Specialty Food Magazine

MAY-JUN 2013

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://specialtyfoodmagazine.epubxp.com/i/123797

Contents of this Issue


Page 81 of 103

PREPARED FOOD FOCUS Beyond Mac and Cheese: Using Finer Cheeses Without Breaking the Bank PHOTOS: MARK FERRI; FOOD STYLING: ROSCOE BETSILL; PROPS STYLING: FRAN MATALON-DEGNI Goat and sheep cheeses, as well as pungent blues, can dress up deviled eggs, strudel and even cream puffs. BY JOANNA PRUESS L ike many prepared food–counter favorites, macaroni and cheese is frequently Deviled Eggs with made with factory-produced cheddar or a blend of inexpensive cheeses. Truffled Goat Cheese Even for a special promotion, you probably wouldn't melt artisanal West • Country English Farmhouse Cheddar from Devon or Dorset into the béchamel Mushroom-Leek and base to mix with the pasta. Sheep's Milk Cheese Strudel For customers who are cheese aficionados, there are dishes that say • Stilton and Port-Cherry "celebration" without wiping out the week's food budget and, for retailers, are Cream Puffs cost-effective to produce and sell. In using higher-end cheeses, a dish should showcase their unique taste rather than overwhelm them. Let the cheese be the star in these dishes. Take note that many cheeses are quite salty, so dishes should be seasoned carefully. Here you'll find just a few festive variations to explore to salute the wonderfully rich world of fine cheeses. NUTRITIONAL ANALYSIS: LAUREN BRAUN, NUTRITIONAL LIFESTYLE DESIGNS, MIAMI, FL Deviled Eggs with Truffled Goat Cheese Yield: 16 filled egg halves • Prep time: 25 minutes • Shelf life: up to 3 days when refrigerated and tightly wrapped Take a bite of these deviled eggs and the gloriously creamy, full flavor of truffles and goat cheese will melt on your tongue. These hors d'oeuvres are a big step up from picnic fare, yet they still appeal to many customers. 8 large eggs 6 ounces truffled goat cheese, such as Cypress Grove Chevre's Truffle Tremor, trimmed of rind to net about 4 ounces 6 tablespoons mayonnaise chives, cut into ¹⁄3 -inch pieces, to garnish 1. In a medium pan, add enough water to cover the eggs by 1 inch. Add a teaspoon of kosher salt and bring to a boil. Reduce the heat so no bubbles form and let eggs stand for about 9 minutes. Transfer them to a bowl of ice water, crack and, when cool enough to handle, peel. Using a sharp knife, cut in half horizontally. 2. In the bowl of a food processor, combine the yolks, cheese and mayonnaise. Pulse until smooth. Transfer to a pastry bag fitted with a decorative tip and fill the egg-white halves. Garnish each with chives. Refrigerate in a tightly covered dish until serving, NUTRITIONAL DATA (per serving): Calories: 80;  Cholesterol: 100 mg; Sodium: 115 mg; Fat: 7 g; Dietary Fiber: 0 g MAY/JUNE 2013 79

Articles in this issue

Archives of this issue

view archives of Specialty Food Magazine - MAY-JUN 2013