onion-soup by Denninger's

celebrations Make This Year Delicious With Denningerâ&#x20AC;&#x2122;s

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284 King St. E. Hamilton, ON L8N 1B7 Tel: 905-528-8468 Fax: 905-528-2320

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www.denningers.com

Look inside for delicious recipes to complement your holiday entertaining.

Hors D’oeuvres

Happy Holidays from Denninger’s To help with your holiday entertaining, we have prepared our 2012 Celebrations Brochure to give you some new and delicious ideas and recipes. Be sure to come into any one of our six stores, where we have everything you need for holiday entertaining. Our vast selection of fine imported and local foods are perfect for special occasions. Be sure to pick up some smoked salmon, truffles, cheese, Denninger’s pâtés, German sweets and so much more to choose from. Bring Denninger’s home for the holidays.

Table of Contents Hors D’oeuvres Layered Goat Cheese Dip......................................1 Spinach & Artichoke Wheels.................................1 Denninger’s Gourmet Pâtés...................................2 Smoked Cheddar & Ham Gougères.........................2

Appetizers Saint Agur & Pear Tart..........................................3 Borsht.................................................................3 Winter Squash Soup with Parrano Croutons............4 Wensleydale & Cranberry Waldorf Salad..................5

Entrées Denninger’s Holiday Hams....................................6 Pork Loin with Spinach Stuffed.............................7 Traditional Swiss Raclette.....................................8 Drunken Shrimp Kabobs.......................................8 Wellington Duck Breast with Griottines...................9 Coffee Crusted Rack of Lamb................................9 Marcy’s Cranberry Orange Stuffed Turkey..............10 Beef Tenderloin with Tishibi Cabernet Wine Jelly Sauce...............................11

Sides Mashed Potatoes with OKA Mushroom.....................11 Root Vegetables with Gorgonzola..............................12 Grand Cheddar Porcini Risotto.................................12

Desserts Digestive Chocolate Bites........................................13 German Sweets......................................................13 Earl Grey Infused Crème Brulée...............................14 Pumpkin Pecan Cheddar Bread Pudding..................15

Boxing Day Blue Croque Monsieur............................................16 Traditional French Onion Soup................................17

Layered Goat Cheese Dip

Spinach & Artichoke Wheels

300g 3/4 cup 2 cups 1 sprig

2 8 oz 2

Woolwich Fresh Goat Cheese Log Hewitt’s Light cream Sable & Rosenfeld Mediterranean Olive Bruschetta, drained thoroughly fresh thyme leaves

Directions

In a small bowl mix the goat cheese and cream together until smooth and able to be spread easily. Spread 1/3 of the cheese spread into the bottom of a clear glass bowl. Spread the olive bruschetta (about 1 cup) over the surface making sure to spread the bruschetta all the way out to the walls of the bowl so the presentation is attractive. Spread another layer of the goat cheese spread on top of the bruschetta. Top that layer with the remaining bruschetta and finish the dish by spreading the remaining cheese spread on top. Smooth the top surface.

sheets of puff pastry Summer Fresh Spinach & Artichoke Dip eggs (for egg wash)

Directions

Role out puff pastry into a large rectangle. Spread dip evenly over rectangle. Roll up lengthwise, jelly roll style. Place on parchment paper and brush with egg wash. Transfer roll and parchment paper to baking sheet and bake in 350°F oven for 15-20 minutes until golden brown. Remove and let cool. Cut into 3/4” thick “wheels” and serve. Makes about 12 pieces.

Refrigerate for at least 2 hours before serving. Sprinkle the fresh thyme on top for garnish and serve at room temperature with crackers, party cups or crusty bread.

