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Archive for November 2nd, 2007

Well, in a previous entry I talked about a cheese shoot we did for one of our customers. We received a lot of cheese. A lot of really good cheese. Balderson, Blue, Cambanzola, and cream cheese…oh, and then there are the little additions to cheese, like antipasto, jalopeno pepper jelly, etc etc etc. We divi’d the cheese up between the three of us at work. Wow, lot’s of cheese. I will be doing a few test recipes using cheese, so stay tuned!

BlueCheeseTruffles (Click to print PDF)

I believe this recipe originated from the LCBO, but I have adapted it to my taste.

truffles.jpg

In a food processor, combine until smooth 4 oz blue cheese at room temperature and 4 oz cream cheese (I used 3 peppercorn cream cheese, but any flavour would do). Refrigerate for an hour.

2 oz peach paste (this is a very densely packed dried fruit concoction), cut into about 5mm cubes (or you can use any dried fruit)

1 cup of well chopped walnuts or pecans

Take a small quantity of the cream cheese mix about the size of your thumb to your first joint. Press the fruit cube into the centre of the cheese and form into a ball. Roll into the chopped nuts. Refrigerate (bring to room temperature before serving).

Savoury Cheddar Shortbread (click to print PDF)

These are the most addictive little savoury shortbreads on the planet. I have no idea where this recipe came from as it was passed along to me, I know I cannot take credit for it!

cheddarshortbread.jpg

227 g Balderson Old Cheddar Cheese (orange)
1 tsp Cayanne Pepper
1 tsp salt
2 1/2 cup Flour (cake and pastry)
227 g unsalted butter at room temperature
250 mL chopped pecans or walnuts

Sift together cayenne, salt and flour; set aside. Using electric mixer with cookie dough hook, cream together cheese, and butter until well blended.

Gradually add dry ingredients: if dough becomes too thick, use a wooden spoon to stir. Add chopped pecans. Divide dough in half and shape into logs approximately 1 ½ inches in diameter and 9 inches long. Wrap well in plastic, and chill for at least 1 hour or freeze. You may also roll this dough to 1/4″ thick and cut with your favorite cookie cutter (should be relatively small as these are quite rich).

Preheat oven to 350 degrees F. Generously butter several baking sheets, or line with parchment paper. Using a knife (sharp) cut logs into ¼ inch slices and place wafers on baking sheet.

Bake just until slightly colored, about 15-20minutes. Remove from baking sheets, and cool on wire racks. Store in air tight container.

Serves: 36 (Makes 72 cookies) – I generally get more!

Prep time: 35 minutes per batch

Total time: 1hr 15minutes

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