Happy Holidays! I love what you Yanks refer to as the 'holiday season.' Thanksgiving is the official kickoff and then December's one long holiday, capped off by New Year's celebrations. You think that would be the end of it, but the party season seems to roll on through January until the last whistle is blown on Super Bowl Sunday. In England where I grew up, the 'holiday season' is much shorter—it's only the latter part of December through the New Year. I've learned to adapt. Though I must admit, I do find some holidays sillier than others. Why, for instance, would anyone want to celebrate independence from England? Seriously though, to me, the holidays mean family, friends and food—plenty of each. And in the spirit of the holiday season, I'd like to share some recipes that I like to serve during this time of year. Cheesertaining At Thanksgiving, I spend the holiday with my wife's family and the holiday takes on a Latino flavor with tamales and other foods that reflect her Puerto Rican and Mexican heritage. But there's always a turkey, and always plenty of leftover turkey, so here's a recipe that will help you use some of it. Turkey and Cheddar Pot Pie A colleague at Sargento, John Brody—who is an expert in cheese making—gave me this recipe for cheese fondue. He created it in honor of some unannounced, but always welcome guests at his home. John's Famous Irish Cheese Fondue For New Year's, we always have a big cheese platter with all kinds of cheese. Growing up, it was local or traditional cheeses—Red Leicester, Brie, Stilton, etc.—today I use those cheeses as well as local and artisan ones. The challenge is to get the right condiments paired with the cheese—Brie with pear chutney, Cheddar with sour/sweet pickle, Blue with port and dried cherries. This next recipe is reminiscent of this concept without all the work. Six-Cheese Crostini with Apple & Dried Cherry Salad I hope that you enjoy these recipes for entertaining with friends or for a dash of something new this holiday season. Cheers! Guy Back to top Turkey and Cheddar Pot Pie Ingredients 1 pastry recipe for a (10-inch) double crust pie 4 tablespoons butter, divided 1 small onion, minced 2 stalks celery, chopped 2 carrots, diced 3 tablespoons dried parsley salt and pepper to taste 2 cubes chicken bouillon 2 cups water 3 potatoes, peeled and cubed 1 ½ cups cubed cooked turkey 3 tablespoons all-purpose flour ½ cup milk 1 bag of shredded Sargento Pasture-Grazed Cheddar Directions Preheat oven to 425 F. Roll out bottom pie crust, press into a 10-inch pie pan, and set aside. Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, fold in the Sargento Cheese, then pour mixture into the unbaked pie crust. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 F, and continue baking for 20 minutes, or until crust is golden brown. If you would like, you can top the pie with more cheese and bake. Feel free to change the vegetables to your liking. I like putting peas and swede (rutabaga) in mine. Also, for an Italian pot pie, use basil. Back to top John's Famous Irish Cheese Fondue Ingredients 2 bottles dry white wine (one for the fondue and one for the chef) 3 cloves garlic to coat fondue dish prior to adding cheese and wine 3 cups (12 oz.) Sargento Aged Swiss Cheese 4 cups (16 oz.) Roth Kase Gruyere (for good melting properties, aged cheese should be used) 2 cups (8 oz.) Appenzeller Cheese or any other available cheese 2 tablespoons cornstarch ½ cup brandy Freshly ground nutmeg, salt and pepper to taste 1 baguette, cut into 1-inch squares 1 homemade Irish brown bread cut into ¾-inch squares Salami, pickles and green apples for dipping Directions Crush the garlic and use it to coat the bottom of a heavy fondue pot. Place 4 cups of dry white wine in the pot and start heating (you can add some lemon juice if the wine is not dry enough). Instruct one of your guests to keep Guy out of the kitchen. Slowly add the cheese, stirring constantly. Combine the cornstarch and brandy. Add to cheese mixture when it has completely melted. This will emulsify the cheese and wine, turning the mixture into a smooth sauce. Add about ¼ teaspoon of ground nutmeg. Adjust flavor with salt and pepper, if necessary. Serve with breads, sliced salami, pickles and pieces of green apple. Back to top Six-Cheese Crostini with Apple & Dried Cherry Salad Ingredients 12 slices (½-inch thick) French bread baguette (2 to 3 inches in diameter) 4-½ tablespoons olive oil, divided 1 cup (4 oz.) Sargento Fancy Shredded 6 Cheese Italian Cheese 2 small apples ½ cup dried cherries or cranberries 1 tablespoon lemon juice Directions Brush bread slices with 1-½ tablespoons of the olive oil; place on a baking or cookie sheet. Sprinkle cheese evenly over bread. Bake in a preheated 375 F oven 12 minutes or until golden brown. Meanwhile, thinly slice the apples. Cut slices into julienne (matchstick size) strips. If cherries are large, cut into strips. Combine apples, cherries, remaining 3 tablespoons oil and lemon juice; toss well. Season to taste with salt and pepper, if desired. Arrange warm crostini on 4 serving plates; top with salad. Back to top