Past Recipes | Goot Essa

Der Weichen Gehl Stuffed Chicken Breasts with Mushrooms

Ingredients

1 tsp poultry seasoning or rubbed sage
½ tsp granulated garlic
¼ tsp ground black pepper
¼ tsp salt
4 boneless, skinless chicken breasts (7 to 8 oz each)
6 oz Der Weichen Gehl cut into 4 proportional strips of 1 ½ oz
8 oz sliced fresh cremini mushrooms (about 3 ¼ cups)
¼ cup sliced red bell pepper
4 tsp extra virgin olive oil
4 tsp fresh lemon juice
2 Tbsp Coarsely chopped fresh parsley
Dash of coarse salt
4 medium sized roasting bags

Instructions

Pre-heat oven to 400ºF

In a small bowl, combine seasoning, garlic, salt and pepper. Set aside.
Cut a horizontal pocket in each chicken breast, and insert cheese slice, then sprinkle each chicken breast with seasoning mixture.
Divide pepper and mushrooms into four equal portions, put with chicken breasts in roasting bags, placing all ingredients in rear of bag.
Sprinkle 1 tsp. of oil and lemon juice in each bag. Fold and crimp and put on baking sheet.
Bake until chicken is cooked through (test one bag, chicken should read 165 degrees) about 25 minutes. Let rest 10 minutes, then open bags.
Transfer chicken to plates, spoon sauce from bags on top, garnish with parsley and sea salt.

Serves 4

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Prosciutto Wrapped Dates with Walnuts and Marn Vom Berge Kase

Ingredients

½ cup softened Marn Vom Berge Kase goat cheese
¾ cup finely chopped toasted walnuts
1 Tbsp fresh chopped parsley
1 Tbsp lemon zest
1 tsp minced shallots
Salt and pepper to taste
20 whole dates, pitted
10 slices prosciutto (5 oz), halved lengthwise

Instructions

Combine Marn Vom Berge Kase, walnuts, parsley, zest, and shallots in a bowl. Season with salt and pepper.
Fill dates, about 1 heaping tsp. per date
Wrap dates with halved prosciutto slices and secure with toothpicks
Cover with plastic wrap, and chill 30 minutes or up to overnight. After chilling, preheat oven to 350ºF.
Bake dates until cheese is bubbly and prosciutto is crisp, about 15 minutes.

Makes 20 dates

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Beet Salad With Marn Vom Berge Kase and Arugula

Ingredients

2 pounds beets, trimmed, peeled, and cut into ¾ inch pieces
½ tsp salt, plus more later
4 oz Marn Vom Berge, crumbled (1 cup)
2 tablespoons minced fresh chives, divided
½ tsp grated lemon zest, plus 5 tsp juice, divided, plus extra juice for seasoning
½ tsp caraway seeds
¼ tsp ground black pepper
5 oz (5 cups) baby arugula
¼ cup sliced almonds, toasted, divided
1 tablespoon extra virgin olive oil, divided

Instructions

In a large bowl, stir together beets, 1/3 cup water, and 1/2 tsp salt
Cover with plate and microwave until beets can be easily speared with paring knife, 25-30 minutes, stirring halfway.
Drain beets and let cool.
In medium bowl, mix Marn Vom Berge, 1 Tbsp chives, lemon zest, 2 tsp lemon juice, caraway seeds, pepper and 1/8 tsp salt
Slowly stir in 1/3 cup water until mixture has consistency of yogurt.
Season with salt, pepper, and lemon juice to taste. Spread over serving platter.
In large bowl, combine arugula, 2 Tbsp almonds, 2 tsp olive oil, 1 tsp lemon juice, and a pinch of salt. Toss to coat.
Add beets to now empty bowl, and toss with 2 tsp lemon juice, 1 tsp olive oil, and a pinch of salt.
Place beet mixture on top of arugula mixture, and sprinkle with 2 Tbsp almonds and remaining chives, before serving

Serves 6

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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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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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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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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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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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