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    101 Things to Do with Cheese
    101 Things to Do with Cheese
    101 Things to Do with Cheese
    Ebook112 pages50 minutes

    101 Things to Do with Cheese

    By Jennifer Adams

    ()

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    About this ebook

    Slice it, dice it, melt it, shred it-or just eat it plain. There's no wrong way to savor the deliciousness that is cheese. But, as Adams and Barlow show, there are plenty of right ways to enjoy it.

     

    Bake Gruyère on top of French Onion Soup. Crumble Gorgonzola into Pear and Candied Pecan Salad. Fill Lemon Crepes with mascarpone. Then overload Lasagna with cream cheese, cottage cheese, Parmesan, and mozzarella. Lead your stomach toward bliss with these recipes and more in 101 Things to Do with Cheese.

     

    Jennifer Adams has been an editor for many years, specializing in cookbooks. She is a coauthor of 101 Things to Do with Gelatin. She lives in Salt Lake City.



    Melissa Barlow is the author of Easy Christmas Cut-Up Cakes for Kids and the co-author of 101 Things to Do with a Salad. She and her husband, Todd, currently live in Bountiful, Utah.

    LanguageEnglish
    PublisherGibbs Smith
    Release dateJul 1, 2010
    ISBN9781423618539
    101 Things to Do with Cheese
    Author

    Jennifer Adams

    Jennifer Adams is an award winning designer, author, and TV personality. She is the founder and CEO of a multimillion-dollar international home furnishings company. Everyday, Jennifer and her team work to create high quality yet attainable products that reflect her own Southern California easy, breezy, effortless style. A graduate of Harvard Business School OPM Program for entrepreneurship, Jennifer continues to incorporate the eight practices in this book, all which have contributed to the phenomenal growth of her business, Home by Jennifer Adams®.

    Read more from Jennifer Adams

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      Book preview

      101 Things to Do with Cheese - Jennifer Adams

      101 Things to Do with Cheese

      Melissa Barlow and Jennifer Adams

      101 Things to Do with Cheese

      Digital Edition v1.0

      Text © 2010 Melissa Barlow and Jennifer Adams

      All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.

      Gibbs Smith, Publisher

      PO Box 667

      Layton, UT 84041

      Orders: 1.800.835.4993

      www.gibbs-smith.com

      Library of Congress Catalog-in-Publishing Data

      ISBN-13: 978-1-4236-0649-9

      ISBN-10: 1-4236-0649-3

      1. Cookery (Cheese) I. Barlow, Melissa. II. Adams, Jennifer. III. Title. IV. Title: One hundred one things to do with cheese.

      TX759.B36 2010

      641.6’73—dc22

      2010008660

      For my sweet little Izzie—thanks for all the smiles. I love you! —MB

      For Charlene Maynard, my Aunt Char, one of a kind. —JA

      101 Things to Do with Cheese

      Table of Contents

      Helpful Hints Breakfasts Appetizers Soups Salads Breads & Sides Pizza & Pastas Main Dishes Desserts About the Authors Metric Conversion Chart

      Helpful Hints

      Many of the cheeses used in these recipes are interchangeable. If you don’t like a cheese or can’t find one, just use a different kind.

      To easily cut or grate soft cheese like mozzarella, leave it in the refrigerator until just before you need it.

      To easily cut or grate hard cheese like Parmesan, let it come to room temperature first.

      Throw leftover cheese rinds into meatless soups for a big punch of flavor. Just make sure to pull the rind out before serving.

      It takes refrigerated cream cheese about 1 hour before it comes to room temperature.

      If you don’t have time to let cream cheese come to room temperature, just soften in the microwave for about 25 to 30 seconds.

      Store grated cheese in 2-cup increments in the freezer for easy use.

      Do not freeze blocks of cheese—it changes the texture.

      To melt cheese, bring to room temperature first. Then melt over a low heat and stir to help prevent separating.

      Spray box graters with a touch of nonstick spray before grating to prevent cheese from sticking.

      To prevent mold, wrap cheese in a clean cloth and refrigerate. Try dampening the cloth with a bit of salt water as well.

      Baked cheesecakes freeze well. Just make sure to cool completely and then wrap multiple times with heavy-duty foil or with plastic wrap.

      Breakfasts

      Stuffed French Toast

      Lay bread slices on a flat surface. Spread 4 pieces with about 1 tablespoon cream cheese spread. Press raspberries into cream cheese or spread 1 tablespoon jam over top. Cover with remaining bread slices and press together.

      In a pie pan, whisk together the eggs, milk, and cinnamon. Dip each side of the stuffed French toast in the egg mixture and then cook in a large skillet until golden brown on both sides. When done, serve on individual plates with syrup drizzled over top. Makes 4 servings.

      *Blueberries or sliced strawberries may be substituted, as well as other jams.

      Grandpa’s Eggs ala Goldenrod

      Hard boil the eggs and keep warm. Place margarine in a medium saucepan

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