Everything is Just Cheesy!
So what happened to
September? Last time I remember it was August. I was complaining about the heat
and wondering if it would ever end. In Arizona the summers seem to last forever
and then we get a little hint of cool weather just to lull us into believing it
really wasn’t that bad. Ah, we are so easily fooled and just like that it’s
time for football and Halloween and Yes, Christmas is just around the corner. I
also love this time of year because I can finally start baking and I don’t feel
so bad about heating up the house. I know, I know, we all have problems.
Anyway, last year I
entered this contest called “Legend from Europe” Market Basket Recipe Contest
for Bloggers. It was really a fun contest where you are given an assigned
product and you must create a recipe using the product. Last year my product was Montasio cheese which
is a pungent, nutty, cheese much like Asiago. I loved learning about a new
cheese and created a clafouti which is a custard like pie and paired it with
the Montasio cheese and pears. It’s really fun recipe and was a great way to
highlight the cheese in a new and unique way.
This year my product
assignment is Grana Padano Cheese which I haven’t used before so first I needed
to figure out where to buy it. The Montasio was kind of hard to find so I was
pleased to find Grana Padano so easily. I went to Trader Joes and they had it
in a block or grated, so I got both.
Grana Padano is made from with raw partially skimmed cows’ milk. It
is made from milk from cows that have been fed and raised under stringent
guidelines. It is a grainy, hard, cheese
much like Parmesan. The cheese I purchased was aged for over 18 months and had
a slightly pungent flavor. The flavor is somewhat nutty and seems to linger
slightly. Grana Padano is produced in the Po valley in Italy and only cheese
from this area can be called Grana Padano.
Now on to the fun part! What to make? The Grana Padano would really work
for just about any recipe but I decided it was time for baking and what would
be better in October but apples. So apples it is but what to do with apples and
Grana Padano cheese? Ah, at my house it’s apple dumplings with a Grana Padano, bacon
and walnut topping. Oh my, is there any part of that, not to love? So here’s
the recipe and a variation because I couldn’t decide which one I liked best. Just
be sure to use a generous amount of the topping when making these.
So here's what you need
Tart Apple Phyllo Dumplings with a Grana Padano, Bacon and Walnut Topping
6 slices bacon
3 tablespoons flour
1/3 cup brown sugar
4 tablespoons butter, chilled, cut into peas size pieces
¼ cup chopped walnuts
1/3 cup Grana Padano cheese, grated
5 cups Granny Smith apples, peeled, cored, sliced
1 cup granulated sugar
1 Tablespoon lemon juice
1 teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon salt
2 tablespoons flour
1-1lb box phyllo dough, thawed
½ cup butter, melted
1) Cook bacon until crisp, drain and crumble. In a small bowl, combine
flour, brown sugar and butter with a fork until crumbly. Stir in bacon, cheese
and walnuts. Refrigerate until ready to use.
2) Place apples in a saucepan and add sugar, lemon, nutmeg, cinnamon and
salt. Cook over medium-low heat until apples are tender but still somewhat
firm. Add flour and cook an additional minute or two until sauce thickens
slightly. Remove from heat.
3) Unroll phyllo and cut in half. Remove a single sheet and brush with
butter. Remove another sheet, brush with butter and place on top of 1st
sheet. Repeat until you have 7 layers. Gently press phyllo into large 6 count
muffin tin. (Make sure tips of phyllo are upright and not lying on muffin
tin) Fill shells with apples and top
generously with cheese and bacon mixture.
Bake for 15 minutes or until phyllo is browned.
Variation: Place 1 tablespoon melted butter in bottom of muffin cups. Place
cheese and bacon mixture on top of butter and press phyllo into cups and fill
with apple. Close pocket by folding phyllo over apples and brushing with
butter. Bake for 15 to 20 minutes or until browned. Remove from oven and allow
to cool for 5 minutes before removing from pan.
Note: You will need additional 6 tablespoons butter for this variation.
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