Category Archives: Appetizers

Sweet, Savory and Sexy Appetizers for Valentine’s Day

Opposites attract and what better way to celebrate Valentine’s Day than with this Sweet-and-Savory Combo made from delicate and delicious Kataifi dough. Use as gorgeous bookends to a romantic meal, or skip the steak or salmon main courses and just snack on these creative and tasty dishes.

“This Valentine’s Day spread is a great way to start and end a romantic dinner for two,” said Steve Kontos, vice president and owner of Kontos Foods. “Kontos Kataifi Dough is a Greek specialty and wrapping it around brie makes for a decadent appetizer. The Berry and Apricot-Glazed Kataifi Nests, filled with custard and fresh fruit, are delicate and tasty morsels. Together these dishes provide beautiful accents to a special meal.”

These might look like a professional pastry chef created them, but using Kataifi Dough from Kontos Foods, maker of artisan flatbreads and other ethnic foods, both dishes easily come together in minutes, for even novice chefs. Fresh fruits, quality cheese, custards and jam will ensure the best results.

You’ll be looking for excuses to make these two dishes, separately or together, to impress your sweetheart. Bon appétit!

Note: The little “nests” have captured our imaginations here at Basil & Salt Magazine and we can also see these little beauties gracing the Easter dessert table with chocolate eggs for the kiddos. The ideas are limitless! Get creative, we would love to see what you come up with!

Berry Apricot-Glazed Kataifi Nests

  • Difficulty: Moderate
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Berry and Apricot-Glazed Kataifi Nests

Serves 2


  • Kontos Kataifi Dough, thawed
  • Extra virgin olive oil
  • Diced kiwi, blueberries, raspberries or sliced strawberries
  • ½ cup apricot jam
  • Prepared custardInstructions 
  1. Thaw Kontos Kataifi Dough prior to baking.
  2. Preheat oven to 350 degrees F.
  3. Cut Kontos Kataifi into 6-Inch by 1/2-Inch strands.
  4. Place ½ oz. portions into greased (olive oil) small muffin cups. Place on top shelf of oven and bake 7-10 minutes, or until golden brown. Remove from oven and let cool.
  5. Fill baked cups with custard (preferably homemade, but store-bought is OK) then top with diced kiwi and berries.
  6. Warm apricot jam with 1 oz. of water in a small saucepan to create a glaze; brush over the nests for a shining finish.


Kataifi-Wrapped Baked Brie

  • Difficulty: Moderate
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Serves 4


  • 1 wheel of brie, about 8 oz.
  • 3 tbsp. apricot jam
  • Kontos Kataifi Dough, thawed
  • 3 tbsp. melted butter
  • 1 baguette, sliced and toasted
  • Sliced apricots
  • Grapes, apricots and figs for garnish


  1. Thaw Kontos Kataifi Dough prior to baking.
  2. Preheat the oven to 400 degrees F. Place the brie on a small baking dish, lined with parchment paper. Top with apricot slices arranged in a spiral pattern and glaze with 3 tbsp. apricot jam.
  3. Gently loosen or break the strands of the Kataifi apart. Wrap the Kataifi around the sides of the cheese. Brush liberally with the melted butter.
  4. Bake until the Kataifi is crisp and golden brown—about 15-20 minutes depending on how thick the wheel of brie is. Garnish with grapes. Serve warm on a platter with toasted baguette slices, figs, grapes and apricots.

Kontos sells its products to retailers and foodservice establishments across North America and around the world. Follow Kontos Foods on Twitter, on Facebook  and on Pinterest.

About Kontos Foods
Founded in 1987, Kontos Foods, Inc. is a Paterson, New Jersey-based provider of traditional Mediterranean foods for restaurants, hotels, food service, retail specialty stores and supermarkets worldwide. The family-owned company specializes in hand-stretched flatbreads, including the Kontos Pocket-Less Pita®, Fillo dough, pastries, olives, gyro meats, and Greek yogurts, as well as nearly 50 varieties of multi-ethnic flatbreads. Kontos, which has over 225 employees and was founded by Evripides (Evris) Kontos with his son Steve, together bring over 100 years’ experience in the premium food industry. The company’s bread and Fillo products are made in the USA. 

