1 lb. of your favorite pizza dough
½ cup polenta or coarse cornmeal (to spread on countertop to prevent dough from sticking) 1 lb. Bellwether Farms Crème Fraiche
1 cup finely shredded sharp Bellwether Farms Carmody
½ tsp. Kosher Salt
½ tsp. Ground Pepper
1 lb. Bacon strips (cooked until crispy)
4 Large eggs
4 Tbsp. chopped fresh chives
Canola Oil Cooking Spray
Mix crème fraiche with the salt, pepper, and ½ cup of the shredded carmody. Using a bench scraper or knife, separate the pound of pizza dough into four equal portions. Spread ¼ of the polenta onto the countertop and roll out each portion of dough to an 11 inch round, spreading more polenta as needed. Place each round onto a cookie sheet in order to transfer the pizzas to the grill.
Heat the grill to medium/high heat, making sure that the grill surface is clean. Spray with canola oil and flip your pizzas onto the grill (using a large grill spatula will also work). Leave for about five minutes, or until there are nice grill marks and the pizzas are slightly firm. Flip the pizzas over and grill for another five minutes, just until the pizza is firm enough to hold the remaining ingredients. Remove the pizzas from the grill and place back on the cookie sheets. Spread ¼ of the crème fraiche/cheese mixture onto each pizza, and arrange approximately three to four crisp cooked bacon slices to frame the outside perimeter of each pizza with each slice touching the next. Sprinkle ¼ of the remaining shredded cheese onto each pizza.
Lower the heat on the grill to medium/low, and cook the pizzas until the cheese mixture sets, 10-15 minutes. Break one egg onto each pizza and lower the heat to low. Cook for 20 minutes, or until eggs are cooked to desired doneness. Sprinkle 1 tablespoon of chopped chives onto each pizza. Serve and enjoy!
FOR THE CRÈME: Rinse the cheesecloth and squeeze it until just damp. Line each coeur a la crème mold with the cheesecloth, with enough hangover to encapsulate the filling once
the mold is filled.
Beat the fromage blanc until smooth. Slowly add in the cream and then the crème Fraiche. Add the vanilla extract or if using a vanilla bean, split the bean lengthwise and with the
back of a knife scrape the seeds out of the bean and add them to the cheese mixture. Sweeten to taste with the sugar. Spoon the mixture into the molds dividing equally. Fold
the excess cheesecloth over the top of the cheese. Place the molds in a pan (to catch the excess liquid draining from the molds) and then place the pan in the refrigerator. Allow
the cheese mixture to drain at least 8 hours or overnight.
FOR THE COULIS: In a blender or food processor, mix 1 pint of cleaned and hulled strawberries with the sugar, strawberry jam, and Grand Marnier. Set the mixture aside.
TO SERVE: Unwrap the top of the molds of cheesecloth and invert the molds onto a plate or plates. Spoon the coulis around the cheese and place the whole strawberries from the
remaining pint in the coulis around the cheese. Serve with slightly sweet crackers and breads.
Mix all together in food processor, but leave slightly chunky. Mixture will be pink. Do a day ahead and hold in refrigerator to capture all the great flavors.
The Topping:
• 1/2 cup firmly packed golden brown sugar
• 1/2 cup chopped pecans
• 1 tsp ground cinnamon
• ½ tsp ground cardamom
The Cake:
• 1 1/2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 1/2 cups sugar
• 3 large eggs
• 1 cup crème fraiche
• 1 1/2 teaspoons maple extract (vanilla can be substituted)
Preheat oven to 350°F. Grease 9 or 10-inch pan; dust with flour. Mix first 3 ingredients in small bowl; set aside.
Sift flour, baking powder and baking soda into medium bowl. In a mixer, beat butter and 1 1/2 cups sugar in large bowl until fluffy. Add eggs 1 at a time, beating just until combined after each addition. Mix the crème fraiche and maple extract together then add to mixer. Add flour mixture and mix until blended. Spoon half of batter into prepared pan. Sprinkle half of brown sugar mixture over and swirl gently into batter, using small knife. Spoon remaining batter over and sprinkle remaining brown sugar mixture over the top.
Bake cake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan 10 minutes. Cut around pan sides to loosen cake. Turn out cake onto rack and cool completely. Wrap or cover and store at room temperature.
Marinade: 12 cloves - Garlic, fresh, crushed
1 1/2 Cups - Cabernet Sauvignon
1/4 Cup - Worcestershire sauce
1/4 Cup - Soy Sauce
3 Tbsp. - Rosemary, finely chopped
6 - Filets of beef, tenderloin (or filet mignon)
Mix garlic, Cabernet Sauvignon, Worcestershire sauce, soy sauce and rosemary. Place beef filets in a zip-top bag and pour in marinade. Refrigerate for one hour.
Preheat oven to 425 degrees.
Meanwhile, On a large nonstick cookie sheet, place six ramekins, upside down, leaving as much space as possible between them. Spray with cooking spray. Bake for 15 minutes, or until light golden brown. Remove pastry cups from ramekins and set right-side up. Set aside to cool.
Melt butter on medium heat in a large saucepan. Add onions and shallots and cook for 5-7 minutes, stirring frequently. Add the mushrooms, salt and pepper. Cook for an additional ten minutes on medium-high heat, stirring frequently. Turn heat to high and add wine, cooking for three more minutes, stirring frequently. Turn heat to low
and simmer until ready to use, stirring occasionally.
Tarragon Creme Fraiche:
2 Cups - Bellwether Farms Creme Fraiche
12 Sprigs - Tarragon, 6 destemmed and chopped, 6 left whole for garnish)
Chop the destemmed tarragon and stir with Bellwether Farms Creme Fraiche. Refrigerate until ready to use.
For Grilling/Stovetop Grill Pan:
1 Cup - Bacon fat, rendered (may substitute unsalted butter)
Preperation:
Heat grill (or indoor stovetop grill pan) to high heat. Coat each flat side of the beef with a teaspoon of bacon fat and grill 3 1/2 minutes per side, or until just barely medium rare. Set pastry cups on individual plates. Fill each with 2/3 cup of duxelle. Place filet of beef on top of duxelle, top with a large dollop of the creme fraiche and
garnish with a sprig of tarragon. Serve.
1 tablespoon butter
½ small onion, minced
1/2 cup cream cheese (4 oz.) softened 1/4 cup Bellwether Farms crème fraîche
1/4 cup mayonnaise 1/2 cup Bellwether Farms Carmody Cheese, diced
1/4 tsp. fresh rosemary, minced
1/4 tsp. fresh thyme, minced
8 oz. lump crabmeat, picked over to remove any bits of shell
1/3 cup panko
1 tsp. dried parsley
Toasted baguette slices
Sliced pear, for garnish
Fresh rosemary sprigs, for garnish
Preheat oven to 350F.
In a medium pan over medium heat, melt the butter. Add the onion and cook until soft, about 5 minutes. Remove from heat. In a medium bowl, combine the onion, cream cheese, crème fraîche, mayonnaise, Carmody, rosemary, and thyme. Gently stir in the crabmeat, and spread the crab dip in a shallow baking dish. Sprinkle the panko and dried parsley on top of the crab dip.
Bake dip for 15-20 minutes, or until heated through and top is browned. If necessary, brown top under broiler for a few minutes. Serve warm with toasted baguette slices and garnish with sliced pear and rosemary sprigs.
1 lb. of your favorite pizza dough
½ cup polenta or coarse cornmeal (to spread on countertop to prevent dough from sticking) 1 lb. Bellwether Farms Crème Fraiche
1 cup finely shredded sharp Bellwether Farms Carmody
½ tsp. Kosher Salt
½ tsp. Ground Pepper
1 lb. Bacon strips (cooked until crispy)
4 Large eggs
4 Tbsp. chopped fresh chives
Canola Oil Cooking Spray
Mix crème fraiche with the salt, pepper, and ½ cup of the shredded carmody. Using a bench scraper or knife, separate the pound of pizza dough into four equal portions. Spread ¼ of the polenta onto the countertop and roll out each portion of dough to an 11 inch round, spreading more polenta as needed. Place each round onto a cookie sheet in order to transfer the pizzas to the grill.
Heat the grill to medium/high heat, making sure that the grill surface is clean. Spray with canola oil and flip your pizzas onto the grill (using a large grill spatula will also work). Leave for about five minutes, or until there are nice grill marks and the pizzas are slightly firm. Flip the pizzas over and grill for another five minutes, just until the pizza is firm enough to hold the remaining ingredients. Remove the pizzas from the grill and place back on the cookie sheets. Spread ¼ of the crème fraiche/cheese mixture onto each pizza, and arrange approximately three to four crisp cooked bacon slices to frame the outside perimeter of each pizza with each slice touching the next. Sprinkle ¼ of the remaining shredded cheese onto each pizza.
