FOR IMMEDIATE RELEASE

3-A-Day™
of Dairy Helps
with Savory
Holiday appetizers

For More Information:

Staci Garcia

United Dairy Industry of Michigan

517/349-8923

Good things come in small packages – especially when it comes to savory holiday appetizers. This season tempt taste buds – and allow hosts and hostesses the luxury of time to get into the holiday spirit – with stress-free, full-flavored finger foods.

Entertaining can be easy with these simple starters featuring bold flavors:

Stuffed with Flavor – Dates take on all new flavors when stuffed with savory Parmesan and wrapped with bacon, while tangy Feta-filled zucchini and mushrooms are great for nibbling. And don’t forget, Blue cheese-stuffed olives are a perfect complement to holiday cocktails.

Festive Fondue – Get your party moving! Set up a fondue bar with pots of melted Swiss and Pepper Jack. Serve with a variety of dippers, such as bread, blanched vegetables and cooked and peeled shrimp.

Tasty Tapas – Small-plate entertaining is hot for the holidays! Whip up bite-sized Spanish treats like toasted garlic bread with smoked Mozzarella and olives or Tenderloin crostini with Blue cheese – no silverware necessary! Serve with pitchers of fruity sangria.

Chef Chris Ward of Dallas gem, The Mercury Grill, created these two irresistible hors d’oeuvres to help impress guests from the first bite.

Visit www.ilovecheese.com for more festive recipes and other tips for cooking and entertaining with cheese.

Recipes

JALAPEÑO CHEESE GRITS

Recipe courtesy of Chef Chris Ward, The Mercury Grill, Dallas, on behalf of the American Dairy Association

Makes 12 servings (or 24 appetizers)
Prep time: 10 minutes
Cook time: 1 hour

Ingredients:

nonstick cooking spray
1 1/2 quarts of water
1 1/2 cups grits
1 1/2 cups lowfat milk
3 eggs, beaten
3 cups grated Cheddar cheese
4 tablespoons butter
1/2 cup minced jalapeño pepper
2 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 350 degrees Fahrenheit. Spray a 13x9-inch baking pan with nonstick cooking spray; set aside.

Bring 1 1/2 quarts of water to a boil in a large pot; slowly stir in grits. Reduce heat to low, cover pot and cook 15 minutes.

Remove grits from the heat and stir in the milk, eggs, cheese, butter, jalapeños, Worcestershire sauce, salt and pepper until well blended. Pour into prepared baking pan.

Bake 45 minutes, or until knife inserted into center comes out clean. Serve grits hot as a side dish or allow grits to cool until solid and cut into squares to serve as an appetizer.

MINI WILD MUSHROOM RISOTTO CAKES WITH PARMESAN

Recipe courtesy of Chef Chris Ward, The Mercury Grill, Dallas,
on behalf of the American Dairy Association

Makes 10 servings
Prep time: 15 minutes (plus refrigeration time)
Cook time: 27 minutes

Ingredients:

2 tablespoons olive oil, divided
1 cup assorted mushrooms (e.g., oyster, shiitake, cremini or button), chopped
2 teaspoons minced garlic
1 teaspoon salt, divided
1 cup water
1/2 cup Arborio rice
1/2 cup shredded Parmesan cheese, plus additional for topping
2 tablespoons flour
1/2 teaspoon baking powder
1 egg, lightly beaten
3 tablespoons marinara sauce, optional

Heat 1 tablespoon of olive oil in a skillet; add mushrooms, garlic and 1/2 teaspoon salt. Cook, stirring often, 5 minutes; set aside to cool.

In a medium saucepan, bring 1 cup water and 1/2 teaspoon salt to a boil. Add rice, cover and reduce heat. Cook on low heat for 18 minutes; remove from heat and allow to cool slightly.

Sprinkle mushroom mixture, Parmesan, flour and baking powder over rice and stir until combined. Stir in egg until well mixed; cover and refrigerate for 4 to 24 hours.

Heat remaining oil in a skillet. With wet hands, shape rice mixture into 20 individual 1 1/2–inch diameter round cakes. Cook 1 to 2 minutes per side or until lightly browned. Serve warm topped with a dollop of marinara sauce, if desired, and additional Parmesan cheese sprinkled on top.

Yield: Two 1 1/2-inch pieces, per serving

The United Dairy Industry of Michigan (Dairy Council of Michigan and American Dairy Association of Michigan) provides nutrition education services and dairy product promotion in Michigan on behalf of Michigan’s dairy farmers and processors.

The 3-A-Day of Dairy health and wellness campaign was launched by the American Dairy Association/National Dairy Council (ADA/NDC) in January 2003. 3-A-Day of Dairy is supported by integrated marketing efforts including retail promotions, public relations, online marketing and advertising. The ADA/NDC is managed by Dairy Management Inc., the nonprofit domestic and international marketing, planning and management organization for U.S.-produced dairy products on behalf of America’s dairy farmers. The 3-A-Day of Dairy logo is a mark owned by Dairy Management Inc.