March 31, 2012
"It's New To You" recipe contest entry - Cabot Cheese Cheddar Croquettes with Tamarind, Apple & Ginger Chutney
Through the wonderful women who host the Recipe Redux, I received free samples from Cabot Creamery of the cheese mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Cabot Creamery Cooperative and am eligible to win prizes associated with the contest. I was not compensated for my time.
Cabot is asking us to showcase one of their reduced cheddar cheeses in a dish using a vegetable, fruit or whole grain we have never cooked with.
Cabot Reduced Fat Cheddar is:
* Low in Carbohydrates
* High in Protein
* Lower in Fat
* Lower in Sodium
* High in Calcium
* Naturally Lactose-Free
* Naturally Gluten-Free
I narrowed my choice of fruit to tamarind for three very good reasons. A package in my pantry was never opened, I have never cooked with it and it is used world-wide. It seemed like the perfect ingredient and time to use it. I did know tamarind was very sour and used as a condiment in sauces, drinks and desserts, but what I did not know is it is used most in South Asia and Mexico.
Asian foods make up a large portion of diets here in America and you could not get more Americana then a Cabot Cheddar Cheese. I decided to marry the two.
An East Meets West that Ming Tsai would be proud of. What would go better with cheddar than a Tamarind, Apple and Ginger Chutney.
I hope you find this recipe combination as delicious as my taste-testers did and Ming, if you are reading this, I give you permission to use these two "heros" in one of your shows.
Cheddar Cheese Croquettes with Tamarind, Apple & Ginger Chutney
Serving: 3 croquettes served with 1/4 cup chutney
Makes 3 cups chutney
* 1/2 (14oz) package wet tamarind pulp
* 2 cups hot water
* 3/4 cups sugar
* 1/2 tablespoons roasted ground cumin seeds
* 1 teaspoon salt
* 1 teaspoon red chili flakes
* 1 teaspoon ground black pepper
* 1/3 cup crystallized ginger, minced or 2 teaspoon ginger powder
* 2 gala apples, peeled, cored and diced
* 1/4 each red pepper and sweet onion, small dice
* 2 garlic cloves, minced
* 2 tablespoons apple butter (optional)
* 1 teaspoon Colemans Dry Mustard
* 6 ounces 50% reduced fat Cabot Cheddar Cheese, grated
* 1/4 cup flour
* 1/4 cup unsalted butter
* 1 cup 2% milk
* 1/2 teaspoon smoked paprika
* 12 egg roll wrappers
1. Break the tamarind into small pieces and soak in hot boiling water for one hour.
Using your hand, squish the pulp through your fingers, breaking up large pieces, until it is all smooth. Strain, pressing the tamarind into the strainer so that all the pulp comes out.
2. Place strained pulp into heavy bottomed sauce pan and add sugar. Heat to a simmer and add the remaining ingredients, mixing well. Simmer for 45 minutes or until the apples are soft and translucent but mot mushy. Taste for adjustments and add more sugar to taste and a pinch of salt.. It should not be sweeter then it is sour.
3. Chutney can be refrigerated for two to three months.
1. Melt butter in a small saucepan. When melted add flour and whisk to incorporate. Cook for 1 minute, stirring constantly.
2. Add milk and whisk until mixture is a smooth sauce. Remove from heat, add cheese and continue whisking until the cheese melts. Add smoked paprika and set aside.
3. Spray a square 9" cake pan with release agent. Pour cheese mixture into prepared pan and store in the refrigerator for at least 3 hours.
4. Cut cold bechamel into 12 squares.
5. Place one egg roll wrapper on board, corner at bottom. Carefully remove one square with spatula and place it at bottom of egg roll wrapper.
6. Brush water on corner under cheese and roll up cheese and press corner down, covering cheese.
7. Roll cheese over itself (2 rolls total) and wet left and right corner. Fold each corner over cheese roll and press.
8. Wet top and roll wrapper all the way up, sealing corner to wrap.
9. Place egg rolls on sheet pan and place in refrigerator until ready to fry.
10. Heat 1" of canola oil in saute pan until wooden spoon, when placed in pan, bubbles immediately.
11. Saute on one side for 2 minutes, carefully turn over and saute other side till golden brown. Remove to a paper towel lined sheet pan with a rack set on top.
Serve 3 croqettes with 1/4 cup chutney per person or platter of 12 with 1 cup chutney.