CABOT, Vt. (July 29, 2008) — Ready for the 2008 Olympic Games? Ready for hours-long gatherings of family and friends to watch all the excitement and suspense – the thrill of victory, the agony of defeat? Ready with delicious, Olympic-themed snacks and meal ideas for all those TV-watching gatherings?
Well, now you are.
“We’ve really been inspired to put together some great recipe ideas for the Olympics,” says Cabot Cheese celebrity chef Jon Ashton, “because no other sporting event in the world compares to the Olympic Games. Sure, there are the World Cup and the Super Bowl, but they pale in comparison to the Olympics. Thanks to an unprecedented 1,200 hours of television coverage this year, Americans will watch the Olympic Games at all hours of the day and night – which means they’re going to need some great snacks and meals that are easy to make and fun to eat.”
Cabot’s recipe masters have developed three fabulous recipes for Olympics-watching that are sure to please even the most discerning judge’s palate. We have: The Olympic Ring Apple-Cheddar Crisps, Hot As A Torch Jalapeno Poppers, and Victory Is So Sweet Strudel.
With more first place medals and top finishes in national and international competitions than an Olympian could dream of – including recognition as “The World’s Best Cheddar” – Cabot Creamery Cooperative is known worldwide for the exceptional quality of its cheeses, attracting the attention (and taste buds!) of the top juries and judges around the globe. What’s more, Cabot cheeses are an important part of every healthy and well-balanced diet.
A Gold Medal Role Model for Health
Olympic Gold medalist and World Cup champion soccer star Julie Foudy knows what it takes to be an Olympic champion, and has worked closely with Cabot on programs designed to teach young people the importance of good nutrition and the benefits of daily exercise. Foudy just completed a Cabot-sponsored Gold Medal soccer clinic for 100 middle school soccer coaches and physical education teachers who will teach and manage New York City Department of Education soccer programs in schools this Fall.
“Middle-school kid, Olympic-caliber athlete or weekend warrior, healthy nutrition is important for everyone,” Cabot’s Ashton points out. “And Cabot’s healthy, Olympic-themed recipes will make you feel like a champion every time!”
For these and other exciting Cabot recipes, visit www.cabotcheese.coop/recipes
Olympic Ring Apple-Cheddar Crisps
The perfect way to signify your Olympic-themed party spirit, these apple rings can be arranged to resemble the traditional five Olympic ring symbols. History has it that the Olympic rings debuted at the Games in Antwerp in 1920 making them a near century-old icon.
4 Fuji, Granny Smith, Gala or other firm, dense apples
1 cup Cabot Sharp Cheddar Cheese (4 ounces)
1.Preheat over to 200º.
2. Wash apple and slice into paper-thin (1/16 inch) rounds with mandoline or slicer.
3. Thinly slice cheddar with cheese slicer.
4. Place cheddar slice on apple slice; coat one side of second apple slice with flour and lay on top of cheese, flour side down. Press down on edges to seal and to encase cheese.
5. Bake on nonstick baking sheet for one hour; turn slices over and bake for approximately one hour more or until crisp. Let cool completely.
The chips can be made several days in advance and stored in an airtight container at room temperature. If you have a small evergreen tree as a centerpiece, hang the apple
chips on the tree as ornaments!
Hot as a Torch! Jalapeno Poppers
As one of the most time honored traditions of the games, the Olympic torch is rooted in ancient Greece when a fire was kept burning throughout the competitions. While these cheese-packed poppers won’t necessarily keep your mouth spiced for that long, using Habañero flavored Cheddar will certain be a good start!
12 jalapeno peppers, about 2 1/2 inches long
1 cup grated Cabot Mild or Sharp Cheddar* (about 4 ounces)
3 ounces cream cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground chipotle pepper
2 large eggs
2/3 cup unflavored dry bread crumbs
1/2 teaspoon salt
Cabot Sour Cream
1. Preheat oven to 325ºF. Lightly oil baking sheet and set aside.
2. Cut peppers in half lengthwise; scrape out and discard seeds.
3. In small bowl, mix together cheddar, cream cheese, garlic powder and chipotle pepper; fill each pepper half with some of mixture.
4. In one bowl, lightly beat eggs until combined and frothy. In another bowl, stir together bread crumbs and salt. Roll each filled pepper in egg, then in bread crumbs. Place on baking sheet.
5. Bake until tender and browned, about 30 minutes. Serve warm, with sour cream for dipping.
*Or use a spicy, flavored Cabot Cheddar, such as Chipotle or Habanero, omitting ground chipotle pepper.
Victory is So Sweet Strudel
To celebrate the games wrapping up on August 24, you can "wrap up" your own winning taste combination of flaky pastry, creamy cheddar and crisp apples rolled into this easy-to-make strudel."
Makes two strudels for 12-16 servings
6 cups sliced tart apples
1 can whole berry cranberry sauce
3/4 cup ground almonds or filberts (hazelnuts)
3/4 cup sugar
2 teaspoons ground cinnamon
1 teaspoon grated lemon zest
1 cup trans-fat-free margarine, melted
1 cup fine dry breadcrumbs
1/2 (16-ounce) package frozen fillo dough, thawed
1 (8-ounce) package Cabot 75% Reduced Fat Cheddar, very thinly sliced
1. Preheat oven to 400°F. Lightly grease baking sheet and set aside.
2. In large bowl, combine apples, cranberry sauce, almonds or filberts, sugar, cinnamon and lemon zest; set aside.
3. In medium skillet over medium heat, combine 1/4 cup of melted margarine and breadcrumbs; cook, stirring, until breadcrumbs are lightly browned; transfer to plate to cool.
4. To make first strudel, place sheet of fillo on kitchen towel and brush with some of remaining melted margarine. Top with 4 more sheets of fillo, brushing each with more margarine.
5. Sprinkle 6 tablespoons of breadcrumbs evenly over layered fillo. Top with one-fourth of cheese slices.
6. Top cheese with 5 more layers of margarine-brushed fillo.
7. Two inches in from short edge of fillo, spoon half of apple mixture in 3-inch-wide strip. Top with another one-fourth of cheese slices.
8. Using towel to help, roll fillo tightly up around filling (jelly-roll style), brushing exposed bare surface of dough with additional margarine as you roll.
9. Use towel again to transfer strudel to prepared baking sheet. Brush top of strudel with more margarine and sprinkle with 2 more tablespoons breadcrumbs.
10. Repeat entire procedure to make second strudel. Transfer seam-side-down to prepared baking sheet and bake for 20 to 25 minutes, or until nicely browned. Serve warm.
ABOUT CABOT CREAMERY COOPERATIVE
Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919 and is most widely known as makers of “The World’s Best Cheddar and World’s Best Lowfat Cheddar.” Cabot is owned by the dairy farm families of Agri-Mark, the Northeast’s premier dairy cooperative. For additional information on Cabot Creamery, please visit www.cabotcheese.coop
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