Cheesy Scalloped Potato Pie

By Cheesemonger Evy

INGREDIENTS:

• 1 pound potatoes, peeled and sliced as thin as possible*

• 1 Tbsp butter

• ½ small white onion sliced thinly

• 2 cloves garlic, minced

• 2 Tbsp flour

• ¼ cup vegetable or chicken broth

• ½ cup whole milk (or half&half)

• ½ tsp salt

• Pinch black pepper

• 1 tsp thyme leaves

• ½ cup grated Chandoka Cheddar

INSTRUCTIONS:

1. Melt butter in a small saute pan, add onion, and cook for 4-5 minutes till softened and translucent. Add garlic and cook for another minute or so until fragrant. Stir in flour and cook for another few minutes.

2. Whisk in the stock, then add in milk, pepper, salt, and thyme, stirring til combined. Let the sauce cook for a few minutes until thickened, stirring occasionally so it doesn't burn. 

3. Butter a pie plate, and place half the potatoes in an even layer on the bottom. Cover with half of the sauce, and half of the cheese. Repeat with the remaining potatoes, sauce, and cheese.

4. Bake for 30 minutes covered in foil, then remove the foil and bake for another 15-20 minutes or until golden and potatoes are cooked through. Best served hot!

* totally worth it in my opinion to buy a mandoline even if it's only ever used for slicing potatoes.

HOTTER THAN HOT Nacho Dip

by Cheesemonger Evy

Let us be clear: this dip packs a lot of heat. Sometimes that is exactly what you’re looking for, and sometimes you’re from the Midwest and that’s okay, too. If you’re looking for a slightly smokier, lower Scoville-rated situation, replace half the Reaper Mozz with Smoked Gouda.
Dip away with tortilla chips the good ol’ fashioned way, or use as a drizzle for sandwiches, egg bake, or anything that might benefit from a cheesy little hike in temperature.

INGREDIENTS

• 8oz block of Tequila Reaper Mozzarella, grated

For a less fiery variation, substitute half of the Mozz with Applewood Smoked Gouda

• 1 tbsp cornstarch

• 2 tbsp butter

• 1 small onion, finely diced

• pinch black pepper

• ¼ teaspoon cumin

• pinch salt

• 1 tsp garlic powder 

• 12oz can evaporated milk

• tortilla chips

INSTRUCTIONS
1. Toss shredded cheese with cornstarch and set aside. 

2. Melt butter in a medium saucepan over medium-high heat, then add onions and all spices. Stirring often to avoid burning, saute until the onions soften and become translucent. 

3. Pour in the evaporated milk, and bring everything to a simmer. 

4. One handful at a time and stirring continuously, add the shredded cheese mix to the saucepan. Once incorporated, let the dip simmer for a few minutes. 

5. Transfer to a serving bowl, and make sure to serve with chips and a spice level warning!

Buffalo Cauliflower Dip

by Cheesemonger Evy

This recipe yields 8 cups of dip, which seems like a lot until you think about how long the Superbowl runs. Or how great this dip tastes a few days after the big game, for your equally thrilling Palentine’s Day party. It tastes great straight after assembly but is even better if allowed to cool before serving so do with that information what you will.

INGREDIENTS

• 2 bags cauliflower rice (20 oz)

• scant 2/3 cup (5oz) hot sauce (Frank’s Red Hot is the classic choice for this dip)

• 2 packages cream cheese (16oz)

• 2 cups 7 Year White Cheddar, grated (8oz)

• 1 cup Blue Cheese Dressing (your fave store-bought or use the recipe below)

• (optional) chives, pickled celery or onions, etc for garnish

• lotsa chips/crudites for DIPPING!
  

  Best Basic Blue Cheese Dressing - blend together ‘til smooth

• ⅓ cup (about 4 oz) crumbled blue cheese (Mindoro or Buttermilk Blue both work here)

• ¼ cup mayonaise

• ¼ cup sour cream

• ½ teaspoon garlic powder

• pinch of ground pepper

INSTRUCTIONS
1. In a large saucepan, combine cauliflower rice and ¼ cup boiling water. Cover, and cook over medium heat until tender. Alternatively — buy a “steam in bag” of cauliflower rice, follow package instructions, then add the (hot!) contents to saucepan.

2. Add cream cheese to saucepan, stirring to melt and combine, then mix in hot sauce, Cheddar, and Blue cheese dressing. Stir occasionally until bubbly. 

3. Pour into a serving bowl (or, if you’re like me and use bakeware as servingware, a mini pie pan!) and garnish with blue cheese crumbles, chives, or whatever your texture-loving heart may desire. You can serve immediately, but this dip is even better if allowed to cool before you dig in.

Saucy Jack'd Shells

by Cheesemonger Evy

INGREDIENTS

• 24 jumbo pasta shells 

• ½ cup grated Kickaas Jack with Fresh Basil, about 3oz

• ¼ cup grated Aged Parmesan, about 1 oz (plus more, always more, for the top)

• 1 egg

• 2 garlic cloves, minced or grated

• 1 ½ cups Ricotta

• ½ teaspoon salt

• ¼ teaspoon pepper

• ¼ teaspoon Italian seasoning

• 10-12 oz package of frozen spinach, thawed and drained/squeezed to minimize moisture

• ½ cup or so marinara sauce

• Optional – parsley, cooked Italian sausage crumbles

INSTRUCTIONS
1. Preheat the oven to 375º F. Grease a 24 cup mini muffin pan or Madeline tin. Bring a large pot of salted water to a boil, and cook the shells ‘til AL al dente (almost done but not quite – they’ll continue to cook in the oven, and nobody wants soggy pasta!) Drain and rinse with cold water so the pasta stops cooking.
2. While the pasta cooks, combine Basil Jack, Parmesan, egg, garlic, S&P, Italian seasoning, Ricotta, and spinach in a large bowl. To make filling the shells easier, you can also scoop the filling into a piping bag or gallon Ziploc with the corner snipped!

3. Fill each shell with about a tablespoon or so of the filling, then place in the mini muffin cup. Top each stuffed shell with a spoonful of marinara and sprinkle of parmesan (and Italian sausage crumbles if using). It’s going to be messy; get into it! If you favor a fuller bite that might require a fork, add more sausage or filling.

4. Bake for 20-25 minutes until shells are hot and lightly crispy on top and around the edges, and the cheese has melted. Pile into a bowl or onto a serving tray. Garnish with parsley (and more Parm if you feel led to do so) and serve warm! 

NOTES: '
This recipe is highly adaptable.
For a slightly less finger-food friendly version of this dish: After shell-stuffing, if there are extra shells/filling — or you’re someone who hates the crispy top layer of lasagna — you can lay the stuffed shells in a baking dish, cover them with more marinara and Parmesan (and crumbles if you’re using), and bake for 25-30 minutes.

Rainy Day Grilled Cheese w/ Tomato Bisque

by cheesemonger Evy, inspired by NYT Cooking’s “Tomato Bisque with Fresh Goat Cheese”

Tuesdays at the cheese warehouse is family lunch; one of our mongers brings in a meal to share with our delivery crew and ideally, it’s heavily cheese inclusive. This particular meal involves multiple cheese vehicles, and invites you to follow your taste buds.

