Recipes – Silvery Moon Creamery

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 .

Quesadilla with Queso de Verano
I love quesadillas because of their absolute versatility. You can throw in all kinds of vegetables like mushrooms, tomatoes, leafy greens, etc. I’ve even used left over baked beans as a filling.

Ingredients (for 2 persons):

4 tortillas (two for each quesadilla)
1 square Silvery Moon Creamery Queso de Verano
1 small can refried beans
1 sweet onion
Your favorite salsa
Silvery Moon Creamery Probiotic Yogurt (or Cream Cheese as richer alternative)
Fresh cilantro (you can substitute chives or parsley)
Extra Virgin olive oil

Peel and slice the onion and sauté in olive oil with a bit of minced garlic, until the onion is glassy. You will use the same fry pan to fry the quesadillas. Chop the cilantro and set aside. Cut Queso de Verano into slices. Spread refried beans onto one side of each of the tortillas. Scatter the onions on one side of half the tortillas and add Queso de Verano slices. Place the other tortilla on top of the cheese (bean side down) so that you now have a flat tortilla sandwich. Place this in the fry pan and press down with a spatula to make sure the entire tortilla has contact with the hot surface. Heat over medium high heat flipping until both sides are golden brown. Remove from pan and cut into wedges. Scatter fresh cilantro over the slices and serve with salsa and yogurt.

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
Fall Pizza

Ingredients (makes 2 sheets):

2.5 cups unbleached flour
1.5 teaspoons active dry yeast
1 pinch salt
3 tablespoons olive oil
½ to 1 cup lukewarm water

2 to 3 local pears
¼ head local red cabbage
1 local onion
olive oil
0.5lb Silvery Moon Queso Oaxaca
0.5lb Silvery Moon Queso de Verano
(or Rosemary’s Waltz, Cranberry Foxtrott, or Casco Bay Dulse)
Fresh rosemary
Local honey

To make dough, mix together flour, yeast, and salt. Mix half cup of lukewarm water with the olive oil. Add to dry ingredients. Knead together by hand or with a hand mixer with kneading hook. Add more water to form a soft dough. Rest dough in a covered bowl in a warm place for two hours.
Slice onion and cabbage very thinly. Cut the pears in half, remove core, slice into thin wedges.
Lightly oil two baking sheets. Preheat oven to 390 F.
Divide dough into two portions. Roll out one at a time on a lightly floured surface. Spread out onto oiled baking sheet. Brush with olive oil.
Unravel Queso Oaxaca, pull off strings and cover dough with them. Spread onions, cabbage, and pears. Crumble Queso de Verano (or other fresh cheese) and spread on top. Bake pizza for 15 to 20 minutes. Take out of the oven, sprinkle with fresh rosemary, and drizzle with honey.

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
Squash Filled with Quinoa and Cranberry Foxtrot

This dish is very colorful and flavorful. You can vary the ingredients depending on what you like and what’s available for you.

Ingredients:

2 small squash (Delicata, Acorn, Buttercup)
3 tablespoon olive oil
Salt, pepper, cinnamon to taste
1 onion, chopped
2 cloves garlic, chopped
1 cup quinoa
2 teaspoon fresh thyme leaves
¼ cup dried cranberries
6 cups leafy greens, chopped (Swiss chard, spinach, beet greens, kale, collard greens)
8oz Silvery Moon Creamery Cranberry Foxtrot (or Queso de Verano, Casco Bay Dulse)

Place rimmed baking sheet in oven and heat oven to 425°F. Halve each squash through its center; spoon out seeds. Rub squash with 1 tablespoon oil and season with salt, pepper, and cinnamon. Arrange on baking sheet and roast, cut side down, until tender, 25 minutes. Turn squash over, roast until tender.
Meanwhile, heat remaining 2 tablespoons olive oil in saucepan. Add onion, cook for 5 minutes. Stir in garlic, cook for another 2 minutes.
Add quinoa and toss to coat, then add thyme and 2 cups water. Simmer covered for 10 minutes. Stir in cranberries, simmer for another 5 minutes or until water is all soaked up by quinoa.
Remove from heat, stir quinoa with a fork. Place chopped greens on top of quinoa, let stand 10 minutes, covered.
Transfer each squash to a plate, hollow side up. Fold chard into quinoa, then spoon into squash halves. Top with crumbled Cranberry Foxtrott.

