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