Artisanal summer cheese ideas

Cheese…
Glorious Cheese.  A perfect food if ever.  For every meal or snack.
Cheese enhances, imbues, amplifies texture and taste.
…and savvy all on its own with a rustic loaf and good wine.
The Menu Shoppe has it covered…
crafty tips for creative menus.
Our versatile product portfolio presents a
variety of options.
Perhaps a Cheeserie speciality menu?
Celebrating cheese amid the summer season. Artisanally.
            Four Cheese Stuffed Portobello
            Goat Cheese and Leek Galette
                  Goat Cheese Pudding
A savory appetizer or small plate.
Four Cheese Stuffed Portobello
Finely grated zest of 2 lemons
1 tablespoon chopped basil
4 garlic cloves, minced
1 cup panko
3 tablespoons chopped parsley
Ten 3- to 4-inch-wide portobello mushroom caps
3 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
3 ounces of shredded Gruyère
3 ounces of shredded Muenster
3 ounces of shredded mozzarella
3 ounces of shredded Manchego
Preheat the oven to 375°. Brush the mushroom caps on both sides with olive oil and season with salt and pepper. Place on a large rimmed baking sheet, gill side down, and bake until tender, about 20 minutes, then turn gill side up. In a large bowl, combine the cheeses with the lemon zest, basil, three-fourths of the minced garlic and
1 tablespoon of the olive oil. Season the cheese filling with salt and pepper. Mound the stuffing onto the mushroom caps. Bake the stuffed mushrooms until the cheese is melted, about
5 minutes. Preheat the broiler. Meanwhile, in a small bowl, mix the panko and parsley with the remaining minced garlic and 2 tablespoons of olive oil. Sprinkle the panko mixture over the mushrooms and broil 4 inches from the heat until browned, about 2 minutes. Serve.
NOTE: The stuffed mushrooms can be refrigerated overnight before baking.
Pairing suggestion:  The berry fruit in a Pinot can be a fabulous foil for rustic mushrooms.
So chic for summer occasions.
Goat Cheese and Leek Galette
1/3 cup dry white wine
1 tablespoon butter
2 cups sliced leeks
2 tablespoons chopped fresh marjoram
or 1 1/2 teaspoons dried
1 egg, beaten to blend
1 10-ounce tube refrigerated pizza crust dough
* or fresh made
4 ounces soft fresh goat cheese, crumbled
( Montrachet is a good choice )
Position rack in top third of oven; preheat to 450°F. Heat wine and butter in heavy medium skillet over medium-low heat until butter melts. Add leeks. Cover; cook until leeks are crisp-tender–
about 4 minutes. Remove from heat. Mix in marjoram. Reserve 2 teaspoons egg; stir remaining egg into leek mixture. Meanwhile, unroll pizza dough on lightly floured baking sheet. Stretch or pull dough to a 13 x 10-inch rectangle. Spread leek mixture over dough, leaving 1-inch border on all sides. Sprinkle cheese and pepper over filling. Fold 1-inch border in over filling. Brush folded edge with reserved 2 teaspoons egg.
Bake galette until crust is golden brown, about 14 minutes. Slice galette and serve.
Cool and creamy treats.  Dessert or amuse bouche.
Goat Cheese Pudding
2 cups milk
3/4 cup heavy cream
1 vanilla bean, split and seeds scraped
1/4 cup honey, plus more for drizzling
Finely grated zest of 1 lemon
2 large eggs
2 large egg yolks
1/2 cup sugar
2 tablespoons cornstarch
One 10 1/2 ounce log fresh goat cheese–
softened (about 1 1/4 cups)
2 tablespoons unsalted butter
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon salt
Fresh raspberries, for serving
In a medium saucepan, combine the milk with the cream, vanilla bean and seeds,
the 1/4 cup of honey and the lemon zest. Bring to a simmer. Remove the saucepan from the heat, cover and let stand for 30 minutes. Strain the milk, discarding the vanilla bean. In a medium bowl, whisk the whole eggs with the yolks, sugar and cornstarch until smooth. Gradually whisk in the warm milk mixture. Pour the contents of the bowl into the saucepan. Bring to a boil over moderately high heat, whisking constantly until thickened, 1 minute. Transfer the custard to a blender. Add the goat cheese, butter, lemon juice and salt and blend until smooth. Pour the custard into eight 3/4-cup ramekins and refrigerate until chilled, about 1 hour.
Top with raspberries and a light drizzle of honey and serve.
If it’s on the menu…the Menu Shoppe has it covered.
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This entry was posted in brunch, Chalkboard Collection, cheeses, desserts, National Food Holiday, presentation, small plates and tagged , , , , . Bookmark the permalink.

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