Friday, June 1, 2007

Pineapple-Cheddar Casserole

Recipe from Hooked on Cheese: World champion Julie Hook and her artisan curd creations
By Vesna Vuynovich Kovach
In Brava magazine June 2007
Column: Around the Table

“This is one of my family’s favorites,” says Julie. “My daughter, Melyssa, and I make it a lot. It’s wonderful to bring to a potluck – a great side to burgers, hot dogs, barbecue, chicken and pork. I just love it because it mixes the salty and the sweet together.” Julie notes that any cheddar aged at least one year can be substituted. “Anything old enough to melt and not be stringy. But your taste buds just explode with the Hook's 10-Year in the recipe!”

3/4 cup granulated sugar
6 tablespoons flour
2-3 cups Hook’s 10-Year Cheddar, shredded
2 (20 oz.) cans of pineapple chunks in their own juice
1-2 cups cracker crumbs (Julie uses whole-wheat Ritz)
1 stick butter, melted.

Drain pineapple chunks, reserving juice. Preheat oven to 350 F. Grease a medium casserole dish. In a large bowl, combine sugar and flour. Stir in Hook’s 10-Year Cheddar. Add drained pineapple. Stir until ingredients are well combined.

In a medium bowl, combine cracker crumbs, butter and pineapple juice, stirring until evenly blended. Spread crumb mixture over pineapple mixture. “I like to put some extra crumbs on the top,” Julie says. Bake 30 minutes, or until golden brown. Can be reheated, or even served cold: “It’s one of those recipes that get better in the fridge.”

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