Emma's Fromage Dinner Recipes

Thursday, January 05, 2012

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We've Uncorked Emma's Fromage Dinner


Mini Parmigiano-Reggiano, Thyme & Paprika Shortbreads with Roast Peppers & Feta


(Makes 32)


Ingredients


1 red pepper, cut into 1/2-inch pieces


1 tablespoon olive oil


Sea salt and black pepper


4 oz feta, crumbled


Basil leaves, chopped


Shortbreads:


2 oz flour


1/2 teaspoon paprika


2 teaspoons fresh thyme leaves


1 1/2 oz butter


2 1/2 oz Parmigiano-Reggiano




Method


* Preheat the oven to 350F.


* Place all the shortbread ingredients in a food processor and whiz to form a smooth dough.


* Flour a clean surface, and roll the dough out to a 1/4-inch thickness.


* Using a 1-inch fluted pastry cutter, stamp out rounds and place them on a baking sheet that is lined with baking parchment.


* Gather leftover dough, roll out again, and stamp out more rounds. Continue until all the dough is used up.


* Bake in the oven for 7-8 minutes until lightly golden.


* Remove and place on a cooking rack. These may be stored in an airtight container in the freezer for a month.


* On the day you need them, preheat the oven to 350F.


* Place the cut pepper in a small roasting pan with the olive oil, salt and pepper.


* Roast the peppers for 30 minutes.


* When ready to serve, top each shortbread with a few pieces of pepper and some feta.




Grilled Apple & Sage Sausages Stuffed with Smoked Applewood Cheddar


(Makes 25-30)




Ingredients


5 apple & sage sausages


2.5 oz smoked Applewood cheddar




* Preheat the oven to 350F.


* Roast the sausages for 20 minutes, turning halfway through.


* Cool and slice each sausage into 5-6 pieces, on the diagonal.


* Cut the cheese into small pieces (about 1/4 inch x 3/4 inch) and place one into each sausage slice.


* Place on a baking tray, under the grill, for about 2 minutes.


* Serve immediately with miniature wooden skewers or toothpicks.




Plum Port Compote & Brie Gougeres (Choux Buns)


(Makes 40)




Ingredients


3 oz butter


7 fl oz water


3 3/4 oz plain flour, well sifted


Pinch of salt


3 eggs


3 oz fromage blanc for 1/2 the mixture


Compote:


6 plums (about 1.2 lbs)


2 oz sugar


3 fl oz Port


To Serve:


4 oz Brie, cut into small pieces




Method


* Cut the plums in half and place them in a large pot with the sugar and port.


* Place over a low heat and stir to dissolve the sugar.


* Cover with a lid and gently simmer on a very low heat for about 45 minutes, stirring occasionally.


* Fish out the plum seeds and cook the plums a little longer until they are completely broken down.


* This compote should keep well for at least a week in the fridge.


* Place the butter and water into a small pot. Heat until the butter has melted, then turn up to a boil.


* Once the water is at a rolling boil, pour in the flour and mix vigourously with a wooden spoon.


* Pour into a large bowl to cool. Preheat the oven to 400F.


* Slowly add the eggs, beating well with each addition.


* You want the mixture to be soft, shiny and smooth, and be of dropping consistency.


* On a baking sheet, place teaspoonfuls of the choux pastry, 2 inches apart -- make 20.


* Bake in the oven for 15 minutes, until golden. Remove from oven and make a slit in the top of each, with a sharp knife.


* Meanwhile, stir the fromage blanc into the remaining mixture.


* On another baking sheet, place teaspoonfuls of the mixture, 2 inches apart -- make 20


* Bake in the oven for 20 minutes, until golden brown. Remove and cool.


* Place the plain choux buns back in the oven for 3 minutes. Remove from oven and cool.


* Make a slit in the top of each choux bun. Store in an airtight container. These may be stored in the freezer


* When ready to serve, preheat the oven 350F.


* Place the choux buns on a baking sheet, and reheat to crisp them up, for a few minutes.


* Stuff a piece of brie inside the top of each bun, place in the oven for a couple minutes to slightly melt the cheese.


* Top each with the compote and serve immediately.




Sweet Potato, Split Pea & Gorgonzola Soup


(Serves 12-16)




Ingredients


1 x 12 oz pack green split peas


4 large sweet potatoes, peeled & cut into 1 inch cubes


1 large onion, chopped


3 garlic cloves, chopped


1 quart homemade chicken stock


1 1/4 lbs Gorgonzola


Sea salt & black pepper




Method


* Soak the split peas in plenty of water for a few hours. Drain and rinse well.


* Place the split peas in a pressure cooker, and top with six cups of water.


* Cover and seal the pressure cooker, bring to the boil and simmer for 8-10 minutes.


* Remove and cool until the lid can open.


* Add the sweet potatoes, onion, garlic and chicken stock. Top up with more water, if needed, to cover all the potatoes.


* Bring to the boil and simmer for 20-25 minutes until the potatoes are soft.


