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00:00Here's what's happening on the ranch.
00:05Things are getting very cheesy.
00:07Creamy mascarpone is in the spotlight in beautiful, sweet mascarpone cheesecake bars
00:13with a cheery cherry topping.
00:15Oaxaca cheese and sharp cheddar are the divine duo that elevate classic cheese enchiladas.
00:22Pepper Jack and Colby Jack team up in a favorite drum and dip.
00:26Beer cheese for two.
00:28Then Brie stars as a perfect appetizer or starter with a crispy caramel topping in next level
00:35amazing Brie brulee.
00:37Here's my motto, more cheese please.
00:41Hello cheese lovers.
00:44You have come to the right place today and I'm so glad you're here.
00:47I am going to celebrate my favorite ingredient on earth in all different forms starting with
00:54mascarpone cheesecake bars.
00:56I've got to start things off sweet.
00:58I am going to show you how to make the best cheesecake bars.
01:02The great thing is you don't have to cook it in a big springform pan and you don't have
01:07to worry about a great big crater down the middle.
01:10These bars are great for potluck or entertaining.
01:14Alright, I've got some graham cracker crumbs in the bottom of this parchment lined pan and
01:19I just added some finely ground walnuts and adding some sugar and a nice pinch of salt.
01:26Alright, and I'll mix these together before I add the butter to bring this crust all together.
01:34Now I've got some melted butter in this pitcher and before I add it into the crumbs, I'm going to go ahead and spike it with some vanilla bean paste.
01:44And I'll stir that together so I'm going to stir the crumbs around while I pour this buttery vanilla mixture in and you just want to add the butter to make the crumbs kind of come together.
01:59Alright, the crumbs are all moist so I'm going to use one of these measuring cups to just press them really firm in the pan and you want to get all back to the edges and you want it to be flat.
02:14Okay, that's it for the crust and the crust is an important part, but it's not the most important part.
02:22The most important part is the cheese.
02:24I've got three containers of mascarpone cheese and I'm going to add some sugar, just a little bit.
02:32Some is kind of a funny word sometimes, it can mean a lot of different things.
02:38So before I add anything else, I'm just going to beat these together and that way the mascarpone will get a little bit softer, a little bit more creamy.
02:48Okay, so now I can add some sour cream and so I'll mix this in and then once it is well incorporated, I'm going to start adding four eggs and I'll just drop them in one at a time,
03:06just so everything stays really light and the eggs mix in very, very well.
03:13Alright, I'm down to one more egg.
03:17This is looking incredible.
03:20Alright, and just before it's all mixed together, a little more vanilla in the filling.
03:27Ooh, I got a little generous with that.
03:29And I'll just mix this together.
03:32Okay, and then when everything is totally silky smooth, it's ready to go into the crust.
03:41So, it's as easy as this.
03:45This is one of those very photogenic moments.
03:49Oh my gosh.
03:51I don't want to leave any of this behind.
03:54That's it for the cheesecake part.
03:56I just want to make sure this is spread evenly over the crust.
04:00Okay, now it's time to put this in the oven.
04:03I'm going to bake it at 350 degrees for 45 minutes and then I'll turn the heat off, let it sit in the oven for 10 minutes.
04:11Then I'll crack the door and let it sit in there for another 10 minutes.
04:15And while it's baking, I'm going to have a pan of water in the rack underneath just to keep things really moist.
04:21Then I'll take it out and let it cool for a bit.
04:25See you back here then.
04:26Okay, the cheesecake base is out of the oven and it's been cooling just a little bit.
04:40But the great thing is I'm going to cover the cheesecake with this beautiful cherry sauce.
04:46It is so yummy, perfect combination with that mascarpone cheesecake.
04:51Let me show you how I made this.
04:53The cherry topping is very quick.
04:56I just tipped 4 cups of frozen cherries into a pan, added 1 1⁄2 cups of sugar, mixed them together, brought them to a boil, and cooked them for about 5 minutes until the sauce thickened slightly.
05:10Then I poured in a slurry made from 2 tablespoons of cornstarch and 4 tablespoons of water, stirred it into the cherries, and boiled the topping for another couple of minutes until it was thick and glossy.
