Preparation time:10 mins
Cooking time:0 mins
Makes 10 pieces

Using Fromage à la Crème, produced by Fromagerie Ruban Bleu in Saint-Isidore, QC.

On our way to the Warwick Cheese Festival last year, Joanne and I stopped to visit Fromagerie Ruban Bleu. They are located south of Châteauguay, on the south shore of the St. Lawrence River, near Montreal.

As Mme. Claude de Margerie, the cheesemaker, was giving me a tour of all the cheese she produces, Joanne noticed small chocolate cups filled with cheese. Claude noticed Joanne’s curiosity and offered her one.

Joanne loves chocolate. What a match made in heaven, chocolate and cheese!

We thought it would be tasty to add a touch more flavour to the cheese by adding a liqueur.

This is a simple and delicious dessert that can be made and enjoyed by everyone.

Ingredients

1/2 cup (125 mL) Fromage à la Crème, plain
2 Tbsp (30 mL) sugar
5 tsp (25 mL) Chambord
10 small chocolate cups
10 fresh raspberries, for garnish

Cooking Instructions

1. In a small bowl, combine the cheese, sugar, and liqueur, mixing until smooth and well combined.
2. Fill a small piping bag fitted with a small star tip half-full with the mixture. Pipe it into each chocolate cup.
3. Garnish with a raspberry.

Tony’s Suggestions

• Wine: sweet red wine Banyuls, Cabernet Franc Icewine
• Spirit: fortified wine Cream sherry, tawny port liqueur Chambord, Bailey’s

Make Ahead

• Cheese mixture can be prepared 2 days ahead, covered, and refrigerated.
• Chocolate cups can be filled with the cheese a day ahead, covered, and refrigerated.

 Gurth’s Notes

• Chambord is a black raspberry flavoured French liqueur. Use whatever you enjoy that you have in your liquor cabinet, such as Grand Marnier, Crème de menthe, Cassis, or Amaretto.
• You can use soft sheep cheese or cream cheese instead of the soft goat cheese in the recipe.

Preparation time: 15 mins
Cooking time: 10 mins

Makes: 2 servings

Using Tiger Blue, produced by Poplar Grove Wine and Cheese Inc. in Penticton, BC.

Blue cheese and filet mignon go so well together. The tanginess of the cheese gives an extra zip to this tender cut of beef.

Whipped sweet potatoes with buttered Brussels sprouts make great side dishes. My mouth is watering as I am typing in this recipe.

Serrano ham is a dry-cured Spanish ham that is generally served raw in thin slices, similar to Italian prosciutto. It is becoming more readily available at fine food shops and delis. If it’s not available, use prosciutto, pancetta, jambon de Bayonne, or smoked bacon instead.

 Ingredients

2 beef filet mignon (6 oz/150 g each)
kosher salt and freshly ground black pepper, to taste
2 slice Serrano ham, folded in half widthwise
2 Tbsp + 1 tsp (35 mL) unsalted butter
2 slices of Tiger Blue cheese
1/2 cup (125 mL) dry red wine

Instructions

1. Season the beef with salt and pepper.
2. Wrap each filet mignon with a piece of ham. Spear the ham into place with wooden toothpicks.
3. Preheat the oven to broil.
4. In a large ovenproof skillet, melt 2 Tbsp (30 mL) of the butter over medium-high heat. Add the beef and sear the top and bottom for 5 minutes each.
5. Place the slices of cheese on top of the meat and broil until the cheese is beginning to melt.
6. Transfer to a plate, cover, and let rest for 10 minutes.
7. Deglaze the pan with the red wine, scraping the bottom of the skillet with a wooden spoon to melt the caramelized beef bits into the wine. Cook until the volume has reduced by half.
8. Strain the jus into a bowl and stir in the remaining 1 tsp (5 mL) of butter until melted.
9. Remove the toothpicks from the beef, place on serving plates, and drizzle the red wine jus around the meat.

Tony’s Suggestions

• Wine: full-bodied red wine with some sweetness Amarone, California or Chilean Merlot, Argentinean Malbec, off-dry white wine German Riesling Spätlese, Ontario semi-dry Riesling, medium-dry Vouvray fortified wine
• Spirit: Amontillado sherry
• Beer: Pale ale, dry porter make ahead

Make Ahead

• Filet mignon can be seasoned and wrapped with the ham a day ahead, covered, and refrigerated.

Gurth’s Notes

•  Use your favourite blue cheese, such as Blue Benedictine, Ciel de Charlevoix, Lavender Blue, Beddis Blue, Bleu de la moutonnière, Stilton, or roquefort.

