Buzzworthy Beehive Recipes

Buzzworthy Beehive Recipes

Buzzworthy Beehive Recipes

Buzzworthy Beehive Recipes Big John Martini SeaHive Crab Dip TeaHive Cheesecake Promontory Biscuit Barely Buzzed Crisp Apple Walnut Smoked Carnitas SeaHive Grilled Apricot Salad Barely Buzzed Gougeres TeaHive Naan by Tracy Edwards & James Collier

Buzzworthy Beehive Recipes
  • Kale Salad with Aggiano Serves 6 Ingredients
  • 1 large clove garlic
  • 1/2 teaspoon anchovy paste
  • 1 lemon (juiced)
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • 1 large bunch kale
  • 2-3 oz. Aggiano cheese Directions In a large bowl, finely grate garlic. Add anchovy paste, lemon, olive oil, salt and pepper. Mix with a fork until the dressing comes together. Wash kale and dry thoroughly. Tear from stems into bite-sized pieces and add to bowl with dressing. Using your hands, mix well with dressing, massaging kale as you go to tenderize it. Kale is very different than lettuce, so you can really use force to get the dressing to adhere! Using a microplane grater, add cheese. Toss lightly to incorporate.
  • Serve cold or room temperature. This dish holds up great on a buffet and is reminiscent of Caesar salad, but with a twist! beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese Kale Salad with Aggiano Serves 6 Ingredients
  • 1 large clove garlic
  • 1/2 teaspoon anchovy paste
  • 1 lemon (juiced)
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • 1 large bunch kale
  • 2-3 oz. Aggiano cheese Directions In a large bowl, finely grate garlic. Add anchovy paste, lemon, olive oil, salt and pepper. Mix with a fork until the dressing comes together.

Wash kale and dry thoroughly. Tear from stems into bite-sized pieces and add to bowl with dressing. Using your hands, mix well with dressing, massaging kale as you go to tenderize it. Kale is very different than lettuce, so you can really use force to get the dressing to adhere! Using a microplane grater, add cheese. Toss lightly to incorporate. Serve cold or room temperature. This dish holds up great on a buffet and is reminiscent of Caesar salad, but with a twist! beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese

Buzzworthy Beehive Recipes
  • Aggiano Cabbage Bread Soup Serves 8 This hearty dish makes a great one-pot meal. Italian in origin, it’s the perfect fit with the tangy creaminess of Aggiano. Ingredients
  • 1 loaf French bread (1 lb.)
  • 1 head green cabbage (2 to 2 1/2 lbs.)
  • 1.5 pounds Aggiano cheese, thinly sliced
  • 5 ounces pancetta, chopped
  • 2 quarts beef broth Directions Preheat oven to 400 degrees F. Cut bread into 1/4-inch thick slices. Core cabbage and thinly slice. In a 6-8 quart pan, layer 1/3 each bread, cabbage, and cheese. Repeat, making 2 more layers. With your palms, press ingredients firmly to level. Brown pancetta, drain, and scatter over cheese in soup pan. Bring the beef broth to boiling and pour over layered ingredients. Cover soup pan tightly with a domed lid, or a domed lid made of foil (the cheese will stick to the top of the lid if it is too tight). Set soup pan in a rimmed pan to catch any overflow.
  • Bake in a 400 degree oven until a crusty crown forms, about 1 1/2 hours. Dip down through ingredients and ladle soup into bowls. beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese Aggiano Cabbage Bread Soup Serves 8 This hearty dish makes a great one-pot meal. Italian in origin, it’s the perfect fit with the tangy creaminess of Aggiano. Ingredients
  • 1 loaf French bread (1 lb.)
  • 1 head green cabbage (2 to 2 1/2 lbs.)
  • 1.5 pounds Aggiano cheese, thinly sliced
  • 5 ounces pancetta, chopped
  • 2 quarts beef broth Directions Preheat oven to 400 degrees F.

Cut bread into 1/4-inch thick slices. Core cabbage and thinly slice. In a 6-8 quart pan, layer 1/3 each bread, cabbage, and cheese. Repeat, making 2 more layers. With your palms, press ingredients firmly to level. Brown pancetta, drain, and scatter over cheese in soup pan. Bring the beef broth to boiling and pour over layered ingredients. Cover soup pan tightly with a domed lid, or a domed lid made of foil (the cheese will stick to the top of the lid if it is too tight). Set soup pan in a rimmed pan to catch any overflow.

Bake in a 400 degree oven until a crusty crown forms, about 1 1/2 hours.

Dip down through ingredients and ladle soup into bowls. beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese

Buzzworthy Beehive Recipes
  • Potato Leek Artichoke Gratin with Aggiano Serves 6 Ingredients
  • 3 large leeks
  • 2 tbs. butter
  • 14. oz canned artichokes (not marinated) drained
  • 1 tbs. Dijon mustard
  • 8 oz. grated Aggiano cheese
  • 2 large russet potatoes
  • 1 cup heavy cream
  • Salt and pepper to taste Directions Preheat oven to 350 degrees. Slice green tops off leeks and cut lengthwise. Soak in water to clean thoroughly, and then thinly slice. In a medium sauté pan over medium heat, melt butter and add leeks and salt and pepper to taste. Cook about 5 minutes, stirring occasionally to prevent browning. Take off heat and add artichokes and mustard. Mix thoroughly. Once cooled, stir in cheese ¾ of the cheese. Using food processor slicing disk or mandolin, thinly slice potatoes, then transfer to large bowl and add cold water to cover. Stir with hands to rinse then drain well. Layer potatoes between paper towels and pat dry.

Layer 1/3 of potatoes in bottom of a lightly buttered casserole dish, overlapping slightly. Salt and pepper. Evenly spoon 1/2 of leek-cheese mixture over top. Top with second layer of potatoes, salt and pepper, then remaining leek-cheese mixture, then final layer of potatoes. Slowly pour cream over top. Cream should come up about ¾ to the top of the potato mixture. Top with remaining cheese. Cover casserole with foil, careful not to press to close to the cheese topping. Cook covered for 40 minutes, until cheese melts. Uncover and continue to cook until potatoes are tender and cheese is brown, about 20 more minutes.

