Keshi Yena Stuffed Edam Cheese Recipes

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KESHI YENA (STUFFED EDAM CHEESE)



KESHI YENA (Stuffed Edam Cheese) image

This a traditional delicacy from the Dutch Caribbean island of Curacao. It may take a bit of time and effort, but it will be well worth it!

Provided by SilentCricket

Categories     Cheese

Time 2h30m

Yield 1 ball, 10-12 serving(s)

Number Of Ingredients 21

2 lbs edam cheese, in ball
2 lbs ground beef
1 tablespoon parsley
1 tablespoon capers (optional)
3 tomatoes, peeled and chopped
1/4 hot pepper, minced
1 green pepper, chopped
2 medium onions, chopped
1 clove garlic, minced
1 tablespoon tomato paste
2 tablespoons ketchup
1 tablespoon piccalilli relish
2 teaspoons Worcestershire sauce
2 tablespoons butter
5 eggs
1/4 raisins or 1/4 pitted prune
1/4 cup olive, sliced
salt
pepper
Tabasco sauce
margarine or oil

Steps:

  • Cut a small horizontal circle to make a"lid" on the upper part of the cheese.
  • Scoop out the inside, leaving a shell 1/4" to 1/2" inch thick.
  • Saute the vegetables, seasonings, and beef.
  • Simmer for aprox.
  • 20 minutes until the tomatoes are reduced.
  • Then remove from the stove and allow to cool slightly.
  • Beat 4 eggs and blend into this mixture.
  • Generously grease a casserole dish or the top of a double boiler with the margarine or oil.
  • Place the cheese shell upright in the greased dish.
  • Fill with the vegetable/beef mixture.
  • Cover with the"lid" (cheese circle).
  • Beat the remaining egg and spread beaten egg on top of the cheese as a sealer.
  • Set the casserole in a pan of hot water and bake for 1 1/2 hours at 350.
  • OR---.
  • Place the double boiler over simmering water and cook, covered for the same amount of time, replenishing water as necessary.
  • VARIATION: Slice cheese about 1/4" inch in thickness.
  • Line a deep buttered dish or individual custard cups with cheese slices, overlapping edges.
  • Place filling inside, cover with cheese and brush with beaten egg to seal.
  • Place in a pan of hot water and bake as directed above.

KESHI YENA (ARUBA)



Keshi Yena (Aruba) image

This recipe is from week 14 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Aruba is my 14th stop. Keshi Yena is traditionally made in a hollowed-out, four pound wheel of cheese. This updated version comes from Gasparito's Restaurant and Art Gallery in Aurba.

Provided by GiddyUpGo

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 large onion
4 tablespoons butter
2 cups diced cooked chicken
1 large tomatoes, peeled and chopped
2 dill pickles, minced
1 large green pepper, seeded and finely chopped
8 large stuffed green olives, sliced
1 1/2 tablespoons garlic, minced
1 tablespoon capers, rinsed
1/4 cup golden raisin
1 tablespoon prepared mustard
1/2 cup ketchup
1/2 teaspoon Worcestershire sauce
1 cup chopped cashews
1 teaspoon fresh thyme, minced
1 lb gouda cheese, sliced

Steps:

  • Melt the butter over medium heat. Then add the onions and sauté until they turn a golden brown color.
  • Stir in the rest of the ingredients, except for the cheese.
  • Butter a baking pan and line it with slices of Gouda. Then pour the chicken mixture on top, and top with the rest of the cheese slices.
  • Bake at 350 degrees for about 30 minutes, then put it under your broiler for a few minutes, just long enough to start browning the cheese.

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