Say "Cheese"!

A popular item to have at any party is the "cheese and cracker" tray.  I recently found an article by Laura Werlin on the Food Network website that can make your next cheese platter go from this:

to this:

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When it comes to a party, just about everyone says cheese. Not only is cheese wildly popular these days, it has also become a conversation piece. Think about it. Whenever there's a platter of really good cheeses, most people dig in with gusto and share their opinions about their favorites. But while creating a cheese platter is simple, having a few simple tips in your back pocket will ensure a sure-fire winning cheese course every time.
Before you get started, here's what to consider:

• How many people are you serving?
• Are you serving cheese before dinner or as an after-dinner cheese course?
• Are there any cheeses you definitely want to include or maybe definitely avoid?
• What is your budget?

Once you've answered these questions, it's time to determine the quantity and the types of cheeses you'll need. First, the quantity:

• If you're serving the cheese as a hors d'oeuvre, plan on 1 to 2 ounces of each cheese per person.
• If you're serving the cheese as an after-dinner cheese course, figure 1 to 1 1/2 ounces of each cheese per person.
• Once you've determined the above, you'll need to decide how many cheeses to buy. Often one really great cheese is enough because it's so satisfying that it becomes a conversation piece. The exception is when cheese is the centerpiece of your party. In that case, you'll need at least three and probably five or six cheeses. Most of the time, though, serving three cheeses is a good amount. That way you won't overwhelm people with too many choices.

Now, for choosing your cheeses:
You can go any number of ways when deciding which cheeses to choose for your cheese platter. Even though it may seem intimidating, just remember there are no "wrongs" when it comes to cheeses. Sure, you might end up with a cheese or two you don't care for, but you won't have committed any entertaining faux pas even if that's the case.
Here are a few basic guidelines to get you started:

• If you're serving cheese before dinner, choose lighter cheeses such as an herb-coated goat cheese or fresh mozzarella.
• If you're serving cheese after dinner, then you can go one of two ways — serve just one rich and creamy cheese such as the easy-to-find triple-crème cheese called St. Andre — or go for full-flavored cheeses like Manchego, cheddar, aged gouda and/or blue cheeses.
• Think of a theme. Maybe you'd like to focus on the cheeses of the United States or even a specific region within the U.S., Spain, Italy or France. That automatically narrows the field.
• Choose one cheese made with each type of milk — cow, goat, and sheep's milk.
• Choose cheeses that are all made with just one type of milk, such as sheep's milk. Doing this is a great way to learn about the different styles of cheese within one milk category.
• Select different cheeses within the same family of cheeses. Examples of this would be three or four styles of soft-ripened cheeses such as Brie and Camembert and any other cheeses that have a similar white downy-like rind. Or, you can select a few distinct styles of blue cheese. Doing this is a great way to learn how similar cheeses differ in flavor.
• Choose cheeses with different textures. Go for a soft and creamy cheese such as Brie (or a similar artisan-style cheese made in your area); a firmer style cheese such as cheddar (preferably farmhouse), gouda or Gruyère; and a hard grating-style cheese like Parmigiano-Reggiano.

Arranging your cheese platter

• Never crowd your cheese platter. If you do, you're likely to find your knuckle in one of the cheeses as you attempt to cut the one you'd like.
• Offer a different knife with each cheese. If you cut all the cheeses with just one knife, they'll start tasting like each other.
• Serve slices of baguette or crackers in a separate basket or bowl.
• Choose plain (sourdough or French) bread or neutral crackers. Flavored breads such as those with sesame seeds or garlic and herbed crackers tend to overwhelm the flavors of the cheeses. The exception is breads containing walnuts, dried fruit or olives. These are all great with cheese.
• Serve the cheeses either on a platter (or more than one if needed) or plate the cheeses individually. The latter method works particularly well if you're serving cheeses after dinner. Each person gets their own plate, and best of all you get to prepare the cheese course before your guests arrive, leaving one less last-minute thing for you to do. (The plates can sit at room temperature, lightly covered, for a couple of hours without any harm to the cheese unless your kitchen is particularly warm. In that case, keep them refrigerated until an hour before serving time).

Serving cheese

• Be sure to serve cheese at room temperature. To do this, take the cheeses out of the fridge at least one hour ahead of time.
• Serve before-dinner cheeses with relatively savory accompaniments such as olives, prosciutto, nuts and/or chutney and after-dinner cheeses with sweet accompaniments such as jams, honey, dried fruit and toasted nuts.

Written by Laura Werlin, http://www.laurawerlin.com, author of Laura Werlin's Cheese Essentials.

Prosciutto Wrapped Pears

This quick appetizer is a great to enjoy with a glass of wine or nice cocktail.

Ingredients

• 2 pears, each cut into 8 wedges and cored
• 8 thin slices (4 oz.) prosciutto, cut in half lengthwise
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons Balsamic or sherry vinegar
• Pinch of kosher salt

Preparation

Wrap pear wedges with prosciutto and set on a serving plate. Drizzle with oil and vinegar and sprinkle with salt.

