Enjoy these 5 easy appetizer recipes using Cougar Gold cheese. This year-old aged cheddar is a richly satisfying and versatile companion to a wealth of wines and other dishes.
Tomato-Basil Cougar Cheese Bruschetta
1 loaf Italian bread sliced to about 1/4″
Extra virgin olive oil
Cougar Gold Cheese wedges sliced to about 1-4″-1/8″
1 tomato sliced thin (about 1/8″)
Dried basil
Garlic powder
Salt (optional)
Pepper flakes (optional)
Brush one side of Italian bread slice with olive oil. Top with slice of tomato and sprinkle with dried basil, garlic powder and pepper flakes. Top with another tomato slice. Salt to taste. Top with Cougar Gold Cheese to cover bread. Toast in toaster oven set to medium/dark setting.
Variations:
Any combination of toppings may be added: green pepper, thinly sliced mushrooms or pepperoni, etc.
Note: For crispier bruschetta, toast Italian bread slices in toaster oven a few minutes before adding toppings.
Golden Stuffed Mushrooms
2 dozen mushrooms (1 1/2 inch diameter)
2 Tbsp butter
6 slices bacon
1/2 medium onion, finely chopped (about 1/4 cup)
2 Tbsp dry sherry
1/2 cup grated Cougar Gold cheese
3 Tbsp grated Parmesan, divided
Wash, trim and dry mushrooms thoroughly. Remove stems from caps; chop stems fine. Melt butter or margarine in skillet. Turn mushroom caps over in melted butter. Arrange caps in baking dish.
Fry bacon and remove from pan, leaving 2 tablespoons drippings. Chop bacon and return to pan with onion, chopped stems and sherry. Cook until liquid has evaporated. Remove from heat. Stir in Cougar Gold and 2 tablespoons Parmesan. Mound in caps. Sprinkle with remaining Parmesan.
Can be held up to 24 hours in refrigerator. Bake 10 minutes (20 minutes if chilled) at 400°F. Makes 24.
Hot Pepper Nachos
1 lb hamburger
1 bunch green onions, chopped
salt and pepper to taste
2 cans (15 ounces each) refried beans
3 cups grated WSU Hot Pepper Cheese
3/4 cup mild enchilada sauce
1 cup chopped black olives
1 lb tortilla chips
1 cup sour cream
1 cup avocado dip
Brown hamburger and add white part of onions, salt and pepper. Sautee.
Spread beans in 9 x 13-inch pan. Top evenly with meat mixture. Sprinkle with WSU Hot Pepper Cheese. Pour enchilada sauce over all. Sprinkle on olives and green part of onions.
Bake uncovered at 400ºF. for 20-25 minutes. Serve with tortilla chips, sour cream, and avocado dip. 6-8 Servings
Chili con Queso Dip
Serve with tortilla chips
Ingredients:
1 cup chopped onion
2 cans (4oz each) green chilies, chopped and drained
2 large cloves garlic, mashed
2 Tbsp cooking oil
1 lb Cougar Gold Cheese
1 tsp Worcestershire sauce
1/4 tsp paprika
1/4 tsp salt
1/2 cup tomato juice
Saute onion, green chilies and garlic in oil until onion is tender. Reduce heat to low, add remaining ingredients except tomato juice. Cook, stirring constantly, until cheese is melted.
Add tomato juice gradually until dip is the desired consistency. Place over hot water to keep warm.
Serve with tortilla chips. Makes 3 1/4 cups of dip.
Cougar Cheese Puffs with Smoked Salmon Filling
Makes 10 servings
FOR FILLING:
6-7 ounces smoked salmon, bones removed
8 ounces softened cream cheese, regular or light
1 Tbsp lemon juice
1 Tbsp grated onion
2 Tbsp mayonnaise, regular or light
1 Tbsp horseradish
2 Tbsp chopped parsley
FOR PUFFS:
1 cup water
1/2 cup butter, cut into small pieces
1 cup all-purpose flour, sifted
4 eggs
3/4 cup grated Cougar Gold or American Cheddar Cheese
Preheat oven to 400 °F
To make the filling: Place filling ingredients in a food processor or a medium bowl and blend until smooth.
To make the puffs: In a medium saucepan, combine water, butter and bring to a boil over medium heat, melting the butter. Remove from heat. Add all the flour at once and beat vigorously with a wooden spoon until mixture is smooth and begins to leave sides of pan and forms a ball. Return to medium heat and beat vigorously for 1 to 2 minutes. Remove from heat and add eggs, one at a time, beating well to incorporate until smooth and velvety. Add grated cheese. Pipe with a pastry bag with no tip attached (or use small teaspoon) onto baking parchment paper on cookie sheet, or a greased cookie sheet. Use about 11/2 teaspoons of batter for each puff. (This will make approximately 50 puffs.)
Bake at 400° for 10 minutes. Open oven door slightly, keep ajar and bake an additional 15 minutes. (This allows steam to escape from oven.) When baked, remove from oven and pierce each puff with a thin, sharp knife to let steam escape. Turn off oven; return puffs to oven for 30-45 minutes to dry out, leaving door ajar. Remove from oven; split and fill puffs with salmon filling. Puffs may be reheated briefly in a 350-degree oven to crisp before filling and serving. Servings: 10
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