Appetizers

Hors D’oeuvres

Denninger’s Gourmet Pâtés

Smoked Cheddar & Ham Gougères

Saint Agur & Pear Tart

Fig L’Orange Pâté

1/2 cup Denninger’s North Tiroler smoked ham, finely chopped 1 cup Balderson Double Smoked Cheddar Cheese, finely grated 1 cup Balderson Double Smoked Cheddar Cheese, coarsely grated 1/2 cup salted butter 1 cup all-purpose flour 1 cup water 4 eggs pinch of salt

Dough

Garnish

1/2 cup 1 cup 50 ml 1 tsp 1

2 2 1 cup 1/2 cup 1/8 cup

A delicious pork and goose liver pate with a savoury blend of Adriatic figs and oranges.

Caramelized Onion & Smoked Bacon Pâté A classic pairing of sweet caramelized onion and naturally smoked bacon with fresh herbs and spices.

Cranberry & Cabernet Franc Ice Syrup Pâté Sun dried cranberries and cabernet franc ice syrup complement Denninger’s classic pâté blend.

Goose Foie Gras and Black Truffle Pâté Denninger’s goose pâté complemented by two festive delicious specialties: Foie Gras and Black Truffle.

Serve With: Denninger’s Bread Selections

Denninger’s Cracker Selections

Stonemill Baguettinis – assorted flavours Denninger’s Fig, Raisin & Walnut Artisanal Bread Denninger’s Sourdough Baguette

Leslie Stowe Raincoast Crisps – assorted flavours Carr’s Table Water Crackers Walkers Fine Oatcake

Denninger’s Condiments Selections

Maille Fine Cornichons D’Arbo Lingonberries English Provender Caramelized Red Onions

Directions

Preheat oven to 400°F. Bring water, salt, and butter to a boil in a heavy saucepan over medium heat. Add flour and stir constantly over low heat until mixture forms a ball and comes away from the side of the pan. Cool for 3 minutes off heat. Add eggs one at a time, beating with spoon until fully incorporated into the mix. Stir in ham and finely grated Balderson Double Smoked Cheddar Cheese. Use two tablespoons to place walnut-sized balls of dough on parchment-lined baking sheet. Wet fingers and gently flatten tops of the gougères. Dough may also be piped onto parchment to form 2” diameter rings. Bake for 25 minutes. Sprinkle with the remaining coarsely grated Balderson Double Smoked Cheddar Cheese and return to oven for 5 minutes. Cover lightly with foil if they seem to be browning too quickly. Serve warm.

butter, cubed flour water sea salt egg yolk

Borsht

eggs pears Liberte Crème Fraiche Saint Agur Blue Cheese Denninger’s Walnuts

Directions

Preheat the oven at 350°F. Prepare the dough. Dilute salt in water. Put the flour in a large bowl, add the butter, salted water and egg yolk. Mix together until dough is firm. Knead rapidly and form a ball. Wrap with saran and keep refrigerated for about 30 minutes.

3 1 3 1 1

tbsp jar litre

olive oil medium onion, chopped garlic cloves, chopped Kühne red beets, chopped Kitchen Basics beef stock salt and freshly ground pepper to taste Hewitt’s Whipped Cream

Directions

Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets and cook for 5 minutes.

Roll out the dough on a floured counter to about a 1/8” thickness. Place it in tart pan and cover with parchment paper. Place dry beans* on top of the parchment and bake for 20 minutes.

Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from the heat, and allow to cool slightly.

Peel the pears and cut in small pieces. Crumble Saint Agur Blue Cheese on top of the pears. In a large bowl mix eggs, crème fraiche, salt and pepper. Pour this mix on the crust. Sprinkle the pears and Saint Agur on top. Bake at 350º F for 30 minutes.

In batches, add soup to a food processor, and pulse until liquified. Return soup to a saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of cream.

*Beans are to weigh down crust.

