Culture Magazine

ENTERTAINING 202 3 culturecheesemag.com 57 RECIPES PASTRY-WRAPPED GORGONZOLA FIGS This versatile recipe plays double duty as a starter served over lettuce or a dessert with vanilla gelato. Make the dough from scratch or save time by using store-bought pie dough. Try using Gorgonzola Piccante for the appetizer and Gorgonzola Dolce for the dessert. Serves 6 as an appetizer or dessert PIE CRUST: 1¼ cups all-purpose flour ¼ teaspoon kosher salt ⅓ cup shortening 4 to 5 tablespoons cold water FILLING: 12 fresh figs ½ cup Gorgonzola Dolce, crumbled 1 egg, beaten, for egg wash PIE CRUST: fCombine flour and salt in a medium bowl. Cut in shortening until mixture forms pea-sized shapes. fOne tablespoon at a time, drizzle water into the dough while tossing with a fork. Mix until flour is moistened, but do not overmix or the crust will be hard. fForm the dough into a ball and refrigerate until needed. FIGS: fHeat oven to 375°F. fGently wash and dry figs. Cut a small "X" on top of each fig with a paring knife. Stuff each fig with 1½ teaspoons Gorgonzola. fRoll pie dough on a lightly floured surface and cut into strips, about 6-inches long and ½-inch wide. fMoisten each fig with a little water. Wrap pie dough around the fig starting at the bottom, overlapping slightly until it reaches the top. Gently press edges to seal. Repeat until all figs are wrapped. fEvenly place dough-wrapped figs on a baking sheet lined with parchment paper and brush with egg wash. fBake figs for 12 to 15 minutes, or until golden brown. fRemove from oven and cool slightly before serving. PARSNIP, SWEET POTATO, AND GORGONZOLA AU GRATIN WITH SAGE The flavors of this dish pair well with turkey and roasted chicken, but it's hearty enough to be a vegetarian entree with salad and sourdough bread. Serves 6 to 8 as a side dish 3 large sweet potatoes, peeled and thinly sliced on a mandolin 3 to 4 large parsnips, peeled and thinly sliced on a mandolin 3 tablespoons flour ½ tablespoon kosher salt ½ tablespoon freshly ground black pepper ¼ cup unsalted butter 1½ cups heavy cream 1 tablespoon freshly chopped sage 6 ounces crumbled Gorgonzola Piccante Handcrafted for 140 years Taste our story ® www.carrvalleycheese.com

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