Yogurt Cheese With Horseradish And Chives Recipes

Steps:

• Bring a small pot of salted water to a boil. Add the chives and cook until bright green and tender, about 3 minutes. Drain and rinse under cold water until cooled. Gently squeeze the water out of the chives. Put the chives, sour cream, horseradish, 1 1/4 teaspoons salt and 1/4 teaspoon pepper in a blender and blend until smooth.

Steps:

• In the container of a food processor, combine the green onions, fresh chives, dried chives, onion powder, cream cheese and yogurt. Pulse until blended, but the onions and chives should be in chunks. Transfer to a container, and refrigerate overnight before serving.

Steps:

• Whisk yogurt, horseradish, garlic, salt, red pepper, and black pepper in a medium bowl.
• Do Ahead
• Sauce can be made 1 day ahead; transfer to an airtight container and chill.

Steps:

• Fold a large piece of cheesecloth twice to form a 4-layer, roughly 18-inch square. Place in a sieve set over a large bowl, and spoon yogurt into center. Gathering the 4 corners, tie a piece of kitchen twine just above yogurt to form a tight bundle. Let yogurt (still in sieve over bowl) drain in refrigerator at least 8 hours and up to 24 hours.
• Cut open cheesecloth. Transfer yogurt cheese to a bowl; set whey aside for another use. Stir chives, parsley, garlic, salt, and pepper into yogurt cheese. Serve with crudites and bread.

Steps:

• Fold all ingredients together in a mixing bowl and combine well. Refrigerate until ready to use.

Steps:

• Line a strainer with two layers of cheesecloth. In a medium bowl, mix together the yogurt, salt, pepper and garlic.
• Pour into the cheesecloth lined strainer. Place the strainer over another bowl to catch the liquid, and refrigerate for 1 to 2 days, until all of the liquid has drained off. Empty the drainage bowl occasionally so you can see when the cheese has stopped draining.
• Transfer cheese to a covered container, and store in the refrigerator for up to two weeks.

Steps:

• Line a fine-mesh sieve with a coffee filter, paper towel, or dampened cheesecloth; rest sieve over a large glass measuring cup or a deep bowl.
• Fill lined sieve with yogurt. Cover measuring cup with plastic wrap, and refrigerate overnight.
• Discard liquid that has collected in the measuring cup; transfer yogurt cheese to a bowl. Stir in salt. Yogurt cheese may be stored and refrigerated for up to 1 week in an airtight container. Pour off any liquid that may have accumulated.
• WITH GARLIC AND CHIVE: cook garlic clove in boiling water for 1 minute; remove garlic, and chop finely. Stir garlic and fresh chives into Yogurt Cheese.
• WITH BLACK PEPPER: Stir ground pepper into Yogurt Cheese.

Steps:

• 1. In a small saucepan over high heat, bring the quinoa and water to a boil. Reduce the heat to low, cover, and cook until the water has been absorbed and the quinoa is tender, 18 to 20 minutes. Turn off the heat and let the quinoa sit for 5 minutes. Fluff with a fork.
• 2. Preheat the oven to 200°F. In a small bowl, stir together the quinoa flour, salt, and baking powder. In another small bowl, whisk the egg, then add the milk and whisk to combine. Pour the egg mixture into the quinoa flour mixture and whisk to combine. Fold in the bacon, quinoa, blue cheese, and parsley.
• 3. Line a rimmed baking sheet with paper towels. Pour enough oil into a large nonstick skillet to cover the bottom by about 1/4 inch. Heat the oil over medium heat until it shimmers. Test the oil's temperature by dropping in a tiny bit of batter; if it sizzles, it's hot enough. Spoon heaping teaspoons of batter into the skillet. Do not overcrowd. Fry until browned, about 3 minutes on the first side and 2 minutes on the second side. Transfer to the prepared baking sheet and repeat with the remaining batter and additional oil, as needed. Keep cooked fritters warm in a 200°F oven.
• 4. Stir together the yogurt, horseradish, and chives in a small bowl, and serve with the fritters for dipping. Fritters should be served hot, as soon as possible after frying.

Steps:

• Combine all of the ingredients in a glass or ceramic bowl until well blended. The dip can be stored in the refrigerator for up to 2 days. Serve with crudites and crackers or smoked fish and grilled bread.