East Hill Creamery "Happy Fondue"

Ingredients | Serves 4

⅔ lb Happy Accident, grated

⅓ lb Underpass, grated

2 Tbs cornstarch

1 cup crisp, dry hard cider

1 clove of garlic, smashed

1 tsp dijon mustard

Pinch of nutmeg (optional)

Suggestions for serving:
Boiled potatoes
Cubed bread or toast
Slices of green apple
Chorizo, pepperoni or other cured meats

*Combine grated cheese and cornstarch and toss well

*Rub inside of heavy bottom sauce pan with garlic.  Discard garlic

*Bring cider to a simmer and slowly whisk in cheese

*Once all cheese is incorporated and fondue appears smooth, whisk in mustard and nutmeg if using

*To serve, transfer to fondue pot, or eat right out of the saucepan.  Serve with dipping accompaniments (see above) and use skewers to dip.

East Hill Creamery Black Pepper and Underpass Reserve Gougers 

Ingredients | Yield: Approx. 2 Dozen Gougeres

½ c milk

½ c water

4 oz unsalted butter, cubed

1 cup AP flour

4 eggs

4 oz (plus more for sprinkling) grated Underpass Reserve

½ t salt

½ t fresh ground black pepper

*Preheat oven to 400 F and line 2 baking sheets with parchment

*Combine milk, water, butter, salt, and black pepper in a sauce pot and bring to a boil

*Add flour and stir until a dough ball forms, continue cooking on low for 2 minutes more or until ball dries and pulls away from the pan

*Let cook for 1-2 minutes

*By hand or in a mixer with a paddle attachment set to low speed, whisk in eggs 1 at a time

*Mix in Underpass Reserve

*Transfer mixture to piping bag with ½ tip and pipe tablespoon size mounds 2 inches apart

*Top with additional Underpass Reserve and bake for 20 minutes or until gougeres puff and turn golden brown

*To serve: Reheat in 300 F oven until warm.  Enjoy by themselves or fill with your favorite spread or dip

East Hill Creamery Mac and Cheese

Ingredients | Yield: 4.8 qt baking dish

1 qt of whole milk

¼ small yellow onion

1 bay leaf

¼ tsp fresh thyme

1 clove of garlic, crushed

1 tsp whole black peppercorns

2 oz unsalted butter

½ cup flour

¾ lb Underpass (plus more for topping)

2 boxes elbow macaroni

Panko breadcrumbs (optional)

Cayenne (optional)

Salt and pepper to taste

*Combine milk, onion, bay leaf, thyme, garlic, and whole pepper in saucepan.  Bring to a simmer, remove from heat, and let steep for 30 minutes and strain

*Meanwhile, bring a large pot of water to a boil, add salt, and cook according to directions on the package.  Pasta should be slightly undercooked for mac and cheese as it will continue cooking as it bakes

*In a saucepan melt butter and stir in flour to create a roux.  Cook until the mixture browns slightly. Whisk in steeped milk and cook until thickened (about 15 minutes)

*Add Underpass a small amount at a time, stirring until completely melted between additions

*Season to taste with salt, pepper, and cayenne if using

*Reheat oven to 400 F. Combine sauce with pasta and transfer to baking dish.  Top with more Underpass, and breadcrumbs if using and bake until cheese is melted, bubbling, and starting to brown

East Hill Creamery French Onion Soup

Ingredients | Serves 4-6

8 lbs spanish onions, peeled and thinly sliced

2 Tbs unsalted butter

6 cups of beef or veggie broth

¼ c dry sherry

¾ lb grated Silver Lake

Rind from Silver Lake

8-12 slices of crusty french bread

Salt and Pepper to taste

*In large pot or dutch oven, melt butter over medium heat

*Place onions in the pot and sprinkle with salt

*Reduce heat to med-low and let cook, stirring occasionally for 1 hour or until onions take on a deep amber color

*Meanwhile, in a separate pot combine broth or water with rinds from Silver Lake and simmer for 30 minutes.  Remove from heat and strain.

*Lightly toast bread in oven or toasted

*Add sherry and allow to cook down again, 3-5 minutes

*Add water or broth to onions and bring to a simmer

To Serve: Preheat the broiler. portion soup into oven safe bowls, top with toast and a handful of Silver Lake.  Broil until cheese is melted, bubbly, and browning