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Archive for the ‘Cheddar Cheese Recipes’ Category

  • 1 (8-oz.) pkg. cream cheese; softened
  • ½ c. Beer
  • 2 c. Cheddar cheese; shredded

Instructions: With mixer blend cream cheese until smooth; slowly blend in beer. Add Cheese, mixing well until blended. Refrigerate until time to serve. Use as dip with crackers, or vegetables.


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Gourmet Food BasketsA recent post in the Daily Star is from a local former State Assemblyman representing Otsego County from the Republican Convention. When the debate comes to blows about who makes the best cheese with the Wisconsin delegates, the Fly Creek Cider Mill seems to have a worthy representative in Minneapolis on their side.

From the Article: “The New York delegation is headquartered at the Marriott Hotel in downtown Minneapolis. Also at this hotel is the Wisconsin delegation. It is always interesting to share thoughts and ideas with delegates from other parts of the country. For the most part, we seem to agree on nearly every issue, but I suspect we may have a pretty heated debate on which state produces the best cheese.

For my part, I’ll put up some cave-aged cheddar from the Fly Creek Cider Mill against their product any day.

The convention was convened Monday afternoon as required by party rules, but the mood was quite subdued. After routine business of electing officers, adopting convention rules and approving the platform, the delegates did get to hear remarks by first lady Laura Bush and Cindy McCain.”

Casale, of Cooperstown, is a former state assemblyman representing Otsego County. Read the Full Article


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Serves 8

  • 1 cup low Carb bread crumbs
  • 3/4 cup grated Parmesan cheese
  • 3/4 cup shredded Fly Creek Cider Mill Cave-aged Cheddar cheese
  • 1/2 cup unsalted butter, melted
  • Kosher salt and fresh ground pepper
  • 8 skinless, boneless chicken breast halves

Preheat oven to 350 degrees

Gourmet Food BasketsIn a medium bowl, mix the bread crumbs, Parmesan cheese and ½ cup of Cheddar cheese. Dip the chicken breasts in the melted butter, and roll them in the bread crumb mixture. Place chicken in a lightly greased 9×13 inch baking dish. Sprinkle salt and grind the pepper over the dish. Bake in the preheated oven for 30 to 45 minutes, until chicken is no longer pink and juices run clear.

Kitchen note: Sprinkle with fresh chopped parsley, basil or oregano and add a little extra shredded cheddar before serving!


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Makes about 3 cups

  • 1 pound Fly Creek Cider Mill cave-aged Cheddar cheese
  • 1 tablespoon Dijon mustard
  • 1 tablespoon dried onion flakes
  • 1 teaspoon curry powder
  • 1 teaspoon chopped chives
  • ⅔ cup New York state Riesling wine
  • Cayenne pepper to taste

Buy Cave Aged Cheddar Online Chop the cheese into small pieces and place it in the bowl of a standing electric mixer fitted with the paddle attachment. Add the mustard, onion flakes, curry powder, and chives. Turn the mixer to medium-low speed and beat to just blend. Add ⅓ cup of the wine and beat until well incorporated. If the mixture seems too thick, add additional wine as needed. It should be thick enough to coat a cracker or pita crisp without being runny. Add cayenne pepper to taste.

Transfer the cheese mixture to decorative crock and refrigerate until ready to serve. Serve in the crock along with New York state apples, crackers, pita or other toasts, or raisin-walnut bread.

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Serves 6.

  • 3 cups uncooked elbow macaroni
  • 2-8oz. cans Hunt’s Tomato Sauce
  • 1 ½ pounds Fly Creek Cider Mill, aged Cheddar Cheese
  • Salt
  • Pepper
  • 3T Butter

Boil 3 cups of macaroni according to package directions. Combine tomato sauce with an equal amount of water. Butter 3 qt baking dish. Layer 1/3 of macaroni in dish. Add a couple of shakes of salt and pepper. Layer cheese across macaroni. Pour some of the tomato sauce over cheese. Layer 1/3 of macaroni, salt, pepper and cheese, then the rest of the macaroni. Pour the remaining tomato sauce over macaroni. Put one layer of cheese on top. Cut up and add about 1 Tablespoon of butter on top. Bake at 325 degrees F for 1 hour.

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