Endive with Blue Cheese Dip and Bacon Crumble

My friend, Jesse Held,with the Northstar Bartender's Guild came up with a drink called the Pan Handler.  To view the recipe go to Northstar Bartender's Guild. I think this recipe will pair well with the cocktail that includes Stout beer.  Don't let the cocktail combination scare you, Jesse is an incredible bartender.

Ingredients

• 4 strips of thick bacon (2 oz.) chopped
• 1/4 cup Greek-style yogurt
• 1/4 cup crumbled gorgonzola (blue) cheese
• 1 teaspoon chopped fresh rosemary, divided
• 1/4 teaspoon black pepper
• 20 leaves of endive (from about 3 heads)

Preparation

1. Cook bacon in a frying pan (not nonstick) over high heat until crisp, about 4 minutes. Drain on a paper towel. Crumble and put in a serving bowl.

2. Mix together yogurt, cheese, 1/2 tsp. rosemary, and pepper in another serving bowl. Sprinkle with remaining 1/2 tsp. rosemary. 

3. Peel leaves from head of endive, wash gently under cool water and dry.  

4. Put endive leaves on a plate and serve with dip and bacon dust.  Have a spoon available in the dip and bacon.  To give guests the idea of how to eat I prepare a few leaves with the cheese spread and a sprinkle of bacon.

Spicy Artichoke Dip

This simple dip is a crowd favorite.  I have made it for my friend Mike Boe's birthday the past two years and when I have made a triple batch, yes I said "triple", there has been nothing left. 

1 1/2 c. Real Mayonnaise

1 c. Parmesan cheese, grated
1 (14 oz.) can artichoke hearts, drained and chopped
1 (4 oz.) can chopped green chilies, drained
1 (6 oz.) can water chestnuts, drained and chopped
2 tbsp. chopped green onions
2 garlic cloves, minced

Mix all ingredients together in an oven-safe dish. Bake at 350 degrees for 30 minutes or until lightly browned. Serve with crackers, crusty bread or even veggies.

Bacon, Onion & Leek Dip

This is another great dip from my friend  Ross Sveback that I made for Thanksgiving.   It was easy and could be made the night before.  The smokey bacon flavor and caramelized leeks were a perfect combination for a Fall flavored dip; it would be great any time of year. This dip was a hit with family and friends.  Ross' tip to serve it in a squash added to the presentation, but it is not required.

1/2 lb. thick-cut bacon, diced
1 leek, sliced thin and chopped
1 large, yellow onion - diced
1 - 8 oz. brick cream cheese
2 cups sour cream
1 tsp. salt
1/2 tsp.  regular black pepper
Medium Squash for serving - if desired

In a medium sauce pan over medium heat, add the diced bacon and fry until crisp.  Remove bacon and place on a paper towel to drain.  Pour out drippings leaving roughly 2 tbsp. in pan.  Place back onto stove and add onion and leeks, saute until caramelized - roughly 15 minutes.  They will turn a caramel color.  Be sure to stir regularly.  Remove from heat and add brick of cream cheese, stirring mixture together - making sure to loosen up and incorporate all the brown bits from the bottom of the pan.  Add sour cream, bacon, salt and black pepper - stirring mixture and adjusting the seasons to your desired liking.  Place into refrigerator and chill for at least six hours.

Slice off top of squash using a knife and remove seeds with a spoon to hollow out middle.  In a fry pan over medium heat, add 1 tbsp. olive oil and 1 tbsp. butter.  Once fat is hot, place squash cut-side down into fry pan and cook for 3 minutes until it is browned.  Remove from pan and place right-side up - fill with dip and cover until ready to serve.

Caesar Salad Dip

Caeser salad is a favorite amongst many people I know.  When my friend, Ross Sveback, came up with this recipe I knew I had to try it, but I wondered why not just use a bottle of Caeser dressing.  After making it I know why--it is thicker than dressing and great flavors.  It is perfect dip for Romaine lettuce leaves or hearts, cherry or grape tomatoes, and crusty bread.  I found a Tomato Basil bread at my local bread store.  I toasted it in the oven with a little olive oil.  You could also use a baguette; simply slice it into thin slices, brush it with olive oil and toast in the oven. 

1 cup mayonnaise

1 cup sour cream

1 cup grated, fresh Parmesan

1 tbsp. anchovy paste

1 tsp. lemon juice

2 garlic cloves, minced

1/2 tsp. pepper

Mix ingredients together and let chill for at least three hours for flavors to meld.  Serve with Romaine, tomatoes and bread.

