Norwegian Marinated Edam Cheese Marinert Edamerost Food

NORWEGIAN MARINATED EDAM CHEESE (MARINERT EDAMEROST)

Steps:

• Dice cheese the size of sugar cubes. Prick with a fork to allow the marinade to be absorbed.
• Mix all ingredients for marinade in a heavy-bottomed casserole and bring to a boil. Cool.
• Layer cheese and red pepper in a jar and pour marinade over all.
• Cover and chill. Keeps 2-3 weeks in refrigerator.
• Let come to room temperature before serving, allowing cheese to come to full-flavor.

EDAM CHEESE WITH SHRIMP STUFFING

Steps:

• Cut a 1 inch-thick slice off the top of the cheese.
• Using a spoon, scoop out the center of the cheese, forming a shell 1/2 inch thick.
• Hollow out the lid.
• Place the cheese in a large pot and pour cold water to cover.
• Soak for 1 hour.
• Meanwhile, grate the cheese pulled from the center to make 2 cups; set aside.
• Prepare the shrimp and rinse in cold water; set aside.
• Drain the cheese shell well.
• Place the bottom in a baking dish with high sides just large enough to hold cheese.
• Preheat oven to 350 degrees.
• Melt butter in a skillet.
• Saute onions for about 5 minutes over medium-low heat.
• Add the tomato and seasoning and cook until all liquid has evaporated.
• Transfer vegetables to a large bowl.
• Gently fold in the shrimp, grated cheese, bread crumbs, olives, and raisins.
• Then add the beaten egg.
• Turn this mixture into the cheese bottom and top with lid.
• Bake uncovered for 30 minutes.
• Top should be bubbly and golden brown.
• Serve immediately.

CAULIFLOWER AND EDAM CHEESE (DUTCH)

Steps:

• Preheat oven to 395°F.
• Rinse the cauliflower cut into florets.
• Boil the florets for 10 minutes in one cup of lightly-salted water. Drain.
• Beat the eggs with the condensed milk and half of the grated cheese.
• Add the flour and pepper and paprika to taste.
• Put the florets in a greased oven dish. Pour the egg-and-cheese mix over it and sprinkle the remainder of the grated cheese on top.
• Bake at 395ºF for about 35 minutes.