Savory Cheesy Hamentashen

Dough:

2 1/2 cups flour

1 tsp sugar

1 tsp salt

1 cup cold, cubed butter

1/2 cup cold water

Filling:

2 potatoes, boiled and mashed

2 tbsp olive oil

Chopped parsley

1/2 tsp salt

4 oz Sincerely, Brigitte Parsley Chives cheese, shredded

In a food processor, mix flour, sugar, salt, and butter. Slowly add the cold water and process again.

Mix all filling ingredients.

Rolls out the dough and use a cookie cutter or glass to make circles. Add 1 tsp filling per circle. Egg the edges, and pinch together to form a triangle.

Bake at 350F for 30 minutes.

• 5 and ½ Tablespoons almond flour*
• 1 Tablespoon granulated sugar
• pinch of salt
• 1 Tablespoon unsalted butter, melted

• 4 ounces Sincerely, Brigitte Raspberry Chocolate Goat Cheese, softened to room temperature
• 1 Tablespoon granulated sugar
• 2 Tablespoons plain Greek yogurt (any fat content)**
• ⅛ teaspoon vanilla extract
• 1 large egg
• ½ cup fresh raspberries***

In a large pan, melt the butter over medium heat. Whisk in the flour to make a paste. Cook for a minute, while stirring, then slowly mix in the milk. Reduce heat to medium low and continue to cook, stirring, until the mixture has thickened. Stir in the mashed sweet potatoes, salt, and nutmeg. Once heated through, stir in the maple pecan goat cheese and remove from heat. Transfer the mixture to an airtight container and refrigerate overnight.

Once the mixture is thoroughly chilled and thickened, fill a pot or deep fryer with 3-4 inches of vegetable oil. heat the oil to 375 degrees F. Cover a plate with a towel and place nearby. In a shallow wide bowl, combine the breadcrumbs and pecans. In another bowl, beat together the eggs. Place a plate nearby.

Remove a tablespoon of the thickened filling and roll it into a ball. Coat thoroughly in the breadcrumbs, then the eggs, and again in the breadcrumbs. Place on a plate and repeat with another 4-5 pieces. Add to the heated oil and fry until golden, 3-4 minutes. Transfer to towel-lined plate and repeat with remaining filling.

In a small bowl, whisk together the dijon mustard and maple syrup. Serve immediately with the hot sweet potato maple pecan goat cheese croquettes.

To make the Garlic Basil Cheddar Crisps: Preheat oven to 350 degrees F. Line a baking sheet with parchment. Shred 4 ounces of the cheddar cheese and arrange in mounds on the prepared baking sheet at least 1 inch apart. Bake in preheated oven until flattened and golden brown, 15-18 minutes. Allow to cool on baking sheet until hardened while you prepare the soup.

To make the Pumpkin Cheddar Soup: In a large pot, drizzle olive oil over medium heat. Add the shallots and cook, stirring often, until softened. Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute.
Add the pumpkin and continue to cook for a minute before pouring in the vegetable stock and milk. Bring the mixture to a boil, then decrease heat to a simmer. Cook, stirring occasionally, for 30 minutes. Remove from heat and stir in the shredded Garlic Basil Cheese until melted and combined. Season with salt to taste.

Divide the soup among serving bowls or hollowed out, roasted pumpkins. Top with Garlic Basil Cheddar Crisps, croutons, and toasted sesame seeds. Serve immediately.

Preheat: the oven to 450 degrees F. Heavily grease a tart or pie tin with butter.

Mix: In the bowl of your stand mixer with the paddle attachment, place the Sydney Blend, salt, and sugar and process until combined. Add the cold butter and mix on low speed until the mixture is crumbly like course bread crumbs. Pour the ice water, gradually, and mix on medium-high speed until the dough comes together, about 3 minutes. Turn the dough out onto your counter and gather into a ball. Flatten into a 5 inch (12 cm) disk, cover with plastic wrap, and refrigerate for about 30 minutes, or until firm enough to roll out.

Shape: On a surface lightly floured with Sydney Blend, roll out the pastry to fit a 9 inch (23 cm) pie pan. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry as you roll from the center outwards. When the pastry is rolled to the desired size, lightly roll the dough around your rolling pin, and unroll onto the top of your pie pan. Lightly press the pastry onto the bottom and up the sides of the pan. If the dough breaks, simply stick it back together with your hands like play dough. Trim around the edges of the pastry.

Bake: Using a fork, poke holes all over the surface of your pastry crust. This will prevent it from bubbling up during baking. Par-bake for 8 minutes. This will help keep the crust crispier when you add the filling.

Filling:
1 cup onions, chopped
10 ounces shiitake mushrooms, chopped
1 tablespoon olive oil
1 tablespoon unsalted butter
4 ounces (1 package) Sincerely, Brigitte® Truffle Goat Cheese
1 large egg yolk
3 large eggs
½ cup heavy cream
½ cup whole milk
black pepper and salt to taste

Preheat: The oven to 350 degrees.

Chop: The onions to measure 1 cup. Remove the stems from the mushrooms and discard. Slice the mushroom caps very thinly to measure 10 ounces.

Sauté: Heat a medium sauté pan with 1 Tbsp olive oil over medium heat. Once oil is warm, add the onions. Season with salt and pepper and cook until onions are soft and caramelized, about 7-10 minutes. Stir often.
Once onions are caramelized, add the shiitake mushrooms and place the pan back over medium heat. Season with salt and pepper again. Cook until the moisture in the mushrooms has evaporated. Then add the butter and continue to cook until mushrooms are caramelized, about 7-10 minutes. Continue to stir often. Remove the mushrooms and onions from the stove and let cool for about 5 minutes.

Mix: Crack the egg and separate the yolk from the white. Place the yolk in a medium mixing bowl. Crack the remaining eggs into the same bowl with the yolk. Whisk to combine well, then whisk in the heavy cream and milk. Season with salt and pepper.

Assemble: Once the mushroom and onion mixture is slightly cooled, build the quiche. Keep the prepared pie crust in the tin and place it on a sheet pan covered with parchment paper. Scatter half the mushroom and onion mixture on the bottom of the crust and top with half the goat cheese. Finish with another layer of mushroom and onion, then the remaining goat cheese. Pour the egg and milk mixture into the pie shell evenly over the filling.

Bake: Transfer the sheet pan with the quiche to oven. Cook for 20 minutes, then rotate the sheet pan to ensure even cooking. Bake for another 15-25 minutes until eggs are set and crust is golden. Test the quiche by shaking the pan. If the center is still runny, continue baking. If center is set, yet soft, remove from oven. Eat and enjoy!