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

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Page 82 of 103

Mushroom-Leek and Sheep's Milk Cheese Strudel Yield: Serves 4 to 6 Prep time: 35 minutes, plus baking and standing time Shelf life: 3 days unbaked and refrigerated; 1 day baked This savory strudel marries the full flavor of sheep's cheese from the Pyrenees with sauteed mushrooms and leeks. ½ pound each baby bella and white mushrooms, wiped and stems removed 2 tablespoons fragrant olive oil 2 ounces thinly sliced white and pale green parts of a leek (1 large or 2 medium) 4 ounces (1 cup) freshly grated sheep's milk cheese, such as Brébis from the French Pyrenees 1 tablespoon finely chopped fresh marjoram leaves 1 teaspoon chopped fresh thyme leaves 1 teaspoon Dijon mustard ½ teaspoon salt, if needed freshly ground black pepper 5 tablespoons melted butter 3 sheets phyllo dough, thawed ¼ cup fresh breadcrumbs 1. In the bowl of a food processor, combine the baby bella and white mushrooms and pulse until fairly finely chopped. Set aside. 2. In a large skillet over medium, heat the olive oil. Add the leek and saute until limp and golden, about 2 minutes. Add the mushrooms and cook until they have given up their liquid, 3 to 4 minutes, stirring often. Scrape into a medium bowl and set aside until cooled, 12 to 15 minutes. 3. Meanwhile, heat the oven to 375 F. 4. Once the mushroom mixture is cool, stir in the cheese, marjoram, thyme and mustard. Add the salt, if needed, and freshly ground black pepper to taste. 5. Brush a jellyroll pan with a little butter. On a clean towel, lay one sheet of phyllo horizontally, brush with butter and sprinkle on about 2 tablespoons of the crumbs; repeat with the second sheet. Lay the third sheet on the others but do not brush with butter. Spoon the mushroom mixture in a thick strip along one long edge of the phyllo, leaving a ½-inch border on the shorter sides. Roll the phyllo up tightly, turning in the sides, and place it seam-side down in the pan. Brush with the remaining butter and bake until golden brown and crisp, about 30 minutes. Remove and let stand for at least 5 minutes before cutting into slices with a serrated knife. NUTRITIONAL DATA (per serving): Calories: 200; Cholesterol: 15 mg; Sodium: 240 mg; Fat: 12 g; Dietary Fiber: 1 g Stilton and Port-Cherry Cream Puffs Yield: 8 cream puffs • Prep time: 1½ hours Shelf life: best within a day of filling; shells, cheese and cherries may be prepared a day or two ahead of time This cream puff dessert will appeal to sophisticated customers who appreciate England's famous Stilton blue cheese along with a garnish of dried cherries in port wine. For the puffs: ¹⁄3 cup whole milk ¹⁄3 cup water 4 tablespoons unsalted butter ½ teaspoon sugar ¼ teaspoon salt 2 ⁄3 cup all-purpose flour 3 large eggs, beaten For the cherries: ½ cup dried tart cherries ¼ cup port 3 tablespoons currant jelly For the filling: 9 ounces Stilton cheese, crumbled 1 pint heavy cream, chilled 4 tablespoons sugar ½ teaspoon vanilla extract 1. Line a baking sheet with parchment. Fit a pastry bag (or plastic freezer bag with ½-inch opening cut from one bottom corner) with a plain ½-inch tip. Position an oven rack in the middle of the oven and heat to 400 F. 2. In a small saucepan, combine the milk, water, butter, sugar and salt and bring to a boil over medium. Add the flour all at once and reduce the heat to low. Using a wooden spoon, stir the mixture until it is smooth, shiny and pulls away from the sides of the pan, about 3 minutes. Turn off the heat. 3. Stir until slightly cooled, about 2 minutes. Add about a third of the beaten eggs, stirring vigorously until totally incorporated before adding the next third of the eggs. For the remaining egg, add all but about a tablespoon of the beaten egg to the dough and stir vigorously to incorporate. Reserve the extra egg to glaze the puffs. 4. Spoon the mixture into the pastry bag and pipe out eight 2½-inch circular mounds, about 2 inches apart. Beat the remaining egg with a teaspoon of water and brush all over the surfaces of the puffs, taking care not to let it drip onto the parchment. Bake for 15 minutes, then reduce to 350 F. and continue baking until the puffs are a deep golden brown, crisp and airy, about 30 to 35 minutes. Remove and transfer to a rack to cool completely, about 15 minutes. 5. While the puffs are baking, in a small pan combine the cherries, port and jelly. Bring to a boil over high heat, cook 1 minute and then set aside to cool. 6. Beat the Stilton with a handheld electric mixer until smooth. Add the heavy cream, sugar and vanilla and beat into stiff peaks. Cover and refrigerate. 7. Assemble the cream puffs: Using a serrated knife, carefully slice off the top third of each puff and, using your fingers, gently pull away any soft dough left inside. 8. Scrape the Stilton filling into a large pastry bag fitted with a wide star tip and pipe into the bottoms of the cream puffs. Spoon the cherries onto the cream, return the tops and serve, or chill for up to 3 hours. specialtyfood.com NUTRITIONAL DATA (per serving): Calories: 400; Cholesterol: 150 mg; Sodium: 670 mg; Fat: 27 g; Dietary Fiber: <1 g 80 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com Joanna Pruess is a regular contributor to Specialty Food Magazine. @ FIND INGREDIENT cost worksheets. specialtyfood.com/ onlinehighlights

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