CABOT, VT
Cabot Creamery, known as the makers of the
“World’s Best Cheddar,” is bringing a selection of great
new recipes this spring with
seasonal produce! Check them out below!
“The Northeast faced one of the toughest winters in memory, which is even more reason to celebrate the arrival of Spring with fun, fresh foods and
delicious seasonal recipes,” said Nutmeg Nanny Blogger and Recipe Developer Brandy O’Neil. “Spring is one of my favorite seasons for developing recipes for my family and for my readers.”
Arugula Salad with Cheddar Frico
Makes 4 servings, 2 cups each
Ingredients:
1 cup Cabot Extra Sharp Cheddar
4 teaspoons cider vinegar
1 tablespoon minced shallot
1 tablespoon extra-virgin olive oil
2 teaspoons honey
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon ground pepper
8 cups baby arugula, washed and spun dry (5 to 6 ounces)
½ cup sliced radishes
Directions:
1. Preheat oven to 375 degrees F. Line a large baking sheet with a silicone baking mat or generously coat with cooking spray. Divide cheddar into 8 equal piles, spaced evenly. And transfer the baking sheet to the oven. Bake, rotating the pan one time, until the cheese melts and starts to turn golden brown, 6 to 8 minutes. Allow to cool completely.
2. Meanwhile, combine vinegar, shallot, oil, honey, mustard, salt and pepper in a jar and shake to combine.
3. Toss arugula and radishes in a large bowl with the dressing. Divide among four plates and top with two cheddar fricos, broken up into smaller pieces if desired.
Brown Rice Risotto with Peas and Cabot Cheddar
Makes 4 one cup servings
Ingredients:
4 teaspoons extra-virgin olive oil
4 cloves garlic, minced
2 shallots, minced
1 1/2 cups short grain brown rice
1/2 cup dry white wine
2 1/2 cups reduced-sodium broth, such as chicken or vegetable
1/4 teaspoon nutmeg
1/4 teaspoon salt
Freshly ground pepper, to taste
1 ½ cup frozen sweet peas
1 tablespoon chopped fresh herbs, such as chives, parsley and dill
6 ounces Cabot Seriously Sharp Cheddar, shredded and divided (about 1 ½ cups)
Directions:
1. Heat oil in a large saucepan over medium heat. Add garlic and shallot and cook, stirring often until softened and just beginning to brown, 1 to 3 minutes. Stir in rice and cook, stirring until the rice grains start to get translucent in spots, about 2 minutes.
2. Stir in wine and cook, stirring often until the wine has mostly evaporated, 2 to 3 minutes. Stir in broth, nutmeg, salt and pepper, increase heat to high and bring to a boil, stirring occasionally. Cover, reduce heat to low and simmer undisturbed until most of the liquid has been absorbed, 38 to 42 minutes.
3. Remove from heat, stir in peas, herbs and 1 cup of cheese (4 ounces), cover and let sit 5 minutes off the heat. Stir a final time and serve sprinkled with the remaining 1/4 cup cheese and more freshly ground pepper.
Strawberry “Ice Cream”
Makes 6 servings
Ingredients:
1/2 cup granulated sugar
1 (16-ounce) package frozen whole unsweetened strawberries*
1/2 cup Cabot 2% Plain Greek-Style Yogurt or Cabot Plain Greek-Style Yogurt (10%)
1/2 teaspoon pure vanilla extract
Directions:
1. In food processor, process sugar for one full minute to make finer.
2. Add frozen strawberries and process, pulsing and scraping down sides of container, until chopped.
3. Add yogurt and vanilla and process just until mixture is smooth. Serve immediately, or transfer to metal bowl and place in freezer for 30 to 60 minutes until slightly firmer. (If any remains, cover with foil and freeze until firm, then re-process before serving.)
*Unsweetened frozen sliced peaches work well too, or try a blend of the two.
Cabot Creamery