Wensleydale & Cranberry Waldorf Salad

2 tbsp 2 cups 1 cup 1 1 3 cups 1 cup 1 1 1/2 cup

5 oz Real Wensleydale & Cranberry cheese, crumbled 1 red skinned apple, sliced into thin segments Walnut pieces 2 celery sticks, chopped 6 baby salad greens 6 tbsp mayonnaise 1 tbsp lemon juice parsley to garnish

butter winter squash (butternut squash, acorn squash or pumpkin), peeled and diced potatoes, peeled and diced onion, chopped pear, peeled and quartered Kitchen Basics sodium-reduced chicken stock Hewitt’s milk pinch of ground nutmeg pinch of cayenne pepper salt and freshly ground pepper, to taste Parrano cheese, shredded

Croutons 6 Stonemill Artisanal Organic Baguette, 1/2 inch thick slices 1 pear, finely sliced 6 slices Parrano cheese, cut into triangles

Appetizers

Winter Squash Soup with Parrano Croutons

Directions

In a bowl mix together the cheese, apple, walnuts and celery. Arrange the baby salad greens on a platter. Mix the mayonnaise and lemon juice together. Spoon a little mayonnaise over each leaf. Spoon the cheese mixture over. Garnish with parsley and serve. Serves 6

Soup Directions

Melt butter over medium-high heat in saucepan; brown squash, potatoes, onion and pears. Add stock and milk. Stir in nutmeg and cayenne pepper. Season to taste with salt and ground black pepper. Bring to boil, then simmer 20 minutes or until vegetables are tender. Purée in batches in a blender. Return to pot. Stir in Gouda cheese. Simmer until it melts.

Crouton Directions

Pre-heat oven at 350 ºF. Place baguette slices on parchment-lined baking sheet, top with pear slices and Gouda cheese and bake in oven for 2 to 3 minutes until bread is browned and cheese is melted. Top soup with croutons and serve.

Pork Loin with Spinach Stuffing

At Denninger’s, we have a long tradition of producing the best in specialty hams. Each ham is hand-selected from 100% Ontario raised pork, and using a unique family recipe slowly smoked over aromatic hardwood chips.

8 oz 1/2 cup 1 tbsp 4

Denninger’s Smoked Bone-in Ham

Directions

This flavourful ham baked to perfection and tastes delicious.

Denninger’s Virginia-style Ham

Virginia-style ham is boneless, prepared with the skin on and is fully cooked. The skin and fat guarantee a moist and flavourful ham.

Baking Instructions for Virginia and Bone-in Hams

Preheat oven to 350ºF. Peel the skin from the ham and trim the fat to a 1/4” layer. Score the fat in a diamond pattern. Insert a whole clove in each intersection of the diamonds. Bake uncovered until lightly brown using water or ginger ale. Cover with foil and continue baking 30-40 minutes per kilogram (to an internal temperature of 150ºF). During the last 15 minutes remove foil to brown the outside, and glaze with your favourite ham glaze if desired.

Entrées

Denninger’s Holiday Hams

Summer Fresh Spinach Dip shredded mozzarella cheese bread crumbs Ontario pork chops, at least 1” thick

Place dip, cheese and bread crumbs in a mixing bowl and combine. Slice an opening at the loin side of each pork chop. Now fill each pork chop with filling and close the pocket with toothpicks (2 per chop). Place on a baking tray and bake in a 350°F oven for about 35-40 minutes or until the pork reaches an internal temperature of 160°F. Serve with a side salad or vegetable of choice. Serves 4.

Entrées

By Carolina Safar, Recipe Contest Winner

Traditional Swiss Raclette

Drunken Shrimp Kabobs

Wellington Duck Breast with Griottines

Coffee Crusted Rack of Lamb

A wonderful meal to share with family and friends!

