Holiday Feast Recipe Ideas

Get ready for your holiday get-together with these holiday feast recipes inspired by Arla!

1) Arla Recipe Feature: Cheesy Dill Scalloped Potatoes 

Havarti and Parmesan are the perfect cheeses to match together in this dilly of a recipe.

Ingredients:

• 6-8 medium potatoes, peeled and thinly sliced
• ¼ cup | 50 mL all purpose flour
• 8 slices Dofino Havarti Dill Cheese
• 1 ½ cups | 375 mL half and half cream
• 1 tbsp | 15 mL fresh dill, chopped finely
• 2 tbsp | 30 mL Tre Stelle® Grated Parmesan Cheese

Instructions:

• Preheat oven to 350ºF (190ºC)
• Spray a large casserole with non-stick cooking spray.
• Layer potatoes, flour, fresh dill and Havarti dill cheese alternately in several layers ending with Havarti cheese on top.
• Pour cream over layers and sprinkle with Parmesan.
• Cover and bake approximately 40 minutes.
• Remove cover and bake for an additional 30 minutes or until potatoes are tender.
• Let sit 10 minutes before serving.

Recipe available here.

2) Arla Recipe Feature: Roasted Figs w/ Castello Gorgonzola

Ingredients:

• 6 fresh figs
• 6 slices prosciutto
• butter
• Castello® Smoked Gorgonzola Cheese, broken into pieces
• whipping cream coarsely ground black pepper finely chopped parsley for garnish if desired

Instructions:

• Preheat the oven to 400ºF (200ºC).
• Cut a ¼” “t’ on top of each fig.
• Fold prosciutto slices in halves lengthwise.
• Carefully wrap around the middle of each fig and secure with a toothpick.
• In a small saucepan over medium low heat add butter, Gorgonzola Cheese and cream.
• Stir and cook until cheese is melted – approximately 5 minutes.
• Place the figs in an oven proof dish; pour Gorgonzola sauce on top; cover with aluminum foil and bake for 5 minutes.
• After 5 minutes, remove the foil and bake for an addition 3 minutes.
• Carefully place figs on each servings plate or platter.
• Remove toothpicks, drizzle with remaining sauce and sprinkle with black pepper and parsley if desired for garnish.

Recipe available here.

3) Arla Recipe Feature: Potato Galette

A galette is a French crispy pastry. We make it savoury with the perfect balance of thinly sliced potatoes, caramelized onions and of course – mozzarella!

Ingredients:

• 4 medium Yukon Gold potatoes, peeled
• 4 sweet yellow onions (like Vidalia)
• 2 tbsp | 25 mL olive oil
• 1/4 cup | 50 mL fresh sage leaves
• 1 package | 450 g frozen puff pastry, defrosted
• All purpose flour for dusting
• 1 package | 340 g Tre Stelle® Mozzarella Ball, shredded
• Salt and pepper to taste

Instructions:

• Preheat oven to 400ºF (200ºC)
• In a medium saucepan boil potatoes until fork tender.
• Remove from heat and cool under cold running water; slice thinly and set aside.
• Meanwhile in a large skillet add olive oil and onions and cook until onions are transparent and caramelized (approximately 15 minutes), drain and add salt and pepper.
• On a lightly floured surface roll pastry into a 9×12” rectangle and place on a cookie sheet sprayed with cooking spray.
• Top pastry with sliced potatoes, onions, mozzarella and fresh sage.
• Fold edges of pastry over topping to create a rough border.
• Bake for 30 minutes or until pastry is puffed and golden brown.
• Slice and serve.

Recipe available here.

4) Arla Recipe Feature: Bruschetta w/ Vintage Gouda

5) Arla Recipe Feature: Roasted Turkey Breast w/ Prosciutto & Tre Stelle Mozzarella

Here’s an impressive way to mix up the traditional turkey stuffing.

Ingredients:

Stuffing

• 2 tbsp | 25 mL olive oil
• 2 cups | 500 mL chopped leeks
• 1 tsp | 5 mL chopped garlic
• 4 cups | 1 L firmly packed baby spinach
• 2 tbsp | 25 mL chopped fresh tarragon or 2 tsp | 10 mL dried tarragon
• salt and freshly ground pepper

Marinade

• 2 tbsp | 25 mL lemon juice
• 1/4 cup | 50 mL dry white wine
• 2 tbsp | 25 mL Dijon mustard
• 2 tbsp | 25 mL chopped fresh rosemary or 2 tsp | 10 mL dried rosemary
• 1 tsp | 5 mL paprika
• 1/4 cup | 50 mL olive oil

Turkey

• 1 boneless turkey breast, about 3 lb
• 4 oz | 100 g thinly sliced prosciutto or smoked ham
• 8 oz | 250 g Tre Stelle® mozzarella, diced

Sauce

• 1/4 cup | 50 mL white wine
• 2 cups | 500 mL chicken stock, homemade or store bought
• 2 tbsp | 25 mL red currant jelly

Instructions:

• Heat olive oil over medium heat in a skillet.
• Add garlic and leeks and cook 5 to 6 minutes or until leeks are soft.
• Add baby spinach and sauté until wilted 1 to 2 minutes.
• Remove from heat. Stir in tarragon and season to taste with salt and pepper.
• Reserve and cool.
• Combine lemon juice, white wine, mustard, rosemary, paprika and olive oil.
• Reserve.
• To butterfly turkey, lay hand flat on turkey breast and slice through the centre parallel to cutting board. Stop about 1-inch (2.5 cm) from edge.
• Open up breast, cover with plastic wrap and pound lightly until an even thickness.
• Remove plastic wrap and brush with white wine mixture.
• Season with salt and pepper.
• Lay prosciutto slices over breast slightly overlapping.
• Stir diced mozzarella into cooled stuffing.
• Add stuffing to turkey breast.
• Fold breast over and close the opening with metal skewers or sew up with a trussing needle and string.
• Preheat oven to 425°F (210°C).
• Place turkey on a rack over a roasting pan.
• Baste with remaining marinade.
• Bake for 30 minutes, reduce heat to 350°F (180°C) and roast another 45 minutes to an hour or until skin is brown and juices run clear about 165°F (75°C) on an instant read thermometer.Let rest 10 minutes on carving board.
• Remove skewers and slice into 1-inch (2.5 cm) slices. Serve with sauce.
• SAUCE: While turkey is resting make sauce.
• Discard fat from pan, leaving any juices.
• Add 1/4 cup wine into roasting pan.
• Bring to boil, scraping up any little bits, add stock and bring to boil again.
• Reduce until slightly thickened.
• Add red currant jelly and bring to boil.
• Season well with salt and pepper.

Recipe available here.