Buzzworthy Beehive Recipes - Beehive Cheese

TeaHive Naan Big John Martini Barely Buzzed Gougeres

Buzzworthy Beehive Recipes

SeaHive Grilled Apricot Salad

by Tracy Edwards & James Collier

SeaHive Crab Dip

Barely Buzzed Crisp TeaHive Cheesecake Apple Walnut Smoked Carnitas

Promontory Biscuit

Kale Salad with Aggiano

Kale Salad with Aggiano

Ingredients

Ingredients

Directions

Directions

In a large bowl, finely grate garlic. Add anchovy paste, lemon, olive oil, salt and pepper. Mix with a fork until the dressing comes together.

In a large bowl, finely grate garlic. Add anchovy paste, lemon, olive oil, salt and pepper. Mix with a fork until the dressing comes together.

Wash kale and dry thoroughly. Tear from stems into bite-sized pieces and add to bowl with dressing. Using your hands, mix well with dressing, massaging kale as you go to tenderize it. Kale is very different than lettuce, so you can really use force to get the dressing to adhere! Using a microplane grater, add cheese. Toss lightly to incorporate.

Wash kale and dry thoroughly. Tear from stems into bite-sized pieces and add to bowl with dressing. Using your hands, mix well with dressing, massaging kale as you go to tenderize it. Kale is very different than lettuce, so you can really use force to get the dressing to adhere! Using a microplane grater, add cheese. Toss lightly to incorporate.

Serves 6

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Serves 6

1 large clove garlic 1/2 teaspoon anchovy paste 1 lemon (juiced) 1/4 cup olive oil Salt and pepper to taste 1 large bunch kale 2-3 oz. Aggiano cheese

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Serve cold or room temperature. This dish holds up great on a buffet and is reminiscent of Caesar salad, but with a twist!

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1 large clove garlic 1/2 teaspoon anchovy paste 1 lemon (juiced) 1/4 cup olive oil Salt and pepper to taste 1 large bunch kale 2-3 oz. Aggiano cheese

Serve cold or room temperature. This dish holds up great on a buffet and is reminiscent of Caesar salad, but with a twist!


Aggiano Cabbage Bread Soup

Aggiano Cabbage Bread Soup

This hearty dish makes a great one-pot meal. Italian in origin, it’s the perfect fit with the tangy creaminess of Aggiano.

This hearty dish makes a great one-pot meal. Italian in origin, it’s the perfect fit with the tangy creaminess of Aggiano.

Ingredients • 1 loaf French bread (1 lb.) • 1 head green cabbage (2 to 2 1/2 lbs.) • 1.5 pounds Aggiano cheese, thinly sliced • 5 ounces pancetta, chopped • 2 quarts beef broth

Ingredients • 1 loaf French bread (1 lb.) • 1 head green cabbage (2 to 2 1/2 lbs.) • 1.5 pounds Aggiano cheese, thinly sliced • 5 ounces pancetta, chopped • 2 quarts beef broth

Directions

Directions

Preheat oven to 400 degrees F.

Preheat oven to 400 degrees F.

Cut bread into 1/4-inch thick slices. Core cabbage and thinly slice.

Cut bread into 1/4-inch thick slices. Core cabbage and thinly slice.

In a 6-8 quart pan, layer 1/3 each bread, cabbage, and cheese. Repeat, making 2 more layers. With your palms, press ingredients firmly to level.

In a 6-8 quart pan, layer 1/3 each bread, cabbage, and cheese. Repeat, making 2 more layers. With your palms, press ingredients firmly to level.

Brown pancetta, drain, and scatter over cheese in soup pan.

Brown pancetta, drain, and scatter over cheese in soup pan.

Bring the beef broth to boiling and pour over layered ingredients. Cover soup pan tightly with a domed lid, or a domed lid made of foil (the cheese will stick to the top of the lid if it is too tight). Set soup pan in a rimmed pan to catch any overflow.

Bring the beef broth to boiling and pour over layered ingredients. Cover soup pan tightly with a domed lid, or a domed lid made of foil (the cheese will stick to the top of the lid if it is too tight). Set soup pan in a rimmed pan to catch any overflow.

Bake in a 400 degree oven until a crusty crown forms, about 1 1/2 hours.

Bake in a 400 degree oven until a crusty crown forms, about 1 1/2 hours.

Dip down through ingredients and ladle soup into bowls.

Dip down through ingredients and ladle soup into bowls.

Serves 8


Serves 8


Potato Leek Artichoke Gratin with Aggiano

Potato Leek Artichoke Gratin with Aggiano

Ingredients • 3 large leeks • 2 tbs. butter • 14. oz canned artichokes (not marinated) drained • 1 tbs. Dijon mustard • 8 oz. grated Aggiano cheese • 2 large russet potatoes • 1 cup heavy cream • Salt and pepper to taste

Ingredients • 3 large leeks • 2 tbs. butter • 14. oz canned artichokes (not marinated) drained • 1 tbs. Dijon mustard • 8 oz. grated Aggiano cheese • 2 large russet potatoes • 1 cup heavy cream • Salt and pepper to taste

Directions

Directions

Using food processor slicing disk or mandolin, thinly slice potatoes, then transfer to large bowl and add cold water to cover. Stir with hands to rinse then drain well. Layer potatoes between paper towels and pat dry.

Using food processor slicing disk or mandolin, thinly slice potatoes, then transfer to large bowl and add cold water to cover. Stir with hands to rinse then drain well. Layer potatoes between paper towels and pat dry.

Layer 1/3 of potatoes in bottom of a lightly buttered casserole dish, overlapping slightly. Salt and pepper. Evenly spoon 1/2 of leek-cheese mixture over top. Top with second layer of potatoes, salt and pepper, then remaining leek-cheese mixture, then final layer of potatoes. Slowly pour cream over top. Cream should come up about ¾ to the top of the potato mixture. Top with remaining cheese. Cover casserole with foil, careful not to press to close to the cheese topping.

Layer 1/3 of potatoes in bottom of a lightly buttered casserole dish, overlapping slightly. Salt and pepper. Evenly spoon 1/2 of leek-cheese mixture over top. Top with second layer of potatoes, salt and pepper, then remaining leek-cheese mixture, then final layer of potatoes. Slowly pour cream over top. Cream should come up about ¾ to the top of the potato mixture. Top with remaining cheese. Cover casserole with foil, careful not to press to close to the cheese topping.

Serves 6

Preheat oven to 350 degrees. Slice green tops off leeks and cut lengthwise. Soak in water to clean thoroughly, and then thinly slice. In a medium sauté pan over medium heat, melt butter and add leeks and salt and pepper to taste. Cook about 5 minutes, stirring occasionally to prevent browning. Take off heat and add artichokes and mustard. Mix thoroughly. Once cooled, stir in cheese ¾ of the cheese.

