Wednesday, January 24

Jarlsberg Cheese for the Super Bowl!


With the Super Bowl just right around the corner now's the time to start planning those parties. And even more importantly planning those snacks! No party is complete without game day snacks! And thanks to the Jarlsberg Cheese folks our party (and yours) is going to be snack ready! Check out these awesome game day recipes by Celebrity Chef George Duran.


Game Day Blitz: Hawaiian Butcher Block Bread
4 Tbsp. butter, melted
2 tsp. poppy seeds
2 tsp. onion powder
1 Tbsp. Dijon mustard
1 Tbsp. honey
½ tsp. Kosher salt
1 16-oz. pizza dough
6 oz. sliced ham, chopped
6 oz. grated Jarlsberg Cheese
4 slices canned pineapple rings, blotted dry

• Preheat your oven to 350F and line a sheet pan with parchment baking paper.
• In a small bowl whisk first six ingredients together and set aside.
• Roll out your pizza dough on a work surface dusted with flour into a 10-inch diameter. Brush half of the butter mixture on top of the dough, then layer the ham slices, grated Jarlsberg and pineapple rings. Fold in the edges of the dough to the center and turn upside down so it looks like a loaf. Take a dough scraper or a chef’s knife and begin cutting slices vertically and horizontally until completely chopped. Use your hands to squeeze bread into a tight loaf and place it gently onto the parchment paper on the sheet pan. Brush the remaining butter mixture on top of bread and place in the oven.
• Bake for 35-45 minutes, until top is golden brown. Allow to cool for 10 minutes on a cooling rack before serving.


America’s Favorite Pastime: Baked Jarlsberg® Cheese Mac n’ Cheese Bites
1 lb. Ditalini pasta
Kosher Salt
1 stick butter
½ cup flour
5 cups whole milk
4 cups (16 oz.) Jarlsberg® Cheese, grated
1 tbsp. dried Italian herb seasoning, or herb mix of your own
Olive oil
1cup flour
4 eggs, beaten
Seasoned Panko-style breadcrumbs
Buffalo hot sauce

• Bring 6 quarts of water to a rolling boil and add 1 tbsp. salt. Add Ditalini pasta and stir gently allowing it to boil for about 7-8 minutes, until “al dente”. Remove from heat, drain well and place in a large bowl. Set aside.
• For b├ęchamel sauce, start by making a roux in a medium stock pot. Melt butter under medium heat and whisk in flour. Keep whisking under medium heat until roux is browned, about 5-6 minutes. Add 2 tsp. salt. Gently whisk in the milk until properly combined. Continue whisking the sauce until it thickens and begins to simmer, about 10-12 minutes. Remove from heat and add shredded Jarlsberg® Cheese. Add herbs and using a rubber spatula mix until cheese is completely melted. Combine cheese sauce with macaroni and season with salt, if needed. Cover bowl with plastic wrap and refrigerate for at least 4-6 hours, preferably overnight.
• Pre-heat oven to 425°F and drizzle olive oil on the bottom of a baking pan.
• Place beaten eggs, flour and breadcrumbs in separate bowls. Use your hands to make golf ball sized mac n’ cheese bites. Then take each ball and cover it in flour, then eggs and finally panko. Place balls on baking pan and drizzle on top with a little more olive oil. Work in batches and bake for 15-20 minutes, turning over once half way through, until golden brown. Serve with buffalo sauce, if desired.

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Disclosure: This is a sponsored post on behalf of the above mentioned brand. I received product(s) in exchange for my honest and unbiased thoughts. All thoughts and opinions stated are my own and are in no way influenced by my partnership with mentioned brands.

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