Dairy Goodness - Nourish your Day

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• Fiesta Fondue
• Divine decadence fondue
• Dazzling fondue pairings
• Bravissima fondue
• Winter vegetable mash with Provolone
• Turkey and cider stew with Raclette
• Spiced squash and carrot loaf with Gouda
• Snowball Sweets
• Shrimp fried rice with Havarti
• Savoury Cream Cheese Profiteroles
• Mini-tiramisu with cranberry and orange
• Gouda, green pea and sweet potato pie
• Everyone’s favourite cheesecake
• Cranberry-turkey salad with Feta
• Cottage chowder
• Chicken and Cheddar medallions
• Cheese Souffle
• Brie and maple tartiflette
• Beef and Blue brochettes

Fiesta Fondue Posted: 08 Nov 2011 01:52 PM PST What You Need 1 tbsp (15 ml) butter 1 to 2 cloves garlic, chopped ½ cup (125 ml) chicken broth 2/3 lb (300 g) Canadian Cheddar, grated 1/2 lb (225 g) Canadian Monterey Jack with jalapenos, grated 1 tsp (5 ml) ground cilantro 1 tsp (5 ml) ground cumin 1 tsp (5 ml) chili powder 1½ tbsp (22 ml) corn starch Instructions Melt butter in a cheese fondue pot over medium heat, then cook garlic 2 minutes. Pour in chicken broth and bring to a boil. Mix grated cheeses, spices and corn starch. Gradually add mixture to pot and let melt, stirring constantly. Serve with corn chips, salsa and fresh cilantro. Add fondue to tacos or fajitas, or simply serve traditionally with bread and vegetables. View all recipe details

Divine decadence fondue Posted: 08 Nov 2011 01:47 PM PST What You Need 5 oz (150 g) bittersweet chocolate 2/3 cup (160 ml) Canadian Mascarpone 1 oz (30 ml) rum (optional) 1/3 cup (80 ml) Canadian 15% cream or milk 2 tbsp (30 ml) grilled coconut Instructions In a small saucepan over low heat, melt chocolate, Mascarpone, rum, and cream (or milk). Stir constantly with a wooden spoon until the mixture is smooth and consistent. Add grilled coconut, pour into a chocolate fondue pot, and savour with fruit. View all recipe details

Dazzling fondue pairings Posted: 08 Nov 2011 12:27 PM PST What You Need Broth: 1 tbsp (15 ml) butter 1 to 2 cloves garlic, chopped 1 onion, chopped 1/3 cup (80 ml) balsamic vinegar 4 cups (1 L) beef broth 2 tbsp (30 ml) homemade or store-bought pesto 1 1/3 lb (600 g) each of beef, chicken and pork, thinly sliced 4 oz (120 g) Canadian Aged Cheddar, diced 4 oz (120 g) Canadian Gouda, diced 4 oz (120 g) Canadian Swiss, diced Instructions Melt butter in a cheese fondue pot over medium heat, then cook garlic and onion until slightly golden. Deglaze with vinegar and reduce by half. Add beef broth and pesto. Bring to a boil and let simmer 5 minutes. Wrap cheese cubes with meat and cook them in the broth. View all recipe details

Bravissima fondue Posted: 08 Nov 2011 12:15 PM PST What You Need 1 tbsp (15 ml) butter 1 to 2 cloves garlic, chopped 1/3 cup (80 ml) white wine ¼ cup (60 ml) chopped dried tomatoes 2/3 lb (300 g) Canadian Provolone, grated 1/2 lb (225 g) Canadian Mozzarella, grated ¼ cup (60 ml) Canadian Parmesan, grated 1 tbsp (15 ml) corn starch 1 to 2 tbsp (15 to 30 ml) fresh basil or oregano, chopped Freshly ground pepper Instructions Melt butter in a cheese fondue pot over medium heat, then cook garlic 2 minutes. Pour in white wine, add dried tomatoes and bring to a boil. Mix cheeses and corn starch. Gradually add mixture to pot and let melt over medium heat, constantly stirring with a wooden spoon. Add basil or oregano, then pepper to taste. Served with bread, but can also be accompanied by vegetables, cold cuts, fruits, etc. View all recipe details

