Print

Berry Wreath

In December, dips should always look this festive!

Course Appetizers & Sides, Seasonal

Ingredients

• ¾ cup cream
• 3 cups Miceli's Ricotta Cheese
• ¾ cup powdered sugar
• ¼ cup raspberry jam
• 8 strawberries stems removed
• ½ cup raspberries
• ½ cup blackberries
• ¼ cup blueberries
• 14 leaves mint

Instructions

• Beat the cream on high speed for about 3 minutes.
• Combine the ricotta and sugar, fold the mixture into the cream, and then transfer it to a plate in the shape of a ring.
• Add the jam to a pan over medium heat, and then let it cook for about 3 minutes.
• Add it to the ricotta mixture, and then add the strawberries, raspberries, blackberries, blueberries, and mint.

Notes

Serve with graham crackers or another sweet chip! Dry the berries fully to prevent a watery dip.

The post Berry Wreath appeared first on Miceli Dairy Products.

Print

Keto Bacon Balls

We like to call them "bundles of bacon joy"!

Course Appetizers & Sides

Ingredients

• 7 slices bacon chopped
• 1¼ cups Miceli's Cheddar Cheese shredded
• 5 ounces cream cheese
• 4 tablespoons butter softened
• ⅛ teaspoon pepper
• ⅛ teaspoon red pepper flakes

Instructions

• Add the bacon to a skillet over medium heat, let it cook for about 10 minutes, and then transfer it to a bowl.
• Combine the cheddar, butter, pepper, flakes, and 2 teaspoons of the bacon grease, and then refrigerate the mixture for about 15 minutes.
• Roll it into 10 balls, and then add the bacon.

Notes

Roll the cheese balls in the bacon, and make sure it’s finely chopped for the heaviest coating!

The post Keto Bacon Balls appeared first on Miceli Dairy Products.

Print

Black-Eyed Peas

A classic, Kwanzaa tradition with Miceli's cheesy spin!

Course Appetizers & Sides

Ingredients

• 2 slices bacon chopped
• 5 cloves garlic peeled
• 2 dried red chiles seeds removed
• 2 bay leaves
• 1 pound dried black-eyed peas
• 4 cups chicken stock
• 2 tomatoes quartered
• 1 tablespoon thyme leaves
• ⅛ teaspoon kosher salt
• ⅛ teaspoon pepper
• 2 tablespoons lemon juice
• 4 green onions sliced
• ¼ cup cilantro leaves chopped
• ¼ cup Miceli's Parmesan Cheese grated

Instructions

• Add the bacon to a pot over medium-high heat, let it cook for about 7 minutes, and then add the garlic, chiles, bay, peas, stock, and tomatoes.
• Bring the mixture to a boil, reduce the heat to medium-low, and then let it cook for about 1 hour.
• Add 1 cup of the mixture to a blender, pulse it, and then return it to the pot.
• Add the thyme, salt, and pepper, let it cook for about 15 minutes, and then add the juice, onions, cilantro, and parmesan.

Notes

You can use any large tomatoes! The bacon can be chopped before or after cooking.

The post Black-Eyed Peas appeared first on Miceli Dairy Products.

Print

Fig Focaccia

This sweet holiday bread is as festive as figgy pudding!

Course Appetizers & Sides

Ingredients

• 2 cups water
• 12 dried figs halved
• 1½ cups water warm
• 2½ teaspoons yeast
• 1½ teaspoons sugar
• 3¾ cups flour
• 4 teaspoons salt
• ½ cup oil
• 1 teaspoon oil
• 1 teaspoon shortening
• ⅛ teaspoon pepper
• 2 tablespoons Miceli's Parmesan Cheese grated
• 2 tablespoons oil

Instructions

• Add the water to a pot, bring it to a boil, and then remove it from the heat.
• Add the figs, let them sit for 1 hour, and then drain them.
• Stir together the warm water, yeast, and sugar for about 30 seconds, and then stir in the flour, salt, and the ½ cup of oil for about 5 minutes.
• Grease a bowl with the teaspoon of oil, add the yeast mixture, and then cover it with plastic wrap.
• Let it sit for about 2 hours, and then punch it down.
• Cover it with plastic wrap, and then let it sit for about 1 hour.
• Preheat your oven to 375℉, and grease a 9 x 13 inch baking dish with the shortening.
• Add the dough, cover it with plastic wrap, and then let it sit for about 30 minutes.
• Add the figs, pepper, parmesan, and remaining oil, and then let it bake for about 13 minutes.
• Turn it around, and then let it bake for about 13 more minutes.

