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Cheese recipes that are sure to please any palate
Whenever somebody tells
me they are allergic to
dairy products, one
thing always boldly conies to
my mind: how do they live
without cheese?
If it were not so fattening, 1
would eat cheese at every meal,
including enjoying it for dessert
with some fresh fruit, of
course. Alas, some of my
favorite cheeses, Brie, for
example, is almost all fat. As
with everything else, modera
tion is the key.
Here are some of my very
favorite cheesy recipes, but
remember, use caution!
Baked brie with apricot
preserves and toasted
almonds
1 small wheel brie
1/2 cup good quality Apricot
presenes (or your favorite kind)
1/2 cup slivered almonds,
lightly toasted
Place Brie in small, oven
proof dish, just a little bigger
than the wheel of cheese.
Spread the presenes over the
top of the Brie. To toast
almonds, heat a non-stick skillet
over medium-low heat. Add
almonds and toast until lightly
browned do not bum.
Sprinkle almonds on top of pre
served top Brie. You may pre
pare to this point up to a day
ahead, just cover and refriger
ate. Bring to room temperature
before baking. Bake Brie in pre-
ACROSS
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8 Maker of the
9-7 X SUV
12 Dagwood’s
boss's wife
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Teapot”
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Peruvian
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invaders
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Saudi Arabia
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blips
23 Undeniably
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28 Unescorted
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term of office
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41 Stagger
42 Los -, NM
45 Backcombed
49 Command to
appear in
court
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52 Hardy cab
bage
53 Calendar abbr.
54 Green acres
55 Sought restitu
tion
Adlen r ll
Robinson V
heated 325 degree oven for
about 20 minutes, just until
heated. Serve with small slices
of French bread, crackers, and
apple slices. This never lasts
long.
• • •
This recipe comes from Sara
Moulton’s show on Food
Network, Sara’s Secrets. This is
a terrific entertaining appetizer.
Cheddar, ham and chut
ney bites
9 slices homemade-style
white bread
4 tablespoons unsalted but
ter, melted
Filling
2 tablespoons unsalted but
ter
2 tablespoons all-purpose
flour
1 cup half and half
1/2 cup grated sharp
Cheddar, plus more, for garnish
1/2 cup finely diced smoked
ham
2 teaspoons Dijon-style
mustard
Cavenne
Salt
1/4 - 1/3 cup chopped
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IN THE KITCHEN
drained mango chutney
Preheat oven to 375-
degrees.
With a rolling pin flatten
each slice of bread and with a 2
1/4-inch round cookie cutter
stamp out two rounds from each
bread slice. With the rolling pin
flatten the rounds, brush them
with butter, and fit them in 36
buttered 1/8-cup gem tins.
Brush the bread with the melted
butter and bake the shells in the
oven for six minutes, or until
they are plae golden. Cool the
shells in the tins on cooling
racks for five minutes, then
remove the shells from the tins,
and let them cool completely on
the racks.
Make the filling: In a
saucepan melt the butter over
moderate heat, add the flour,
and cook the mixture over mod
erately low heat, whisking for
two minutes. Add the half and
half in a stream, bring the mix
ture to a boil, whisking and sim
mer the mixtuter over moder
ately low heat, whisking for
three minutes. Remove the pan
from the heat, add the Cheddar,
ham and mustard. Season with
cayenne and salt to taste and stir
the mixture until it is combined
well.
Spoon 1/4 teaspoon of the
chutney into each shell and top
the chutney with a rounded tea
spoon of the cheese mixture.
Arrange the filled shells on a
attacks
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and pans
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to take
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often
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Moulton
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banquet
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jellyroll pan and freeze them for
about 30 minutes or until the
filling is just frim to the touch.
Transfer the shells to resealable
freezer bags, arranging them in
one layer. Seal the bags, press
ing out the air. and freeze the
bites for up to one month.
To reheat: Arrange the shells
on a baking sheet and sprinkle
them with the additional
Cheddar. Bake the bites in a
pre-heated 375-degree oven for
15 to 20 minutes, or until the
filling heated through. Run the
bites under a preheated broiler
about four inches from the heat
for 30 seconds to one minutes,
or until the tops are golden.
