Warning: Use of undefined constant REQUEST_URI - assumed 'REQUEST_URI' (this will throw an Error in a future version of PHP) in /home/lettucemanageit/public_html/roguecreamery/wp-content/themes/salient-child/functions.php on line 73
Rogue Creamery http://roguecreamery.lettucemanageit.com Welcome to Rogue Creamery Fri, 10 Jul 2020 16:18:43 +0000 en-US hourly 1 https://wordpress.org/?v=5.8.2 Rogue River Blue with Honey Bourbon Grilled Figs http://roguecreamery.lettucemanageit.com/2020/06/08/rogue-river-blue-honey-bourbon-grilled-figs/ Mon, 08 Jun 2020 22:08:48 +0000 http://roguecreamery.lettucemanageit.com/?p=2863

Rogue River Blue with Honey Bourbon Grilled Figs

For a delectable appetizer to your next al fresco dinner party, try these succulent honey bourbon grilled figs, which taste like heaven when topped with our award-winning Rogue River Blue.  Serves 4.

Rogue River Blue with Honey Bourbon Grilled Figs

Ingredients

  • 12 Figs, green or black
  • 12 Rosemary sprigs, 6” long
  • 3 tbsp. butter
  • 3 tbsp. honey
  • 1 ½ tsp. lemon juice
  • 1 tbsp. bourbon or brandy
  • pinch salt
  • 6 oz. Rogue River Blue, cut into 4 wedges

Instructions

  1. Strip the leaves from the bottom 5” of rosemary sprigs. Cut the tip of each at a 45° angle, forming a point. Soak rosemary skewers in a shallow dish of water. Set aside.
  2. In a small skillet, melt butter over medium heat. When melted, add honey and stir to combine. When mixture reaches gentle boil, add lemon juice, bourbon and 6 rosemary leaves, stirring constantly. Mixture will foam and froth. Cook, stirring constantly, for one minute. Keep warm over lowest heat setting until needed.
  3. Cut figs in half from stem to bottom. Push two figs onto each rosemary skewer. Dunk each fig skewer into honey-butter mixture.
  4. Grill figs over medium-low heat for 3-5 minutes until warmed through. Use a grill basket for best results.
  5. Plate 3 skewers of figs and drizzle figs with remaining sauce. Serve with a wedge of Rogue River Blue.
]]>
Creole Crab and TouVelle Fondue http://roguecreamery.lettucemanageit.com/2020/06/08/creole-crab-touvelle-fondue/ Mon, 08 Jun 2020 21:51:24 +0000 http://roguecreamery.lettucemanageit.com/?p=2856

Creole Crab and TouVelle Fondue

Wow your guests with this irresistible Creole crab fondue starring our Original Touvelle, a cheese with the creamy meltiness of Jack and all the sharp, nutty flavor of cheddar. Serves 6-8 as an appetizer or 3-4 as a main course.

Creole Crab and TouVelle Fondue

Ingredients

  • 3 oz. cream cheese, at room temperature
    2 tbsp. mayonnaise
    3 tbsp. celery, minced
    3 tbsp. green onion, finely sliced
    3 tbsp. sweet red pepper, finely diced
    ½ tsp. prepared horseradish
    ½ tsp. Old Bay (or other Cajun seasoning), to taste
    a few drops hot sauce (optional)
    8 oz. Dungeness crab, shelled and coarsely chopped
    6 oz. Touvelle, coarsely grated (about 2 c. divided)
    ¼ c. panko or other breadcrumbs

