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Sweet Potato Latkes with Creamy Cheddar Sauce

Here’s a twist on the traditional latke recipe! Sina Mizrahi makes sweet potato latke’s with a creamy cheddar dipping sauce, featuring Natural & Kosher’s Artisan Cheddar Cheese. This recipe combines the sweet taste of yams with the savory taste of cheese. This recipe makes our mouth water!

Sweet Potato Latkes with Creamy Cheddar Sauce

2 large sweet potatoes, shredded
1 medium russett potato, shredded
1/2 cup all purpose flour
3 eggs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
oil, for frying

1/2 stick butter
2 tablespoons all purpose four
1 cup milk
1 8oz. bag Natural and Kosher Artisan Cheddar Cheese
1 teaspoon salt

In a large bowl, mix the sweet potato, white potato, and flour. In another bowl, beat the eggs with the garlic, onion, salt, and pepper. Combine the egg mixture into the potato mixture. Heat the oil in a heavy-bottomed frying pan to 350F. Once the oil is hot enough, scoop handfuls of the potato mixture with your hands, form a ball and drop into the oil. Flatten with a spatula and cook 2-3 minutes per side, or until the bottom caramelizes and turns a golden brown. Transfer to a paper towel-lined plate to drain. Serve immediately or keep the oven on at 200F and keep the latkes there until ready to serve.

For the dipping sauce, melt the butter in a saucepan over medium heat. Once melted, whisk in the flour and keep whisking vigorously so the flour doesn’t burn. Add the milk and continue stirring. Reduce the heat to low and add the cheese and salt, stirring until melted. Serve warm alongside the latkes.

 

Recipe by Sina Mizrahi for Natural & Kosher Cheese 

You can visit her blog at http://www.thekosherspoon.com/2014/12/sweet-potato-latkes-with-creamy-cheddar.html for more beautiful photos.

 

 

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Camembert Mac and Cheese

Have you ever made skillet mac and cheese? Now is your chance to try Sina Mizrahi’s unique recipe, featuring Natural & Kosher’s Camembert Cheese!

Sina’s recipe includes other Natural & Kosher cheese products as well but when she adds the Camembert cheese it adds an interesting depth and dimension to the dish, bringing this classic comfort food to the next level.

 

Camembert Skillet Mac and Cheese

1lb whole wheat elbow pasta
8 oz shredded Natural and Kosher mozzarella cheese (about 2 cups)
3.5 oz. Natural and Kosher Camembert cheese, rind removed and cut into small chunks
2oz. Natural and Kosher Parmesan cheese, grated
1/4 cup unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
2 tablespoons dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper (optional)
1/4 cup Panko crumbs
1/4 teaspoon dried thyme
fresh thyme, for garnish (optional)

Bring a large pot of salted water to a boil and cook pasta until al dente, about 5-6 minutes. Strain, mix in a drop of oil to reduce sticking and set aside. 

In a mixing bowl, combine the mozzarella, camembert, and parmesan cheeses. In a different bowl, combine the panko and thyme.

In a large 10-inch ovenproof skillet, melt the butter over medium heat. When butter starts to foam, whisk in the flour. Whisk continuously until the flour is well incorporated, about 2 minutes. Slowly pour in the milk and continue whisking vigorously taking care that no clumps form. Continue whisking until the sauce has thickened to the consistency of heavy cream. Stir in the mustard, salt, pepper, and cayenne pepper. Reduce heat to the lowest setting. Meanwhile, preheat the oven to 500F or broil.

Slowly add the cheese mixture by the handfuls, whisking in between until just melted. The sauce should be thick, creamy and smooth. Remove from heat and fold in the pasta, stirring slowly until coated in sauce. Sprinkle the panko mixture and bake or broil for 4-5 minutes, until the top browns and the cheese is bubbly. Remove from oven and let it cool for 5-7 minutes before serving. 

Recipe by Sina Mizrahi for Natural & Kosher Cheese 

You can visit her blog at http://www.thekosherspoon.com/2014/12/sweet-potato-latkes-with-creamy-cheddar.html for more beautiful photos.

 

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Poutine Latke’s by Busy in Brooklyn

 

In preparation for Chanukah we were looking for an original latke recipe. Busy in Brooklyn came up with an extremely creative idea! Poutine Latke’s! Poutine is a Canadian dish generally made with French Fries, cheese curds and gravy. This Poutine by Busy in Brooklyn is made with mini potato latkes, topped with Natural & Kosher’s Fresh Mozzarella cheese and a Parmesan gravy using Natural & Kosher’s Parmesan wedge. Yum! Now that is creative! (If you can’t make the latke’s you can buy mini latke’s in stores).

