I love this time of year, when I have the opportunity to pull out my elegant dairy dishes from my repertoire for a special holiday meal. Although these meals provide the opportunity to use dairy ingredients, try not be heavy-handed lest you leave your guests with an undesired feeling. Rather than make cheese the center of every dish, you can use dairy in a supporting role to add a touch of richness to your meal.

Cheese Gougères

  1. Stick with a vegetarian soup that is not dairy-based so it isn’t too heavy. Then add a dollop of sour cream or homemade croutons with melted mozzarella for a creamy element.

Popovers or Biscuits. Bake fresh popovers laced with Parmesan or biscuits made with Cheddar cheese in the dough. The unusual sharp flavor of the cheese will peek through just enough to add great flavor. Serve for an appetizer along with a bowl of soup.

Roasted Vegetables. Roasted potatoes, Brussels sprouts, asparagus, broccoli, cauliflower, or any of your favorites just need a touch of freshly grated Parmesan or shredded mozzarella. Before serving, sprinkle the cheese over the veggies while they’re hot to melt the cheese.

Salads. If your meals have heavier dishes like pastas or quiches, keep your salads fresh and crisp without too much added cheese. To add a touch of dairy, make homemade croutons with ciabatta or other bread tossed with olive oil, garlic, and Parmesan, baked till crisp and golden, and add to the salad.

Pasta. Pasta dishes are already so heavy. You can keep them lighter by tossing them with a fresh tomato sauce with garlic or sautéed vegetables like mushrooms or asparagus, and then sprinkle just a little cheese on top for garnish.

Cheddar Biscuits

Ingredients

3½ cups minus 1 tsp. all-purpose flour (plus more for shaping)

2 Tbsp. baking powder

2½ tsp. kosher salt

9 Tbsp. plus 1 tsp. cold unsalted butter (use a good brand since you may as well go all out!)

2 cups grated sharp Cheddar cheese

1¾ cups buttermilk

1 large egg

Directions

Combine flour, baking powder, and salt in a bowl and place in the fridge for 20-30 minutes. Meanwhile, cut the butter into chunks and leave at room temperature so it’s workable but not soft.

Heat oven to 400°F, and line two baking sheets with parchment paper. Combine chilled dry ingredients with cheese and butter in a bowl of a stand mixer fitted with a paddle attachment and mix on low speed until butter chunks look like small peas. Add buttermilk and continue to mix on low until dough forms.

Turn dough onto floured surface and gently knead with floured hands. Quickly pat dough into large rectangle about ½-inch thick. Cut biscuits with a 3-inch round, sharp-edged cookie cutter just by pushing down. Transfer circles of dough to baking sheets leaving 1-2 inches between them. You can gently re-form the dough into a rectangle a second time to get more biscuits out of it. Beat the egg with a splash of water and brush the biscuits with the egg wash. Bake about 20 minutes, rotating halfway through, until deep golden brown. Cool on baking sheets slightly. Serve warm.

Want to learn how to cook delicious gourmet meals right in your own kitchen? Take one-on-one cooking lessons or give a gift to an aspiring cook you know. For more information, contact Take Home Chef personal chef services by calling 516-508-3663, writing to elke@TakeHomeChef.net, or visiting www.TakeHomeChef.net.

 

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