Savor and share: Soft cheese

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Many cooks have a soft spot for cheese in all its varieties. Send us your recipes that use soft cheese for the Recipe Box of April 18.

Post recipes using the comment link below. You might just win a cookbook for your efforts.

Please include your name, address, phone number and number of servings. (And please spell out measurements: teaspoon, tablespoon, cups, etc. It’s our style.)

Remember mustard recipes for April 11. And it’s not too early to think about recipes using leeks and onions for April 25.

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Categories: Reader favorites
Joe Stalvey

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  1. Eileen Fischer says:

    Everything tastes better with cheese. Here are readers’ recipes for dishes that include soft cheeses.

    From Mildred Cogliandro of Riverside:

    Orange Ricotta Panettone “Shortcake”
    Makes 8 servings
    1 pound ricotta
    Finely grated rind of 1 large navel orange
    1/3 cup confectioner’s sugar, plus extra for garnish
    1/2 cup heavy cream, whipped
    1 pint fresh strawberries, hulled and sliced or cut in half
    1/2 pint fresh raspberries
    1/2 pint fresh blueberries
    1/2 pint fresh blackberries
    2 to 3 tablespoons superfine sugar, depending upon the sweetness of the berries
    2 whole slices of Panettone, each cut 3/4 to 1 inch thick crosswise horizontally
    2 tablespoons orange liqueur
    Sprigs of fresh mint
    In a large bowl, add the ricotta, grated orange rind and confectioner’s sugar and stir until thoroughly combined. Fold in the whipped cream, gently but thoroughly, and chill until ready to serve.
    In another large bowl, combine all of the berries together with the superfine sugar. Toss gently and set aside.
    Place one whole slice of the Panettone on a round serving platter. Brush the surface evenly with 1 1/2 tablespoons of the orange liqueur. Spoon about 1/3 of the ricotta mixture over the top of the Panettone to within 1/2 inch of the edge. Top with an even layer of 1/2 of the sugared berries.
    Brush the second Panettone slice with the remaining orange liqueur and place it directly on top of the berry layer. Spoon another 1/3 of the ricotta mixture on the second Panettone slice and top with the remaining berries, mounding them slightly in the center of the cake.
    Dust the “shortcake” with confectioner’s sugar. Garnish with sprigs of mint, cut into wedges, and serve at once with the remaining ricotta mixture on the side.

    From Rose Sagliano of Bridgeport, this week’s cookbook winner:

    Blue Cheese Balls
    Makes about 35 appetizers
    4 ounces blue cheese, crumbled
    1/2 cup butter
    1 cup flour
    1/2 teaspoon seasoned salt
    Dash hot pepper sauce
    1/2 cup finely chopped blanched almonds
    Heat oven to 375 degrees.
    In a small bowl, cream blue cheese and butter. Beat in flour, seasoned salt and hot pepper sauce. Shape into 1-inch balls. Roll in almonds and flatten slightly.
    Arrange on an ungreased baking sheet. Bake about 12 minutes until lightly browned. Serve warm.

    From Mary Ann Arlio of Trumbull
    French Toast with Strawberry Cream Cheese
    Makes 4 servings
    8 ounces cream cheese, softened
    2 tablespoons strawberry preserves
    1 tablespoon orange zest
    4 eggs
    1/2 cup milk
    1 teaspoon vanilla
    4 tablespoons Grand Marnier
    8 slices challah or other thick sliced bread Butter
    1 cup frozen strawberries, thawed
    1 pint sour cream
    2 tablespoons milk
    1 teaspoon honey
    2 tablespoons orange juice
    In small bowl, combine cream cheese, strawberry preserves and orange zest until smooth. Set aside.
    In bowl, whisk together eggs, 1/2 cup milk, vanilla and 2 tablespoons Grand Marnier. Pour into shallow bowl such as pie plate. Set aside.
    With a paring knife, slice and pocket into the side of the bread. Do not cut all of the way through the bread. Fill bread slices with heaping spoonful of cream cheese mixture. In skillet over medium heat, melt butter. Dip filled bread in the egg mixture and place in skillet to brown on both sides, about 1 to 2 minutes per side. Repeat with remaining slices.
    To make strawberry cream cheese sauce, combine frozen strawberries, sour cream, remaining Grand Marnier, remaining milk, honey and orange juice. Add all ingredients to a blender and pulse to combine. Serve on side of French toast.

    From Mary Ann Arlio of Trumbull
    Goat Cheese Toasts
    Makes 12 servings
    36 (1/2-inch thick) slices baguette bread
    3 tablespoons olive oil
    8 ounces soft fresh goat cheese
    4 ounces cream cheese
    2 tablespoons finely chopped fresh Italian parsley
    2 teaspoons chopped fresh thyme
    2 teaspoons finely grated lemon peel
    Salt and pepper, to taste
    1/2 cup pitted kalamata olives, finely chopped
    2 tablespoons thinly sliced chives
    Heat oven to 375 degrees. Arrange sliced bread on 2 large baking sheets. Brush olive oil over the bread and bake until pale golden and crisp, about 15 minutes.
    Blend goat cheese and cream cheese in food processor until smooth and creamy. Add parsley, thyme and lemon peel. Using on/off button, pulse just to blend.
    Season with salt and pepper, to taste. Spread cheese mixture over bread slices and sprinkle with olives, chives and more black pepper.
    Arrange on platter and serve.

    From Rose Sagliano of Bridgeport

    Noodle Pudding
    1/2 pound wide noodles
    1/4 pound butter, melted
    1 pint sour cream
    1/2 pound cottage cheese
    2 eggs, beaten
    1/2 cup sugar
    3/4 cup raisins
    1 teaspoon cinnamon
    Boil noodles in salted water. Drain and rinse.
    Pour melted butter into 9-by-9 pan. Mix all ingredients and pour into pan. Sprinkle cinnamon on top. Bake in 400 degree oven for 1 hour.