Lower the heat on the grill to medium/low, and cook the pizzas until the cheese mixture sets, 10-15 minutes. Break one egg onto each pizza and lower the heat to low. Cook for 20 minutes, or until eggs are cooked to desired doneness. Sprinkle 1 tablespoon of chopped chives onto each pizza. Serve and enjoy!
Crust
¾ cup all purpose flour
¾ cup whole wheat flour
¾ cup unsalted butter (softened)
3/8 cup powered sugar
Topping
2 medium sweet potatoes (about 1 ¼ pounds)
½ stick (1/4 cup) unsalted butter
¾ cup sugar
3 large eggs 1 7.5 oz container Bellwether Farms Crème Fraiche
1 teaspoon vanilla
½ teaspoon ground cardamom
¼ teaspoon freshly ground nutmeg
¼ teaspoon salt
1 tablespoon dark rum
1 tablespoon all purpose flour
Preheat the oven to 350F.
Mix all crust ingredients and press over the bottom and up sides of a 9” x 13” baking pan. Bake until just set, about 20 minutes. Cool the crust while you prepare the topping.
Prick the sweet potatoes with a fork and roast them on a shallow pan in the middle of the oven until very tender, about 1 ¼ hours. Cool to room temperature.
Raise the oven temperature to 400F.
Scoop the flesh from the sweet potatoes into a bowl and discard the skins.Mash the sweet potatoes with a fork until smooth.Melt the butter in a small saucepan and stir in the sugar.Add the melted butter mixture to the sweet potatoes with the milk and the eggs and beat with a whisk until smooth.Whisk in the remaining ingredients (the topping will be quite liquid).Pour the filling over the crust and spread evenly.Bake in the middle of the oven until the filling is just set, about 40 minutes.Cool and cut into squares to serve.
Place in mixing bowl and blend together:
7.5 oz. Bellwether Farms CREME FRAICHE
1/2 tsp. dry mustard
1/2 tsp. black pepper
1/2 tsp. garlic salt
1 tsp. worchestershire sauce
Add:
1 1/3 c. Best Foods Mayonaise
Blend again.
Add:
4 oz. crumbled gorgonzola cheese
1 tsp. red wine vinegar
Let sit 24 hrs. before using to blend flavors. If a thinner consistency is desired, thin with milk.
Makes 2 1/2 cups
Simple and elegant! Mangoes being what they are, exact proportions have to be dictated by the amount of fruit at hand—but the concept is clear. Choose soft, ripe fruit. Cut open and remove the flesh and divide it into little bowls. Drizzle each portion with a squeeze of fresh orange or lime juice. Gently sweeten a nice amount of crème fraîche with powdered sugar and stir in a little freshly grated lime peel. Top each portion of fruit with a dollop and enjoy!
This recipe is also terrific with small sweet tangerines, figs or kiwis.
1 cup sugar
1 cup water
2 eight-ounce containers crème Fraiche
¼ cup glucose
1 vanilla bean, split lengthwise and seeds scraped
pinch of coarse salt
In a small saucepan, combine sugar and water, and bring to a boil; remove from heat. Refrigerate for at least an hour or until chilled. In a large bowl, whisk together crème Fraiche, glucose, vanilla-seed scrapings (reserving bean for another use), and salt. Slowly add the chilled syrup, and stir to combine. Freeze in an ice-cream maker according to manufacturers instructions.
1 CUP Mascarpone
½ cup Crème Fraiche
¼ cup sugar
1-2 teaspoons vanilla extract (to taste)
Combine mascarpone and crème Fraiche in a bowl and mix until smooth. Add sugar and vanilla and whip with electric mixer for 4 – 5 minutes until you have stiff peaks. Peaks are judged when you turn the beaters upside down and look at how the mixture forms on the beaters. It should be well formed into a peak with a slight curve to it.
Serves 4-6 in sorbet cups top with your favorite berries.
Mix the sugar and salt together. Lay the salmon in a glass or on a platter. Pour Chardonnay over salmon ans sprinkle with crushed peppercorns. Place the chives over the salmon. Then completely cover the salmon with the sugar and the salt mixture. Cover tightly with plastic wrap and plavce in the refrigerator for at least tow days. Then remove the salmon from the refrigerator, wash the fish with water to remove the curing mix and pat dry. Slice the salmon free from the skin, as thinly as possible.
Unusual as it may sound this Red Wine Ice Cream is a delicious ending to any holiday meal.
2 bottles full-bodied red wine, like a cabernet sauvignon
2 cinnamon sticks
½ teaspoon whole black peppercorns
2 cups milk
1 ¼ teaspoon kosher salt
⅛ Teaspoon vanilla extract
Pour wine into a large pot and bring to a simmer. Add cinnamon sticks and peppercorns. (This should take about one hour.) In a large pan, bring the milk, cream and half of the sugar to a boil and run off heat. In a bowl whisk together yolks and remaining sugar. Temper the yolks into the boiling milk by gradually whisking about 1 cup of milk into the yolks and adding this back into the pot with the remaining milk. Stir in the salt and the vanilla. Whisk in the reduced wine. Set pan over a bowl full of ice to cool. Pour the chilled ice cream base through a fine mesh strainer. Process the base in an ice cream maker according to the manufacturer’s instructions. Freeze at least 2 hours before serving.
This rich potato cheese mixture is a wonderful medley of flavorful Gruyere cheese, cream, and a light touch of aromatics. It makes for a satisfying side dish or winter lunch with a hearty salad.
1 clove garlic, peeled and cut in half
3 tbs. unsalted butter
1 large slice of onion
salt
white pepper
2 ½ pounds peeled and thinly sliced potatoes
2 cups Bellwether Farms crème fraîche
1 ½ cups Gruyere cheese
Rub the side of a 2 quart gratin dish with the cut side of the garlic cloves and enough butter to grease the sides and bottom. Blanch the potatoes with the onion slices and salt for 5 minutes. Drain and discard the onion half. Spread half of the potatoes in the gratin dish. Salt and pepper to taste. Top with half of the crème fraîche and half of the cheese. Place the remaining potatoes on top, then cover with the rest of the crème fraîche and cheese. Dot with the remaining butter.
Bake at 425 degrees for 35-45 minutes or until the top is browned.
¼ cup lime juice, fresh
3 tbs. green onion, minced
Salt & freshly ground pepper
2 lb. shrimp, small or medium
2/3 cup Bellwether Farms crème fraîche
3 tbs. capers
Lettuce leaves
Lime slices, thinly slices
1 tbs. green onion tops, minced
7.5 ounces crème fraîche
*Note: Shrimp should be shelled and deveined.
Combine lime juice, 3 tablespoons green onion, salt and pepper in medium bowl. Mix in shrimp. Cover and refrigerate until shrimp turn opaque, stirring occasionally, at least 6 hours. (Can be prepared 1 day ahead.)
Drain shrimp thoroughly, discarding marinade. Fold in crème fraîche and capers. Arrange lettuce on plates or scallop shells. Top with shrimp. Garnish with lime slices and 1 tablespoon green onion. Serve immediately.
3 medium Bosc pears, peeled, cored, halved
½ cup firmly packed brown sugar
1 cup water
1 tsp. apple pie spice
1 tsp. vanilla
1 (7.5 oz.) tub Bellwether Farms crème fraîche
2 tbs. sliced almonds, toasted (optional)
Place pear halves, cut side down, on cutting board. Starting about 1/2" from stem end, make 7 lengthwise cuts in each half, cutting to the bottom. Arrange pear halves, cut side down, in 11" x 7" baking dish. In small saucepan, combine next 4 ingredients. Cook over medium heat, stirring constantly, until sugar is dissolved. Pour sugar mixture over pears.
Bake, covered, in a preheated 350 degree oven until pears are tender (40-45 min.). Baste pears with sauce. To Serve: Stir crème fraîche; spread 2 tbs. onto one half of each dessert plate; spoon 1 tbs. sauce from pears on the other side. With slotted spoon, place pear half in center of each plate; garnish with almonds, if desired. Serve immediately.
