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Recipes with edam cheese

4 recipes that use edam cheese, with photos, step-by-step instructions and cook times. The quickest, Chlebíčky, takes 30 minutes. It is most often cooked with egg, garlic and lime juice.

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Marquesitas

Evening in Mérida's Plaza Grande means the smell of marquesitas: thin batter pressed in hot hinged irons until crisp, then rolled like a cigar around grated Edam cheese and a sweet filling such as cajeta, chocolate-hazelnut spread or jam. Edam came to the Yucatán through the port trade with the Netherlands and became part of the local cooking, and the salty-sweet combination is the whole point. At home you can cook them in a thin, wide frying pan. Edam is usually made with animal rennet, so check the label or use a vegetarian Gouda-style cheese. Chef's tip: roll while the crêpe is still in the pan and hot; within seconds it hardens and will crack.

30 minMexicanDesserts
by KrazyBadal 1 views

Keshi yena

Keshi yena, "stuffed cheese", is the most famous dish of Curaçao and Aruba, born when cooks on Dutch plantations reused the rinds of big Edam cheeses by filling them with leftover meat. Today it is a festive dish: a spiced chicken filling with tomato, onion, olives, capers, raisins and hot pepper, sealed in sliced Edam and baked until the cheese melts into a golden crust, eaten with white rice or funchi. The mistake to avoid is a wet filling, which makes the cheese case collapse; cook it down until thick. This home version is baked in ramekins lined with cheese slices. Chef's tip: oil the ramekins well and turn the cheese cups out onto plates for a dramatic presentation.

75 minCaribbeanChickenGluten free
by KrazyBadal 0 views

Sorullitos de maíz

Order a round of frituras at a beach kiosk in Luquillo or a family party in Ponce and these golden cornmeal fingers arrive in a paper boat with a pot of pink mayo-ketchup. Fine cornmeal is cooked with water and a little sugar into a stiff mush, mixed with grated cheese, rolled into cigars and fried until the shell is crisp and the inside soft and slightly sweet. Edam or gouda is usual; these are made with animal rennet, so choose a vegetarian Edam-style or mild cheddar if you need to. The common mistake is shaping the dough while it is still too hot and wet, which makes the sticks split in the oil. Chef's tip: oil your palms lightly and roll each stick on the worktop, not between your hands, for a smooth, even finger.

40 minPuerto RicanSnacks & StartersGluten free
by KrazyBadal 0 views

Chlebíčky

Prague's lahůdky delicatessens have sold chlebíčky since the early twentieth century, and these little open sandwiches are still the first thing laid out for office celebrations, birthdays and New Year's Eve. Diagonal slices of soft white veka bread are spread with potato salad, then decorated with a rolled slice of cooked pork ham, half a hard-boiled egg, cheese, gherkin and a dot of mayonnaise, so each one looks like a small, neat picture. They are creamy, salty and fresh at once. A common mistake is assembling hours ahead on soft bread, which goes soggy; build them no more than an hour before serving and keep them in the fridge, never out for more than 2 hours. Boil the eggs until the yolks are firm. For a meat-free tray, skip the ham and double the egg and cheese. Chef's tip: a firm, day-old baguette slices more cleanly than fresh bread.

30 minCzechSnacks & Starters
by KrazyBadal 0 views

Goes well with edam cheese