Tag Archives: cheese

Magnolia Table Bacon And Gruyère Biscuits

October 22, 2018
Becky Ellis
0 comments
bacon, biscuits, cheese, cooking, foodie, gruyere, recipe, southern cooking

Photo by Valeria Boltneva on Pexels.com

Today I picked the last of my summer herbs out of my garden since a frost is coming tonight and they will be long gone by morning. I chopped the herbs. Then I mixed chives, oregano, and parsley into fresh creamery butter and added black pepper, a dash of salt and some Nanomi Togarashi (Japanese hot spice available in Asian markets) to make herb butter to go with my bacon and Gruyère biscuits.

To make my biscuits I used the Magnolia Table Bacon And Gruyère Biscuit recipe from the cookbook Magnolia Table, a collection of recipes for gathering. I tried making the biscuits in the shape of spoons in a new spoon cookie tray I recently purchased. I was not too crazy about the shape of the biscuits but the taste was delicious! The biscuits are buttery, savory and crispy. You will love serving these on your holiday table!

Bacon And Gruyère Biscuits

1/2 pound thick-sliced peppered bacon

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon garlic powder

1 teaspoon garlic salt

1 teaspoon kosher salt

1/2 teaspoon ground white pepper

8 tablespoons (1 stick) unsalted butter, but into cubes

3/4 cup milk

8 ounces Gruyère cheese, grated (about 2 cups)

Pre-heat oven to 400 degrees Fahrenheit.
Arrange the bacon slices on a baking sheet. Bake until crispy, about 20 minutes. Line a second baking sheet with paper towels and transfer the bacon to the paper towels to drain. Set aside.
Line another baking sheet with parchment paper.
In a food processor, combine the flour, baking powder, garlic powder, garlic salt, salt, and white pepper. Pulse a few times to combine. Scatter the butter on top of the flour and pulse until the dough resembles coarse pebbles.
Transfer the mixture to a large bowl and add the milk and Gruyère. Crumble the bacon into the bowl. Mix with your hands just until the dough comes together. Do not overmix.
Use a 4 ounce ice cream scoop to drop uniform biscuit mounds on the prepared baking sheet. Bake until the edges are crispy, 20-25 minutes. Let cool slightly in the pan on a rack.
Biscuits are best the day they are made, but leftovers can be stored in an airtight container at room temperature for up to 2 days. Warm in a preheated 300 degree Fahrenheit oven.

Makes 6 biscuits.

Note: To make smaller drop biscuits to serve as hors’doeuvres, use a 2 ounce scoop and bake them for the same amount of time as instructed above.

Please read my wine and recipe blog posts on the Roanoker Magazine website: https://theroanoker.com/blogging

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National Cheese Day ~ Comeback Cow!

Cheese Glorious Cheese!

In celebration of National Cheese Day – June 4, 2018 – I am tasting a new cheese and it is delicious!

Dorothy’s Comeback Cow Soft Ripened Cheese

A pleasant surprise!

Dorothy was known to work tirelessly or, as they say, until the cows came home, perfecting her soft-ripened cheeses. Comeback Cow is one of her most unusual cheese –– a true creation. Nestled in the shape of freshly sprung flowers—this bloomy rind cheese is tinged orange with age. It’s made from cow’s milk with rustic, fragrant notes in every bite.

Behold, a tasteful artisan brie that surprises A lovely blend crafted with sheer love Flavor with a kick (that just keeps kicking) And creaminess that will keep you coming back… Until the cows come home!

I paired the Comeback Cow Cheese with Runamok Maple Syrups. Made in northern Vermont these maple syrups are fabulous drizzled over soft-ripened cheese, in cocktails, and in many sweet and savory recipes. Here’s a link to Runamok’s recipes on-line: https://runamokmaple.com/recipes/

We found the Smoked with Pecan Wood Maple Syrup to be especially delicious.

Holmsted Fines Peach Chutney was another amazing pairing with the Comeback Cow cheese. It tastes so much like my mom’s homemade peach chutney, yum!

