Butternut Squash & Cheese Fritters
Makes about 16 fritters
1 small butternut squash, peeled and coarsely grated to fill a generous 1¼ cups. (Reserve remaining squash for another use, if any.)
4 oz. Alouette® Sundried Tomato & Basil Spreadable Cheese
1 egg yolk
1 Tbsp. fresh parsley, finely chopped
2 scallions, thinly sliced
1 ounce Ile de France® Brie Cheese; trimmed of all rind, diced small
¼ tsp. kosher salt
Pinch ground black pepper (approx. 1/8 tsp.)
Dash cayenne pepper
2 Tbsp. all-purpose flour
Squeeze of fresh lemon juice
-Combine the egg yolk and spreadable cheese in a medium sized bowl.
-Add the butternut squash, parsley, scallion, Brie cheese, and all seasonings, including the lemon juice, to the bowl and stir to combine.
-Add flour to the mixture and stir to just barely combine.
-Loosely cover with plastic wrap, and set aside.
-In a deep heavy bottomed pot, heat 3-inches canola oil to approximately 360 degrees over high heat. (Use a candy thermometer, or test heat by dropping a cube of bread in the oil. It should brown evenly in about 30 seconds.) Carefully drop tablespoon sized dollops of fritter mixture into the hot oil, about 6 per batch, and fry for about 2 minutes, gently flipping them occasionally with a slotted spoon to evenly cook. Remove and place onto a plate lined with paper towels. Hold in a warm oven until all batter is fried. Serve.
Apple, Bacon & Cheddar Crumble
5 gala apples
6 slices of bacon, cooked and crisp
5 oz. Alouette® Sharp Cheddar Spreadable Cheese
½ cup pure maple syrup
½ cup hazelnuts; toasted and roughly chopped
½ cup oats
½ cup all-purpose flour, plus extra for dusting pie pan
½ cup brown sugar
12 Tbsp. butter (room temperature) + 3 Tbsp. for greasing pie pan and cooking apples
1 package Alouette® Crème Frâiche (optional)
-Preheat oven to 375 degrees and butter and flour a 9-inch pie pan.
-Cook the bacon in the oven until crisp. Drain on a plate lined with paper towels. Hold until you are ready to assemble the crumble.
-Fill a large bowl with cold water and squeeze the juice of 1 lemon into it. Peel and core the apples. Cut them into 8 wedges apiece, and place in the lemon water. Reserve.
Make the crumble topping:
-With an electric mixer beat together 12 tablespoons butter and brown sugar until creamy and lighter in color. In a separate bowl, combine the toasted hazelnuts, oats and flour, gently mixing together. In 3 batches, and by hand, add the dry mixture to the butter mixture, mixing until just barely combined. The mixture should be crumbly and loose in appearance. Refrigerate until final assembly.
-Drain apples. Shake off excess water. Over medium-high heat, melt 2 tablespoons butter in a large sauté pan. Sauté the apples quickly, browning slightly, but do not cook them too much. (If all the apples do not fit well, do this in 2 batches.) Add maple syrup and bring to a boil. Cook until mixture reduces slightly and apples are just tender. Remove pan from heat and let cool completely.
-Once cool, add the cheddar cheese to apples. Mix together.
-Pour mixture into prepared pie pan. Break up bacon over apples. Cover the entire pan with the chilled crumble topping.
-Bake for about 25-30 minutes, until mixture is bubbling and uniformly browned. Serve with ice cream or whipped crème frâiche.
Roasted Pork Loin with Raisins, Pistachios & Oranges
2 lbs. center cut pork loin, butterflied (ask butcher shop to do this for you)
2 Tbsp. kosher salt
½ tsp. fresh ground black pepper
¼ tsp. fennel seed, crushed
1 tsp. orange zest
2 Tbsp. fresh orange juice
1 garlic clove, minced
2 oz. Alouette® Garlic & Herb Spreadable Cheese
2 oz. Alouette® Feta Cheese Crumbles
¼ cup raisins, soaked in hot water with a splash of red wine vinegar
¼ cup pistachios, shelled, toasted and roughly chopped
1 Tbsp. olive oil + extra for searing pork
Note: You will need 12-inch wide plastic wrap, 12-inch wide aluminum foil and an instant read thermometer.
-Preheat oven to 325 degrees.
-Season the exterior side of the pork, or the side with the fat on it, with 1 tablespoon kosher salt. Rub salt into meat and let come to almost room temperature.
-Heat 3 tablespoons of olive oil over very high heat. Sear the seasoned side of pork in a large sauté pan, cooking for about 3 minutes. Lower the heat if needed, but let the meat get good color. Remove from pan and let cool.
-In a small bowl combine 1 tablespoon kosher salt, ground pepper, fennel seed, orange zest and juice, minced garlic and 1 tablespoon olive oil.
-When pork is cool enough to handle, rub this mixture into the interior side of the meat.
-Evenly coat the interior side of the pork with the spreadable garlic herb cheese.
-Drain and gently squeeze the raisins. Roughly chop them.
-Mix the raisins, chopped pistachios and feta cheese and distribute evenly over the garlic and herb cheese spread.
-Lay out a 12-inch long piece of plastic wrap. Roll up the pork loin tightly and place on bottom end of plastic wrap. Roll up tightly in the plastic wrap, twisting ends in opposite directions. You may need another sheet of plastic wrap to get tight wrap. This makes a uniform cylinder and traps the juices inside. Once tightened, wrap pork in 2 layers of aluminum foil, twisting ends in opposite directions.
-Place wrapped pork loin on baking tray and put into oven. Cook for about 35 minutes, or until an instant read thermometer inserted into the center of the pork loin from the top reads 145 degrees. Let the pork rest in the foil for 15 minutes before opening.
-Open pork carefully, using kitchen shears if available, as it will be messy. Slice in ½-inch thick pieces. Arrange on platter and pour the sauces from cooking over the meat.
1 head cauliflower (about 2 ½ cups)
16 cups water
¼ cup kosher salt
1 small sweet onion, peeled, julienned
1 Tbsp. unsalted butter
1 ½ cup heavy whipping cream (35-40% butterfat is best)
1 tsp. Dijon mustard
2 oz. Chavrie® Fresh Goat Cheese Pyramid, room temperature
2 oz. Alouette® Smoked Baby Brie Wedge; trimmed of all rind, room temperature
Squeeze of fresh lemon juice
¼ cup breadcrumbs
Fresh ground black pepper
-Preheat oven to 375 degrees.
-Trim cauliflower of all green leaves at base and cut out the core. Separate head into equal sized florets of small size. Cut big florets in half. Even sized pieces will cook uniformly, which is important.
-Place cauliflower in large pot and cover with 16 cups cool water and salt. Bring to a boil, and simmer for about 3 minutes, until just fork tender. Strain very well and reserve in a large bowl.
-Melt 1 tablespoon butter in a large heavy bottomed saucepan over medium heat. Once melted, add the onion and stir often to cook without browning for about 10 minutes. Season the onion lightly with salt and pepper as they cook.
-Add 1 ½ cups heavy cream to onions. Simmer for 10 minutes. The cream should reduce a bit, thickening slightly. Stir in the Dijon mustard.
- Remove from heat. Stir in fresh goat cheese until melted. Pour this mixture over the reserved cauliflower. Add a squeeze of lemon juice. Adjust the seasonings with salt and pepper to taste, if necessary. Pinch pieces of Brie into the bowl and incorporate into mixture.
-Pour this mixture into an ovenproof casserole dish of appropriate size.
-Top with breadcrumbs and place in center rack of oven and bake for 20 minutes until lightly browned.