Serves 6

Preheat oven to 350 degrees. Slice green tops off leeks and cut lengthwise. Soak in water to clean thoroughly, and then thinly slice. In a medium sauté pan over medium heat, melt butter and add leeks and salt and pepper to taste. Cook about 5 minutes, stirring occasionally to prevent browning. Take off heat and add artichokes and mustard. Mix thoroughly. Once cooled, stir in cheese ¾ of the cheese.

Cook covered for 40 minutes, until cheese melts. Uncover and continue to cook until potatoes are tender and cheese is brown, about 20 more minutes. Serve warm.


Cook covered for 40 minutes, until cheese melts. Uncover and continue to cook until potatoes are tender and cheese is brown, about 20 more minutes. Serve warm.


Apple Walnut Smoked Carnitas

Apple Walnut Smoked Carnitas

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2 medium peaches, diced (or other seasonal fruit such as mango or persimmon) ½ small white onion, diced 1 serrano chile, mined (seeded if you prefer less heat) 1/8 cup cilantro, chopped 4 limes Salt to taste 1 package pre-cooked carnitas (available in the refrigerator section of most grocery stores) 1 dozen small corn tortillas 3 teaspoons vegetable oil 12 oz. grated Apple Walnut smoked cheese

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2 medium peaches, diced (or other seasonal fruit such as mango or persimmon) ½ small white onion, diced 1 serrano chile, mined (seeded if you prefer less heat) 1/8 cup cilantro, chopped 4 limes Salt to taste 1 package pre-cooked carnitas (available in the refrigerator section of most grocery stores) 1 dozen small corn tortillas 3 teaspoons vegetable oil 12 oz. grated Apple Walnut smoked cheese

Directions:

Directions:

Soak the diced onions in cold water for 20 minutes to an hour. Drain. Toss together fruit, onion, chile, cilantro, and juice from one lime. Mix well and add salt to taste. It’s best if this is let to sit for about an hour for the flavors to come together. Can be made up to one day in advance.

Soak the diced onions in cold water for 20 minutes to an hour. Drain. Toss together fruit, onion, chile, cilantro, and juice from one lime. Mix well and add salt to taste. It’s best if this is let to sit for about an hour for the flavors to come together. Can be made up to one day in advance.

Heat a heavy-bottomed skillet. Fry carnitas over medium heat (adding a little oil if they begin to stick). Remove from pan. In the same pan, add 1/4 teaspoon of oil and add a tortilla topped with 1 ounce of cheese. Heat until cheese is just melted through. Top with a little meat and a heaping spoon of fruit salsa. Repeat with remaining tortillas. Serve with remaining limes, cut into wedges.

Heat a heavy-bottomed skillet. Fry carnitas over medium heat (adding a little oil if they begin to stick). Remove from pan. In the same pan, add 1/4 teaspoon of oil and add a tortilla topped with 1 ounce of cheese. Heat until cheese is just melted through. Top with a little meat and a heaping spoon of fruit salsa. Repeat with remaining tortillas. Serve with remaining limes, cut into wedges.



Apple Walnut Smoked Shrimp Grits

Apple Walnut Smoked Shrimp Grits

Recipe from Beehive fan Darby Doyle Serves 6

Recipe from Beehive fan Darby Doyle Serves 6

A word from Darby: “One of my favorite dishes to eat when traveling in the Carolinas is shrimp & grits. My recipe is a little leaner, but just as flavorful, and a snap to prepare. Using the absolute best ingredients will win over the most recalcitrant grits-hater; in this case, Beehive cheese, and old-fashioned stone ground white grits. If you can’t find stone ground white grits, use a good-quality yellow polenta corn meal instead of the ‘quick grits’ found in the supermarket.”

A word from Darby: “One of my favorite dishes to eat when traveling in the Carolinas is shrimp & grits. My recipe is a little leaner, but just as flavorful, and a snap to prepare. Using the absolute best ingredients will win over the most recalcitrant grits-hater; in this case, Beehive cheese, and old-fashioned stone ground white grits. If you can’t find stone ground white grits, use a good-quality yellow polenta corn meal instead of the ‘quick grits’ found in the supermarket.”

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4 cups low-sodium chicken broth 1 cup old-fashioned stone ground white corn grits 1 1/4 cup grated Apple Walnut Smoked cheese, plus additional for garnish 1 tbs. butter Salt, ground pepper, and southern-style hot sauce (such as Crystal or Tabasco) to taste 1 bottle pilsner or lager beer (Darby likes Provo Girl) 1 1/l2 lbs. large shrimp, peeled & deveined 1 Tbs. Old Bay seasoning

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4 cups low-sodium chicken broth 1 cup old-fashioned stone ground white corn grits 1 1/4 cup grated Apple Walnut Smoked cheese, plus additional for garnish 1 tbs. butter Salt, ground pepper, and southern-style hot sauce (such as Crystal or Tabasco) to taste 1 bottle pilsner or lager beer (Darby likes Provo Girl) 1 1/l2 lbs. large shrimp, peeled & deveined 1 Tbs. Old Bay seasoning

For the grits: In a medium stock pot, bring chicken broth to a rolling boil. Whisking constantly, add grits in a slow and steady stream until all are combined. Lower heat to medium-low, and continue to whisk grits every other minute or so to prevent sticking. Simmer until smooth and al dente (15-20 minutes). Whisk in the butter, then the cheese in 1/4 cup additions, stir until combined. Add salt, fresh ground pepper, and a few drops of hot sauce to taste. Grits should have a ‘slumpy’ consistency, similar to soft polenta or risotto.

For the grits: In a medium stock pot, bring chicken broth to a rolling boil. Whisking constantly, add grits in a slow and steady stream until all are combined. Lower heat to medium-low, and continue to whisk grits every other minute or so to prevent sticking. Simmer until smooth and al dente (15-20 minutes). Whisk in the butter, then the cheese in 1/4 cup additions, stir until combined. Add salt, fresh ground pepper, and a few drops of hot sauce to taste. Grits should have a ‘slumpy’ consistency, similar to soft polenta or risotto.

For the shrimp: In a medium saute pan, combine beer, shrimp, and seasoning. Bring to a simmer, and cook until shrimp are just barely pink and curling (about 4-5 minutes). Remove from heat. Strain shrimp, reserving about ½ cup of the cooking liquid.

For the shrimp: In a medium saute pan, combine beer, shrimp, and seasoning. Bring to a simmer, and cook until shrimp are just barely pink and curling (about 4-5 minutes). Remove from heat. Strain shrimp, reserving about ½ cup of the cooking liquid.

To serve: Ladle grits into six shallow soup bowls, top with a bit of additional shredded cheese. Equally divide the shrimp over the grits, and drizzle 1-2 tbs of the shrimp cooking liquid over the shrimp and grits.

To serve: Ladle grits into six shallow soup bowls, top with a bit of additional shredded cheese.Equally divide the shrimp over the grits, and drizzle 1-2 tbs of the shrimp cooking liquid over the shrimp and grits.



