Jarlsberg Cheese Easter Recipes
Jarlsberg® Corn Muffins
Ingredients
½ cup Jarlsberg® Cheese
2 eggs
1 cup milk
1 cup flour
1 tablespoon sugar
1 1/3 cups of cornmeal
3 teaspoons baking powder
Dash of salt
4 tablespoons softened butter
Nut Pesto
1 tablespoon
Chopped fresh parsley (1/4 cup)
5 tablespoons olive oil
1 clove garlic
½ cup chopped walnuts
½ cup chopped cashew nuts
Cooking Instructions
Preheat oven to 425 F. Whisk together eggs and milk. In a separate bowl, mix flour, butter, baking powder and sugar. Combine all ingredients and stir well. Spoon into paper muffin cups. Cut the Jarlsberg® cheese and press down into the center of the mixture in each muffin cup. Bake for 15 minutes. Serve the muffins with the Nut Pesto and enjoy!
Jarlsberg® Croquettes
Ingredients
4 ounces Jarlsberg® Cheese
3 tablespoons flour
1/3 teaspoon cinnamon
4 cups oil
10 ounces canned tomatoes
6 tablespoons bread crumbs
Salt and Pepper
Teaspoon of sugar
One clove of garlic
10 gelatin leaves
2 tablespoons flour
2 tablespoons butter
3 cups milk
4 ounces any style ham (cooked)
2 tablespoons chopped shallots
½ cup chopped parsley
2 eggs
1 teaspoon curry
Cooking Instructions
Tomato Sauce
Cook tomato sauce and set aside, using fresh garlic and tomatoes. Simmer garlic and tomatoes for 20 minutes, adding salt and pepper to taste.
Croquettes
Grate the Jarlsberg® Cheese and dice up the ham. Soak the gelatin leaves in cold water for 5 minutes. Make a white sauce with butter and flour, cooking for about 3 minutes on low heat, and then slowly add in milk. Thicken, by cooking about 5 minutes.
Squeeze the soaked gelatin leaves and then add to the sauce. Stir until smooth. Add the ham, shallots and parsley.
Pour the entire mixture into a 1 inch high dish or pan and let sit to cool, about 30 minutes. Then, cut into about 40 slices.
Set up your assembly line of: eggs, flour and bread crumbs. Dip the pieces and then fry in the oil. If you would like an even crispier treat, dip again and refry. Enjoy!
For more information visit www.jarlsberg.com
