Spiced Ham and Cheese Toasts
Ingredients
- 2 tablespoons rendered bacon fat or unsalted butter
- 1 medium onion, chopped
- 2 tablespoons minced sage
- ¼ teaspoon ground cloves
- ¼ teaspoon cayenne pepper
- 2 cups finely diced smoked ham
- ½ pound cream cheese at room temperature
- ½ cup shredded Mountain Meadow Mild Cheddar
- 4 scallions — 2 thinly sliced, 2 julienned
- 2 tablespoons Henry’s Horseradish Mustard
- 1 teaspoon apple cider vinegar
- 6 slices of firm white bread, crusts removed
- 2 tablespoons unsalted butter, melted
- Kosher salt
Instructions
- Heat bacon fat in a skillet. Add onion, sage, and spices. Cook until onions are soft.
- Stir in the ham and cook briefly. Cool to room temperature.
- Combine the cooled ham mixture, cream cheese, Mountain Valley Sharp Cheddar, scallions, Henry’s Horseradish Mustard, and vinegar in a food processor. Pulse until it forms a spreadable texture.
- Preheat oven to 400°F.
- Brush bread slices with butter and sprinkle with salt. Cut into triangles and bake until golden (about 5 minutes).
- Spread the ham mixture onto the toasted triangles and bake until browned in spots (about 10 minutes).
- Garnish with scallions and serve.
Serves 6
Baked Mac and Cheese
Ingredients
- 6 tablespoons unsalted butter divided, plus more for greasing baking dish
- 1 sweet onion, sliced
- Pinch sea salt
- 1 tablespoon balsamic vinegar
- 1 pound cavatappi
- 16 ounces Der Weichen Gehl
- 6 ounces Old German Weissa Kase
- ¼ cup all-purpose flour
- 1½ teaspoons dried thyme
- 1 teaspoon garlic powder
- 4 cups whole milk
- 1¼ cups panko breadcrumbs
- 1 tablespoon grated parmesan cheese
Instructions
- Preheat your oven to 375°F.
- Melt butter in a skillet. Add onions and salt, and cook until soft and darkened (20-30 minutes).
- Stir in balsamic vinegar, then chop onions and set aside.
- Boil Cavatappi for half the package instructions. Drain and set aside.
- Combine Der Weichen Gehl and Old German Weissa Kase in a bowl.
- Melt butter in a saucepan, then add flour and cook until golden. Add spices.
- Whisk in milk slowly, then add cheeses, and whisk until melted and smooth.
Serves 8
Cranberry Crostini
Ingredients
- 1 small loaf of crusty whole grain bread, sliced into ½-inch thick slices
- 2+ tablespoons olive oil
- Sea salt
- 10 ounces of Marn Vom Berge Kase
- Rebecca’s Strawberry Cranberry Preserve
Instructions
- Preheat the oven to 400ºF.
- Lightly brush both sides of each slice of bread with olive oil and arrange them in a single layer on a baking sheet. Lightly sprinkle the slices with salt.
- Toast the bread in the oven for 10-12 mins. Turn halfway until the slices are lightly golden on both sides. Set the pan aside to cool.
- Top each slice of toast with a generous spread of Marn Vom Berge Kase, a dollop of Rebecca’s Strawberry Cranberry Preserves, and a light sprinkle of orange zest.
Serves 8
Pasta Carbonara
Ingredients
- 16 ounces of spaghetti
- 5 ounces of slab pancetta, guanciale, or best-quality bacon, ¼-inch cubes
- 3 large eggs and 3 large yolks at room temperature
- ½ cup of Der Alpen Kase
- ½ cup of Butta Schaf Kase, plus extra for serving
- 1½ tablespoons of olive oil
- Coarsely ground black pepper
- Salt
Instructions
- Place a large pot of lightly salted water (no more than 1 tablespoon) over high heat. Bring to a boil.
- Add pasta and cook according to package directions until just al dente. Drain, reserving 2 cups of pasta water.
- Meanwhile, in a medium bowl, whisk together eggs, yolks, Der Alpen Kase, and Butta Schaf Kase until well combined. Season with a pinch of salt and lots of black pepper.
- Heat oil in a large skillet over medium heat. Add pancetta and sauté until just beginning to crisp – about 5 minutes.
- Reduce heat, add drained pasta, and toss to combine and finish cooking.
- Remove from heat and add in the egg-cheese mixture. Add just enough reserved pasta water to form a creamy sauce.
- Serve topped with more grated Butta Schaf Kase and pepper.
Serves 8
Ham, Cheese, and Potato Frittata
Ingredients
- 1 lb diced ham
- 2 cups chopped potatoes (approximately 3/8 x 3/8 inch cubes)
- 1/2 cup chopped onion
- 1 1/2 cup Der Gouda Kase
- 3/4 cup milk
- 6 eggs
- 2 Tbsp chopped green bell pepper
- Salt and pepper to taste
Instructions
- Preheat oven to 350ºF.
- In medium or large oven safe skillet, add ham, onion, and potatoes and cook 4-5 minutes.
- In separate bowl, add eggs and milk and whisk until blended.
