What’s Cooking in Gail’s Kitchen? Be Our Guest: Liptauer Cheese Spread! I love appetizers. Mostly because they give you permission to graze through a meal. Some say by eating smaller meals more frequently, it can lead to a longer, healthier life. So, around dinner time you could find me uncorking a bottle of nice red wine and nibbling on fruit, cheese, and crudités. This mellow cheese spread offers a blend of anchovy-stuffed green olives, sweet onions, salty capers, and spicy French Dijon mustard. Permission granted, my friends.
LIPTAUER CHEESE SPREAD
8-ounce block of Neufchâtel cheese
1/2 cup unsalted butter
2 tablespoons Vidalia onion, finely chopped
12 anchovy-stuffed green olives, finely chopped
1 teaspoon French Dijon mustard
1 teaspoon imported capers, chopped
1 teaspoon caraway seed
1 teaspoon paprika
Combine softened Neufchâtel cheese and butter. Mix until smooth. Add Vidalia onion, anchovy-stuffed green olives, French Dijon mustard, imported capers, caraway seed, and paprika. Mix well. Form into a ball. Chill for one hour. Garnish with parsley. Serve with toasted baguette slices and vegetable crudités.
What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Nigella Seed Cheesies! One of the benefits of making friends in the blogosphere is meeting other foodies who share the same love of cooking….and eating! This recipe comes directly to you courtesy of Lyn at http://lynzrealcooking.com/2015/10/28
She posted this wonderfully cheesy snack and it went viral! Because it is called “Cheesies”, you can use a wide variety of cheese options, including your own personal favorites. Thanks, Lyn!
NIGELLA SEED CHEESE BITES
Ingredients for Dough:
2 1/2 cups flour
1 cup butter, softened
1-8 ounce Neufchâtel cheese, room temperature
Ingredients for Filling:
2 cups Nigella seed string cheese
1/2 cup Colby cheese, finely shredded
Preheat oven to 350°. Combine Neufchâtel cheese and butter. Mix well. Add flour and stir until smooth. Cover in plastic and refrigerate for one hour. Remove and divide into four equal-sized balls. Roll one ball at a time into a flat shape larger than a pie plate. Sprinkle with cheese. Roll up and fold ends to seal. With seam side down, transfer to a baking sheet. Repeat with remaining dough balls. Using a knife, slit each loaf where it will be cut into serving pieces. Bake 30 minutes or until golden brown. Slice and serve.*
*As a garnish, I sprinkled a mixture of Parmesan cheese and dill weed over the top during the last 5 minutes of baking.
What’s Cooking in Gail’s Kitchen? The Daily Special: Kinky Red Cabbage Slaw! When you need a little color, a satisfying crunch, and an extra dose of vitamin K, look no further than red cabbage. Its robust, hearty flavor can be combined with spices that have you feeling like the Queen of Sheba or the King of Siam. Make a healthy choice today. Opt out for red cabbage. It may provide just the twist you need.
KINKY RED CABBAGE SLAW
1/2 head red cabbage, shredded
1/2 cup apple cider vinegar
2 tablespoons sugar
1/4 cup olive oil
2 teaspoons celery seed
Sea salt and pepper to taste
1 tablespoon red onion, diced
Whisk together vinegar and sugar until dissolved. Slowly add oil, celery seed, salt, and pepper. Toss in cabbage and onions. Coat well. Refrigerate for one hour.