Listed here are some of our current favorite Quark recipes. We hope you enjoy these as much as we do!
Herb and Quark Spread
Red-Hot Millet Hash
Macaroni & Quark Cheese
German Prune Dumplings
Cascadilla
Fruit Dip
Quark and Apple Pie
Mango and Strawberries with Quark
Quark Tart with Brussels Sprouts
Sour Cherry Quarkauflauf
Tante Thea’s Torte
Herb & Quark Spread
Ingredients
6oz Clock Shadow Creamery Quark
4oz cream cheese
2 tsp sour cream
1 tbsp olive oil
1 small onion, finely chopped
1-2 tbsp cherry blossom spice blend
Pinch salt
Combine Quark, cream cheese, sour cream, and oil. Add onions and cherry blossom spice blend, salt to taste, and let stand for 5 minutes. Add more salt if required.
Spoon into a bowl, decorate with cherry blossom spice mix, and serve with hearty whole meal bread.
Red-Hot Millet Hash
Ingredients
1 cup millet (washed and drained)
2 cups water
1 vegetable bouillon cube
1 medium onion
1 large carrot
1 red bell pepper
1 small hot red chili pepper
Clarified butter or coconut oil
1/2 cup Clock Shadow Creamery Quark cheese
1/4 gouda cheese or 1/4 cup edam cheese, greated
Cilantro, chopped (garnish)
Prepare millet. Put millet, water, and boullion cube into a heavy flameproof casserole or other heavy pot. Bring to a boil and cook for five minutes. Reduce heat to low setting and put lid on casserole letting millet absorb water for 20 minutes or so until done.
Meanwhile, finely chop the onion, carrot, bell pepper, and hot chili pepper. Saute onion and peppers in a heavy skillet, then add carrot and chili pepper and cook until crisp tender. Add cooked millet to the mix, remove from stove, and stir in quark.
Serve with a sprinkling of gouda or edam cheese and garnish with cilantro.
Serves 4.
Macaroni & Quark Cheese
Ingredients
4 1/2 cups macaroni (elbows, twists, etc.)
1 lb Clock Shadow Creamery Quark Cheese
1/3 lb havarti cheese, grated
1/4 lb gouda cheese, grated
3 chopped onions
6 chopped celery stalks
6 eggs
9 tbsp olive oil
6 tsp paprika
Sal and pepper to taste
On the stove top, bring a pan of salted water to a boil. At the same time, heat the oil in a separate pan over medium heat.
When the water is boiling, add the pasta. At the same time, add the chopped onion and celery to the pan containing the oil. Cook both, stirring occasionally, for 6-8 minutes (until the pasta is the desired texture).
Meanwhile, beat the eggs and combine them in a bowl with the quark, grated cheeses, salt, and pepper. When the vegetables are cooked, add this mixture and stir quickly and thoroughly.
Drain the pasta and add to sauce; stir in paprika.
Heat gently for a minute further, then serve immediately.
Serves 6.
German Prune Dumplings
Ingredients
1lb Clock Shadow Creamery Quark cheese
2 oz unsalted butter
1 egg
6oz flour
Grated lemon peel
15 prunes
Salt and sugar to taste
Melted butter
Cinnamon and sugar mix
Make a dough out of quark, butter, egg, flour, and a hint of salt and sugar – use a mixer with a dough hook. The dough should not be liquid; you need to form dumplings out of it.
Wash prunes, dry them, and cut them in half, but not completely. Remove pit.
Take a walnut sized piece of dough (1-2 tbsp) and surround the prune with it (form a dumpling); the prune needs to be completely wrapped in dough.
In a big pot, bring enough water with salt to a boil and add the dumplings, one after the other, and cook on low heat for up to 15 minutes. Leave the lid a bit open.
Meanwhile, melt some butter and prepare the cinnamon-sugar mix in a bowl.
Take dumplings out and serve them right away. Pour melted butter over them and sprinkle with the cinnamon-sugar mix.
