Mushroom Havarti Rolls

Mushroom Havarti Rolls

These rolls are great for parties and entertaining, but are also quick and easy to make for a snack.

Mushroom Havarti Rolls

  • 2 Tbsp butter
  • 1 shallot, sliced
  • 16 ounces mushrooms, roughly chopped
  • 2 tsp fresh rosemary, chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup vegetable broth (can substitute chicken or beef)
  • 8 ounces Appel Farms Havarti, sliced
  • 2 sheets puff pastry, thawed
  • 1 egg, beaten
  • 1 ounce Appel Farms Havarti, shredded

Melt the butter in a large skillet, add the shallot, salt, and pepper. Cook, stirring occasionally, until the shallot is softened.

Add the chopped mushrooms and rosemary, continue to cook until the mushrooms are soft. Add the broth, continue to cook until the broth evaporates. Remove from the heat.

Preheat the oven to 350 degrees F.

Mushroom Havarti Rolls
Mushroom Havarti Rolls

Lay out the puff pastry sheets and cut each into three strips, I use the fold lines as a guide. Lay the sliced Havarti down the center of each strip of pastry. Spoon the mushroom mixture over the Havarti. Brush the egg wash over one edge of the puff pastry and pull the edges together to form a long roll. Turn the seam side down, cut each roll into six pieces. Brush the rolls with egg wash, and sprinkle on the grated Havarti.

Mushroom Havarti Rolls
Mushroom Havarti Rolls

Place the rolls on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until golden brown. Serve warm.

Overnight Bundt Cake

Here’s a quick and easy make ahead recipe.  It’s great for when you have overnight company, or just want a special weekend treat.

Overnight Blackberry Bundt Cake

  • 3/4 cup unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup Quark
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 cups fresh blackberries (or fresh berries of your choice)
  1. Grease and flour a ten cup bundt pan.
  2. Beat the butter and sugar until light and fluffy.
  3. Beat in the eggs, one at a time, then the Quark and vanilla.
  4. Whisk together the flour, baking powder, baking soda, salt, and cinnamon until combined.
  5. Stir into the Quark mixture, do not over-mix.
  6. Gently fold the blackberries into the batter.
  7. Spread the batter into the prepared bundt pan, cover with plastic wrap and chill 8 hours or overnight.
  8. Preheat oven to 350 degrees F
  9. Remove plastic wrap from the bundt pan.  Bake until a toothpick inserted in the thickest part comes out clean, about 40 to 45 minutes.
  10. Cool 10 to 15 minutes.  Gently loosen from the sides of the pan and invert onto a serving platter.
  11. Once cooled completely, top with powdered sugar or lemon icing.

Printable Version

Cheese Crackers

Cheese Crackers

  • 1 cup all-purpose flour
  • 1 tsp salt
  • ¼ cup cold unsalted butter, cut into small pieces
  • 8 ounces grated Appel Farms Jalapeno Gouda, or flavor of your choice
  • 3 – 4 Tbsp ice water

Place the flour, salt, and butter in a food processor.  Pulse until the mixture resembles coarse meal.  Add the cheese a little at a time, pulsing after each addition, until the mixture again resembles coarse meal.

Add the water, one tablespoon at a time, until the dough forms a ball.  Pulse between each addition and be careful not to add too much water.

Form the dough into two balls and wrap each in plastic wrap.  Chill for at least one hour or up to 24 hours.

Using one dough ball at a time, roll the dough to about 1/8 inch thick.  Cut the dough into small shapes, with whatever method you prefer and transfer to a baking sheet.

Stores with baking supplies have fun mini cutters

Bake at 350 degrees for 15-20 minutes or until golden brown, keep an eye on them after 10 minutes, they can overcook quickly.

When all the crackers are done, turn off the oven and pile the crackers onto a baking sheet.  Put the crackers back into the warm oven for anywhere from an hour to overnight, this will make them crispy.  The time it takes varies depending on how big and how thick the crackers are.

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Creme Brulee Cheesecake

Here’s a delectable fusion of two classic desserts.  If you are serving this to company, the cheesecakes can be made a day or two ahead to save time.

