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Feta Chive Scones

I don’t know about you, but I have a love/hate relationship with mornings.  I absolutely love to BE up early.  I love watching the sunrise, I love how energetic I feel when I get an early start on the day, I love that first sip of coffee that warms me to my toes.  What I hate is to GET up early.  With all the rewards of an early start, it’s surprising how long I can linger under those blankets.

Sunrise over the neighbor's barn

When my husband started work at 4am, he always beat me out of bed.  Now that he gets to sleep in until 6am, I’m often the first one up.  While I like to linger and enjoy my morning, he likes to roll out of bed, throw his pants on, and be out the door in a flash. If I time it right, a batch of scones fresh out of the oven stops him in his tracks.  I tempt him to linger with me over hot coffee, warm scones, and a breathtaking sunrise.  These moments are rare and precious and worth refraining from hitting the snooze button.

Feta Chive Scones with a cup of coffee

 

Feta Chive Scones

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • 1/4 cup cold, unsalted butter
  • 4 ounces plain Feta, crumbled
  • 1/4 cup fresh chives, chopped
  • 1 cup heavy cream (approximately)
  • 1-2 tablespoons heavy cream

Grease a baking sheet, or line it with parchment paper.  Preheat oven to 425 F.

Whisk together the flour, salt, baking powder, and sugar.  Work the butter into the mixture until it is crumbly, but some of the butter is in larger pieces.

Ingredients for Feta Scones

Mix in the feta and chives, toss to coat.

Adding Feta and Chives

Add 3/4 cup of the cream, stirring to combine.  Add more cream if necessary to make a loose dough.

Adding cream to Feta Chive Scones

Transfer to a work surface and knead lightly to bring the dough together.  Shape into a disk and cut into 8 wedges.  Transfer the wedges to the baking sheet.

Forming the Feta Chive Scones

Brush the scones with a bit of heavy cream.

Brushing cream on the Feta Chive Scones

Bake for 22 to 24 minutes or until golden brown.  Remove from oven and cool on the pan for five minutes before transferring to a wire rack.

Bake the scones to a golden brown

Here’s a printable version for your convenience.

Colcannon Cottage Pie for Dinner

Colcannon Cottage Pie

I enjoy serving something special for holidays, birthdays, Wednesdays…I admit it, I like to cook.  Cottage Pie sounded like a perfect fit for St. Patrick’s Day, but I wanted to add a unique touch to distinguish it from my usual Cottage Pie.  In case you are wondering why it is named Cottage Pie rather than Shepherd’s Pie:  the name Shepherd’s Pie is a reference to the protein source which is sheep.  If the protein source is beef, I don’t think we would want to call it Cow’s Pie.  Cottage Pie seems more like comfort food and less like fertilizer.  I muse about these things sometimes.

To make it special, I used Colcannon instead of mashed potatoes.  Colcannon is an Irish version of mashed potatoes with greens mixed in.  It is traditionally served at Halloween, but it works nicely with Cottage Pie.  I then took it a step further by giving it an Appel Farms touch with Bacon Cheddar.  Everything is better with cheese and bacon.

Here’s a song  to get you in a festive mood for making this dish:

Did you ever eat colcannon,
Made with lovely pickled cream.
With the greens & scallions mingled
Like a picture in a dream
Did you ever make a hole on top
To hold the melting flake
Or the creamy flavored butter
That your mother used to make

Yes you did, so you did
So did he and so did I
And the more I think about it
Sure the nearer I’m to cry
Oh wasn’t it the happy days
When troubles we had not
And our mothers made colcannon
In the little skillet pot.

Colcannon Cottage Pie

Prepare the filling:

Brown the ground beef in a large skillet over medium heat.  Drain any excess fat if necessary.

Brown the ground beef for the filling

Add the onion to the beef.  Cook for approximately 10 minutes or until the onions are soft.

