Recipes | Harman's Cheese and Country Store

Dottie's Cranberry Sauce Recipe

Ingredients

2 c. fresh Cranberries
8 oz. Apple Hill Christmas Jam Strawberry/Cranberry Jam
1/4 c. Orange Juice

Instructions

Combine ingredients in a saucepan.
Bring to a boil.
Lower heat and simmer for about 15-20 minutes (depending on the consistency you like).
Stir occasionally to prevent burning on the bottom. It changes from thin to thick pretty fast, so keep an eye on it.

Thanksgiving Turkey Sandwich with Cranberry Chutney

Typically you would use leftover turkey from Thanksgiving to make this classic holiday sandwich however due to COVID this year, not all of us will be enjoying a large bird with friends and family. We decided to make this recipe with a store bought split turkey breast and drumstick, that way if you are not planning on a big Thanksgiving turkey, you can still make it just by picking up a turkey drumstick and split breast from the grocery store. You still make all the fixing to go along with it, stuffing and gravy and then serve it over some toasted French bread with a good dollop of Wozz! Cranberry Orange Cognac Chutney. YUMMMM.... Happy Thanksgiving To All of You!!

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Ingredients

Roasted Turkey Ingredients:
1 Large Turkey Drumstick
3-4 lb Turkey Breast bone-in
Olive Oil
Salt & Pepper
Stuffing Ingredients:
12 oz Dry Stuffing Bread Mix we used store bought Arnold's Herb Cubed Stuffing Brand - but make the stuffing you prefer
1 c. Celery Diced
1 c. Onion Diced
4 Tbsp Butter 1/2 stick
2 c. Chicken Stock
Gravy Ingredients:
Turkey Drippings From Roasting Pan
Flour
Butter
Salt & Pepper
Bread:
French Bread sliced 1 inch thick and toasted you can also use sourdough if desired
Cranberry Sauce Ingredients:
Wozz! Cranberry Orange Cognac Chutney
Garnish Ingredients:
Sage & Parsley for garnish
Kale blanched for a bit of green if desired - but not necessary

Instructions

Roast Your Turkey* - Preheat oven to 400 degrees F. Rub turkey split breast and drumstick with olive oil and season with salt and pepper. Place in medium sized roasting pan. Roast for approximately 40 minutes (cooking times will vary depending on size, oven, etc). Check internal temperature so it is 165 degrees, or poke with knife at deepest part and make sure juices run clear. If juices do not run clear, roast for additional 5 minutes or so and check again.
While Turkey is Roasting, Make Your Stuffing - I simply followed package directions on my stuffing mix. We used Arnolds Herbed Cubed Stuffing Dry Mix and stove top instructions are: Melt butter in large skillet over medium high heat, add your diced onion and celery, saute for 5 minutes. Add stock and bring to a boil. Add stuffing mix to a large bowl and pour hot stock mixture over stuffing. Mix well and fluff with fork.
Once Turkey Has Finished Roasting, Remove Turkey From Pan, Leave Turkey Drippings in Pan and Make Your Gravy Directly in Roasting Pan. Place roasting pan with turkey drippings on stovetop burner on medium heat. With a wooden spoon, stir 1/3 cup flour, 1 Tablespoon of butter and pan drippings together until it comes together as a light golden roux. Slowly whisk in 2 cups of chicken stock, a little at a time to avoid lumps, until all the stock has been added. Season with salt and pepper to taste. Continue to cook on medium until bubbling. Once nice and hot, either strain gravy through a strainer to remove lumps before serving or put into a small blender and give it a little blitz. Keep warm until ready to serve.
Slice Your Turkey and Make Your Thanksgiving Sandwich. Add toasted french bread to plate, top with blanched kale (optional), add stuffing, add sliced turkey, drizzle with hot gravy and top with Wozz! Cranberry Orange Cognac Chutney. Garnish with finely chopped parsley and sage if desired. Serve.

Notes

*There are many options to cooking your turkey and seasoning it. You can add a cup of stock to roasting pan if desired, you can also cover your turkey with foil to keep from drying out, you can roast it for longer on a lower heat, you can season it with dried sage, poultry seasoning, etc. Everybody has their turkey ways...so roast your turkey how you like or follow package directions.

Ready to try this recipe? Get your Wozz! Cranberry Orange Cognac Chutney here.

Thumbprint Cookies

A holiday favorite! We recommend using Zelda's or Apple Hill Farm jams or jellies for the filling.

