Showing posts with label gouda cheese. Show all posts
Showing posts with label gouda cheese. Show all posts

Wednesday, March 4, 2015

Apple Gouda Bacon Quiche #recipe from author @AveryAames





Whenever I'm writing a Cheese Shop Mystery, I try to focus a lot of my energy on finding recipes that include the cheese of the day. For As Gouda As Dead, I made a lot of "gouda" dishes.  Yes, pun intended.

I realize that I've shared a couple of quiche recipes this past year. I hope you don't mind that I'm sharing yet another one. Quiche is so easy to make. Great for breakfast, lunch, or dinner.

Charlotte, as many of you know, makes a daily quiche for Fromagerie Bessette. When they're gone, they're gone! And they do run out.

This one incorporates so many things I love to eat, that I couldn't pass up making it. Yes, this is my own creation, though I have to admit I scoured the Internet for ideas of combinations. What could be bad about bacon and apples, right? Sweet and savory. Add cheese and smile!



In fact it's so easy, I'm going to make this one again this week when I have family in. My son and DIL are moving to Los Angeles!  Whee!  Brunch is definitely on after the movers have come and gone. Perhaps I'll serve

Enjoy!

APPLE BACON GOUDA QUICHE

(Serves 4-6)


1 pie shell (home baked, recipe below, or store-bought, usually frozen)
1 green apple, pared and sliced into thin slices
4-6 slices of bacon, crisply cooked and crumbled
½ cup sour cream
       ½ cup whipping cream

       ½ cup milk

       ½ cup mascarpone cheese (or cream cheese)

       2 eggs

1 tablespoon brown sugar
1/2 cup shredded Gouda cheese
1/2 teaspoon cinnamon, if desired


Heat oven to 400 degrees F. Bake pie shell for 5 minutes. Remove from oven and let cool. Reduce oven heat to 375 degrees F.

Arrange apple slices in cooled pie shell.  Arrange crumbled bacon on top. Sprinkle with brown sugar.



In a small bowl, mix sour cream, whipping cream, milk, mascarpone cheese, and eggs. Mix in the shredded cheese. Pour the mixture into the pie shell on top of the apples and bacon. [The apples and bacon will rise in the cream. Don’t worry.]  Dust with cinnamon, if desired.
Bake 35 minutes until quiche is firm and lightly brown on top.




[Note from Charlotte: If you need to eat gluten-free, either use a gluten-free pastry mix, a store-bought pie crust, or substitute the sifted flour in the Pastry Dough recipe  below with gluten-free flour. My favorite combo is sweet rice flour mixed with tapioca starch. Add ½ teaspoon xanthan gum to the mix. And make sure you roll out the dough between parchment paper for best flexibility. Gluten-free dough doesn’t hold together as well as regular dough, but be patient.]


PASTRY DOUGH FOR QUICHE

1 ¼ cup sifted flour
1 teaspoon salt
½ teaspoon white pepper
6 tablespoons butter or shortening
2 to 3 tablespoons water
1 egg beaten with 1 tablespoon water, for egg wash on pastry (see below)
Kosher salt

Put flour and salt into food processor fitted with a blade. Cut in 3 tablespoons of butter or shortening and pulse for 30 seconds. Cut in another 3 tablespoons of butter. Pulse again for 30 seconds. Sprinkle with 2 to 3 tablespoons water and pulse a third time, for 30 seconds.

Remove the dough from the food processor and form into a ball using your hands. Wrap with wax paper or Saran wrap. Chill the dough for 30 minutes.

Heat your oven to 400 degrees F.

Sprinkle flour on a countertop or board. Remove the dough from the refrigerator and remove the covering. Place a large piece of parchment paper on a countertop. Place the dough on top of the parchment paper. If desired, cover with another large piece of parchment paper. This prevents the dough from sticking to the rolling pin. Roll out dough so it is 1/4-inch thick and large enough to fit into an 8-inch pie pan, with at least a ½-inch hangover the edge.

Remove the top parchment paper. Place the pie tin upside down on the dough. Flip the dough and pie tin. Remove the parchment paper. Press the dough into the pie tin. Crimp the edges.

Brush with the egg wash. Bake the pastry shell for 5 minutes. Remove from the oven and let cool.


