Goats Cheese in Pastry

170 g premade puff pastry
2 (80 g) individual goat cheese
2 tablespoons basil pesto
1 egg yolk
1 tablespoon fresh parmesan cheese

Pre heat the oven to 200c/Gas 6. Beat the egg yolk in a cup and put to one side. Roll the pastry until quite thin. You will need to end up with two squares of pastry. Each square being about about 16cm square. Cut each pastry in half and roll lighty on a floured board. Put one cheese in the middle of each pastry. Spoon the pesto on the top of each of the cheeses - dividing it equally between the two. Using a pastry brush dip into the egg and brush around the edge of each pastry square. Now bring opposite corners of the pastry together in the middle and then bring the opposite corners again together - sealing by pinching together. Better explained when you see the picture. Put the parcles on a baking sheet and brush with the beaten egg. Now grate the parmesan on top of each parcel. Bake in a pre heated oven for about 15 - 20 minutes until the pastry is pale golden colour.
- Jan-Luv's2Cook

Five Ingredient Ice Cream

1/2 cup cold milk
1 tablespoon vanilla
extract
1 (14 ounce) can
sweetened condensed
milk
1/8 teaspoon salt
2 cups heavy cream

In a medium bowl, stir together cold milk, vanilla, condensed milk and salt. Set aside.
In a large bowl, beat heavy cream with an electric mixer until stiff peaks form. Fold milk mixture into whipped cream.
Pour into shallow 2 quart dish, cover and freeze for 4 hours, stirring once after 2 hours or when edges start to harden. Serve or store in an airtight container up to 10days.

Vegetarian Potato Lasagna

2 large potatoes (10 oz each) -- sliced paper-thin
1 cup broccoli stems and florets -- chopped
1 cup nonfat ricotta cheese
1 teaspoon dried parsley
1 teaspoon dried oregano
3 3/4 ounces mozzarella cheese, part skim milk -- shredded
3/4 ounce Parmesan cheese -- grated

Preheat oven to 400 oF. Spray an 8x8" baking dish with nonstick cooking spray. Place potatoes in a large bowl of cold water and set aside. In large bowl, combine the broccoli, ricotta cheese, parsley and oregano; stir until well blended. Thoroughly drain the potatoes in colander; arrange one third of the potatoes in a single layer in prepared baking dish. Top with half of the ricotta cheese mixture, then sprinkle evenly with half of the mozzarella cheese. Repeat with another third of the potatoes; sprinkle evenly with the Parmesan cheese. Cover with foil and bake 1 hour; uncover and continue baking for another 15 minutes or until crisp-edged and bubbly. Let stand 5 minutes before slicing.

Beet Green Gratin

1 tablespoon butter
12 ounces sliced mushrooms
2 garlic cloves, minced
1 lb beet leaves (well washed and picked over)
kosher salt
fresh ground black pepper
4 egg yolks, beaten
1 cup ricotta cheese
1/2 cup grated parmesan cheese
1/2 teaspoon salt
3/4 cup crumbled crackers

Preheat the oven to 375ºF. Lightly oil a 9x11-inch baking dish. Melt the butter in a saucepan. Add the mushrooms and garlic and sweat (saute until moist).
Add the beet greens and mix well. Remove pan from heat. Season with salt and pepper; set aside. In a separate bowl, combine the egg yolks, ricotta, Parmesan cheese, and salt.

Combine with the greens mixture and put into prepared baking dish.
Top with the crumbled crackers. Bake for 30 minutes covered. Uncover and bake for an additional 15 minutes.

Bok Choy Au Gratin

1 lb fresh bok choy
2 teaspoons butter (divided)
1 teaspoon flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup light cream
1/2 cup shredded swiss cheese
2 teaspoons fine, dry breadcrumbs

Boil bok choy for 5 minutes. Drain well. Preheat broiler. Place bok choy in ungreased square oven dish. In 1 quart saucepan, melt 1 Tbsp butter over low heat. Stir in flour, salt, and nutmeg. Cook, stirring, until smooth. Quickly add cream and cheese,heat to boiling, stirring. Boil and stir 1 minutes. Pour over bok choy. Mix breadcrumbs and 1 T melted butter. Sprinkle over bok choy and broil 6 inches from heat for about 5 minutes.

Cheesy Cornbread

1 cup self-rising cornmeal
1/2 cup self-rising flour
8 oz shredded Cheddar cheese
1 onion, chopped and sauteed in butter
2 tblspn oil
2 eggs slightly beaten
1 8 oz can cream corn
1/2 cup buttermilk
(jalapeno or bannana peppers optional to add spice)


Preheat oven to 350 degrees.
Lightly grease a 9x9 inch baking pan.
In a large bowl, mix together cornmeal, flour,
Cheddar cheese, onion,
then Stir in eggs, creamed corn and milk.
Pour batter into prepared pan.
Bake in preheated oven for 45 minutes,
or until a toothpick inserted
into center comes out clean.