Winter vegetable mash with Provolone Posted: 08 Nov 2011 12:05 PM PST What You Need 4 cups (1 L) potatoes, peeled and cut into large pieces 1 cup (250 ml) carrots, peeled and cut into large pieces 1 cup (250 ml) cauliflower, cut into large pieces ½ cup (125 ml) onion, roughly chopped 2 cloves garlic, roughly chopped 2 tbsp (30 ml) butter 1½ cup (375 ml) Canadian Provolone, diced 2 tbsp (30 ml) parsley, freshly chopped Salt and freshly ground pepper ¼ cup (60 ml) breadcrumbs or cracker crumbs Instructions In a large casserole, boil some salted water. Add vegetables and cook 20 minutes or until tender. Preheat oven to 400oF (200oC). Drain and purée vegetables using a potato masher. Add butter, ½ cup (125 ml) Provolone and parsley. Season to taste. Spread mixture into a 9˝ (23 cm) square or round oven dish. Cover with remaining cheese and the breadcrumbs. Bake 10 minutes to melt and brown cheese, then serve. View all recipe details

Turkey and cider stew with Raclette Posted: 08 Nov 2011 11:50 AM PST What You Need 750 g (1-2/3 lb) turkey breast, cut into 1˝ (2.5 cm) cubes Flour seasoned with salt and pepper 2 tbsp (30 ml) butter 1 large onion, chopped 2 cloves garlic, chopped 1 cup (250 ml) cider 1½ cup (375 ml) low-sodium chicken broth 2–3 sprigs of fresh rosemary or ½–1 tsp (2–5 ml) dried rosemary Salt and freshly ground pepper 2 apples, peeled and diced ¼ cup (60 ml) 35% cream 5 oz (150 g) Canadian Raclette, diced Instructions Flour turkey cubes and shake off excess flour. In large saucepan, melt butter on high heat and brown half of turkey cubes. Set aside in dish, and brown remaining turkey. Return first batch to saucepan. Add onion and garlic. Cook 2 minutes. Deglaze with cider and add broth. Bring to a boil and add rosemary. Season to taste. Let simmer on medium heat for 20 minutes. Add apples and cream. Cook another 10 minutes. Remove rosemary sprigs and adjust seasoning. Incorporate Raclette just before serving so it doesn't melt completely. View all recipe details

Spiced squash and carrot loaf with Gouda Posted: 08 Nov 2011 11:43 AM PST What You Need 1 cup (250 ml) whole wheat flour 1 cup (250 ml) unbleached all-purpose flour ¼ cup (60 ml) wheat bran, oat bran or wheat bran cereal 1 tbsp (15 ml) baking powder ½ tsp (2 ml) baking soda ¼ tsp (1 ml) ground cinnamon ½ cup (125 ml) grated carrots ½ cup (125 ml) grated butternut squash ½ cup (125 ml) grated zucchini 1 cup (250 ml) Canadian Aged Gouda, grated or cubed ¼ cup (60 ml) soft butter 1/3 cup (80 ml) sugar 2 eggs 1¼ cup (310 ml) Canadian Ricotta Instructions Preheat oven to 350oF (180oC). Grease and flour large bread pan, or line with parchment paper. In large bowl, mix dry ingredients. Add vegetables and 2/3 cup (160 ml) of Gouda. Make a well in middle of bowl. In another bowl, beat butter along with sugar. Add eggs one at a time, beating well after each addition. Incorporate Ricotta and pour liquid ingredients into well of dry ingredients. Stir with a fork until a smooth consistency is reached. Spread out in bread pan, add remaining Gouda on top, and bake in centre of oven 1 hr. and 15 min. or until bread is golden and toothpick inserted in its middle comes out clean. View all recipe details

Snowball Sweets Posted: 08 Nov 2011 11:30 AM PST What You Need 8 oz (250 g) Canadian Cream cheese, softened ¼ cup (60 ml) powdered sugar 1 tsp (5 ml) pure vanilla extract About 18 cake, brownie or soft-cookie cubes, ¾˝ (2 cm) 1¼ cup (310 ml) sweetened, grated coconut Instructions In a bowl, use a spoon to mix Cream cheese, powdered sugar and vanilla extract. 2. Mix well, until a smooth, consistent frosting is obtained. Generously coat cake (or brownie or soft-cookie) cubes with glazing and shape them into small balls. Roll the balls in the grated coconut to completely cover them, then fine-tune their shape by rolling them between your hands. Spread excess coconut onto the bottom of a large, flat pan and distribute the balls. Cover with plastic wrap and refrigerate at least 1 hour before serving. View all recipe details

