Sheep Cheese Cakes Recipes
SHEEP CHEESE CAKES
This recipe is our national (Slovak) recipe. It has been baked in Slovakia for centuries. Original name without interpunction is "Bryndzove kolace". So-called "bryndza" is the main ingredient and it is made of soft sheep cheese in the north of the country and it is known here since 15th century. You may put the filling on the whole cake or only into the middle of it. I think that all cheese-lovers will like the first possibility more :) It is also very nice with baked chops of bacon on the top. More about bryndza in English is here: http://en.wikipedia.org/wiki/Bryndza
Provided by Metalkika
Categories Cheese
Time 50m
Yield 30 cakes, 30 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven for 50°C.
- Melt the yeast in the milk.
- Mix this yeast milk with all-purpose flour, salt, melted butter and with one egg.
- Knead the dough precisely and then put to the oven for 15-20 minutes until it rises.
- Take the dough out, preheat the oven for 220°C and make the dough 0,5 inches thick.
- Take a glass and make circles from the dough.
- Mix all filling ingredients, keep only one spoon of chives and dill for later decoration.
- Pour the filling on the top of the circle of each cake and decorate it with remaining chives and dill.
- Put a baking paper on a baking pan and put on it all circles (this may need two baking pans).
- Bake until the dough turns to golden brown, checking it frequently.
Nutrition Facts : Calories 121.2, Fat 5.6, SaturatedFat 3.3, Cholesterol 26.1, Sodium 183.8, Carbohydrate 14.3, Fiber 0.7, Sugar 0.1, Protein 3.4
SHEEP'S CHEESES WITH OVEN-DRIED TOMATOES AND TOASTED ALMONDS
Steps:
- To make the tomatoes: Preheat oven to 250 degrees F. Put the tomatoes in a nonaluminum baking dish. Drizzle with the olive oil. Season with salt to taste and the herbs, crumbling them between your fingers to release their fragrance. Bake until the tomatoes are very soft, wrinkled, and shrunken, but still moist, about 8 hours. Set aside to cool.
- To make the almonds: Raise the oven temperature to 325 degrees F. Bring a small saucepan of water to a boil over high heat. Add the almonds and blanch for 1 minute, then drain. Immediately transfer the nuts to a kitchen towel and wrap the towel around them. Vigorously rub the nuts in the towel to loosen the skins. Remove any skins that don't come loose; they should peel off easily by hand. Transfer the skinned nuts to a baking sheet. Rub with the olive oil and season with salt to taste. Bake until golden brown and fragrant, about 30 minutes. Transfer to paper towels to cool.
- To serve, present the cheeses on a cheese board and pass the tomatoes and almonds separately. Alternatively, divid the cheeses, tomatoes, and almonds among 6 individual plates.
SHEEP WAGON CAKE (CARROT CAKE)
An unusual name but cannot be changing a name of a recipe that has withstood the test of time! This cake was one made by pioneers and carried across the country in covered wagons. The recipe is well over a hundred years old. Years back I was gifted with a pan containing this delightful loaf along with the recipe which had been printed in the 'Fort Times.(Anne's Kitchen) We so enjoyed that we now make it every Christmas. It is a hit on the holiday tray ... guests enjoy the cake as well as the pioneer story that goes with it.NOTE January 2010- love to go through my community cookbooks, today reading through Anne Davie's 'Fifty- Five Years in Anne's Kitchen' much to my surprise find this recipe is far older than I had thought - over 200 years old! Be it in her lovely century old farm house or in her town home, Anne is a most gracious lady who shares her recipes, serves up awesome goodies at coffee time, as well as sharing her lovely gardens. A great loaf to serve any time of the year - at our house it has become one of our Christmas traditions in the making - thank you Anne!
Provided by Gerry
Categories Dessert
Time 2h25m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- In mid sized sauce pan, put sugar, water, carrots, raisins, butter and spices, bring to boil turn down and simmer five minutes.
- Remove from heat, cover and rest for 12 hours, Comment on the recipe "the secret of this cake is to let the boiled ingredients stand for twelve hours" I have always followed this step.
- Then add the baking soda mixing to dissolve, add the flour, salt and baking powder. Lastly fold in the nuts (if you decide to also add the glazed fruit as I do for the holidays, fold these in as well).
- Put the batter into two well greased loaf pans or 1 tube pan -- (as with many of the old recipes I use my judgement on the loaf pans) Have used the 8 1/2 x 4 x 2 1/2. One friend makes these for gifts using a number of small sized loaf pans. I would think it depends on the size loaf you are wanting.
- Bake 275 for 2 hours. This may vary from oven to oven.
- Cool and wrap -- I like to leave this one mellow a few days before using. Keeps well. Yield depends on serving size but should make for 10 to 12 servings.
Nutrition Facts : Calories 360.9, Fat 8.8, SaturatedFat 1.8, Cholesterol 3, Sodium 544.5, Carbohydrate 67.5, Fiber 3.3, Sugar 36.7, Protein 6.2
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- Slowly Heat the Milk and Salt. Place the 4 quart pot on the stove and pour the 2 quarts of sheep or goat milk into it. Make sure to use a rubber scraper to get all of the cream into the pan as well.
- Add Lemon Juice. Juice the lemons and measure the juice while you're waiting for the milk to heat up (make sure there are no seeds present in your juice).
- Checking for Curd (or Milk Solid Separation). You've waited 10 minutes. Stir the milk - lemon juice mixture. If it's still creamy and not showing separating milk solids, add 1 tbsp vinegar.
- Prepare the Cheese Cloth for Draining the Whey From the Cheese. Clear the counter off and make sure it's scoured clean. Set the colander on the counter or in your sink if you don't plan on keeping the whey.
- Pour the Milk Solids & Whey Into the Cheese Cloth Lined Colander. Carefully pour the milk solids & whey into the cheese cloth lined colander. This is very hot, so be very careful and pour slowly.
- Tie Up and Continue Draining the Cheese Ball. When you have drained enough whey off to begin forming the cheese ball (reference the first picture) you can carefully press more whey out of the cheese (be very careful it's still hot and it's okay to wear rubber gloves that have been scoured before use).
- Hang the Cheese Ball. Find a place where you can hang the cheese so it will be suspended over the whey bowl or your sink so the rest of the whey may drain from the cheese.
- Press More Whey Out, Re-tie and Re-hang the Cheese Ball. After 1/2 hour, take the cheese ball down, place it back into the colander and untie everything.
- Cutting Down and Cooling the Cheese. The cheese is almost ready to cut down and cool. This will also take several hours. Cut the cheese cloth just under where it's tied with the string (towards the cheese ball side), place the cheese in a glass container with a lid loosely fitting lid over the container and set it in the bottom of your fridge.
- Enjoy the Sheep Cheese! I recommend you cool the sheep cheese for 4 - 6 hours before you begin carving into it to eat it. I recently topped my dinner with some crumbled sheep cheese.
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