Instructions

  1. Preheat oven to 350 degrees. Grease a 2 cup oven safe ramekin and set aside.
  2. In a large bowl, combine cream cheese, mayonnaise, celery, green onion, red pepper, horseradish and Old Bay. Mix thoroughly.
  3. Gently stir in crab and cheese, reserving ¼ c. of cheese for topping. When combined, scoop mixture into prepared ramekin.*
  4. In a small bowl, combine remaining ¼ c. cheese and panko. Pile topping on top of crab mixture and bake on a baking sheet for 18-20 minutes until crab and cheese mixture is bubbly and breadcrumbs are toasted.
  5. Serve immediately with crusty bread or tortilla chips for dipping.*May be prepared to this point and refrigerated up 6 hours. 
]]>
La Di Da Lavender Cheddar Shortbread & Berry Parfaits http://roguecreamery.lettucemanageit.com/2020/06/08/lavender-cheddar-shortbread-berry-parfaits/ Mon, 08 Jun 2020 21:44:10 +0000 http://roguecreamery.lettucemanageit.com/?p=2852

La Di Da Lavender Cheddar Shortbread & Berry Parfaits

Cooking with lavender can be tricky – but we like to think we’ve struck a perfect balance with our La Di Da Lavender Cheddar. In these buttery shortbreads, La Di Da Lavender Cheddar imparts just the right amount of lavender flavor, creating a crunchy cookie perfect for serving alongside a parfait of freshly whipped cream and lavender-infused berries. Serves 6.

La Di Da Lavender Cheddar Shortbread & Berry Parfaits

Ingredients

  • 1 c. unsalted butter
  • ¾ c. + 1 tbsp. powdered sugar (divided)
  • ½ tsp. each salt & freshly ground pepper
  • 2 c. + 2 tbsp. flour (divided)
  • 1 c. La Di Da Lavender Cheddar, finely shredded
  • 3 tbsp. + 1 tsp. culinary lavender (divided)
  • 1 c. sugar
  • 6 c. fresh berries, cleaned
  • 1 ½ c. whipping cream

Instructions

  1. For the shortbread: use a stand mixer on medium speed combine butter and ¾ c. powdered sugar until combined. Add salt, pepper and ½ tsp. lavender and beat mixture on medium high for 3 minutes until light and fluffy. Reduce speed to low and add 2 c. flour and shredded cheese. Scrape down bowl and add up to 2 tbsp. more flour if dough does not come together. Form into a disc and wrap dough in plastic. Refrigerate 2 hours or up to 5 days.
  2. Meanwhile, prepare the simple syrup. In a small saucepan, combine 1 c. water, 1 c. sugar. Stir until sugar dissolves and add 3 tbsp. culinary lavender. Heat to boiling stirring occasionally. Remove from heat and cool. Strain through a fine sieve and refrigerate.*
  3. To assemble: Remove dough from refrigerator 15 minutes prior to rolling. Preheat oven to 350°F. Line a baking sheet with parchment paper. Macerate sliced, hulled strawberries and whole blue or marionberries in 4 tbsp. lavender syrup. Stir occasionally to infuse flavor.
  4. On a clean, floured surface, roll dough to 10” x 8” rectangle. Use a pizza cutter cut into 18 small rectangles. Gently transfer to parchment covered baking sheet. If desired, roll and cut scraps of dough into bite size “crunchy” bits for topping parfaits. Chill unbaked dough in freezer for 10 minutes before baking for 18 – 22 minutes until golden brown. Turn sheet 10 minutes into cooking for even browning. (If you made ‘crunchies,’ they cook more quickly.) Cool on wire rack.
  5. For the parfaits: Whip the cream on medium high speed until soft peaks form. Add remaining 1 tbsp. powdered sugar and whip to combine. Layer ½ c. lavender infused berries in 6 parfait cups or bowls. Top with 2 tbsp whipped cream and a sprinkling of shortbread “crunchies”. Top with fruit. Drizzle each parfait with 1 tbsp. berry syurp. Top with remaining whipped cream. Serve immediately with 2 shortbread cookies on the side.*extra lavender syrup is great to sweeten iced tea, lemonade, or drizzled over ice cream. 
]]>
Crater Lake Blue Custard with Leeks & Bacon http://roguecreamery.lettucemanageit.com/2020/06/08/crater-lake-blue-custard/ Mon, 08 Jun 2020 21:24:06 +0000 http://roguecreamery.lettucemanageit.com/?p=2842

