Maine Sweet Corn Salad with Grilled Queso de Verano

Sorrel is one of my favorite wild greens. It has such a refreshing, lemony tartness that will go very well with the sweet corn and fresh cheese.

Ingredients:

5 ears shucked Maine sweet corn kernels
½ cup diced onions
1/3 cup julienned sorrel
8oz Silvery Moon Creamery Queso de Verano, sliced into ½ inch blocks

3 tablespoons apple cider vinegar
5 tablespoons sunflower seed oil
1 teaspoon grainy mustard
½ teaspoon salt/pepper

Combine corn, onions, and sorrel in large bowl, and set aside.
In a separate bowl, whisk together vinegar, mustard, and seasonings until smooth. Slowly pour oil into vinegar mixture while continuously whisking. Continue to whisk until emulsion is set.
Add dressing to corn mixture slowly until desired consistency is reached. Divide into plates or bowls before grilling cheese.
Lightly oil and season Queso De Verano, and grill on a hot, clean grill. 3-5 seconds each side, or until dark grill marks appear. It is very important not to let the cheese melt.
Top salad with grilled cheese.

These are recipes that we have found easy and delicious when made with Silvery Moon cheeses. Try them out and let us know how you like them. Also, let us know if you have one to share info@silverymooncheese.com

Rhubarb Cheesecake

Ingredients:

1 1/3 cups unbleached flour
½ teaspoon baking powder
3/8 cup sugar
1 pinch salt
¼ teaspoon vanilla extract
1 farm fresh egg
3/8 cup soft Smiling Hill Farm butter

1 lb rhubarb stalks
3 farm fresh eggs, separated
1 lb Silvery Moon Creamery Cream Cheese
¾ cup sugar
2 tablespoons lemon juice
2 tablespoons cornstarch

Rhubarb CheesecakeGrease 9 inch pie form. Preheat oven to 400 F.
To make dough, mix together flour, baking powder, sugar, and salt. Add vanilla, egg, and butter. Knead together by hand or with a hand mixer with kneading hook. Roll out on a lightly floured surface and line pie form. Prick the crust with a fork several times.
Pre-bake crust for 10 minutes.
Lower oven temperature to 325 F.
To make the filling, chop rhubarb stalks into ½ inch pieces. Place onto pre-baked crust.
Beat the egg whites until stiff. Mix together cream cheese, sugar, lemon juice, cornstarch, and egg yolks. Fold beaten egg whites into cream cheese mix. Pour mixture over rhubarb.
Bake cheese cake for about 75 minutes until top is golden brown and a tester comes out clean.
Cool completely on a wire rack.

These are recipes that we have found easy and delicious when made with Silvery Moon cheeses. Try them out and let us know how you like them. Also, let us know if you have one to share info@silverymooncheese.com

2004 American Cheese Society

2004 American Cheese Society Award

American Cheese Society Winners

French Herbed Curd
French Herbed Curd – Second Place, American Cheese Society, 2004
Rosemary's Waltz
Rosemary’s Waltz – Second Place, American Cheese Society, 2004
Tally Ho w/ Peppercorn
Tally Ho w/ Peppercorn – Second Place, American Cheese Society, 2004