BUZZWORTHY BEEHIVE RECIPES - TEAHIVE NAAN
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TeaHive Naan
Big John Martini
Barely Buzzed Gougeres
SeaHive Crab Dip
Buzzworthy
by Tracy Edwards & James Collier
SeaHive Grilled Apricot Salad
Beehive
Recipes
Barely Buzzed Crisp
TeaHive Cheesecake
Apple Walnut Smoked Carnitas
Promontory Biscuit
Kale Salad with Aggiano Kale Salad with Aggiano
Serves 6 Serves 6
Ingredients Ingredients
• 1 large clove garlic • 1 large clove garlic
• 1/2 teaspoon anchovy paste • 1/2 teaspoon anchovy paste
• 1 lemon (juiced) • 1 lemon (juiced)
• 1/4 cup olive oil • 1/4 cup olive oil
• Salt and pepper to taste • Salt and pepper to taste
• 1 large bunch kale • 1 large bunch kale
• 2-3 oz. Aggiano cheese • 2-3 oz. Aggiano cheese
Directions Directions
In a large bowl, finely grate In a large bowl, finely grate
garlic. Add anchovy paste, garlic. Add anchovy paste,
lemon, olive oil, salt and lemon, olive oil, salt and
pepper. Mix with a fork pepper. Mix with a fork
until the dressing comes until the dressing comes
together. together.
Wash kale and dry thoroughly. Tear from stems into bite-sized Wash kale and dry thoroughly. Tear from stems into bite-sized
pieces and add to bowl with dressing. Using your hands, mix well 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 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 dress- different than lettuce, so you can really use force to get the dress-
ing to adhere! Using a microplane ing to adhere! Using a microplane
grater, add cheese. Toss lightly to grater, add cheese. Toss lightly to
incorporate. incorporate.
Serve cold or room temperature. Serve cold or room temperature.
This dish holds up great on a buffet This dish holds up great on a buffet
and is reminiscent of Caesar salad, and is reminiscent of Caesar salad,
but with a twist! but with a twist!
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Aggiano Cabbage Bread Soup Aggiano Cabbage Bread Soup
Serves 8 Serves 8
This hearty dish makes a great one-pot meal. Italian in origin, This hearty dish makes a great one-pot meal. Italian in origin,
it’s the perfect fit with the tangy creaminess of Aggiano. it’s the perfect fit with the tangy creaminess of Aggiano.
Ingredients Ingredients
• 1 loaf French bread (1 lb.) • 1 loaf French bread (1 lb.)
• 1 head green cabbage (2 to 2 1/2 lbs.) • 1 head green cabbage (2 to 2 1/2 lbs.)
• 1.5 pounds Aggiano cheese, thinly sliced • 1.5 pounds Aggiano cheese, thinly sliced
• 5 ounces pancetta, chopped • 5 ounces pancetta, chopped
• 2 quarts beef broth • 2 quarts beef broth
Directions Directions
Preheat oven to 400 Preheat oven to 400
degrees F. degrees F.
Cut bread into 1/4-inch Cut bread into 1/4-inch
thick slices. Core cab- thick slices. Core cab-
bage and thinly slice. bage and thinly slice.
In a 6-8 quart pan, layer In a 6-8 quart pan, layer
1/3 each bread, cabbage, 1/3 each bread, cabbage,
and cheese. Repeat, and cheese. Repeat,
making 2 more layers. making 2 more layers.
With your palms, press ingredients firmly to level. With your palms, press ingredients firmly to level.
Brown pancetta, drain, and scatter over cheese in soup pan. Brown pancetta, drain, and scatter over cheese in soup pan.
Bring the beef broth to boiling and pour over layered ingredients. Cover soup 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 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 to the top of the lid if it is too tight). Set soup pan in a rimmed pan to catch any
overflow. overflow.
Bake in a 400 degree oven until a crusty crown forms, about 1 1/2 hours. 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. Dip down through ingredients and ladle soup into bowls.
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Potato Leek Artichoke Gratin with Aggiano Potato Leek Artichoke Gratin with Aggiano
Serves 6 Serves 6
Ingredients Ingredients
• 3 large leeks • 3 large leeks
• 2 tbs. butter • 2 tbs. butter
• 14. oz canned artichokes (not marinated) drained • 14. oz canned artichokes (not marinated) drained
• 1 tbs. Dijon mustard • 1 tbs. Dijon mustard
• 8 oz. grated Aggiano cheese • 8 oz. grated Aggiano cheese
• 2 large russet potatoes • 2 large russet potatoes
• 1 cup heavy cream • 1 cup heavy cream
• Salt and pepper to taste • Salt and pepper to taste
Directions Directions
Preheat oven to 350 degrees. Slice green Preheat oven to 350 degrees. Slice green
tops off leeks and cut lengthwise. Soak tops off leeks and cut lengthwise. Soak
in water to clean thoroughly, and then in water to clean thoroughly, and then
thinly slice. In a medium sauté pan thinly slice. In a medium sauté pan
over medium heat, melt butter and add over medium heat, melt butter and add
leeks and salt and pepper to taste. Cook leeks and salt and pepper to taste. Cook
about 5 minutes, stirring occasionally to about 5 minutes, stirring occasionally to
prevent browning. Take off heat and add prevent browning. Take off heat and add
artichokes and mustard. Mix thoroughly. artichokes and mustard. Mix thoroughly.
Once cooled, stir in cheese ¾ of the cheese. Once cooled, stir in cheese ¾ of the cheese.
Using food processor slicing disk or mandolin, thinly slice potatoes, then transfer to 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 large bowl and add cold water to cover. Stir with hands to rinse then drain well. Layer
potatoes between paper towels and pat dry. potatoes between paper towels and pat dry.
