Marinated Cheese Recipe

Marinated Cheese Recipe

Who would have thought to marinate cheese? Certainly not me, a self-professed cheese lover! But a surprising discovery in one of my old cookbooks (Yes, I'm that person who reads cookbooks like novels) led me to this unique recipe. 

This appetizer recipe (adapted from the lovely folks at Southern Living) looks complicated, but it is easy and is always the "big cheese" at any party. Instead of pimentos as indicated in the original recipe, I substituted our Pretty Peppers. Oh my, the sweetness of the peppers and the savory ingredients complement the cheese perfectly.

This recipe is perfect for a crowd and is best if made the day before. The presentation with all the colors is delightful!

Comment below and tell us if you made this delicious marinated cheese recipe. Return for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Ingredients

• 1/2 cup Olive Oil

• 1/2 cup white wine vinegar

• 3 Tablespoons (Tbsp) chopped fresh parsley

• 3 Tablespoons (Tbsp) minced green onions

• 1 teaspoon (tsp) sugar

• 3/4 teaspoon (tsp) dried basil

• 1/2 teaspoon freshly ground pepper

• 1 garlic clove, finely minced

• 3 Tablespoons (Tbsp) Cherchies® Garlic Seasoning

• 1/3 jar of  Cherchies® Pretty Peppers, drained

• 1 5 1/2 x 2 1-inch block sharp Cheddar cheese (8 oz.), chilled

• 1 (8oz.) package of cream cheese, chilled

Preparation

Add the first ten ingredients to a resealable container and shake to combine.  Set aside.

Slice the block of cream cheese in half vertically and then into 1/4-inch chunks.  Do the same with the cheddar cheese.  Stack them on their sides as pictured below in a shallow pan.

Pour marinade over cheese, cover with plastic wrap, and refrigerate for at least 8 hours.

Serve with your favorite crackers!  You may want to grab a plate for yourself...they won't last long!  Enjoy:)

Fruit Salad with Champagne Honey Mustard Dressing Recipe

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Champagne Honey Mustard Dressing Recipe

"Fruit Salad...honey, honey".  How can you go wrong with fruit, nuts and honey?  This easy recipe would be perfect for a brunch, a bridal or baby shower, or just a quick power-packed breakfast.  The Cherchies® Champagne Mustard in the dressing brings out the tanginess of the fruit, and adds a certain "je ne sais quoi" (a property that makes something distinctive...ooh la la) to the dish.

Ingredients

• 1 apple cored and chopped
• 1 banana, sliced
• 1 (Tablespoon) Tbsp. lemon juice
• 1 can (11 oz.) mandarin oranges, drained or 11 oz. Clementine oranges, peeled and separated (my children are not fans of Mandarin oranges)
• 1 avocado, peeled and chopped
• 1/4 cup raisins
• 1/4 cup chopped walnuts or pecans
• Cherchies Honey Mustard Dressing Recipe (below)

Honey Mustard Dressing Ingredients

• 2 Tablespoons (Tbsp.)  white wine vinegar
• 2 Tablespoons Cherchies® Champagne Mustard
• 2 Tablespoons honey
• 1/4 teaspoons (tsp.) salt
• freshly ground pepper to taste
• 1/2 teaspoon (tsp) poppy seeds
• 1/2 cup olive oil

Preparation
In a small bowl, add lemon juice.  Core and chop apple and banana, and dip into lemon juice to prevent browning.  Combine all ingredients  (I was skeptical about adding avocado, but it imparts a lovely creamy texture to this salad). 

Combine honey mustard dressing ingredients in a small bowl.  Add enough of the honey mustard dressing recipe to coat the fruit evenly.  Enjoy!

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Cooking Tip: What to Do with Parmesan Cheese Rinds

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Cooking Tip: What to Do With Parmesan Cheese Rinds

What to do with those leftover Parmesan Cheese rinds?  I hate to waste food, so my answer?  Freeze it!  I had my "a-ha" moment years ago when I was watching Rachel Ray (love ya) as I was cooking.  She mentioned that instead of tossing the Parmesan Cheese rinds, save them for sauces later.  A-ha!

Since then, I freeze the rinds and use them at a later time to flavor my red and white sauces, as well as many of our soups.  Who knew?  Thanks Rachel!