Recipes
Cheese
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Ricotta Custard Blueberry Tart with Nut Crescent Crust
by：This recipe brings a winter favorite—the nut crescents I bake during Christmas time—back to summer, in the form of a tart crust. I bake it with a simple ricotta custard, which provides the perfect base for a partially cooked blueberry filling—a clever trick I picked up here on Food52 a few years ago. I reduce the sugar, however, while adding a touch of apricot jam, spiked with vanilla. N.B.: For a berry-heavy dessert like this, I often select slightly under-ripe berries for about a quarter of what I need for dessert, as they are more tart and just a little bit crunchy.
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Aged Cheddar and Pilsner Fondue
by：Fondue is my family's New Years Eve tradition, and there's nothing that brings people together quite like cheese and beer! Everyone devours this recipe, even the non-beer-lovers.
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Orange Ricotta Pillows with Lillet Kumquat Compote
by：When I was in school a few years ago, one of my favorite desserts we made that took me completely by surprise was a ricotta pie topped with a tangle of candied kumquats. It was that perfect balance of sweet and well, not so sweet, for me. So when I taught a crepe - making class last winter I decided to turn it into a crepe. It's since gone through a few different permutations, and this is my favorite. The kumquats are simmered in a mixture of Lillet, honey, agave nectar, cardamom seeds and cinnamon, and perfectly set off the crepe and its ricotta orange filling. Everything can be made in advance and assembled minutes before serving. But remember to interleave the crepes with wax paper or parchment so they don't stick together, and just reheat the Lillet Kumquat Sauce before spooning over the crepes.
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Collard Greens and Cheddar Cheese Pakoras
by：There is something comforting about winter and these crisp and savory bites. Pakoras are the traditional monsoon snack, a perfect complement to the rainy weather. And they fare even better on cold evenings when there is snow. They work well with almost all the winter greens I've tried, but collards have a roughness that produces a crispy texture when fried.
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Queso Fundido con Hongos
by：Typically when I enter a recipe for Food52, I make it, tweak it, and take it's picture before I post it. I have made this so often though that I can type it up without making it right now, though if time allows I will later in the week—after all, it's delicious!! Queso Fundido is often made with chorizo, but I find that to be a little greasy and heavy, so I make a vegetarian version with mushrooms and toasty nuts, and a hint of sweet from the currants. Also, if you can find huitlacoche (cuitlacoche) it is wonderful with this! It is available at Latin markets here in Texas but I am not sure of that is true elsewhere.
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Chevre Devils
by：Why are stuffed (or wrapped) dates so delicious? For me, eaten alone, dates are almost too decadent – chewy with a cloying sweetness that likes to linger. Wrap dates in a cured pork or fill them with tangy goat cheese and it is a match made in heaven! I first had something like this years ago at a potluck and have been making variations of it ever since. I think this particular candied pecan recipe achieves the perfect balance of savory, sweet, spice and crunch. Whenever I make these, I get looks of pleasant surprise from the uninitiated and knowing smiles from those familiar with them. I especially like making these during the holiday season. Note: This recipe makes more pecans than stuffed dates; store extra pecans in an airtight container and they will keep for about a week. - gingerroot
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Goat Cheese Caesar Salad with Roasted Tomatoes and Parmesan Crisp
by：I absolutely love goat cheese, and I really love homemade caesar - especially when it is not doused with dressing. This salad is inspired by a dish that I had at Michel Richard's Central restaurant in D.C. When I saw caesar salad AND goat cheese on the menu, I knew it was something I had to try. This is my "home" version of a goat cheese caesar salad adding roasted tomatoes for color and flavor. I hope you enjoy! - brooke's kitchen
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Chicken Caesar Salad with Anchovy-Caesar Vinaigrette and Garlic-Parmesan Croutons
by：I am a self-professed Caesar addict. This recipe came about after rigorous testing of and tinkering with a basic Caesar dressing recipe. This lighter Caesar is delicious -- the perfect summer salad. Plus, since the dressing has no raw eggs in it, it is perfect for picnics where refrigeration isn't an option. The dressing recipe makes extra, and you'll be glad of that!
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Devils on Hatchback
by：I get more requests for my Devils on Horseback than any other snack time party food that I make; and mine, I'm sure, are just like everyone elses: dates stuffed with cheese, wrapped in bacon, baked til they are crispy as a critter. This is my variation on that classic bite. I use roasted Hatch Green Chiles ('round these parts, Hatch Chiles are gold) and cream cheese to accompany the bacon. The mild spiciness of the pepper is a lovely compliment to the saltiness of the bacon and the sweetness of the cheese (and the honey that I drizzle on towards the end). Cambozola (a German brie-style blue cheese) or any semi firm cheese that you like would be a lovely alternative, but I like to use cream cheese because it is a crowd pleaser. And just between you and me, I just watched a certain citrus-fruit sister eat twelve. And they came out of the oven four minutes ago. - Helenthenanny
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Grilled Pepper Cheese Sandwiches
by：Eating home alone is a chance to indulge your strangest cravings and weirdest eating habits -- the Sex and the City "single food" of grape jelly and saltines springs to mind. For me, eating alone is slightly indulgent but a little lonely -- this neon colored oozy cheese sandwich (a variation of pimento cheese) provides the right mix of weirdness and comfort. Plus, there's leftover cheese spread if somebody comes home and says, "You didn't make ME dinner?"