Tag Archives: cheddar

Drunken Passover Grilled Cheese

drunken passover grilled cheeseI love Passover and all of the symbolism and stories and the special foods the holiday carries.  Passover meant huge dinners with family and friends, somehow managing to squeeze in one or two more chairs for last-minute guests who could not bear to miss the fun.  From the days of being the giggling children at the table impatient for the meal to begin; to teens snickering about wicked sons and stealing sips of wine; to joyfully watching the next generation hunt for the afikomen-Pesach has always filled my heart with delights.    

Since I will eat matzoh anytime and consider it a treat, the main food of Passover is not a boring burden for me.  For many however, anything that can help break the monotony is welcome.  So when I saw that Cabot was making a Kosher for Passover cheddar, I knew that I needed to try to make a Passover acceptable version of my favorite sandwich, the humble grilled cheese.   Since wine is a big part of the holiday celebration, I used it in my recipe but you can use apple juice for the kiddies if you wish.

Drunken Passover Grilled Cheese
Egg Matzo
Kosher for Passover cheddar cheese
Kosher for Passover Port or other sweet wine
Butter

Heat butter in a non-stick frying pan
Slice cheese into thin slices
Pour some wine into a shallow dish or plate
Dip two pieces of matzo in wine until wet through but not soaked & soft
Immediately, layer slices of cheese between matzo pieces
Cook in butter until cheese is melted and matzo is toasty (if you’ll pardon the expression during Pesach)
Enjoy!

They’re So Fluffy!

My friend Michelle who writes the blog Fun & Fearless in Beantown was pouting over the lack of poof in her otherwise quite tasty popovers.  She is a fantastic cook cheddar horseradish popoversand her food photos induce Pavlovian drooling at a glance but she was seeking some help with her puzzling popover problem.  I am never one to let a friend feel deflated, so I am sharing my recipe for Cheddar Horseradish Popovers which has always yielded great results for me with no post oven letdown.  It is the perfect brunch treat for a crowd since you can make several batches ahead of time and freeze them.  Michelle and everyone; I hope you enjoy making these and that they rise to your high expectations!

Cheddar Horseradish Popovers
1 cup flour
2 eggs
1 cup whole milk
2/3 cup shredded sharp cheddar cheese
1 tablespoon butter, melted
1/2 teaspoon grated horseradish (or more to taste)

Heat oven to 425
Butter a 6 cup popover pan or 8 cups of a standard muffin tin
Mix milk, eggs, butter, horseradish
Measure flour into a bowl w pour spout or large measuring cup
Add to wet ingredients to flour and mix just to combine
Stir in cheese gently
Fill cups of the pan 3/4 full
Bake for about 20 minutes until puffed
Turn over down to 350 and bake another 10 minutes
As soon as the popovers come out of the oven, poke them gently with a fork to release steam

Cheddar and Goose Fat Cornbread

cornbread with goosefat and cheddarYes, I did say goose fat!  Goose makes a delicious meal and the fat rendered from roasting it can be cooking and baking.  In this cornbread recipe, I started with local yellow cornmeal and swapped the more often used bacon drippings for goose fat, then I added rich buttermilk and local sharp cheddar cheese for a great twist on a Southern favorite.

1 cup yellow corn meal
1 cup flour
4 tablespoons goose fat
1 cup buttermilk
1 egg
2/3 cup cheddar cheese
1 tablespoon baking powder

Heat oven to 425 degrees
Mix together flour, corn meal, and baking powder in a bowl
Stir in goose fat
Whisk buttermilk and egg together
Blend buttermilk and egg into flour mixture
Stir in cheese gently
Grease (with goose fat or butter)  9″ cast iron pan or heavy baking pan or muffin tin
Place in oven for about 5 minutes
Scoop batter into hot pan
Lower oven temperature to 350 degrees
Bake 20 minutes for pan and 15 minutes for muffin tin

Mini Cheese Pretzels

I have been making these delicious little cheese pretzels for years.  They are simple to put together and even freeze well so you can make a big batch and have some on hand to quell a snack craving or to serve as a nibble with cocktails.  Recently I bought some Cabot horseradish cheddar and thought I might try it in this recipe.  I replaced half of the sharp cheddar  normally used in  this recipe with the horseradish cheddar .  The result was an extra snappy flavor that we loved.  These crunchy bites are a perfect companion for a crisp glass of hard apple cider or regular cider for the younger crew.  

Cheese Pretzels
1 1/2 cups of flour
1 stick unsalted butter
1 cup finely shredded sharp cheddar cheese
1 cup finely shredded horseradish flavored cheddar cheese
3-4 Tbs cold water
1/4 tsp baking powder
Egg yolk mixed with 1 tsp water for glaze
Sesame seeds for topping (optional)

Heat oven to 350 degrees
Mix the baking powder and flour in a large bowl
Cut in cold butter with a pastry blender until mixture resembles course crumbs
Add the cheese and stir together
Sprinkle in water and mix gently with your hands until a dough forms
Wrap tightly in plastic wrap and chill for at least 2 hours
Roll the chilled dough on a floured board into a rectangle 15″ x 6″
Cut into 1/2″ wide strips 6″ long using a knife or pizza or pie dough cutter 
Roll each strip with your fingers until it is round and measures about 8″ in length
Twist into a pretzel shape
Brush with egg yolk mixture and sprinkle with sesame seeds
Bake for 18-20 minutes or until lightly browned

Frozen baked pretzels can be reheated in a 325 degree oven for about 15 minutes.  Do not heat in microwave or you will lose the crunch.