Crème Brulée Cheesecakes

  • ·         3 cups Quark, room temperature
  • ·         2 cups sugar, divided
  • ·         ¼ cup cornstarch
  • ·         1 tablespoon pure vanilla extract
  • ·         2 extra-large eggs, room temperature
  • ·         2/3 cup heavy whipping cream

 Preheat the oven to 350°F

Using an electric mixer fitted with the paddle attachment, beat 1 1/2 cups Quark, 1/2 cup sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining Quark, beating well.

Increase the mixer speed to medium and beat in an additional 1 cup of sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Fold in the heavy cream just until completely blended. Be careful not to overmix! Gently spoon the batter into ramekins or oven save bowls.  The number of ramekins will depend on their size.

Place the ramekins in a large shallow pan and place on the center rack of the oven. Gently pour boiling water into the pan so the water level reaches halfway up the ramekins.

Bake until the top is light gold, and the center barely jiggles, about 45 minutes to an hour. The cooking time will vary depending on the size of the ramekins. Carefully remove the ramekins from the water bath, transfer to a wire rack, and let cool undisturbed for 2 hours. Then cover loosely with plastic wrap and refrigerate for 3 hours or up to two days.

Remove the cheesecakes from the refrigerator for at least 20 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup sugar equally among the cheesecakes and spread evenly on top (feel free to adjust the amount depending on how thick you like it). Using a torch, melt the sugar and form a crispy top. Allow the cheesecakes to sit for at least 5 minutes before serving.

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Squeeze Cheese

This recipe is a hit with the younger crowd.  It’s fast and easy to mix up and a lot of fun to eat.  Let your kids put Squeeze Cheese on their vegetables and you will see the vegetables disappear!

Squeeze Cheese

Pour the milk in a small saucepan and sprinkle gelatin over to soften. Let sit for about 5 minutes, then heat slowly over low heat until the gelatin is dissolved and the milk is starting to steam.  Do not boil the gelatin or it will not set.

Place the shredded cheddar in a food processor with the salt and pulse a few times.  Some people add 1/4 teaspoon salt, but I don’t.  When the milk is hot, turn on the food processor and with the motor running, slowly pour the milk over the cheese and process until completely melted and very smooth, 30-60 seconds.

Pour into two 8-ounce squeeze bottles.  These are inexpensive and available at stores where you find cake decorating supplies.  Chill for at least 1 hour. Keeps up to one week in the refrigerator.

Grilled Paneer Skewers

Paneer Skewers

  • Marinade
    • 1 cup yogurt
    • 2 cloves garlic, minced
    • 1 teaspoon fresh ginger, grated
    • 2 teaspoons garam masala
    • 1/2 teaspoon turmeric
    • 1/2 teaspoon paprika
    • 2 teaspoons cumin seeds
    • 1 teaspoon dried chili flakes
    • Salt to taste
  • Skewers
    •  10-12 wooden skewers, soaked in cold water for 30 minutes
    • 1 lb paneer
    • 1 yellow pepper
    • 1 orange pepper
    • 1 red pepper
    • 1 red onion

 

  1. Whisk together the marinade ingredients in a large bowl and set aside.
  2. Cut the paneer, onion and peppers into bite size pieces.  Place the paneer, onion, and peppers in the bowl with the marinade and toss to coat.  Cover and place in the refrigerator for a minimum of 30 minutes.
  3. Once chilled, skewer the paneer and vegetable pieces and grill them on high heat for 10-15 minutes, turning frequently to brown evenly without scorching.
  4. Serve with basmati rice, or my favorite: saffron rice (recipe below).

 

  • Saffron Rice
    • 1/2 teaspoon crumbled saffron threads
    • 2 tablespoons very hot water
    • 1/4 cup olive oil
    • 1/4 cup pine nuts (or substitute slivered almonds)
    • 1 cup onion, finely chopped
    • 1 1/2 cups white basmati rice
    • 2 1/4 cups water
    • 1/2 cup golden raisins
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper

Soften the saffron in the 2 tablespoons hot water in a small bowl.

Heat the oil in a heavy pot over medium high heat.  Fry the pine nuts, onion, and rice, stirring constantly, for 10 to 15 minutes or until the onions are soft and the rice is starting to toast.  Add water, saffron, raisins, salt and pepper and bring to a simmer.  Remove from the heat and leave covered until the water is absorbed and rice is tender, about 20 to 25 minutes.   Fluff the rice with a fork.

