Savory Spoon Cooking School
9/13/2009
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We visited Savory Spoon Cooking School in Ellison Bay, WI in August and taught the class how to make fresh mozzarella as well as other delicious recipes featured below.
Cherry Mascarpone Cheese Tart
By: Janice W. Thomas (Savory Spoon Cooking School)
Crust:
6 Tbsp. unsalted butter, softened
¼ cup sugar
2 egg yolks
1 tsp. vanilla paste
2/3 flour
½ cup yellow cornmeal
½ tsp. salt
Baking spray
Preheat oven to 350F. With an electric mixer, beat butter and sugar at medium speed until fluffy, about 2 minutes. Beat in egg yolks and vanilla. In a separate bowl, mix the flour, cornmeal and salt. Mix flour mixture into egg mixture until it forms a ball. Place the dough on parchment paper on a baking sheet and roll into a 9 inch square. Bake for 10 minutes or until slightly brown on edges. Place warm dough in a food processor and pulse until it is a fine meal.
Lower oven to 300F Line the bottom of a 13 x 4 inch tart pan with a removable bottom with foil and spray with baking spray. Press ½ inch of crumbs in pan and up the sides. Refrigerate until firm, about 20 minutes.
Filling:
2 Tbsp. unsalted butter, softened
¼ cups sugar
1 ¼ cup mascarpone cheese
1 large egg
1 tsp. vanilla paste
Zest of one lemon
2 Tbsp. cream
Beat the butter and sugar until fluffy. Add the mascarpone and mix on medium speed for 1 minutes. Add the egg and vanilla ,cream and lemon zest. Pour filling into crust. Smooth surface and bake for 35 to 40 minutes until puffy. Cool for 2 hours, lift from tart pan and top with cherries. Do not overfill the tart pan with filling.
Cherries:
½ cup sugar
½ cup cherry wine
Juice of 1 lemon
1 pound pitted cherries
In a saucepan, bring sugar, wine and lemon juice to a boil and simmer until syrupy. Add the cherries and turn off heat and let cherries set for 10 minutes. Using a slotted spoon remove the cherries and place them on top of tart.
Craves Brothers Classic Chocolate Mascarpone Pie
By: Debbie Crave
Crumb Crust:
1 cup chocolate wafer cookie crumbs
3 Tbsp. sugar
¼ cup melted unsalted butter, plus some for the pan
Preheat oven at 325F
Butter a 9 inch pie pan.
Stir the cookie crumbs, sugar and melted butter together. Press into the buttered pie pan and bake for 6 minutes. Remove from oven and cool.
Filling:
16 ounces Craves Brothers Farmstead Mascarpone
6 ounces semi-sweet chocolate chips melted
2 Tbsp. Kahlua or Amaretto.
In a large bowl stir the mascarpone and melted chocolate together until well blended and no white streaks appear. Stir in Kahlua and immediately spread into the cooled crust. Cover and refrigerate one hour.
Serve with whip cream.
Serves 8
Fennel Potato Gruyere Cheese Gratin
By: Janice W. Thomas (Savory Spoon Cooking School)
1 cup milk
½ cup cream
2 cloves garlic, pressed
3 sprigs fresh thyme, chopped finely
2 fennel bulbs, trimmed and sliced thin
3 large russet potatoes, peeled and sliced thin
4 ounces Brie cheese, or your favorite rind washed cheese
4 ounces gruyere cheese
¼ cup panko bread crumbs
Preheat oven to 375 degrees
In a small saucepan, place milk, cream , garlic and thyme. Bring to a boil. Remove from heat and set aside to steep and cool. Strain milk mixture and set aside.
Butter the inside of a gratin pan. Layer thinly sliced potatoes to cover the bottom of the pan and top with thinly sliced fennel. Top this vegetable layer with a thin layer of both cheeses. Repeat this process and top with the infused cream mixture. Finish the gratin with a sprinkle of bread crumbs.
Bake for 40 to 50 minutes.
Mozzarella and Harissa Toast on Spring Greens
By: Janice W. Thomas (Savory Spoon Cooking School)
¾ cup extra-virgin olive oil, divided
2 teaspoons harissa paste
¼ cup roasted red peppers, minced (extra for garnish)
1 garlic clove, minced, plus 1 whole garlic clove, peeled
1 Tablespoon fresh lemon juice
¼ teaspoon salt
4 1-inch-thick slices brioche or egg bread, lightly toasted
4 large eggs
6 ounces fresh mozzarella cheese, drained, coarsely grated
¼ cup fresh Italian parsley
Whisk ½ cup olive oil, harissa paste, roasted peppers, minced garlic, lemon juice, and salt in small bowl to blend. (Can be made 1 day ahead. )
Preheat broiler. Rub toast slices on 1 side with peeled garlic clove, then place 1 toast on each of 4 plates.
Poach eggs until the whites are just set, remove from pan and follow directions below for serving.
Place ¼ to 1/3 cup of harissa oil in a baking dish.
Remove poached egg from the poaching water and drain the spoon on paper towel. Place the eggs in an oven proof pan and sprinkle mozzarella cheese over eggs. Place skillet or baking pan under broiler and broil just until cheese melts. Top or garnish with just a bit more oiled roasted peppers.
Garnish with fresh chopped parsley or chopped roasted red pepper.
