Other Recipes

harman's cheese recipes

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Other Recipes
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Other Recipe Categories: Cheese Recipes | Maple Syrup RecipesRecipes using Fruit Preserves
Solider Bean Recipes | Seafood RecipesSalad & Salad Dressing Recipes | John Harman’s Recipes

Brown Bread & Mince Meat Loaf

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mincemeat meatloaf recipe
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1 jar mince meat
3 and 1/2 cups Kenyon Brown Bread Mix (about 2 bags)
1 cup water

  1. Combine ingredients in large bowl and stir until blended.
  2. Pour into 2 well-greased 2x4x8 bread pans
  3. Bake at 350º for 1 hour
  4. May be served plain with cream cheese or butter; or ice with butter cream rum frosting.

Recipe from Kenyon Corn Meal Company.

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Balsamic Fig Roasted Brussels Sprouts

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balsamic roasted brussels sprouts recipe
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1 pound brussels sprouts
1/3 cup Wozz! Balsamic Fig Mostarda Spread
1.5 Tbs Balsamic Vinegar
2 Tbs Olive Oil
Salt and Pepper

  1. Preheat oven to 425 degrees.
  2. Cut ends of brussels sprouts, remove outer leaves and cut in half the large ones and leave the small ones whole.
  3. In a large bowl combine olive oil, balsamic vinegar and Wozz! Balsamic Fig Mostarda Spread.
  4. Add brussels sprouts and toss so mixture is coated onto brussels sprouts.
  5. Sprinkle with salt and pepper.
  6. Roast for 25-30 minutes, longer if you want them extra crispy and serve.

Recipe from Wozz! Kitchen Creations

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Georgia Picnic Potato Salad

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potato salad recipe
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2 pounds boiling potatoes, peeled
1/2 cup white wine vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup thinly sliced red onion
2 medium-sized cucumbers, peeled, seeded, sliced
1/2 to 3/4 cup Georgia On My Mind mustard sauce
1/2 cup mayonnaise
10 hard cooked eggs, peeled and quartered
1/2 cup chopped Italian parsley

  1. Drop the potatoes as you peel them into a pot of cold, salted water. Bring to a boil and cook until tender but still firm.
  2. When done, drain the potatoes and roughly slice them. Sprinkle the still-hot potatoes with vinegar, olive oil, salt and pepper.
  3. Add onions, cucumbers, Georgia On My Mind, and mayonnaise; toss gently to combine.
  4. Add quartered eggs and parsley; toss again.
  5. Cool to room temperature, cover and refrigerate overnight.
  6. Before serving, toss again, add seasoning to taste as needed, and add more mayonnaise if needed.

Recipe from Swineheart’s Signature Sauces

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Fontina, Pear & Onion Garlic Galettes

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fontina cheese onion garlic galettes recipe
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For Dough:
9 tbsp unsalted butter
1 1/4 cups flour
1/3 cup yellow cornmeal
1 tsp sugar
1 1/4 teaspoon salt
1/4 cup ice cold water

For Galettes:
2 cups (8 ounces) Fontina cheese, grated
1/4 tsp salt
1 tbsp finely chopped fresh thyme
1 tsp finely chopped fresh rosemary
1/4 tsp black pepper
2 small rounds of galette dough
1 jar Our Local Table Onion Garlic Relish
2 pears, thinly sliced
1 egg yolk mixed with 1 tsp milk or cream

  1. For dough, cut butter into small cubes and freeze for 5 minutes. In food processor, pulse flour, cornmeal, sugar, and salt until blended. Add butter and pulse until butter is the size of peas. Add ice water. Pulse at 1-second intervals until dough starts to form, about 10 seconds total. Dough should hold together when pinched. Divide dough, form into balls and wrap in plastic wrap. Refrigerate 30-60 minutes.
  2. Preheat over to 375 degrees F. In small bowl, combine Fontina, salt, thyme, rosemary, and pepper. Set aside. Line baking sheet with parchment paper. On lightly floured surface, roll each dough round into 8-10 inch circles. Fold into quarters and transfer to baking sheet.
  3. Top each dough round with half of Onion Garlic Relish, leaving a 2 inch border. Cover onion relish with a layer of pears, top with cheese mixture. Lift edges of dough and fold inward, pleating as you go. Brush egg yolk mixture on exposed crust.
  4. Chill assembled galettes 15 minutes. Bake until crust is brown and cheese has melted, 35-45 minutes. Slide galettes off parchment and cool on rack for 10 minutes before serving.

Recipe from Our Local Table Gourmet Condiments

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