Category: Cheesy Recipes

Recipes, Ideas, Tips for the Kitchen

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Super Bowl Recipe: Smokey Blue Cheese Dip

Nobody is more patriotic than Murray’s Field Merchandising Specialist Nathan Aldridge (see photographic evidence). As such, one of Nathan’s favorite holidays is coming up soon: Super Bowl Sunday! He’s such a big fan that he follows all of the playoffs and even bets on them on https://www.fanduel.com/nfl-playoffs-super-bowl! Of course, so many others also bet on the Super Bowl as it is one of the biggest sporting events in the calendar. Betting on sports seems to be so popular these days, with sites like mega888 bringing people into the idea, so it is important that people look around first before they choose an online betting service. Be sure to look at the odds and compare them to others, making sure you find the best deal for your bet. Perhaps some people would like to learn more about ATS.io and their betting odds (see them here). That should help you to find the best odds for Super Bowl Sunday! This year, make Nathan’s blue cheese dip the highlight of your viewing party.

As a cheesemonger I’ve been asked many times for my suggestions for parties, gatherings, weddings, birthdays, you name it. This time of year however, I do not wait to be asked for my educated opinion. I yell it from the mountain tops! You can’t watch the Super Bowl without eating chicken wings, and you can’t eat chicken wings without blue cheese dressing! That would be like watching the Super Bowl and skipping the commercials.

My favorite Super Bowl Blue Cheese is Rogue Creamery’s Smokey Blue. For the last 5 years, this dip has been the highlight of every ceremonial chicken wing eating event I have hosted(aka the Super Bowl). The smokiness of this particular blue cheese adds a rustic, woodsy flavor to the dip. It’s also delightful with carrots, broccoli, cauliflower, and celery (for those of you who like to nibble on the lighter side).

Smokey Blue Cheese Dressing

1/2 tsp. garlic salt
1/2 tsp. white pepper
dash black pepper
1/2 tsp. worcestershire sauce
1/4 c milk
2 tbsp. vinegar
2c mayonnaise
3/4c crumbled Rogue Creamery Smokey Blue

Directions:
Blend together dry spices then add the Worscestershire sauce. Add the milk then let sit for a few minutes, to dissolve the spices. Have the mayonnaise measured out as well as the smokey blue cheese crumbles before you add the vinegar to the milk mixture.

Add the vinegar to the milk mixture. It will start to curdle: this is normal.

Add the mayonnaise and whisk together well. When blended, add the Smokey Blue crumbles.

The longer you let the dressing refrigerate, the better the flavor will be. I suggest preparing 2 days before chow time.

Yield: 3 cups (if you need to make more, make 2 batches, DO NOT double the recipe, the flavors will not blend as well.)

Enjoy! You can thank me later.

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Thanksgiving Recipe: Thanksgrilled Cheese



Featuring Spring Brook Tarentaise & Fresh Ricotta

From Chef & Fromager Tia Keenan

You know you’re going to have some serious leftovers after your Thanksgiving feast. We all make sandwiches, but why stick with the predictable? This is the most delicious and decadent Thanksgiving leftover sandwich we’ve ever heard of….don’t worry, we’ll understand if you skip the meal and go straight to the leftover phase.

For the bread:
4 slices of Brioche or whatever bread or rolls you have around.
1 pint Half & Half
3 eggs
1 tablespoon Pumpkin Pie Spice
Zest of one lemon
Non-stick spray

1.Whisk half & half and eggs until thoroughly blended. Add Pumpkin Pie Spice and lemon zest and blend thoroughly.
2. Place bread in a shallow dish and pour liquid over bread. Turn the bread once to coat with liquid, cover, and refrigerate for at least two hours.

For the filling:
Leftover: Turkey, Cranberry Sauce, Yams or Sweet Potato (pureed)
4 ounces fresh cheese, such as ricotta or chevre
4 ounces Spring Brook Tarentaise, grated

1. Preheat oven to 400 degrees.
2. Remove the bread from the refrigerator.
3. Spray a skillet with non-stick spray and place over medium heat. Cook the bread on each side until crisp and dark brown. Be patient, bread should cook for about 15 minutes on each side.
4. When bread is done, assemble the sandwich. Begin with a generous smear of Yam puree, then fresh cheese, turkey, Tarentaise and cranberry sauce.
5. Place in the oven and bake until the cheese is melted, approximately 15 minutes.
6. Slice the sandwiches into halves and serve with a side of gravy.

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Thanksgiving Recipe: Scalloped Roots & Tubers


Scalloped Roots & Tubers

Featuring Cabot Clothbound Cheddar  & Spring Brook Tarentaise

From Chef de Cuisine Brendan Corr of Co. NYC

Thanksgiving is a time to celebrate everything our great country has to offer. Chef Corr has provided us with the perfect recipe for that purpose – using not only the seasonal bounty from our nation’s vegetable farmers, but two of the finest made-in-the-USA cheeses we can think of. As patriotic as waving a flag, but more delicious, this dish has a place on every Thanksgiving table.

