Culture Magazine

54 culturecheesemag.com ENTERTAINING 202 3 DIY PAGE 11 BASIC GOAT CHEESE TRUFFLES Make these bright and zesty truffles for your next holiday party. Makes 12 truffles 1 tablespoon orange liqueur 2 tablespoons unsweetened dried cranberries 4 ounces plain chevre 2 ounces cream cheese ½ teaspoon orange zest ½ cup toasted and finely ground walnuts fCombine liqueur and cranberries in a small, microwavable bowl and warm for 20 seconds. Set aside. fBeat together chèvre, cream cheese, and zest in a medium bowl, then chill in the refrigerator for one hour. fPlace bowl of boozy cranberries on a flat workspace, spread walnuts on a small plate next to cranberries, and put an airtight container large enough to hold 12, 1-inch balls next to the walnuts. fRemove truffle base from the refrigerator and use a tablespoon scoop to measure out the first truffle. fRelease portion from scoop into your hand and use your pinkie to make a small indent in the center. fFill that space with 1 to 2 cranberries, then gently mold cheese mixture over the filling to form truffle into a neat ball. fRoll ball in nuts until completely covered, then place finished truffle in the airtight container. Repeat the process with the remaining ingredients. fStore in the refrigerator for up to a week. Wheys Less Traveled PAGE 12 FISMULER CHEESECAKE For a dessert that's sure to dazzle your guests, swap your standard New York–style cheesecake recipe with this unique cake. If you can't find smoked Idiazábal cheese, smoked Manchego will do. When sourcing blue cheese, reach for saltier varieties such as Cabrales. BY CHEF NINO REDRUELLO Serves 6 SABLÈ DOUGH: ½ cup butter, room temperature 1 teaspoon confectioners' sugar 1¾ cup flour 1 egg yolk CREAM CHEESE FILLING: 2⅔ cups heavy whipping cream 1⅔ cups cream cheese ⅓ cup blue cheese ⅛ cup smoked Idiazábal cheese ¾ cup sugar 5 eggs SABLÈ DOUGH: fHeat oven to 350ºF. fCut butter into ½-inch cubes and mix with confectioners' sugar until combined. fAdd flour and 2 tablespoons water, plus 2 additional teaspoons of water bit by bit and mix until dough is formed. fTransfer dough to a smooth surface and knead, but not too much—Texture should be lumpy, not smooth. fRoll out dough to ½-inch thick and place in a 9-inch pie pan. fBake for 12 minutes. Remove from the oven and set aside. CREAM CHEESE FILLING: fHeat oven to 400°F. fCombine first five ingredients in a medium pot over medium heat and stir until bubbling. fOnce warmed, remove from heat and mix in eggs. fPour the mixture on top of the lightly cooked dough. fBake for 13 minutes. Remove from the oven and cool before serving. Recipes

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