Friday’s Pair & Pour: Sauvignon Blanc with Roasted Grapes, Goat Cheese, Walnuts & Honey

Crisp, green and herby, sauvignon blanc is the perfect companion for early summer dishes.

Summer may be on the horizon but here in the pacific northwest we still have a bit of damp weather and chilly temps. In other words, a typical June. This means a lot of our entertaining is still indoors, at least until the rain gives way to July sunshine.

We enjoy an abundance of seafood here on the northwest coastline and sauvignon blanc pairs well with even the most delicate flavors.

These are simple and basic pairings ~ experiment a bit and enjoy.

sauvignon blancCheese:
Goat and mozzarella

Basil, rosemary, parsley, dill, thyme and chives.

Asparagus, artichokes, zucchini and peas.

Delicate Fish:
Sole, tilapia, halibut and sea bass

Lobster, clams, mussels, scallop, oyster and crab.

Roasted Grapes, Goat Cheese, Walnuts & Honey


  • roasted grapes goat cheese walnuts and honey12 slices of bread, baguette or crostini
  • 2 Tablespoons extra-virgin olive oil, divided
  • 1 Tablespoon balsamic vinegar
  • 2 sprigs fresh rosemary, finely chop 1 sprig
  • 36 – 40 any variety seedless grapes
  • sea salt
  • freshly ground black pepper
  • 12 slices goat cheese, thick
  • 1/4 cup finely chopped toasted walnuts
  • honey to drizzle


  1. goat cheesePreheat oven to 375°.
  2. Remove stems, wash and dry grapes.
  3. In a small bowl, toss the grapes with 1 Tablespoon of the olive oil, balsamic vinegar, chopped rosemary and a bit of salt and pepper.
  4. Spread on parchment paper-lined baking sheet and roast for about 15 minutes. The grapes should just begin to “burst”.
  5. Toast walnuts in the oven, remove after 10 minutes and chop to desired size.
  6. Brush a little olive oil on the bread slices and toast in the oven for 5 minutes.
  7. Lay a goat cheese slice on each bread piece and sprinkle with toasted walnuts.
  8. Gently press a few of the roasted grapes into the goat cheese and drizzle a small bit of honey over each gathering of grapes.
  9. Sprinkle remaining walnuts over honey and garnish with fresh rosemary.

Thank you for visiting basil & salt! We look forward to bringing you great content for the gourmet lifestyle.

As always, I am raising a glass to you.

You can find us on facebook and instagram @basilandsalt email:

deviled eggs with bacon

It’s that delicious time of year when “fresh” begins to dominate the menu. Days are lengthening, gardens are being prepped and foods are lighter.

The deviled egg is so basic, yet can be dressed in so many accessories. Here we add a bit of bacon and green onion rounds both for their deliciousness and color.  I hope you experiment a bit with different flavors, twist, tweak and make it your own.

deviled eggs with bacon

  • Difficulty: very simple
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Deviled Egg with BaconIngredients

  • 12 large eggs
  • 1 or 2 green onions, sliced into small rings
  • 4 slices thick bacon
  • 1/3 cup mayonnaise
  • 1 Tablespoon Dijon mustard
  • 1/8 teaspoon kosher salt, plus more as needed
  • freshly ground black pepper


Place eggs in a saucepan and fill with enough cool water to cover the eggs by an inch or two. Bring to boil over high heat. Once water reaches a boil, remove pan from heat, cover and let stand 15 minutes. There are so many methods for boiling the perfect egg, go with what works for you.

Add bacon to a skillet and cook until browned and crisp, flipping half way through, about 5 to 6 mins total. Transfer bacon to paper towel-lined plate to drain and wait until bacon is cool enough to handle. Crumble the strips into small pieces.

Remove eggs from pan with slotted spoon and gently tap each egg on bowl or counter top, making a few cracks in each egg. Submerge all eggs in ice water for about a minute, remove, peel and slice lenghtwise.

Being careful not to tear the whites, use your fingers to gently remove the yolks. Place yolks in medium bowl and arrange the empy whites on platter or egg plate, cut side up.

Mash yolks with fork until they are completely crumbled. Add the mayonnaise and mustard and mash into the filling until you have a smooth paste. Add a bit of salt and pepper.

