296917 Mon Apr 26 18:21:32 -0700 2004 24 27 General Chowhounding Topics 0 1636965 Its a long story, but I have to make a dessert that includes cheddar cheese for a dinner on Sunday. I'm stuck just with apple pie / tart with a cheese crust or an accompanying slab of good cheese. Anyone have any other ideas they could suggest? Thanks a lot in advance! Mon Apr 26 18:21:32 -0700 2004 0 rich 1 1636968 I'm thinking a cheesecake may be possible, but honestly wouldn't know how to make one--perhaps part cream cheese, part cheddar? Mon Apr 26 18:39:14 -0700 2004 1636965 0 Colleen 2 1636983 As a savory side dish (with bacon, maybe), OK, but as a sweetened dessert -- ewwww. Mon Apr 26 20:51:22 -0700 2004 1636968 0 sbp 3 1636988 Nope. I think it's doable. Cheddar goes with the sweetness of apples, etc. Something for me to ponder when I get time to bake again. Mon Apr 26 21:20:40 -0700 2004 1636983 0 Colleen 4 1637002 Definitely report back if you try it. In my mind, the hunk-a-cheddar or cheddar crust with apple pie works because there is an alternation of sweet and savory. I'm not sure that a cheddar fully integrated into a sweet base will work. But its certainly worth a try. I did once suggest someone try a slice of lobster with vanilla ice cream. Mon Apr 26 22:48:33 -0700 2004 1636988 0 sbp 5 1637006 I've never tried it, but I vaguely recall reading somewhere that lobster and vanilla go together. One of life's mysteries. Mon Apr 26 23:39:53 -0700 2004 1637002 0 Colleen 6 1637013 In re: lobster and vanilla going together... It's true, it's true. One of the big temples of gastronomy in Paris (I'm lapsing on the name, it's too early and I am precaffeinated) has a signature dish that is basically lobster in a vanilla sauce. It is reported to be very good indeed. - er Tue Apr 27 04:02:10 -0700 2004 1637006 0 enrevanche 7 1637014 Okay, it bugged me, so I did some quick-and-dirty Googling. The Paris restaurant I was thinking of is Lucas Carton, and the dish is roasted lobster in a vanilla beurre blanc sauce, which sounds divine. It turns out that the Web is absolutely *littered* with recipes for lobster with vanilla in one form or another. - er Tue Apr 27 04:27:25 -0700 2004 1637013 0 enrevanche 4 1637038 At the Senses bakery in Vancouver they make a great Stilton cheesecake, so I think cheddar could work its way into a dessert (I'm not sure if a cheesecake would work though). Tue Apr 27 13:31:46 -0700 2004 1636988 0 AndieCat 1 1636969 sauteed apples with cheddar-cider sabayon? including it somehow in a variant of indian pudding? grating it fine and then baking into tuile-type things?Let us know what you do. Sounds interesting, at the very least. Mon Apr 26 18:39:43 -0700 2004 1636965 0 cookiemonster 1 1636971 Start New Search   Epicurious came up with these ideas in advanced search: APPLE PIE WITH CHEDDAR CRUST Bon Appetit October 2003 APPLE CROSTATA WITH CHEDDAR CHEESE Bon Appetit January 2002 APPLE-PEAR COBBLER WITH CHEDDAR CRUST Bon Appetit November 2000 APPLE CHEDDAR BREAD PUDDING Gourmet December 1997 PINTO RAISIN BREAD PUDDING WITH APPLES AND CHEESE Gourmet April 1993 DRIED APPLE AND CHEDDAR STRUDEL Gourmet December 1993 DEEP-DISH APPLE PIE WITH CHEDDAR CRUST Bon Appetit November 1996 1 - 7 of 7 Mon Apr 26 18:54:15 -0700 2004 1636965 0 Food Nut 1 1636972 You could make a cheddar cheese fondue to dip apple slices into. And there's nothing at all wrong with apple pie with a hunk of cheddar on the side or a little melted on the top. Mmmm. Mon Apr 26 18:57:43 -0700 2004 1636965 0 bryan 1 1636990 Check out these from Sargento! I've attached the link below! Link: http://www.sargentocheese.com/recipe-box_main.html Mon Apr 26 21:22:02 -0700 2004 1636965 0 Emme 2 1636994 I thought it would link to the search I generated, but just click on Advanced Search. Use dessert as the course and type cheddar in keyword/phrase and it'll give you five or so dessert options! Mon Apr 26 21:33:53 -0700 2004 1636990 0 Emme 1 1636998 Welsh cheddar cheesecake. Recipe in _The American Century Cookbook_ by Jean Anderson. Mon Apr 26 21:39:47 -0700 2004 1636965 0 Browniebaker 1 1637021 I've never tried it with apples, but I think this would be good using them, too, probably with granny smiths. I make a pear cheddar tart, using the pate sucree recipe from the old joy of cooking as a base. I blind bake the pate sucree for about 10 minutes. In a saute pan, I partially caramelize some slices of bosc pear in brown sugar and butter (so they're not cooked all the way through, but have soaked up some flavor, then lay