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  #1  
Old 12-09-2007, 12:45 PM
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Cashew Cheese Au Poivre

CASHEW CHEESE AU POIVRE

Found on this website, rawchef.com...


2 c cashews soaked 12-14 hours
¾ teaspoon *New Chapter Probiotics dissolved in 1 cup warm filtered water, or 1 cup fresh rejuvelac
2 T nutritional yeast, small flake
½ T onion powder
¼ t fresh powdered nutmeg
1 ½ t sea salt

Crusted with:

3 T Combination of equal parts coarsely crushed peppercorns (white, green, pink, black, Szechuan) *
½ T course sea salt

Service:

Aged balsamic, to drizzle on plate
Crispy lavash (see recipe) or your fav crackers/crisps
Organic extra virgin olive oil for drizzle on plate

In highspeed blender, blend the soaked cashews with probiotics and luke warm water, or rejuvelac, until smooth. Allow to sit in glass bowl covered with towel in warm place for 14-16 hours to culture.

When finished culturing handmix in the remaining cheese ingredients; nutritional yeast, onion powder, fresh nutmeg and sea salt.

In small spring form pan, press the cashew cheese firmly into pan. Allow to chill for 1-2 hours to firm up.

While still in the pan, sprinkle the peppercorn and course salts on top, creating an even crust, press slightly.

To Serve: unlatch pan, remove cheese, and using a cheese slicer, or thin knife slice desired wedge per serving. Garnish plate with a drizzle of aged balsamic and organic olive oil. Serve with a small pile of crispy lavash or your favorite crisps.


(I keep meaning to make it and STILL haven't gotten around to it. It's a definite for the holidays, most likely a New Years treat!)
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  #2  
Old 12-09-2007, 04:01 PM
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gigi1234 gigi1234 is offline
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Mmmm!

Somebody please try this and report.

Sounds very interesting!

Or maybe I will try it soon and report back.
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  #3  
Old 12-09-2007, 05:15 PM
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Coonlie Coonlie is offline
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Wow, if that's half as good as it looks, it's worth making!
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"Let your food be your medicine and your medicine, your food." Hippocrates
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  #4  
Old 12-10-2007, 07:44 AM
Rawbie
 
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Of course, Chad has a way of making his dishes very presentable. It is hard to tell from looking at the picture, but did he sprinkle crushed peppercorn salt mixture at the bottom of pan before placing the cheese in it? If not, why does the bottom of the sliced cheese look black in the picture?

Also, I checked on the New Chapter Probiotics just for the fun of it and got confused as to which one Chad used for his recipe. There are a number of products specifically geared to male and female. Also, there are some with vitamins included. My gut feeling is that he might have used the "Only One".

http://www.new-chapter.com/product/pro_nutrient.lasso

What do you think?
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  #5  
Old 12-10-2007, 08:19 AM
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Quote:
Originally Posted by Rawbie View Post
Of course, Chad has a way of making his dishes very presentable. It is hard to tell from looking at the picture, but did he sprinkle crushed peppercorn salt mixture at the bottom of pan before placing the cheese in it? If not, why does the bottom of the sliced cheese look black in the picture?

Also, I checked on the New Chapter Probiotics just for the fun of it and got confused as to which one Chad used for his recipe. There are a number of products specifically geared to male and female. Also, there are some with vitamins included. My gut feeling is that he might have used the "Only One".

http://www.new-chapter.com/product/pro_nutrient.lasso

What do you think?
Maybe you turned it over once out of the spring form pan and sprinkled some on and pressed it in like he did on the top side????
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  #6  
Old 12-10-2007, 08:31 AM
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You're right, it is difficult to tell from that picture... I think it looks like the bottom was crusted as well... anyway, I certainly would/will do it that way myself, form some sort of crust for the bottom - it would make it easier to serve (ie. get off the pan base in one piece). And the more peppercorns the better And of course, presentation is half the fun, a totally personal expression of creativity!