Layer 1/3 of potatoes in bottom of a lightly buttered casserole dish, overlapping slightly. 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 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 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 of potatoes. Slowly pour cream over top. Cream should come up about ¾ to the top of
the potato mixture. Top with remaining the potato mixture. Top with remaining
cheese. Cover casserole with foil, careful cheese. Cover casserole with foil, careful
not to press to close to the cheese top- not to press to close to the cheese top-
ping. ping.
Cook covered for 40 minutes, until Cook covered for 40 minutes, until
cheese melts. Uncover and continue cheese melts. Uncover and continue
to cook until potatoes are tender and to cook until potatoes are tender and
cheese is brown, about 20 more min- cheese is brown, about 20 more min-
utes. Serve warm. utes. Serve warm.
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Apple Walnut Smoked Carnitas Apple Walnut Smoked Carnitas
• 2 medium peaches, diced (or other seasonal fruit • 2 medium peaches, diced (or other seasonal fruit
such as mango or persimmon) such as mango or persimmon)
• ½ small white onion, diced • ½ small white onion, diced
• 1 serrano chile, mined (seeded if you prefer less • 1 serrano chile, mined (seeded if you prefer less
heat) heat)
• 1/8 cup cilantro, chopped • 1/8 cup cilantro, chopped
• 4 limes • 4 limes
• Salt to taste • Salt to taste
• 1 package pre-cooked carnitas (available in the • 1 package pre-cooked carnitas (available in the
refrigerator section of most grocery stores) refrigerator section of most grocery stores)
• 1 dozen small corn tortillas • 1 dozen small corn tortillas
• 3 teaspoons vegetable oil • 3 teaspoons vegetable oil
• 12 oz. grated Apple Walnut smoked cheese • 12 oz. grated Apple Walnut smoked cheese
Directions: Directions:
Soak the diced onions in cold water for 20 minutes to an hour. Drain. Toss 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 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 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. together. Can be made up to one day in advance.
Heat a heavy-bottomed skil- Heat a heavy-bottomed skil-
let. Fry carnitas over medium let. Fry carnitas over medium
heat (adding a little oil if they heat (adding a little oil if they
begin to stick). Remove from begin to stick). Remove from
pan. In the same pan, add pan. In the same pan, add
1/4 teaspoon of oil and add a 1/4 teaspoon of oil and add a
tortilla topped with 1 ounce tortilla topped with 1 ounce
of cheese. Heat until cheese of cheese. Heat until cheese
is just melted is just melted
through. Top through. Top
with a little with a little
meat and a meat and a
heaping spoon of fruit salsa. Repeat with remaining tortillas. heaping spoon of fruit salsa. Repeat with remaining tortillas.
Serve with remaining limes, cut into wedges. Serve with remaining limes, cut into wedges.
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Apple Walnut Smoked Shrimp Grits Apple Walnut Smoked Shrimp Grits
Recipe from Beehive fan Darby Doyle Recipe from Beehive fan Darby Doyle
Serves 6 Serves 6
A word from Darby: A word from Darby:
“One of my favorite dishes to eat when traveling in “One of my favorite dishes to eat when traveling in
the Carolinas is shrimp & grits. My recipe is a little the Carolinas is shrimp & grits. My recipe is a little
leaner, but just as flavorful, and a snap to prepare. leaner, but just as flavorful, and a snap to prepare.
Using the absolute best ingredients will win over the Using the absolute best ingredients will win over the
most recalcitrant grits-hater; in this case, Beehive most recalcitrant grits-hater; in this case, Beehive
cheese, and old-fashioned stone ground white grits. cheese, and old-fashioned stone ground white grits.
If you can’t find stone ground white grits, use a good-quality 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 yellow polenta corn meal instead of the ‘quick grits’ found in the
supermarket.” supermarket.”
• 4 cups low-sodium chicken broth • 4 cups low-sodium chicken broth
• 1 cup old-fashioned stone ground white corn grits • 1 cup old-fashioned stone ground white corn grits
• 1 1/4 cup grated Apple Walnut Smoked cheese, plus additional for garnish • 1 1/4 cup grated Apple Walnut Smoked cheese, plus additional for garnish
• 1 tbs. butter • 1 tbs. butter
• Salt, ground pepper, and southern-style hot sauce (such as Crystal or Ta- • Salt, ground pepper, and southern-style hot sauce (such as Crystal or Ta-
basco) to taste basco) to taste
• 1 bottle pilsner or lager beer (Darby likes Provo Girl) • 1 bottle pilsner or lager beer (Darby likes Provo Girl)
• 1 1/l2 lbs. large shrimp, peeled & deveined • 1 1/l2 lbs. large shrimp, peeled & deveined
• 1 Tbs. Old Bay seasoning • 1 Tbs. Old Bay seasoning
For the grits: In a medium stock pot, bring chicken broth to a rolling boil. 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 com- Whisking constantly, add grits in a slow and steady stream until all are com-
bined. Lower heat to medium-low, and continue to whisk grits every other min- bined. Lower heat to medium-low, and continue to whisk grits every other min-
ute or so to prevent sticking. Simmer until smooth and al dente (15-20 minutes). ute 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. 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 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. have a ‘slumpy’ consistency, similar to soft polenta or risotto.
For the shrimp: In a medium saute pan, combine beer, shrimp, and seasoning. 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 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 4-5 minutes). Remove from heat. Strain shrimp, reserving about ½ cup of the
cooking liquid. cooking liquid.
To serve: Ladle grits into six shallow soup bowls, top with a bit of additional 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 shredded cheese.Equally divide the shrimp over the grits, and drizzle 1-2 tbs of
the shrimp cooking liquid over the shrimp and grits. the shrimp cooking liquid over the shrimp and grits.
