Darien,
CT – (November, 2017) From savory appetizers to delicious side
dishes, Jarlsberg® Cheese is a must-have holiday ingredient
sure to change the shape of your Holiday meal.
These recipes created in cooperation
with Celebrity Chef George Duran, host of TLC’s “Ultimate Cake Off” and Food
Network’s “Ham on the Street,” make it easy to elevate your cheeseboard, serve
up delightfully delicate puffed pastries or make glass canning jar gifts to
give away to guests. Each dish features Jarlsberg Cheese, which
was created in 1956 and remains based on the original Norwegian recipe,
offering a slightly nutty, mild and delicious taste that helps every dish live
up to festive occasions.
Best known for its classic wedge, Jarlsberg
is also available sliced and in snacks and crisps for simple appetizers, savory
sides and even take-home treats your guests will love.
Find more ideas to elevate this
holiday season at jarlsbergusa.com.
Holiday Deviled Eggs
Servings: 12
6
eggs
1/8
teaspoon salt
1/8
teaspoon pepper
1
teaspoon white vinegar
1
teaspoon mustard
1/4 cup
mayonnaise
1
cup shredded Jarlsberg Cheese
Topping options:
Paprika
Parsley
Bacon
Shredded Jarlsberg Cheese
Cooked crab meat
Scallions
Boil large pot of water. Carefully add
eggs and boil on high 2 minutes then simmer 13 minutes.
While eggs cook, chop parsley and
scallions, if desired.
Once eggs are cooked, transfer to bowl
of ice water; cool 8-10 minutes. Peel eggs and cut in half lengthwise. Separate
egg yolks into another bowl. Reserve egg white halves.
Combine egg yolks with salt, pepper,
vinegar and mustard. Add shredded cheese and mayonnaise; mix until smooth.
Spoon about 1 tablespoon of yolk mixture
into each egg white half.
Add toppings, as desired. For classic
deviled eggs, sprinkle paprika and chopped parsley over eggs. For a savory
alternative, cook four strips of bacon and chop. Top eggs with chopped bacon
and shredded cheese. For a unique variation, try topping eggs with cooked crab
meat and chopped scallions.
Tomatoes Gratin
Servings: 4
4
tomatoes
2
ounces balsamic vinegar
1/3
cup extra-virgin olive oil, plus 4 ounces, divided
4
garlic cloves, sliced thin
4
sprigs fresh thyme (or equivalent dried)
salt, to taste
pepper, to taste
2
ounces pine (pignoli)
nuts
8
ounces shredded Jarlsberg
Cheese
Heat oven to 350 F.
Cut tomatoes in half. In bowl, whisk
together vinegar, 1/3 cup olive oil, garlic, thyme, salt and pepper; gently mix
in tomatoes. Transfer to ovenproof dish. Place tomatoes cut-side up and bake 15
minutes.
In pan, toast pine nuts with remaining
olive oil until golden then set aside.
When tomatoes are cool enough to handle,
remove skins and return to baking dish. Sprinkle tomatoes with shredded cheese.
Return to oven and broil about 5 minutes, or until cheese turns golden and
bubbly. Top with toasted pine nuts.
French-Style Marinated Cheese
Servings: 1 jar
6
ounces Jarlsberg
Original, Lite or Hickory Smoked Cheese
2
ounces black or green
olives
1
small leek, bulb only (or small shallot)
1
tablespoon fresh oregano
or tarragon (or equivalent dried)
1
teaspoon green or black
peppercorns
2
sprigs fresh thyme (or equivalent dried)
1
clove garlic
2
tablespoons white wine
vinegar
4
tablespoons extra-virgin olive oil
1
glass canning jar
Cube cheese and thinly slice olives
and leek. Finely chop oregano and peppercorns, and finely mince thyme and
garlic.
To make marinade: Whisk vinegar with
oil, oregano, peppercorns, thyme and garlic. Layer cheese, olives and leeks
inside jar. Cover with marinade and seal tightly.
Place jar in refrigerator to
marinate 1 day. For best results, use within 3 days.
Cranberry and Walnut Phyllo Triangles
Servings: 4
Filling:
1
cup chopped fresh or
frozen cranberries
1/3
cup sugar
1/3
cup raisins
2
tablespoons honey or
maple syrup
1
tablespoon finely grated
orange peel
3
tablespoons freshly
squeezed orange juice
Triangles:
10
sheets fresh or frozen phyllo dough
1/3
cup melted butter
2 1/2 cups Jarlsberg
Chunk Cheese, cut into 25 cubes
2
cups chopped walnuts
Heat oven to 375 F.
In saucepan, combine cranberries, sugar,
raisins, honey, orange peel and orange juice; bring to boil. Reduce heat and
simmer uncovered 5 minutes, stirring occasionally. Cool to room temperature.
Carefully lay one phyllo sheet on
cutting board and brush with melted butter. Place another sheet of phyllo on
top and brush with melted butter. Cover remaining sheets with damp towel to
prevent drying out. Position brushed pastry horizontally and cut into five
strips.
Place 1/2 teaspoon cranberry filling,
one cube of cheese and 1/2 teaspoon chopped nuts in lower corner of each strip.
Fold dough over filling to form triangle. Fold triangle up then over, forming
another triangle. Continue folding to end of strip. Brush top with melted
butter and sprinkle with 1/2 teaspoon chopped nuts. Repeat with remaining
strips of dough and remaining sheets of phyllo.
Bake 12-15 minutes, or until golden
brown. Cool on wire rack before serving.
Note: If using frozen phyllo dough, thaw in refrigerator
overnight.
About Jarlsberg®
Cheese:
In 1956, we
created Jarlsberg® Cheese, using an original Norwegian recipe. Why does
Jarlsberg® cheese taste so mild, nutty and delicious? It's all part of the
legend...and Norway's most guarded recipe! Jarlsberg® Cheese is endorsed
by the Good Housekeeping Nutritionist Approved Emblem. All Jarlsberg Cheese
varieties are naturally lactose and gluten free.
For a complete
product list and more recipes go to www.jarlsbergusa.com
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