Gift offer for Clouds (des Nuages) Hannahbells Tiny Hand-Made Cheese by Shy Brothers Farm Hannahbells Tiny Hand-Made Cheese by Shy Brothers Farm Hannahbells Tiny Hand-Made Cheese by Shy Brothers Farm

Hannahbells Tiny Hand-Made Cheese by Shy Brothers Farm

h-recipes

CHEZ PASCAL’S CORN BISQUE

r-cornFrom MATT GENNUSO
Executive Chef of Chez Pascal

  • 6 cups shucked corn, roughly 12 ears
  • 6 tablespoons butter
  • 1 cup onions, sliced
  • 1/2 cup celery, sliced
  • 1/2 cup fennel (sweet anise), sliced
  • 1 tablespoon thyme, freshly chopped
  • 2 russet potatoes, peeled and sliced thin
  • 3 quarts chicken or vegetable stock
  • 2 cups heavy cream
  • 24 Shy Brothers’ Farm Hannahbells cheese (at room temperature)
  • Salt and pepper to taste

Remove kernels from the corn and set aside. In a 6-quart saucepan, add butter over medium heat. Once fully melted, add sliced onions, celery and fennel. Season with a little salt and cover until all the vegetables become translucent. Then add the corn and once again cover and allow to cook very slowly until all the liquid has been released by the corn. Now add the thyme, potatoes and finally the stock. Bring just to the simmer point and then cook for 1 1/2 hours. Using a beverage blender, puree the soup to your desired consistency and finish with the heavy cream. Adjust the seasoning to taste.

For serving, place 3 Hannahbells in the center of a serving bowl and ladle the soup around the cheese, keeping them in the center. Garnish with fresh basil and olive oil if you like.

Yields 8 servings or 2 quarts

WESTPORTER MUSHROOMS

Fr-mushroomsrom JANICE DEY
Caterer

  • 15 medium/large button mushrooms, cleaned, room temperature
  • 15 Hannahbells, any flavor
  • Sea salt
  • Dry Vermouth
  • Butter

Preheat oven to 350 degrees.

Remove the stem from each mushroom, leaving a cavity at least the size of a nickel. Butter a sheet pan and place mushrooms, open side up, on the sheet.

Place a drop of vermouth and a pinch of salt (1/8 tsp.) in the cavity of each mushroom.

Place a Hannahbell in each mushroom and bake for 12 to 15 minutes.
Serve warm or at room temperature.

Serves 4-6

LITTLE FARM’S GREEN EGGS & HANNAHBELLS

r-eggsFrom TWILLIA GLOVER
Executive Chef of Little Farm Catering

  • 1 cup fresh Arugula lightly packed
  • 2 Tablespoons light olive oil
  • 1 dozen eggs whisked
  • 6 Shallot Hannahbells cut in half
  • 1 Tablespoon unsalted butter

In a food processor place arugula and slowly drizzle olive oil to make a paste or pistou. Place pistou in a small bowl.

Heat butter in non stick pan over medium heat. Add eggs, pistou and hannahbells.

Gently stir until eggs are thickened and hannahbells are melted.

Yields 6 servings