Despite a self-enforced cheese noshing interlude, I can't completely get away from the stuff. Instead of jamming every type of gouda, cheddar, and brie into my mouth, I've resorted to jamming aforementioned cheeses into other people's mouths, and have left my pie hole to enjoy exactly that- pie. (strawberry rhubarb recipe to come!) So without further ado, I bring you the first installment of "A Cheesemonger's Life for Me," a complete guide (read: a hodge podge of kitchen experiments) to cooking with every possible cheese under the sun. First up: gorgonzola dolce.
First things first, you're going to need at least 17oz. of pastry dough that should be divided into 6 equal squares. Score these guys all the way around with a sharp knife so heat can escape and your tartlets don't become all misshapen and trollish in the oven. It'll look a little like a picture frame! Pop your third to a half pound of gorgonzola (I used dolce) into a bowl, chuck in 1/4 cup of heavy cream, and in the immortal words of Bob Marley: stir it up. To give your pastry those crisp golden edges, crack an egg in a separate bowl, whisk it lightly, and then brush along the edges of the pastry square.
Next, spread the gorgonzola/cream mixture on top of your pastry square, making sure not to cover the scored lines. Crush some pecans and sprinkle them right over and then peel, core, and quarter an apple or two. Lay them flat (don't worry if the apple chunks are little thick, they will cook down in the oven), drizzle some maple syrup over all that and pop it into the oven at 425 for 15 min. I defs recommend checking in on your little tartlets after 8 minutes or so. My oven is completely mental, so it cooked them in half the time. My guys were a weeee bit crispy, but still absolutely delicious inside! The fam really enjoyed them and it was a great time to gather round the table and share a few good laughs.
Until next time!
No comments:
Post a Comment