Add the onions to the ground beef and continue to cook

Add the corn, peas, and carrots, cook for 2-3 minutes.  Add butter and stir until the butter is melted.  Stir in the flour, thyme, and garlic.  Stir for one minute.  Turn up the heat and add the beef broth.  Cook and stir until the broth thickens.  Add salt and pepper to taste.  Remove the pan from the heat and transfer the mixture to a casserole dish.

Add the vegetables, butter, flour, and herbs

 

colcannon cottage pie filling

Prepare the Colcannon

Put the potatoes in a medium pot.  Cover with cold water by at least an inch.  Add 2 tablespoons salt and bring to a boil.  Boil until the potatoes are fork tender, about 15-20 minutes.  Drain.

 

Melt the butter in a medium skillet.  Add the kale and saute until it starts to wilt, about 3-4 minutes.  Add the green onions and cook another minute.  The word of the day is smaragdine.  That’s the name of the vibrant green color that kale turns when you saute it.  Your life is now complete because you know that.

Wilt the Kale for the Colcannon

Mash the potatoes with the milk.  Fold in the kale, onions, and cheese, add salt and pepper to taste.

Fold in the Bacon Cheddar and Kale

If you ever want to serve the Colcannon on it’s own, it’s lovely with a big dollop of butter on top.

Colcannon

Spread the colcannon evenly over the beef and veggie mixture.

Colcannon Cottage Pie ready to bake

 

Bake at 425F for 20-25 minutes or until the colcannon is golden brown and crispy on top.  Serve and enjoy.

Here’s a printable version for your convenience.

Colcannon Cottage Pie

 

 

Nokkelost Bread with Pear and Cranberry

Nokkelost Bread

Nokkelost is a wonderful mystery to people.

“What is Nokkelost?”

“What do I serve it with?”

“It’s a ‘Christmas Cheese’ right?”

“How do you pronounce that?”

In answer to most, but not all of those questions: Nokkelost is a flavored semi hard cheese, great all year round.  Nokkelost is like other cheeses in that it’s very flexible which I think is why Nokkelost is popular in many parts of Europe.  I posted a Nokkelost Quiche recipe in December to show how well it works in a savory dish.  Today I have for you a sweet, quick bread recipe to demonstrate how well it blends with fruit.  We served it plain at Christmas time, because the flavors in the cheese do conjure images of carols and mistletoe.  In dishes like the quiche and in baking, it marries beautifully with other flavors to give year-round appeal.  If you are interested in trying it, it’s available at the Cheese Shop or you can order it online from Everybody’s Store in Deming.

The one question that I cannot answer is how to pronounce Nokkelost correctly.  Jeff from Everybody’s Store patiently tried to teach me the correct pronunciation.  In spite of my best efforts, I still mangle the accent.  Thankfully, I don’t have to pass a language test in order to eat this wonderful cheese.

Nokkelost Bread

Preheat the oven to 350º F.  Grease a 9″ round cake pan and line with parchment paper, grease the parchment paper.

Prepare the pan for the bread

Mix together the flour, baking powder, sugar, and salt.  Add the Cheddar and Nokkelost, toss to coat.  Mix in the butter until well combined and crumbly.

Nokkelost Bread Ingredients

 

Mixing Nokkelost Bread

Whisk together the eggs and milk.  Set aside one tablespoon of the mixture to brush on top of the loaf.

Mixing Nokkelost Bread

Add the egg mixture to the dry ingredients, stirring just until everything is moistened.  Fold in the pear and cranberries.  This will be very stiff and difficult to stir, but trust me, it will come together.

Mix fruit into Nokkelost Bread

Turn the batter into the prepared pan.  Wet your fingers and smooth the batter to the edges of the pan.  Make it slightly concave so the edges are higher than the center.

Put Nokkelost Bread batter in the pan

Brush the top of the loaf with the reserved egg mixture.

Brush egg mixture on Nokkelost Bread and it is ready to bake

Bake the bread for 40 to 45 minutes or until it’s a light golden brown and a toothpick comes out clean.

Allow to cool for 5 minutes, then run a knife around the edges to loosen the bread from the pan.  Turn out onto a rack, remove the parchment and allow to cool.

