Gruyère Cheese Popovers with Garlic & Herb Butter Recipe | The Inspired Home
FULL RECIPE:
These savory popovers a great accompaniment to any dinner.
Cheesy Garlic Herb Bread
A quick and easy recipe for bread lovers out there! This cheesy herb garlic bread is super fluffy and flavorful. You can enjoy it the same day you make it because it doesn't require sitting overnight. It's also super customizable and you can add any herbs, spices and cheeses you like. Let me know if you decide to make this and if there are any other recipes you'd like to see. Please like and subscribe if you enjoy my videos ???? Also, remember to follow me @modest.eats on IG if you'd like more updates.
Ingredients:
- 5 & 1/4 cups unbleached bread flour, also set aside ~1/2 cup bread flour
-2 tsp. salt
-5 tbsp. sugar
-1 cup buttermilk (lukewarm)
-1 & 1/2 tbsp. instant yeast
-1 cup water (lukewarm)
-1/2 cup butter (melted)
-1/4 cup chives and parsley
-2 cups cheddar (your choice)
-5-7 cloves garlic
-1/2 tsp. smoked paprika
-1/2 tsp. garlic powder
-oil
Recipe:
1. In a large mixing bowl, add flour, salt and sugar. (Leave aside 1/2 cup of flour as needed)
2. In a second bowl, add lukewarm water, lukewarm buttermilk and instant yeast. Whisk the yeast until it is completely dissolved. Add these wet ingredients along with the melted butter to the dry ingredients.
3. Start to mix both the dry and wet ingredients together. (Can do this by hand or use a mixer with a dough hook). Let the dough rest for a few minutes then continue to mix. Add more flour/water to the mixture if it is too wet/dry. Mix until the dough is smooth but isn't super sticky.
4. Transfer dough to a lightly floured surface and begin to knead the dough for a few minutes. Start to form the dough into a ball and place into a lightly oiled bowl (make sure you have a big bowl because dough will double/triple in size). Cover this bowl with plastic wrap and let sit at room temperature for ~75 minutes.
5. Take dough out of bowl and divide it into two equal pieces. Dust the dough with flour and then with a rolling pin start to shape the dough into a rectangle that is around 10x16 inches.
6. Start to spread butter on the surface of dough and then sprinkle on smoked paprika and garlic powder. Add cheddar, garlic, parsley and chives evenly on top.
7. Grease a loaf pan and then start to roll the dough up from the short end, it should look like a log.
8. Once the dough is in a log form cut down the center (lengthwise). The cut surfaces should be facing up. Pinch each end of the the pieces together. Start to place the right piece over the left piece until you get to the end and then once again pinch the pieces together.
(Repeat this for a second loaf)
9. Place the intertwined dough piece into the loaf pan and cover with plastic wrap. Let it sit until it rises another inch.
10. Preheat the oven to 350F and bake for ~45mins. If its not cooked but browning too quickly add tinfoil on top halfway through.
11. Remove bread from oven, let it cool for a few minutes before loosening the sides with a knife. Place bread on a cooling rack and let sit for ~30mins. Slice and enjoy!!
How to Make Your Own Cream Cheese at Home? ???? 3 Different Cheese Recipes in Just 5 Minutes!
Cheese lovers, rejoice! ???? In this video, I'll be teaching you how to make your own scrumptious cream cheese at home in just 5 minutes! I'll share 3 delightful cheese recipes that you can whip up in no time: Plain cream Cheese, Truffle Oil Cream Cheese, and Basil and Walnut Cheese. Say goodbye to store-bought cheese and hello to homemade deliciousness! ????????
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Plain cream cheese
2 liters(67oz) pasteurized, daily whole milk
2-3 tablespoons extra virgin olive oil
1 lemon juice
Salt to taste
Truffle oil cream cheese
1 liter (34 oz) pasteurized, daily whole milk
2 tablespoons extra virgin olive oil
1,5 tablespoons truffle oil
1/2 lemon juice
Salt to taste
Basil and walnut cheese
2 liters (67 oz) pasteurized, daily whole milk
4 tablespoons extra virgin olive oil
2 tablespoons butter
1 lemon juice
A small bunch of basil
A handful (50 gr., 1,5-2 oz) of walnut
Salt to taste
• To make our own cream cheese, first we need to boil the milk. If you are going to use raw milk, you have to keep the milk over 72 C (162 F) about 15 seconds or boil for 2-3 minutes. If you are using pasteurized milk like I do, just boiling it will be enough.
• Boil 2 liters of milk on high heat, then turn the heat down to the lowest when it’s at boiling point, and pour 1 lemon juice over it. You will see the curdle form immediately. At this point, don’t stir too much and wait for curdle to gather.
• When the milk curdles and the green layer appears, collect the curdle with a sieve.
• While the cheese is still hot add salt to taste. At this point, you already made a cheese and it is called ‘lor’ in Turkish. Don’t let the leftover water to waste. You can use it to make soup, give it to your pets, water your plants with it, or even for drink it yourself.