INGREDIENTS

for soup (makes 4 servings):

• 2 tablespoons olive oil

• 1 tablespoon garlic, grated

• 1 tablespoon ginger, grated

• 1 medium onion, diced

• 1 can whole tomatoes (28oz)

• Salt, to taste

• Pinch red pepper flakes

• Pinch cayenne pepper

• 1 tub TCP fresh chèvre, (or around 5oz)

for sammich:

• sourdough (or your favorite sliced bread)

• mayonnaise

• TCP Garlic Herb Spread

• TCP Parmesan

• TCP Basil Jack (or dill or smoked gouda or….)

INSTRUCTIONS

Cook the soup:

1. Heat oil in a large saucepan over medium high heat till shimmery. Saute ginger and garlic until fragrant, then add onion and cook for 5-6 minutes or until soft and translucent. 

2. Dump in tomatoes and their juices, salt, red pepper flakes, cayenne, and 1.5 cups water. Turn heat down to medium low, and cook for 40 minutes. 

3. Remove from heat, and use an immersion blender* to puree the soup till smooth. Put the pot back on the stove and stir in the chèvre, till fully combined. Taste and check the salt levels, adding more as needed. Serve warm with more chèvre, or parmesan on top.

*if using a regular blender, cool soup completely before blending, and reheat when adding the chèvre.

Assemble the sammich:
1. Grate a large pile of basil jack and a tiny pile of parmesan. When it comes to ratios and amounts, our professional opinion is that you should follow your heart. Slather one side of each piece of bread in a mix of mayo and garlic herb spread. Stuff your perfect amount of cheese between the two slices of bread, mayo-mixture side out. 

2. Heat a nonstick frying pan over medium heat, then add the prepared sammich. Cook till golden brown on one side, then flip and put a lid on the pan, reducing the heat to medium low. Continue cooking till the other side is golden and cheese is sufficiently melty. 

3. Remove from heat, slice, and serve with warm tomato bisque. 

Blueberry Pie with Lemon Chèvre Crumble

by Cheesemonger Evy

Inspired by a text from a coworker, this was this year’s Pi Day pie! Use your favorite single pie crust recipe, or even a store-bought crust if you're running short on time! Easy-peasy, lemon chèvre squeezy. This pie is best enjoyed for breakfast with a piping hot mug of coffee. 

INGREDIENTS

for filling :

• 6 cups frozen blueberries 

• ⅔ cups sugar

• ½ cup cornstarch

• 1 tablespoon lemon juice

• 1 cinnamon stick

• 2 tbsp butter

• 1 tsp vanilla

for crumble top : 

• ½ cup flour

• ⅓ cup oats

• ½ cup brown sugar

• Zest of 2 lemons

• Pinch salt

• ⅓ cup cold butter, grated

• 2-4 oz chèvre, crumbled (depending on how much you like fresh goat cheese!)

INSTRUCTIONS

cook the filling:

1. In a large bowl combine blueberries, sugar, and cornstarch. Drizzle in lemon juice, and stir until the berries are all coated. Set aside for 15 minutes so the berries can begin to melt and mix with the sugar.

2. Dump berry mixture into a large pot, and add in a cinnamon stick. Cook on medium heat until bubbling (you gotta stir frequently or it WILL burn on the bottom). 

3. Remove from heat, fish out the cinnamon stick, and plop in the butter and vanilla. Stir until incorporated, then pour in a bowl and let cool completely. 

create the crumble:

1. In a medium bowl, mix flour, oats, brown sugar, lemon zest, and a pinch of salt. 

2. Using a pastry blender, cut in chèvre and butter until mixture is crumbly and starting to hold together (I end up using my hands at the end).

3. Refrigerate until ready to use.

assemble the pie:

1. Preheat the oven to 400º.

2. Roll out your favorite pie crust, and drape over a pie pan. Trim the edges to a 1 inch overhang and then fold the excess under. Crimp the sides of the crust.

3. Pour cooled filling into pie crust, then sprinkle the crumbles evenly on top.

4. Bake for 15 minutes, then cover the crust edges and turn the temp down to 375º. Bake for another 45 minutes or until the crust is golden brown and the berries are bubbling. 

5. Cool for at least 3 hours so the filling can set, then slice and serve!

Leek and Swiss Quiche

by Cheesemonger Carolyn
adapted from “Mastering the Art of French Cooking” by Julia Child

Julia Child (Julia Carolyn Child, actually, named after her mother) is one of my kitchen heroes for many reasons, but one is the sense of place that is so evident in her food writing. Just as Julia was inspired to cook by the bounty she found in the outdoor markets in France, I am drawn to my kitchen again and again in search of new ways to showcase my goodies from the farmers’ market. I love imagining how Julia would have cooked if she had the abundance of locally produced Wisconsin cheeses that I have at my disposal—so I gave it a try! Gentle, sweet leeks are a perfect match for our fan-favorite creamy Amish Swiss in this Midwestern take on a French classic. Serve with a simple salad, warm bread, and chilled white wine or sparkling water, and pretend you’re in Paris!

INGREDIENTS

For homemade pâte brisée:

• 2 cups all-purpose flour (283g)

• 1 tsp kosher salt

• 1/4 tsp sugar

• 12 tbsp cold unsalted butter

• 4 tbsp cold vegetable shortening

• 1/2 cup cold water

For quiche:

• 1 lb thinly sliced leeks, white and light green parts only (from 3-5 leeks, see note)

• 1 cup water

• 1 tsp kosher salt 

• 3 tbsp unsalted butter

• 3 eggs

• 1 1/2 cups heavy whipping cream

• Freshly ground black pepper

• Pinch freshly grated nutmeg, optional

• 4oz Amish Swiss, chopped (see note)

INSTRUCTIONS:

To make pâte brisée:

1. Stir together flour, salt, and sugar in a large mixing bowl. Dice butter and shortening and work into the flour mixture (a pastry blender is nice, clean hands work too!) until the mixture resembles a coarse meal, with some larger flakes and lumps of fat resembling peas or even small almonds.

2. Add water and mix with a cupped hand until a rough ball of dough begins to form, adding an additional tsp or two of water if needed. Dough should just hold together and be soft, but not sticky.

3. Transfer dough to a clean lightly floured counter or cutting board. With the heel of your hand, smoosh about two spoonfuls’ worth of dough down and forward about 6 inches, repeating until you’ve worked through the whole ball. This is an extra step in French pastry called fraisage— it helps evenly blend the fat and flour to ensure a flaky yet tender crust once baked. 

4. Gather and knead the dough back into a smooth ball and press it into a flat chubby disc, about 6 inches in diameter. Sprinkle it with a bit of flour, wrap securely in plastic, and refrigerate until ready to par-bake, or at least two hours. 

To roll out and par-bake pastry shell:

1. Preheat oven to 400 degrees and set a rack in the center. 

2. Unwrap chilled dough and place on a clean lightly floured counter or cutting board. If it’s been in the refrigerator overnight or longer you may need to let it sit at room temperature for a bit first.

3. Sprinkle dough and rolling pin with flour. Place pin across the center of the disc and roll back and forth gently, just to get it going. Then, switch to firmer strokes and roll only out towards the edges of the dough. Lift and turn the dough, working all the way around and sprinkling with additional flour if needed, until you’ve got a circle a little less than 1/4 inch thick and 2-3 inches wider than your pan (trim excess with a butter knife if needed). 

