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Posts Tagged ‘cheese’

RECIPE: Fuji Apple & Aged White Cheddar Scones

14th Jul 13 (Sun) Leave a comment

Last night, I was invited to a beautiful outdoor house concert / potluck… The Littlest Birds played a long, entertaining set amidst the garden and kids running about.  Check them out on the Facebook, and if you’re in the Eugene Oregon area, check out Bronak House Concerts and Events.

the Littest Birds near Eugene, Oregon - July 2013

Oh, but wait… I said “potluck”… I had a hankering for something new, and decided to take a classic flavor combination and see if it’d work with a tried-and-true scone recipe.  I made…

Fuji Apple and Aged
.

White Cheddar Scones

Ingredients:
makes 8-10 regular sized scones
(I made a double batch and cut them smaller)

  • 1 Fuji apple, cored & diced into small pieces
  • 1 to 2 Tbls coconut oil
  • 1/2 tsp cinnamon
    – – –
  • 4 to 5 oz. aged white cheddar, diced into small pieces
    – – –
  • 1.5 cups flour
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup heavy whipping cream (split into 3/4 cup & 1/4 cup)
  • 1/4 cup sugar & cinnamon, mixed

Steps:

  1. Sautée diced apple with the coconut oil until lightly brown (but still retain some firmness).  Add cinnamon, stir and remove from heat.  Cool the apples.  If making the scones right away, place apples in the freezer for ~5 minutes.
  2. Preheat oven to 375 F.
  3. Mix flour, sugar, baking powder and salt together in a large bowl.  When mixed, make a big hole in the middle of the mixture and add 3/4 cups of whipping cream.
  4. Before mixing the liquid in further, spread flour out on a clean surface (keep extra flour handy in a bowl, as the mixture will be sticky).
  5. Add the cooled apples and diced cheese to the dry & whipping cream mixture.  Stir or mix with your hands until the mixture is crumbly.  Turn the dough onto the floured surface and continue to knead.  At this stage, I ended up adding more flour to make it more doughy and less gooey.  Rather than alter the recipe and add more flour to the mix early on, I figured that it’s good to play it by feel/texture.  It should be soft and malleable dough, not too sticky.
  6. Roll out the dough flat until it’s about 1/2″ thick.  Cut with a pizza cutter, sharp spatula, or other tool into the shapes / sizes that suit you.  Place on a lightly greased or parchment papered baking pan.
  7. Bake for 21-24 minutes until lightly golden.  After baking, brush with remaining whipping cream and sprinkle with cinnamon-sugar mix.  Cool slightly before serving.

Prep time: 30-45 minutes… best served warm or within the day!

And, obviously, different apple and cheese choices open this up to MANY different options at your fingertips.

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This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – np: Au4…And Down Goes the Sky
Au4 - And Down Goes the Sky

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RECIPE: Bleu Cheese Buttermilk Biscuits

21st Mar 11 (Mon) 4 comments

I’m late on posting this… too busy at work.  For last month’s vegetarian supper club in Eugene, we did a snowshoe trip; so the goal was to make something yummy that was also transportable.  I opted for…

Bleu Cheese Buttermilk Biscuits

(click for larger)

makes about 8 biscuits

Ingredients:

  • 2 1/2 cups unbleached all purpose flour
  • 2 tsp baking powder
  • 3/4 tsp coarse salt
  • 1/2 tsp baking soda
  • 2/3 cup chilled solid vegetable shortening, cut into smaller cubes
  • 1 cup crumbled bleu cheese
    (you could possibly find a vegan blue cheese variety, but that might be tough)
  • 1 Tbl chopped fresh rosemary
  • 1 Tbl chopped fresh thyme
  • 1 cup buttermilk  (for vegan… see comments section)
  • 1 Tbl milk/soy milk/rice milk/etc

Steps:

  1. Preheat oven to 350°F. Line baking sheet with parchment paper.
  2. Whisk first 4 ingredients in medium bowl to blend.
  3. Add shortening. using fingertips, rub in until coarse crumbs form.
  4. Mix in 3/4 cup cheese, rosemary and 1 1/2 teaspoons thyme.
  5. Make well in center. Add 1 cup buttermilk and stir until dough forms, gradually mixing in dry ingredients.
  6. Turn dough out onto floured work surface. Knead gently until combined, about 5 turns. Pat dough into 1-inch-thick rectangle. Cut into squares.
  7. Transfer squares to baking sheet. Brush with 1 tablespoon milk/soymilk/ricemilk. Sprinkle with 1/4 cup cheese and 1 1/2 teaspoons thyme. Sprinkle with pepper.  The biscuits can be prepared 4 hours ahead, just cover & chill until ready to bake.
  8. Bake biscuits until golden, about 20 minutes.
  9. Serve warm or at room temperature… or in a warming hut at Gold Lake, Oregon.

(click for larger)

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – np: David BazanLive at Electrical Audio

RECIPE: Easy Beer Cheese Dip

25th Dec 10 (Sat) Leave a comment

I made an adjustment on an already adjusted recipe.  It’s really simple, involves no cooking/heating, and it’s really versatile (choose your beer, cheese, hot sauce).  Behold…

Beer Cheese Dip

Credits: Old Rainier Brewer Beer Cheese Dip in Northwest Brewing News (via Antsaint’s blog)

makes about 4 cups

Ingredients:

  • 1 lb cheese, grated (4 cups)
  • 4 cloves garlic, mashed
  • 2 tsp minced onion (or 1/2 tsp onion powder)
  • 1 tsp dry Chinese-style mustard (or 1 ½ Tbl Dijon mustard)
  • 2-3 tsp hot sauce (tabasco, etc)
  • 2 tsp shoyu, soy sauce, or vegetarian Worcestershire sauce (if you can find it)
  • 1 Tbl butter (or butter substitute)
  • 8 oz. beer

Steps:

  1. Warm all ingredients to room temperature.
  2. Grate or grind the cheese.
  3. Place all the ingredients, except beer, in mixer bowl.
  4. Gradually add beer and beat until smooth and fluffy.  This is where a food processor is handy.
  5. Store in covered container in refrigerator for at least one day (not mandatory, but preferred).
  6. Serve at room temperature with chips, crackers or dark bread.

Again, the use of a food processor to blend the ingredients isn’t mandatory, but it makes it oh-so-easy.  I made it for a Christmas dinner tonight, and it is bound to be a hit.  My cheese: sharp cheddar.  My beer: Deschutes Black Butte.  My hot sauce: Frank’s RedHot Aged Cayenne.

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes, like vegan biscuits & gravy, spiced biscotti, vegan cactus chili, vegan bananas foster, mushroom dumpling stew, strawberry cornbread muffins, fruit spring rolls, grilled coconut-rum pineapple, vegetarian s’mores pouches, pumpkin-infused vodka cocktail, creamy vegan chocolate pudding, cute olive penguins, raw blueberry cheesecake, Jónsi & Alex’s raw vegan pies, and Framboise cranberry relish at THIS LINK.

Happy Festivus!  Oh, and yeah, this would make a kick ass Super Bowl snack recipe.  Super easy and quite delish!

~Dan – np: Various ArtistsNigeria 70: Lagos Jump

merry Christmas, Kwanzaa, EID, Diwali, Hanukkah , too…

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