½ cup milk
7 ounces finely chopped bittersweet chocolate
1 large egg yolk
7.5 ounces Bellwether Farms crème fraîche
Lightly whip egg yolk with the crème fraîche and set aside. Bring milk to a boil, stirring continuously. Turn off heat and add chocolate to milk. Stir mixture until chocolate is completely melted. Slowly add egg and crème fraîche mixture to chocolate mixture and stir until thoroughly mixed. Place chocolate mix in 9-inch pastry shell and place in preheated oven at 325° oven for 25 minutes.
Remove tart from oven and cool to room temperature. Chill in refrigerator for at least one hour before serving.
1 tsp. vegetable oil
12 large sea scallops, cut horizontally into 2 rounds
¼ cup Bellwether Farms crème fraîche
½ ounce caviar
4 fresh chives, cut into 1-inch lengths
Heat oil in large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Cook scallops until golden on bottom, about 2 minutes. Turn over; saute until just cooked through, about 1 minute. Drain on paper towels. Cool to room temperature.
Top each scallop with ½ teaspoon crème fraîche. Top with caviar. Garnish with chives and serve.
½ pound smoked salmon, sliced
7.5 ounces of Bellwether Farms Crème Fraîche
1 bunch chives, thinly sliced
1 teaspoon ground pepper
juice of half a lemon
Mix all ingredients (except salmon) in a bowl. Assemble slices of smoked salmon on thin toast or crackers. Spoon chive Crème Fraîche over salmon. Salmon and Crème Fraîche are a sensational pair and should be enjoyed with a rich Chardonnay.
10 oz Vella Cheese Company Dry Jack Special Select, grated
6 oz Bellwether Farms Crescenza, cut into pieces
2 tablespoons all-purpose flour
1 cup viognier or other Rhone-style white wine
Grated zest of 1 Meyer or Eureka lemon
1 tablespoon freshly squeezed Meyer or Erueka lemon juice
Kosher salt
Toss the cheeses with the flour in a bowl and set aside. In a fondue pot, bring the wine to a boil over medium-high heat. Decrease the heat to medium-low and add the cheese mixture, 1//2 cup at a time, stirring until melted after each addition. Add the rosemary, lemon zest, and lemon juice and stir until smooth. Season with salt to taste. Serve immediately.
Serve with: toasted rustic bread cubes, steamed cauliflower florets, roasted red or yukon gold potatoes, red bell pepper chunk
Beverage Suggestions: viognier, white burgundy, blanc de blancs (sparkling wine)
1-7oz Bellwether Farms Crescenza
1 cup Extra Virgin Olive Oil
3 ea Garlic Cloves, chopped
½ cup Chopped Kalamata Olives
½ cup Chopped Oven-Roasted or Sundried Tomatoes
Place Crescenza on the dish you will be using to serve the appetizer. In a sauté pan, heat up olive oil and add the garlic. Cook garlic until it starts to brown. Add the tomatoes and cook until heated through then add the kalamata olives. Once the entire mixture (including all the oil) is hot, pour over the Crescenza and serve immediately. Serve with bread or crackers.
(Thanks to Lynn Sheehan, Executive Chef from Mecca)
2 bunches asparagus, medium to large thickness
1 Tablespoon olive oil
Salt, black pepper to taste
¼ Crescenza cheese, locally from Bellwether Farms
Salt, black pepper to taste
1 Tablespoon lemon juice
3 Tablespoons white truffle oil
Salt, black pepper to taste
Pinch sugar
1 Shallot, minced
Trim ends of asparagus, peeling remaining stem if it seems fibrous. Dress with olive oil, salt and pepper to taste. Grill until tender, but be careful not to char the tips overmuch.
Truffle vinaigrette can be prepared in advance by whisking lemon juice with salt, pepper, and a pinch of sugar to taste, then whisking in truffle oil. Stir in minced shallot; set dressing aside.
To plate salad, arrange warm asparagus on plates, ends together and tips flared. Slice crescenza cheese, and drape slices over asparagus stems. If asparagus is still warm, it will soften and melt the cheese. If not plates can be slipped into a warm oven briefly to accomplish the same result. Drizzle cheese and asparagus with truffle vinaigrette and serve immediately. Serves 6
This recipe uses a wonderful cheese made by Bellwether Farms in Northern California, called Crescenza. It is a soft ripening cheese that has a rich buttery flavor with a bit of tartness. It’s a great “melter” and delicious both young and with some age. This is a wonderful non-meat entrée that also brings together both hot and cold elements in the same dish - a combination that I don’t think we use enough in American cooking. Stacks can be assembled an hour or two ahead.
Ingredients:
12 fingerling or creamer potatoes, 2 ½ - 3 ounces each
Olive oil
Salt and freshly ground pepper
2 large Portabella mushrooms (1 pound total)
6 ounces Crescenza
2 cups lightly packed young peppery greens such as watercress, upland cress and/or arugula
Rice vinegar – Sesame Vinaigrette
Garnish:
Tiny diced red and yellow peppers which have been briefly blanched and basil oil.
Method:
Scrub potatoes well, pat dry and then coat with olive oil and a generous sprinkling of salt and pepper. Roast potatoes in a preheated 375° oven for 15-20 minutes or until just cooked through. Cool and quarter lengthwise.
Remove stem and scrape black gills from the portabellas. Brush with olive oil and season with salt and pepper. Grill. Pan griil or roast until just cooked through. Cool and slice each mushroom into 12 thick slices.
To construct a stack lightly oil a baking sheet and arrange 4 quarters of potato intersperced with 3 slices of mushroom side by side in the same direction. Top with half ounce or so of the cheese and then arrange another layer at right angles to the first. Finish with a top layer of potatoes and a dollop of cheese. Constuct 3 more stacks in the same manner.
When ready to serve place baking sheet in a preheated 400° oven for 6 to 8 minutes to heat vegetables through and to barely melt the cheese. While vegetables are heating toss the greens with the vinaigrette. Place a stack on a heated plate and top with a quarter of the dressed greens. Scatter the diced peppers around and drizzle the plate with the basil oil. Serve immediately.
2 oz. cubed Bellwether Farms Crescenza Cheese
1 large tablespoon apple peach compote (recipe to follow)
4 Blackberries
½ fig – 2-3 nice sliced circles
1 tablespoon honey
3-4 julienne lemon zest
1 nice sprig of mint
Cheese on plate. Compote over the center of the cheese. Blackberries lined along compote. Sliced fig somewhere that looks good. Honey drizzled over all that stuff. Lemon zest on top of cheese. Mint in a good spot.
2 sweet Italian Sausages
2 large leeks
2 tablespoons olive oil
1/4 cup butter, unsalted
1 teaspoon shallot mined
1 cup chicken stock
salt & pepper to taste
1 pound tagliatelle pasta
½ pound Crescenza (approx. 4"x4")
½ cup grated aged parmigiano
Prepare water for pasta and cook pasta until al dente. While waiting for water to boil grill sausages, slice thin and set aside. Discard the top 1/3 of the green portion of the leeks. Slice the remainder into 1/2" thick rounds and rinse thoroughly. Heat the oil in large skillet. Add the leeks and saute until softened about 5 minutes. Add the sausages and the shallots and cook 1 minute. Add butter and stock, reduce the heat and simmer 5 minutes. Season mixture with salt and pepper. Cook and drain pasta and return pasta to pot, add the leek sauce and toss well.
Add the Crescenza and let melt throughout the pasta (replace lid of pot and let Crescenza melt for a few minutes). Add grated cheese and serve.
Thinly slice a baguette. Drizzle olive oil on each piece of baguette and spread Crescenza over each piece. Lightly toast. Mix together chopped tomatoes and basil and spoon over toast.
1 1/2 pounds Russian Banana fingerling potatoes cut into 1/4-inch-thick slices
1 teaspoon salt, divided
2 tablespoons butter
2 tablespoons minced shallots
1 bunch Swiss chard, stems removed, cut into bite size pieces
1 cup Bellwether Crescenza cheese
1/4 cup chopped fresh chives
1/4 teaspoon freshly ground black pepper
8 ounces thick cut bacon slices, cooked and crumbled
1/4 cup (1 ounce) grated fresh Parmesan cheese
¼ cup heavy cream
Preheat oven to 350°.
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.
Heat a small sauté pan over medium heat. Add butter and shallots; cook 2 minutes or until tender. Add the Swiss chard, cover with a lid and cook another 2 to 3 minutes or until wilted and tender.
Arrange half of potato slices in an 8-inch square baking dish brushed with butter. Add half the cheese, the sautéed shallots, Swiss chard, chives and the bacon over potato slices. Top with remaining potato slices and the remaining Crescenza cheese; sprinkle with Parmesan and drizzle with heavy cream.