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Apple Walnut Smoked Egg Puff Apple Walnut Smoked Egg Puff
• 10 eggs • 10 eggs
• 1/2 cup all-purpose flour • 1/2 cup all-purpose flour
• 1 t. baking powder • 1 t. baking powder
• 1/2 t. salt • 1/2 t. salt
• 1 pint (16 oz.) small curd cottage cheese • 1 pint (16 oz.) small curd cottage cheese
• 1/2 cup (1 cube) butter, melted • 1/2 cup (1 cube) butter, melted
• 1 pound Apple Walnut Smoked, shred- • 1 pound Apple Walnut Smoked, shred-
ded ded
• 2 cans (4 oz. each) diced green chiles • 2 cans (4 oz. each) diced green chiles
Directions: Directions:
In a mixer bowl, beat the eggs until light and lemon colored. Add In a mixer bowl, beat the eggs until light and lemon colored. Add
the flour, baking powder, salt, cottage cheese and butter. Mix until the flour, baking powder, salt, cottage cheese and butter. Mix until
well blended. Stir in the cheese, then the chiles. The mixture will be well blended. Stir in the cheese, then the chiles. The mixture will be
thick and cheesy, but will bake up just fine! thick and cheesy, but will bake up just fine!
Pour mixture into a well buttered 9x13” baking dish (a 3 quart Py- Pour mixture into a well buttered 9x13” baking dish (a 3 quart Py-
rex rectangle). Bake at 350 degrees for about 45 minutes until top is rex rectangle). Bake at 350 degrees for about 45 minutes until top is
browned and center appears firm. Serve hot to 10 or 12. browned and center appears firm. Serve hot to 10 or 12.
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Barely Buzzed Apple Crisp Barely Buzzed Apple Crisp
For the crisp: For the crisp:
• 5 large apples (tart apples like a Pink Lady • 5 large apples (tart apples like a Pink Lady
or Granny Smith preferred) or Granny Smith preferred)
• 1/2 cup white sugar • 1/2 cup white sugar
• 1/2 cup dark brown sugar • 1/2 cup dark brown sugar
• 1 tsp. cinnamon • 1 tsp. cinnamon
• 1/2 tsp. nutmeg • 1/2 tsp. nutmeg
• 1 pinch of salt • 1 pinch of salt
• 3 tbs. corn starch • 3 tbs. corn starch
• 2 tbs. lemon juice • 2 tbs. lemon juice
For the topping: For the topping:
• 1 cup all purpose flour • 1 cup all purpose flour
• 1/2 cup dark brown sugar • 1/2 cup dark brown sugar
• 1/2 cup white sugar • 1/2 cup white sugar
• 1/2 cup cold, unsalted butter • 1/2 cup cold, unsalted butter
• 1/3 cup grated Barely Buzzed cheese • 1/3 cup grated Barely Buzzed cheese
Directions: Directions:
Preheat oven to 400 degrees. Peel and slice the apples into 2” chunks. In a heavy 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 bottomed pan, combine apples, sugars, cinnamon, nutmeg, salt, corn starch and
lemon juice. Cook until apples are just tender and sauce is slightly thickened, lemon juice. Cook until apples are just tender and sauce is slightly thickened,
about 10 minutes. about 10 minutes.
Pour mixture into a heavy bottomed baking dish. Pour mixture into a heavy bottomed baking dish.
Mix together all dry top- Mix together all dry top-
ping ingredients and then ping ingredients and then
cut in butter until mixture cut in butter until mixture
is crumbly. Toss in cheese is crumbly. Toss in cheese
and mix gently. and mix gently.
Sprinkle topping over Sprinkle topping over
apples. Bake for 45 minutes apples. Bake for 45 minutes
to an hour or until top- to an hour or until top-
ping is crisp and sides are ping is crisp and sides are
bubbly. bubbly.
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Barely Buzzed Gougère Barely Buzzed Gougère
• 1/2 cup water • 1/2 cup water
• 3 tablespoons butter, unsalted, cut into cubes • 3 tablespoons butter, unsalted, cut into cubes
• 1/4 teaspoon salt • 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper • 1/8 teaspoon freshly ground black pepper
• 1/2 cup flour • 1/2 cup flour
• 2 large eggs • 2 large eggs
• 3/4 cup (about 3 ounces) grated Barely Buzzed • 3/4 cup (about 3 ounces) grated Barely Buzzed
cheese cheese
Directions Directions
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or
silicone baking mat. silicone baking mat.
Heat the water, butter, salt, and pepper in a saucepan until the butter is melted. 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 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. 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.’ 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. 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, (You can transfer the mixture to a bowl before adding to eggs to cool the dough,
or do this step in a food pro- or do this step in a food pro-
cessor or electric mixer, if you cessor or electric mixer, if you
wish.) wish.)
Add about 3/4s of the grated Add about 3/4s of the grated
cheese and stir until well-mixed. cheese and stir until well-mixed.
Scrape the mixture into a pastry Scrape the mixture into a pastry
bag fitted with a wide plain tip, bag fitted with a wide plain tip,
or a Ziploc bag with the corner or a Ziploc bag with the corner
cut off and pipe the dough into cut off and pipe the dough into
mounds, evenly-spaced apart, mounds, evenly-spaced apart,
making each about the size of a making each about the size of a
small cherry tomato. small cherry tomato.
Top each puff with a bit of the remaining cheese, the pop the baking sheet in the Top each puff with a bit of the remaining cheese, the pop the baking sheet in the
oven. oven.
Bake for 10 minutes, and then turn the oven down to 375 degrees and bake for 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. an additional 20 to 25 minutes, until they’re completely golden brown.
