Raw Brussels Sprouts Salad with Walnuts & Lakin’s Gorges Morgan

Ingredients:

1/4 pound Brussels sprouts, shaved

1/4 cup Walnuts, chopped and toasted

1/4 cup Lakin’s Gorges Morgan, shaved

2 Tbsp fig balsamic vinegar

1 Tbsp walnut oil

1. Prepare the sprouts by cutting in half, removing the core, then either slice with a knife or a mandoline.

2. Coarsely chop the walnuts and toast until golden and aromatic.

3. Combine the sprouts and walnuts in a bowl. Toss with the oil and vinegar.

4. Grate or shave the Morgan over the salad once it is on the plate.

Asparagus Sformati with Lakin’s Gorges Morgan & Ricotta

Ingredients:

1/2 cup breadcrumbs

2 pounds asparagus (or cleaned fiddlehead ferns)

2 Tbls butter

1 onion, finely chopped

1 cup coarsely grated Lakin's Gorges Morgan

3/4 cup Lakin' s Gorges Basket Ricotta

1/4 cup flour

4 eggs

1. Butter and crumb 12 ramekins or muffin tins. But may only yield

2. Cook asparagus in boiling water for about 3 minutes, until tender. Drain liquid, reserving 1 cup for step 6.

3. Coarsely chop stalks (or fiddlehead ferns), reserving the tips for the tops of the finished product.

4. Saute onions until tender.

5. Puree onions and asparagus .

6. In a large bowl, combine pureed vegetables with Basket Ricotta, Morgan and flour. Season to taste. If the mixture is not smooth, incorporate cooking liquid by Tablespoon until smooth.

7. Whisk eggs thoroughly, add combined ingredients from step 6.

8. Fill ramekins, or muffin tins, with 1/2 cup of mixture. Top with asparagus tips.  

9. Bake until set in a 350 degree oven, about 25 minutes, until lightly browned and the tip of a knife comes out clean when inserted.

NOTE: if you have a food processor, add ingredients in order and process between every addition and no cooking liquid will be required.