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Harmons helps GMU celebrate National Cheese Day

SALT LAKE CITY (ABC 4 Utah) - It’s National Cheese Day on June 4, 2014 so GMU celebrated all things cheese with Chef Kimberly Larsen and Specialty Cheese Manager Mariah Christensen from Harmons!
SALT LAKE CITY (ABC 4 Utah) - It’s National Cheese Day on June 4, 2014 so GMU celebrated all things cheese with Chef Kimberly Larsen and Specialty Cheese Manager Mariah Christensen from Harmons!

Fried Mozzarella With Roasted Garlic & Heirloom Tomato Sauce
Ingredients:
6 oz. Harmons fresh pulled mozzarella
2 panko bread crumbs, I like the whole wheat (GF breadcrumbs work great)
½ cup flour
2 eggs
Fresh herbs of choice, minced

Directions:
1.Slice fresh mozzarella into ½ inch thick slices.
2.Set up breading station - First bowl add flour. Second bowl add eggs and whisk slightly. Third bowl combined breadcrumbs and fresh herbs.
3.Dredge cheese through the flour, then dunk completely into eggs.
4.Next move to bread crumbs and cover completely. Make sure breading is not too thick.
5.Allow to set for about 10 minutes.
6.Heat large sauté pan to medium high heat. Add about 1" oil. Heat oil until hot and ready to fry.
7.Pan fry for 1 minute on each side or until coating is brown.

Roasted Garlic & Baby Heirloom Tomato Sauce
Ingredients:
1.8 oz. baby heirloom tomatoes, cut in half
2.2 oz. roasted garlic, minced or smashed
3.1 tablespoon white balsamic vinegar

Directions:
1.In small bowl combined ingredients.
2.Season with salt and pepper.
3.Allow to sit at room temperature for 30 minutes before serving.


Mozzarella Paparazzi Stuffed Chicken

Ingredients:
8 thin slices Prosciutto
4 (5 oz.) chicken breasts
4 oz. Harmons Fresh Mozzarella, small dice
½ cup Paparazzi peppers, very small dice
½ cup sunburst squash, small diced
1 handful fresh parsley, minced
Salt and fresh ground pepper

Directions:
1.Heat oven to 350 degrees.
2.Cut a pocket into the side of chicken breast. Season with salt and pepper.
3.In medium mixing bowl combined remaining ingredients, except Prosciutto.
4.Stuff ¼ of ingredients into chicken pocket.
5.Wrap with Prosciutto slices.
6.Lay in light buttered baking dish.
7.Cover and bake for 15 minutes.
8.Remove cover and continue to cook until chicken is cooked and Prosciutto crisp.


Black Plum, Strawberry & Mozzarella Salad

Ingredients:
2-3 black plums, pitted and diced
1 lb. strawberries, stemmed and sliced in quarters
6 oz. Harmons hand pulled Mozzarella
1 tablespoon fresh mint, minced
2 tablespoons Slide Ridge apple wine vinegar

Directions:
1.In medium bowl combined all ingredients.
2.Allow to marinate for 15 minutes-2 hours.

Want to learn how to pull your own mozzarella at home? Check out Harmons Fresh Mozzarella Pulling class on June 19th!

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