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Barely Buzzed Mole Enchilada Barely Buzzed Mole Enchilada
• 1 pre-cooked rotisserie chicken • 1 pre-cooked rotisserie chicken
• 8.25 oz. (1 jar) red mole paste • 8.25 oz. (1 jar) red mole paste
• 4 cups canned chicken broth • 4 cups canned chicken broth
• 2 tablespoons smooth peanut butter • 2 tablespoons smooth peanut butter
• 3 oz. dark chocolate • 3 oz. dark chocolate
• 12 large corn tortillas • 12 large corn tortillas
• 1 cup vegetable oil • 1 cup vegetable oil
• 8 oz. (2 cups) Barely Buzzed cheese, grated • 8 oz. (2 cups) Barely Buzzed cheese, grated
• 4 green onions, sliced • 4 green onions, sliced
Directions: Directions:
Shred meat from rotisserie chicken, tearing into small bites. Set aside and keep Shred meat from rotisserie chicken, tearing into small bites. Set aside and keep
warm. warm.
In a heavy-bottomed sauce pan, combine mole paste, chicken broth, peanut but- In a heavy-bottomed sauce pan, combine mole paste, chicken broth, peanut but-
ter, and chocolate. Simmer on low until all the paste is dissolved and you have a ter, 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 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 consistency, which should be thicker than traditional enchilada sauce, but easily
spreadable. spreadable.
Add oil to a sauté pan that is larger than your tortillas. Heat over medium until 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 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 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 through and soft. Next, dip in mole sauce until well coated. Finally, place on a
plate and fill with 3 table- plate and fill with 3 table-
spoons of chicken and 1 spoons of chicken and 1
tablespoon of cheese. Roll tablespoon of cheese. Roll
tightly, placing the tortilla tightly, placing the tortilla
seam down. Repeat with seam down. Repeat with
remaining tortillas. remaining tortillas.
You may serve them warm, You may serve them warm,
as is, or layer them in a cas- as is, or layer them in a cas-
serole dish and bake them serole dish and bake them
at 350 degrees for about 30 at 350 degrees for about 30
minutes. Regardless of the minutes. Regardless of the
method you choose, top each method you choose, top each
enchilada with the remainder of cheese and green onions. enchilada with the remainder of cheese and green onions.
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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 occasion-
ally. 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 worldBig John’s Cajun Dumpling Big John’s Cajun Dumpling
and Sausage Soup and Sausage Soup
For the dumplings: For the dumplings:
• 2/3 cup flour • 2/3 cup flour
• 1/3 cup yellow cornmeal • 1/3 cup yellow cornmeal
• 1 1/2 tsps baking powder • 1 1/2 tsps baking powder
• 1 tsp sugar • 1 tsp sugar
• 1/4 tsp coarse salt • 1/4 tsp coarse salt
• 1 tbsp unsalted butter, cut into small chunks • 1 tbsp unsalted butter, cut into small chunks
• 1/2 cup buttermilk • 1/2 cup buttermilk
• 2/3 cup Big John’s Cajun cheese • 2/3 cup Big John’s Cajun cheese
For the soup: For the soup:
• 2 Tbsps. olive oil • 2 Tbsps. olive oil
• 1 cup celery, diced • 1 cup celery, diced
• 1 cup onion, diced • 1 cup onion, diced
• 1 cup bell pepper, seeded and diced • 1 cup bell pepper, seeded and diced
• 1-2 jalapenos, seeded and diced • 1-2 jalapenos, seeded and diced
• 3 cloves garlic, minced • 3 cloves garlic, minced
• 1 lb. Cajun sausage, sliced into 1/4” rings • 1 lb. Cajun sausage, sliced into 1/4” rings
• 3 springs thyme, chopped • 3 springs thyme, chopped
• 1 Tbsp. oregano, chopped • 1 Tbsp. oregano, chopped
• 4 quarts chicken stock • 4 quarts chicken stock
• Salt and pepper to taste • Salt and pepper to taste
Combine the flour, cornmeal, baking Combine the flour, cornmeal, baking
powder, sugar and salt in a medium powder, sugar and salt in a medium
bowl. Mix in the butter, using your bowl. Mix in the butter, using your
fingers, until small crumbs start to fingers, until small crumbs start to
form, then stir in the buttermilk and form, then stir in the buttermilk and
fold in the cheese. fold in the cheese.
Heat olive oil in a large soup or stock Heat olive oil in a large soup or stock
pot. Sautee celery, onion, bell pep- pot. Sautee celery, onion, bell pep-
per and jalapeno until wilted and per and jalapeno until wilted and
transparent, about 5 minutes. Stir in transparent, about 5 minutes. Stir in
sausage, garlic, thyme and oregano, sausage, garlic, thyme and oregano,
and cook until the sausage until browned on both sides. Add the stock, bring to a boil, 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. 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. Gently roll the dumplings into gumball-sized balls and drop them into the soup.
beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheeseBig John’s Cajun Mac-n-cheese Big John’s Cajun Mac-n-cheese
Serves 4 - 30 minute prep and cook time Serves 4 - 30 minute prep and cook time
What’s more delicious and homey than mac- What’s more delicious and homey than mac-
n-cheese? Serve this dish with Andouille n-cheese? Serve this dish with Andouille
sausage and an IPA or ale for a spicy good sausage and an IPA or ale for a spicy good
time! time!
• 8 oz uncooked elbow macaroni • 8 oz uncooked elbow macaroni
• 2 cups shredded Big John’s Cajun cheese • 2 cups shredded Big John’s Cajun cheese
(you’ll need one 6 oz cut) (you’ll need one 6 oz cut)
• 1/2 cup grated Parmesan cheese • 1/2 cup grated Parmesan cheese
• 2 cups whole milk or heavy cream • 2 cups whole milk or heavy cream
• 1/4 cup butter • 1/4 cup butter
• 2 1/2 tablespoons all-purpose flour • 2 1/2 tablespoons all-purpose flour
• 2 tablespoons butter • 2 tablespoons butter
Directions Directions
Cook macaroni and drain. Cook macaroni and drain.