1 1/2 lbs uncooked shrimp, large, peeled 1 jar Mrs. Renfro’s Tequila Salsa 2 bell peppers, cored with seeds removed 1 large zucchini 2 medium onions 16 oz pineapple rings wooden or metal skewers sour cream for side dish

4 Brome Lake duck breasts, fresh 350-400 g puff pastry dough 1 pkg duck breast, smoked, dried and sliced green peppercorns, ground or cracked Denninger’s Dijon mustard 1 jar Griottines Cherries sea salt

1/2 cup 2 racks 1/2 cup 1/4 cup 2 tbsp 1 tbsp 1 tbsp 1/4 cup

For the cheese: Raclette cheese is a firm cow’s milk cheese with an ivory to golden colour and a softy, creamy consistency. Appenzeller, Katlback Cave Aged Gruyère and Emmental also work well. For the meat: • Denninger’s Venison Salami or German Style Salami, shaved • Denninger’s North Tiroler Ham, shaved • Denninger’s Kielbassa, cubed • Denninger’s Bauernspeck Ham • Italian Prosciutto For the condiments: For the breads: • Kühne Fine Gherkins, mild and hot • Stonemill Artisanal • Kühne Silver pickled onions Organic Baguette • Kühne Relishes • Denninger’s Potato • 2 jars Stollenwerk baby potatoes & Onion Bread • 1 1/2 lb Swiss Raclette cheese, sliced

Directions

Wash potatoes. Boil in their skin until cooked. Place potatoes, cheese and all side dishes on the table with the Raclette grill in the middle. The traditional method is to put slices of cheese in each of 8 Raclette dishes and place under heating element. When the cheese is melted, guests can scrape the melted cheese onto their plate of sides. An alternative method is to put whatever side you like in the Raclette dish with the cheese and place it under the heating element to warm. Serves 8

Directions

Place shrimp in a medium bowl and cover with a half jar of Mrs. Renfro’s Tequila Salsa. Cover and let marinate in refrigerator for 2-3 hours. Save balance of salsa for basting and dipping. Heat grill to 300°F. Thread vegetables and shrimp onto skewers, alternating between vegetables and shrimp. Place kabobs on grill, cover with lid, and cook for 3-4 minutes. Turn to other side, baste shrimp with more salsa and cook another 3-4 minutes or until shrimp turns pink. Serve kabobs with a dollop of salsa and sour cream on the side.

Directions

Remove skin and fat from breasts and set aside for cooking. Season the skinless breasts with sea salt and green pepper. In a preheated frying pan, render the skin and fat from one breast; place the skinless breasts in the pan and sear for approximately 1 1/2 minutes on each side. Remove the breasts from heat and let rest for at least 5 minutes on a paper towel to absorb juices. Preheat the oven to 400°F, divide the puff pastry dough into four equal parts and roll to obtain 4 rectangles of 6” x 8”. (Tip: the puff pastry must be very thin since the cooking time will be short.) Place the puff pastry on a cooking sheet and place one breast on each pastry, brush Dijon mustard on each breast and cover with Griottines Cherries. Divide the smoked duck breast slices amongst each Wellington and place on top of cherries. Wet the borders of the pastry with water and fold around the breast forming little packages, making sure that the borders are well sealed. Place in oven and cook for 15 minutes; finish under the broiler for 4 minutes until pastry is golden brown. Remove from oven and let rest 10 minutes. Cut each pastry in two and serve. Serves 4

Tchibo Exclusive coffee (grounds) lamb, cleaned and fat removed thyme, minced rosemary, minced parsley, minced pepper kosher salt vegetable oil

Directions

Preheat the oven to 400°F. Mix dry ingredients together and evenly coat the racks of lamb. In a large, ovenproof sauté pan, heat vegetable oil on high heat until lightly smoking. Carefully sear lamb on both sides quickly. Remove the pan from stove and place in the oven. Bake until lamb reaches an internal temperature of 120°F. Cooking time will vary with individual’s oven. Let chops rest for 5 minutes and then cut into portions.

10 - 20 lb 6 tbsp 1 cup 1/2 cup 1-2 1/2 pkg(s) 2 2 1/2 cups

turkey, uncooked unsalted butter or olive oil Denninger’s Sausage Stuffing Mix or Denninger’s Breakfast Sausage each chopped onion and celery Marcy’s Cranberry Orange Stuffing Mix eggs, beaten boiling water

Stuffing Mix Directions

Heat the butter in a non-stick skillet set over medium-low. Crumble sausage or sausage mix into your pan and brown. Add the onions and celery. Cook for 8 to 10 minutes or until softened. Transfer the mixture to a large bowl and gently toss with the stuffing mix and boiling water to combine. Add the beaten eggs and stir well. Cool to room temperature before stuffing poultry.