Shrimp fried rice with Havarti Posted: 08 Nov 2011 11:10 AM PST What You Need 2 tbsp (30 ml) butter 1½ tbsp (22 ml) fresh ginger, chopped 2 cloves garlic, chopped 5 green onions, chopped 1 red pepper, diced 1½ cup (375 ml) snow peas ¾ lb (340 g) small shrimp, peeled 4 cups (1 L) cooked rice 2 eggs, whipped 3 tbsp (45 ml) low-sodium soy sauce 2 tbsp (30 ml) tomato paste 2 cups (500 ml) baby spinach 1/3 cup (80 ml) unsalted cashews Freshly ground pepper 5 oz (150 g) Canadian Havarti, diced Instructions In a large skillet or a wok, melt butter on medium heat and brown ginger, garlic, green onions, red pepper and snow peas. Add shrimp and rice. Cook about 4–5 minutes until thoroughly heated. Make a well in the middle of the skillet and pour in eggs. Cook like scrambled eggs, then mix with the other ingredients in the skillet. Mix soy sauce and tomato paste and pour into the skillet. Stir thoroughly to coat rice and vegetables. Add spinach and cashews, and cook another 2 minutes. Pepper to taste and add Havarti just before serving. View all recipe details

Savoury Cream Cheese Profiteroles Posted: 08 Nov 2011 11:01 AM PST What You Need Milk cream-puff pastry: 1 cup (250 ml) milk ½ tbsp (7 ml) sugar ½ tsp (2 ml) salt 1/3 cup (80 ml) butter 4 eggs 1 cup (250 ml) flour Filling: 8 oz (250 g) spreadable Canadian Cream cheese 2 tbsp (30 ml) parsley, chopped 1 French shallot, chopped 1 tbsp (15 ml) sun-dried tomato pesto Lettuce shoots or fine herbs Instructions Preheat oven to 350oF (180oC). Line cookie sheet with parchment paper. Whip eggs and set aside. In saucepan, bring milk to boil with sugar, salt and butter. Add flour to saucepan and stir until thickened dough doesn't stick to sides of saucepan. Transfer to bowl and incorporate eggs a bit at a time, stirring well between additions. Drop teaspoons of pastry dough onto parchment-covered cookie sheet. Bake 30–40 minutes or until puffed up and golden. Let cool. Store in tightly sealed container until use. Puffs may be frozen in advance. Mix cheese with parsley, shallot and pesto. Cut puffs horizontally in two. Garnish bottoms with 2 tsp (10 ml) filling and lettuce shoots or fine herbs. Cover with top halves, then serve View all recipe details

Mini-tiramisu with cranberry and orange Posted: 08 Nov 2011 10:04 AM PST What You Need Cranberry-orange jam: 1 cup (250 ml) fresh or frozen cranberries ½ cup (125 ml) sugar 1/3 cup (80 ml) orange juice Filling: 1 cup (250 ml) Canadian Mascarpone 1 cup (250 ml) fat-free plain yogurt 1 tsp (5 ml) pure vanilla extract 1/4 cup (80 ml) sugar About 10 ladyfingers Instructions In a saucepan, cook cranberries in sugar and orange juice about 10 minutes or until a jam texture is obtained. Let cool. With an electric mixer, beat the Mascarpone, yogurt, vanilla and sugar for 2 minutes. Pour Mascarpone cream into bottoms of small glasses Add ladyfinger pieces. Garnish with cranberry-orange jam. Repeat for successive layers. Refrigerate at least 1 hour before serving. *These amounts will vary depending on the size of the glass used. View all recipe details

