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Company is coming! What do you stock in your pantry or freezer for quick fix deliciousness?
- Thread starter traca
- Start date
I know I've seen a similar version in the US. It's a very popular, very sharp cheese sold in a tub.
Spreadable but dry and quite stiff.
http://www.canadianfavourites.com/MacLaren_s_Imperial_Sharp_Cold_Pack_Cheddar_Cheese_p/maclarens001.htm
Spreadable but dry and quite stiff.
http://www.canadianfavourites.com/MacLaren_s_Imperial_Sharp_Cold_Pack_Cheddar_Cheese_p/maclarens001.htm
steve2-in-la
Well-known member
It's a pasteurized-processed, cheese-food product along the lines of Velveeta but spreadable.
Ooh no. Not like Velveeta at all. Velveeta tastes like nothing but wax to me. Imperial is like a
dry cheddar but slightly spreadable. It crumbles slightly because it is so dry. Very sharp. Very useful. It flies off the shelves at Christmas. In fact, it's on sale for $5 this week and I've just talked myself into a tub.
I look so cute in a tub.
dry cheddar but slightly spreadable. It crumbles slightly because it is so dry. Very sharp. Very useful. It flies off the shelves at Christmas. In fact, it's on sale for $5 this week and I've just talked myself into a tub.
I look so cute in a tub.
Is it like Kaukana cheese? I grew up on their Port Wine cheese (family staple)--explains a lot. smileys/wink.gif
http://www.kaukaunacheese.com/products/cups.html
http://www.kaukaunacheese.com/products/cups.html
I've never seen it. Wonder if we get that around here? This is my favorite cheeseball.
http://homesicktexan.blogspot.com/2011/12/bacon-jalapeno-cheese-ball.html
http://homesicktexan.blogspot.com/2011/12/bacon-jalapeno-cheese-ball.html
This sent me on some research. Is it now a Kraft product? Found out that Mr. Kraft was CDN who came
from my great-granddaddy's home town (before it was known as Canada, bought Imperial Cheese from a Montreal co. in 1920. (and has been gobbling up businesses ever since)
Kraft experimented with processing cheeses in order to capture some of the waste that results in the traditional process. Presumably a new Imperial Cheese resulted.
There are a number of people on chowhound who state that Imp Cheese is not available in the US but don't give an equivalent. And a number who tote it to the US themselves. I do see that it is available online though. Maybe Erin found the equivalent.
Then I learned just how big Kraft is now. Yikes! So many of these products that are Kraft, would indicate so only if you knew the manufacturer to be a subsidiary of Kraft.
All of my chatter netted a tub of it in my shopping cart yesterday. My cheese drawer is now jammed.
And wasn't that all just really fascinating. Ho hum
from my great-granddaddy's home town (before it was known as Canada, bought Imperial Cheese from a Montreal co. in 1920. (and has been gobbling up businesses ever since)
Kraft experimented with processing cheeses in order to capture some of the waste that results in the traditional process. Presumably a new Imperial Cheese resulted.
There are a number of people on chowhound who state that Imp Cheese is not available in the US but don't give an equivalent. And a number who tote it to the US themselves. I do see that it is available online though. Maybe Erin found the equivalent.
Then I learned just how big Kraft is now. Yikes! So many of these products that are Kraft, would indicate so only if you knew the manufacturer to be a subsidiary of Kraft.
All of my chatter netted a tub of it in my shopping cart yesterday. My cheese drawer is now jammed.
And wasn't that all just really fascinating. Ho hum
Les Scourtins Aux Olives de Nyons
Les Scourtins Aux Olives de Nyons
Serving Size : 30
9 tablespoons butter -- softened
3/4 cup powdered sugar
1 tablespoon olive oil
1 1/4 cups AP flour
½ cup cured olives, pitted & coarsely chopped
Jean-Pierre Autrand of Les Vieux Moulins in Nyons, Provence, shared the family recipe for these crisp, salty-sweet cookies.
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In a large bowl or the bowl of an electric mixer, cream the butter until it is soft and pale yellow. Mix in the sugar until blended, then drizzle in the olive oil and mix until combined. Add the flour and mix gently but thoroughly until the dough is smooth, then add the olives and mix until they are thoroughly incorporated into the dough.