Holmsted Fines Chutney is uniquely different from other chutneys on the market. It is an English based recipe that Owner and Creator Rebecca Williamson developed after graduating Le Cordon Bleu. The balance between sweetness and acidity make Holmsted Fines the perfect condiment for any meats, cheese and vegetables even can be added to cocktails or desserts. https://holmstedfines.com/

I am always looking for quick and delicious appetizers to serve with wine and these syrups and chutneys paired with cheese was the perfect combination ~ so easy to prepare and serve.

Comeback Cow!

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Irish Cheddar And Potato Gratin + Guinness Stout

March 13, 2018
Becky Ellis
1 comment
bacon, cheese, entertaining, foodie, Irish, recipe, St Patricks Day

Irish Cheddar And Potato Gratin

A hearty dish that can be served as a main dish or a side. Perfectly paired with Guinness Stout. Happy St. Patty’s Day!

Recipe compliments of Murray’s Cheese

Serves 4

Ingredients:

4 lbs. russet potatoes, washed and thinly sliced (soak in water to prevent browning)

2 1/2 cups Murray’s Irish Cheddar, grated

1/2 TBSP Murray’s Extra Virgin Olive Oil

1/2 onion, diced

1 tsp thyme, minced

1 1/2 cups heavy cream

(I added some freshly cracked black pepper to the onion mixture)

1/4 lb. bacon, diced

1 bunch scallions, chopped

(I added a little chopped fresh parsley on top)

Directions:

1. Preheat oven to 375 degrees Fahrenheit.

2. Butter a square baking dish. Layer 1 lb of sliced potatoes into the pan. Next add 1/4 cup of grated Murray’s Irish Cheddar. Repeat until all potatoes and cheese are used.

3. In a medium saucepan sauté onions and thyme in Murray’s extra virgin olive oil. Once the onions are caramelized, add the heavy cream. When warmed, pour over the potatoes.

4. Place in oven (I put my pan on a baking sheet to catch any cream that bubbled over) and bake for an hour until the potatoes are tender and cheese bubbly.

5. Remove from oven and top with bacon and scallions.

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Balsamic Vinegar Pearls Bruschetta ~ Flavor Bomb!

Balsamic Vinegar Pearls…Bursting with flavor!

Looks like caviar!

Available on-line…black, white, lemon (yellow), white truffle and pomegranate balsamic vinegar pearls…

Tomato Burrata Bruschetta with Basil and Balsamic Vinegar Pearls

Burrata means “buttered” in Italian. I like to describe it as fresh cream and curd (like a fresh ricotta) wrapped in mozzarella cheese and it is fabulouso!

These flavor bomb appetizers are so easy to prepare. Spread burrata cheese on toasted French bread rounds (I purchased my toast rounds from Fresh Market). Top the cheese with chopped fresh tomato and julienned fresh basil leaves. Sprinkle with freshly ground black pepper. Top with a few balsamic vinegar pearls. Enjoy!

Dinner this evening will include roasted fresh golden beets with baratta cheese sprinkled with balsamic vinegar pearls.

I found this little guy enjoying my pink Dragon’s Breath plant (Celosia) in the garden this morning.

Speaking of dragons…we enjoyed slices of dragon fruit this morning for breakfast ~ tastes like pear and kiwi…yum!

Roasted Red Pepper And Artichoke Tapenade Toast Rounds

June 21, 2017
Becky Ellis
4 comments
appetizer, cheese, cooking, entertaining, foodie, hors doeurves, recipe, vegetarian, Wisconsin cheese

I was recently asked to try some Wisconsin Cheese recipes and write a review on the results. The first recipe that caught my eye was a Tapenade recipe that I knew would be perfect for one-bite hors d’oeuvres.

The original Recipe for the Roasted Red Pepper and Artichoke Tapenade can be found on the Eat Wisconsin Cheese website:

http://www.eatwisconsincheese.com/recipes/3062/roasted-red-pepper-and-artichoke-tapenade

Here’s the review I wrote for the Wisconsin Cheese website that explains how I made the tapenade toast rounds. Delicious!

