GREAT RECIPES USING CAVES OF FARIBAULT CHEESE 

Click on a recipe for a printable version of that particular recipe card.

Blue Cheese Burgers

Butternut Squash with Pear Bisque

Fondue

Grilled Pizza

Mac & Cheese (St. Mary’s)

Mac & Cheese (Jeffs’ Select)

Blue Cheese Meatloaf

Beer Cheese Soup

AmaBlu® Blue Cheese Butter

Ingredients:

  • 2 tablespoons Amablu® blue cheese crumbles
  • 2 tablespoons butter, softened
  • Dash of Worcestershire sauce
  • Dash of red wine
  • Season with fresh ground pepper to taste

Combine all ingredients. Brush over steaks just before removing from the grill.
Yields enough for two steaks

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Firecracker Shrimp Kabob Salad with AmaBlu® Dressing

A crisp, beautiful summer salad with some heat!

Ingredients:

Mix together these first four ingredients in a small bowl for the dressing.  Set aside.

  • 25 jumbo shrimp, peeled and deveined
  • 1/2 cup butter
  • 1/2 cup hot sauce
  • 1/4 cup hickory BBQ sauce
  • salad greens

Melt butter and hot sauce together.  Add BBQ sauce and mix well.

Dredge shrimp in butter and hot sauce mixture;  put onto skewers.  Grill until fully cooked, approximately 10 minutes.

Place cooked shrimp skewers on salad greens and top with drizzled Amablu® dressing.

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AmaBlu® Sweet Sour Dressing

Ingredients:

  1. 5 ounce package of AmaBlu® blue cheese crumbles
  2. 1/4 cup sugar
  3. 1 teaspoon salt
  4. 1/3 cup vinegar
  5. 1 cup sour cream

Combine all ingredients. Cover and refrigerate for at least 30 minutes before serving.

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AmaBlu® Veggie Dip

Ingredients:

  1. 5 ounce package of AmaBlu® blue cheese crumbles
  2. 8 ounces of cream cheese
  3. 1/2 cup whipping cream
  4. 1/2 teaspoon seasoned salt
  5. 2 tablespoons chopped chives

Beat whipping cream until soft peaks form. Set aside. Beat cream cheese until fluffy. Add remaining ingredients and mix thoroughly. Fold cream into cheese mixture. Use as a dip for assorted raw vegetables or as a spread on crackers.

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AmaBlu® Creamy Dressing

Ingredients:

  1. 5 ounce package of AmaBlu® blue cheese crumbles
  2. Mixed salad greens
  3. 4 ounces cream cheese
  4. 2/3 cup milk
  5. 2/3 cup sour cream
  6. 2 tablespoons lemon juice

Blend 2/3 of the package of blue cheese and cream cheese. Gradually add milk. Blend in sour cream and lemon juice. Spoon onto mixed salad greens or mix with shredded cabbage for salad. Crumble remaining cheese over salad.

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 Salad with Dressed in AmaBlu®

Ingredients:

5 ounce package of AmaBlu® blue cheese crumbles

1 cup mayonnaise

1/3 cup milk

1/4 teaspoon celery salt

1/8 teaspoon garlic salt

1/8 teaspoon onion salt

Dash pepper

Salad greens, cucumbers and tomatoes

 

Prepare greens, cucumbers and tomatoes for salad. Combine all remaining ingredients in medium sized bowl. Serve with salad. If dressing thickens you may thin with milk to suit.

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 Easy Blue Cheese Ball

 Ingredients:

9oz St. Pete’s Select wedge

1/4 cup buttermilk

3 8-ounce packages of cream cheese

3 cans ripe olives, drained and chopped

Combine all ingredients. Form into ball and refrigerate.

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Sophisticated Blue Cheese Ball

´╗┐Ingredients:


• 8 oz of low-fat cream cheese, at room temperature
• 1 cup crumbled St. Pete’s Select blue cheese, at room temperature
• 1 tbsp buttermilk
• ½ cup minced Medjool dates (7 to 8 pitted dates)
• 1 tbsp minced shallots
• 1 tsp lemon zest
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground pepper
• 2 tbsp minced fresh parsley
• 2 1/2 tbsp finely chopped toasted walnuts


Preparation:
1. In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, blue cheese, and buttermilk on medium speed until smooth and creamy, about 2 minutes. Add the dates, shallots, lemon zest, salt, and pepper and beat until well combined.
2. Transfer the cheese mixture to a large sheet of plastic wrap/cling film and form it into a ball. Wrap the ball in the wrap and refrigerate until well chilled, at least 2 hours or overnight.
3. In a shallow bowl or plate, mix together the parsley and walnuts. Remove the cheese ball from the refrigerator. Shape into a well-formed ball with the wrap/film still on. Unwrap the cheese mixture and roll it gently in the nut mixture until all sides are well covered. Serve immediately or cover and refrigerate until ready to serve.
4. Serve with crostini, pita chips, bagel chips or veggies.