Serve warm.

  • beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese Potato Leek Artichoke Gratin with Aggiano Serves 6 Ingredients
  • 3 large leeks
  • 2 tbs. butter
  • 14. oz canned artichokes (not marinated) drained
  • 1 tbs. Dijon mustard
  • 8 oz. grated Aggiano cheese
  • 2 large russet potatoes
  • 1 cup heavy cream
  • Salt and pepper to taste Directions Preheat oven to 350 degrees. Slice green tops off leeks and cut lengthwise. Soak in water to clean thoroughly, and then thinly slice. In a medium sauté pan over medium heat, melt butter and add leeks and salt and pepper to taste. Cook about 5 minutes, stirring occasionally to prevent browning. Take off heat and add artichokes and mustard. Mix thoroughly. Once cooled, stir in cheese ¾ of the cheese. Using food processor slicing disk or mandolin, thinly slice potatoes, then transfer to large bowl and add cold water to cover. Stir with hands to rinse then drain well. Layer potatoes between paper towels and pat dry.

Layer 1/3 of potatoes in bottom of a lightly buttered casserole dish, overlapping slightly. Salt and pepper. Evenly spoon 1/2 of leek-cheese mixture over top. Top with second layer of potatoes, salt and pepper, then remaining leek-cheese mixture, then final layer of potatoes. Slowly pour cream over top. Cream should come up about ¾ to the top of the potato mixture. Top with remaining cheese. Cover casserole with foil, careful not to press to close to the cheese topping. Cook covered for 40 minutes, until cheese melts. Uncover and continue to cook until potatoes are tender and cheese is brown, about 20 more minutes.

Serve warm.

beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese

Buzzworthy Beehive Recipes
  • Apple Walnut Smoked Carnitas
  • 2 medium peaches, diced (or other seasonal fruit such as mango or persimmon)
  • ½ small white onion, diced
  • 1 serrano chile, mined (seeded if you prefer less heat)
  • 1/8 cup cilantro, chopped
  • 4 limes
  • Salt to taste
  • 1 package pre-cooked carnitas (available in the refrigerator section of most grocery stores)
  • 1 dozen small corn tortillas
  • 3 teaspoons vegetable oil
  • 12 oz. grated Apple Walnut smoked cheese Directions: Soak the diced onions in cold water for 20 minutes to an hour. Drain. Toss together fruit, onion, chile, cilantro, and juice from one lime. Mix well and add salt to taste. It’s best if this is let to sit for about an hour for the flavors to come together. Can be made up to one day in advance.
  • Heat a heavy-bottomed skillet. Fry carnitas over medium heat (adding a little oil if they begin to stick). Remove from pan. In the same pan, add 1/4 teaspoon of oil and add a tortilla topped with 1 ounce of cheese. Heat until cheese is just melted through. Top with a little meat and a heaping spoon of fruit salsa. Repeat with remaining tortillas. Serve with remaining limes, cut into wedges. beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese Apple Walnut Smoked Carnitas
  • 2 medium peaches, diced (or other seasonal fruit such as mango or persimmon)
  • ½ small white onion, diced
  • 1 serrano chile, mined (seeded if you prefer less heat)
  • 1/8 cup cilantro, chopped
  • 4 limes
  • Salt to taste
  • 1 package pre-cooked carnitas (available in the refrigerator section of most grocery stores)
  • 1 dozen small corn tortillas
  • 3 teaspoons vegetable oil
  • 12 oz. grated Apple Walnut smoked cheese Directions: Soak the diced onions in cold water for 20 minutes to an hour. Drain. Toss together fruit, onion, chile, cilantro, and juice from one lime. Mix well and add salt to taste. It’s best if this is let to sit for about an hour for the flavors to come together. Can be made up to one day in advance.

Heat a heavy-bottomed skillet. Fry carnitas over medium heat (adding a little oil if they begin to stick). Remove from pan. In the same pan, add 1/4 teaspoon of oil and add a tortilla topped with 1 ounce of cheese. Heat until cheese is just melted through. Top with a little meat and a heaping spoon of fruit salsa. Repeat with remaining tortillas. Serve with remaining limes, cut into wedges. beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese

