Epicure Foods Holiday Catalogue 2017

EPICURE

15

Delicious

Holiday Recipes Make The

Perfect Cheese Board For Entertaining

H liday Catalogue 2017

Learn how to make delicious cheese boards to entertain your guest this Holiday season.

Find out how to put together a beautiful Brie with toppings in 20 min or less!

Check out how to make these flavorful recipes all your guest will obsessive over

Plus Section Pages

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Cheese

Discover a variety of different cheeses for any occassion. Created by authentic cheese masters using only the finest milks and ingredients.

Grocery

Get a closer look at the wide variety of high-quality and delicious products available.

Meats

Ham, sausage, Italian salumi, and lets not forget chorizo! Find an enticing selection of various meats in this section.

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PAIRINGS

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HOLIDAY CATALOGUE

Learn how to create a variety of beautiful and delicious cheeseboards that will add flare to your Holiday table.

CHEESE BOARDS

Fruit-ful Desserts

Do you like creamy cheese with a crumbly texture? Then White Stilton is your kind of cheese.

Blended with fruit to give it a sweet and slightly tart taste.

Although this cheese already contains fruit, it also is perfectly paired with fruits.

The most popular fruits that are paired with White Stiltons are cranberries and apricots.

If you would like something more sweet and savoury, pair Thistle Hill’s Blueberry White Stilton with chocolate. This combination has a rich, thick taste that will leave you craving more.

Walnuts are also a great partner with White Stiltons. The creamy texture of the cheese mixed with the crunch of the walnuts creates the perfect contrast for any cheese plate.

Tip: When it comes to properly cutting a piece of cheese, remember that each individual slice should be similiar in size.

To assure all your pieces have the same proportions, cut from the center of the cheese all the way to the outer rind.

White Stiltons have such a candied taste that they are often served after meals as a dessert.

Delightful

White

Stilton

2 X 2.2 LB

UK-153

UK-156

UK-158

UK-151

Strawberries Cranberry Blueberry NY Cheesecake & Cream

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CHEESE BOARDS

Spanish Spread

The Mains from Spain

If you want to have a cheese board with a mouthwatering taste of Spain, this board is for you!

Spain has a wide variety of different cheeses, and for this board we used La Gruta Del Sol’s 6 Month Aged Manchego, Tres Leches, and 12 Month Aged Mahon.

These cheeses pair well with La Gruta Del Sol’s Marcona Alomonds, Membrillo Quince Paste, Fig Cakes, and Forever Cheese’s Piedras de Chocolate Almonds.

All these cheeses partner very well with these pairings because of their different attributes.

Manchego is a flavorful sheep’s milk cheese and is actually described as Spain’s most famous cheese.

Manchego’s salty, sweet, and slightly nutty taste adds a smooth taste to the board.

Tres Leches stays true to its name, it is made by combining cow’s, goat’s, and sheep’s milk. During the aging process, this natural rind cheese is washed routinely with extra virgin olive oil to help provide a depth of flavor and creaminess not found in other Spanish cheeses.

Mahon is named after the city in Menorca located just just off the coast of Spain, where it was first traded.

When young, Mahon has a fruitful taste, but when it matures it captures a salty fruit and vegetables taste. The 12 month aged is also very flaky and crumbly, which is perfect if you would like to use it as a topping for the Fig Cake or Membrillo.

Manchego L ec Tre s

hes

Ma h

on

SP-002 MAHON CURED 12 MONTHS RAW MILK “LA GRUTA DEL SOL” SP-011 TRES LECHES “LA GRUTA DEL SOL” SP-082 MANCHEGO “LA GRUTA DEL SOL” 6 MONTHS SP-917 MARCONA ALMONDS FRIED/SALTED “LA GRUTA DEL SOL” SP-966 FIG CAKE CHOPPED ALMONDS “LA GRUTA DEL SOL” SP-962 MEMBRILLO QUINCE SLEEVE 170 GR SP-930 PIEDRAS DE CHOCOLATE ALMONDS

2 X 5.7 LB 2 X 7 LB 2 X 7 LB 1 X 4.41 LB 6 X 8.8 OZ 12 X 6 OZ 2 X 4.4 LB

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CHEESE BOARDS

Bombshell Blue Board Fig & Blue Board

C

ola z bo 1st) m a at (E

Echo Mountain (Eat 2nd)

Roquefort bAeOl P Black La (Eat 3rd)

Blue thCheese has been dated back to the 7 century. In a cave outside the village of Roquefort, France there was said to have been a shepard who forgot his lunch of cheese and bread in a cave. A few month later he returned to the cave and discovered that his cheese had become full of Penicillium Roqueforti which is the name given to the original blue-green strain of mold found inside cheese. Today this natural mold culture is found in almost all blue cheeses.

This board has an abundance of intense flavors. This cheese board includes Champignon’s Cambozola, Rogue Creamery’s Echo Mountain, and Papillon’s Roquefort AOP Black Label.

When constructing a Blue cheese board, one must keep in mind that Blue cheese should be eaten in an ascending order with regards to flavor.

How do you know which flavor to eat first? It should be the most mellow flavor to the sharpest flavor. You can tell which Blue cheese has a stronger taste depending on how dominant its blue-green strains are.

Blue Cheese is one of the best cheeses to pair with figs, candied pecans, and chocolate. The sweet flavor combined with the strong flavorful taste of Blue cheese is the perfect example of how opposites attract.

Tip: Don’t forget to take the cheese out of the refrigerator at least an hour in advance for bigger sizes and half an hour for half pounders. Cut into portions right before serving to avoid the cheese sweating or drying out.

WG-020 CAMBOZOLA BLUE US-379 ECHO MOUNTAIN BLUE FR-563 ROQUEFORT PAPILLON BLACK LABEL HALVES SP-924 CARAMELIZED PECANS

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2 X 5 LB 1 X 5 LB 4 X 3 LB 1 X 9.73 LB

OH

MY

You’ve dazzled with the White Stilton, your guest devoured the authentic Spanish Board, they couldn’t get enough of the Blue Board, but now its time to bring out the mother of all cheese boards.

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CHEESE BOARDS

Holiday Cheese Tray

The ideal cheese board will have a variety of flavors and textures.

The board shown has a mix of different cheeses and accompaniment, each of which brings its own unique flavor to the plate.

When creating a cheese board with a variety of different cheeses keep these tips in mind when trying to figure out what pairs well with what: - Pair similiar flavors with each other. Sweet with sweet, salty with salty, and spicy with spicy. When two similiar flavors combine it heightens the taste and creates an intense flavor. An example of this is Ossau-Iraty which has a nutty taste, and is delicious when eaten with nuts.

- Although similiar flavors pair well together, opposites do attract. Soft cheeses such as Vermont Creamery’s St. Albans pairs well with nuts and dried fruit and spreads beautifully on crackers.

