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Tag: cheese
Cheesy Bacon Potato Nests
Potatoes…yum.
Bacon…yes, please.
Cheese… hell yeah.
These cheesy potato nests are a yummy riff on a French Reblochon Tartiflette – a rich gratin dish from the Savoie region of France. The dish is made with sliced potatoes, onions, lardons, a big glug of white wine, and then topped with an entire wheel of Reblochon cheese before it is baked in the oven.
The name “Reblochon” comes from way back in history when farmers would get taxed on the amount of milk their herds would produce. They would wait until the tax collectors had counted their yield, then go back and milk their cows again. The second milking was much richer and creamier and made cheese which was equally as rich and creamy. True raw Reblochon from France isn’t available in the United States, but there are US creameries making washed-rind cow’s milk cheese in a very similar style.
Sawtooth from Cascadia Creamery was tasting particularly amazing when this batch of potato nests were made, but any soft washed-rind cheese would work in this recipe – Oma, Taleggio, Mont. St. Francis, Muenster, or Raclette. The pungentness of the cheese does reduce a bit in the recipe, so don’t worry too much if the wedge you picked up is a real stinker. Using the entire wedge (rind included!!) adds a funkiness that makes these potatoes addicting.
Traditionally, a Reblochon Tartiflette would use a white wine from the Savoie region. Essay Chenin Blanc is a great (non-French) option to use in this recipe and to drink alongside. No matter what you get, use something you would enjoy drinking also. The recipe only calls for less than a glass, so get something you like to drink.
These cheesy bacon potato nests are a great side to serve at brunch, at a spring holiday meal or just alongside a light green salad. Let them cool a bit in the pan before you start to remove them, so they have a better chance of holding together on a plate.
Cheesy Bacon Potato Nests
Makes 12 muffin-sized nests
- 1 small onion
- 7 oz slab bacon
- 1 bay leaf
- 3 ½ oz. dry white wine
- 1 pound waxy potatoes (ex. Red Bliss, Fingerlings or New Potatoes)
- 9 oz. washed rind cheese (.6 pound wedge)
- Salt and black pepper
- Pan spray
Preheat oven to 350°F and spray a standard muffin tin with pan spray.
Peel and dice the onion into small pieces. Slice the bacon in lardons. Add onions, bacon and bay leaf into a skillet over medium heat and cook until the bacon is beginning to crisp and the onions are tender, 8-10 minutes.
Pour in the wine and cook until almost all the liquid is evaporated, around 3-5 additional minutes.
Using the julienne blade on a mandoline (or carefully by hand,) slice the potatoes into matchsticks. Stir into the onion, bacon and wine mixture and remove from heat.
Cut the cheese into bite-sized pieces and gently stir into the potato mixture. Evenly portion into the muffin tins and place in preheated oven for 15-20 minutes until bubbly and golden brown.
Let cool slightly in the pan and serve warm.
Chèvre Green Chile Breakfast Tostadas
Laura Chenel is considered by many to be one of the founding mothers of American artisan cheese. Laura, along with Allison Hooper of Vermont Creamery, Judy Schad of Capriole and Mary Keehn of Cypress Grove, blazed the trail for farmstead cheese in America.
During the 80’s, when most of America was producing – and eating – artificial cheese made in large factories, these women took what little resources and knowledge they had and began to make small-batch, artisan goat cheese.
These women’s contribution to America’s cheese culture is undeniable, and we are honored to feature many of their cheeses in the Aperitivo case.
Laura Chenel’s marinated goat cheese comes in the most adorable (and recyclable) handled buckets, and pack a ton of flavor. The rich and creamy goat cheese is then blended with green enchilada sauce, making for the most addictive and versatile condiment.
This recipe uses the sauce as a base for breakfast tostadas. But could be used in traditional enchiladas, as a dip with corn chips or as a southwestern inspired salad dressing.
If you are feeling up to the challenge, make your own green chile sauce. But if you are pressed for time (or lazy,) the store-bought jarred variety works just fine.
Chèvre Green Chile Breakfast Tostadas
For the sauce:
- 1 15 oz. jar green chile enchilada sauce
- 1 bucket Laura Chenel Marinated Goat Cheese – Jalapeño Chile
For the tostadas:
- Tostada shells
- Eggs, fried to over medium or sunny-side up
- Pickled jalapeños or Mama Lil’s peppers
- Cilantro, chopped
- Salt and pepper
To make the sauce, add the jar of enchilada sauce and all but one of the marinated goat cheese discs to a blender and purée until smooth. Keep in an airtight container in the fridge up to one week.