Casacilla
Ingredients
1 chopped cucumber
4 cups tomato juice
1 clove crushed garlic
1 cup Clock Shadow Creamery Quark cheese
1 chopped sweet pepper
1 tsp honey
1/2 teaspoon dill
Several raw mushrooms, thinly sliced
Salt and pepper to taste
Combine ingredients and chill
Quark Fruit Dip
Ingredients
Stir in honey or maple syrup to taste. Dip your favorite fruit and enjoy!
Quark and Apple Pie
Makes 8 servings
Ingredients
8 ounces flour (about 2 cups), sifted
1 cup (2 sticks) butter
1 teaspoon salt
1 teaspoon ground cinnamon
¼ cup sugar
6 tablespoons water, chilled
Filling and apples (see recipe)
Measure flour and place in freezer for 1 hour. Cube the butter into small chunks and also place in freezer for 1 hour.
Place flour in food processor, add salt, cinnamon and sugar and pulse until combined. Add butter and pulse until incorporated, about 30 seconds. While motor is running, add water a tablespoon at a time, until a ball forms. Wrap ball in plastic wrap and place in refrigerator for at least an hour.
Prepare filling.
Preheat oven to 350 degrees.
Remove dough from refrigerator a few minutes before using. Flour your work surface and place dough in middle of the flour. Rub your rolling pin with flour before rolling out dough into an even circle about 15 inches in diameter. Place in a 10-inch pie pan and crimp the edges, removing any excess dough.
Add quark filling to the pie and place apples in a circular pattern on top of the filling.
Bake uncovered in preheated oven 50 minutes, or until golden brown. Let pie cool on a wire rack completely before serving.
Filling and apples:
2 cups Clock Shadow Creamery Quark cheese
4 eggs
¾ cup heavy whipping cream
1 cup sugar plus 3 tablespoons sugar (divided)
4 baking apples, such as Cortland, Braeburn or Macoun, peeled, cored and sliced
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
Place quark, eggs, heavy whipping cream and 1 cup sugar in a food processor or bowl and process or beat with hand mixer until smooth. Place in refrigerator until needed.
In separate bowl, toss apples with cinnamon, nutmeg and remaining 3 tablespoons sugar.
This recipe is courtesy of Dale Curley, chef at Larry’s Market in Brown Deer. Feel free to make the fruit filling the day before, but make the quark cheese mixture the day you’re serving it.
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Mango and Strawberries with Quark
Makes 10 servings
Ingredients
2 pounds fresh mangoes (3 to 4), cut into small dice, or frozen diced mangoes, thawed
1 pint strawberries, hulled and cut into small dice
¼ cup plus 1/3 cup sugar (divided)
2 tablespoons honey
2 teaspoons cornstarch
1/3 cup cold orange juice
1 pound (two 8-ounce containers) Clock Shadow Creamery Quark cheese
Zest of 1 lemon, plus half the juice
In small saucepot over medium-low heat, combine diced mangoes, strawberries, ¼ cup sugar and the honey. Bring to a simmer and cook 5 minutes, stirring often. Add cornstarch to orange juice and mix thoroughly. Add mixture to saucepot, cooking and stirring a couple more minutes until mixture thickens slightly. Transfer fruit to a bowl and place in refrigerator until cold, about 2 hours.
In a medium-size bowl, combine quark cheese, most of the lemon zest (save a little for garnish), the lemon juice and remaining 1/3 cup sugar. With a hand mixer, mix on medium speed until ingredients are incorporated.
To assemble, divide chilled fruit filling evenly among 10 small parfait glasses or ramekins. Using a pastry bag with a star tip, pipe the quark topping onto the fruit filling (or use a spoon to put a dollop on top of the fruit). Garnish with lemon zest and enjoy.
Quark Tart with Brussels Sprouts
Makes 6 to 8 servings
Ingredients
1 pint (10 ounces) fresh brussels sprouts, trimmed of stems and coarse outer leaves
¼ pound double-smoked slab bacon, cut into ¼-inch cubes (about 1 cup bacon cubes)
3 medium-size leeks, trimmed, washed and thinly sliced
2/3 cup Clock Shadow Creamery Quark cheese
¾ cup heavy whipping cream
2 tablespoons grated Parmesan cheese
½ teaspoon ground nutmeg
¼ teaspoon black pepper
2 large eggs
1 cup shredded Swiss cheese
1 unbaked 9-inch deep-dish pie shell
Preheat oven to 400 degrees.