Turkey Directions

Preheat the oven to 325ºF. Rinse the turkey inside and out. Pat it dry with a paper towel. Season inside and out with salt and pepper to taste. Stuff the body and neck cavities with the cooled stuffing mixture just until full. Do not pack tightly. (Any leftover stuffing can be baked in a casserole dish alongside the roasting pan for 25 to 30 minutes or until lightly browned and set.) Transfer the turkey to a rack in a shallow roasting pan. Tuck the legs into the flap at the base of the body cavity or truss legs together with butcher’s twine. Roast the turkey, basting occasionally with pan juices until a meat thermometer inserted in the inner thigh reads 180ºF and stuffing registers at least 165ºF). Remove the stuffing from the turkey immediately. Tent both the stuffing and the turkey with foil. Rest the turkey for 15 minutes before carving.

Sides

Entrées

Marcy’s Cranberry Orange Stuffed Turkey

Beef Tenderloin with Tishbi Cabernet Wine Jelly Sauce

Mashed Potatoes with OKA Mushroom

2 lb 2 lb 2 1/4 cup 2 1 3 tbsp

10 2 1/2 cup Pinch 3/4 cup

beef tenderloin, centre cut potatoes, coarsely diced onions, medium sized, thick sliced extra virgin olive oil garlic cloves, minced spring fresh rosemary (leaves only) Tishbi Cabernet Wine Jelly coarse sea salt & freshly ground black pepper

Directions

Preheat oven to 350ºF. Season the roast with salt and pepper. Place the diced potatoes and onions in the roasting pan and lay the meat on top. Mix the rest of the ingredients for the marinade and pour evenly over the meat and vegetables. Sprinkle rosemary leaves on top of the roast. Bake 35 to 40 minutes or until meat is tender, juicy and cooked to taste. Spoon remaining pan juices over beef before serving.

potatoes, peeled and diced garlic cloves Hewitt’s Cream 15% nutmeg, ground Oka Mushroom cheese, rind removed and cut in small cubes salt and pepper to taste

Directions

Cook potatoes and garlic in boiling salted water until tender (approximately 6-7 minutes). Drain thoroughly. Return potatoes and garlic to saucepan and place over low heat. Mash potatoes and garlic with a potato masher or fork. Once mashed, gradually add cream, salt, pepper and nutmeg. Mix with a wooden spoon while adding Oka cheese. Serves 4.

Desserts

Sides

Root Vegetables with Gorgonzola

Grand Cheddar Porcini Risotto

Digestive Chocolate Bites

German Sweets

1 2 lbs 6 1 large 8 sprigs 2 tbsp 1/4 cup 6 oz

2 cups Arborio rice 3 tbsp butter 3 tbsp extra virgin olive oil 1 garlic clove, peeled and minced 1/2 small onion, finely minced 1/2 cup dry white wine

3/4 cup 1 10 oz 2-3 tsp 1/3 1 cup 1 tbsp

Rausch Plantagen Since 1918 — Exclusive to Denninger’s Rausch is one of the few producers of chocolate who process pure and unblended fine flavoured cocoa. These cocoas come directly from the plantation of origin, where the farmers are partners and keep the quality standards set down in the Rausch cocoa manual.

small Rutabaga (1 lb), dice into 1” pieces yukon gold potatoes, peeled and diced into 1 1/2” pieces carrots or parsnips, cut in 2” sticks fennel bulb—halved, cored and cut into 1 1/2” pieces fresh thyme extra-virgin olive oil salt and freshly ground pepper Duke of Modena balsamic vinegar BelGioioso Creamy Gorgonzola, crumbled

Directions

Preheat the oven to 350°F. In a roasting pan, toss the vegetables, thyme and oil; season with salt and pepper. Roast for 1 hour and 40 minutes, or until tender. Discard the thyme. Sprinkle the cheese over the root vegetables and roast until melted. In a small skillet, boil the vinegar until reduced to 2 tablespoons, about 5 minutes. Drizzle with the balsamic glaze and serve.

