Cabot, VT – (Feb. 11, 2010) Breakfast in bed – some might say that there is no act more romantic on Valentine’s Day than making your significant other breakfast in bed. Others claim that a candle-lit dinner-for-two is the pinnacle of passion. Then there are those who prefer nothing more than sharing a glass of wine in front of a glowing fire. At Cabot Creamery Cooperative we say: Why not have all three?
“Valentine’s Day is the most romantic day of the year; the one day we unequivocally devote to love,” says Roberta MacDonald, senior vice president of marketing for Cabot. “Because this special day only comes once each year, we want to help you make the most of it with recipe ideas for a full day of devotion.”
“Start the morning with Cabot’s Tender Cheesy Omelet, served breakfast-in-bed style, of course. It’s super-easy to make and is guaranteed to put a smile on your significant other’s face,” continues MacDonald. “Later, dim the lamps and light the candles, creating an amorous atmosphere for an elegant dinner featuring Cabot’s Sole Pinwheels with Spinach Filling. Afterwards, retire to the couch, snuggle up in front of the fire and enjoy some delectable, aged Cabot cheddar with your favorite bottle of wine. In the end, you’ll have a full day spent with the one you love - the perfect recipe for a memorable Valentine’s Day.”
Learn which Cabot cheddars pair best with your favorite wine by visiting our guide at: Cabot Wine Pairing Guide
In addition to the Tender Cheesy Omelet and Sole Pinwheels with Spinach Filling recipes, Cabot’s website offers dozens of delicious and amorous ideas for your Valentine’s Day occasion at http://www.cabotcheese.coop/recipes
Tender Cheesy Omelet
Makes 4 Servings
2 cups egg substitute
1 large egg
1/2 teaspoon hot sauce
1/4 cup vegetable juice, such as V-8
3 tablespoons chopped green onions
1/8 teaspoon ground black pepper
1/2 cup grated Cabot 50% Reduced Fat Cheddar (2 ounces)
1. In medium bowl, vigorously whisk egg substitute, egg and hot sauce together until very frothy.
2. In large nonstick skillet over medium heat, heat vegetable juice. Add green onions and pepper and cook, stirring until onions are tender but not browned.
3. Reduce heat to low (for tender eggs) and add egg mixture. When nearly set, distribute cheese over half. Fold omelet in half and slip onto warm serving plate. Cut into four portions.
Calories 120, Total Fat 4g, Saturated Fat 2g, Sodium 345mg, Carbohydrates 4g, Dietary Fiber <1g, Protein 18g, Calcium 149mg
Sole Pinwheels with Spinach Filling
Makes 2 servings
2 teaspoons olive oil, divided
1 large shallot, finely chopped (1/4 cup)
4 cups (4 ounces) baby spinach, large stems trimmed, washed and dried (leave a little water clinging to leaves)
4 tablespoons panko (Japanese-style breadcrumbs), divided
1/4 teaspoon salt, divided
3/4 cup low-fat 1% milk, divided
2 teaspoons King Arthur Unbleached All-Purpose Flour
2 ounces Cabot 50% Reduced Fat Cheddar, grated (about 1/2 cup)
1/2 teaspoon dry mustard
Pinch of ground red pepper (cayenne)
8 ounces sole or flounder fillets
1. Preheat oven to 425˚F. Coat small baking dish, such as gratin dish or 9-inch pie pan, with cooking spray. Alternatively, use 2 individual gratin dishes.
2. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add shallot; cook, stirring for 30 to 60 seconds, or until softened. Stir in spinach. Cook, stirring, for 30 to 60 seconds, or until wilted. Remove from heat. Stir in 2 tablespoons of panko and 1/8 teaspoon of salt. Transfer to plate and let cool.
3. Mix 1/4 cup of milk with flour in small bowl until smooth. Heat remaining 1/2 cup milk in small saucepan over medium heat until steaming. Remove from heat. Whisk in flour mixture. Return to medium heat. Cook, whisking constantly, for 2 to 3 minutes, or until sauce bubbles and thickens. Remove from heat. Add cheese, mustard, ground red pepper and remaining 1/8 teaspoon salt; stir until cheese has melted.
4. Lay fish fillets on work surface. Divide spinach mixture among fillets; spread evenly, leaving a 1/2-inch border around edges. Starting at one narrow end, roll up fillets, jelly-roll style. Cut each roll in half. Secure each pinwheel with toothpick, if desired.
5. Spread about 1/4 cup of cheese sauce over bottom of prepared baking dish(es). Place fish pinwheels in baking dish, pinwheel-side up. Spoon remaining cheese sauce over pinwheels. Mix remaining 2 tablespoons panko and remaining 1 teaspoon oil in small bowl; sprinkle over pinwheels and sauce.
6. Bake for 20 to 25 minutes, or until sauce is bubbly and fish flakes when poked with tip of sharp knife. Remove toothpicks, if necessary, and serve.
Calories 291, Total Fat 9g, Saturated Fat 3g, Sodium 676mg, Carbohydrates 21g, Dietary Fiber 3g, Protein 32g, Calcium 286mg
ABOUT CABOT CREAMERY COOPERATIVE
Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919, and we make 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 throughout New England and upstate New York. For additional information on Cabot Creamery, visit http://www.cabotcheese.coop
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