Buzzworthy Beehive Recipes
  • Apple Walnut Smoked Shrimp Grits Recipe from Beehive fan Darby Doyle Serves 6 A word from Darby: “One of my favorite dishes to eat when traveling in the Carolinas is shrimp & grits. My recipe is a little leaner, but just as flavorful, and a snap to prepare. Using the absolute best ingredients will win over the most recalcitrant grits-hater; in this case, Beehive cheese, and old-fashioned stone ground white grits. If you can’t find stone ground white grits, use a good-quality yellow polenta corn meal instead of the ‘quick grits’ found in the supermarket.”
  • 4 cups low-sodium chicken broth
  • 1 cup old-fashioned stone ground white corn grits
  • 1 1/4 cup grated Apple Walnut Smoked cheese, plus additional for garnish
  • 1 tbs. butter
  • Salt, ground pepper, and southern-style hot sauce (such as Crystal or Tabasco) to taste
  • 1 bottle pilsner or lager beer (Darby likes Provo Girl)
  • 1 1/l2 lbs. large shrimp, peeled & deveined
  • 1 Tbs. Old Bay seasoning For the grits: In a medium stock pot, bring chicken broth to a rolling boil. Whisking constantly, add grits in a slow and steady stream until all are combined. Lower heat to medium-low, and continue to whisk grits every other minute or so to prevent sticking. Simmer until smooth and al dente (15-20 minutes). Whisk in the butter, then the cheese in 1/4 cup additions, stir until combined. Add salt, fresh ground pepper, and a few drops of hot sauce to taste. Grits should have a ‘slumpy’ consistency, similar to soft polenta or risotto. For the shrimp: In a medium saute pan, combine beer, shrimp, and seasoning. Bring to a simmer, and cook until shrimp are just barely pink and curling (about 4-5 minutes). Remove from heat. Strain shrimp, reserving about ½ cup of the cooking liquid.
  • To serve: Ladle grits into six shallow soup bowls, top with a bit of additional shredded cheese. Equally divide the shrimp over the grits, and drizzle 1-2 tbs of the shrimp cooking liquid over the shrimp and grits. beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese Apple Walnut Smoked Shrimp Grits Recipe from Beehive fan Darby Doyle Serves 6 A word from Darby: “One of my favorite dishes to eat when traveling in the Carolinas is shrimp & grits. My recipe is a little leaner, but just as flavorful, and a snap to prepare. Using the absolute best ingredients will win over the most recalcitrant grits-hater; in this case, Beehive cheese, and old-fashioned stone ground white grits. If you can’t find stone ground white grits, use a good-quality yellow polenta corn meal instead of the ‘quick grits’ found in the supermarket.”
  • 4 cups low-sodium chicken broth
  • 1 cup old-fashioned stone ground white corn grits
  • 1 1/4 cup grated Apple Walnut Smoked cheese, plus additional for garnish
  • 1 tbs. butter
  • Salt, ground pepper, and southern-style hot sauce (such as Crystal or Tabasco) to taste
  • 1 bottle pilsner or lager beer (Darby likes Provo Girl)
  • 1 1/l2 lbs. large shrimp, peeled & deveined
  • 1 Tbs. Old Bay seasoning For the grits: In a medium stock pot, bring chicken broth to a rolling boil. Whisking constantly, add grits in a slow and steady stream until all are combined. Lower heat to medium-low, and continue to whisk grits every other minute or so to prevent sticking. Simmer until smooth and al dente (15-20 minutes). Whisk in the butter, then the cheese in 1/4 cup additions, stir until combined. Add salt, fresh ground pepper, and a few drops of hot sauce to taste. Grits should have a ‘slumpy’ consistency, similar to soft polenta or risotto. For the shrimp: In a medium saute pan, combine beer, shrimp, and seasoning. Bring to a simmer, and cook until shrimp are just barely pink and curling (about 4-5 minutes). Remove from heat. Strain shrimp, reserving about ½ cup of the cooking liquid.

To serve: Ladle grits into six shallow soup bowls, top with a bit of additional shredded cheese.Equally divide the shrimp over the grits, and drizzle 1-2 tbs of the shrimp cooking liquid over the shrimp and grits. beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese

Buzzworthy Beehive Recipes
  • Apple Walnut Smoked Egg Puff
  • 10 eggs
  • 1/2 cup all-purpose flour
  • 1 t. baking powder
  • 1/2 t. salt
  • 1 pint (16 oz.) small curd cottage cheese
  • 1/2 cup (1 cube) butter, melted
  • 1 pound Apple Walnut Smoked, shredded
  • 2 cans (4 oz. each) diced green chiles Directions: In a mixer bowl, beat the eggs until light and lemon colored. Add the flour, baking powder, salt, cottage cheese and butter. Mix until well blended. Stir in the cheese, then the chiles. The mixture will be thick and cheesy, but will bake up just fine!
  • Pour mixture into a well buttered 9x13” baking dish (a 3 quart Pyrex rectangle). Bake at 350 degrees for about 45 minutes until top is browned and center appears firm. Serve hot to 10 or 12. beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese Apple Walnut Smoked Egg Puff
  • 10 eggs
  • 1/2 cup all-purpose flour
  • 1 t. baking powder
  • 1/2 t. salt
  • 1 pint (16 oz.) small curd cottage cheese
  • 1/2 cup (1 cube) butter, melted
  • 1 pound Apple Walnut Smoked, shredded
  • 2 cans (4 oz. each) diced green chiles Directions: In a mixer bowl, beat the eggs until light and lemon colored. Add the flour, baking powder, salt, cottage cheese and butter. Mix until well blended. Stir in the cheese, then the chiles. The mixture will be thick and cheesy, but will bake up just fine!

Pour mixture into a well buttered 9x13” baking dish (a 3 quart Pyrex rectangle). Bake at 350 degrees for about 45 minutes until top is browned and center appears firm. Serve hot to 10 or 12. beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese

Buzzworthy Beehive Recipes
Barely Buzzed Apple Crisp For the crisp:
  • 5 large apples (tart apples like a Pink Lady or Granny Smith preferred)
  • 1/2 cup white sugar
  • 1/2 cup dark brown sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 pinch of salt
  • 3 tbs. corn starch
  • 2 tbs. lemon juice For the topping:
  • 1 cup all purpose flour
  • 1/2 cup dark brown sugar
  • 1/2 cup white sugar
  • 1/2 cup cold, unsalted butter
  • 1/3 cup grated Barely Buzzed cheese Directions: Preheat oven to 400 degrees. Peel and slice the apples into 2” chunks. In a heavy bottomed pan, combine apples, sugars, cinnamon, nutmeg, salt, corn starch and lemon juice. Cook until apples are just tender and sauce is slightly thickened, about 10 minutes.
  • Pour mixture into a heavy bottomed baking dish. Mix together all dry topping ingredients and then cut in butter until mixture is crumbly. Toss in cheese and mix gently. Sprinkle topping over apples. Bake for 45 minutes to an hour or until topping is crisp and sides are bubbly. beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese Barely Buzzed Apple Crisp For the crisp:
  • 5 large apples (tart apples like a Pink Lady or Granny Smith preferred)
  • 1/2 cup white sugar
  • 1/2 cup dark brown sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 pinch of salt
  • 3 tbs. corn starch
  • 2 tbs. lemon juice For the topping:
  • 1 cup all purpose flour
  • 1/2 cup dark brown sugar
  • 1/2 cup white sugar
  • 1/2 cup cold, unsalted butter
  • 1/3 cup grated Barely Buzzed cheese Directions: Preheat oven to 400 degrees. Peel and slice the apples into 2” chunks. In a heavy bottomed pan, combine apples, sugars, cinnamon, nutmeg, salt, corn starch and lemon juice. Cook until apples are just tender and sauce is slightly thickened, about 10 minutes.