• To make the plain cream cheese, put the warm curdle in a food processor. Add 2-3 tablespoons of extra virgin olive oil and more salt if you so desire. This step should be done while the cheese is still hot. This is important to keep the cheese creamy and smooth.
• Pulse the food processor about 3 minutes until the cheese becomes smooth, continue for a few more minutes if there’s still granules in the cheese. After you’re done with this process, enjoy your homemade cream cheese!
• For truffle oil cream cheese, you can spare the half of your cream cheese, or boil 1 liter of pasteurized daily whole milk from scratch and curdle it with a half lemon’s juice. After same sieving steps like above, add the cheese, 2 tablespoons of extra virgin olive oil, and salt to taste into the food processor while the cheese is still hot. Pulse it again for 3 mins.
• After making cream cheese, add 1,5 tablespoons of truffle oil into the food processor and pulse until the cheese becomes completely smooth. We didn’t add the truffle oil when cheese is really hot to prevent the truffle oil from getting cooked.
• For basil-walnut cream cheese, curdle 2 liters of milk by following the steps above. While it is hot, put into the food processor and add 4 tablespoons of extra virgin olive oil, 2 tablespoons of butter in room temperature and salt to your taste.
• Pulse the food processor until the cheese becomes completely smooth. After that, transfer the cheese in a large bowl to cool down. Otherwise hot cheese will darken the basil.
• Wash and dry a small bunch of basil and chop roughly. Don’t forget the take thick stems out.
• Roughly chop a handful of walnuts as well.
• Mix the walnut and basil with cream cheese, make sure you give it a good mix.
• Then wrinkle a baking paper and lay it out on the counter. Wrinkles will help the paper not to roll back on itself.
• Spread the cheese on the bottom quarter of the paper and roll it into a giant sausage.
• Twist both ends.
• Refrigerate for 3-4 hours to harden, so to you will be able to slice the cheese.
• After that, remove it from the refrigerator, and enjoy your homemade basil-walnut cream cheese. Bon appetit! or afiyet olsun! As we say in Turkish.
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Individual Garlic Herb Boursin Cheese Soufflés with Chef Gail Sokol
These delightful and impressive little soufflés would be the perfect addition to any brunch, Mother's Day or Easter celebration, or really any occasion! A flavorful garlic and herb cheese soufflé tucked into a delicate and crispy shell -- what's not to love? Your family and friends will be blown away when you present them with these!
Here's the recipe:
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Herb Cream Cheese Dip
Herb Cream Cheese Dip is a simple yet delicious dip that’s perfect for any party or any occasion. Serve it with crackers and guests will devour it! This Herb Coeur a la Creme recipe is savory, tasty, and super easy. There are so many uses for outside of dipping, you will be amazed!
INGREDIENTS & INSTRUCTIONS:
INGREDIENTS
12 ounces cream cheese room temperature
1 cup heavy cream
3 tablespoons minced green onions scallions
2 tablespoons minced fresh dill
1 tablespoon minced fresh chives
Grated zest on 1 lemon
1 tablespoon freshly squeezed lemon juice do not substitute with bottled lemon juice
1 teaspoon fine sea salt or kosher salt
½ teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper red pepper flakes, optional
INSTRUCTIONS
Use an electric mixer fitted with the whisk attachment to beat the cream cheese. Whisk until smooth.
Set the mixer to low speed and slowly add the heavy cream until well incorporated. Add the scallion, dill, chives, lemon zest, lemon juice, salt and pepper(s). Whisk until the mixture thickens and firms.
Line a 6-inch mesh strainer or sieve with two layers of cheesecloth. Pour the cream cheese mixture into the cloth, press slightly and smooth the top. Fold any excess cheesecloth over the top of the cream cheese mixture. Place the mesh strainer over a small bowl to catch liquid that will drain through the cheesecloth. Cover with plastic wrap and refrigerate overnight or up to 3 days.
When ready to serve, invert the cream onto a serving plate and discard the drained liquid.
Serve with crackers or fresh vegetables.
Enjoy!
FULL RECIPE:
Cheese and Herb Star Bread
This Swedish-style star bread is a stunning take on a pull-apart bread. It's easy to share and filled with a gooey cheese and herb layer. GET THE RECIPE ►►
INGREDIENT LIST
Makes: One 10 loaf
For the dough
3/4 cup + 3 tbsp lukewarm whole milk
2 cups all-purpose flour (240 grams)
1/4 cup unsalted butter, softened
2 tsp instant yeast (or 2 1/4 teaspoons active dry yeast)
1/4 tsp sugar
1 tsp salt
1/4 cup potato flour
For the filling
1 egg, beaten
2 tbsp dried rosemary
1/2 cup grated Pecorino cheese
1 tbsp dried thyme
1/4 tsp garlic powder
1/2 cup butter, softened
1/4 tsp salt
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.