Culture Magazine

60 culturecheesemag.com C O O K I N G W I T H C H E E S E 202 3 AGED GOUDA SANDWICH COOKIES Written and photographed by Jackie Botto Sweet and a little savory, these cookies play off the salty caramel flavors of aged gouda. Pair with bourbon or sweet vermouth for dessert. Makes 24 cookies 1 cup (2 sticks) unsalted butter, room temperature 1 teaspoon sugar ½ teaspoon kosher salt 6 ounces aged gouda, finely grated (try L'Amuse Gouda) 1¾ cups all-purpose flour, sifted, plus more for dusting 13.4 ounce can dulce de leche 1 cup dark chocolate chips Using a stand mixer with a paddle attachment or a hand-held mixer, cream butter, sugar, and salt until well combined. On low speed, add Gouda and flour a little at a time until dough just comes together. Shape dough into a disk. Wrap and chill for 30 minutes. Heat oven to 350°F. Line 2 baking sheets with parchment paper. Lightly flour a clean surface and roll out dough to ¼-inch thick. Use a 1-inch round cookie cutter to cut about 48 circles as close together as possible (reformed dough scraps will yield tougher cookies). Arrange cookies on prepared baking sheets, spacing 1 inch apart. Bake until lightly browned, about 20 minutes. Remove from oven and transfer to cooling rack. In microwave or double boiler over simmering water, melt chocolate chips, stirring until smooth. Spread a spoonful of dulce de leche on every other cookie. Sandwich cookies together, pressing slightly to gently spread caramel out to edges. Dip half of each cookie into melted chocolate. Gently shake off excess and place onto parchment paper to cool and firm up. FRESH CHÈVRE AND HONEY TART WITH PISTACHIO CRUST AND RHUBARB COMPOTE Written by Jennifer Bravo The jammy and tart rhubarb compote wonderfully accompanies the cool and sweet honey chèvre filling of this easy-to-make dessert. It is best served slightly chilled. Since the chèvre filling develops in flavor over time, consider making it a day ahead. Makes 1 tart CRUST: 1½ cups salted shelled pistachios ½ cup graham cracker crumbs 2 tablespoons dark brown sugar 1 egg white ½ cup (1 stick) salted butter, melted and cooled COMPOTE: 2 cups (about ½ pound) chopped fresh or frozen rhubarb ¹⁄ ³ cup granulated sugar FILLING: 8 ounces fresh chèvre 1 cup 2-percent plain Greek yogurt ¼ cup honey ½ teaspoon vanilla bean paste or vanilla extract GARNISH: Chopped salted shelled pistachios Confectioner's sugar or honey CRUST: Add the first 4 ingredients to the bowl of a food processor and mix for 15 seconds. Stop and scrape down sides and bottom. Slowly pour in melted butter while processor runs for about 15 more seconds, or until a ball forms. Wrap tightly in cling wrap, pressing down to form a disk, and refrigerate for 20 minutes. Heat oven to 325°F. Press chilled dough into a thin, even layer in a 14-inch-by-4½- inch rectangular or 9-inch round nonstick tart pan. Work dough from the center of the pan outward, pressing up onto the side walls. Dough should warm slightly while handling, making it easier to work. Use bottom of a dry ¼ measuring cup to smooth surface and top edges. Prick crust on bottom and sides with a fork. Place on a baking sheet and bake for 12 to 15 minutes until lightly browned. Cool completely before removing from pan. COMPOTE: Combine rhubarb and sugar in a large saucepan over low heat. Bring mixture to a simmer, stirring frequently. Cook for about 15 minutes until rhubarb is mostly broken and compote is a thick, jammy texture. Cool completely. Compote can be made 2 days ahead and stored in an air-tight container in refrigerator. Warm slightly to room temperature once ready to use. FILLING: Blend all ingredients in a food processor until well combined. Spoon into prepared crust and use a spatula to smooth into an even layer. Evenly pread rhubarb compote over top. Cover with cling wrap and refrigerate for a minimum of 2 hours to overnight; the filling will firm up more with a longer chilling time. Garnish with pistachios and a dusting of confectioner's sugar or drizzle of honey just before serving. Aged Gouda Sandwich Cookies

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