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Recipes
Salads: Greens with Baked Goat Cheese
By JoFClark
Preheat oven to 400 degrees Grease pan Refrigerate greens
- 6 cups baby greens
- 1 cup unseasoned bread
- 1 t thyme
- 1 cup extra virgin olive oil
- Goat cheese
Sauces: Maple Syrup
By JoFClark
Combine and stir til sugar is dissolved
- 2 cups sugar
- 1 cup boiling water
- 1 t maple flavoring
Salads: Layered Mexican Salad
By JoFClark
Crumble cornbread, add chilies, cool
- 1 8oz package cornbread mix - prepare according to directions.
- 1 4.5oz can chopped green chilies
- 1/2 cup mayonnaise
- 1/2 cup chopped fresh cilantro
- 1/4 cup lime juice
- 1 t ground cumin
- 1/2 t salt
- 1 head iceberg lettuce, shredded
- 1 15oz can black beans, rinsed and drained
- 1 11oz can whole kernel corn, drained
- 1 package reduced fat shredded cheddar cheese
- 1 large red bell pepper, chopped
- 3 green onions, chopped
- 6 plum tomatoes, chopped
- Garnish with green onion curls
Desserts: Orange Cranberry Torte
By JoFClark
Sift dry ingredients Stir fruits and nuts Combine beaten eggs, milk, oil Pour into dry ingredients, stir until mixe
- Topping:
- 2 1/4 cups sifted flour
- 1 cup sugar
- 1/4 t salt
- 1 t baking powder
- 1 t soda
- 1 cup chopped nuts
- 1 cup diced dates, unsugared
- 1 cup fresh cranberries
- 2 T grated orange rinds
- 2 eggs, beaten
- 1 cup buttermilk
- 3/4 cup oil
- 1 cup orange juice
- 1 cup powdered sugar
Salads: Redneck Caviar
By JoFClark
Mix and pour. Marinate at least one hour
- 2 cans black eyed peas, rinsed and drained
- 1 can sweet corn, rinsed and drained
- 1 can mild Rotel tomatoes and chilies, drained
- 1 small jar diced pimentos
- 1 sweet onion, chopped
- 1 bell pepper, chopped
- Marinate
- 2 1/2 T minced jalapeños
- 1/2 cup red wine vinegar
- 1 T balsamic vinegar
- 1 T dijon mustard
- 1 T sugar
- 1.2 - 1 T oregano
Dairy: Cheese
By JoFClark
Each cheese has its own suggestions
- Janet Lefkowitz’s Selection (Fresh Market)
- Manchego
- White Cheddar (Vermont Aged)
- Brie
- Cambizola
- Parmesan
- Jalsberg (lite)
- Blue Veined Cheese-salads, quiches, desserts
- St. Agur
- Roquefort-Add a dab to a walnut studded loaf of whole wheat ,cut into bite sized squares, topped with a walnut
- Danablu
- Blue Stilton
- Gorganzola
- Bresse Bleu
- Bla Castello
- Bleu D’Auvergne-sliced pears with walnuts around cheese and top with a spritz of honey
- Maytag Blue-crusty baguette spread with butter beneath a slice of Maytag Blue
- Serve with a Sauvignon or Port
- Cheese Specialties – mild flavor, nutrient rich ingredients made from a blend of Cheddar, Emmenthal and blue cheese combined with fresh cream, butter nuts and aromatic spices
- Gourmandise –Triscuits or on Pain Grille
- Smoked Rambol–Triscuits or on Pain Grille
- Laughing Cow-on toast with an apple
- Wispreads
- Smoked Gouda-cubes
- Swiss Knight
- Bel Paese
- Cold Pack
- Smoked Process Gouda
- Dry white wines, light reds and beer can be served with all.
