{"id":46,"date":"2019-02-26T14:16:18","date_gmt":"2019-02-26T19:16:18","guid":{"rendered":"http:\/\/silverymooncreamery.com\/?page_id=46"},"modified":"2019-02-27T09:16:17","modified_gmt":"2019-02-27T14:16:17","slug":"recipes","status":"publish","type":"page","link":"https:\/\/silverymooncreamery.com\/?page_id=46","title":{"rendered":"Recipes"},"content":{"rendered":"<p>These are recipes that we have found easy and delicious when made with Silvery Moon cheeses.\u00a0 Try them out and let us know how you like them. Also, let us know if you have one to share <a href=\"mailto:info@silverymooncheese.com\">info@silverymooncheese.com <\/a>.<\/p>\n<ul class=\"display-posts-listing\"><li class=\"listing-item\"><a class=\"title\" href=\"https:\/\/silverymooncreamery.com\/?p=245\">Quesadilla with Queso de Verano<\/a><div class=\"content\"><p>I love quesadillas because of their absolute versatility. You can throw in all kinds of vegetables like mushrooms, tomatoes, leafy greens, etc. I&#8217;ve even used left over baked beans as a filling.<\/p>\n<p><strong>Ingredients (for 2 persons):<\/strong><\/p>\n<p style=\"padding-left: 30px;\">4 tortillas (two for each quesadilla)<br \/>\n1 square Silvery Moon Creamery Queso de Verano<br \/>\n1 small can refried beans<br \/>\n1 sweet onion<br \/>\nYour favorite salsa<br \/>\nSilvery Moon Creamery Probiotic Yogurt (or Cream Cheese as richer alternative)<br \/>\nFresh cilantro (you can substitute chives or parsley)<br \/>\nExtra Virgin olive oil<\/p>\n<p>Peel and slice the onion and saut\u00e9 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.<\/p>\n<p style=\"padding-left: 30px; font-family: 'Times, serif';\"><em>These are recipes that we have found easy and delicious when made with Silvery Moon cheeses. <\/em><em>Try them out and let us know how you like them. Also, let us know if you have one to share <a href=\"mailto:info@silverymooncheese.com\">info@silverymooncheese.com<\/a><\/em><\/p>\n<\/div><\/li><li class=\"listing-item\"><a class=\"title\" href=\"https:\/\/silverymooncreamery.com\/?p=235\">Fall Pizza<\/a><div class=\"content\"><p><img decoding=\"async\" loading=\"lazy\" class=\"alignleft wp-image-236 size-full\" src=\"http:\/\/silverymooncreamery.com\/wp-content\/uploads\/2019\/02\/pearpizza-recipe.jpg\" alt=\"Fall Pear Pizza with Silvery Moon Cheese\" width=\"600\" height=\"360\" srcset=\"https:\/\/silverymooncreamery.com\/wp-content\/uploads\/2019\/02\/pearpizza-recipe.jpg 600w, https:\/\/silverymooncreamery.com\/wp-content\/uploads\/2019\/02\/pearpizza-recipe-300x180.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Ingredients (makes 2 sheets):<\/strong><\/p>\n<p style=\"padding-left: 30px;\">2.5 cups unbleached flour<br \/>\n1.5 teaspoons active dry yeast<br \/>\n1 pinch salt<br \/>\n3 tablespoons olive oil<br \/>\n\u00bd to 1 cup lukewarm water<\/p>\n<p style=\"padding-left: 30px;\">2 to 3 local pears<br \/>\n\u00bc head local red cabbage<br \/>\n1 local onion<br \/>\nolive oil<br \/>\n0.5lb Silvery Moon Queso Oaxaca<br \/>\n0.5lb Silvery Moon Queso de Verano<br \/>\n(or Rosemary\u2019s Waltz, Cranberry Foxtrott, or Casco Bay Dulse)<br \/>\nFresh rosemary<br \/>\nLocal honey<\/p>\n<p>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.<br \/>\nSlice onion and cabbage very thinly. Cut the pears in half, remove core, slice into thin wedges.<br \/>\nLightly oil two baking sheets. Preheat oven to 390 F.<br \/>\nDivide 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.<br \/>\nUnravel 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.