Scallops and
Shrimp with Mt. Emu Creek Mt. Elephant Cheese
1 pound of large
scallops 1 pound of large
shrimp (de-veined and un-shelled) 4 Roma tomatoes
(diced) 1 bunch fresh
basil (chopped) 1 tablespoon of
olive oil 1 tablespoon of
butter 8 ounce heavy
cream 1 cup grated
Mt. Emu Creek Mt Eelephant 1/4 teaspoon of
cayenne pepper salt and pepper
to taste
In a large
skillet or cast iron pan on medium high heat add oil, butter, garlic, shrimp
and scallops. When you've turn the seafood over once add the chopped tomatoes,
basil and spices. Cook for approximately five more minutes.
Remove from heat
and add the heavy cream and top with the grated Mt. Emu Creek Mt. Elephant cheese. Place the
skillet in a pre-heated oven set on broil in the broiler until the heavy cream
bubbles and the Mt. Elephant cheese starts to turn brown.
Serve with crusty
bread and white wine and enjoy.
Raisin and
Walnut Mt. Emu Creek Mt. Elephant Strudel
2 cups of walnut
chopped 1 cup of raisins
soaked in water until plump 1 cup of golden
raisins soaked in water until plump 1/2 white bread
crumbs 3/4 cup of
unsalted butter melted 1/4 cup of
granulated sugar grated zest of
1/2 a lemon (can substitute with orange zest) 6 ounces of Mt.
Emu Creek Mt. Eelephant coarsely grated 5 sheet of phyllo
dough (one box) 1/2 cup of
confectioners sugar for dusting
Pre-heat oven to
400 degrees F. Mix the walnuts,
raisins breadcrumbs and granulated sugar together. Next add in 1/4
cup of the melted butter, carefully fold in the Mt. Emu Creek Mt. Elephant cheese and set
mixture aside.
With the
remaining butter lay out one sheet of phyllo dough on you work surface. Brush
generously with the melted butter between each layer of phyllo. Spoon out the
nut and raisin mixture evenly over the top layer of phyllo. Then begin rolling
the phyllo gently to form a compact roll.
Transfer this to a greased baking sheet (I find working this on a piece
of buttered parchment paper makes moving the strudel easier)
Brush the top of
the phyllo roll with any remaining butter, place in the oven and bake for 20 to
25 minutes or until the phyllo is crisp and golden in color. Dust with the confectioners sugar before
serving. This dessert is great hot or cold.
Even better with a warm serving of
Tathra Beach Pickle Factory's Mocha Walnut Crunch Sauce over the top.
Mt. Emu Creek Honey Yogurt Strawberry
Banana Smoothie
1 cup Mt.
Emu Creek Honey Yogurt, very cold 1/2 cup
cut strawberries
1/2 cup orange juice, chilled
1 ripe banana 1/2 teaspoon grated fresh ginger
Combine all ingredients in a food processor or blender. Enjoy
all summer long or great after a hard workout.
|