8 Cheesy Thanksgiving Leftover Ideas from the Murray’s Staff

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What to do with leftover turkey? We asked our Murray’s team for their favorite next-day turkey dishes.

Brett – Assistant Retail Manager “If there is any white meat left, I thinly slice it and layer with cranberry chutney and Chiriboga Blue. The tart cranberry and rich buttery blue is a perfect pairing.”

Dan – Education Manager “A turkey panini! I go for the rich dark meat, on a nutty whole grain bread with Consider Bardwell Rupert, grilled for maximum flavor. If I’m really indulging, I’ll dip the crusty sandwich in warm gravy. Oh yea, that’s good!”

Sarah – Catering Associate “Brie Fermier with cranberry sauce and herb-roasted turkey on a crusty ciabatta, so perfect! No gravy for me, as that will overwhelm the delicate creaminess of the brie, but I would definitely enjoy a porter alongside this sandwich.”

Alberto – Cheesemonger “Often I just go for a good smear of mayo, but I think the Tomme Chevre Aydius, with its firm paste and salty finish would be perfect with my mom’s white-wine basted turkey and stuffing on toasted sourdough pullman.”

Conner – Wholesale “I keep it simple and go for a quick turkey salad. It’s as easy as mixing my leftover bird with SIr Kinskington mayo, cranberry relish, apples, parsley and candied walnuts. A crusty baguette and some Prairie Breeze Cheddar… that’s all there is to it!

Lizzie – Wholesale ” Tacos, of-course! I use avocado, chimichurri, black beans, cilantro lime, and one of the all-time best melting cheeses Reading. Perfect for a day of laying around and recovering from a crazy turkey day!

Amanda – Nationwide “When I wake up the day after thanksgiving, there’s only one thing that I want to eat. I take my leftover stuffing, melt some nutty 2 year Comte over it, and fry and egg. BAM! Easy Black Friday breakfast

Andy maybe the best idea we have heard so far…

Sabrina – Nationwide “Thanksgiving Poutine! It’s pretty darn easy, and outrageously delicious. Take your leftover potatoes and make potato pancakes. top them with some leftover dressing and cheese curds!”

Pro Tips for Creating the Perfect Holiday Cheese Plate

content_Murrays-Cheese-PlateIt’s entertaining season, and the king of the Murray’s classroom, Dan Belmont, recently shared with Gotham Magazine his top 10 cheese entering tips. Here are some of our go-to’s:

1. Balance is key. 

You don’t want a plate of three different brie-style cheeses, or all blues for that matter. You want to create a progression from mild to intense flavors featuring a variety of cheese styles, origins, and milk types. When selecting each component for your board, remember that texture should be balanced, too.

2. Light-bodied reds go with everything.

Pinot Noir is probably the most versatile food-pairing wine. Try selecting a lighter bodied one from a cool-climate region like Burgundy or New York’s Finger Lakes. A good Pinot will be herbaceous, earthy, and fruity with good acidity. Heavier wines like Barolo or Bordeaux don’t play as well with certain molds.

3. Add something sweet.

Honey will always have a home with Blue cheeses, playing off the sweet and salty combination and its thick texture is luxurious on the palate. Fig jam works with just about anything, while strawberry preserves are a knockout with a nice alpine-style cheese like Comte. Get creative and try a caramel sauce or chocolate for your Goudas, Cheddars, Bries, and even Blues!

Head on over to Gotham Magazine to read Dan’s full list!

Perfect Thanksgiving Side Dish: Stuffed Acorn Squash

Stuffed squash is a classic Fall dish that beautifully highlights the flavors of the season. The sweet and nutty qualities of Acorn squash mesh perfectly with the nuttiness found in Gruyère. Whether you’re whipping up a batch for a Thanksgiving feast, or simply looking for an easy fall dinner, this recipe will make you fall in love with Fall!squash_blog

No meat? No problem! Vegetarians will be thankful to learn that this dish is also super tasty without the sausage.

