Owned by our farm families in New York & New England — Since 1919
FOR IMMEDIATE RELEASE
Contact: Bob Schiers
(888) 214.9444 or email@example.com
CABOTtmCREAMERY COOPERATIVE SPREADS HOLIDAY JOY WITH FARMER-INSPIRED THANKSGIVING DAY RECIPES
Cabot, VT – (November 21, 2011): The farm family owners of Vermont-based Cabot Creamery Cooperative are gearing up for the holiday season with healthy, easy-to-make Thanksgiving Day recipes the whole family will enjoy.
“There’s no time like the holidays to enjoy family, friends, and good food,” says Karen Wheeler of the Wheeler Farm in Wilmington, Vermont.
The Wheeler Farm has been in continuous operation for over eight decades, and it is one of the 1200 family-owned farms that make up the Cabot Creamery Cooperative. Founded in 1930, the farm has kept on through good times and bad, Henry and Caroline managed the farm, taught the lessons of the land to their seven children, and made the farm a refuge for their many grandchildren and great grandchildren. Henry and Caroline’s sons Rob and John run the farm these days, and they tend some 115 head of cattle. It’s hard work, but they love what they do. When the leaves turn color and the frost settles in, they know the holidays will soon be upon them. It’s a special time of year for the Wheelers.
“Our favorite things this time of year are to spend time with our family, care for our cows, and take time to reconnect with our friends,” says Karen, who is married to Rob Wheeler. “And food is a big part of our holidays,” she adds. “We send many tasty packages of cookies to friends across the country, and I personally look forward to a slower pace and the chance to spend some time weaving and stitching, making gifts for friends and family.”
Along with her needlework, Karen also enjoys spending time in the kitchen creating some of her favorite holiday dishes, including her Breakfast Sausage Bake, which she says is a great way to start Thanksgiving Day.
“My Breakfast Sausage Bake is easy to make, and it’s a big hit with my family,” Karen says. “Sometimes we’ll have it for breakfast, and sometimes I’ll make it early in the morning and bring it to brunch to share with family and friends. It’s made with browned sausage, milk, bread, Cabot Seriously Sharp Cheddar, and seasonings. It’s delicious. I always joke that you can refrigerate the leftovers - but that’s never been a problem in my house,” she laughs.
In addition to her Breakfast Sausage Bake, Karen also loves to serve a variety of other holiday dishes from Cabot’s website including: Winter Squash Gratin, Cabot’s Reduced Fat Stuffing, Apple Cheddar Walnut Toasts and this year, Cabot’s brand new Pumpkin Pie made with Cabot Greek-Style Yogurt.
“The holidays are a time to slow down for our family, and we always try to spread some holiday cheer through our delicious Cabot products and recipes,” Karen says.
From everyone at Cabot Creamery Cooperative, “Cheers to all for a joyous holiday season and a Happy New Year!”
NOTE TO EDITOR: For photos of these delicious recipes, visit: https://default.imagerelay.com/sb/8c66b696-106d-11e1-a990-12313b07d511
THANKSGIVING RECIPE FAVORITES
Breakfast Sausage Bake
4 slices whole-grain or white bread
1 pound bulk sausage, browned and drained
6 large eggs
2 cups milk
1 tablespoon yellow mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 ounces Cabot Seriously Sharp Cheddar, grated (about 1 cup)
1. Preheat oven to 350°F. Grease 8-by-10-inch or similar-sized baking dish.
2. Tear bread into small pieces and scatter over bottom of dish. Top with sausage.
3. In medium bowl, whisk eggs until combined; whisk in milk, mustard, salt and pepper. Pour over bread and sausage. Sprinkle cheese over top.
4. Bake for 35 to 45 minutes or until set all the way to center (knife inserted in center comes out clean).
Calories 320, Total Fat 21g, Saturated Fat 7g, Sodium 690mg, Carbohydrates 9g, Dietary Fiber 1g, Protein 23g, Calcium 215mg
Winter Squash Gratin
Makes 8 Servings
6 ounces Cabot Sharp Cheddar or Garlic & Herb Cheddar, grated (about 1 1/2 cups)*
1 1/2 cups fresh bread crumbs (about 3 slices firm white bread)
2 tablespoons Cabot Salted Butter
2 cups chopped onions
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves, crumbled
1/4 teaspoon ground black pepper
2 pounds dry-fleshed winter squash, such as Buttercup, Hubbard or Kabocha, peeled and seeded
3/4-1 cup chicken broth
1. Preheat oven to 375°F. Combine cheese and breadcrumbs in bowl and set aside.
2. In large skillet over medium heat, melt butter. Add onions and sugar. Stir often until onions are golden, about 10 minutes. Stir in salt, thyme and pepper, then transfer mixture to 1 1/2-quart baking dish.