Pour mixture into a heavy bottomed baking dish. Mix together all dry topping ingredients and then cut in butter until mixture is crumbly. Toss in cheese and mix gently. Sprinkle topping over apples. Bake for 45 minutes to an hour or until topping is crisp and sides are bubbly. beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese

Buzzworthy Beehive Recipes
  • Barely Buzzed Gougère
  • 1/2 cup water
  • 3 tablespoons butter, unsalted, cut into cubes
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup flour
  • 2 large eggs
  • 3/4 cup (about 3 ounces) grated Barely Buzzed cheese Directions Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or silicone baking mat. Heat the water, butter, salt, and pepper in a saucepan until the butter is melted. Pour in the flour all at once and stir vigorously until the mixture pulls away from the sides into a smooth ball. Remove from heat and let rest two minutes. Add the eggs, one at a time, stirring quickly to make sure the eggs don’t ‘cook.’ The batter will first appear lumpy, but after a minute or so, it will smooth out. (You can transfer the mixture to a bowl before adding to eggs to cool the dough, or do this step in a food processor or electric mixer, if you wish.) Add about 3/4s of the grated cheese and stir until well-mixed. Scrape the mixture into a pastry bag fitted with a wide plain tip, or a Ziploc bag with the corner cut off and pipe the dough into mounds, evenly-spaced apart, making each about the size of a small cherry tomato.
  • Top each puff with a bit of the remaining cheese, the pop the baking sheet in the oven. Bake for 10 minutes, and then turn the oven down to 375 degrees and bake for an additional 20 to 25 minutes, until they’re completely golden brown. beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese Barely Buzzed Gougère
  • 1/2 cup water
  • 3 tablespoons butter, unsalted, cut into cubes
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup flour
  • 2 large eggs
  • 3/4 cup (about 3 ounces) grated Barely Buzzed cheese Directions Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or silicone baking mat.

Heat the water, butter, salt, and pepper in a saucepan until the butter is melted. Pour in the flour all at once and stir vigorously until the mixture pulls away from the sides into a smooth ball. Remove from heat and let rest two minutes. Add the eggs, one at a time, stirring quickly to make sure the eggs don’t ‘cook.’ The batter will first appear lumpy, but after a minute or so, it will smooth out. (You can transfer the mixture to a bowl before adding to eggs to cool the dough, or do this step in a food processor or electric mixer, if you wish.) Add about 3/4s of the grated cheese and stir until well-mixed.

Scrape the mixture into a pastry bag fitted with a wide plain tip, or a Ziploc bag with the corner cut off and pipe the dough into mounds, evenly-spaced apart, making each about the size of a small cherry tomato.

Top each puff with a bit of the remaining cheese, the pop the baking sheet in the oven. Bake for 10 minutes, and then turn the oven down to 375 degrees and bake for an additional 20 to 25 minutes, until they’re completely golden brown. beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese

Buzzworthy Beehive Recipes
  • Barely Buzzed Mole Enchilada
  • 1 pre-cooked rotisserie chicken
  • 8.25 oz. (1 jar) red mole paste
  • 4 cups canned chicken broth
  • 2 tablespoons smooth peanut butter
  • 3 oz. dark chocolate
  • 12 large corn tortillas
  • 1 cup vegetable oil
  • 8 oz. (2 cups) Barely Buzzed cheese, grated
  • 4 green onions, sliced Directions: Shred meat from rotisserie chicken, tearing into small bites. Set aside and keep warm. In a heavy-bottomed sauce pan, combine mole paste, chicken broth, peanut butter, and chocolate. Simmer on low until all the paste is dissolved and you have a smooth sauce. You may need to add a little water to get you sauce to the desired consistency, which should be thicker than traditional enchilada sauce, but easily spreadable.
  • Add oil to a sauté pan that is larger than your tortillas. Heat over medium until your oil is warm. Prepare your enchilada assembly: tortillas, warm oil, warm mole sauce, chicken, cheese. Using tongs, dip a tortilla in oil until is it heated through and soft. Next, dip in mole sauce until well coated. Finally, place on a plate and fill with 3 tablespoons of chicken and 1 tablespoon of cheese. Roll tightly, placing the tortilla seam down. Repeat with remaining tortillas. You may serve them warm, as is, or layer them in a casserole dish and bake them at 350 degrees for about 30 minutes. Regardless of the method you choose, top each enchilada with the remainder of cheese and green onions. beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese Barely Buzzed Mole Enchilada
  • 1 pre-cooked rotisserie chicken
  • 8.25 oz. (1 jar) red mole paste
  • 4 cups canned chicken broth
  • 2 tablespoons smooth peanut butter
  • 3 oz. dark chocolate
  • 12 large corn tortillas
  • 1 cup vegetable oil
  • 8 oz. (2 cups) Barely Buzzed cheese, grated
  • 4 green onions, sliced Directions: Shred meat from rotisserie chicken, tearing into small bites. Set aside and keep warm.

In a heavy-bottomed sauce pan, combine mole paste, chicken broth, peanut butter, and chocolate. Simmer on low until all the paste is dissolved and you have a smooth sauce. You may need to add a little water to get you sauce to the desired consistency, which should be thicker than traditional enchilada sauce, but easily spreadable. Add oil to a sauté pan that is larger than your tortillas. Heat over medium until your oil is warm. Prepare your enchilada assembly: tortillas, warm oil, warm mole sauce, chicken, cheese. Using tongs, dip a tortilla in oil until is it heated through and soft. Next, dip in mole sauce until well coated.