Use a spatula to scoop the filling into a plastic zip or pipping bag and press the bag with your hand to push all the filling to one corner and preess any air out of the top. If you are using a zip-plastic bag, snip one bottom corner off with a pair of scissors. Pipe the filling into the cup of each egg white so the filling mounds a bit over the top.

Sprinkle the deviled eggs with the bacon crumbles and small cut green onion rounds.

Recipe notes
The eggs can be hard-boiled and peeled up to 1 day in advanced and chilled overnight.

Texture is everything
Some people like the filling to be creamy and some like it a bit drier or crumbly with the egg yolk as the star of the show. Experiment with different quantities of mustard and mayonnaise and texture of your eggs.

Thank you for visiting basil & salt! We look forward to bringing you great content for gardening, parenting, health and beauty and of course, delicious recipes.

Look for our newest addition, Martinis & Mocktails, debuting on Blog Talk Radio Live!, in April, 2020. Stay tuned! Literally.

As always, I am raising a glass to you. Karie

You can find us on facebook and instagram @basilandsalt email:

profile picKarie Engels is an author, founder and publisher of Basil & Salt Magazine. She enjoys a quiet life in a small farmhouse in Washington state with her quarrelsome cat, Pippin.



seared scallops with pan sauce

Lovely and delicate, scallops are a delicious favorite to pair with great conversation and a chilled sauvignon blanc. A light salad, simple greens and crusty bread for the extra pan sauce, are excellent companions for this gorgeous dish.

When prepping, note the scallops need to be as dry as possible. Blot delicately between paper towels at least twice. Place on a plate and sprinkle with salt and pepper.

Because of the quick cook time, any dishes or other dinner prep should be complete before searing, as once the pan sauce is created, your scallops should be served immediately. Enjoy!

seared scallops with pan sauce

  • Servings: 2
  • Difficulty: medium
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  • 1 to 1 ½ pounds scallops, which is 4 to 5 scallops per person
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  1. Tip: Remove side-muscles first. It’s a small tag of muscle tissue on back of scallop that adheres it to shell. Its fibers run opposite of the rest of the scallop. Pinch with thumb and fore finger and give it a small tug. It will pull away.
  2. Pat dry, more than once if necessary. Sprinkle with salt and pepper.
  3. Heat butter and oil in large skillet over medium-high heat. When your pan is ready, add scallops a single layer about an inch apart, not crowding the pan.
  4. They cook quickly, about two minutes, when golden brown, flip with spatula or tongs.
  5. Cook until deep golden brown about 2 to 3 minutes, until just firm and opaque. Do not over cook. Top and bottom of your scallops should be golden brown and when you look at the sides, they should be opaque all the way through. Transfer to plate immediately.

Pan Sauce 


  • 3 tablespoons lemon juice
  • 2 tablespoons cold butter
  • ¼ teaspoon sea salt
  1. Reduce heat to medium-low, whisk 3 tablespoons lemon juice into the skillet. Scrape browned bits. Add 2 tablespoons cold butter, adding a few cubes at a time, whisking constantly until just melted. Whisk in ¼ teaspoon sea salt. Drizzle over scallops on plate and serve immediately.
  2. Garnish with parsley

Note: Because scallops cook so quickly, all of the other elements to your meal should be completed before you begin searing.

Thank you for following basil & salt! We look forward to bringing you great content for gardening, parenting, health and beauty and of course, delicious recipes.

Look for our newest addition, Martinis & Mocktails, debuting on Blog Talk Radio Live!, the week of Feb. 24th, 2020. Stay tuned! Literally.

As always, I am raising a glass to you.

You can find us on facebook and instagram @basilandsalt

smoked salmon, cream cheese, horseradish and dill on rye

I first shared this recipe with my Basil & Salt Magazine readers over the last holiday season. It’s a rich, delicious appetizer that my guests and I have enjoyed each cocktail season.

I enjoy all the recipes I’ve added to Basil, however in light of a recent health concern, it’s necessary I drastically modify my diet. What’s a food writer to do? My answer was quick and simple. Add, subtract and modify each recipe without sacrificing an ounce of flavor.