4. Fold crust into quarters, then unfold it into your pan. Press lightly into the bottom of the pan, and fold excess dough over and into the edges to make the sides of the pastry shell a little thicker and sturdier. Use a knife to cut a decorative edge around the circumference of the pastry, then a fork to prick the bottom of the crust at 1/2 inch intervals. 

5. Line with a buttered piece of aluminum foil and fill with pie weights (or dried beans, rice, etc.) to keep pastry pressed against the pain while baking. You may need additional strips of foil depending on the size of your pan.

6. Bake 8-10 minutes, until crust is just set. Carefully remove foil and weights, and return crust to the oven for an additional 5-6 minutes, until crust is starting to turn golden and shrink away from the sides of the pan. Remove from oven and set on a rack to cool while you prep the filling.

To make filling and assemble quiche: 

1. Lower oven heat to 375 degrees and carefully move a rack to the upper third.

2. Add sliced leeks, water, salt, and butter to a large saucepan. Bring to a boil over high heat and cook until liquid is nearly evaporated, about 5 minutes. Lower heat and stew gently for an additional 15-20 minutes until leeks are extremely tender and silky. Season lightly with salt and pepper.

3. In the bowl of your stand mixer, combine eggs, cream, a few grinds of black pepper, and a few gratings of nutmeg (if using). Beat on medium-high until light and foamy, 1-2 minutes. Stir in leeks until just combined.

4. Pour egg-leek mixture into cooled pastry shell. Do not overfill! Depending on pan size you may have extra; this can be baked in muffin tins or an oven-safe ramekin to avoid both mess and waste. Sprinkle Amish Swiss evenly over top. 

5. Bake quiche in the upper third of the oven for 35-40 minutes, rotating halfway through, until egg filling is puffed up and crust is well-browned; a knife plunged into the center should come out clean. Serve warm or at room-temperature if preferred. Enjoy! 

NOTES

• According to Julia, French quiche is traditionally baked in a free-form shell—you’d remove the outside ring of your pan after the par-bake and slide the pastry shell onto a baking sheet before adding the filling. I did try this, and my shell collapsed, which was very messy and sad. But, I still recommend using something like a springform cake pan so that you can at least remove the outside ring when you serve the quiche—it’s easier to cut and looks pretty!

• Leeks! These vary WILDLY in size—some are very thick and wide; some are long and skinny; some have very short useable white parts! Aim for three large or five of small-to-moderate size, then prep with a kitchen scale nearby if you can. (If you have extra, this is delicious with any of our cheddars: https://www.rivercottage.net/recipes/leek-and-cheese-toastie)

• Leeks can be very dirty so I suggest first slicing them into thin rounds or half-moons and then rinsing them in a colander! I like to do this while the crust is chilling in the fridge. 

• I know chopping the cheese sounds weird but trying to grate something as soft as Amish Swiss is absolutely maddening and I really liked the way the larger pieces created little pockets of cheesiness atop the quiche. It doesn’t have to be even; I started with thin slices that I cut into strips and then switched to smaller cubes. It will all get melty and delicious anyway. Trust the process! 

• I do think making the pâte brisée is necessary here. I tested a quiche with a store-bought pie crust but was not very happy with the results. So, set aside a nice chunk of time on a weekend morning and play around with some dough! It’s easier than it seems and fun, too. 

KALE-AVITANO SALAD

by Cheesemonger Carolyn ; dressing adapted from Sunkissed Kitchen

It may not seem like the obvious choice, but Ale-Soaked Bellavitano is a PERFECT salad cheese, especially paired with a heartier green like kale. Here, I’ve added the cheese in two separate preparations to highlight its versatility—fine little flecks mix with a fresh raspberry vinaigrette and turn creamy and sweet, while large, thin flakes garnish the final product and add one last dose of texture and salt. Throw in diced apple and red onion, dried cranberries, and slivered almonds make for a salad as beautiful as it is delicious. I honestly felt like I was eating dessert. Bon appetit!

INGREDIENTS

For the raspberry vinaigrette:

• 1 cup (about 6oz) raspberries, slightly thawed if frozen
• 1/4 cup olive oil
• 2 tbsp fresh squeezed lemon juice
• 2 tbsp champagne or white wine vinegar
• 1/4 cup olive oil
• 1 tbsp honey
• 1 tsp Dijon mustard
• Pinch kosher salt

For the salad:

• 12oz kale (two small bundles for me), rinsed
• 1 small red onion
• 1 medium apple
• 1/2 cup dried cranberries
• 1/2 cup sliced or slivered almonds
• 8oz Ale-soaked Bellavitano
• Flaky salt (optional)

INSTRUCTIONS

1. Prep the dressing: in a pint-sized mason jar or other small lidded container, muddle raspberries with a fork until soft and blended. Add olive oil, vinegar, lemon juice, honey, mustard, and a big pinch of salt. Secure the lid on the jar and shake, shake, shake until vinaigrette is well-combined.

2. Stem and chop the kale until it’s as fine as you like. Add to your largest salad bowl and drizzle with about 1/4 cup of the vinaigrette. Massage the dressing into the kale until leaves are tender and shiny. Let sit while you prep the rest of the veg.

3. Finely dice the apple and red onion, then add those plus the cranberries and almonds to the salad and toss well. I like to toss and taste the salad after adding each ingredient so I can play with proportions and adjust to my taste preferences!

4. Using the finest side of a box grater or a microplane, grate about half your wedge of Bellavitano over the salad. Mix well, then drizzle vinaigrette over top, a quarter cup or so at a time, tasting and repeating until salad is dressed to your preference.

5. To serve, divide salad into 4-6 bowls. With the largest side of a box grater, a cheese plane, a vegetable peeler or simply a good chef knife, carefully cut large thin shavings of the remaining Bellavitano and distribute over each serving. Garnish with a big pinch of flaky salt, any remaining dressing, and additional almonds and/or cranberries if desired and enjoy!

NOTES

- A mason jar vinaigrette is a small victory all on its own and this is my favorite I’ve concocted so far. If you have extra or make a larger batch, try it drizzled over chicken cutlets, grain bowls, soft creamy cheeses...the sky’s the limit!

- Bulk up this salad by adding leftover roast chicken and/or cooked grains. You could also try white beans or chickpeas!

- A little extra crunch in a salad is never amiss either—try tossing in pepitas, sunflower seeds, or your favorite croutons for a bit more oomph. (I actually added an additional 1/2 cup of nuts to mine!)

- The beauty of a kale salad is it actually keeps remarkably well, even once dressed. Before garnishing with Bellavitano flakes and additional dressing, store any leftovers in the fridge for 3-4 days.

Apple-Kaas Cream Scones

by Cheesemonger Evy, adapted from “Cream Scones” on NYT Cooking

This is a dashing-out-the-door-in-the-morning scone, a tide-you-over-'til-dinner scone.  And the beauty of a scone is that if you're just wanting a whisper of salty cheese to play with the sweetness of apple and savory of walnuts, you go with the recipe as written.
Curd-nerd? Double the cheese or sprinkle extra on top for an enviably crusty cap. Sweet-tooth? Use a bigger apple. Nut-head with a need for texture? Up the walnuts.  It's all Gouda. 

