Autumn Grilled Cheese, Decadent Mac n Cheese

Savoury Buttermilk Scones with
Lindsay Bandaged Goat Cheddar and Fresh Herbs
Makes 10 scones
Nothing beats these light-as-air biscuits, warm from the oven, with melted Lindsay
Bandaged Goat Cheddar. The key to a light and flaky scone is to not overwork the
dough--- work quickly with a light touch. Cold butter is also essential, so keep it in the
fridge until ready to use. And make sure to bake them in a preheated 400°F oven or
they won’t rise up if the oven is not hot enough. Simple and easy to make-ahead--these savoury scones are perfect for breakfast, brunch, afternoon tea, or with a soup
or stew for a hearty meal.
-Chef Sacha Douglas
3
1
1
1
1½
1¼
1
4
cups
tbsp
tsp
tsp
sticks
cup
cup
tbsp
All-purpose flour
baking powder
baking soda
sea salt
unsalted butter, chilled and cut into cubes
buttermilk (or use regular milk with a bit of lemon juice added)
Lindsay Bandaged Goat Cheddar shred
chopped fresh herbs (your choice: chives, thyme, basil, parsley,
oregano, marjoram, etc.)
2
tbsp
1.
2.
3.
4.
5.
6.
7.
35% cream (for brushing the scones)
Preheat oven to 400°F.
In the bowl of a food processor, pulse together the flour, baking powder,
baking soda and salt.
Add the cold cubes of butter and pulse a few times, until butter is incorporated
and mixture resembles a coarse meal. Transfer to a large mixing bowl.
Set aside ¼ cup of grated cheese for topping. Add remaining grated cheese and
fresh herbs to the flour/butter mixture in the bowl. Add buttermilk and mix
gently with a fork just until combined.
Transfer dough to a floured surface. Knead gently a few times-- it will be quite
crumbly still, but gently bring it back together, without overworking, until
dough comes together. Shape into a circle about 1-inch thick. Cut into 10
triangles.
Place scones on a parchment paper-lined baking sheet. Brush tops with 35%
cream and sprinkle each scone with reserved grated cheese.
Bake scones in preheated oven for about 20 minutes, or until risen and golden
brown.
Make-ahead: Make scone dough and portion up to the end of step 6. Put
the baking sheet of uncooked scones in the freezer and freeze scones. Once
frozen, place scones in a freezer bag. They can be baked, from frozen, as in
Step 7.... just add about 5 minutes to the cooking time.
For photos and more details on this recipe, visit:
http://kawarthagal.blogspot.com/ and look for ‘Mariposa Dairy Cheese
Recipe #1’
Mini Baked Potato Hors d’Oeuvres with Lindsay Bandaged
Goat Cheddar and Bacon
Makes 30 Hors D’oeuvres
Filling roasted potato with Lindsay Bandaged Cheddar and crispy
bacon combine to make an irresistible bite of flavour with great
presentation. These easy, make-ahead party hors d’oeuvres are the
perfect take on elegant comfort food. Assemble these up to 2 days
in advance and then simply reheat and serve when your guests
arrive.
-Chef Sacha Douglas
15
Small new potatoes
(choose ones that are about the size of a golfball)
tbsp Olive Oil
cup Lindsay Bandaged Cheddar shred
slices Bacon, cooked until crispy and cooled
Freshly ground pepper and sea salt, to taste
tbsp chopped fresh chives (optional, for garnish)
4
1
4
2
1.
2.
3.
4.
5.
6.
Preheat oven to 425°F. Cut a small sliver off the bottom and top of each potato
to create a stable base. Then cut each potato in half horizontally. Lay all the
potatoes halves out on the counter on their base. Use a small melon baller or
small measuring spoon to hollow out a ‘bowl’ in the center of each potato half.
Toss the potato halves with olive oil in a medium bowl. Season generously with
salt and pepper.
Lay a sheet of parchment paper on a medium baking tray (parchment paper
will prevent the potatoes from sticking). Place potatoes on the parchment-lined
baking sheet with the hollowed-out side facing down. Pour over any olive oil
that remains in the bowl.
Bake potatoes for about 15 minutes. Check to see if the tops are golden. Flip
the potatoes over and bake for another 5-10 minutes until potatoes are golden
and tender, but still slightly firm. Remove from oven and let cool.
Divide the shredded Lindsay Bandaged Cheddar between the potato halves,
filling up the little ‘bowls’. Roughly chop the cooked bacon and sprinkle bacon
‘bits’ over each cheese-stuffed potato.
When ready to serve, Preheat oven to 400°F. Bake potatoes on parchmentlined baking sheet for about 10 minutes or until cheese is melted and both
bacon and potato are hot and crispy. Place on platter and sprinkle each potato
with chopped chives and serve.
Make-ahead: You may complete all the assembly (up to the end of step 5) two days
in advance. For easy clean-up, I like to store the fully-assembled potatoes on the
same parchment-lined baking sheet that I baked them on. Cover and refrigerate.
When ready to serve, just remove the cover and pop the baking sheet in the oven to
cook the assembled hors d’oeuvres as directed in step 6. Both the bacon and the
potato will recrisp in the oven.
