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Beekman 1802 Mercantile

Beekman 1802 Mercantile

In Sharon Springs, New York, author Josh Kilmer-Purcell and his partner physician Brent Ridge work with local farmers and artisans to market their goods. The men purchased historic Beekman Farm as a weekend getaway but the farm became their lifeline after both men lost their jobs in the recession of 2008. Faced with possible foreclosure, they decided they would have to make the farm profitable if they were to save it. They took in a local farmer and his herd of beloved dairy goats and neighbors taught them farming.


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Blaak Cheese and Sweet Onion Turnovers

Beekman is famous for its Blaak cheese and with good reason. This semi-hard cheese, a 60/40 combo of goat and cow's milk has great nutty flavor and texture. Here it's grated and mixed with Beekman onion jam, a heady jam of onions, balsamic vinegar, and a touch of maple syrup. It all get wrapped in a flaky homemade dough. If you prefer, you can use store-bought puff pastry in place of the homemade dough-check the package for suggested cooking times and temps.


  • 3/4 cup all-purpose flour spooned and leveled into the cup, plus more for rolling
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 cup cold unsalted butter, cut up
  • 1/3 cup plain Greek yogurt or sour cream
  • 6 ounces (without the rind) Blaak cheese or your favorite cheese, grated (1 1/2 cups)
  • 1/3 cup Blaak onion jam
  • 1 1/2 tablespoons yellow mustard
  • 1large egg lightly beaten with 2 teaspoons water


Pulse together the flour, sugar and salt in a food processor until combined. Add the butter and pulse until the mixture resembles coarse crumbs with some fat pea-size pieces. Add the yogurt and pulse until just combined and the dough holds together when pressed between your fingers.
Transfer to a sheet of plastic wrap, shape into a flat disk and refrigerate for at least 1 hour or up to 1 day. The dough can be frozen for longer storage up to 3 months.
Preheat the oven to 325 degrees F.
Let the dough sit until slightly softened (this makes rolling easier), 10 minutes. On a lightly-floured work surface roll the dough out to 1/4-inch thickness. Cut out 16 rounds using 3-inch round cutters (re-roll scraps if necessary). Mix together the cheese, onion jam and mustard. Spoon a level teaspoon of cheese filling onto half of each round, leaving a 1/2-inch border. Brush the border with egg-water mixture; fold the top over and pinch to seal.
Place 1 inch apart on a parchment-lined baking sheet and brush the tops with the egg-water mixture. Bake until golden brown and crisp, about 35 minutes.

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