To make the tostadas, place the shells flat on a plate. Generously spoon the sauce over the shells. Top each shell with an egg. Crumble the last disc of the goat cheese and scatter around the tostadas. Lightly drizzle oil from the goat cheese bucket around the tostadas and garnish with pickled peppers, chopped cilantro and salt and pepper.
La Tur Crème Brûlée
Breaking through the burnt sugar crust on a crème brûlée has to be one of most satisfying food moments of all time. Now, imagine under that sweet, crunchy exterior is a complex and sweet custard – made with cheese.
La Tur is a favorite of the Aperitivo staff and a great cheese to serve on a board or use in your kitchen (see Cauliflower Mac and La Tur.) It is a cow, sheep and goat’s milk cheese from Piedmont, Italy and packs a sweet, earthy creaminess in its cute little package.
A few cheeses in the Aperitivo case are sold in their own little ceramic dishes – Le Secret and St. Albans. Once you are done devouring the cheese, the dishes are great to keep in your kitchen, and make perfect crème brûlée dishes!
You can also find different sizes of shallow terra cotta dishes on the Aperitivo shelves. Using these shallow dishes is more similar to Spain’s Catalan cream, and allows for a higher crust to custard ratio. Which, isn’t that why we are here in the first place?
If you are using regular 4 oz. ramekins, you will need to increase the cooking time to 30-40 minutes, since the custard is deeper in the dishes.*
Using a kitchen torch is one way – and the most fun way – to achieve the burnt sugar crust on top of the custards. But if you don’t own one, using the broiler setting in the oven can accomplish the same effect.
La Tur Crème Brûlée
- 5 egg yolks
- ⅓ cup granulated sugar
- 1 cup heavy cream
- 1 piece La Tur, set out at room temperature for 30 minutes
- 1 teaspoon vanilla extract
- 1 quart hot water, for water bath
- 8 teaspoons granulated sugar, for the brûléed crust
Preheat the oven to 325°F.
In a large mixing bowl, whisk together the egg yolks and sugar until the mixture is well blended and begins to turns a pale yellow.
In a small saucepan, gently heat the cream and vanilla over medium heat until it is very hot, but not quite boiling. Gently scrape off the top rind of the La Tur to expose the creamy interior. Take the cream off the heat and spoon out half of the La Tur and fold in. Once the cheese is melted and the mixture is homogeneous, add in the rest of the cheese and stir until smooth.
Slowly add the cream to the egg and sugar mixture, a little at a time, while stirring constantly.** Once the mixture is smooth, evenly divide amongst shallow ramekins.
Place ramekins in a roasting pan or glass baking dish and place in the oven. Pour enough hot water to come halfway up the ramekins and bake the custards for 20 minutes. They should be set, but still gently tremble in the middle.
Carefully remove the ramekins from roasting pan and let cool on a kitchen towel for at least 30 minutes. Transfer to the refrigerator for at least 2 hours, or up to 24 hours to continue to cool (cover with plastic if cooling overnight.)
When ready to serve, sprinkle the additional sugar over the custard to evenly cover. Using a blow torch, melt the sugar to form the crust. If using the oven, place custards on a sheet pan and set to broil for 3-5 minutes.
Let sit for 5 minutes before serving, if you can stand it.
*This recipe makes around 16 oz. of custard, so plan accordingly for whatever size of ramekin you are using. Just try and fill them evenly so they will cook at the same rate.
**If you have a buddy in the kitchen, have one person whisk and one person stream in the warmed cream. If you are tackling this dessert solo, wrap a kitchen towel around the bowl to hold it in place as you simultaneously pour and whisk.
Aperitivo Cocktail Meatballs
While it feels very Mad Men-esque to serve tiny meatballs in a sweet jelly sauce, they are still a pretty damn good party food.
This takes a slight departure from the traditional grape jelly and ketchup mixture by using Wildly Delicious Beet and Red Onion Marmalade to achieve that same sticky sweet and sourness.
The Aperitivo twist on these meatballs is using mortadella. The yummy Italian bologna makes the meatballs moist and tender and adds a unique peppery flavor. These meatballs would also be great with pasta and tomato sauce, in a meatball sub or on a platter with a bright and acidic salsa verde dipping sauce
Using a tablespoon to measure the meatballs, this recipe makes about 30. If you’d like them smaller than a golf ball, use ½ tablespoon to scoop out the meatballs. Or if you have a very hungry crowd, this recipe can easily be doubled, or tripled.
