Take an Oath to Lighten Up With Delicious Inauguration-Day Party Recipes

/PRNewswire/ -- Change, change, change: it's coming next Tuesday, and if you're planning your own Presidential Inauguration Party - rather than shelling out thousands of dollars to attend one of the official balls in Washington - we have some party-changing (and healthy) ideas about what to cook and serve.

Cabot Creamery Cooperative, makers of "the World's Best Cheddar Cheese," has a full menu of delicious and healthy low-fat recipes that are sure to make your Inauguration Day Party the healthiest and tastiest event in town.

"2009 offers the chance of a new start for everyone," says Sara Wing, Registered Dietitian and Cabot's Health and Education Programs Manager. "One of the most important changes you can make is to eat healthier and get more exercise. But eating healthy doesn't mean you have to eat foods that are bland or tasteless - lots of healthy foods taste great, too."

"First, reduce the amount of fats in your diet," Wing advises, "like low or no-fat dairy products. Choose fish, poultry, and the leanest cuts of meat you can find, and be sure to increase the amount of fresh fruit and vegetables in your diet. Everyone advises this, but few truly appreciate the life enhancing benefits available with these changes."

Cabot's website (www.cabotcheese.coop/recipes) offers dozens of delicious and healthy ideas for your January 20 Inauguration Party menu so you too can celebrate this historic occasion in style with your own swank affair that reduces fat, increases taste, and helps your change to a healthier lifestyle.

And that's fundamental personal change we can believe in.

Here are just a few easy-to-make, healthy and affordable recipes featuring Cabot's 50% or 75% Reduced Fat Sharp Cheddar Cheese. They're perfect for celebrating the inauguration of America's 44th President from the farm family owners of Cabot Creamery, the Vermont-based dairy cooperative best know as makers of "The World's Best Cheddar."

Reduced Fat Cheddar Fondue
Makes 6 appetizers or 4 main-course servings
2/3 cup low-fat (1%) milk
1 tablespoon cornstarch
2 cloves garlic, crushed and peeled
1 dried bay leaf
1/4 teaspoon Dijon mustard
Pinch grated nutmeg
4 ounces Cabot 50% Reduced Fat Cheddar, grated
2 cups raw broccoli florets
4 large carrots, peeled and cut into spears
1/2 pint cherry tomatoes
1 pound small new potatoes, cooked



1. In medium saucepan, whisk together milk and cornstarch until cornstarch is completely dissolved (tilt pan to check for any remaining lumps). Add garlic, bay leaf, mustard and nutmeg.

2. Place pan over medium-low heat. Whisking constantly, bring mixture to simmer; continue whisking for 1 minute.

3. Add cheese and whisk just until cheese is melted and smooth. Remove from heat, discard bay leaf and transfer mixture to fondue pot or place saucepan on warming tray. Serve surrounded with vegetables for dunking.

Nutrition Analysis

Calories 112, Total Fat 4g, Saturated Fat 2g, Sodium 320mg, Carbohydrates 13g, Dietary Fiber 2g, Protein 8g, Calcium 190mg

Black Bean Chili Dip
Makes 2 cups for about 8 servings

1 (15-ounce) can black beans, rinsed, drained and partially mashed
1/2 cup drained canned whole kernel corn
1/3 cup salsa
1/4 cup water
2 teaspoons chili powder
Cooking spray

1 1/4 cups shredded 75% or 50% Reduced Fat Cabot Sharp Cheddar Cheese (5 ounces)

2 tablespoons drained canned green chilies

1. Preheat oven to 375 degrees.

2. Combine beans and next 4 ingredients; pour into a small casserole dish coated with cooking spray.

3. Sprinkle with cheese and green chiles.

4. Cover and bake at 375 degrees for 30 minutes or until cheese is melted and filling is bubbly. Uncover and cook an additional 5 minutes. Serve with tortilla chips.

Note: For a quick afternoon snack any day of the week, this dip can also be mixed together ahead of time and portioned into individual serving dishes. Microwave each dish, as needed, on HIGH for 1 minute at a time until filling is bubbly and cheese is melted.

Nutrition Analysis

Calories 69, total Fat 2g, Saturated Fat 1g, Sodium, 259mg, Carbohydrates 8g, Dietary Fiber 26, Calcium 140mg

Cheddar, Zucchini & Garlic Bruschetta
Makes 8 servings

8 (1/2-inch thick) slices crusty Italian bread
1 tablespoon minced garlic
1/4 teaspoon olive oil
1/4 teaspoon salt
1 medium zucchini (10 ounces), chopped
2 small tomatoes, chopped

Ground black pepper to taste
1 cup grated Cabot 50% Reduced Fat Cheddar (4 ounces)


1. Preheat broiler. Arrange bread in single layer on baking sheet. Broil about 4 inches from heat until golden on both sides, 1 to 1 1/2 minutes per side; set aside.

