Puff Pastry-Wrapped Brie
Serves: 6
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 (8 ounces) Brie cheese round
1jar of apricot jelly
1 egg
1 tablespoon water
Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Place the cheese in the center. Pour the jar of jelly on top. Fold the pastry up over the cheese and jelly to cover. Trim the excess pastry and press to seal. Reserve the pastry scraps for decoration.
Beat the egg and water in a small bowl with a fork or whisk. Brush the seam of the pastry with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.
Bake for 25 minutes or until the pastry is golden brown. Let stand for 20 minu
Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts
11/15/10
9/18/09
Basic Cheese Strata!!!
Basic Cheese Strata
This is a good comfort food! So nice and cheesy!!!
6 slices white bread flour
3 cups shredded mild cheddar
3 eggs
2 cups milk
1/4 teaspoon seasoned salt
1 teaspoon dry mustard
1 4 ounces can diced green chiles
Cut bread into small cubes. Layer bread and cheese
in a buttered 6- or 7- x 10-in. baking dish. Beat
together eggs, milk, salt and mustard. Pour over
cheese and bread. Cover and refrigerate overnight.
Bake uncovered in a preheated 350ºF for 45 minutes
or until light and fluffy. Serve immediately.
6 servings.
*also good with vegetables and sauage in it
This is a good comfort food! So nice and cheesy!!!
6 slices white bread flour
3 cups shredded mild cheddar
3 eggs
2 cups milk
1/4 teaspoon seasoned salt
1 teaspoon dry mustard
1 4 ounces can diced green chiles
Cut bread into small cubes. Layer bread and cheese
in a buttered 6- or 7- x 10-in. baking dish. Beat
together eggs, milk, salt and mustard. Pour over
cheese and bread. Cover and refrigerate overnight.
Bake uncovered in a preheated 350ºF for 45 minutes
or until light and fluffy. Serve immediately.
6 servings.
*also good with vegetables and sauage in it
11/5/08
HomeMade Ricotta Cheese!!!
I’m making Ricotta today, out of plain old milk I buy in the store, I hate paying the price for store bought ricotta! So here goes!
In a stainless steel pot I put in 4 cups of 2% milk, heated it to 200 degrees using my candy thermometer.Then I put in 1/3 cup + 1 teaspoon Distilled White Vinegar, gave it a little stir, I read where if you stir it to much the curds will be tough.I made sure it was still 200 degrees, cuz the recipe said to! You’ll see some curds coming to the top so that’s ok you didn’t wreck it!
Now I took it off the stove to set for about 15 minutes covered.
Next I strained it using one of my flour sack dish clothes, (some say to use cheese cloth, or pillow slip or if your strainer has small holes that will be fine.) over a bowl to let the whey drain into it. Have this set up beforehand to make it easier!
I tied the dish cloth up and let it hang from my cupboard for about 2 hours so the whey all drips off. (one recipe says you can do it longer if you like drier curds.)
Now unwrap and put it in a bowl add a bit of salt(1/8-1/4 teaspoon) bread it up a bit and eat or use! To store cover it and it will keep for about a week. I also read you can freeze it. You can also mix other herbs with it.
Any hints and helps let me know!!
Hints:
Some people add cream to the above recipe , I think it makes more curds.
You can use whole milk or raw milk.
This ricotta will be drier than the store bought stuff.
Also can be used as a substitute in most recipes calling for ricotta.
Now as far as the whey you drained its suppose to be good in other things! When I find out what those other things are I put it here! So freeze it!
Vinegar should not exceed 5 percent of the volume of moisture someone said.
In a stainless steel pot I put in 4 cups of 2% milk, heated it to 200 degrees using my candy thermometer.Then I put in 1/3 cup + 1 teaspoon Distilled White Vinegar, gave it a little stir, I read where if you stir it to much the curds will be tough.I made sure it was still 200 degrees, cuz the recipe said to! You’ll see some curds coming to the top so that’s ok you didn’t wreck it!
Now I took it off the stove to set for about 15 minutes covered.
Next I strained it using one of my flour sack dish clothes, (some say to use cheese cloth, or pillow slip or if your strainer has small holes that will be fine.) over a bowl to let the whey drain into it. Have this set up beforehand to make it easier!
I tied the dish cloth up and let it hang from my cupboard for about 2 hours so the whey all drips off. (one recipe says you can do it longer if you like drier curds.)
Now unwrap and put it in a bowl add a bit of salt(1/8-1/4 teaspoon) bread it up a bit and eat or use! To store cover it and it will keep for about a week. I also read you can freeze it. You can also mix other herbs with it.
Any hints and helps let me know!!
Hints:
Some people add cream to the above recipe , I think it makes more curds.
You can use whole milk or raw milk.
This ricotta will be drier than the store bought stuff.
Also can be used as a substitute in most recipes calling for ricotta.
Now as far as the whey you drained its suppose to be good in other things! When I find out what those other things are I put it here! So freeze it!
Vinegar should not exceed 5 percent of the volume of moisture someone said.
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