Creamy cheeses like Champignon’s buttery Rougette compliments sweet fresh figs very well.

- Cheddars go well with beer and crackers but not only does Rogue Creamery’s Hopyard Cheddar taste wonderful with an IPA or Ale, it can be paired with Forever Cheese’s Caramelized Pecans and Les Trois Petit Cochon’s Cornichons for a rich and tangy taste.

- The most important tip you must remember when pairing a cheese board is that if it taste right to you then its perfect.

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Mt. Vikos Feta Portions Pairs well with fruits, walnuts, and is perfect as a topping for salads GR-051 | 12 X 7 OZ

Rogue Creamery Caveman Rogue Blue Cheese

Caveman Blue makes a wonderful accompaniment to fruits and nuts, and especially dried cranberries.

US-086 | 1 X 5 LB

Vermont Creamery St. Albans This creamy and soft cheese taste great with sour beer, dried apple rings, and spread over crackers.

Vermont Creamery Bonne Bouche

Try Bonne Bouche with a glass of Rosé, chocolate almonds, or prosciutto.

US-984 | 6 X 4 OZ

US-938 | 9 X 2.82 OZ

Rogue Creamery Hopyard Cheddar As mentioned, Hopyard pairs well with beer and walnuts.

This cheese has hop petals which add a blooming taste of a freshly poured IPA to the flavor. This taste compliments the salty touch of cornichons.

Ossau-Iraty Istara Ossau-Iraty’s nutty taste pairs well with nuts and fruits, or when topped with jams or honey. Enjoy this cheese with a glass of Merlot or Bordeaux Blanc.

FR-516 | 1 X 10 LB

US-519 | 4 X 10 LB

Champignon Rougette Bavarian Red Extremely creamy, mild, and buttery, the Rougette Bavarian Red is great on crackers and pairs well with fruits such as strawberries and figs.

WG-090 | 2 X 5 LB

3 Pigs Cornichon Jars

3 Pig’s Cornichons are pickled in vinegar and spiced the traditional French way. They are perfect for pairing with charcuterie and cheddar cheeses.

FR-735| 12 X 12.4 OZ

Urnascher Black Label Also try Mifroma’s Urnascher Black Label. This semi-hard cheese is crumbly and perfect to grate on top of fruits. SW-094| 1 X 15 LB PRE ORDER

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908-527-8080 HOLIDAY | EFCCORP.COM CATALOGUE 25 29

LACTALIS France

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Discover the creaminess and flavor of Fromager d’Affinois combined with the refinement of truffle.

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Try the delicious combination of spicy and sweet that is Fromager d’ Affinois Red Chili Pepper. This cheese is sprinkled with hints of pepper and combined with the cheese’s double cream, you have the ideal combination of opposites.

An even more creamy version of the original, Fromager d’ Affinois Excellence is sweet and pairs very well with fresh fruit and champagne. Serve it is as the perfect dessert for this Holiday Season.

A specialty with a coloured rind. Its orange-tinted rind is coloured with annatto: a plant indigenous to South America used by Indians to color themselves red.

FR-367 FROMAGER D’ AFFINOIS TRUFFLES 2 X 4.4 LB FR-951 FROMAGER D’ AFFINOIS RED CHILI PEPPER 1 X 4.4 LB FR-950 FROMAGER D’ AFFINOIS EXCELLENCE 1 X 4.4 LB FR-952 FROMAGER D’ AFFINOIS CAMPAGNIER 2 X 4.4 LB

Fromagerie Guilloteau invites you to discover all of its soft cheeses. Whether it come from cow’s milk, goat or sheep, pepper, truffle, extra-creamy or reduced fat, theres something to suit every taste.

One of the most striking aspects of Fromagerie Guilloteau cheeses is its silky creaminess.

Each cheese is hand-crafted and designed with the consumer in mind. Whether you enjoy larger cheeses or minis to take on the go, Fromagerie Guilloteau has something for everyone.

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E DRESS

BRIE D UP

TOPPERS These are absolutely easy toppings that can be put together in 20 minutes or less. Keep the brie round in its full format and cut when you’re finally ready to serve.

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DRESSED UP BRIE Traditional Toppers

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Traditional Toppers 2-Ingredient Recipes

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Kozlik’s Sweet Russian Honey Mustard Brie

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The sweet and spicy Kozlik’s Mustard would be a great, simple topping to brie. Turn the oven on to 375 degrees and bake for 5 to 7 minutes, or until it starts to ooze but not completely melt. Keep it in its whole format in the oven and spread with a generous amount of Kozlik’s mustard.

Serve on a baguette.

CN-812 | 12x8.5oz

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Dalmatia Tangerine + Pickled Jalapeno

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Bellentani Prosciutto + Franco Boni Flakes + Black Pepper

Kozlik’s Sweet Russian Honey Mustard Brie

2

Heritier Onion Confit + Vermont Smoke & Cure Summer Sausage

Dalmatia Organic Apricot Spread and Pickled Jalapeno

Bellentani Prosciutto, Franco Boni Flakes and Fresh Black Pepper

Heritier Onion Confit and Vermont Smoked & Cure Summer Sausage

Fresh apricots are handpicked along for this spread will pair very well with some sliced pickled jalapenos and a few squeezes of orange juice. Simply mix these three together until thoroughly blended and spread over top of a baked brie. For more spicy, add more jalapenos.

CRO-150 | 12x8.5oz

This is going to be a very rich and luscious baked brie, letting the prosciutto bake and allow the fat to melt. Drape the brie round in prosciutto and bake for 5 minutes. Then sprinkle with Franco Boni Flakes and freshly cracked black pepper.

US-487 Prosciutto | 12x3oz IT-360 Franco Boni | 3x1.65lb

Set oven to 400 degrees and bake 4 slices of Vermont Smoke & Cure Sausage until dark. Crumble and set aside.

Mix Heritier Onion Confit and bacon crumbles, then spread over top of the brie and bake for 7 minutes. Serve with a baguette.

BE-152 | 6x6.3oz US-576 | 12x6oz

DRESSED UP BRIE Traditional Toppers

GRILLED GOAT BRIE & OLIVE CROSTINI

WOOLWICH GOAT BRIE

1 baguette 1 Woolwich Brie 2 avocados, cut in small cubes 1 cup black olive tapenade spread 1/2 cup garlic butter, melted 1 tbsp, fresh chopped parsley 3 tbsp red pepper, diced

It’s called triple cream for a reason! Woolwich Dairy’s Triple Creme Goat Brie cheese, made with fresh Canadian goat milk and cream, is the ultimate creamy, buttery indulgence.

Heat a grill and spray with nonstick cooking spray.

Grill Woolwich Goat Brie for 30-45 seconds, turning the brie 90 degrees and continue cooking for 30-45 seconds, creating a diamond shape grill pattern.