 

Potato Latkes:

4 large russet potatoes, peeled and grated
1 small white onion, grated
2 large eggs, lightly beaten
2 tablespoons matza meal
2 tsp kosher salt
Freshly ground black pepper
Vegetable oil, for frying

Method:

Put potatoes and onions in a cheesecloth and squeeze out as much juice as possible into a bowl. Let the mixture sit so the potato starch settles to the bottom. Slowly pour the liquid out of the bowl (into the sink), leaving the potato starch in the bowl. Add eggs, matza meal, salt and pepper and stir to combine. Mix in the grated potatoes and onions. Heat oil in a skillet and fry until golden brown on both sides. Drain on paper towels.

Yield: 12-14 medium latkes.

Parmesan Gravy:

1 tbsp butter
1 clove minced garlic
1 tbsp flour
1 cup vegetable stock
2 tsp soy sauce
2 tbsp freshly grated Natural & Kosher Cheese parmesan
salt and pepper, to taste

Method:

Add butter to a saucepan and melt over medium heat. Add garlic and stir until softened and fragrant, but not browned. Add flour and whisk continuously over medium heat until deeply golden. Be careful not to burn it! Slowly add stock, whisking continuosly, and continue to whisk until the mixture comes to a boil. Add soy sauce and parmesan and continue to cook, whisking as you go, until mixture is smooth and thickened. Season, to taste, with salt and pepper (it shouldn’t need more than a pinch of salt because the soy sauce and parmesan are salty). Pour through a fine mesh sieve, if desired, for silky smooth gravy.

Yield:  3/4 cup (you may want to double it)

VARIATION: to make it pareve, omit parmesan and use vegan butter.

Poutine Latkes:

potato latkes (recipe above) or store-bought mini latkes (as pictured)
parmesan gravy
Natural & Kosher Cheese Fresh Mozzarella, pulled apart into shreds

Method:

Set the potato latkes out on a platter (warm them, if needed). Scatter the fresh mozzarella over it and drizzle generously with gravy (make sure the gravy is hot so it can melt the cheese).

VARIATION: You may use this recipe over french fries, potato wedges or tater tots.
QUICK & EASY: buy a packet of gravy mix and prepare according the package directions. Use shredded mozzarella cheese.

Recipe by Busy In Brooklyn for Natural & Kosher Cheese 

You can visit her blog at busyinbrooklyn.com/poutine-latkes/ for more beautiful photos.

 

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Winter Caprese Salad by Busy In Brooklyn

Busy in Brooklyn created an original and stylish Winter Caprese Salad featuring Natural & Kosher’s Pre-sliced Fresh Mozzarella Cheese. Her choice of ingredients is what makes this salad so original! She creatively paired together persimmon, beet, arugula and pomegranates in her salad. This salad incorporates a variety of flavors. Take a look at the presentation in her beautiful photos!

Winter Caprese Salad

1 medium purple beet
1 fuyu persimmon
4 slices Natural & Kosher Cheese fresh sliced mozzarella
2 cups loosely packed arugula
1/2 cup pomegranate seeds
pomegranate molasses
good quality olive oil
sea salt, to taste

Method:

Wash the beet well and pat dry. Wrap in foil and roast at 400 degrees until fork-tender, about 45 minutes. Set aside to cool (leave it wrapped).

Peel and slice the persimmon the same thickness as the cheese. Unwrap the beet, and remove the peel by pushing it off with your hands. It should slide off easily. Slice the beet the same thickness as the cheese and persimmon.

Layer the stacks by placing slicing of beet, persimmon and mozzarella on top of each other. Top with some arugula, and repeat. Sprinkle the stacks with pomegranate seeds and drizzle with pomegranate molasses and olive oil. Finish with a touch of sea salt.

Makes 2 caprese salad stacks.

NOTE: for the prettiest presentation, look for beets and persimmon that are roughly the same width as the sliced cheese.

VARIATION: For a large party, create a caprese salad platter instead of stacks (double the recipe if necessary). Place the arugula on the platter and layer the beets, persimmon and cheese so that they overlap all around the platter. Sprinkle with pomegranate seeds and drizzle with olive oil and pomegranate molasses. Finish with sea salt.

OFF SEASON VARIATION: If you want to make these when persimmon are not in season, you can use golden beets, mangos or canteloupe instead.

Recipe by Busy In Brooklyn for Natural & Kosher Cheese 

You can visit her blog at busyinbrooklyn.com/winter-caprese-salad-recipe for more beautiful photos.

 

 

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Spinach & Feta Lasagna for Passover

Pesach is a good time to get inventive with recipes – like this take on a lasagna. It’s made with softened matzo in place of lasagna noodles – add some cheese and veggies and you’ve got a delicious lunch or dinner dish! This recipe is gebroks.

