When I woke up this morning my mind was spinning with hundreds of dairy recipe ideas. Here are some of my favorites:
Spinach Raspberry Salad
I am normally a huge advocate for making your own salad dressings, but raspberry vinaigrette is one dressing I am willing to use store bought. It is also easy to find it kosher.
1 package Baby Spinach
1/2 C. crumbled Gorgonzola or Blue Cheese
1/2 C. toasted pecans or walnuts
1 small package Raspberries
Bottled Store Bought Raspberry Vinaigrette Dressing
Place the spinach, cheese, and nuts in a large salad bowl. Pour some of the dressing over and toss to coat completely. Then gently toss in the raspberries, being careful not to smush them.
Baked Brie en Croute (in Puff Pastry)
This is amazing.
1 puff pastry sheet thawed, I use Pepperidge Farms
1 8 oz. round of Brie cheese
1/4 C. apricot preserves
Preheat oven to 425 degrees. Line a sheet pan with parchment, or spray with non stick spray.
Unfold the puff pastry sheet. Place the cheese in the center. Put the preserves over the top of the cheese.
Bundle the puff pastry up over the cheese completely enclosing it.
Bake 20-25 minutes. Remove from oven and let stand 5 minutes. Serve with crackers.
Parmesan Crusted Tilapia
2 lbs. tilapia fillets
2 T. lemon juice
1/2 C. grated parmesan cheese
4 T. butter, room temperature
3 T. mayo
3 T. finely chopped green onions
1/4 t. Old Bay, can use any seasoning salt
1/4 t. dried basil
1 dash hot pepper sauce, I use Cholula
Preheat oven to 350 degrees. On a sheet pan covered with parchment paper, or sprayed with non stick spray, lay fillets in single layer.
Do not stack fillets.
Brush top with juice.
In bowl combine cheese, butter, mayonnaise, onions and seasonings.
Mix well with fork.
Bake fish in preheated oven 10 to 20 minutes or until fish just starts to flake.
Spread with cheese mixture and bake until golden brown, about 5 minutes.
Baking time will depend on the thickness of the fish you use.
Watch fish closely so that it does not overcook. .
This fish can also be made in a broiler. Broil 3 to 4 minutes or until almost done. Add cheese and broil another 2 to 3 minutes or until brown
Twice Baked Potatoes
4 large baking potatoes, scrubbed
1 C. sour cream
1 C. grated cheddar cheese, divided in half
8 green onions, sliced and divided in half
1/2 t. salt
1/2 t. pepper
1/2 C. milk
Preheat oven to 400, and bake the potatoes until they are cooked through 1- 1.5 hours.
Remove from oven, and let cool for 10 minutes, until you can easily handle them.
Cut the potatoes in half lengthwise, and scoop out the flesh into a large bowl. Leave a little bit of the potato in the skin all the way around, so they won't collapse when you refill them. Set the skins aside.
Add the sour cream, milk, 1/2 of the green onions, 1/2 of the cheese, salt and pepper to the bowl with the potatoes flesh. Mix until creamy.
Place this mixture back into the potato skins. Put the filled potatoes into a baking dish. Sprinkle with remaining cheese and green onions. Bake for another 15 minutes.
This is always elegant and classy, one of my all time favorite things to eat.
You will need an assortment of at least 3 different cheeses, but you can put as many as you like. Just make sure there is some hard cheeses and some soft cheeses. Boursin cheese is always nice to add too.
Place on a pretty platter with an assortment of crackers, nuts, grapes and or thinly sliced apples. Also, I love to serve it with a pepper jam, which I think you can find this kosher at Market Street (Robert Rothschild Farms brand either Red Pepper or Hot Pepper Peach ). You could also serve it with a chutney. Spicy Pecans go great with this too.
Try these combos:
Cheddar, Brie, and Goat Cheese
Gouda, Blue Cheese, and Feta
To make an outstanding cheese plate to serve a crowd use: Muenster, Cheddar, Goat, Blue Cheese, Brie, Gouda, Raclette, and a hunk of Parmesan.
Chocolate Chip Cookie Dough Cheesecake
This is from Kosher by Design Kids in the Kitchen
2 (8oz.) blocks cream cheese, softenened at room temp.
1 (1 lb.) bag chocolate chip cookies, such as Chips Ahoy
6 T. butter
1 C. sugar
1 C. sour cream
2 t. vanilla extract
1/2 C. chocolate chip cookie dough, (storebought Tollhouse or Pillsbury from a roll, or you can make your own)
3 T. sour cream
1 extra chocolate chip cookie from the package
Preheat oven to 350 degrees.
Place 29 chocolate chip cookies into a gallon size baggie. Using a rolling pin, crush into crumbs. Pour the crumbs into a medium bowl.
Place the butter in a microwave safe bowl, and microwave 45 seconds until it is melted. Pour over the crumbs and toss together.
Lock the base of a 9 inch springform pan in place. Use your hands and pat the buttered cookie crumbs into the bottom.
Stand 12-13 cookies around the inside of the pan facing in, pressing them firmly into the crumbs so they stand and do fall over. Set aside.
In the bowl of an electric mixer, place the cream cheese and sugar. Beat until creamy. Add the sour cream, eggs, and vanilla. Beat until smooth. Pour this cheese mixture into the prepared crust.
Roll the cookie dough into 1 inch balls. Drop the balls all around the cream cheese batter making sure each ball is covered with the batter.
Bake for 50 minutes. Without opening the door, turn off the oven and leave the cheesecake in there for an extra hour. Remove from the oven and let cool on the counter for 1 hour. Spread 3 T. of sour cream in a circle in the center, and place the chocolate chip cookie in the middle of the sour cream.
Place the cheesecake in the refrigerator for a few hours or overnight.
When you are ready to serve, use a knife and go around the inside of the pan to loosen the cookies from the side. Open the springform pan and remove, cut into slices.
Have a good day!