recipes

Meal Ideas 16 March 2018

A Simply Scrumptious Easter

Bake a festive brunch spread

(Family Features) Easter is a time meant to be spent creating memories with loved ones. Even when hosting duties fall on your plate, creating the perfect brunch spread doesn’t have to be a daunting task. If you take advantage of quality ingredients and recipes that feature simple preparation, your spread can impress even the pickiest of guests.

Look for diverse ingredients that can be incorporated into a variety of spring recipes: a versatile cheese like Jarlsberg is easy to cook with, whether your menu features light or savory dishes, or a combination of the two.

These tips and recipes from Chef George Duran, host of TLC’s “Ultimate Cake Off” and Food Network’s “Ham on the Street,” can help you prepare a scrumptious meal that lets you keep your attention where it belongs – on the festivities of the day.

  • Keep ingredients like puff pastry sheets, cheeses and various spices and seasonings that work in a multitude of dishes on-hand all year long.
  • Look for a cheese that won’t overpower other spring flavors; choose a mild, nutty cheese like Jarlsberg, best known for its classic wedge but also available sliced.
  • Choose dishes that can be prepared in advance, such as quiches or muffins.
  • Work to incorporate a variety of flavors that complement each other, such as mixed vegetables and smooth, nutty cheese.

Find more tips and recipes for a festive, seasonal brunch at jarlsberg.com.
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Asparagus Tart

  • 1          sheet frozen puff pastry, thawed
  • 2          cups Jarlsberg Cheese, shredded
  • 1          pound asparagus
  • 1          tablespoon olive oil
  • 1          tablespoon fresh thyme leaves
  • salt
  • pepper
  1. Heat oven to 400° F. Prepare baking sheet with parchment paper.
  2. Roll out puff pastry into 16-by-10-inch rectangle; trim uneven edges. Place on baking sheet. Using knife, lightly score pastry dough 1 inch from edges. Using fork, pierce dough inside markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
  3. Remove pastry shell from oven and sprinkle with shredded cheese. Trim bottoms of asparagus spears to fit crosswise inside pastry shell; arrange in single layer over cheese, alternating ends and tips. Brush with oil, sprinkle with thyme leaves and season with salt and pepper. Bake until spears are tender, about 20 minutes.

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Festive Salmon Cake

  • 2          cans (16 ounces each) red salmon or tuna, drained and flaked
  • 1          package (10 ounces) frozen chopped spinach, thawed and well drained
  • 2 1/2    cups shredded Jarlsberg Cheese, divided
  • 1          cup fresh bread crumbs
  • 2          lightly beaten eggs
  • 1          tablespoon lemon juice
  • 1/2       cup minced onion
  • 1/2       cup parsley
  • 2          tablespoons extra-virgin olive oil
  • package (16 ounces) frozen mixed vegetables, cooked and drained or 2 cups fresh, chopped mixed vegetables, steamed
  1. Heat oven to 350° F.
  2. In large bowl, combine canned fish, spinach, 1 1/2 cups cheese, bread crumbs, eggs and lemon juice; blend well. In skillet, saute onion and parsley in olive oil until onion is translucent. Add to fish mixture. Spread mixture into well-oiled 8-inch springform pan and bake 30 minutes. Top with remaining cheese.
  3. To serve, remove from pan. Place on serving platter or low pedestal and arrange mixed vegetables on top.

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Corn Muffins

  • 3/4       cup milk
  • 2          eggs
  • 1/4       cup plain flour
  • 1 1/4    cups cornmeal
  • 1          tablespoon sugar
  • 3          teaspoons baking powder
  • 4          tablespoons softened butter
  • 1/2       cup Jarlsberg Cheese, plus additional
  • cured ham, thinly sliced (optional)

Nut Pesto:

  • 5          tablespoons olive oil
  • 1          pack fresh, flat-leaf parsley
  • 1          garlic clove
  • 1/2       cup walnuts
  • 1/4       cup cashews
  • salt
  • pepper
  1. Heat oven to 375° F. Whisk together milk and eggs.
  2. In separate bowl, mix flour, cornmeal, sugar, baking powder and butter. Add milk-egg mixture and stir. Spoon mixture into muffin cases.
  3. Cut cheese into cubes and press down into mixture. Bake in center of oven about 15 minutes.
  4. To make Nut Pesto: In blender or using hand blender, combine olive oil, parsley, garlic, walnuts, cashews, salt and pepper. Pulse or blend until coarsely chopped.
  5. Serve corn muffins with additional cheese, Nut Pesto and thin slices of cured ham, if desired.

