Cheesy Recipes Archives | Page 2 of 9

November 12, 2014February 6, 2018

Baked Brie: Great Ideas for the Ultimate Holiday Treat

We don’t mean to toot our own horn, but we feel we must tell you: Murray’s Brie Baker is going to be your favorite part of the upcoming holiday season. Follow our easy recipe suggestions and you’ll have an impressive appetizer or dessert in just 15 minutes!

Here are some classic combinations for the holidays:

Simple:Keep it simple and top your baked brie with fig spread, honey, or strawberry jam. Really, anything spreadable will work!

Savory: A mixture of ¼ cup chopped roasted tomatoes, ¼ cup chopped artichokes, and 2 tablespoons chopped pitted olives. Combine with 1 tablespoon capers and a pinch of fresh black pepper.

Sweet: A mixture of ¼ cop chopped pecans and ¼ cup chopped dried apricots. Combine with 1/3 cup fig spread, ¼ cup dried cherries, and a pinch of ground cinnamon

Here’s what to do:

Place an 8 oz. Mini Brie or Camembert in a Murray’s Brie Baker.
Pick your flavor combination and mix up your topping.
Spread the mixture over the cheese.
Bake in a preheated 350° F oven for 15 minutes.
Become known to all as the Host/Hostess with the Most/Mostess.

Other Baked Brie ideas:

Go for simple sweetness with fig spread (included in Baked Brie Set).
Wrap the brie in puff pastry and add any topping.
Go for a savory appetizer and top with roasted mushrooms, olives, thyme, and parsley.
Check out 23 other great Baked Brie ideas here!

November 10, 2014February 8, 2018

23 Ideas for Spicing Up Your Baked Brie

Whether wrapped in buttery puff-pastry or prepared in a traditional ceramic brie baker, melty baked Brie makes for easy and impressive entertaining. We often eat these gooey creations with sweeter toppings, like fig spread or cherries. But baked Brie is incredibly versatile, and savory creations shouldn’t be forgotten, especially as a holiday season appetizer. We love this BuzzFeed list of 23 inspiring recipes for baked Brie—they highlight a wide variety of flavors and toppings. Here are two that we really love, and you can check out the whole list here.

Roasted garlic and honey pairs savory and sweet beautifully!

Mushrooms and thyme bring out Brie’s naturally earthy flavors.

Via BuzzFeed

August 15, 2014August 15, 2014

Salad Days of Summer: Ripe Tomatoes & Fresh Mozzarella

There’s nothing like a ripe, still-warm tomato plucked from the garden, sprinkled with a pinch of coarse sea salt. We’re all for this method of consumption, and highly recommend it. But if you want to kick the experience up a notch and create something that you can share with friends on a Sunday afternoon, add layers of fresh mozz and basil for a classic Caprese salad. We’re into a variation on this classic that’s a little more chunky and rustic.

Supreme Summer Tomato Salad with Mozzarella (or Burrata)

2-3 lbs of garden fresh/ heirloom tomatoes
sea salt and ground pepper
pinch of dried oregano
red wine or balsamic vinegar
1 grated clove of garlic
1/3 cup basil, sliced thin
pinch of red pepper flakes

Slice tomatoes into bite-sized chunks and wedges. Place in a colander and sprinkle toms with a few pinches of coarse salt, which will help draw some of the moisture out, and will bring out that bright, acidic tomato flavor.
Toss and sprinkle and let the colander drain into a bowl or the sink for 10-ish minutes.
While they drain, blend dressing ingredients together: oil, vinegar, oregano, red pepper and garlic.
In a separate bowl, coat tomatoes in dressing and add ribbons of basil.
Slice up a 1lb ball of Mozzarella or Mozzarella di Bufala, and cut the round pieces into smaller, bite-sized morsels that can be placed on a plate beside the salad, or scattered on top and mixed in.
Option 2: pour salad around a ball or two of Burrata, that can be opened and dipped into with pieces of fresh, crusty bread.

Recommended sides: assorted olives, prosciutto, salami

Dig in!

June 27, 2014

New Curds on the Block: Cloumage from Shy Brothers Farm

One Cheese. So Many Ways to Enjoy.

Let Us Introduce You to Cloumage^®.

by Shy Brothers Farm

Shy Brothers Farm is so excited to be introducing Cloumage^® to the customers of Murray’s cheese shops in Kroger’s supermarkets and its NYC stores. Cloumage^® is a versatile creamy fresh farmstead cheese, made with our own cow’s milk in scenic, coastal Westport, Massachusetts. Our cows have the luxury of enjoying acres of acres of lush grass seasoned by the sea air. The milk produced by these happy cows produces the unique flavor you’ll experience with Cloumage^®. Creamy with a little tang.