Bake at 350° for 30 minutes or until cheese is bubbly and lightly browned.
Filling:
1 Onion Thinly Sliced
3 Cups Corn kernals removed from the cob (reserving I tablespoon for the sauce)
2 cups Bellweather Farms Crescenza Cheese
1/4 cup Parmesan finely grated
1 teaspoon Champagne Vinegar
1 bunch Chives minced
1 teaspoon Mince Tarragon
Salt To Taste
Other Ingredients:
Butter
Bitter Chestnut Honey
Method for filling:
1. Saute onions until translucent , add corn and cook until just tender. Puree in a bar blender until smooth and fold in all remaining ingredients until well incorporated. Fill a Pastry bag(or ziplock) for easy filling.
Method For Pasta Dough:
1. Combine all Ingredients in kitchen aid with hook attachment and mix until combined. Remove from bowl and hand kneed on table top until a smooth elasticity is achieved. Let the dough rest for a half an hour.
Method for building ravioli:
1. To roll out dough on the machine; make sure you have a well floured work surface. Start the rolling machine on its thickest setting and start to roll the dough through, keeping attention to having a uniform square dough to work with. Keep rolling the dough through the machine three times on each setting until you have reached the second to last setting(the dough should be slightly translucent while still being thick enough to work with and shape)
2. Lay the sheets on a work surface and cut circles with a round pastry cutter(a household jar lid works as well). Pipe 1 Tablespoon filling onto to each disc. Immediately spray the pasta with water from a clean squirt bottle to assure that the dough will not dry out and to bind the dough together as we fold it into the shape.
3. First step is to fold the pasta disc in half to create a half moon (taking care to make sure that all edges are sealed!!) With the round moon side facing you and the straight edge away, connect the two corners(edges) of the half moon to create a hat shaped ravioli.
4. Cook the ravioli in boiling salted water until al dente tender. Fresh Pasta should take two to three minutes at the most
5. For the sauce just ladle roughly 2 oz of the starchy pasta water in a sauté pan with 2 oz of butter. Bring this to a boil and it should emulsify into a silky butter sauce. Drain the pasta and add it to your sauté pan with a pinch of minced parsley, chives and corn kernels, drizzle with bitter chestnut honey and spoon onto a warm plate and serve!!!
½ to 1 cup cream or milk of choice
Salt and pepper to taste
Preheat oven to 350 degrees. In a large skillet, heat olive oil and sauté leeks and fennel until golden, approximately 10 minutes. Season with salt, pepper and parsley. Brush an 8 x 12 inch, 2 inch deep baking pan with olive oil. Arrange potato slices in baking dish. Sprinkle with half the cheese and evenly spread leek mixture over cheese and potatoes. Sprinkle remaining cheese and drizzle with cream. Bake in oven for 30-35 minutes or until golden on top and potatoes are completely cooked. Serve hot and enjoy.
3- 15oz. cans black beans, drained
1 c. canned, corn kernels
1/3 cup olive oil
1 cup diced, fresh tomatoes
½ cup diced, red pepper
½ cup diced, green bell pepper
1 cup minced, red onion
½ cup minced, fresh cilantro
2 Tbs. freshly squeezed lime
1 tsp. Jalapenos, minced
Salt & freshly ground pepper
1 fresh avocado, sliced
2 Tbs. Bellwether Farms Crème Fraiche
½ cup diced Bellwether Farms Carmody Cheese
In a large bowl, mix all of the ingredients together. Add salt and freshly ground black pepper to taste. Garnish with Avocado slices and Crème Fraiche.
This is a simple, fun party dish with Mexican roots - literally a Mexican “fondue”. It can be made either in a single large oven proof dish and served family style or in individual dishes. I like to use the simple Mexican glazed earthenware dishes, which really show off the colorful FUNDIDO.
Ingredients:
2 medium poblano peppers
1 large red bell pepper
1 medium red onion, peeled and quartered
1 or 2 serrano chiles, stemmed and seeded
4 tomatillos, husks removed and cut in half
2 medium size ripe roma tomatoes
8 ounces Bellwether Farms Carmody
¼ cup roughly chopped cilantro leaves
salt and freshly ground pepper to taste
Black bean salsa (recipe below)
Garnish: Slices of avocado, cilantro sprigs and crisp tortilla chips
Black Bean Salsa
1/4 cup each finely diced, red, yellow and green bell pepper
1 1/2 cups cooked black beans
1/2 cup finely diced onion
2 teaspoon minced jalapeno
1 tablespoon chopped cilantro
1/3 cup chopped roma tomato
1 teaspoon minced garlic
2 tablespoons fresh lime juice
2 tablespoons olive oil
Drops of honey, salt and pepper to taste
Directions:
Char the peppers over a gas flame or under a hot broiler and then scrape off the blackened skin (do not wash). Remove and discard the seeds and stems and cut into large dice and set aside. Grill or roast the onion, Serrano chile and tomatillos until lightly colored and chop coarsely. Remove core and seeds from tomatoes and cut into small dice. Arrange half the sliced cheese in the bottom of 4 individual earthenware dishes and scatter all of the vegetables on top. Sprinkle half the cilantro over this and season to taste with salt and pepper. Place remaining cheese over all and top with remaining cilantro. This can all be done up to a day ahead and refrigerate until ready to serve.
Ingredients:
Kosher salt
1 head cauliflower, cut into florets
1 to 2 tablespoons pure olive oil *
5 cups cream
12 ounces small elbow pasta
2 ounces quality bacon
3 ounces medium Cheddar
3 ounces truffled sheeps's milk cheese (cacciata tartufo)
3 ounces Bellwether Farms Carmody cheese
3 ounces mascarpone
1 1/2 cups cheese crackers
Freshly ground black pepper
1 cup water, as needed
2 tablespoons minced fresh chives with blossoms
Directions:
Preheat oven to 400 degrees F.
Bring a pot of salted water to a boil. Cook the cauliflower for 5 minutes. Strain and saute in a saute pan with a few tablespoons of olive oil until beginning to brown about 5 to 10 minutes. Finish cooking in the oven until nicely browned, about 15 to 20 minutes.
Bring a large saucepot of the cream to a simmer on medium-high heat. Add the elbow pasta to the cream and reduce heat to a simmer. Stir occasionally until almost cooked through, about 10 minutes.
Meanwhile, grind the bacon through a meat grinder (alternatively you can dice the bacon). Grate the Cheddar, truffled sheep's milk, and carmody cheeses. Prepare the cracker crumbs by placing crackers between 2 clean dishtowels and rolling over them with a rolling pin.
When the pasta is just about cooked through, strain, and add the 4 cheeses. Season, to taste, with salt and pepper. Add water to the pasta and cheese, if necessary, to thin it out.
Prepare your casserole dish or individual dishes by placing the roasted cauliflower at the bottom. Top the cauliflower lined casserole dish(es) with macaroni and cheese. Top with cheese cracker crumbs. Return to the oven to bake until hot throughout, about 10 minutes.
Cook the bacon in a small saute pan on medium heat until rendered and crispy, about 10 minutes. Remove casserole from oven and sprinkle with chives and bacon.
*Pure olive oil is a blend of refined olive oil and virgin olive oil. It has a more neutral taste than virgin or extra-virgin olive oil.
6 tablespoons extra-virgin olive oil, divided
1/2 onion
1 small carrot peeled and halved
1 rib celery plus 3 tablespoons fine diced celery
8 ounces Italian, Beluga or French lentils, rinsed under cold water and picked over
1 quart chicken stock
2 bay leaves
1 sprig fresh thyme
2 tablespoons minced shallots
2 plum tomatoes, seeded and diced fine
¼ cup sherry vinegar
2 tablespoons chopped parsley
1 tablespoon chopped basil
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
1 head frisee lettuce, washed and separated
2 heads Belgian endive, julienned
Carmody Reserve Cheese
Hearty whole grain bread for serving
In a medium saucepan, heat 1 tablespoon of the olive oil; add the onion half, carrot, and celery rib, and cook, stirring, until golden brown. Add the lentils, chicken stock, bay leaves and thyme and bring to a boil. Reduce the heat to medium-low and simmer until lentils are just tender yet still firm, 30 minutes. Drain and discard the cooking liquid, bay leaves, thyme stems and vegetables. Place the lentils in a large heatproof mixing bowl and set aside to cool slightly. Add the shallots, diced celery, and tomatoes. In a small bowl, combine the sherry vinegar, parsley, basil, Dijon mustard and remaining ¼ cup olive oil and whisk to combine. Toss the half of the vinaigrette with the lentils. Season with salt and pepper, to taste.
