Baked Brie with Caramelized Onions and Bacon

brie with carmel onions bacon

I love caramelized onions, and they marry well with Brie.   Baked Brie is a classic.  It is served with toast or bread. It is usually made with jellies, fruits and nuts or some combination.  I made this one with caramelized onions left over from an apple onion hot pepper chutney, which, to me, sounds so good with this cheese.  Then as everyone knows bacon makes everything better so we sprinkled it with bacon pieces.

To save time I baked the brie in the microwave and started the onions there also.

Ingredients Baked Brie:

1 mini brie

caramelized onions

two slices of bacon

Ingredients of the caramelized onions:

3 large onions, chopped

2 tablespoons butter

1 tablespoon of corn oil

 Preparation of onions:

To speed up the cook time, place the chopped onions in a glass baking dish in the microwave on high for 4 minutes. Transfer to a saucepan with the oil and butter and cook for 10 minutes over low heat. Increase heat to medium and cook until onions become caramelized, about 15 minutes.

Preparation of baked Brie:

Line a plate with paper towels and arrange the bacon slices. Microwave for 1 ½ minutes.  Then let cool and break it into pieces.

Remove the top of the brie and place a spoonful of onions on cheese. Microwave for 1 minute and sprinkle with bacon. Enjoy!

 

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Filed under Artisan Cheese, Bacon, Brie, caramelized onion, Chef Lippe

Asparagus and Cheese Dip

asparagus dip

For those moms who can’t get their kids to eat healthy food this is a great dip made with fresh Asparagus, parmesan cheese and almonds.  Serve over a colorful pasta or with vegetable sticks. Asparagus has a lot of nutritional values, the potassium in it can lower your blood pressure and It’s also rich in soluble fiber to help lower blood cholesterol levels.

Ingredients:

1 bunch of asparagus, cut into pieces and cooked

2 cloves of garlic

¼ cup almonds toasted

1 cup parmesan cheese

1 pinch of garlic roasted sea salt

½ cup sour cream

½ cup cream cheese

Directions:

Cook asparagus in boiling water until crisp-tender about 3 minutes. Remove asparagus from water and dry.

Once asparagus is cooled transfer to food processor, add garlic, almonds, cheeses, salt and pepper and sour cream. Blend until pesto consistency.

This is a tasty creamy preparation that does well as a dip for parties or used as a topping instead of pesto.  It can also be baked at 350 until bubbly and served hot.

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Filed under asparagus, Parmigiano Reggiano

Gourmet 4 cheese Mac and Cheese with Serrano Ham

Macaroni-and-Cheese-with-serrano

Total Time 1 hour and 15 minutes (Cook time 50 minutes) Serves 6

Ingredients

6 tablespoons butter

1/2 cup flour

4 cups milk, warm

1 teaspoon dry mustard

¼ teaspoon nutmeg

¼ teaspoon cayenne pepper or hot sauce to taste

Salt to taste

Dash Worcestershire Sauce

8 oz shredded Amish cheddar

8 oz shredded Asiago

4 oz shredded BellaVitano Balsamic

1 pound macaroni of your choice, cooked al dente

1 stack crumbled butter cracker (Ritz like)

2 oz shaved Serrano ham lightly fried and crumbled

2 oz Parmigiano Reggiano crumbled for topping

Directions

Heat oven to 350 degrees F.

Melt butter in large sauce pan over medium heat.  Add flour and cook, stirring for 1 minute. Whisk in the warm milk and bring to a boil, continue to whisk constantly. The mixture will thicken as the heat increases. Continue to whisk while adding the dry mustard, nutmeg, cayenne, salt and Worcestershire. Stir in the cheddar, Asiago, Bellavitano and stir until it is melted.

Pour cheese sauce over noodles and add to a 3 quart casserole dish.

Sprinkle top with cracker crumbs, Serrano crumbs and Parmigiano crumbles. Bake for 35 minutes.

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Filed under Amish Cheese, Artisan Cheese, Asiago, Balsamic Cheddar, Cheese, Macaroni and cheese, Parmigiano Reggiano, Serrano Ham

Green Olive Jam and Tetilla Cheese

green olive jam

 

 

 

 

 

 

 

Serve with a white Ribeiro wine from Galicia to bring out the contrast between the soft texture of the cheese and the daring bitter-sweetness of the olive jam.

Ingredients

4 oz Spanish green olives
1 oz brown sugar
1 oz gr white sugar
4 oz Tetilla cheese

Preparation

To make the jam, take the green olives and wash them carefully under cold running water. Dry the olives well, place them in a blender or food processor and blend them until you obtain a smooth purée. Place the purée in a saucepan and add the brown sugar and the white sugar. Cook it slowly for about until the sugar melts and starts to caramelize. When it reaches a thick consistency remove from the heat and let the jam cool completely. Serve the jam on cocktail spoons with a small cube of Tetilla cheese on top.

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Filed under Chef Lippe, Green Olive Jam, Tetilla

Chiffon Cauliflower and Serrano Ham with Tete de Moine Cheese Flower

tete de moine flower w baccon1

Ingredients for 5 glasses

1 pound (3/4 of a cup) of cooked cauliflower
¼ cup heavy cream
2 ounces Serrano ham cooked
5 flowers of Tete de Moine
Salt and pepper

In mixer put the cooked cauliflower (cauliflower cooked in salted boiling water) with the cream, salt and pepper, and mix everything until the mixture becomes slightly frothy. Check the seasoning.