In a saucepan, melt butter over medium heat. Slowly stir flour into the 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 form- melted butter to make a roux. You should see a medium-thick paste form-
ing. ing.
Slowly add cream/milk to the roux, being careful to stir constantly. Stir in 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 cheeses, and cook over low heat until cheese is melted and your sauce is
slightly thick. slightly thick.
Place cooked macaroni in a medium-sized casserole dish and pour sauce Place cooked macaroni in a medium-sized casserole dish and pour sauce
over macaroni. over macaroni.
Bake at 350 degrees for 10 minutes covered and 10 minutes uncovered. Bake at 350 degrees for 10 minutes covered and 10 minutes uncovered.
Cool before serving. Cool before serving.
beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheeseBig John’s Cajun Martini Big John’s Cajun Martini
• 2 ounces dry gin • 2 ounces dry gin
• 1 ounce dry vermouth • 1 ounce dry vermouth
• Ice • Ice
• 2 to 3 pitted green olives • 2 to 3 pitted green olives
• 2 to 3 small cubes of Big John’s Cajun • 2 to 3 small cubes of Big John’s Cajun
cheese cheese
Directions: Directions:
Place a cocktail glass in the freezer to chill. Place a cocktail glass in the freezer to chill.
Carefully cut a long cube of Big John’s Cajun cheese (make-sure to get 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. 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 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 shake vigorously until well chilled, about 20 seconds. Strain into the
chilled glass. Garnish with cheese-filled olives. chilled glass. Garnish with cheese-filled olives.
Makes one. But you will want another. Makes one. But you will want another.
beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheeseBlack Bean Mole Chili with Ipanema Cheese Crust Black Bean Mole Chili with Ipanema Cheese Crust
• 2 medium dried ancho chiles, wiped clean • 2 medium dried ancho chiles, wiped clean
• 1 dried chipotle chile, wiped clean • 1 dried chipotle chile, wiped clean
• 1/2 cup shelled pumpkin seeds • 1/2 cup shelled pumpkin seeds
• 2 cups water • 2 cups water
• 1 large onion, chopped • 1 large onion, chopped
• 2 tablespoons butter • 2 tablespoons butter
• 4 garlic cloves, finely chopped • 4 garlic cloves, finely chopped
• 1 teaspoon ground cumin • 1 teaspoon ground cumin
• 1 teaspoon dried oregano, crumbled • 1 teaspoon dried oregano, crumbled
• 1/8 teaspoon cinnamon • 1/8 teaspoon cinnamon
• 2 teaspoons salt • 2 teaspoons salt
• 1 medium butternut squash, cut into 1/4-inch pieces • 1 medium butternut squash, cut into 1/4-inch pieces
• 1/2 teaspoon grated orange zest • 1/2 teaspoon grated orange zest
• 1 ounce dark bittersweet chocolate, finely chopped (3 tablespoons) • 1 ounce dark bittersweet chocolate, finely chopped (3 tablespoons)
• 1 (14 1/2-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped • 1 (14 1/2-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
• 3 (15-ounce) cans black beans, drained and rinsed • 3 (15-ounce) cans black beans, drained and rinsed
• 4 cups (16 ounces) grated Beehive Ipanema cheese • 4 cups (16 ounces) grated Beehive Ipanema cheese
Slit chiles lengthwise, then Slit chiles lengthwise, then
stem and seed. Tear into stem and seed. Tear into
small pieces and soak in 2 small pieces and soak in 2
cups hot water for 10 min- cups hot water for 10 min-
utes. Add pumpkin seeds to utes. Add pumpkin seeds to
the chile water mixture and the chile water mixture and
transfer to a blender (or us- transfer to a blender (or us-
ing an emersion blender), ing an emersion blender),
pulse until very smooth. pulse until very smooth.
Cook onions in butter Cook onions in butter
in a large heavy pot over in a large heavy pot over
medium-high heat, stirring medium-high heat, stirring
occasionally, until soft- occasionally, until soft-
ened. Add garlic and cook, stirring, 1 minute. Next add spices and salt, cook, stirring, 30 ened. 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 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 sim- if necessary to prevent burning. Add zest, chocolate, tomatoes with their juice, and sim-
mer, covered, stirring occasionally, until vegetables are tender, about 15 minutes. Stir in mer, covered, stirring occasionally, until vegetables are tender, about 15 minutes. Stir in
beans and simmer 5 minutes. Season with salt to taste. 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 indi- Preheat broiler. Stir in 2 cups of cheese and transfer to a large oven-proof dish or indi-
vidual ramekins. Top with the other half of the cheese. Broil until cheese is bubbly, about vidual ramekins. Top with the other half of the cheese. Broil until cheese is bubbly, about
four minutes. four minutes.
beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheeseSavory Sweet Ipanema Popcorn Savory Sweet Ipanema Popcorn
• 1 ½ teaspoons Kosher salt • 1 ½ teaspoons Kosher salt
• 2 teaspoons sugar • 2 teaspoons sugar
• 2 teaspoons smoked paprika • 2 teaspoons smoked paprika
• 1/2 teaspoon cayenne pepper • 1/2 teaspoon cayenne pepper
• 1/3 cup grape seed or olive oil • 1/3 cup grape seed or olive oil
• 1 cup popcorn kernels • 1 cup popcorn kernels
• ¼ cup melted butter • ¼ cup melted butter
• 1 cup (4 ounces) finely grated Beehive Cheese • 1 cup (4 ounces) finely grated Beehive Cheese
Ipanema Ipanema
In small bowl, combine Kosher salt, In small bowl, combine Kosher salt,
sugar, paprika, and cayenne pepper. sugar, paprika, and cayenne pepper.
