KESHI YENA (STUFFED EDAM CHEESE)
This a traditional delicacy from the Dutch Caribbean island of Curacao. It may take a bit of time and effort, but it will be well worth it!
Provided by SilentCricket
Categories Cheese
Time 2h30m
Yield 1 ball, 10-12 serving(s)
Number Of Ingredients 21
Steps:
- Cut a small horizontal circle to make a"lid" on the upper part of the cheese.
- Scoop out the inside, leaving a shell 1/4" to 1/2" inch thick.
- Saute the vegetables, seasonings, and beef.
- Simmer for aprox.
- 20 minutes until the tomatoes are reduced.
- Then remove from the stove and allow to cool slightly.
- Beat 4 eggs and blend into this mixture.
- Generously grease a casserole dish or the top of a double boiler with the margarine or oil.
- Place the cheese shell upright in the greased dish.
- Fill with the vegetable/beef mixture.
- Cover with the"lid" (cheese circle).
- Beat the remaining egg and spread beaten egg on top of the cheese as a sealer.
- Set the casserole in a pan of hot water and bake for 1 1/2 hours at 350.
- OR---.
- Place the double boiler over simmering water and cook, covered for the same amount of time, replenishing water as necessary.
- VARIATION: Slice cheese about 1/4" inch in thickness.
- Line a deep buttered dish or individual custard cups with cheese slices, overlapping edges.
- Place filling inside, cover with cheese and brush with beaten egg to seal.
- Place in a pan of hot water and bake as directed above.
STUFFED EDAM CHEESE
I clipped this recipe from a magazine almost thirty years ago and have made it many times for Christmas parties and gatherings. It's a spreadable step away from the ordinary cheese platter. Serve with your favorite crackers, melba rounds, or pretzel dippers. I also like it because it can be prepared in advance of when you will be serving it.
Provided by Leslie in Texas
Categories Spreads
Time 30m
Yield 1 cheese ball
Number Of Ingredients 6
Steps:
- Remove a 2 to 3 inch wide horizontal slice from top of cheese.
- Scoop out the cheese, leaving a 1/4 inch thick shell.
- With a sharp knife, cut a sawtooth pattern around the edge of the shell.
- Shred the cheese.
- With an electric mixer, blend shredded cheese with the remaining ingredients.Mixture will be lumpy.
- Spoon cheese mixture into shell, cover with plastic wrap and refrigerate until about 2 hours before serving.
- May be prepared in advance to this point up to three days.
Nutrition Facts : Calories 3764.2, Fat 253.3, SaturatedFat 159.5, Cholesterol 807.4, Sodium 8785.4, Carbohydrate 33.3, Fiber 2, Sugar 18.4, Protein 228.6
EDAM AND TOMATO CHICKEN PARCELS
Chicken breasts stuffed with Edam cheese, semi-dried tomatoes and wrapped in Italian Ham. This is a great entertaining recipe as it can be prepared ahead and cooked last minute.
Provided by English_Rose
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400°F Remove the small fillet from the underside of each chicken breast and set to one side. Using a sharp knife make a vertical cut down the length of each chicken breast, but not all the way through to form a pocket.
- In a small bowl, mix together the Edam, tomatoes, thyme and season well.
- Spoon the Edam mixture into each chicken breast pocket. Fold over the flaps of the pocket and cover with the reserved chicken fillets to enclose the filling.
- Wrap 1 ½ slices of prosciutto around each breast.
- Heat a non-stick frying pan or griddle pan, lay in the chicken and sear for 2 minutes each side until golden. Transfer to the oven and cook for 12-15 minutes or until the chicken is cooked through.
- Slice each chicken breast in half on the diagonal and serve straight away with your choice of accompaniment(s).
Nutrition Facts : Calories 241.2, Fat 7.4, SaturatedFat 3.9, Cholesterol 99.6, Sodium 405.9, Carbohydrate 3.7, Fiber 0.8, Sugar 2.5, Protein 38.5
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