#gjetost cheese

[michimonie]

The Rescuers' Sweet Potato Pie with Cheese

(Disney Recipes: From Animation to Inspiration)

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Bianca and Bertrand, two lovable mice from New York, are members of the International Aid Society and travel the world over on their heroic rescue missions. In The Rescuers Down Under (1990), duty calls right in the middle of their romantic, candlelit dinner in an exclusive restaurant. They have no choice but to skip what must surely have been an exquisite dessert. Here's a chance to make it up to them with this pie of soft pureed sweet potatoes, lightly spiced and served in a simple crust with tiny morsels of sweet cheese (Gjetost) from Norway. Now that's a dish as sophisticated as Miss Bianca and as spirited as Bertrand. Make some for your next romantic interlude—that is, if you don't plan on being called out on a rescue mission.

"Before takeoff: if at first you don't succeed... Try, try again!"

Right Page

HOW TO MAKE IT

6 Servings 3 Hours Preparation Time

INGREDIENTS

PIE CRUST

8 ounces - flour 1 pinch - salt 4 tablespoons - unsalted butter 2 1/2 tablespoons - ice water

FILLING

3 pounds - sweet potatoes, scrubbed well 4 tablespoons - butter 1 cup - evaporated milk 12 ounces - sugar 2 eggs 1/2 teaspoon - nutmeg 1 teaspoon - vanilla extract 1/8 teaspoon - ground cinnamon 4 ounces - Gjetost cheese, finely diced

PIE CRUST

Preheat oven to 350 degrees (Fahrenheit). Place flour and salt in the bowl of a food processor, and pulse once or twice to combine.

Add butter, and pulse on and off until mixture resembles small peas.

Sprinkle in cold water and pulse 3-4 times until a ball is formed. Remove and shape into a flat disk; then refrigerate for 15 minutes.

When cold, place dough between 2 sheets of waxed paper and roll into a 10-inch circle. Reroll dough onto a rolling pin, then fit into a pie pan, shaping edges attractively. Prick the bottom with a fork and place in preheated oven for 10 to 12 minutes, or until lightly colored. Remove and cool.

FILLING

Place scrubbed potatoes directly on oven rack and roast until soft to the touch, about 1 hour, depending on size of potatoes. Remove from oven when soft, and let potatoes cool enough to handle.

When cool, remove skins and place in a bowl. Mix with handheld mixer on medium until soft and lump free. Stop every so often, as strings build up on the beater — remove them for a smooth filling.

Add butter, evaporated milk, and sugar, continuing to mix.

Add eggs, nutmeg, vanilla, and cinnamon, blending well.

Fold in diced cheese; then place mixture in prebaked crust.

Bake in preheated oven for about 45 minutes or until set — a knife inserted in the center should come out clean. Cool 1 hour before serving.

NOTES

Can be made without Gjetost cheese if unavailable; however, it is worth searching out. It is of Norwegian origin, and has a strong caramel flavor.

SERVING SUGGESTIONS

Try serving this dish with browned sour cream. Simply mix 1 cup of sour cream with crème fraîche with 2 to 3 tablespoons of brown sugar; then allow the mixture to amalgamate for about 1 hour before serving alongside pie.

MENU IDEAS

Serve this dessert after a meal of fried chicken, potato salad, and coleslaw, with lemonade as the beverage of choice.

WHAT CHILDREN CAN DO

Kids can give potatoes an initial mashing with a potato masher. Let them break the eggs as well, and crumble cheese into small pieces with their hands.

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[copperbadge]

I'm up early to catch a night bus to the station for an early train to Amsterdam. Standing at a deserted but well-lit bus stop, I was chilling and checking my phone when someone rolled past in a car, yelled "Bus is comin', love," and rolled on. Sure enough, twenty seconds later the bus careened around the corner and scooped me up.

1. Thanks, lady out in your car at 4 am!

2. I'm fascinated by the possible thought process she went through to decide she needed to...warn Mr? Reassure me? That the bus was indeed on its way. What a lovely kindly impulse but also...what.

[theforesteldritch]

my grandma is so funny about me not being able to speak and talk to her in norwegian because like. The reason I can’t speak norwegian is because you never taught or spoke to my dad in it when he was a kid and so he can’t speak norwegian and so could never speak in it to me or teach it to me and so now all I can do is like say hello, introduce myself and say ‘I don’t speak norwegian’ and now she’s like ‘[name] why don’t you speak norwegian I wish I could talk to you in norwegian :(. I wish you learned norwegian as a child’ which. I do get wanting to speak in your first language to people and she does only have a few friends that speak it. But at the same time you are the reason I don’t speak it!! You decided to not speak it to your kids and then are now acting surprised when your kids haven’t taught a language they don’t speak because you never used it at home to your grandkids?? I love you grandma but. My lack of norwegian isn’t on me or my dad.

[diosapate]

took an ativan last night and watched a cheese nutritional tier list video on my living room tv and then woke up on the couch at 6am with my phone in my hand open to the wikipedia page for gjetost

[ask-dft-cookie]

Hands you an elaborate cheese basket filled with Triple Cream Brie, Camembert, Gruyère, Burrata, Comté, Halloumi, Gouda, Brunost, Provolone, Roquefort, Mascarpone, Gjetost, Pecorino, Caciocavallo, Asiago Cheddar, Grana Padano, Stinky Cum, Fromager D’Affinois, Brillat-Savarin, Mozzarella di Bufala, and Parmigiano Reggiano.

[He senses something wrong and drops it.]

