7 minute read
COOK AT HOME
COOK AT HOME LAUREN RUDERSDORF
Cheese Please!
Advertisement
Whipped Feta Dip with Garlic Crostini
In Wisconsin, every season is cheese season. But when the temps dip below freezing, cheese just tastes a little extra delicious. A cheesy appetizer can add a dose of joy to any table, be it a holiday spread, dinner party with friends or festive Tuesday evening.
Whipped Feta Dip with Garlic Crostini
Straight from her Viroqua shop’s winter menu, Sarah’s recipe is fabulous for a quick holiday appetizer or alongside a crisp green salad for dinner. Local feta and cream cheese are whipped together before being topped with an array of olives and warm roasted peppers (or substitute 1 cup of whatever seasonal vegetables you have on hand). Whatever you do, just don’t skip the sourdough baguette rubbed with garlic—it’s what really takes this recipe over the top. Serves 6–8 Prep time: 15 minutes Cook time: 30 minutes
INGREDIENTS For Whipped Feta Dip:
6 tablespoons honey, divided 1 teaspoon dried chili flakes ⅓ cup extra virgin olive oil ½ cup mixed olives, pitted ½ cup sweet or mildly spicy peppers, seeded and roughly chopped ½ red onion, sliced 6 cloves garlic, peeled and smashed 1 lemon, quartered ½ orange, quartered 2 sprigs fresh thyme 2 sprigs fresh oregano ½ teaspoon salt 8 ounces feta cheese (Use a softer feta in brine for a smoother dip.) 3 ounces cream cheese, room temperature ¼ teaspoon black pepper
For Garlic Crostini:
1 sourdough baguette, cut diagonally into ½-inch slices 2–3 garlic cloves, peeled 2–3 tablespoons olive oil
DIRECTIONS
1. Preheat the oven to 450 degrees F. 2. In a small bowl or glass jar, combine 4 tablespoons of honey with the dried chili flakes and set aside. 3. In a baking dish, combine the olive oil, olives, peppers, onion, smashed garlic, lemon, orange, thyme, oregano and salt. Bake until the garlic turns golden and the oil is sizzling, about 15–20 minutes. 4. To make the crostini, rub the baguette slices with the raw whole garlic cloves, then lightly brush both sides of each slice with olive oil. Place the slices in a single layer on a baking sheet lined with parchment paper and bake on the middle rack until they’re crisp and golden, about 5–8 minutes. 5. Combine feta, cream cheese, black pepper and remaining 2 tablespoons of honey in a food processor; pulse until feta is broken down, then process until smooth and creamy. 6. Spoon the cheese mixture into a serving bowl and top with the warm roasted peppers and olives. 7. Drizzle the chili-infused honey over the dip and serve with garlic crostini.
Recipe by Sarah Clemens of Noble Rind Cheese Company
Pastry-Wrapped Brie with Apples
Puff pastry is the best dinner party hack there is. Stashed away in your freezer for use at a moment’s notice, it elevates just about anything. Not that a beautiful wheel of a local soft-ripened cheese needs elevating—but here we are. Serves 4–6 Prep time: 10 minutes Cook time: 40 minutes
INGREDIENTS
1 puff pastry sheet (about 8.65 ounces) 2 tablespoons butter 2 apples, cored and cut into slices ½ teaspoon cinnamon ¼ teaspoon salt 1 tablespoon maple syrup 1 wheel of brie or other soft-ripened cheese (about 8–12 ounces) 1 egg, beaten ¼ teaspoon sugar 1 teaspoon fresh thyme leaves, optional
DIRECTIONS
1. About 30 minutes before you start cooking, remove your sheet of puff pastry from the freezer. 2. Preheat the oven to 425 degrees F. 3. Place the butter in a small casserole dish or cast-iron skillet.
Place the dish in the oven and allow it to melt for 5 minutes or until it starts to brown. 4. Add the apple slices, cinnamon and salt to the melted butter in the casserole dish. Toss to combine and roast for 10 minutes.