Place a piece of waxed or parchment paper on a work surface, and place the dough in the middle. Cover it with another piece of waxed paper or parchment paper and roll out the dough until it is about 1/4-inch thick (the dough is very sticky, and the paper makes it possible to roll out). Refrigerate the dough for at least 30 minutes, and up to 24 hours.
Cut out 2-inch rounds of dough and place them about 1/2 inch apart on the prepared baking sheets. Gather the trimmings into a ball and roll it into a 1-inch diameter log. Wrap well and refrigerate, and when you are ready to bake, cut off 1/4-inch thick rounds (this avoids over-rolling the dough).
Bake until the scourtins are golden, about 15 minutes. Remove from the oven and cool on wire racks.
Note: I also add lavender flowers to some of these. I adore Nyons olives but with lavender added, these guys turn to wonderful dynamite.
Les Scourtins Aux Olives de Nyons
Serving Size : 30
9 tablespoons butter -- softened
3/4 cup powdered sugar
1 tablespoon olive oil
1 1/4 cups AP flour
½ cup cured olives, pitted & coarsely chopped
Jean-Pierre Autrand of Les Vieux Moulins in Nyons, Provence, shared the family recipe for these crisp, salty-sweet cookies.
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In a large bowl or the bowl of an electric mixer, cream the butter until it is soft and pale yellow. Mix in the sugar until blended, then drizzle in the olive oil and mix until combined. Add the flour and mix gently but thoroughly until the dough is smooth, then add the olives and mix until they are thoroughly incorporated into the dough.
Place a piece of waxed or parchment paper on a work surface, and place the dough in the middle. Cover it with another piece of waxed paper or parchment paper and roll out the dough until it is about 1/4-inch thick (the dough is very sticky, and the paper makes it possible to roll out). Refrigerate the dough for at least 30 minutes, and up to 24 hours.
Cut out 2-inch rounds of dough and place them about 1/2 inch apart on the prepared baking sheets. Gather the trimmings into a ball and roll it into a 1-inch diameter log. Wrap well and refrigerate, and when you are ready to bake, cut off 1/4-inch thick rounds (this avoids over-rolling the dough).
Bake until the scourtins are golden, about 15 minutes. Remove from the oven and cool on wire racks.
Note: I also add lavender flowers to some of these. I adore Nyons olives but with lavender added, these guys turn to wonderful dynamite.
Gougeres
this is the easy version:
Gougères
Cheese Puffs (Gougères) Makes about 60
1 cup milk
1/4-pound (1 stick) unsalted butter
1 teaspoon kosher salt +
1/8 teaspoon freshly ground black pepper
Pinch nutmeg, scant
1 cup all-purpose flour
4 extra-large eggs
1 cup grated Gruyere, save 1/4 c. for sprinkling
1/3 cup freshly grated Parmesan +
1/2 egg beaten with 1/2 teaspoon water, for egg wash
Preheat the oven to 415 degrees F. Line 2 baking sheets with parchment paper.
In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2“ wide and 3/4" high onto the baking sheets. With a finger dipped into egg wash, lightly press down the swirl at the top of each puff as you are coating the upper surface with the wash. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Sprinkle with a pinch of Gruyere. (Not necessary) Bake for 15-16 minutes, or until golden brown outside but still soft inside.
These freeze well for up to a month. Reheat from frozen at 300 - 5 minutes.
Ina Garten
this is the easy version:
Gougères
Cheese Puffs (Gougères) Makes about 60
1 cup milk
1/4-pound (1 stick) unsalted butter
1 teaspoon kosher salt +
1/8 teaspoon freshly ground black pepper
Pinch nutmeg, scant
1 cup all-purpose flour
4 extra-large eggs
1 cup grated Gruyere, save 1/4 c. for sprinkling
1/3 cup freshly grated Parmesan +
1/2 egg beaten with 1/2 teaspoon water, for egg wash
Preheat the oven to 415 degrees F. Line 2 baking sheets with parchment paper.
In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2“ wide and 3/4" high onto the baking sheets. With a finger dipped into egg wash, lightly press down the swirl at the top of each puff as you are coating the upper surface with the wash. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Sprinkle with a pinch of Gruyere. (Not necessary) Bake for 15-16 minutes, or until golden brown outside but still soft inside.
These freeze well for up to a month. Reheat from frozen at 300 - 5 minutes.
Ina Garten