We hope you’ll enjoy trying out some of these great recipes in October. If you have recipes featuring cheese that you would like to share for American Cheese Month, send them to us via email at info@cheesesociety.org and we’ll share them here!

• Chicken Thighs with Arugula Salad and Parmesan
• Bacon, Lettuce, Tomato, Camembert Sandwich
• Cheesy Beer Scones
• Mixed Baby Greens with Peppered Pears and Blue Cheese
• Savory Potato, Summer Squash, and Ricotta Gratin
• Swiss Chard, Mushroom & Gruyere Frittata
• Sharp Cheddar Beer Biscuits
• Broccoli, Cannellini Bean & White Cheddar Soup
• Smashed Chickpea & Feta Bruschetta
• Rustic Potato & Goat Cheese Pizza
• Roasted Eggplant, Red Pepper & Mozzarella Bake

Chicken Thighs with Arugula Salad and Parmesan

Recipe by Deb Wells, Murray’s Cheese Shop in King Soopers on Leetsdale Road in Denver, CO

2 lb. chicken thighs
4 tbsp. red wine vinegar, divided
4 tbsp. extra virgin olive oil, divided
1 clove minced garlic
1 tsp. kosher salt, divided
Freshly ground pepper to taste
1 stem chopped rosemary
1 tsp. chopped fresh thyme
½ cup Parmesan (like Sartori Company’s SarVecchio)
6 cups fresh arugula (or baby salad greens)
6 Murray’s dried figs-rehydrated and chopped

Five hours before serving:
Create marinade by whisking together 2 tsp. each of red wine vinegar and extra virgin olive oil. Add minced garlic, rosemary, fresh thyme, ½ tsp. kosher salt, and fresh ground pepper. Coat each chicken thigh; refrigerate in covered container for four hours. Redistribute marinade on chicken after two hours.

One hour before serving:
Remove chicken from marinade and grill or bake at 350 degrees in oven until cooked, approximately 25 minutes. While chicken is cooking, wash greens and let dry. Chop rehydrated figs and shave parmesan cheese. Create dressing with remaining red wine vinegar, olive oil, salt and ground pepper.

Plate chicken with salad and top with chopped figs and shaved Parmesan. Dress salad with vinegar and oil mixture. Serve and enjoy.

Bacon, Lettuce, Tomato, Camembert Sandwich

Recipes below from Escoffier School of Culinary Arts, Boulder, CO

Serves 2

• 4 – 6 slices bacon (2 – 3 slices per sandwich)
• 1 Tbsp mayonnaise
• 1 tsp Dijon mustard
• 4 slices country-style buttermilk bread
• several pieces crisp lettuce leaves
• 1 large tomato, sliced
• salt & ground pepper to taste
• 1 small wedge American camembert-style cheese, ripe & sliced

 

Pan fry the bacon until crisp and transfer to a plate lined with paper towels to drain off excess fat.   Mix the mayonnaise and mustard in a small bowl.  Toast bread slices. Once toasted and warm, arrange several slices of camembert on top slices and allow to melt slightly.  Spread the mayonnaise mustard mixture on bottom pieces.  Place the lettuce on the bottom half, then top with bacon slices and tomato. Season well with the salt and freshly ground black pepper.  Quickly flip the bread with the camembert on top to create sandwich.  Wrap in a napkin and allow to stand for about 10 minutes before serving.

Cheesy Beer Scones

Forget pretzels or peanuts. Instead, try these cheesy beer scones with a cold one. They are also great with a warm bowl of chili or stew.

