Bonus Recipes Featuring Barber’s 1833 Vintage Reserve Cheddar
Absolutely one of the best white cheddars we have in our store, the Barber’s 1833 Vintage Reserve Cheddar is aged at least 24 months before its made available, making it deliciously creamy with both savory and sweet notes. The Barber family have been in the cheese-making business at Maryland Farm in Somerset, England, since 1833. Get a FREE WEDGE April 4-10, 2012 with your coupon.
Butter Lettuce, Cherimoya, Coppa & Barber’s Cheddar Salad with a Summery Vinaigrette
The delicate flavors of butter lettuce and cherimoya are balanced here with flavorful Choppa and the Barber’s 1833 Vintage Reserve Cheddar. Topped with a lovely olive oil and peach balsamic vinaigrette, this makes a great side or brunch salad. Enjoy!
- Heart of butter leaf lettuce
- 1 small-medium cherimoya, *peeled, cubed and seeded (it’s easier to remove the seeds after it’s cut)
- 3 slices (about 1.5 oz.) Coppa (an air dried, very thinly sliced pork) or substitute Braesaola, diced
- A bit of Barber’s 1833 Vintage Cheddar, shaved or crumbled (about 1 oz. per serving; more or less as desired) get it FREE!
- Fresh chives, minced
*Cook’s note: Scoop out the flesh of a halved cherimoya as you would a halved avocado. Use a large spoon and scoop along the line where the peel meets the fruit. Then dice the two removed fruit halves into cubes and remove the seeds.
Mix together in a small bowl a 2:1 ratio of the following:
- Sigona’s Fresh Press Hojiblanca olive oil from Spain (our April olive oil of the month)
- Sigona’s Summertime Peach Balsamic
Directions: Slice or tear the butter lettuce into bite-sized pieces and place in a large bowl. Drizzle about 3/4ths of the vinaigrette over the top and toss to mix well.
Split the lettuce among two plates then layer on the cherimoya cubes (seeds removed), Coppa and cheddar. Top the plates with a final drizzle of the remaining vinaigrette and top with minced chives.
Frittatas are simple dishes that take just minutes to prepare and are great for breakfast, brunch, lunch or dinner. They’re different from a quiche in that they do not have a crust. Using egg whites makes for a healthier option, and you can add in as many veggies as you like. For this one, we’re just using artichokes, but if you’re looking to add something, we suggest mushrooms. Serves 4. – Carmelo Sigona
- 3 large artichokes
- 2 TBL Sigona’s Fresh Press extra virgin olive oil
- 1 small shallot, diced
- 2 cloves garlic, minced
- 8 eggs, such as our pastured eggs from Wattle & Comb (you can do 4 whole eggs and 4 egg whites, if desired), lightly beaten with a splash of milk
- Salt and pepper, to taste
- 1/4 cup Barber’s 1833 Vintage Reserve Cheddar (get it FREE!)
Directions: Par (or trim) down the artichokes to the cups – this means peel off all the leaves and cut out the fuzzy choke so all you’re left with is the heart.
Cook the heart of the artichokes in boiling water for about 10-15 minutes. Remove and cool. Then chop into smaller 1-2 inch pieces.
Season and sauté the shallots in olive oil for a couple minutes. Add the garlic and diced artichokes. Stir constantly for several minutes to let all the flavors come together.
Remove from heat and incorporate the eggs. Season with salt and pepper. Working quickly, pour egg and artichoke mix into a lightly greased pie or frittata dish. Sprinkle the cheese on top and bake at 325F for about 30 minutes.
Serve warm or at room temp.
Rachael Ray’s Turkey Burgers with Cheddar, Poached Pears and Pepper Relish
Don’t make us twist your arm; the poached pear on this burger, topped with melted cheese, will keep you coming back for more. Try it with either our Sweet Red Pepper Relish or jalapeno jelly and you won’t regret it! Serves 6. For a picture of the finished burger, visit Rachael Ray’s official website.
- 2 lbs. ground turkey breast
- 4 green onions, white parts only, finely chopped
- 2 TBL Dijon mustard
- Grated peel and juice of 1 lemon
- 1 TBL fresh thyme, chopped (fresh makes a difference)
- Salt and pepper
- 1 large Bartlett pear, firm but ripe, cut lengthwise into six 1/4-inch thick slices
- 1/2 cup dry white wine
- 1 TBL Sigona’s Fresh Press extra virgin olive oil
- 2 cups shredded white cheddar, such as Barber’s 1833 Vintage Reserve Cheddar (get it FREE!)
- Sigona’s Red Pepper Relish OR jalapeño jelly (at least 6 TBL)
- 6 extra-large English muffins, split and toasted (Sourdough is nice)
Directions: In a medium-sized bowl, combine the turkey, green onions, mustard, lemon peel and thyme; season with salt and pepper. Shape into six 3/4 inch-thick patties.
In a small nonstick skillet, add the pear slices, wine, lemon juice and enough water to just cover the pear. Bring to a boil, then lower the heat and simmer until the pear is softened, about 10 minutes. Using a slotted spoon, transfer the pear slices to a plate.
In a large nonstick skillet, heat the extra virgin olive oil, one turn of the pan, over medium heat. Add the turkey patties and cook, turning once, for 12 minutes. Top with the cheese and pear slices, tent the pan with foil and cook until the cheese is melted, 2 minutes.
Spread 1 tablespoon pepper relish/jelly on each English muffin bottom; top with a patty and an English muffin top.