I had written an entire publish about Unfold’em cheese after which, with out considering, I deleted it! After which I deleted the trash on my web site not realizing my publish was in there. It’s the worst feeling to spend a ton of time on a publish after which by some means delete it and never be capable of get better it. So, as an alternative of writing an entire new publish about Unfold’em cheese, I’m simply going to share the recipes I strive utilizing their cheeses.
One of many cheeses that I received from Unfold’em is their Marinated Feta with Garlic & Pink Peppercorn. It’s OK. It’s not unhealthy, however it’s nothing just like the feta I keep in mind – crumbly and salty.
It’s good that they’ve it in a marinade, however the marinade with the Unfold’em feta doesn’t penetrate the cheese in any respect. Actually, I might say the feta has the style and texture of their common block cheese. It tastes like cream cheese to me. Tangy and creamy.
That stated, I got here throughout this recipe on Pinch Of Yum for a bean soup with Jalapeno Corn Fritters. It wasn’t a tough promote. I had tried making corn fritters a few week earlier than I discovered this recipe, they usually got here out horrible. However, Pinch Of Yum used cheese in theirs, and I had been on the lookout for one thing to make use of my Unfold’em feta in, so it was one thing I needed to strive.
The Unfold’em feta is in a ton of oil. And my fridge is outwardly fairly chilly. In order that oil hardened up a bit. I needed to take items of the cheese out and put it in paper towel to get the oil off it.
The recipe for the Jalapeno Corn Fritters was easy.
- 1 3/4 cups frozen corn
- 1/4 cup flour
- 1 tablespoon cornstarch
- 1/4 to 1/2 cup cotija cheese (I used 1/2 cup of Unfold’em feta cheese)
- minced jalapeno (to style – one is normally greater than sufficient)
- 1/2 teaspoon salt, and/or salt for topping
The next image is the combination for the Jalapeno Corn Fritters, and it doesn’t look significantly appetizing. I ought to in all probability take pictures additional away. Nonetheless, I wished to point out that the combination got here collectively properly and began to bind because it whirled by the meals processor.
They held collectively properly as I rolled them into their fritter state. Nevertheless it virtually felt like I used to be making a cheeseball and never corn fritters as a result of they had been so creamy. I used to be anxious they wouldn’t cook dinner.
In hindsight, I in all probability may have added much less cheese. Figuring out that cotija cheese and mushy creamy cheese are usually not the identical, I ought to have added much less.
I didn’t wish to deep fry them as a result of I usually have unhealthy outcomes with deep frying. So, I cooked them within the air fryer at medium temperature.
It took about 20 minutes for them to look brown. They had been very mushy within the air fryer to begin, however I used to be capable of flip them about midway by they usually began firming up as they cooked.
The tip consequence was a creamy corn fritter that was scrumptious and held up within the soup.
The soup was wonderful too, nevertheless, I used a three-bean mix as an alternative of simply pinto beans. And, I didn’t have ancho chili powder, so I added some smoked salt, taco seasoning, and purple chili powder, and it got here out excellent. This can be a soup I’m going to make for my non-vegan household instantly as a result of I do know that everybody will adore it.
In brief, the Unfold’em feta labored effectively on this recipe. I believed the combination would by no means get onerous due to the Unfold’em feta cheese, however it did! And it held up within the soup.
Be aware About The Unfold’em Feta: I didn’t handle to take off all of the peppercorns, and I didn’t discover these tasty within the corn fritters, however the cheese labored high quality. In brief, should you use the Unfold’em feta in a recipe and don’t need sharp tastes of peppercorn, be sure all these issues are off earlier than you add it to your recipe.