Along with the occasional indulgence, fresh and delicious recipes are always on the menu. I thought it would be a great idea to pick up a few of my recipes from my other publication to modify and share them here with my new recipes. When you see Slim it Down inside on the ingredients list or in notes, this means it’s a modification of one of my original, full fat, full flavor recipes. I may post the original ingredients and then a “slim it down” version, or you may simply see here, my new and improved “slimmer” version. I loved this recipe so much I wanted to share it with the all of my readers!

This appetizer is gorgeous in presentation and your guests will love the flavor combinations. This is a simple recipe with plenty of room for improvisation. For example, pictured, I presented the salmon and cream over rye bread, however you can easily nix the bread and serve as a spread with crisps or crackers. However you choose to present, it’s delicious. Enjoy!

A couple of tips 
Before creating your spread, taste the salmon you have chosen, as some is packaged with more salt than others. Adjust your salt accordingly.

Drain your salmon of any oil or liquid before adding to your spread.

Smoked Salmon, Cream Cheese, Dill & Horseradish on Rye

Servings: 8        Difficulty: simple

Salmon App IIIngredients

  • 8 ounces cream cheese, softened | slim it down 8 ounces low-fat cream cheese
  • 1/2 cup sour cream | Slim it down 1/2 cup low-fat or fat-free sour cream
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill, minced
  • 3/4 to 1 teaspoon prepared horseradish (to taste)
  • ½ teaspoon salt, we use LaBaleine Salt
  • ¼ teaspoon ground black pepper
  • 4 ounces smoked salmon, minced (as pictured)Slim it Down: instead of mincing the salmon and adding to the spread, spread a thin layer of cheese mixture on light crackers and place a larger strip of salmon on your cracker. More protein, less cheese. The cream cheese still imparts a rich flavor while the horseradish gives it that delicious “kick”.


  1. Using an electric mixer, cream the cheese until smooth.
  2. Add sour cream, lemon juice, dill, horseradish, salt, pepper and mix.
  3. Add smoked salmon and mix well.
  4. Chill and serve.

*Note: To save time prepare, cover and chill overnight. Use a small cookie cutter to create the shape you desire for bread. We used a rye bread cut into small rounds, however feel free to create the flavor, color and shape of your choice as your base.

Do you love what you see? I am working hard on the backside to bring you beautiful delicious recipes in the front. Please follow the blog and follow on Facebook and instagram. I look forward to seeing here often!

Cucumber Rolls with Ham and Cheese

Ahhh. Spring. My mind immediately wanders to backyard barbecues, garden parties and outdoor festivities.

In reality, spring in the northwest is a combustible combination of all four seasons, often happening at the same time. Even though Mother Nature isn’t going to cooperate and bring us warm weather right away, we are throwing a garden party.

This recipe is one of my favorites not only in its simplicity, but because any combination of foods can be used. The cream cheese pairs well with the smokey ham and fresh cucumber, yet it can also be dressed up and sent to play with any combination of meats and cheeses.

…and you will love how simply and quickly it all comes together. So let’s get to work!

Alternative Combinations

Add fresh herbs and spices to your cream cheese. If you do this, let them chill overnight so the flavors blend well.

What kind, you ask?

Dill, a tiny bit of horseradish and a dash of salt added to cream cheese, works well with smoked salmon.

Small chunks of blue cheese whipped in to the cream cheese paired with either chicken or ham is divine.

Your local grocer has delicious little tubs of cream cheese pre-mixed with herbs and seasonings. Experiment.

We cut strips of sharp cheddar cheese to pair with the smoked ham. If you are looking for a subtler flavor, you may wish to omit the cheddar or add one of your own favorite flavors.

Slicing the cucumbers is tricky with a knife so we suggest a vegetable peeler or mandolin.

Is time an issue? Prepare/whip your cream cheese and chill the night before. Before prepping your appetizer, remove from refrigerator early enough to allow mixture to soften for easy spreading.

Cucumber Rolls with Ham and Cheese

Cucumber Ham and Cheese RollsIngredients

  • 2 large cucumbers
  • 1 package smoked ham, thin slice
  • Sharp Cheddar Cheese, cut into strips about an inch wide
  • 1 8 ounce package cream, soft and whipped
  • Small bit of fresh dill


  1. The night before: Soften and whip cream cheese to a smooth consistency. Add a small bit of fresh dill. Dill tends to take over the playground so use sparingly. Mix the dill well into the whipped cream cheese, cover and chill overnight.
  2. Slice cucumbers using a mandolin or peeler. A knife is possible but we’ve already talked about that.
  3. Slice your ham to the same width as your cucumber or “slightly” larger for that pop of color on the serving tray.


