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, Wild Leeks and Cabot Cheddar Rolls
This recipe blends a little of the South and the North with the Far East. These rolls, Negimaki in Japan, are great as appetizers but can also be served as a main course.
BBQ Teriyaki Sauce:
½ cup of your favorite BBQ sauce
½ cup of soy sauce
½ cup of sherry or sake
Combine the ingredients in a small cast iron pan and heat over medium high heat until it just comes to a boil. Reduce the heat immediately and let cook on a simmer for 10 to 15 minutes. The sauce will cook down quite a bit
For the rolls:
2 thin, boneless venison steaks, 4 or 5 ounces each
4 wild leeks (ramps) or scallions, split lengthwise and cut into four pieces
½ cup or so of BBQ Teriyaki sauce (recipe above)
Cabot Seriously Sharp Cheddar or 50% Reduced Fat Cheddar, 2 or 3 ounces, cut into thin strips, approximately the same size as the scallions
The venison steaks will need to be made as thin as possible. The best way to do this is to place it between two sheets of waxed paper or plastic wrap on a cutting board and gently pound it with a meat mallet, flat side of a cleaver or even the bottom of a heavy, glass soda bottle. When the steaks are nice and thin, about 1/8 inch thick or so cut them in half crosswise. Arrange a line of the leeks or scallions and the cheese strips down the entire length of the steaks. Roll the pieces tightly into cylinders and hold in place with toothpicks.
Preheat the oven’s broiler or light the grill. Dip the venison rolls into the BBQ teriyaki, making sure they are good and covered with the sauce. Place the rolls in a cast iron skillet, grill pan or griddle and broil for 3 or 4 minutes on each side. It’s a good idea to baste them a little on each side while they are cooking. When they are done, remove from the heat and place on a cutting board. Remove the toothpicks and using a sharp knife cut the rolls into 1 inch long pieces. Stand them upright on end and add a little more sauce and enjoy.
Yield: Makes about 16 1 inch rolls