Here’s a printable version for your convenience.

Nokkelost Bread with Pear and Cranberry

Baked Alaska

Baked Alaska

We’ve been making ice cream at Appel Farms for over a year now.  We don’t have many flavors, but the flavors we do have are exceptionally good, if I do say so myself.  Handmade ice cream doesn’t need sprinkles or a cherry on top, but I just can’t resist.  So let’s have some ice cream fun by making Baked Alaska, shall we?

Baked Alaska has been around since at least the 1800’s, probably earlier but under different names.  Originally, it wasn’t called Baked Alaska, it was “Norwegian Omelette”,  “Omelette la Norvienne”, and Omelette Surprise.”  The name “Baked Alaska” didn’t appear in print until it was published in Fanny Farmer’s cookbook in 1896.  It was, and is, a popular dessert because the egg whites are a poor conductor of heat, so browning the meringue doesn’t melt the ice cream.  I enjoy serving it because it looks beautiful and is easy to make a couple of days ahead and keeps in the freezer until you are ready to serve it.  I noticed that if I keep it too long, it changes the consistency of the meringue so I don’t recommend making it too far ahead.

Baked Alaska

I like making individual servings so I line bowls with plastic wrap.  Use whatever size works for your needs.  These were a bit large for single servings, but I had them on hand.

Line bowls with plastic wrap

Fill with ice cream up to about one inch from the top.  I used Salted Caramel Ice Cream.

Scoop ice cream into forms

Cut cake to a size that fits your form.  I used a purchased pound cake here, but one of my favorites is a homemade apple pound cake with the Salted Caramel Ice Cream.  Sponge cake also works well.  Just think of all the fabulous flavor combinations!

Rounds of pound cake

My cutter is a little smaller than the bowl I use, but it works fine.  Wrap it all up and pop it in the freezer to firm up.

Pound Cake base for Baked Alaska

While the ice cream is firming up, go ahead and make the meringue.

Italian Meringue

Whip four egg whites with a little cream of tartar to form soft peaks.

Whip egg whites to soft peaks for Italian Meringue

Add the sugar and water to a small saucepan and heat to 240ºF.  It’s important to get the sugar syrup to the right temperature for two reasons: first, the hot liquid is going to cook the egg whites and second, to stabilize the meringue.  Stabilizing the meringue will help prevent it from  “weeping”if making the dessert ahead of time.

Sugar Syrup for Italian Meringue

With the mixer running, SLOWLY drizzle the hot syrup into the egg whites.  The syrup can cause serious burns so be very careful.  Don’t be surprised if the egg whites start steaming and the bowl gets hot.  That’s a good thing!

Pour hot sugar syrup into whipped egg whites

Keep whipping as the meringue cools until you get stiff peaks.

Italian Meringue

Turn the ice cream out onto a serving platter.  I used individual dessert plates.

Ice Cream formed for Baked Alaska

Put the cooled meringue into a gallon size sealable storage bag with a large star tip.  Pipe rosettes for an elegant look.

Piping Meringue on a Baked Alaska

I use a kitchen torch to brown the meringue because I like the control.  If you don’t have a torch, you can set it under the broiler, but watch it carefully!  It browns very quickly.

Pipe stars for a whimsical look…

Use a star tip for a fun Baked Alaska

…or spread the meringue on with an offset spatula for a rustic, casual look.

Spread the meringue on with an offset spatula for a rustic Baked Alaska

 

Here’s a printable version of the meringue recipe.

Enjoy!

Enjoy Baked Alaska

Coffee time with Banana Bread

Banana Bread

Today is National Banana Bread Day.  Banana Bread Day is one of those made-up holidays that I have way too much fun with.  I especially like to learn the history of the dish or recipe, it’s really fascinating how things develop.

Banana Bread got it’s start during WWI when there were few ships to export the fruit from Hawaii.  People were looking for different ways to use bananas so that the fruit wouldn’t go to waste.  As they say, necessity is the mother of invention!  One of the first recorded recipes was printed in The Maui News on April 12, 1918.