Pour oil and kernels into large, Pour oil and kernels into large,
heavy bottomed pot and cover. heavy bottomed pot and cover.
Shake gently and continuously over Shake gently and continuously over
moderately high heat while corn moderately high heat while corn
pops. When popping stops, after about 6 minutes, remove pan pops. When popping stops, after about 6 minutes, remove pan
from heat. Carefully pour popped kernels into a large bowl. from heat. Carefully pour popped kernels into a large bowl.
Toss corn and drizzle Toss corn and drizzle
with butter; then, with butter; then,
while still hot, mix in while still hot, mix in
spices to taste and all spices to taste and all
of the cheese. of the cheese.
beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheesePromontory Ale Soup Promontory Ale Soup
Makes 4 to 6 servings Makes 4 to 6 servings
• 2 medium leeks (white and pale green parts • 2 medium leeks (white and pale green parts
only), cut into ¼-inch dice (2 cups) only), cut into ¼-inch dice (2 cups)
• 2 medium carrots cut into ¼-inch dice (1 cup) • 2 medium carrots cut into ¼-inch dice (1 cup)
• 2 celery ribs, cut into ¼-inch dice (1 cup) • 2 celery ribs, cut into ¼-inch dice (1 cup)
• 2 teaspoons finely chopped garlic • 2 teaspoons finely chopped garlic
• 1 bay leaf • 1 bay leaf
• ½ stick (1/4 cup) unsalted butter • ½ stick (1/4 cup) unsalted butter
• ½ cup all purpose flour • ½ cup all purpose flour
• 2 cups whole milk • 2 cups whole milk
• 1 ¾ cups reduced-sodium chicken broth • 1 ¾ cups reduced-sodium chicken broth
• 1 (12-oz) bottle ale • 1 (12-oz) bottle ale
• 1 ½ teaspoon Worcestershire sauce • 1 ½ teaspoon Worcestershire sauce
• 1 teaspoon dry mustard • 1 teaspoon dry mustard
• 1 teaspoon salt • 1 teaspoon salt
• ¼ teaspoon black pepper • ¼ teaspoon black pepper
• 1 lb Promontory cheese, grated (4 cups) • 1 lb Promontory cheese, grated (4 cups)
Wash leeks in a bowl of cold water, agitating water, then lift out leeks and Wash leeks in a bowl of cold water, agitating water, then lift out leeks and
drain in a colander. drain in a colander.
Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy
saucepan over moderate heat, stirring occasionally, until vegetables begin saucepan over moderate heat, stirring occasionally, until vegetables begin
to soften, about 5 minutes. Reduce heat to moderately low and sprinkle to soften, about 5 minutes. Reduce heat to moderately low and sprinkle
flour over vegetables, then cook, stirring occasionally, 3 minutes. Add flour over vegetables, then cook, stirring occasionally, 3 minutes. Add
milk, broth and beer in a stream, whisking, then simmer, whisking oc- milk, broth and beer in a stream, whisking, then simmer, whisking oc-
casionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and casionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and
pepper. pepper.
Add cheese by handfuls, stirring constantly, and cook until cheese is Add cheese by handfuls, stirring constantly, and cook until cheese is
melted, 3 to 4 minutes (do not boil). Discard bay leaf. melted, 3 to 4 minutes (do not boil). Discard bay leaf.
*Recipe from the Viking Cooking School catalog *Recipe from the Viking Cooking School catalog
beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheesePromontory Buttermilk Biscuits Promontory Buttermilk Biscuits
with Chive with Chive
Ingredients Ingredients
• 4 cups all-purpose flour (spooned and lev- • 4 cups all-purpose flour (spooned and lev-
eled), plus more for rolling eled), plus more for rolling
• 2 tablespoons baking powder • 2 tablespoons baking powder
• 1 teaspoon baking soda • 1 teaspoon baking soda
• 1 3/4 teaspoons fine salt • 1 3/4 teaspoons fine salt
• 6 ounces Promontory, grated (1 1/2 cups) • 6 ounces Promontory, grated (1 1/2 cups)
• 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch • 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch
pieces pieces
• 3 tablespoons chopped fresh chives • 3 tablespoons chopped fresh chives
• 1 1/2 cups cold buttermilk • 1 1/2 cups cold buttermilk
Directions Directions
Preheat oven to 450 degrees. In Preheat oven to 450 degrees. In
a food processor, pulse flour, a food processor, pulse flour,
baking powder, baking soda, baking powder, baking soda,
and salt until combined. Add and salt until combined. Add
cheese, butter, and chives; pulse cheese, butter, and chives; pulse
until mixture resembles coarse until mixture resembles coarse
meal, with a few pea-size pieces meal, with a few pea-size pieces
of butter remaining. Add but- of butter remaining. Add but-
termilk and pulse until com- termilk and pulse until com-
bined (do not overmix). bined (do not overmix).
Turn dough out onto a lightly floured work surface and knead until it just comes 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 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, 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 1 1/2 inches apart, on a baking sheet and bake until
puffed and golden, 13 to 15 minutes. Transfer to a puffed and golden, 13 to 15 minutes. Transfer to a
wire rack and let cool slightly. Serve warm or at room wire rack and let cool slightly. Serve warm or at room
temperature. temperature.
Get fancy and make a sandwich with your delicious Get fancy and make a sandwich with your delicious
biscuit. >> biscuit. >>
beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheesePromontory Fondue Promontory Fondue
The word fondue comes the French word The word fondue comes the French word
fondre, which means “to melt.” Dating fondre, which means “to melt.” Dating
back to 18th century, the Alpine people back to 18th century, the Alpine people
made fondue as a way to use hard and dry made fondue as a way to use hard and dry
cheeses effected by winter storage. cheeses effected by winter storage.