2. In large skillet, combine garlic, oil and salt; stir over medium-high heat until garlic is fragrant. Add zucchini and tomatoes and cook, stirring, until just tender (don't overcook). Season with pepper.

3. Transfer mixture to bowl and stir in cheese until just melted. Mound about 1 heaping tablespoon of mixture on each toast. Serve immediately.

Nutrition Analysis

Calories 126, Total Fat 4g, Saturated Fat 2g, sodium 306mg, Carbohydrates 17g, Dietary Fiber 7g, Calcium 130 mg

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How Do You Fondue?

(BUSINESS WIRE)--With the hectic bustle of the holiday season in full swing, The Melting Pot fondue restaurant (http://meltingpot.com) offers tips for holiday entertaining, fondue-style, that can keep the host mingling with guests and out of the kitchen.

“Fondue is a fun and interactive experience, which makes it the perfect holiday party activity,” says Shane Schaibly, manager of culinary development for The Melting Pot. “Most people have a fondue pot, whether it’s left over from the disco days or a new wedding gift, and can easily throw together a great meal to share with friends.”

Fondue dishes range from easy cheese appetizers and complete dinner entrées to chocolate desserts. Chef Schaibly offers the following tips to make each course at home.

Cheese fondue

1. Chill your cheese. Shredding cheese when it’s cold ensures the pieces maintain similar sizes and prevents clumping, which can lead to lumpy fondue.

2. Dust lightly in flour. This ensures the fondue reaches a smooth consistency. Use one tablespoon of flour for every two ounces of cheese. Gluten-free dieters can replace the flour with cornstarch.

3. Be a smart matchmaker. Keep cheeses from the same region together, as their flavors will naturally complement each other. Including only two or three varieties will allow each flavor to come through without being overpowered or lost.

Entrée options

1. Ensure the oil is the right temperature. Oil is the traditional cooking style and is still best for batter-dipped proteins. But it can be quite temperamental. If the oil is too hot, it will cook the outside of the protein but leave the inside raw. If it isn’t hot enough, it won’t fully cook the protein. Aim for 350° F, and test with a food thermometer.

2. Dry the dippers. Any water on the food will cause oil to pop, so make sure the vegetables are dry before dipping.

3. Be health-conscious. Vegetable bouillon is a low-sodium, low-fat, high-flavor alternative to oil. It’s also more forgiving because if a piece of meat isn’t done to perfection, it can be dipped back in for an extra minute or two.

4. Experiment with other cooking styles. Some other cooking styles available are coq au vin, a blend of burgundy wine and vegetable stock with chopped vegetables, and mojo, a garlic and citrus flavored broth. Both are similar to bouillon in their forgiving cooking times and go well with a wide range of protein choices.

Dessert

1. Use a double boiler to melt the chocolate. This is a delicate process. If any water makes it into the top bowl, the chocolate will become grainy and lumpy and will be unusable.

2. Melt it in the microwave. Place penny sized pieces into a round, microwave safe container and nuke for 30 seconds at a time at medium heat. Between warmings, stir the chocolate completely until it becomes fluid and then transfer to a fondue pot.

3. Set it on fire. Flambéing is a fancy trick that is easy enough for beginners to do and certain to impress the dinner crowd. Use one tablespoon of high-proof liquor (The Melting Pot uses Bacardi 151) and light it in a fireproof container, then pour it into the fondue. A sprinkling of cinnamon will sparkle like fireworks.

Dippers

1. Small dippers work best. They must be bite-size; too small and they’ll fall off the skewer, too large and cooking times increase.

2. Choose the dippers. Cheese fondue is best accompanied by assorted breads (pumpernickel, French baguette, rye), vegetables (carrots, celery, cauliflower), or fruit (apples, grapes). But if the local bakery has a family favorite, use it! If the kids don’t like cauliflower, leave it out!

3. Prep proteins the day before. If meats are on the menu, be sure to marinate them the day before so they can absorb plenty of flavor. Small raviolis are also a nice entrée selection and don’t take long to cook.

4. Prepare for dessert. Dessert accompaniments are the easiest to select, mostly because everything tastes great when dipped in chocolate. The Melting Pot offers marshmallows, cheesecake, pound cake, strawberries, bananas, pineapples and brownies. Fruits, sturdy cakes and cookies are a good choice here, as well as Rice Krispies® Treats.

“Sharing a pot of fondue is a great way to slow down and connect with the people you care about,” says Schaibly. “It’s easy to make because there aren’t any hard and fast rules in fondue. If it tastes great, it was done right.”

For more tips and complete recipes, take a look at The Melting Pot’s recently-released first cookbook. Available in the restaurants, “Dip Into Something Different – A Collection of Recipes from Our Fondue Pot to Yours,” features signature recipes for the restaurant’s most popular fondue dishes, salads and accompanying cocktails.

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