Apple Walnut Smoked Egg Puff

Apple Walnut Smoked Egg Puff

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10 eggs 1/2 cup all-purpose flour 1 t. baking powder 1/2 t. salt 1 pint (16 oz.) small curd cottage cheese 1/2 cup (1 cube) butter, melted 1 pound Apple Walnut Smoked, shredded • 2 cans (4 oz. each) diced green chiles

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Directions:

Directions:

In a mixer bowl, beat the eggs until light and lemon colored. Add the flour, baking powder, salt, cottage cheese and butter. Mix until well blended. Stir in the cheese, then the chiles. The mixture will be thick and cheesy, but will bake up just fine!

In a mixer bowl, beat the eggs until light and lemon colored. Add the flour, baking powder, salt, cottage cheese and butter. Mix until well blended. Stir in the cheese, then the chiles. The mixture will be thick and cheesy, but will bake up just fine!

Pour mixture into a well buttered 9x13” baking dish (a 3 quart Pyrex rectangle). Bake at 350 degrees for about 45 minutes until top is browned and center appears firm. Serve hot to 10 or 12.

Pour mixture into a well buttered 9x13” baking dish (a 3 quart Pyrex rectangle). Bake at 350 degrees for about 45 minutes until top is browned and center appears firm. Serve hot to 10 or 12.



10 eggs 1/2 cup all-purpose flour 1 t. baking powder 1/2 t. salt 1 pint (16 oz.) small curd cottage cheese 1/2 cup (1 cube) butter, melted 1 pound Apple Walnut Smoked, shredded • 2 cans (4 oz. each) diced green chiles

Barely Buzzed Apple Crisp

Barely Buzzed Apple Crisp

For the crisp:

For the crisp:

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5 large apples (tart apples like a Pink Lady or Granny Smith preferred) 1/2 cup white sugar 1/2 cup dark brown sugar 1 tsp. cinnamon 1/2 tsp. nutmeg 1 pinch of salt 3 tbs. corn starch 2 tbs. lemon juice

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For the topping:

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5 large apples (tart apples like a Pink Lady or Granny Smith preferred) 1/2 cup white sugar 1/2 cup dark brown sugar 1 tsp. cinnamon 1/2 tsp. nutmeg 1 pinch of salt 3 tbs. corn starch 2 tbs. lemon juice

For the topping:

1 cup all purpose flour 1/2 cup dark brown sugar 1/2 cup white sugar 1/2 cup cold, unsalted butter 1/3 cup grated Barely Buzzed cheese

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1 cup all purpose flour 1/2 cup dark brown sugar 1/2 cup white sugar 1/2 cup cold, unsalted butter 1/3 cup grated Barely Buzzed cheese

Directions:

Directions:

Preheat oven to 400 degrees. Peel and slice the apples into 2” chunks. In a heavy bottomed pan, combine apples, sugars, cinnamon, nutmeg, salt, corn starch and lemon juice. Cook until apples are just tender and sauce is slightly thickened, about 10 minutes.

Preheat oven to 400 degrees. Peel and slice the apples into 2” chunks. In a heavy bottomed pan, combine apples, sugars, cinnamon, nutmeg, salt, corn starch and lemon juice. Cook until apples are just tender and sauce is slightly thickened, about 10 minutes.

Pour mixture into a heavy bottomed baking dish.

Pour mixture into a heavy bottomed baking dish. Mix together all dry topping ingredients and then cut in butter until mixture is crumbly. Toss in cheese and mix gently.

Mix together all dry topping ingredients and then cut in butter until mixture is crumbly. Toss in cheese and mix gently.

Sprinkle topping over apples. Bake for 45 minutes to an hour or until topping is crisp and sides are bubbly.

Sprinkle topping over apples. Bake for 45 minutes to an hour or until topping is crisp and sides are bubbly.



Barely Buzzed Gougère

Barely Buzzed Gougère

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1/2 cup water 3 tablespoons butter, unsalted, cut into cubes 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/2 cup flour 2 large eggs 3/4 cup (about 3 ounces) grated Barely Buzzed cheese

1/2 cup water 3 tablespoons butter, unsalted, cut into cubes 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/2 cup flour 2 large eggs 3/4 cup (about 3 ounces) grated Barely Buzzed cheese

Directions

Directions

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or silicone baking mat.


Heat the water, butter, salt, and pepper in a saucepan until the butter is melted.

Heat the water, butter, salt, and pepper in a saucepan until the butter is melted.

Pour in the flour all at once and stir vigorously until the mixture pulls away from the sides into a smooth ball. Remove from heat and let rest two minutes.


Add the eggs, one at a time, stirring quickly to make sure the eggs don’t ‘cook.’ The batter will first appear lumpy, but after a minute or so, it will smooth out. (You can transfer the mixture to a bowl before adding to eggs to cool the dough, or do this step in a food processor or electric mixer, if you wish.)


Add about 3/4s of the grated cheese and stir until well-mixed.


Scrape the mixture into a pastry bag fitted with a wide plain tip, or a Ziploc bag with the corner cut off and pipe the dough into mounds, evenly-spaced apart, making each about the size of a small cherry tomato.

Scrape the mixture into a pastry bag fitted with a wide plain tip, or a Ziploc bag with the corner cut off and pipe the dough into mounds, evenly-spaced apart, making each about the size of a small cherry tomato.

Top each puff with a bit of the remaining cheese, the pop the baking sheet in the oven.

Top each puff with a bit of the remaining cheese, the pop the baking sheet in the oven.

Bake for 10 minutes, and then turn the oven down to 375 degrees and bake for an additional 20 to 25 minutes, until they’re completely golden brown.

Bake for 10 minutes, and then turn the oven down to 375 degrees and bake for an additional 20 to 25 minutes, until they’re completely golden brown.



Barely Buzzed Mole Enchilada

Barely Buzzed Mole Enchilada

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1 pre-cooked rotisserie chicken 8.25 oz. (1 jar) red mole paste 4 cups canned chicken broth 2 tablespoons smooth peanut butter 3 oz. dark chocolate 12 large corn tortillas 1 cup vegetable oil 8 oz. (2 cups) Barely Buzzed cheese, grated 4 green onions, sliced

1 pre-cooked rotisserie chicken 8.25 oz. (1 jar) red mole paste 4 cups canned chicken broth 2 tablespoons smooth peanut butter 3 oz. dark chocolate 12 large corn tortillas 1 cup vegetable oil 8 oz. (2 cups) Barely Buzzed cheese, grated 4 green onions, sliced

Directions:

Directions:

Shred meat from rotisserie chicken, tearing into small bites. Set aside and keep warm.

Shred meat from rotisserie chicken, tearing into small bites. Set aside and keep warm.

In a heavy-bottomed sauce pan, combine mole paste, chicken broth, peanut butter, and chocolate. Simmer on low until all the paste is dissolved and you have a smooth sauce. You may need to add a little water to get you sauce to the desired consistency, which should be thicker than traditional enchilada sauce, but easily spreadable.

