Heaven Scent cranberry Grilled cheese
Holy Smokes jack cheese.
1.Heat a heavy pan over medium-low heat.
2.Thinly spread one side of each bread slice with butter. Spread the other side of each slice with mayonnaise and place the bread, mayonnaise-side-down, in the pan. Divide the cheese evenly on top of the buttered slices. 3.Adjust the heat so the bread sizzles gently.
4.When the cheese is about halfway melted, use a spatula to flip one slice over on top of the other, and press lightly to melt.
5.Keep turning the sandwich, pressing gently, until the sandwich is compact, both sides are crusty, and the cheese is melted.
SUNSET VIEW CREAMY HAVARTI CHEESE PASTA
Prep time—5 minutes; Cook time 15 minutes; Total time: 20 minutes
2 Tblsp butter
½ Tblsp Extra Virgin Olive Oil
10 lg garlic cloves minced finely
2 and ½ cups of Half & Half
¼ cup dry white wine (buy the cheap stuff)
8 ounces of Sunset View Creamery Havarti diced (cut into small cubes)
½ cup Shredded Sunset View Heritage (Parmesan)
½ tsp onion powder
Salt and Pepper to taste
1 Tblsp black truffle oil (optional)
1. Heat large sauce pan using medium heat. Once pan is hot, add the butter and the olive oil.
2. Once the oil/butter beome hot, add the garlic to the pan
3. Cook the garlic for a few seconds, then add the half & half, dry white wine and the onion powder to the pan—stir the sauce
4. Turn the heat down to medium low heat and let the sauce cook for about 5 minutes, stirring occasionally
5. After the sauce has cooked turn the heat off, add the cheeses to the sauce and stir until the cheese has melted and blended into the sauce (if you are using the truffle oil –add that now)
6. Use a handheld blender to blend the sauce so that it is creamy as it helps the cheeses to blend well.
7. Salt and Pepper the sauce to taste
8. Serve with your favorite pasta
SUNSET VIEW EASY CHEESY PIZZA CASSEROLE
Prep time: 15 minutes; Cook time: 20 minutes; total time 35 minutes
1 lb ground beef
½ cup Crosswind Farms & Creamery Morning Glory
Pinch of Oregano
Pinch of Basil
1 Tblsp Grated Sunset View Creamery Heritage
1 26 oz jar of pasta sauce (or one can of pizza sauce)
1/8-1/2 tsp crushed red pepper flakes
Pepperoni slices (if desired)
2 cups of Sunset View Creamery Shredded DaMozz
½ C shredded Sunset View Creamery Heritage
Herbed Parmesan drop biscuits:
2 ¼ cups baking mix (like Bisquik or Jiffy)
¼ cup Grated Sunset View Creamery Heritage
1 tsp. Italian Seasoning
2/3 cup milk
1. Brown the ground beef in a skillet—drain the fat. Mix in the pasta sauce and pepper flakes; set aside. Mix the Morning Glory with the herbs and Heritage in a separate bowl; set aside.
2. Mix the dry ingredients for the biscuits—add the milk and stir until combined
3. Preheat oven to 375 degrees. Spray a 9x13 or larger (I prefer the larger so the “crust” isn’t as thick) with non-stick spray. Drop biscuit dough by teaspoon in the bottom of the pan, spacing
evenly. It’s okay if there is space between the dough—it will expand as it cooks. Top with Beef mixture and dot with Morning Glory mixture.
4. Bake at 375 for about 20 minutes or until the biscuits are puffed and beginning to get golden brown.
5. Top with the DaMozz and Heritage cheeses and distribute the pepperoni evenly over the top.
6. Increase the oven temperature to 425 degrees. Return pan to oven and bake until cheese is melted and beginning to bubble (approximately 10 minutes)
Crosswinds Sweet Morning Glory Triangles As prepared by
Mama Said Hand Pies
½ tsp kosher salt
½ c sugar (I used organic cane, which has more depth than white sugar)
Zest from 1 medium orange, about 1 tsp
2 tsp vanilla extract
2 TBSP heavy cream
1 lb Crosswinds Morning Glory Cheese
3 large eggs, separated
2 TBSP sifted granulated sugar
1 TBSP sifted powdered sugar (confectioners sugar w/cornstarch)
2 TBSP orange juice
¼ cup apricot preserves (more apricot preserves for a dab at the bottom of each triangle)
Pie crust or puff pastry, rolled out to ¼ inch thick and cut into 3” round discs. It’s best to do this ahead (you can do it the day before, or even further ahead if you’re freezing the dough. Make sure it is wrapped airtight before freezing). You can stack the dough with wax or parchment paper in between the discs. Cover tightly with plastic. I prefer a freezer bag, which is at least reusable. Squeeze the air out and refrigerate while you make the filling.
In the mixer bowl, combine the orange zest, ½ cup sugar, vanilla extract, and cinnamon. Mix on low to combine. Add the egg yolks, and mix on medium for a couple of minutes, until the yolks lighten in color and the mixture has a creamy appearance. Turn it off, add the cheese and heavy cream, and mix on low until combined. Transfer to a large bowl and thoroughly wash and dry the mixing bowl. Change to the whisk attachment.