INGREDIENTS:

• 2 oz TCP Dutch Girl Goat Gouda

• 1 apple 

• ⅓ cup chopped walnuts

• 2 cups flour 

• ⅓ cup sugar

• 1 tablespoon baking powder

• ½ teaspoon salt

• 1 ¼ cups heavy cream

PROCEDURE:

1. Preheat your oven to 400º, and line a baking sheet with parchment or a baking mat.

2. Using a box grater, coarsely grate your cheese and apple. Use a clean towel to wring out all of the extra liquid in the apple shreds so it won't mess up the scone’s consistency. Set aside.

3. In a medium bowl, mix flour, sugar, baking powder and salt together, then add cream. Stir carefully till almost combined. Add in cheese, apple, nuts, and barely mix (we don’t want tough scones, so leave it alone as much as possible to avoid overworking the dough!)

4. Create 8 dough blobs, and place 2 inches apart on the baking sheet, flattening the tops slightly so they cook evenly. Brush the tops with heavy cream.

5. Bake for 15-18 minutes, or until the tops are golden. Be careful not to overbake, or you'll end up with dry scones! Transfer to wire rack to cool.

EMERGENCY FENNEL SALAD

by Cheesemonger Carolyn

Beloved cheese people, this is my first original recipe for the website! I am quite proud of this bit of innovation and want to tell you the story of how it came to be, but I won't be hurt if you’re more of a “skip ahead and start cooking” type.

In recent years, I’ve assumed the mantel of head chef for my extended family’s Thanksgiving feast. (That’s what happens when you become a professional cheesemonger, I guess, people think you know things about food!) It’s always my goal to balance a menu mostly consisting of rich, delicious carb-laden sides with light, colorful vegetable dishes, and this year I planned to include a new-to-me green bean salad recipe alongside our traditional roasted Brussels sprouts. I woke up Thursday morning, ran a Turkey Trot 5k wherein my twelve-year-old track star cousin beat my time by nearly ten minutes, then arrived home ready to cook... only to discover that there was not a single green bean in the kitchen! My dear mother had misread my grocery list and cooked the requested two pounds of green beans earlier that week (and served them with Swedish meatballs that she made before I’d even arrived home to enjoy them, can you believe it?!) Rest in peace, green bean salad plans. This sent me into a slight frenzy that led to a trip to my aunt’s crisper drawer, an anxiety-fueled burst of inspiration, and finally this little gem of a recipe: the Emergency Fennel Salad. And it was fantastic.

This salad has since become a family favorite, even found its way into our Christmas dinner menu, and it’s easy to see why: crisp crunchy veg, bright green herbs, sweet little bites of apple and pomegranate, rich nutty almonds, all elevated by the beautiful raw milk tang of our Marieke Aged Gouda. It’s perfect at a holiday feast, yes, but even more so now, in January, as we slog through grey days and roasted root vegetable fatigue. I hope it provides you with some joy and brightness as we wait for this year’s market season to begin!

INGREDIENTS

• 1/2 cup whole raw almonds

• 3-4 tbsp olive oil, divided

• 1 large fennel bulb, stalks and fronds remove

• 4 stalks celery

• 1 large apple, preferably a tart variety

• 1 cup parsley leaves and tender stems

• 2-4 oz Marieke Aged Gouda, coarsely grated

• Kosher salt

• 1 lemon

• 1/2 cup pomegranate arils, for garnish (optional)

PROCEDURE

1. Fry the almonds: heat one tbsp olive oil over medium high in a small skillet. Add the almonds and cook, tossing frequently and seasoning with salt, until browned and fragrant, 2-3 min. Transfer to a paper towel-lined plate to cool.

2. Prep the salad veg: Quarter, core, and thinly slice the fennel bulb and apple. Trim and thinlyslice the celery. Coarsely chop the parsley. Toss all the veg together in a large wide bowl.

3. Garnish the salad: Chop the cooled fried almonds and sprinkle over the salad, along with pomegranate arils (if using). Stir in 2oz aged gouda and taste-test, adding more cheese if desired.

4. Dress the salad! This is not an exact science. Start by drizzling about 2 tbsp olive oil over top, then add the juice of half the lemon and a generous pinch of salt. Toss to coat the salad evenly, then taste and adjust accordingly. Depending on the sweetness of your produce, and how heavily dressed you like your salad, you may want to juice the other half of the lemon and add that, another tbsp olive oil, and/or more salt.

5. Serve and enjoy! Texture will be best the day it’s made, but leftovers can keep in the fridge for an additional day or two without losing too much crispness.

NOTES

• Some grocery stores have little cups of prepared pomegranate seeds which are lovely and convenient. But if you find yourself dealing with a whole pomegranate, you’ll want to use the arils from about half of it, and it’s easiest to seed one quarter at a time, submerged in a bowl of cold water! The arils sink to the bottom while any other little bits of peel and pith float to the top and are easy to skim away before draining.

• Adaptation is the name of the game—dried cranberries could be nice if you don’t want to bother with the pomegranate, use walnuts if you don’t have almonds or skip the nuts to keep it allergen-friendly, add an extra celery stalk or two if your fennel bulb is on the smaller side. Make the salad work for you!

• On that note, a little drizzle of honey can be a nice addition to the salad dressing. I didn’t find it necessary in testing, but it helped a lot on Thanksgiving when I needed to perk up a particularly sad bunch of celery stalks.

• This recipe makes about four side-salad portions, but stretches a lot further if part of a larger feast. Still, feel free adjust the veg amounts as needed! You can also just eat about two-thirds of it alone and call that dinner, which is what I am doing as I write!

• I still have not made the original green bean salad I’d planned on! But I’m sure it’s great, and if you’re curious, it’s “green bean salad with fried almonds” on Smitten Kitchen, and I’d probably add some grated Marieke or goat cheddar to the mix!

Bacon-Wrapped Dates

by cheesemonger Evy 

INGREDIENTS

• 1 lb dates (about 24)

• 12 slices bacon (thin slices work best!)

• 1 tub TCP Bleu Scotch Spread

• 1 cup balsamic vinegar 

• ¼ cup brown sugar 

PROCEDURE

1. Preheat the oven to 350º, and line a baking sheet with parchment paper.

2. Slice the dates lengthwise, and remove the pits. Cut the strips of bacon in half so you have 24 short pieces.

3. Stuff a date with some spread, then wrap in a little piece of bacon. (You can use a toothpick to keep your little package intact.) Place on your prepared baking sheet with the seam side down. Repeat with remaining dates.

4. Bake for 15 minutes, turn dates over, and cook until bacon is done (about another 15 depending on your bacon thickness). 

5. While the dates bake, add vinegar and sugar to a saucepan. Bring to a boil, then turn down the heat and simmer till reduced by half. 

6. Dates are best enjoyed hot, with a drizzle of the balsamic glaze! 

The ParmaJon Martini

by Cheesemongers Evy & Carolyn

inspired by our boss, the Head Mouse himself, ParmaJon

INGREDIENTS

• 2 oz Hendricks (or gin of choice)

• ¼ oz dry vermouth

• green olives, pitted

• olive juice

• TCP Applewood Smoked Gorgonzola

PROCEDURE

1. Prechill your coupe glass (or martini glass, mason jar, etc) by filling it with ice and water.

2. Stuff the olives with bleu, then impale “at least 3” onto a cocktail pic.

3. Add gin, vermouth, and a “splash of olive brine (really just a weeeee bit)” to a cocktail shaker filled with ice. Shake vigorously* until very chilled. 

