Cooking, Eating and Other Adventures Along Lake Superior
10:16 AM, Sep 15, 2017
"Life in a Northern Town: Cooking, Eating and Other Adventures along Lake Superior" explores what it means to nourish a family and a community. In a one-of-kind collection of globally and regionally inspired recipes featuring local cheeses, meats, and produce - all cooked up against a backdrop of waterfalls, beaches, farm stands, and a quintessential small town of 487 people. Author Mary Dougherty joins us to share her story and a "Moroccan Cheese Ball" recipe.
Mary has a Book Talk and Signing on October 18 at 7pm at Books & Company in Oconomowoc. For more information on the book, visit WisconsinHistory.org/WHSpress. And check out the recipe below:
MAKES 1 CHEESE BALL
1 package (8 ounces) cream cheese, softened
1 package (8 ounces) goat cheese, softened
½ cup freshly shredded Parmesan cheese
1 tablespoon minced preserved lemon (see recipe on page 35)
½ cup chopped fresh cilantro
¼ cup minced dried apricots
1 teaspoon cumin
½ teaspoon cinnamon
¼ teaspoon cardamom
1 garlic clove, minced
1 teaspoon kosher salt
½ teaspoon cracked black pepper
½ cup coarsely ground pistachios
Crackers or baguette, for serving
In the bowl of a stand mixer, beat together cream cheese, goat cheese, Parmesan cheese, and preserved lemon. Fold in the cilantro, apricots, spices, garlic, salt, and pepper and combine thoroughly.
Transfer cheese mixture to a piece of plastic wrap and shape into a ball. Cover with pistachios, pressing to adhere. Wrap ball in the plastic wrap and refrigerate for at least 2 hours or up to 24 hours. Serve with crackers or thinly sliced baguettes.