Super Bowl Ready Recipes #jarlsbergcheese

Heat Up 2018 & Win The Big Game

Jarlsberg® Cheese Celebrates With Special Recipes

From Celebrity Chef George Duran

 

Darien, CT - (January, 2018) Jarlsberg® Cheese®, the nationally recognized premium brand of cheese, celebrates the dawn of a new year and the upcoming Big Game with renowned Celebrity Chef George Duran. There is a Jarlsberg® Cheese perfect for any palate, and what better time to enjoy this beloved classic than during a cozy night at home or at your celebration for the Big Game? Whether it’s for a brunch, a football party or a family dinner, Jarlsberg® Cheese offers naturally gluten free cheese for every occasion.

•     Jarlsberg^® Cheese is famous for its characteristic mild, sweet and nutty taste and its large round holes. 

·      Jarlsberg® Cheese debuts the hottest and perhaps most thrilling new addition to their iconic cheese family yet: Jarlsberg^® Cheese Snacks. Fans can now savor the delicious classic taste of Jarlsberg^® Cheese, with a mild, mellow and nutty flavor, in this delightful, portable snack.  These individually wrapped Cheese Snacks are ¾ oz. in the stick format come in 6 ounce size packages of individual wrapped cheese sticks for an SRP of $5.99 - $6.99

•     Jarlsberg^® Cheese Lite has the same mild, nutty flavor as regular Jarlsberg^® Cheese with 50% less fat and 30% fewer calories, than regular Swiss cheese. This low-fat variety of Jarlsberg^® Cheese original has the characteristic large round holes, with a lower fat content – perfect for those days when you crave the sweet, nutty delights of Jarlsberg^® Cheese but need to watch your diet.

•   Jarlsberg^® Hickory Smoked Cheese has a piquant smoky taste, and like most smoked foods has a darker, browner surface.  Jarlsberg^® Hickory Smoked Cheese is cold smoked over smoldering, hickory chip embers, this hickory smoked flavor will enhance your cold or hot foods, with its deep, smoky charm.

 

Enjoy these delicious and simple-to-prepare Holiday dishes from Celebrity Chef George Duran. From brunch to our holiday meal, Jarlsberg® Cheese has you covered!

 

Cozy 2018: Spicy Tater Tot Breakfast Muffins
by George Duran

Ingredients:

36 frozen tater tots
2 cups Jarlsberg® cheese, grated and separated
8 Large eggs
2 Jalapeño peppers, seeds and veins removed and chopped finely
½ red pepper, chopped finely
2 tbsp. heavy cream
½ tsp. salt
1/8 tsp. ground pepper
Finely chopped parsley, for garnish

Non-stick spray
12 cup muffin tin pan

Directions:

Preheat oven to 425° F and spray 12 cup muffin tin with non-stick spray. 

Place 3 tater tots into each muffin tin and bake for 10 minutes. Remove carefully and use a small spoon or fork to gently press down to form the base and sides of each tater tot muffin. 

Divide 1 cup of Jarlsberg® cheese throughout the tater tots and place back in the oven for 10 more minutes. 

In the meantime beat the eggs in a large bowl and combine the jalapeño, red peppers, heavy cream, salt and pepper. Once the tater tot muffins are done, carefully divide egg mixture into each tater tot cup. Top evenly with remaining cup of grated Jarlsberg® and place back into the oven for 10 minutes. 

Remove each muffin and allow to cool for 5 minutes on a cooling rack before garnishing with parsley and serving. 

Makes 1 dozen muffins.

*Note: This recipe can be made non-spicy by replacing the jalapeño with the same amount of green bell peppers.

Sweet Sides: Brown Sugar Ham and Cheese Sticky Buns
by George Duran

Ingredients:

2 8-oz. refrigerated crescent roll dough
Flour, for dusting
4 Tbsp. brown sugar
12 slices thin-cut ham
12 slices Jarlsberg cheese
½ C. grated Jarlsberg cheese
Chives or green onions, for garnish

Non-stick spray

Directions:

Pre-heat oven to 375 F and spray non-stick spray in an 8 X 8 pan or similar.