- Sprinkle1 cup cheese over ham mixture, then pour egg mixture over the casserole.
- Top with remaining cheese, then cook in oven 35-40 minutes.
Serves 6
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Noodles with Smoked Der Alpen Kase
Ingredients
- 1 lb thin noodles
- Salt and pepper
- 5 large egg yolks
- 1 Tbsp extra virgin olive oil
- 1 large egg
- 6 oz slab bacon, finely diced
- 1 cup finely shredded Smoked Der Alpen Kase
Instructions
- In a large pot of salted water, cook pasta until al dente. Drain, reserving one cup pasta water.
- In large bowl, beat egg yolks and whole egg, add cheese, 1 teaspoon salt 1½ tsp teaspoons pepper.
- Gradually whisk in 1 cup pasta water to temper eggs.
- Meanwhile, in large pot, heat olive oil. Add bacon and cook 5-7 minutes. Add pasta and 1/4 reserved pasta water.
- Cook, tossing, until pasta is coated, 1-2 minutes.
- Scrape pasta mixture into egg mixture and toss until creamy, 1-2 minutes, add more pasta water if needed.
- Add 1 tsp salt and ½ tsp pepper.
- Serve with Smoked Der Alpen slices.
Serves 8
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Rita’s Alpine Eggs with French Sauce
Ingredients
For the French Sauce:
- 2 Tbsp (1/4 stick) unsalted butter
- 2 Tbsp all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup grated Der Alpen Kase
- 1 Tbsp Dijon mustard
- Pinch of ground nutmeg
- Salt and pepper
For the Swiss eggs:
- 2 tablespoons (1/4 stick) unsalted butter
- 4 3/4-inch thick slices sandwich bread
- 1/2 cup grated Der Alpen Kase
- 8 slices country ham, thin sliced
- 4 large eggs
Instructions
- In a medium heavy saucepan, melt butter. Stir in flour and cook, stirring frequently, for 2 minutes, or until well blended and beginning to smell toasted.
- Gradually stir in half the milk and bring mixture to a boil, stirring constantly. Stir in other half of milk and bring back to boil.
- Simmer and stir until sauce thickens.
- Remove from heat and stir in Der Alpen Kase until melted.
- Stir in mustard and nutmeg, and season to taste with salt and pepper. Cover to keep warm.
- Preheat broiler. Line a heavy baking sheet with foil.
- In a large heavy skillet, heat ½ tablespoon of butter over medium heat until bubbly. Add 2 pieces of sandwich bread and toast about 3 minutes on each side.
- Transfer bread to prepared baking sheet and repeat with other 2 pieces of bread and another ½ Tbsp of butter.
- Divide half of the grated Der Alpen Kase among the toasts, then top each with 2 slices of ham, then scatter remaining cheese on top of ham.
- Broil about 3 minutes, or until cheese is brown and bubbling. Transfer cheese toasts to plates.
Meanwhile, in a heavy nonstick skillet, melt ½ Tbsp butter over medium heat. Crack 2 eggs into the skillet and fry about 3 minutes, or until egg whites have set and the yolks have thickened but not set. - Place on top of cheese covered toasts.
- Cook remaining 2 eggs for other 2 toasts.
- Pour the warm French sauce evenly over all toasts and serve immediately after adding a dash of paprika over each egg.
Serves 4
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Pennsylvania Dutch Herbed Cheese Spread
Ingredients
- 2 cloves garlic, crushed
- ¾ tsp kosher salt
- 8 oz cream cheese
- 8 oz Der Mutter Schaf Kase
- 8 oz Marn Vom Berge Kase
- 2 Tbsp extra virgin olive oil
- 2 Tbsp fresh chopped chives
- 1 Tbsp fresh marjoram leaves
- 1 heaping tsp fresh tarragon leaves
- Freshly ground black pepper
Instructions
- Combine garlic, salt, cream cheese and Der Mutter Schaf Kase, Marn Vom Berge Kase, and olive oil in food processor and blend until smooth.
- Add chives, marjoram, tarragon, and black pepper to taste and process until combined.
- Serve.
Makes 2½ cups
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Cheese and Baked Potato Soup
Ingredients
- 5 lb potatoes
- 2 1/2 tsp salt
- 1 large onion
- 2/3 tsp black pepper
- 5 tsp minced garlic
- 8 oz Mountain Valley Sharp Cheddar
- 1 lb bacon
- 8 oz Der Alpen Kase
- 4 cups heavy cream
- 1 tsp fresh parsley
- 2-8 oz packages of cream cheese
- 2 tsp fresh chives
Instructions
- Chop potatoes to approximately ½ x ½ inch cubes.
- Chop onion and garlic to approximately ¼ x ¼ inch cubes.
- Cook chopped potatoes, onion and garlic until tender.
- Fry bacon and add fried bacon and dripping and heavy cream.
- Add cream cheese and mash lightly to blend.
- Season with salt and pepper.
- Heat thoroughly, but be careful not to boil.
- Add cheeses and blend, stirring constantly.
- Garnish with parsley and chives.
Serves 8
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