[hurricane-foxtail]

Hands you an elaborate cheese basket filled with Triple Cream Brie, Camembert, Gruyère, Burrata, Comté, Halloumi, Gouda, Brunost, Provolone, Roquefort, Mascarpone, Gjetost, Pecorino, Caciocavallo, Asiago Cheddar, Grana Padano, Stinky Cum, Fromager D’Affinois, Brillat-Savarin, Mozzarella di Bufala, and Parmigiano Reggiano.

OH HELL YES CHEESES!!!!

[emailburner]

Norwegian Cheese

I looked up the National cheese of Norway and the nicknames section didn’t have commas so for a whole 5 seconds I thought this cheese had more middle names than me

Mysost Fløtemysost Geitost Gjetost

Herr Gjetost

[copperbadge]

I gotta tell you guys I am trying very hard to like the Rijksmuseum but it's fighting me every step of the way. I'm going to bail and go explore Amsterdam.

Though I did find the wall of chairs, and I do love a wall of chairs.

Added at a later date: I love museums that have the Wall Of Chairs, but I wish they had nearby replicas so you could try the chairs and see what you think. Whenever I see the Wall Of Chairs I want to touch the art with my butt and it's both frustrating and unforgivable!

[ID: A shot along a row of chairs on a low plinth; the chairs are clearly meant for sitting but are also examples of design, so you can't. They include a low Adirondack-style chair in white, a tall bar stool with arms, a flat chair with no arms, tilted, some bent wood chairs, and one in the distance that looks like it has a back full of holes.]

[elvisomar]

My top cheeses:

Halloumi

Stilton (especially with dried apricots)

Saint-Andre

Cotija

Brunost (a.k.a. Gjetost)

Pecorino

I love cheese so much

[theforesteldritch]

I got gjetost I’m so fucking happy I love gjetost so much I’m not normally a cheese person but gjetost. Oh my fucking god I love it sm

[mariacallous]

So one of the nice things about living alone is I can lick the knife after I’ve made a sandwich and can use it again without immediately needing to rinse it off.

[autistichalsin]

Tried gjetost cheese for the first time today, and man. That is a cheese like nothing else I've ever had before. It tastes like chocolate or caramel, but with a salty finish. It barely feels like cheese at all! How interesting!

[piratepilot]

Idky but I rly rly love Brie

Like give me a triangle of triple creme Brie and that’s all I need to survive on for my next three meals lol. I guess I could survive on double creme 🤷🏼‍♀️ but don’t u dare buy me that presidente wax-in-the-shape-of-cheese-bs or expect to b cold shouldered

Also fromager d’affinois yes pls

[snowysecluse]

I bought a block of gjetost cheese and I ate it all not even a full week after I bought it

[a-night-at-the-masquerade]

Hands you an elaborate cheese basket filled with Triple Cream Brie, Camembert, Gruyère, Burrata, Comté, Halloumi, Gouda, Brunost, Provolone, Roquefort, Mascarpone, Gjetost, Pecorino, Caciocavallo, Asiago Cheddar, Grana Padano, Stinky Cum, Fromager D’Affinois, Brillat-Savarin, Mozzarella di Bufala, and Parmigiano Reggiano.

you are the only kind soul on this entire website, anonymous.

[faolan-red-eagle]

What do you hc a meal among the Reachfolk or Forsworn is like?

I made a whole post about Reach food (among other things), which you can see here! As far as like, atmosphere and such goes, most meals would be communal affairs, with a potluck kind of style for serving. There's usually a roast meat option (goat, beaver, boar, venison, sometimes People Meat if there's Namira devotees present), some breads or grain (barley bread and potato bread are common, barley is also eaten much like oatmeal or grits), several types of vegetables, cooked a few different ways (a nice dandelion and radish greens salad with roasted carrot tops and beech nuts is a popular side dish in the summer), a wheel of goat cheese and dish of goat's milk butter for spreading on the bread, a few types of alcohol (a sweet wine made from apples is popular for celebrations, and a strong ale mulled with honey and meadowsweet is a favorite during chilly winter months), and distilled water (usually with a bit of fruit for flavoring).

The Forsworn specifically also carry travel rations, twice-baked barley flatbread, dried jerky (usually venison), foraged wild greens, gjetost-style cheese, dried fruits, and pine, almond, and beech nuts.

Typical Reachfolk breakfast/lunch/dinner "menu":

Breakfast (usually taken early, from 5 to 7am) 

Toasted barley bread with goat cheese and honey 

Venison sausage 

Fresh fruit, varying by season 

Birch tea, blended with mint or dried snowberries and sweetened with honey to taste 

Lunch (taken at or around noon) 

Crispy pan-fried beaver strips with roasted garlic and leek 

Hulled barley, cooked similarly to oatmeal and topped with either fruit compote or fried potato skins, onion and cheese depending on preference 

Distilled water flavored with fruits (strawberry, snowberry, and peach are most popular) 

Snacks such as bits of venison or boar jerky, dried salted fish, dried fruit and nuts, a slice or two of barley bread, or the occasional hand pie are eaten between lunch and dinner, usually with copious amounts of tea or flavored water. 

Dinner (generally eaten quite late, around 9pm) 

Stew, made from bone stock, whatever meat is available, cabbage, potatoes, carrot tops, parsnips, acorn or barley flour, and rendered beaver fat 

Toasted barley or potato bread spread with salted goat butter and mashed garlic

Ale, beer, or sweet apple wine as per the person’s preference (hot or chilled cider is also common for those who don’t like/can’t drink alcohol) 

Dessert, though eaten rarely, is enjoyed on Summoning Days or other celebrations, the most common of which is a pound cake made from barley and acorn flour and drizzled with honey glaze (Reach children are prone to just dipping the cake slices in honey wholesale, which is certainly an... interesting decision). Hand pies made of potato bread filled with peach or cherry compote and chopped beech nuts are also quite popular among the Reachfolk.