Gouda, green pea and sweet potato pie Posted: 08 Nov 2011 08:42 AM PST What You Need 3 cups (750 ml) sweet potatoes, peeled, diced, then cooked 1 cup (250 ml) frozen green peas, thawed ½ cup (125 ml) green onion, chopped 4 tbsp (60 ml) fresh parsley, chopped ½ tsp (2 ml) each rosemary, pepper and paprika 6 large eggs, beaten 7 oz (200 g) Canadian Gouda, sliced Salt and pepper to taste Optional: 2/3 lb (300 g) cooked firm white fish (e.g.: haddock, tilapia, halibut or snapper) cut in pieces, or use drained, canned fish. Instructions Gently combine potatoes, peas, onion, fish (if using), herbs and seasoning, except paprika. Arrange mixture in 10˝ pie plate. Pour eggs over mixture. Arrange Gouda slices on top. Sprinkle with paprika for colour. Bake in preheated 350°F (180°C) oven for 35–40 minutes. View all recipe details

Everyone’s favourite cheesecake Posted: 08 Nov 2011 08:37 AM PST What You Need Crust: 1 cup (250 ml) graham crumbs ¼ cup (60 ml) melted butter 3 tbsp (45 ml) sugar Filling: 8 oz (250 g) Canadian Cream cheese, softened ½ cup (125 ml) sugar ¼ cup (60 ml) flour ¼ cup (60 ml) light sour cream 1 tsp (5 ml) pure vanilla extract 2 eggs Instructions Preheat oven to 350oF (180oC). In a bowl, mix ingredients for the crust. Divide evenly into mini-muffin moulds, and press down to cover bottoms. Use paper mini-muffin cups to make unmoulding easier. In a large bowl, beat the Cream cheese while adding sugar and flour, until a smooth consistency is reached. Add sour cream and vanilla. Mix well. Incorporate eggs one at a time, beating well after each addition. Pour into moulds and bake in the centre of the oven about 20 minutes or until cakes are firm to the touch. Let cool to room temperature, then refrigerate at least 1 hour before serving with your favourite topping. Use a variety of garnishes according to children's tastes: jams and/or marmalades, caramel (dulce de leche), chocolate sauce or spread, etc. On a serving tray, place cakes decorated with colourful toppings (peach, strawberry and blueberry jams, etc.). View all recipe details

Cranberry-turkey salad with Feta Posted: 08 Nov 2011 08:31 AM PST What You Need 6 cups (1.5 L) lettuce, washed and shredded 3 cups (750 ml) baby spinach 2 cups (500 ml) diced cucumber 3 clementines, peeled and quartered 2 cups (500 ml) cooked turkey, cut into pieces 2 tbsp (30 ml) wine vinegar 2 tbsp (30 ml) olive oil ¼ cup (60 ml) dried cranberries Freshly ground pepper 1½ cup (375 ml) Canadian Feta, crumbled or diced Instructions In a large salad bowl, mix all the ingredients except the cheese. Toss well. Season to taste. Top with cheese and serve. View all recipe details

Cottage chowder Posted: 08 Nov 2011 08:25 AM PST What You Need 1 tbsp (15 ml) butter 1 onion, chopped 3 celery stalks, finely diced 2 carrots, finely diced 1 cup (250 ml) fennel bulb, finely diced 2 cups (500 ml) ham, diced 4 cups (1 L) low-sodium chicken broth or low-sodium vegetable broth 4 cups (1 L) water 1 can (28 oz – 796 ml) diced tomatoes ½ cup (125 ml) long-grain rice 1½ cup (375 ml) Canadian Cottage cheese 1 cup (250 ml) frozen peas 1 cup (250 ml) corn kernels Freshly ground pepper, to taste Chopped fennel leaves, to taste Instructions In a large saucepan, melt butter, then brown vegetables for 5 minutes. Add ham cubes and cook 2 more minutes. Pour broth, water, and diced tomatoes with their juice into saucepan. Bring to a boil and add rice. Cover and let simmer on low heat for 40 minutes. Meanwhile, remove Cottage cheese from refrigerator to bring it to room temperature. Add peas and corn, and cook for 5 minutes or until heated through. Garnish with Cottage cheese and fennel leaves, and serve. View all recipe details

