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Skriven 2013-05-20 21:32:00 av JIM WELLER (1:123/140)
Ärende: New 1
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Some interesting new things I've come across lately ...

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     Title: Gjetost Dessert Tartlets 
Categories: Scandinavia, pies, cheese
  Servings: 20

      3 TB sugar
    1/4 ts ground cinnamon
    1/4 ts ground cardamom
      2 TB plus 
      1 ts unsalted butter, melted
     10 sl very thin whole-wheat
           sandwich bread
      2 TB heavy cream
      4 oz gjetost, in thin slices
      4 ts light brown sugar
    1/2 ts Cognac plus 
    1/2 ts water or 
    1/4 ts vanilla extract plus 
    3/4 ts water
     20    pecan pieces or small sage
           or basil leaves

Gjetost is more like fudge than cheese. A product of Norway, it is
made by boiling the whey left over from traditional cheese
production. It is stirred and condensed over heat until reduced to
one-quarter its original volume. The sugars in the lactose
caramelize, and the cheese becomes thick enough to pour into
rectangular molds. The finished gjetost emerges from its supermarket
wrap squeaky clean, with an all-body tan and shiny creases on its
face. Its semifirm compact texture, which bears a trace of peanut
butter's mouth feel, has a rich salty-sweet caramel finish.

To earn the classification gjetost, this cheese must contain at
least 10 percent goat's milk whey (in Norwegian, gjet means goat).
The remaining milk may come from cows.

Gjetost is eaten for breakfast on rye crisps, secreted into lunch
boxes and served for dessert with fruit. Its admirable melting
qualities reduce it frequently to the creamy molten state from which
it came.

Combine sugar and spices in small bowl, and stir well. Set aside.
Brush inside of 20 1-inch tartlet forms (1/2 inch at base), or other
small metal forms lightly with butter. Dip interior of each buttered
form in sugar, shake to remove excess, and place on baking sheet.
Set aside.

Place bread on cutting board, and flatten evenly with rolling pin.
Cut out 2 rounds from each slice with 2-inch biscuit cutter. Brush
rounds lightly with butter, and press firmly, butter side down, into
sugared molds. Trim excess with scissors. Line molds tightly with
individual rounds of aluminum foil or empty tartlet forms, and
return to baking sheet.

Heat oven to 425 degrees. Combine cream, gjetost and brown sugar in
top of double boiler set over simmering water, and heat until cream
bubbles around edges, about 3 minutes. Stir in Cognac and water.
Whisk until cheese has melted and mixture is smooth. Cover, and keep
warm.

Bake tartlet shells 5 minutes. Remove sheet pan from oven, and
reduce heat to 375 degrees. Lift foil linings off tartlet forms.
Spoon 1 scant teaspoon gjetost filling into each tartlet (do not
overfill), return pan to oven, and bake until filling is bubbly, 3
to 5 minutes. Remove from oven, and press nuts or herbs lightly onto
surface of each tart. Cool slightly, and lift out of forms. Serve
tartlets warm or at room temperature.

Yield: 20 1-inch tartlets.

Note: Doubled, or even tripled, this filling may be used as a
dessert fondue. Serve with ripe strawberries or banana slices.
Fondue may be thinned with cream or water.

www.nytimes.com

  From: Ron To: International Table
 
MMMMM-------------------------------------------------

YK Jim


... Ranker than Pig's milk cheese

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