Everything is better with Lakin's Gorges Cascadilla Bleu Cheese.
This is an easy pot pie which can be filled with leftover meat and vegetables. The secret is the pie crust. Substitute Cascadilla Bleu for some of the butter to add a "je ne sais quoi." (To make crust without cheese, use 6 Tbls butter)
4 Tbl butter
2 Tbl finely chopped Cascadilla Bleu
1.5. Cups flour
About 4 Tbls cold water
1. Cut together butter, cheese and flour until it forms a uniform mixture resembling cornmeal.
2. Add the water, incorporating with your fingers until the dough holds together. You may need all, or more, of the water depending on absorption.
3. Having prepared your filling, and placed in a 9" pie pan or casserole dish, roll out the crust and cover filling, sealing the edges against the side of the pan. Poke in several steam vent holes.
4. Bake at 375 deg F, until lightly browned and flaky.
Asparagus (or fiddlehead fern) sformati" - Italian savory souffles
1/2 cup breadcrumbs
2 pounds asparagus (or cleaned fiddlehead ferns)
2 Tbls butter
1 onion, finely chopped
1 cup coarsely grated Lakin's Gorges Morgan
3/4 cup Lakin' s Gorges Basket Ricotta
1/4 cup flour
1. Butter and crumb 12 ramekins or muffin tins. But may yield fewer.
2.Cook asparagus (or ferns) in boiling water for about 3 minutes, until tender. Drain liquid, reserving 1 cup for step 6.
3. Coarsely chop stalks (or fiddlehead ferns), reserving the tips for the tops of the finished product.
4. Saute onions until tender.
5. Puree onions and asparagus (or ferns).
6. In a large bowl, combine pureed vegetables with Basket Ricotta, Morgan and flour. Season to taste. If mixture is not smooth, incorporate cooking liquid by Tablespoon until smooth.
7. Whisk eggs thoroughly, add combined ingredients from step 6.
8. Fill ramekins, or muffin tins, with 1/2 cup of mixture. Top with asparagus tips (or small intact ferns).
9. Bake until set in a 350 degree oven, about 25 minutes, until lightly browned and the tip of a knife comes out clean when inserted.
NOTE: if you have a food processor, add ingredients in order and process between every addition and no cooking liquid will be required.
Celeriac and Prix de Diane Soup
2 celeriac knobs, peeled and medium chop
1 onion, diced
4 cups broth, vegetable or chicken
1 Prix de Diane, overly ripe with the paste scooped out from the rind
2 Tbl olive oil
1 teaspoon garam masala. I was feeling the need for warmth and this did the trick
Optional garnish: parsnip crisps
1. Sauté the celeriac and onion in the olive oil until just browned.
2. Add the broth and simmer until the celeriac is soft.
3. Stir in the Prix de Diane and garam masala. Cook about 5 minutes, stirring occasionally.
4. Place in blender and blend into smooth.
5. To make optional parsnip crisp garnish, use your peeler to to make several long strips. Cook them fast in warm oil just until brown. Decorate your soup and serve.
Black Mission Figs stuffed with Lakin's Gorges Ricotta topped with candied orange peel and pecans.
Greens, dried cranberries, walnuts, splash of olive oil, topped with Cascadilla Bleu.
Buckwheat Madeleines made with cocoa nibs and served with Luna.
cup unsalted butter, room temperature 2 tsp. lemon zest or more —
zest from 1 large lemon 3/4 cup sugar 1 egg, room
temperature 1/4 tsp. Almond extract 2 cups flour (set aside ¼
cup of this to toss with the blueberries) 2 tsp. baking powder 1
tsp. kosher salt 2 cups fresh wild, Maine blueberries ½ cup
INSTRUCTIONS Preheat the oven to 350ºF. 1. Cream
butter with lemon zest and sugar until light and fluffy.
Add the egg and almond extract and beat until combined. Toss the
blueberries with ¼ cup of flour, then whisk together the remaining
flour, baking powder and salt.
3. Add the flour mixture to the
batter a little at a time, alternating with the yogurt. Fold in the
4. Grease a 9-inch square baking pan. Spread
batter into pan. Bake for 35 to 45 minutes until an inserted skewer
comes out clean.
Let cool before serving or it will be
crumbly. This allows you time for your cheese to come up to room
temperature for a wonderful pairing.
Gorges Ricotta and Strawberry Panna Cotta
Looking for a
festive, Independence Day Dessert?
One of the world's
fabulously impressive desserts that is surprisingly fast and simple
to make. The ricotta in this recipe provides extra richness in place
of heavy cream.
1 envelope gelatin 1.25 cup milk 1/3 cup
sugar .75# Lakin's Gorges Ricotta 1/2 tsp vanilla 1/2 cup
1. Lightly grease 6 ramekins 2. Put
1/4 cup of milk in saucepan and sprinkle gelatin on surface to
dissolve, about 1 minute. 3. Add remaining milk and the sugar and
heat over low heat until sugar is dissolved. 4. Place milk mixture
and ricotta in blender until smooth. Add vanilla. 5. Mix 1/2 cup
of ricotta mixture with pureed strawberries. 6. Distribute ricotta
mixture evenly between the ramekins. Top with the strawberry
mixture. 7. Cool until firm, at least 4 hours.
either run a thin blade around the outside to loosen, or place the
ramekins briefly in warm water to loosen, then upend onto plate.
Pie crust 6 Tbs. butter, cut in small
pieces 1-1/2 cups flour 1/4 c cocoa powder 1/4 sugar about
4 Tbls. cold water extra flour for rolling out dough
together butter, cocoa, sugar and flour until it forms a uniform
mixture resembling cornmeal. 2. Add the water, stirring with a
fork, until the dough holds together. 3. Lightly flour a board,
and roll out the dough to fill a 9 inch pie pan and reserve some
dough to make a lattice top. If not using immediately,
Filling 1 c Lakin's Gorges Ricotta 1/4 c
unsweetened cocoa powder 1/2 c sugar 2 eggs 2 Tbl ground
1. Preheat the oven at 350°F. 2. Beat
the eggs then slowly add the other ingredients. 3. Prick the dough
with a fork then spread the ricotta mixture over it. 4. Cover with
dough to make a lattice top. 5. Bake for 30 minutes. Serve warm or
cold. Refrigerate uneaten portion. (If there is any.)