<\/p>\n<p style=\"padding-left: 30px; font-family: 'Times, serif';\"><em>These are recipes that we have found easy and delicious when made with Silvery Moon cheeses. <\/em><em>Try them out and let us know how you like them. Also, let us know if you have one to share <a href=\"mailto:info@silverymooncheese.com\">info@silverymooncheese.com<\/a><\/em><\/p>\n<\/div><\/li><li class=\"listing-item\"><a class=\"title\" href=\"https:\/\/silverymooncreamery.com\/?p=240\">Squash Filled with Quinoa and Cranberry Foxtrot<\/a><div class=\"content\"><p><img decoding=\"async\" loading=\"lazy\" class=\"alignleft wp-image-241 size-full\" src=\"http:\/\/silverymooncreamery.com\/wp-content\/uploads\/2019\/02\/SquashQuinoaQDV-recipe.jpg\" alt=\"Squash Quinoa Recipe\" width=\"600\" height=\"360\" srcset=\"https:\/\/silverymooncreamery.com\/wp-content\/uploads\/2019\/02\/SquashQuinoaQDV-recipe.jpg 600w, https:\/\/silverymooncreamery.com\/wp-content\/uploads\/2019\/02\/SquashQuinoaQDV-recipe-300x180.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>This dish is very colorful and flavorful. You can vary the ingredients depending on what you like and what\u2019s available for you.<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p style=\"padding-left: 30px;\">2 small squash (Delicata, Acorn, Buttercup)<br \/>\n3 tablespoon olive oil<br \/>\nSalt, pepper, cinnamon to taste<br \/>\n1 onion, chopped<br \/>\n2 cloves garlic, chopped<br \/>\n1 cup quinoa<br \/>\n2 teaspoon fresh thyme leaves<br \/>\n\u00bc cup dried cranberries<br \/>\n6 cups leafy greens, chopped (Swiss chard, spinach, beet greens, kale, collard greens)<br \/>\n8oz Silvery Moon Creamery Cranberry Foxtrot (or Queso de Verano, Casco Bay Dulse)<\/p>\n<p>Place rimmed baking sheet in oven and heat oven to 425\u00b0F. 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.<br \/>\nMeanwhile, heat remaining 2 tablespoons olive oil in saucepan. Add onion, cook for 5 minutes. Stir in garlic, cook for another 2 minutes.<br \/>\nAdd 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.<br \/>\nRemove from heat, stir quinoa with a fork. Place chopped greens on top of quinoa, let stand 10 minutes, covered.<br \/>\nTransfer each squash to a plate, hollow side up. Fold chard into quinoa, then spoon into squash halves. Top with crumbled Cranberry Foxtrott.<\/p>\n<p style=\"padding-left: 30px; font-family: 'Times, serif';\"><em>These are recipes that we have found easy and delicious when made with Silvery Moon cheeses. <\/em><em>Try them out and let us know how you like them. Also, let us know if you have one to share <a href=\"mailto:info@silverymooncheese.com\">info@silverymooncheese.com<\/a><\/em><\/p>\n<\/div><\/li><li class=\"listing-item\"><a class=\"title\" href=\"https:\/\/silverymooncreamery.com\/?p=238\">Baked Apples with Probiotic Yogurt<\/a><div class=\"content\"><p><strong>Ingredients (for 4 persons):<\/strong><\/p>\n<p style=\"padding-left: 30px;\">4 firm crisp apples<br \/>\n1\/4 c Maine maple syrup<br \/>\n1\/4 c brown sugar (plus additional for serving)<br \/>\n1\/2 tsp ground cinnamon (plus additional for serving)<br \/>\npinch of ground nutmeg<br \/>\n1 tsp vanilla<br \/>\njuice of one lemon<br \/>\nSmiling Hill Farm butter to grease baking dish<br \/>\n16oz Silvery Moon Creamery Probiotic Yogurt<\/p>\n<p>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 voil\u00e0!<\/p>\n<p style=\"padding-left: 30px; font-family: 'Times, serif';\"><em>These are recipes that we have found easy and delicious when made with Silvery Moon cheeses. <\/em><em>Try them out and let us know how you like them. Also, let us know if you have one to share <a href=\"mailto:info@silverymooncheese.com\">info@silverymooncheese.com<\/a><\/em><\/p>\n<\/div><\/li><li class=\"listing-item\"><a class=\"title\" href=\"https:\/\/silverymooncreamery.com\/?p=243\">Maine Sweet Corn Salad with Grilled Queso de Verano<\/a><div class=\"content\"><p>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.<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p style=\"padding-left: 30px;\">5 ears shucked Maine sweet corn kernels<br \/>\n\u00bd cup diced onions<br \/>\n1\/3 cup julienned sorrel<br \/>\n8oz Silvery Moon Creamery Queso de Verano, sliced into \u00bd inch blocks<\/p>\n<p style=\"padding-left: 30px;\">3 tablespoons apple cider vinegar<br \/>\n5 tablespoons sunflower seed oil<br \/>\n1 teaspoon grainy mustard<br \/>\n\u00bd teaspoon salt\/pepper<\/p>\n<p>Combine corn, onions, and sorrel in large bowl, and set aside.