1/2 cup Hewitt’s cream 1/4 cup Grand Cheddar 3 year old crème 1 litre simmering Kitchen Basics vegetable broth 4 oz dried porcini mushroom pinch of saffron

Optional 2 oz Precious Black Winter Truffles, shaved 3 tsp White Truffle Oil

Directions

Sauté the garlic and onion in extra virgin olive oil and 3 tbsps of butter until it begins to turn golden, then add the wine and cook over a low heat until the onion is falling apart and the wine has evaporated. Add the rice and let it toast on high heat until it’s slightly crispy. Do not wash the rice before cooking as this removes the starch, which makes the risotto nice and creamy. Mix well, add the Porcini mushrooms and then begin to slowly add the broth stirring gently all the while.

Hewitt’s Fresh cream egg yolk Feodora Bitter Chocolate, grated unsalted butter of a 400 g pack McVities Digestive, crushed Droste Vermicelli brandy (optional)

Directions

Heat the fresh cream until it boils. Remove from the heat and add the egg yolk, butter, grated chocolate and brandy. Crush the biscuits and add to the mixture. Refrigerate for a few minutes, then shape the mixture into small bite-size balls. Roll in chocolate vermicelli. Refrigerate until firm. Makes 20 – 25 balls.

Feodora Since 1826 — Exclusive to Denninger’s One of Germany’s top chocolatiers, Feodora, creates its natural chocolate by selecting choice cocoa beans that are twice-rolled. The chocolate then undergoes a long 72-hour conching period to produce the ultimate smoothness. Made with only natural ingredients, these chocolates have no preservatives or colouring agents. Niederegger Lubeck Since 1806 A Denninger’s favourite. The secret of the traditional recipe for Niederegger marzipan has to do with the exact ratio of almonds to sugar and with an ingredient that is similar to rosewater. Production is personally supervised by master confectioners. Niederegger pays very careful attention to selecting their almonds, only the best almonds go into Niederegger marzipan. Hachez Chocolate Since 1890 Joseph Emile Hachez, a chocolatier of Belgian origin, founded Hachez Chocolate in 1890. One autumn day, he found inspiration in the leaves that wafted down as he strolled through the park. He recreated the intricate form of these leaves in chocolate, and “Autumn Leaves” have been produced ever since.

Each addition of the broth should only be enough to cover the risotto. Cook and continue to stir the risotto for approximately 20 minutes until the rice has almost reached the al dente stage, remove the pot from the heat and stir in the cream and Grand Cheddar crème. Stir in the truffles. Heat the risotto through, transfer it to a serving bowl, and pour the truffle oil over top. ®

Pumpkin Pecan Cheddar Bread Pudding

3 3/4 cups 1 tbsp 8 2/3 cup 2/3 cup

6 cups Stonemill day-old baguette or other crusty bread, cubed 2 tbsp salted butter 1 1/2 cups pumpkin purée 1/3 cup light brown sugar 1/3 cup pure maple syrup 1/4 tsp fine salt 2 eggs, large 2 cups milk 1 cup Balderson 5 year Cheddar, coarsely grated plus extra for sprinkling 1/2 cup Denninger’s pecan pieces, lightly toasted, plus extra for sprinkling