• 1 pound grated Promontory • 1 pound grated Promontory
• 2 tablespoons of flour • 2 tablespoons of flour
• 1 cup ale, apple cider or dry white wine • 1 cup ale, apple cidar or dry white wine
• 1 teaspoon kosher salt • 1 teaspoon kosher salt
• 1 teaspoon dry mustard or Dijon mustard • 1 teaspoon dry mustard or Dijon mustard
• 1 clove of garlic • 1clove of garlic
Directions Directions
Toss the cheese with the flour in the bowl and set aside. 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 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 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 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 medium-low and add the cheese mixture ½ cup at a time, stirring until
melted after each addition. Serve immediately. melted after each addition. Serve immediately.
Serve with rustic bread cubes, crackers, apple or pear chunks, sausages, Serve with rustic bread cubes, crackers, apple or pear chunks, sausages,
roasted or boiled potatoes. roasted or boiled potatoes.
Beverage suggestions Beverage suggestions
Cider, black tea, ale or stout, sauvignon blanc, tawny port Cider, black tea, ale or stout, sauvignon blanc, tawny port
Cooks Note Cooks Note
Fondue can be made using any of the family of Beehive cheeses. Fresh Fondue can be made using any of the family of Beehive cheeses. Fresh
herbs, garlic, minced onions or tomato paste can make excellent additions herbs, garlic, minced onions or tomato paste can make excellent additions
to your fondue. to your fondue.
beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheesePromontory & Spinach Rolled Tacos Promontory & Spinach Rolled Tacos
Ingredients Ingredients
• 2 tablespoons butter • 2 tablespoons butter
• 1 medium white onion, diced • 1 medium white onion, diced
• 2 cloves garlic, minced • 2 cloves garlic, minced
• 1 lb. bag frozen spinach, cut • 1 lb. bag frozen spinach, cut
• 1 lb. Promontory cheese, shredded • 1 lb. Promontory cheese, shredded
• 1 dozen small corn tortillas • 1 dozen small corn tortillas
• 5 cups vegetable oil • 5 cups vegetable oil
• Sour cream and hot sauce of your choice • Sour cream and hot sauce of your choice
Directions Directions
Defrost spinach in warm water. Drain well by squeezing out all the Defrost spinach in warm water. Drain well by squeezing out all the
water with a cheese cloth or by hand. water with a cheese cloth or by hand.
Meanwhile, in a large, heavy-bottomed skillet over medium heat, sauté onions with 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 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 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 melted and mixed with spinach and onions. You should have a thick, cheesy filling
in your pan. Set aside to slightly cool. in your pan. Set aside to slightly cool.
In a large Dutch oven, heat oil In a large Dutch oven, heat oil
over medium heat. As oil is heat- over medium heat. As oil is heat-
ing, place tortillas in a damp, ing, place tortillas in a damp,
clean dish towel and microwave clean dish towel and microwave
until warm, about 1 minute. until warm, about 1 minute.
Keep wrapped in the towel until Keep wrapped in the towel until
ready to use (make sure your ready to use (make sure your
tortillas are warm or they will tortillas are warm or they will
split). Take 3 tablespoons of the split). Take 3 tablespoons of the
warm filling and form into a warm filling and form into a
rope shape that will fit the length rope shape that will fit the length
of the tortilla. Roll tortilla very of the tortilla. Roll tortilla very
tightly. Repeat with remaining tortillas and filling. tightly. Repeat with remaining tortillas and filling.
Using tongs or a metal slotted spoon, gently lower each taco into the hot oil, pressing 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 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 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. 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 Drain your rolled tacos on a paper towel or bag. Stack and serve with sour cream
and hot sauce of your choice. and hot sauce of your choice.
beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheeseSeaHive Crab Dip SeaHive Crab Dip
• 3 tablespoons unsalted butter • 3 tablespoons unsalted butter
• 2 medium shallots, minced • 2 medium shallots, minced
• 1/4 teaspoon cayenne pepper • 1/4 teaspoon cayenne pepper
• 3/4 teaspoon Old Bay seasoning • 3/4 teaspoon Old Bay seasoning
• 1 1/2 teaspoon Dijon mustard • 1 1/2 teaspoon Dijon mustard
• 3/4 cup half-and-half • 3/4 cup half-and-half
• 8 ounces cream cheese, cut into small pieces • 8 ounces cream cheese, cut into small pieces
• 5 ounces SeaHive cheese, grated on the large • 5 ounces SeaHive cheese, grated on the large
holes of a box grater (about 2 cups) holes of a box grater (about 2 cups)
• 3 tablespoons freshly squeezed lemon juice • 3 tablespoons freshly squeezed lemon juice
• 2 teaspoons Worcestershire sauce • 2 teaspoons Worcestershire sauce
• 10 ounces lump crab meat, picked over for cartilage • 10 ounces lump crabmeat, picked over for cartilage
• 1/2 cup chopped fresh flat-leaf parsley • 1/2 cup chopped fresh flat-leaf parsley
• 2 slices white bread, crusts removed, torn into 1/4-inch pieces • 2 slices white bread, crusts removed, torn into 1/4-inch pieces
• 1/2 teaspoon paprika • 1/2 teaspoon paprika
• Toast points, for serving • Toast points, for serving
Directions Directions
Preheat oven to 400 degrees with a rack in the center. Melt 2 tablespoons but- Preheat oven to 400 degrees with a rack in the center. Melt 2 tablespoons but-
ter in a medium saucepan over medium heat. Add shallots and cook until soft, ter in a medium saucepan over medium heat. Add shallots and cook until soft,
about 2 minutes. Add 1 tablespoon water and simmer for 30 seconds. Stir in about 2 minutes. Add 1 tablespoon water and simmer for 30 seconds. Stir in
the cayenne, Old Bay, and mustard until well combined. Pour half-and-half into the cayenne, Old Bay, and mustard until well combined. Pour half-and-half into
saucepan and bring to a simmer. Slowly whisk in the cream cheese, a few pieces saucepan and bring to a simmer. Slowly whisk in the cream cheese, a few pieces
at a time. When the cream cheese is at a time. When the cream cheese is
fully incorporated, whisk in SeaHive, fully incorporated, whisk in SeaHive,
a handful at a time. Stir the mixture a handful at a time. Stir the mixture
for 2 minutes. Remove from heat. for 2 minutes. Remove from heat.