Woolwich Dairy collects fresh Canadian goat milk from over 200 family farms to produce delicious goat cheese for you to enjoy. They are also not afraid to share the benefits of goat’s milk versus cow’s milk.

It is rich in vitamins and minerals, is higher in protein and has lower lactose levels, making it much easier to digest than cow’s milk.

Turn brie over and repeat step 2.

LA PETITE REINE A Brie you can count on. La Petite Reine Brie has a velvety, downy white rind and straw colored paste. It has a mild flavor that has notes of earth and mushrooms. La Petite Reine is the perfect size to top with spreads- don’t limit yourself to just one!

FR-844 | 6x8.8oz

SOUR CHERRY Perfectly ripened sour cherries from the Pannonian Valley of Eastern Croatia are cooked with great care to preserve their natural flavor and create a wonderfully tart, yet sweet spread overflowing with flavor. This spread is a simple topping that shines on brie.

CRO-160 | 12x8.5oz

Meanwhile, preheat oven to 375 degrees.

Slice baguette into thick slices and brush melted garlic butter on each slice.

Bake for 5 minutes.

Spoon tapenade on top of the brie.

Mix avocado and red pepper together in small bowl and spoon on top of the brie. Bake for 3-4 minutes until soft.

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ED DRESS

RIE UP B

DIP RECIPES A bit more of a challenge to make, but you’ll never regret it once you do. Take a knife and carefully slice away the top of the Brie rind, leaving the sides intact. This will create an easy-to-dip Brie “cup” that can be supplemented with a variety of toppings for an even richer and more decadent experience.

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DRESSED UP BRIE Dip Recipes

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Traditional Toppers 2-Ingredient Recipes

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Sausage + Cream Cheese + Spinach Dip

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Vermont CreameryCreme Fraiche + Black Truffle

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Chef’s Mandala Pomodori Pelati + Mt. Vikos Artichoke Spread

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Caramelized Pecans + Brown Sugar + Chili Powder

Vermont Smoke & Cure Sausage, Sierra Nevada Cream Cheese and Spinach

Chef’s Mandala Pomodori Pelati and Mt. Vikos Artichoke Spread

Vermont Creamery Creme Fraiche and Black Truffle

Caramelized Pecans, Brown Sugar and Chili Powder

Mix together 3.5oz cream cheese, 3 tbsp creme fraiche and 1/4 tsp garlic powder. Fold in 8oz of defrosted, frozen spinach (remove as much water as possible) and 5 slices of cooked sausage, crumbled. Bake for 15 minutes on its own, then transfer to the top of the brie and bake for another 5-7 minutes.

US-576 Summer Sausage | 12x6 oz US-444 Cream Cheese | 12x7 oz

Use Artichoke Spread and Organic Peeled Tomatoes to create an authentic Mediterranean-style brie.

To make it extra-rich, combine the Spread with cream cheese, lemon juice, oregano, salt and pepper.

Halve the Tomatoes and pat dry. Dot the top with tomatoes and mixture, then bake for 7-10 minutes.

IT-437 Tomatoes | 6x19.4oz GR-183 Spread | 6x7.3oz

Make your own version of Brie Rouzaire with Truffles! Mix together black truffle shavings or a black truffle confit, if you’re looking for a more cost effective option, and Vermont Creamery Creme Fraiche.

A normally rich and unctuous combination will become even more so when dolloped on some brie and baked for 5-7 minutes, until warm.

US-963 | 12x8oz

These Caramelized Pecans need a sweet and spicy syrup to create an amazing dessert. Mix 2 tbsp melted unsalted butter, 2 tbsp dark brown sugar and 1 tsp of chili powder.

Bring to a boil, then reduce heat to low and simmer until thickened.

For a thinner syrup, add water. Add 1 cup chopped pecans to baked brie and drizzle syrup over top.

SP-924 | 1x9.37lb HOLIDAY CATALOGUE

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RECIPES Appetizers BAKED LA PETITE REINE BRIE WITH FRESH CRANBERRIES COMPOTE AND PECANS FOR THE CANDIED PECANS 1 cup pecan halves 1 tbsp unsalted butter 1/2 tsp salt 1/4 cup brown sugar 1/2 tsp cinnamon FOR THE CRANBERRY COMPOTE 1 cup cranberries, fresh or frozen 1 tbsp honey 1 tbsp orange juice 1 tsp orange zest 1 tbsp of vanilla extract FOR THE BAKED BRIE 1/2 tbsp of freshly grated nutmeg can be srpinkled on top.

Preheat your oven to 375 degrees.

Combine honey and orange juice in a small saucepan over medium-high heat. Add the cranberries, orange zest, and vanilla extract. Let cook until the berries release their juices, about 5-7 minutes depending on ripeness.

Continue to cook until sauce has thickened somewhat.

Meanwhile, combine butter, salt, brown sugar and cinnamon in a saucepan over low heat. Add pecans to the sugar and stir until well coated. Pour on a silicone mat to cool.

Remove the top from the brie and bake for 5-7 minutes. Then top with Compote and Pecans

WHOLE WHEAT PETITS TOASTS Les Trois Petits Cochon makes Petits Toasts with a crusty texture and mild taste. They are ideal for pates or cheeses, but they can stand up to any spread.

US-736 | 24x3.25oz

RAINCOAST CRISPS Lesley Stowe Raincoast Crisps really shine when topped with your favorite dip. They are the perfect accompaniment to baked brie- see why they call them a conversation starter!

CN-348 PUMPKIN SPICE CN-349 APRICOT GINGER CN-350 CRANBERRY APRICOT CN-351 FIG & OLIVE CN-352 ORIGINAL CN-353 ROSEMARY RAISIN CN-354 SALTY DATE & ALMOND 12x5.3oz

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RIE UP B

EN CROUTE Smother Brie in some delicious fruit preserves and then carefully wrap with puff pastry. If you try to evenly cover the Brie with pastry, it should bake more evenly. The final result is a crisp, golden brown exterior that cracks open to reveal a luscious, molten interior.

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RECIPES Appetizers

MARIN FRENCH CHERRY ALMOND EN CROUTE 8oz wheel Marin French Traditional Brie 1/4 cup dried cherries 1/4 cup sliced almonds, lightly toasted 1 sheet puff pastry, thawed and cut into a 12 in circle 1 egg, beaten with 1 tbsp water

Extra puff pastry?

Make Olives in Blankets.

DIVINA GREEK OLIVES-INBLANKETS

Preheat oven to 400 degrees.

Place brie in the center of the pastry circle and sprinkle the top with cherries and almonds.

What to do with leftover puff pastry?

Wrap your olives to make delicious, cheesy bites. Make sure to get pitted olives so it is easier to stuff them with cheese yourself.

Mozzarella cheese may be easiest, but you could also use brie paste for something ultra creamy and decadent.

