Tag Archives: Parmigiano-Reggiano

Ready Set Go…Thanksgiving 2012 (post 1 of 2)

17 Nov

Marinated Dry Jack

Yes, it is RIGHT around the corner, you know, TD, Turkey Day! I wanted to give a few ideas to help spruce up your gobble gobble party (I made that one up)  So I wrote a post on getting organized and shared some recipes for make ahead foods but you can’t see that yet! I couldn’t resist sharing this scrumptiously easy appetizer with you first.
So if you are going out or having the whole family over you may be needing some recipe ideas. This one is easy, beautiful and can be morphed into many many different ideas. This is a cheese you can marinate for up to a week (he hem, it’s less than a week away..panic sets in)
If you have some pretty jars around, mason jars or French Jelly jars save them! Never toss pretty jars, thy come in handy a lot, I especially love to give gifts in them. When my guests arrive I don’t want them to fill up on chips and junk, I want them to have small nibbles of highly flavored snacks. When I saw this recipe I knew it fit the bill, who doesn’t like cheese, olive oil and garlic?
The herbs are in the in the garden, the only thing I didn’t have on hand was the cheese. A Parmesan Reggiano would be fantastic or  marinate a fresh mozzarella or even olives. Be sure to check back tomorrow for my next post on getting organized  and see my menu for Thanksgiving.

 Cheese Marinated in Herby Olive Oil

Do not store this for more than 10 days, garlic in oil can eventually have botulism and can pose a health risk. Use the oil up for cooking a few days after you eat the cheese, and always refrigerate this recipe.

  • 7 oz dry jack cheese, rind removed and sliced lengthwise into 1/4-inch-thick slices
  • 4 fresh sage leaves (I didn’t add sage)
  • 5 fresh basil leaves
  • 1 1/2 sprig(s) fresh rosemary
  • 1 tablespoon(s) pink peppercorns
  • 1/2 teaspoon(s) black peppercorns
  • 2 medium cloves garlic, peeled,smashed
  • 1 1/2 cup(s) extra-virgin olive oi

Layer the cheese, sage, basil, and rosemary, the peppercorns and garlic  in a decorative jar and pour the oil over the top until the cheese is almost completely covered.  I leave the tops of the cheese dry so the guest can pick up the cheese stick without getting greasy.

Cover and refrigerate until ready to serve, I used a large jar and wanted to eliminate air on the cheese so I used some seal wrap, pressing it down directly on the olive oil and on the sides of the jar.  for up to 1 week. Bring to room temperature before serving.

 

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