Recipes

It all started when Holly Foster received a unique gift for Christmas 2003—Rainey, a sweet-natured Jersey dairy cow. Today, Chapel’s Country Creamery on the Eastern Shore makes cheeses using fresh,  all-natural milk from Foster’s own herd of grassfed cows.

“By producing our own product from calf to retail,” Foster says, “we ensure the highest quality and a future in farming for our kids.”

Foster’s products are available at gourmet shops in Queenstown and Easton, or direct from the farm  (410-820-6647 or chapelscreamery.com).

Layered Cheese Medley

serves 6 to 8

1 lb. fresh spinach

2 cloves garlic, minced

1 T. butter or margarine, melted

1 T. vegetable oil

1/8 tsp. salt

Pinch of pepper

1 lb. commercial puff pastry, thawed and divided

8 eggs

1 T. chopped chives

1/4 tsp. salt

2 T. plus 2 tsp. butter or margarine, divided

1 c. (4 oz.) shredded Chapel’s Country Creamery Pepper Jack cheese

1 c. (4 oz.) shredded Chapel’s Country Creamery Colby Dill cheese

1 c. (4 oz.) shredded Chapel’s Country Creamery Herbal Jack cheese

12 oz. thinly sliced ham, divided

1 egg, beaten

Fresh spinach leaves

Fresh parsley sprigs

Freshly snipped chives

Remove stems from spinach; wash leaves in lukewarm water. Drain and set aside.

Sauté garlic in 1 T. each of butter and oil in a Dutch oven. Remove garlic, reserving drippings in pan. Add spinach, 1/8 tsp. salt, and pepper, stirring gently. Cover and cook over high heat 3 to 5 minutes. Drain and press between paper towels to remove excess moisture.

Line a greased 8-inch round pan with one sheet of puff pastry, leaving a half-inch over-hang; set aside. Cut remaining sheet of puff pastry into a 9 inch circle; cover with a damp cloth and set aside.

Combine 8 eggs and 1/4 teaspoon salt; beat well. Heat an 8-inch omelet pan or heavy skillet over medium heat until hot enough to sizzle a drop ofwater. Add 2 tsp. butter, and rotate pan to coat bottom. Pour about one-fourth of egg mixture into pan. As mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Cook until eggs are set and top is still moist and creamy. Loosen omelet with spatula; transfer to pastry lined pan. Repeat procedure for the second, third, and fourth omelet, transferring omelets to waxpaper. Set aside.

Over omelet in pan, layer as follows: one-third of spinach, 1/2 cup cheese, Top with pastry circle; seal well, crimping edges, if desired. Make indentations in pastry with knife, dividing pie into 6 or 8 portions; brush top with beaten egg.

Position oven rack in lower third of oven; bake at 350 degrees for 45 to 60 minutes. Remove from oven; let stand 5 minutes before serving.

Remove from pan and place on serving platter lined with spinach leaves. Decorate top with parsley sprigs and snipped chives.

Serve immediately so pastry will maintain its puff.