Holiday Brie

1 c Cranberries, fresh; chopped
1/2 c Pears; peeled, chopped
2 tb Honey
1 tb Currants
1/4 ts Pumpkin pie spice
3 tb Cranberry juice cocktail
2 tb Red wine vinegar
2 ts Lemon juice
15 oz Brie; round; fully ripened

Combine first 8 ingredients in a heavy saucepan; bring mix to a boil
over medium-high heat. Cover, reduce heat, and simmer 30 minutes,
stirring frequently. Uncover and cook an additional 5 minutes or
until mix is thickened, stirring frequently. Cool mix to room
temperature. Cut circle in top rind of cheese, leaving an 1/4" border
of rind. Carefully remove center circle of rind from cheese, leaving
border intact. Place Brie on an ovenproof serving platter. Spread
cranberry mix over top. Bake at 350~ for 12-15 minutes or until
cheese is bubbly. Serve immediately with melba rounds or sliced
apples and pears. Yield: 30 appetizer servings.

Pumpkin Custard

1 c. evaporated skimmed milk
2 c. canned pumpkin puree
2 lg. eggs, lightly beaten with 2 tbsp. water
2 tbsp. firmly packed light brown sugar
2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 c. whipped topping
Ground cinnamon to garnish (optional)

Place milk in a 1 quart measure or casserole. Microwave on High 2 minutes, or until boiling. Stir in remaining ingredients except whipped topping and garnish. Spray eight 6 ounce custard cups with nonstick cooking spray. Pour custard evenly into cups. Place cups in circle on round tray. Microwave on Medium 20 minutes, rearranging cups every 4 minutes. Custard is cooked when knife inserted 1 inch from edge comes out clean and center is thickened, but not set. Refrigerate at least 1 hour, or until completely cooled and center is set. To serve, top each custard with 1 1/2 tsp. whipped topping. Sprinkle with cinnamon, if using. Makes 8 servings.

Hot Gruyere Spinach Dip

2 tablespoons butter
1 medium onion, finely chopped (about 1/2 cup)
2 (10 ounce) packages frozen creamed spinach, thawed
1 cup half-and-half
8 ounces gruyere cheese, shredded (2 cups)
1 tablespoon dry sherry (optional)
breadsticks (optional) or French bread, slices (optional)

Melt butter in medium saucepan over medium heat.
Add onions; cook and stir for 5 minutes, or until tender.
Add creamed spinach and half-and-half; cook and stir 5 minutes, or until hot.
Stir in cheese and (if desired) the dry sherry.
Cook 2 minutes, or until cheese is melted.
Serve with breadsticks or French bread slices, if desired.
NOTE: Dip may be held in a small slow cooker over low heat for several hours.

Canadian Cheese Soup

1/2 cup grated carrots
1/2 cup finely chopped celery
1 cup boiling water
2 tablespoons chopped onions
4 tablespoons butter
6 tablespoons all-purpose flour
2 cups milk
2 cups chicken broth
1 1/2 cups sharp cheddar cheese
parsley

Add the carrots and celery to the boiling water in a small pan, cover, and simmer until very tender, about 10 minutes. Set aside.
In a medium saucepan, saute the onion in the butter for 5 minutes until soft but not brown.
Add the flour to the onion and butter and blend well. Cook for 2 or 3 minutes, add the milk and chicken broth, and cook until thickened, stirring constantly.
Add the cheese and stir until blended. Add the cooked vegetables, with their liquid, to the cheese mixture. Heat thoroughly.
Garnish with minced parsley.

Yogurt Cucumber Dill Sauce

1 cup cucumbers, seeded and finely chopped
2 cups plain yogurt
1 garlic clove, finely chopped
3/4 tablespoon fresh dill, chopped or 1/2 teaspoon dried dill
salt, to taste
pepper, to taste

Mix cucumbers with yogurt, garlic, dill, salt and pepper.
Store, covered, in the refrigerator for several hours before using.

Spinach Cheese Ball

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
2 (8 ounce) packages cream cheese, softened
1 (4 ounce) can water chestnuts, drained and chopped
1 (1/2 ounce) packet dry vegetable soup mix
2 tablespoons mayonnaise
1 cup finely shredded cheddar cheese
1/2 cup chopped walnuts

In a large bowl, mix together the spinach, cream cheese, water chestnuts, vegetable soup mix, mayonnaise and Cheddar cheese until well blended.
Form into a ball, and roll in chopped walnuts. (This is where you can shape it into a christmas tree, cover it in parsley. Use small peices of water chestnuts, and maybe pimentos to use as ornaments.).
If the mixture is too soft to form a ball, refrigerate for about 30 minutes to set.
Wrap the cheese ball in plastic wrap, and refrigerate overnight to blend the flavors before serving with your favorite crackers.