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Smoky Mashed Cauliflower

Mashed and riced cauliflower are all the rage right now.  Here’s a recipe that adds the rich smoky flavor of Smoked Gouda to an otherwise bland vegetable.  Other flavors would also be wonderful, Jalapeno Gouda for instance.

Smoky Mashed Cauliflower

  • 1 large head cauliflower, finely chopped (about 2 pounds)
  • 1 cup chicken stock
  • 1 tablespoon roasted garlic
  • Kosher salt and freshly ground black pepper
  • 1/2 cup skim milk
  • 1 cup shredded Smoked Gouda
  • Sour cream (optional)
  • Fresh chives, chopped (optional)

Add the cauliflower to a medium-sized saucepan along with the chicken stock. Bring to a simmer over medium-high heat and cook until tender, about 8 to 10 minutes. Add the roasted garlic and season with salt and pepper, to taste. Stir in the milk and puree with an immersion blender until smooth. Mix in the cheese and taste for seasoning. Transfer the mixture to a serving bowl and garnish with sour cream and chives.

PRINTABLE VERSION

Easy Cheese Souffle

Easy Cheese Souffle

  • 1-2 tablespoons melted butter
  • 2 tablespoons dry bread crumbs
  • 5 eggs, room temperature
  • 1 cup Appel Farms Quark
  • 4 ounces Appel Farms Gouda
  • 4 ounces Appel Farms Maasdammer
  • 3 tablespoons all-purpose flour
  • 1 teaspoon dry mustard
  • Dash of hot pepper sauce, optional
  • ½ teaspoon cream of tartar
  1. Preheat the oven to 350°.
  2. Generously brush the inside of three 8 ounce ramekins with melted butter.  Add the breadcrumbs and rotate the ramekins around to completely coat the bottom and sides.
  3. Separate the eggs into two bowls.  Add the Quark, Gouda, Maasdammer, flour, mustard, and hot sauce to the egg yolks.  Mix well.
  4. Sprinkle the cream of tartar over the egg whites.  Beat the egg whites until soft peaks form.  Peaks should hold their shape but not be stiff or dry.
  5. Using 1/3 of the egg whites at a time, gently fold the whites into the yolk mixture.
  6. Fill the ramekins with the mixture to between ¾ and ½ inch below the top.
  7. Place the ramekins on a cookie sheet and bake in the preheated oven for 30-40 minutes or until the tops are brown.  Serve immediately.

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Gouda Bread

The aroma of fresh baked bread speaks of home and comfort.  Adding the Jalapeno Gouda gives this bread a subtle spicy note.  Serve Gouda Bread warm with eggs for breakfast.

Gouda Bread

  • 2 teaspoons instant yeast
  • 1 cup lukewarm milk
  • 3 cups all purpose flour
  • 1 1/4 teaspoon salt
  • 1 tablespoon sugar
  • 4 ounces Jalapeno Gouda (or flavor of your choice), grated
  • 1 ounce Aged Gouda (or other aged hard cheese), grated
  1. Place the milk and yeast in the bowl of a stand mixer and let it proof for 5 minutes.  Using the dough hook, turn the mixer on to low speed.  Slowly add the flour, salt, sugar, and Goudas.  Continue to mix until the dough forms a cohesive ball.  You can adjust the consistency with milk if it’s too dry.
  2. Turn the dough out onto a floured board and knead for 8-10 minutes.
  3. Form the dough into a ball and place in a covered greased bowl.  Allow to rise until double.
  4. Roll out the dough into a rectangle, about 8 inches by 12 inches.  Roll up the dough and place in a greased loaf pan.  Allow to rise again, about 30 minutes.
  5. Cut slits in the top to allow for expansion during baking.  Bake at 350 degrees for 20 to 25 minutes or until golden brown.  Allow to cool in the loaf pan for 10 minutes before removing.

