Great Recipes using Caves of Faribault cheeses
Fini Cheddar Beer Cheese Soup
Ingredients:
1 stick unsalted butter
½ chopped onion
¼ cup chopped celery
2 tbsp fresh chopped garlic
1 qt Summit Red Horizon Ale (3-12oz bottles)
1 qt heavy cream
1 qt 1% milk
¼ lb roux (equal parts flour and butter, stirred and cooked together until light brown)
2 lbs shredded Fini Cave Aged Cheddar
1 tsp smoked paprika
¼ tsp cayene
1 tsp worcestershire
1 tsp Tabasco
Preparation:
Melt butter in large sauce pan/stock pot and sweat onions, celery and garlic. Add beer and simmer until it is reduced by half. Slowly add cream and milk and bring back to a simmer for 15 mins (watch closely so milk does not scald or boil over) while adding smoked paprika and cayene Then add roux and stir until mixture thickens. Strain entire batch to remove solids. Place mixture back into stock pot and bring to a slight simmer and slowly add shredded Fini Cheddar (may need more or less cheese to achieve desired consistency). Add worcestershire, tobasco, salt and pepper to taste.
Garnish with chopped bacon, popcorn or black pepper croutons.
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
Firecracker Shrimp Kabob Salad with AmaBlu® Dressing
A crisp, beautiful summer salad with some heat!
Ingredients:
- 1/4 cup AmaBlu® blue cheese crumbles
- 8 oz ranch dressing
- 1/4 tsp cayenne pepper
- 1/8 tsp Cajun seasoning
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.
AmaBlu® Sweet Sour Dressing
Ingredients:
- 5 ounce package of AmaBlu® blue cheese crumbles
- 1/4 cup sugar
- 1 teaspoon salt
- 1/3 cup vinegar
- 1 cup sour cream
Combine all ingredients. Cover and refrigerate for at least 30 minutes before serving.
AmaBlu® Veggie Dip
Ingredients:
- 5 ounce package of AmaBlu® blue cheese crumbles
- 8 ounces of cream cheese
- 1/2 cup whipping cream
- 1/2 teaspoon seasoned salt
- 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.
AmaBlu® Creamy Dressing
Ingredients:
- 5 ounce package of AmaBlu® blue cheese crumbles
- Mixed salad greens
- 4 ounces cream cheese
- 2/3 cup milk
- 2/3 cup sour cream
- 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.
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.
Easy Blue Cheese Ball
Ingredients:
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.
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.
St. Pete's Select Blue Cheese Meatloaf with Pear Chutney & Red Wine Reduction Sauce
Ingredients:
Meatloaf:
• 1 lb. ground beef
• 1 lb. ground pork (or ground veal, lamb or mix)
• 2 cups St. Pete’s Select Blue Cheese
• 2 eggs beaten
• 1 cup bread crumbs
• 2 tbsp. Worcestershire
• 1 medium onion, chopped
• 2 tsp. kosher salt
• 2 tsp. fresh ground pepper
• 2 tbsp. unsalted butter
Pear Chutney:
• 3 firm-ripe Bartlett pears (chopped into 1/4 inch pieces)
• 2 cups chopped onion
• 1/3 cup cider vinegar
• 1/3 cup sugar
• 1/3 cup brown sugar
• 2 tbsp. fresh grated gingerroot
• 1/2 teaspoon cinnamon
Ingredients - Red Wine Reduction Sauce:
• 1 bottle (750ml) red wine, preferably a merlot or cabernet sauvignon
• 1 ½ cups sugar
Preparation
Meatloaf: Preheat oven to 475. Sweat onions with butter in sauté pan until translucent. Combine all ingredients into large mixer with paddle attachment and mix until well combined. Form into “loaf” on a parchment paper lined sheet pan and cook until center reaches 160 degrees, or about 50 minutes.
Chutney: Combine ingredients into a saucepan and bring to a simmer, stirring gently. Simmer chutney, stirring occasionally until fruit is tender,
15 minutes, and cool.
Red Wine Reduction: Pour wine into sauce pan and bring to boil. Add sugar and bring to simmer.
Reduce the wine until it forms into a syrup (about 15 – 20 minutes) and let cool.
Slice meatloaf (1/2 inch). Arrange by fanning four pieces, overlapping each other on the plate.
Place dollop of chutney on top and drizzle sauce in circular motion around the meat.
