Find Comfort With Simple Holiday Cooking Ideas From Tillamook Cheese

Find Comfort With Simple Holiday Cooking Ideas From Tillamook Cheese

Food Writers

TILLAMOOK, Ore.–(BUSINESS WIRE)–Sept. 26, 2001

The holiday season will be particularly poignant this year as family and friends gather to celebrate and give thanks for small comforts.

In search of the familiar, home cooking will take on greater relevance in daily life.

Suggestions for incorporating small, special touches to pamper family and friends:

— Serve an ordinary weekday meal on fine china

— Choose unique ingredients that soothe body and soul

— Select simple recipes that leave more time for socializing with invited

guests

The attached easy recipes and entertaining ideas provide an opportunity to bring friends and family together for some much-needed holiday cheer.

About Tillamook:

Tillamook County Creamery Association is a 100-year old Oregon dairy cooperative owned and operated by over 150 dairy families in Tillamook County, Oregon. As the highest milk-producing county in Oregon, Tillamook’s dairy families generate about one-third of all milk in the state of Oregon. Tillamook’s high quality milk supply and commitment to traditional farming and production techniques are the key elements in producing award-winning cheese.

Tillamook’s nationally distributed product line includes naturally aged cheddar using the cooperative’s traditional, 100-year old recipe.

Please add Tillamook’s contact information to your rolodex and feel free to call on us if you need additional information for stories centering on the holidays.

HOLIDAY ENTERTAINING WITH TILLAMOOK(R) CHEESE

Fondue parties are back in vogue again this year and for good reason: preparation takes little to no time, guests can cook their own food, and there’s only one pot to clean. The intimate, interactive environment makes for a fun icebreaker whether the occasion is a simple gathering of friends or elegant holiday office party.

Create a memorable holiday soiree by following the tips outlined below. All equipment can be found at food specialty shops, department stores or the local grocery.

Ingredients:

Fondue affords the flexibility to be creative. Whatever can be melted can be used as a dip. Always use high-quality domestic cheeses (we recommend Tillamook(R) Vintage White Extra Sharp Cheddar), meats and vegetables, fresh fruit such as apples, pears or strawberries.

Equipment:

— Fondue Pot: Ceramic-coated or earthenware pots are recommended

for cheese and chocolate fondues, while hotter fondues —

those cooked in oil or broth — should be served in a metal

fondue pot. If you don’t have a fondue pot available, try

using a regular chafing or casserole dish when heating a

cheese fondue or a standard metal pot for oil or broth. When

serving, keep the fondue warm by placing a candle underneath.

— Fondue Forks: Gourmet cookware stores offer elegant,

uniquely-shaped fondue forks with uniquely shaped handles so

guests can determine whose forks are whose. Retro

wooden-handled forks with plastic colors or bamboo skewers are

a lower-cost alternative.

— Fondue Plates: Separate compartments for sauces, vegetables

and raw meat. Make sure the uncooked meat and vegetables are

served separately. For sauces, use small bowls or regular

dinner plates.

Successful fondue tips:

— No more than four people should be seated at a fondue pot

unless it’s a buffet or cocktail-style party.

— To reduce oil or broth spattering, make sure the dippers are

dry before dunking.

— When dipping into cheese fondue, swirl the fork around, making

sure to dig to the bottom of the pot for the best flavor. And

never double dip!

— The golden crust left at the bottom of the pot, called “la

croute” or “la religuese,” is a delicacy for many fondue

fanatics. Eating it also helps clean the pot!

— If the fondue sticks to the pot, add 1/2 teaspoon of baking

soda or 1/2 teaspoon of cornstarch to smooth the lumps.

— Rounding out the menu for a fondue party is as simple as the

cooking. A tossed green salad and a loaf of crusty bread will

complement the different tastes and textures of any fondue.

— For a lighter fondue version, use part-skim or fat-free

cheeses and serve fresh fruits and vegetables for dipping.

Apple Cider-Tillamook(R) Cheddar Fondue

— 4 cups (about 1 pound) Tillamook(R) Vintage White Extra Sharp

Cheddar, freshly shredded

— 1 tablespoon plus 1-1/2 teaspoons cornstarch

— 1-1/4 cups sparkling apple cider

— 1/4 cup lemon juice

— 1/2 teaspoon salt

— 1/8 teaspoon ground cinnamon

— 1/8 teaspoon ground nutmeg

— Freshly ground black pepper to taste

For dipping:

Bite-size pieces of cooked chicken, pork or beef, waffle pieces, sourdough bread, apple wedges.

In a medium-size bowl, toss the cheese with the cornstarch.

In a medium-size, heavy-bottomed saucepan, heat the cider and lemon juice over medium heat until barely simmering. Add the cheese, a handful at a time, stirring until the cheese is melted before adding more. When all the cheese has been added, stir in the salt, cinnamon, nutmeg and pepper, to taste. Cook over low heat until thickened about 3 to 5 minutes.

Transfer fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner. Serve immediately.

Makes 10 servings

Prep time: 5 minutes

Cook time: 10 minutes

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COPYRIGHT 2001 Gale Group