3. Cut squash into smaller chunks and cut these chunks into 1/8-inch-thick slices. Add to onions and stir together well.
4. Pour 3/4 cup of chicken broth evenly over squash. Cover dish tightly with lid or foil and bake for about 70 minutes, or until squash is tender and broth is nearly all absorbed. If squash appears dry, add remaining 1/4 cup broth.
5. Sprinkle squash with reserved breadcrumb mixture. Bake until topping is golden, about 20 minutes longer.
*Nutrition analysis based on using Cabot Sharp Cheddar.
Calories 199, Total Fat 11g, Saturated Fat 6g, Cholesterol 30mg, Sodium 466mg, Carbohydrates 19g, Dietary Fiber 3g, Protein 8g, Calcium 210mg
Reduced Fat Stuffing
Makes 16 servings
3 3/4 cups cubed white bread
1 1/2 cups cubed whole-wheat bread
3 tablespoons olive oil
1 cup chopped onion
6 large garlic cloves, roughly chopped
1/2 pound low-fat turkey sausage
3/4 cup chopped celery
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme leaves
1 Golden Delicious apple, cored and chopped
3/4 cup dried cranberries
1/3 cup minced fresh parsley
4 ounces Cabot 50% Reduced Fat Cheddar (about 1 cup), cut into 1-inch chunks
3/4 cup turkey stock
1. Preheat oven to 350°F.
2. Spread white and whole-wheat bread cubes in single layer on large baking sheet. Bake for about 7 minutes or until nicely toasted. Transfer to large bowl and set aside.
3. Heat large skillet over medium-high heat. Add oil, onions and garlic cook, stirring, for several minutes until onions are golden.
4. Add sausage, breaking up with spoon, and cook until evenly browned. Add celery, sage, rosemary and thyme; cook, stirring, for 2 minutes to blend flavors.
5. Pour sausage mixture over bread cubes. Mix in apple, cranberries, parsley and cheese. Drizzle with turkey stock and toss together lightly. Let cool.
6. Spoon stuffing into turkey, loosely filling cavity. (Alternatively, bake at 375°F in an oiled dish covered with foil for 30 minutes, then uncovered for 20 minutes longer.)
Preparation time: 20 minutes
Cooking time: 1 hour
Calories 217, Total Fat 12g, Saturated Fat 3g, Cholesterol 16mg, Sodium 421mg, Carbohydrates 23g, Dietary Fiber 3g, Protein 10g, Calcium 130mg
Apple, Cheddar & Walnut Toasts with Cabot Cheddar Cheese
24 thin slices narrow loaf French Bread
2 tart apples, cored and thinly sliced
8 ounces Cabot Sharp Cheddar, Extra Sharp Cheddar or Horseradish Cheddar, grated (about 2 cups)*
1 cup walnut pieces
1. Preheat broiler. Arrange bread on baking sheet and toast lightly on both sides under broiler.
2. Remove from broiler and place about two apple slices on each toast. Mound cheese on top. Press walnut pieces into cheese. Return to broiler until cheese and walnuts are lightly colored.
*Nutrition analysis based on using Cabot Sharp Cheddar.
Calories 148, Total Fat 7g, Saturated Fat 3g, Cholesterol 10mg, Sodium 200mg, Carbohydrates 16g, Dietary Fiber 1g, Protein 5g, Calcium 100mg
Makes 8 servings
3 large eggs
1 (15-ounce) can 100% pumpkin puree
2 tablespoons King Arthur Unbleached All-Purpose Flour
1/2 cup Cabot 2% Plain Greek-Style Yogurt or Cabot Plain Greek-Style Yogurt
2 small (5-ounce) cans evaporated milk
1 cup firmly packed dark brown sugar
1 teaspoon pure vanilla extract
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon grated nutmeg
Pinch of ground cloves
1/2 teaspoon salt
1 unbaked 9-inch deep-dish pie shell
1. Preheat oven to 425°F.
2. In medium bowl, whisk eggs until frothy. Add pumpkin and flour and whisk together well. (Alternatively, combine all three in blender or processor.)
3. Add yogurt, evaporated milk, sugar, vanilla, spices and salt and whisk again. Pour pumpkin mixture into pie shell. Bake for 15 minutes.
4. Reduce temperature to 350°F and bake pie for 35 to 40 minutes longer or until pie is no longer wobbly in center. Let cool to room temperature. Refrigerate if not serving immediately.
Calories 317, Total Fat 10.5g, Saturated Fat 4.5g, Cholesterol 82mg, Sodium 310mg, Carbohydrates 48g, Dietary Fiber 3g, Protein 8.5g, Calcium 117mg
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