Culture Magazine

76 culturecheesemag.com C O O K I N G W I T H C H E E S E 202 3 APPETIZERS Asiago and Sausage Potato Skins ......11 Bacon-Wrapped Jalapeño Poppers Stuffed with Pimento Cheese ..........16 Baked Pimento Cheese Dip...............14 Bocconcini and Pickled Cherry Skewers ..........................7 Burrata With Cherry Tomato Confit ............................................... 11 Cheese-Stuffed Figs with Balsamic Glaze ..............................................6 French Onion Meatballs ....................... 15 Gouda Beer Cheese Dip ........................6 Grilled Halloumi with Shiitake Mushroom Marinade and Truffle Honey Drizzle .................................9 Halloumi Crostini with Kalamata Olive Paste, Prosciutto, Frisée, and Lemon Zest .......................... 8 Kaasstengel ...................................................10 Manchego Croquettes .............................7 Muenster and Chorizo Quesadilla ................................... 12 Old-Fashioned Southern Pimento Cheese ........................................10 Parmesan and Fennel Seed–Crusted Chicken Fritters ..........9 Pimento Cheese Deviled Eggs ........16 Pimento Cheese Straws ....................... 13 Provolone Dip ..............................................10 Stilton and Walnut Tartlets ................ 15 Whipped Feta with Spring Onion and Za'atar ..................... 8 Whipped Preserved Lemon Chèvre Toast with Pickled Radish and Sumac .................14 Whipped Queso Fresco with Spring Vegetables ......................... 12 ASIAGO Chicken Caesar Salad with Grilled Corn .......................................24 and Marinated Vegetable Sandwich ..............................30 and Nectarine Crisp ................................58 and Sausage Potato Skins ................... 11 and Tomato Galette ............................... 46 BEANS Black, Stuffed Plantains with Spicy Cilantro Sauce ................... 36 BEEF Braised Short Ribs with Manchego Grits ............................. 33 Flank Steak with Buttered Radishes and Burrata ........................... 44 Meatball Subs .............................................28 Open-Face Sandwich with Blue Cheese and Crispy Onion Topping ...........................................................28 Smoked Cheddar Juicy Lucy Burgers ..................................45 Steak And Stilton Pie .............................50 BREAD(S) Cake Salé with Chèvre, Zucchini, and Green Olives ................54 Comté and Bacon Scones .................. 55 Maple-Cheddar Pecan Scones ....... 55 Pudding with Comté and Wild Mushrooms ............................65 Roquefort and Rosemary Scones ..................................... 55 Smoked Cheddar Biscuits with Spicy Sausage Gravy .................. 63 BURGERS Smoked Cheddar Juicy Lucy ............45 Turkey, with Muenster and Caramelized Onions ...............................47 BURRATA and Buttered Radishes with Flank Steak ...................................... 44 with Cherry Tomato Confit .................. 11 with Crispy Brussels Sprouts ............54 French Toast with Balsamic Syrup ...........................................61 with Green Gazpacho ............................ 23 CHEDDAR BLC Sandwich on Olive Bread.........28 Herbed Kale Hand Pies with Feta ...............................34 and Kale Crêpes with Salsa ............... 32 Maple, and Pecan Scones .................. 55 and Parmesan Strata with Broccoli and Sun-Dried Tomatoes ..............................62 Winter Slaw With Apples and Walnuts ................................19 and Winter Squash Galette with Rosemary and Caramelized Onions ............................... 32 CHÈVRE Cake Salé with Zucchini and Green Olives ................................................................54 Herby Zingy Dip with Keftedes ......50 and Honey Tart with Pistachio Crust and Rhubarb Compote ......... 60 Oatmeal With Poached Egg and Chili Crisp ..................................65 Panzanella, with Roasted Caramelized Grapes ............................... 26 Whipped, and Preserved Lemon Toast with Pickled Radish and Sumac ...................................14 CHICKEN and Broccoli Stromboli........................ 44 and Tortilla Soup ....................................... 22 Caesar Salad with Asiago and Grilled Corn ........................................24 Fritters, Parmesan and Fennel Seed–Crusted ...............................9 Pan-Fried Thighs in Gouda-Mustard Sauce .......................... 32 Prosciutto-and- Provolone-Stuffed .................................... 37 Tacos with Feta, Cumin, and Olives ....................................42 Three-Onion Braised with Mustard-Mascarpone Sauce .............41 CHOCOLATE Aged Gouda Sandwich Cookies .... 60 Truffles, Dark, with Stilton ..................59 COMTÉ and Bacon Scones ................................... 55 Bread Pudding with Wild Mushrooms ......................................65 and Creamy Cauliflower Soup ......... 25 French Onion Meatballs ....................... 15 and Kimchi Melt ........................................30 COOKIES Aged Gouda Sandwich ....................... 60 CORN Grilled, with Chicken Caesar Salad and Asiago .....................24 COTIJA Avocado and Radish Salad ................ 22 Chicken Tortilla Soup ............................. 22 Green Pozole .............................................. 40 Green Vegetable Tamales ..................38 Huevos Rancheros ................................... 63 CRÊPES Kale with Cheddar and Salsa ........... 32 Roquefort and Cherry Tomato ........49 EGG(S) Green Chili and Queso Fresco Frittata ............................65 Huevos Rancheros ................................... 63 Poached, with Chèvre Oatmeal and Chili Crisp .......................65 FETA Herbed Kale Hand Pies with Cheddar ..............................................34 with Moroccan Meatballs, Ras El Hanout, and Zucchini Ribbons ....... 35 Tacos, with Chicken, Cumin, and Olive ......................................42 Whipped, with Spring Onion and Za'atar ...................................................... 8 FONTINA Cauliflower and Spinach Lasagna ......................................42 Chicken and Broccoli Stromboli ...................................................... 44 Farro and Mixed Chicories Salad ........................................... 23 Mushroom and Leek Gratin .............. 53 Seared Polenta with Garlicky Radicchio ................................... 52 Spicy Spinach and Sausage Calzones .................................... 36 FRUIT Plum Compote, with Baked Ricotta Puddings ..................... 57 Nectarine and Asiago Crisp ..............58 Port-Poached Pears with Stilton ..................................... 57 Quince and Manchego Crostata ................................58 Red Wine–Poached Prunes, with Roquefort ........................59 Rhubarb Compote, with Chèvre and Honey Tart with Pistachio Crust .................... 60 Roasted Caramelized Grape and Chèvre Panzanella ........................ 26 Watermelon and Tomato Salad with Queso Fresco and Sweet Peppers .................................24 GOUDA Aged, Sandwich Cookies .................... 60 Beer Cheese Dip ..........................................6 Fig and Apple Salad ............................... 26 Kaasstengel ...................................................10 and Mustard Sauce with Pan-Fried Chicken Thighs .................. 32 HALLOUMI Breakfast Stack with Spinach, Potato, and Roasted Pepper ............62 Crostini with Kalamata Olive Paste, Prosciutto, Frisée, and Lemon Zest .......................... 8 Grilled, with Shiitake Mushroom Marinade and Truffle Honey Drizzle ......................9 Spicy Sandwich with Eggplant and Tomato ...........................29 Spring Boston Salad with Asparagus and Orange-Dijon Vinaigrette ...................20 ICE CREAM Smoked Cheddar ..................................... 57 Recipe Index

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