GR-608 | 2x5lb

Pull the pastry gently up around the brie towards the center of the cheese making regular folds until a neat bundle if formed. Tuck the last fold under itself and press lightly to secure.

Using a small pastry brush, brush the top and sides of the pastry with egg wash.

Place on a parchment-lined sheet pan and bake for 25 minutes (the pastry can be covered with aluminum foil to slow down browning).

Reduce the temperature to 325 degrees and bake for another 20 minutes.

Remove from oven and rest for 5 minutes before serving.

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SOURDOUGH BREAD BRIE Make a play on Brie en Croute but substitute the puff pastry for a loaf of freshly baked sourdough bread. Cut off the top of the loaf and hollow out the inside to make a snug holder for brie.

PATE EN CROUTE Make a truly decadent brie en croute by topping it with a hearty sliced of Les Trois Petits Cochon Pate Poivre Noire. The black pepper gives a nice bite to the richness of the creamy brie and pate.

US-725 | 2x3lb

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Taste The

MAGIC

CRO-100 DALMATIA FIG SPREAD CRO-105 DALMATIA FIG SPREAD JAR MINI CRO-110 DALMATIA FIG SPREAD BULK TUB CRO-120 DALMATIA FIG SPREAD WITH ORANGE CRO-125 DALMATIA FIG SPREAD WITH COCOA CRO-128 DALMATIA PLUM SPREAD CRO-150 DALMATIA TANGERINE SPREAD CRO-160 DALMATIA SOUR CHERRY SPREAD CRO-170 DALMATIA ORGANIC STRAWBERRY SPREAD CRO-180 DALMATIA ORGANIC APRICOT SPREAD CRO-190 DALMATIA ORGANIC BLACKBERRY SPREAD CRO-200 DALMATIA BLACK OLIVE TAPENADE CRO-210 DALMATIA GREEN OLIVE TAPENADE CRO-220 DALMATIA QUINCE SPREAD CRO-250 DALMATIA RED PEPPER SPREAD

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12 X 8.5 OZ 30 X 1 OZ 4 X 3.53 12 X 8.5 OZ 12 X 8.5 OZ 12 X 8.5 OZ 12 X 8.5 OZ 12 X 8.5 OZ 12 X 8.5 OZ 12 X 8.5 OZ 12 X 8.5 OZ 12 X 6.7 OZ 12 X 6.7 OZ 12 X 7.7 OZ 12 X 7.1 OZ

Dalmatia’s flavorful, sweet, and savory spreads are made from the best local and regional ingredients around. They source locally whenever possible, from Croatia and its gorgeous Dalmatia coast, as well from its neighboring countries.

Quince, fig, sour cherry, tangerine, orange, black and green olive are just a few of the many spreads Dalmatia has to offer.

Dalmatia’s spreads pair perfectly with cheeses of all varieties, baked goods, and are wonderful additions to any charcuterie or antipasto plate.

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SP-106 SOLERA THIN SLICED SERRANO HAM SP-557 CHORIZO RING MILD SP-558 CHORIZO RING HOT

12 X 3 OZ 12 X 7 OZ 12 X 7 OZ

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ECIPES R Y A HOLID

PERFECT

STARTERS

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RECIPES

Appetizers

IZERS APPET

the blue jay holiday cheese ball Surprise your family and friends with this decadently creamy dip that takes the classic blue cheese ball to a whole new level.

THE BLUE JAY Deer Creek makes a blue that is rich in texture and strong in buttery notes.

They crush juniper berries to release their perfume to complement the Blue strain’s unique botanical essence.

The result is a bold, yet utterly creamy Blue with a delicately piney bouquet.

US-1394 | 1x6lb

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RECIPES Appetizers

IZERS APPET

grafton cheddar ale soup A hearty, heartwarming soup that is the perfect start to a holiday feast- or a meal on its own! Try substituting with Grafton Smoked Cheddar for a sweet, smoky flavor.

1 YEAR AGED The youngest of Grafton’s aged cheddars has enough personality to stand up to cheddars twice its age. 1 Year Aged Cheddar is medium in intensity, with satisfying, sweet, buttery flavors. Pairs well with Chardonnay or Reisling; Pilsner style lagers or kolsch beers.

US-928 | 24x4oz

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MAPLE SMOKED Cold smoked over smoldering maplewood chips for up to four hours, Grafton’s maple smoked cheddar is transformed into a smooth, smoky delicacy that’s both subtle and flavorful.

Pairs well with a Pinot Noir or Merlot; a brown ale or other full-flavored beer.

US-334 | 2x5lb

TRUFFLE A delicate balance between the earthy flavors of truffle and the smooth, rich bite of Grafton’s cheddar.

An ideal cheese for cooking, this would create an interesting alternative to the basic cheddar soup.

The result will be an earthy, aromatic soup that pairs well with a pinot noir.

US-342 | 2x5lb

RECIPES Appetizers

ZERS I T E APP

kynthos barbeque halloumi skewers WELCOME

Kynthos

Halloumi

Fresh from the island of Cyprus- A classic cheese known for grilling, but good for so much more!

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RECIPES Appetizers

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Holiday Inspiration 2-Ingredient

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Recipes

Langres + Champagne

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Izaro Olive Oil + Lioni Mozzarella

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3

Dried Figs + Point Reyes Blue

Saint Andre+ Raincoast Crisps

Langres and Champagne

Izaro Olive Oil and Lioni Mozzarella

Saint Andre and Raincoast Crisps

Dried Figs and Point Reyes Blue

Made in the Champagne region of France, Langres has a cakey interior and rich paste that gives way to a luscious creamline. Salty, but not nearly as strong as it’s sister Epoisse, Langres was made for holding Champage.

Cut a small whole in the concave top and pour for an even creamier experience!

FR-408 | 6x6.03oz

Delicate, moist and smooth, this mozzarella is hand wrapped the old fashioned way. Drizzle with Izaro Chilean Olive Oil, a multivarietal compositiont that has a vibrant green color and intense aromas. Paired with fresh bread, you have a simple starter that will shine.

CH-801 Izaro | 12x500ml US-398 Lioni | 12x1lb

You won’t be able to get enough of these crisps, chock full of pecans, rosemary and raisins. Exceptional on their own, but even better with salty, tangy, buttery Saint Andre. Top with a sprinkle of fresh, chopped rosemary for a savory bite.

FR-600 St. Andre | 1x4lb CN-353 Rosemary Raisin Pecan | 12x5.3oz

A classic combination that only gets better with Point Reyes Original Blue.

Creamy layers of full flavor characterize this cheese. The medium-to-strong punch of tangy blue flavor in Point Reyes Original Blue contrast with the sweet fig, making for a perfect, polished bite that is easy to put together.

US-170 | 1x6lb

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IPES REC Y A HOLID

SPREADS

IMPRESS

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RECIPES Appetizers

E NTR

EES

three little pigs duck confit and turkey sausage cassoulet

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TURKEY

CHICKEN

An American sausage with a French twist!

