When Saratoga Olive Oil Company asked me to write recipes for them using their latest products, I said YES, PLEASE AND THANK YOU, knowing full well that I had a million other things on my plate, including moving in exactly two weeks. Thankfully, I had this recipe in mind for awhile and a plate full of marinated cheese ain’t something to be stressed about.
I think you might’ve heard me talk about their olive oil before. But here’s a reminder: five years ago during my first picnic, an incident occurred. To keep the story short, my Canon Rebel had Herbes de Provence olive oil seeping out of it’s pores for 3 months straight. Fun times.
I’d love to tell you that I was real chill about being asked to create these recipes and that I didn’t spend an entire day testing out 5 of them at once, but you know I did. I even enjoyed every minute of it.
The menu was inspired by their blood orange olive oil, cara cara vanilla balsamic vinegar, and their z’hug spice blend that I have been putting on literally everything. It has a few of my favorite spices and a few of my new favorites: cardamom, caraway, cumin, coriander, roasted garlic, parsley, tellicherry pepper, Turkish Marash pepper, lemon and Himalayan pink salt. This blend is amazing, especially for being the dry version of something so fresh and so green.
So, in order to meet a deadline, I stayed true to myself and the first thing on the menu was CHEESE. Marinated cheese. Manchego. The kind of cheese I’d bring to my next party or picnic or next series binge before bed.
This young manchego is marinated in Blood Orange Olive Oil, lightly sweetened with Cara Cara Vanilla Balsamic, and gently spiced with Z’hug. Basically, what cheese lovers should make for other cheese lovers. If you don’t have this spice blend on hand, try a combo of cumin, dried herbs, red pepper flakes. Try to use only the white balsamics or honey.
Citrus and Z’hug Marinated Manchego
-7 oz young Manchego cheese (3 months), broken into small pieces
-1/2 cup SOOC Blood Orange Olive Oil (or regular olive oil)
-2 TSP SOOC Z’hug seasoning
-1/2 TSP cumin seeds, toasted
-5 strips of orange zest
-2 garlic cloves, peeled and smashed
-1 sprig rosemary
-2 TSP SOOC Cara Cara Vanilla Balsamic Vinegar
– drizzle of SOOC Blood Orange Olive Oil (optional)
1. In a small saucepan under medium-low heat, add olive oil, z’hug, cumin, orange peels, and garlic. Sauté for 5 minutes before adding the rosemary, then continue to sauté for another 5 minutes.
2. Set aside and let cool completely. Add Cara Cara Vanilla Balsamic Vinegar and stir.
3. Pour over cheese, gently tossing to make sure everything is coated.
4. Cover and chill for 12 hours, or up to 3 days. Bring to room temperature before serving.
Note: Feel free to add a long, fresh drizzle of Blood Orange Olive Oil. You can also try this recipe using other varieties of semi-firm cheese and spices. Serve with bread.
Danny told me he thought it looked like marinated cauliflower for a second. I’m not mad.