Aperitivo cocktail meatballs
1 garlic clove- 1 large egg
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 Tbsp olive oil
- 1 cup Panko breadcrumbs
- ¼ cup grated Parmesan
- 1 – 1 ¼ lbs ground pork
- ½ lbs thinly sliced mortadella
- 1 jar Wildly Delicious Beet and Red Onion Marmalade
- 1 12 oz. bottle Heinz Chili Sauce
Preheat the oven to 400°F.
Grate the garlic clove into a large bowl. Crack the egg in the bowl, add the salt, pepper and olive oil then whisk to combine.
Finely chop the mortadella slices and add to the bowl along with the Panko breadcrumbs, Parmesan and the ground pork. Mix everything together with your hands until all the ingredients are combined.
Before you roll out the meatballs, form a small tester patty and cook in a skillet for a few minutes. Taste and adjust the seasoning if needed. The mortadella is quite salty, so you might not need to add any additional salt. After adjusting the seasoning, form all the meatballs.
Using a tablespoon to scoop the meat, form golf ball sized balls and place on an oiled rimmed baking sheet, about an inch apart. Bake for 16 minutes, shaking the pan halfway through.
While the meatballs are cooking, add the jar of marmalade and chili sauce to a crockpot. Fill the empty chili sauce jar halfway with water and shake to remove all sauce from the sides of the jar. Pour into the crockpot and stir to combine. Turn on the crockpot to HIGH to warm sauce.
Once the meatballs are cooked, add to the crockpot and gently fold into the sauce. Let the meatballs rest in the sauce for 30 minutes for the sauce to thicken and the flavors to meld together.
Keep the crockpot on low and serve with toothpicks.
Cheese, Honey and Jam Ice Cream
Yes, this is a thing. This insanely delicious, and truly customizable dessert is the next big thing that you should make. Like now.
Quark is a new addition to the Aperitivo cheese case. It is a mild, slightly tangy and creamy European-style fresh cheese that is similar to old-fashioned cream cheese. It’s like Greek yogurt and cream cheese had a baby. It comes from the amazing people at Vermont Creamery, and we are excited to be able to offer it to you.
While Quark can be used in a multitude of sweet and savory applications – think; stirred into soup, topped on granola, mixed in mashed potatoes – in this recipe, it’s folded with whipped cream, honey and a sweet jam, then frozen.
It would hard-pressed to say that any jam wouldn’t be delicious in this recipe. Sweet pepper, tomato jalapeño or Kalamata fig wouldn’t be first on the list, but who knows. They could work! No matter which jam you choose, 2-6 ounces would be enough to use.
The honey in this recipe is more than just acting as the sweetener. The Italian Cherry Blossom honey adds a floral complexity to the dessert that gives it a depth that is unmatched by commercial honey. If the honey is a bit crystallized, place the entire jar in a large bowl and fill with hot water. Let the jar sit in the water for a few minutes to gently warm up.
Cheese, Honey and Jam Ice Cream
- 1 cup heavy whipping cream
- ½ cup Ritrovo Selections Italian Cherry Blossom honey
- 1 (8-oz.) container Vermont Creamery Quark
- 1 small jar Eat This! Spiced Caramel Pear Jam or a few ounces of any other sweet jam
- Kosher salt
- Crunchy salt, optional
Spray a 9×4 loaf pan with cooking spray and lay in a large piece of plastic wrap.
Pour heavy cream in a large bowl – Cold bowls and cold cream make whipping easier! Whip the cream using a handheld beater, a stand mixer with a whisk attachment or a whisk and good ole elbow grease. Whip until you see stiff peaks.
To that bowl, gently fold in the Quark. Once combined, fold in the honey and Spiced Caramel Pear jam and a pinch of salt, leaving streaks of honey and jam throughout.
Transfer the mixture into the prepared loaf pan and place in the freezer. Freeze for 2-3 hours.
Scoop into bowls and serve. Sprinkle with crunchy salt if desired.
*This can be made one-week ahead. Tightly cover and let thaw in the refrigerator for 10-15 minutes before serving.
Roasted Cauliflower Mac & La Tur
Don’t let the lack of color on this hearty plate fool you into thinking it lacks flavor.
Using La Tur, a beautiful three milk cheese from Piedmont, Italy, in a cheese sauce adds an earthy sweetness that is a great contrast to the nutty and caramelized cauliflower. Depending how ripe the La Tur is, the rind may stick to the paper around the outside. Don’t panic. Just use a spoon to scrape as much of the soft cheese as you can into the sauce.
Whole wheat macaroni makes the dish a bit more toothsome and hearty, but feel free to use any white macaroni or an alternative flour pasta.
This is a baked version, but the recipe can be haulted for a stovetop version. After mixing the cheese sauce, noodles and cauliflower, transfer to serving dishes and that’s it!
