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Jon Ashton Helps You Score a Touchdown with Party Guests “And plan ahead,” says Cabot Creamery Cooperative ‘Chef of Staff’ Jon Ashton. “There’s no need to stress over having a fan-favorite Bowl Party. Like any great football coach, all you need is a plan that’s easy to execute on game day.” And nothing could be easier – or a bigger crowd-pleaser – than Ashton’s lineup of four unique Cabot football-themed recipes, all featuring the “world’s best cheddar,” and all sure to satisfy even the hungriest fullback in your living room. Our Bowl Party recipe lineup includes ‘Sudden Turnovers’ (cheese and bean quesadillas); ‘Pig Skins’ (roasted potato wedges); ‘Season Wrap Ups’ (beef and bean burritos); and Cabot’s delicious ‘Five-Point Spread,’ a great dip for any occasion. Cabot’s website (www.cabotcheese.coop/recipes) offers dozens more ideas for all your parties and family get-togethers, but let’s start with our four Bowl Party recipes. They include easy-to-do preparation tips from Jon Ashton that will help make your Bowl Party stress-free and deliciously fun. SUDDEN TURNOVERS Nothing beats a plateful of golden cheese and bean quesadillas, crispy on the outside and gooey in the middle. (Makes 32 Pieces) 8large (8-inch) flour tortillas 1cup refried beans 8ounces Cabot Monterey Jack, Pepper Jack or 50% Light Jalapeño Cheddar Cheese, grated (about 3 cups) 1/4 cup sliced scallions Cabot Sour Cream Mild, medium or hot tomato salsa •Spread 4 tortillas with 1/4 cup refried beans each. Sprinkle each with one-fourth of cheese and scallions. Press remaining tortillas on top. •Set large (8-inch) skillet over medium heat until hot. Place first quesadilla in skillet and cook until browned on underside, about 1 minute. Turn with spatula and cook until quesadilla is browned on second side and cheese is melted, about 1 more minute. Repeat with remaining quesadillas (keep cooked ones warm in 200ºF oven if not serving immediately). •Cut each quesadilla into eight pieces and serve topped with sour cream and salsa. Jon Ashton Prep Tip: “For a healthy addition, all you need to do is add spinach.” PIG SKINS Roasted potato wedges topped with melted cheese and crispy bacon are a lot faster down the field than fussy potato skins! (Makes about 32 Wedges) 4medium russet baking potatoes (about 1 1/2 pounds total) 1 _ tablespoons olive oil (Salt to taste) 4 ounces Cabot Sharp or Extra Sharp Cheddar Cheese*, grated (about 1 1/3 cups) 6 strips cooked bacon, crumbled 1 cup Cabot Sour Cream _cup chopped fresh chives or scallions •Place rack in lower third of oven; preheat oven to 450ºF. •Cut potatoes in half lengthwise, then cut each half into about 4 lengthwise wedges. Transfer to baking sheet with sides. Drizzle with oil, then toss until potatoes are evenly coated. Arrange cut- side-down in single layer and sprinkle with salt. •Roast for 15 to 20 minutes, turning over midway with spatula, or until potatoes are well browned on both sides. •Remove from oven and sprinkle with cheese. When cheese is melted, sprinkle with bacon. In small bowl, stir together sour cream and chives or scallions and serve with potatoes for dipping. *Or flavored Cabot Cheddar, such as Roasted Garlic or Habanero. Jon Ashton Prep Tip: “Have fun by adding sun-dried tomatoes and chopped basil for an Italian twist.” SEASON WRAP-UPS Break Out These Easy Beef and Bean Burritos at Halftime! (Makes 6 Servings) 1tablespoon olive oil _ teaspoon ground cumin 1/2 cup mild, medium or hot tomato salsa 1 (15.5-ounce) can kidney beans, rinsed and drained Salt to taste 3/4 pound ground beef, cooked and drained 1 tablespoon chili powder 6 burrito-size (10-inch) flour tortillas 6 ounces Cabot Mild or Sharp Cheddar Cheese*, grated (about 2 cups) 1 large avocado, peeled and diced Cabot Sour Cream •In medium skillet over medium-high heat, heat oil. Add cumin and stir until lightly toasted and fragrant, about 10 seconds. •Carefully stir in salsa (it may spatter), then stir in beans. Cook mixture, mashing beans constantly with back of wooden spoon, until thick and creamy, about 5 minutes. Remove from heat and season with additional salt if needed. •In small bowl, combine ground beef and chili powder; season with salt to taste. Spoon one-sixth of bean mixture down center of first tortilla. Top with one-sixth of ground beef, then cheese. Fold in ends and roll up. Repeat with remaining tortillas. •Set burritos on plate and microwave on high until cheese is melted, about 3 minutes. Serve topped with avocado and sour cream. *Or flavored Cabot Cheddar, such as Chipotle or Roasted Garlic. Jon Ashton Prep Tip: “For a healthy twist, use ground turkey and add a dash of fresh lime juice.” 5-POINT SPREAD A few minutes and five ingredients are all it takes for this easy winner. (Makes about 1 1/2 Cups) 8 ounces Cabot Sharp or Extra Sharp Cheddar Cheese*, grated (about 3 cups) 4 ounces cream cheese 1/3 cup dark beer 1 tablespoon Dijon mustard Large pinch cayenne pepper Thin-sliced rye or multi-grain bread or crackers (5-Point Spread, Continued) •Combine first five ingredients in food processor or blender; process until smooth and creamy. •Serve with bread or crackers. *Or flavored Cabot Cheddar, such as Roasted Garlic or Horseradish. Jon Ashton Prep Tip: “Make this party favorite the night before, roll it into a ball and cover it in plastic wrap. Next day, remove the plastic wrap and roll the ball in chopped pecans before serving.” ABOUT CABOT CREAMERY COOPERATIVE Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919 and is best known as makers of “The World’s Best Cheddar.” Cabot is owned by the dairy farm families of Agri-Mark, the Northeast’s premier dairy cooperative. For additional information on Cabot Creamery, visit www.cabotcheese.coop |
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