2/3 banana
1/3 flour
Yeast, coconut milk or water

My favorite recipe isn’t nearly that old, I’ve had since about 2002.  It was hand written on a sheet of paper that ended up stained and torn from being pulled out so often.  I finally had to retype it before it disappeared completely.   While typing I realized that it’s one that you might really like too.  Rachel, who was working for us 15 years ago, gave me this recipe.  I plan to share more of her wonderful recipes in the future.  Quark, as I’ve said before, is fabulous for developing a moist, tender crumb in quick breads.

Banana Bread

  • 1 cup sugar
  • 1/3 cup vegetable oil
  • 1 cup Quark
  • 2 eggs
  • 1 1/2 cups bananas, mashed
  • 1 tsp vanilla extract
  • 1 2/3 cups flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts, optional

Gather your ingredients.  I know that you know that already.  You are smart.  I am telling you this because I wasn’t being very smart and was already getting started when I realized that I only had 1/3 cup of flour.  So here are the ingredients.Banana Bread Ingredients

Mash up the bananas.  It takes about four small bananas to get 1 1/2 cups.

Mashing bananas

Whisk together the dry ingredients.

Whisking dry ingredients for banana bread

Beat the sugar and oil for a few minutes, then add the eggs, Quark, and vanilla and mix until well blended.

Add the dry ingredients to the wet ingredients all at once and mix just until all the flour is just incorporated but don’t over-mix.  Fold in the walnuts if desired.

Mixing Banana Bread Batter

Scoop the batter into a loaf pan or mini loaf pan.  This batter makes one normal size loaf, or 8 mini loaves.

Banana Bread Batter

Bake at 350  for 50 to 60 minutes for a full-size loaf or 25 to 30 minutes for mini loaves.

Banana Bread Loaves Cooling

Aren’t these cute?

Banana Bread Loaves

Serve warm!  Here’s a printable version

Banana Bread

I made mini loaves to give away as gifts.  Like I said: CUTE!

Mini Banana Bread Loaf

Saag Paneer and Basmati Rice

Saag Paneer

They say that you eat with your eyes first.  I totally get that!  If something looks good, you expect it to taste good, and vice versa.  Unfortunately, to a lot of people this dish does not look good.  In fact, it can look a little bit slimy.  Don’t be fooled, it’s totally yummy!  The fragrant spices, mild spinach, tangy yogurt, and creamy Paneer are a heavenly combination.  Saag Paneer is a traditional East Indian dish with a balance of flavors.

Paneer is the go-to cheese for weekly vegetarian nights at our house.  It is so versatile, I can use it in all types of dishes from Asian stir fry to sandwiches ( I will have to share that with you sometime).

Saag Paneer

Cut the Paneer in one inch cubes and place it in a seal-able bag.

Cut up paneer cheese

Mix the turmeric, cayenne, and salt in a small bowl.  Whisk in 3 tablespoons of oil.

Indian spices and salt

Pour the marinade in the bag with the Paneer and gently massage the bag to evenly distribute the marinade.  Let that marinate in the refrigerator while you prepare the other ingredients.

Marinate the Paneer Cheese

Lightly saute the Paneer until it just begins to brown.  YUM!

Saute paneer cheese

Set the Paneer aside, then add more oil to the same pan and saute the onions and chile.

Saute onions

Keep sauteing the onions until they are well caramelized.  They should be a lovely toffee color.  This brings out the sweetness in the onions.  Once the onions reach a golden color, add the garlic, ginger, garam masala, coriander, and cumin.  Saute 3-5 minutes.  Add water as needed to keep it from drying out and the spices from burning.

Cook onions until well caramelized

Remove the pan from the heat and gently stir in the yogurt.

Add spinach and yogurt to onions

Mix spinach, onions, and yogurt in saucepan

Add the Paneer back in and cook for another 5 minutes or until heated through.

Add Paneer to spinach mixture

ENJOY!

