Cabot Cheese shares fall recipes
Earlier this year, I worked with Cabot Cheese in trying out some of their products and sharing my thoughts on the blog. I am a cheese nut. Really, I am. I am convinced they should do away with the dairy category in the food pyramid and just designate it to cheese, glorious cheese. :) Who needs milk and butter, anyway?
My favorite so far has been the Vermont Super Sharp, which I used in these yummy steak quesadillas that I made after the last package arrived. Can't wait to see what awaits me in the next package.
So, I was excited when the folks at Cabot got in touch again and asked if I'd like to try out more of their cheese. I'll be posting on that soon, but I also wanted to share some scruptious sounding fall recipes that utilize their products.
Cabot Cheddar, Dried Cranberry and Pumpkinseed Ornaments
My favorite so far has been the Vermont Super Sharp, which I used in these yummy steak quesadillas that I made after the last package arrived. Can't wait to see what awaits me in the next package.
So, I was excited when the folks at Cabot got in touch again and asked if I'd like to try out more of their cheese. I'll be posting on that soon, but I also wanted to share some scruptious sounding fall recipes that utilize their products.
Makes 18
Ingredients:
Dough
8 ounces Cabot Sharp Light Cheddar, grated (about 2 cups)
2 large eggs
1/4 cup Unbleached All-Purpose Flour
1 teaspoon chopped fresh sage
1/2 teaspoon kosher salt
1/2 teaspoon ground white pepper
1 ounce dried cranberries
Coating Mix
1 large egg
1 teaspoon water
1/2 cup Unbleached All-Purpose Flour
1 1/2 cups ground pepita or pumpkin seeds
8 ounces Cabot Sharp Light Cheddar, grated (about 2 cups)
2 large eggs
1/4 cup Unbleached All-Purpose Flour
1 teaspoon chopped fresh sage
1/2 teaspoon kosher salt
1/2 teaspoon ground white pepper
1 ounce dried cranberries
Coating Mix
1 large egg
1 teaspoon water
1/2 cup Unbleached All-Purpose Flour
1 1/2 cups ground pepita or pumpkin seeds
Directions:
To make dough:
1. In food processor, combine cheese, eggs, flour, sage, salt and white pepper; mix just until ingredients come together, about 10 seconds.
2. Transfer mixture to bowl and blend in cranberries. Form into about eighteen 1 1/4-inch balls.
To coat and bake:
1. Preheat oven to 400°F.
2. In small bowl, whisk together egg and water. Place flour and seeds in two other small bowls. Dip each ball into flour, then into egg mixture, then into seeds.
3. Arrange on nonstick baking sheet or baking sheet coated with nonstick cooking spray. Bake for 10 minutes, or until lightly colored.
Recipe courtesy of Chef Jeffrey Weiss.
1. In food processor, combine cheese, eggs, flour, sage, salt and white pepper; mix just until ingredients come together, about 10 seconds.
2. Transfer mixture to bowl and blend in cranberries. Form into about eighteen 1 1/4-inch balls.
To coat and bake:
1. Preheat oven to 400°F.
2. In small bowl, whisk together egg and water. Place flour and seeds in two other small bowls. Dip each ball into flour, then into egg mixture, then into seeds.
3. Arrange on nonstick baking sheet or baking sheet coated with nonstick cooking spray. Bake for 10 minutes, or until lightly colored.
Recipe courtesy of Chef Jeffrey Weiss.
Makes 6 servings
Ingredients:
2 pounds butternut squash, peeled and cut into chunks
4 cups homemade chicken stock or prepared chicken broth
1 cup Cabot Light Sour Cream
4 ounces Cabot Sharp Light Cheddar, grated (about 1 cup)
1 tablespoon Cabot Salted Butter
1/4 teaspoon ground red pepper (cayenne)
Salt and ground pepper to taste
1 tablespoon sugar (optional)
Chopped fresh chives for garnish
2 pounds butternut squash, peeled and cut into chunks
4 cups homemade chicken stock or prepared chicken broth
1 cup Cabot Light Sour Cream
4 ounces Cabot Sharp Light Cheddar, grated (about 1 cup)
1 tablespoon Cabot Salted Butter
1/4 teaspoon ground red pepper (cayenne)
Salt and ground pepper to taste
1 tablespoon sugar (optional)
Chopped fresh chives for garnish
Directions:
1. In large saucepan, combine squash and stock or broth; bring to boil over high heat. Reduce heat to medium, cover pan and simmer squash for 20 minutes or until very tender.
