Tuesday 18 October 2011

Cheesy Fall Fixes - a trio of toasties



This month i’ve witnessed some spectacular golden, red and orange hues burning against the blue skies, and with them the reality that our summer growing season is ending. Some plants in the garden, as they wilt and decay, beg to be relieved of their last fruits, with it bringing hope that the goodness in the soil is being replenished for next year. A rebirth. So as the curtain falls on summer, i’ve turned my thoughts to preserves. By saving any surplus from our garden bounty, i can keep the memory of summer alive on a plate. I’ve pulled some end of season beets from my patch to make a spiced relish with orange, and jellied the excess of my mediterranean herbs. With the colder weather in mind, i’ve matched these with a trio of melt in your mouth grilled American cheeses, comfort food for the long, cold nights ahead. What better way to highlight some of our nations artisans as part of American Cheese Month. I’m keeping my winter bed warm with straw, and wait tentatively for new season garlic sprouts in the Spring.



Rustic seeded roll smothered in a blanket of melted Appalachian cheese - a slightly sweet, nutty and supple cow’s milk cheese from Meadow Creek Dairy in Virginia - mixed with leek, egg and cream. This is an indulgent treat not to be missed.

Rustic roll with Appalachian, leek, egg and cream topping

1 medium leek, chopped small
1tbsp olive oil
6oz Appalachian cheese, grated
2 egg yolks

1tspn thyme

2 tbsp cream

½ tspn grainy mustard
seasoning

butter for spreading

2 rustic rolls, halved lengthways

Gently soften the chopped leek in the olive oil for 10 minutes. In a bowl, mix the remainder of the ingredients and add the cooked leek. Toast the rustic roll lightly on both sides, butter it, and put the cheese mixture evenly on top and to the edges. Place under a medium grill until the cheese begins to bubble and colour.




Walnut bread topped and toasted with Point Reyes Blue from Point Reyes Farmstead in California - a silky, salty organic blue with a spiced beetroot relish on the side. The mustard seeds add a crunchy texture to this relish, and for any beet sceptics out there this is a relish to relish. Try it.

Walnut bread with Point Reyes Blue and beet relish


6oz Point Reyes Blue

2 slices walnut bread from a large loaf (or 4 from a small)

butter to spread
Toast the walnut bread lightly on both sides.

Butter the toast and crumble or spread the Point Reyes blue onto one side. Return to the grill and toast lightly until the cheese bubbles on top. Serve with the beetroot relish below.


Spiced beetroot relish


This makes approximately 4lbs or 8 x 8oz jars.

3lbs beetroot washed, peeled and chopped into small cubes

3 onions peeled and finely chopped

3 apples peeled and grated

3 oranges zested and juiced
2 tbsp yellow mustard seeds
1tbsp ground cloves
1 tbsp cinnamon
1 tbsp coriander seeds
3 cups / 24oz red wine vinegar
1 1/2lbs golden sugar
pepper

In a large saucepan, mix all the ingredients and bring to a gently simmer. Cook for 1 hour with the lid on, stirring occasionally until it appears thick and the beetroot tender.

While the relish is cooking, sterilize your jars. Either put them through a short wash in the dishwasher or boil for 15 minutes in a large pot. Be careful to lift the jars with clean tongs so as not to introduce any new bacteria.


Spoon the cooked relish into the jars and, using a clean cloth, wipe the jar clean of any residue around the rim before sealing.

It can be stored in the fridge for up to 6 months and use as desired. Once opened the shelf life is 2 months.




Crusty french baguette topped with Hooligan - a pungent, creamy washed rind cheese from Cato Corner Farm in Conneticut - served with a dollop of fragrant mediterranean herb jelly

Baguette with Hooligan and herb jelly

1 medium sized baguette, halfed length and widthways into 4

butter to spread
6oz Hooligan, sliced thinly


Toast the baguette lightly on both sides. Spread with butter and lay the sliced Hooligan on the bread. Return to the grill and toast lightly until the cheese bubbles on top. Serve with Mediterranean herb jelly spooned over the top.


Mediterranean herb jelly

This makes approximately 3 1 pint jelly jars / 5 - 6 cups

3 cups apple juice
1 cup chopped fresh herbs (Rosemary, Oregano and Mint work well)

2 tbspns freshly squeezed lemon juice

1 pouch of liquid pectin Sure Jell OR 1 pack (1 ¾ ounces or ⅓ cup) powdered pectin

½ teaspoon butter

4 cups sugar

sprigs of herbs rinsed and dried to decorate jars


Sterilize your jars. Either put them through a short wash in the dishwasher or boil for 15 minutes in a large pot.


Heat the apple juice and chopped herbs to a low simmer. Remove from the heat and stand for 20 minutes. Strain the herbs and juice into a large bowl and put the juice only back into the pot.

Return herbs to the hob on a medium - high heat, add the lemon juice, stir in the pectin and butter and stir until it comes to a full boil. Add the sugar and stir until it returns to the boil again. Cook at a rolling boil for exactly 1 minute.


Remove from the heat and skim off the foam with a clean spoon.

Place a sprig of herb into each jar and spoon in the jelly. Using a clean cloth, wipe the jar clean of any residue around the rim before sealing.

It can be stored in the fridge for up to 6 months and use as desired. Once opened the shelf life is 2 months.


To tantalise your tastebuds even further, pair with a sweet cider or a beer with a sparkle. I also think these can be dressed up accordingly for the occasion. For a lunch with friends, toss a few salad leaves in citrus and olive oil and add to the plate.
All the cheese recipes serve 2 generously. The relish and jelly recipes will make a “batch”.


October posting written for http://www.pastoralartisan.com/

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