I'm off to the store tonight to hunt for some Stilton...I already have the apples & walnuts! Cheese glorious cheese...mmmmm!
Daily Kitten Chat Forum » TDK Cafe
I like cheese
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Waaaahhhh! I went to the store and forgot the brie.... *gets car keys out...again*
Posted 2 years ago by SammyandOliversmama #
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I think I will wallow in some cheese myself!
Posted 2 years ago by mollycat71 #
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MC needs some comfort food tonight. I am prescribing Mac n' Cheese.
Put on Your Most Comfortable Clothes Mac n' Cheese
INGREDIENTS
1 lb. Macaroni
6 oz. sharp cheddar cheese
6 oz. pepper jack cheese
4 oz. regular Velveeta
4 oz. Mexican Velveeta
1 cup milk
1/2 stick butter
INSTRUCTIONS
1. Cook macaroni a put in a 2 quart casserole greased with butter
2. Mix in 4 oz each of shredded cheddar, pepper jack, and both Velveetas cut in 1/2 inch cubes.
3. Pour milk over macaroni and cheese.
4. Dot with butter and remaining cheese (cut into 1/2 inch cubes).
5. Bake at 350 degrees for 45 minutes to 1 hour—until crusty and crispy on top.Posted 2 years ago by WillowandWindismom #
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Choco-nut cheese sounds dee-vine!! Where do you buy it?
Posted 2 years ago by SammyandOliversmama #
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BTW, I did get my brie fix over the weekend. I tried the Ile de whatever that brand is with my crescent roll recipe and it is much better than the old store brand brie I was using. There is a definite difference in brie brands.
Posted 2 years ago by SammyandOliversmama #
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In honor of SOM's birthday......
Key Lime Cheesecake
INGREDIENTS
Lime custard
* 6 large egg yolks
* 3/4 cup sugar
* 6 tablespoons fresh Key lime juice or regular lime juice
* 1 teaspoon grated Key lime peel or regular lime peelCrust
* 1 3/4 cups graham cracker crumbs (about 12 whole graham crackers)
* 1/4 cup sugar
* 1/2 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, meltedFilling
* 2 (8-ounce) packages cream cheese, room temperature
* 2/3 cup plus 3 tablespoons sugar
* 2 large eggs
* 3 tablespoons fresh Key lime juice or regular lime juice
* 1 tablespoon grated Key lime peel or regular lime peel* 1 16-ounce container sour cream
* Thin lime slices
PREPARATION
For lime custard:
Whisk all ingredients in heavy small saucepan over medium heat until custard thickens and boils for 30 seconds, about 8 minutes. Cool to room temperature, stirring occasionally (mixture will thicken).For crust:
Preheat oven to 350°F. Wrap 3 layers of foil around outside of 8- to 8 1/2-inch-diameter springform pan with 3-inch-high sides. Butter pan. Stir first 3 ingredients to blend in medium bowl. Mix in butter until moistened. Press crumb mixture evenly onto bottom and 1 1/2 inches up sides of prepared pan. Bake just until set, about 5 minutes. Cool completely. Maintain oven temperature.For filling:
Place cream cheese, 2/3 cup sugar, eggs, lime juice, and lime peel in processor; blend well.Spoon custard into crust; smooth top. Carefully spoon filling over. Set cheesecake in large baking pan. Add enough hot water to baking pan to come 1 inch up sides of cheesecake pan. Bake until almost set but not puffed and center moves slightly when pan is gently shaken, about 45 minutes.
Meanwhile, stir sour cream and remaining 3 tablespoons sugar in medium bowl to blend.
Carefully spoon sour cream mixture over hot cheesecake; smooth top. Bake until topping sets, about 10 minutes. Cool 10 minutes. Run knife around sides of pan to loosen. Cool cheesecake completely. Cover and refrigerate overnight. Do ahead Can be made 2 days ahead. Keep refrigerated. Release pan sides from cheesecake; transfer to platter. Garnish with lime slices and serve.
Posted 2 years ago by WillowandWindismom #
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I would like a very large slice of that CHEESE cake please! Sounds like a keeper that recipe
Posted 2 years ago by mollycat71 #
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I know you like key lime pie, MC. I wish that I could make this one for you but maybe you could give the recipe to FF. It's really a very easy cheesecake and you deserve a sweet treat.