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Cheddar – PART TWO: The Magic

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Where did we leave off again? *Reads past blog, laughs at my own jokes.* The last thing we did was admire the “cheddaring” process, which is fusion and stretching of the curds which causes that beautiful strength and elasticity. At the tail-end of that stretching and stacking process, we start to check the acidity levels of the cheese. Too low of a pH in the cheese can cause bitterness and an acidic taste. Too high of a pH level can inhibit the flavor intensity and gives ground to odd flavors. The pH at this stage also affects the texture of the cheddar further down the line. So how we check the acidity levels is MAGIC. Some people may try to tell you that its “math” and “science,” but friends, don’t believe them. Don’t be swayed by their over-simplification of a divine process. HAH. Just kidding, it is like super sciency, I just understand literally 0% of it. You guys are probably wondering, “why is she trying to explain something she knows absolutely nothing about?” Good question. I think my answer to your query would fall somewhere between “BECAUSE I’M WITTY” and “BECAUSE I CAN.” Take your pick.

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SO first we collect a little sample of the whey that is being expelled from the curds. It flows down like a little stream to the valve. We have this little measuring thing that we use to get the 10ml we need for the test. But we don’t get a cool little turkey-baster style one, or anything like that. No, that would be too convenient. Instead, it’s a fancy straw, so you suck the whey up into it and then pop your finger on top of it and let some drip out until it reaches the line of 10ml.

 

 

 

Stay on target.

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STAY

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ON TARGET

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YOU BLEW IT

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Got it.

We put that in our fancy little Petri dish (a hacked off bottom of a yogurt cup). Then we add five drops of this proplylshfmaihfinsdfn acid thing. It’s a “P” word, that’s all I know. Don’t worry about it, it’s not important. What IS important is this little dropper-vial it is in. I just want someone to walk me through their thought process with mending this thing. Literally just popped another dropper cap into the old one and was like “I FIXED IT.” I’m not even joking. And it has been that way for years now.  You may be starting to deduce that we are jimmy-riggers around here. Farmers, you know? If it works, it works. That’s all that matters.

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Here comes the magic. So into the 10ml of whey and the five drops of the propotatothylensene stuff and then we add NaOH which Google tells me is “Sodium Hydroxide.” Who knew, am I right? I know one of you just said “anyone who took any science class ever” and my answer to you is “BYE.” I was into theater, okay? Don’t judge me. So you know about Sodium Hydroxide, but can you literally *slay* all the songs from Oklahoma? I thought not. So sit down.

When the Sodium Hydroxide hits the whey and propenguinethelyne it goes full 1989 FUSCHIA. We add it bit by bit and when swirled around, it fades to a pale peach and then it is gone without a trace. MAGIC.

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We are shooting for a certain amount of Sodium Hydroxide to fade out to know when the pH is at a good point for those stretchy curd blocks to be milled. When it happens, it’s SHOWTIME.

So milling isn’t one of those “hold on, let me go get my phone and take a picture of this” kind of jobs. We actually have to work fairly quickly and throw the curd blocks in the machine to be chopped up, and then we have to move the curd around a bit so it doesn’t get tempted to fuse back together. So here is a picture of our mill after we milled all of it!

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Now we dry-salt the cheese curds. Now with a cheese like Gouda, for example, we form the wheels and then give it a two day brine-bath. With cheddar, you just throw salt on it like it’s your dinner plate. Not a little, and not from a mouse-shaped shaker (here’s looking at you Ruth…I mean Mom…) we are talking 7.5 pounds of salt in a bucket. So we salt it and stir and salt it again and stir and stir.

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At this point we dose it out into little half-pound containers for your instant gratification, or we pack it in our forms and it presses overnight for some dope cheddar in a few months. This would also be the stage when we would add dried garlic and dill for you herby-folks. And I’d love to tell you that there’s a special way of knowing how much to put in, but every week it is pretty much, “Ummm…I guess that’ll do.”

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NOTE: Never forget to up the pressure on your cheese presses. This is a very applicable life lesson. There needs to be PRESSURE on these babies. Like “you are an adult you should be able to make your own dentist appointments, Marlies” kind of pressure. Sorry, I guess I just needed to get that off my chest.

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ADULTING IS HARD. CHEDDAR IS COOL. HAVE A GOOD DAY!! Just gotta go wash the dill smell out of my hair and clothes now.