Notes: If possible, use stiff paper cups, so muffins stand up better. Cornbread can also be baked in large, round baking pan, about 20 centimeters in diameter; adjust baking time as needed until done.

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Puff Pastry Swirls

  • 4          ready-rolled puff pastry sheets
  • 1 1/4    cups grated Jarlsberg Cheese
  • 2          sprigs fresh rosemary, chopped
  • Pepper
  1. Heat oven to 375° F.
  2. On lightly floured work surface using rolling pin, roll out pastry sheets into rectangles about 20-by-10 centimeters each. Mix cheese, rosemary and pepper. Spread mixture over puff pastry sheets.
  3. Roll up each pastry rectangle from short end. Press edges firmly together to seal roll. Slice each roll into 3-centimeter thick slices. Place face-down on baking sheet and bake about 15-20 minutes.

Note: To allow pastry swirls to rise more, don’t roll out pastry with rolling pin. Notes: If possible, use stiff paper cups, so muffins stand up better. Cornbread can also be baked in large, round baking pan, about 20 centimeters in diameter; adjust baking time as needed until done.

Source: Jarlsberg

Breakfast & Brunch 28 April 2017

Bring Brunch Home

(Family Features) There’s no denying that brunch is a popular favorite, but you don’t have to leave the comfort of your own home to enjoy a delicious spread with family and friends.

Enjoy this weekend luxury every day and bring brunch home with premium ingredients like Smithfield’s Hometown Original Bacon, Anytime Favorites Diced Ham and Fresh Breakfast Sausage.

Delight friends and family with a full spread of mouthwatering recipes like Sausage and Egg Tarts dressed with Asparagus and Tomatoes, Cheesy Bacon Jalapeno Corn Muffins, Cinnamon French Toast Sausage Roll-Ups and Scrambled Eggs and Ham in a Waffle Cup. Then enhance your menu with options for customization like jams, butters and toppings to make brunch at home unique and unforgettable.

Boost Brunch with a Bloody Mary Bar
Premium ingredients and worthwhile recipes are a great way to make brunch at home, and adding a Bloody Mary bar to the mix is one way to give your spread extra flair. Provide your guests multiple options for toppings so they can perfectly customize their adult beverages with garnishes like these:

  • Salt (plain or flavored)
  • Pepper
  • Horseradish
  • Smithfield Hometown Original Bacon
  • Celery stalks
  • Worcestershire sauce
  • Lemons
  • Limes
  • Hot sauces
  • Stuffed olives
  • Pickled green beans
  • Pickle spears
  • Onions
  • Cheese cubes
  • Cherry tomatoes

For more brunch and entertaining recipe inspiration, visit Smithfield.com.

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Cheesy Bacon Jalapeno Corn Muffins

  • Nonstick cooking spray
  • 1 package (16 ounces) Smithfield Hometown Original Bacon
  • 3/4 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup shredded sharp cheddar cheese
  • 2 eggs
  • 6 tablespoons butter, melted
  • 1/3 cup honey
  • 3/4 cup milk or buttermilk
  • 1 can corn kernels, drained
  • 2 medium jalapeno peppers, seeded and diced
  • 1 medium jalapeno pepper, thinly sliced
  1. Heat oven to 375° F.
  2. Line rimmed baking pan with foil and set lightly sprayed baking rack in pan. Cut bacon crosswise into thirds and lay out bacon strips on rack, being careful not to overlap slices. Bake 10-12 minutes, or until bacon has just begun to crisp. Remove from oven and drain on paper towels. Increase oven temperature to 400 F.
  3. In large bowl, stir together flour, cornmeal, baking powder, salt and cheese until well mixed.
  4. In small bowl, whisk eggs until frothy and stir in melted butter, honey and milk. Add milk mixture to dry ingredients and stir until combined. Fold in corn and diced jalapeno and reserve.
  5. Lightly spray or butter 12-cup muffin tin and line each cup with two slices of bacon. Evenly divide muffin batter into cups, filling about three-fourths full and top with remaining bacon and sliced jalapeno. Bake muffins 20 minutes, or until golden brown, using toothpick to test doneness. Let cool briefly, remove muffins from tin and serve while still warm.

