Someone was looking for Gjetost recipes, or what to do with Gjetost. This
is from the New York Times. Sorry for the lousy formatting--I had saved it
as a text file and it comes out looking a little funny. I say, go for the
fondue version...mmmmm!

Recipe: Gjetost Dessert Tartlets



January 7, 2004
Recipe: Gjetost Dessert Tartlets

Time: 30 minutes

3 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
2 tablespoons plus 1 teaspoon unsalted butter, melted
10 slices very thin whole-wheat sandwich bread
2 tablespoons heavy cream
4 ounces gjetost, preferably Ski Queen, in thin slices
4 teaspoons light brown sugar
1/2 teaspoon Cognac plus 1/2 teaspoon water (or 1/4 teaspoon
vanilla
extract, plus 3/8 teaspoon water)
20 pecan pieces or small sage or basil leaves.


1. Combine sugar and spices in small bowl, and stir well. Set aside.
Brush
inside of 20 1-inch tartlet forms ( 1/2 inch at base), or other small
metal forms lightly with butter. Dip interior of each buttered form in
sugar, shake to remove excess, and place on baking sheet. Set aside.

2. Place bread on cutting board, and flatten evenly with rolling pin. Cut
out 2 rounds from each slice with 2-inch biscuit cutter. Brush rounds
lightly with butter, and press firmly, butter side down, into sugared
molds. Trim excess with scissors. Line molds tightly with individual
rounds of aluminum foil or empty tartlet forms, and return to baking
sheet.

3. Heat oven to 425 degrees. Combine cream, gjetost and brown sugar in top
of double boiler set over simmering water, and heat until cream
bubbles
around edges, about 3 minutes. Stir in Cognac and water. Whisk until
cheese has melted and mixture is smooth. Cover, and keep warm.

4. Bake tartlet shells 5 minutes. Remove sheet pan from oven, and reduce
heat to 375 degrees. Lift foil linings off tartlet forms. Spoon 1
scant
teaspoon gjetost filling into each tartlet (do not overfill), return
pan
to oven, and bake until filling is bubbly, 3 to 5 minutes. Remove from
oven, and press nuts or herbs lightly onto surface of each tart. Cool
slightly, and lift out of forms. Serve tartlets warm or at room
temperature.

Yield: 20 1-inch tartlets.
Note: Doubled, or even tripled, this filling may be used as a dessert
fondue. Serve with ripe strawberries or banana slices. Fondue may be
thinned with cream or water.
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