Tipsoo Sandwich

Ever find yourself with a whole beautiful wheel of Tipsoo, and no ideas for its consumption?

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We know the conundrum. Here’s one delectable possibility:

Ingredients:
good bread (we recommend Bakery Nouveau’s sourdough)
Tipsoo
turkey (or your choice of deli meat)
avocado
tomato
butter
*other sandwich fixings – onions, mustard, spinach, etc.

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We like to toast our bread to warm us up on these chilly fall days.

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Next, assemble your ingredients, and

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Bon Appetit!

Bob’s Potatoes Au Gratin

 Our Wonderland tomme adds a rich and nutty flavor to the classic gratin.

Bobs-Potatoes_Au_Gratin-MedIngredients:

6 Russet potatoes, peeled

2-3 dry (yellow) onions, peeled, sliced ¼” thick into onion rings

1 ½ – 2 cups chicken stock

1 cup Wonderland cheese, grated (approx 1/4 pound)

¼ cup (½ stick) butter cut into slices

Salt, pepper, nutmeg

 

Supplies:

11” x 13” casserole pan, lightly buttered or sprayed with oil

 

Instructions:

Slice peeled potatoes crosswise into ¼” slices. Dry between paper towels.

Slice onions into ¼” slices.

In the casserole pan, place one layer of potatoes, overlapping just a bit, on the bottom. Place half the onions over potatoes, then sprinkle half the cheese over top. Add salt and pepper and a hint of nutmeg. Repeat layers starting with potatoes, then onions and ending with cheese, salt and pepper. Pour chicken stock into the casserole, about ¼” up the side of the pan. Dot the top with butter.

Bake at 350 degrees for 45 minutes. If the top turns brown, decrease oven temperature. Potatoes should be tender.

For a crowd, you can use a Paella pan, double the recipe and bake for at least an hour.

Enjoy! 

Strawberry Chèvre Bites

A Treat for Any Time of Day

As a cheesecake lover, I initially tried this recipe with sweetened cream cheese inside berries, but the simplicity of it offers a lot of room for play.

chevre berriesAll you need is some of our fresh chèvre, sweet strawberries and nuts or graham cracker crumbs. While the subtle tartness of our chèvre compliments berries nicely on its own, you could also try adding a smidge of your preferred sweetener.

Preparation:

      • Slice off the tops of your washed berries. You can also carve out the white flesh inside the berry with a slim paring knife to create more room for filling. 
      • Spoon on our chèvre, adding more to hollowed berries.
      • Gently press the exposed chèvre onto a plate of graham cracker crumbs, slivered almonds or some other crushed nut.
      • ENJOY!

This treat takes mere minutes to prepare and, I’ve found, about as long to devour with friends, family and party guests.

 

Tipsoo Recipe

Melting Tipsoo and Salami Baguette

This is hardly a recipe, just about the quickest way to a weeknight dinner or game day snack. You could serve with a nice side salad for an entrée or double the cheese and salami for an open-faced  presentation and feed a crowd.

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Serves four.

1 baguette sliced in half lengthwise

½ pound Tipsoo sliced into 1/8” thick slices

¼ pound salami sliced very thin

2 Tbls coarse mustard

Optional: assorted pickled vegetables, mostarda or chutney for zing

Method:

Place the top rack of the oven about 5 inches down.  Preheat the broiler. Working on a large baking sheet, spread both sides of the baguette with the mustard.  On the bottom half, lay the salami and 2/3 of the sliced Tipsoo, keeping in mind the cheese will spread as it melts.  Arrange the remaining third of cheese on the top half of the bread.  Place the baking sheet under the broiler for 3 to 5 minutes keeping an eye on the cheese.  You want to pull it out once the Tipsoo is bubbling and just starting to color.

Put the baguette back together if you are serving sandwich style and cut into desired portions.  I like to add a layer of pickles to this treat – it’s a nice balance to all the ooey gooey cheese!