In a heavy-bottomed sauce pan, combine mole paste, chicken broth, peanut butter, and chocolate. Simmer on low until all the paste is dissolved and you have a smooth sauce. You may need to add a little water to get you sauce to the desired consistency, which should be thicker than traditional enchilada sauce, but easily spreadable.

Add oil to a sauté pan that is larger than your tortillas. Heat over medium until your oil is warm. Prepare your enchilada assembly: tortillas, warm oil, warm mole sauce, chicken, cheese. Using tongs, dip a tortilla in oil until is it heated through and soft. Next, dip in mole sauce until well coated. Finally, place on a plate and fill with 3 tablespoons of chicken and 1 tablespoon of cheese. Roll tightly, placing the tortilla seam down. Repeat with remaining tortillas.

Add oil to a sauté pan that is larger than your tortillas. Heat over medium until your oil is warm. Prepare your enchilada assembly: tortillas, warm oil, warm mole sauce, chicken, cheese. Using tongs, dip a tortilla in oil until is it heated through and soft. Next, dip in mole sauce until well coated. Finally, place on a plate and fill with 3 tablespoons of chicken and 1 tablespoon of cheese. Roll tightly, placing the tortilla seam down. Repeat with remaining tortillas.

You may serve them warm, as is, or layer them in a casserole dish and bake them at 350 degrees for about 30 minutes. Regardless of the method you choose, top each enchilada with the remainder of cheese and green onions.

You may serve them warm, as is, or layer them in a casserole dish and bake them at 350 degrees for about 30 minutes. Regardless of the method you choose, top each enchilada with the remainder of cheese and green onions.



Barely Buzzed Apple & Bacon Pizza 8” pizza - Serves 2-3 people

Recipe and photo by Beehive staffer Katie Johnson • • • • • • • • • • •

Pizza dough of your choice - store bought or homemade* Pizza sauce - store bought or homemade red** or Alfredo sauce 2 tablespoon butter ½ of a medium yellow onion cut into half rings 2 tablespoon pine nuts Pinch of salt 1 teaspoon sugar (optional) 3-4 slices bacon ½ an apple sliced into wedges about 1/8” thick – Choose a crisp medium-high acid apple 3-4 tablespoons of cornmeal 1 cup of Barely Buzzed (depending on how cheesy you like your pizza)

Directions Preheat the oven to 450°F. In a sauté pan, heat butter on medium-high. Add onion and stir to coat with the butter. Spread onions out evenly and let cook, stirring occasionally. Cook on medium-high heat for a minute or so and then lower heat to medium-low allowing onions to cook slowly and turn a translucent brown. Pine nuts should be browning as well. After 10 minutes, sprinkle some salt over the onions, and if you want, add a pinch of sugar to help with the caramelization process. Cook for about 15 minutes longer. Add a splash of water to the pan if the onions start to dry out. Set aside when onions have finished. Cook 3-4 slices of bacon until crisp on stovetop or in microwave. Let cool and then chop to ½” x ½” chunks. Stretch/roll your pizza dough to about the size of an 8” pizza round. Use a little flour or cornmeal to prevent sticking during the stretching/rolling process. If you’re going to attempt making your dough, I recommend Bobby Flay’s Food Network recipe. Start your homemade pizza dough at least 1 ½ hours before you’re ready to bake, since the dough must rise before baking. Sprinkle corn meal on the baking sheet to prevent sticking. Place the stretched dough directly on the baking sheet. Spoon and spread pizza sauce over dough. Add as much or as little sauce as you like. Sprinkle Barely Buzzed cheese to desired cheesiness. Add the pizza toppings: apple slices, bacon, caramelized onions and pine nuts. Bake pizza at 450°F for 12-16 minutes depending on the dough thickness. Place on a rack in the lower third of your oven. Keep an eye on your pizza and turn occasionally to prevent uneven cooking. When done, the crust should be brown and the cheese a golden brown color. If you wish, add a little extra Barely Buzzed after it comes out of the oven. *I recommend Bobby Flay’s Food Network recipe found at http://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe/index.html. **For my homemade pizza sauce I use a food processor to blend 10 ounces of tomato paste, a dollop of pesto, 1 clove garlic, fresh oregano and thyme, 1/4 cup tomato sauce, olive oil, salt and pepper. Add a little more olive oil and tomato sauce until you get the right viscosity for you. I like a thick sauce, so mine is like paste. It’s all up to you!

Pair with a Syrah, red Rhone Blend, Tempranillo, new world

Big John’s Cajun Dumpling and Sausage Soup

Big John’s Cajun Dumpling and Sausage Soup

For the dumplings: • 2/3 cup flour • 1/3 cup yellow cornmeal • 1 1/2 tsps baking powder • 1 tsp sugar • 1/4 tsp coarse salt • 1 tbsp unsalted butter, cut into small chunks • 1/2 cup buttermilk • 2/3 cup Big John’s Cajun cheese

For the dumplings: • 2/3 cup flour • 1/3 cup yellow cornmeal • 1 1/2 tsps baking powder • 1 tsp sugar • 1/4 tsp coarse salt • 1 tbsp unsalted butter, cut into small chunks • 1/2 cup buttermilk • 2/3 cup Big John’s Cajun cheese

For the soup: • 2 Tbsps. olive oil • 1 cup celery, diced • 1 cup onion, diced • 1 cup bell pepper, seeded and diced • 1-2 jalapenos, seeded and diced • 3 cloves garlic, minced • 1 lb. Cajun sausage, sliced into 1/4” rings • 3 springs thyme, chopped • 1 Tbsp. oregano, chopped • 4 quarts chicken stock • Salt and pepper to taste

For the soup: • 2 Tbsps. olive oil • 1 cup celery, diced • 1 cup onion, diced • 1 cup bell pepper, seeded and diced • 1-2 jalapenos, seeded and diced • 3 cloves garlic, minced • 1 lb. Cajun sausage, sliced into 1/4” rings • 3 springs thyme, chopped • 1 Tbsp. oregano, chopped • 4 quarts chicken stock • Salt and pepper to taste

Combine the flour, cornmeal, baking powder, sugar and salt in a medium bowl. Mix in the butter, using your fingers, until small crumbs start to form, then stir in the buttermilk and fold in the cheese.

Combine the flour, cornmeal, baking powder, sugar and salt in a medium bowl. Mix in the butter, using your fingers, until small crumbs start to form, then stir in the buttermilk and fold in the cheese.

Heat olive oil in a large soup or stock pot. Sautee celery, onion, bell pepper and jalapeno until wilted and transparent, about 5 minutes. Stir in sausage, garlic, thyme and oregano, and cook until the sausage until browned on both sides. Add the stock, bring to a boil, then reduce the heat and simmer the soup for at least 30 minutes.

Heat olive oil in a large soup or stock pot. Sautee celery, onion, bell pepper and jalapeno until wilted and transparent, about 5 minutes. Stir in sausage, garlic, thyme and oregano, and cook until the sausage until browned on both sides. Add the stock, bring to a boil, then reduce the heat and simmer the soup for at least 30 minutes.