* Cool slightly and whiz everything in a blender, adding water if needed. At this stage the soup can freeze.


* Return to the pot, stir in 1 lb of the Gorgonzola, and season to taste with salt and pepper.


* When piping hot, spoon into soup bowls, and place a small piece of gorgonzola in the centre of each.


* Serve immediately with fresh bread.




Cheese Fondue


(Serves 8-16)




Ingredients


5 Garlic cloves


1 lb 4 oz Gruyere, grated


1 lb 2 oz Comte, rind removed, grated


1.4 oz Smoked Applewood cheddar, rind removed, grated


1 bottle Chardonnay


2 1/2 fl oz Schladerer (mixture of raspberry, cheery & plum flavours)


1/4 nutmeg, freshly grated


3 tablespoons cornstarch


Bread


Blanched broccoli




Method


* Wipe the fondue pot with the garlic cloves, and leave them in the pot.


* Add the wine, bring to the boil, and then add the grated cheeses slowly, stirring constantly so that they melt completely.


* Stir in the Schladerer and the nutmeg.


* Place the cornstarch in a small bowl and add some of the liquid floating on top of the fondue, stirring to amalgamate.


* Pour this back into the fondue, and continue to stir.


* Serve over a low fondue flame at the table, using skewers or fondue forks to dip bread and broccoli into the hot melted cheese.






Green Leaves with Roasted Beets, Ossau-Iraty, Toasted Pine Nuts & Lemon Balsamic Vinaigrette




Ingredients


3 packs fresh local spinach, torn


1 head of lettuce, torn


8 medium beets (boiled for 1 hour 15 mins, peeled & cut into 1/2 inch pieces)


1 tablespoon olive oil


2 tablespoons sweet balsamic vinegar


4 - 4 1/2 oz pignola seeds (pine nuts), toasted


6 oz Ossau-Iraty cheese, shaved


Vinaigrette:


3 tablespoons Dijon mustard


7 tablespoons lemon juice


7 tablespoons Balsamic vinegar (sweet)


7 tablespoons olive oil




Method


* Preheat the oven to 400F.


* Place the beetroots in a roasting pan with olive oil and balsamic vinegar, and roast for 20 minutes.


* Combine all the vinaigrette ingredients in a glass bottle and shake well to mix.


* Just before serving, toss all the salad leaves in a large bowl with as much of the dressing as you like.


* Place a handful of salad on each plate, top with beetroot, shavings of Ossau-Iraty, and toasted pine nuts.


* Serve immediately.




Cheese Plate


Taleggio


Gouda Extra 5 Year Ages


Grapes




* Place the Taleggio and Gouda on a cheese board with grapes, and serve with Port!




Pear, Vanilla & Bleu d'Auvergne Soufflés


(Serves 3-4)




Ingredients


1 pear, peeled & cored (4 oz)


2 1/2 oz vanilla sugar (jar of white sugar with a vanilla bean pod split open inside) -- add pod


1/2 oz flour


1 1/2 oz white sugar


2 1/2 fl oz milk


2 eggs, separated


1 egg white


1 1/2 oz bleu d'auvergne


1 oz white sugar




Method


* Place the pear and vanilla sugar in a pot, heat gently until the sugar has dissolved.


* Turn the heat up, and boil for 20 minutes.


* Stir in the flour, 1 1/2 oz white sugar and the milk. Simmer and stir continuously, until thickened.


* Remove from heat.


* Just before you are ready to bake the soufflés, preheat the oven 400F.


* Butter the inside of 3-4 ramekins, and place on a baking sheet.


* Reheat the pear mixture slightly, remove from heat and stir in the egg yolks and the bleu d'auvergne.


* Whisk all the egg whites until stiff, add the 1 oz white sugar and whisk again.


* Pour into ramekins, about 2/3-3/4 full, and bake for about 8-10 minutes until well risen.


* Serve immediately on little plates.






Goat's Fromage Blanc & Dark Chocolate Truffles


(Makes 35-50)




Ingredients


12 oz dark chocolate


10 oz goat's fromage blanc


1 1/2 oz icing sugar, sifted


2 fl oz heavy cream


1 tablespoon Brandy


For Dusting:


1 1/2 oz cocoa powder, sifted


1 1/2 oz icing sugar, sifted




* Place the chocolate in a metal bowl over simmering water. Stir until melted, then remove from heat.


* Gently beat the fromage blanc with the icing sugar and cream.


* Stir the melted chocolate into the fromage blanc, and mix well. Then add the brandy.


* Place in the fridge until it begins to get firm.


* Remove from the fridge. Mix the cocoa powder and icing sugar in a large bowl.


* Dust your hands with the cocoa mixture and roll the chocolate mixture into truffles, then roll in the cocoa mix.


* Place on a tray lined with baking parchment. When all the truffles have been made, cover with more parchment paper, and store in the fridge until ready to use.




— Emma Dalton-Brown


 

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