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Baked German-style Quark Torte

This is a very traditional cheese-cake recipe from Germany. Rather than using the heavier cream cheese, it uses fresh Quark, a lighter fresher version of fresh cheese. Serve it with fresh seasonal berries or fruit, or add candied fruit or raisins to the cake before baking for a wintry treat.

1-2/3 Cups flour

Pinch of salt

3     Tbsp granulated sugar

1/2  Cup unsalted butter

1     Egg

1    Tbsp water

Preheat oven to 325 degrees. Line the bottom of a 10 inch spring-form pan with parchment paper. Mix the flour,sugar and salt then rub the butter into the mix, until blended (like pie crust). Beat the egg and water with a fork and add to the flour mixture, forming a smooth ball. Flatten the ball of pastry, and press onto the bottom and halfway up the sides of the pan. Refrigerate until filling is prepared.

Filling:

2   500ml tubs Farm House Quark

5   Eggs, separated

2   Tbsp flour

5   Tbsp of milk

1/4 Cup granulated sugar

1/2 Tsp lemon juice

1/2 Tsp vanilla

With an electric mixer beat the egg yolks, sugar and vanilla extract until frothy. Add quark, milk and flour. Mix until smooth and creamy. Add lemon juice to taste.

Beat egg whites until stiff peaks form and fold into the quark mixture. Pour the cheese cake mixture into spring form pan. Bake at 325 degrees in upper third of the oven for 60-75 minutes until mixture is set and slightly brown. Do not open oven door during baking.

After cheesecake is done, turn off heat and open oven door, then let the cake cool inside the oven for 5 minutes. This helps set the hot mixture.

Remove the cake out of the oven and let stand for another 15 minutes.  Run a sharp knife around the side of  the cake, and loosen the spring-form ring. Cool completely at room temperature, then refrigerate for several hours before removing the rim and serving.

 

Traditional Cheese Fondue

The perfect meal for chilly winter evenings when friends and family gather.

 

PER PERSON you will need:

100g  grated Farm House "Heidi" gruyere cheese

50g    grated Farm House gouda

1 dl    white wine

In addition for the pot you will need:

1 or more cloves of garlic

1 tsp corn starch

Liquer glass of kirsch (a distilled cherry schnapps) or white wine

A loaf of crusty, sturdy bread, cut into approx 1" (2cm) cubes

A bowl of onion pickles or gherkins. Pieces of crisp apple are also nice as a side dish.

Method:

• Cut the bread and prepare the table. Like spaghetti, everyone should be waiting with forks at the ready! The cooking time for the fonue is about 10 minutes
• Toss the two cheeses to blend
• Pour the wine into a saucepan or fondue pot and place directly over low-medium heat on the stove (fondue pots are made for direct heating, so don't worry!)
• Add the garlic to the wine, and heat gently until it feels slightly warm
• Add the cheese mixture and begin stirring with a wooden spoon into the wine. You will think it will not possibly work, but keep on stirring!
• Continue stirring until the cheese is all melted and no longer looks stringy
• With a fork, blend the cornstarch into the Kirsch or wine, and add to the cheese mixture, stirring well until it is creamy and smooth. This will bring the whole thing together. Cook a bit longer until it is bubbly.
• Transfer the pot immediately to the burner on the table
• Dip cubes of bread into the cheese, remembering to stir right to the bottom of the pot to prevent burning or sticking

Traditionally white wine is served with Fondue, as the alchohol helps to break down the cheese in the stomach. Alternately try hot mint tea.

 

CHEESE CRISPS

Crispy rounds of fried cheese, perfect to accompany a salad or top with condiments for an appetizer.

Makes 10-12 crisps

2 cups grated Farm House Fermiere cheese

1 tbsp all-purpose flour                                     

1 tsp (approx) olive oil

• Toss grated cheese and flour together
• Heat the olive oil in a heavy skillet until hot, but not smoking
• Place heaping tablespoons of cheese in the pan and press down slightly. Cook until the cheese is melted and the edges turn golden. The fat should just begin to come out of the cheese. Turn and fry for another minute.
• Drain on paper towel and allow to cool to room temperature before serving.

 

Try these recipes using delicious creamy Farm House Brie, and make use of excellent local ingredients such as cranberries and hazelnuts.

Cranberry Hazelnut Baked Brie

Serves 8-10

Brie cheese makes a wonderful appetizer, and this recipe makes it spectacular. If using a smaller brie, adjust ingredients accordingly.

1                   8 inch (20cm) round of Farm House Brie cheese      

1 cup/250mL   dried cranberries, roughly chopped  

1 cup/250mL   hazelnuts, roughly chopped   

½ cup/125mL  brown sugar   

½ cup/125mL  water  

Butter

Preheat the oven to 350°F (180°C).

In a small saucepan, mix the water and the brown sugar. Bring to a boil, reduce the heat to low and cook until all the sugar is dissolved. Add the hazelnuts and stir until they are well coated. Cook 1 minute, taking care not to scorch the sugar. Remove from heat, and place the saucepan in a sink of cold water to stop the cooking.

When the nut mixture is cool enough to touch, add the dried cranberries. Stir until evenly blended.

Butter a baking dish (a pie plate works well) and place the brie in the plate. Butter the top of the brie cheese. Spread the cranberry-nut mixture over the surface of the brie.  Bake for 15 minutes, or until the centre is soft when pressed with the back of a spoon.

Serve immediately with baguette or crackers. A glass of sparkling wine is very nice with this appetizer.

 

A nice quick lunch or supper dish, serve with a fresh green salad:

Pasta with Broccoli and Brie Cheese

The creamy brie cheese contrasts nicely with the bright green freshness of the broccoli.

Serves 4

10 oz/320 g     dried pasta     

2 cups/500mL  broccoli florets           

6 oz/180g       Farm House Brie cheese (or approx 2 Farm House Baby Brie)   

½ cup/125mL  whipping cream         

1 tbsp/15mL    butter 

Fresh ground pepper

Chopped toasted hazelnuts, for garnish

Cut the brie cheese into ½ inch (1.5cm) pieces. Warm the cream slightly and pour over the cheese. Set aside.

In a large pot, boil enough water to accommodate the pasta so it swims freely in the water. When it comes to the boil, add 1 tsp (5mL) salt. Add the pasta and cook until tender but still firm in the centre (al dente).

While the pasta is cooking wash the broccoli florets and boil or steam until tender but still slightly crunchy. Set aside. Heat a large bowl with hot water, drain and dry.

Drain the pasta through a colander and immediately pour into the preheated bowl. Add the broccoli and the cheese-cream mixture and toss well to mix.  Season with freshly ground pepper and sprinkle with toasted hazelnuts. Serve on warmed plates.