In a small bowl toss the frissee and the endive with the remaining vinaigrette. Divide the lettuce evenly between 4 bowls. Spoon 1 cup of warm lentils on top of the frissee. Shave or slice the cheese onto the top of the lentils. Serve with slices of warm bread.
In a 12-inch nonstick skillet, over moderately high heat, sauté onions in oil stirring occasionally until golden. Add Italian sausage and sauté, stirring occasionally, until sausage is cooked.
Whisk eggs in a large bowl and whisk in milk, thyme, salt and pepper to taste.
In a large bowl, toss bread, sausage, and Carmody cheese all together. Place mixture into a buttered 3-4 quart casserole dish. Pour egg mixture over the top and press the bread in so that it soaks up the milk. .
Sprinkle the Fromage Blanc all over the top of pudding. Cover with plastic wrap and place in refrigerator overnight.
Preheat oven to 350°F.
When ready to cook, pull out of refrigerator and remove the plastic film. Bake in middle of oven 45 minutes to 1 hour, or until puffed and edges of the bread are golden and custard is set in middle.
Notes: I always make this the day before I cook it to let the bread soak up all the flavors and for ease of preparing in the morning. This dish can be made the same day.
1 (12-ounce) round Cowgirl Creamery Red Hawk, rind discarded and cubed
8 ounces Bellwether Farms Carmody, grated
2 tablespoons all-purpose flour
1 cup Napa or Sonoma sauvignon blanc
2 tablespoons muscat or other sweet dessert wine
Toss the cheeses with the flour in a bowl and set aside. In a fondue pot, bring the sauvignon blanc to a boil over medium-high heat. Decrease the heat to low and add the cheese mixture, 1/2 cup at a time, stirring until melted after each addition. Add the muscat and stir until smooth. Serve immediately.
Serve with: toasted walnut or other rustic bread cubes, pear chunks, apple chunks, fresh figs, quartered, fig bars, Graham crackers.
Beverage Suggestions: pinot noir, blanc de noirs (sparkling wine), fino sherry
Fromage Blanc is an excellent substitute for Chèvre or cream cheese. Here are additional great ways to try Fromage Blanc:
Fromage is a great base for any flavor. Just by adding a chutney or tapanade you can change the dish completly and highlight the seasons. Great things we have used: Pesto, Sun-dried Tomatoes, Olive Tapanade, Red Pepper Spread, Fresh Herbs, Cracked Pepper and other Spices. Serve with Crackers, Bread or Vegetables.
EGGS! Fold Fromage Blanc into your scrambled eggs after you have taken them off the heat. Add on top of your Frittatas. Fill inside your Omelets and Bread Puddings.
Breakfast - Spread on your English Muffin, Bagel, Toast, or Scones. Add fresh Berries or a Jam and you will have a hit. Fill in your Crepes and Blintzes. Stuff your French Toast.
Pasta - Stuff in Raviolis, Rigatoni and Lasagna. Add to your favorite Pasta with your favorite fillings.
Pizza - A great addition along side so many great toppings like Spinach, Artichoke, Leeks, Mushrooms, Red Onion, Garlic, Eggplant, Prosciutto, Chorizo, Pancetta and more..
Great in all Salads!
Meats - Stuff your birds...Chicken, Quail, Duck!
Foods that compliment - Olives, Tomatoes, Smoked Salmon, Leeks, Mushrooms, Zucchini, Potato, Artichoke, Peas, Beets, Herbs, all Nuts, all Fruits especially Berries and more..
5 slices bacon
1 shallot, finely chopped
1 bunch asparagus (cut into 1" pieces)
1/2 lb. puff pastry (defrosted)
7.5 ounces of Bellwether Farms Fromage Blanc
Salt and pepper
1 large egg yolk mixed with 1/2 tsp. Water
Preheat oven to 400°F.
In a medium frying pan, cook the bacon over medium heat until crisp. Transfer bacon to paper towels. Pour off all but 1 Tbs. of the bacon fat from the pan. Add the shallots to the pan and saute for about 1 minute. Add the asparagus and cook over medium-high heat until the asparagus is crisp-tender, about 5 minutes. Remove the pan from the heat. Crumble the bacon into tiny pieces and mix it with the asparagus and shallot mix.
On a lightly floured piece of kitchen parchment, roll out the pastry to a 10 x 16 inch rectangle. Transfer the pastry and the parchment to a baking sheet.
Using your fingers, pat the fromage blanc onto the pastry, spreading it as evenly as you can and leaving a 1-inch border around the edge. Sprinkle the asparagus, bacon and shallot mixture evenly over the fromage blanc. Season with salt and pepper.
Brush the edge of the tart with the egg wash. Bake until the pastry is golden brown, 20-25 minutes. Let cool slightly and serve warm.
2 Cups Bellwether Farms Fromage Blanc
1/3 Cup Sonoma Tomato Tapanade
1/3 Cups Pesto
Chopped parsley or chives
Line a 2 cup mold with cheese cloth. Press 1/3 of the cheese into mold. Cover with a layer of Tomato Tapanade. Add another 1/3 of the cheese. Cover with Pesto. Add remaining cheese.
Cover with plastic wrap and refrigerate 2 hours or longer. Once chilled, turn out onto a plate and sprinkle with parsley or chives.
2 chicken breasts, boned and skinned
2 tablespoons Dijon or stone-ground mustard
2 tablespoons fresh lemon juice
1 ½ tablespoons minced mixed fresh herbs (such as tarragon, thyme, chives and parsley)
6 drained oil-packed sun-dried tomatoes
3 ounces Bellwether Farms Fromage Blanc
Place the chicken breasts in a shallow baking dish or pan. Mix together the mustard, lemon juice, and herbs, and spread over all sides of the chicken; let sit at room temperature for 30 minutes. Mix the coarsely chopped tomatoes and Fromage Blanc and set aside. Preheat the oven at 375 degrees. Bake the chicken for 20 to 25 minutes, or until opaque throughout. Spoon the cheese mixture onto the chicken the last few minutes, just to heat through.
Filling
7.5 oz. Bellwether Farms Fromage Blanc
1 1/4 cups plain yogurt
2 egg yolks
1/2 cup sugar
1 tablespoon unflavored gelatin
2 tablespoons water
Garnish
2 pint baskets strawberries
2/3 cup whipping cream
10 sprigs fresh mint
Grease 10 muffin cups. To prepare crust, melt butter in a small saucepan over low heat. Stir in graham cracker crumbs. Press mixture into bottoms of greased muffin cups. Set aside. To prepare filling, beat Fromage Blanc, yogurt, egg yolks and sugar in a large bowl until smooth. Combine gelatin with water in a small saucepan. Simmer until gelatin is completely dissolved; stir into cheese mixture. Spoon filling into prepared crusts. Refrigerate 2 to 3 hours or until set. Remove cheesecakes from cups. To garnish, slice strawberries and arrange on cheesecakes. Whip cream until stiff. Put a dollop on top of each cake and top with a sprig of mint.
1 cup Zinfandel wine
2 ½ cups water
1 cup sugar
2 pints strawberries
In a saucepan, simmer wine, water and sugar over medium heat until sugar is melted and mixture develops a syrup-like consistency. Remove from heat and chill until very cold.
Slice the berries into a large bowl. Pour chilled syrup over the berries and let the fruit sit for a few hours. Spoon strawberries onto dessert plates with enough syrup to cover. Spoon oval shapes of Fromage Blanc on top of the fruit.
Mix in bowl:
8 oz. Fromage Blanc
3 Tablespoons Extra Virgin Olive Oil
3 Tablespoons grated parmesan, romano, or dry jack cheese
1 Tablespoon chopped fresh herbs (chives, tarragon, or basil)
Freshly ground Black Pepper
Core four medium-sized ripe tomatoes and fill with above mixture.
Bake uncovered for approximately 15 minutes at 375°.
Makes about 20 sandwich cookies. For small bite-size cookies, makes 40 sandwich cookies.
Ingredients
• 12 oz bittersweet chocolate, chopped
• 1/4 cup unsalted butter, cut into chunks
• 3 large eggs, at room temperature
• 1 cup sugar
• 3/4 cup flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 6 oz (3/4 cup) Hazelnut Spread (Nutella or Loacker)
• 4 oz (1/2 cup) Bellwether Farms Fromage Blanc
• 1 cup chopped hazelnuts
Preparation
1. Put chocolate and butter in a medium metal bowl over a pot filled with simmering water or a double boiler if you have one. Cook, stirring occasionally, until melted, then remove from heat and let cool slightly. Whisk in eggs and sugar, mixing until combined. Then whisk in flour, baking powder, and salt. The dough will look like thick cake batter. Chill dough, covered, until firm, about 2 hours or in the freezer for around 30 minutes.
