Saffron Pasta Salad with Fennel and Dill Havarti Yield: 6–8 Servings Ingredients 2 ounces sun-dried tomatoes, thinly sliced ¼ cup vodka ¼ cup bloody mary mix Pinch saffron threads 1 pound farfalle pasta 2 tablespoons olive oil ½ cup celery, chopped ½ cup onions, chopped ½ cup carrots, chopped 2 cloves garlic, minced 1 head fennel, stalks trimmed 2 cups Pinot Grigio 2 cups chicken stock 1 medium red onion, thinly sliced 12 ounces Ostenbørg Dill Havarti, cubed ¾ cup mayonnaise 2 tablespoons fresh dill Juice of 1 lemon Sea salt & black pepper, to taste
Method • M arinate sun-dried tomatoes in the vodka and bloody mary mix for several hours, or overnight. Strain and reserve sun-dried tomatoes. • A dd saffron to 2 quarts of water and bring to boil. • C ook pasta in saffron water one to two minutes less than package directions for al dente. • D rain pasta and rinse with cold water. Refrigerate pasta until assembly of salad. • H eat olive oil in a large pan, and sauté celery, onions, carrots, and garlic for 5 minutes, or until slightly softened and translucent. • P lace head of fennel over sautéed vegetables. Cover with wine and chicken stock, bring to a simmer over medium heat, and cook for 25 to 30 minutes, or until fennel is tender but still firm. • R emove fennel from pan, and cut into ¾ inch cubes. • I n a large mixing bowl, combine pasta with fennel, sautéed vegetables, sun-dried tomatoes, red onion, Ostenbørg Dill Havarti, mayonnaise, fresh dill, lemon juice, salt and pepper and toss well to combine.
Gruyère Tart with Caramelized Onions and Honey Mustard Sauce Yield: 8 Tarts Ingredients 8 frozen puff pastry shells (3 inches) 2 cups white wine ¼ cup white wine vinegar 2 tablespoons honey 10 black peppercorns 1 bay leaf 1 garlic clove, chopped 2 shallots, minced 3 tablespoons Dijon mustard 1 ⁄3 cup olive oil, divided 2 tablespoons parsley, chopped 2 tablespoons chives, chopped 2 large Vidalia onions, coarsely chopped ½ cup green seedless grapes ½ cup red seedless grapes 8 ounces Grand Cru Gruyère Reserve, shredded
Method • Preheat oven to 350˚F. • Bake puff pastry shells according to package directions. Remove shells from oven, and carefully cut off the top “lid” to expose pastry shell below. Allow to cool to room temperature. • In a saucepan, combine white wine, vinegar, honey, peppercorns, bay leaf, garlic and shallots. Bring to a boil and cook until liquid has reduced by half. • Strain the sauce, add mustard and whisk vigorously. Add ¼ cup of olive oil to the sauce in a thin stream while continuously whisking until the sauce has thickened. • Add chopped parsley and chives to the sauce and stir to combine. Set aside at room temperature. • Add remaining olive oil and chopped onions to a sauté pan over mediumhigh heat. As soon as the edges of the onions begin to brown, turn heat down to medium and slowly sweat the onions until they are caramelized. Remove onions from heat and allow to cool. • Evenly distribute onions and grapes in the center of the baked shells and top with shredded Gruyère. • Bake shells until Gruyère is melted and bubbly. • Remove tarts from oven and place on plates for service. Drizzle sauce over tarts. Serve hot.
French for “melted,” nothing says winter like fondue, the traditional Alpine dish of melted cheese, wine and seasonings that come together in a communal pot. Today, fondue may be found in restaurants around the world, but its origins date back to 18th-century Switzerland, when peasants relied on cheese and bread made during the summer to last them through the cold winter months. The industrious Swiss discovered if they combined cheese with wine and heated it over a flame, they could dip stale bits of bread into the mixture for a delicious warming meal.
Seasonally Fresh Winter Cheese and Vegetable Pairings
While bread is still a preferred “dipper” for many, you can boost the nutritional value of fondue by serving it alongside an assortment of raw, steamed, and roasted vegetables. What better way to get children and adults to eat their veggies than by offering these healthy dippers with an enticing pot of melted cheese for a snack, appetizer, or entrée: Raw • Baby carrots • Endive • Tomatoes Steamed • Broccoli • Kohlrabi • New potatoes • Asparagus Roasted • Brussels sprouts • Cauliflower • Fingerling potatoes • Sweet potatoes • Cabbage • Parsnips • Turnips • Fennel • Beets • Sunchokes • Winter squash
Grilled • Mushrooms • Zucchini • Summer squash • Bell Peppers Pickled • Cucumbers • Olives • Green beans • Artichoke hearts • Onions
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Healthy eating and the holidays may seem at odds with one another, but by pairing veggies with cheese in culinary applications this season, you can offer festive opportunities for guests to enjoy a wholesome and nutritious meal.
WINTER
Warm Up this Winter with Fondue
Seasonally Fresh - Winter Cheese and Vegetable Pairings
Healthy eating and the holidays may seem at odds with one another, but by pairing veggies with cheese in culinary applications this season, you can offer festive opportunities for guests to enjoy a wholesome and nutritious meal. Paired with complementary cheeses, winter’s hearty vegetables (along with veggies that can be stored throughout the colder months), such as cabbage, potatoes, cauliflower, and turnips, are perfect for creating rich and warming meals. Give the gift of good eating this season by offering veggies paired with cheese.
