Category Archives: Cheese

Jasper Mirabile’s Hand Pulled Mozzarella

Mozzrella

Jasper Mirabile’s Hand Pulled Mozzarella

I’d never made Mozzarella from scratch before I saw this. It’s kind of fun. This recipe makes a little more than is shown–but I ate them before I took the picture. Wasn’t bad for my first try!

1 gallon of whole milk
1 Rennet tablet
1 tablespoon of citric acid or lemon juice
1 tablespoon of sea salt

Directions:
Pour milk into a large, stainless nonreactive pot.
Add citric acid or lemon juice to the pot.
Heat milk to 90 degrees. Remove from heat.
Dissolve Rennet in 1/2 cup of hot milk. Add to whole milk mixture. Let sit for 1 to 2 hours. Strain in cheesecloth and refrigerate curds until ready to pull mozzarella.

To pull mozzarella:
Bring 2 quarts of cold water to a boil.
Place curds in a Pyrex glass bowl. Add 1 tablespoon of salt or more. (Most of the salt is lost in the process.) Add boiling water.
Place rubber gloves on. Knead curds, submerging in hot water as necessary until you get a clean, silky, outer surface. Fold into a ball.
Place back in leftover whey or wrap tightly in plastic wrap. Refrigerate until ready to serve.

To serve:
Slice fresh mozzarella and layer on sliced tomatoes. Add basil and drizzle with EV Olive Oil. Season with cracked pepper and sea salt.

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Cheesy Italian Bread

Cheesy Italian Bread

I got this recipe from http://www.tasteofhome.com/recipes/garlic-parmesan-bread

Ingredients:
• 1 cup of warm water
• 1 pack of active yeast
• 2 tbsp of olive oil
• 1 tbsp of brown sugar
• 1 tsp of salt
• 1/2 cup of freshly grated Parmigiano-Reggiano
cheese
• 3 cups of bread flour

Use fresh Parmesan cheese and grate it just before mixing into the dough. Bake it for 40 min in 350F. The bread is very tasty, especially when it is warm!

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To see my other blog visit https://godslittlemiraclebook.wordpress.com/

Smoked Bacon-Wrapped Dates

Dates on the Grill

Smoked Bacon-Wrapped Dates
Makes 30 pieces

• 30 Medjool dates, pitted
• 10 bacon strips, cut into thirds
• Parmesan cheese cut into 1-inch long match-sized sticks, 30 total
• 1/8 cup brown sugar
• 30 toothpicks
• One wood chunk for smoking (preferably hickory or apple)

To prepare the dates:
Stuff each date with a Parmesan stick.

Wrap each stuffed date with bacon and secure with a toothpick.

To set up your grill:
Set up your grill for indirect grilling and preheat to medium heat (350°F to 450ºF degrees). If using a gas grill, place all the wood chips or chunks in the smoker box or in an aluminum pouch and run the grill on high until you see smoke; then reduce the heat to medium.

If using a charcoal grill, place a large drip pan on one side of the charcoal grate and the lit charcoals on the other side, preheat the grill to medium, and then toss all of the wood chips or chunks on the coals.

Place the dates over the drip pan on the opposite side of the heat and cover the grill, placing the vents over the dates. This helps to draw the smoke through the food for flavor. Cook the dates until the bacon is fully cooked, about 30 to 40 minutes.

Remove the bacon-wrapped dates from the grill and immediately dust with brown sugar. Toss to distribute the sugar evenly.

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Buttery Cake

Buttery cake

A friend shared this recipe with me. Perhaps you’ll like it as much as we do.

Buttery Cake

1 yellow cake mix
2 eggs
1 stick softened butter
Mix together and press in 9×13 cake pan

1 box or 3 3/4 cups of powdered sugar
I softened bar cream cheese (Original)
2 eggs
1 tsp vanilla
Mix and pour mix over cake mixture; spread evenly.

Back at 350 for 35-45 minutes till golden brown.

Sprinkle powdered sugar on top when it’s done to make it pretty.

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Cheesy Quinoa “Grits”

Quina grits

Cheesy Quinoa “Grits”

Prep Time: <5 minutes
Cook Time: 10-15 minutes
Total Time: <20 minutes
Yield: 1 serving

Ingredients:
3/4 cup dry quinoa
1 egg
1 oz. cheddar cheese
Small bunch parsley, chopped
1/2 – 1 tbsp olive oil
Salt and pepper to taste
1. Prepare quinoa according to stove top package directions. When quinoa is minutes from being done, heat olive oil in pan and fry egg sunny side up until white is set but yolk remains runny. Add salt and pepper to taste, if desired.
2. Stir parsley into hot quinoa, allowing it to wilt slightly, then plate. Sprinkle with cheddar cheese. Place egg on top. Serve.

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Baked Brie

baked Brie

Here is a yummy, quick recipe. I substitute pecans for walnuts.

Baked Brie
Ingredients:
1 can of crescent rolls
1 circle of brie
drizzle of honey
walnuts (optional)
cranberries(optional)
Take the crescent rolls and make a star at the base with all the individual pieces of the roll. Place the circle of brie in the middle of the star then wrap the crescent roll around the brie to completely cover the cheese. Bake according to the directions for your rolls. During this time that you cook the rolls the brie will soften/melt inside. Drizzle with honey and walnuts or cranberries for a festive look.
Serve with apples or crackers.

In case you’re looking for a great devotional book for the new year or a wonderful historical fiction, check them out here in paperback and e-reader.
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