2. Let dough sit at room temperature 15 minutes. Meanwhile, preheat oven to 350° and line 2 baking sheets with parchment paper. Scoop 1 tbsp. portions of dough, rolling each into a ball, and put onto sheets 1 in. apart. (If you are making bite size cookies, scoop around 1.5-2 teaspoons and roll into a small ball). Bake cookies until they no longer look wet on top, about 8 minutes. Let cool on baking sheets.
3. In seperate bowl mix Fromage Blanc and hazelnut spread together until smooth. For easy filling, use a pastry bag with a round tip or spread with a knife or spatula.
4. Once cool, spread the flat side of 1 cookie with about 1 tbsp. Nutella and sandwich with another cookie. To finish, roll cookie in chopped hazelnuts. The nuts should coat all around the center of the cookie. Repeat with remaining cookies.
8oz. Bellwether Fromage Blanc
1 small can Diced Green Chilies
½ cup Milk
1 Tbs. Salt
½ tsp. Cayenne or Hot Smoked Paprika
1 Tbs. Tabasco
4 (15.5 oz) Cans Whole Kernel Corn or 6 Cups of Fresh Corn
Bread Crumbs, optional garnish on top
Smoked or Regular Paprika, optional garnish on top
Preheat oven to 400 degrees.
In a mixer with paddle attachment or by hand cream Fromage blanc with chilies and spices until there are no cheese lumps. Add milk and mix until all incorporated. Add corn to combine. Pour into casserole dish and sprinkle top with bread crumbs and paprika. Bake in oven for 40 minutes or until bubbly and brown on top.
Crust
1 cup gingersnap crumbs (homemade or store-bought—the crunchy type)
¼ cup ground toasted pecans
2 tablespoons unsalted butter, melted
Preheat the oven to 350º. Butter a 9” springform pan and place it on a baking sheet. Combine all the crust ingredients and toss by hand until the mixture is uniform. The crumbs should hold together if squeezed but not feel greasy. Place a heaping tablespoon in each of the prepared pans and shake the baking sheet to even out the crumbs. If the crumb mixture is dry, add a bit more melted butter. Place the crumb mixture into the prepared pan and press it evenly into the bottom of the pan and about ½” up the sides. Bake the crust until it feels slightly dry and firm, about 10 minutes. Set the crust aside while preparing the filling. Reduce the oven temperature to 300º.
Filling
12 ounces Bellwether Fromage Blanc, softened
½ cup brown sugar
½ cup granulated sugar
8 ounces mascarpone
1 cup pumpkin puree
¾ teaspoon kosher salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 large eggs
2 large egg yolks
1 ½ teaspoons vanilla
In a stand mixer with the paddle attachment beat the Fromage Blanc on medium-high speed until very smooth. Scrape down the bowl sides and add the brown and granulated sugars, then beat until smooth. Scrape down the bowl sides, then add the mascarpone and beat on medium speed until smooth. In a separate bowl whisk together the remaining ingredients until smooth. Stir the pumpkin mixture gently into the cream cheese mixture until it is very smooth and uniform. Pour the batter into the pre-baked crust. Bake the cheesecake until it is barely set in the middle, about 55-60 minutes. Remove the cheesecake from the oven and cool it to room temperature. Refrigerate the cheesecakes for several hours or overnight before serving.
3 slices of Organic Heirloom Tomatoes (mix colors) per person
2 TB of “scattered” Bellwether Farms Fromage Blanc (you can use any soft fresh cheese, mozzarella, buratta, etc)
Pinch of sea salt
Pinch of fresh ground black pepper
1-2 TB EVOO (extra virgin olive oil)
1 TB aged Balsamic vinegar (or you can cook the vinegar reduce by half and cool for a glaze)
½ TB of micro Basil
1. Heirloom Tomatoes should be at room temperature, slice around ¼” thick. The tomatoes should be of varying colors and shapes for fun.
2. Arrange slices on plate, season with salt and pepper.
3. Drizzle with olive oil then vinegar
4. Scatter the cheese around and on top of tomatoes
5. Scatter the micro basil around and on top.
Ingredients:
1 large leek, white part only, julienned (2 cups)
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt plus additional for seasoning
4 ounces Bellwether Fromage Blanc
2 tablespoons finely grated Parmigiano-Reggiano
Freshly ground black pepper
18 large cremini mushrooms, wiped clean and stemmed
White truffle oil (optional)
Method:
1. Preheat the oven to 400°F (200°C). Brush a baking sheet with olive oil.
2. Heat the leeks and olive oil in a small sauté pan over medium heat. Add the 1/2 teaspoon salt. Cook, stirring often to prevent browning, for 8 to 10 minutes, until wilted and tender, but not browned. Transfer to a small bowl and let cool.
3. Add the fromage blanc and Parmigiano to the leeks and stir to mix well. Season with salt and pepper. Scoop up about 1 heaping teaspoon of the mixture and spoon into the bottom of the mushrooms. Set on the prepared baking sheet.
4. Bake in the top third of the oven for 10 to 12 minutes, until the cheese mixture begins to brown and the mushrooms become tender to the bite. Transfer to a serving plate and drizzle with a few drops of truffle oil. Enjoy with a chardonnay with great structure and rich fruit flavors.
25 sugar cookies, coarsely broken (about 6 ounces; about 2 1/4 cups pieces)
2 tablespoons almond meal
1/4 cup (1/2 stick) unsalted butter, melted
8 ounces fromage blanc cheese
8 ounces fresh cow’s milk ricotta
½ cup crème fraiche
1/2 cup sugar
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
4 to 5 small nectarines, halved, pitted, cut into thin slices
1/4 cup peach jam, warmed
Preheat oven to 350°F.
Finely grind cookies in food processor. Add butter and almond meal and blend until crumbs are evenly moistened. Press mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until color darkens, pressing sides with back of spoon if beginning to slide, about 10 to 12 minutes. Cool completely.
In a medium mixing bowl combine the fromage blanc, ricotta, crème fraiche, sugar, vanilla and almond extracts. Using a hand held mixer or the paddle attachment beat until smooth. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.
Overlap nectarine slices atop filling in concentric circles. Brush with jam. Serve, or refrigerate up to 6 hours.
In a 12-inch nonstick skillet, over moderately high heat, sauté onions in oil stirring occasionally until golden. Add Italian sausage and sauté, stirring occasionally, until sausage is cooked.
Whisk eggs in a large bowl and whisk in milk, thyme, salt and pepper to taste.
In a large bowl, toss bread, sausage, and Carmody cheese all together. Place mixture into a buttered 3-4 quart casserole dish. Pour egg mixture over the top and press the bread in so that it soaks up the milk. .
Sprinkle the Fromage Blanc all over the top of pudding. Cover with plastic wrap and place in refrigerator overnight.
Preheat oven to 350°F.
When ready to cook, pull out of refrigerator and remove the plastic film. Bake in middle of oven 45 minutes to 1 hour, or until puffed and edges of the bread are golden and custard is set in middle.
Notes: I always make this the day before I cook it to let the bread soak up all the flavors and for ease of preparing in the morning. This dish can be made the same day.
FOR THE CRÈME: Rinse the cheesecloth and squeeze it until just damp. Line each coeur a la crème mold with the cheesecloth, with enough hangover to encapsulate the filling once
the mold is filled.
Beat the fromage blanc until smooth. Slowly add in the cream and then the crème Fraiche. Add the vanilla extract or if using a vanilla bean, split the bean lengthwise and with the
back of a knife scrape the seeds out of the bean and add them to the cheese mixture. Sweeten to taste with the sugar. Spoon the mixture into the molds dividing equally. Fold
the excess cheesecloth over the top of the cheese. Place the molds in a pan (to catch the excess liquid draining from the molds) and then place the pan in the refrigerator. Allow
the cheese mixture to drain at least 8 hours or overnight.
FOR THE COULIS: In a blender or food processor, mix 1 pint of cleaned and hulled strawberries with the sugar, strawberry jam, and Grand Marnier. Set the mixture aside.
TO SERVE: Unwrap the top of the molds of cheesecloth and invert the molds onto a plate or plates. Spoon the coulis around the cheese and place the whole strawberries from the
remaining pint in the coulis around the cheese. Serve with slightly sweet crackers and breads.
