CHEESE SOUFFLE DREAMS

10 oz        Cream Cheese
1 tsp         Baking powder
1/4 tsp     Salt
1/4 tsp    Worcestershire sauce
1 tsp         Onion juice (optional)
2                Eggs, separated
36             2” round bread cups*
Paprika   (optional)
Caraway seeds (optional)

Mix all ingredients except for egg white and bread cups for about 2 minutes, then add beaten egg whites. Fill the bread cups with this mixture with a pastry bag or drop from a teaspoon. Dust with paprika or sprinkle on caraway seeds.

Bake at 350 for 15 to 20 minutes until golden brown, or they can be put under the broiler. These can be frozen.

*Bread Cups:
Using a 2 2/3 inch round cutter (or a juice glass) cut bread into rounds. Butter both sides with melted butter and press into mini muffin tins, being careful not to tear bread. Season with salt.

Bake at 300 for 10-15 minutes until toast are firm to the touch and slightly golden in color. Fill as desired.

SKEWER ITALIANO

Yields: 6 skewers

1 pk     The Cheese Shop Halloumi
½ C    Balsamic  vinaigrette
6          Urban Herbs sundried tomatoes   
6 pcs   Prosciutto  
6          6” skewers, soaked in water for 30 minutes
1           ziplock bag

Cut Halloumi into 12 cubes.  Place inside ziplock bag with balsamic, shake gently to coat & place in the refrigerator for one hour. Cut tomatoes & prosciutto in half to achieve 12 pieces of each.    

Place a piece of cut tomato on a Halloumi cube & wrap with one piece of prosciutto. Place two prosciutto-wrapped Halloumi’s per skewer.  Grill on a well-oiled grill over medium heat for 10-15 minutes, turning periodically

FIESTA CHEESE DIP

⅓ C        Onion, diced
1 tsp       Olive oil
2             Med tomatoes,seeded & chopped
1 Tbsp    Chopped green chiles
1 Pkg      Frozen spinach, thawed & chopped
                and well drained (10 oz)
1C            Monterey Jack cheese (4 oz) grated
1C            Chihuahua cheese (4 oz)grated
1 Pkg       Cream cheese (8 oz)
1 Can       Black olives, (2.25 oz) sliced & drained
Corn tortilla chips
Sour Cream (optional, garnish)
Green Onion, sliced (optional, garnish)

Preheat oven to 400°F.  Cook onion in olive oil in medium skillet over medium-high heat 5 minutes or until tender. Add tomato and chiles; cook 2 minutes. Transfer mixture to a large bowl; add spinach, cheeses and olives, stirring well.
Spoon mixture into a buttered 2-quart baking dish. Bake, uncovered, for 30 to 35 minutes or until golden and bubbly. Serve warm with tortilla chips. Garnish with sour cream and sliced green onion (optional). 

RACLETTE WITH PICKLED VEGETABLES

Serves: 4-6

½ C   white vinegar
¼ C   sugar
1 T    kosher salt
1 T    Urban Herbs pickling spice
¾ lb. The Cheese Shop Raclette cheese
3       cucumber, peeled & sliced
1       medium onion, sliced
1       large red pepper, diced
½ lb. grated Parmigiano Reggiano

PICKLING:  In a non-aluminum pan, heat white vinegar, sugar & salt until dissolved. Bring to room temperature & add pickling spice.  Place prepared vegetables in a non-aluminum bowl.  Pour vinegar mixture over & stir to blend. Cover & refrigerate for 24 hours.  Store up to 2 weeks, stirring daily. 

RACLETTE: Place Raclette on an oven-safe, table-friendly platter or skillet (Pyrex®, cast iron, enamel). 
Heat gently in the oven or use a Raclette grill (do not microwave) until soft & slightly melted. Serve immediately with pickled sides. 

*You can substitute/use mushrooms, zucchini, yellow squash, cauliflower, broccoli, yellow beans, carrots, celery & radishes.  Blanch firmer vegetables first.

POMEGRANATE BLUE CHEESE BALL

Yields: 1 Cheese Ball

1 Tbsp    Butter
1 Tbsp    Fresh sage, chopped
⅓ C         Walnut pieces, chopped
¾ C         Cream cheese, softened (6 oz)
1 C           Blue cheese, crumbled (6 oz)
¼ tsp     Salt
¼ tsp     Pepper
Seeds from 1 pomegranate (about 1 cup)

Melt butter in skillet over medium heat. Add sage and walnuts. Cook 3-4 minutes or until walnuts are toasted. Remove from heat; set aside.

In bowl of an electric mixer, beat cream cheese, blue cheese, salt and pepper until combined. Fold in walnut/sage mixture.

Place large sheet of plastic wrap on counter top; scoop cheese mixture onto plastic sheet; wrap, forming ball and refrigerate 1 hour. Remove cheese from refrigerator and reshape into ball. Place pomegranate seeds in shallow bowl; carefully roll cheese ball in seeds using your hands to gently push them to adhere. Place on a serving plate. Serve immediately or refrigerate up to 1 day. 

