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.

APRICOT GOAT CHEESE TART WITH ALMOND COOKIE CRUST

From: Culture Magazine (adapted)
Yield: 1- 9" Tart

For the crust:
⅔ c         toasted sliced almonds
1 c          all-purpose flour
½ c        sugar
½ tsp     salt
8 Tbsp   cold unsalted butter, cut into small cubes
1 Lg        egg
¼ tsp     almond extract

Topping:
2 c         dried apricots
1 c          water
½ c        sugar

Filling:
10 oz     Lake Erie Creamery Fresh Chèvre, room temperature
8 oz       Neufchâtel-style cream cheese, room temperature
¾ c        sugar
2 Lg       eggs
¼ c        heavy cream

Instructions:
Heat the oven to 375°F. In a food processor fitted with a chopping blade, coarsely grind the almonds. Set aside 3 tablespoons of the ground almonds.

Add the flour, sugar, and salt to the almonds remaining in processor. Pulse to mix and finely grind the almonds. Add the butter and pulse briefly, just until butter is in fine pebbles and distributed throughout. Whisk together the egg and almond extract. With the processor running, add egg mixture and mix briefly, until a soft dough forms. Press the dough evenly into the bottom of a 9-inch spring form pan and bake 22 to 24 minutes or until golden.

Divide each apricot in half along its seam. Combine the apricot halves, water, and sugar in a saucepan. Stir and simmer until the apricots are soft and the liquid is reduced by half. Set aside.

In the large bowl of an electric mixer, beat together the goat cheese, cream cheese, and sugar until well mixed. Beat in the eggs one at a time until blended. Scrape down the sides of the bowl, add the cream, and beat until very smooth.

When the crust is finished baking, remove and reduce the oven temperature to 350°F. Pour the filling over the crust and bake 35 to 40 minutes or until filling is set in the center and tiny cracks appear at the edges. Cool in pan 15 minutes. Remove the sides of the spring form pan and cool tart completely. Refrigerate at least 4 hours or overnight.

Arrange the apricot halves to cover the filling. If desired, sprinkle with a little sugar and place tart under the broiler to brown the fruit slightly. Brush the side of the tart with some of
the leftover apricot syrup, press the reserved ground almonds to cover the sides, and serve.

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). 

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.