SWEET BLUE HAIRED GRANNY Recipe by Katy Williams
Winner of the 2018 American Dairy Association Grilled Cheese
Competition
makes 1 sandwich
Three Cheese Pasta Recip
-submitted by Tulip Tree Team Member, Tad Sperka
3 Tbsp Cultured Butter
2 Tbsp All-Purpose Flour
1/2 tsp salt
1/2 tsp black pepper
1 1/2 cup whole milk
8oz Trillium, rind removed, and divided into pieces
4oz Nightshade, Shredded
4oz, Haymaids, Shredded
1 lb cooked pasta (recommend Penne or Cavatappi)
-added 10/20/2016
Trillium Toasts
2 -Package mini toasts (we use the Life in Provence Cocktail Party Toasts – 36 count)
1 -8 oz package of Tulip Tree Trillium
1 -8 oz jar Roasted Tomato Jam (made by Home Ec.)
DIRECTIONS;
Allow cheese to come to room temperature. Smear a small amount of the cheese on the toast. Place a small amount of the Tomato Jam on top of the cheese. Place on a platter and enjoy! Makes 36-72.
-added 9/24/2015
Fromage Frais Turkey Burgers
2 lbs ground turkey (use 7% fat rather than fat free)
3⁄4 teaspoon salt
1⁄2 teaspoon cracked black pepper
4 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon dried thyme
1⁄2 teaspoon dried rosemary
4 teaspoons Dijon mustard
4 ounces Tulip Tree Creamery Fromage Fraise
DIRECTIONS
1. Mix all ingredients together with hands.
2. Form into patties of desired size and thickness. If you keep them fairly thick, they will be moister.
3. Place into lightly greased, non stick skillet or grill. Cook over medium high heat without moving until bottom side is caramelized brown and crusted - appx 4-5
minutes.
4. Turnover, reduce heat to medium and cook 8-10 minutes longer or until center is no longer pink and juices run clear.
5. Serve on your favorite rolls with an extra dollop of fromage fraise on top!
-makes 4 (1/2 lb burgers) to 6 (1/3 lb burgers)
Eggplant Cannelloni
Ingredients:
Filling Mix:
4 oz Tulip Tree Thyme Fromage
4 oz Tulip Tree Bovre
2 oz cream or half and half
1 Tbsp olive oil
1/2 tsp garlic, chopped
4 oz Tulip Tree Mozzarella cheese
1/4 cup Romano cheese
1 egg
salt to taste
pepper to taste
Cook garlic in olive oil until tender. Set aside and allow to cool to room temperature. Mix all ingredients together well and store in an air tight container overnight.
Assembly:
6 slices of eggplant, 1/4 inch thick lengthwise
1 cup vegetable oil
Filling mix (see recipe above)
1 cup tomato sauce
4 oz Tulip Tree mozzarella
Steps:
Chorizo Polenta Skillet
Ingredients
2 tablespoons olive oil
1/2 pound ground beef
1/2 pound Mexican Chorizo (fresh raw)
1 small onion, finely chopped
2 to 3 large cloves garlic, finely chopped
1 tsp dried oregano
1 tsp cumin powder
3 tablespoons tomato paste
1 quart chicken stock, divided (1 cup and 3 cups)
1 cup milk
1 cup polenta (not instant)
2 tablespoons Tulip Tree Cultured Sea Salt Butter
3 oz Tulip Tree Snap Dragon Cheese
Freshly grated nutmeg, to taste
6 oz Tulip Tree Bovre
Steps:
Have a favorite way to use our products or if you want to submit a recipe, please contact us!