Add lemon juice and Worcestershire Add lemon juice and Worcestershire
sauce; stir to combine. Stir in crab sauce; stir to combine. Stir in crab-
meat and half of the parsley. meat and half of the parsley.
Transfer mixture to an ovenproof Transfer mixture to an ovenproof
baking dish and sprinkle with bread baking dish and sprinkle with bread
pieces. Dot top of bread pieces pieces. Dot top of bread pieces
with remaining tablespoons butter; with remaining tablespoons butter;
sprinkle with paprika. Bake until bread pieces are golden and dip is hot, 18 to 22 sprinkle with paprika. Bake until bread pieces are golden and dip is hot, 18 to 22
minutes. Garnish with remaining 1/4 cup parsley and serve with a sturdy bread, minutes. Garnish with remaining 1/4 cup parsley and serve with a sturdy bread,
crackers or bread sticks. crackers or bread sticks.
beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheeseSeaHive Grilled Apricot Salad SeaHive Grilled Apricot Salad
For the dressing: For the dressing:
• 1/4 cup lemon juice • 1/4 cup lemon juice
• 1/4 cup extra virgin olive oil • 1/4 cup extra virgin olive oil
• 1 tablespoon Dijon and/or grainy mustard • 1 tablespoon Dijon and/or grainy mustard
• 1 teaspoon grainy mustard • 1 teaspoon grainy mustard
• 1 tablespoon honey • 1 tablespoon honey
• 1 clove garlic, grated (optional) • 1 clove garlic, grated (optional)
• 1/4 teaspoon salt • 1/4 teaspoon salt
• 1/4 teaspoon pepper • 1/4 teaspoon pepper
For the salad: For the salad:
• 3 apricots • 3 apricots
• 1 bunch frisée • 1 bunch frisée
• 4 strips of thick bacon, cooked and crumbled • 4 strips of thick bacon, cooked and crumbled
• 3 oz. SeaHive cheese, shaved • 3 oz. SeaHive cheese, shaved
Mix together all ingredi- Mix together all ingredi-
ents in the dressing. It’s ents in the dressing. It’s
usually easiest to put these usually easiest to put these
in a jar and shake vigor- in a jar and shake vigor-
ously. ously.
Slice the apricots in half Slice the apricots in half
and remove the pit. Toss in and remove the pit. Toss
vinaigrette to coat. Over a in vinaigrette to coat. Over
medium grill, cook until a medium grill, cook until
heated through, but still heated through, but still
firm, about 3 minutes per firm, about 3 minutes per
side. side.
To assemble the salad, toss frisée with bacon and cheese and dressing to To assemble the salad, toss frisée with bacon and cheese and dressing to
taste (about a quarter cup). Add apricots and serve. taste (about a quarter cup). Add apricots and serve.
beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheeseSeaHive Profiterole Ice Cream Sandwiches SeaHive Profiterole Ice Cream Sandwiches
Ingredients Ingredients
• 1/2 cup water • 1/2 cup water
• 3 tablespoons butter, unsalted, cut into cubes • 3 tablespoons butter, unsalted, cut into cubes
• 1/2 cup flour • 1/2 cup flour
• 2 large eggs • 2 large eggs
• 3/4 cup (about 3 ounces) grated SeaHive cheese • 3/4 cup (about 3 ounces) grated SeaHive cheese
• 1 pint premium vanilla ice cream • 1 pint premium vanilla ice cream
• ½ cup honey • ½ cup honey
• Coarsely ground salt to taste • Coarsely ground salt to taste
Preheat the oven to 425 degrees. Line a baking sheet with parchment Preheat the oven to 425 degrees. Line a baking sheet with parchment
paper or silicone baking mat. paper or silicone baking mat.
Heat the water and butter in a saucepan until the butter is melted. Heat the water and butter 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 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. 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 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 batter will first appear lumpy, but after a
minute or so, it will smooth out. (You can minute or so, it will smooth out. (You can
transfer the mixture to a bowl before adding transfer the mixture to a bowl before adding
to eggs to cool the dough, or do this step to eggs to cool the dough, or do this step
in a food processor or electric mixer, if you in a food processor or electric mixer, if you
wish.) wish.)
Add about 3/4s of the grated cheese and stir Add about 3/4s of the grated cheese and stir
until well-mixed. until well-mixed.
Scrape the mixture into a pastry bag fitted with a wide plain tip, or a Ziploc bag with 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, about an the corner cut off and pipe the dough into mounds, evenly-spaced apart, about an
inch-and-a-half in diameter. inch-and-a-half in diameter.
Top each puff with a bit of the remaining cheese, then pop the baking sheet in the Top each puff with a bit of the remaining cheese, then pop the baking sheet in the
oven. oven.
Bake for 10 minutes, and then turn the oven down to 375 degrees and bake for an 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 and cooked additional 20 to 25 minutes, until they’re completely golden brown and cooked
through. through.
To serve, slice a completely cooked puff almost all the way through. Spoon a small To serve, slice a completely cooked puff almost all the way through. Spoon a small
scoop of ice cream in each. Place on a serving dish and drizzle with a generous scoop of ice cream in each. Place on a serving dish and drizzle with a generous
amount of honey. Sprinkle with crunchy salt to taste. amount of honey. Sprinkle with crunchy salt to taste.
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