Marinated Cabot Cheddar Cubes
These delicious little cubes make the perfect addition to any snack or appetizer tray. They are also great as an addition to breakfast, lunch or dinner entrees and side dishes.
- 16 oz. of Cabot Sharp Cheddar or Cabot Horseradish Cheddar, cubed
- ½ cup olive oil
- ¼ cup white wine or rice wine vinegar
- ¼ cup roasted red peppers, diced
- ¼ cup red onion, diced, optional
- 1 ½ teaspoons of fresh basil, minced or ½ teaspoon dried
- 1 teaspoon minced garlic
- ½ teaspoon dried thyme leaves
- ½ teaspoon coarse salt
- ½ teaspoon coarse ground black pepper
Prep time: 10 minutes
Combine all of the ingredients, except for the cubed cheddar and oil, in a medium size mixing bowl and whisk until well blended. Slowly add the oil and whisk until it is emulsified. Now add the cubed cheddar and gently stir and toss so that all the cubes are covered with the marinade.
- Cover the bowl and let set overnight, if possible, in the refrigerator.
- When ready to serve, place the marinated cheddar in a small bowl and serve with table crackers or sliced baguette.
Mini Popcorn and Cheddar Pinchos with Barr Hill Honey
The popcorn, cheddar and honey combine to make for a unique sweet and savory treat. They make a great accompaniment to any cocktail party or casual snack time.
- Popcorn, about 2 dozen popcorn kernels popped
- Cabot Sharp Cheddar or Pepper Jack Cheese, 2 ounces cubed to make 12 pieces
- Cabot Cheddar Shake
- Barr Hill Honey or other high quality local honey
- Toothpicks, 1 dozen
Prep time: 15 minutes
- Place the popcorn in a small to medium mixing bowl and sprinkle withCheddar Shake.
- Next, carefully skewer one kernel on a toothpick, then skewer a cheddar cube, then another kernel of popcorn. Continue this until all the popcorn and cheddar cubes have been skewered onto the toothpicks.
- Arrange on a serving plate and drizzle the honey over each of the pinchos.
Cabot Cheddar Smores
This is without a doubt the most fun recipe I’ve ever created. We’ve sampled over 20,000 of them on The 2012 Cabot Community Tour and they’ve also been a big hit at many other events. One day, I was working on a recipe idea using toasted marshmallows and Cabot Cheddar for a winter soup garnish and the cheddar light bulb went off – Cheddar S’mores! I pulled together the ingredients and made them right away. As I put them in the oven I just KNEW this was going to be one of those recipes that would make people ask, “cheddar and chocolate?” and then go home and make them for their friends and family, and that’s exactly what happened.
- 8 graham crackers, halved (to make 16 squares)
- 8 (3/4-ounce) Cabot Seriously Sharp Cheddar or Cabot Sharp Cheddar Serious Snacking*or 1 (8-ounce) bar Cabot Sharp Cheddar or Cabot Seriously Sharp Cheddar,cut into eight slices* (cheese should be smaller than cracker on all sides)
- 2 (1.55-ounce) Equal Exchange Chocolate Bars, each broken into 4 segments
Preheat oven to 350°F. Place eight of graham cracker squares on baking sheet; top each with segment of chocolate followed by piece of cheese. Top with remaining graham cracker squares. Bake for about 4 minutes or just until cheese and chocolate start to melt. Remove from oven and press down gently on each S'more. Serve warm, or let cool to serve later at room temperature.
RIVER RUN RECIPES
Duck and Andouille Sausage Gumbo
Gumbo is may favorite recipe to make and it can be made with just about any ingredients.