Chicken and Cheddar medallions Posted: 07 Nov 2011 08:13 AM PST What You Need 1-1/3 lb (600 g) chicken breast 6 oz (180 g) Canadian Cheddar ½ cup (125 ml) flour 3 eggs 1½ cup (375 ml) breadcrumbs 1 tsp (5 ml) dried oregano or basil Salt and freshly ground pepper Canola oil Instructions Cut chicken into 2˝ x 2˝ (5 cm x 5 cm) by no more than ½˝ (1 cm) thick pieces. Cut cheese into similar-sized pieces, but thinner. Preheat oven to 450oF (230oC). Oil a cookie sheet. Cut horizontal slit in each piece of chicken and insert a piece of Cheddar. Press edges together. Flour chicken-Cheddar pieces thoroughly. Shake off excess flour. In a bowl, whip eggs with a bit of water. In another bowl, mix breadcrumbs with oregano, salt and pepper. Dip chicken-Cheddar pieces one by one into the egg mixture, then coat with seasoned breadcrumbs. Repeat dipping and breading to make sure chicken is thoroughly coated to prevent cheese from leaking out during cooking. Place medallions on oiled cookie sheet and bake 12–15 minutes or until deep golden and chicken is thoroughly cooked, turning them over midway through cooking. Serve with chili or BBQ sauce, ketchup or honey, accompanied by a vegetable platter. View all recipe details

Cheese Souffle Posted: 07 Nov 2011 08:00 AM PST What You Need 3 tbsp (45 ml) butter 3 tbsp (45 ml) all-purpose flour 1 cup (250 ml) milk ½ tsp (2 ml) dry mustard Pinch cayenne pepper 1 cup (250 ml) Canadian Aged Cheddar, grated 4 eggs, separated Salt and black pepper to taste Instructions Preheat oven to 325°F (165°C). In heavy saucepan, melt butter over medium heat. Add flour and cook, stirring constantly for 2 minutes. Slowly add milk, stirring constantly until thick and smooth. Add mustard and cayenne. Stir in cheese until melted. Set aside to cool. Beat egg yolks until thick and pale yellow. Season and stir into cooled cheese sauce. In a large bowl, using a whisk or electric mixer, beat egg whites until stiff but not dry. Do not overbeat. Carefully fold egg whites into cheese sauce – do not overmix and deflate egg whites. Pour into ungreased individual soufflé dishes. Bake until soufflé has risen and top is light golden brown, 35–40 minutes. (Peek through oven window at 30 minutes but don't open the door.) Serve immediately. View all recipe details

Brie and maple tartiflette Posted: 07 Nov 2011 07:50 AM PST What You Need 1 small (6½ oz – 200 g) Canadian Brie 4 bacon slices, diced 1 onion, chopped 2 cloves garlic, chopped 8 cups (2 L) yellow-fleshed potatoes, diced or cubed 1/3 cup (80 ml) white wine Freshly ground pepper 3 tbsp (45 ml) maple syrup ¾ cup (180 ml) 15% cooking cream ¼ cup (60 ml) fresh chives, chopped Instructions Cut Brie horizontally in two, then cut each piece into two half-circles. Set aside in refrigerator. In a large oven-safe skillet, brown bacon, onions and garlic 5 minutes on medium-high heat. Add potatoes and continue cooking about 4–5 minutes, stirring often. Deglaze with white wine, and pepper to taste. Add maple syrup and cream. Bring to a boil. Cover and bake at 350oF (180oC) for 1 hour. Remove from oven, add chives and stir. Distribute Brie pieces on the surface, rind side up. Return to oven uncovered for about 15 minutes, or until Brie melts into the mixture. View all recipe details

Beef and Blue brochettes Posted: 07 Nov 2011 07:30 AM PST What You Need 32 mini-skewers ½ large red, green and yellow pepper, cut into 32 squares ¾˝ (2 cm) ½ large red onion, cut into 32 pieces ¾ lb (340 g) beef sirloin, cut into ¾˝ (2 cm) cubes 2 tbsp (30 ml) parsley, freshly chopped 2 tbsp (30 ml) canola oil 2 tbsp (30 ml) balsamic vinegar Salt and freshly ground pepper 3 oz (90 g) Canadian Blue, sliced or crumbled Instructions Pre-soak mini-skewers in water. In shallow container with lid, add parsley, oil and balsamic vinegar. Season generously. Place peppers, onions and beef cubes in container, cover with lid and shake vigorously to thoroughly coat with marinade. Let marinate at least 30 minutes or until the next day. Prepare brochettes by sliding a pepper square, a piece of onion and a beef cube onto each skewer. Preheat oven to 450oF (230oC). Place marinated brochettes on a parchment-covered cookie sheet. Top with Blue and cook 7–8 minutes for medium done or as desired. Savour while they're hot. View all recipe details

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