05:23Then I turned off the heat and let it cool.
05:26So I'm going to spoon this topping all over the surface of this cheesecake.
05:32And by the way, as I do this, please notice the complete lack of cracks in the surface of this cheesecake.
05:41And that's because I use that pan of water.
05:44And also the stage of letting the cheesecake sit in the oven with the oven off also helps that along.
05:53All right, so now you need to let the cheesecake chill in the fridge for at least 4 hours.
06:02A lot of times overnight is better.
06:04But I don't want you to have to wait that long to see what these look like.
06:08All cut into these neat little squares.
06:11Well, they're not really little.
06:13I was generous with the squares.
06:15But oh, man, look at this.
06:18I love how it totally covered the brown surface of the cheesecake.
06:23And then every now and then you get a little drip of that cherry sauce over the side and that mascarpone filling.
06:30Wow, wow, wow.
06:32Well, if you are a cheese lover, but you're also a sweet tooth, look no further than these.
06:39You will love them.
06:41I have made a lot of enchiladas in my life.
06:47And I don't think there's ever been a batch that my family and I didn't love.
06:52But my favorite of all time is just good basic cheese enchiladas.
06:57So I'm going to show you my favorite way to make them starting with a homemade sauce,
07:02which I think makes all the difference in this dish.
07:05So I started by sautéing some onion and red bell pepper in some olive oil.
07:11And they're really, really soft and have beautiful color.
07:14So I'm going to add some chipotle chili powder, nice big tablespoon.
07:20And then a couple of teaspoons of cumin and salt and pepper.
07:26This looks great.
07:28So before I add any liquid, I'm going to sprinkle over some flour.
07:33And this helps the sauce get just a little bit of a thicker consistency and makes it not too watery.
07:41This pan is really hot.
07:43You want to stir this mixture around just so the flour isn't raw.
07:48All right, that looks great.
07:51So for the liquid, I'm adding some chicken stock and then a can of tomato sauce.
07:59And I'll stir that together and it smells so good.
08:02So I'm going to let this sit and bubble up and get a little bit thicker.
08:06And that is a good time for me to get the cheeses ready.
08:10Because when it comes to cheese enchilada, it really is all about the cheese.
08:14You can use any kind of cheese you want.
08:18I am using Oaxaca cheese and cheddar.
08:21So this is actually going to be inside the tortillas and it's going to be on top of the enchilada casserole.
08:28So I hope I have enough.
08:31The more cheese, the better, if you ask me.
08:33Okay, that is all mixed together.
08:35So I'm going to grab the sauce, which I know is ready by now.
08:40Look at this.
08:42It's amazing how quickly this comes together.
08:45And you can see all of these chunks of onion and bell pepper.
08:50You can leave it as it is, but I like to blend it so that it's nice and smooth.
08:56So I'm going to use the immersion blender and go right into the pan.
09:01This is such a small amount that it's really not going to take long at all.
09:05All right.
09:08That looks fantastic.
09:11So before I start building the enchiladas, I'm going to pour about a cup of this sauce into the bottom of the baking dish.
09:20You don't have to be too exact with it.
09:22You just kind of want to get a little bit of sauce coating the bottom.
09:27And building these cheese enchiladas is so simple.
09:31So I have some corn tortillas.
09:34And then I'll just grab two or three tablespoons of the cheese mixture.
09:40It's always good to grate a little more cheese than you think you need because you will use every last bit of it.
09:47And then just roll the tortilla as tightly as you can.
09:51And now I'm going to put this seam side down in the pan over the sauce.
09:56And I'll do the same thing with the rest of the tortillas and cheese.
10:00OK, the enchiladas are all assembled.
10:04So as you probably guessed, I'm going to pour the rest of the sauce all over the top.
10:13I think that is great.
10:15Now I have cheese left over.
10:17And there's no way I wouldn't add this to the mix.
10:20So I'm just going to sprinkle this all over the sauce.
10:26Again, the more cheese, the better.
10:29All right, this is ready for the oven.
10:31So it goes into a 375 degree oven for 20 minutes.