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Gilbertson's Sweet Corn and Caves of Faribault Amablu Vol-Au-Vent, Smoked Chile Oil and Tawny Port Reduction

From Justin Kaderlik of MinnesotaCooks

Yields: 4 Servings


For vol-au-vent:
1ea large-pre-sheeted puff pastry sheets
¼ qt egg wash (75% egg, 25% water)


For filling:
1 ½ t olive oil
¼ c white wine
½ c clarified chicken stock
½ c heavy cream
1 ear Gilbertson’s fresh sweet corn
1sprig Royal Gardens fresh rosemary, chopped fine
1oz Faribault Amablu® cheese, crumbled
2oz Great Northern beans, par cooked
1oz yellow onions, diced
1oz raw hickory smoked bacon, chopped
1 ½ oz Beacon apples, diced
1 small pinch dried lavender leaves
freshly cracked black pepper, to taste
sea salt, to taste


For garnish:
1 leek, julienned fine and fried/seasoned
1bottle 10-year tawny port, reduced


For smoked red chile oil:
2 T honey
3 smoked whole dried/deseeded/de-stemmed ancho chiles
1 c olive oil


Start port reduction by pouring the tawny port into the stainless steel sauce pan; place on stove over medium-high heat. Bring port to a rolling high simmer. Reduce port until it reaches “pancake syrup” consistency, or until ¾ is gone. When port is reduced, cool in a cooler and place into a squeeze bottle. Set aside.


Par cook the great northern beans, cool, and set aside. Place julienned leeks into preheated 350ºF fryer and fry until golden brown with traces of green still visible. Place fried leeks into paper towel lined container. Season with sea salt. Set aside.


In a blender, combine olive oil, honey, de-stemmed and deseeded smoked ancho chiles, and sea salt. Blend until oil turns red color and all of the chiles are blended into oil. Strain oil through a china cap and cheese cloth. Pour red chile oil into squirt bottle and set aside at room temperature.


Husk sweet corn, wash in cold water, pat or air dry. Coat corn in olive oil, and season with sea salt and black pepper. Place corn onto preheated charbroiler/grill and grill until corn kernels are blackened and slightly tender. Cool. Cut kernels off the cob; compost cob. Set grilled corn aside in cooler.


Prepare eggwash and set aside.


Cut 4 large circles (whole) in the pre-sheeted puff pastry dough with circular pastry cutters (starting from the corners of the sheets and working clockwise on the outer edges). Then, using the smaller circular pastry cutter, cut out 4 smaller rings. Eggwash the edges of the large circular puff pastry circles. Then, with a knife, slightly score the bottom outside edges of the whole puff pastry circles. Place the smaller rings, which fit slightly inside of the whole cut out puff pastry circles, on top of the circles. After assembling, eggwash the top of the ring. Place assembled puff pastry cup (vol-au-vent) into a preheated 350ºF oven. Bake until the puff pastry turns golden brown and forms a “cup like” form. Set aside.


In a medium sauté pan, heat olive oil over medium heat. Add diced raw hickory smoked bacon and yellow onions. Sauté until onions and bacon are caramelized. Add par cooked great northern beans. Sauté until beans are not quite al dente, approximately 12-14 minutes. Add diced apples. Sauté 1-2 minutes. Deglaze sauté pan with white wine and reduce until almost all of the wine has evaporated. Add chicken stock and bring to rolling high simmer, reducing the liquid until almost gone. Add heavy cream and remaining ingredients, including the Amablu. Reduce heavy cream until it has a thick consistency in the pan. Season the cream with sea salt and cracked pepper. Adjust seasonings to preferred taste.


For plating/assembling:
Using white china plates, place a small amount of cream from pan into center of plate (this will prevent the puff pastry cup from sliding around on the plate). Place baked vol- au-vent/puff pastry cups into center of plate on top of cream. Pour apple, bean, onion and cream mixture into the puff pastry cups, filling the cups until they’re slightly overfilled with a small amount running over the sides. Drizzle port reduction around the vol-au-vent, then drizzle the smoked chile oil in a similar fashion. Place fried leeks directly on top of the filled puff pastry cup, carefully arranging them to get maximum height from the fried leeks). Serve immediately.


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