I love to serve one-bite hors d’oeuvres that my guests can pop into their mouths without having to put down their glass of wine. When I found this recipe for Roasted Red Pepper and Artichoke Tapenade I knew it would be delightful on little toast rounds as the perfect one-bite. I made the tapenade according to the recipe instructions, then I made little 1 ½ inch bread rounds out of ordinary white sandwich bread (cut rounds with a cookie cutter). I put the bread rounds on a cookie sheet and brushed them with a little melted butter.

Then I toasted the bread rounds in a 350 degree Fahrenheit oven for about 8 minutes (until they were brown and toasted on the bottom). After removing the toast rounds from the oven I topped each round with a teaspoon of the tapenade and sprinkled them with Wisconsin parmesan cheese. I put them back in the oven at 350 degrees Fahrenheit for 8 more minutes and then I broiled them for 1 minute to make sure the cheese was melted and beginning to brown. Serve warm. Cheesie perfection in one bite!

The red peppers and garlic make this recipe zesty and the capers, green olives and lemon juice give the tapenade a citrusy tang. And cheese, glorious cheese, such a welcome ingredient in tapenade. Love this recipe. It will be one of my “go to” recipes for my cocktail parties. 5 Stars! Fabulous served with champagne!!!

I surprised this little gecko when I started digging around in my potted plants last evening.

Summer Snacks ~ Chive Blossom Dip

May 17, 2017
Becky Ellis
9 comments
appetizer recipes, Boursin Cheese, cheese, chives, cooking, Dips and Spreads, entertaining, foodie, recipe, vegetarian

In the “good-ole summertime” I love creating recipes that are simple to prepare and will hold up in the heat when we entertain outside. Here’s one of my new favorites Chive Blossom Dip:

Pink rose blooming next to chive blossoms in my herb garden.

Chive blossoms in bloom in my herb garden.

Chive Blossom Dip

Easy prepare in two minutes! In a small bowl, combine 5.2 ounce package Boursin Shallot and Chive Cheese with 3 to 4 tablespoons milk. Mix each tablespoon of milk into the cheese and add more milk as needed to make the dip smooth and dip consistency. Put dip in a pretty serving bowl. Garnish with fresh chopped chives and a chive blossom in the middle of the bowl. Serve with Terra Exotic Potato Chips or your favorite kettle cooked potato chips (kettle cooked potato chips are usually heartier and stand up to the humidity in the summer better than other types of potato chips).

Boursin Cheese

Creamy, spreadable cheese flavored with garlic and herbs. Other flavors are now available: shallot and chive, pepper and cranberry and spice. (You can make dip out of these flavors too – just change the garnish to crumbled crisp bacon for the pepper boursin and chopped toasted pecans or walnuts for the cranberry and spice boursin.)

To learn more about Boursin Cheese, please visit: http://www.cheese.com/boursin

Easy recipes that do not require cooking are especially important to me right now…our kitchen/dining room remodel is about half-way completed. Granite countertops are being installed today. Can’t wait to get back in the kitchen and start cooking again!

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Spicy Bacon Butter Recipe For The Holidays!

December 15, 2016
Becky Ellis
6 comments
appetizer recipes, bacon, cheese, cooking, entertaining, foodie, hors doeurves, recipe

I am always looking for a fun delicious spread to serve on crackers or spread on hearty ridged potato chips during the holidays. As a Chef friend of mine says…”Just add bacon and everyone will love it!”…so I added bacon to one of my favorite spreads to create “Spicy Bacon Butter”.

Spicy Bacon Butter

2 (2.52 ounces) packages pre-cooked bacon (microwave bacon until crisp), crumbled

8 ounces cream cheese

2 tablespoons butter

1 ounce ranch dressing and dip mix

2 cup finely shredded sharp cheddar cheese

1 bunch green onions, white and some of the green part, chopped

2 ounce jar pimentos, drained

1 tablespoon medium peri-peri hot sauce (add a little more if you like super spicy!)

Cracker assortment for serving

Place cream cheese and butter in a mixing bowl and bring to room temperature to soften. Add ranch dressing and dip mix and mix until well combined. Add cheddar cheese, green onions, bacon, pimentos and peri-peri sauce and mix until well combined. Chill in refrigerator until ready to serve. Serve on assorted crackers.