Remove the dish from the oven and pour the apples into a small bowl. Add the maple syrup and stir to combine. 5. On a lightly floured counter, roll out the puff pastry sheet until it's soft and pliable. Place the brie wheel in the center of the puff pastry sheet and trim the dough into a square. Starting with a corner, fold the pastry over the brie to seal, pleating as you go. Place the pastry-wrapped brie in the same dish you used to cook the apples (no need to wipe it out) and brush the pastry with the beaten egg. Sprinkle the top with sugar and bake it until it’s golden brown, about 20–25 minutes. 6. Serve the pastry-wrapped brie in a large bowl surrounded by the roasted apples. Garnish with fresh thyme and serve with crackers.
Photos by Sunny Frantz Recipe by Lauren Rudersdorf
Mini Stuffed Potatoes
If anyone knows what to do with cheese, it’s Anna— cheesemaker, recipe developer, and food writer extraordinaire. These mini stuffed potatoes made with Landmark Creamery’s Anabasque are just the tasty bite-size appetizer we all need to be indulging in this winter. Serves 6–8 Prep time: 15 minutes Cook time: 30 minutes
INGREDIENTS
5 thin slices of prosciutto 20 small gold or red potatoes 5 teaspoons stone ground mustard 20 cornichons 5 ounces Landmark Creamery Anabasque (or raclette-style cheese) Chopped parsley or herbs for garnish, optional
DIRECTIONS
1. Cut each prosciutto slice into 4 pieces. 2. Boil the potatoes in well-salted water until they’ve softened enough that a knife goes in easily. Drain the potatoes and let cool. 3. One potato at a time, cut a small slice from one end so the potato can stand on its end. Cut off the opposite end of the potato and scoop out a little less than a tablespoon of potato from the center, leaving the walls intact. 4. Stand the potatoes on their ends, hole side up. Smear ¼ teaspoon mustard inside each potato. Wrap each cornichon in a piece of prosciutto and place one inside each potato. 5. Thinly slice the Anabasque into 20 pieces and place them on the potatoes. Hold until ready to serve. 6. When ready to serve, preheat the oven to 350 degrees
F. Bake the potatoes until warmed and cheese is melted, 4-6 minutes. Garnish with chopped herbs. Serve warm.
Recipe by Anna Thomas Bates of Landmark Creamery
Cheesy Butternut Squash Bake
Recipe by Lauren Rudersdorf
Sometimes in the middle of winter, we simply need a recipe that says “let’s enjoy all the comfort foods tossed together in one casserole dish.” Roasted squash, caramelized onions, a quick creamy white sauce, crispy breadcrumbs, and two of our favorite cheeses create a dish that is just as perfect for a cozy night in as it is for entertaining. Serves 4–6 Prep time: 5 minutes Cook time: 55 minutes
INGREDIENTS
1 medium butternut squash, halved lengthwise and seeded 1 teaspoon olive oil Kosher salt 4 tablespoons butter 1 small onion, halved and sliced 2 garlic cloves, sliced ¼ cup all-purpose flour 1 cup heavy cream ¼ cup pecan pieces ¼ cup breadcrumbs 2 teaspoons fresh rosemary, finely chopped ½ cup Roth Grand Cru (or gruyère), finely shredded ½ cup Saxon Creamery’s Saxony Alpine Style Cheese (or gruyère), finely shredded
DIRECTIONS
1. Preheat the oven to 350 degrees F. 2. Line a baking sheet with parchment paper. Rub both halves of the squash with olive oil and sprinkle on all sides with salt. Roast the squash cut-side down until tender but still firm, about 30 minutes. Remove the peel and slice the squash into ½-inch pieces. 3. Meanwhile, melt the butter in a large skillet over medium heat. Add the onion and ½ teaspoon salt.
Sauté 2 minutes, until fragrant. Add the garlic, and cook until the onions are slightly caramelized, about 5–6 minutes. Remove from heat. Add the flour and stir until the onions are coated. Add the cream and stir until thickened. 4. In a small bowl, combine the pecan pieces, breadcrumbs, rosemary and ½ teaspoon of salt. Set aside. 5. Increase oven temperature to 425 degrees F. In a small casserole dish or 9x9 pan, layer half the squash. Top with the cream mixture followed by half the shredded cheese. Layer on the rest of the squash followed by the breadcrumb mixture and the remaining cheese. Bake until browned, about 20 minutes. 6. Serve warm as a side dish or with crackers or crostini as an appetizer.