Ingredients: 

• 1 acorn squash, halved and de-seeded
• ¼ pound ground Italian sausage or diced cured sausage
• ½ onion, diced
• 1 teaspoon sage, minced
• ¼ cup breadcrumbs
• 1 egg, lightly beaten
• ½ cup Gruyère, grated
olive oil

Directions: 

1. Preheat oven to 350˚F.
2. Rub squash halves with 2 tablespoons olive oil and season with salt and pepper. Place squash cut side down on an oven-safe baking sheet and roast for 20 to 30 minutes or until tender.
3. While squash is cooking, add 2 tablespoons olive oil to a sauté pan and brown onions over med-low heat. Add sausage and brown.
4. Drain fat from the onion-sausage mixture. Mix sage, breadcrumbs, and egg into the mixture.
5. Remove cooked squash from oven and fill with sausage mixture. Top with grated Gruyère cheese and bake for 10 mins until cheese is browned.
6. Have the best Thanksgiving ever!

The Murray’s Catering Team Guide to an Easy Thanksgiving

We all know the stress of preparing a perfect Thanksgiving meal. This year, try a different approach. Instead of offering to prepare the stuffing or cranberry sauce, offer to bring everyone’s favorite dish: CATERING! If you’re in New York City, be sure to check out Murray’s Catering offerings and talk to our Catering team (Leigh, Sarah, and Beau), who can hook you up with everything but the bird.

All American Labels

Our go-to platter: cheese! The best part about bring cheese to your Thanksgiving gathering is the Murray’s Catering team who can help you assemble the perfect cheese board that will have all of your guests forgetting that turkey is even a thing. The “All American” spread pictured above celebrates American cheese, and includes 5 of our all-time favorites: Humboldt Fog, Green Hill, Solo Gran Queso, Pleasant Ridge Reserve, and Black River Blue. Serve these with honey, Marcona almonds, and dried fruit for something to be truly thankful for!

crudite_2 (2)Looking for something a little lighter to nibble before the big event? The catering team is also well versed in the world of small bites. Their beautiful Crudite platter features their famously addictive garlic-herb spread made with bright and tangy fromage blanc.

Overwhelmed by rich desserts? After the turkey, sides, and all the trimmings, a slice of pie might set you back another belt loop. Instead, take a break from the table, and set out a tray of bite-sized desserts and chocolates for your guests on your coffee table. Full of flavor and the perfect size to nibble on while lingering over coffee. Offer an assortment of mini tartlets, mini brownies, petits fours, and caramels, and let people help themselves to the bounty!

Want more info on Murray’s Catering? Shoot them an email at catering [at] murrayscheese [dot] com, or give them a call at 212-243-3289.

Hello Cornelia! A New Cavemaster Reserve Cheese

We are so proud to finally roll out our latest “Cavemaster Reserve” cheese, and already people are buzzing about it. After months of testing, cavemaster Brian is ready to start selling our new one-of-a-kind Cornelia. Named for our original location at Cornelia Street and Bleecker Street in New York’s West Village, these adorable tiny toma-style wheels were made in partnership with Point Reyes Farmstead, who make several wonderful cheeses out in California.

cornilla

We receive the wheels at just a few days old, and they are immediately moved to our washed-rind cave where we give them lots of love, and several washings. After they’ve developed a nice orange-colored rind, they’re moved to the natural-rind cave, where they’re allowed to develop further. The final result is a beautiful natural-rind, similar to the rinds found on Tomme de Savoie and Toma Walser.

Our friends over at Cheese Notes had these astute tasting notes on Cornelia:

The rind is orangey-pink, with a frosting of white mold, and a light layer of crystalline accretions from the washings. The paste is smooth and rich, with a scattering of eyes, lightly bulging and oozing as it warms. The aroma is a bit musty, carrying over from the aging caves; the flavor is beautifully buttery, with a silky, melting mouthfeel (reminiscent of a higher-fat sheep’s milk cheese even though it’s made from cows milk), with notes of roasted peanut and buttered toast, earthy and a bit brothy once it comes to room temperature. This is an easy-eating cheese, and I wouldn’t expect too many Cornelia’s halves to make it back into the fridge once they’ve been put out on the board.

You can read the whole write up here, or try the cheese for yourself at both of our New York retail location—and of course you can always order it online.