Gently roll the dumplings into gumball-sized balls and drop them into the soup.

Gently roll the dumplings into gumball-sized balls and drop them into the soup.



Big John’s Cajun Mac-n-cheese

Big John’s Cajun Mac-n-cheese

What’s more delicious and homey than macn-cheese? Serve this dish with Andouille sausage and an IPA or ale for a spicy good time!

What’s more delicious and homey than macn-cheese? Serve this dish with Andouille sausage and an IPA or ale for a spicy good time!

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Serves 4 - 30 minute prep and cook time

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8 oz uncooked elbow macaroni 2 cups shredded Big John’s Cajun cheese (you’ll need one 6 oz cut) 1/2 cup grated Parmesan cheese 2 cups whole milk or heavy cream 1/4 cup butter 2 1/2 tablespoons all-purpose flour 2 tablespoons butter

Serves 4 - 30 minute prep and cook time

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8 oz uncooked elbow macaroni 2 cups shredded Big John’s Cajun cheese (you’ll need one 6 oz cut) 1/2 cup grated Parmesan cheese 2 cups whole milk or heavy cream 1/4 cup butter 2 1/2 tablespoons all-purpose flour 2 tablespoons butter

Directions

Directions

Cook macaroni and drain.

Cook macaroni and drain.

In a saucepan, melt butter over medium heat. Slowly stir flour into the melted butter to make a roux. You should see a medium-thick paste forming.

In a saucepan, melt butter over medium heat. Slowly stir flour into the melted butter to make a roux. You should see a medium-thick paste forming.

Slowly add cream/milk to the roux, being careful to stir constantly. Stir in cheeses, and cook over low heat until cheese is melted and your sauce is slightly thick.

Slowly add cream/milk to the roux, being careful to stir constantly. Stir in cheeses, and cook over low heat until cheese is melted and your sauce is slightly thick.

Place cooked macaroni in a medium-sized casserole dish and pour sauce over macaroni.

Place cooked macaroni in a medium-sized casserole dish and pour sauce over macaroni.

Bake at 350 degrees for 10 minutes covered and 10 minutes uncovered. Cool before serving.

Bake at 350 degrees for 10 minutes covered and 10 minutes uncovered. Cool before serving.



Big John’s Cajun Martini

Big John’s Cajun Martini

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2 ounces dry gin 1 ounce dry vermouth Ice 2 to 3 pitted green olives 2 to 3 small cubes of Big John’s Cajun cheese

2 ounces dry gin 1 ounce dry vermouth Ice 2 to 3 pitted green olives 2 to 3 small cubes of Big John’s Cajun cheese

Directions:

Directions:

Place a cocktail glass in the freezer to chill.

Place a cocktail glass in the freezer to chill.

Carefully cut a long cube of Big John’s Cajun cheese (make-sure to get some of the rub in each cube!). Insert cheese into center of pitted olive.

Carefully cut a long cube of Big John’s Cajun cheese (make-sure to get some of the rub in each cube!). Insert cheese into center of pitted olive.

Combine the gin and vermouth in a shaker, fill it halfway with ice, and shake vigorously until well chilled, about 20 seconds. Strain into the chilled glass. Garnish with cheese-filled olives.

Combine the gin and vermouth in a shaker, fill it halfway with ice, and shake vigorously until well chilled, about 20 seconds. Strain into the chilled glass. Garnish with cheese-filled olives.

Makes one. But you will want another.

Makes one. But you will want another.



Black Bean Mole Chili with Ipanema Cheese Crust

Black Bean Mole Chili with Ipanema Cheese Crust

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2 medium dried ancho chiles, wiped clean 1 dried chipotle chile, wiped clean 1/2 cup shelled pumpkin seeds 2 cups water 1 large onion, chopped 2 tablespoons butter 4 garlic cloves, finely chopped 1 teaspoon ground cumin 1 teaspoon dried oregano, crumbled 1/8 teaspoon cinnamon 2 teaspoons salt 1 medium butternut squash, cut into 1/4-inch pieces 1/2 teaspoon grated orange zest 1 ounce dark bittersweet chocolate, finely chopped (3 tablespoons) 1 (14 1/2-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped 3 (15-ounce) cans black beans, drained and rinsed 4 cups (16 ounces) grated Beehive Ipanema cheese

2 medium dried ancho chiles, wiped clean 1 dried chipotle chile, wiped clean 1/2 cup shelled pumpkin seeds 2 cups water 1 large onion, chopped 2 tablespoons butter 4 garlic cloves, finely chopped 1 teaspoon ground cumin 1 teaspoon dried oregano, crumbled 1/8 teaspoon cinnamon 2 teaspoons salt 1 medium butternut squash, cut into 1/4-inch pieces 1/2 teaspoon grated orange zest 1 ounce dark bittersweet chocolate, finely chopped (3 tablespoons) 1 (14 1/2-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped 3 (15-ounce) cans black beans, drained and rinsed 4 cups (16 ounces) grated Beehive Ipanema cheese

Slit chiles lengthwise, then stem and seed. Tear into small pieces and soak in 2 cups hot water for 10 minutes. Add pumpkin seeds to the chile water mixture and transfer to a blender (or using an emersion blender), pulse until very smooth.

Slit chiles lengthwise, then stem and seed. Tear into small pieces and soak in 2 cups hot water for 10 minutes. Add pumpkin seeds to the chile water mixture and transfer to a blender (or using an emersion blender), pulse until very smooth.

Cook onions in butter in a large heavy pot over medium-high heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute. Next add spices and salt, cook, stirring, 30 seconds. Stir in chile mixture and squash, cook, covered, 10 minutes, adding more water if necessary to prevent burning. Add zest, chocolate, tomatoes with their juice, and simmer, covered, stirring occasionally, until vegetables are tender, about 15 minutes. Stir in beans and simmer 5 minutes. Season with salt to taste.

Cook onions in butter in a large heavy pot over medium-high heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute. Next add spices and salt, cook, stirring, 30 seconds. Stir in chile mixture and squash, cook, covered, 10 minutes, adding more water if necessary to prevent burning. Add zest, chocolate, tomatoes with their juice, and simmer, covered, stirring occasionally, until vegetables are tender, about 15 minutes. Stir in beans and simmer 5 minutes. Season with salt to taste.

Preheat broiler. Stir in 2 cups of cheese and transfer to a large oven-proof dish or individual ramekins. Top with the other half of the cheese. Broil until cheese is bubbly, about four minutes.

Preheat broiler. Stir in 2 cups of cheese and transfer to a large oven-proof dish or individual ramekins. Top with the other half of the cheese. Broil until cheese is bubbly, about four minutes.