4. Strain into the prepared glass, and then top with the olive spear. 

* Stir for a clearer cocktail, but if you don’t mind the cloudiness, shake it for a while so it is super cold!

Mile-High Apple Cheddar Pie

by Cheesemonger Carolyn

adapted from Deb Perelman’s “Even More Perfect Apple Pie”
with crust help from Kate McDermott’s book Art of the Pie

Apples and cheeses...a pairing so scrumptious that Joni Mitchell even name-dropped it in a song (“Conversation” on Ladies of the Canyon, if you’re curious.) These snacktime pals meet once more in a tasty twist on a Thanksgiving dessert table classic. Aged cheddar—your choice of Chandoka/Goat Milk or Great Grand—is grated into a handmade butter crust for the perfect complement to a thick layer of sweet, spiced apples. Finish it off with either a savory-sweet crumble topping or an easier-than-it-looks lattice crust, then enjoy after turkey dinner...or for breakfast the next day!

INGREDIENTS

For the crust: (this makes a single crust; for a lattice top, double the following amounts)
• 1 1/4 cup (182 g) all-purpose flour
• 1/4 tsp kosher salt
• 2 oz Great Grand Cheddar or Chandoka/Goat Milk Cheddar, finely grated
• 4 tbsp cold unsalted butter
• 3-4 tbsp ice cold water
• 1 egg (for egg wash over the lattice; not needed for crumble top pie)

For the filling:
• About 4 1/2 lbs apples
• 1/2 cup light brown sugar
• 1/2 cup all-purpose flour
• 1/2 tsp kosher salt
• 1 tsp cinnamon
• 1/4 tsp ginger
• 2 tbsp lemon juice

For the crumble topping, if making:
• 4 tbsp unsalted butter
• 1 cup rolled oats
• 1/2 cup light brown sugar
• 1/2 cup all-purpose flour
• 1/4 tsp kosher salt
• 1/4 tsp ginger
• 2 oz Great Grand Cheddar or Chandoka/Goat Milk Cheddar, finely grated

PROCEDURE

Prep the Crust:
1. Wash and dry your hands, make sure your counter is clean, then take a deep breath. It’s just pie! In a large, wide bowl, stir together flour, salt, and grated cheddar. Dice the butter and sprinkle the pieces over the flour mixture. Then, using your hands, two knives, or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal, with some larger lumps of butter resembling peas or even small almonds. These larger pieces will make your crust flaky!

2. Sprinkle 3 tbsp water (or 6, if you’re making a double crust) over the butter-flour mix. I like to stir with a fork until large clumps begin to form, then switch to kneading in the bowl with my hands to bring the dough together. Use extra tbsp water if needed.

3. If you’re making a double crust, divide the dough in two. Then pat the dough into a chubby disk (or two), around 4 inches in diameter. Wrap in plastic and stick in the fridge to chill until you’re ready to roll it out, or at least an hour.

Prep the Filling:
Peel, quarter, core, and thinly slice the apples. Then, in your largest mixing bowl, combine with sugar, flour, salt, spices, and lemon juice, and toss to coat as evenly as possible. Let sit at room temperature to macerate while you prep the crumble topping (if making) and roll out the crusts!

Prep the Crumble Topping, if using:
Melt butter and let cool slightly. I usually just do this in the microwave! Stir in oats, brown sugar, flour, salt, and ginger—if you use a fork, crumbles will naturally begin to form. Add the cheddar last and stir again until combined. Refrigerate until needed.

Roll Out the Dough:
1. This is really, truly, not as hard as everybody makes it seem! Remove dough from the fridge and sprinkle a clean counter top generously with flour. Find something long and tubular to use as a rolling implement—this can be a beautiful heirloom wooden rolling pin or a clean empty wine bottle that you dust lightly with flour, or anything in between.

2. Unwrap dough and place on floured counter. Dust rolling pin and dough lightly with more flour, then place pin in the center of the dough. Using gentle pressure, roll out to just before the top edge of the crust. Then pick up the pin, place it back in the center, and roll out to just before the bottom edge.

3. Turn the dough a quarter turn, so that the right and left edges are now the top and bottom. Roll out from the center again, then continue turning and rolling until your crust is thin and about 12 inches in diameter. The edges might crack, mine nearly always do, and this is okay, because it is still going to taste delicious.

4. Fold crust gently into quarters, dust off some of the flour, and unfold into a 9 inch pie pan (standard or deep dish both work fine!) Fold edges under as simply or decoratively as you like—I usually just press them down with the tines of a fork. And you did it! You’re done!

5. If you’re making a crumble top pie, proceed to the next section. If you’re making a lattice top pie, re-flour your counter and pin and roll out second dough disk as above, then cut with a butter knife into 9 long strips an inch or so wide.

Assemble the Pie:
1. Scoop apples into the crust, mounding them high into the center. Pour any juices that have accumulated in the mixing bowl over top.

2. If you made a crumble topping, sprinkle it evenly over the top. To help it stay in place, you can press and pack it lightly into a mound; my youngest cousin loves to help with this step and compares it to building a sandcastle.
If you made a second crust for a lattice, evenly space five strips parallel to each other overtop the apples, using the longest strip for the middle of the pie and so on. Fold back strips 1, 3, and 5, and take the shortest of the remaining strips and lay it perpendicular across strips 2 and 4. Fold 1, 3, and 5 back over. For the next strip, fold back strips 2 and 4 and lay it overtop strips 1, 3, and 5. Repeat until your lattice is finished! Trim excess dough from the strips or fold under, then press down again with the tines of a fork. Beat an egg and brush the top so your lattice top will bake to a gorgeous golden brown.
3. Cover pie loosely with a sheet of plastic wrap and let chill again in the fridge while you preheat the oven to 400 F.

Bake the Pie:

1. Place uncovered, chilled pie on a large rimmed baking sheet. This will (1) help the bottom crust from burning or browning too fast and (2) prevent any juices that spill over from hitting your oven floor and causing smokey ashy mess!

2. Bake pie at 400 F for around 75 minutes, rotating once or twice for even color. Watch your pie closely; if the top is browning too quickly, you can cover it with a tented sheet of foil. Pie is done when steam is rising, juices are bubbling and peeking through the crumble or lattice top, crust is golden brown, and your kitchen smells like a bakery. (You can also test the internal temperature, it should hit 195 F.)

Serve the Pie: Let pie cool for at least an hour before slicing. Serve with cold whipped cream, vanilla ice cream, or more cheese alongside! Leftovers, if you have them, keep at room temperature for a few days or in the fridge for 1 week.

NOTES

• Everything I know about pie comes from two sources—Deb Perelman’s fabulous blog “Smitten Kitchen” and Kate McDermott’s incredible book Art of the Pie. I highly recommend either or both of these sources for more tips and wisdom on pie-making, especially when it comes to best practices for mixing and rolling a pie crust. Deb has a wonderful post called “Latticed and Loony” that I still pull up nearly every time I make a lattice top pie!

