cheddar

Eating My Way Through the Holidays! Yuletide Favs: Havarti Mashed Potatoes!

Eating My Way Through the Holidays! Yuletide Favs: Havarti Mashed Potatoes! The best kept secret for staying organized during the flurry of activity of family gatherings is “make-ahead” recipes that have the oven doing most of the work. By creating this side dish the day before, you eliminate everyone hovering in the kitchen while you whip it up at the last minute. And leftovers are a breeze because they automatically become Divine Duchess Potatoes.* Do yourself a favor, enjoy that glass of wine with your guests while the mashed potatoes bake in the oven.

HAVARTI MASHED POTATOES

Ingredients:

10 potatoes, peeled and cut up

4 tablespoons butter, softened

1/2 cup milk

1/2 cup yogurt

1/2 teaspoon rosemary

1/2 teaspoon sea salt

1/8 teaspoon cracked black pepper

1 cup Havarti cheese, shredded

1/2 cup extra sharp cheddar cheese, finely shredded

1 tablespoon parsley

Instructions:

Preheat oven to 350°. Grease a 1 1/2 quart casserole dish. Place potatoes in a 4 quart pan. Cover with water. Salt if desired. Heat to boiling; reduce heat to medium-low and cook potatoes until tender, about 15 minutes. Drain well. Add butter and mash. Slowly add milk beating slowly to eliminate lumps. Add yogurt, rosemary, salt, and pepper. Beat vigorously until potatoes are fluffy. Fold in Havarti cheese. Transfer to casserole dish and top with cheddar cheese. Bake uncovered 30-35 minutes. Garnish with parsley.

*Leftovers can be used to make Divine Duchess Potatoes. See link

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Eating My Way Through the Alphabet: Letter W

What’s Cooking in Gail’s Kitchen? The Chow Down: Wisconsin Beer Cheese Soup! Not only is this soup perfect for those chilly evenings ahead, but it is also more fun to eat simply because instead of saltine crackers, fresh popcorn is used. That’s right, you heard me…popcorn. It really doesn’t matter if you use the air-popped variety, microwave movie popcorn, or slightly sweet kettle-style popcorn. I know, right!?! More and more you may discover this quirky dish on a restaurant menu, even outside the state of Wisconsin. It actually dates back to when German immigrants came to America. Beer was readily available and often used in soup. Over time, more veggies, spices, and cheese were added turning supper time soup into the comfort meal it is today. If you’re up for an adventure, read on. 
WISCONSIN BEER CHEESE SOUP 
Ingredients:

2 tablespoons olive oil

1 1/2 cups carrots, chopped 

1 yellow onion, diced

1 rib celery, chopped 

2 cloves garlic, minced 

1/4 cup butter 

1/4 cup flour

1/8 teaspoon red pepper flakes 

1/8 teaspoon cayenne pepper 

1/2 teaspoon sea salt

1/8 teaspoon black pepper

1 teaspoon dry mustard 

2 cups light cream or milk, warmed

1 tablespoon Dijon mustard 

2 teaspoons Worcestershire sauce

10 ounces sharp cheddar, shredded

16 ounces beer

Popcorn for garnish 
Instructions:

In a large skillet, warm olive oil. Add chopped carrots, diced onions, chopped celery, and minced garlic. Sauté until vegetables are tender, approximately 8-10 minutes. In a 4-quart pan, melt butter on low heat. Do not burn. Increase heat to medium-high and sprinkle in flour. Stir constantly while cooking. The flour mixture will turn a light brown. Add red pepper flakes, cayenne pepper, sea salt, black pepper, and dry mustard. Mix well. Gradually pour in warmed milk, stirring constantly to avoid lumps or scorching. It will thicken nicely. Add Dijon mustard and Worcestershire sauce. Sprinkle in shredded cheese, stirring constantly to melt the cheese. Slowly add beer and bring to a boil. Stir until foam disappears. Reduce heat to low setting. Add vegetable mixture to the cheese soup. Simmer 10 minutes. Serve with popcorn garnish. 

Eating My Way Through the Alphabet: Letter P

What’s Cooking in Gail’s Kitchen? The Chow Down: Positively Popular Poutine! While traveling to Canada recently, I was taken aback by a friendly waitress who recommended a very popular dish on the menu made with crispy French fries, fresh cheese curds, and rich brown gravy. She called it Poutine. Like a deer in the headlights, I was completely frozen at the thought. So I shook my head no, thanked her, and ordered my fries plain. By the end of the meal I was convinced I had missed out on something spectacular. Practically every restaurant listed Poutine as their specialty. Some Poutine platters were loaded with bacon, others chunk lobster, beef brisket, jerk chicken, or sautéed veggies. One place even boasted “Award Winning Poutine” and stayed open til 4:00 a.m. just to meet the late-night cravings of college students. Maybe this dish will catch on, after all. 
POSITIVELY POPULAR POUTINE 
Ingredients:

2 pound bag of frozen extra crispy seasoned crinkle fries

Sea salt and black pepper, to taste

2 cups cheddar cheese curds, white and yellow 

1-2 tablespoons butter

2 tablespoons cornstarch 

1/4 cup cold water

2 cups beef broth 

Fresh parsley to garnish 
Instructions:

Preheat oven to 425°. Arrange frozen French fries in a single layer on a baking sheet. Bake 25-30 minutes until golden brown. Season with sea salt and black pepper, to taste. For the gravy, melt butter in a saucepan over medium heat. Do not scorch. Whisk together cornstarch and cold water until no lumps remain. Add cornstarch mixture to melted butter, stirring constantly. Gradually add beef broth, continuing to stir until all broth is used. Bring gravy to a boil, as you stir. Allow gravy to boil at least one minute to dissolve thickener. Reduce heat to low, stirring occasionally. Divide the crinkle fries among serving bowls. Cover each bowl with cheese curds. Ladle rich brown gravy over each portion. Garnish with fresh parsley. Serve immediately. 

Eating My Way Through the Alphabet: Letter U

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Underwood Chicken Pâté! Sometimes you need a snack or an appetizer in a pinch for hungry grandkids, neighbors relaxing on the back porch, or late night munchies. A quick solution can be found in the kitchen pantry with premium quality canned meats. Simply add cheese, veggies, and spice for a people-pleasing dip that hits the spot. Adding a side of pepper jelly is a nice compliment to the creamy dip. 
UNDERWOOD CHICKEN PÂTÉ 
Ingredients:

8 ounces Neufchâtel cheese, softened 

1/2 cup cheddar cheese, extra-sharp, finely shredded 

2 tablespoons red onion, diced

1/3 cup celery, chopped

1/8 teaspoon celery seed

1/8 teaspoon garlic powder 

1/8 teaspoon red pepper flakes 

4.25 ounce can Underwood Chicken Spread

1 sprig of tarragon 

Cilantro for garnish 
Instructions:

In a medium mixing bowl, combine Neufchâtel cheese, cheddar cheese, red onion, chopped celery, celery seed, garlic powder, and red pepper flakes. Mix well. Fold in Chicken Spread and fresh tarragon leaves. Chill until ready to serve. Garnish with cilantro. Serve with toasted baguette slices or assorted crackers.

Eating My Way Through the Alphabet: Letter O

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Old Mexico Street Poppers! As the garden brings forth a bounty of jalapeños, variety becomes the spice of life. Stuffed with cheese and veggies makes sinking your teeth into this spicy popper feel like eating from a Mexican cobblestone street vendor in Puerto Vallarta. Anything goes! Give your taste buds an “old town” vacation and then go shopping afterwards!
OLD MEXICO STREET POPPERS 
Ingredients:

8 ounces Neufchâtel cheese, softened 

1/2 teaspoon Mexican oregano, snipped

1/8 teaspoon garlic powder 

1/8 teaspoon onion salt

1/4 teaspoon cumin powder 

1/2 cup organic black beans, drained and rinsed

1/2 cup sweet corn, whole kernel 

1/3 cup Monterey Jack cheese, shredded

1/2 cup panko bread crumbs

1/2 cup Mexican cheese blend cheese, shredded

2 tablespoons butter, melted 

1/8 teaspoon taco seasoning 

12 jalapeño peppers, cut lengthwise and seeded

1 tablespoon cilantro leaves, chopped
Instructions:

Preheat oven to 350°. Place a wire rack on a baking sheet. Spray with nonso like. Set aside. In a bowl, combine Neufchâtel cheese, Mexican oregano, garlic powder, onion salt, cumin powder, black beans, sweet corn, and Monterey Jack cheese. Mix well. Set aside. In another bowl, combine panko bread crumbs, Mexican cheese, melted butter, and taco seasoning. Mix well. Set aside. To prepare jalapeños, wear rubber gloves. Leaving the stem on, slice the upper third portion lengthwise. Discard top. Scoop out the seeds and discard. Divide filling evenly between jalapeños. Place on wire rack. Cover top of jalapeños with crumb topping. Press gently into cream cheese mixture. Bake 30-35 minutes or until tops are golden brown and jalapeños are tender. Garnish with cilantro. Serve warm. 

Eating My Way Through the Alphabet; Letter J

What’s Cooking in Gail’s Kitchen? Jalapeño Corn Stix. Cornbread is always the right accompaniment to dried bean dishes. Serve it hot, right out of the oven. Leftovers can be warmed in the microwave nicely. Go south of the border!  Jalapeño peppers give these golden stix the right amount of gusto to compliment the creamy cheddar center. 

JALAPEÑO CORN STIX
Ingredients:
1 1/2 cups yellow cornmeal 
1 1/2 cups sifted flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup sugar
1/2 cup olive oil
2 eggs, beaten
1 1/4 cup skim milk
1/4 cup jalapeños, diced
1 cup sharp cheddar cheese, shredded
Instructions:
Sift dry ingredients into medium-size mixing bowl. Blend beaten eggs and oil; add milk. Add liquid ingredients to dry ingredients and stir until just blended. Gently fold in jalapeños and cheddar cheese. Pour into a molded corn stick pan or an 8 by 8-inch pan which has been sprayed with a non-stick spray. Bake in 400° oven for 25-30 minutes or until golden brown.