Saag Paneer and Basmati Rice

For your convenience, here’s a printable version.

This recipe is adapted from a recipe by one of my favorite Food Network cooks: Aarti Sequeira

Creamy Peanut Butter Dip with Cinnamon Chips

Creamy Peanut Butter Dip

The thing uppermost in our minds on the farm right now is a snowstorm that hit this week.  We haven’t had a snowstorm close to this bad since 1995 and it makes all the jobs on the farm so much harder.  On the other hand, it is so beautiful that John and I were speechless as we were driving around the side roads.  Okay, John was speechless, I was busy pointing out the obvious: “Look at the snow!”  “Look at the icicles!”  “What are you looking at?  You should be watching the road!”  I’m very helpful that way.

Since the parking lot is a mire of ice and snow, it’s been too dangerous to have the store open.  I miss my customers and my crew.  I also have way too much time on my hands so I’ve spent most of the week taking pictures of snow, icicles, and my cats.

Snowstorm

 

Henry in the sink

No matter how much you spend on toys and beds, cats do what they want.

I also had some fun playing with recipes, which my family is really, really happy about right now.

Here’s a simple recipe that I’ve been wanting to try.  It turned out fabulous and share-worthy.   I was in a Valentine’s mood, so I made heart shaped cinnamon chips to go with it, but we liked it better with the apple slices.  This would be a wonderfully healthy after school snack served with fruit or celery.

Creamy Peanut Butter Dip

Spoon three tablespoons of peanut butter into a small bowl.

Peanut Butter

Add 1 to 2 tablespoons of honey.  Our yogurt is naturally sweet, so it only needed one tablespoon.  If you use Greek Yogurt, you will probably need more, depending on how sweet you like it.

Honey

By now, you may have noticed that I am left handed. 

Pour in 1 cup Appel Farms Yogurt.

Appel Farms Yogurt

Mix well.  That’s it!  It’s so easy that it hardly counts as a recipe.

Appel Farms Yogurt, Peanut Butter, and Honey

Creamy Peanut Butter Dip

Cinnamon Chips

Cut out whatever shapes you desire.

Flour Tortilla Cutouts

Brush on melted butter.

Tortillas and Butter

Spread them out on a parchment lined cookie sheet and sprinkle with cinnamon and sugar.

Sprinkle on cinnamon and sugar

Bake at 400ºF for 8-10 minutes.  The smaller shapes cooked much faster, only about 6 minutes.  I should have baked them separately.

Bake on parchment for 8-10 minutes

ENJOY!

Creamy Peanut Butter Dip with Apples

 

Chicken Nachos with Squeeze Cheese

Chicken Nachos

John and I are not very good about entertaining people in our home.  I say “John and I” so that he can shoulder part of the blame, that’s what husbands are for, even when they are blameless.  I get nervous about entertaining partly due to never realizing my unrealistic expectations of being the next Martha Stewart and partly due to the fact that anything I serve will probably include a liberal seasoning of cat hair.  If I could get all the cat hair under control…and if I could overcome my feelings of inadequacy…and if we had a football party…this is what I would serve.

The Squeeze Cheese is a recipe that I have shared before but I am so in love with it that I had to share it again!  It is so fast and easy to make!  I like to keep a bottle in the fridge for those moments when I really need to squeeze some cheese on something.  That happens a lot.

I made these nachos for my family a couple of times recently.  Something like this is easy for Sunday afternoon snacks, whether there’s a game on or not.  I kept the chicken in a crockpot set on warm and everything else in bowls nearby.  This would also work with a big bowl of lettuce for a taco salad, if you are in the mood for that, but I wasn’t.

Chicken Nachos

Squeeze Cheese

Start by pouring 1 cup of whole milk in a small saucepan and sprinkle 1 teaspoon of gelatin over it to soften.  Let it soften for about 5 minutes, then heat slowly over low heat until the gelatin dissolves and the milk start to steam.  Do not boil the gelatin or it will not set!