• On apples: I tested this recipe with a mix of Granny Smiths (from the grocery store), SweeTangos (from the Park Ridge farmer’s market!), and Macouns (from my winter CSA from Nichols Farm!). There are many schools of thought on what the best pie apples are; I say use whatever is fresh and available and tastes good to you! Taste-test your filling and adjust sugar, spices, and lemon juice as needed.

• On Chandoka vs Great Grand Cheddar: I tested the lattice top pie with Chandoka and the crumble top pie with Great Grand. The general consensus from my Friendsgiving pals who taste-tested this recipe with me was that the Chandoka was a bit milder and sweeter (though with a surprising savory edge in the lattice crust) but the Great Grand provided a more satisfying and true cheddar flavor. For what it’s worth, my personal favorite was the crumble top pie made with Great Grand, and I especially liked it the next morning with coffee.

• If time and ease is paramount, you can make this pie with a store-bought crust—I’d suggest using a crumble top and doubling the amount of cheese in it to maximize flavor!

• Lastly, I’ve been the Pie Maker for my family’s Thanksgiving for the past four years—but I’m sure many folks reading this recipe have much more pie wisdom and experience than I. Use what you know, and thank you for bearing with the words of a relative beginner!

Cheesy Herbed Stuffing

by Cheesemonger Carolyn

inspired by Alison Roman’s “Buttered Stuffing with Celery and Leeks”

Ah, stuffing...the king of Thanksgiving (sorry, turkey.) If your family’s anything like mine, you’ve already got a non-negotiable traditional recipe, and probably also varying strong opinions on cornbread vs. sourdough, the inclusion of sausage, and so on. But as your trusted cheesemonger, I’m asking you to consider: what if you made not a different stuffing, but a second stuffing? One for your foodie cousins, your adventurous Friendsgiving pals, or just for anyone craving a little something new along with the family classics? One just as tasty alongside turkey as it is crisped under a fried egg the next morning? A stuffing laden with herbs and aromatics and our Marieke Gouda with Honey and Clover, a cheese so delectable and destined for this purpose that I have literally been thinking about this recipe since I first tasted it last summer. A stuffing...a little bit like this!

INGREDIENTS

• 1 loaf good crusty bread (approx 1.25 lbs)

• 3 tbsp olive oil

• 3 tbsp unsalted butter

• 2 large onions, cut into large dice

• 6 garlic cloves, thinly sliced

• 3 celery stalks, thinly sliced

• 1/2 cup dry white wine

• 1/2 cup parsley, finely chopped

• 2 tbsp sage, finely chopped

• 2 tbsp thyme, finely chopped

• 3 large eggs

• 2 cups low sodium chicken broth

• 8 oz Marieke Gouda with Honey and Clover, coarsely grated

• Kosher salt and freshly ground black pepper

PROCEDURE

1. The day before you make your stuffing, tear the bread into 1-2 inch chunks and spread on rimmed baking sheet. Let sit, uncovered at room temperature, overnight, or for at least several hours. (If you’re really short on time, you can also toast them in a 300-degree oven, tossing occasionally, until crisp.)

2. When it’s time to cook, preheat the oven to 400 F.

3. Melt butter and olive oil together in a large skillet over medium heat. Add onion and garlic, seasoning with salt and pepper, and cook, stirring occasionally, till fragrant and onion is translucent, about 6-8 minutes.

4. Add celery and cook, stirring occasionally, till bright green and tender, about 4-6 minutes. Add white wine and cook until almost reduced (another 3-4 minutes). Remove from heat and let cool a bit.

5. Whisk eggs in a large bowl, then stir in chicken broth and cheese. Then, in a 3-quart baking dish (or a 9-by-13 pan), combine bread, onion and celery mix, parsley, sage, and thyme. Pour wet ingredients over and mix to combine.

6. Bake until cheese is melted and sizzling, and stuffing is well-browned and crispy on top, 25-30 minutes. Enjoy!

NOTES

• The parsley, in my mind, is essential, but feel free to swap out the sage and thyme for other herbs you may have around! Alison’s recipe called for chives and marjoram, but I opted for sage and thyme since I had them fresh in my indoor herb garden and thought they’d offer a nice counterbalance to the slightly sweeter notes of the gouda.

• It’s definitely easier to mix everything together in a giant mixing bowl and then pack it into the baking dish...but I don't actually own a bowl large enough and also one less dish to wash after Thanksgiving dinner is a win in my book. Do what works for you!

• As mentioned in the intro...please please please crisp leftover stuffing in a cast-iron skillet with a little bit of butter the next morning and eat alongside a crispy fried egg with a runny yolk and a nice cup of coffee. You won’t regret it.

Crispy Cheese Wafers

By Cheesemonger Evy

Inspired by Southern Living

These wafers are glorified Cheez-its, best served with cream cheese and a dollop of pepper jam. They’ll be your next party’s hitmaker (or just eat them yourself'; we don’t judge).

INGREDIENTS

• 2 cups finely grated TCP Great Grand cheddar (approx. one ½ pound hunk)

• ½ cup (one stick) butter, softened

• 1 cup all-purpose flour

• ½ teaspoon cayenne pepper (or more, to taste)

• 1 teaspoon Worcestershire sauce

• Pinch salt

• 1 ½ cups crisp rice cereal

INSTRUCTIONS

1. Preheat your oven to 350º F.

2. Mix together all ingredients except for the cereal, until they form a cohesive mass.

3. Gently stir in the cereal, I found that, while messy, this was easier to do with my hands.

4. Form into 1 inch balls, then flatten till about ⅓ inch thick using a fork.

5. Place a few inches apart on a parchment covered cookie sheet, and bake for 14-17 minutes, or until firm on the edges. Don’t overcook!

6. Cool on the pan, and store in a sealed container for 7 days (though I doubt they’ll last that long without being eaten).

Makes approx. 40 wafers

Sweet 'n Spicy Wings with Buttermilk Blue Dip

by Cheesemonger Carolyn

inspired by Deb Perelman’s “Baked Buffalo Wings," Smitten Kitchen

We’ve got one last snacktime recipe to get you through the depths of the winter blues…or shall I say winter BLEUS? Our tangy house-aged Buttermilk Blue cheese makes a dreamy dip perfect for pairing with spicy chicken wings. No take-out or deep-frying required! Instead, easily prep wings at home by sending them on two trips to the oven, first at a low temp to dry out the skin and then a high heat to get those crispy, craggy golden edges. A quick dip in a buttery hot sauce—tempered with just a touch of honey—and they’re good to go! 

INGREDIENTS

For the wings:

• 3 lbs chicken wings, cut into flats and drumettes, tips removed (see Notes)

• 1 1/2 tbsp baking powder

• 3 tsp kosher salt

• 6 tbsp hot sauce, Frank’s Red Hot or similar

• 6 tbsp butter

• 2 tbsp honey

For the dip:

• 4 oz TCP House-Aged Buttermilk Blue, crumbled, at room temperature

• 1/4 cup mayonnaise

• 1/4 cup sour cream

• 1/4 cup buttermilk

• 1/4 tsp onion powder

• 1/4 tsp garlic powder

• 2 tbsp fresh chives, minced

• Kosher salt and black pepper, to taste.