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Prep Time 20

Cook Time 15

Equipment

1 mixing spoon
1 mixing bowl
1 teaspoon
1 baking sheet

Ingredients

1/2 c. confectioners’ sugar
1 c. butter softened
2 tsp pure vanilla extract
2 c. All-purpose flour
1/4 tsp salt

Instructions

Preheat oven to 325º.
Mix together 1/2 cup confectioners’ sugar and 1 cup softened butter.
Add 2 tsp. pure vanilla, blend in 2 cups flour & 1/4 teaspoon salt. Mix thoroughly but do not over beat.
Roll into small balls about 3/4″ to 1″ in diameter. Place balls about 1″ apart on baking sheet.
Make a depression in the center of each ball by pressing down gently with your thumb or spoon.
Fill depression with a teaspoon of your favorite marmalade.
Bake 12-15 minutes or until golden brown.
Cool on your counter not on a cookie rack. May be dusted with confectioners’ sugar.

Notes

Recipe from Mountainbrook of Vermont.

Balsamic Roasted Brussels Sprouts

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Prep Time 10

Cook Time 30

Equipment

1 large mixing bowl
1 roasting pan oven safe to 450F

Ingredients

1 pound brussels sprouts
1/3 c. Wozz! Balsamic Fig Mostarda Spread
1.5 Tbsp Balsamic Vinegar
2 Tbsp Olive Oil
1 sprinkle Salt and Pepper to taste

Instructions

Preheat oven to 425 degrees Fahrenheit.
Cut ends of Brussels sprouts, remove outer leaves and cut the large ones in half and leave the small ones whole.
In a large bowl combine olive oil, balsamic vinegar and Wozz! Balsamic Fig Mostarda Spread.
Add Brussels sprouts and toss so mixture is coated onto Brussels sprouts.
Transfer the coated Brussels sprouts to an oven-safe roasting pan and drizzle with any sauce mixture left in the bowl.
Sprinkle with salt and pepper.
Roast for 25-30 minutes, longer if you want them extra crispy and serve.

Notes

Recipe from Wozz! Kitchen Creations

Alice's Cooked Chicken Salad

Alice just lives right down the road from the store, perhaps you’ve seen her daughters scarecrows in the field (or even on our porch).

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Prep Time 10

Cook Time 30

Equipment

1 two-quart baking dish
1 mixing bowl

Ingredients

2½ cups Chopped Cooked Chicken
1½ cups Chopped Celery
1 can Cream of Mushroom Soup undiluted
2 tsp Lemon Juice
2 Tbsp Onion grated
2 Tbsp Mayonnaise
½ cup slivered Almonds
2 cups Potato Chips crushed
½ cup Harman’s Really-Aged Cheddar Cheese shredded

Instructions

Combine first 7 ingredients, blend well.
Spoon into lightly- greased two-quart baking dish.
Sprinkle with Chips.
Bake at 350º for 20 minutes.
Sprinkle with Cheddar Cheese and return to oven until Cheese melts. Serve warm.

Notes

Recipe from customer/friend, Alice Rossell.

Maine Baked Beans

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Prep Time 20

Cook Time 6 45

Bean Soaking Time 8

Equipment

1 large bowl to soak the beans
1 large soup pot to parboil the beans
1 bean pot or other deep dish ovenproof baking pot. Dutch oven works well
1 large measuring bowl or pitcher to mix the wet ingredients and add water to the beans while baking

Ingredients

2 pounds Soldier Beans
1/2 pound salt pork
1/4 cup sugar
1/2 to 2/3 cup molasses
2 teaspoons dry mustard
1/2 teaspoon pepper
1 dash of salt (to taste)
1 medium onion optional

Instructions

Pick over the beans and soak them overnight in cold water.
In the morning, parboil the beans until the skins crack when blown upon.
If an onion is used, cut in quarters and put in the bottom of the bean pot.
Add the parboiled beans. (Some folks drain the beans and others use the bean water.
Cut through the rind of the salt pork to a depth of 1/2 inch, and place the pork on top of the beans.
Mix the sugar, molasses, mustard, pepper, and salt with 1 pint of boiling water. Pour this over the beans and pork. If necessary, add more boiling water to cover.
Bake at 300º for 6 hours or more, adding more boiling water as the beans cook.

Notes

Serve with steamed brown bread or hot Johnny Cakes.

