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.

Banana Bread

Quark is a wonderful ingredient for quick baking because it adds a moist texture and pleasant flavor.

Banana Bread

  • 1 cup sugar
  • 1/3 cup vegetable oil
  • 1 cup Quark
  • 2 eggs
  • 1 1/2 cups bananas, mashed
  • 1 tsp vanilla extract
  • 1 2/3 cups flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts, optional

Beat the sugar and oil for a few minutes, then add the eggs, Quark, and vanilla and mix until well blended.

Whisk together the flour, baking powder, baking soda, and salt.

Add the dry ingredients to the wet ingredients all at once and mix just until all the flour is incorporated but don’t over-mix.  Fold in the walnuts if desired.

Scoop the batter into a loaf pan or mini loaf pan.  This batter makes one normal size loaf, or 8 mini loaves.

Bake at 350  for 50 to 60 minutes for a full-size loaf or 25 to 30 minutes for mini loaves.

Serve warm!  Here’s a printable version

 

 

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.

PRINTABLE VERSION

Three Cheese Pumpkin Cheesecake

Three Cheese Pumpkin Cheesecake

Crust

  • 1 c. granola (no large nuts or raisins)
  • 1/3 cup graham cracker crumbs
  • 1/3 c. dark brown sugar
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. fresh grated nutmeg
  • 1/2 tsp salt
  • 6 tbsp. unsalted butter

Filling

  • 1 1/2 c. granulated sugar
  • 8 oz cream cheese, room temperature
  • 8 oz Quark, room temperature
  • 8 oz. chevre, room temperature
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 3 large eggs, room temperature
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fresh grated nutmeg
  • 1/2 tsp salt
  • 2 tsp. vanilla extract

Directions

  1. Heat the oven to 350 degrees F. Toss the granola, graham cracker crumbs, brown sugar, and spices together in a medium bowl. Stir in the butter and pat the mixture into the bottom of a 9-inch springform pan. Bake for 15 minutes. Cool on a wire rack.
  2. Meanwhile, in a large bowl and using an electric mixer on low, beat together cream cheese and sugar. Add in quark and beat for 1 minute. Add remaining ingredients and salt; beat until mixture is very smooth, about 5 more minutes.
  3. Transfer batter to prepared pan. Bake on a rack positioned in middle of oven until just set, about 1 hour.  Turn off the oven and leave the cheesecake in the oven for 1 hour with the door cracked open. Transfer to a wire rack to cool completely. Cover with plastic wrap and refrigerate until firm, 4 to 5 hours or up to 3 days. Serve with whipped cream.

Printable Version

Adapted from Country Living

Pumpkin Cheddar Rolls

Pumpkin Cheddar Rolls

ingredients:

  • 2 1/4 teaspoons (1 packet) instant yeast
  • 1 cup whole milk, scalded and cooled to lukewarm
  • 1/4 cup granulated sugar
  • 3 tablespoons unsalted butter, melted 
  • 1/2 cup pumpkin puree, not pumpkin pie mix
  • 2 large eggs, divided
  • 1 teaspoon salt
  • 3 1/2 cups all-purpose flour
  • 2 cups sharp cheddar, shredded
  • Sliced pecan pieces, for the “stems”

directions:

In the bowl of an electric mixer fitted with the dough hook attachment, stir the yeast, milk, sugar, butter, pumpkin, one egg, cheddar, and salt until well combined. Gradually add the flour and knead on medium-low speed until the dough pulls away from the sides of the bowl. Turn off the mixer and let the dough rest for 3 to 5 minutes. Continue to knead the dough on medium-low speed for another 5 minutes, or until the dough is soft and smooth. If it seems too sticky, add more flour, 1 tablespoon at a time.

Transfer the dough to a large greased bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 45 minutes to 1 hour.

Punch the dough down and turn it out onto a lightly floured work surface. Divide the dough into 15 equal pieces and shape into balls. Use the palm of your hand to flatten each ball slightly. With a small knife, cut 8 slices around each ball, being careful not to slice all the way into the center, to make the pumpkin shape. Cover and let rise until doubled in size, about 45 minutes to 1 hour.

Meanwhile, preheat the oven to 350°F. Using the wooden end of a small utensil or your finger to poke an indentation in the center of each roll to create a space for the “stem.” In a small bowl beat the remaining egg with 2 teaspoons of water and brush all over the rolls. Bake the rolls for 15 to 20 minutes, or until golden brown. Place a sliced pecan piece into the indentation of each roll.

Printable Version

Feta Chive Scones

I don’t know about you, but I have a love/hate relationship with mornings.  I absolutely love to BE up early.  I love watching the sunrise, I love how energetic I feel when I get an early start on the day, I love that first sip of coffee that warms me to my toes.  What I hate is to GET up early.  With all the rewards of an early start, it’s surprising how long I can linger under those blankets.