Christmas Eggnog

12 large eggs, separated
1 cup sugar
13 ounces brandy (1 small bottle)
26 ounces dark rum (1 normal-sized bottle)
4 ounces Tia Maria
8 ounces Creme de Cacao
4 ounces rum, overproof
3 cups light cream
3 cups whipping cream
nutmeg

If you don't have overproof rum, substitute ordinary white rum (or just leave it out).
The night before the party, combine the egg yolks and sugar in a blender.
Do this in two batches.
To each batch, add half the liquors and half the light cream.
Blend well.
You may even have to do this in three batches.
Place finished mixture in punch bowl, cover with plastic wrap and refrigerate.
Put the 12 egg whites in a large bowl and refrigerate as well.
Shortly before guests are due the next day, beat reserved egg whites until stiff (this works best if they are at room temperature).
Beat whipping cream in a large bowl until it forms soft peaks.
Fold beaten egg whites into whipped cream, then add to egg yolk/liquor/cream mixture already in punch bowl.
Combine well but not completely-- leave it a little"lumpy".
Dust top thoroughly with freshly grated nutmeg.

Beer Cheese Soup

1/2 c. finely chopped onion
1/4 c. finely chopped carrot
4 tbsp. butter
5 tbsp. flour
1/2 tsp. paprika
1/2 tsp. dry mustard
1 (12 oz.) can of beer
1 c. chicken broth
1 lb. grated Cheddar Cheese
1 C. heavy cream (evaporated mild will do in a pinch)
1/4 tsp. Tabasco


Saute carrots and onions in butter.
Stir in flour, cook on low heat 3-4 minutes, but don't brown.
Stir in paprika, mustard, beer, and chicken broth.
Use wire whisk until smooth.
Add cheese, bring to a boil, then reduce heat and simmer for 5 to 10 minutes.
Remove from heat and fold in heavy cream

Saskatoon Dessert Roll

4 layers of filo dough approximately 3 inches by 6 inches. (Can be made any shape - just need any seams sealed really well.)

A slice of good brie cheese (or camembert) approximately 1/2 to 1/2 thick placed on third of dough.

Apply a good spoonful of Saskatoon Conserve placed on top of cheese. Fold one side of filo over the cheese and conserve. Tuck in edges. Seal all edges well so they do not leak. Shape into a roll with seam tucked into bottom. Place with seam down onto a dish for the oven.

Bake 375 for 10 to 12 minutes till brown.

Buttermilk Biscuits

2 cups all-purpose flour
3 1/4 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons lard, cold or cold butter, cut into 1/2-inch pieces
3/4 cup buttermilk, plus
2 tablespoons buttermilk

Preheat the oven to 500°. In a bowl, sift the flour with the baking powder, sugar, baking soda and salt. Work the butter or lard in until the mixture resembles coarse meal. Add the buttermilk and stir until the dough forms a ball.
Turn the dough out onto a lightly floured surface and fold it over onto itself 10 times. Pat the dough out to an 8-inch square. Using a 2 1/2-inch round cutter, stamp out 12 biscuits; reroll the scraps and stamp out more biscuits.
Arrange the biscuits on a baking sheet and bake in the center of the oven for 8 minutes, or until golden. Serve hot.

Corn Ice-cream

1 liter milk
2 tablespoons cornstarch
3/4 cup sugar
2 eggs
1/4 cup vanilla extract
1 (15 ounce) can sweet corn

Mix the milk, corn starch, sugar and eggs in blender.
Put mixture in medium sized pot, and bring to a boil.
Then add vanilla and corn.
Mix well, and place in freezer safe bowl.
Check it in a few hours, when it starts to freeze, stir it (so corn doesn't all end up on the bottom).

Pear and Cheese Muffins

4 English muffins, split and toasted
2 medium pears, cored and thinly sliced
8 slices bacon, cooked
8 slices Muenster cheese

Turn on broiler. Top each muffin half with pear slices, bacon and cheese. Broil 6 inches from heat for 2 minutes. or until cheese melts.

Cheese Apples

1 cup flour
1 cup sugar
1/2 cup butter, softened
1 cup Velveeta cheese, grated
1 can apples

Mix in order given: flour, sugar, butter and cheese. Place apples in bottom of baking dish.
Pour cheese mixture over apples.
Bake 30 to 40 minutes at 350 degrees.

Goat Cheesecake With Spicy Herb Oil

1 pound cream cheese, softened
10 ounces goat cheese
4 eggs
1 cup cream
1 cup fresh basil
1 cup fresh tarragon
1 cup fresh chervil
1 tablespoon crushed red pepper
1-1/2 cups vegetable oil
1 red bell pepper, cut into strips

Preheat oven to 350 degrees. Lightly grease a 9-inch springform pan and line with parchment paper. Lightly grease parchment.

In a large bowl, beat cheeses together until blended. Add eggs, one at a time, beating well after each addition. Stir in cream until smooth. Pour batter into prepared pan and place in a larger pan filled with enough water to come halfway up the sides of the springform pan. Bake for 45-55 minutes or until top is almost set, but still a little loose in the center. Cool, then cover and chill for at least 4 hours.

Heat remaining ingredients in a large saucepan over medium heat for 20 minutes. Remove from heat and allow to cool. Strain solids and discard. Refrigerate oil until ready to use. To serve, puddle infused oil on individual serving plates and top with a wedge of goat cheesecake. Garnish with red pepper strips and accompany with crackers.