Recipes

Recipe

Winter / Christmas Salad


This recipe was graciously provided by Carol Longman


Ingredients:
Salad greens
Dried cranberries
Toasted pumpkin seeds or pine nuts
Sliced purple or sweet onion
Crumbled Stilton or Fourme D’Ambert (for a milder taste)
Avocado (optional)
Maple syrup
Olive oil
Balsamic vinegar
Quantities of each ingredient are dictated by salad size, numbers served and personal preferences.


Preparation and Cooking:
Note: Salad Ingredients can be done in a bowl or individually plated, your choice!


Dressing:
Mix equal parts – 1/3 maple syrup, 1/3 olive oil, 1/3 balsamic vinegar


Salad:
Slice the onions and avocado into bite size portions
Combine salad greens and ingredients on individual plates or in a serving bowl
Drizzle with salad dressing
Top with Stilton cheese


Enjoy!!

Recipe

Quick Easy and Delicious, Vacherin Mont d’Or


Ingredients:
1 Mont d’Or cheese, room temperature
1 clove garlic, peeled and thinly sliced
1/4 cup (60ml) white wine


Preparation and Cooking:
Preheat the oven to 375ºF
Wrap the container of cheese securely in foil, making sure to enclose it so the foil goes up to the top of the outside of the container, but leave the top exposed.
Set the wrapped cheese on a baking sheet.
Poke eight-to-ten slits in the top of the cheese with a paring knife and slide the slivers of fresh garlic in them.
Pour white wine over the cheese, and bake the cheese until it’s very hot – it will take between 10-20 minutes.
Serve with good bread, although some people like to boil up some new potatoes and make a full meal out of it, often including slices of charcuterie.
Pair it with a good, flavourful white wine, Champagne, or beer.

Recipe

Adding it to your favourite gravy, will give it great colour and a tasty finish that will have everyone coming back for more.

Ingredients:

• Gravy
• 1 cup grated Gjetost cheese

Preparation and Cooking:

• Add about 1 cup of shredded Gjetost to your favourite gravy. 
• Whisk or stir into the gravy until melted

Enjoy!! And enjoy the complements, but don’t tell them about your new secret ingredient!

Recipe

Gruyere Gougeres

 Cheryl, a golfing buddy, introduced us to this recipe one night on their patio and OMG are these great!

Ingredients pate a choux:

Preparation and Cooking:

• In a saucepan bring water and butter to a boil over medium-high heat. 
• Turn the heat down to low and add flour all at once
• Stir with a wooden spoon until the mixture pulls away from the side of the pan.
• Transfer the mixture to a bowl and beat in the eggs one at a time with an electric mixer on high speed, beating well after each addition. 
• The batter should have the consistency and colour of thick pudding, thicker than cake batter but thinner than cookie dough.
• Preheat oven to 375° F
• Spray two baking sheets with non-stick spray or line them with parchment paper. 
• Stir the cheese into the pate a choux and spoon about a tablespoon at a time an inch apart on baking sheets.
• Bake for 25 to 30 minutes or until puffed, golden and crisp.

Gougeres keep, chilled in plastic bags, 2 days or frozen 1 week. 

Reheat gougeres uncovered in a preheated 350 degree F. oven for 10 minutes if chilled or 15 minutes if frozen.                                                  

Enjoy!  

Recipe

Vacherin Mont d’Or cheese with garlic bruschetta

Gino D’Acampo, Ready Steady Cook 

Ingredients:

For the Vacherin

• 1 Vacherin Mont d’Or (in a wooden box)
• 4 garlic cloves, sliced
• 1 sprig fresh rosemary, cut into short lengths
• 1 tbsp olive oil 
• salt and freshly ground black pepper 

For the Garlic Bruschetta

• 6 slices baguette
• 2 tbsp olive oil 
• 2 garlic cloves, peeled and halved

Preparation and Cooking:

For the Garlic Bruschetta

• Drizzle the slices of baguette with olive oil and rub with garlic.
• Heat a griddle pan and griddle the bread for two minutes on each side, or until charred.
• Remove from the heat and cut into fingers.
• To serve, place the cheese box onto a serving plate and dip the garlic bruschetta fingers into the molten cheese.

For the Vacherin

• Preheat the oven to 375ºF
• Wrap the container of cheese securely in foil, making sure to enclose it so the foil goes up to the top of the outside of the container, but leave the top exposed. Place the wrapped cheese on a baking sheet.
• Make several slits in the top of the cheese with a sharp knife
• Place the garlic slices and rosemary sprigs into the slits.
• Drizzle with olive oil and season with a little salt and freshly ground black pepper.
• Place on a baking sheet and place in the oven for 10-15 minutes, until melted.