- Fresh Cheese-delicious lactic flavor combines with herbs and spices or sugar, jam and fruit
- Boursin – on a mini grilled toast (Pain Grille) or small squares of raisin bread as appetizer
- Neufchatel
- Cream Cheese
- Riccota
- Mozzarella – fresh tomatoes and basil, splash on balsamic vinegar and virgin olive oil
- Mascarpone – with fruit compote
- Cottage Cheese – fresh fruit
- Light or fruity wines go well with fresh cheese. Champagne, Fume Blanc, Californian Sauvignon or Fume, a Muscadet or Beaujolais
- Goat Cheese
- Ile de France Chevre – crumble on a salad of greens with fresh ground pepper and virgin olive oil
- Chevrolle
- Montrachet
- St. Loup – on pita bread topped with sweet peppers, black olives and drizzle of virgin oil
- Chavrie
- Pyramid
- Banon
- Couturier
- Fill a cheese board with St. Loup pyramid, Etorki, and a Blue Stilton.
- Serve with Sauvignon Blanc
- Pressed Cooked Cheese – Some perfect for sandwiches, some perfect for melting, some for grating and shredding
- Emmenthal – sweet, nutty taste good for cheese sandwich
- Gruyere – Cheese fondue
- Parmiggiano Reggiano – risotto or pasta
- Pecorino Romano
- Comte
- Fontina – great melting cheese, pizza or penne
- Jalsberg
- Dry fruity white wine such as Muscadet, Fume Blanc, Gewurztraminer or Chardonnay. Red wines – Cote de Rhone or Chianti
- Pressed Uncooked Cheese
- Edam – strong ale or beer
- Gouda
- Cheddar - strong ale or beer
- Provolone - Provolone
- St. Paulin
- Morbier - creamy
- Etorki – full flavored – sandwich prosciutto or salami
- Manchego (Spanish) served with Chorizo and a Rioja
- Doux de Montagne – supple – small squares of Pumpernickel topped with red pepper slivers as hors d’oeurve
- Create cheese platter with Morbier, Ile de France Brie and Blue Stilton
- Always start with mildest (Brie) and end with heartiest (Stilton)
- Serve with a Merlot wine
- Soft-Ripened Cheese – Varies from creamy to rich, buttery taste
- Ile de Fance Brie
- Brie de Meaux
- Mon Desir Brie
- Ild de France Camembert – apple cider
- As a dinner course, pair with a Bel Paese, a wedge of real Emmenthal and Stilton. Serve the cheeses with a salad or following it.
- St. Andre – triple crème – light fruity rose or ale
- Supreme des Ducs – double crème - light fruity rose or ale
- Champignon
- Washed Rind Cheese
- Pont l’Eveque
- Munster – Alsace Lorraine region such as Gerwurztraminer
- St. Albray
- Chaumes
- Taleggio
- Boisange
- Limburger
- Serve with Cote du Rhone, a dark beer or hearty ale
- On a cheese platter, reserve your favorite washed rind penultimate to savor just before the blue veined cheeses. Aged Dutch Gouda, and Italian Talegio, followed by a Blue Stilton. Ideal beverage is a dark stout.
Desserts: Pineapple Chilled Dessert
By JoFClark
Martha Sexton
- 1 1/2 cup 4x sugar
- 1 stick butter
- 2 eggs
- 1/2 pint whipped cream
- 1 cup or small can of crushed pineapple
- 1 cup chopped nuts
- Crushed vanilla wafers
Cookies: Gingerbread Cookies
By JoFClark
Mix butter, sugar and molasses Stir in water Sift together dry ingredients and add to mixture Roll dough 3/8 inc...
- 1/3 cup butter, softened
- 1 cup brown sugar, packed
- 1 1/2 cups molasses
- 2/3 cup cold water
- 7 cups flour, more if necessary
- 2 t baking soda
- 1 t salt
- 1 t allspice
- 1 t ginger
- 1 t cloves
- 1 t cinnamon
Soups: Charlotte Observer's Black Bean & Chicken Chili
By JoFClark
Heat oil in a large nonstick skillet or Dutch oven on medium heat
- 1 tablespoon canola oil
- 3/4 cup chopped onion
- 2 cloves minced garlic
- 2-3 tablespoons chili powder
- 1 tablesppon dried oregano
- 2 teaspoons cumin
- 1/4 teaspoon salt
- 3 cups chopped or shredded cooked chicken
- 1 28 ounce can diced fire-roasted tomatoes
- 2 cups fat free chicken broth
- 1 10-ounce package frozen corn, thawed
- 2 15-ounce cans black beans, rinsed
- Shredded
- 50 % reduced fat sharp cheese
- Fat-free sour cream