whole milk loose Twinings earl grey tea large egg yolks sugar heavy cream

Directions

Centre a rack in the oven and preheat the oven to about 210°F. Bring the milk to a boil in a medium saucepan or in a microwave oven. Stir in the loose tea, remove the milk from the heat, cover and allow it to infuse for 4 minutes. Strain the milk and discard the tea leaves. In a mixing bowl with a spout, whisk together the yolks, sugar and heavy cream, beating to blend the ingredients but not to incorporate air. Whisking constantly, drizzle in about one quarter of the milk. When the yolks are acclimatized to the heat, add the rest of the milk in a steady stream. Pour the custard into ramekins, making sure that the cream is not poured to a depth greater than 3/4 inch, place the ramekins on a baking sheet and slip it into the oven. Bake the custards for about 45 minutes, or until a knife inserted in the centre of the custard comes out clean. Transfer to a rack and cool to room temperature. Chill the custards for at least 2 hours before caramelizing the tops. The custards can be made up to 2 days ahead and kept covered and chilled.

The Caramelization Sprinkle a thin coating of light brown sugar over each chilled custard. Do not use dark brown sugar — it burns before it caramelizes. Using a blow torch, caramelize the sugar a patch at a time. You should have a crispy, crackly topping. Once caramelized, the crème brûlée should be served immediately.

Desserts

Earl Grey Infused Crème Brulée

Directions

Preheat oven to 350°F. Grease an 8” square pan. Toss cubed bread with melted butter in a large bowl. In another bowl, whisk pumpkin, brown sugar, maple syrup, cinnamon and salt. Whisk eggs and milk into pumpkin mixture. Pour over bread. Stir and let sit for 15 minutes to soak in. Stir in grated cheese and pecan pieces, and pour into prepared dish. Cover dish with parchment paper, then foil, and bake for 50 minutes. Remove cover and sprinkle with extra cheese and pecan pieces. Bake for 10 to 15 minutes more, until centre springs back when pressed. Let bread pudding cool for 15 minutes before serving. Serving suggestion: Serve with Ambrosia Vanilla Custard Sauce.

Traditional French Onion Soup

1 slice 2 slices 2-3 slices

1 Denninger’s French Onion Soup 1⁄2 tbsp Denninger’s Roasted Onions 2 slices bread /croutons or bagel crisps 8 oz Swiss Emmental, shaved 4 oz Kaltbach Cave Aged Gruyère, shaved 1 tsp parsley, freshly chopped

Dimpflmeier Holzofen bread, medium to thick butter for spreading if desired Denninger’s Virginia-Style Ham Castello® Extra Creamy Blue Cheese Slices

Directions

Toast bread on both sides and butter one side lightly if desired. Then top with ham and Blue Cheese and return to grill to melt cheese. Serve immediately while still warm! Serves 1 Try this tasty variation:

The Croque Madame 2 8 4 2 4 4 2 4

tbsp slices

Denninger’s Dijon mustard Dimpflmeier Holzofen bread, medium to thick oz Denninger’s Virginia-Style Ham, thinly sliced 1/2 cups grated Gruyère cheese, divided tbsp butter, softened eggs tbsp canola oil tbsp Béchamel sauce, divided

Boxing Day

Blue Croque Monsieur

Directions

Heat Denninger’s French onion soup according to package directions. Place into an oven safe soup bowl and top with bagel crisps. Spread a mixture of shaved Emmental and Gruyère cheeses evenly over bagel crisp. Place soup bowl under broiler in oven until cheese begins to bubble. Remove and garnish with Denninger’s dried roasted onion and freshly chopped parsley. Serves 2

Directions

Preheat the broiler to the lowest heat setting. Evenly divide and spread the mustard on 4 slices of bread. Place slices of ham, followed by 1/2 cup Gruyère, on the mustard-side of the bread. Cover the cheese with the remaining slices of bread and spread the butter on the outside surfaces of the sandwiches. Preheat a skillet over medium heat to fry the eggs while the sandwiches broil. Place the sandwiches on an ungreased baking sheet and broil for about 5 minutes, turn them over, cover with the remaining cheese, and continue cooking until they are crispy and golden brown, about 5 additional minutes. Serve each hot sandwich with a fried egg and 1 tbsp of Béchamel sauce on top. Serves 4 16