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Sausage and Egg Tarts with Asparagus and Tomatoes

  • Flour, for dusting
  • 1 package (about 1 pound) frozen prepared puff pastry, thawed
  • 9 eggs, brought to room temperature for 30 minutes, divided
  • 1 teaspoon water
  • 1 Smithfield Hometown Original Fresh Sausage Roll, sliced into 8 patties, cooked and halved
  • 1 pound fresh asparagus spears, cut into pieces
  • 1 pint grape tomatoes, halved lengthwise
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1/2 cup shredded Parmesan cheese (optional)
  1. Heat oven to 400° F.
  2. On lightly floured surface, roll out pastry and cut into eight 4-5-inch squares and transfer to greased or parchment-lined baking sheets spaced about 1 inch apart. Using small knife, lightly score line 1/2-inch inside edges of squares to create framed border. With fork, prick several holes in center of pastry squares.
  3. Bake squares 7-8 minutes, or until pastry has puffed substantially yet not begun to brown. Remove from oven and immediately tamp down centers inside of scored line carefully with back of fork.
  4. Lightly beat 1 egg with water and brush outside frames of pastry with egg wash. Slightly overlapping framed pastry borders, equally divide and arrange sausage, asparagus and tomatoes in pastry squares, leaving centers open for eggs. Top each with cracked egg, seasoning with salt and pepper and sprinkling with cheese, if desired.
  5. Return to oven and bake 8-10 minutes, or until puff pastry is golden brown and eggs have just set. Let cool slightly and transfer tarts with spatula to serving plate and serve warm.

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Cinnamon French Toast Sausage Roll-Ups

  • 12 Smithfield Fresh Sausage Links
  • 2 eggs
  • 2/3 cup milk
  • 3 tablespoons almond liquor (optional)
  • 1/2 teaspoon ground cinnamon
  • 6 slices whole-wheat bread, crust removed and cut in half
  • 3 tablespoons butter
  1. Cook sausage according to package directions; keep warm.
  2. Beat together eggs, milk, almond liquor and cinnamon. Dip one bread slice half in egg mixture and wrap around one sausage link. Press bread edges together where they overlap to keep from unrolling. Repeat with remaining bread and sausage links.
  3. Heat large skillet over medium heat; add butter and let melt. Place French toast-wrapped sausages in skillet, seam-side down. Cook until browned on all sides, about 10 minutes total.

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Scrambled Eggs and Ham in a Waffle Cup

  • 6 eggs
  • 1/2 cup milk
  • 1/2 cup sharp cheddar cheese, shredded
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups Smithfield Honey Cured Boneless Ham Steak, diced
  • 1 tablespoon butter
  • 8 waffle cups (4 ounces each)
  • 4 teaspoons maple syrup, warm, divided
  • 1 teaspoon fresh thyme, chopped
  1. In bowl, whisk together eggs, milk, cheese, salt and pepper; stir in ham.
  2. In 10-inch, nonstick skillet, melt butter over medium-high heat. Add egg mixture; reduce heat to medium-low.
  3. Using wooden spoon, scrape eggs from edges of pan to center. Continue stirring eggs 3-5 minutes, or until fluffy.
  4. Scoop 1/2 cup warm scrambled eggs into waffle cup and drizzle with 1/2 teaspoon maple syrup. Garnish with fresh thyme leaves. Repeat for each waffle cup.

Source: Smithfield Foods

Meal Ideas 06 April 2017

Treat Mom on Her Special Day

(Family Features) What can family members do special this year for Mom? Most Moms dream of a fine meal they don’t have to shop for, cook or clean up afterwards. Often going out for breakfast on Mother’s Day can mean dealing with long lines and slow service. But Dad and the kids can rise to the occasion and prepare a meal themselves at home that can be a real treat.

Even the dad who only makes breakfast on weekends can cater a fine restaurant meal at home, with kids as willing sous chefs. It’s easy when your family shops where the pros shop, such as Sam’s Club for frozen appe­tizers, readymade pastry, organic produce, fine wines, quality meats, great breads and fabulous cheesecake ready to thaw and serve. For a crowning touch, add an unexpected and affordable luxury gift and Mom just might decide to sign on for another year.

Check out www.samsclub.com — or the Sam’s Club nearest you — for more great Mother’s Day ideas.

Mother’s Day Game Plan

Here’s the game plan for catering a Mother’s Day meal at home.

  • Chill the champagne or make a deli­cious punch a few hours before the meal.
  • Read the instructions on the box, then pop those frozen appetizers in the oven.
  • Prepare and cook the salmon.
  • Slice up some fresh fruit or bread.
  • Finish with a deliciously moist cheese­cake - a Mom favorite. (Remember to thaw it beforehand.)
  • Serve Mom in bed - let her relax and enjoy the meal and her day.
  • Have the kids clean up the kitchen.
  • Watch Mom smile.