The woodiness of the mushrooms and the hint of Cognac make this turkey sausage flavorful and succulent. You can add this to the cassoulet for an earthy flavor. The sausages are also fully cooked, making them easy to work with.

US-740 | 10x12oz

Bring a decadent twist to this cassoulet for that very special holiday meal! The Les Trois Petits Cochon Chicken Sausage with Truffles will really stand out in this hearty stew-style dish. Add truffle shavings over top right before serving if you really want to go all out.

US-747 | 10x12oz

RECIPES

Appetizers

sides

BEECHER’S MAC & CHEESE The best way to make this killer mac and cheese is to use two varieties of Beecher’s Handmade cheeses.

They originally came up with this recipe when Beecher’s was first opened, to show people that you can cook and eat with great cheese every day! With a hint of garlic and chili powder, this mac and cheese definitely deserves the title“World’s Best.”

E NTR

EES

cornish sea salt butternut squash tagine

TAGINE Make sure to provide a veggie-centric main dish that will fill everyone upwithout meat! A Tagine is a north African stew traditionally of spiced meat and vegetables. Use Sea Salt in any flavor to bring a ton of flavor to this dish. The butternut squash will be a hearty substitution for meat.

SPAGHETTI SQUASH AND SMOKEY BLUE Looking for a luscious, seasonal dish that satisfies your diet and supports your New Year’s resolutions?

Here’s a simple side that features tasty and colorful spaghetti squash, flavored with a hint of bacon and finished with a generous crumble of Smokey Blue.

SMOKEY BLUE A long, gentle cold-smoking over shells from Oregon hazelnuts infuses Rogue Creamery’s Smokey Blue cheese with an added layer of rich flavor and terroir. Sweet, nutty, savory flavors envelope the sweet, rich milk creating a creme brulee with a hint of the toasted richness of a campfire US-829 | 1x5lb

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FLAGSHIP The first wheel of Flagship, Beecher’s signature cheese, was handcrafted just as Beecher’s Handmade Cheese first opened its doors. Flagship is a semi-hard cow’s milk cheese with a uniquely robust, nutty flavor. It is carefully aged for 15 months to fully develop its complex flavor and ever-soslight crumble.

US-1061 | 2x5lb

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RECIPES Meals LE GRUYERE AOP

E NTR

EES

pork steaks with mifroma gruyere Use savory Gruyere AOP to make a hearty sauce that suits pork, steak and onions very well.

E NTR

Gruyere AOP is prepared from the finest fresh milk from cows fed on grass during the summer and hay in the winter. The use of any additives is prohibited.

After two or three months’ maturation, Gruyere wheels arrive at the Mifroma caverns from local village dairies. The cheese is then ripened over several months in sandstone caves. It is in this environment that Gruyere AOP acquires its succulent flavor.

SW-020 | 1x75lb

EES

traditional raclette

A staple of wintertime in Switzerland, Raclette is a simple meal that some argue is better than fondue.

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JOHN WM. MACY’s CRUNCHY, CHEESY POTATOES Nothing goes better with potatoes than butter, cheese and cream... until you top it off with Asiago & Cheddar CheeseCrisps!

US-844 | 12x11oz

JAMBON SPROUTS Made according to the French charcuterie recipe, Jambon de Paris is a wonderful A CROWD PLEASER addition to brussel sprouts. It is delicately spiced, slowly cooked in its own juices and wrapped in its skin. with Orange Citrus Zest The result is a refined from Three Little Pigs taste with a lower sodium content than cured meats and bacon.

Jambon de Paris Brussel Sprouts 68 HOLIDAY CATALOGUE

Produced since 1115 in the area surrounding the little village of Gruyere in Western Switzerland, this much-loved cheese is still made according to the original traditional recipe.

With its distinctive, buttery, caramel flavor, this is one of Switzerland’s greatest cheeses and can be enjoyed mild or mature.

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ECIPES R Y A HOLID

BAKING

CHEESE

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RECIPES Baking

G N I BAK cabot cheddar apple pie

Nothing beats a slice of fresh apple pie! Cabot’s simple apple pie recipe features the sharp, buttery flavor of one of their most popular cheesestheir Sharp Cheddar.

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RECIPES

Baking

BAKI

NG

deer creek vat 17 herbed christmas cookies Surprise your guests with these whimsical holiday crackers that are a nice addition to a dessert cheeseboard.

VAT 17 CHEDDAR The creation of this unique cheese began as a quest to capture the best flavor attributes from Cheddars around the world and blend them in to one unique cheese. Vat 17 World Cheddar is bold and complex, with a tangy nuttiness that is unsurpassed.

US-1352 | 2x5lb

desserts

PRAIRIE SUNSET Driving home from the creamery one evening, they saw the sun set and the sky lit up in rich ochre hues. That is when they became inspired by the color and soul of the American Midwest: Prairie Sunset. This classic table cheese embodies it allhumble, friendly and reliable, yet a star in

APPLE BERRY CRISP its own right. Sweet, approachable flavors make this Wisconsin original a versatile and lovable cheese.

This cheese adds a lovely, sweet nuttiness to the crust of an Apple Bery Crisp. It also creates a wonderful, rich ochre colored crust.

US-1450 | 1x10lb

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RECIPES Baking

BAKI

NG

dalmatia fig & cocoa bars These bars are going to be sweet, but not too sweet, with a richness from the real Dalmatian figs.

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DALMATIA FIG SPREADS The unique coastal region of Croatia is the inspiration for the Dalmatia brand. It is well-known for its Mediterranean fruits and vegetables, nuts, cheeses, olive oils and of course, its beauty. Because fig production in Dalmatia is limited, they continue to encourage its farming community and pay a premium price to farmers in support of that effort. This is a commitment originally inspired by their love for a beautiful land and a beautiful people!

CRO-100 ORIGINAL CRO-120 FIG & ORANGE CRO-125 FIG & COCOA 12x8.5oz

DALMATIA FRUIT SPREADS The Dalmatia Organic Blackberry Spread is made from perfectly-ripened blackberry’s from the Eastern Balkans. They are cooked with great care to preserve their natural character and create a wonderfully tart, yet sweet spread overflowing with flavor.

CRO-128 PLUM CRO-150 TANGERINE CRO-160 SOUR CHERRY CRO-170 ORGANIC STRAWBERRY CRO-180 ORGANIC APRICOT CRO-190 ORGANIC BLACKBERRY 12x8.5oz

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To get you through the holiday season.

2 1/2 5.3 4 2

The Blue Jay Holiday Cheese Ball Surprise family and friends with this decadently creamy dip that takes the classic blue cheese ball to a whole new level.

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Remove the cheese spread from the refrigerator. You can either place it in a pretty bowl to serve it as a spread or form it into a desired shape.