Posted 2 years ago by WillowandWindismom #
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I would love that. He puts me to shame. After he got divorced he went to culinary school. That man can COOK! I can't believe the things he makes the guys at the firestation when it is his day to cook. Full home cooked meals!
Posted 2 years ago by mollycat71 #
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I bought some Norwegian Jarlsberg today and I'm nibbling a bit now. Mmmmmmm heaven.
Posted 2 years ago by Moonshadow_NZ #
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Now I am hungry reading the recipes and the cheeses everyone has now...
Posted 2 years ago by AZDEBRA 5/27 & crew #
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That Key Lime Pie sounds sooooooooooo wonderful. I'll have to ask Airy what the Graham cracker equivalent in NZ is. We have just picked all the crop from our Tahitian Lime and have been having lime and ginger chicken, lime squeezed into large mushrooms while they are cooking and I'm freezing the rest.
Posted 2 years ago by Moonshadow_NZ #
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Actually if you have what we call Lady Fingers, I would think that you could use them too. Or even Vanilla Wafers crushed would make a good crust too.
Posted 2 years ago by AZDEBRA 5/27 & crew #
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Ahhhh, the digestive biscuit. we used to love the fruit digestive biscuits. Now we don't eat biscuits, only what I sneak at Mums and those are ones made with rolled oats and permissible.
Posted 2 years ago by Moonshadow_NZ #
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They are a sort of Anzac biscuit, without the coconut though. Whenever one of Mum's granddaughters is heading off after a visit she always gives them a small container full of "Nana's porridge biscuits".
Posted 2 years ago by Moonshadow_NZ #
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Yum, yum! Good on Nana! I love making biscuits and slices (and eating them). My oven always seems to burn them on the bottom but they are still good. I have a biscuit recipe from my Nana too, sort of a bit shortbready, and you can put raisins or chocolate chips in them (or both). But my Nana (in Taranaki) was an absolute whizz at sponge cakes. She hated cooking and baking but her sponge cakes were as light as light, with fresh cream and strawberries, ooh, I'm getting hungry...
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I can bake a beautiful light sponge but my scones always double as shot puts. Mum is the opposite way and her scones are so good. I don't bake at all now, I would eat it if I did and that would be bad. Mr MS doesn't like sweet things so it suits both of us. Airy has perfected her cake, biscuit and bread baking while in California, mainly through necessity(bread) or homesick for familiar foods.
Posted 2 years ago by Moonshadow_NZ #
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The tastes of home do help, MS. Have you seen that beautiful book, Ladies A Plate, and its sequel, Another Helping? All the trad Kiwi recipes for baking. I have bought copies for two of my best friends living overseas.
(Not meaning to hijack the cheese thread for biscuits, so I'll stop now...) Unless anyone has any cheesy biscuits?
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We can't have this for brunch this morning, unless you planned ahead, but maybe for breakfast next Sunday!
Hermann Hill Wine Cheese Strata
Note: Because it rises during cooking it should be brought from the oven right to the table and served as soon as possible. Make ahead the night before. Serves 10.
STEP ONE:
1/2 Loaf French bread, cubed (or whatever to fill 10 ramekins)
2 cups Swiss cheese-shredded
1/2 cup Monterey Jack cheese-shredded
1 1/2 cups diced ham
2 green onions, slicedLayer in ramekin: bread, cheese, ham, onion.
STEP TWO:
In a blender, mix the following in two batches, so double these amounts. In each batch:
6 Grade A Large Eggs
2 Cups Milk
1/4 cup white wine
2 teaspoons Dijon mustardPour mixture over bread, cover, and refrigerate overnight. Bake uncovered at 325 degrees for 45 minutes. Mix:
1/2 cup sour cream
8 oz. Parmesan cheesePut dollop on top just before serving. Serves 10.
Posted 2 years ago by WillowandWindismom #
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Oh yes, WWM! We must HAVE THAT ONE! I am having a real need for cheese. I may have to take a run to the local supermarket Just for cheese. Its great living so close to Wisconsin, our store has TWO AISLES of cheeses in bins! Its hard to decide!
Posted 2 years ago by mollycat71 #
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