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CELEBRATE OSCAR NIGHT WITH THE CHEDDAR THAT RECENTLY WON THE OSCAR FOR TASTE AT THE U.S. CHEESE MAKERS COMPETITION

Five Fabulous Cabot Creamery Cooperative Recipes Will Win You Critical Acclaim from Even the Most Discriminating Viewing Party Judges

CABOT, Vt. (February 18, 2009) – “You’ll be the star of the show when you serve your Awards Party guests these great recipes,” says Cabot chef of staff (and movie maven) Jon Ashton. “And you don’t have to go through a big Hollywood production to make these tasty treats. They’re all easy-to-make and delicious, because each features “The World’s Best Cheddar” from Cabot Creamery Cooperative.

Your guests at your viewing party this weekend will feel like they’ve made the Red Carpet A-List – and you’ll feel like Best Cook in a Starring Role when your serve them any of these tasty treats from Cabot: Habanero Cheddar Straws, Broccoli-Cheddar Tarts, Mini Cheddar-Bacon Burgers (with Chipotle Aioli topping), Turkey-Black Olive Chili in Tortilla Cups, and Lobster Salad on Endive. All delicious, and all made with delicious Cabot Cheddar Cheese.

 

Habanero Cheddar Straws
Makes about 4 dozen straws

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed and unfolded
6 ounces Cabot Hot Habanero Cheddar, finely grated (about 1 1/2 cups, lightly packed)
1 1/2 teaspoons ground cumin
1 egg, lightly beaten with 2 tablespoons water

1. Place rack in upper third of oven and preheat oven to 400°F. Line two baking sheets with parchment paper or coat with nonstick spray.
2. On lightly floured work surface, use rolling pin to lengthen puff pasty sheet to about 18 inches.
3. In small bowl, toss together cheese and cumin. Lightly brush sheet with some of beaten egg. Sprinkle evenly with half of cheese.
4. Top pastry with large sheet of plastic wrap, and press surface lightly to embed cheese in pastry. Invert pastry and plastic wrap. Brush new surface with egg wash and sprinkle with remaining cheese.
5. Pick up one short side of pastry and fold lengthwise in thirds, like a letter. Discard plastic wrap. Lightly dust top and bottom of strip with flour. With rolling pin, lengthen strip to about 18 inches.
6. Cut strip crosswise into 1/4-inch strips. Arrange strips 1/2 inch apart on baking sheets, twisting twice before placing on sheet and pressing lightly to keep from untwisting.
7. Bake in upper third of oven for 12 to 18 minutes or until well browned and crisp, watching carefully toward the end. Let cool, then store in airtight container for up to 2 days. Recrisp in 350°F oven before serving if desired.

Nutrition Analysis
Calories 35, Total Fat 2.5g, Saturated Fat 1g, Sodium 50mg, Carbohydrates 2g, Dietary Fiber 0g, Protein 1g, Calcium 20mg

 

Broccoli-Cheddar Tarts
Makes about 20 hors d’oeuvres

1 (10-oz) package frozen chopped broccoli
4 ounces cream cheese, cold from refrigerator
4 ounces Cabot Seriously Sharp, Extra Sharp or Sharp Cheddar, grated (about 1 cup)
2 green onions, sliced
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (15-ounce) package prepared pie crusts (2 crusts)

1. Place rack in middle of oven and preheat oven to 450°F.
2. Place frozen broccoli in medium microwave-safe bowl; cover loosely with plastic wrap and microwave until hot and tender, about 9 minutes (do not add any water).
3. Uncover and add cream cheese; stir until cheese is softened and completely blended with broccoli. Let cool for about 10 minutes.
4. Add cheddar, green onions, lemon juice, salt and pepper; stir until combined.
5. Unroll one pie crust and place on large ungreased baking sheet. Place broccoli mixture in center, spreading to within 1/2 inch of edge.
6. Moisten bare edge of crust with water. Top with second crust and press edges together with tines of fork to seal. Prick design in top crust, or make cut-outs with small cutter.
7. Bake tart for 12 to 18 minutes or until nicely browned on top and underside. Let cool for 10 minutes, then cut into about 20 wedges. Serve warm.

Nutrition Analysis
Calories 140, Total Fat 9g, Saturated Fat 4.5g, Sodium 190mg, Carbohydrates 11g, Dietary Fiber 0g, Protein 3g, Calcium 150mg

 

Mini Cheddar-Bacon Burgers (with Chipotle Aioli topping)
Makes 24 hors d’oeuvres

1 pound ground beef (round or chuck)
4 ounces Seriously Sharp, Extra Sharp or Sharp Cheddar, grated (about 1 cup)
12 slices packaged “already-cooked” bacon, cut in half
6 hot dog rolls
Arugula or watercress leaves (optional)
Chipotle Aioli (see recipe)


1. Place rack in upper third of oven and preheat oven to 500°F.
2. In large bowl, combine beef and cheddar; scatter salt and pepper over top. Gently work mixture together until well combined.
3. Divide mixture into quarters and shape each quarter into six (1 1/4-inch) balls, for a total of 24 balls.
4. Wrap each ball in a half slice bacon, pressing into patty shape. Arrange patties on large baking sheet.
5. Bake for 5 to 8 minutes or until cooked through to center. Loosen from baking sheet with spatula.
6. Cut each roll crosswise into 4 sections to make mini-buns. Place some arugula or watercress in each, topped with mini-burger and small dollop of Chipotle Aioli.