Dissolve gelatin in milk

 

Shred 6 ounces of Appel Farms Cheddar or Gouda in a food processor.  I used Jalapeno Gouda for one sauce and Sharp Cheddar for the second.  Depending on what you are making, there’s tons of flavor choices!

Grated Jalapeno Gouda

Turn the food processor on low and slowly drizzle the hot milk mixture into the cheese.  Keep it running until the cheese is melted and very smooth, about 30-60 seconds.

Pour warm milk onto Jalapeno Gouda

Blend Gouda and Milk

 

It is just that easy, can you believe it?  Immediately pour the mixture into two 8 ounce squeeze bottles.  The bottles are available at craft stores in the candy making section.  The sauce will start to set up right away, so you need to be quick!

Pour cheese sauce into bottles

The squeeze cheese will flow at room temperature, but is too stiff when chilled.  Trust me, I know.  Store in the refrigerator.

Chicken Mixture

Place 1 pound cooked shredded chicken breast in a large saucepan.  Confession time: I cook and shred chicken in large batches to keep in the freezer.  This chicken was previously frozen.  I’m not Martha Stewart.

Cooked shredded chicken

Sprinkle on one packet of your favorite taco seasoning.

Add taco seasoning to chicken

Pour on 8 ounces of tomato sauce and 1 cup water.

Add tomato sauce and water to the chicken.

Stir it all together and heat on low for 15-20 minutes.  Continue to heat and stir until the sauce thickens.  If it get too dry, add more water.

Stir and heat the taco mixture

While the taco mixture is simmering, go ahead and chop up your toppings.  Whatever you like on your nachos!  Go wild!  Have fun!  You can’t go wrong!

Chop up toppings

Now you can put the chicken mixture into a crockpot and let people make their own nachos, or make a big plate to share.  Throw on whatever you like.  Go wild! Have fun!  You can’t go wrong!  Unless you put avocado on mine, that’s wrong.

Building a plate of nachos. Step one: the chips

I know what you are thinking, those aren’t the right napkins for this year’s Super Bowl.  I’m not bitter at our team losing, those are the napkins that I happened to have in my cupboard.

Building a plate of nachos. Step two: toppings

Okay, maybe a little bitter.  I did have white napkins too.

Time for the Squeeze Cheese…

Building a plate of nachos. Step three: Squeeze Cheese

…and more Squeeze Cheese!

Building a plate of nachos. Step three: Squeeze Cheese

I thinned some sour cream with water and poured it in a squeeze bottle as well.  If I were smart, I would have labeled the bottles, but surprises can be fun too.  Sprinkle on cilantro if you like.

Building a plate of nachos. Step four: sour cream and cilantro

ENJOY!

Chicken Nachos with Squeeze Cheese

Low Carb Chicken Divan

Low Carb Chicken Divan

 

In the middle of all the craziness of the last few months, I was asked to write an article for a Low Carb Magazine and share a recipe with their readers.  I was very honored and more than a bit intimidated, but since cheese is naturally low carb and since I have stacks and stacks of cheese recipes, I decided to do it.  As I was sorting through my recipes I realized that I love carbs. I really love carbs. My recipes have a lot of carbs! Did I mention that I am prediabetic and should watch my carbs?  Writing the article was convicting.

Things have been a bit crazy starting in September with lots of little things going on. We remodeling the room over the garage.  Elizabeth (my blogging cohort) left to focus on her own business.  My daughter got married.  Our new creamery opened.  Little things like that. Okay, those aren’t little, those are big!  Then the holidays hit so my one month break from blogging stretched into four months.

I missed this so much.  Testing and tasting and sharing are so gratifying.  Writing the article reminded me of why I love sharing.  I’m really happy to be back and I have a bunch of new ideas for recipes that I think you will love!

Because of the article and my pangs of guilt, I was inspired to share a low carb recipe today.  It may be the only one and I will go back to eating lots of carbs, but I’m still basking in the enthusiasm of my New Year’s resolution to eat healthier.  Recipes like this make eating healthy a whole lot easier.

