Archived ‘Dips/Spreads’ Recipes to Try
Wednesday, January 11th, 2012 by Zingerman's Deli
Ingredients:
- 1 lb 1YR Grafton Cheddar, grated
- ½ lb Adelegger, grated
- 2 cups Lager beer, room temp.
- 1 tbsp cornstarch
- 2 tsp dry mustard
- 2 oz lemon juice
- tellicherry black pepper, to taste
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Serves 4-6
Directions:
- Into a large bowl, add the grated cheeses and the cornstarch/
- Mix or toss well so that the cheese is coated with the cornstarch.
- Over a moderately high heat, bring the lager beer to simmer in a large saucepan/pot.
- Once simmering, reduce heat to moderately low.
- Add in the cheese a little at a time, stirring* CONSTANTLY.(If there is fat separation in the fondue, whisk in 1-2 teaspoons cornstarch slurry)
- After the last of the cheese has been added, add in the dry mustard, lemon juice, and peppercorn to the fondue.
- Continue to stir constantly for 3 minutes.
- Very carefully, pour the fondue into your fondue pot (set over the burner) and serve immediately.
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Wednesday, January 11th, 2012 by Zingerman's Deli
Ingredients:
- ½ lb Raclette cheese
- ½ lb Tarentais cheese
- 18 fresh figs, halved
- 1 cup dry white wine
- 1 tsbp cornstarch
- 4 tsbp honey
- 2 oz Fig Vinegar
- tellicherry peppercorns & nutmeg to taste
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Serves 4-6
Directions:
- Into a large bowl, add the three grated cheeses and the cornstarch.
- Mix or toss well so that the cheese is coated with the cornstarch.
- Over a moderately high heat, bring the wine to simmer in a large saucepan/pot.
- Once simmering, reduce heat to moderately low.
- Add in the cheese a little at a time, stirring CONSTANTLY. (If there is fat separation in the fondue, whisk in 1-2 teaspoons cornstarch slurry)
- After the last of the cheese has been added, add in the lemon juice and add fig vinegar.
- Add nutmeg and peppercorns to taste.
- Continue to stir constantly for 3 minutes.
- Very carefully, pour the fondue into your fondue pot (set over the burner) and serve immediately.
- Dip Figs into Fondue and enjoy!
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Wednesday, January 11th, 2012 by Zingerman's Deli
Ingredients:
- ¾ lb Swiss Emmenthaler, grated
- ¾ lb Gruyere cheese, grated
- ½ lb Adelegger or Boschenhof
- 1½ cup dry white wine
- 1 clove of garlic
- 2 TSP cornstarch
- 2 oz lemon juice
- 1 small glass of Kirsch
- black pepper, to taste
- nutmeg, to taste
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Serves 4-6
Directions:
- Into a large bowl, add the grated cheeses and the cornstarch.
- Mix or toss well so that the cheese is coated with the cornstarch.
- Crush garlic clove and rub saucepan with.
- Over a moderately high heat, bring the wine to simmer in a large saucepan/pot.
- Once simmering, reduce heat to moderately low.
- Add in the cheese a little at a time, stirring CONSTANTLY. (If there is fat separation in the fondue, whisk in 1-2 teaspoons cornstarch slurry)
- After the last of the cheese has been added, add in the lemon juice.
- Add nutmeg and peppercorns to taste.
- Continue to stir constantly for 3 minutes.
- Very carefully, pour the fondue into your fondue pot (set over the burner) and serve immediately.
- Kirsch can be used mixed in for more flavor or as a toast during the meal.
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Tuesday, October 6th, 2009 by Jaime
Ingredients:
- 3-4 tbsp Harissa
- 1-2 tbsp Les Costas Olive OIl
- 8 oz. Sahli Olives, pitted & chopped
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Directions:
- Mix together and enjoy on some toasted Zingerman’s Bakehouse Sicilian Sesame Semolina bread!
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Tuesday, October 6th, 2009 by Jaime
Ingredients:
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Mahjoub’s Sun Dried Garlic
- 1/4 tsp Pepperoncino Pepper Flakes
- 1/2 lb Crumbled Mt.Vikos Feta cheese
- 1 jar Piquillo Peppers
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Directions:
- Warm up the olive oil, garlic and pepperoncino in a skillet for 30 seconds or so.