Makes about a dozen

Ingredients:

• 2¾ cups all-purpose flour
• 1 Tbsp sugar
• 2 tsp baking powder
• ¾ cup minced fresh chives
• 1½ cup coarsely shredded cheddar cheese
• ¾ cup (or more) chilled beer, such as an ale, lager or pilsner
• 2 large eggs
• 1 tsp salt
• 1 Tbsp vegetable oil
• 2 tsp Dijon mustard
• Sesame seeds

Preheat oven to 425°F. Sprinkle a baking sheet with flour. Whisk first 3 ingredients in large bowl. Stir in chives and cheese. Whisk ¾ cup beer, 1 egg, oil, and mustard in small bowl. Gradually add beer mixture to dry ingredients, tossing until moist clumps form and adding more beer by tablespoonfuls if dough is dry. Turn dough out onto lightly floured surface; knead just until dough comes together.

Pat out dough to 1-inch-thick round. Using 2 ½-inch-diameter cutter, cut out scones. Gather dough scraps and repeat. Transfer to prepared sheet. Whisk remaining egg in small cup; brush over scones. Sprinkle with sesame seeds.

Bake scones until golden on top and tester inserted into center comes out clean, about 14 minutes. Cool scones on sheet 5 minutes. Transfer to basket.

Serve warm and enjoy.

Mixed Baby Greens with Peppered Pears and Blue Cheese

Serves 6

• 6 cups mixed baby greens
• 1 cup finely shredded red cabbage
• 2 pears cored, peeled and sliced thin
• 3 tsp brown sugar
• 2 tsp lemon juice + 1 tsp water
• 5 – 6 good grindings of coarse black pepper (to taste)
• 4 oz blue cheese, about ¾ cup, crumbled (such as Roth Käse Moody Blue, WI)
• 1/4 cup toasted walnuts, chopped

Vinaigrette:

• 1/4 cup olive oil
• 3 Tbsp sherry or balsamic vinegar
• 2 tsp Dijon mustard
• ½ tsp brown sugar
• Salt & freshly ground pepper to taste

Make the vinaigrette by shaking all ingredients together in a small jar then set aside.

Place pears in small bowl and toss with brown sugar, lemon juice + water, and good grinding of coarse black pepper; let sit 15 minutes. Next, place mixed greens and cabbage in a large salad bowl and toss with the vinaigrette (you may not use all of the vinaigrette – you just want to coat the salad lightly).  Remove pairs from bowl with slotted spoon and place on top of salad.  Scatter blue cheese over the top, sprinkle with walnuts, and serve.

Savory Potato, Summer Squash, and Ricotta Gratin

Serves 6

• 4 small to medium potatoes
• 2 medium zucchini, yellow or patty pan squash
• 2 Tbsp olive oil
• 4 – 5 ounces ricotta 
(such as Fruition Farm Dairy Ricotta, CO)
• salt & freshly ground pepper to taste
• 1/4 cup milk
• 1/4 cup freshly grated parmesan cheese or gruyere
• 1 Tbsp thinly sliced fresh basil, other herbs can be substituted (thyme, parsley, tarragon)

Preheat oven to 400°F.

Use a mandoline or chef’s knife to slice the potatoes and squash into very thin slices, 1/8-inch or less. Toss the sliced vegetables with the olive oil in a large bowl.

Pour a small drizzle of olive oil in a casserole dish (8 or 9 inches square) and spread it around the bottom and sides. Place 1/3 of the potato and squash slices in the bottom of the dish—no need to be precise with the layering—then season with salt and pepper. Top with half of the ricotta cheese, scattered evenly in large dollops. Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the ricotta cheese. Finish by layering on the final 1/3 of the vegetables, topping with parmesan cheese, and seasoning with salt and pepper.  Pour the milk over the entire dish.  Bake, covered, for 30 minutes, then uncover and bake 15 minutes more, until the top is golden brown. Scatter with fresh herbs and serve.  Note: Two small to medium tomatoes, thinly sliced, can be added for color and flavor, if desired.