<br \/>\nIn 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.<br \/>\nAdd dressing to corn mixture slowly until desired consistency is reached. Divide into plates or bowls before grilling cheese.<br \/>\nLightly 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.<br \/>\nTop salad with grilled cheese.<\/p>\n<p style=\"padding-left: 30px; font-family: 'Times, serif';\"><em>These are recipes that we have found easy and delicious when made with Silvery Moon cheeses. <\/em><em>Try them out and let us know how you like them. Also, let us know if you have one to share <a href=\"mailto:info@silverymooncheese.com\">info@silverymooncheese.com<\/a><\/em><\/p>\n<\/div><\/li><li class=\"listing-item\"><a class=\"title\" href=\"https:\/\/silverymooncreamery.com\/?p=247\">Open Faced Sandwich with Casco Bay Dulse and Capers<\/a><div class=\"content\"><p><strong>Ingredients (for 4 persons):<\/strong><\/p>\n<p style=\"padding-left: 30px;\">1 square Silvery Moon Creamery Casco Bay Dulse<br \/>\n1 sweet onion<br \/>\n2 tomatoes<br \/>\n1 tablespoon drained capers<br \/>\n6 slices of rustic bread<br \/>\nExtra Virgin olive oil, salt, black pepper (to taste)<\/p>\n<p>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.<\/p>\n<p style=\"padding-left: 30px; font-family: 'Times, serif';\"><em>These are recipes that we have found easy and delicious when made with Silvery Moon cheeses. <\/em><em>Try them out and let us know how you like them. Also, let us know if you have one to share <a href=\"mailto:info@silverymooncheese.com\">info@silverymooncheese.com<\/a><\/em><\/p>\n<\/div><\/li><li class=\"listing-item\"><a class=\"title\" href=\"https:\/\/silverymooncreamery.com\/?p=249\">Pasta with Herbed Curd (French or Tuscan)<\/a><div class=\"content\"><p>A simple and delicious meal that you can make within 30 minutes. Add tomato sauce or wilted leafy greens for a change.<\/p>\n<p><strong>Ingredients (for 4 persons):<\/strong><\/p>\n<p style=\"padding-left: 30px;\">1lb of your favorite pasta<br \/>\n1-2 8oz containers of Silvery Moon Creamery French or Tuscan Herbed Curd<br \/>\nExtra Virgin olive oil to taste<\/p>\n<p>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.<\/p>\n<p style=\"padding-left: 30px; font-family: 'Times, serif';\"><em>These are recipes that we have found easy and delicious when made with Silvery Moon cheeses. <\/em><em>Try them out and let us know how you like them. Also, let us know if you have one to share <a href=\"mailto:info@silverymooncheese.com\">info@silverymooncheese.com<\/a><\/em><\/p>\n<\/div><\/li><li class=\"listing-item\"><a class=\"title\" href=\"https:\/\/silverymooncreamery.com\/?p=230\">Rhubarb Cheesecake<\/a><div class=\"content\"><p><strong>Ingredients:<\/strong><\/p>\n<p style=\"padding-left: 30px;\">1 1\/3 cups unbleached flour<br \/>\n\u00bd teaspoon baking powder<br \/>\n3\/8 cup sugar<br \/>\n1 pinch salt<br \/>\n\u00bc teaspoon vanilla extract<br \/>\n1 farm fresh egg<br \/>\n3\/8 cup soft Smiling Hill Farm butter<\/p>\n<p style=\"padding-left: 30px;\">1 lb rhubarb stalks<br \/>\n3 farm fresh eggs, separated<br \/>\n1 lb Silvery Moon Creamery Cream Cheese<br \/>\n\u00be cup sugar<br \/>\n2 tablespoons lemon juice<br \/>\n2 tablespoons cornstarch<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-medium wp-image-231\" src=\"http:\/\/silverymooncreamery.com\/wp-content\/uploads\/2019\/02\/rhubarb-cheesecake-2-300x180.jpg\" alt=\"Rhubarb Cheesecake\" width=\"300\" height=\"180\" srcset=\"https:\/\/silverymooncreamery.com\/wp-content\/uploads\/2019\/02\/rhubarb-cheesecake-2-300x180.jpg 300w, https:\/\/silverymooncreamery.com\/wp-content\/uploads\/2019\/02\/rhubarb-cheesecake-2.jpg 600w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>Grease 9 inch pie form. Preheat oven to 400 F.