Finally, place on a plate and fill with 3 tablespoons of chicken and 1 tablespoon of cheese. Roll tightly, placing the tortilla seam down. Repeat with remaining tortillas. You may serve them warm, as is, or layer them in a casserole dish and bake them at 350 degrees for about 30 minutes. Regardless of the method you choose, top each enchilada with the remainder of cheese and green onions. beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese

  • Barely Buzzed Apple & Bacon Pizza 8” pizza - Serves 2-3 people Recipe and photo by Beehive staffer Katie Johnson
  • Pizza dough of your choice - store bought or homemade*
  • Pizza sauce - store bought or homemade red** or Alfredo sauce
  • 2 tablespoon butter
  • ½ of a medium yellow onion cut into half rings
  • 2 tablespoon pine nuts
  • Pinch of salt
  • 1 teaspoon sugar (optional)
  • 3-4 slices bacon
  • ½ an apple sliced into wedges about 1/8” thick – Choose a crisp medium-high acid apple
  • 3-4 tablespoons of cornmeal
  • 1 cup of Barely Buzzed (depending on how cheesy you like your pizza) Directions Preheat the oven to 450°F. In a sauté pan, heat butter on medium-high. Add onion and stir to coat with the butter. Spread onions out evenly and let cook, stirring occasionally. Cook on medium-high heat for a minute or so and then lower heat to medium-low allowing onions to cook slowly and turn a translucent brown. Pine nuts should be browning as well. After 10 minutes, sprinkle some salt over the onions, and if you want, add a pinch of sugar to help with the caramelization process. Cook for about 15 minutes longer. Add a splash of water to the pan if the onions start to dry out. Set aside when onions have finished.

Cook 3-4 slices of bacon until crisp on stovetop or in microwave. Let cool and then chop to ½” x ½” chunks. Stretch/roll your pizza dough to about the size of an 8” pizza round. Use a little flour or cornmeal to prevent sticking during the stretching/rolling process. If you’re going to attempt making your dough, I recommend Bobby Flay’s Food Network recipe. Start your homemade pizza dough at least 1 ½ hours before you’re ready to bake, since the dough must rise before baking.

Sprinkle corn meal on the baking sheet to prevent sticking. Place the stretched dough directly on the baking sheet.

Spoon and spread pizza sauce over dough. Add as much or as little sauce as you like. Sprinkle Barely Buzzed cheese to desired cheesiness. Add the pizza toppings: apple slices, bacon, caramelized onions and pine nuts. Bake pizza at 450°F for 12-16 minutes depending on the dough thickness. Place on a rack in the lower third of your oven. Keep an eye on your pizza and turn occasionally to prevent uneven cooking. When done, the crust should be brown and the cheese a golden brown color. If you wish, add a little extra Barely Buzzed after it comes out of the oven. *I recommend Bobby Flay’s Food Network recipe found at http://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe/index.html .

For my homemade pizza sauce I use a food processor to blend 10 ounces of tomato paste, a dollop of pesto, 1 clove garlic, fresh oregano and thyme, 1/4 cup tomato sauce, olive oil, salt and pepper. Add a little more olive oil and tomato sauce until you get the right viscosity for you. I like a thick sauce, so mine is like paste. It’s all up to you!

Pair with a Syrah, red Rhone Blend, Tempranillo, new world

Big John’s Cajun Dumpling and Sausage Soup For the dumplings:
  • 2/3 cup flour
  • 1/3 cup yellow cornmeal
  • 1 1/2 tsps baking powder
  • 1 tsp sugar
  • 1/4 tsp coarse salt
  • 1 tbsp unsalted butter, cut into small chunks
  • 1/2 cup buttermilk
  • 2/3 cup Big John’s Cajun cheese For the soup:
  • 2 Tbsps. olive oil
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 1 cup bell pepper, seeded and diced
  • 1-2 jalapenos, seeded and diced
  • 3 cloves garlic, minced
  • 1 lb. Cajun sausage, sliced into 1/4” rings
  • 3 springs thyme, chopped
  • 1 Tbsp. oregano, chopped
  • 4 quarts chicken stock
  • Salt and pepper to taste Combine the flour, cornmeal, baking powder, sugar and salt in a medium bowl. Mix in the butter, using your fingers, until small crumbs start to form, then stir in the buttermilk and fold in the cheese.
  • Heat olive oil in a large soup or stock pot. Sautee celery, onion, bell pepper and jalapeno until wilted and transparent, about 5 minutes. Stir in sausage, garlic, thyme and oregano, and cook until the sausage until browned on both sides. Add the stock, bring to a boil, then reduce the heat and simmer the soup for at least 30 minutes. Gently roll the dumplings into gumball-sized balls and drop them into the soup. beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese Big John’s Cajun Dumpling and Sausage Soup For the dumplings:
  • 2/3 cup flour
  • 1/3 cup yellow cornmeal
  • 1 1/2 tsps baking powder
  • 1 tsp sugar
  • 1/4 tsp coarse salt
  • 1 tbsp unsalted butter, cut into small chunks
  • 1/2 cup buttermilk
  • 2/3 cup Big John’s Cajun cheese For the soup:
  • 2 Tbsps. olive oil
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 1 cup bell pepper, seeded and diced
  • 1-2 jalapenos, seeded and diced
  • 3 cloves garlic, minced
  • 1 lb. Cajun sausage, sliced into 1/4” rings
  • 3 springs thyme, chopped
  • 1 Tbsp. oregano, chopped
  • 4 quarts chicken stock
  • Salt and pepper to taste Combine the flour, cornmeal, baking powder, sugar and salt in a medium bowl. Mix in the butter, using your fingers, until small crumbs start to form, then stir in the buttermilk and fold in the cheese.