Mom’s Secret Wish List

Mom usually puts the needs of her family first. But if she were really honest, she would say she’d love to have something from this list. And, Dads, when you shop smart, these become affordable luxuries.

  1. Diamonds. They’re always a girl’s best friend. Diamond solitaire earrings go with everything — jeans on the soccer field, a suit at the office or workout clothes at the gym.
  2. Designer Fragrances. Perfume and cologne in her special scent makes Mom feel pampered and special.
  3. Furniture. Surprise her with something she’s been wanting, whether it’s the armoire for the great room, a new desk for the home office or even a new leather sofa.
  4. Chocolate. Always a treat, especially now that health experts have declared that dark chocolate is actually good for us. Now, will it be Godiva or Ghirardelli?
  5. Culinary Ware. If Mom has been trying to make culinary masterpieces from a mismatched set of cookware from her early married days, it’s time for an upgrade. Or, maybe she’d love a stand mixer or a great platter.

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Salmon Wellington

Puff pastry encloses flavorful salmon, spinach and herbs in a main dish fit for a special occasion. Wellington prepara­tions are thought to take a great deal of time and skill to make. However, with the time saver of purchased puff pastry, it’s a breeze. The bundles can be pre­pared up to a week in advance and then frozen. Just pop them in the oven when needed.

Note: Puff pastry must be cold (but not frozen) when placed into a hot oven in order for the pastry to become light and flaky.

Makes: 4 servings

  • 1 tablespoon sweet butter
  • 1-1/2 tablespoons shallots or onion, minced
  • 1/2 cup frozen spinach, defrosted and well drained
  • 1/8 teaspoon ground nutmeg
  • 1/2 tablespoon lemon zest
  • 1 teaspoon thyme or dill
  • minced Kosher salt and cracked black pepper
  • 1-1/2 tablespoons crumbled feta cheese
  • 4 thick, skinless fillets of salmon (about 6 ounces each)
  • 2 packages puff pastry (defrosted in refrigerator)
  • 1 lightly beaten egg
  • 1 teaspoon milk
  1. Heat sauté pan with butter over medium heat. Add shallots and sauté 3 to 4 minutes until softened. Reduce heat to medium-low and add spinach, nutmeg, lemon zest, thyme, salt and pepper. Sauté 2 to 3 minutes; remove from heat and stir in feta. Taste for seasoning and let cool.
  2. Lightly salt and pepper each piece of salmon and top with 2 tablespoons of spinach mixture.
  3. Roll out pastry sheets on lightly floured board. Cut 1 piece of pastry for bottom of each fillet — about 1 inch larger than the salmon. Cut a second piece large enough to drape over fillet and touch counter, plus 1 inch to spare all the way around.
  4. Brush edge of smaller sheet with lightly beaten egg mixed with milk. Place 1 piece of salmon in center of pastry. Drape larger piece over salmon and seal the two pieces of dough together by folding and pleat­ing like a pie crust. Repeat for each “package.” Chill at least 30 minutes or freeze up to 1 week before baking.
  5. Preheat oven to 425°F. Brush top of each package with a small amount of egg/milk mixture. Put on sheet pan lined with parchment paper and a dusting of corn meal. Bake in pre­heated oven for 18 to 23 minutes, until golden. Let rest 5 to 10 minutes before serving.

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Cranberry Splash Punch

Makes: 8 servings

  • 4 cups cranberry juice
  • 3 cups pineapple juice
  • 1/2 cup cherry juice
  • 2 cups puréed strawberries or raspberries (fresh or frozen)
  • 6 cups ice cubes
  • 2 lemons, sliced
  • 2 limes, sliced
  • 3 cups orange soda or ginger ale
  1. Mix all juices and puréed berries and chill thoroughly.
  2. To serve, put punch in handsome container and add ice and fruit. Slowly stir in orange soda.

Source: Sam's Club

Breakfast & Brunch 24 March 2017

Elevate Your Easter Brunch

(Family Features) If you’ll be hosting friends and family to honor Easter this year, make your gathering as simple as it is scrumptious with a decadent brunch menu.

If you’re daunted by the diversity of dishes a brunch menu demands, remember that quality ingredients – not complex preparation – is what makes dishes truly stand out. Fresh produce and superior products instantly elevate a recipe from good to great.

These brunch staples all start as basics, but get a boost with the right combination of quality ingredients:

Made-to-order omelets are always a hit because they guarantee you’re serving up exactly what your guests enjoy. Use a few winning ingredients to create an easy and quick omelet base, then offer an array of toppings, including unexpected flavors such as Jarlsberg Brand Cheese. Best known for its classic wedge, this nutty, mild cheese is also available in slices – perfect for the ooey-gooey factor everyone loves in an omelet.