- Move to a food processor and add the feta and drained peppers. Pulse until smooth, stopping to scrap down the sides of the bowl every now and again.
- Transfer to a bowl, and cover and store in the refrigerator for at least 1 hour before serving. The texture will thicken slightly and the flavors will deepen.
- Serve with slices of bell peppers, breadsticks or bagel chips.
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Thursday, October 1st, 2009 by Jaime
Ingredients:
- 2 tbsp Olive Oil
- 2 heaping tbsp Estrattu
- 2 tbsp Balsamic Vinegar
- ½ tbsp Dried Oregano
- ¼ tbsp Pepperoncini
- ½ tbsp Salt
- 1 290ml jar Carciofi Candini Artichoke Hearts, olive oil reserved & artichokes sliced into quarter wedges
- 1/3 cup Fresh Basil Leaves, (a handful) sliced into ribbons
- 2 oz. thinly sliced Proscuitto de Parma sliced into 2 inch by 1 inch rectangles
- 1 French Baguette, sliced into 1 inch diagonal slices
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Directions:
- Heat oil in a large skillet over medium-high heat.
- Add the vinegar, tomato paste, oregano, pepper flakes and cook, stirring occasionally, until the mixture is thick and fragrant (add a couple teaspoons of water if the mixture becomes too thick) about 2-3 min.
- Stir in the artichoke hearts, stir until artichokes are well-coated with the tomato sauce and heated through. Taste and adjust seasoning, adding salt and pepper if needed. Take pan off the heat and stir in the ribbons of basil.
- To make the bruschetta: Heat the oven to 400 degrees. Slice a baguette into 1” to 1-1/2” slices. Spread the pieces on a baking sheet. Drizzle the bread with olive oil and bake until crispy, about 12 min. Place the thin slices of Proscuitto on top of the hot bread (the residual heat from the bread will cause the Proscuitto to melt into the bread!) and top with a heaping tablespoon of the tomato-artichoke mixture.
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Thursday, October 1st, 2009 by Jaime
Ingredients:
- 1 oz jar Ortiz Yellowfin Tuna, gently pulled apart
- 1 oz jar Caper Flowers
- 1/2 cup Fire Roasted Piquillo Peppers, chopped
- 1/4 cup Sanchez Romate 25 yr Sherry Vinegar
- 2 tbsp Olive Oil
- salt & pepper to taste
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Directions:
- Gently combine first three ingredients, being careful not to destroy the caper flowers.
- Add vinegar and oil and gently toss. Add salt and pepper to taste.
- Serve a dollop on a sliced, toasted baguette.
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Thursday, October 1st, 2009 by Jaime
Ingredients:
- 1 lb Marinated Artichokes, chopped
- 1 lb Fresh Farm Cheese
- 1 cup Fire Roasted Piquillo Peppers, chopped
- 1/4 cup Fresh Squeezed Lemon Juice
- 2-3 tbsp Marash Pepper
- salt & pepper to taste
- 1 cup Hungarian bacon, cooked & crumbled
- 1 cup Piave cheese, shredded & divided in two parts
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Directions:
- Combine first six ingredients in a mixing bowl and mix gently until combined.
- Gently fold in bacon and half of the cheese.
- Transfer mixture into an oven safe baking dish.
- Top with remaining cheese and bake at 350 degrees for 10-15 min. or top is golden and bubbly.
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Tuesday, September 29th, 2009 by Jaime
Ingredients:
- 280 g jar Pomodoro Sauce
- 3/4 jar Wild Chicory, chopped
- 1 Tomato, chopped
- 3/4 cup Pecorino Romano, grated
- 1 tsp Marash Pepper
- salt & pepper to taste
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Directions:
- Combine all ingredients.
- Let it marinate for at least 30 minutes.
- Spoon on toasted bread or toss with pasta.
- Makes about 32oz. (1 quart)
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Tags: bruschetta, chicory, marash, pomodoro, romano, tomato
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