Gouda Cashew Bouchees Recipes

GOUDA-CASHEW BOUCHEES

Steps:

• Combine cheese and butter in a large mixing bowl; beat at medium speed of electric mixer until blended.
• Combine flour, mustard, and salt; add to cheese mixture, beating until dough is no longer crumbly.
• Shape into 24 (1-inch) balls.
• Place on lightly greased baking sheets; gently press a cashew on top of each ball.
• Bake at 375ºF for 16-18 minutes or until lightly browned.
• Let cool on wire racks.

GOUDA FONDUE

Steps:

• Combine wine and lemon juice in a small pot over medium heat. Toss together both cheeses and cornstarch in a large bowl. When the wine comes to a boil, slowly add the cheese and cornstarch mixture, whisking continuously until smooth. Season with nutmeg and cayenne. Transfer to a small slow cooker set to low and serve with the selection of dippers. Fondue should hold on low setting for up to 1 hour.

GOUDA BITES

Steps:

• Unroll crescent dough into one long rectangle; seal seams and perforations. Sprinkle with garlic powder. Cut into 24 pieces; lightly press onto the bottom and up the sides of ungreased miniature muffin cups. , Bake at 375° for 3 minutes. Place a piece of cheese in each cup. Bake 8-10 minutes longer or until golden brown and cheese is melted. Serve warm.

VEGAN SMOKED GOUDA CHEESE RECIPE

Steps:

• After soaking the almonds and cashews, drain and rinse them. Place in a high-powered blender. Add 1/2 cup water, lemon juice, agave, mustard, liquid smoke, nutritional yeast, salt, paprika, garlic powder and minced dried onion. Blend until creamy. The mixture will be thick. If you have a Vitamix with a plunger, use that to keep the mixture moving. Otherwise, stop your machine occasionally to scrape the sides down. Test for grittiness by rubbing it between your thumb and finger. If you feel grit, keep blending. Once the cheese mixture is ready, it is time to make the agar. In a small sauce pan, bring 1 cup of water to light boil, add the agar. Stir continuously until the agar had dissolved. This can take several minutes. Keep whisking! If it gels up in the pan, return to heat and melt it down again. Start the blender and get a vortex going with the mixture. Drizzle in the agar gel and blend until combined. You will need to stay focused and move fairly quickly. Agar will start to set up as it cools. Pour into mold and then place in the fridge, uncovered, for at least 30 minutes. Eat sliced or shred! Note ~ I don't use anything to prepare my molds to help them release once it has set. It is good about just popping out. Keep in the fridge up to 5 days.

MUSHROOM BOUCHEES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Chop green onions and mushrooms very finely, to a nearly paste-like consistency.
• Melt butter in a small saucepan over medium heat; stir in green onions and mushrooms and cook and stir until fragrant, about 2 minutes. Whisk cornstarch into half-and-half; pour into mushroom mixture and cook, stirring often, until thickened, about 3 minutes. Season mushroom mixture with salt, pepper, and garlic powder.
• Roll bread slices with a rolling pin until very flat and thin. Spread mushroom mixture evenly onto flattened bread; tightly roll up bread slices. Slice each bread tube into 1-inch thick rounds; place rounds onto a baking sheet.
• Bake in the preheated oven until bread is browned, about 10 minutes.

GOUDA BALLS

Steps:

• In a bowl, mix the sour cream, butter, and flour. Divide into two equal portions, cover, and refrigerate 2 hours.
• Preheat oven to 425 degrees F (220 degrees C).
• Roll out the dough portions on a flat surface. Place a gouda ball in the center of each portion, and wrap. Roll wrapped balls in the cumin. Place on a baking sheet.
• Bake 20 minutes in the preheated oven, until lightly browned.