Dougherty Family Recipe Box

Category: Cheese

  • Sourdough Cheddar Margherita Pizza

    Ingredients

    • 1/4 recipe sourdough dough after shaping and second rise
    • 1/2 cup tomato pizza sauce
    • 1/2 pound white cheddar cheese curds
    • 1/4 cup fresh basil leaves

    Method

    1. Preheat oven to 550°F with pizza stone on rack in centre of the oven.
    2. Roll out dough on a well floured surface.
    3. Quickly transfer dough to hot pizza stone.
    4. Quickly spread sauce on dough.
    5. Quickly add cheese to dough.
    6. Close oven door and bake for 10 minutes.
    7. Add basil to pizza.
    8. Bake for 1 more minute.
    9. Remove pizza from oven and cut.

    Source

    New recipe.

  • Scalloped Potatoes

    Ingredients

    • 2 pounds white potatoes peeled and sliced thin
    • 1 clove garlic minced
    • 4 tablespoons butter
    • 1 teaspoon salt
    • 1/8 teaspoon pepper
    • 1 cup swiss cheese coarsely grated
    • 1 cup boiling milk

    Method

    1. Preheat oven to 425°F.
    2. Smear the inside of an oven safe baking dish with 1 tablespoon butter and minced garlic.
    3. Spread half of the potatoes over the bottom of the dish.
    4. Cover with half of the remaining butter, salt, pepper, and cheese.
    5. Arrange remaining potatoes over top.
    6. Cover with remaining butter, salt, pepper, and cheese.
    7. Pour on the boiling milk.
    8. Put dish in oven.
    9. Bake until potatoes are tender, milk is absorbed, and top is browned (about 30 minutes).
    10. Remove from oven and serve hot.

    Source

  • Onion Soup

    Ingredients

    Soup

    • 1 1/2 pounds yellow onions thinly sliced
    • 3 tablespoons butter
    • 1 teaspoon salt
    • 1/4 teaspoon white sugar
    • 3 tablespoons all purpose flour
    • 8 cups boiling water
    • 2 (10.5 gram) beef bouillon cubes
    • 1/2 cup dry white wine
    • salt and pepper

    Topping

    • 12 slices French bread cubed and hard toasted
    • 2 cups swiss cheese coarsely grated

    Method

    1. In a large saucepan, cover and cook the onions over medium-low heat in the butter for 15 minutes.
    2. Uncover, raise heat to medium.
    3. Stir in salt and sugar.
    4. Stir frequently and cook until the onions turn a deep golden brown (about 30 minutes).
    5. Add the boiling water, bouillon cubes, and wine.
    6. Cover partially and simmer for about 30 minutes.
    7. Season with salt and pepper.
    8. Ladle soup into oven safe bowls.
    9. Top with toasted bread and cheese.
    10. Broil in oven until cheese melts and begins to turn brown.

    Source

    Adapted from Mastering the Art of French Cooking https://www.amazon.ca/Mastering-Art-French-Cooking-1/dp/0394721780

  • Cheddar Bread

    Takes about 12 hours.

    Ingredients

    • 2 1/3 cups all purpose flour
    • 1 3/4 cup water
    • 2 tablespoons honey
    • 3/4 teaspoon dry yeast
    • 2 1/4 cups all purpose flour
    • 1/4 cup dry nonfat milk powder
    • 3/4 teaspoon dry yeast
    • 3 1/2 cups sharp orange cheddar cheese coarsely grated
    • 4 tablespoons unsalted butter softened
    • 4 teaspoons dijon mustard
    • 1/4 teaspoon cayenne pepper
    • 2 1/4 teaspoons salt

    Method

    1. Whisk together 2 1/3 cups flour, water, honey, and 3/4 teaspoon yeast for about 2 minutes.
    2. In a separate bowl, mix together 2 1/4 cups flour, milk powder, and 3/4 teaspoon yeast.
    3. Sprinkle dry mixture on top of sponge.
    4. Cover and allow to ferment for 4 hours at room temperature.
    5. Using stand mixer with dough hook attachment, add cheese, butter, mustard, and cayenne to bowl and mix 5 minutes on low speed.
    6. Cover and let rest 20 minutes.
    7. Sprinkle in salt and knead on medium speed for 5 minutes.
    8. Put dough in an oiled rising bowl.
    9. Cover and let rise until doubled (about 2 hours).
    10. On a floured surface, give dough two business letter turns.
    11. Put dough back in rising bowl, cover, and let rise until doubled (1 to 2 hours).
    12. On a floured surface, divide the dough into 2 and shape into loaves.
    13. Put dough in loaf pans.
    14. Cover and let rise (1 1/2 to 2 hours).
    15. Preheat oven to 350°F 45 minutes before baking.
    16. Bake until medium brown and loaf sounds hollow when tapped (about 1 hour).
    17. Remove pans from oven.
    18. Immediately remove loaves from pans and let cool on a wire rack.

    Source

  • New York Cheesecake

    Bake the day before serving.

    Ingredients

    Crust

    • 1 3/4 cups graham cracker crumbs (about 15 crackers)
    • 2 tablespoons brown sugar
    • 1/4 cup melted butter

    Filling

    • 4 (8 ounce) packages full fat cream cheese at room temperature
    • 1 2/3 cups white sugar
    • 1/4 cup cornstarch
    • 1 tablespoon vanilla
    • 2 eggs
    • 3/4 cup 35% heavy whipping cream

    Method

    1. Wrap the bottom of a 9 inch springform pan in aluminum foil ensuring that the pan is sealed against water on the bottom and sides.
    2. Preheat oven to 350°F.
    3. Mix crust ingredients together.
    4. Press crust into bottom of springform pan.
    5. Bake crust for 10 minutes.
    6. Remove from oven.
    7. In a stand mixer with paddle attachment on low beat 1 package of cream cheese, 1/3 cup of sugar, and the cornstarch together for 4 minutes.
    8. Beat in remaining cream cheese one package at a time.
    9. On medium beat in remaining sugar and vanilla.
    10. Beat in eggs one at a time.
    11. Blend in cream until just mixed (do not overmix).
    12. Pour filling into pan over crust.
    13. Place springform pan in a roasting pan.
    14. Add hot water to roasting pan until water comes 1 inch up the side of the springform pan.
    15. Put the roasting pan into the oven and bake until top is gold and middle is slightly jiggly (about 1 1/2 hours).
    16. Remove from oven.
    17. Gently take springform pan out of the roasting pan and set on a wire rack to cool.
    18. Let cake cool 2 hours.
    19. Cover pan with plastic wrap and put in fridge for at least 6 hours.

    Source