Friday, April 1, 2011

Two cheesy recipes!

Here are a couple of recipes for your cheese-lovin' selves featuring some of our faves: Brebis, Landaff and Pleasant Ridge Reserve. All are on hand this week!

First up, Nashville food blogger Vivek Surti's mouth watering Homemade Grilled Flatbread (pictured above) using Blackberry Farm's Brebis. Vivek's full recipe and post are here. I imagine there are a million variations you could do with this flatbread and whatever's in season at the market. Hmmm...and now that I think about it, I'd really like to try this as a dessert. Think Brebis, fresh strawberries, and a drizzle of balsamic reduction. (I'm making myself hungry!)

Next up, an Irish Fondue recipe from Foodie Tots food blog...

3/4 pound Landaff or Caerphilly cheese
1/4 pound Pleasant Ridge Reserve or Gruyere
1 cup + 2 tablespoons Irish ale (like Harp)
1 tablespoon flour
1 clove garlic

Instructions: Set up your fondue pot. If you have the kind with a glass pot that sits inside a larger metal pot, add boiling water to the larger pot and light the flame to keep it warm. (If you have an electric fondue pot, you can cook the cheese right in the pot. I don’t, so I started it on the stove.)

Cut your garlic clove in half and rub down the inside of a medium, heavy bottomed sauce pan. Pour 1 cup beer into pan and heat over medium heat. Meanwhile, in a small bowl whisk flour into 2 tablespoons beer to make a smooth slurry.

When beer is warm, add shredded cheese, whisking until melted. Slowly whisk in flour/beer slurry, then let cook, stirring frequently, for a couple minutes, until thickened. Pour into the fondue pot (the inner glass pot, in my case) and set over the flame to keep warm. You’ll want to stir the cheese periodically as you eat to keep it from hardening on the bottom.

Serve with: vegetables, raw or blanched, boiled potatoes, sliced apples or pears, and cubes of bread.

Enjoy and see ya at the Market!

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