Friday, March 25, 2016

Smoked Gouda & Bacon Deviled Eggs

Easter, when the ordinary egg takes center stage.  You'll find them colorfully dyed, hiding in Easter baskets or on the table mixed with delicious ingredients.   Deviled eggs have traditionally been an Easter staple.  New twists on old ideas bring them front and center.  This recipe combines the traditional sweet and tangy flavors with smoky goodness from gouda and crumbled bacon - because of course... everything's better with bacon.
Recipe developed for Beemster

Prep time: 20 minutes
Makes 24 deviled eggs

12 hard cooked eggs, peeled and halved lengthwise
1/2 cup mayonnaise
1/2 cup finely shredded Beemster Smoked Gouda
1/2 cup crumbled cooked bacon
2 tablespoons sweet pickle relish
1 tablespoon mustard
3 green onions, chopped (optional)

Remove egg yolks, reserving egg whites.

Lightly mash egg yolks in small bowl. Stir in remaining ingredients.

Spoon or pipe into egg whites. Garnish with additional Beemster, bacon and green onion, if desired. Refrigerate until ready to serve.

Thursday, March 24, 2016

Strawberry Balsamic Mascarpone Dip

Ripe, red, luscious spring strawberries top this indulgent mascarpone mixture for a unique addition to your dessert table.  Only 6 ingredients and so easy to whip up it's a perfect addition to your Easter menu.
Recipe developed for New York Style Crackers

Prep time: 15 minutes

Makes about 2-1/2 cups dip 

1 cup mascarpone cheese 
1 cup whole milk ricotta cheese 
1/4 cup maple syrup or honey 
1 tablespoon Cointreau or Grand Marnier* 
1/2 cup sliced strawberries 
3 tablespoons balsamic glaze 

Beat mascarpone with ricotta, maple syrup, and Grand Marnier in large bowl with electric mixer until thoroughly combined and smooth.

Spoon mascarpone mixture into serving bowl. Top with strawberries and drizzle with balsamic glaze. 

Serve with New York Style Pita Chips, New York Style Ancient Grains & Flaxseed, Chia Seeds & Quinoa, or Sea Salt Pita Chips.

*If you don't have Cointreau or Grand Marnier you can use any fruit flavored liqueur or 1 teaspoon grated orange zest.

Saturday, March 12, 2016

Caesar Salad Dressing with Gouda

Caesar salad dressing is incredibly easy to make and so much better than bottled dressings from the supermarket.  While a traditional Caesar dressing uses raw egg, this version uses mayonnaise as a base making it even easier to whip up....and there no worries about serving raw eggs. Grated good quality Gouda elevates this dressing even more.   Serve with lots of shaved Gouda and crunchy croutons.

Whenever I make this dressing I make a big batch and keep it in a sealed container in the fridge.  It lasts for weeks and makes an easy weeknight dinner...toss torn Romaine with the dressing and add some grilled chicken or shrimp to top off the salad.
Recipe developed for Beemster

Prep time: 

Yield: 1-1/2 cups dressing

2/3 cup mayonnaise 
3 tablespoons olive oil 
3 tablespoons lemon juice 
1 tablespoon Worcestershire sauce 
1 tablespoon whole grain mustard 
2 teaspoons anchovy paste 
2 cloves garlic, minced 
1/3 cup grated Beemster XO Gouda

Combine mayonnaise, olive oil, lemon juice, mustard, anchovy paste, and garlic. Stir in grated Beemster. Season to taste with freshly ground black pepper.

Store dressing in sealed container in refrigerator.

Toss dressing with torn romaine lettuce and top with croutons and additional shaved Beemster.

Saturday, March 5, 2016

Sparkling Fig Vodka Old Fashioned

While it may have been around for awhile...I have just discovered and fallen in love with fig vodka.  Definitely my newest obsession!  It's incredibly delicious on its own, but even better when paired with a few simple ingredients.
This cocktail is perfect for this fickle's a refreshing warm weather drink but can also warm you up on the cold nights.

Prep time: 
Makes 1 serving

3 orange slices, divided 
3 ounces Figenza Fig Vodka
3 dashes angostura bitters or orange bitters
1 ounce club soda
Cracked black pepper

Muddle 2 slices in rocks glass. Add Fig Vodka, bitters and club soda.
Fill glass with ice, top with freshly ground black pepper and garnish with orange slices.


Wednesday, March 2, 2016

Crispy Gouda Smashed Potatoes

Pretty much any recipe with potatoes is going to be a winner.  But if you haven't tasted Smashed Potatoes, you're really missing out.  They're an amazing combination of mashed and roasted in one delicious bite.   And this is the perfect recipe for those of you who like to 'play with your food', because smashing them with your hands is just kinda fun!

These potatoes are well worth a little extra effort of a two-step cooking process.   First, simmer in water, then, the fun part - smash, then oven-fry until crisp. The result is an incredibly tender-on-the-inside and crispy-on-the-outside potato. Top with Gouda and rosemary and you've got a little bit of heaven.  
Recipe developed for Beemster

Prep time: 
Cook time: 

Makes 6 servings

1 1/2 pounds baby red potatoes (about 15 potatoes) 
1 teaspoon salt 
4 tablespoons olive oil, divided 
1 teaspoon dried rosemary 
1 cup finely shredded Beemster Paradiso Gouda


Preheat oven to 450°F. Place potatoes in 4-quart saucepot. Add salt and cover with water. Bring to a boil over high heat. Reduce heat and simmer, covered, 20 minutes or until potatoes are tender. Drain potatoes, dry with paper towels and let cool slightly.

Brush large baking sheet with 2 tablespoons oil. Arrange potatoes on baking sheet and lightly smash each potato with the heel of your hand until potatoes are about ½-inch thick. (Place a paper towel over potatoes for easier handling.) Brush potatoes with remaining oil. Season with salt and pepper and sprinkle with rosemary.

Bake 25 minutes until potatoes are golden and crisp, turning over halfway through baking time. Sprinkle potatoes evenly with Beemster and bake 2 to 3 minutes or until Beemster is just melted.