2. Uncover and let cool. Puree in blender or food processor, in batches if necessary.
3. Return puree to saucepan and place over medium-low heat. Stir in sour cream, cheese, butter and red pepper. Add salt and white pepper to taste. If squash lacks sweetness, add optional sugar.
4. Stir soup just until heated through (do not allow to boil). Serve sprinkled with chives.
2. Uncover and let cool. Puree in blender or food processor, in batches if necessary.
3. Return puree to saucepan and place over medium-low heat. Stir in sour cream, cheese, butter and red pepper. Add salt and white pepper to taste. If squash lacks sweetness, add optional sugar.
4. Stir soup just until heated through (do not allow to boil). Serve sprinkled with chives.
Ten-Minute Mac & Cheese
Video: http://www.cabotcheese.coop/Ten_Minute_Mac_and_Cheese
Makes 4 servings
Ingredients:
About 1/2 cup plain or flavored packaged toasted croutons, preferably all-natural (optional)
2 cups uncooked small elbow macaroni, whole wheat or regular
2 cups milk*
2 level tablespoons cornstarch
2 tablespoons warm water
12 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar, grated (about 3 cups)*
1 teaspoon Dijon mustard
2 cups uncooked small elbow macaroni, whole wheat or regular
2 cups milk*
2 level tablespoons cornstarch
2 tablespoons warm water
12 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar, grated (about 3 cups)*
1 teaspoon Dijon mustard
Directions:
1. Place croutons in plastic bag and crush into crumbs with small cup; set aside.
2. In large pot of boiling salted water, cook elbows according to package directions, about 7 minutes.
3. Meanwhile, in medium saucepan, bring milk to simmer over medium heat, stirring often so it doesn't scorch on bottom of pan.
4. In small cup or bowl, completely dissolve cornstarch in water; stir into milk. Continue stirring until sauce is simmering and slightly thickened. Remove from heat.
5. Drain macaroni and return to pot. Add sauce and stir together. Add cheese and mustard and stir again. Return to heat briefly until cheese is melted.
6. Serve in bowls, topped with crumbs if using.
Some easy, family-friendly additions: mix in some chopped pepperoni, ham or smoked turkey, crumbled cooked bacon or sausage, flaked tuna, diced fresh tomatoes, chopped cooked broccoli or other veggies. Or change up the flavor by using Cabot Tomato Basil Cheddar or Cabot Chipotle Cheddar.
2. In large pot of boiling salted water, cook elbows according to package directions, about 7 minutes.
3. Meanwhile, in medium saucepan, bring milk to simmer over medium heat, stirring often so it doesn't scorch on bottom of pan.
4. In small cup or bowl, completely dissolve cornstarch in water; stir into milk. Continue stirring until sauce is simmering and slightly thickened. Remove from heat.
5. Drain macaroni and return to pot. Add sauce and stir together. Add cheese and mustard and stir again. Return to heat briefly until cheese is melted.
6. Serve in bowls, topped with crumbs if using.
Some easy, family-friendly additions: mix in some chopped pepperoni, ham or smoked turkey, crumbled cooked bacon or sausage, flaked tuna, diced fresh tomatoes, chopped cooked broccoli or other veggies. Or change up the flavor by using Cabot Tomato Basil Cheddar or Cabot Chipotle Cheddar.
Thanks so much for sharing these yummy recipes. Can't wait to hear what you think about the next batch of The World's Best Cheddar. Our Cabot farm family owners really appreciate the support and love! ~Candace @ Cabot
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