MISSION, KS--(Marketwire - December 16, 2010) - (Family Features) Going to holiday parties is part of the fun of the season. Hosting a holiday soiree can be just as fun -- if you're prepared with some helpful hints and a buffet of scrumptious small-plate appetizers.
Setting the Scene
Choosing the Menu
Plan on a mix of hearty and light appetizers. These recipes take advantage of the versatile taste and texture of Jarlsberg cheese. A mild semi-soft cheese made from cow's milk, Jarlsberg has a buttery, rich texture with a mild, nutty flavor that lends itself to all kinds of flavorful bites.
Add in some spiced nuts, marinated olives, fruit and a decadent cheese plate, and you have a small-plate party with plenty of style.
For more recipes to make your holiday entertaining merry, visit www.norseland.com.
Cheese Plates 101
A good cheese plate is a simple, yet elegant addition to any party. Here are some tips to help you put together a terrific holiday cheese plate.
Get Started: Jarlsberg pairs well with fresh fruit, such as grapes, apple and pears, savory jellies, and pumpernickel bread.
Planning Portions
Appetizers
Beverages
Baked Onion Dip | ||
Makes: 2 cups | ||
1 | cup mayonnaise | |
1 | cup chopped onion | |
Grated nutmeg, to taste | ||
1 | cup (4 ounces) shredded Jarlsberg | |
cheese |
In a bowl, combine mayonnaise, onion and nutmeg; stir in cheese. Spoon into a 1 quart oven-proof dish and bake, uncovered, 325°F for 40 minutes or until lightly golden. Serve warm with flatbreads, cooked sausage, boiled mini potatoes and vegetable crudités.
Two-Cheese Fingerling Crostini | ||
Yield: 15 to 20 pieces | ||
1 | pound baked Fingerling potatoes | |
(you can also use red or Yukon gold) | ||
1 | 4-ounce log soft unripened goat cheese | |
1 | cup coarsely grated Jarlsberg cheese | |
1 | French baguette, 15 to 20 1/2-inch | |
slices brushed with olive oil and | ||
toasted (10 minutes, 350°F oven) | ||
Crumbled bacon bits and diced | ||
chives for garnish |
Mash baked potato with fresh unripened goat cheese and grated Jarlsberg. Place on bread toasts and top with cooked crumbled bacon bits. Warm crostini and, before serving, top with diced chives.
Mini Three-Cheese Balls | ||
Yield: 24 to 30 balls | ||
1 | 4-ounce log fresh goat cheese | |
6 | ounces crumbled blue cheese | |
2 | cups coarsely grated Jarlsberg | |
cheese | ||
2 | tablespoons grated onion | |
1/4 | cup non fat plain yogurt | |
1/4 | cup finely diced fresh chives, plus | |
extra for garnish | ||
Dash hot sauce (optional) | ||
1 | cup slivered almonds or chopped | |
pecans |
In a food processor, process cheeses with onion, yogurt and chives until well blended. If you'd like, add a dash of hot sauce. Shape into mini balls and roll in slivered almonds or chopped pecans and chives, or spread in serving dish and top with nuts/chives. Chill several hours or until ready to serve. Serve with flat breads, fresh vegetables, etc.
Tip: You can also mix nuts into cheese mixture and use to stuff cherry tomatoes and peppadews, sweet peppers or top cucumber rounds, mini party breads, etc. Chill several hours or until ready to serve.
Petite Cheese Tarts | ||
Yield: 45 tarts | ||
2 | cups coarsely grated Jarlsberg | |
cheese | ||
2 | eggs, beaten | |
1 | cup heavy cream | |
2 | teaspoons Dijon mustard | |
1/2 | teaspoon paprika | |
Ground white pepper | ||
45 | small phyllo shells | |
Cooked crumbled bacon |
Heat oven to 350°F. Combine cheese, eggs and cream. Mix in mustard, paprika and pepper. Arrange phyllo shells on baking sheet. Use a small spoon to fill each cup three quarters full with mixture, top with crumbled bacon. Bake until mixture is golden brown in center, about 20 minutes.
Mini Empanadas | ||
Yield: 20 empanadas | ||
1 | package refrigerated pie crust | |
Fillings: | ||
Potato-Onion-Cheese | ||
1 1/4 | cups mashed potato | |
1/2 | teaspoon cumin powder | |
1 | 4-ounce can diced green chilies, | |
not drained | ||
1/2 | teaspoon salt or to taste | |
3 | to 4 cloves garlic, chopped | |
2 | cups finely chopped cooked green | |
onions (white and green parts) | ||
6 | ounces Jarlsberg or Jarlsberg Lite | |
cheese, diced |
Mix all ingredients together in a bowl. Set aside.
Chorizo-Chicken-Cheese | ||
1 1/2 | cups diced cooked chorizo | |
1 1/2 | cups cooked chicken, shredded | |
or diced | ||
2/3 | cup mashed potatoes | |
6 | ounces Jarlsberg or Jarlsberg Lite | |
cheese, diced | ||
1/3 | cup packed chopped parsley | |
(stems included) | ||
Salt and pepper, to taste |
Mix all ingredients together in a bowl. Set aside.
To make empanadas:
Preheat oven to 400°F. Unroll dough and cut out 20 4-inch rounds.
Place 2 tablespoons filling in center of each round. With wet fingers, moisten inside edges of dough and gently stretch over filling to make half moon shape. Using fork tines, crimp edges to seal. Bake empanadas on parchment-lined cookie sheet, about 14 to 16 minutes, or until light golden brown. Serve warm.