Savory Sweet Ipanema Popcorn Savory Sweet Ipanema Popcorn • • • • • • • •

1 ½ teaspoons Kosher salt 2 teaspoons sugar 2 teaspoons smoked paprika 1/2 teaspoon cayenne pepper 1/3 cup grape seed or olive oil 1 cup popcorn kernels ¼ cup melted butter 1 cup (4 ounces) finely grated Beehive Cheese Ipanema

• • • • • • • •

1 ½ teaspoons Kosher salt 2 teaspoons sugar 2 teaspoons smoked paprika 1/2 teaspoon cayenne pepper 1/3 cup grape seed or olive oil 1 cup popcorn kernels ¼ cup melted butter 1 cup (4 ounces) finely grated Beehive Cheese Ipanema

In small bowl, combine Kosher salt, sugar, paprika, and cayenne pepper.

In small bowl, combine Kosher salt, sugar, paprika, and cayenne pepper.

Pour oil and kernels into large, Pour oil and kernels into large, heavy bottomed pot and cover. heavy bottomed pot and cover. Shake gently and continuously over Shake gently and continuously over moderately high heat while corn moderately high heat while corn pops. When popping stops, after about 6 minutes, remove pan pops. When popping stops, after about 6 minutes, remove pan from heat. Carefully pour popped kernels into a large bowl. from heat. Carefully pour popped kernels into a large bowl. Toss corn and drizzle with butter; then, while still hot, mix in spices to taste and all of the cheese.


Toss corn and drizzle with butter; then, while still hot, mix in spices to taste and all of the cheese.


Promontory Ale Soup

Promontory Ale Soup

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•

Makes 4 to 6 servings

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2 medium leeks (white and pale green parts only), cut into ¼-inch dice (2 cups) 2 medium carrots cut into ¼-inch dice (1 cup) 2 celery ribs, cut into ¼-inch dice (1 cup) 2 teaspoons finely chopped garlic 1 bay leaf ½ stick (1/4 cup) unsalted butter ½ cup all purpose flour 2 cups whole milk 1 ¾ cups reduced-sodium chicken broth 1 (12-oz) bottle ale 1 ½ teaspoon Worcestershire sauce 1 teaspoon dry mustard 1 teaspoon salt ¼ teaspoon black pepper 1 lb Promontory cheese, grated (4 cups)

Makes 4 to 6 servings

• • • • • • • • • • • • • •

2 medium leeks (white and pale green parts only), cut into ¼-inch dice (2 cups) 2 medium carrots cut into ¼-inch dice (1 cup) 2 celery ribs, cut into ¼-inch dice (1 cup) 2 teaspoons finely chopped garlic 1 bay leaf ½ stick (1/4 cup) unsalted butter ½ cup all purpose flour 2 cups whole milk 1 ¾ cups reduced-sodium chicken broth 1 (12-oz) bottle ale 1 ½ teaspoon Worcestershire sauce 1 teaspoon dry mustard 1 teaspoon salt ¼ teaspoon black pepper 1 lb Promontory cheese, grated (4 cups)

Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.

Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.

Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.

Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.

Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.

Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.

*Recipe from the Viking Cooking School catalog

*Recipe from the Viking Cooking School catalog



Promontory Buttermilk Biscuits with Chive

Promontory Buttermilk Biscuits with Chive

Ingredients

Ingredients

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• • • • • • •

4 cups all-purpose flour (spooned and leveled), plus more for rolling 2 tablespoons baking powder 1 teaspoon baking soda 1 3/4 teaspoons fine salt 6 ounces Promontory, grated (1 1/2 cups) 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces 3 tablespoons chopped fresh chives 1 1/2 cups cold buttermilk

Directions

• • • • • • •

4 cups all-purpose flour (spooned and leveled), plus more for rolling 2 tablespoons baking powder 1 teaspoon baking soda 1 3/4 teaspoons fine salt 6 ounces Promontory, grated (1 1/2 cups) 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces 3 tablespoons chopped fresh chives 1 1/2 cups cold buttermilk

Directions Preheat oven to 450 degrees. In a food processor, pulse flour, baking powder, baking soda, and salt until combined. Add cheese, butter, and chives; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add buttermilk and pulse until combined (do not overmix).

Preheat oven to 450 degrees. In a food processor, pulse flour, baking powder, baking soda, and salt until combined. Add cheese, butter, and chives; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add buttermilk and pulse until combined (do not overmix).

Turn dough out onto a lightly floured work surface and knead until it just comes together. With a floured rolling pin, roll out dough 3/4 inch thick. With a floured 2 3/4-inch biscuit cutter, cut out 16 rounds (reroll and cut scraps). Place biscuits, 1 1/2 inches apart, on a baking sheet and bake until puffed and golden, 13 to 15 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature.

Turn dough out onto a lightly floured work surface and knead until it just comes together. With a floured rolling pin, roll out dough 3/4 inch thick. With a floured 2 3/4-inch biscuit cutter, cut out 16 rounds (reroll and cut scraps). Place biscuits, 1 1/2 inches apart, on a baking sheet and bake until puffed and golden, 13 to 15 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature.

Get fancy and make a sandwich with your delicious biscuit. >>

Get fancy and make a sandwich with your delicious biscuit. >>



Promontory Fondue

Promontory Fondue

The word fondue comes the French word fondre, which means “to melt.” Dating back to 18th century, the Alpine people made fondue as a way to use hard and dry cheeses effected by winter storage.

The word fondue comes the French word fondre, which means “to melt.” Dating back to 18th century, the Alpine people made fondue as a way to use hard and dry cheeses effected by winter storage.

• • • • • •

• • • • • •

1 pound grated Promontory 2 tablespoons of flour 1 cup ale, apple cider or dry white wine 1 teaspoon kosher salt 1 teaspoon dry mustard or Dijon mustard 1 clove of garlic

1 pound grated Promontory 2 tablespoons of flour 1 cup ale, apple cidar or dry white wine 1 teaspoon kosher salt 1 teaspoon dry mustard or Dijon mustard 1clove of garlic

Directions

Directions

In a fondue or heavy cast iron pot, crush garlic clove inside the pot and rub the garlic oils around the inside of the pot. Next add the ale, salt and mustard. Bring to a boil over medium-high heat. Decrease the heat to medium-low and add the cheese mixture ½ cup at a time, stirring until melted after each addition. Serve immediately.

In a fondue or heavy cast iron pot, crush garlic clove inside the pot and rub the garlic oils around the inside of the pot. Next add the ale, salt and mustard. Bring to a boil over medium-high heat. Decrease the heat to medium-low and add the cheese mixture ½ cup at a time, stirring until melted after each addition. Serve immediately.

Serve with rustic bread cubes, crackers, apple or pear chunks, sausages, roasted or boiled potatoes.

Serve with rustic bread cubes, crackers, apple or pear chunks, sausages, roasted or boiled potatoes.

Beverage suggestions

Beverage suggestions

Cooks Note

Cooks Note

Toss the cheese with the flour in the bowl and set aside.