Remove dough discs from the fridge to let them soften. Set oven to 350F
Slowly start to beat the egg whites. After a minute, increase the speed to medium. When the whites start to thicken and change color, slowly pour the granulated sugar down the side of the bowl while continuing to run the mixer on medium. Again, looking for a shift toward being thicker and fluffier, slowly turn it off, sprinkle the powdered sugar over the eggs (not dumped in one spot), and slowly increase the speed back up to medium. Continue to beat until stiff peaks form. Don’t over beat the eggs. I prefer to catch them when they form soft peaks, then beat by 20-30 second intervals until they are stiff. They should be shiny and smooth looking, not dry and rough. There are plenty of guides online or in cookbooks as to how to get egg whites beaten to the right consistency.
Spread the cheese filling out in the large bowl for increased surface area. Using a rubber spatula or metal spoon, fold in the beaten egg whites. Gently continue to fold until the whites are evenly distributed.
Glaze: Combine the apricot preserves and orange juice in a small pan. Heat just until hot and liquidy, and strain it into a heat safe bowl. Set aside. If it’s too thick, add a little more orange juice.
Pick up a disc of dough and have it resting in your non-dominant hand. Place a dab of apricot preserves at the center of each disc. Place a teaspoon of cheese filling on top of it. Create a triangle by first bringing two “sides” together, pinching the corner, then bringing the third “side” up to join them, pinching them together as well. Try to make them equal lengths. Pinch all three corners well, about halfway up toward the center. Then fold the pinched edges down over themselves. This is optional but helps to create a good seal. Resist the urge to overstuff them, as the filling will expand as it bakes, and will push against the sides.
Place the finished pastry on your baking sheet and brush the glaze over the three sides. As with painting, press the pastry brush against the edge of the bowl so there isn’t an excess when you get to the pie. Too much glaze will drip and then burn at the bottom edge of the pie. Space them at least 1” apart. When the tray is full, bake them until golden and the filling has puffed, about 15 minutes.
Variations: You can use hamantaschen dough, sugar cookie dough, etc to make these. You can probably use a graham cracker or shortbread crust pressed into the bottom of a pan or muffin cup, too. However, this filling needs space to expand so a closed hand pie format is not ideal. A lattice top or open top seems best, and miniature pies in a muffin pan would be fine too. Fatayer dough or strudel dough would also be excellent.You can also just use whole eggs, but the filling will not be as fluffy.
LIVELY RUN FONDUE
Serves 2-4 people
4oz Blue Yonder
4oz Dark beer
2 tbsp All-purpose flour
1 tsp Black pepper
1 tsp Salt
1/2 tsp Mustard powder
1 Pinch nutmeg
2 Cloves of garlic
1. Cut garlic into fine pieces
2. Combine beer, spices, and garlic in a pot and leave to boil.
3. Grate all cheese, except Chevre, on a coarse grater and mix them together with flour.
4. When beer is just starting to boil add Chevre and stir until it dissolves in the beer, turn heat to low.
5. Add mixed cheese a handful at a time, stir constantly, always in the same direction.
6. Serve with bread or veggies.
Crosswinds Smoked Ham & Butternut Cheese Reuben
1 ½ lbs of pie crust or puff pastry, ready made or use your favorite recipe.
(The following weights are all for post-processing)
Approximately ½ lb of meat after removing bones and fat, so get a cut slightly larger.
1-lb bag of sauerkraut (after draining and squeezing, the weight was quite a bit less)
1/2 lb Crosswinds smoked ham, trimmed off the bone, trimmed of gristle or other hard bits, sliced across the grain and then crosswise to create a semi-shredded effect (rather than cubed).
1/2 lb sauerkraut, drained and squeezed before weighing
1/2 lb Crosswinds Butternut cheese, grated (large or small grate is fine)
Pinch of black pepper
Kosher salt or coarse flakes
Portion 1 part of each filling ingredient to 3 parts dough. If you’re measuring by volume instead of weight, you’ll want it to use 1 part sauerkraut, 2 parts meat, 3 parts uncompressed grated cheese.
Preheat oven to 350F.
1.Prepare the dough. Flour the board as needed, and roll out to ¼” thickness.
2.Divide the dough into 4 rectangles, with the width twice as long as the height (the corners do not need to be perfect).
3.Roll the top and bottom edges a little thinner, as they will overlap. Place one rectangle on a portion of parchment paper large enough to fit it.
4.Place the grated cheese in the center of the rectangle, and spread it evenly, leaving a 1” margin all around.
5.Distribute the sauerkraut somewhat evenly over the cheese, and then evenly distribute the meat. Compress the filling, and use the parchment paper to lift the dough closest to you. Hold it as you roll it away from you. Once the filling is fully encased, give it a gentle squeeze along the length of the roll, then gently pull back the parchment and complete the roll so the margins overlap. Check to make sure all the filling is inside the open ends. If you want to pinch them closed, this may help the ends bake more evenly. Or you can choose to stuff it to the ends and leave them open but the crust may get dry on the ends.
6.Make small slash marks with a sharp knife at intervals along the length of the top, brush with beaten egg, and sprinkle with whole caraway seeds and a pinch of salt.
7.Bake until golden brown and at least 160F inside (about 20-30 minutes, depending on your dimensions). Allow it to rest 5 minutes.
You can change the dimensions and shapes of your pies, making them smaller or bigger, but be careful not to let too much dough overlap, as it will not bake all the way through. If you choose to make them very small, they may cook in 15 minutes, just keep an eye on them. Very large pies can take 45 min- 1 hour.
Serve with Thousand Island dressing.