Gruyere And Parmesan Beignets

This delicious beignet recipe is courtesy of chef April Bloomfield.

Ingredients

Makes 60 beignets

1/2 cup (1 stick) unsalted butter

1 cup all-purpose flour

1 1/4 cups finely grated Gruyere cheese

1 1/2 cups finely grated Parmesan cheese

4 large eggs

Coarse salt

Vegetable oil, for frying

Directions

1.In a large pot over medium-high heat, bring 1 cup water and butter just to a boil. Whisk in flour and stir with a spatula to blend completely. Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment.

2.Add cheeses and mix on high speed until well combined. With mixer on low, add eggs, one at a time, mixing well after each addition; season with salt. Transfer batter to refrigerator and let chill for 30 minutes.

3.Drop tablespoon-size balls of batter about 1-inch apart onto 12-by-2-inch pieces of parchment paper; refrigerate until ready to serve, up to 3 days. Beignets may also be frozen for up to 1 month.

4.Fill a large heavy-bottomed pot 4 inches high with oil. Heat oil until it reaches 350 degrees on a deep-fry thermometer. Working in batches, carefully place entire piece of parchment into hot oil. Using tongs, carefully remove parchment from oil and discard. Fry beignets until golden and crisp, 3 to 5 minutes. Serve immediately.

From The Martha Stewart Show, April 2009

Cocktail Cheddar Pepper Palmiers

Palmiers are French pastries in the shape of palm leaves. This miniaturized savory version is made with cheese and a hint of black pepper, and make an ideal accompaniment to a glass of wine.

If you have worked with puff pastry before, there's nothing to this recipe.  If you haven't, this is a good one to start.  Just remember to think of double doors when you fold the pastry...they should meet but not overlap.  That is the hardest part for most people to understand.  The rest is like baking sliced cookie rolls.


Makes 60 cocktail sized palmiers


Ingredients


1 1/4 cup finely grated sharp Cheddar; 3 1/2 ounces

1/4 cup finely grated Parmigiano-Reggiano cheese

2 teaspoons freshly ground black pepper

1/2 teaspoon salt

2 puff pastry sheets (from a 17.3-ounce package); thawed if frozen


Directions


Toss Cheddar, Parmigiano-Reggiano, pepper, and salt in a bowl.

Sprinkle 1/4 cup cheese mixture onto a work surface. Unfold 1 pastry sheet and place over cheese. Using a rolling pin, flatten the dough into a 10-inch square, then sprinkle 1/2 cup cheese mixture all over top of pastry, pressing lightly to adhere. Fold sides of 2 ends to meet in center, then fold once more into center and press ends together. Wrap tightly in plastic wrap and chill until firm, about 1 hour (or freeze 15 to 30 minutes). Repeat with remaining cheese and second sheet of pastry.

While dough chills, preheat oven to 400F with racks in upper and lower parts of oven. Line 2 large baking sheets with parchment paper.

Working with 1 piece at a time (keep remaining chilled until ready to use), unwrap pastry and cut, seam side up, into 1/4-inch-thick slices, arranging them 1 inch apart on baking sheets. Bake, turning palmiers over and switching position of pans halfway through, until golden and pastry is cooked through, 18 to 22 minutes total. Transfer palmiers to rack to cool. Repeat cutting and baking remaining pastry on cooled sheets.


Make ahead: Dough can be assembled up to 3 days ahead. Palmiers can be baked 1 day ahead and kept in an airtight container at room temperature.



Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Read more: http://www.kitchendaily.com/

Ham And Cheese Strata II

I am getting ready to post a brunch menu next week in Lindaraxa's Garden and have been trying to make up my mind as to which of two recipes to try out and post for a cheese strata.  They are both so good I decided to split them up in the two blogs.  Maybe I will do a city and a country brunch!

What I liked about this recipe is that unlike most other strata recipes that are baked in a long rectangular dish this one can be made  in a springform pan and the results are spectacular! 

Keep in mind that the strata takes about 1 1/2 hours to bake and some time to rest so plan ahead the day of the brunch..

The recipe is from the Junior League Cookbook of Boca Raton, Savor the Moment,  which won a James Beard Award.


