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Irish Dubliner Cheese Tart Recipe Servings: 8
Ingredients:
Pastry
• 3/4 cup all-purpose flour, sifted
• Pinch of salt
• 5 tablespoons, cut into small pieces
• 3 tablespoons cold water
Filling
• 1 tablespoon butter
• 1 small onion, chopped
• 1 clove garlic, minced
• 3 slices traditional bacon, cut into strips
• 8 button mushrooms, sliced
• 10 cherry tomatoes, halved
• 6 ounces Dubliner cheese, grated
• 1 cup skim milk
• 3 eggs, beaten
• 1 tablespoon Italian seasoning
• 1 teaspoon quality Dijon mustard
• Salt and freshly ground black pepper
Cooking Directions:
Preheat oven to 400° F.
Combine the flour and salt in a bowl, then with a pastry cutter, two forks, or your fingers, work in the butter until the mixture resembles coarse bread crumbs. Add the water and form into a ball. Roll out the pastry until large enough to line a 9-inch quiche pan. Place a piece of aluminum foil over the pastry to cover the base and sides and fill with ceramic pie weights. Bake for 10 minutes, then remove foil and bake 5 minutes more. Remove from oven and cool.
Reduce oven temperature to 375° F.
In a large skillet over medium heat, melt the butter. Cook the onions until soft, but not browned, about 3 minutes, then add the garlic, bacon, and mushrooms and cook for 5 minutes. Spoon the mixture into the pastry base, add the tomato halves, and sprinkle the cheese over the top.
In a small bowl combine the milk, eggs, herbs, mustard, salt and pepper, and pour over the base. Bake until the filling is set and firm to the touch, about 30 minutes.
Irish Baked Pasta with Cheese (Irish Mac & Cheese?) Servings: 6 as an appetizer, 4 as a main course
Ingredients:
3 teaspoons butter
2 teaspoons chopped shallots
3/4 cup Guinness
2 cups heavy cream
1/2 cup Irish Swiss cheese, grated
1/2 cup Irish Mature Cheddar cheese, grated
1/2 cup Dubliner cheese, grated
3 1/2 cups clover-shaped pasta (if available), cooked and cooled
3/4 cup plain bread crumbs
Cooking Directions:
Irish macaroni and cheese? Believe it or not, this is a totally Irish dish, Guinness-laced with three different varieties of Irish cheese.
Preheat oven to 350° F.
Butter a 9x13-inch baking dish or six 6-ounce ramekins. In a skillet over medium heat, melt 1 teaspoon of the butter. Add the shallots and cook until soft, but not browned, about 3 minutes. Add the Guinness and cook until reduced by half, about 5 minutes. Add the cream and cook until reduced by half, about 5 minutes more. Remove from heat and cool to room temperature. Melt remaining 2 teaspoons of butter.
In a bowl, combine the cooked pasta, cheese, and cream mixture. Pour into prepared pan or ramekins. Top with bread crumbs and spoon melted butter over the top. Bake for 30 minutes, until bread crumbs are lightly browned and sauce is bubbling.
Following recipe submitted by customer.
Bright Star Frozen Cheese Torte using Baker's Cheese
Ingredients:
2 tablespoons gelatin (2 packs)
1/2 cup cold water
4 egg yolks
1/2 teaspoon salt
1/2 teaspoon vanilla
1 cup whole milk
1 cup sugar
2-1/2 pints whipping cream
1 pound Baker's Cheese
4 egg whites
Crust:
18 graham crackers (9 whole)
1/3 cup sugar
1/3 cup melted butter
1 teaspoon cinnamon
Cooking Directions:
Pour cold water into bowl, sprinkle with gelatin. Beat yolks slightly, add sugar, salt, milk. Cook over boiling water until consistency is like custard. Stir a few times while cooking. add gelatin to hot mixture and stir until gelatin dissolves. Cool until thick. Add cheese and vanilla. Beat until fluffy.
Whip cream 1/2 pint at a time and beat whites until still and dry. Fold whites and cream into gelatin mixture.
Mix ingredients for crust. Press into torte pan. Pour mixture onto crust. Chill 12 hours.
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