Preparation time: 40 mins + 2 hrs refrigeration
Cooking time: 20 mins
Makes: 8–10 servings

Using Plain Quark, produced by Armadale Farms in Roachdale, NB.

I modified this recipe from one I learned from Chef Stephen Langley, one of my professors at George Brown College’s Chef School.

I have served it at many different catered functions as an appetizer, for brunch, or as lunch main course.

Ingredients

2 eggs, lightly beaten
1 cup (250 mL) milk
1/2 cup (125 mL) water
3 Tbsp (45 mL) melted unsalted butter, cooled
1/2 tsp (2 mL) kosher salt
1 cup (250 mL) all-purpose flour
1 cup (250 mL) Plain Quark
1 medium red onion, finely diced
3 Tbsp (45 mL) finely chopped fresh dill
27 oz (675 g) Atlantic smoked salmon, sliced
fresh dill springs, for garnish

Cooking Instructions

1. In a small bowl, combine the eggs, milk, water, and butter.
2. In a large bowl, mix the salt and flour. Pour in the egg mixture, stir until well blended, cover, and refrigerate for an hour.
3. Strain the batter into a clean bowl to remove any lumps.
4. Heat a medium skillet to medium-high and brush with a little butter. Pour in 3 Tbsp (45 mL) of the batter and tilt the pan, allowing the crêpe batter to cover the entire surface of the skillet.
5. Cook until lightly golden along the edges; flip and cook for 30 seconds.
6. Transfer the crêpe to a plate and allow to cool before covering with waxed paper.
7. Repeat with the remaining batter.
8. Place 1 crêpe on a large plate or platter. Spread a small amount of quark on it, and sprinkle with the diced red onions and chopped dill.
9. Cover with 3 to 4 slices of smoked salmon. Place a second crêpe on top.
10. Repeat until all the cheese, onions, dill, and salmon are used.
11. Cover and refrigerate for 60 minutes.
12. Slice into pie-shaped pieces and garnish each serving with a sprig of dill.

Tony’s Suggestions

• Wine: medium-bodied, dry red wine - Cabernet Sauvignon from Chile, Australia’s Barossa Valley or Ontario or BC Pinot Noir, Aglianico (Greece), Beaujolais-Villages
• Beer: Brown ale

Make Ahead

• Crêpes can be made a week ahead, individually separated with wax paper, wrapped as a group in plastic film and frozen.
• Gâteau recipe can be made a day ahead, covered and refrigerated.

Gurth’s Notes

• If Quark cheese is unavailable, use cream cheese.

Cooking time: 40 minutes
Preparation time: 10 minutes
Makes: 6 servings

Using Old Cheddar, produced by Empire Cheese and Butter Co–operative in Campbellford, ON.

Recipe created by Executive Chef Luis de Sousa of The Waring House Restaurant & Inn in Picton, ON.

Chef de Sousa scored big points with me when I read his menu and saw this soup dish. Apple cider and cheese together? How did he know they are two of my favourite ingredients. His soup was a great starter to a delicious meal in the inn’s Garden Room Dining Room.

Ingredients

• 2 ¾ cups (680 mL) Water
• ½ Large Onion
• 3 to 4 Celery Stalks
• 1 Large Carrots
• 1 1/3 cups (330 mL) Sweet Apple Cider
• 2/3 cup (160 mL) Maple Syrup
• 2 tbsp. (30 mL) Cornstarch
• ¼ cup (60 mL) Water
• ½ lb. (225 g) Old White Cheddar Cheese, grated
• 1 1/3 cups (330 mL) 35% Cream

 Cooking Instructions

1. In a large stockpot, bring the water, onion, celery, and carrot to a boil. Simmer for 15 to 20 minutes. Remove vegetables and strain if necessary.
2. Add the apple cider and the maple syrup to the flavoured water.
3. In a measuring cup, dissolve the cornstarch in ¼ cup (60 mL) of water and stir into the soup. Heat until slightly thickened.
4. Stir in the cheddar cheese and the cream. Season to taste with salt and pepper.
5. Heat gently until the cheese is dissolved and the soup is warm enough to serve. 

Tony’s Suggestions

• Non Alcoholic: Apple cider (the same as you use in preparation)
• Wine: A medium–bodied white wine with some residual sugar: Vouvray, Alsace Gewurztraminer, Semi Dry Riesling from Ontario
• Fortified wine: Oloroso sherry
• Spirits: Calvados

Make Ahead

• Soup can be made two days ahead, covered and refrigerated.

Gurth’s Notes

•   For a stronger flavour, use a nippy cheddar such as a 2, 3, or 4–year old.