NORWEGIAN MARINATED EDAM CHEESE (MARINERT EDAMEROST)
Posted for ZWT 6.From sons of Norway. Serve with crackers or dark bread. The original recipe calls for red paprika.
Provided by littlemafia
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Dice cheese the size of sugar cubes. Prick with a fork to allow the marinade to be absorbed.
- Mix all ingredients for marinade in a heavy-bottomed casserole and bring to a boil. Cool.
- Layer cheese and red pepper in a jar and pour marinade over all.
- Cover and chill. Keeps 2-3 weeks in refrigerator.
- Let come to room temperature before serving, allowing cheese to come to full-flavor.
Nutrition Facts : Calories 897.7, Fat 89.3, SaturatedFat 23.1, Cholesterol 69.4, Sodium 757.3, Carbohydrate 4.3, Fiber 0.8, Sugar 2.7, Protein 19.9
CAULIFLOWER AND EDAM CHEESE (DUTCH)
Make and share this Cauliflower and Edam Cheese (Dutch) recipe from Food.com.
Provided by noway
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 395°F.
- Rinse the cauliflower cut into florets.
- Boil the florets for 10 minutes in one cup of lightly-salted water. Drain.
- Beat the eggs with the condensed milk and half of the grated cheese.
- Add the flour and pepper and paprika to taste.
- Put the florets in a greased oven dish. Pour the egg-and-cheese mix over it and sprinkle the remainder of the grated cheese on top.
- Bake at 395ºF for about 35 minutes.
SCANDINAVIAN POTATO SALAD
Make and share this Scandinavian Potato Salad recipe from Food.com.
Provided by English_Rose
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil the potatoes and cut into bite-sized pieces. Crush the garlic and finely chop the herbs. Rinse and chop the herrings.
- While the potatoes are still warm, mix with the garlic, herbs, olive oil, lemon juice and zest. Leave covered for 10 minutes. Taste and add more oil or lemon juice as required. Season to taste, remembering that the herring has been in salted water. Add the herring to the mix and serve in a large bowl.
EDAM CHEESE SOUP
I got this recipe when I bought some Reny Picot brand edam cheese. It's a very mild cheese and tastes VERY similar to cheddar with only a hint of an aged taste. If you like cheddar cheese, you'll like this cheese too. If you've never worked with leeks before, they look like big green onions. You want only the green parts so start cutting near the top of the white. I cut them just like I would green onions.
Provided by Cooking Person
Categories Cheese
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, melt the butter.
- Add leeks, broccoli stalks, potatoes, and chicken stock and bring to a boil.
- Reduce heat to medium-low, cover and simmer for 20 minutes.
- Stir in the broccoli florets and cook for about 3 minutes.
- Puree the soup in a blender or food processor.
- (Works best if you do a small amount at a time) Return the soup to the saucepan.
- Add the milk, and reheat the soup until hot.
- Add the cheese and stir until the cheese melts (about 1 minute).
- Serve hot, garnish with extra cheese.
SAVORY EDAM CHEESE
Another recipe I clipped from a magazine almost thirty years ago. I've made it for several gatherings and it's always well received. It makes a pretty presentation and can be served with assorted crackers, melba rounds, or pretzel dippers. It also can be made several weeks ahead.
Provided by Leslie in Texas
Categories Spreads
Time 30m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Let cheese stand at room temperature until it is soft- about an hour.
- Remove a slice about an inch thick from the top.
- With a spoon, scoop out cheese from slice and from larger part, keeping red shell intact. Discard top, refrigerate shell.
- Grate scooped-out cheese on fine grater into medium bowl. Let stand until very soft.
- Add beer,butter,caraway seed,mustard, and celery salt; mix until well blended.
- Fill cheese shell with cheese mixture,mounding high.
- To store: Wrap cheese in plastic wrap and then foil. Can be stored in the refrigerator for several weeks.
- To serve: Let stand at room temperature until soft enough to spread.
Nutrition Facts : Calories 986.9, Fat 78.8, SaturatedFat 49.6, Cholesterol 242.5, Sodium 2194, Carbohydrate 6.8, Fiber 0.4, Sugar 3.3, Protein 57.6
CUMIN FLATBREAD
Thin, chewy and fragrant with spice and citrus representing Morocco for ZWT 6. From Bon Appetit Tastes of the World. Please allow 1 hour for dough to rise.
Provided by cookiedog
Categories Breads
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place warm water in bowl of heavy-duty mixer. Sprinkle yeast over and stir to combine. Let stand 10 minutes. Add oil, lemon peel, salt and ground cumin. Using dough hook attachment, gradually beat in flour. Continue beating 5 minutes. Turn out dough onto lightly floured work surface and knead until smooth dough forms, about 2 minutes (dough will be very soft).
- Lightly oil large bowl. Add dough; turn to coat. Cover with plastic and let rise in warm draft-free area until doubled in volume, about 1 hour.
- Preheat the oven to 400°F Line 12x18-inch baking sheet with heavy-duty foil. Brush foil with oil. Place dough in pan. Using fingertips, press out dough, covering pan completely (dough will be very thin). Sprinkle with cumin seeds and sesame seeds. Bake until golden, about 30 minutes. Loosen bread from foil. Serve warm or at room temperature.
KESHI YENA (STUFFED EDAM CHEESE)
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
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.
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