Culture Magazine

6 culturecheesemag.com C O O K I N G W I T H C H E E S E 202 3 CHEESE-STUFFED FIGS WITH BALSAMIC GLAZE Written by Elaine Khosrova Photographed and styled by Liz Clayman Use the best Parmigiano Reggiano you can find for this easy, elegant appetizer. While stuffed figs are great on their own, they also make a novel sweet-savory salad topping. Makes 10 figs BALSAMIC GLAZE: ¼ cup balsamic vinegar 2 teaspoons sugar Pinch kosher salt FIGS: 10 Black Mission figs 1 ounce Parmigiano Reggiano, cut into 10 shards 2 tablespoons unsalted pumpkin seeds, toasted BALSAMIC GLAZE: Combine all ingredients in a small (6-inch) saucepan over medium heat. Simmer until mixture reduces to a glaze that coats bottom of pan, about 3 to 4 minutes. Set aside to cool. FIGS: Using the tip of a knife, slit a small opening on one side of each fig (do not cut through). Insert a shard of cheese into each slit. Place stuffed figs on a serving platter. Drizzle with balsamic glaze (save any leftover to use in homemade salad dressing) and sprinkle with pumpkin seeds. Serve at room temperature. Stuffed figs may be made a few hours before serving. GOUDA BEER CHEESE DIP Written and photographed by Jackie Botto A smooth and smoky dip best accompanied with salty soft pretzels, grilled kielbasa, pickles and freshly cut vegetables. Serves 6 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 12 ounces beer, lager or ale, room temperature ¾ cup heavy cream, room temperature 3 cups grated smoked gouda (try Marieke Smoked Gouda) ½ teaspoon paprika 2 teaspoons Dijon mustard Cheese-Stuffed Figs with Balsamic Glaze 1 teaspoon Worcestershire sauce 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 2 teaspoons minced chives, to garnish Melt butter in a heavy-bottomed pan over medium-high heat. Add flour and whisk continuously until mixture is toasted and golden brown. Whisk in a little beer at a time. Similarly, slowly whisk in cream and stir over low heat to thicken. Mix in gouda, mustard, paprika, Worcestershire sauce, and salt and pepper. Serve warm, topped with chives.

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