Buttermilk Blue/ Moody Blue
Cheddar
Chevre
Fontina
GranQueso
Gruyère
Casseroles Warm Salads
Egg Dishes/Quiche Fondue Gratins
Salads Soups
Fondue Gratins Pizza & Flatbreads Soups Tarts
Sandwiches
Gratins
Fondue Gratins Sauces Soups
Purées/Mash Soups
Salads Soups
Casseroles Egg Dishes/Quiche
Egg Dishes/Quiche Fondue Gratins Pasta Pizza & Flatbreads Risotto
Cabbage
Salads/Slaws Soups
Casseroles Gratins Soups/Chowders
Warm Salads
Casseroles Fondue Pasta Risotto Sandwiches Soups
Cauliflower
Gratins Salads Soups
Gratins Soups
Gratins Purées Soups
Pasta Salads Sandwiches Soups
Endive
Dips & Spreads Gratins Salads
Gratins Salads
Dips & Spreads Salads Tarts
Fondue Pizza & Flatbreads Soufflés
Fennel
Casseroles Dips Salads Pasta
Casseroles Sandwiches
Crostini Salads Tarts
Egg Dishes/Quiche Fondue Gratins/Casseroles Pizza & Flatbreads Risotto Sandwiches
Brussels Sprouts
Crostini Pizza & Flatbreads Salads Sauces Tarts
Egg Dishes/Quiche Pasta Salads Sandwiches Soups Tex-Mex Applications
Potatoes
Turnips
Onions
Havarti Dill
Fondue Gratins Pizza & Flatbreads Salads Dips & Spreads Gratins/Casseroles Salads
Egg Dishes/Quiche Fondue Gratins Salads Tarts
Salads Sauces
Crepes, Crostini Egg Dishes/Quiche Fondue Gratins/Casseroles Pasta, Pizza Salads, Sandwiches Sauces, Soups Soup Topping Stuffings & Fillings Tarts
Egg Dishes/Quiche Pizza & Flatbreads Sandwiches Stuffings/Fillings
Crostini Fondue Gratins/Casseroles Pasta Pizza & Flatbreads Sandwiches
Baked/Mashed Gratins Soups
Baked/Mashed/ Scalloped Egg Dishes/Quiche Gratins/Casseroles Soups
Mashed
Baked/Mashed/ Scalloped Egg Dishes/Quiche Fondue Gratins/Casseroles White Pizza
Baked/Mashed/ Scalloped Gratins/Casseroles
Baked/Mashed/ Scalloped Egg Dishes/Quiche Fondue Gratins/Casseroles Rösti Soups White Pizza
Gratins/Casseroles Purées/Mash
Gratins/Casseroles Purées/Mash Soups
Warm Salads
Fondue Gratins/Casseroles Purées/Mash
Gratins/Casseroles Purées/Mash
Fondue Gratins/Casseroles Purées/Mash
Gratins Pasta Salads
Sandwiches Tarts
Baked/Mashed/ Scalloped Soups
Les Frères
Raclette
Rofumo
Smoked Gouda
Stilton
Swiss/Emmentaler
Gouda
Casseroles
Egg Dishes/Quiche Gratins Pasta Pizza & Flatbreads
Egg Dishes/Quiche Gratins Pasta Pizza & Flatbreads
Egg Dishes/Quiche Gratins
Salads Soups
Casseroles Fondue
Egg Dishes/Quiche Gratins
Pasta Salads
Sandwiches
Soups
Casseroles Fondue Salads Sandwiches Soups Stuffings
Gratins Risotto Soups
Gratins Purées/Mash Soups
Gratins Soups
Gratins Pasta Purees/Mash
Soups
Fondue Gratins/Casseroles Sauces Soups
Salads
Gratins Salads
Salads
Dips & Spreads Gratins Salads
Fondue Gratins Pizza & Flatbreads Salads
Gratins/Casseroles Tarts
Egg Dishes/Quiche Gratins Tarts
Casseroles Dips Salads Soups
Egg Dishes/Quiche Fondue Gratins Salads Tarts
Casseroles
Crostini Salads Sauces Tarts
Crostini Egg Dishes/Quiche Fondue Gratins/Casseroles Salads Sandwiches Sauces, Soups Soup Topping Tarts
Egg Dishes/Quiche Sandwiches
Baked/Mashed Gratins Soups
Baked/Mashed/ Scalloped Egg Dishes/Quiche Fondue Gratins/Casseroles Rösti Soups
Baked/Mashed/ Scalloped Gratins/Casseroles
Gratins/Casseroles Purées/Mash
Fondue Gratins/Casseroles Purées/Mash
Gratins/Casseroles Purées/Mash
Gratins/Casseroles Pizza & Flatbreads Risotto Sandwiches
Crepes Crostini Stuffings & Fillings Tarts
Crostini Gratins/Casseroles Raclette Sandwiches Soup Topping
Egg Dishes/Quiche Pizza & Flatbreads Sandwiches Stuffings & Fillings Tarts
Mashed
Baked/Mashed/ Scalloped Egg Dishes/Quiche Gratins/Casseroles Raclette White Pizza
Baked/Mashed/ Scalloped Egg Dishes/Quiche Gratins/Casseroles White Pizza
Gratins/Casseroles Purées/Mash
Dips & Spreads Egg Dishes/Quiche Sandwiches
Baked/Mashed Gratins/Casseroles Soups
Gratins Soups