In a large heavy saucepan of lightly salted boiling water, boil brussels sprouts, covered, about 20 minutes, or until crisp-tender. Drain and set sprouts aside.
In a heavy 12-inch skillet over medium-low heat, sauté bacon 15 minutes, stirring often, until all the drippings cook out and only crisp brown bits remain. Transfer the browned bits to paper towels to drain. Add leeks to drippings in skillet and sauté about 5 minutes, stirring often, until limp and lightly browned. Slice the sprouts crosswise and add to skillet, tossing lightly to mix. Turn heat off.
In a large mixing bowl, whisk the quark, cream, Parmesan, nutmeg, salt, pepper and eggs until creamy. Add quark mixture, Swiss cheese and reserved bacon and toss well.
Set pie shell on a heavy-duty baking sheet and pour in the quark mixture. Bake, uncovered, 10 minutes. Reduce oven temperature to 325 degrees and bake 30 to 35 minutes longer, until lightly browned and set like custard. Remove tart from oven and let cool before cutting.
To assemble, divide chilled fruit filling evenly among 10 small parfait glasses or ramekins. Using a pastry bag with a star tip, pipe the quark topping onto the fruit filling (or use a spoon to put a dollop on top of the fruit). Garnish with lemon zest and enjoy.
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Quarkauflauf is a rustic, lemon-scented soufflé made with sour cherries, perfect for dessert or a sweet breakfast. This recipe is from “My Berlin Kitchen” (Viking) by Luisa Weiss.
Sour Cherry Quarkauflauf
Makes 6 servings
Ingredients
3 large eggs, separated
½ cup sugar
1 pound Clock Shadow Creamery Quark cheese
Grated zest of 1 organic lemon
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ cup regular Cream of Wheat
2 cups pitted sour cherries, fresh or preserved (if preserved, drain and discard the juice)
Pinch of salt
Preheat oven to 375 degrees. Butter a baking dish that is at least 2 ½ inches deep and approximately 11 by 8 inches.
In a large bowl, beat egg yolks and sugar together a minute or two, until pale yellow and frothy. Then beat in the quark, grated lemon zest, baking powder, cinnamon and Cream of Wheat until smooth and creamy. Fold in the sour cherries.
In a separate, spotlessly clean bowl, beat egg whites with the pinch of salt until medium peaks form. With a spatula, carefully fold half the beaten egg whites into the quark mixture to lighten it. Then fold in remaining egg whites until no white streaks remain.
Pour quark mixture into prepared baking dish and bake in preheated oven 30 minutes, until it is set and starting to brown. Remove from the oven and serve hot or warm.
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Tante Thea’s Torte is a recipe courtesy of Carla DiIorio. She says, “I’ve experimented a bit and find that a little more sugar improves the taste, but people can decide for themselves.”
Crust:
150 grams margarine or butter
150 grams flour (I find using a little more makes it easier to work the
dough)
1 prise salt (a pinch)
1/2 tsp. baking powder
50 grams sugar
2 egg yolks
Tsp. vanilla
Mix the dry ingredients together. Cut in the butter or margarine until
mixture is coarsly grained. Mix togeter the yolks and vanilla and add to
dry
ingredients, stirring just until moistened fairly evenly. Press into bottom
and sides of a springform pan and bake at 375 degrees about 15 minutes,
or until lightly browned. Remove from oven and cool thoroughly.
Filling:
250 grams quark
80 grams sugar
1/4 liter whipping cream, whipped
2 egg whites, beaten to firm peaks
1 pck. unflavored gelatin, softened in 3 T. orange juice
2 cans mandarin oranges, drained
Beat the quark, sugar and gelatin together. Fold in the egg whites, whipped
cream and orange pieces.
Pour mixture into baked crust and refrigerate at least 4 hours.
