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Holiday Entertaining with Balderson
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The
holiday season is a time to reconnect with family
and friends and often entertaining, whether
it's casual or elegant, takes centre stage.
Along with other seasonal foods that have become
holiday traditions, Balderson Premium Aged Cheddar
is a staple every household should keep on hand.
Cheese can be enjoyed as a quick snack for unexpected
guests or it can be an essential ingredient
in savoury holiday fare.
This holiday season Balderson brings you many
great recipes to grace your table.
Forest Mushroom Brioche makes an elegant brunch
entrée or an inspired appetizer course
leading off holiday dinner menus. Crips and
delicious Cheddar Gratin combines Yukon Gold
and sweet potatoes with the zippy flavour of
Balderson's 12-month Aged Cheddar. Try this
side dish instead of mashed potatoes.
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| Forest
Mushrooms Brioche |
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| 4
cups |
mushrooms* |
1 L |
| 1
tbsp |
butter |
15 mL |
| 2 tbsp |
fine diced shallots or onion |
30 ml |
| 1 |
clove garlic, minced |
1 |
| 1/2 tbsp |
fresh thyme leaves |
7 ml |
| 1/4 cup |
white wine |
50 ml |
| 1 cup |
35% cream |
250 ml |
| 1/2 cup |
grated Balderson Royal Canadian
Cheddar |
125 ml |
| 4 |
slices egg bread, toasted |
4 |
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*preferably a mixture
of button, oyster, shitake and Portobello,
cleaned and cut into quarters or slices.
The stems of shitakes are tough so
remove them. |
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Melt butter in a medium
sized pan over high heat until it
foams and add mushrooms. Add a pinch
of salt and stir mushrooms 3 minutes
until they start to soften.
Add the onion and thyme and stir 1
minute further then add garlic.
Pour in the wine, cream and Balderson
Royal Canadian Cheddar and reduce
by half to a sauce-like consistency.
Adjust salt to taste and spoon over
the toasted bread and decorate with
a sprig of thyme - be sure to get
all the sauce out of the pan with
a rubber spatula!
Serves 4
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| Balderson Cheddar
Gratin |
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| 1
1/2 lbs |
Yukon Gold potatoes, peeled |
750 g |
| 1
lb |
sweet potatoes, peeled |
500 g |
| 3 |
shallots, diced* |
3 |
| 1 1/2 cups |
apple juice or chicken stock |
375 ml |
| 1 tbsp |
fresh thyme |
15 ml |
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salt and pepper |
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| 1 tbsp |
unsalted butter |
15 ml |
| 1 |
clove garlic |
1 |
| 1/2 cup |
grated Balderson Old Cheddar |
125 ml |
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*substitute shallots with
1/2 cup (125 ml) of onions. |
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Preheat oven to 350° F
[180° C].
Slice potatoes and sweet potatoes thinly.
Heat shallots, apple juice, thyme and a
pinch of salt and pepper in a small pot.
Butter a 12-cup (3 L) baking dish and rub
with a crushed clove of garlic.
Place the sliced potatoes and sweet potatoes
into the baking dish in layers, seasoning
lightly with salt and pepper.
When all the potatoes are used, pour over
the apple juice (or chicken stock) and shallots
over the potatoes and top with the grated
Balderson Old Cheddar.
Bake covered for 1 hour. Uncover and bake
for an additional 20 minutes to brown surface
of gratin.
Serves 6 to 8
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