A classic French quiche combines fresh and flavorful ingredients, is easy to make and tastes delicious hot or cold. The quiche is simple enough to make that you can prepare several varieties, giving guests plenty of options and handily filling a buffet spread. Simply prepare your crust and filling base then mix in fresh, crisp veggies that are steamed or lightly browned. Or create a savory, meaty quiche with your favorite sausage or bacon. Add some cheese before filling the crust and sprinkle some more cheese on top before baking.

Finger foods bursting with flavor simply make brunch better. This recipe uses ready-rolled puff pastry sheets, rosemary and the distinctive taste of Jarlsberg Brand Cheese for a mouthwatering dish that can be featured at a tasting station or as part of a larger meal.

Find more recipes for your Easter brunch at jarlsberg.com.

Make Brunch a Breeze
Skip the stress this Easter with these tips to make preparing your holiday brunch simply delicious.

  1. Choose several make-ahead dishes that you can prepare well in advance, such as quiche or a breakfast bake.
  2. Skip time-intensive pancakes and instead serve up a French toast casserole.
  3. Prepare recipes using the highest-quality, freshest ingredients for the best results.
  4. Give your meal a boost with unexpected but impactful touches, such as specialty butters, homemade jams and delicious cheeses.
  5. Create beautiful and tasty accents for your buffet in minutes with pretty bowls or platters filled with colorful, seasonal fruit.

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Easy Brunch Omelet

Makes: 4 portions


Toppings:

  • mushrooms
  • chorizo, bacon or ham
  • cherry tomatoes
  • spring onions
  • herbs

Omelet:

  • 8 eggs
  • 8 tablespoons water or milk
  • salt, to taste
  • pepper, to taste
  • 2 tablespoons butter
  • 8 slices Jarlsberg Cheese
  • 8 slices ham
  1. Prepare toppings. Fry mushrooms and chorizo, bacon or ham; cut cherry tomatoes and spring onions.
  2. To make omelet, crack eggs in bowl and add water, salt and pepper. Whisk eggs until they turn a pale yellow color, about 25-35 whisks.
  3. Heat frying pan on medium heat and melt butter. When butter is bubbly, add about one quarter of the egg batter. This will make one of four omelets. When batter starts setting, move hardened parts toward the middle, enabling the rest to get direct heat as well. Use a gentle hand to avoid scrambled eggs. When batter starts to look cooked, add cheese and meat and flip omelet over. The omelet should be slightly golden on fried side and a little runny and soft in the middle.
  4. Finally, put omelet on plate and add garnish before serving.

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Puff Pastry Swirls

Makes: 4 portions

  • 4 ready-rolled puff pastry sheets
  • 1 cup grated Jarlsberg Cheese
  • 2 sprigs fresh rosemary, chopped
  • pepper
  1. Heat oven to 400° F.
  2. On lightly floured work surface, roll out pastry sheets into 8-by-4-inch rectangles. Mix grated cheese, rosemary and pepper. Spread mixture over puff pastry. Roll up each pastry rectangle from short end. Press edges firmly together to seal roll.
  3. Slice each roll into 2-inch thick slices. Place face down on baking sheet and bake for 15-20 minutes.

Tip: To make swirls rise more, don’t roll out pastry with rolling pin.

 

Cheesy Bacon Quiche

Makes: 4 portions

Crust:

  • 1 cup butter
  • 1 cup flour
  • 2 tablespoons water
  • salt

Filling:

  • 1 cup bacon, cut into 1/2-inch cubes
  • 1 leek
  • 4 eggs
  • 1/2 cup Jarlsberg Cheese, plus additional for topping, grated
  • 3 tablespoons parsley
  • 4 tablespoons cream
  1. Heat oven to 400° F.
  2. In large bowl, mix butter, flour, water and salt together. Knead thoroughly to make firm dough. Pack dough in plastic wrap and let rest in refrigerator for 20 minutes. Press dough into full surface of pie plate and cover with aluminum foil. Prebake in oven 10 minutes, then remove aluminum foil and bake another 10 minutes.
  3. Meanwhile, in frying pan on medium heat, saute bacon. Add leek at end of cooking time.
  4. In bowl, whisk eggs and cream together and add grated cheese, parsley, bacon and leek. Pour filling into crust and top with grated cheese. Bake for 15 minutes, or until edge is golden brown and center is set.

Tip: To save time, use premade pie crust and bake according to package directions.

Source: Jarlsberg Cheese

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