By Peggy Smith, Sue Conley

Gathering the massive collected knowledge of 2 of the world's nice cheesemakers, Cowgirl Creamery Cooks is a type of infrequent books that instantly asserts itself as an integral addition to the nutrients lover's library. That's simply because Cowgirl Creamery Cooks is many stuff. It's an engrossing learn that stocks the tale of the Cowgirls, but additionally of the increase of the natural nutrients circulation and developing an artisanal creamery. It's a primer on tasting, procuring, storing, pairing, and appreciating all types of cheese that makes this a beautiful present for the cheese lover. And it's a luxurious number of recipes, with seventy five appetizers, soups, salads, snacks, entrees, and muffins that show off cow-, goat-, and sheep-milk cheese. all through, the wonderful photos of Hirsheimer & Hamilton painting myriad cheeses, comprehensive dishes, and the landscapes and those who created them.

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Prick the bottom, chill it, and then blind bake the tart crust until light golden in color (see French apple tart, step 2). Reduce the heat to 340°F (170°C). 2 For the filling, mix the corn syrup, cream, eggs, and orange zest in a large bowl until combined. Gently fold in the brioche crumbs and combine well. Place the tart crust on a baking sheet and then on an oven rack. Carefully pour the filling into the tart crust, ensuring that it spreads out evenly. 3 Carefully slide the rack into the oven and bake for 30 minutes, until the filling is just set.

Blind bake the tart crust for 20 minutes, then remove the beans and paper and bake for another 5 minutes, until it is a light golden color. Remove and set aside. 2 For the filling, melt the butter in a lidded saucepan over low heat and add the apples. Then cover and cook for 15 minutes, stirring, until soft. Push the cooked apple through a strainer to make a smooth puree. 3 Return the puree to the pan. Reserve 1 tablespoon of the sugar and stir the rest into the pan. Add the lemon zest and Calvados, and reduce the heat to a simmer.

It looks showstopping and is so easy to make. INGREDIENTS 4 tbsp unsalted butter 1 ⁄4 cup granulated sugar 8 ripe figs, trimmed and halved lengthwise flour, for dusting 10in (25cm) square store-bought puff pastry For the mascarpone 5½oz (150g) mascarpone, at room temperature 3½oz (100g) soft goat cheese, at room temperature 6 tbsp half-and-half 6 tsp confectioners’ sugar SPECIAL EQUIPMENT 9in (23cm) cast-iron frying pan PLAN AHEAD You can prepare and chill the mascarpone up to 3 days ahead. Preheat the oven to 425°F (220°C).

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