******************

Friend Daryl on Facebook
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Check out our website.

AS GOUDA AS DEAD
order here





FUDGING THE BOOKS, the next Cookbook Nook Mystery, is available for order: order here.



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so you can learn about upcoming events, releases, and contests! 



Wednesday, February 11, 2015

Cheese Pops + book #giveaway from author @AveryAames



From Avery aka Daryl:



As Gouda As Dead is out. Reviews have been great. Thanks to all the bloggers and reviewers on Goodreads, Amazon, Barnes and Noble, and elsewhere for your fabulous support!

“As Gouda as Dead by Avery Aames was a solid cozy mystery that had me guessing from the beginning to the end. It was well-written and didn’t give away the identity of ‘whodunit’ until the end of the story."

~ Brooke Blogs


“I have not read any of this series but absolutely love Avery Aames other series under the name of Daryl Wood Gerber. I know I am putting the first 5 of this series on my wish list for sure. This is a super read, with amazing characters, a wonderful town and the writing is stellar."

~Kayt18 on Alibris

“I’d recommend you have some napkins handy while reading this one. The food described in these pages is delicious. I swear I could smell and taste it and my mouth was watering. There are some wonderful recipes included at the end, so be sure to check them out.”

~Laura


To celebrate the launch, AND VALENTINE'S DAY...you do know we have a special Valentine page, over on the left. With special Valentine's menus. See it? Or here's the link: VALENTINE'S PAGE...

And I'm offering another giveaway today - a Say Cheese mug filled with sweet kisses! 
See details below.


I loved writing As Gouda As Dead. I got to take Charlotte on another leg of life's journey. She had to face many challenges. As she goes through them, so do I. Which makes me eat more. Or certainly crave cheese more. So I came up with this recipe and attributed it to one of my favorite characters: Tyanne. If you don't know, Tyanne is a good friend of Charlotte. She started out as an assistant at the Cheese Shop and is now the premier wedding planner in town. Tyanne and her family migrated from New Orleans after Hurricane Katrina. Not soon after, her husband dumped her (the rat). But she is resilient and determined to make a better life for herself.  No matter what personal dramas she faces, she will survive. I think many of us can learn from Tyanne's strength.

These quickie appetizers are simple and easy. And as always is the case during a book release, they are cheese-y!  :)

Enjoy.


CHEESE POPS
À la Tyanne

(makes 12)

1 8-ounce container mascarpone cheese
2 tablespoons honey
½ cup craisins
½ cup sunflower seeds
8 ounces Gouda, shredded, room temperature

Put all the ingredients into a large bowl and mix well. Using your hands, form the mixture into balls. Insert a white lollipop-style stick. Set the pops, cheese-side down, on parchment paper and return to the refrigerator to harden.




When ready to serve, cut a piece of Styrofoam to fit into a serving bowl or basket. Cover the Styrofoam with a piece of parchment. Make 12 slits in the parchment. Shove the cheese pops, stick-side down, through the slits into the Styrofoam. Bring to room temperature and serve.






[Note from Tyanne: These are so easy to make, even my children could do it. In fact, it’s a fun activity for families. If you prefer, you can always substitute the craisins with raisins and the sunflower seeds with a nut of your choice. Pecans are my favorite. If you’re not a Gouda fan, try another cheese that you like, for example, Monterey Jack, Cheddar, or Havarti. Savor the flavors!]
GIVEAWAY 

And now for that giveaway. I'm giving away a cute Say Cheese mug plus some swag!  Tell me, do you try out new recipes when you have company over, or do you test them first? 

 Leave your email so I can reach you if you win. If you don't feel like leaving an entire email, you can go cryptic and I'll try to figure it out. I am a mystery writer, after all. I will not use your email for any other purpose other than to contact the winner. I'll pick a name tomorrow morning. The winner will have 48 hours to contact me.


Savor the mystery!


PS  Take a look at the new cover for my next Cookbook Nook Mystery...below!  So cute.

******************

Friend Daryl on Facebook
Friend Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Check out our website.

AS GOUDA AS DEAD
order here





FUDGING THE BOOKS, the next Cookbook Nook Mystery, is available for order: order here.



If you haven't done so, sign up for the mailing list 
so you can learn about upcoming events, releases, and contests!