To serve:

• Carrots and/or celery, if desired

PROCEDURE

1. Preheat the oven to 250 F with racks arranged in the upper and lower thirds. Line a large baking sheet with foil and set an oven-safe wire rack on top.

2. Pat wings dry with a paper towel, then toss in a large bowl or baking dish with the baking powder and kosher salt until well-coated, working in batches if needed. Arrange on the wire rack and bake on the lower oven rack until beginning to dry out, about 30 minutes.

3. Move wings to the upper oven rack and increase the temperature to 450 degrees. Bake for 25 minutes, flip wings using tongs or a heatproof spatula, then bake for another 25 minutes, until well-browned and crisp.

4. Meanwhile, make the sauces! For the buffalo sauce: in a small saucepan, combine hot sauce, butter, and honey over low heat, whisking until melted and combined. Set aside.

5. For the buttermilk blue dip: combine blue cheese, mayo, sour cream, buttermilk, garlic powder, and onion powder in a bowl. Mash and stir with a fork until mostly smooth with some chunks of blue remaining. Season with salt and pepper to taste and stir in chives, set aside.

6. Once wings are done, roll in buffalo sauce. You can do this all at once in a large bowl if you like; I preferred to just dip them one at a time with the tongs. Serve with a healthy dollop of buttermilk blue dip, plus carrots and celery if desired!

NOTES

• Sometimes grocery stores sell chicken wings already cut into sections, which is great for a recipe like this! But if you’re buying them whole, they’re easy to separate at home. Make the first cut in the little “v” between the wing tip and the flat (also known as the “wingette,” it’s the short, flat middle section), then the second cut at the joint between the drumette (named for its resemblance to a tiny drumstick) and flat. Discard the wing tips or save them for stock.

• The original Smitten Kitchen recipe called for dry-brining the wings a day in advance, a step requiring a level of foresight I rarely have when it comes to any snack (much less something as craveable as hot wings!) But if you’re planning ahead, you can skip the first bake and instead stick the wings in the fridge to dry out overnight after you’ve tossed them in the baking powder and salt.

• Feel free to customize the buffalo sauce as much as you want, using more or less butter and honey or a more intense hot sauce depending on your heat preferences!

Your Favorite Pizza Rolls

by Cheesemonger Carolyn

inspired by Ree Drummond’s “Pizza Rolls,” Food Network
sauce recipe adapted from Essentials of Italian Cooking by Marcella Hazan
dough recipe adapted from The Smitten Kitchen Cookbook by Deb Perelman

Take cinnamon rolls, but imagine them savory. Start with a homemade batch of easy, pillowy pizza dough. Then take that pizza dough and spread it with the butteriest, savoriest, best Italian grandma-style tomato sauce. Then top that tomato sauce with piles of melty, herby Kickaas Jack with Fresh Basil and a little grating of salty Aged Parmesan for extra oomph. And THEN add all your favorite pizza toppings. Roll ‘em, bake ‘em, top ‘em with extra sauce, and eat. That’s the recipe. You’re welcome. 

INGREDIENTS

For the sauce:

• 1 28-oz can whole peeled tomatoes (San Marzanos if you can find them!)

• 5 tbsp unsalted butter

• 1 yellow onion, peeled and halved

• Kosher salt to taste, if needed

For the dough:

• 3/4 cup warm water

• 1 3/4 tsp active dry yeast OR 1 1/4 tsp instant yeast

• 2 cups all-purpose flour

• 1 1/2 tsp kosher salt

• Olive oil (for coating bowl)

For the pizza rolls:

• 1 lb pizza dough

• 1 tsp olive oil

• 1 tsp kosher salt

• 1 cup pizza sauce, plus more to serve

• 8 oz TCP Kickaas Jack with Fresh Basil, coarsely grated

• 2-4oz TCP Aged Parmesan (or Asiago), finely grated

• Additional toppings such as: chopped pepperoni, cooked sausage crumbles, diced bell pepper, diced red onion, chopped black olives, sliced garlic, etc.

PROCEDURE

To make the sauce:

1. Combine tomatoes, butter, and onion in a large saucepan over medium heat. Bring to a simmer, then lower heat.

2. Cook, uncovered and stirring occasionally, until sauce is smooth and thickened, about 45 minutes. Discard the onion. Taste and add salt as needed.

To make the dough:

1. While sauce is simmering, turn your oven on low, about 200-225 F, for five minutes, then turn it off. This will create a nice warm spot to help your dough rise.

2. Pour 3/4 cup warm water into the bowl of a stand mixer. If you’re using active dry yeast, sprinkle it over the water and let it stand for five minutes, until it foams a little bit. If you’re using instant yeast, sprinkle it over the water and proceed—no need to wait.

3. Add flour and salt, then mix with dough hook at moderate heat until a craggy mass begins to form. Reduce speed to lowest setting, and knead with dough hook until dough is smooth and elastic, about 5 minutes.

4. Set dough on a clean countertop for a minute and coat the mixing bowl with olive oil. Place dough back in the bowl, flip it a few times so all sides get coated in oil, then cover the bowl with plastic wrap or a damp tea towel. Place in your previously warmed oven and let it hang out there for about 30 minutes, or until roughly doubled in size.

While sauce is simmering and dough is rising, prep your toppings: grate cheese, cook and crumble sausage, chop pepperoni or veg, etc. Once all the components are ready…

Assemble the pizza rolls:

1. Preheat the oven to 400 F.

2. On a large cutting board dusted with flour, roll or press the pizza dough into a large rectangle, about 8 by 12 inches. Brush with the olive oil and sprinkle with a large pinch of kosher salt.

3. Spread the surface of the dough with about one cup of sauce, then sprinkle with about three-fourths of each cheese. Add your pizza toppings of choice!

4. Working longways, roll the dough towards you into a long, thick spiral, pinching the seam closed. Use a sharp serrated knife to carefully slice into twelve roughly 1-inch pieces, then arrange the rolls face up in a 9 x 13 inch baking pan.

5. Let rise in a warm spot (on top of the oven is nice), uncovered, for about 20 minutes, until rolls puff up and spread out a bit.

6. Top with leftover basil jack and parmesan. Bake until rolls are puffed and golden and filling is bubbly, about 25 minutes. Drizzle with extra tomato sauce and enjoy!

NOTES

• “But what if I don’t feel like playing pastry chef and would simply like to make a pizza!”

  • Make the dough and sauce as written, then preheat your oven to 500 degrees.

  • I never bother with a rolling pin here, and I don’t own a pizza stone. Instead, I stretch and press the dough into a large uneven rectangle and set it on a rimmed baking sheet sprinkled with lots of cornmeal. Makes an easy, casual, knife-and-fork style pizza with a gently chewy crust.

  • Spread dough with about 1 cup of sauce, leaving about a 1-inch rim as your crust. Sprinkle with the basil jack and about half the parmesan. Add whatever additional toppings you’d like—no need to chop them as finely as you would for the rolls.

  • Bake until cheese is bubbly and crust is slightly browned at the edges, 8-12 minutes. Sprinkle with leftover parmesan, cut into squares, and serve!