PISTACHIO FETA CHEESE BALL

¾ Cup   Cream cheese, softened (6oz)
1 Cup     Feta cheese, crumbled (6oz)
⅓ Cup    Pistachios, chopped and toasted,
               Plus 1 cup for rolling
1 Tbsp   Basil
2 tsp     Oregano
¼ tsp    Salt
¼ tsp    Pepper
Pinch    Crushed red pepper flakes

In bowl of an electric mixer, beat cream cheese, feta, ⅓ cup pistachios, basil, oregano, salt, pepper and crushed red pepper until combined.

Place large sheet of plastic wrap on counter top; scoop cheese mixture onto plastic sheet; wrap, forming ball and refrigerate 1 hour. Remove cheese from refrigerator and reshape into ball. 

Place remaining 1 cup pistachios in shallow bowl, roll ball in pistachios, using your hands to gently push nuts into cheese ball to adhere. Add additional pistachios if necessary, to complete rolling. Place on a serving plate. Serve immediately or refrigerate up to 1 day. 

PINEAPPLE & TOASTED COCONUT CHEESE BALL

Yield: 1 Cheese Ball

1½C       Mascarpone cheese (10 oz)
1   C       Feta or Blue cheese (6 oz)
⅓  C       Fresh cored pineapple, diced
¼  tsp    Salt
¼  tsp    Pepper
1 C          Unsweetened coconut flakes, toasted

In bowl of an electric mixer, beat mascarpone cheese, feta (or blue cheese) pineapple, salt and pepper until well combined.

Place large sheet of plastic wrap on counter top; scoop cheese mixture onto plastic sheet; wrap, forming ball and refrigerate 1 hour. Remove cheese from refrigerator and reshape into ball. 

Place toasted coconut flakes in shallow bowl; roll ball in coconut, using your hands to gently push coconut into cheese ball to adhere. Place on a serving plate. Serve immediately or refrigerate up to 1 day. 

BAKED BRIE WITH CRANBERRY, APRICOT & HONEY

Serves 8

1/3 C    Dried cranberries, chopped
1/3 C    Dried apricots, chopped
1/4 C    Sliced almonds
1/4 C    Honey
1 1/2 tsp    Fresh thyme, chopped
1     Sheet, puff pastry
1    Wheel, brie
1    Egg white
1/8 tsp    Salt
Salt & Pepper to taste

Preheat oven to 400˚F.  Combine cranberries, apricots, almonds, honey, and thyme in a medium bowl. Set aside. Roll out puff pastry gently to obtain a 12” square. Trim the top rind off brie and center the wheel atop puff pastry. Top with fruit mixture.

Beat egg white 1/8 tsp salt together in a small bowl. Brush pastry edges with egg wash. Gather excess dough, folding corners inside towards center. Place on a parchment paper lined baking dish. Chill in freezer for 15 minutes.

Remove from freezer and lightly brush pastry with egg wash.  Bake 35 minutes or until golden brown.

SKEWER ITALIANO

YIELDS: 6 Skewers
PREP: 20 Minutes
REFRIGERATE: 1 Hour
COOK:  10 Minutes

INGREDIENTS:
1 package   The Cheese Shop Halloumi
½ C              balsamic  vinaigrette
6                    Urban Herbs sundried tomatoes   
6 slices        prosciutto  
6                    6" skewers, soaked in water for 30 minutes
1                     ziplock bag 
 
1.    Cut Halloumi into 12 cubes.  
2.    Place inside ziplock bag with balsamic , shake gently to coat & place in the refrigerator for one hour.
3.    Cut tomatoes & prosciutto in half to achieve 12 pieces of each.    
4.    Place a piece of cut tomato on a Halloumi cube & wrap with one piece of prosciutto. 
5.    Place two prosciutto-wrapped Halloumi's per skewer.  
6.    Grill on a well-oiled grill over medium heat for 10-15 minutes, turning periodically.

PARMESAN CRISPS WITH CHERRY-APRICOT MINCE

YIELDS: 28 Crisps

START TO FINISH: 1 ½ Hours

 INGREDIENTS:

¼ lb. each      Urban Herbs dried tart, cherries, dried apricots, finely chopped

1 ½ t                 balsamic vinegar

½ lb.                The Cheese Shop grated Parmigiano Reggiano  

1.      In a medium bowl, combine chopped cherries, apricots & balsamic. 

2.      Stir thoroughly & let stand about 1 hour. 

Meanwhile:

1. Preheat oven to 350 degrees & line 4 cookie sheets with parchment paper. 

2. Place 1T of Parmesan in a small mound onto each cookie sheet, alternating spacing & allowing about 3" between each mound (you should fit about 7-8 mounds per sheet). 

3.  Bake 1 sheet at a time for 12 minutes. 

4.  Remove from oven & let stand for 1 minute, putting the next tray in the oven. 

5. Working quickly, fold & pinch one "edge" of the crisp to form a funnel-type shape (Careful-they are hot!)  

6 .Lay upside-down to cool.  To store, layer between parchment paper in an air-tight container until ready to fill with fruit mince. 

7. Just before serving, place a small amount of mince into each crisp.