Notes

There are plenty of opportunities to overlap these instructions! Arrange the figs evenly to get some on every slice.

The post Fig Focaccia appeared first on Miceli Dairy Products.

Print

Holly Crackers

Make these cheddar crackers alongside your Christmas cookies for a savory snack!

Course Appetizers & Sides, Seasonal

Ingredients

• 2 cups Miceli's Cheddar Cheese shredded
• ¾ cup butter softened
• ½ teaspoon kosher salt
• ⅛ teaspoon pepper
• 2 cups flour
• 1 tablespoon water cold

Instructions

• Preheat your oven to 375℉.
• Beat together the cheddar, butter, salt, and pepper on medium speed.
• Beat in the flour on low speed, and then beat in the water for about 30 seconds.
• Add the mixture to a parchment-lined baking sheet, cover it with parchment, and then roll it into a circle.
• Refrigerate it for about 1 hour, and then cut it into the shape of holly leaves.
• Draw on the details, and then let them bake for about 15 minutes.

Notes

A toothpick, knife, or skewer would be great for drawing the designs. You can use any festive cookie cutter to create more holiday shapes!

The post Holly Crackers appeared first on Miceli Dairy Products.

Print

Caprese Candy Cane

You know Christmas is coming when your caprese looks like this!

Course Appetizers & Sides, Seasonal

Ingredients

• 16 ounces Miceli's Fresh Mozzarella sliced
• 2 tomatoes sliced

Instructions

• Add the mozzarella and tomatoes to a plate.

Notes

Our fresh mozzarella logs are sold pre-sliced for your convenience! Feel free to add some balsamic vinegar or another garnish.

The post Caprese Candy Cane appeared first on Miceli Dairy Products.

Print

Red Potatoes

An easy, cheesy, roasted vegetable for the holidays!

Course Appetizers & Sides

Ingredients

• 12 red potatoes quartered
• 2 tablespoons oil
• 3 tablespoons Miceli's Parmesan Cheese grated
• 2 teaspoons garlic grated
• 1 teaspoon thyme leaves
• 1 teaspoon parsley leaves chopped
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper

Instructions

• Preheat your oven to 475℉.
• Combine the potatoes, oil, parmesan, garlic, thyme, parsley, salt, and pepper, and then add them to a foil-lined baking sheet.
• Let them bake for about 10 minutes, turn them over, and then let them bake for about 8 minutes.

Notes

Be sure to use nonstick foil! Tongs are a great way to turn the potatoes over.

The post Red Potatoes appeared first on Miceli Dairy Products.

Print

Mushroom Stuffing

This side dish is our personal favorite on Thanksgiving!

Course Appetizers & Sides

Ingredients

• 2 teaspoons butter
• 6 ounces button mushrooms sliced
• 4 ounces baby bella mushrooms sliced
• 2 ounces shiitake mushrooms sliced
• 4 tablespoons butter
• 2 green onions sliced
• 4 shallots chopped
• 1 tablespoon thyme leaves
• 2 teaspoons kosher salt divided
• ¼ teaspoon pepper divided
• ¼ cup brandy
• 6 eggs
• 2½ cups cream
• 1½ cups chicken broth
• 1 clove garlic grated
• 14 slices bread chopped
• 1 cup Miceli's Italian Style Cheese shredded
• 1 cup Miceli's Cheddar Cheese shredded
• ½ cup parsley leaves chopped

Instructions

• Preheat your oven to 350℉, and grease 6 16-ounce baking dishes with the 2 teaspoons of butter.
• Add the mushrooms and remaining butter to a pan over medium-high heat, and then let them cook for about 6 minutes.
• Add the onions, shallots, thyme, 1 teaspoon of the salt, and ⅛ teaspoon of the pepper, and then let the mixture cook for about 3 minutes.
• Add the brandy, and then let it cook for about 2 minutes.
• Whisk together the eggs, cream, broth, garlic, remaining salt, and remaining pepper, and then add the bread, cheddar, parsley, and mushroom mixture.
• Divide the stuffing between the dishes, and then let it bake for about 26 minutes.

Notes

Pinch the thyme sprigs and run your fingers along them to release the leaves! This may look like a lot of ingredients, but there aren’t a lot of steps.

The post Mushroom Stuffing appeared first on Miceli Dairy Products.