Cider, black tea, ale or stout, sauvignon blanc, tawny port Fondue can be made using any of the family of Beehive cheeses. Fresh herbs, garlic, minced onions or tomato paste can make excellent additions to your fondue.


Toss the cheese with the flour in the bowl and set aside.

Cider, black tea, ale or stout, sauvignon blanc, tawny port Fondue can be made using any of the family of Beehive cheeses. Fresh herbs, garlic, minced onions or tomato paste can make excellent additions to your fondue.


Promontory & Spinach Rolled Tacos

Promontory & Spinach Rolled Tacos

Ingredients

Ingredients

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• • • • • • • •

2 tablespoons butter 1 medium white onion, diced 2 cloves garlic, minced 1 lb. bag frozen spinach, cut 1 lb. Promontory cheese, shredded 1 dozen small corn tortillas 5 cups vegetable oil Sour cream and hot sauce of your choice

2 tablespoons butter 1 medium white onion, diced 2 cloves garlic, minced 1 lb. bag frozen spinach, cut 1 lb. Promontory cheese, shredded 1 dozen small corn tortillas 5 cups vegetable oil Sour cream and hot sauce of your choice

Directions

Directions

Defrost spinach in warm water. Drain well by squeezing out all the water with a cheese cloth or by hand.

Defrost spinach in warm water. Drain well by squeezing out all the water with a cheese cloth or by hand.

Meanwhile, in a large, heavy-bottomed skillet over medium heat, sauté onions with butter until soft, about 5 minutes. Add garlic and cook 2 additional minutes. Add spinach until warmed through. Next, add cheese, about a cup at a time, until entirely melted and mixed with spinach and onions. You should have a thick, cheesy filling in your pan. Set aside to slightly cool.

Meanwhile, in a large, heavy-bottomed skillet over medium heat, sauté onions with butter until soft, about 5 minutes. Add garlic and cook 2 additional minutes. Add spinach until warmed through. Next, add cheese, about a cup at a time, until entirely melted and mixed with spinach and onions. You should have a thick, cheesy filling in your pan. Set aside to slightly cool.

In a large Dutch oven, heat oil over medium heat. As oil is heating, place tortillas in a damp, clean dish towel and microwave until warm, about 1 minute. Keep wrapped in the towel until ready to use (make sure your tortillas are warm or they will split). Take 3 tablespoons of the warm filling and form into a rope shape that will fit the length of the tortilla. Roll tortilla very tightly. Repeat with remaining tortillas and filling.

In a large Dutch oven, heat oil over medium heat. As oil is heating, place tortillas in a damp, clean dish towel and microwave until warm, about 1 minute. Keep wrapped in the towel until ready to use (make sure your tortillas are warm or they will split). Take 3 tablespoons of the warm filling and form into a rope shape that will fit the length of the tortilla. Roll tortilla very tightly. Repeat with remaining tortillas and filling.

Using tongs or a metal slotted spoon, gently lower each taco into the hot oil, pressing the seam of the tortilla down against the bottom of the pan to seal them shut until they begin to brown. Once they are sealed, you can let them float and cook in the oil until they reach your desired color. They usually take about 4 minutes each.

Using tongs or a metal slotted spoon, gently lower each taco into the hot oil, pressing the seam of the tortilla down against the bottom of the pan to seal them shut until they begin to brown. Once they are sealed, you can let them float and cook in the oil until they reach your desired color. They usually take about 4 minutes each.

Drain your rolled tacos on a paper towel or bag. Stack and serve with sour cream and hot sauce of your choice.

Drain your rolled tacos on a paper towel or bag. Stack and serve with sour cream and hot sauce of your choice.



SeaHive Crab Dip

SeaHive Crab Dip

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3 tablespoons unsalted butter 2 medium shallots, minced 1/4 teaspoon cayenne pepper 3/4 teaspoon Old Bay seasoning 1 1/2 teaspoon Dijon mustard 3/4 cup half-and-half 8 ounces cream cheese, cut into small pieces 5 ounces SeaHive cheese, grated on the large holes of a box grater (about 2 cups) 3 tablespoons freshly squeezed lemon juice 2 teaspoons Worcestershire sauce 10 ounces lump crab meat, picked over for cartilage 1/2 cup chopped fresh flat-leaf parsley 2 slices white bread, crusts removed, torn into 1/4-inch pieces 1/2 teaspoon paprika Toast points, for serving

• • • • • • •

3 tablespoons unsalted butter 2 medium shallots, minced 1/4 teaspoon cayenne pepper 3/4 teaspoon Old Bay seasoning 1 1/2 teaspoon Dijon mustard 3/4 cup half-and-half 8 ounces cream cheese, cut into small pieces 5 ounces SeaHive cheese, grated on the large holes of a box grater (about 2 cups) 3 tablespoons freshly squeezed lemon juice 2 teaspoons Worcestershire sauce 10 ounces lump crabmeat, picked over for cartilage 1/2 cup chopped fresh flat-leaf parsley 2 slices white bread, crusts removed, torn into 1/4-inch pieces 1/2 teaspoon paprika Toast points, for serving

Directions

Directions

Preheat oven to 400 degrees with a rack in the center. Melt 2 tablespoons butter in a medium saucepan over medium heat. Add shallots and cook until soft, about 2 minutes. Add 1 tablespoon water and simmer for 30 seconds. Stir in the cayenne, Old Bay, and mustard until well combined. Pour half-and-half into saucepan and bring to a simmer. Slowly whisk in the cream cheese, a few pieces at a time. When the cream cheese is fully incorporated, whisk in SeaHive, a handful at a time. Stir the mixture for 2 minutes. Remove from heat. Add lemon juice and Worcestershire sauce; stir to combine. Stir in crab meat and half of the parsley.

Preheat oven to 400 degrees with a rack in the center. Melt 2 tablespoons butter in a medium saucepan over medium heat. Add shallots and cook until soft, about 2 minutes. Add 1 tablespoon water and simmer for 30 seconds. Stir in the cayenne, Old Bay, and mustard until well combined. Pour half-and-half into saucepan and bring to a simmer. Slowly whisk in the cream cheese, a few pieces at a time. When the cream cheese is fully incorporated, whisk in SeaHive, a handful at a time. Stir the mixture for 2 minutes. Remove from heat. Add lemon juice and Worcestershire sauce; stir to combine. Stir in crabmeat and half of the parsley.

Transfer mixture to an ovenproof baking dish and sprinkle with bread pieces. Dot top of bread pieces with remaining tablespoons butter; sprinkle with paprika. Bake until bread pieces are golden and dip is hot, 18 to 22 minutes. Garnish with remaining 1/4 cup parsley and serve with a sturdy bread, crackers or bread sticks.

Transfer mixture to an ovenproof baking dish and sprinkle with bread pieces. Dot top of bread pieces with remaining tablespoons butter; sprinkle with paprika. Bake until bread pieces are golden and dip is hot, 18 to 22 minutes. Garnish with remaining 1/4 cup parsley and serve with a sturdy bread, crackers or bread sticks.





