#19 July 29, 2007
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Our hours at 197 W. Clay Avenue are
Tuesday thru Friday 10 - 6
Saturday 9 - 2
call 231-728-3000
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And I am at the Muskegon Farmers' Market
Thursdays and Saturdays
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I AM TRYING TO KEEP SOME INGREDIENT CHEESES ON HAND.
Mascarpone, quark and creme fraiche.
But in order to keep them fresh
more people must know that I have them
and what to do with them.
QUARK
Quark belong to a family of European-style cows’ milk cheeses
made with different textures and butterfat amounts
to perform different roles in the kitchen.
In Germany, quark – German for “curd” – is a popular everyday cheese,
making it well suited to a wide variety of uses.
Quark is usually sold in plastic tubs with most or all of the whey.
This type of quark has the texture of sour cream
and is often sold flavored with herbs, spices, or fruit.
Quark consists of 60% to 80% water.
Dry mass ranges from 10% to 40% fat; most of the rest is protein,
80% of which is casein, calcium, and phosphate.
The name comes from the German Quark,
which in turn is derived from the Slavic tvarog,
The cheese is also known simply as "white cheese"
as opposed to any rennet-set "yellow cheese."
The Polish and Lithuanian variety contains less whey
and is therefore drier and more solid than varieties common in other countries.
It is often used as an ingredient for sandwiches, salads, and cheesecakes.
BERRIES IN RED WINE
- 8 cups mixed blueberries, raspberries and sliced strawberries
- 1/3 cup light brown sugar
- 1/2 cup fruity red wine
- 1(8 oz) container Vermont Quark
- Vanilla sugar or turbinado for garnish
- Fresh mint sprigs for garnish
In a large bowl, gently combine fruits and sugar,
add wine and let stand until sugar dissolves and syrup forms, about 5 minutes.
Divide fruit mixture among 6 martini glasses or goblets.
Add dollop of Vermont Quark, and a sprinkle of vanilla or torbinnado.
Add mint sprigs and serve.
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MOHGUL CHICKEN IN WHITE ALMOND SAUCE
- 6 skinned and boned chicken thighs and/or breasts
- Salt and pepper
- 1/3 cup canola oil
- 3 cups onions, thinly sliced
- 1/4 cup slivered blanched almonds
- 1 tsp red pepper flakes, or to taste
- 1/2 cup water
- 1 cup Vermont Quark
- 1 1/2 tsp kosher salt
Heat half the oil in a large skillet over medium high heat.
Sear the chicken thighs in batches
but do not allow it to become too brown or the sauce will discolor.
Remove the pieces with a slotted spoon, salt and pepper them and set aside.
Add the rest of the oil to the pan, along with the onions,
and fry them, stirring often, until they wilt and turn golden, not brown.
Add the almonds, pepper flakes and sauté until the nuts are golden.
Purée this mixture with the water in a blender or food processor,
using ¼ cup water first and adding the rest if necessary.
Return the sauce to the skillet with the chicken pieces and the Vermont Quark
and simmer for about 20-30 minutes, or until the chicken is thoroughly cooked.
Taste for salt. Allow the cooked chicken to sit for half an hour before reheating,
or store and reheat within the next couple of days.
Serve with Basmati rice pilaf steamed with chicken broth and saffron.
Life is good.
Take care, see you soon.
Kathleen
thecheeselady.net
or kathleen@thecheeselady.net