- 2 to 3 pounds duck breast, cooked and cut into 1” or smaller pieces
- ½ lb to 1 lb. of andouille sausage, you can also use kielbasa or other smoked sausage cut into 1” or smaller pieces
- 2 medium onions, peeled and chopped (about 2 cups)
- 1 ½ medium green bell peppers, seeded and chopped (about 1 ½ cups)
- 2 or 3 stalks of celery, trimmed and chopped (about 1 cup)
- 2 tablespoons chopped garlic
- 1 tablespoon salt
- 1 tablespoon coarse ground black pepper
- 1 tablespoon white pepper
- ½ to 1 tablespoon cayenne pepper
- 1 tablespoon dried thyme
- 1 ½ teaspoon dried oregano
- 1 ½ teaspoons dried basil
- 1 cup peanut or canola oil
- 1 cup all-purpose flour
- 7 cups stock, chicken or duck
- 9 cups cooked rice
Cook the duck any way you like. I prefer to lightly smoke the breasts, but you can bake, broil, roast, grill or fry them, whatever suits your fancy. Now, in a cast iron or heavy saute pan, brown the andouille sausage. Remove from the pan with a slotted spoon or tongs and set aside. It’s always a good idea to get everything ready before you start any recipe, but it’s especially true with this one. Mix the chopped vegetables and garlic together. Measure and combine the salt, spices and herbs. Measure out the oil and flour. Put the stock in a big soup pot. The next step is to make the roux. While making a roux for the first time may seem challenging or even intimidating, it’s not difficult to master. It requires more patience than any special talent and is well worth the effort. Heat the oil in a Dutch oven over very high heat. When it just starts to smoke, start adding the flour, a few tablespoons at a time, whisking constantly. Adjust the heat to medium-high. The most important thing is not to burn the roux, so if you need to turn the heat to medium that’s fine. It will take a little longer, but it’s important to have control. If little black specks appear, unfortunately, you will have to start over. Whisk constantly-a long-handled whisk works best-until the roux is about the color of a copper penny. The whole process will take 15 to 20 minutes over high heat and up to 45 minutes if cooked over medium heat. When the roux has thickened and is dark brown/copper, turn off the heat and add the vegetables and spice mix. Using a large spoon instead of the whisk, stir well and set the Dutch oven aside. Heat the stock until it reaches a boil. Add the roux-vegetable mixture to the boiling stock, stirring with the spoon or whisk. When all of the roux had been added, put the pot on a low simmer for about ½ hour, with the pot mostly covered. When ready, serve over a mound of hot rice in deep dinner plates or large bowls. and garnish with the green onions. Serves 8 to 10
Venison Medallions with Caramelized Apples & Homemade Applesauce over Cheddar Grit Cakes
This recipe has several different steps but it’s worth the extra work, and having homemade applesauce and cheddar grit cakes in the refrigerator is always a good thing.
- 4 apples, variety of your choice, half peeled, cored and chopped
- 3/4 cup water
- 1/4 cup sugar
- pinch of ground cinnamon
Combine apples, water, sugar, and cinnamon in a saucepan. Cook over medium heat for 10 to 15 minutes. When apples are soft, remove from heat and let cool. Using a potato masher or fork mash the apples until they have a consistent but coarse texture.
Cheddar Grit Cakes
- 1 large egg
- 1/2 milk
- 3 cups water
- 1 teaspoon salt
- 2 cups grits
- 4 ounces Cabot Seriously Sharp or Cabot Clothbound Cheddar,grated (about 1 cup)
- vegetable oil
In small bowl, whisk the egg and milk until blended. Set aside. In heavy-bottomed pot or large saucepan, bring water to boil. Add salt and stir in grits, whisking constantly. Remove from heat and whisk about 1 tablespoon of hot grits into reserved egg-milk mixture. Slowly whisk this mixture back into grits until well blended. Stir in cheese. Spoon grits into greased 13-by-9-inch dish, smoothing with spatula. Let cool to room temperature. Cover with plastic wrap and refrigerate until firm, several hours or overnight. Cut grits into squares or triangles or use a cookie cutter to make them into any shape that you wish or that meets the occasion. Heat about 1/4 inch of oil in large cast iron skillet over medium-high heat. Add grit cakes and cook until golden on both sides, about 4 minutes per side. (Alternatively, brush cakes with oil or melted butter and broil or bake until browned and crispy.) When done, set aside and keep warm
Venison and Caramelized Apples
- 1 1/2 to 2 lbs. venison loin
- 2 cups cranberry juice
- shot or two of gin, Caledonia Spirits Barr Hill
- salt and pepper
- 6 tablespoons (3/4 stick) Cabot butter, salted or unsalted
- 2 apples, variety of your choice, fresh and local, sliced
- 3 tablespoons brown sugar
Place the venison in a bowl or re-sealable plastic bag. Combine the cranberry juice and gin and pour over the venison. Refrigerate for an hour or two to marinate.
Heat 4 tablespoons of the butter in a cast iron skillet or heavy saucepan over medium high heat. Remove the venison from the marinade, salt and pepper all sides, and add it to the hot pan. Cook for about 4 or 5 minutes on each side. When the loin is seared on all sides and is nice and brown, transfer it to a cutting board and let it rest for 4 or 5 minutes before serving. While the venison is resting, melt the remaining 2 tablespoons of butter in a saucepan over medium-high heat. When the butter stops foaming, add the apples and sugar. Cook, stirring occasionally, until the sugar is syrupy and the apples are soft and golden. Cover and set aside.
To assemble, place two grit cakes on a plate and top with the caramelized apples. Slice the venison into ¾ to 1-inch thick medallions then place two or three of the pieces on top of the apples. Top with a stripe or dollop of the applesauce and garnish with chives or green onions. Serve with your favorite side dish and enjoy.