Ingredients


1 loaf French bread, cubed

1 pound ham, cubed

1 pound Cheddar cheese, shredded

1/2 cup grated Parmesan cheese

3 green onions, chopped

15 medium eggs

2 egg yolks

4 cups half-and-half

2 teaspoons Dijon mustard


Directions


Combine the bread, ham, Cheddar cheese, Parmesan cheese, and green onions in a large bowl. Beat the eggs, egg yolks, half-and-half and mustard in a medium bowl. Pour over the bread mixture and stir until moistened. Cover and refrigerate for 8 hours or longer.

Stir the mixture and pour into an oiled 10-inch springform pan; place on a baking sheet. Bake at 325 to 350 degrees for 1 to 1 1/2 hours, covering with foil if necessary to prevent overbrowning. Cool in the pan for 20 minutes. Place on a serving plate, run a knife around it and remove the side of the pan. Cut into wedges and serve. Serves twelve.

If serving on a regular rectangular baking dish,  proceed as above but serve right from the pan after letting cool off.

Tex-Mex Pimiento Cheese Bake

Southern Living takes pimiento cheese spread to a new level by adding some heat and baking it in the oven.  The result is a marvelous hors d'oeuvre to enjoy in front of the fireplace while watching yet another football game. 

Hopefully you have shed some of the pounds you gained during the holidays, since January can be a tricky month, weight wise.  Between the snowstorms we have been having and the football games ahead I don't know what is worse.  So enjoy it while you can...next stop Valentine's Day!

Total: 35 minutes

Yield: Makes about 4 cups


Ingredients

1 1/2 cups mayonnaise

1/2 (12-oz.) jar roasted red bell peppers, drained and chopped

1/4 cup chopped green onions

1 jalapeño pepper, seeded and minced

1 (8-oz.) block extra-sharp Cheddar cheese, shredded

1 (8-oz.) block pepper Jack cheese, shredded

Garnish: fresh cilantro leaves

Serve with: French bread cubes

Preparation


1. Preheat oven to 350°. Stir together first 4 ingredients in a large bowl; stir in cheeses. Spoon mixture into a lightly greased 2-qt. baking dish.

2. Bake at 350° for 20 to 25 minutes or until dip is golden and bubbly. Garnish, if desired. Serve with French bread cubes.

You can bake in two separate dishes, if desired.



Southern Living, JANUARY 2011

Cocktail Cheese Wafers

There is nothing more Southern than these cheese wafers.  I love to make a batch  to have with cocktails in the evening, particularly when I have weekend guests.  They keep, baked,  in a tin box for a week or two or you can just stick the uncooked dough in the freezer to slice as needed.  They are also a nice hostess present to bring to the lake or the beach.


Yield: About 60 wafers


Ingredients

1 cup flour

1 stick butter, softened

½ lb. extra sharp Cheddar cheese, grated

½ teaspoon cayenne pepper

¼ teaspoon salt

Pecan halves


Directions

1. Preheat oven to 400°.

2. Mix flour and butter, then add cheese and seasonings. Form into a roll (approximately 1 inch in diameter). Wrap the roll in wax paper and chill at least several hours or overnight. Slice into thin wafers, top each with a pecan half, and bake about 8 minutes.

*I placed butter sliced into 8 pieces and grated cheese in food processor, pulsed 3 or 4 times to integrate. added flour sifted with cayenne and salt and pulsed about five more times to combine.

Jalapeno Popper Dip

Get ready for the Super Bowl!!  If you bring this along, you'll be the hit off the evening...forget the game!


Ingredients


2- 8 ounce packages cream cheese, room temp
1 cup mayonnaise
1 cup shredded Mexican blend cheese
1/2 cup Parmesan cheese
1- 4 ounce can chopped green chilies
1- 4 ounce can sliced jalapeños- double if you like heat
1 tsp. Worcestershire Sauce
1 cup panko bread crumbs
1/2 cup Parmesan cheese
1/2 stick butter, melted


Directions

 In a food processor add the first 7 ingredients and process until smooth. You do not need to drain either can of peppers. Spread the dip into a greased 2 quart casserole. In a bowl mix bread crumbs and the other 1/2 cup of Parmesan cheese. Pour melted butter over top crumb mixture and mix well. Sprinkle crumb mixture evenly over the dip and bake in a 375° oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges. Do not over heat this dish or the mayonnaise will separate and you will have a grease puddle in your dip. Serve with Buttery crackers or a sliced French baguette. Serves 8-10.