Sunrise over the neighbor's barn

When my husband started work at 4am, he always beat me out of bed.  Now that he gets to sleep in until 6am, I’m often the first one up.  While I like to linger and enjoy my morning, he likes to roll out of bed, throw his pants on, and be out the door in a flash. If I time it right, a batch of scones fresh out of the oven stops him in his tracks.  I tempt him to linger with me over hot coffee, warm scones, and a breathtaking sunrise.  These moments are rare and precious and worth refraining from hitting the snooze button.

Feta Chive Scones with a cup of coffee

 

Feta Chive Scones

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • 1/4 cup cold, unsalted butter
  • 4 ounces plain Feta, crumbled
  • 1/4 cup fresh chives, chopped
  • 1 cup heavy cream (approximately)
  • 1-2 tablespoons heavy cream

Grease a baking sheet, or line it with parchment paper.  Preheat oven to 425 F.

Whisk together the flour, salt, baking powder, and sugar.  Work the butter into the mixture until it is crumbly, but some of the butter is in larger pieces.

Ingredients for Feta Scones

Mix in the feta and chives, toss to coat.

Adding Feta and Chives

Add 3/4 cup of the cream, stirring to combine.  Add more cream if necessary to make a loose dough.

Adding cream to Feta Chive Scones

Transfer to a work surface and knead lightly to bring the dough together.  Shape into a disk and cut into 8 wedges.  Transfer the wedges to the baking sheet.

Forming the Feta Chive Scones

Brush the scones with a bit of heavy cream.

Brushing cream on the Feta Chive Scones

Bake for 22 to 24 minutes or until golden brown.  Remove from oven and cool on the pan for five minutes before transferring to a wire rack.

Bake the scones to a golden brown

Here’s a printable version for your convenience.

Nokkelost Bread

Nokkelost Bread with Pear and Cranberry

Nokkelost is a wonderful mystery to people.

“What is Nokkelost?”

“What do I serve it with?”

“It’s a ‘Christmas Cheese’ right?”

“How do you pronounce that?”

In answer to most, but not all of those questions: Nokkelost is a flavored semi hard cheese, great all year round.  Nokkelost is like other cheeses in that it’s very flexible which I think is why Nokkelost is popular in many parts of Europe.  I posted a Nokkelost Quiche recipe in December to show how well it works in a savory dish.  Today I have for you a sweet, quick bread recipe to demonstrate how well it blends with fruit.  We served it plain at Christmas time, because the flavors in the cheese do conjure images of carols and mistletoe.  In dishes like the quiche and in baking, it marries beautifully with other flavors to give year-round appeal.  If you are interested in trying it, it’s available at the Cheese Shop or you can order it online from Everybody’s Store in Deming.

The one question that I cannot answer is how to pronounce Nokkelost correctly.  Jeff from Everybody’s Store patiently tried to teach me the correct pronunciation.  In spite of my best efforts, I still mangle the accent.  Thankfully, I don’t have to pass a language test in order to eat this wonderful cheese.

Nokkelost Bread

Preheat the oven to 350º F.  Grease a 9″ round cake pan and line with parchment paper, grease the parchment paper.

Prepare the pan for the bread

Mix together the flour, baking powder, sugar, and salt.  Add the Cheddar and Nokkelost, toss to coat.  Mix in the butter until well combined and crumbly.

Nokkelost Bread Ingredients

 

Mixing Nokkelost Bread

Whisk together the eggs and milk.  Set aside one tablespoon of the mixture to brush on top of the loaf.

Mixing Nokkelost Bread

Add the egg mixture to the dry ingredients, stirring just until everything is moistened.  Fold in the pear and cranberries.  This will be very stiff and difficult to stir, but trust me, it will come together.

Mix fruit into Nokkelost Bread

Turn the batter into the prepared pan.  Wet your fingers and smooth the batter to the edges of the pan.  Make it slightly concave so the edges are higher than the center.

Put Nokkelost Bread batter in the pan

Brush the top of the loaf with the reserved egg mixture.

Brush egg mixture on Nokkelost Bread and it is ready to bake

Bake the bread for 40 to 45 minutes or until it’s a light golden brown and a toothpick comes out clean.

Allow to cool for 5 minutes, then run a knife around the edges to loosen the bread from the pan.  Turn out onto a rack, remove the parchment and allow to cool.

Here’s a printable version for your convenience.

Nokkelost Bread with Pear and Cranberry

Nokkelost Quiche

Nokkelost Quiche

I am really excited for you to meet two new kids on the block!  We are now making Havarti and Nokkelost.

Our newest cheeses at Appel Farms

Nokkelost means “Key Cheese” in Norway and goes by the same name in Sweden.   It is very much like the popular Dutch Leyden.  Nokkelost is flavored with cumin, caraway, and cloves, making it perfect for a Christmas treat.  Close your eyes while you let it roll around on your tongue and visions of sugar plums will dance in your head.  It’s also one of the prettiest cheeses we have (don’t tell the others, they might get jealous).

