Cabot, Vt. CABOT, Vt. (November 29, 2006) – Concerned about adding inches to your waistline this holiday season? Trying to eat healthy and add calcium to your holiday entertaining menu? Cheese appetizers and entrees are not only healthy and delicious for the whole family, but curb holiday pounds. Recent studies show that dieters lose significantly more poundage – mostly around the waist - when they include three to four servings of dairy in their daily diets. Aged cheddar cheese like Cabot’s 50 percent reduced fat cheddar is lactose free for those with dietary restrictions; Colby, Jack, Swiss and Parmesan are low-lactose options.
Cabot’s website (www.cabotcheese.com/recipes) offers dozens of ideas for your next get together. With obesity emerging as a national health crisis, give your family the gift of healthy choices this Chanukah, Christmas or New Year’s Eve and beyond.
From the farmers of Cabot Creamery, a Vermont-based dairy cooperative, here are some simple, delicious, and healthy holiday recipes.
CHANUKAH RECIPE: Cabot’s Easy Cheesy Latkes
3 medium baking potatoes, peeled (1 1/4 to 1 1/2 pounds)
1 cup Cabot Sharp Cheddar Cheese, grated
2 tablespoons chopped parsley
1/2 teaspoon crumbled dried sage
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon white pepper
oil for frying
1.) Grate potatoes on grater blade of food processor.
2.) Place on a clean dish towel and roll towel up to squeeze out as much liquid as possible (avoids discoloration).
3.) Transfer to a bowl.
4.) Add the Cabot Sharp Cheddar cheese, eggs, parsley, sage, flour, salt and pepper.
5.) Mix well.
6.) Heat about 1/8-inch oil in a large, preferably
non-stick, skillet over medium heat.
7.) Slide rounded tablespoons of the mixture into the hot oil.
8.) Cook 3 minutes on each side or until golden brown. Drain on paper towels. Serve with applesauce and sour cream.
BEYOND CHEESE AND CRACKERS: Cabot’s Red Pepper & Cheddar Crostini
Makes about 32
1 (1-pound) narrow loaf French bread
3 tablespoons olive oil
1 teaspoon minced garlic
1 cup roasted red peppers (blotted dry if canned)
1/4 cup (lightly packed) grated Cabot Extra Sharp Cheddar
1 tablespoon capers, well drained
Salt and ground black pepper to taste
2 hard-boiled eggs, finely chopped
2 tablespoons finely chopped fresh parsley
1. Preheat broiler. Cut bread into thin slices and arrange in single layer on baking sheets.
2. In small bowl, combine olive oil and garlic; brush mixture on tops of bread slices. Broil one sheet at a time until golden.
3. In food processor or blender, combine red peppers, cheese and capers; pulse until chopped but not pureed. Season with salt and pepper. In small bowl, combine chopped eggs and parsley.
4. Place heaping teaspoon of topping on each crostini and sprinkle with some of chopped egg mixture.
NEW YEAR’S EVE MIDNIGHT MUNCHIES: Cabot’s Cheddar Crab Cakes
Makes 4 servings
1 pound lump crabmeat, picked through, shells removed
2 tablespoons finely chopped celery
2 tablespoons finely chopped onion
1 tablespoon finely chopped parsley
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
1-2 teaspoons Old Bay seasoning
1/2 cup grated Cabot Sharp Cheddar
1/2 cup mayonnaise
1/2 cup panko breadcrumbs*
1 large egg, lightly beaten
Salt and freshly ground black pepper to taste
2-3 tablespoons canola oil
*Panko are coarse Japanese-style breadcrumbs that produce an especially crispy result. Find them at gourmet supermarkets, specialty food stores, or Asian markets. Plain dried breadcrumbs can be substituted.
1. In medium bowl, combine crabmeat, celery, onion, parsley, mustard, lemon juice, Worcestershire, and Old Bay seasoning. Add cheddar, mayonnaise, breadcrumbs and egg and mix together gently but thoroughly. Season mixture with salt and pepper.
2. Shape into four equal patties. Cover with plastic wrap and refrigerate for at least one hour.
3. Place large skillet over medium heat. Add oil and heat until shimmering, about 2 minutes. Add crabcakes and cook until golden on both sides and cooked through to center, 3 to 4 minutes per side.
Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919 and is best known as makers of “The World’s Best Cheddar.” Cabot is owned by the dairy farm families of Agri-Mark, the Northeast’s premier dairy cooperative. For additional information on Cabot Creamery, visit www.cabotcheese.coop
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