In our third issue, Chef Lea shares her love of All-American blue cheeses and name drops one of her favorites…Rogue Creamery Crater Lake Blue because it’s rich in flavor and has a moist, crumbly texture perfect for her dressing.
The folks at Rogue Creamery say that their Crater Lake Blue is “our most robust, full-bodied blue, admired for its contemporary and complex blend of molds from Rogue Creamery and around the world.”
Color: Pronounced, vibrant green blue veins in a creamy opaque paste mirror storm clouds over Crater Lake
Nose: A potent, rich, lively earthiness delivers a seductive olfactory overload
Taste: Big, bold BLUE flavor with a proud, strong tang
Finish: A long and pleasant savory, velvety finish that’s “nice to walk around with”
Uses: A taste sensation on its own; cheese plate; great with savory jams, meat, fruit and textured baked goods
Homegrown tomatoes, steak, pears, honey, chocolate, bread, melted into pasta, served atop Italian corn cookies with savory jelly, crumbled over sautéed peaches
Drink With: Pair Crater Lake Blue with full-flavored varietals such as late harvest Riesling, Cabernet Franc, Chianti, Claret, Syrah, port. Delicious with sparkling wine. For a balance of strength, pour a mocha porter like Rogue Ales’ Old Crustacean and Rogue Ales’ Chocolate Stout
Rogue Creamery co-owner David Gremmels first tasted a sweet cheesecake made with blue cheese in England. His taste buds were so tantalized that he implored Lisa Lawrence, the creamery’s in-house chef, to create a custom recipe. “We tried several types of blue, and Crater Lake was the hands-down favorite,” says Lisa. A thickened reduction of spicy port adds a drizzle of up-front sweetness to the cake’s underlying saltiness.
Crater Lake Blue Cheesecake with Port Wine Peppercorn Sauce
2 cups graham cracker crumbs
½ cup melted butter
2 tablespoons granulated sugar
24 oz cream cheese (brick-style)
8 oz sour cream
½ cup sugar
1 tablespoon lemon juice
4 – 5 oz Crater Lake Blue, crumbled
Let cream cheese, sour cream, eggs and blue cheese come to room temperature. Preheat oven to 350 degrees. Combine graham cracker crumbs and butter, press onto bottom and sides of a 10” spring form pan. Bake 5-10 minutes or until golden brown.
Remove from oven and crumble Crater Lake Blue evenly over bottom of warm crust. Lower oven temperature to 325 degrees.
Beat cream cheese until soft; add sugar and sour cream and slowly add eggs one at a time, beating after each addition until combined. Add lemon juice and mix well. Pour mixture into pan. Bake for approximately 60 minutes, or until cheesecake is just set and beginning to get slightly golden around the edges. Let cool 2 to 4 hours, or for best results, refrigerate overnight before serving.
3 cups port wine
¼ cup brown sugar
1 tablespoon whole black peppercorns
1 cinnamon stick
Combine all ingredients in medium saucepan. Simmer until reduced by half. Strain. Keep at room temperature. Serve drizzled over cheesecake.Post a Comment