Cheese pear quiches with quick pear cardamom sorbet. And an autumnal dinner with friends.
D rr girls, three child-free lessons, three neat pieces of cheese and three gavel tunes for an autumnal dinner - Two weeks ago I did something great with Clara of Tastesheriff and Nic of luzia pimpinella: we cooked together. And it was great. And relaxed. And funny. And delicious. And absolutely worth repeating!
The plan to meet again in real life and not just in "this internet", we had a very long time. I do not have to bother you for a long time now, how darn difficult such temporal extra sausages are in everyday life. But then came the opportunity: The request for an autumnal 3-course dinner with cheese. But of course - we do - and really real together in a kitchen. Perfect!
At the start and initiator: KALTBACH cheese specialties. And we are not talking about something from the department of plastic cheese and pixel sausage - we are talking about the good, long-matured stuff from the Schwiz. In the idyllic Wauwiler Moos in the canton of Lucerne, all KALTBACH cheese specialties rest for several months in a widely branched underground labyrinth of sandstone. And so unfold their peace of mind at the same temperature and humidity their very special flavor. Every now and then one of the experienced cheese masters comes by and in the traditional way cultivates the cheese by hand - until each cheese has reached its optimal degree of ripeness. You can taste it then too.
In Clara's cozy old-fashioned kitchen, we were able to spread out wonderfully for our dinner (at a constant temperature as well) and to work on amazingly large cheese wheels with surprisingly large knives. Call us "Three angels for
Charlie Cheese". The result is not only a few great hours with friends, lots of blaring and a few glasses of wine (even cheese must swim, ne). Together we also have a really delicious autumn dinner in 3 courses on the legs. Please visit:
Clara's Starter: Spicy Cheese Quiche with small cocktail tomatoes and a salad with honey mustard dressing span>
Anyone who thinks of something heavy and greasy in cheese quiche will be delighted with Clara's version: the cheese filling (she has taken the "creamy spicy" from KALTBACH) is incredibly fluffy and tastes very light. As a surprise, you will come across an aromatic mini-tomato every now and then. A great dinner starter with the green salad and fresh dressing!
Nic's main course: Pretzel dumplings with bacon and spicy gruyère on porcini mushrooms and chanterelles
The dumplings are crunchy on the outside (absolutely fry in butter!), creamy and creamy on the inside, and on the roasted plizzers, a delicious autumn soulfood. To clean! I would have preferred a second serving directly pushed - but I still had to leave a little space. For "mine".
My Dessert: Cheese & Pear Quiches with Quick Pear & Cadmos Sorbet
Here I have dessert and cheese course just combined. But the "extra spicy" made from raw milk from a single cheese dairy in eastern Switzerland was perfect. The result is a crispy, slightly cheese-spicy mini-quiche with a cool, creamy fruit sorbet. The light touch of cardamom is the icing on the cake. I was very happy with the combination of warm and cold, spicy and sweet as a conclusion to our dinner. Incidentally, mini-quiches and sorbet can be easily reconstructed with quick puff pastry and a blender.
Here are some impressions of the girls' dinner.And have it tasty ღ
And here comes the recipe for Small Cheese & Pear Quiches with Quick Pear & Cardamom Sorbet
For the cheese Pear quiches
60 g spicy cheese, grated
(egThen cool again.
Preheat the oven to 180 degrees top/bottom heat.
Lay out a baking sheet with parchment paper. Roll out the puff pastry and cut out 4 circles with a large serving ring or an inverted cup. From the remaining dough cut 4 long, 1 cm wide strips, twirl gently and place on the circles as an edge.
Distribute 1 good teaspoon of the cheese mass on the puff pastry circles and gently press flat. Then cover with the pear slices.
Bake in a preheated oven for approx. 25 - 30 minutes until the puff pastry has risen and crunchy.
Preparation Pear and cardamom sorbet
While the quiches are in the oven, the frozen pear cubes with 2 tablespoons pear brandy (without Kadamom capsules), powdered sugar, lemon juice and vanilla in the blender or with the blender quickly to a sorbet process. Store in the freezer until ready to serve.
Put the warm cheese and pear quiches on a plate and dust with some powdered sugar. Put the sorbet either as a cam or in small dip bowls.
If you like, you can still garnish with sprigs of thyme.