Chipotle Aioli
Makes 2/3 cup

1/2 cup mayonnaise
2 tablespoon Dijon mustard
1 tablespoon white or cider vinegar
1/2 teaspoon ground chipotle pepper or chipotle hot sauce

1. In small bowl, whisk together all ingredients. Serve immediately, or cover and refrigerate for up to 2 weeks.

Nutrition Analysis
Calories 120, Total Fat 7g, Saturated Fat 2g, Sodium 190mg, Carbohydrates 6g, Dietary Fiber 0g, Protein 7g, Calcium 40mg

 

Turkey-Black Olive Chili in Tortilla Cups
Makes about 48 hors d’oeuvres

Chili:
1 tablespoon olive oil
1 pound ground turkey
2 tablespoons mild or hot chili powder
2 teaspoons minced garlic
1 teaspoon ground cumin
1 (8-ounce) can tomato sauce
1 (2.25-ounce) can sliced olives, drained and chopped
1 teaspoon dried thyme leaves, crushed
1 teaspoon dried oregano, crushed

Tortilla Cups:
12 corn tortillas
Mini muffin pans
4 ounces Cabot Sharp, Extra Sharp or Seriously Sharp Cheddar, grated (about 1 cup)

To make chili:
1. In large skillet over medium-high heat, heat oil until shimmering. Add ground turkey and cook, breaking up with wooden spoon, until thoroughly cooked with no juices remaining.
2. Stir in chili powder, garlic and cumin and cook for about 30 seconds longer.
3. Stir in tomato sauce, olives, thyme and oregano and bring to simmer; cook for about 1 minute, then remove from heat. (Chili can be made up to 4 days in advance and reheated in microwave just before serving.)

To make tortilla cups:
1. Preheat oven 400°F. Wrap 3 tortillas in damp paper towel and microwave for 30 seconds or until softened.
2. Cut each tortilla into quarters. Cut a slit from rounded edge of each quarter halfway to center to help shaping and press each quarter into mini muffin cup.
3. Bake for 5 to 8 minutes or until colored and crisped. Let cool in cups.
4. Repeat with remaining tortillas. (Tortilla cups can be made up to 4 days in advance and stored in airtight container until ready to serve.)

To assemble hors d’oeuvres:
1. Preheat oven to 400°F.
2. Fill each tortilla cup with about 2 teaspoons of warm filling and top with some of cheese. Bake until cheese is melted, about 5 minutes.

Nutrition Analysis
Calories 45, Total Fat 2g, Saturated Fat .5g, Sodium 70mg, Carbohydrates 4g, Dietary Fiber 1g, Protein 3g, Calcium 40mg

 

Lobster Salad on Endive
Makes about 24 hors d’oeuvres

2 tablespoons extra-virgin olive oil
1/2 teaspoon freshly grated lemon zest
1 tablespoon fresh lemon juice
8 ounces fresh cooked lobster, crabmeat or shrimp, finely diced
4 ounces Cabot Monterey Jack, finely grated (about 1 cup)
Salt and ground black pepper to taste
24 leaves Belgian endive (about 2 heads)
Smoked paprika for garnish (optional)

1. In small bowl, whisk together olive oil, lemon zest and lemon juice. Add lobster, crabmeat or shrimp and cheese; toss together and season with salt and pepper.
2. Cover and chill until ready to serve.
3. Spoon about 1 tablespoon salad in each endive leaf. Sprinkle with smoked paprika if using and arrange on platter.

Nutrition Analysis
Calories 40, Total Fat 3g, Saturated Fat 1g, Sodium 65mg, Carbohydrates 1g, Dietary Fiber 1g, Protein 3g, Calcium 40mg

In addition to these six recipes, Cabot’s website (www.cabotcheese.coop/recipes) offers hundreds of delicious recipes that are perfect for every occasion from the farm family owners of Cabot Creamery, the Vermont-based dairy cooperative best know as makers of “The World’s Best Cheddar.”

ABOUT CABOT CHEESE
Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919, and makes a full line of cheeses, yogurt, sour cream, cottage cheese and butter. Best known as makers of “The World’s Best Cheddar,” Cabot is owned by 1200 dairy farm families located through New England and upstate New York. For additional information on Cabot Creamery, visit www.cabotcheese.coop