Plenty of ways to satisfy that cheese craving
Cheese Lovers day was marked on June 4, but it's not too late to try this recipe.
It’s certainly loved in Canada where research shows total cheese consumption has been on the rise since the 1980s, with an average Canadian consumption of 30 lb., or 13.8 kg of cheese! Not bad for a food that dates back nearly as far as this country’s fur trade.
According to the federal government, this country produces more than 1,050 different types of cheeses, ranging from fresh to soft, semi-soft, firm, hard and veined. In fact, Canada is home to many award-winning cheeses – many who have won on the international stage as well.
As for our nation’s favourites, well cheddar comes out on top, followed by mozzarella.
One company diving into today’s celebrations is the award-winning Tre Stelle (Trestelle.ca), of Vaughan, ON, marking its 60th anniversary with a free commemorative online cookbook featuring 60 recipes made with this ultimate comfort food.
Titled Say Cheese! 60 Years of Canadians Cooking with Cheese, the cookbook is will certainly lighten everyone’s spirits, and encourage more adventures in the kitchen. The release of this cookbook also marks a major milestone for the company as it celebrates its 60th year of success in producing a wide-range of cheeses, while offering up mouth-watering recipes from home cooks and professional chefs across the country.
“In these challenging times, Canadians are cooking at home more than ever,” says Eric Elmhirst, president and CEO of Arla Foods. “We want to support this community of sharing by giving all Canadians free access to this very special cookbook featuring recipes made with the ultimate comfort food: cheese!”
Recipes range from appetizers, to side dishes, main courses and desserts, and each recipe is accompanied by the cook’s personal story and stunning photography.
There’s even a recipe from me: mascarpone rice pudding!
Say Cheese! can be downloaded in English and French for free, and for those who prefer a limited edition print copy, these can be purchased online at Trestelle.ca for $39.95, plus taxes and shipping — with all profits being donated to Canada’s front-line workers.
Check out Trestelle.ca/ cookbook for more information.
RITA'S RICE PUDDING
Here’s my personal recipe for rice pudding. Mascarpone cheese elevates this elegant dessert to star quality. Note, you can omit the raisins but certainly add the Port wine to the mix.
Ingredients:
• 3 cups (750 mL) whole milk
• 1 cup (250 mL) light cream
• 3 / 4 cup (175 mL) shortgrain rice (such as an arborio or carnaroli)
• 1 / 4 cup (60 mL) light brown sugar, packed
• 1 / 2 tsp. (2 mL) each cinnamon and nutmeg
• 1 / 4 tsp. (1 mL) salt
• 1 / 4 cup (60 mL) raisins (optional)
• 2 Tbsp. (30 mL) Port or other sweet wine
• 2 tsp. (10 mL) grated lemon rind
• 2 tsp. (10 mL) pure vanilla
• 1 cup (250 mL) mascarpone cheese
• whipped cream
• additional lemon rind
Directions:
In heavy saucepan, bring milk, cream, rice, sugar, cinnamon, nutmeg and salt to boil over medium heat, stirring often.
Reduce heat to low; cover and simmer, stirring occasionally, for 20 minutes. Meanwhile, soak raisins in sweet wine and lemon rind while cooking rice.
Stir in raisins and wine (if using). Cover and simmer, stirring occasionally, for 5 minutes longer or until rice is very tender. Stir in vanilla and blend in mascarpone cheese. Return to stove and cook additional 5 minutes.
Divide into 4-6 clear dessert bowls. Serve (warm or cold) with dollops of whipped cream sprinkled with a pinch of grated lemon rind.
Serves 4 to 6.