  1. Lay out all of your cucumber strips on parchment paper.
  2. Place ham along the length of strip except for about a quarter of an inch at one end. This is the top, where you will secure your roll.
  3. Spread cream cheese mixture the length of each cucumber slice, again leaving that quarter of an inch at the top.
  4. Place cheddar cheese, same rules apply.
  5. Beginning at one end (not the top you’ve left clean) roll up tightly, like a jelly roll and secure with cocktail pin.

Photograph  |  Elena Shashkina



Chef Anthony Stewart’s Tropical Salsa

The big game is almost here, what’s on your menu?

Today’s recipe is not only great for the bod, it’s also full of flavor and is perfect for any time of year. Bring a bit of the tropics to your hungry football crew while they watch the game.

We are dishing out recipes for delicious bites and winning cocktails through Sunday morning. So stay tuned!

Chef Anthony Stewart's Tropical Salsa

Servings 12          Prep Time 35 mins          Cook Time 5 minutes


  • 1 red onion, diced
  • 1 tablespoon garlic, minced
  • 2 tablespoons tomato sauce – no salt added
  • 1/4 teaspoon Tabasco
  • 1 mango, peeled and diced
  • 1 cup pineapple, diced
  • 1 cup papaya, peeled and diced
  • 1 tomato, diced
  • 1 tablespoon fresh oregano, chopped
  • 2 tablespoons fresh basil, chopped

Optional Garnish

  • green onion, chopped
  • chives, chopped


  1. In a small non-stick skillet over low heat, saute red onion, garlic, tomato sauce and Tabasco until well combine, about 5 minutes. Stir often.
  2. In a large mixing bowl, gently combine remaining ingredients, except garnishes.
  3. Spoon red onion mixture into bowl and gently toss all ingredients until combined.
  4. If desired, garnish with a sprinkling of green onions and / or chives.

Recipe Notes:

The chefs at Pritikin have created tasty mango recipes that deliver everything that is good for our bodies. Great flavor, nutrition and also virtually free of harmful ingredients such as saturated fat, sugar and salt.

Fresh Treats for Halloween

strawberries-om-om-fruits-red-82978-largeHalloween is just around the corner and are spending the week sharing party tips, tricks and ideas.

Today’s “witchy” post are fresh ideas the little ghouls and goblins in the fam will love helping to assemble. Strawberries are the center of today’s Halloween treats.

We received a strawberry huller from Trudeau, and this little beauty removes the bitter core and stem in one simple step. We couldn’t wait to give this a whirl and it is as quick and simple as the video below displays.

halloween-witch-hats-berries-dot-comChocolate-Covered Strawberry Witch Hats by

  • 12 oz. dark melting chocolate (available at most grocery stores in baking section)
  • 16 oz. fresh strawberries
  • orange icing
  • chocolate wafers

Follow link for full recipe and instructions


halloween-strawberry-ghosts-cnn-dot-comWhite Chocolate Strawberries

Simple and delicious! Dip strawberries in melted white chocolate and decorate with “eyes” of choice.

Follow the link for recipe

Follow Trudeau on Facebook and find them at

The Ultimate Tailgate Recipe: Spicy Stegosaurus Balls

In 2014 Robert Simon was a finalist on Spike TV’s Frankenfood, a network television competition cooking show. He rose above 400 other would-be contestants who were home cooks and food industry professionals. His premier was episode “A Taste of the Turnpike” and can still be viewed on Spike TV’s website

Can you take the heat?  This is a great way to feed a hungry football or basketball crew. This recipe is incredibly versatile and can be tweaked to taste. Ask everyone to arrive a couple of hours early, sip on a cold brew and have your guests stuff their own Stegosaurus Balls with their favorite flavors.

The recipe calls for a delicious fresh sauce, using crème fraîche. We have also found that a deep, spicy brown mustard sauce for dipping is tasty as well. Mix it up a few different sauces you love, to give you and your guests a variety of flavors.