John Harman's "Welsh Rabbit"

Recipe from John Harman’s “little black book” of recipes. In the 1961-1962 Brochure, Mr. Harman added the following note to this Rabbit recipe: “You cannot make a good Welsh Rabbit using young cheese. You can make an outstanding one with our Cheese.”

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Prep Time 10

Cook Time 5

Servings 4 - 8 servings

Equipment

1 double boiler
1 mixing bowl or measuring cup to whisk eggs and ale together

Ingredients

2 Tbsp Butter
1 Pound Harman’s Aged Cheddar grated or finely chopped
½ tsp Dry Mustard
1 Pinch Cayenne Pepper (to taste)
½ tsp Salt
1 tsp Worcestershire Sauce (to taste - in some recipes, much more is added)
½ cup Beer or Ale
2 Eggs lightly beaten
8 slices toasted bread

Instructions

Melt butter in the top of the double boiler.
Add cheese, stirring constantly until cheese melts.
Add seasonings.
Combine ale and eggs in a mixing bowl and whisk until just combined.
Add egg mixture to cheese. Stir until thickened.
Serve at once on prepared toast.

Notes

The key to this recipe is keeping all the ingredients well mixed and at a temperature just warm enough to melt the cheese and cook the egg.

If fat separates from cheese it means your mixture is getting too hot. Remove from the stove and beat with a rotary beater or electric mixer until smooth, then serve right away.

Dr. Samuel Johnson's Stewed Cheese

The forerunner to Welsh Rabbit sold in Dr. Johnson’s day for a tuppence per plate (3 1/2 cents). John Harman used this recipe for several years in Harman’s recipe booklets.

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Prep Time 5

Cook Time 5

Equipment

1 heavy pan (or double boiler)

Ingredients

2 Tbsp sweet butter
1 c. light cream
1 1/2 c. Harman’s Really-Aged Cheddar grated
2-4 slices un-buttered toast crisp, lightly browned

Instructions

Heat to a simmer in a heavy pan (or double boiler) 2 Tablespoons of sweet butter and 1 cup of light cream.
Stir in 1 and 1/2 cups grated Harman’s Really-Aged Cheddar.
Serve piping out over crisp lightly browned toast, with mugs of ale.

Harman's Best Macaroni and Cheese

Makes 6-8 servings

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Prep Time 20

Cook Time 45

Equipment

2 qt Casserole dish oven safe to 350 F
1 large pot for boiling macaroni

Ingredients

8 oz macaroni
3 whole eggs
1.5 c Harman's Really Aged Cheddar grated or chopped fine
1.5 c whole milk
1/2 tsp salt
1 Tbsp Worcestershire sauce
1 dash hot pepper sauce your preferred variety

Instructions

Cook 8 oz. package of macaroni in boiling salted water until tender.
Drain macaroni and put in a 2-quart casserole dish.
In another dish, beat 3 eggs and add 1 and 1/2 cups Harman’s Really-Aged Cheddar.
Mix Cheddar mixture with 1 and 1/2 cups milk, 1/2 teaspoon salt, 1 Tablespoon Worcestershire sauce, and a dash of hot pepper sauce
Pour mixture over macaroni.
Place casserole dish in a shallow pan of hot water one-inch deep.
Bake in slow (325º) oven for 40-45 minutes.

Notes

Recipe from John Harman’s collection.

Harman's Cheese Balls

Gert Argersinger, our holiday typist in the 70s and 80s was the first to make Cheese Balls for Harman’s. She made them once or twice a week for several years and we had several bakers after her. Now, we keep the recipe right by the cash register to give out to folks and printed it in the brochure that goes out in all our packages.

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Prep Time 30

Cook Time 12

Equipment

1 mixing bowl
1 mixing spoon
1 baking sheet

Ingredients

1 c grated Harman’s Really-Aged Cheddar (about 1/4 pound)
1/2 c butter or margarine
1 c flour
1/2 tsp Tabasco sauce

Instructions

Cream 1 cup (about 1/4 pound) of grated Harman’s Really-Aged Cheddar with 1/2 cup butter or margarine.
Shape into marble-sized balls and place on an ungreased baking sheet
Bake at 350º for 10-12 minutes or until lightly browned.
If you don’t want to roll each individual marble-sized cheese ball, try the following: Roll out little logs, and then slice the logs into 1/4 inch discs. (key word is LITTLE – both circumference and length of the log).

Notes

Store the Cheese Balls in a sealed container in your refrigerator.