Score the top of your Castello Brie with a knife and drizzle honey on top. Cook in the air fryer at 350 for 10 minutes and garnish with chopped nuts and pomegranate seeds.
I’ll have a Blue Cheese Christmas Without You (Blue Velvet Butter Board)
Ingredients
Castello Velvet Blue Cheese
Diced Apple
Pomegranate Seeds
Diced Prosciutto
Honey
Directions
Let your Castello Velvet Blue Cheese soften and using a spoon, spread a thick layer onto a slate board. Top with diced apples, prosciutto, pomegranate seeds and a drizzle of honey
Gen Z Minimalist Board – Now you Cheese it, Now you Don’t. Boards that disappear fast!
Ingredients
Castello Tickler
Castello Aged Havarti
Castello Gouda
Castello Velvet Blue
Castello Pineapple & Almond Cream Cheese Ring
Castello Piquant Cream Cheese Ring
Grapes
Crackers
Directions
Assemble cheese blocks onto a wooden board and slice the first few pieces of each. Add cream cheese wings and fill the spaces with fresh grapes and crackers. Create your own fun cheese labels to stick to each block.
The Millennial Show-Stopper
A Reel-y Good Board
Ingredients
Castello Tickler
Castello Aged Havarti
Castello Gouda
Castello Velvet Blue
Castello Danish Blue
Castello Pineapple & Almond Cream Cheese Ring
Castello Piquant Cream Cheese Ring
Castello Brie
Hot Salami
Prosciutto
Fresh Figs & Berries
Pistachios
Dried Apricot
Fig Jam
Rosemary
Crackers
Directions
Create your “havarti party tree” by slicing your Castello Havarti and stacking it on angles, repeating until your desired height. Then, add some pomegranate seeds for decor. Add the Castello Pineapple & Almond Cream Cheese Ring and place two pieces of tiny mint leaves at an angle with two pomegranate seeds below to serve as holly. For the Castello, Piquant Cream Cheese Ring use two pieces of basil with a small cherry tomato cut in half to create the holly effect. Slice a thin piece of Brie off the top, then using a star-shaped cookie cutter, cut out a star. Place the top back on the brie and fill it with fig jam. Use tree cookie cutters to cut out shapes from the Gouda and place them strategically throughout your board. Cube the rest of your cheese, add salami roses and garnish with your favorite fruit, herbs and nuts.
Slice your Castello Gouda and Castello Tickler cheeses and stack them between apple slices. Using a knife or cookie cutter, cut your Castello Aged Havarti into fun festive shapes and add to your board. Bake your Castello Brie with dried cranberries and honey. Cube, slice or crumble the remainder of your cheese and assemble on your board. Fill the spaces with your favorite fruits, vegetables and crackers, then give it a nostalgic flair by adding all of your go-to childhood snacks.
In the bottom of your cup crumble Tickler and Havarti. Add some olives, nuts and berries. Create skewers with Castello Danish Blue, bagels and more – and add Velvet Blue to a fig. Cube the other cheeses. Add a breadstick, and dried fruit, and garnish with rosemary.
Slice your Castello Gouda and Castello Tickler and assemble the rest of your cheese on the board. Add mini jars and fill them with olives and stuffed peppers. Using your meat, sliced olives and cheese, create a Santa face, forming his hat with folded cold cuts. Fill in the rest of your board with a variety of crackers, grapes, cherry tomatoes, sliced pepperettes and candy canes.
Linda Cassidy (@alabouroflife)
Castello Cheese Notes:
Castello Tickler: A crunchy and salty extra mature cheddar cheese aged for 17 months.
Castello Aged Havarti: Bold, creamy, caramel flavour, smooth texture and a lovely crunch
Castello Velvet Blue: A milder and creamier cousin to the original Danish Blue – the perfect entry-level blue cheese.
Castello Danish Blue: AFine, nutty, blue aroma with hints of marzipan and a soft bitterness of sourdough
Castello Pineapple & Almond Cream Cheese Ring: Creamy and fruit with a hint of nuts
Castello Piquant Cream Cheese Ring: Creamy, spicy and lightly sweet
Castello Brie: Slightly tangy and aromatic taste with a creamy and smooth consistency
Part of the Arla family, the Castello brand is steeped in a rich tradition of cheesemaking excellence. Since being founded in 1893 by Danish master cheese-maker Rasmus Tholstup, Castello cheeses have brought a balance of innovation and tradition to the art of cheese making. Today, the brand continues to cover a wide range of traditional and uniquely crafted cheeses, such as Creamy Havarti Cheese, Dill Havarti Cheese, Gouda Cheese, Traditional Danish Blue Cheese and more.
14-year-old chef prodigy Victor Chow
Tre Stelle is a Canadian cheese manufacturer who wants to encourage young chefs to share their recipes and win cash at the same time. Cheese4Change is a youth program developed by Tre Stelle that rewards schools and students for sustainable and healthy food choices. This is a fun way to create fun recipes with your kids and all fun together. Tre Stelle has been making a variety of cheese beloved by Canadians for more than 60 years.
14-year-old chef prodigy Victor Chow from Montreal has a menu that’s both sustainable and delicious. In fact, his recipes are so good that he was awarded $500.00 courtesy of Cheese4Change, a youth program developed by Tre Stelle that rewards students and schools for healthy and sustainable food choices.
Victor was inspired to submit a recipe at this time of year because he knows it’s when waste is at an all-time high. And now, he wants to encourage other students, parents and teachers to submit recipes to Cheese4Change to be mindful of the planet and added “everyone could use a little more cash at this time of year.” There are multiple cash prizes available with $5K awarded to schools and $500 to students.