Spicy Stegosaurus Balls

  • Difficulty: Involved and worth it
  • Print


Makes 20 Spicy Stego Balls

  • 1 pound boneless, skinless chicken thighs
  • 20 ounces Hot Italian Turkey or Chicken Sausage links or bulk ( each link, makes 2 balls )  4 packages of links or 3 16 ounce packages of bulks
  • 10 Jalapeño Peppers ( each pepper makes 2 balls )
  • 2 Poblano Pepper
  • 1 5 ounce container Gorgonzola, crumbled
  • 1 8 ounce container crème fraîche
  • Chef of the Future (COF) Brand Floribbean Seasoning
  • Twizzlers Black Licorice Twists, cut into 20  1 inch pieces
  • Tabasco Brand Green Jalapeno Pepper Sauce
  • Cooking Spray, Canola

Chicken: Remove visible fat and connective tissue from chicken and liberally coat each side with COF Floribbean rub. Coat chicken with cooking spray. Grill chicken until cooked through, let cool. Cut into 1″ pieces, set aside.

fullsizerender-2Jalapeño and Poblano Peppers: Cut off tops and slice lengthwise on one side. Remove seeds. Fire roast peppers and place in bowl. Cover with plastic wrap to let the peppers “sweat” until cool enough to touch. Remove skin with a paper towel. Do not run peppers under water.

Cut jalapeño peppers crosswise into 1″ sections to prep for stuffing the chicken. Liquefy the poblano pepper, set poblano mixture aside.

Open 1″ section of jalapeño and put gorgonzola inside. Add 1″ sliced piece of chicken, 1″ piece of licorice, and a bit more cheese to surround the chicken. Compress the pepper lightly to re-form. Do this for all of the jalapeño pepper pieces, set aside.

If using sausage links – remove casing from sausage, throw casing away and put sausage in large bowl. If using bulk sausage, remove meat from package, add to bowl.

Crème fraîche: For each cup of crème fraîche add 8 tsp of the Poblano puree and 4 tsp of Green Tabasco Sauce. Blend together for finishing drizzle or use as a dipping sauce.


For this recipe we used Johnsonville ~ Scoop some sausage out of the bowl and form into a round patty 1/4″ thick and 5″ around. Place the filled pepper, cut side down in the center of the patty and seal all edges so it forms a round ball, with the stuffed pepper inside.

Coat the balls liberally with COF Floribbean Rub and spray with cooking spray.

Grill the balls, elevated off of the grill grate, over a low flame/heat to prevent flare-ups for about 15 minutes or until center is 165 degrees F. Turn balls frequently while grilling. Plate the balls, either whole or halved. Drizzle Poblano Creme or serve in the side for dipping. Serve immediately.


As you become acquainted with this recipe, you may find yourself switching out ingredients to blend other flavors. Chef of the Future Seasonings come in a variety of options to compliment all of your gameday and grilling ideas. COF rubs and seasonings are now available online and coming soon to a retailer near you.

You can also find Chef of the Future on RealTree ,  Date Night Doins. Paige Daily, The Dutchess Cooks, Barbecue Master, The Sauce Shop App on iTunes, ViewsNewsBBQ’s, and Your Home with Karie Engels

Follow Chef of the Future on Twitter, Instagram, Facebook and website COF.Rocks




Two Fresh Twists on the Classic Easter Brunch with Jarlsberg® Cheese



breakfast-easter-eggs-largeOut of all the tasks on the “to do list” before family arrives on Easter Sunday, creating the menu is my favorite. I spread many recipes out in front of me and begin pairing appetizers, main dishes and desserts, switching them out several times before the final decision. It’s a simpler process and there are fewer items on the menu if I make sure I’ve eaten beforehand.

The choices are many and I select the centerpiece first and then “accessorize”. Family members bring their own signature dish to the table each year, which counts as one of the paired items. For example, each year one gentleman brings a caramelized onion dip and deviled eggs. I love this. He is like “old faithful”. Always on time, always packing something delicious. The eggs and dip are accessories for the appetizer bar and this year, I am adding two new delicious flavors that I know fam and friends will love.

This year, my new additions are centered around Jarlsberg® Cheese.  Naturally gluten and lactose free, it raises the bar for the Easter table. I look forward to bringing these new additions to my family and friends year after year.