<br \/>\nTo 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.<br \/>\nPre-bake crust for 10 minutes.<br \/>\nLower oven temperature to 325 F.<br \/>\nTo make the filling, chop rhubarb stalks into \u00bd inch pieces. Place onto pre-baked crust.<br \/>\nBeat 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.<br \/>\nBake cheese cake for about 75 minutes until top is golden brown and a tester comes out clean.<br \/>\nCool completely on a wire rack.<\/p>\n<p style=\"padding-left: 30px; font-family: 'Times, serif';\"><em>These are recipes that we have found easy and delicious when made with Silvery Moon cheeses. <\/em><em>Try them out and let us know how you like them. Also, let us know if you have one to share <a href=\"mailto:info@silverymooncheese.com\">info@silverymooncheese.com<\/a><\/em><\/p>\n<\/div><\/li><li class=\"listing-item\"><a class=\"title\" href=\"https:\/\/silverymooncreamery.com\/?p=251\">Tomato Soup and Fried Sweet Potato with Rosemary&#8217;s Waltz<\/a><div class=\"content\"><p><strong>Ingredients (for 4 persons):<\/strong><\/p>\n<p style=\"padding-left: 30px;\">5-8 oz Silvery Moon Creamery Rosemary&#8217;s Waltz<br \/>\n1-3 cloves garlic<br \/>\n2-3 Sweet Potatoes<br \/>\nExtra Virgin olive oil<br \/>\nHomemade tomato soup (canned may be substituted in a pinch)<\/p>\n<p>Preheat oven to 350 degrees Fahrenheit or broiler. Peel and mince garlic. Slice sweet potato into rounds, and saut\u00e9 in olive oil and garlic until tender. Place in baking pan and top with slices of Rosemary&#8217;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&#8217;s Waltz.<\/p>\n<p style=\"padding-left: 30px; font-family: 'Times, serif';\"><em>These are recipes that we have found easy and delicious when made with Silvery Moon cheeses. <\/em><em>Try them out and let us know how you like them. Also, let us know if you have one to share <a href=\"mailto:info@silverymooncheese.com\">info@silverymooncheese.com<\/a><\/em><\/p>\n<\/div><\/li><li class=\"listing-item\"><a class=\"title\" href=\"https:\/\/silverymooncreamery.com\/?p=233\">Grilled Pear Sandwich with Provolone<\/a><div class=\"content\"><p><strong>Ingredients (for 4 persons):<\/strong><\/p>\n<p>5-8 oz Silvery Moon Creamery Provolone<br \/>\n1 loaf of rustic bread (try Walnut Raisin for a change)<br \/>\n2 firm pears<br \/>\nSmiling Hill Farm butter<\/p>\n<p>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.<\/p>\n<p><em>These are recipes that we have found easy and delicious when made with Silvery Moon cheeses. <\/em><em>Try them out and let us know how you like them. Also, let us know if you have one to share <a href=\"mailto:info@silverymooncheese.com\">info@silverymooncheese.com<\/a><\/em><\/p>\n<\/div><\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>These are recipes that we have found easy and delicious when made with Silvery Moon cheeses.\u00a0 Try them out and let us know how you like them. Also, let us know if you have one to share info@silverymooncheese.com .<\/p>\n","protected":false},"author":1,"featured_media":229,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/silverymooncreamery.com\/index.php?rest_route=\/wp\/v2\/pages\/46"}],"collection":[{"href":"https:\/\/silverymooncreamery.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/silverymooncreamery.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/silverymooncreamery.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/silverymooncreamery.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=46"}],"version-history":[{"count":0,"href":"https:\/\/silverymooncreamery.com\/index.php?rest_route=\/wp\/v2\/pages\/46\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/silverymooncreamery.com\/index.php?rest_route=\/wp\/v2\/media\/229"}],"wp:attachment":[{"href":"https:\/\/silverymooncreamery.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=46"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}