And you don’t have to be a chef prodigy like Victor to enter. In fact, eight-year-old Owen Deschamps from Chateauguay entered earlier in the year with his mom and won $500 for their favorite dish, a Sweet Potato Rice Bowl with Peanut Sauce. And the students from Caps-Defis class at Ecole Secondaire de Cabano in Temiscouata-Sur-Le-Lac love making pizza, so they created a sustainable version winning $5K!
To date, more than $6K has been awarded to QC schools/students and there are still more chances to win including an early bird draw on Dec 22nd and several more on Earth Day in April 2023.
Ingredients: 1 package of Wonton Wrappers (and a bowl of water on the side – used to make sides stick)
⅔ cup Tre Stelle Mascarpone
⅓ cup Tre Stelle Ricotta
1 cup Sustainable Crab Meat
2 tbsp. Finely Chopped Green Onions
1½ tbsp Old Bay Seasoning
Vegetable Oil (for shallow or deep-frying)
½ Fresh Lemon
Salt and Pepper, to taste
Directions
In a large bowl, combine the Tre Stelle mascarpone, ricotta, and crab. Add Old Bay Seasoning, green onions, and salt and pepper to taste.
Place a small spoonful of mixture in the middle of a wonton wrapper. Fold one corner to the opposite corner so there is one middle point and 4 corners. (Use water to make sides stick.) Repeat until there is a platter of crab rangoon.
In a pot of vegetable oil at 375F, fry the Rangoon. Be careful not to crowd the pot. Remove when they are golden brown (about 5 minutes).
Sprinkle with salt and Old Bay seasoning, and top with chives. Option to finish with freshly squeezed lemon juice over a plate of crab rangoon.
Main Course – Double Cheese Zucchini Linguini with Broiled Lobster Tail (Serves 4)
Ingredients: ½ cup Tre Stelle Bocconcini, grated or very finely chopped (pat dry before grating, season with salt)
1 cup Tre Stelle Mascarpone
¼ cup Butter
1 Shallot, finely diced
240 grams of Linguini (about 4 servings)
2 Zucchinis, spiraled into noodle form
¼ cup Fresh Basil, finely chopped
1 clove Fresh Garlic, finely chopped or minced
4 Lobster Tails (pulled above shell, saddleback)
2 tbsp Butter
1 tsp Old Bay Seasoning or Paprika (optional)
Salt and Pepper to taste
Directions
Cook linguini in a pot of salted boiling water until slightly firm. (Pasta will finish cooking in the cheese sauce mixture.)
While the pasta is boiling, start the pan with butter over medium heat. Melt butter until slight bubbles form. Add garlic and shallots and cook until softened, about three minutes. Be careful not to burn the garlic or the shallots.
Add mascarpone to pan and stir until melted. Slowly add bocconcini to the pan while stirring to avoid clumping. Add chopped basil. Add salt and pepper to taste.
Add linguini and spiraled zucchinis to pan. Toss evenly in the sauce over low/medium heat. Add a small amount of pasta water if the mixture is too thick.
Brush lobster tails with melted butter, and season lightly with salt. In a preheated 350F oven, broil the lobster tails for about 12-15 minutes (depending on the size of the lobster tails). Sprinkle with Old Bay Seasoning (or paprika) if desired.
Plate with pasta spiraled in a vertical pile and place the lobster tail on top of the pasta mound.
Dessert – Mascarpone Cream with Cookie Crumble and Cranberry Sauce (Serves 4)
Mascarpone Cream
1 cup Tre Stelle Mascarpone
1 cup Whipping Cream
¼ cup Powdered Sugar
2 tsp. Lemon Zest (+1 tsp. for plating)
2 tsp. Vanilla Extract
1 Vanilla Bean, split open for seed
Cookie Crumble
Ingredients
½ cup All Purpose Flour
3 tbsp. Butter (softened)
3 tbsp. Sugar
½ tsp. Salt
⅓ cup Milk (may not need all the milk)
1 tsp. Vanilla Extract
1 Vanilla Bean, split open for seed
Directions for Cream
Whisk cream and powdered sugar together until soft peaks form, then gently fold in the Tre Stelle mascarpone, vanilla, and vanilla bean seed. Store in refrigerator until time to plate dessert.
Directions for Cookie Crumble
Cream softened butter and sugar with a mixer. Add flour and salt. Then add vanilla and vanilla bean seed and slowly pour in milk at small intervals and mix until there is just enough for the batter to combine and not be runny or too liquidy.
Pour batter onto a baking sheet lined with parchment paper. Bake in a preheated oven of 375F for about 7 minutes. Flip the batter over, chop it into smaller pieces or use a round cookie cutter to cut out circles, and return the tray to the oven for another 7 minutes until slightly brown and crunchy.
Remove from oven and let cool. Chop into smaller pieces if desired (depending on plating preference). Set aside.
Cranberry Sauce
Ingredients
½ cup Sugar
½ cup Water
1 cup Fresh Cranberries
Directions
Bring water and sugar to a gentle boil. Add cranberries and stir frequently for 10-12 minutes. Cook the sauce down to desired consistency.
For plating
Option 1 – Plate by placing cookie crumble on a plate, add a layer of mascarpone cream on top of the cookie, and layer with another cookie and mascarpone, finishing with mascarpone. Top with cranberry sauce and finish with lemon zest.
Option 2 – Plate dessert like a parfait. In a glass, start with a layer of cookie crumble, then mascarpone cream, then cookie crumbles, then mascarpone cream, then top with cranberry sauce, and lemon zest.
