Here at Cato Corner Farm we believe in the power and simplicity of the cheese plate to be able to appreciate the flavors of our cheese. While we admire the simplicity we also love the idea of using our cheeses to transform dishes and bring them to the next level. We challenged our head cheesemaker Chris, someone who couldn’t know our cheeses any better combined with a prior history of working in kitchens on the line, to take holiday favorites and kick them up a notch featuring our cheeses. The introduction of artisanal cheeses makes these dishes feel extra special, and in turn can make the celebration just that much tastier.
Black Pepper Vivace Fricos
8 oz coarsely grated Vivace
1 T Flour
Fresh Cracked Black Pepper to taste
Preheat oven to 375 degrees. Lightly grease a cookie sheet with nonstick spray. Coarsely grate 8 oz. of Vivace into a medium sized bowl. Toss cheese with flour until evenly coated.
Arrange tablespoon sized mounds of the cheese 1/2 inch apart on the baking sheet and flatten with your fingers. Top each with fresh cracked black pepper to taste.
Bake 5 minutes, then rotate cookie sheet 180 degrees. Bake until an even golden brown, 3-5 minutes longer. Allow to cool, then transfer to a plate and serve.
Recipe yields about twenty cheese crisps. These are wonderful as salad toppers, a crunchy addition to a cheese plate, or for dipping! We also enjoyed these when made with our Aged Bloomsday cheese or Dairyere!
Baked Spinach and Mushroom Cheese Dip
1 T vegetable or olive oil
5 oz package sliced shiitake mushrooms
10 oz package frozen spinach, thawed and squeezed in a towel to remove excess water
6 oz (about 1 1/2 cups) grated Bloomsday
2 t cornstarch
8 oz package cream cheese, room temperature
1/2 cup mayonnaise
1/4 t kosher salt
Crostini or crackers for serving
Preheat oven to 375.
Saute mushrooms over medium high heat with oil until softened, about 3 minutes - set off to the side.
Mix 1 cup of the grated Bloomsday with the cornstarch in a bowl. In a separate bowl mix softened cream cheese and mayonnaise until blended thoroughly. Add mushrooms, spinach, salt and cheese and cornstarch mixture and stir to combine.
Transfer to 1 quart baking dish or medium size oven-safe skillet. Top with remaining cheese. Bake until bubbling, about 20 minutes. Broil for a few minutes if a browner top is desired.
Serve with crostini or crackers for dipping.
Mini Dairyere Quiche Lorraine
14 oz package frozen puff pastry, thawed in refrigerator
2 medium yellow onions, sliced
1 T olive oil
12 oz package sliced bacon (Will need 3 oz cooked)
Generous 1/2 cup grated Dairyere cheese
3 large eggs
2/3 cup whole milk
1/2 cup heavy cream
1/4 t salt
1 large teaspoon minced chives
Preheat oven to 375.
Heat oil in medium skillet. Add onions and a pinch of salt. Place skillet in oven and cook, stirring every 10 minutes, until very soft, well browned and sweet tasting. Take pan out and cool.
Place bacon slices on a sheet pan and bake until crisp, 12-15 minutes. Drain fat, allow to cool, then cut into bite sized pieces. Reserve 3 ounces.
Change oven temperature to 425. Place rack in center position.
Whisk eggs, milk, cream and salt together.
Take puff pastry out of the fridge. Use dustings of flour on the bottom and top of dough to prevent sticking. Roll into a 15 inch by 15 inch square. Cut out 24 - 3 inch rounds of the pastry.
Grease muffin pan with nonstick spray. Line each muffin cup with a round of dough, pressing into the bottom and sides. Place muffin tray in freezer to set the dough (~15 minutes).
Add very small spoonful of bacon, onions, and cheese to pastry cases. Top with egg mixture to just shy of top of dough. Add chives on top of egg.
Bake 15-18 minutes or until egg is puffed and set and pastry is golden brown. Allow to cool 5 minutes in pan then transfer to plate to serve.