RECIPES

Baked Timpanogos Peak Cheese
Roasted Leg of Lamb
Lamb & Fig Stew
Raspberry Baked Timpanogos Peak Cheese

Baked Timpanogos Peak Cheese

(printable recipe)

Serves 2 to 4

  • 1 Snowy Mountain Sheep Creamery Timpanogos Peak Cheese
  • Butter, softened
  • Sliced or slivered almonds

Use a young Timpanogos Peak for this recipe, as a ripe Timpanogos Peak will melt too fast. Serve as a dessert with a glass of Port or as a snack with crackers and a glass of red wine.

  1. Spread the top of the cheese with butter and sprinkle generously with almonds.
  2. Place in a small baking pan. Bake at 425 degrees on the center oven rack for 15 to 20 minutes or until the almonds are golden brown.

© Cooking Danish, LLC 2011

(printable recipe)


Raspberry Baked Timpanogos Peak Cheese

(printable recipe)

Serves 2 to 4

  • 1 Snowy Mountain Sheep Creamery Timpanogos Peak Cheese
  • 1 sheet Puff Pastry, thawed
  • Raspberries, fresh
  • Honey, optional
  • Walnuts, chopped, optional
  • Egg, beaten

Use a young Timpanogos Peak for this recipe as it will hold up better after baking. Serve as a dessert with a glass of Port or as a snack with crackers and a glass of red wine.

  1. Top cheese with raspberries; if a slightly sweeter taste is desired drizzle with honey; if you like a little crunch, top with walnuts. (See picture sequence below.)
  2. Place puff pastry over berries. Turn over and start folding the dough to cover the cheese. Use egg as a “glue” to keep it together doing baking. You can cut a little of the corners and use it for decoration on the top.
  3. Turn it back over (the raspberries will now be on top) and brush with egg. Place on parchment paper on a sheet pan and bake in pre heated oven at 375 degrees for 40 minutes. After removing from oven, let it set a few minutes, then serve and enjoy!

© Cooking Danish, LLC 2011

(printable recipe)

 

Roasted Leg of Lamb

(printable recipe)

Serves 6 to 8

Lamb:
1 fresh or thawed frozen leg of lamb
1 bunch parsley
2 garlic cloves, chopped
1 teaspoon salt
½ teaspoon ground pepper
2 cups mixture of chopped carrots, onion and celery
2 cups water
1 cup red wine
½ teaspoon salt
½ tablespoon black peppercorns

  1. Debone the leg of lamb or ask the butcher to do it for you; trim off excess fat. Open the boned lamb on a work surface and sprinkle with the parsley, garlic, 1 teaspoon salt and the ground pepper. Roll the lamb to enclose the filling and tie with kitchen twine.
  2. Place the roast in an 8x11-inch roasting pan and add the chopped carrots, onion and celery mixture. Add the water, wine, ½ teaspoon salt and the peppercorns
  3. Place on the center oven rack and roast at 450 degrees for 20 minutes. Reduce the oven temperature to 350 degrees and roast for 1 to 1 ½ hours or to 170 degrees on a meat thermometer, basting regularly with a turkey baster. Remove from oven and tent with foil. Reserve 2 ½ cups of the cooking liquid.

Sauce:
3 tablespoons butter
5 tablespoons all-purpose flour
¼ cup heavy cream
Kitchen Bouquet, for color
Salt and ground pepper to taste

Melt butter in a small heavy saucepan. Add the flour and cook over medium heat for 2 to 3 minutes, stirring until smooth. Add the reserved cooking liquid and bring to a boil, stirring constantly. Reduce the heat and simmer for 3 to 4 minutes. Add the cream and Kitchen Bouquet. Season with salt and pepper. Spoon over the sliced lamb and serve with Cucumber Salad, potatoes and other spring vegetables.

(printable recipe)

© Cooking Danish, LLC 2007


Lamb & Fig Stew

(printable recipe)

1½ pound boneless lamb leg or shoulder, cubed
3 cups chicken broth
1 cup orange juice
1 each red onion, trimmed and cut into narrow wedges, about ½ inch
1 ½ pound yams, peeled (make sure to peel all the white off) and cubed about ¾ x ¾
1 teaspoon grated orange peel
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
¼ cup flour, mixed with ½ cup orange juice
1½ cups (24 each) dried figs, stemmed and halved
¼ cup roughly chopped fresh parsley

Pitch your old notions about stew.  This one is distinctive and sophisticated!

  1. Combine lamb, broth, juice, onions, yams, orange peel, salt and pepper in a 5 or 6 quart slow cooker.
  2. Cover and cook on low for about 6 hours or until lamb is tender.
  3. Stir in flour and juice mixture.
  4. Stir in figs and cook 30 minutes longer.
  5. Dish up into wide-rimmed soup bowls and sprinkle parsley over each bowl.

Serves 4 to 6 people

© 2011 Cooking Danish, LLC

(printable recipe)