Heat olive oil in a large soup or stock pot. Sautee celery, onion, bell pepper and jalapeno until wilted and transparent, about 5 minutes. Stir in sausage, garlic, thyme and oregano, and cook until the sausage until browned on both sides. Add the stock, bring to a boil, then reduce the heat and simmer the soup for at least 30 minutes. Gently roll the dumplings into gumball-sized balls and drop them into the soup. beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese

  • Big John’s Cajun Mac-n-cheese Serves 4 - 30 minute prep and cook time What’s more delicious and homey than macn-cheese? Serve this dish with Andouille sausage and an IPA or ale for a spicy good time!
  • 8 oz uncooked elbow macaroni
  • 2 cups shredded Big John’s Cajun cheese (you’ll need one 6 oz cut)
  • 1/2 cup grated Parmesan cheese
  • 2 cups whole milk or heavy cream
  • 1/4 cup butter
  • 2 1/2 tablespoons all-purpose flour
  • 2 tablespoons butter Directions Cook macaroni and drain. In a saucepan, melt butter over medium heat. Slowly stir flour into the melted butter to make a roux. You should see a medium-thick paste forming.

Slowly add cream/milk to the roux, being careful to stir constantly. Stir in cheeses, and cook over low heat until cheese is melted and your sauce is slightly thick. Place cooked macaroni in a medium-sized casserole dish and pour sauce over macaroni. Bake at 350 degrees for 10 minutes covered and 10 minutes uncovered. Cool before serving. beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese Big John’s Cajun Mac-n-cheese Serves 4 - 30 minute prep and cook time What’s more delicious and homey than macn-cheese? Serve this dish with Andouille sausage and an IPA or ale for a spicy good time!

  • 8 oz uncooked elbow macaroni
  • 2 cups shredded Big John’s Cajun cheese (you’ll need one 6 oz cut)
  • 1/2 cup grated Parmesan cheese
  • 2 cups whole milk or heavy cream
  • 1/4 cup butter
  • 2 1/2 tablespoons all-purpose flour
  • 2 tablespoons butter Directions Cook macaroni and drain. In a saucepan, melt butter over medium heat. Slowly stir flour into the melted butter to make a roux. You should see a medium-thick paste forming. Slowly add cream/milk to the roux, being careful to stir constantly. Stir in cheeses, and cook over low heat until cheese is melted and your sauce is slightly thick.

Place cooked macaroni in a medium-sized casserole dish and pour sauce over macaroni. Bake at 350 degrees for 10 minutes covered and 10 minutes uncovered. Cool before serving. beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese

  • Big John’s Cajun Martini
  • 2 ounces dry gin
  • 1 ounce dry vermouth
  • Ice
  • 2 to 3 pitted green olives
  • 2 to 3 small cubes of Big John’s Cajun cheese Directions: Place a cocktail glass in the freezer to chill. Carefully cut a long cube of Big John’s Cajun cheese (make-sure to get some of the rub in each cube!). Insert cheese into center of pitted olive. Combine the gin and vermouth in a shaker, fill it halfway with ice, and shake vigorously until well chilled, about 20 seconds. Strain into the chilled glass. Garnish with cheese-filled olives. Makes one. But you will want another. beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese Big John’s Cajun Martini
  • 2 ounces dry gin
  • 1 ounce dry vermouth
  • Ice
  • 2 to 3 pitted green olives
  • 2 to 3 small cubes of Big John’s Cajun cheese Directions: Place a cocktail glass in the freezer to chill. Carefully cut a long cube of Big John’s Cajun cheese (make-sure to get some of the rub in each cube!). Insert cheese into center of pitted olive. Combine the gin and vermouth in a shaker, fill it halfway with ice, and shake vigorously until well chilled, about 20 seconds. Strain into the chilled glass. Garnish with cheese-filled olives. Makes one. But you will want another. beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese
  • Black Bean Mole Chili with Ipanema Cheese Crust
  • 2 medium dried ancho chiles, wiped clean
  • 1 dried chipotle chile, wiped clean
  • 1/2 cup shelled pumpkin seeds
  • 2 cups water
  • 1 large onion, chopped
  • 2 tablespoons butter
  • 4 garlic cloves, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano, crumbled
  • 1/8 teaspoon cinnamon
  • 2 teaspoons salt
  • 1 medium butternut squash, cut into 1/4-inch pieces
  • 1/2 teaspoon grated orange zest
  • 1 ounce dark bittersweet chocolate, finely chopped (3 tablespoons)
  • 1 (14 1/2-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
  • 3 (15-ounce) cans black beans, drained and rinsed
  • 4 cups (16 ounces) grated Beehive Ipanema cheese Slit chiles lengthwise, then stem and seed. Tear into small pieces and soak in 2 cups hot water for 10 minutes. Add pumpkin seeds to the chile water mixture and transfer to a blender (or using an emersion blender), pulse until very smooth. Cook onions in butter in a large heavy pot over medium-high heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute. Next add spices and salt, cook, stirring, 30 seconds. Stir in chile mixture and squash, cook, covered, 10 minutes, adding more water if necessary to prevent burning. Add zest, chocolate, tomatoes with their juice, and simmer, covered, stirring occasionally, until vegetables are tender, about 15 minutes. Stir in beans and simmer 5 minutes. Season with salt to taste.
  • Preheat broiler. Stir in 2 cups of cheese and transfer to a large oven-proof dish or individual ramekins. Top with the other half of the cheese. Broil until cheese is bubbly, about four minutes. beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese Black Bean Mole Chili with Ipanema Cheese Crust
  • 2 medium dried ancho chiles, wiped clean
  • 1 dried chipotle chile, wiped clean
  • 1/2 cup shelled pumpkin seeds
  • 2 cups water
  • 1 large onion, chopped
  • 2 tablespoons butter
  • 4 garlic cloves, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano, crumbled
  • 1/8 teaspoon cinnamon
  • 2 teaspoons salt
  • 1 medium butternut squash, cut into 1/4-inch pieces
  • 1/2 teaspoon grated orange zest
  • 1 ounce dark bittersweet chocolate, finely chopped (3 tablespoons)
  • 1 (14 1/2-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
  • 3 (15-ounce) cans black beans, drained and rinsed
  • 4 cups (16 ounces) grated Beehive Ipanema cheese Slit chiles lengthwise, then stem and seed. Tear into small pieces and soak in 2 cups hot water for 10 minutes. Add pumpkin seeds to the chile water mixture and transfer to a blender (or using an emersion blender), pulse until very smooth. Cook onions in butter in a large heavy pot over medium-high heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute. Next add spices and salt, cook, stirring, 30 seconds. Stir in chile mixture and squash, cook, covered, 10 minutes, adding more water if necessary to prevent burning. Add zest, chocolate, tomatoes with their juice, and simmer, covered, stirring occasionally, until vegetables are tender, about 15 minutes. Stir in beans and simmer 5 minutes. Season with salt to taste.