For photos and more details on this recipe, visit:
http://kawarthagal.blogspot.com/ and look for ‘Mariposa Dairy Recipe #2’
Autumn Grilled Cheese with Apple,
Lindsay Bandaged Cheddar and Apple Butter
Makes 4 Sandwiches
These simple, delicious sandwiches appeal to kids and adults alike. The Lindsay
Bandaged Cheddar melts beautifully and compliments the tart apple flavour. These
make a fantastic lunch served with a soup or salad. Or cut each sandwich into 4 small
wedges and serve as a fun party hors d’oeuvre. I like to use Granny Smith apples
because of their firm sourness, but any seasonal crisp apple will do. Also try pears, or
replace the apple butter with some hot pepper jelly or chutney for a sophisticated
twist.
-Chef Sacha Douglas
2
8
tbsp butter, softened
slices Raisin Bread, sliced ½-inch thick
(or use your favourite sandwich or gluten-free bread)
2
Apples
1/2 cup Apple Butter
1 cup Lindsay Bandaged Cheddar sliced thin
1.
2.
3.
4.
5.
Heat a panini press to medium. Butter only one side of the 8 slices of
bread. Place bread slices butter-side-down on a clean surface.
Slice the apples very thinly using a sharp knife or mandoline (3mm
thick or so). Spread each slice of bread (on the non-buttered side) with
apple butter, dividing equally between each slice.
Divide half of the Lindsay Bandaged Cheddar between 4 slices of
bread. Top the cheese with apple slices, divided equally amongst the 4
slices of bread. Top apples with remaining shredded cheese. Top with
the remaining slices of bread, with Apple-Butter-side down.
Place sandwiches in the preheated panini press and grill for about 5
minutes, or until bread is golden brown and the cheese has melted.
You may need to do this in batches, depending on how large your
press is. (If you don’t have a panini press, cook sandwiches in a nonstick pan over medium heat with a touch of melted butter, turning
once, about 3 minutes per side, or until bread is golden and cheese is
melted.)
Cut sandwiches in half and serve immediately.
Make-ahead: The sandwiches can be assembled, but not pressed, up to a
day ahead of time... wrap well and store in the fridge until ready to cook.
There may be a bit of browning on the apples, but the sandwiches will still
taste great!
For photos and more details on this recipe, visit:
http://kawarthagal.blogspot.com/ and look for ‘Mariposa Dairy Recipe
#3’
Easiest, Most Decadent Mac’n’Cheese Ever with
Double Goat’s Milk Cheese
Serves 6-8 hungry people.
Your Mac’n’Cheese is only as good as the cheese that you use! I love mixing several
different types for a rich flavour--- in this case, we’re using a trio of Goat’s Milk
cheeses (Celebrity Chevre and Lindsay Bandaged Cheddar) for some extra tang and
creaminess. Believe it or not, this recipe calls for UNCOOKED noodles and no need to
spend time making a béchamel cheese sauce. It sounds too good to be true, but trust
me, it works! Not cooking for a crowd? Halve the recipe and bake in a 9-inch square
baking dish.
-Chef Sacha Douglas
2
2
4
1
2
1
4
1
1
tbsp butter
cups 2% cottage cheese (you can also use Greek Yogurt or a mix of the 2)
cups 2% or 3.5% milk
tbsp dijon or dry mustard
tsp cayenne pepper
tbsp sea salt
cups Lindsay Bandaged Goat Cheese
small log (130gr) Celebrity International Original Chevre, crumbled
lb Cavatappi noodles (or other tubular pasta), uncooked
Chopped chives or fresh thyme, for garnish
1.
2.
3.
4.
5.
6.
Heat oven to 375°F and position an oven rack in upper third of oven. Use 2 tbsp
butter to grease a large casserole dish.
In a large blender, purée the cottage cheese (and/or greek yogurt) until
completely smooth with no lumps. Add milk, mustard, cayenne, and salt. Purée
together. (Do this in batches if you have a small blender). Add the milk/cottage
cheese mixture to the buttered baking dish.
Set aside 1/2 cup shredded cheese for topping. Add remaining shredded
cheese, crumbled fresh chevre and uncooked noodles to the milk mixture in
the casserole dish. Carefully stir everything together well. It will be very liquidy.
Cover tightly with foil.
Place dish on a large baking sheet (to catch any drips). Bake for 30 minutes in
upper part of oven.
After 30 minutes, remove dish from oven and uncover. It will still look runny at
this point. Stir gently and sprinkle the top with reserved shredded cheese.
Return to oven and bake, uncovered, for 30 minutes more, or until creamy,
cheesy and golden brown.
Remove from oven and let cool for 15 minutes before serving- the noodles will
continue to soak up the liquid during this time. Sprinkle with fresh herbs, if
desired, and serve.
Make-ahead: The mac’n’cheese can be fully assembled up to the end of Step 3 (but
not cooked) 1-2 days in advance. Keep refrigerated. Remove from the fridge 1 hour
before baking to bring to room temperature. Bake as directed in Steps 4-6.
For photos and more details on this recipe, visit:
http://kawarthagal.blogspot.com/ and look for ‘Mariposa Dairy Recipe #4’