3 Bosc pears, peeled, cut in half and cored
1 Tbsp. sugar
2 Tbsp. pure olive oil
6 oz. Bellwether Farms Pepato Cheese, cut into 12 wedges
1 Head Radicchio, shredded and washed
Aged Balsamic Vinegar
Honey Walnut Dressing: 1 C. Walnut pieces, toasted lightly
1/4 tsp. dried marjoram
1/2 C. honey
salt and fresh ground pepper to taste
Red Wine Vinaigrette:
1 Tbsp. red wine vinegar
3 Tbsp. pure olive oil
1 tsp. dijon mustard
salt and fresh ground pepper to taste
Preheat oven to 450
Toss the pear halves in sugar and olive oil and place on baking sheet.
Bake 25 minutes, or until pears are golden brown. Set aside until ready to make salad.
Combine walnuts, honey and marjoram with a pinch of salt and pepper.
Whisk together red wine vinegar with dijon and 3 Tbsp. olive oil, season with salt and pepper.
Assemble salad: Toss radicchio with the red wine vinaigrette and divide among 6 plates. Slice warm pears and fan out over radicchio. Place two slice of Pepato on each plate. Spoon honey walnut dressing over pears and cheese. Drizzle each plate with aged balsamic vinegar.
1 tablespoon olive oil
2 tablespoons unsalted butter, plus more for brushing
2 large yellow onions, thinly sliced
½ teaspoon salt, plus more for seasoning
¼ teaspoon freshly ground black pepper
¼ cup water
8 slices white or whole-wheat sourdough bread
8 ounces Pepato cheese, sliced
2 small tomatoes sliced into ¼ inch thick slices
In a 12-inch skillet heat the olive oil and 2 tablespoons of butter over medium high heat. Add onions, ½ teaspoon salt and ¼ teaspoon pepper and stir occasionally until onions begin to caramelize, about 8 minutes. Reduce heat to medium low and continue to cook, stirring frequently, 8 minutes longer. Increase heat to high, add ¼ cup water and stir, scrapping up any caramelized bits and cook 3 minutes longer. Remove from heat and transfer onions to a small tray or plate.
Using a pastry brush, butter one side of each piece of bread. Set half the slices of bread buttered side down. Lay one slice of cheese on top of the bread. Add two slices of tomato and lightly season with salt. Divide the caramelized onions amongst the sandwiches and add another slice of cheese on top. Put the top slices of bread over the cheese, buttered side up.
Transfer the sandwiches to a Panini maker and press for 3 minutes or until the bread is golden brown and the cheese is melted. Alternatively, if you do not have a Panini maker, transfer the sandwiches to a hot cast iron pan, brushed with olive oil. Place a weight on top of the sandwich (such as a foil wrapped brick) and cook for 2 to 3 minutes on each side. Add more butter or oil before proceeding with the next addition of sandwiches.
For the purée:
1 ¼ cups shucked fresh fava beans, outer skins still on (about 2 pounds when in the pods)
¼ cup extra virgin olive oil
1 ½ cups Bellwether Sheep’s Milk Ricotta, or whole cow’s milk ricotta, drained
1 ½ ounces Bellwether Pecorino Pepato, very finely grated
½ teaspoon finely grated Meyer lemon zest
Fine sea salt, to taste
½ teaspoon granulated sugar, or to taste
For the shells:
40 fresh egg roll wrappers (available at most supermarkets and Asian markets)
1 egg
4 cups vegetable oil
To prepare the filling:
Prepare an ice bath in a large bowl. Bring a large pot of salted water to a rolling boil. Add the
favas and blanch for three minutes, or until deep green through. Drain the favas and immerse them in the ice bath
for 5 minutes. Peel the outer skins by nicking the skin with your fingernail and squeezing the beans out into the bowl
of a food processor fitted with a metal chopping blade. Pulse the processor until the beans are very fine, scraping down
the sides with a rubber spatula as needed. Add the olive oil and continue to pulse until the paste is very smooth. Add
the ricotta, one half of the pecorino pepato and lemon zest and process to combine fully, but do not overmix. Season
with salt and sugar to taste, and transfer the mixture to a plastic piping bag. Refrigerate for up to three days, or freeze
the mixture in the piping bag for up to one month.
To prepare the shells:
Pour the oil into a 3-quart saucepan and heat to 325˚ Fahrenheit over medium heat. While the oil is
heating, trim the wrappers into 2” by 2” squares. Beat the egg in a small bowl. Starting with one corner, roll each wrapper
around a cannoli form or dowel. Dab your finger into the egg wash, and moisten the trailing corner before overlapping.
Press firmly to seal. Repeat with the remaining forms, and then carefully lower the shells into the oil with a large slotted
spoon. Fry the shells for 2 minutes, or until crisp and golden. Remove with a slotted spoon and drain on paper towels
until cool enough to handle. Carefully remove the shells and arrange on a baking tray lined with dry paper towels. Repeat
as necessary with the remaining wrappers.
Note: Use either small metal cannoli forms or wooden dowels to fry these shells. We use 3/8-inch maple dowels cut to 3-inch
lengths. We wrap each dowel with a six-inch square of heavy-gauge aluminum foil, twisting the ends like a candy wrapper, to provide a
non-porous surface that release the shells easily.
To assemble: Cut a 3/8-inch tip on the piping bag and pipe the filling into each shell. Arrange the finished cannoli on a
plate and sprinkle lightly with the reserved pecorino pepato.
Note: The purée freezes quite well for up to a month, and can be used as a simple spread for crostini, if you don’t wish to fry the
shells. We also use this purée as a stuffing for ravioli, cannelloni, and other fresh pastas.
3.5 oz 00 Italian flour (AP Flour can be substituted)
1 oz Buckwheat flour
8 ea Egg yolks
Instructions:
• Mix the flours with a paddle in a Kitchen Aide.
• Slowly drizzle in the yolks; when ball forms, remove from mixer and work into an even ball.
• Allow to rest, wrapped in plastic wrap in the refrigerator for at least 1 hour.
• After the hour, make the pizzocheri. To do so, roll out the dough into sheets on a pasta machine incrementally down to the second thinnest setting.
• Cut ribbons from the sheets 4 inches long, and half an inch wide. To do so, cut the sheets into 4 inch tall and approximately 6 inch wide rectangles. Stack the rectangles; roll them up gently, than chiffonade-style cut them .5 inch in width.
• Allow to dry for at least an hour before use, in the refrigerator.
Lilly Stock
6 oz Extra Virgin Olive Oil
6 oz Leeks (white part only)
6 oz Yellow Onion
4 ea Shallots
16 oz Garlic Cloves
2 ea Cloves
1 ea Bay Leaves
4 oz White Wine
1 gallon Water
Instructions:
• Low heat sweat the onions, leeks, shallots, garlic, clove and bay leave for 10 minutes.
• Deglaze with wine, cook of the wine for another 4 minutes.
• Add the water and bring to a boil, lower the heat and simmer for 25 minutes.
• Turn off flame let sit for 15 minutes.
• Strain and cool.
Pizzocheri California-Style with White Sweet Potato, Citrus, Bellwether’s Pecorino
4 ea Chard leaves, large, whole
1 ea White Sweet Potato, large
1 oz San Andreas, Bellwether Farms Pecorino
½ cup White Wine
2 cup Lilly Stock
6 ea Citrus, Assorted, Supremes
3 Tbsp EVOO, Northern Italian
Instructions:
• Medium dice the potato and begin to sauté it in 1 tbsp of the EVOO.
• Separate the chard stems from the leaves. Chop the stems and add it to the sauté with the potatoes and cook together for 2-3 minutes or until both are soft and lightly caramelized. At this point, remove from the pan.
• Deglaze the same pan with white wine; add the lilly stock. Bring up to a boil.
• Blanch the chard leaves in this cooking liquid for 20-30 seconds, one or two at a time; than immediately shock them in ice water. Once thoroughly chilled, ring out the chard leaves, and mince. Reduce the liquid by half; adjust the seasoning and hold.
• Cook the pasta in boiling salty water for about 2 minutes, or until it is cooked through. Timing will depend on how long the pasta was dried; time frame range will be 2-5 minutes maximum.
• Add the cooked pizzocheri to the sauté with the chard stems and potato, and sauté together on high heat for 1 more minute. Add the blanched, minced chard leaves, and the last 2 tbsp of EVOO.