From Tunisia, this fiery sauce is usually made with chilies, garlic, cumin, coriander, caraway and olive oil. It is usually served with couscous, but also used in soups and sauces. Can be found in a can or tube in Eastern markets.
Serves 4
Craves Brothers Farmstead Cheese Creamy Mascarpone Mushroom Soup
By: Debbie Crave
1 bunch green onion, chopped ( use some of the green part)
5 Tbls. butter, unsalted
2 pounds mixed mushrooms, sliced ( such as shiitake, portabella, crimini and button)
5 cups chicken stock
¾ cup port
¼ tsp. thyme
1 ½ cups heavy cream
2 Tbls. fresh lemon juice
1/8 tsp. pepper
8 oz. Craves Brothers Farmstead Cheese Mascarpone
Sauté onions in butter in a large soup kettle or 5 Qt. sauce pan. Cook about 5 minutes or until the onions are soft, and transparent. Stir in wild mushrooms and cook for an additional 8 minutes or until the mushrooms are tender. Add the broth, port and thyme and heat to a boil. Reduce heat and simmer for 20 minutes to blend flavors. In batches place the soup in a food processor, reserving 1 to 2 cups of whole mushroom soup. Puree each batch until smooth and add the whole mushroom mixture for variety in texture and taste.
Add the cream, lemon juice, pepper and mascarpone and heat over low heat only until it is heated all the way through. Do not boil!!
Ladle into warm bowls
Serves 8
Les Frères Mushroom Bake
By: Beth and Debbie Crave
1 ounce dried wild mushrooms
1 cup port wine
4 tablespoons butter
8 ounces crimini mushrooms, quartered
7 ounces shiitake mushrooms, stemmed, sliced
4 tablespoons minced shallot or onion
3 teaspoons chopped fresh thyme
1 Les Frères or 2 Petit Frère
1-10 inch baguette, cut in to ¼ inch slices
Preheat oven to 350˚F.
Rinse dried mushrooms to remove any dirt or grit. In a small saucepan, place dried mushrooms and the port. Over low heat, bring to simmer; remove from heat and let soak until soft, about 20 minutes. Using a slotted spoon, remove mushrooms to a cutting board and coarsely chop. Over a small bowl, line strainer with damp paper towel, strain wine and reserve.
In a heavy skillet, over medium heat, add butter and melt. Add next 2 mushrooms, lightly sprinkle with salt and cook until nicely browned, stirring every 2 minutes for about 10 minutes. Add shallots or onions and stir until soft, Add wild mushroom and strained port. Boil until almost dry, about 2 minutes. Stir in thyme. Season with salt and pepper. Cool.
Unwrap cheese and with a sharp knife take off top rind. Place cheese on an oven proof serving dish and place in oven to warm, until middle of cheese is soft and warm. Take out of oven. Mound mushroom mixture on the middle of cheese. Return to oven until cheese begins to melt and it is thoroughly warmed, about 10 minutes. Serve immediately with baguette slices.
Yield: 8-10 servings
Adapted from Bon Appetit March 2009
Sirloin With Blue Cheese Mascarpone
By: Janice W. Thomas (Savory Spoon Cooking School)
½ cup Craves Brothers mascarpone, 8 ounces
¾ cup Black River Blue Cheese, 8 ounces
Place both cheeses in a medium bowl and let them come to room temperature. Blend with a fork and cover with plastic and chill.
1 Sirloin Steak, 2 pounds and 1 ½ inches thick
Salt and pepper
2 Tbsp. fresh rosemary leaves, chopped finely
¼ cup olive oil
Season steak liberally with salt, pepper and rosemary and set aside to rest for ½ hour. Preheat the grill to high for 10 minutes before using. Turn fan on 10 minutes before grilling as well. Brush grill with oil and brush steak with oil before you place it on the hot grill. Cook the steak on each side for about 3-4 minutes. If you want grill marks, turn at a 45 degree angle after 2 minutes on the first side. Cooking the steak at 8 minutes will be about medium rare. Add 1 minute per side for medium. The meat continues to cook once it is removed from the grill.
Remove steak from the grill. Top with half of the cheese mixture and let steak rest for 5 minutes. Cut the steak against the grain and garnish with a dollop of cheese mixture and rosemary sprigs.
Sirloin steak is a beef lovers steak, rich, red and meaty. Sirloin is probably the most flavorful steak you can buy, but can be a little tougher. For this reason you can serve it London broil style, thinly sliced on the diagonal.
Inspired by Paula Lambert
Tomato Soup with Lemon-Rosemary Cream
By: Janice W. Thomas (Savory Spoon Cooking School)
Ingredients:
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Melt butter in heavy large soup kettle over medium heat. Add onion and next 5 ingredients. Cover; cook until onion is tender, stirring occasionally, about 5 minutes. Add tomatoes and broth. Cover and simmer vegetables 40 minutes. Discard bay leaf. Season with salt and pepper.
Whisk cream, mascarpone, rosemary, and ½ tes. Lemon peel in bowl until slightly thickened. Season with salt and pepper.
Stir remaining 1 ½ tsp. lemon peel into soup. Ladle soup into bowls. Drizzle cream mixture over the soup with a spoon full of the fresh chopped tomatoes, a cheese knot and serve.
Serves 8
