Ploughman’s Lunch

a simple and easy lunch to enjoy as a balance to the heavy meals of the holiday season

The origins of the ploughman's lunch date back at least to the 1960s, when the British Milk Marketing Board promoted the meal nationally to boost sales of cheese. Other sources suggest that a comparable meal has been called a ploughman's lunch since at least 1957, and the meal itself may have been popular as far back as before the second World War when it was called a ploughboy's lunch. It is a common menu item in English pubs, where it is served with a pint of beer.

serves one

2 slices of crusty and rustic bread

a cold sliced apple

2 sticks of celery

2 sticks of carrot

2-3 small pickled onions

1 medium sliced tomato

2 slices of Grafton Duet

¼ cup of your favorite chutney or chopped pickle

optional accompaniments: boiled egg, pâté, salami, green salad, butter, potato chips

Roasted sweet potatoes and red peppers with Duet and toasted pecans

serves 4

2 large sweet potatoes

2 large red sweet peppers

1 garlic clove, peeled and minced

¼ teaspoon hot pepper flakes

salt and pepper to taste

2 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

¼ cup toasted pecans

6 ounces Grafton Duet cheese, crumbled into small pieces

pre-heat oven to 400° F

Peel the sweet potatoes and cut them into pieces about an inch square. Seed the peppers and cut them into chunks. Toss the potatoes and peppers in a bowl with the oil, the garlic, the pepper flakes, salt and pepper. Spread evenly in one layer in a baking pan and roast for 35 minutes or until the potatoes are tender, turning occasionally. Transfer to a serving dish that be used in the oven. Sprinkle the top of the potatoes with the crumbled cheese and the toasted pecans. Roast until the cheese is bubbly, about 10 minutes. Remove from the oven and drizzle with the balsamic vinegar. Serve.

Braised leeks with Grafton Duet and cream

serves 4

4 leeks, trimmed and cut into round

4 garlic clove, peeled and sliced very thinly

3 tablespoon of unsalted butter

½ cup white wine or chicken broth

½ cup heavy cream

6 ounces Grafton Duet, cut into pieces

¼ cup finely minced parsley

salt and pepper to taste

Melt the butter in a medium skilled over medium heat and add the leeks and garlic. Add the wine or broth, salt and pepper, bring to a simmer, cover the pan and let it cook for about 10 minutes, or until the leeks and garlic are translucent and tender. Remove the lid, then add the crumbled cheese and the cream. Raise the heat until the mixture is bubbling. Cook until the liquid in reduced and thick, making sure it does not burn. Remove from heat, sprinkle parsley on top and serve.

Apple Clafouti with Grafton Duet and Cider Syrup

serves 6

1 ½ pounds of firm apples suitable for cooking – about 4 cups sliced

3 tablespoons unsalted butter

3 large eggs

1 cup of half and half

1/3 cup sugar

1 tablespoon of Calvados, brandy or pure vanilla extract

½ cup all purpose unbleached flour

pinch salt

6 ounces Grafton Duet, coarsely grated

1 tablespoon extra sugar

Wood’s Cider Mill Cider Syrup

pre-heat oven to 400° F

butter an 9 inch pie plate

Melt the butter over medium heat in a heavy skillet. Peel, quarter, core and thinly slice the apples. Add to the skillet in one layer and cook until golden brown. Turn and cook until tender. Remove from heat and set aside. In a medium bowl, whisk the eggs, sugar, salt and brandy until well combined. Slowly whisk in the flour until smooth then fold in the grated cheese. Pour half this mixture in the pie pan then add the apples. Cover them with the rest of the batter and sprinkle the top with sugar. Bake for 30-35 minutes until the top is golden brown and the clafouti is firm. The clafouti will puff up in the oven and then fall as it cools. Serve with a small pitcher of cider syrup.