them in the bottom of the tart (brush it first with some of the caramelly liquid from the saute pan), sprinkle over finely cubed sharp cheddar (I like cabot because it doesn't get as oily on cooking as some others) and then pour a vanilla pastry cream over the whole mess and bake until the cream is set. Serve with creme fraiche or sour cream with a little sugar added in. The pastry cream recipe I use is from a strawberry tart recipe in Mastering the Art of French Cooking by Julia Child, and I leave out the kirsch altogether. The pastry cream recipe in the old Joy is good, too. Candied ginger pieces and/or candied lemon peel make nice additions to the tart or as garnish over the top of the whipped cream/creme fraiche. Tue Apr 27 10:38:14 -0700 2004 1636965 0 EMDB 2 1637048 This sounds awesome. I'm going to save it and try it when I have time (along with a cheddar cheesecake). Tue Apr 27 14:57:44 -0700 2004 1637021 0 Colleen 2 1637065 This sounds really good! Thanks for posting it. I think I will give it a try, but let me ask you a couple of questions: 1. Is it ok served at room temp? I'm concerned that the cheese will congeal and become yucky if not served hot. A do-ahead dish will be easier and less stressful... 2. I looked in joy of cooking. Saw recipes for Creme Patissiere and Creme Anglaise. Probably either would work, right? And does it really work ok to bake the pastry cream? It is already cooked when you make the custard, no? Thanks again for the excellent suggestion, Rich Tue Apr 27 21:22:24 -0700 2004 1637021 0 Rich 3 1637102 I usually cook it before dinner and then let it cool down while I'm cooking the rest. The reason I use Cabot is that I find it doesn't go all nuclear when you cook it. I think either the patisserie or the anglaise would work, but iirc, the patisserie is thicker and sets better. I bake the tart about 20 minutes in a moderate oven after assembling, 350 F, and the cream just gets firmer, which is fine, because it melds with the cheese a little at the point of contact. Good luck! Wed Apr 28 11:47:10 -0700 2004 1637065 0 EMDB 4 1637184 Well, I tried a test run with your pear-cheddar tart. It was really tasty despite the fact that I messed up the crust and the pastry cream was so thick I had to pipe it rather than pour it. The caramel flavor from the pears and brown sugar mixed wonderfully with the cheese and you were right - the Cabot was fine at room temp. Hopefully I can get everything just right for my cooking contest on Sunday! Fri Apr 30 17:17:31 -0700 2004 1637102 0 rich 5 1637185 Good luck, and I'm glad the flavor combo worked out-- maybe cook the pastry cream a little less on the stove, and let it finish its thickening in the oven? Maybe one of the more experienced bakers can say. Sat May 01 16:39:19 -0700 2004 1637184 0 EMDB 1 1637036 In one of Laurie Colwin's books either 'Home Cooking' or 'More Home Cooking' she had a recipe for a cake designed to be sandwiched with Wensleydale cheese. Cheddar could probably be used instead. She said she didn't do that when she served it to children, and many people found the idea strange, but she really liked it with the cheese. I think it was something like a spice cake. I haven't ever made it but it sounded good to me, especially since I like "bun and cheese" which is a Caribbean specialty of a sandwich of cheddar type cheese on a sweet spice bread. I'm not at home now, but will look up the recipe if you would like, and either post it or email you. Tue Apr 27 13:17:12 -0700 2004 1636965 0 ruth arcone 2 1637162 are you talking about Superman bread (the spicy caribbean bread you mentionned... the brand I'm familiar with has a superhero on the package and I seem to recall a dense, spicy, brown loaf... yummy) Thu Apr 29 10:54:45 -0700 2004 1637036 0 julesrules 3 1637183 The only kind I've had has been either homemade or from Golden Krust bakeries. But it is a yummy dense spicy brown bread/cake. Fri Apr 30 16:29:09 -0700 2004 1637162 0 ruth arcone 1 1637188 Well, just to follow up on this thread I want to thank everyone for excellent suggestions. I ended up making the pear cheddar tart with Cabot sharp cheddar cheese chunked on top of the carmerlized pears. Then I piped a lattice of pastry cream on top and baked it, and served it with homemade vanilla ice cream (and a bowl full of lactaid pills for any guests who needed them). It was really really good and I recommend it 100%. Unfortunately, I didn't win the cooking contest but I had a lot of fun trying! Mon May 03 22:21:05 -0700 2004 1636965 0 rich