Swiss Chard, Mushroom & Gruyere Frittata

Serves 6


• 6 large eggs
• 1 Tbsp chopped herbs (basil, parsley, thyme)
• salt & freshly ground pepper to taste
• 1 Tbsp olive oil
• ½ medium onion, sliced thin
• 1 clove of garlic, minced
• 6 – 8 crimini mushrooms, sliced thin
• 2 cups of Swiss chard or other braising greens, washed and chopped
• ½ cup grated American gruyere cheese (such as Rothe Käse Grand Cru Gruyere, WI)

Preheat broiler.

Whisk together eggs, herbs, and a pinch of salt and pepper in a bowl.  In a 12-inch ovenproof nonstick or cast iron skillet over medium heat, sauté onion in olive oil for 2 minutes, then add garlic and mushrooms and cook 1 – 2 more minutes, stirring occasionally.  Wilt greens at the end of cooking for about 15 – 20 seconds.

Pour egg mixture into skillet with vegetables and cook.  Lift up cooked egg around pan’s edge using a spatula to let as much raw egg as possible flow underneath until edge is set, about 2-4 minutes (top and center will still be loose).  Top with cheese, and stir to incorporate gently. Place frittata in oven with door cracked and broil about 6 inches from heat until set, slightly puffed, and golden (about 2 –3 minutes). Note: Watch frittata while under broiler.  You don’t want to walk away during this process.  Cool slightly and serve.

Sharp Cheddar Beer Biscuits

Makes about 12



• 2 cups all purpose flour
• 3/4 cup whole wheat flour
• 2 Tbsp brown sugar
• 2 tsp baking powder
• 2 cups coarsely shredded sharp cheddar cheese
 (such as Widmer 4-year Cheddar, WI)
• ¾ cup (or more) chilled beer, such as wheat beer or lager
• 2 eggs
• salt 
& ground pepper
• 1 Tbsp olive or grapeseed oil
• 2 tsp Dijon mustard

 

Preheat oven to 425°F.

Sprinkle a baking sheet with flour. Whisk first 3 dry ingredients in large bowl. Stir in cheese and toss to coat in flour. In separate bowl, whisk ¾ cup beer, eggs, oil, and mustard. Gradually add beer mixture to dry ingredients, mixing gently until moist clumps form.  Add more beer by the tablespoonful if dough is dry. Turn dough out onto lightly floured surface. Knead just until dough comes together.

Pat out dough to 1-inch-thick round (don’t roll out too thin). Using 2 ½-inch-diameter cutter, cut out biscuits. Gather dough scraps and repeat. Transfer to prepared sheet. Bake biscuits until golden on top, about 14 – 15 minutes. Cool for 5 minutes then transfer to basket. Serve warm with butter and enjoy.

Broccoli, Cannellini Bean & White Cheddar Soup

Serves 4 – 6

• 1 Tbsp olive oil
• 1 small onion, sliced
• 2 cloves garlic, chopped
• 1 ½ cups reduced-sodium chicken stock or vegetable broth
• 1 cup water
• 1 pound broccoli crowns, trimmed and chopped
• 1 14-ounce can cannellini beans, rinsed
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup shredded extra-sharp white Cheddar cheese (such as Tillamook Extra Sharp Vintage 3 Year Cheddar)
• ¼ cup sour cream or plain yogurt
• 1 Tbsp flat-leaf parsley, finely chopped (garnish)

 

In a soup pot over medium-high heat, warm the oil.  Add the onion and sauté until softened, about 4 minutes.  Add the garlic and sauté for 1 minute more.  Do not let the garlic burn.

Add the stock and water to the pot and bring to a simmer.  Add broccoli, reduce heat and cook until the broccoli is soft, about 8 – 10 minutes.  Stir in beans, salt, and pepper and cook until beans are heated through, about 2 minutes.

Transfer half of the mixture with half of the cheese to a blender and puree.  Transfer to a bowl.  Repeat with the remaining broccoli mixture and cheese.

Add all the soup back into the pot, season with salt and pepper to taste, then add ¼ cup of sour cream or plain yogurt stirring to incorporate.  Ladle into bowls, garnish with parsley, and serve warm.

