German-Cheese Recipes

                         German-Cheese Recipes

Blue Brie Soup
Yield: 6 servings
Categories: Soup, Cheese, German, Ethnic

1 lb leeks washed trimmed & sliced
1 1/4 oz butter
1 1/4 oz plain flour
1 pt chicken stock
1/2 pt milk
3oz Blue Brie
1 tb fresh dill
salt & pepper to taste

Lightly fry leeks in butter for 5 mins.
Stir in flour & cook for 3 mins.
Add chicken stock, cover & simmer for 15 mins.
Combine mixture in a blender then return to pan.
Cube Blue Brie into small cubes then add to soup.
Heat until cheese has melted.
Add chopped dill & adjust seasonings to taste.

ORIGIN: Gisela Morgenblatt, Hamburg-Germany, circa 2004

 

Emmentaler Fondue
Yield: 4 servings
Categories: Fondue, Cheese, German, Ethnic

2 ea garlic cloves 1/2'd
12oz Allgäu Emmentaler cheese grated
2/3 c   milk
1 pt German white wine
1 tb Kirsch Brandy
salt & pepper
1 ea large loaf bread unsliced

Run the garlic around the sides and bottom of a fondue pot.
Add the cheese and milk and cook over a very low heat, stirring until the cheese melts.
Stir in the wine and Kirsch Brandy, adding gradually,and season with salt and pepper.
Cut the loaf into 2.5 cm /1inch cubes and serve to dip into the cheese fondue.

ORIGIN: Gisela Morgenblatt, Hamburg-Germany, circa 2004

Camembert Deep-Fried
Yield: 4 servings
Categories: Appetizer, Cheese, German, Ethnic

4 ea 1/2's German Camembert cheese
2 eggs,beaten
1 tb black pepper coarsely grated
1 1/2 c  bread crumbs for coating
8 tb gooseberry or cranberry preserves
oil for deep frying

Cut Camembert 1/2's into two pieces.
Refrigerate for at least 1 hr.
Mix together black pepper & breadcrumbs.
Remove cheese from refirgerator.
Dip into beaten egg.
Dip egg-covered Camembert into this.
Meanwhile, put preserves in a small bowl.
Heat thoroughly over a pan of boiling water.
Return cheese to the fridge for 10 minutes.
Heat oil to 350 deg-F & fry cheese 1/4's until golden brown.
Drain fat & serve immediately with preserves poured over.

ORIGIN: Gisela Morgenblatt, Hamburg-Germany, circa 2004

 

Herb Brie Stuffed Potatoes
Yield: 4 servings
Categories: Cheese, German, Sidedish, Ethnic, Vegetable

4 ea baked potatoes
3 oz German Herb Brie rind removed
1/2 tsp salt
1 egg yolk
2oz German butter softened

Slice top from potatoes & carefully scoop potato out to form a shell.
Mix together potato,herb brie, salt, egg yolk & butter.
Beat until well mixed & return mixture to potato skins.
Place in oven at 375 deg-F for 10 mins. until filling is golden brown.

ORIGIN: Gisela Morgenblatt, Hamburg-Germany, circa 2004

Tilsit Turnovers
Categories: Cheese, German, Ham, Appetizer
Yield: 8 turnovers

1 3/4-oz. pkg. of instant white sauce
1 c  shredded Tilsit
1/4 lb finely diced Westphalian or Black Forest Ham
1 lb pkg. of frozen puff pastry thawed
1 ea egg yolk
1/2 c  warm water

In a small bowl whisk together contents of package of instant sauce &  warm water.
Stir in shredded
Tilsit & finely diced ham & set aside.
Thaw a package of frozen puff pastry according to package directions.
Roll out 1/4" thick & cut into 8 4" squares.
Place 3-4Tb of the cheese mixture in the center of each square.
Brush a 1/2 " border of each square with beaten egg yolk.
Turn dough over to form a triangle & press border with a fork to seal.
Prick top in 3 places.
Brush lightly with beaten egg yolk & place on a baking pan that has been lightly sprinkled with water.
Bake in preheated 475 deg-F oven 20 mins. until golden brown.

ORIGIN: Gisela Morgenblatt, Hamburg-Germany, circa 2004

 

Ham & Butterkäse Cheese Boats
Yield:  4 servings
Categories: German, Cheese, Ethnic, Ham,

1/2 lb diced Butterkäse
1/4 lb diced Black Forest or Westphalian Ham
1/4 lb. diced mushrooms
2 ts spicy brown mustard
4 ea egg yolks
french rolls
salt & pepper to taste
1 ts paprika sweet

Combine diced Butterkäse, diced ham, mushrooms, mustard & egg yolks together in a bowl.
Season to taste with salt, pepper & paprika.
Cut 2 8" french rolls in 1/2-lengthwise.
Scoop out enough of the bread to form cavities about 1 1/2" deep.
Reserve bread for making croutons or breadcrumbs.
Distribute cheese mixture evenly in the 4 bread "boats".
Broil 6" from heat 3-5 mins. until hot & bubbly.

ORIGIN: Gisela Morgenblatt, Hamburg-Germany, circa 2004