Roasted cauliflower mac & la tur
1 head cauliflower- 3 tablespoons olive oil
- 1 box, whole wheat macaroni
- 1 tablespoon unsalted butter
- 1 tablespoon flour
- 1 cup whole milk
- 1 piece La Tur, top rind removed
- Cayenne pepper
- Salt and pepper
- Breadcrumbs, or crushed crackers or chips
- Microgreens to garnish, optional
Preheat oven to 425°F. Cut the cauliflower into small florets (around the same size as your noodles) and toss on a large rimmed baking sheet. Toss with 3 tablespoons olive oil and season with salt and black pepper. Roast, tossing occasionally, until tender and golden brown, 35-40 minutes.
Bring a large pot of water to boil. Add a handful of salt and boil noodles according to box instructions.
In a medium saucepan, melt the butter. Add the flour and whisk to combine. Continue to stir in order to cook the flour, about 3 minutes. Slowly stream in the milk, whisking constantly to avoid clumping. Bring the mixture to a simmer, then reduce the heat to medium low and cook for 5 minutes. Stir occasionally until the mixture is thick and coats the back of a wooden spoon.
Remove from the heat and add the La Tur, a pinch of salt, pepper and cayenne pepper. Stir until the cheese has melted and the sauce becomes smooth. Taste and adjust seasoning.
Mix the noodles, cauliflower and cheese sauce together into a baking dish, top with crushed crackers or breadcrumbs, drizzle with olive oil and pop under the broiler for 5 minutes, until golden and brown. Serve and enjoy.
Truffle Carbonara Nachos
Who says nachos can’t be fancy?
Herby chips? Fancy.
Egg yolks? Fancy.
Pancetta? Fancy.
Truffle? Fancy.
If you are feeling extra fancy, topping the nachos with caviar would send them over the edge of fanciness.
These decadent nachos are drizzled with an eggy sauce that combines the simple techniques of hollandaise and carbonara. If you need to make these nachos vegetarian, omit the pancetta and use two tablespoons of extra hot water instead.
Truffle Carbonara Nachos
- 1 bag Torres Mediterranean Herbs chips
- 0.25 pound piece of La Quercia pancetta
- 0.4 – 0.5 pound piece Jumi Truffle Raclette
- 2 eggs, yolks separated, whites discarded
- ¼ cup Parmesan – grated on a microplane
- Black pepper
- Chives
Prepare the nacho pan. Spread chips in an even layer onto a sheet pan or casserole dish. Preheat oven to 350℉.
Dice pancetta into ¼ in. cubes. Place into a small sauté pan over medium heat. Let the pancetta render out some fat and get crispy, about 5 minutes. Use a slotted spoon to scoop out the pancetta and pour 1 tablespoon of the rendered fat into a bowl or cup with a pour spout. Set aside.
Remove the rind from the cheese and grate using the large holes on a box grater. Sprinkle over the chips and place in the oven until the cheese is melted, about 7-8 minutes.
In a small bowl, whisk the two egg yolks and the grated Parmesan cheese. While whisking, slowly stream in the rendered pancetta fat until emulsified and no streaks of fat remain. If you’d like the sauce to be thinner, stream in a tablespoon of hot water as well. (If making nachos without the pancetta, slowly stream in two tablespoons of hot water.)
Remove the nachos from the oven. Sprinkle crispy pancetta over the chips and drizzle on the carbonara sauce. Garnish with black pepper and chopped chives.
Cheesy Spanish Rice with Mackerel and Crunchy Gremolata
Tinned fish is one of the hidden gems on the Aperitivo shelves, and we are always ready for more excuses to eat them.
This dish has a similar comfort factor as a tuna noodle casserole – rich and creamy rice with a firm and mild fish, topped with a bright and crunchy herb mixture. Cole’s Wild Mackerel in Piri-Piri Sauce is a great fish for this recipe, but feel free to swap it with another firm tinned fish.
Cheesy Spanish Rice with Mackerel and Crunchy Gremolata
Serves 2 as a main dish – 4 as a side.
- 1 8 oz. package Spanish Yellow Rice
- 0.5 – 0.6 pound Saffron Raclette
- 1 tin Cole’s Wild Mackerel in Piri-Piri Sauce – 4 fillets
- 1 garlic clove
- 1 anchovy fillet
- 1 teaspoon coriander seeds
- ½ tablespoon olive oil
- 1/4 cup Panko breadcrumbs
- 1/4 cup parsley, chopped
- 1 tablespoon lemon zest
- Pinch red pepper flakes
Cook the rice according to the package instructions.
