Make the cheese course fun by serving it fried with nuts, with baby salad greens. Photography courtesy of Roth Käse.

MEU

Cheese Category Main Page Articles & Reviews       Main Nibbles Main Page Articles & Reviews Of Foods From A To Z     Product Reviews Main Page Foods, Beverages, Books, News & More

 

August 2008

Product Reviews / Main Nibbles / Cheese

Summer Cheese Recipes

Page 2: Cashew Encrusted Butterkäse (Fried Butter Cheese)

This is Page 2 of a six-part article. Click the links navigate among the recipes.

RECIPE INDEX

• Page 1: Caesar Salad In A GranQueso Cheese Ring
• Page 2: Cashew Encrusted Butterkäse (Fried Butter Cheese)
• Page 3: Smoked Gouda Veggie Club Sandwich
• Page 4: Spiced Walnut And Serafina Cheese Spread Sandie (Sandwich)
• Page 5: Vintage Van Gogh Cheese With Apricot Gelée And Beer Sorbet
• Page 6: Vodka Martini With Buttermilk Blue Cheese-Stuffed Olives

Cashew Encrusted Butterkäse

The second recipe in our summer cheese special developed by Chef/Owner Jose Gutierrez of Encore restaurant in Memphis. This makes a most tempting cheese course: a rectangle of cashew-encrusted cheese, lightly fried, topped with refreshing baby salad greens and dressed with a pineapple wine sauce.

Butterkäse (“butter cheese”) is traditionally made in Germany and Austria, in both loaf and wheel shapes. It is a mild, creamy, semisoft cheese with a buttery taste and color. It is very good with a glass of beer. Buy extra to enjoy on sandwiches, burgers, melts and with charcuterie or fruit; adults can have a glass of Chardonnay or Pilsner.

Serves 4.

Ingredients

Pineapple Wine Sauce 1 cup pineapple juice 1 cup sweet vermouth 1 cup dry red wine 2 shallots, minced 4 sprigs fresh thyme Salt to taste Cashew Encrusted Butterkäse 4 3-ounce slices butterkäse 1/2 cup all-purpose flour 1 egg, beaten 1/2 cup cashews, chopped 2 tablespoons peanut or vegetable oil 6 ounces mixed baby greens

Roth Käse Butterkäse is available from iGourmet.com.

Preparation

Pineapple Wine Sauce

1. Combine all ingredients in a saucepan, bring to boil, reduce heat to simmer.
   Simmer to reduce by half.
2. Strain sauce through a fine sieve.

Cashew Encrusted Butterkäse

1. Dust butterkäse with flour and dip in egg. Repeat.
2. Dip cheese in cashews, coating evenly. Lightly press cashews into cheese.
   Refrigerate for 30 minutes.
3. Heat oil in a large skillet and sauté cheese on both sides until lightly browned
   (approximately 3 to 5 minutes each side).
4. For service, top cashew-encrusted butterkäse with mixed baby greens. Drizzle
   with pineapple wine sauce.

Next Recipe: Smoked Gouda Veggie Club Sandwich

Return To Recipe Index Above

Recipe © copyright Roth Käse USA. Additional material © Copyright 2005- 2008 Lifestyle Direct, Inc. All rights reserved. Photos are copyright of their respective owners.