Crater Lake Blue Custard with Leeks & Bacon

Savor this velvety smooth egg custard infused with mellow goodness of Crater Lake Blue topped with sautéed leeks and crisp bacon. Elegant enough to serve at brunch yet simple enough for a weeknight supper. Serves 4

Crater Lake Blue Custard with Leeks & Bacon

Ingredients

  • 3.5 oz Crater Lake Blue, divided
  • 2 c. half and half
  • 4 large eggs
  • ½ tsp. salt
  • 1 tbsp. olive oil or bacon grease
  • 2 leeks, cleaned and thinly sliced
  • 2 slices of bacon, cooked crisp and crumbled

Instructions

  1. Preheat oven to 350°F. Bring 4-6 c. water to boiling.
  2. Crumble Crater Lake Blue. Reserve 2 tbsp for garnish. In a small saucepan, combine half and half and remaining cheese. Heat on medium until cheese melts into cream, about 5 minutes. Remove from heat.
  3. When cream mixture has cooled, whisk in eggs and salt until thoroughly blended. Pour equal amounts of egg and cheese mixture into buttered 6-8 oz. ramekins.
  4. Create a water bath by place ramekins in a baking dish and carefully pouring boiling water into pan around the ramekins to a depth of about 2 inches. Cooking in a water bath creates the custard-like texture. Bake for about 30 minutes, until custard is firm in the center.
  5. In a medium skillet, heat olive oil or bacon grease to medium high. Sauté leeks for 3-4 minutes, until tender. Season with salt and pepper.
  6. Serve custards immediately topped with equal amounts of leek mixture, bacon and blue cheese.
]]>
Berry Blue Pavlova with Smokey Blue http://roguecreamery.lettucemanageit.com/2020/06/08/berry-blue-pavlova/ Mon, 08 Jun 2020 18:55:36 +0000 http://roguecreamery.lettucemanageit.com/?p=2835

Berry Blue Pavlova with Smokey Blue

The barrel-aged vanilla and candied bacon flavors of Smokey Blue balance perfectly with sweet summer berries in this elevated version of a summer classic. Serves 6-8.

Berry Blue Pavlova with Smokey Blue

Ingredients

  • 4 eggs, at room temperature
  • 1 c. sugar
  • 1 ½ tsp. cornstarch
  • ¼ tsp. cream of tartar OR 1 tsp. white vinegar
  • 2 tsp. vanilla extract, divided
  • 1 ½ c. fresh berries, rinsed and dried
  • 4 oz. whipping cream
  • 3.5 oz. Smokey Blue cheese, crumbled

Instructions

  1. Preheat oven to 275°F. Line a baking sheet with parchment paper or foil. Set aside. In a small bowl, combine sugar, cornstarch and cream of tartar (if using). Set aside.
  2. Separate egg whites from yolks, reserve yolks for another use. Using a stand mixer free from any oily residue, beat egg whites at medium speed until frothy. Increase speed to high and whip until soft peaks begin to form. Add sugar mixture, 1 tablespoon at a time. Beat until sugar is completely dissolved and mixture forms stiff, shiny peaks, about 3-4 minutes. Remove bowl from stand. Fold in 1 tsp. vanilla and vinegar (if using).
  3. Spread mixture onto parchment or foil, creating an 8” circle with a slight indentation in the center to hold berries and cream. Bake in preheated oven for 60 minutes. Turn off oven and open door slightly. Allow Pavlova to cool in oven.
  4. Just prior to serving, whip heavy whipping cream at high speed until fluffy. Do not overbeat. Add 1 tsp. of vanilla extract and sugar, if desired. Spread half of the whipped cream in the well of the cooled Pavlova. Top with half of the blue cheese crumbles and berries. Top berries with the remaining blue cheese. Serve immediately with remaining whipped cream.
]]>
Oregon Blue Bacon Stuffed Mushrooms http://roguecreamery.lettucemanageit.com/2020/06/08/oregon-blue-stuffed-mushrooms/ Mon, 08 Jun 2020 18:55:17 +0000 http://roguecreamery.lettucemanageit.com/?p=2830