4 lbs mixed celeriac and sunchokes (Jerusalem Artichokes)

1 1/2 T Black Pepper

2 t Salt

6 cups whole milk

1/4 cup flour

1/4 cup butter (1/2 stick)

3/4 lb Cabot Clothbound Cheddar, grated or crumbled

3/4 lb Spring Brook Tarentaise, grated

1. Preheat oven to 375.
2. Wash and trim celeriac and sunchokes, then slice into discs of equal thickness.
3. In a large pot, combine milk, celeriac, sunchokes, salt & pepper. Simmer for 5 minutes, stirring constantly, taking care not to let the milk scald.
4. Remove vegetables and set aside.
5. In a separate pot, melt the butter and mix in the flour until the mixture is smooth and free of lumps. Cook, stirring constantly, until it bubbles, but don’t let it brown.
6. Add the milk to the butter and flour mixture, stirring constantly until the mixture comes to a boil, then cook for 2-3 minutes more until the mixture thickens (this is Bechamel sauce).
7. Mix the Cabot Clothbound Cheddar and Spring Brook Tarentaise cheeses and stir to combine with vegetables.
8. Layer vegetables in a 9 x 13 baking dish, pour the Bechamel on top, making sure that it covers everything.
8. Bake at 375 degrees for about an hour until cheese is melted and vegetables are golden brown.

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Thanksgiving Recipe: Acorn Squash Gratin


Acorn Squash Gratin

Featuring Gruyere and Nueske’s Bacon

From Chef Harold Moore of Commerce

We’re all about any recipe that celebrates the flavors of the season and combines them with the year-round indulgences of cheese and cured meat. Here’s a simple and delicious side dish that makes good use of the squash and apples that are abundant at the farmer’s markets this time of year.

1 quart acorn squash puree (Approximately. 3 roasted and peeled acorn squashes)

1 tablespoon brown sugar

3 tablespoons soft butter

1 firm apple diced

1 cup Nueske’s Bacon, cooked crisp and diced

1 cup grated Gruyere

Salt and pepper to taste

1. Heat acorn squash puree on the stove top. When it is hot, stir in the brown sugar and butter. Season the mixture with salt and pepper according to your personal taste.
2. Fill a one quart gratin dish (or other oven-safe dish) with the squash
3. Top the squash with the diced apple and bacon
4. Liberally sprinkle with grated gruyere cheese.
5. Bake the gratin in a preheated 400 degree oven until golden brown. (Approximately 15 minutes)

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Thanksgiving Canapes

Thanksgiving Canapes

Featuring Twin Maple Farm Hudson Red, Cabot Clothbound Cheddar, Creminelli Americano, Boat Street Pickled Raisins & Urban Oven Crackers

From Beth Griffenhagen, Murray’s in-house Entertaining Maven

Beth is revered by the Made by Murray’s customers for her excellent entertaining and hosting advice, and by the Murray’s staff for her legendary gatherings. Here Beth divulges two simple canape recipes, made with all-American ingredients, to whet your guests’ appetite before your Thanksgiving feast.

Coast-to-Coast Canape

1 lb Twin Maple Farms Hudson Red
1 jar Boat Street Pickled Raisins
1 Baguette or 6 oz box of Urban Oven Crackers

Place a healthy portion (approx 1/2 oz) of room-temperature Hudson Red (cut or spread) onto thinly sliced baguette or an Urban Oven Cracker. Just before serving, top with a few Boat Street pickled raisins.

Yields 30-35 Canapes

This simple canape is the perfect thing to greet your guests with if you’re hosting a Thanksgiving celebration. Sweet and tangy pickled raisins complement the buttery richness of Hudson Red to create an unexpected harmony of flavors. Best of all, easy assembly means you have more time to spend with friends and family, or to put the finishing touches on the rest of the meal. Enjoy with a Riesling or a festive bubbly.

Americano As Apple Pie

1 lb Cabot Clothbound Cheddar
1 Creminelli Americano Salami
3-4 Fresh Local Apples

Cut a crisp variety of apple (we like Honey Crisp or Winesap) into thin, half-moon shaped slices. Toss apple slices lightly with lemon juice to prevent browning. Place a thin slice of Americano beside a few large crumbles of Cabot Clothbound Cheddar on top each apple slice.

Yields 30-35 Canapes

We’ve combined all the things that are great about American food today into one delightful bite – fresh, seasonal produce, artisanal cheese from a well-known American producer, and salumi that celebrates one of America’s favorite flavor profiles. If you plan ahead and prep the components in advance, you’ll only need a few minutes to put everything together before guests arrive.

Learn more on Holiday Entertaining from Beth on November 23rd

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