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
Baked Apples with Probiotic Yogurt
Ingredients (for 4 persons):

4 firm crisp apples
1/4 c Maine maple syrup
1/4 c brown sugar (plus additional for serving)
1/2 tsp ground cinnamon (plus additional for serving)
pinch of ground nutmeg
1 tsp vanilla
juice of one lemon
Smiling Hill Farm butter to grease baking dish
16oz Silvery Moon Creamery Probiotic Yogurt

Preheat oven to 350 degrees Fahrenheit. Grease a baking dish with unsalted butter. Core apples and cut into 1 inch cubes. Combine cinnamon, nutmeg, vanilla, brown sugar and maple syrup in a bowl. Add apple cubes and toss to coat evenly. Place mixture in greased baking dish and cook until apples are soft. Spoon out the apples into individual serving bowls, top with a dollop of yogurt and a sprinkling of brown sugar and cinnamon, et voilà!

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
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
Open Faced Sandwich with Casco Bay Dulse and Capers
Ingredients (for 4 persons):

1 square Silvery Moon Creamery Casco Bay Dulse
1 sweet onion
2 tomatoes
1 tablespoon drained capers
6 slices of rustic bread
Extra Virgin olive oil, salt, black pepper (to taste)

Preheat oven /broiler. Slice the tomato and cut the onion into half round slivers. Slice the cheese into slices. Layer slices of onion and tomato on the open faced bread and lay the slices of cheese on top. Scatter some capers on top and place the open faced sandwiches beneath the broiler until bread is heated and cheese has melted. Slice the bread on a diagonal, and serve with olive oil and a sprinkling of kosher salt and black pepper.

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
Pasta with Herbed Curd (French or Tuscan)
A simple and delicious meal that you can make within 30 minutes. Add tomato sauce or wilted leafy greens for a change.

Ingredients (for 4 persons):

1lb of your favorite pasta
1-2 8oz containers of Silvery Moon Creamery French or Tuscan Herbed Curd
Extra Virgin olive oil to taste

Cook pasta as directed on the package. Add a container of French or Tuscan Herbed Curds (incl. olive oil) and toss lightly before serving. Add more olive oil to taste.

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

Grease 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
Tomato Soup and Fried Sweet Potato with Rosemary’s Waltz
Ingredients (for 4 persons):

5-8 oz Silvery Moon Creamery Rosemary’s Waltz
1-3 cloves garlic
2-3 Sweet Potatoes
Extra Virgin olive oil
Homemade tomato soup (canned may be substituted in a pinch)

Preheat oven to 350 degrees Fahrenheit or broiler. Peel and mince garlic. Slice sweet potato into rounds, and sauté in olive oil and garlic until tender. Place in baking pan and top with slices of Rosemary’s Waltz. Heat in a hot oven until cheese is melted, and serve. Would be well accompanied by a warm bowl of tomato soup, garnished with a crumbling of Rosemary’s Waltz.

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
Grilled Pear Sandwich with Provolone
Ingredients (for 4 persons):

5-8 oz Silvery Moon Creamery Provolone
1 loaf of rustic bread (try Walnut Raisin for a change)
2 firm pears
Smiling Hill Farm butter

Slice pears into thin wedges. Slice Provolone. Slice bread. Butter one side of each slice. For each sandwich lay pear slices on one slice of bread and top with the other slice of bread. Grill in a hot fry pan pressing flat with a spatula, and cut in half before serving. Would go well with a hearty soup or a fresh salad.

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