"Recipes from the Chef's Kitchen"

Show 995


Yancey's Fancy
New York's Artisan Cheese
Website: www.yanceysfancy.com


Tim Lucci - Representative (Right)
Lindsey Gustin - Host (Center)
Kelly Spera - Southeast Regional Sales Manager (Left)


Southern Pimiento Spread
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(Yield 2 cups)
Ingredients:
1)   One (8 oz.) package cream cheese, softened
2)   1/4 cup mayonnaise
3)   1/2 stick (4 tablespoons) butter, softened
4)   1 teaspoon garlic powder
5)   1/4 teaspoon salt
6)   1/8 teaspoon cayenne pepper
7)   One (7.6-ounce) wedge Yancey Fancy’s™ Peppadew™ Cheddar Cheese, shredded
8)   One (4 oz.) jar chopped pimientos, drained well on paper towels
9)   1/2 cup chopped walnuts

Preparation:
1)   In a large bowl with an electric mixer, beat cream cheese, mayonnaise, butter, garlic
       powder, salt, and cayenne pepper until creamy.
2)   Add cheddar cheese, pimientos, and walnuts and mix until thoroughly blended.
3)   Place mixture in a bowl, cover, and chill 1 hour or until ready to serve.

Gourmet (Adult) Cheese Sandwich
 
(Yield  2 Sandwiches)
Ingredients:
1)   4 slices of Multi Grain Bread
2)   4 tablespoons butter, softened
3)   4 oz. Horseradish Cheddar Cheese sliced Yancey Fancy’s™
4)   4 oz. of 18 Month Sharp White Cheddar Cheese sliced Yancey Fancy’s™
5)   1/4 oz. jar sundried tomatoes drained

Preparation:
1)   Heat Griddle to Medium High.
2)   Butter two slices of Multi Grain Bread, place buttered side down on griddle.
3)   Add 2 oz. of Horseradish Cheddar cheese, 4 sundried tomatoes on top, and 2oz. of
       Sharp White Cheddar Cheese on top of tomatoes to both slices of bread.
4)   Butter the other 2 slices of bread, place butter side up.
5)   Cook each side for 2 minutes or longer until all cheese is melted.
6)   Cut in half and ENJOY!


Grilled Buffalo Chicken Pizza
(Yield 4 Servings)
 Ingredients:
1)   4 (6-inch) pitas
2)   1 cup shredded Yancey’s Fancy™ Buffalo Wing™ Cheddar Cheese
3)   1 teaspoon vegetable oil
4)   1/3 cup blue cheese dressing
5)   1/2 cup chopped celery
6)   1 cup diced cooked chicken

Preparation:
1)   Preheat grill to medium-low heat.
2)   Brush one side of each pita with oil and place oil side down on baking sheet.
3)   Spread blue cheese dressing evenly on the top of each pita and top each with
       celery, chicken, and shredded cheese.
4)   Place pitas on grill, close cover, and grill 4 to 6 minutes or until cheese is melted
       and crust begins to crisp.
5)   Remove from heat, cut pizzas into quarters, and serve.

Mr. Food Test Kitchen Tip:
If you want to kick this up a notch, go ahead and shake on some Buffalo wing sauce.



Champagne & Mushroom Quiche

(Yield 8 Servings)
 Ingredients:
1)   1 rolled refrigerated pie crust (from a 14.1-ounce package)
2)   2 tablespoons butter
3)   One (8-ounce) package sliced mushrooms
4)   Two (7.6-ounce) wedges Yancey’s Fancy™ Champagne™ Cheddar Cheese, shredded
5)   4 eggs
6)   2 cups half-and-half
7)   1/2 teaspoon garlic powder
8)   1/4 teaspoon black pepper

Preparation:
1)   Preheat oven to 350 degrees F.
2)   Place pie crust in a 9-inch deep dish pie plate and flute edges.
3)   In a medium skillet over medium heat, melt butter; sauté mushrooms 4 to 5 minutes
       or until tender. Drain liquid and set aside.
4)   Place half the cheese in the pie crust, then top with mushrooms and remaining cheese.
5)   In a medium bowl, whisk eggs, half-and-half, garlic powder, and pepper; slowly pour
       over the cheese, allowing it to level off.
6)   Bake 55 to 60 minutes or until center is set. Let it set-up at least 20 minutes before
       serving.

Buffalo Wing Stuffed Chicken Muffins
(On a recipe card available from Yancey's Fancy)


Ingredients:
(Serves 6)
1)   6 Boneless, skinless chicken breast cutlets, pounded to 1/4-inch thickness
2)   Salt for sprinkling
3)   Black pepper for sprinkling
4)   Six (1-inch) cubes Yancey's Fancys Buffalo  Wing Cheddar Cheese
5)   1/4 cup finely crushed butter crackers
6)   1 tbs. butter - melted

Preparation:
1)   Preheat oven to 350 degrees f.  Coat a 6-cup muffin tin with cooking spray.
2)   Season chicken cutlets on both sides with salt and pepper.
3)   Wrap each cutlet around a cube of cheddar cheese, making sure that the
       cheese is tucked inside the chicken.
4)   Place each stuffed chicken cutlet seam-side down in a muffin tin cup.
5)   In a small bowl, combine cracker crumbs and butter; sprinkle over chicken.
6)   Place the muffin tin on a baking sheet.
7)   Bake 20 to 25 minutes or until no pink remains in the chicken and juices
       run clear.
8)   Run a knife around the edges to loosen...and remove to a platter.

Steakhouse Onion Quiche
(On another recipe card available from Yancey's Fancy)

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Ingredients:
(Serves 8)
1)   1 Refrigerated pie crust (from a 14.1-ounce package)
2)   2 tbs. Butter
3)   1/2 lb. thinly sliced top surloin steak, cut in 1/2-inch by 2-inch strips
4)   2 (7.6 oz.) wedges Yancy Fancy Steakhouse Onion Cheddar Cheese, shredded
5)   4 eggs
6)   2 cups half-and-half
7)   1/2 tsp. black pepper

Preparation:
1)   Preheat oven to 350 degrees f.
2)   Place pie crust in a 9-inch deep dish pie plate and flute edges.
3)   In a medium skillet over medium heat, melt butter.
4)   Saute steak 2 to 3 minuts or until no longer pink.
5)   Drain excess liquid and set aside.
6)   Place half of the shredded cheese in the pie crust, then top with the cooked steak
       and top with the remaining cheese.
7)   In a medium bowl, whisk eggs, half-and-half, and pepper.
8)   Slowly pour over the cheese, allowing it to level off.
9)   Bake 55 to 60 minutes or until center is set.
10) Allow the quiche to set up 20 minutes before cutting into slices.

Serving Suggestion:
We love to serve this topped with crispy onion rings.  So feel free to pop some frozen
onion rings into the oven while the quiche is baking.


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Yet another picture on a recipe card from Yancey's Fancy - Left
Various Cheeses available from Yancey's Fancy - right

Good Eating!!!