Note:  You can substitute cheddar cheese for the mexican blend as a variation

Smoked Mozzarella & Ricotta Fritters

Serves 4-6

Ingredients


Fritters:

1 1/2 cups fresh whole milk ricotta

1 1/2 cups shredded smoked mozzarella

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cups panko (Japanese bread crumbs)

3 large eggs

3/4 cup all-purpose flour

Vegetable oil, for frying

1 tablespoon fresh chopped thyme leaves


Balsamic Dipping Sauce:

6 tablespoons balsamic vinegar

2 tablespoons lemon juice

2 tablespoons Dijon mustard

1 tablespoon honey

1/2 cup extra-virgin olive oil

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Directions

For the Fritters: In a small bowl combine the ricotta, smoked mozzarella, salt, and pepper. In another bowl pour the panko. In a third bowl lightly beat the eggs. Put the flour in a fourth bowl. Line a tray with parchment paper.

Scoop a 1 1/2 tablespoon ball of the cheese mixture into the flour and roll to coat. Transfer the ball to the eggs and roll to coat. Transfer the cheese ball to the panko and again roll to coat. Transfer the ball to the parchment-lined tray. Continue with the remaining cheese mixture.

Meanwhile heat 3 inches of vegetable oil in a large skillet to 350 degrees F. Fry fritters in batches, being careful not to overcrowd the pan, until golden, about 1 to 2 minutes. Remove with a slotted spoon to paper towel to drain. Sprinkle with thyme. Serve warm with Balsamic Dipping Sauce.

For the Balsamic Dipping Sauce: Combine the vinegar, lemon juice, mustard, and honey in a blender. Blend until combined. Add the oil in a steady stream while the machine is running. Season with the salt and pepper. Serve in a small bowl alongside the fritters

Recipe Courtesy of Giada de Laurentis

Grown Up Mac And Cheese

If you are spending this weekend at the lake, here is a suggestion for Friday night's dinner.

Serves 2

Ingredients

4 ounces thick-sliced bacon

Vegetable oil

Kosher salt

2 cups elbow macaroni or cavatappi

1 1/2 cups milk

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

4 ounces Gruyere cheese, grated

3 ounces extra-sharp Cheddar, grated

2 ounces blue cheese, such as Roquefort, crumbled

1/4 teaspoon freshly ground black pepper

Pinch nutmeg

2 slices white sandwich bread, crusts removed

2 tablespoons freshly chopped basil leaves

Directions

Preheat the oven to 400 degrees F.

Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.

Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Recipe courtesy Barefoot Contessa

Kick Off Football Season With Kentucky Beer Cheese

A great appetizer for football season or Derby Day! This has always been one of my favorite spreads, together with the Pimento Cheese spread posted in Lindaraxa's Garden. There are as many variations of this spread as there are of chili, some with cream cheese, others with mayo, take your pick! But this one is my adapted recipe from a couple of good sources and the one I serve most often. Make it as hot as you dare. I like mine just hot enough to have a bite.


Makes about 2 1/2 Cups


Ingredients

1/2 lbs Extra Sharp Cheddar Cheese
1 8 oz. cream cheese
1 garlic clove, minced
1 TB minced fresh chives
2 Tb minced onion
1/2 tsp. dry mustard
1 TB Worcestershire Sauce
pinch of cayenne
Tabasco Sauce to taste
1/4 tsp. salt
1 C lager beer


Procedure

Shred Cheddar finely in a large mixing bowl, add cream cheese and mash with a fork until well blended. Add the garlic, chives, onion, mustard, Worcestershire Sauce, Tabasco, cayenne and salt and beat in an electric mixer until well blended. Gradually add the beer until spread is smooth (to transform into a dip, add about 1/4 C more beer).

Scrape into a crock, cover tightly and chill overnight.

Serve with toast points, crackers or rye rounds. (as a dip, serve with raw vegetable sticks)

Quick & Easy Broccoli & Cheddar Souffle

Ingredients

1 1/2 c. cooked broccoli, thoroughly drained
1 1/2 c. milk
4 eggs
1/2 c. (2 oz.) grated cheddar cheese
3/4 tsp. seasoned salt

Directions

In blender, puree broccoli. Add remaining ingredients; blend well. Pour into medium casserole; bake uncovered, in 400 degree oven for 20 minutes or until souffle is puffy and top is browned. Serve immediately. Makes 6 servings. Sprinkle with additional grated cheddar cheese.