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| St. André®-topped Sweet Potato Pancakes
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Ingredients: | - 1 1/4 oz. Il Villaggio® Parmigiano-Reggiano Extra, finely grated (almost 1/2 cup)
- 1/3 cup scallions, thinly sliced (green part only)
- 2 large egg whites
- 1 Tbsp. flour
- 1/4 tsp. garlic powder
- 1 lb. sweet potatoes (2 small)
- 1/2 cup vegetable oil (for frying)
- 7 oz. St. André® cheese, sliced into small triangles, salmon eggs and chives for garnish
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| Directions: | - In a medium bowl using a rubber spatula, combine Parmigiano-Reggiano cheese, scallions, egg whites, flour and garlic powder.
- Peel sweet potatoes and grate using a food processor. Add to bowl. Stir to combine making sure sweet potatoes are coated in egg-flour mixture.
- In a medium non-stick skillet over medium-high heat, heat oil. Without overcrowding the pan, place compact tablespoonfuls of the sweet potato mixture into the hot oil. Using another small spoon, flatten. Cook 3-4 minutes per side. Drain pancakes on paper towel. Top each with St. André® cheese, salmon eggs and chives.
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| Rhubarb Brie Chicken
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Ingredients: | - 2 Tbsp. paprika
- 1 Tbsp. flour, pinch of ground black pepper, pinch of dried oregano, pinch of thyme
- 1 tsp. salt, pinch of cayenne pepper
- 4 large chicken legs with thighs attached, trim excess fat (3 1/2 lbs.)
- 2 Tbsp. olive oil
- 2 medium yellow onions thinly sliced (3 cups)
- 2 pounds rhubarb, cut into 1” pieces (3 1/2 cups)
- 1 cup chicken broth
- 6 large fresh bay leaves
- 8 sprigs fresh thyme
- 3 large garlic cloves, thinly sliced
- 6 oz. Ile de France® Brie, room temperature, rind removed, cubed
- 1/4 cup fresh parsley, chopped
- 2 cups of cooked white and wild rice blend
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| Directions: | - On a large plate, combine paprika, flour, black pepper, oregano, thyme, salt and cayenne pepper.
- Press and coat chicken with spice blend to coat thoroughly and evenly. Set aside chicken. Discard remaining spice blend.
- In a large, heavy-bottomed 5-qt. pot, heat oil. Add 2 pieces of chicken at a time, and brown each side 3 minutes. Remove and set aside.
- Add onions to the pot. Cook, stirring occasionally, scraping bottom of pan to release bits, until onions are wilted and browned, about 10 minutes. Add rhubarb, broth, bay leaves, fresh thyme and garlic. Bring to a boil. Return chicken to the pot. Cover. Reduce heat to medium-low. Cook until chicken is cooked through, about 50 minutes. Remove chicken. Remove and discard bay leaves and thyme. Using a spoon, remove and discard surface oil.
- Add cheese and parsley to pan. Stir until cheese is melted. Drizzle some sauce on the chicken. Serve with rice and the sauce alongside.
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| Caramel Apple Tartlets with Chaumes®
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Ingredients: | - 1 sheet frozen puff pastry (half of a 17 oz. pkg.) thawed
- 3/4 cup light or dark brown sugar
- 1/2 cup heavy cream
- 1/4 cup maple syrup
- 1/8 tsp. fine sea salt or fleur de sel (French sea salt) peeled,cored and thinly sliced
- 1/2 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 2 Tbsp. all-purpose flour
- 8 oz. Chaumes® cheese,trimmed and thinly sliced (6 1/2 oz.)
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| Directions: | - Preheat oven to 350°F. Roll pastry on floured surface to an 12”x18” rectangle. Prick thoroughly with a fork and cut into six 6” rounds. Line six 4” tart pans with pastry, trim off excess crust and chill 20 minutes. Line pastry shells with foil (6” square); fill with dried beans to help weigh the pastry down. Place on baking sheet. Bake 20 minutes or until golden brown. Remove foil and beans and bake 3 more minutes.
- Meanwhile, combine brown sugar, cream, maple syrup and salt in a medium 12” skillet. Bring to a simmer over medium heat and cook for 3-4 minutes, swirling pan occasionally until mixture coats back of spoon (225°F on candy thermometer). Remove 1/2 cup of the sauce and place in a small microwavable bowl; set aside.
- Add apples, cinnamon and nutmeg to skillet. Sift flour over apples. Cook over medium heat for 15 minutes, stirring occasionally until apples are just tender. Cool 10 minutes.
- Set aside 1/2 cup (2 oz.) cheese for topping. Arrange remaining cheese in tart shells in an even layer. Spoon apple mixture on top. Bake tartlets in 350°F oven for 8-10 minutes or just until warmed and cheese is melted. Top with reserved cheese and drizzle each with 1 Tbsp. reserved caramel sauce.
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