10:38And then I'll take them out, let them sit for five minutes, and then garnish the top.
10:43I cannot wait.
10:48It is so hard to wait and let those enchiladas sit for a few minutes.
10:52But it is always worth it.
10:54It just makes it easier to serve up.
10:56I'm going to sprinkle beautiful cilantro leaves over the top.
11:01And an individual portion is about six enchiladas.
11:04No, I'm just kidding.
11:06I'm going to go with two.
11:07But it's so tempting.
11:10So get a long spatula and then just right onto the plate.
11:17It will slide right off.
11:18If it's messy and cheesy, well, that is a very good sign.
11:23I love sour cream with any enchiladas.
11:26And I just put a dollop right on top.
11:30Goodness gracious.
11:32Well, I would say this is the perfect weekend meal if you're having friends over.
11:38It's also the perfect meal for a Monday night with your family.
11:42It's also the perfect meal for Tuesday night and Wednesday night.
11:46And you get the idea.
11:49I will work cheese into any type of food at any time of day.
12:01And there are lots of cheesy opportunities at snack time.
12:06Well, one of my favorite snacks is sort of a queso-like dip.
12:10It's called beer cheese.
12:13You can serve it hot.
12:14You can serve it cold.
12:15But trust me, you're going to want to serve this.
12:17So I am making beer cheese for two, as you can imagine.
12:22Lad is my plus one on this.
12:25I just grated some pepper jack cheese.
12:27And I have a little bit of Colby jack cheese that I also grated.
12:31So now it's on to the skillet.
12:33I've got some butter that I have been melting.
12:36And I'm going to add some garlic just so it can immediately start flavoring the base for this dip.
12:44And this is so good for, like, football games or just a casual appetizer before a meal.
12:51Okay.
12:52Oh, my gosh.
12:53I smell that garlic.
12:54It's amazing.
12:55So I'm going to sprinkle in some flour.
12:58And this is just going to be a little bit of a thickening agent for the cheese dip.
13:05Okay.
13:06This is looking good.
13:07It's starting to kind of cook.
13:09So I'm going to add some salt and pepper just to make sure this is plenty seasoned.
13:16And then, of course, a little bit of spice is nice.
13:19I think crushed red pepper flakes is my favorite form of heat.
13:23It's just so easy to spice things up a little bit, but it's not overpowering.
13:28So I'll stir those in.
13:31And for the liquid, I'm going to add some half and half.
13:35And then the beer.
13:36This is one of the star ingredients.
13:38And it doesn't take too much.
13:40I'll just add a nice healthy splash.
13:43Another little healthy splash.
13:46And then before I stir everything, I'm going to add some Worcestershire sauce.
13:51Just a little bit.
13:54And one of my favorite things to add to, like, a cheese fondue is Dijon mustard.
14:00It is so, so good.
14:02All right.
14:03This is already starting to thicken up.
14:06I smell that beer.
14:07Oh, my gosh.
14:08That is the best smell.
14:10You know what?
14:11I love it so much I want to add a little more.
14:14There's kind of a fine line.
14:15You don't want the dip to be too liquidy, but you definitely want to taste that delicious beer.
14:20So it's time to add the cheese.
14:23I just kind of add a couple of fistfuls and start to stir it in.
14:29I'm going to turn the heat way low under the pan.
14:33And then you stir it.
14:34And then when it's pretty much melted, just add another fistful.
14:40A fistful of cheese.
14:42That may be my next memoir title.
14:45I have a lot.
14:47I'm going to have to write a lot of different memoirs to use all the funny titles that I come up with.
14:53You want to keep stirring constantly until the cheese melts, because you don't want it to burn against the bottom of the pan.
15:00But the pan needs to be hot enough to really get it to that silky stage.
15:06And we are there.
15:08So I have a little bowl.
15:10This is probably not big enough to serve the whole amount, but I'm going to try really hard not to drip this all over the place.
15:21But you can see this texture, how wonderful it is with the crudités that I'm going to serve it with.
15:28It's also great as a cold dip.
15:30It's just a little bit thicker and more of a spreadable situation then.
15:35I cannot believe how much I can smell that beer.
