CABOT, Vt. (May 6, 2010) – Here comes the second biggest consumer-spending holiday of the year! According to the National Retail Federation, Mother’s Day - - celebrated May 9 this year - - will ring up $14.6 billion in retail sales this year. But thanks to the Farm Family owners of Vermont-based Cabot Creamery Cooperative, you don’t have to break the bank to honor all the moms in your life on their very special day.
“Flowers and candy are wonderful,” says Cabot Creamery Consumer Lifestyle Commentator and Favorite Foodie Candace Karu. “But overwhelmingly, surveys show that moms across America don’t want expensive or lavish gifts from family members. Instead, they want a day off to relax and enjoy themselves and their loved ones. Indeed, the Farm Family owners of Cabot Creamery Cooperative know how important it is for moms to spend quality time with their loved ones, so they’ve created dozens of delicious recipes that dad and the kids can make to honor mom and celebrate this special holiday - all of which are available at www.cabotcheese.coop.
“There are more than 83 million mothers* in the United States,” Karu says, “and that number continues to grow. Interestingly, the biggest trend today is the expansion of Mother’s Day beyond one’s birth mother. Americans increasingly want to recognize all of the mothers in their lives, from their own moms to their mothers-in-law, other relatives who are moms, moms of their closest friends, even neighbor moms who are special to them.
“Honoring the special moms in your life is easy if you serve them one of Cabot’s delicious recipes featuring ‘The World’s Best Cheddar,’” Karu says. “Cabot’s chefs take into account a wide range of considerations when creating our unique recipes. Flavor, texture, difficulty and healthy ingredients are all important considerations in every one of our recipes. If it’s a Cabot recipe, you’re sure to make mom happy on Mother’s Day.”
A great way to start Mom’s day is with Eggs in Bacon-Potato Nests, followed by Roasted Asparagus & Mushroom Salad with Toasted Cheddar Shards for lunch. For dozens of other delicious recipes for this special holiday, visit www.cabotcheese.coop/recipes.
*Source: United States Census Bureau, 2009
Eggs in Bacon-Potato Nests
Makes 4 servings
Nonstick cooking spray
8 slices packaged “already-cooked” bacon
2 cups frozen hash brown shredded potatoes
2 tablespoons chopped fresh chives, plus more for garnish
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 ounces Cabot Sharp Cheddar, grated (about 1 cup)
4 large eggs
1. Place rack in lower third of oven and preheat oven to 400ºF. Coat four (6-ounce) pyrex custard cups or similar ramekins with nonstick spray.
2. Arrange two strips bacon in “x” pattern in each cup (ends may stick above cup).
3. Place frozen hash browns in medium bowl and microwave just until thawed, about 1 1/2 minutes. Add chives, salt and pepper and toss to combine.
4. Press one-fourth of potato mixture over bottom and up sides of bacon-lined cups.
5. Add about 2 tablespoons of cheese to each cup. Break one egg into each cup and top with about 2 more tablespoons cheese.
6. Bake in lower third of oven until egg whites are nearly set, 12 to 15 minutes (eggs will continue to cook while standing). Remove from oven and let sit for about 5 minutes; run knife around outside of each cup and slip eggs nests onto plates. Sprinkle with additional chives and serve.
Calories 298, Total Fat 21g, Saturated Fat 9g, Sodium 775mg, Carbohydrates 8g, Dietary Fiber 0.5g, Protein 20g, Calcium 232mg
Roasted Asparagus & Mushroom Salad with Toasted Cheddar Shards
Makes 6 servings
1 1/2 tablespoons minced shallot
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup extra-virgin olive oil
Nonstick cooking spray
4 ounces Cabot Sharp Cheddar, grated (about 1 cup)
1 tablespoon King Arthur Unbleached All-Purpose Flour
1 pound asparagus, tough ends snapped off
6 cups arugula or torn hearts of romaine
2 ounces fresh enoki or beech mushrooms
To make dressing:
1. In small bowl, whisk together all ingredients except oil; while whisking vigorously, add oil in thin stream until mixture is emulsified and creamy.
To make cheddar shards and roast asparagus:
1. Place rack in middle of oven and preheat oven to 400ºF. Coat large baking sheet with cooking spray.
2. In small bowl, toss together cheese and flour; spread mixture evenly over baking sheet. Bake for 6 to 9 minutes, turning baking sheet for even cooking and watching carefully toward end, or until cheese is completely golden with no pale spots; remove from oven and set aside to cool.
3. Move rack to bottom oven position. Cut asparagus on diagonal into 2-inch pieces. Arrange on rimmed baking sheet; drizzle with about 1 tablespoon of vinaigrette, tossing to coat; spread in even layer.
4. Roast until crisp-tender, 3 to 5 minutes depending on thickness. Remove from oven and let cool.
To assemble salad:
1. Divide arugula or romaine among six salad plates. Top with asparagus and mushrooms. Drizzle each with about 1 tablespoon of dressing. Break up toasted cheese and scatter over salads.
Calories 214, Total Fat 18.5g, Saturated Fat 5g, Sodium 266mg, Carbohydrates 7g, Dietary Fiber 2g, Protein 7.5g, Calcium 187mg
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 http://www.cabotcheese.coop
NOTE TO EDITORS:
To access and download hi-resolution photographs of the Eggs in Bacon-Potato Nests or the Roasted Asparagus & Mushroom Salad with Toasted Cheddar Shards, visit:
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