Oregon Blue Bacon Stuffed Mushrooms

Savory morsels of winter-themed deliciousness are a tempting side dish or appetizer. Cremini mushrooms have a meaty flavor that supports the smokey bacon and full-bodied complexity of Oregon Blue cheese.

Oregon Blue Bacon Stuffed Mushrooms

Ingredients

  • 12 large cremini mushrooms
  • 2 slices thick sliced bacon
  • ½ c. onion, minced
  • ½ c. panko or breadcrumbs
  • 3.5 oz. Oregon Blue, crumbled
  • ¼ c. parsley, chopped

Instructions

  1. Preheat oven to 350 degrees.
  2. Wipe mushrooms with a damp cloth to clean. Remove stems and set caps aside in a medium casserole. Coarsely chop stems.
  3. Heat a large skillet to medium. Using kitchen shears, snip bacon into bite sized pieces into the skillet and cook until fat renders, about 3-4 minutes. Drain most of the fat, allowing about 2 tsp. to remain. Add onion and cook for 3 minutes. Add chopped mushroom stems and cook an additional minute.
  4. Remove from heat and allow to cool for a few minutes. Stir in panko, crumbled Oregon Blue cheese and parsley. Mix until well combined. Stuff each mushroom with an equal amount of stuffing.
  5. Bake in medium casserole dish 15-18 minutes until mushrooms are cooked through and topping is golden brown. Serve immediately.
]]>
Grilled Peaches with Caveman Blue http://roguecreamery.lettucemanageit.com/2020/06/07/grilled-peaches-with-caveman-blue/ Sun, 07 Jun 2020 19:58:18 +0000 http://roguecreamery.lettucemanageit.com/?p=2763

Grilled Peaches with Caveman Blue

Meet the star of your next summer BBQ! Juicy grilled peaches balanced perfectly by the rich, tangy flavors of Caveman Blue, creamy Greek yogurt and a sweet honey butter sauce.

Grilled Peaches with Caveman Blue

Ingredients

  • HONEY BUTTER SAUCE
    • 1/3 c. honey
    • 1 tbsp. butter
  • GRILLED PEACHES
    • 4 ripe peaches
    • 1 tbsp. walnut or olive oil
    • 1 c. Greek Yogurt (we used @Tillamook’s Pacific Northwest Honey 0% Farmstyle Greek Yogurt)
    • 3 oz. Rogue Creamery Caveman Blue Cheese
    • 4 oz. blueberries for garnish

Instructions

  1. For the Honey Butter Syrup: In a small saucepan, heat honey over medium heat just to a boil. Lower heat and gently simmer 6-8 minutes. Remove from heat and stir in butter until melted and combined. Allow syrup to cool to room temperature.*
  2. Preheat grill to medium. Slice ripe peaches in half lengthwise. Carefully remove pit. Brush peaches on all sides with oil. Place face down on grill and cook 5-6 minutes until attractive grill marks form. Flip peaches and continue cooking for 3-4 minutes until heated through.
  3. Remove peaches and allow to cool slightly. Top with a dollop of Greek Yogurt, a sprinkle of blueberries and thin slices of Caveman Blue. Drizzle with honey butter syrup. Enjoy with a sweet dessert wine… Yum!

Notes

  • Honey Butter Syrup can be made ahead and stored in the refrigerator. Bring to room temperature prior to use.
  • We love Caveman Blue in this recipe, but you can also try Rogue River Blue, Oregon Blue or any complex, fruity blue cheese in its place.
]]>