For the dressing: • 1/4 cup lemon juice • 1/4 cup extra virgin olive oil • 1 tablespoon Dijon and/or grainy mustard • 1 teaspoon grainy mustard • 1 tablespoon honey • 1 clove garlic, grated (optional) • 1/4 teaspoon salt • 1/4 teaspoon pepper

For the dressing: • 1/4 cup lemon juice • 1/4 cup extra virgin olive oil • 1 tablespoon Dijon and/or grainy mustard • 1 teaspoon grainy mustard • 1 tablespoon honey • 1 clove garlic, grated (optional) • 1/4 teaspoon salt • 1/4 teaspoon pepper

For the salad: • 3 apricots • 1 bunch frisée • 4 strips of thick bacon, cooked and crumbled • 3 oz. SeaHive cheese, shaved

For the salad: • 3 apricots • 1 bunch frisée • 4 strips of thick bacon, cooked and crumbled • 3 oz. SeaHive cheese, shaved

side.

Mix together all ingredients in the dressing. It’s usually easiest to put these in a jar and shake vigorously.

Mix together all ingredients in the dressing. It’s usually easiest to put these in a jar and shake vigorously.

Slice the apricots in half and remove the pit. Toss in vinaigrette to coat. Over a medium grill, cook until heated through, but still firm, about 3 minutes per

Slice the apricots in half and remove the pit. Toss in vinaigrette to coat. Over a medium grill, cook until heated through, but still firm, about 3 minutes per

To assemble the salad, toss frisée with bacon and cheese and dressing to taste (about a quarter cup). Add apricots and serve.


side.

To assemble the salad, toss frisée with bacon and cheese and dressing to taste (about a quarter cup). Add apricots and serve.


SeaHive Profiterole Ice Cream Sandwiches

SeaHive Profiterole Ice Cream Sandwiches

Ingredients

Ingredients

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• • • • • • • •

1/2 cup water 3 tablespoons butter, unsalted, cut into cubes 1/2 cup flour 2 large eggs 3/4 cup (about 3 ounces) grated SeaHive cheese 1 pint premium vanilla ice cream ½ cup honey Coarsely ground salt to taste

1/2 cup water 3 tablespoons butter, unsalted, cut into cubes 1/2 cup flour 2 large eggs 3/4 cup (about 3 ounces) grated SeaHive cheese 1 pint premium vanilla ice cream ½ cup honey Coarsely ground salt to taste



Heat the water and butter in a saucepan until the butter is melted.

Heat the water and butter in a saucepan until the butter is melted.







Scrape the mixture into a pastry bag fitted with a wide plain tip, or a Ziploc bag with the corner cut off and pipe the dough into mounds, evenly-spaced apart, about an inch-and-a-half in diameter.

Scrape the mixture into a pastry bag fitted with a wide plain tip, or a Ziploc bag with the corner cut off and pipe the dough into mounds, evenly-spaced apart, about an inch-and-a-half in diameter.

Top each puff with a bit of the remaining cheese, then pop the baking sheet in the oven.

Top each puff with a bit of the remaining cheese, then pop the baking sheet in the oven.

Bake for 10 minutes, and then turn the oven down to 375 degrees and bake for an additional 20 to 25 minutes, until they’re completely golden brown and cooked through.

Bake for 10 minutes, and then turn the oven down to 375 degrees and bake for an additional 20 to 25 minutes, until they’re completely golden brown and cooked through.

To serve, slice a completely cooked puff almost all the way through. Spoon a small scoop of ice cream in each. Place on a serving dish and drizzle with a generous amount of honey. Sprinkle with crunchy salt to taste.

To serve, slice a completely cooked puff almost all the way through. Spoon a small scoop of ice cream in each. Place on a serving dish and drizzle with a generous amount of honey. Sprinkle with crunchy salt to taste.



TeaHive Cheesecake For the crust: • • • • •

5 ounces shortbread cookies, broken 3 ounces shelled unsalted pistachios (2/3 cup) 1/4 cup sugar 1/3 cup finely grated TeaHive cheese 2 ounces (4 tablespoons) unsalted butter, melted

For the cheesecake: • • • • • • • • •

2 cups sugar 3 tablespoons sugar 3 pounds (six 8-ounce packages) cream cheese, room temperature 1/2 cup all-purpose flour 1 cup sour cream, room temperature 1 1/2 teaspoons pure vanilla extract ½ teaspoon cardamom 5 large eggs 1 teaspoon finely crusted earl grey tea

Directions: Preheat oven to 350 degrees. Pulse cookies in a food processor until crumbs form. (You should have 1 cup.) Process with pistachios, sugar, and cheese, until fine crumbs form. Add butter, and process until mixture holds together. Press crumb mixture evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Refrigerate for 15 minutes. Bake until golden brown, 17 to 20 minutes. Transfer to a wire rack, and let cool. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed. In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream, vanilla and cardamom; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix. Pour cream cheese filling into prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan. Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with door slightly ajar, 1 hour. Transfer pan to a wire rack; let cake cool completely. Sprinkle top of cake with tea powder. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.


TeaHive Thumbprint Naan

TeaHive Thumbprint Naan

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• • • • •

1 pound pizza dough at room-temperature (found in the refrigerator section of most groceries stores) 1 stick salted butter, melted 1 bunch cilantro, washed, leaves separated 5 oz. TeaHive cheese cut into 1 inch slices 1 jar mango chutney 1 English cucumber, cut into matchsticks

• • • • •

1 pound pizza dough at room-temperature (found in the refrigerator section of most groceries stores) 1 stick salted butter, melted 1 bunch cilantro, washed, leaves separated 5 oz. TeaHive cheese cut into 1 inch slices 1 jar mango chutney 1 English cucumber, cut into matchsticks

Directions:

Directions:

Heat a large, heavy-bottomed skillet (preferably cast-iron). Grab a small piece of pizza dough (about 1 tablespoon worth) and roll into a small ball. Dip into butter. Flatten out with your fingers into a tiny disk. Cook over high-heat, about 2 minutes per side, until toasted brown and cooked through. You may need to adjust the size of your little “naan” bites to ensure they cook through and are bite-sized.

Heat a large, heavy-bottomed skillet (preferably cast-iron). Grab a small piece of pizza dough (about 1 tablespoon worth) and roll into a small ball. Dip into butter. Flatten out with your fingers into a tiny disk. Cook over high-heat, about 2 minutes per side, until toasted brown and cooked through. You may need to adjust the size of your little “naan” bites to ensure they cook through and are bite-sized.

Place naan on a serving platter. Top each with 2 to 3 leaves of cilantro, a slice of cheese, a dab of chutney, and a few cucumber matchsticks. Serve cold or room temperature. Makes a lovely appetizer.

Place naan on a serving platter. Top each with 2 to 3 leaves of cilantro, a slice of cheese, a dab of chutney, and a few cucumber matchsticks. Serve cold or room temperature. Makes a lovely appetizer.