Remove the rind from the cheese and grate on a large hole box grater. Once rice is cooked, remove from heat and fold in the cheese. Keep warm.
Finely mince the garlic clove and anchovy fillet. Pile the chopped garlic and anchovy on one side of the cutting board. Tilt the knife at a 30-degree angle to the board and drag it over the garlic-anchovy mixture, scraping it across the surface of the board. Pile up the mixture again, sprinkle lightly with salt, and scrape again. Repeat until the mixture is a smooth paste and add to a small mixing bowl.
In a large skillet, toast coriander seeds over medium heat until fragrant, about 4 minutes. Remove and crush seeds using your favorite method (mortar and pestle, back of a skillet, etc.) and add to the bowl with the garlic-anchovy paste.
Drizzle about a half a tablespoon of olive oil in the same skillet and toast the Panko breadcrumbs until golden brown, about 5 minutes. Add to mixing bowl, along with the lemon zest, chopped parsley and red pepper flakes. Stir together and drizzle with olive oil to slightly moisten.
Divide cheesy rice among serving plates. Remove mackerel fillets from the tin and divide evenly among the plates. Sprinkle with the crunchy gremolata and serve with a bright and crisp white wine.
Suggested wine pairing – Nortica Alvarinho from northern Portugal
Sofia, Speck and Quince “Sushi”
Sushi made with cheese. Sounds fun, right?
This hilarious and playful cheese snack comes from the DiBruno Bros. cookbook, House of Cheese.
The original “sushi” uses Rogue Smokey Blue, prosciutto and quince paste, which is presumably delicious. The Aperitivo version combines soft and beautiful Capriole Sofia and smokey La Quercia Speck with the quince. Look for a piece of Sofia that is ripe and a bit squishy.
This snack is a tad visually confusing with the quince paste looking very similar to raw tuna, but trust us. It’s yummy.
Sofia, Speck and Quince “Sushi”
- 0.25 pound La Querica Speck (about 2 sheets worth)
- 0.25 pound Capriole Sofia, at room temperature
- 1 package quince paste
Place Sofia in a small bowl and mash/stir together until smooth and spreadable. If you want it be more white in color, remove the outer rind before mixing.
Lay a 12-in piece of plastic wrap flat on the cutting board. Arrange the slices of speck across the plastic, slightly overlapping. (You should be able to gently pull the shingled slices directly from the paper in one piece)
Using a butter knife or offset spatula, spread the cheese on top of the speck slices, leaving a ¼ in border around the sides.
Slice the quince paste in half lengthwise and remove one half from the carton. Slice the piece in half again, then once more, making four strips. Place the quince paste strips about 1 inch from the bottom of the cheese and speck.
Beginning with the bottom edge, form a tight roll (like you would make a sushi roll), using the plastic wrap to assist. Keep the roll wrapped in the plastic wrap, and roll it in the brown butcher paper from the speck. (This keeps the speck from browning when exposed to light) Chill in the fridge for at least 30 minutes.
When ready to serve, gently slice the sushi into bite-sized pieces with a serrated knife. Arrange on a platter and serve.
Fiore Sardo and Pink Peppercorn Crackers
Try an update on the classic cheese shortbread crackers.
Pecorino Fiore Sardo is a firm sheep’s milk cheese from Sardina, Italy. It is sharp, earthy and smokey, pairing great with the floral and fruity notes from the pink peppercorns.
These crackers are a great addition to a cheese board and make a great snack to bring to all your holiday celebrations.
Fiore Sardo and Pink Peppercorn Crackers
- 8 ounces Pecorino Fiore Sardo – 0.5# piece
- 1/2 cup (1 stick) unsalted butter, at room
temperature - 1/2 tablespoon crushed pink peppercorns*
- 1/2 teaspoon salt
- 1 cup unbleached all-purpose flour
Preheat oven 350°F and line a sheet pan with parchment paper or a silicone liner.
Remove the rind from the cheese and grate on the small holes of a box grater.
In a stand mixer fitted with a paddle attachment, beat together the butter, salt and pink peppercorns on low speed until blended. Add the grated cheese and flour to the bowl and mix on low speed until smooth.
Pour the dough out onto a cutting board and shape into a dish. Wrap in plastic wrap and chill for 30 minutes.
On a lightly floured surface, roll out dough to ¼ – ⅛ inch thick. Using a smaller cookie cutter (or a champagne flute or shot glass) cut out dough circles and place on baking sheet.
Bake crackers 13-15 minutes until lightly golden and just starting to brown around the edges. Let crackers cool and store in an airtight container.
*Gently crush peppercorns by putting them in a Ziploc bag and push down on them with the bottom of a skillet.