• • •
Goat cheese dip with fresh
herbs
8 ounces soft fresh goat
cheese
1/2 cup plain yogurt
2 tablespoons extra-virgin
olive oil
1/2 cup total of fresh herbs,
minced (use a combination of
whatever you like or have on
hand-such as, chives, parsley,
rosemary, thyme, mint, etc.)
Salt and pepper
Toasted baguette slices,
assorted sturdy crackers, fresh
raw vegetables
In food processor or blender,
combine goat cheese, yogurt. *
olive oil and herbs. Add salt and
pepper to taste. Serve with
baguette slices, crackers and
vegetables.
• • •
Who doesn’t love pizza?
This is great when you need a
change from the regular pizza
with red sauce and pepperoni.
When we make pizza at our
home, which we do probably
once a week. I will often make
one of these for my husband
and 1, while the kids prefer the
regular kind.
Pizza margarita
3 cups all-purpose flour
2 teaspoons salt (preferably
kosher or sea salt)
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FORSYTH COUNTY NEWS - Friday, April 2, 2004 -
1 package active dry yeast
1/2 teaspoon sugar
1 cup warm water (not too
hot or it will kill the yeast)
1 tablespoon plus 1 tea
spoon extra-virgin olive oil
2 tablespoons cornmeal for
sprinkling onto pan
3 large vine-ripened toma
toes, peeled and thinly sliced
♦1 block of fresh mozzarel
la, sliced (you can use regular
mozzarella, but fresh is best)
1/2 cup fresh basil leaves
You can mix the dough in a
big bowl, but it is much easier
in a food processor, or use a
mixer with a dough hook. In a
processor or bowl, combine
flour and salt.
In small bowl, mix together
yeast, sugar, and warm water. In
about 5-10 minutes, the yeast
should begin to bubble. This
process is called “proofing” the
yeast, and tells you the yeast is
alive and will make your dough
rise. If the yeast does not bub
ble, you need to try again. The
water may have been too hot, or
the yeast may be too old.
Once the yeast has
proofed, add it to the flour. Add
the one tablespoon of olive oil
and process for a minute or so,
until the dough pulls away from
the sides and forms into a ball.
In a large bowl, add remaining
1-teaspoon olive oil. Roll the
ball of dough in the oil, and
cover the bowl. Allow dough to
rise for about 45 minutes, until
doubled. Preheat oven to 450
degrees, for at least 30 minutes.
If you are using a pizza stone,
preheat the stone in the oven.
Punch dow n the dough, and
tum out onto lightly floured sur
face. Divide into two pieces and
knead the dough for several
minutes. Shape into desired
shape and thickness.
Top the pizza with tomato
slices, then layer on the fresh
mozzarella. Scatter the basil
leaves on top. Bake for 10-12
minutes in 450-degree oven.
PAGE 10A
until crust is golden brown. Just
before serving, I like to drizzle
with a little good quality extra
virgin olive oil.
*A note on mozzarella
If you have never tasted
fresh mozzarella, you are in for
a treat. It is very different from
the mozzarella you are probably
accustomed to. In the past,
mozzarella was made exclusive
ly from the milk of water buf
faloes. Today, most mozzarella
is made from cow’s milk. The
mozzarella in the grocery store,
whether pre-shredded or in the
hunk form, is factory produced.
Fresh mozzarella is generally
made from whole milk, and
often packed in whey or water.
Consequently, fresh mozzarella
has a much shorter shelf life
than its factory-made counter
part.
Fresh mozzarella has a soft,
creamy texture, with a delicate
flavor, and just a hint of sweet
ness. Once you try it, you will
be hooked. Demand is on the
rise, and you can now find fresh
mozzarella readily in most
supermarkets. If your store does
not carry it. ask the store man
ager to order some. Most stores
are more than happy to accom
modate.
Fresh mozzarella comes
packaged in hunks (usually cir
cular), or in tiny rounds (called
boconccini). To serve fresh
mozzarella on its own. just driz
zle with some extra-virgin olive
oil. and sprinkle with a little salt
and freshly cracked pepper. It is
also terrific when marinated
w'ith olive oil and herbs. Serve
with crackers or some crusty
Italian bread.
Adlen Robinson's Food col
umn is published in every
Friday’s newspaper. Her
"Home Matters” column is
published in every Sunday’s
newspaper. She welcomes read
er tips, suggestions and com
ments. Please email her at
a4kidz@bellsouth.net or write
to her at the newspaper.