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101 Things To Do With Cheese
By Melissa Barlow and Jennifer Adams
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About this ebook
This essential guide to cooking with cheese offers tips and recipes for everything from pizzas to breakfasts, soups, snacks and desserts.
Cheese is as versatile as it is delicious. From brie to bleu and from cheddar to manchego, there's no wrong way to savor its many wonderful varieties. But, as Melissa Barlow and Jennifer Adams demonstrate in this book, there are plenty of fun, creative, and irresistible ways to enjoy it.
With the tips and recipes in 101 Things to Do with Cheese, you’ll be inspired to bake Gruyère on top of French Onion Soup, crumble Gorgonzola into Pear and Candied Pecan Salad, fill Lemon Crepes with mascarpone, and overload Lasagna with cream cheese, cottage cheese, Parmesan, and mozzarella.
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Book preview
101 Things To Do With Cheese - Melissa Barlow
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 and melt over medium-low heat. Blend in flour, dry mustard, salt, and pepper. Stir until well blended.
Add the milk, a little at a time, stirring constantly until mixture is smooth, bubbly, and thickened. Add cheese and stir until melted.
Toast the English muffins and then top each muffin half with 1 chopped hard-boiled egg, cheese sauce, and extra cheese. Makes 6 servings.
Pumpkin Cream Cheese Muffins
In a bowl, beat together the cream cheese and powdered sugar until smooth; set aside. In a second bowl, mix together the flour, sugar, salt, baking powder, baking soda, and pie spice. In a third bowl, whisk together the eggs, pumpkin, oil, and vanilla. Stir into dry ingredients until smooth.
Fill muffin tins about one-third full of batter and then
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