Sprinkle the rosemary and nut mixture over the cheese ball, pressing it in lightly. Serve immediately or refrigerate covered for up to 24 hours.

Ahead of time- In a food processor blend the cream cheese, onions, Worcestershire sauce and The Blue Jay until creamy.

Place the cheese mixture into a bowl. Cover the bowl and refrigerate overnight.

Serve with buttery crackers or a freshly baked baguette.

Preheat oven to 325 degrees.

Place the walnuts in a shallow baking dish and roast them for 5-7 minutes until the nuts are toasted.

Let cool.

1 1

A Brief History Behind Grafton Village Cheese The Grafton Cooperative Cheese Company was found in 1892 by dairy farmers who gathered together to make their surplus raw milk into cheese. In the days before refrigeration, there were many such cooperatives in the rural agricultural communities.

In 1912, a fire destroyed the original factory. Several decades later, the nonprofit Windham Foundation restored the company and a new era for the town was born. Today, quality and taste are the hallmarks of Grafton’s award winning cheeses. Grafton works as a non-profit company focused on promoting Vermont’s rural communities.

For the topping, toss the chopped rosemary with the cooled nuts. Set the topping mixture aside.

8oz packages of cream cheese, softened tbsp Worcestershire sauce oz wedge of The Blue Jay tbsp chopped walnuts, toasted tbsp fresh rosemary, finely chopped buttery crackers for dipping

1 1 1

Grafton Village Cheese Cheddar Ale Soup The natural, healthy qualities of raw milk infuse Grafton Village Cheese’s with a creamy smooth flavor which melts down so well for a heartwarming soup to keep you full this winter.

2 2 1 2 1 3

1/4 2

garlic bulb, roasted sweet onion, chopped and caramelized red pepper, diced 1/4in pieces green pepper, diced 1/4in pieces carrot, peeled and diced 1/4in pieces shallots thinly chopped qt vegetable stock pint heavy cream lbs Grafton One-Year Aged Cheddar, shredded 22oz McNeill’s Farmhouse Ale (or other amber ale) large Yukon gold potatoes, diced 1/2in pieces lb unsalted butter tbsp extra virgin olive oil salt and pepper to taste

Make Fun, Themed Shapes with Your Dips and Spreads Place your spread about one inch in thickness on parchment paper. Then use and extra large cookie cutter and a rounded knife to help design the shape.

You could even use small individual sized cookie cutters for a more labor intensive, but really original, decoration on a platter or spread.

Invert the cheese ball/ parchment onto a serving platter. Using a knife, carefully peal the parchment from the cheese ball. You can make all kinds of fun shapes or designs with or without cookie cutters.

If not using a cutter, take a pencil and trace out the shape you would like on to the parchment paper.

Sautee shallots, peppers and carrots until soft in olive oil and 1 tbsp of butter.

Season with salt and pepper.

Add the bottle of beer and simmer for 5 minutes Add caramelized onions, potatoes, vegetable stock and remaining butter.

Simmer until potatoes are fork tender then take off of the heat.

Add cream, roasted garlic and cheddar slowly with whisk until the cheese is melted and fully incorporated.

Puree in small batches in a blender or food processor until the soup is creamy and smooth.

Add salt and pepper to taste.

Garnish with fresh chives.

RECIPES Holiday Recipes

Barbeque Kynthos Halloumi Skewers Add a little sweet heat to your party with thai red chilis and homemade barbeque sauce.

These skewers are an extremely flavorful meat-free appetizer option.

FOR THE SAUCE 1 1/2 1/4 8 1/2 2 1 1/2 1

cup ketchup cup water cup rice wine vinegar tbsp light brown sugar tbsp lime juice tsp roasted red pepper flakes tsp onion powder black pepper thai red chili, thinly sliced (for less spicy, leave out)

FOR THE SKEWERS 12 2 1

6 inch wood skewers 8.8oz Kynthos Halloumi, sliced 1/4 inch tsp fresh lime zest cilantro, chopped

Jambon de Paris Brussel Sprouts with Lemon Zest Make your vegetables something special! It doesn’t take much, but a little bit of attention will turn boring brussel sprouts into something special. The Les Trois Petits Cochon Jambon de Paris is delicately spiced, and when cooked will bring some fat and salt to the sprouts, with a touch of lemon to brighten things up.

1 1/2 lbs brussel sprouts, trimmed and halved 6 oz Les Trois Petits Cochon Jambon de Paris, diced 1 lemon, juice and zest

Mix the ketchup, water, vinegar, sugar, lime juice, pepper flakes, onion powder, and black pepper in a sauce pan over medium heat. Stir frequently until it comes to a boil.

Bring it down to a simmer.

Add the chili slices and let simmer for 30 minutes.

Soak the wood skewers in warm water and pat excess water off with a towel. Damp skewers will stop the wood from burning. Heat grill or grill pan to medium-high heat.

Slice the halloumi in to long filets. Skewer long ways.

Brush the slices with sauce on each side. Cook each side for about 3 minutes each, until the cheese is charred on the outside and warm and soft through the middle.

Plate and sprinkle with sea salt and chopped cilantro.

Best served warm.

Preheat oven to 400 degrees.

Cook the brussel sprouts in a pot of salted water until they are crisp but tender, about 5 minutes. Drain them and add to a baking sheet.

Use multiple baking sheets if necessary to get them in a single layer without crowding. This will make the sprouts crispy and browned, instead of soggy.

Liberally disperse the Jambon de Paris throughout and then toss with the lemon juice.

Bake for approximately 30 minutes, flipping multipl times throughout as they get brown and crispy.

Remove from heat and sprinkle 1 tbsp lemon zest over top. Serve immediately.

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RECIPES Holiday Recipes FOR THE SAUCE 2 3 1/2 1 1/2 7 1 1/2 1/2 1/8

tbsp unsalted butter tbsp all-purpose flour cups whole milk oz Flagship cheese, grated, about 1-3/4 cup oz Just Jack cheese, grated, about 1/4 cup tsp coarse salt chipotle chili powder tsp garlic powder

FOR THE PASTA 6

Beecher’s “World’s Best” Mac & Cheese

oz penne pasta, about 3-1/4 cups 1 oz Flagship cheese, grated (about 1/4 cup) 1 oz Just Jack cheese, grated (about 1/4 cup) 1/2 tsp chipotle chili powder

To prepare sauce, melt butter in a heavy-bottomed saucepan over medium heat and whisk in the flour.

Continue whisking and cook for 2 minutes.

It won the vote for Seattle’s best, but ten’s of thousands of people a year from all over the world who eat it in their store tell them it’s the best.

Slowly add milk, whisking

1

2 2 8

Sea Salt Butternut Squash Tagine Make sure to cater to all dietary preferences this holdiay season with a meat-free, vegan friendly and gluten free dish.