In a small skillet fry the Serrano Ham and drain on absorbent paper.
Spread the cauliflower cream in glasses and put some bacon cooled in each glass. Finish with a Tete de Moine flower.

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Filed under Artisan Cheese, cauliflower, Chef Lippe, Serrano Ham, Tete de Moine

Tête deMoine

tete de moine flowe

Tête deMoine is a type of cheese manufactured in Switzerland. It was invented and initially produced more than eight centuries ago by the monks of the abbey of Bellelay, located in the community of  Saicourt, district of Moutier, in the mountainous zone of the Bernese Jura, the French-speaking area of the Canton of Bern.

Traditionally, the cheese is prepared for eating in an unusual way: the cheese is carefully scraped with a knife to produce thin shavings, which is said to help develop the odor and flavor by allowing oxygen to reach more of the surface.

There are two explanations for the origin of the name Tete de Moine, which translates literally as “Monk’s Head.” The name was first documented in the records of Mont-Terrible, a Department established by the French when they annexed the region from 1793 to 1799 at the time of the French Revolution. The first theory is that it is a mocking name bestowed by French occupation soldiers who compared the method of serving the cheese to shaving the top of a skull to create a monk’s tonsure. The second explanation is based on tales from the Jura region which refer to the number of cheeses stored at the cloister “per tonsure”, or per resident monk.

Texts from as far back as 1192 attest to the cheese-making skill of the monks of Bellelay. Over time, the Tête de Moine was used by tenant farmers as payment to land owners, as well as figuring in legal settlements, being offered as a gift to the prince-bishops of Basel, and even serving as currency.

Tête de Moine is made from unpasteurized, whole cow’s milk and is a semi-hard cheese. It is cylindrical in shape, with a height typically equal to 70 to 100% of its diameter. The average weight of a Tête de Moine is 850 g, but some specimens can weigh as much as 2.5 kg. It is aged for a minimum of 2½ months on a small spruce plank, and is typically paired with a dry, white wine.

Since May 2001, Tête de Moine has had “Appellation d’origine controlee” (AOC) status. Exported throughout the world, it is the calling card of the cheese-making tradition of the Swiss Jura. It is currently produced by fewer than 10 cheese dairies of the Jura Mountains area of Porrentruy, District of Franches-Montagnes, both situated in the Canton of Jura, as well as in Moutier and Courtelary, in the Bernese Jura.

In 1982 the Girolle was invented, an apparatus which makes it possible to make “rosettes” of Tête de Moine by turning a scraper on an axle planted in the center of the cheese. This apparatus helped to boost the consumption of this cheese.

Cheese Type: Semi-Hard

Milk Type: Cow Raw

Rennet: animal

Age: 3 months

Origin: Switzerland

Region: Jura

Tete de Moine Potato Crepe

Directions

Sauce:

2 tablespoons mixed herbs

8 ounces Crème fraiche

Salt and pepper to taste

Butter

8 Tete de Moine rosettes
Crepes:

3 medium potatoes

3 eggs

½ cup flour

¼ cup milk

Salt, pepper and nutmeg

Directions:

Crepes

Peel potatoes and cut into pieces, boil in salted water until soft.  Drain leave pan on turned OFF burner to evaporate additional water from potatoes.

Mash potatoes while still hot and mix with remaining incredients.

Let stand 10 minutes

Sauce

Chop mixed herbs and fold into crème fraiche.  Season to taste with salt and pepper.

Make crepes cooking in butter on both sides for 2 – 3 minutes over medium heat.  Keep cooked crepes in a warm oven until all are ready.

To Serve place a spoon full of sauce on plate then add 2 to 3 small crepes and place tete de moine rose on top.

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Filed under Artisan Cheese, potato crepe, Tete de Moine

Gran Bu Tartlet

gran bu tartlet

 

Gran Bu is a raw milk buffalo cheese from Lombardia Italy that is made in the canestrato style (aged in wicker baskets).  The flavor is delicate and milky with a sweet finish and the scent is of fresh butter.

The cheese is made at Quattro Portoni Dairy (Translated Four Gates) and is named after the 13th century gates into their moat-encircled town of Cologno al Serio. The Cheese Markers are bothers Alfio and Bruno.  With a herd of 1000 water buffalo on the farm with 270 of them being milked for cheese at the current time they make over 15 kinds of fresh cheese, semi-mature and seasoned from their herd of buffaloes. Visit us at Florida Cheese Club for all your cheeses.

Pair with white wine

Cheese Type: Hard

Milk Type: Buffalo Raw

Rennet: animal

Age: 8 months

Origin: Italy

Region: Lombardia

Tartlet Granbù 

Ingredients:

1/4 pound leeks

1/4 pound White Potatoes

1/4 pound Granbù

2 tablespoons butter

1 tablespoon breadcrumbs

Filo sheet

Extra virgin olive oil

Salt

White pepper

Preparation

Slice the leeks into thin slices and put them to simmer in a pan with 2 tablespoons of water, 2 tablespoons of butter, salt and white pepper and simmer until the liquid is almost gone.  Thinly slice the potatoes, soak in cold water to remove some of their starch, dry and toss in the pan of leeks for 3-4 minutes with olive oil and salt.

Butter the ramekins, add a little extra butter on bottom and then line ramekin with filo sheets and build the tart starting alternating potatoes with leeks and cheese to create 3-4 layers. Once complete sprinkle with breadcrumbs and bake at 350 ° F for 15 minutes. Remove from the oven and accompanied with warm appetizers or main courses of meat.

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Filed under Artisan Cheese, Cheese, Chef Lippe, Gran Bu