Jarlsberg® Cheese is available nationwide in the specialty cheese case in grocery retailers, and comes in pre-sliced packages, or sliced at the deli counter, and is also available in club stores. There is a flavor for every palate:

  • Jarlsberg® Cheese, is a mild, semi-soft skim cheese made from cow’s milk, and is famous for its characteristic mild, sweet and nutty taste and its large round holes.
  • Jarlsberg® Lite Cheese has the same mild, nutty flavor as regular Jarlsberg® Cheese with 50% less fat and 30% fewer calories, than regular Swiss cheese. This low-fat variety of the original has the characteristic large round holes, with a lower fat content – perfect for those days when you crave the sweet, nutty flavor delights  but need to watch your diet.
  • Jarlsberg® Hickory Smoked Cheese has a piquant smoky taste, and like most smoked foods has a darker, browner surface.  It’s cold smoked over smoldering, hickory chip embers, this Hickory smoked flavor will enhance your cold or hot foods, with its deep, smoky charms.

“Easter is the perfect holiday to welcome everyone to the table, with Jarlsberg® Cheese ideas that are sure to please all ages,” says Deborah Seife, General Manager of Marketing. “Whether it’s Easter brunch or your Easter holiday dinner, Jarlsberg® Cheese will bring a wholesome, delicious taste to whatever you serve.”


Jarlsberg® Corn Muffins


  • ½ cup Jarlsberg® Cheese
  • 2 eggs
  • 1 cup milk
  • 1 cup flour
  • 1 tablespoon sugar
  • 1 1/3 cups of cornmeal
  • 3 teaspoons baking powder
  • Dash of salt
  • 4 tablespoons softened butter

Nut Pesto

  • 1 tablespoon
  • Chopped fresh parsley (1/4 cup)
  • 5 tablespoons olive oil
  • 1 clove garlic
  • ½ cup chopped walnuts
  • ½ cup chopped cashew nuts

Cooking Instructions

Preheat oven to 425 F. Whisk together eggs and milk. In a separate bowl, mix flour, butter, baking powder and sugar. Combine all ingredients and stir well. Spoon into paper muffin cups. Cut the Jarlsberg® cheese and press down into the center of the mixture in each muffin cup. Bake for 15 minutes. Serve the muffins with the Nut Pesto and enjoy!

Jarlsberg® Croquettes


  • 4 ounces Jarlsberg® Cheese
  • 3 tablespoons flour
  • 1/3 teaspoon cinnamon
  • 4 cups oil
  • 10 ounces canned tomatoes
  • 6 tablespoons bread crumbs
  • Salt and Pepper
  • Teaspoon of sugar
  • One clove of garlic
  • 10 gelatin leaves
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 3 cups milk
  • 4 ounces any style ham (cooked)
  • 2 tablespoons chopped shallots
  • ½ cup chopped parsley
  • 2 eggs
  • 1 teaspoon curry

Cooking Instructions

Tomato Sauce

  1. Cook tomato sauce and set aside, using fresh garlic and tomatoes. Simmer garlic and tomatoes for 20 minutes, adding salt and pepper to taste.


  1. Grate the Jarlsberg® Cheese and dice up the ham. Soak the gelatin leaves in cold water for 5 minutes.  Make a white sauce with butter and flour, cooking for about 3 minutes on low heat, and then slowly add in milk. Thicken, by cooking about 5 minutes.
  2. Squeeze the soaked gelatin leaves and then add to the sauce. Stir until smooth. Add the ham, shallots and parsley.
  3. Pour the entire mixture into a 1 inch high dish or pan and let sit to cool, about 30 minutes. Then, cut into about 40 slices.
  4. Set up your assembly line of: eggs, flour and bread crumbs. Dip the pieces and then fry in the oil. If you would like an even crispier treat, dip again and refry. Enjoy!

Enjoy these fresh new recipes for a stunning Easter brunch and a holiday worthy side dish. For more great ideas, tips and information on Jarlsberg® Cheese visit them at and like them on Facebook.

About Jarlsberg® Cheese

In 1956, we created Jarlsberg® Cheese, using an original Norwegian recipe. Why does Jarlsberg® Cheese taste so mild, nutty and delicious? It’s all part of the legend…and Norway’s most guarded recipe!





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