Sunday, November 13, 2016

Go Beyond the Cheese Platter This Holiday Season

This holiday season, serve your friends and family delicious cheese infused dishes that allow you to entertain with ease and confidence. The chef’s at Finlandia have created savory appetizers and flavorful entrĂ©es that extend well beyond your typical cheese platter.

Mouths will water over delicious dishes like Finlandia’s Hot Spinach, Artichoke and Swiss Dip followed by Chicken Manicotti and topping off the night with a Swiss Fondue accompanied by a platter of everyone’s favorite fruits and vegetables.  Best of all, these chef inspired recipes are easy enough that you can whip them up in your own kitchen.

“Here at Finlandia we know the holidays are a special time and our cheese always proves to be the bolder more adventurous flavor with all the health benefits that people are looking for,” says Frank Belfiore, Marketing Director.  “Finlandia imported cheese is made with the purest milk in Europe, is all natural and has no hormones.”

The master cheese makers at Finlandia offer an exciting line-up of premium, all-natural, lactose free and hormone free cheeses- in a variety of robust flavors.  They include: Swiss, Light Swiss, Lacey Swiss, Muenster, Gouda, Havarti and Double Gloucester Cheddar and Oltermanni. You can find this cheese sliced at the service deli counter or pre-sliced in the self service deli section.

Take a look at some great holiday recipes below, for more information and other recipes log onto www.finlandiacheese.com.


Hot Spinach, Artichoke & Swiss Cheese Dip

Ingredients:
2 tablespoons onion—finely chopped
2 cups mayonnaise
2 cups shredded Finlandia Swiss Cheese
1 box (13.5 oz) frozen spinach—thawed and well drained
10 ounces (1 can) artichokes packed in water—drained and chopped
1/2 cup grated Parmesan

Blend first (5) ingredients together. Spoon into a baking dish and bake at 350 degrees for 50 minutes or until lightly browned and bubbly. Half way through baking, sprinkle parmesan over the top and continue to bake until done.

Serve hot with crackers or sliced baguettes.



Chicken Manicotti with Light Swiss

Ingredients:
12 manicotti shells
1 (8 oz.) container part-skim ricotta cheese
6 oz. Finlandia Light Swiss, shredded
2/3 cup milk
2 tbsp Parmesan cheese
2 cup froze chopped spinach, drained
Bechamel Sauce (see recipe below)

Cook manicotti shells as directed, remove before completely soft. Drain and rinse with cool water. Combine ricotta cheese, Finlandia Light Swiss, milk and Parmesan until smooth. Add to mixture chicken and spinach. Stuff manicotti. Place side by side in a baking dish. Pour Bechamel sauce over manicotti. Bake at 350 for 26 minutes.

Bechamel Sauce:
¼ cup unsalted butter
¼ cup all-puprose flour
2 cups milk
1 small bay leaf
Dash dried leaf thyme, crumbled
Salt and pepper to taste

In a medium heavy saucepan, melt butter over low heat. When butter starts to foam, add the flour all at once, mixing well with a wooden spoon. Cook over low heat 3 to 4 minutes, stirring constantly to incorporate and cook flour. Remove pan from heat and let stand, up to 15 minutes. Meanwhile, in a medium saucepan, scald milk (heating it until just below boiling point). Return saucepan with roux to medium-low heat. Add all of the scalded milk at once (to avoid the formation of lumps). Simmer. Stirring gently with a wire whisk or wooden spoon. Add bay leaf and thyme sprig. Cook, stirring, over low heat, 15 to 20 minutes, until smooth and thickened. Strain sauce through fine-mesh strainer. Add salt, white pepper and nutmeg to taste. Makes about 2 cups.



Swiss Fondue with Fruit Veggies & Bread

Ingredients
1 clove garlic
1 cup dry white wine
1 pound Finlandia Swiss Cheese, grated
1 tbs cornstarch
1 pinch freshly grated nutmeg
1 tsp slat
1 tsp black pepper

Assorted fresh fruit, sliced
Assorted fresh vegetables, sliced
Baguette or other crusty bread, cut into cubes

Preheat fondue pot.
Rub the bottom and sides of medium saucepan with garlic clove.  Heat the pan over medium-high heat.  Pour in the wine and turn heat to high.  Bring wine to a boil and turn head down to simmer.  Place the shredded Finlandia Swiss and cornstarch in a bowl and mix together until the cheese is coated with the cornstarch.  Slowly add the cheese to the wine and stir with a wooden spoon until the cheese is melted – about 3-4 minutes.  Add fresh nutmeg to the cheese and stir.  Season with salt and pepper and pour into the fondue pot.  Serve immediately with fruit, vegetables and bread.
Serves 4

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