Marinated Manchego With Orange Preserve Recipes

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MARINATED MANCHEGO WITH ORANGE PRESERVE



Marinated Manchego With Orange Preserve image

Set this up on Sunday and have tapas at home when you get back from work, all week long. This recipe is from Morcilla, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

Categories     Bon Appétit     Appetizer     Cheese     Orange     Rosemary     Winter

Yield Makes about 4 cups

Number Of Ingredients 9

1 head of garlic
1 1/2 cups olive oil, plus more for drizzling
Kosher salt
1 Seville or navel orange
1/4 cup sugar
1 pound young Manchego cheese, cut into 3/4-inch pieces
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped thyme
Toasted baguette or other crusty bread (for serving)

Steps:

  • Heat oven to 350°F. Cut 1/4" off top of garlic bulb and place on a sheet of foil. Drizzle with oil; season with salt. Wrap tightly in foil and bake until skin is golden brown and cloves are tender, 35-40 minutes. Let cool. Squeeze cloves into a large bowl.
  • Meanwhile, cut 1/4" off top and bottom of orange and cut lengthwise into quarters. Remove flesh from each quarter, not including white pith, from peel in 1 piece (save peels). Squeeze juice from flesh into a small bowl; set aside. Cut peel into 1/4" pieces and place in a small saucepan; pour in cold water to cover by 1". Bring to a boil then drain; repeat process twice more to remove bitterness. Return orange peels to saucepan and add sugar, reserved orange juice, and 1/2 cup water. Bring to a boil; reduce heat and simmer, stirring occasionally, until peels are soft and liquid is syrupy, 20-30 minutes. Let orange preserve cool.
  • Add orange preserve, Manchego, rosemary, thyme, and remaining 1 1/2 cups oil to bowl with garlic and gently toss to combine. Cover and chill at least 12 hours.
  • Bring marinated Manchego to room temperature before serving with bread.
  • Do Ahead
  • Manchego can be marinated 5 days ahead. Cover and chill.

MARINATED MANCHEGO



Marinated Manchego image

The only thing more crowd-pleasing than cheese is marinated cheese. If Manchego isn't your thing, go for any semi-firm cheese like white cheddar, Gouda, or Monterey Jack.

Provided by Andy Baraghani

Categories     Bon Appétit     Appetizer     Hors D'Oeuvre     Cheese     Citrus     Rosemary     Garlic     Peanut Free     Soy Free     Wheat/Gluten-Free     Tree Nut Free     Cocktail Party     New Year's Eve     Christmas Eve     Holiday 2018

Yield 8 servings

Number Of Ingredients 6

1 head of garlic, cloves separated and peeled (about 12 cloves)
1 small orange, quartered through stem end, thinly sliced crosswise, seeds removed
1/2 cup extra-virgin olive oil
3 sprigs rosemary
Kosher salt
1 lb. young Manchego cheese, cut or broken into 3/4" pieces

Steps:

  • Cook garlic, orange, and oil in a small saucepan over medium heat, stirring occasionally, until garlic starts to turn golden, 10-12 minutes. Remove from heat and add rosemary sprigs. Season with salt and let cool.
  • Pour garlic mixture into a medium bowl, add cheese, and gently toss to coat cheese. Cover and chill at least 12 hours before serving.
  • Do Ahead
  • Cheese can be marinated 3 days ahead. Keep chilled.

MARINATED MANCHEGO CHEESE



Marinated Manchego Cheese image

Make and share this Marinated Manchego Cheese recipe from Food.com.

Provided by gailanng

Categories     Cheese

Time P3DT5m

Yield 2 serving(s)

Number Of Ingredients 7

5 ounces manchego goat cheese (or any other goat cheese)
1 garlic clove, smashed
1 tablespoon white wine vinegar
3 tarragon, sprigs
3 fresh thyme sprigs
1 teaspoon black peppercorns
olive oil, to cover

Steps:

  • Cut the cheese into bite sized pieces (1-inch by 1-inch). Leave the cheese's rind on. It acts as a stabilizer for the cheese pieces (don't worry if your cheese doesn't have the rind. This recipe will still work out. It is just more helpful and fancier when the rind is left).
  • Mix together the oil, peppercorns, garlic, and herbs. Pour over cheese in a small bowl. Cover and chill for up to 3 days.

ORANGE MARINADE



Orange Marinade image

Make and share this Orange Marinade recipe from Food.com.

Provided by Karin...

Categories     Low Protein

Time 5m

Yield 2 cups

Number Of Ingredients 6

1 tablespoon grated orange rind
1 cup freshly squeezed orange juice
2 teaspoons grated fresh ginger
1/3 cup brandy (peach or apricot brandy is nice to use in this marinade)
1/3 cup honey
4 cloves garlic, crushed

Steps:

  • Combine all ingredients together and mix well.

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  • Heat oven to 350°. Cut ¼" off top of garlic bulb and place on a sheet of foil. Drizzle with oil; season with salt. Wrap tightly in foil and bake until skin is golden brown and cloves are tender, 35–40 minutes. Let cool. Squeeze cloves into a large bowl.
  • Meanwhile, cut ¼" off top and bottom of orange and cut lengthwise into quarters. Remove flesh from each quarter, not including white pith, from peel in 1 piece (save peels). Squeeze juice from flesh into a small bowl; set aside. Cut peel into ¼" pieces and place in a small saucepan; pour in cold water to cover by 1". Bring to a boil then drain; repeat process twice more to remove bitterness. Return orange peels to saucepan and add sugar, reserved orange juice, and ½ cup water. Bring to a boil; reduce heat and simmer, stirring occasionally, until peels are soft and liquid is syrupy, 20–30 minutes. Let orange preserve cool.
  • Add orange preserve, Manchego, rosemary, thyme, and remaining 1½ cups oil to bowl with garlic and gently toss to combine. Cover and chill at least 12 hours.

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