Marinated Manchego With Orange Preserve Food
MARINATED MANCHEGO WITH ORANGE PRESERVE
Steps:
- Heat oven to 350°F. Cut 1/4" off top of garlic bulb and place on a sheet of foil. Drizzle with oil; season with salt. Wrap tightly in foil and bake until skin is golden brown and cloves are tender, 35-40 minutes. Let cool. Squeeze cloves into a large bowl.
- Meanwhile, cut 1/4" off top and bottom of orange and cut lengthwise into quarters. Remove flesh from each quarter, not including white pith, from peel in 1 piece (save peels). Squeeze juice from flesh into a small bowl; set aside. Cut peel into 1/4" pieces and place in a small saucepan; pour in cold water to cover by 1". Bring to a boil then drain; repeat process twice more to remove bitterness. Return orange peels to saucepan and add sugar, reserved orange juice, and 1/2 cup water. Bring to a boil; reduce heat and simmer, stirring occasionally, until peels are soft and liquid is syrupy, 20-30 minutes. Let orange preserve cool.
- Add orange preserve, Manchego, rosemary, thyme, and remaining 1 1/2 cups oil to bowl with garlic and gently toss to combine. Cover and chill at least 12 hours.
- Bring marinated Manchego to room temperature before serving with bread.
- Do Ahead
- Manchego can be marinated 5 days ahead. Cover and chill.
MARINATED MANCHEGO
The only thing more crowd-pleasing than cheese is marinated cheese. If Manchego isn't your thing, go for any semi-firm cheese like white cheddar, Gouda, or Monterey Jack.
Provided by Andy Baraghani
Categories Bon Appétit Appetizer Hors D'Oeuvre Cheese Citrus Rosemary Garlic Peanut Free Soy Free Wheat/Gluten-Free Tree Nut Free Cocktail Party New Year's Eve Christmas Eve Holiday 2018
Yield 8 servings
Number Of Ingredients 6
Steps:
- Cook garlic, orange, and oil in a small saucepan over medium heat, stirring occasionally, until garlic starts to turn golden, 10-12 minutes. Remove from heat and add rosemary sprigs. Season with salt and let cool.
- Pour garlic mixture into a medium bowl, add cheese, and gently toss to coat cheese. Cover and chill at least 12 hours before serving.
- Do Ahead
- Cheese can be marinated 3 days ahead. Keep chilled.
WARM MANCHEGO CHEESE POPOVERS
From Miami chef Carmen Gonzalez -- Manchego is a firm Spanish cheese made from sheep's milk. Posted for ZWT.
Provided by alligirl
Categories Quick Breads
Time 23m
Yield 24 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425º.
- Lightly coat 24 1 3/4-inch muffin cups with cooking spray; set aside.
- Stir together eggs, milk, butter flour, salt and pepper.
- Add cheese, cilantro and olives.
- Fill prepared muffin cups almost to the top. Bake in 425º oven for 15-17 minutes or until golden brown.
- Serve warm.
MARINATED MANCHEGO CHEESE
Make and share this Marinated Manchego Cheese recipe from Food.com.
Provided by gailanng
Categories Cheese
Time P3DT5m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cut the cheese into bite sized pieces (1-inch by 1-inch). Leave the cheese's rind on. It acts as a stabilizer for the cheese pieces (don't worry if your cheese doesn't have the rind. This recipe will still work out. It is just more helpful and fancier when the rind is left).
- Mix together the oil, peppercorns, garlic, and herbs. Pour over cheese in a small bowl. Cover and chill for up to 3 days.
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Preparation Step 1. Heat oven to 350°. Cut ¼" off top of garlic bulb and place on a sheet of foil. Drizzle with oil; season with... Step 2. Meanwhile, …
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- Heat oven to 350°. Cut ¼" off top of garlic bulb and place on a sheet of foil. Drizzle with oil; season with salt. Wrap tightly in foil and bake until skin is golden brown and cloves are tender, 35–40 minutes. Let cool. Squeeze cloves into a large bowl.
- Meanwhile, cut ¼" off top and bottom of orange and cut lengthwise into quarters. Remove flesh from each quarter, not including white pith, from peel in 1 piece (save peels). Squeeze juice from flesh into a small bowl; set aside. Cut peel into ¼" pieces and place in a small saucepan; pour in cold water to cover by 1". Bring to a boil then drain; repeat process twice more to remove bitterness. Return orange peels to saucepan and add sugar, reserved orange juice, and ½ cup water. Bring to a boil; reduce heat and simmer, stirring occasionally, until peels are soft and liquid is syrupy, 20–30 minutes. Let orange preserve cool.
- Add orange preserve, Manchego, rosemary, thyme, and remaining 1½ cups oil to bowl with garlic and gently toss to combine. Cover and chill at least 12 hours.
MARINATED MANCHEGO CHEESE WITH HERBS AND ORANGE …
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