• If you like, feel free to use a 1-lb store-bought pizza dough for convenience. You can also use a store-bought tomato sauce—check the Italian section of the international aisle for some good options! A 15-oz can will give you enough to fill the rolls with a bit left over; go larger if you anticipate wanting lots of sauce for topping.

HOT N' SPICY GAME NIGHT NACHOS

by Cheesemonger Carolyn

inspired by Dawn Perry’s “Fully Loaded Black Bean Nachos,” Bon Appetit 

Happy New Year, Cheese People! Here at the Kickaas Kitchen we’re ringing in 2022 with a series of classic appetizers perfect for Sunday night football—or whatever your beat-the-winter-blues binge watch may be. 

First up: NACHOS! Nachos are infinitely customizable (see some suggestions in the Notes!) But the recipe that follows is my ideal: punchy pickled jalapeños and radishes, creamy black beans, a veg-packed homemade pico de gallo (which means this is basically a salad and therefore you can eat it for dinner), sturdy restaurant-style tortilla chips, and of course, CHEESE. Two parts Kickaas Smoked Habanero Jack for maximum meltiness and perfect heat. One part Great Grand Cheddar for extra tang. Seriously good. Let’s get into it.

INGREDIENTS

For the pickled veg:

• 2 jalapeños, thinly sliced

• 1 small bunch radishes, thinly sliced

• 1/2 cup apple cider vinegar

• 1 tbsp sugar

• Kosher salt

For the pico de gallo:

• 3 small tomatoes, diced

• 1/2 red onion, finely chopped

• 1 jalapeño, seeded and finely chopped

• 1 large ripe avocado, pitted, peeled, and diced

• 1 small bunch of cilantro, finely chopped (about 1 cup)

• 2-4 tbsp lime juice

• Kosher salt

For the black beans:

• 1 tbsp neural oil

• 1/2 red onion, finely chopped

• 2 cloves garlic, minced

• 1 15-oz. can black beans and their liquid

• 2 tbsp lime juice

• Kosher salt

To assemble and serve:

• 1 12-14 oz. bag of restaurant-style corn tortilla chips

• 1lb Kickaas Smoked Habanero Jack, coarsely grated

• 8 oz (1/2 lb) Great Grand Cheddar, coarsely grated

PROCEDURE

1. Preheat the oven to 425 F and line a large rimmed baking sheet with aluminum foil.

2. Prep the pickled veg: whisk vinegar, sugar, and a big pinch of salt in a small bowl until sugar dissolves. Add sliced jalapeños and radishes and toss to coat. Set aside at room temperature, tossing occasionally, and let the vinegar work its magic.

3. Prep the pico de gallo: combine diced tomatoes, onion, jalapeño, avocado, and cilantro in a medium bowl. Season to taste with lime juice and salt, then set aside at room temperature and let the flavors mingle while you prep the rest of the dish.

4. Prep the black beans: heat oil in a saucepan over medium-high heat. Add onion and garlic, stirring often, until softened and fragrant, 2-3 minutes. Add black beans and their liquid and bring to a low simmer. Cook, stirring occasionally, until liquid thickens somewhat, about 8 minutes. Remove from heat and season with lime juice and/or salt to taste.

5. Assemble and bake the nachos! Arrange half the chips in an even layer on the baking sheet. Top with half the beans, then half of each cheese. Repeat with remaining chips, beans, and cheese. Bake until cheese is melted and bubbling, about 5 minutes.

6. Time to eat! Top the nachos with dollops of the pico de gallo and garnish with the pickled jalapeños and radishes. Enjoy!

NOTES:

• “Okay, Carolyn, the recipe looks great but a couple jalapeños and Habanero Jack doesn’t make what I consider spicy nachos—“ okay, we are not built the same BUT I do have the perfect solution for you: sub half (or all) of the Habanero Jack with Tequila Reaper Mozzarella. You’re welcome.

• And on that note, more customization suggestions:

  • Double the black beans or add cooked ground taco meat for heftier, more meal-like nachos. Skip the jalapeños in the pico de gallo if you don’t like them or are aiming to lower the heat!

  • Add scoops of sour cream to balance the heat, or drizzles of your favorite hot sauce to enhance it.

  • Use multicolor tortilla chips or those cool cassava flour ones or El Milagro if you’re lucky enough to find them (they’re my favorites).

  • Follow your heart! Make the nachos you wish to see in the world!

Crispy Brie & Jam Stuffed Pastry Bites

by Cheesemonger Evy

These tasty pockets are messy little morsels of sweet and salty; use a classic fruit jam for something more traditional or try out that spicy pepper jam you’ve been meaning to crack into. It’s time to party.

(Makes 12 pastry bites, serves approx. 6)

INGREDIENTS

• 4oz Kickaas Camembert (approx. half of what comes in our standard wedge!)

• 4 Tbsp. of your favorite jam

• 12 sheets phyllo dough (thawed according to package directions and kept covered so they don’t dry out while you work!)

• ¼ cup (half a stick) melted butter

INSTRUCTIONS

1. Preheat the oven to 375º F and line 2 baking sheets with parchment paper.

2. Chop the brie into 12 pieces and set aside.

3. Place one sheet of filo dough on a cutting board (cover the remaining sheets with a damp paper towel so they don’t dry out!), and brush with melted butter.

4. Grab a piece of brie and place it in the center at the end of the sheet, then add a teaspoon of jam next to that.

5. Fold each long side over so the sheet is ⅓ of its original width, then fold the jammy left corner of the pastry down diagonally to create a triangle, continuing to fold all the way down the strip so you’re left with a triangle shaped package. Use butter to seal the pastry closed.

6. Repeat steps 3-5 until you have 2 trays of 6 pastry bites.

7. Brush the tops with more melted butter, and bake for 15-20 minutes (or until golden brown).

8. Serve warm.

MONGER COOKIES

by Cheesemonger Evalina

We didn’t know what to call these, stuffed as they are with chocolate, cherries, chèvre, and almonds. But then we realized that, just like a charcuterie board assembled by your favorite cheesemonger, this cookie is greater than the sum of its parts. Creamy, crunchy, chewy, melty: it’s a monger’s cookie.

INGREDIENTS

• ½ cup (1 stick) butter, softened

• ¼ cup granulated sugar

• ½ cup brown sugar

• 1 teaspoon vanilla

• 1 egg

• 1 ¼ cup all purpose flour

• ½ teaspoon baking soda

• ¾ teaspoon salt

• ½ cup chocolate chips

• ⅓ cup dried cherries

• ¼ cup chopped almonds

• 2.5 oz fresh chèvre , approximately half the tub

INSTRUCTIONS

1. Preheat oven to 375º F. Crumble the chèvre into a small bowl, then freeze till firm.

2. Combine dry ingredients (flour, baking soda, and salt) in a small bowl, set aside.

3. Cream together butter and sugars until light and fluffy, then add in the vanilla and egg.

4. Gradually incorporate the dry ingredients, being careful to not over-mix.

5. Mix in chocolate, cherries, and almonds, then carefully stir in the chèvre crumbles till just combined; we want for the chèvre to maintain its shape!

6. Drop heaping tablespoons onto a parchment lined baking sheet, and bake for 9-12 minutes or until browned on edges (they will look underdone in the middle).

7. Let sit on the sheet for 3 minutes, then transfer to a wire rack till completely cool.