Chicken Divan

Prep the ingredients:

First, cook some chicken and cut it into bite size chunks.  I used boneless, skinless chicken breast, but chicken thighs would be good too.

Cut up chicken

Steam some broccoli.  It will cook more later so don’t overcook it!

Steamed broccoli

Put the broccoli and chicken in a large bowl.  Set aside.

Chicken and broccoli

Make the Bechamel:

Bechamel sounds so much richer than cream sauce, doesn’t it?  Start by melting some butter in a skillet.Melted Butter

Once the butter is completely melted and most of the water is cooked out*, add the flour.  Yes, I said this is a low carb recipe, not no carb.  Please forgive me, I’m doing my best.

*Most butter in the US contains 15-17% percent water, generic brands have the most.    European butter has significantly less.

Cook the flour and butter until the raw flour taste is cooked out.  It only takes a couple of minutes, but it makes a world of difference in the flavor.

Roux

Stir in some half and half.  You can use lowfat milk if you want, I won’t stop you.

Add half and half to the roux

Cook, stirring continually, until the bechamel starts to thicken.  Add the Maasdammer a little bit at a time.  Maasdammer is in the Swiss family and has a lovely flavor that is creamy and sweet, making it perfect for a sauce.

Maasdammer

Grate on a little bit of fresh nutmeg.  This is optional, but highly recommended.

Nutmeg

Put it all together:

Add the sauce to the chicken and broccoli.

Cheese sauce

Mix together.  Doesn’t that look luscious!

Chicken Divan

Grate some Parmesan.  The Parmesan adds a sharp nutty flavor to the divan.

Grated Parmesan

Spread the chicken and broccoli mixture into an oven proof casserole dish and sprinkle Parmesan over the top.

Parmesan

Make that LOTS of Parmesan.

Chicken Divan

Bake until bubbly and golden brown.  Enjoy!

Low Carb Chicken Divan

For your convenience, here’s a printable version.

 

Nokkelost Quiche

Nokkelost Quiche

I am really excited for you to meet two new kids on the block!  We are now making Havarti and Nokkelost.

Our newest cheeses at Appel Farms

Nokkelost means “Key Cheese” in Norway and goes by the same name in Sweden.   It is very much like the popular Dutch Leyden.  Nokkelost is flavored with cumin, caraway, and cloves, making it perfect for a Christmas treat.  Close your eyes while you let it roll around on your tongue and visions of sugar plums will dance in your head.  It’s also one of the prettiest cheeses we have (don’t tell the others, they might get jealous).

Look for Nokkelost in select grocery store chains around the Pacific Northwest during the holidays.  Don’t worry, you don’t have to wait for Christmas to enjoy this cheese!  Nokkelost is available right now at our Cheese Shop and at Everybody’s Store.   Everybody’s Store has it available online.

We can talk about the Havarti next week, right now, let’s get baking!

Making Nokkelost Quiche

“That’s too much cheese” said nobody ever!

Nokkelost Quiche ready for the oven

Nokkelost Quiche

  • 1 unbaked pastry shell
  • 10 ounces Nokkelost, grated
  • 4 eggs, lightly beaten
  • 1 pound Quark
  • 4 tablespoons chives, divided
  • 1/2 teaspoon salt
  •  1/2 teaspoon pepper
  • 6 sliced bacon, cooked and crumbled
  1. Preheat the oven to 350 degrees F.
  2. Place the grated Nokkelost onto the bottom of the pastry shell.
  3. Whisk together the eggs, Quark, 3 tablespoons chives, salt and pepper.  Carefully pour over the cheese in the pastry shell.  Spread to cover all the way to the edges.
  4. Sprinkle the bacon and remaining chives over the Quark mixture.
  5. Bake on the center rack of the oven until firm, approximately 30-40 minutes.

 

A little tip: If the crust is browning too much before the filling is set, tent with foil for the last 10-15 minutes.

Nokkelost Quiche and Salad

Recipe adapted from Food.Com