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1 1 1 1 1 1 1

medium sized butternut squash, peeled and cut into 1 inch size pieces large red onions, roughly sliced red peppers, deseeded and chopped dates, pitted and roughly chopped pint vegetable stock can of tomatoes tbsp Ras El Hanout tsp cinnamon tsp cumin tsp Sea Salt small bunch coriander

Preheat oven to 355 degrees.

Place the chopped butternut squash and onion in a roasting tray, toss in a little olive oil, then add the Sea Salt, Ras El Hanout seasoning and cinnamon.

constantly. Cook until sauce thickens, about 10 minutes, stirring frequently.

Remove from heat. Add cheeses, salt, chili powder and garlic powder. Stir until cheese is melted and all ingredients are incorporated, about 3 minutes. Set aside.

Preheat oven to 350 degrees.

Butter or oil an 8 inch baking dish.

Cook penne 2 minutes less than package directions.

Rinse pasta in cold water and drain well.

Combine pasta and sauce in a medium bowl; mix carefully but thoroughly.

Scrape into prepared baking dish.

Sprinkle top with cheeses and chili powder. Bake uncovered 20 minutes. Let stand 5 minutes.

Roast for approximately 20 minutes until the onions have caramelized and the squash is turning golden.

Meanwhile, heat a little oil in a saucepan and add the chopped peppers along with the cumin. Fry over moderate heat for 4-5 minutes until the peppers soften.

Add the stock and tomatoes to the peppers. Bring to a boil and add dates, squash and onions.

Transfer to a tagine dish and cook for approximately 45 minutes, stirring occasionally. The sauce is finished when it has darkened and thickened.

Finish with a handful of chopped coriander and serve with cous cous.

Spaghetti Squash and Smokey Blue This is a luscious but healthy dish that can serve as a main or side. Featuring a tasty and colorful squash, flavored with a hint of bacon and finished with a generous crumble of Rogue Creamery Smokey Blue.

1 4 3 2 1 1/4

3.5

large Spaghetti Squash, about 4lbs slices thick cut bacon tbsp olive oil, melted butter or bacon drippings cloves of garlic, minced tsp lemon juice parsley, plus more for garnish salt and fresh black pepper, to taste oz Rogue Creamery Smokey Blue, crumbled or sliced

Preheat oven to 400 degrees.

Slice squash in half horizontally and scrape seeds from inside cavity with a spoon. Place squash face down in a large baking pan.

Add 1/2 cup water to pan and cover with foil. Cook for 25-30 minutes until tender.

Remove from oven and allow to cool slightly.

Meanwhile, cook bacon until crisp. Drain and crumble.

Set aside.

RECIPES Holiday Recipes Heat oil, butter or bacon drippings over medium heat.

Sautee garlic until fragrant.

Remove from heat.

Place the sliced Raclette cheese on grill pans/trays to melt under the grill.

Scrape the interior of the squash gently with a fork to form long strands.

In a large bowl, toss squash, garlic infused oil, lemon juice and parsley. Add bacon pieces and Smokey Blue cheese, reserving some for garnish, tossing gently until just combined.

Serve immediately topped with parsley sprig, a few crumbles of Smokey Blue and fresh pepper.

Once melted, allow each person to scoop up the cheese with the cooked potatoes.

Mifroma Traditional Raclette Raclette is a tradition that is easy to do at home, and it may be easier than traditional fondue.

2 1 1/2

John Wm. Macy’s Crunchy Cheesy Potatoes Nothing goes better with potatoes than butter, cheese and cream... until you top it off with Macy’s Asiago & Cheddar CheeseCrisps and bacon! They are crafted from multiple layers of 100% real Asiago & Cheddar, fresh sourdough and seasoned with cayenne pepper.

1

1 6 1 1/8 1 1 1 1/2

lb small, evenly sized potatoes lbs Swiss Raclette, sliced

box John Wm. Macy’s Asiago & Cheddar CheeseCrisps, crushed bag red new potatoes strips bacon cup heavy cream tsp nutmeg tsp thyme tsp unsalted butter cups grated white cheddar crushed garlic to taste chives

Serve the garnishes in seperate bowls for diners to help themselves.

TIPS TO RACLETTE RIGHT TO SERVE gherkins silverskin onions mixed pickles freshly ground black pepper paprika

Boil the potatoes in their skins. Drain and keep warm.

Lightly grease a 9x12in baking dish and spread crushed garlic on bottom.

Preheat oven to 400 degrees.

Peel potatoes, cut into thick chips and boil until fork tender.

Cook bacon and crumble.

Save some of the bacon fat.

Layer potatoes in the baking dish, then sprinkle the grated cheddar on top.

Allow around 7oz cheese and 8oz potatoes per person.

Do not cut the rind from the Raclette cheese, simply scrape some off. This produces a crisp crust when the cheese melts.

Don’t overcook Raclette or it will become grainy.

Pour cream mixture over top. Cover top with crumbled bacon and crushed CheeseCrisps.

Cover with foil and bake 40 minutes, then uncover and bake 10 to 15 minutes more.

Let stand for 5 minutes to cool. Serve with minced chives sprinkled on top.

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RECIPES Holiday Recipes Fry the onions in warm butter for 5 minutes.

Add the white wine and simmer for 10 minutes, until almost all the juices have evaporated.

Coarsley chop the parsley, blend with the onions and 2/3 of the Gruyere using a food processer. Season with salt and pepper.

Season the pork steaks and fry briefly in hot oil until both sides get brown, about 2 minutes each side.

Pork Steaks with Mifroma Gruyere Sauce

Use savory Gruyere AOP to make a hearty sauce that suits pork and onions very well.

2 1

large onions, diced tsp butter

4

Les Trois Petits Cochon Duck Leg Confit Les Trois Petits Cochon Turkey Sausages with Wild Mushrooms and Cognac pieces thick cut bacon lb white beans, soaked minimum 2 hours bay leaves thyme sprigs black peppercorns yellow onion, quartered tsp kosher salt water chicken stock whole garlic cloves, peeled cup duck fat salt and pepper fresh parsley

3

4 1

Three Little Pigs Duck Confit and Turkey Sausage Cassoulet This is a special dish that takes some time, but using Les Trois Petits Cochon Duck Confit Leg will make it much easier for you. Start it a few hours early by soaking your beans. If you want to skip this step and used canned beans, that is definitely a time saving option, however you will sacrifice some flavor.

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2 6 5-6 1 2 2 1 4

1/4 1 4.25 4 1

cup white wine bunch parsley oz Gruyere AOP, grated pork steaks, 1/4lb each tsp oil

Drain the beans, rinse one more time and then add to the saucepan. Cover with two parts water and one part chicken stock. Add bay leaves, thyme sprigs, onion, peppercorns and salt. Bring to a boil.

Reduce heat to low and simmer until beans are al dente, about 1 hour. Stir occassionaly.