Passover Cheese Lasagna

Ingredients:

4 to 6 sheets matzo

1 large egg, beaten with a pinch of salt (for brushing)

2 cups Natural & Kosher cheddar cheese

1 cup cottage cheese

1 cup Natural & Kosher feta cheese, crumbled

1 small bunch fresh dill, finely chopped (about 1/4 cup)

1 finely chopped onion

1 bag of fresh spinach

Salt and pepper, to taste

2 large eggs, lightly beaten

2 tbs olive oil

Directions:

1.Heat the olive oil in a large skillet over medium heat.

2. Sauté the onion until golden. Add the spinach to the skillet and cover; allow it to cook 5-10

minutes. Stir in salt and pepper- remove from heat.

3. Preheat the oven to 350 degrees F, and oil an 8- or 9-inch square casserole dish

4. Mix together the Natural & Kosher feta, cottage cheese, dill, onion & spinach. Check seasoning— it should be somewhat strongly seasoned but be careful as the feta will add a lot of salt. Mix in the eggs.

5. Soften the matzo sheets, either by dipping them in a dish of water or running them under the faucet, until they are just starting to soften (you don’t want to over soak them, or they will become mushy). Set it aside in a clean dishtowel for about 5 minutes, then check to see that they have become bendable. If not, moisten them further and set them aside for another few minutes to absorb.

6. Cover the entire bottom of the baking dish with a layer of matzo (you will have to break some matzo in pieces to fill in the gaps). Gently spread half of the filling over the matzo. Top with another layer of matzo, then the remaining filling and then a final layer of matzo. Pour the beaten egg over the top, and spread to evenly glaze the top layer of matzo. Bake until the matzo is golden and the filling is hot and set, about 45 minutes. Allow to cool and set for 15 minutes, then serve.

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Pizza with Brie

Pizza is a delicious dish for young and old alike. Adding brie to it amps up the sophistication, and takes Pizza beyond its humble beginnings.
If you love the nuttiness of brie then you’ll love this pie!
Use your favorite dough recipe or use store bought, whichever you prefer.
Pizza with Brie
Ingredients:
1 store bought pizza dough
4-5 tablespoons olive oil
3 onions thinly sliced
10 oz assorted mushrooms (such as oyster, crimini), cut into bite-size pieces
3 garlic cloves, minced
Natural and Kosher Cheese Brie, cut into wedges
1 tablespoon minced, fresh rosemary, if desired
Mushrooms and Onions
Directions:
1. Preheat the oven to 425 degrees F.
2. Heat 2 tablespoons olive oil in a skillet over medium-high heat.  Use  a wide, thick-bottomed saute pan for maximum pan contact with the onion.
Add the onion, sprinkle with salt, and cook, stirring occasionally, until they wilt completely and begin to stick to the bottom of the pan, approximately 10 to 20 minutes.
Reduce the heat to medium-low and cook, stirring and scraping the pan every few minutes. You can add 2 tablespoons of water if the pan begins to look like it’s burning and the onion is drying out.
Cook, stirring, scraping, and adding water as needed, until the onions caramelized.
3. Heat 2 tablespoons of olive oil or butter in another heavy large skillet over medium-high heat. Add mushrooms and  minced garlic clove.
Sauté until all liquid is absorbed, stirring frequently, about 10 to 15 minutes. Add 1 tablespoon of minced fresh rosemary, season with salt and pepper.
4. Divide the dough into half. On a lightly floured surface, roll out dough into a round shape; Transfer to a baking sheet and add and arrange your toppings as you desire.
5. Add NK Brie cheese wedges . You can add almonds if you want to add crunch to your pizza.
Enjoy.
PIzza
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Chilaquiles

Chilaquiles is a traditional Mexican dish that combines tortillas with layers of salsa and cheese. This makes a perfect group dish for the Super Bowl or Sunday Brunch, because of the tortilla chips. Serve with margaritas for best results :)

Chilaquiles

Ingredients:

8 medium tomatillos (about 1 1/2 pounds total weight), husked and rinsed

1 jalapeño pepper, stem and seeds removed

1 white onion, halved again

4 garlic cloves

1 bunch of fresh rinsed and dried cilantro leaves (with stems)

Salt and freshly ground black pepper

1 bag of Tortilla Chips 13 ounce

2 cups of Natural and Kosher  Mozzarella shredded cheese

tomatillos

Directions:

1. Put in a food processor the tomatillos, garlic, jalapeno, onion, cilantro, salt and pepper and process until you get a pretty smooth salsa.

2. Combine salsa and equal amount of vegetable broth OR water in a medium saucepan. cover and bring to boil over high heat then reduce to a simmer for about 30 minutes

3. Preheat the oven to 350 degrees. Place half the chips in a 3- Qt baking dish- squish them together so the bottom of the dish is covered ,spread a layer of  cheese, then a layer of salsa

Repeat the layering with the remaining chips, salsa mixture, and cheese on top- Bake until the casserole is hot and the cheese melts, 20 to 30 minutes.

