ENTERTAINING 202 3 culturecheesemag.com 59
RECIPES
fArrange a rack in middle of oven and heat oven to 300°F.
Line a small, rimmed baking sheet with parchment paper.
fQuarter cabbage and season wedges all over with salt
and pepper. Heat 1 tablespoon of olive oil in a large castiron
or other heavy-bottomed skillet over medium-high heat
until shimmering.
fPlace 2 cabbage wedges cut side down in pan and cook,
undisturbed, until well charred on the bottom, about 3
minutes. Carefully flip and cook until the other cut side is
well-charred, about 3 minutes more. Transfer to a cutting
board to cool slightly. Repeat with 1 tablespoon olive oil and
the remaining 2 wedges.
fCombine sun-dried tomatoes, honey, oregano, 1 teaspoon
vinegar, and red pepper flakes in a small bowl. Whisk
together the remaining 2 tablespoons vinegar, 1 tablespoon
olive oil, a generous pinch of salt, and several grinds of black
pepper in a large bowl.
fCore cabbage wedges, thinly slice wedges crosswise and add
to bowl of dressing. Add parsley and scallions and toss to coat
in vinaigrette. Taste and season with additional salt and black
pepper as needed. Set aside.
fIf using a wheel of Harbison, remove spruce bark wrap.
Place cheese on prepared baking sheet and spoon sun-dried
tomato mixture on top (it's OK if some falls over the edges).
Bake until cheese is still intact, but soft and melty, about 5
to 10 minutes. (Keep a close eye on it. It can go from soft to
totally collapsed quickly.)
fCarefully transfer the
baked cheese wheel
and any sun-dried
tomatoes that have
fallen onto the baking
sheet to the center of a
serving platter with a
wide spatula. Pile slaw
around cheese and
drizzle with a bit more
honey. Serve with a
big spoon.
Twin Sisters Creamery
Face Rock Creamery
Appel Farms Ferndale Farmstead
Janie Duncan 206.234.5235 JD@specialtyfoodsherpa.com
PRODUCT PLACEMENT PASSION
Representing award-winning artisan cheesemakers.
Patrick Bleck 206.409.1410 PB@specialtyfoodsherpa.com
TheFrenchFarm.com
