What's Cooking? Dip into Gorgonzola to start Thanksgiving feast
Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them, and cook up a feast.
Last month, Pete and Barb created a multi-course autumn menu. This month, they'll continue to add one recipe a week until they have a complete, multi-course Colorado Thanksgiving menu.
"My sister Mariah, who trained in Paris and is a private chef in Vermont, just visited me and Pete, and between the two of them, you're not going to get better food anywhere," promises Barb. "While she was here, we served a heritage turkey from Bennett, and confited the legs and roasted the breast." Pete and Barb served the turkey with mashed squash from their garden, carrots, bread pudding stuffing with wild rice, a dried cherry chutney, Brussels sprouts with bacon, mashed San Luis potatoes, and gravy. For dessert, Mariah made a poached pear tart.
The feast started with Gorgonzola dip, the first recipe this round. It's best to let the dip sit overnight, so the flavors really blend.
½ pound Gorgonzola Dolce
8 ounces cream cheese
4 tbsp sweet butter
1 large clove garlic, peeled and minced
1 tsp lemon zest, grated
1 tbsp lemon juice
Salt and pepper to taste
1 large fennel bulb, rinsed, dried and sliced lengthwise into strips
Optional: 1/2 cup hazelnuts, blanched and peeled
1. Bring Gorgonzola, cream cheese and butter to room temperature.
2. Add the cheeses and butter to a mixing bowl and mash it mixture together with a fork or a beater set on low speed. Combine the mixture until it's still a little rough.
3. Add lemon, garlic, salt and pepper to the cheese mixture and and stir.
4. Serve with fennel strips.
For the Hazelnuts
1. Roast the hazelnuts in a 350 degree oven for 10 minutes.
2. Cool and finely chop nuts.
3. Form the cheese into small balls and roll them in the nuts.