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Pizza with Mozzarella

When time is of the essence, who says you can’t make a “homemade” pizza with store-bought crust? You can use supermarket pizza dough, plain or whole wheat pitas, American flour tortillas, matzoh, or toasted English muffins. All of your energy can go toward preparing tempting toppings.

Preheat the oven to 424 degrees F. Grease a large cookie sheet with olive oil and divide the pizza dough in half or smaller if desired. On floured surface, roll and flatten each dough until it is 1/4-inch or less. If the dough starts to shrink back, let it rest for five minutes and then continue rolling.

Spoon a few tablespoons of sauce into the center of the pizza and use the back of a spoon to spread it out to the edge; you can use pesto sauce or tomato sauce .

Add your favorite topping; here are some of our favorite:

* Sautéed kale: Heat olive oil over a medium skillet. With a knife remove the Kale’s leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with salad spinner or with a dry clean kitchen towel. Add to the skillet and saute until tender.

* Cut zucchini to thin slices and arrange them in lightly greased baking sheet. Add garlic clove, if desired, to the baking sheet and brush them with olive oil. Place in heated oven on the top rack and bake until the zucchini is lightly brown. The garlic cloves may need some extra time in the oven. In the meanwhile, peel and slice beets and place in a microwave safe bowl with water to cover and heat for 5 minutes, check with a fork if tender, if not add few more minutes and check again.

beets

*Roasted Beets: Scrub beets under cold water. Wrap in silver foil – roast on high oven (475 degrees) for an hour or two. They’re done when they can be speared by a knife. Open up foil and slice beets.

Arrange toppings on your select crust, add Natural and Kosher mozzarella cheese and put in the oven until its golden brown, or until desired. You may bake your crust before if you prefer more crunch. Delicious!

pizza

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Brie and Almond Bites

Brie is a strong cheese that pairs really well with jams and chutneys. This recipe uses strawberry or fig preserves – if you’re making this for a Tu B’shvat party use the fig jam to incorporate one of the 7 species. These bites are perfect for a small plates party, with wine or champagne. Your guests will be utterly delighted with them (and with the pre made phyllo shells, it’ll be a cinch to make!)

pic with text

Ingredients:

  1. 2 (15 count) boxes mini phyllo shells
  2. 1 cup almonds
  3. 7 oz. Natural and Kosher Brie
  4. 5 Tbsp. Strawberry or Fig Preserves

Directions:

  1. Preheat the over to 375 F. Arrange shells on a baking sheet. Chop the almonds and cut the brie to 30 bite-sized pieces.
  2. Place one slice of Natural and Kosher Brie cheese into each shell, top with almonds and preserves.
  3. Bake until cheese melt, about 5 minutes. Serve warm.
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Butternut Squash Mac and Cheese

With the new year upon us, everyone’s looking for ways to lighten up. Enrich your mac and cheese with healthy butternut squash mash to give it body, flavor and veggie goodness. Try this recipe for a cold night!

cubes a

Ingredients:

  • 1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
  • 2 1/2 cups nonfat milk
  • Pinch of crushed red pepper pepper
  • 3/4 teaspoon coarse salt
  • Freshly ground black pepper
  • 1 pound elbow macaroni
  • 4 ounces Natural and Kosher shredded cheddar cheese (about 1 cup)
  • 4 ounces Natural and Kosher Mexican cheese blend (about 1 cup)
  • 1/2 cup part-skim ricotta cheese
  • 4 tablespoons Natural and Kosher Parmesan cheese, finely grated (1 ounce)
  • 3 tablespoons fine breadcrumbs
  • 1 tablespoon olive oil
  • Olive-oil, cooking spray
  • hand-full walnuts – optional

 macaroni a

Directions:

1. Preheat oven to 400 degrees F. Place butternut squash on a large baking sheet. Drizzle olive oil over the squash and toss. Sprinkle with kosher salt and pepper. Roast for 20-30 minutes or until tender, turning once.

2. While the butternut squash is roasting, cook macaroni according to package directions, drain well. Set aside.

3. Add butternut squash to food processor or blender and puree until smooth. Add in 1/2 cup of the milk and puree again. This will help thin out the butternut squash.

4. Transfer the butternut squash puree to a mixing  bowl or you can use the same pot you used to cook the macaroni , add the rest of the milk, macaroni, crushed red pepper  and both NK cheese and the ricotta and stir to combine.

5. Lightly coat a 9-inch square dish (about 4 inch deep) with cooking spray. Transfer the mixture to dish. In a small bowl, combine breadcrumbs, Parmesan and walnuts, if desire, and oil; sprinkle on top.

6. Cover with foil, and bake 20 min. remove foil and continue until lightly browned and crisp on top about 30 min more.

mac and cheese a