Smashed Chickpea & Feta Bruschetta

Serves 6

• 1 15-oz can garbanzo beans, rinsed and well drained
• 2 Tbsp good extra virgin olive oil
• 2 Tbsp balsamic vinegar 
• 1 Tbsp capers
• 2 tsp fresh thyme leaves (approx 2 – 3 whole sprigs w/ leaves removed)
• 1/8 tsp smoked paprika
• salt & pepper to taste
• 1 baguette, sliced thin
• additional olive oil
• 1 -2 garlic cloves, cut in half length wise
• 1 cup feta cheese crumbles (such as 365  Feta Cheese Crumbles)

 

Preheat your oven to 400 degrees. Line baguette slices on a baking sheet and drizzle with olive oil.  Bake for 8 – 10 minutes, until golden.  Cool slightly and rub with raw cloves of garlic.

In food processor, pulse chickpeas, olive oil, balsamic vinegar, capers, thyme, smoked paprika, and salt and pepper until nice and chunky, but not totally puréed.

Top each piece of bread with some of the chickpea mixture and a sprinkling of feta cheese.  Drizzle with a touch more olive oil, garnish with additional fresh thyme, and dig in!

Rustic Potato & Goat Cheese Pizza

Serves 4

• 1 pre-prepared pizza dough
• 1 Tbsp cornmeal
• 1 medium to large onion, sliced thin
• 1 Tbsp olive oil + ½ Tbsp butter
• salt & pepper
• 3 medium potatoes, sliced thin (using a mandoline for slicing works best)
• 1 Tbsp fresh thyme leaves (approx 5 – 6 whole sprigs w/ leaves removed)
• 1 tsp Herbs de Provence
• salt & pepper to taste
• 4 oz package fresh goat cheese (Montchevé Fresh Goat Cheese)
• Additional olive oil

 

Preheat oven to 475 degrees F.  Remove dough from wrapping and let come to room temp.  Meanwhile, caramelize onions by cooking the onions over medium heat in olive oil & butter in a sauté pan, stirring occasionally. Caramelizing will take about 20 – 25 minutes until the onions are almost brown.

Next, sprinkle a baking sheet with cornmeal.  On a lightly floured surface, stretch and form pizza dough to 1/2 inch thick crust.  Place on prepared baking sheet.  Brush the pizza dough with the olive oil and then spread out the caramelized onions. Top with thin slices of potato along with the salt, pepper and herbs.  Top with crumbled goat cheese.  Transfer baking sheet into the oven and bake for 12 – 15 minutes until the crust is golden brown and the potatoes are cooked through. Remove from oven and season with more salt and pepper, if needed.  Add additional fresh goat cheese, fresh chopped thyme, and a drizzle of good olive oil if desired.

Roasted Eggplant, Red Pepper & Mozzarella Bake

Serves 4

• 1 large eggplant
• 3 medium red peppers
• 4 Tbsp olive oil
• salt & pepper
• 8 oz package fresh mozzarella cheese
• 1 cup tomato sauce
• 2 Tbsp thinly sliced fresh basil
• ½ cup freshly grated Parmesan cheese

 

Preheat oven broiler to high.  Lightly oil a baking sheet with olive oil.  Cut eggplant into thin slices, brush with oil, and season with salt & pepper.  Cut peppers into long, flat quarters, stems and seeds removed.  Brush peppers with oil and season with salt & pepper.  Cook under broiler for 3 – 4 minutes on each side until vegetables are charred and softened.  Turn off broiler and set oven to 400°F.

In a lightly oiled 8 x 8 baking dish, layer the eggplant slices, red peppers, tomato sauce, mozzarella, and basil creating 3 layers and ending with mozzarella.  Sprinkle top with Parmesan cheese.

Bake for 20 – 25 minutes until bubbling and golden.  Serve with a crisp green salad and warm crusty bread.