Cornmeal Fried Okra

I started picking up okra at the local farmer's market.  I knew I had a wonderful recipe in the My New Orleans cookbook (there are actually a several).  The more I page through this book the more I love it.  I had to giggle when, in the story on the side of the page, John Besh says "When I was a kid, I couldn't understand why they didn't sell fried okra in movie theaters instead of popcorn!"  What? Is he crazy?  OK, this girl loves popcorn, so I don't think fried okra could replace it.  (Sorry Chef).  Typically okra gets a bad wrap because people often think of it is a slimy vegetable, when prepared wrong that can happen.  However, when prepared correctly it has crisp flavor that might remind you a bit of a green bean.  I found a little tip that John's grandmother used to keep her okra from being slimy; she used a capful of white vinegar while it stews.  Okra is often found in gumbo and soup as thickener.

If this is your first experience with okra you may be wondering what to look for; look for smaller, green spears.  Most recipes you can substitute frozen for fresh.

Ingrediants:
1 pound okra, sliced into 1/2-inch rounds
1 cup buttermilk*
1 cup cornmeal
1 cup flour
2 teaspoons Basic Creole Spices**
1 quart canola oil
Salt

1. Puck the okra and the buttermilk into a mixing bowl and toss.

2. Whisk together the cornmeal, flour, and Creole Spices in another mixing bowl.  Lift the okra from the buttermilk and toss it in the cornmeal mixture until well coated.

3.  Heat the oil in a medium sauce pan (I used a small pot to reduce splatter) until it reaches 350 degrees on a candy thermometer. Fry okra in the oil in batches, about a third at a time, until golden brown; about 5 minutes. Remove okra from the oil with a slotted spoon or strainer and let drain on paper towels while frying the next batch.  Season with salt (I used more Creole Spices in place of salt).  Serve Hot.

This recipe makes a thinner crust, if you want a thicker crust repeat steps 1 and 2.

I served with a Creole Sauce I made
1/4 cup mayonnaise
2 Tbsp Dijon Mustard
Dash of hot sauce (I used Sriracha) to taste
Pinch of Creole Spices

I think I will also be able to convert this recipe over to a Cornmeal Fried Pickle (that will be coming later)

*Don't have buttermilk-use 1 tsp of white vinegar, put in a 1 cup measuring cup, then fill with milk.

**Basic Creole Spices mix can be found on my blog

Mexican Corn Dip

Recently I was at a pot-luck and my friend made a great Mexican Corn Dip.This recipe is quick prep and will go quick with the crowd!

Ingredients
3 cans Corn n’ Peppers – Drained
2 cups sour cream
1 cup mayo
1 bunch green onions, chopped
1 bunch cilantro, chopped
1 tsp. Cayenne pepper
1 tsp. Cumin
1 lb. Shredded cheddar cheese
Pinch of salt
Juice of 1/2 a lime
 
Mix all together and enjoy!

Roasted Brie

Serve 4-6 for a starter
Time 25 minutes

1 BRIE or Camembert cheese
2-3 tablespoons red wine
3 sprigs fresh Thyme
1 clove garlic

Take a knife and make 6-10 little incisions in the top of the brie or Camembert, just going in ¼ of an inch. Slice the garlic into slithers and place a slither in each hole.
Sprinkle with the thyme and pour over the wine

Place on an oven proof serving dish and cook at 400 degrees for around 10 minutes or until the cheese is ready to collapse

Serve with crusty bread to dip it in, like a fondue, or with crackers as a spread.

Spring Rolls with Chicken

A little homage to my guest chef, Daniel Green.  Spring Roll with chicken, rice noodles, cucumbers, orange pepper, jalapeño,and cilantro with a spicy almond butter garlic-chili sauce.

• 1 Chicken Breast
• 1/2 Cucumber
• 1/2 Orange Pepper 
• Rice Noodles -broke in half before cooking
• 1/2 Jalapeno
• Rice Paper Wraps
• 1/2 c Creamy Almond Butter (or Peanut butter)
• 1 Tbsp Garlic-Chili Sauce
• 2 Tsp Low Sodium Soy Sauce
• Cilantro

Bake chicken breast in the oven at 350 until cooked and then shredded it.

While chicken baking julienne the cucumber, orange pepper and jalapeno. Cooked rice noodles according to package and set aside.  In a bowl,  combined almond butter, garlic-chili sauce and soy sauce.

Submerge rice paper wrappers one at a time in hot (not boiling) water until completely pliable, about 15 seconds. Wrappers will become fragile, so I recommend using your hands for this. Remove from water and lay one wrapper on a flat surface

You can fill the rice paper in any order.  Add about 2 tablespoons of your filling horizontally on your wrapper, just below the middle.

Fold the bottom of the wrapper up over the filling and gently press down.

Fold in both of the sides of the wrapper and gently press to seal.

Continue rolling the spring roll up towards the top of the wrapper.

You can use just about anything you’d like as a filling for spring rolls. I try to make sure vegetables are cut to similar size. If you’re using noodles, I find it works best to break them in half before cooking so they’re not too long. Fresh herbs are wonderful to use in spring rolls as well.