15:40Alright, now I'm going to put together the crudités to serve with this.
15:44This is a fun selection with mini peppers, baguette cubes, mini carrots, pretzels, and apple slices.
15:52All perfect to dip in the cheese.
15:55Beer cheese coming in.
15:57What a beautiful platter.
15:59And honestly, there's enough crudités and dip that it would serve as a meal for Lad and Me.
16:05That's kind of the beauty of empty nesting.
16:08If you just want to have cheese dip and veggies for dinner, you can do it, because you don't have a bunch of kids to feed.
16:15Alright.
16:16Honestly, I made this for Lad and Me, but he better get over here fast.
16:21This stuff is going to disappear.
16:23Ooh, here I go.
16:25Of course I went for the pretzel.
16:27We'll save this healthy stuff for later.
16:32Mmm.
16:33Whoa.
16:34Dip, dip, hooray.
16:36Well, I have really enjoyed sharing these cheese-centric recipes with you, and I am going to end with something special that some of you might not have heard of.
16:51You ready for this?
16:53Brie brulee.
16:54It's basically baked brie with a crispy sugar topping, and it makes for the most wonderful appetizer or starter for a meal.
17:06You will not believe how good this is, and how easy it is to make.
17:10So I just cut the top rind off of a wheel of brie, and I basically kind of shaved it off because I wanted to preserve as much of the brie as possible.
17:19So I'm going to put it onto a baking dish, and it's lined with foil just in case I have a little bit of a mess on my hands.
17:27And I'm going to drizzle on some honey.
17:30All right, and then I have some really finely chopped rosemary, and I'm just going to sprinkle on a little bit over the honey and the cheese.
17:42So before I brulee the top, which is just like creme brulee, I'm going to put it into a 350-degree oven just for about five minutes.
17:53And here's the thing, you need to keep your eye on it because you don't want it to get so melty that it starts to run.
18:00So the second you see it really warm but still together, take it out.
18:05That's what I'm going to do, and then I'll brulee the top.
18:08You're going to love this.
18:13The brie is to the melty and gooey phase without being to the runny phase.
18:20Oh, it's just perfect.
18:22So it's time to brulee the top.
18:26I love that rosemary on there.
18:28So I have turbinado sugar, and I'm just going to evenly sprinkle it all over the surface of this melty brie cheese.
18:37And then I'll grab the kitchen torch, which you really need to have this to brulee the top of this.
18:44Here we go.
18:45And you want to kind of work fast, but it does take a sec to really get that sugar melted.
18:55Now, you don't want to hold it still in one place because you don't want to, like, start a fire with the brie.
19:04Okay, so you just want to keep going, and you're going to see that sugar start to bubble up and burn.
19:12Okie doke.
19:14Okay, now I just need to give the brulee topping about 10 minutes to harden, and then I'll put it on a platter with some other yummy things.
19:22Well, in that 10 minutes, that sugary brulee topping hardened, so I'm going to carefully transfer this to the center of a board.
19:38And now I'm just going to arrange all the pretty things around it.
19:43I have a very Roman-looking cluster of grapes.
19:47I love that.
19:48I just thought I'd leave it whole.
19:49I was going to break it up, but it's so pretty.
19:52And then I just have some little bundles of different sausages, salamis, sopracetas.
20:03They look amazing.
20:05And then a couple of different kinds of crackers.
20:09Little rice crackers and multigrain.
20:12I think this looks pretty much perfect.
20:15So, who wants to listen to the crack?
20:19First, I'm going to get a cracker ready.
20:21Alright, ready?
20:22Here we go.
20:25Ooh, that's so satisfying.
20:28And look at this little shard of burnt sugar coming off of that.
20:34Brie.
20:35And it's still warm.
20:37It's just set a little bit, so the brie isn't so soft that it's running all over the board.
20:43Well, I sure hope you've enjoyed all these cheesy ideas.
20:47I should say, deliciously cheesy ideas.
20:50When it comes to cheese, if it's wrong, I don't want to be right.
20:55Cheers, friends.
20:57I mean cheese, friends.
20:58I mean cheese, friends.
20:59I mean cheese, friends.
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