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  • Cheese of the month for February at Festival Deli is Havarti Cheese!
Cheese of the month for February at Festival Deli is Havarti Cheese!
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A semisoft Danish cow’s milk cheese with small irregular holes that is popular as a dessert cheese served with fruit and wine. Havarti was created in the 19th century by cheese maker Hanne Nielsen, who studied European methods and developed this cheese naming it after the farm it was created on. Havarti is available in flavors ranging from mildly sharp to strongly aromatic. Havarti aged for about three months is full-flavored and creamy, and it gains a more distinctive taste as it ages. It may also be produced with extra cream or seasonings, including, dill and other herbs, spices, jalapeño peppers, or caraway seeds. A versatile table cheese that works well sliced, grilled, and melted for sandwiches and snacks. Season: available year-round How to store: Can be kept for at least two weeks, when carefully wrapped and refrigerated. How to prepare: A versatile table cheese that works well sliced, grilled, and melted. Easy to slice and melt, it’s an excellent choice for sandwiches and snacks. Wonderful added to any fruit tray! Matches well with: figs, raisins, walnuts, hearty bread, Chardonnay, Sauvignon Blanc, light-bodied Pinot Noir wine Havarti is mild for the most part and enjoyed by most people young and old. One of my quick favorites is taking baguette bread, slicing down the middle and adding slices of creamy Havarti cheese, popping in the oven for about 5-7 minutes at 375 degrees or until cheese is just starting to melt. Served with grapes, strawberries, and a few celery sticks and life is good! Below are some wonderful ideas for Havarti cheese sure to please your family and/or guests. So don’t get caught up in cheddar cheese alone, be creative and go outside your comfort zone! Creamy Havarti Potatoes Ingredients 4 cups thinly sliced onions 4 tablespoons Unsalted Butter 1 teaspoon chopped fresh rosemary 2 cups Dofino® Creamy Havarti 2 pounds (4 large) potatoes, peeled and thinly sliced 1 teaspoon salt ¼ teaspoon cracked black pepper 1 medium cast iron skillet
  1. Preheat the oven to 350°F.
  2. Melt three tablespoons of butter in a large skillet over medium heat. Add the onions and cook until golden brown, about 10 minutes. Toss the rosemary with the onions and set aside.
  3. Melt butter in cast iron skillet. Arrange sliced potatoes in a single layer, overlapping them slightly, in a concentric circle. Spread one-third of the onions and one-third of the cheese over the potato layer. Continue alternating layers until you have 4 layers of potatoes and 3 layers of onions and cheese.
  4. Return skillet to the stove and increase the heat to high; cook until the bottom layer of potatoes is golden brown, about 5 minutes. Remove the skillet from the heat, cover tightly with aluminum foil and place the pan in the oven to bake for 45 minutes. Check potatoes by piecing them with the tip of a knife. If it slips into the potato layers easily, remove from the oven and set aside for 15 minutes before serving.
Havarti Chicken Ingredients 4 boneless skinless chicken breasts (halves) 8oz fresh sliced mushrooms 8oz green chili peppers 4oz Havarti cheese Dill or creamy Italian dressing 1 tbsp. butter 1 tbsp. cooking wine (white) 1 tbsp. Worcestershire sauce 12 tsp. garlic salt salt
  1. Preheat oven to 400 degrees F
  2. Marinate chicken in Italian Dressing for a minimum of 30 minutes.
  3. Place chicken in a 9 x 13 inch baking dish. Bake in preheated oven for approximately 25 minutes, or until no longer pink in center and juices run clear.
  4. Shortly before chicken is done, melt butter in a skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, and garlic salt, and bring to a boil. Stir in mushrooms. Reduce to a simmer, cover, and cook until mushrooms are tender, about 3 to 5 minutes. Adjust seasoning with salt as needed.
  5. Remove chicken from the oven. Lay green chili slices or diced on top of each breast, then top each with a slice of cheese. Return to the oven until cheese has melted.
  6. Remove chicken from the oven, top with mushrooms and their pan juices, and serve with parsley red potatoes and a green salad.
Turkey, Bacon, and Havarti Sandwich Ingredients sourdough loaf (7 inch round) 14 cup balsamic vinaigrette (good quality brand) 12 lb. smoked turkey (thinly sliced deli) 12oz roasted red pepper (drained and sliced) 6 slices Havarti cheese 4 slices cooked bacon 4 pickle spears (dill)
  1. Cut top 2 inches off sourdough loaf, reserving top; hollow out loaf, leaving a 1-inch-thick shell. Reserve soft center of bread loaf for other uses or discard.
  2. Drizzle 2 tablespoons vinaigrette evenly in bottom bread shell; layer with half of turkey, peppers, and cheese. Repeat layers, and top with bacon. Drizzle evenly with remaining 2 tablespoons vinaigrette, and cover with reserved bread top; press down firmly.
  3. Wrap in plastic wrap, and chill at least 1 hour or up to 8 hours before serving. Cut into 4 wedges. Serve w/pickle spears and kettle chips! Yum!
  4. Shortly before chicken is done, melt butter in a skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, and garlic salt, and bring to a boil. Stir in mushrooms. Reduce to a simmer, cover, and cook until mushrooms are tender, about 3 to 5 minutes. Adjust seasoning with salt as needed.
  5. Remove chicken from the oven. Lay green chili slices or diced on top of each breast, then top each with a slice of cheese. Return to the oven until cheese has melted.
  6. Remove chicken from the oven, top with mushrooms and their pan juices, and serve with parsley red potatoes and a green salad.
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