: 4 Preparation time: 10 minutes Cooking time: 40 minutes Degree of difficulty: very easy

P’tit Saint-Damase Damafro The real character of a washed-rind cheese. Authentic cheese-making know-how, a legacy steeped in French tradition.

Ingredients

Preparation

Pie dough • 1 cup all purpose flour • 6 tsp. or 30 g butter in chunks or cubed • 1 tsp. baking powder • 1 tsp. salt • ½ tsp. pepper • ¼ cup warm water

by Nicolas, go to Pie dough thegrandfamily.ca 1• Put flour, butter, salt, pepper, and baking powder in the bowl of your food processor. Pulse a few times to combine ingredients. With the processor set at maximum speed, slowly pour the warm water until dough forms into a ball. Roll out dough onto a floured surface and line a lightly buttered pie dish with dough. Set aside.

Filling • 2 lb onion, thinly sliced • ½ lb cooked ham, diced • 1 cup 15% cooking cream • 2 eggs • ½ cup St-Paulin, grated • 1 P’tit Saint-Damase, cut in wedges • Salt and pepper to taste

Filling 2• Preheat oven to 400 °F. In a large skillet over medium-low heat, melt a little butter, add onions and cook slowly until translucent and reduced in volume by half. Do not brown. Add ham, salt and pepper, mix well, and set aside to cool.

For a video of this recipe

3• P our onion mixture in dough-lined pie dish. Top with evenly spaced P’tit Saint-Damase wedges. Beat eggs with cream and pour in pie dish. Sprinkle with grated St-Paulin. Cook approximately 30 minutes. Bon appétit! And best regards from a fellow gourmet, Nicolas

Winter 2011 – 15

% smooth www.thegrandfamily.ca