Cafe Dion

Gateau sale aux Fromages, Savory French Cheese Cake

Bonjour,

Being a book club member means that we have to be creative with our menus. On that particular evening the menu was: appetizers, salads and wine. The hostess was making the dessert. So, I wanted to bring something that would go with either meal. I decided on the French version of "cheesecake". It was a success! It is very different that the normal cheesecake that we all now in the US. This one is savory, it has 4 different cheeses in it. It goes very well with any salads, soups, or as a snack, So try it and you will like it ! Enjoy!

 

Gateau Sale aux Fromages:

3 large eggs

1 cup all- purpose flour

1 package of yeast

1/2 cup canola oil

2/3 cup whole milk, warm

1/2 cup Swiss cheese, shredded

4 ounces Bleu cheese, crumbled

4 ounces sharp cheddar, cubed

4 ounces Gouda, cubed

2 teaspoons fresh thyme, chopped

Salt and ground black pepper

 

1) Preheat oven to 350 degrees F.

2) In a medium bowl, whisk eggs, flour, yeast, and pepper, add slowly warm milk, oil, mix well.

3) Add the cheeses, and thyme, mixing gently with a spatula.

4) Adjust seasonings if needed.

5 Pour batter in a dry cake pan.

6) Bake in the oven for 45 minutes, or until the top is golden and the tip of a knife comes out dry.

7) Serve at room temperature.

Serve: 8-10

A Bientot! 

 

 

 

Joyeuse St-Valentin, Happy St. Valentine Day

Bonjour,

Wishing everyone a Happy Valentine Day. Here is a simple but delicious recipe for your love one, or for your party:

 Bon Appetit!

 

Pecan Baked Brie:

1 (16 ounce) brie wheel

1/2  cup brown sugar, packed

app-purpose flour for dusting

1 cup pecans, toasted and chopped

2 standard packages frozen puff pastry, thawed over night in the refrigerator

1 large egg yolk

2 tablespoons heavy cream

1 teaspoon coarsely ground black pepper

1/2 cup raspberry jam

Serve with crackers or baguette

 

 

Preheat oven to 400 degrees F.

Shave the top rind of the Brie with a sharp knife; (much easier if the cheese is frozen for 20 minutes).

1) In a medium bowl, combine pecans, sugar, using your fingers to mix well; set aside.     

2) Line a baking sheet with parchment paper, set aside.

3) Lightly dust work surface with flour. Place 2 sheets of puff pastry on the work surface one on top of the other. Using a rolling pin, adhere the    2 pieces of the puff pastry together, continue rolling pastry into a 13 inch round, reserving scraps for decorating .

4) Place the brie into the center of the pastry. Spread the jam evenly, top the cheese with the pecan mixture, spreading to within 1.2-inch of the edge of the cheese.

5) Fold pastry up and over brie to enclose. Transfer to the baking sheet.

6) Using spare pastry dough, drape pastry over brie, tucking the edges under to enclose.

7) In a small bowl, combine egg yolk and cream to make the egg wash. Cut reserved scraps of pastry into decorating shapes. Using a pastry brush, gently brush the pieces with the egg wash, and adhere to wrapped brie.

8) With remaining egg wash, brush the brie. Transfer to the refrigerator and chill 30 minutes or overnight.

9) Preheat over to 400 degrees F. Bake brie until golden brown and puffed, 30 minutes. Reduce oven to 350 degrees F and bake until dark golden brown, 20-30 minutes longer. 

 Serves: 14

A Bientot!