What’s the best way to enjoy Cloumage^®? That’s a difficult question because there are just SO many. Try “as is” with a little fig jam or herbs – it’s a nice way to start and truly enjoy the flavor and texture of the cheese. From there, sky’s the limit. Chefs have been using Cloumage^® in both savory and sweet dishes, from pizza and salad toppings to cheesecakes and pies. Pastry chefs have been substituting half the butter in their recipes with Cloumage^® with palette pleasing results.

Following are a few of our favorite recipes that are perfect for this time of year – Greek Tzatziki (condiment for burgers, chicken, dipping, etc), Cloumage^® & Rosemary Stuffed Dates and Spaghetti Squash with Cloumage^® Pesto. We’d love to hear how you enjoy Cloumage^® and welcome your feedback!

For more recipes and to learn more about Shy Brothers Farm and Cloumage^®, we invite you to visit our website.

Greek Tzatziki

Ingredients:

½ English cucumber, peeled, quartered lengthwise & seeds removed

1 clove garlic, minced

1 clove of garlic, minced

1 cup of Cloumage^®

juice of ½ lemon

1 tbsp fresh dill, finely chopped

salt and pepper to taste

Puree cucumber in food processor

Add garlic, Cloumage^®, dill and lemon juice and pulse until smooth

Season with salt and pepper to taste

Use as a condiment on burgers, with chicken, pork, lamb or as a dip for veggies or chips.

Cloumage^® & Rosemary Stuffed Dates

Makes approximately 12 stuffed dates.

Ingredients:

12 dates (pits removed)

1/2 cup Cloumage^®

1 tsp honey

1 tsp minced fresh rosemary

pinch of smoked paprika

12 walnut pieces

Mix Cloumage^®, honey, rosemary & paprika in a bowl.

Fill dates with Cloumage mixture.

Top each with a walnut piece

Sprinkle a little more smoked paprika on top.

Spaghetti Squash with Cloumage^® Pesto

Serves 4

Ingredients:

2 spaghetti squashes (or 1 lb pasta)

1 tbsp extra virgin olive oil

1 clove garlic, chopped

1 cup fresh pesto

1 tub of Cloumage^® (15 oz)

salt and pepper to taste

peas (optional)

For Spaghetti Squash:

Preheat oven to 350 degrees

Slice spaghetti squash in half lengthwise and put halves on cookie cheese cut side up

Roast for 45 minutes or until you can easily pierce the flesh with a knife

Discard seeds and remove “spaghetti” with a fork

For Sauce:

Add olive oil to sauté pan over medium heat

Sauté garlic just until you can smell the garlic aroma

Warm pesto in the pan then whisk in Cloumage^®

Add salt and pepper to taste

Toss spaghetti squash with sauce and peas and serve

February 10, 2014February 10, 2014

Macking with Murray’s: Mom-to-be Mac & Cheese Recipe

For all the moms-to-be in the house, we know you need gooey, golden comfort for two, which is why we tailored our Classic Mac and Cheese recipe just for you, swapping out raw milk cheeses for equally meltable and delicious pasteurized varieties.

UF6vu.St.81 — Expectant mom, Daphne Oz, approves!

Pregnancy Mac & Cheese (Serves 6 to 8)

Ingredients:

1lb elbow macaroni
1 quart milk
8oz Irish cheddar, grated
8oz Taleggio, rind removed and cubed
6oz Fontina, grated
6oz Isabella Gouda, grated
2oz Cabot Clothbound Cheddar, finely grated
8 TBSP butter
½ cup all-purpose flour
.5 tsp nutmeg
.25 tsp cayenne
1 cup panko breadcrumbs
Zest of 1 lemon
2 sprigs fresh thyme minced
3 TBSP butter
.5 tsp black pepper
1 half onion, skin removed
1 bay leaf
2 cloves
½ clove grated garlic

Directions:

Pre-heat your oven to 350 degrees. Grate all cheeses and combine.

Cut a slit into the halved onion and place a bay leaf in the slit. Stick the 2 cloves into the onion. Start making the mornay sauce by placing the milk in a saucepan over medium low heat and adding the onion. In a separate saucepan, melt the butter and add ½ clove grated garlic. Slowly add the flour, whisking to combine, and cook for 2 minutes. Ladle in the warm milk, whisking constantly, until combined and smooth. Add the nutmeg, black pepper and cayenne pepper. Add 5oz Irish Cheddar and 5oz Taleggio and 3oz Fontina and 3oz Isabella Gouda.

In a separate pan, bring water to a boil and add salt. Add the macaroni and cook until tender. Strain the macaroni and place in a bowl. Add the remaining grated cheeses and toss to combine.

Pour the mornay sauce over the macaroni and toss to combine. In a small sauté pan, melt 3TBS butter and add the panko breadcrumbs, thyme and lemon zest. Place the combined macaroni and cheese into a shallow baking dish and top with the grated Cabot and the breadcrumbs. Bake in a 350-degree oven for 20 minutes and serve. Bon appetit!

As seen on The Chew.