Unroll dough on a floured surface and gently stretch out until dough is about 8” x 12”. Sprinkle 2 Tbsp. of brown sugar throughout the dough, then evenly line up six slices of ham and six slices of cheese on top. Starting on the short side, begin rolling dough jelly roll style. Cut into six even pieces.

Repeat with next piece of dough and place all 12 buns inside pan. Sprinkle grated Jarlsberg on top and place in oven and cook for 20-25m. until bun is full cooked. Garnish with chives or green onions and serve.

Makes 1 dozen sticky buns.

  I am so making this one! I want it right now!!!!

Game Day Blitz: Hawaiian Butcher Block Bread
by George Duran

Ingredients:

4 Tbsp. butter, melted
2 tsp. poppy seeds
2 tsp. onion powder
1 Tbsp. Dijon mustard
1 Tbsp. honey
½ tsp. Kosher salt
1 16-oz. pizza dough
6 oz. sliced ham, chopped
6 oz. grated Jarlsberg Cheese
4 slices canned pineapple rings, blotted dry

Directions:

Preheat your oven to 350F and line a sheet pan with parchment baking paper.

In a small bowl whisk first six ingredients together and set aside. 

Roll out your pizza dough on a work surface dusted with flour into a 10-inch diameter. Brush half of the butter mixture on top of the dough, then layer the ham slices, grated Jarlsberg and pineapple rings. Fold in the edges of the dough to the center and turn upside down so it looks like a loaf. Take a dough scraper or a chef’s knife and begin cutting slices vertically and horizontally until completely chopped. Use your hands to squeeze bread into a tight loaf and place it gently onto the parchment paper on the sheet pan. Brush the remaining butter mixture on top of bread and place in the oven.

Bake for 35-45 minutes, until top is golden brown. Allow to cool for 10 minutes on a cooling rack before serving.

Makes one loaf. 

America’s Favorite Pastime: Baked Jarlsberg^® Cheese Mac n’ Cheese Bites
by George Duran

Ingredients:

1 lb. Ditalini pasta
Kosher Salt
1 stick butter
½ cup flour
5 cups whole milk
4 cups (16 oz.) Jarlsberg^® Cheese, grated
1 tbsp. dried Italian herb seasoning, or herb mix of your own
Olive oil
1cup flour
4 eggs, beaten
Seasoned Panko-style breadcrumbs
Buffalo hot sauce

Directions:

Bring 6 quarts of water to a rolling boil and add 1 tbsp. salt. Add Ditalini pasta and stir gently allowing it to boil for about 7-8 minutes, until “al dente”. Remove from heat, drain well and place in a large bowl. Set aside.

For béchamel sauce, start by making a roux in a medium stock pot. Melt butter under medium heat and whisk in flour. Keep whisking under medium heat until roux is browned, about 5-6 minutes. Add 2 tsp. salt. Gently whisk in the milk until properly combined. Continue whisking the sauce until it thickens and begins to simmer, about 10-12 minutes. Remove from heat and add shredded Jarlsberg^® Cheese. Add herbs and using a rubber spatula mix until cheese is completely melted. Combine cheese sauce with macaroni and season with salt, if needed. Cover bowl with plastic wrap and refrigerate for at least 4-6 hours, preferably overnight. 

Pre-heat oven to 425°F and drizzle olive oil on the bottom of a baking pan.

Place beaten eggs, flour and breadcrumbs in separate bowls. Use your hands to make golf ball sized mac n’ cheese bites. Then take each ball and cover it in flour, then eggs and finally panko. Place balls on baking pan and drizzle on top with a little more olive oil. Work in batches and bake for 15-20 minutes, turning over once half way through, until golden brown. 

Serve with buffalo sauce, if desired.

Serves 10-12 people

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.jarlsberg.com