Preheat broiler. Stir in 2 cups of cheese and transfer to a large oven-proof dish or individual ramekins. Top with the other half of the cheese. Broil until cheese is bubbly, about four minutes. beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese

  • Savory Sweet Ipanema Popcorn
  • 1 ½ teaspoons Kosher salt
  • 2 teaspoons sugar
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/3 cup grape seed or olive oil
  • 1 cup popcorn kernels
  • ¼ cup melted butter
  • 1 cup (4 ounces) finely grated Beehive Cheese Ipanema In small bowl, combine Kosher salt, sugar, paprika, and cayenne pepper. Pour oil and kernels into large, heavy bottomed pot and cover. Shake gently and continuously over moderately high heat while corn pops. When popping stops, after about 6 minutes, remove pan from heat. Carefully pour popped kernels into a large bowl. Toss corn and drizzle with butter; then, while still hot, mix in spices to taste and all of the cheese.
  • beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese Savory Sweet Ipanema Popcorn
  • 1 ½ teaspoons Kosher salt
  • 2 teaspoons sugar
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/3 cup grape seed or olive oil
  • 1 cup popcorn kernels
  • ¼ cup melted butter
  • 1 cup (4 ounces) finely grated Beehive Cheese Ipanema In small bowl, combine Kosher salt, sugar, paprika, and cayenne pepper. Pour oil and kernels into large, heavy bottomed pot and cover. Shake gently and continuously over moderately high heat while corn pops. When popping stops, after about 6 minutes, remove pan from heat. Carefully pour popped kernels into a large bowl. Toss corn and drizzle with butter; then, while still hot, mix in spices to taste and all of the cheese.

beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese

  • Promontory Ale Soup Makes 4 to 6 servings
  • 2 medium leeks (white and pale green parts only), cut into ¼-inch dice (2 cups)
  • 2 medium carrots cut into ¼-inch dice (1 cup)
  • 2 celery ribs, cut into ¼-inch dice (1 cup)
  • 2 teaspoons finely chopped garlic
  • 1 bay leaf
  • ½ stick (1/4 cup) unsalted butter
  • ½ cup all purpose flour
  • 2 cups whole milk
  • 1 ¾ cups reduced-sodium chicken broth
  • 1 (12-oz) bottle ale
  • 1 ½ teaspoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 lb Promontory cheese, grated (4 cups) Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
  • Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper. Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf. *Recipe from the Viking Cooking School catalog beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese Promontory Ale Soup Makes 4 to 6 servings
  • 2 medium leeks (white and pale green parts only), cut into ¼-inch dice (2 cups)
  • 2 medium carrots cut into ¼-inch dice (1 cup)
  • 2 celery ribs, cut into ¼-inch dice (1 cup)
  • 2 teaspoons finely chopped garlic
  • 1 bay leaf
  • ½ stick (1/4 cup) unsalted butter
  • ½ cup all purpose flour
  • 2 cups whole milk
  • 1 ¾ cups reduced-sodium chicken broth
  • 1 (12-oz) bottle ale
  • 1 ½ teaspoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 lb Promontory cheese, grated (4 cups) Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.

Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper. Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf. *Recipe from the Viking Cooking School catalog beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese

  • Promontory Buttermilk Biscuits with Chive Ingredients
  • 4 cups all-purpose flour (spooned and leveled), plus more for rolling
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1 3/4 teaspoons fine salt
  • 6 ounces Promontory, grated (1 1/2 cups)
  • 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces
  • 3 tablespoons chopped fresh chives
  • 1 1/2 cups cold buttermilk Directions Preheat oven to 450 degrees. In a food processor, pulse flour, baking powder, baking soda, and salt until combined. Add cheese, butter, and chives; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add buttermilk and pulse until combined (do not overmix). Turn dough out onto a lightly floured work surface and knead until it just comes together. With a floured rolling pin, roll out dough 3/4 inch thick. With a floured 2 3/4-inch biscuit cutter, cut out 16 rounds (reroll and cut scraps). Place biscuits, 1 1/2 inches apart, on a baking sheet and bake until puffed and golden, 13 to 15 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature.
  • Get fancy and make a sandwich with your delicious biscuit. >> beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese Promontory Buttermilk Biscuits with Chive Ingredients
  • 4 cups all-purpose flour (spooned and leveled), plus more for rolling
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1 3/4 teaspoons fine salt
  • 6 ounces Promontory, grated (1 1/2 cups)
  • 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces
  • 3 tablespoons chopped fresh chives
  • 1 1/2 cups cold buttermilk Directions Preheat oven to 450 degrees. In a food processor, pulse flour, baking powder, baking soda, and salt until combined. Add cheese, butter, and chives; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add buttermilk and pulse until combined (do not overmix). Turn dough out onto a lightly floured work surface and knead until it just comes together. With a floured rolling pin, roll out dough 3/4 inch thick. With a floured 2 3/4-inch biscuit cutter, cut out 16 rounds (reroll and cut scraps). Place biscuits, 1 1/2 inches apart, on a baking sheet and bake until puffed and golden, 13 to 15 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature.