Add garlic cloves and continue to simmer about 15 minutes until the cloves and beans are tender.

Start by soaking your beans in warm water until fully submerged. Leave them overnight if possible, but soak for a minimum 2 hours.

Remove the bay leaves and thyme sprigs and remove from heat. At this point you can removed the beans from heat and allow them to cool to room temperature. They can be stored, covered and refigerated for up to 2 days, before completing the last steps.

In a large saucepan, cook bacon until the fat has rendered. Add onion and cook until softened. Remove the bacon and set aside.

To make the finished cassoulet, allow the duck confit to come to room temperature. Preheat the oven to 350 degrees

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Spread the onion-Gruyere mixture over the steaks and top with rest of the Gruyere.

Place under a broiler for 5 minutes until golden brown.

and rewarm the beans (if necessary) over medium heat.

Transfer the beans to a deep baking dish and add the duck legs, sausage and bacon into the beans. The sausage and confit are fully cooked already, so they just need to be heated and browned in the oven.

Bake until the meats are heated through, about 40 minutes. Remove from the oven and take the duck and sausage from the cassoulet.

Slice the sausages into slices.

Cut the duck legs in half and return to the cassoulet.

Season with salt and pepper and spread the duck fat over top. Bake until the cassoulet has formed a crispy, golden crust, approximately 10 minutes.

Remove from the oven and let cool for 10 minutes. Chop some fresh parsely and sprinkle on top to serve.

RECIPES Holiday Recipes Whisk together flour, sugar and salt until well blended.

Cut butter and shortening into pieces and add to dry ingredients. Work in with your fingertips until mixture resembles coarse meal, with no pieces larger than a pea.

Sprinkle ice water on top, a tbsp at a time, tossing everything to combine.

When dough holds together easily when pressed, stop adding water.

Apple Pie with Cabot Cheddar Cheese This is one pie recipe that you definitely shouldn’t miss. The recipe, which makes eight servings, is fairly straightforward to make, making it a fantastic dish to cook up for family gatherings or large dinners.

FOR THE CRUST 2 1/4 cups unbleached allpurpose flour 2 tsp sugar

1/2 1 6 5-6

Divide dough into two balls and press into flat disks.

Wrap in plastic wrap and refrigerate for 30 minutes.

tsp salt stick cold salted butter tbsp cold vegetable shortening tbsp ice water

Toss together apples, sugar, tapioca, cinnamon, nutmeg and salt.

Unwrap one disk of dough.

Roll out on well-floured surface, rotating, turning over and sprinkling with more flour as needed into approximate 12-inch round.

Fold in half and transfer to 9 inch deep-dish pie plate, easing, not stretching, it into place.

FOR THE FILLING 6

3/4 2 3/4 1/4 2 1 8

cups peeled, cored and thinly sliced cooking apples (about 3lbs) cup sugar tbsp instant tapioca tsp cinnamon tsp nutmeg tbsp salted butter tbsp milk oz Cabot Sharp Cheddar pinch salt

Deer Creek Vat 17 Herbed Christmas Cookies Surprise your guests with these whimsical holiday crackers that are perfect as a fun addition to any holiday cheesesboard.

1 1/2 1/2 2 2 1

cups flour cup butter, cubed cups Deer Creek Vat 17, shredded tsp dried savory tbsp water freshly ground sea salt and black pepper

Preheat oven to 355 degrees.

Spoon apple mixture into pie plate. Cut remaining 2 tbsp of butter into pieces and place on top of apples.

Roll out second disk of dough. Moisten edge of bottom crust with water and place top crust over apples. Press edges of dough together trimming excess to about 1/4 in. Tuck dough under itself and crimp with your fingers or a fork to seal.

Make several slits in the top crust to allow steam to escape. Brush top with milk if desired. Refrigerate pie while you preheat the oven.

Place oven rack in middle position and preheat to 425.

Bake pie for 20 minutes.

Reduce temperature to 350 and bake for 35 to 45 minutes longer or until crust is golden brown, apples are tender and filling is bubbling thickly, covering edge with foil if browning too quickly.

Cool to lukewarm and serve with cheddar.

In a food processor, combine the flour, butter, cheese and savory. Pulse or mix until dough forms, adding the water as needed.

On a lightly floured surface, roll out the dough and cut into desired shapes.

Transfer the cutouts onto an ungreased cookie sheet.

Sprinkle each cracker lightly with salt and pepper. Gently press the salt and pepper into the crackers.

Bake 10-12 minutes until lightly golen brown. Let cool on a wire rack.

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RECIPES Holiday Recipes

Fig Cocoa Bars These bars are going to be sweet, but not too sweet, with a richness from the real Dalmatian figs.

1 1/3 2/3 1 1/4 1/3 1/2 2/3 2

1/2

cup quick cooking oats cup flour cup brown sugar, packed cup cocoa powder cup walnuts, roughly chopped tsp baking soda pinch salt cup unsalted butter oz unsweetened chocolate, roughly chopped cup Dalmatia Fig Cocoa Spread

Preheat oven to 350 degrees.

Preheat oven to 375 degrees.

Grease an 8x8in baking pan.

Combine oats, brown sugar, salt and butter; mix thoroughly.

Coarsley chop the parsley, blend with the onions and 2/3 of the Gruyere using a food processer. Season with salt and pepper.

Toss together Roth Prairie Sunset, berries and apples; transfer to baking pan.

Spread oat mixture on top of fruit.

Prairie Sunset Apple Berry Crisp

3/4 1/4 2 1/4 1

Roth’s Prairie Sunset adds a lovely sweet, nuttiness to the crust of this crisp. It also creates 1 a wonderful, rich ochre colored 3 crust.

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cup steel cut oats cup brown sugar tsp sea salt cup melted butter cup Roth Prairie Sunset, shredded cup seasonal berries, chopped medium apples, cored, chopped vanilla ice cream whipped cream maple syrup

Bake for approximately 30 minutes until topping is golden brown.

Remove from oven and allow crisp to sit and cool for approximately 15-20 minutes before serving.

Top with ice cream or whipped cream (or both!) and a drizzle of maple syrup.

In a large bowl combine oats, flour, sugar, cocoa powder, walnuts, baking soda and salt. Set aside.

In a microwave safe bowl combine butter and unsweetened chocolate.

Microwave in 30 second intervals, stirring after each, until completely melted.

Combine the melted chocolate and dry oat mixture and stir well until all oats are completely coated.

Divide mixture in half and press half firmly into a greased 8x8in baking dish.

Bake for 10 mintues.

Remove from oven. Place Dalmatia Fig Cocoa Spread in a small microwave safe bowl and microwave for 20 seconds to soften.

Spread softened spread onto the cooked oat mixture and then top with the remaining oat mixture, gently patting oat mixture down on top.

Place back into the oven for 15 minutes. Remove and allow to cool for 1 hour before slicing.

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