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cheddar cheese

Cheddar & Rosemary Shortbread Cookies

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Recipe courtesy of Marcie Place, owner of The Chocolate Spoon

Ingredients
*Ingredients currently available at the farmers’ market
● 2 cups shredded cheddar cheese* – the sharper the better
● 1 tsp salt
● 2 1/2 cups flour
● 2 sticks unsalted butter at room temperature
● 2 tbsp finely chopped fresh rosemary*

Directions
1. Sift together salt and flour; set aside. Cream together cheese and butter until well blended.
2. Gradually add dry ingredients with care not to overmix. This is shortbread so you don’t want to activate the gluten too much. Divide dough in half and shape into rounds. Wrap well in plastic and chill for at least 1 hour or freeze for later.
3. Preheat oven to 350° F. Line baking sheets with parchment paper. Roll the dough into 1/4″ thick sheets and cut with a small cookie cutter.
4. Bake until slightly golden, about 15-20 minutes. Bake 9-11 minutes for smaller cookies. Remove from baking sheets and cool. Store in an airtight container or freeze for later.

Carrot Souffle

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Recipe by The View from Great Island, shared by My Saratoga Kitchen Table
Serves: 6

INGREDIENTS
*Ingredients currently available at the Saratoga Farmers’ Market
● 2 pounds carrots*, peeled, trimmed, and cut into one-inch slices
● 1 cup buttermilk or whole milk*
● 5 large eggs*
● 1 teaspoon salt
● 6 Tablespoons unsalted butter*, softened
● 2 Tablespoons brown sugar
● 1½ cups shredded sharp cheddar cheese*
● ¼ cup all-purpose flour
● 1 teaspoon baking powder

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Lightly butter 2-quart souffle dish.
  2. Steam carrots until tender. Place in a colander to drain liquid.
  3. In a bowl, blend buttermilk, eggs, and salt.
  4. In a food processor, blend carrots, butter, and sugar, until smooth.
  5. In a large bowl, combine buttermilk and carrot mixtures together. Stir in cheese, flour and baking powder. Pour into the prepared dish, spreading out evenly.
  6. Bake for an hour or longer, until puffed up and beginning to brown. It shouldn’t jiggle in the center or look wet inside the cracks.
  7. Serve hot with snipped chives.
Photo by Pattie Garrett