• After these additions, immediately plate up the pasta. Garnish with the citrus segments, and shards of pecorino shaved with a vegetable peeler.
Ingredients
Makes 2 dozen
• 1 cup all-purpose flour
• 2 teaspoon coarse salt
• 1 tablespoon of cracked black pepper
• 3 tablespoons chilled unsalted butter, cut into small pieces
• 1 cup grated (2 1/2 ounces) Bellwether Farms Pepato
• 1 cup chopped walnuts
• 5 tablespoons mascarpone
Directions
1. Combine flour, salt, and pepper in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese and walnuts; pulse until combined. Add 1 tablespoon of the mascarpone at a time, pulsing each time to combine. Process until dough comes together and is well combined.
2. Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate overnight for next day baking. If planning to cook same day, place in freezer for 30 minutes until firm.
3. Heat oven to 375 degrees. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, around 35 minutes. Transfer to a rack to cool. Crackers may be made a day ahead and kept in an airtight container at room temperature.
2 Tbs. unsalted butter, plus 1/2 tsp. for the dish
1 cup thinly sliced onions
Kosher salt
2/3 cup heavy cream
2/3 cup chicken broth
2 Tbs. prepared horseradish (add more to taste if you like a strong flavor)
Freshly ground black pepper
2 russet potato (24 oz.)
1/2 cup grated Bellwether Farms Pepato
Heat the oven to 350°F. Rub a shallow 2-quart gratin dish with 1/2 tsp. of the butter. Melt the 2 Tbs. butter in a small saucepan over medium heat. Add the onions; cook, stirring frequently, until softened, limp, and somewhat golden. Whisk together the cream, broth, and horseradish; add to the onions. Season with salt and pepper, stir to combine, and take off the heat.
Assembly: Peel the potato, cut each in half lengthwise, and slice each across into thin half moons. In a large bowl, combine the potato slices, 2 teaspoons salt, the pepato, and the cream. With a rubber spatula, mix gently but thoroughly and scrape into the prepared gratin dish, pressing until evenly distributed. Bake covered for 30 minutes then remove cover. Cook until the top has browned and the potatoes are tender when pierced with a fork, about 30-45 minutes more. Let rest for 15 to 20 minutes before serving.
2 cups sheep’s milk yogurt
Zest of 1 lemon
1 teaspoon of salt, plus more for seasoning
1/8 teaspoon freshly ground white pepper, plus more for seasoning
1/8 teaspoon ground cumin
1/8 teaspoon ground paprika
1/8 teaspoon ground cayenne
Pinch of ground all spice
Pinch of ground cinnamon
1 stalk green onion, bottom finely chopped, top finely sliced
1 tablespoon minced garlic
2 pounds boneless, skinless chicken breast, cut into 1 inch cubes
1 large (about 14 ounces) red onion, quartered
In a small bowl, combine the yogurt, lemon zest, salt, white pepper, cumin, paprika, cayenne, allspice, cinnamon and green onion and stir to mix well. Divide the yogurt mixture in half. Place one half in a gallon-sized resealable plastic bag, along with the minced garlic and mix well. Add the chicken and seal the bag, removing as much air as possible. Make sure the chicken is well-coated by the marinade. Place on a small baking sheet and store in the refrigerator for 3 to 4 hours, or overnight. Reserve and store the other half of the yogurt mixture in the refrigerator (as a dipping sauce) until ready to use.
Soak 8 wooden skewers in water for about 30 minutes. Preheat a grill or grill pan to medium heat.
Break up the quartered red onion into layers of 2 to 3. Thread the chicken onto the skewers alternating with the red onion making sure not to cram the skewers. Season the kabobs with salt and pepper before placing on the grill. Cook until hatch marks appear and the chicken is cooked through, rotating about every 3 minutes for a total cook time of 15 to 20 minutes. Serve with the French Lentil Salad with Carmody Reserve and yogurt dipping sauce.
Ingredients:
2 cups sheep’s milk ricotta
3 farm eggs
2 cups blanched chopped chard
1 cup freshly grated parmesan cheese (plus more to garnish)
3/4 cup flour
kosher salt and freshly ground black pepper
1 red onion, diced
2 cups crushed tomatoes
1/2 bunch fresh marjoram, picked and chopped
a pinch of chili flakes
extra virgin olive oil and freshly grated parmesan to garnish
Method:
GNUDI In a bowl combine the ricotta, eggs, chard, parmesan, flour, salt and pepper. Scoop into gently simmering salted water. When they come to a float, let cook another minute or so until they feel slightly firm to the touch. With a skimmer, gently remove from the water into the bowl and top with the sauce, more parmesan, and a drizzle of extra virgin olive oil.
SAUCE: In a large sauté pan on medium high heat, sauté the onions a few minutes until fragrant. Add the
Tomatoes and simmer about 10 minutes. Season with marjoram, and salt and pepper to taste.
I used a pre-bought 9" cookie crust, but you can make your own using amaretti cookies to really make it special.
Ingredients
2 lbs Bellwether Whole Milk Ricotta
1 cup sugar
1/3 cup of all purpose flour
6 eggs
2 oranges, zested
1 tablespoon of Grand Marnier
2 teaspoons vanilla extract
1/8 tsp salt
Preheat oven to 350 degrees F.
Place Ricotta and zest in a food processor with the blade attachment. Run until smooth. Add sugar, flour and run until blended. Add eggs one at a time as using the pulse feature. Add vanilla and salt and buzz until combined. Pour batter into crust and bake in center of the oven for about 1 hour. The top will get a golden brown color and when you shake it the middle of the cake doesn't move. Remove from oven and allow to cool. The cake will sink a bit. When cool, cover and keep in the refrigerator until serving time.
Serve with fresh fruit or whipped Bellwether Crème Fraîche flavored with orange zest.
For the purée:
1 ¼ cups shucked fresh fava beans, outer skins still on (about 2 pounds when in the pods)
¼ cup extra virgin olive oil
1 ½ cups Bellwether Sheep’s Milk Ricotta, or whole cow’s milk ricotta, drained
1 ½ ounces Bellwether Pecorino Pepato, very finely grated
½ teaspoon finely grated Meyer lemon zest
Fine sea salt, to taste
½ teaspoon granulated sugar, or to taste
For the shells:
40 fresh egg roll wrappers (available at most supermarkets and Asian markets)
1 egg
4 cups vegetable oil
To prepare the filling:
Prepare an ice bath in a large bowl. Bring a large pot of salted water to a rolling boil. Add the
favas and blanch for three minutes, or until deep green through. Drain the favas and immerse them in the ice bath
for 5 minutes. Peel the outer skins by nicking the skin with your fingernail and squeezing the beans out into the bowl
of a food processor fitted with a metal chopping blade. Pulse the processor until the beans are very fine, scraping down
the sides with a rubber spatula as needed. Add the olive oil and continue to pulse until the paste is very smooth. Add
the ricotta, one half of the pecorino pepato and lemon zest and process to combine fully, but do not overmix. Season
with salt and sugar to taste, and transfer the mixture to a plastic piping bag. Refrigerate for up to three days, or freeze
the mixture in the piping bag for up to one month.
To prepare the shells:
Pour the oil into a 3-quart saucepan and heat to 325˚ Fahrenheit over medium heat. While the oil is
heating, trim the wrappers into 2” by 2” squares. Beat the egg in a small bowl. Starting with one corner, roll each wrapper
around a cannoli form or dowel. Dab your finger into the egg wash, and moisten the trailing corner before overlapping.
Press firmly to seal. Repeat with the remaining forms, and then carefully lower the shells into the oil with a large slotted
spoon. Fry the shells for 2 minutes, or until crisp and golden. Remove with a slotted spoon and drain on paper towels
until cool enough to handle. Carefully remove the shells and arrange on a baking tray lined with dry paper towels. Repeat
as necessary with the remaining wrappers.
Note: Use either small metal cannoli forms or wooden dowels to fry these shells. We use 3/8-inch maple dowels cut to 3-inch
lengths. We wrap each dowel with a six-inch square of heavy-gauge aluminum foil, twisting the ends like a candy wrapper, to provide a
non-porous surface that release the shells easily.
To assemble: Cut a 3/8-inch tip on the piping bag and pipe the filling into each shell. Arrange the finished cannoli on a
plate and sprinkle lightly with the reserved pecorino pepato.
Note: The purée freezes quite well for up to a month, and can be used as a simple spread for crostini, if you don’t wish to fry the
shells. We also use this purée as a stuffing for ravioli, cannelloni, and other fresh pastas.
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