Category Archives: Cheese

Manchego with Honey Brown Butter Sauce

Tammy pours the warm honey brown butter over this creamy Spanish Manchego wedge. Yum!

1 Stick Butter

3 Tablespoon Honey

1/2 pound Manchego Cheese Wedge

Sea Salt

Melt Butter in small saute pan and cook until it is golden brown.  Drizzle in the honey and stir to incorporate.  Let cook together until rich and brown.  Place cheese on a platter big enough for the cheese wedge to swim in the sauce.  Sprinkle with salt and serve warm with crackers or thinly sliced baguette.  We also slice up some red Asian pears – it was delicious!  You could also serve this as a cheese dessert.

Asian Pears were a delicious addition to this recipe

Serves 6

You won’t believe how fast this disappears!



Nov 11 Class – Blue Cheese & Caramelized Onion Squares

(from Epicurious)

Makes 42 squares

CRUST

2 cups all-purpose flour

2 teaspoons baking powder

¾ teaspoon salt

¾ cup whole milk

¼ cup olive oil

2 Tablespoons (1/4 stick) unsalted butter, melted

TOPPING

2 Tablespoons (1/4 stick) unsalted butter

2 Tablespoons olive oil

3 large onions, thinly sliced (about 2 pounds)

1 Tablespoon finely chopped rosemary

1 teaspoon sugar

½ teaspoon salt

1 ½ cups crumbled blue cheese

FOR THE CRUST

Preheat the oven to 425 degrees.

Mix the flour, baking powder, and salt in a medium bowl to blend.  Make a well in the center of the dry ingredients.  Whisk the milk, olive oil, and melted butter in a large liquid measuring cup to blend.  Slowly pour the milk mixture in the well in dry ingredients, stirring until just blended and smooth.  Roll out dough on a lightly floured surface to a 10 x 13-inch rectangle.  Transfer the dough to a rimmed baking sheet.  Re-form the dough into 10 x 13 –inch rectangle (dough will shrink when moved).  Pierce the dough all over with a fork.  Let the dough rest while preparing the topping.

FOR TOPPING

Melt butter with oil in a large skillet over high heat.  Add the onions.  Cook until the onions are soft and beginning to brown, stirring frequently, about 10 minutes.  Add rosemary, sugar, and salt.  Season onions to taste, with pepper.  Reduce heat to medium.  Continue to cook until the onions are soft and dark brown, stirring frequently – about 20 minutes; cool.

Spread the onion mixture evenly over the dough.  Sprinkle with cheese.  Bake until crust is golden brown and cheese is bubbling, about 20 minutes.  Let cool and cut into squares.

These are crisp, rich and satisfying.