As for the probiotics, I haven't a clue, I would 'think' you could use any probiotic with similar properties, not necessarily the exact brand he mentions. I'll have to because that brand isn't carried in any stores I've ever seen, but I do have access to many other probiotics.
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  #7  
Old 12-11-2007, 04:06 PM
Rawbie
 
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Thanks, Being, for your input. I will surely coat the bottom of pan with crushed peppercorns first.

Please know that food presentation is not an important component for me. So for this recipe, I will use all BLACK peppercorns. Yeah, me boring!

I definitely plan to have this appetizer for New Year's Eve.

The only thing is that I just have to figure out how to utilize probiotics if a different brand is to be obtained for the recipe.
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  #8  
Old 12-19-2007, 06:13 AM
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ok, i am going to take the leap and make this today.
i even have multicolored peppercorns!!
i soaked my cashews overnite last nite and whizzed them
in the 'wood chipper' (what i so affectionately call my k-tek) this morning,
and have them culturing in the warming oven of the kitchen wood stove.
so by midnite i will add the remaining ingredients and
form it and place in fridge to see what i see tomorrow.
(still have to find something to mold it that will hold almost 3 cups of goo.)
ps it's kinda stinky

update then......

xoxoxo
-snow
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  #9  
Old 12-19-2007, 06:35 AM
Rawbie
 
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Good for you, Snowdrop!

Hey Snowdrop!

What are you planning to use for probiotics?

Are you still going to use the same measurements for both probiotics (3/4 tsp) and water (1 cup) as indicated in Chad's recipe?

Please make sure to come back here with an update as I am curious as to whether you like it or not. Please know that I am thinking of making it for my New Year's Eve party.

Thanks for your time and attention,

Wayne
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  #10  
Old 12-19-2007, 06:41 AM
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i made rejuvelac
and put in a bit of acidophilus for good measure,
just in case my rej. wasn't strong enough.
don't want to leave anything to chance
with 2 c of cashews on the line...

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  #11  
Old 12-19-2007, 09:37 AM
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wyjoz wyjoz is offline
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snowdrop!!!!!!!!!!! you'r my hero !!!!!!!!!!!! you are already testing this for us ! Joz
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  #12  
Old 12-19-2007, 07:35 PM
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ok, i mixed in the remaining ingredients
and it tastes good! (i was surprised)

i am suspicious tho of the texture at this point
as it is very sloppy. i didn't press it into
the mold, i poured it in. (worried)

so maybe it will set up in the fridge...

i don't expect it to look like a round of brie tho...

but i hope it isn't as runny as the camembert
from the monty python 'cheese shoppe' sketch

tomorrow will tell.

sleep well
xoxoxoxo
-snow
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  #13  
Old 12-20-2007, 06:53 AM
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snowdrop snowdrop is offline
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ok it's morning
the 'cheese' tastes wonderful!
alas it did not set up as i was hoping.
it has the consistency of sour cream, onion dip, mashed potatoes.
so i am popping it into the freezer mold & all
and when the outside is hard enough to handle
i will roll it into the cracked peppercorns & plate it.
still scratching my head on how to serve this 'neatly'

suggestions anyone?

also wondering where i went wrong-
how to fix it for next time
so it is a harder cheese and not
a cheese dip

hang it in a cheesecloth bag overnite is my only idea so far.

any other suggestions?

i followed the recipe as on the site
http://www.rawchef.com/products-br-1.php
from chad sarno.

xoxoxo
-snow
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  #14  
Old 12-20-2007, 06:58 AM
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wyjoz wyjoz is offline
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snowdrop: here is Chad's site; http://www.rawchef.com maybe you could drop him a line and ask? Joz
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  #15  
Old 12-20-2007, 07:08 AM
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Quote:
Originally Posted by wyjoz View Post
snowdrop: here is Chad's site; http://www.rawchef.com maybe you could drop him a line and ask? Joz

done
and done.

i sent it via 2 email addresses that i found on the site.
thanks joz

will let you know the response
when i get it.

xoxoxo
-snow
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