Look for Nokkelost in select grocery store chains around the Pacific Northwest during the holidays.  Don’t worry, you don’t have to wait for Christmas to enjoy this cheese!  Nokkelost is available right now at our Cheese Shop and at Everybody’s Store.   Everybody’s Store has it available online.

We can talk about the Havarti next week, right now, let’s get baking!

Making Nokkelost Quiche
“That’s too much cheese” said nobody ever!

Nokkelost Quiche ready for the oven

Nokkelost Quiche

  • 1 unbaked pastry shell
  • 10 ounces Nokkelost, grated
  • 4 eggs, lightly beaten
  • 1 pound Quark
  • 4 tablespoons chives, divided
  • 1/2 teaspoon salt
  •  1/2 teaspoon pepper
  • 6 sliced bacon, cooked and crumbled
  1. Preheat the oven to 350 degrees F.
  2. Place the grated Nokkelost onto the bottom of the pastry shell.
  3. Whisk together the eggs, Quark, 3 tablespoons chives, salt and pepper.  Carefully pour over the cheese in the pastry shell.  Spread to cover all the way to the edges.
  4. Sprinkle the bacon and remaining chives over the Quark mixture.
  5. Bake on the center rack of the oven until firm, approximately 30-40 minutes.

 

A little tip: If the crust is browning too much before the filling is set, tent with foil for the last 10-15 minutes.

Nokkelost Quiche and Salad

Recipe adapted from Food.Com

 

 

 

Easy Spanakopita Pockets

Easy Spanakopita Pockets

Once again, my friend Linda from Sound Harvest Delivery shared a winning recipe with me.  I am always delighted to learn a new recipe!

Spanakopita has never been a favorite recipe for me because of the fussy Phyllo dough.  I love the flavor, but making them can be tedious, especially if the dough is a bit dry.  This recipe makes it extra easy by using crescent roll dough but keeps the wonderful flavors of the traditional Greek appetizer.

Spanakopita Pockets

  • 10 oz. fresh spinach or 2 10 oz. packages frozen spinach
  • 3 cloves garlic, finely chopped
  • 4 oz. Appel Farms Feta of your choice
  • 4 oz. Mozzarella
  • 4 tablespoons Appel Farms Parmesan, divided
  • 1 ½ teaspoon dill (or 1 tablespoon fresh dill)
  • Salt & pepper to taste
  • Pinch nutmeg
  • 2 cans crescent rolls

Steam and drain spinach. Chop coarsely. Sauté garlic in 2 tablespoons olive oil. Combine garlic, spinach, Feta, Mozzarella, 2 tablespoons of the Parmesan, dill, salt, pepper, and nutmeg. Preheat oven to 375 degrees.

Making Spanakopita

Lay foil onto cookie sheet and spray with non-stick spray. Roll crescent roll flat onto cookie sheet. Separate each roll into four rectangles. Divide the filling evenly between each of the rectangles.  Place the filling on half of the rectangle. Fold together to make a pocket and pinch the edges together.

Making Spanakopita

Lightly brush with milk and sprinkle on the remaining Parmesan.  Bake 18-20 minutes until golden.

spanakopitapockets-4

Overnight Bundt Cake

Blackberry Bundt Cake

I don’t know about you, but I am always looking for things that will make life easier.  I love to come home from work to a clean house, but who has time to do the cleaning?  Life should be enjoyed, and cleaning house is not on the top of my list of things to do when I get home from work.  It may be somewhere on the list near listening to political speeches or getting a root canal.

So, I got Alfred. Alfred is my new best friend.  He’s an iRobot vacuum cleaner and he saves me from the daily dust mopping that is inherently necessary when you have pets and wood floors.  He really didn’t save me any time at first, since I spent the morning following him around and watching him.  It was much more entertaining than political speeches, trust me.

Serving bundt cake with coffee

 

Another thing that saves time in the morning is this Overnight Blackberry Bundt Cake recipe.  You mix it up at night and pop it in the fridge.  Allowing the Quark time to absorb into the flour adds a nice moist texture.   In the morning all you need to do is bake it and in no time at all, breakfast is served!  This is great when you have company over.  They will be impressed, I promise!

 

Simple ingredients are the key to success

Overnight Blackberry Bundt Cake

  • 3/4 cup unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup Quark
  • 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, and the Quark.
  4. Whisk together the flour, baking powder, baking soda, salt, and cinnamon until combined.  Stir into the Quark mixture, do not overmix.
  5. Gently fold the blackberries into the batter.
  6. Spread the batter into the prepared bundt pan, cover with plastic wrap and chill 8 hours or overnight.
  7. Preheat oven to 350 degrees F
  8. Remove plastic wrap from the bundt pan.  Bake until a toothpick inserted in the thickest part comes out clean, about 40 to 45 minutes.
  9. Cool 10 to 15 minutes.  Gently loosen from the sides of the pan and invert onto a serving platter.
  10. Once cooled completely, top with powdered sugar or lemon icing.

Blackberry Bundt Cake with Lemon Icing

Blackberry Bundt Cake and coffee