Is it just us, or do the Dutch kind of seem a little perfect? Yeah. We hate them, too. A Dutch Masterpiece is a collection of four premium mature cheeses that’s won some awards worldwide. Blah, blah, blah. Those cheeses are:
Rembrandt: Traditionally ripened for one year, this award-winning Extra Aged Gouda Cheese has a firm texture and a robust flavor, and an exceptional taste.
Vincent: Where Gouda Meets Parmesan flavor, this rich sweet-tasting fully ripened for six months Dutch Cheese releases pleasant characteristic bursts of flavor with every bite.
Frans Hals: A rich-aged Dutch goat cheese that is naturally matured for up to six months. Frans Hals is made from 100 percent goat's milk to create a unique, full-bodied taste and delicate aroma.
Vermeer: Traditionally ripened for five months, this award-winning aged Dutch Gouda cheese has a delicate fruity taste with a delightful flavor.
We don’t know if our mouths are good enough to even eat these cheeses. But… what’s good for the Dutch is gouda enough for us. Speaking of gouda, try this recipe featuring some award-winning cheese. And feel fancy…
A Dutch Masterpiece Gouda Cookies
250 g almond flour
150 g grated Vermeer Gouda cheese
50 g butter or ghee
1/2 teaspoon chili powder
1/2 teaspoon pepper
Place all ingredients in a food processor and process until it starts forming a dough. Place on some plastic wrap and form into a flat disk. Freeze for at least an hour to set. Preheat the oven to 350 degrees and line your baking trays with parchment. Take the dough out of the freezer. Place on your countertop and unwrap. Place another plastic wrap on top of the dough and roll out to 1 cm thickness. Remove the top plastic wrap and cut out the cookies with your cookie cutters. Place on the baking trays and top with the sage leaves.
Bake for 10 minutes. Take out of the oven and let cool on the baking trays for 10 minutes and then transfer to a wire rack to fully cool down.
Serve with some honey and herb salt.
Cheese makes life better. Whether it's gouda, cheddar, swiss, processed American, or mozzarella-- it's all good. But research shows that mozzarella is tops. While people love the traditional mozz, they're not as down with fresh mozzarella. Perhaps the fresh stuff is too fancy, or doesn't really work well as a string cheese-type snack? Our cheese palate is wide open. Like our mouths.
We want to fit this in our mouths.
Fresh Mozzarella Arancini
Roasted red peppers , 2 cups
Heavy cream, ¼ cup
Smoked paprika, ½ teaspoon
Garlic clove, 1 each
Crushed red pepper flakes , 1 teaspoon
Panko breadcrumbs, divided, 2 cups
Cooked and cooled risotto , 4 cups
Parmesan Cheese, finely grated, ¼ cup
Dried basil , 2 tablespoons
Eggs, beaten, 2 each
Frozen Mozzarella, 12-1 oz. pieces
Vegetable oil, for frying
In a blender, add roasted red peppers, heavy cream, smoked paprika, garlic clove and crushed red pepper flakes. Blend until smooth. Refrigerate until needed.
In a medium bowl, mix ½ cup of the panko breadcrumbs, risotto, Parmesan Cheese, basil, and eggs. Mix well. Place the remaining panko breadcrumbs into a wide, shallow bowl.
Scoop about 2 tablespoons of risotto into the palm of your hand and flatten it to about ½ inch thick. Place a Fresh Mozzarella piece in the center and gently wrap the risotto around the cheese.
Roll the risotto ball in the panko and continue until all of the risotto mixture is used. This will make around 24 arancini. Place in a single layer on sheet pans and refrigerate for at least 15 minutes.
While arancini are refrigerating, prepare the fryer and heat oil to 350ºF. Remove arancini from the refrigerator and fry about 5-6 at a time, depending on the fryer capacity.
Fry for about 5 minutes until golden brown, turning constantly to achieve even browning.
Heat Spicy Roasted Red Pepper Sauce before serving and use as a dipping sauce.
*recipe courtesy of Saputo Food Service
The cracked Crack Wise Staff-- warriors of the Funformation Movement.