Get fancy and make a sandwich with your delicious biscuit. >> beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese

  • Promontory Fondue The word fondue comes the French word fondre, which means “to melt.” Dating back to 18th century, the Alpine people made fondue as a way to use hard and dry cheeses effected by winter storage.
  • 1 pound grated Promontory
  • 2 tablespoons of flour
  • 1 cup ale, apple cider or dry white wine
  • 1 teaspoon kosher salt
  • 1 teaspoon dry mustard or Dijon mustard
  • 1 clove of garlic Directions Toss the cheese with the flour in the bowl and set aside. In a fondue or heavy cast iron pot, crush garlic clove inside the pot and rub the garlic oils around the inside of the pot. Next add the ale, salt and mustard. Bring to a boil over medium-high heat. Decrease the heat to medium-low and add the cheese mixture ½ cup at a time, stirring until melted after each addition. Serve immediately.
  • Serve with rustic bread cubes, crackers, apple or pear chunks, sausages, roasted or boiled potatoes. Beverage suggestions Cider, black tea, ale or stout, sauvignon blanc, tawny port Cooks Note Fondue can be made using any of the family of Beehive cheeses. Fresh herbs, garlic, minced onions or tomato paste can make excellent additions to your fondue. beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese Promontory Fondue The word fondue comes the French word fondre, which means “to melt.” Dating back to 18th century, the Alpine people made fondue as a way to use hard and dry cheeses effected by winter storage.
  • 1 pound grated Promontory
  • 2 tablespoons of flour
  • 1 cup ale, apple cidar or dry white wine
  • 1 teaspoon kosher salt
  • 1 teaspoon dry mustard or Dijon mustard
  • 1clove of garlic Directions Toss the cheese with the flour in the bowl and set aside. In a fondue or heavy cast iron pot, crush garlic clove inside the pot and rub the garlic oils around the inside of the pot. Next add the ale, salt and mustard. Bring to a boil over medium-high heat. Decrease the heat to medium-low and add the cheese mixture ½ cup at a time, stirring until melted after each addition. Serve immediately.

Serve with rustic bread cubes, crackers, apple or pear chunks, sausages, roasted or boiled potatoes. Beverage suggestions Cider, black tea, ale or stout, sauvignon blanc, tawny port Cooks Note Fondue can be made using any of the family of Beehive cheeses. Fresh herbs, garlic, minced onions or tomato paste can make excellent additions to your fondue. beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese

  • Promontory & Spinach Rolled Tacos Ingredients
  • 2 tablespoons butter
  • 1 medium white onion, diced
  • 2 cloves garlic, minced
  • 1 lb. bag frozen spinach, cut
  • 1 lb. Promontory cheese, shredded
  • 1 dozen small corn tortillas
  • 5 cups vegetable oil
  • Sour cream and hot sauce of your choice Directions Defrost spinach in warm water. Drain well by squeezing out all the water with a cheese cloth or by hand. Meanwhile, in a large, heavy-bottomed skillet over medium heat, sauté onions with butter until soft, about 5 minutes. Add garlic and cook 2 additional minutes. Add spinach until warmed through. Next, add cheese, about a cup at a time, until entirely melted and mixed with spinach and onions. You should have a thick, cheesy filling in your pan. Set aside to slightly cool.

In a large Dutch oven, heat oil over medium heat. As oil is heating, place tortillas in a damp, clean dish towel and microwave until warm, about 1 minute. Keep wrapped in the towel until ready to use (make sure your tortillas are warm or they will split). Take 3 tablespoons of the warm filling and form into a rope shape that will fit the length of the tortilla. Roll tortilla very tightly. Repeat with remaining tortillas and filling. Using tongs or a metal slotted spoon, gently lower each taco into the hot oil, pressing the seam of the tortilla down against the bottom of the pan to seal them shut until they begin to brown.

Once they are sealed, you can let them float and cook in the oil until they reach your desired color. They usually take about 4 minutes each. Drain your rolled tacos on a paper towel or bag. Stack and serve with sour cream and hot sauce of your choice.

  • beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese Promontory & Spinach Rolled Tacos Ingredients
  • 2 tablespoons butter
  • 1 medium white onion, diced
  • 2 cloves garlic, minced
  • 1 lb. bag frozen spinach, cut
  • 1 lb. Promontory cheese, shredded
  • 1 dozen small corn tortillas
  • 5 cups vegetable oil
  • Sour cream and hot sauce of your choice Directions Defrost spinach in warm water. Drain well by squeezing out all the water with a cheese cloth or by hand. Meanwhile, in a large, heavy-bottomed skillet over medium heat, sauté onions with butter until soft, about 5 minutes. Add garlic and cook 2 additional minutes. Add spinach until warmed through. Next, add cheese, about a cup at a time, until entirely melted and mixed with spinach and onions. You should have a thick, cheesy filling in your pan. Set aside to slightly cool.

In a large Dutch oven, heat oil over medium heat. As oil is heating, place tortillas in a damp, clean dish towel and microwave until warm, about 1 minute. Keep wrapped in the towel until ready to use (make sure your tortillas are warm or they will split). Take 3 tablespoons of the warm filling and form into a rope shape that will fit the length of the tortilla. Roll tortilla very tightly. Repeat with remaining tortillas and filling. Using tongs or a metal slotted spoon, gently lower each taco into the hot oil, pressing the seam of the tortilla down against the bottom of the pan to seal them shut until they begin to brown.

Once they are sealed, you can let them float and cook in the oil until they reach your desired color. They usually take about 4 minutes each. Drain your rolled tacos on a paper towel or bag. Stack and serve with sour cream and hot sauce of your choice.

beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese