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At Holiday Time, Think Cheese!

(Family Features) - Hosting a holiday party? Now is a good time to gather recipes and plan menus to avoid the usual last-minute frenzy.

If you're looking for a fresh approach to party fare this year, consider Irish cheeses. Cows grazing in the lush, emerald pastures of Ireland produce milk of exceptional quality that is transformed into incredibly delicious cheeses.

Do what the Irish do and serve a sumptuous cheese board accompanied by roasted nuts, dried fruits and chutney. Some excellent cheese choices include Kerrygold Dubliner, a slightly crumbly cheese with a Cheddar quality and a Parmesan bite; Kerrygold Blarney Castle, a semi-soft cheese reminiscent of a young Gouda; and traditional Kerrygold Aged Cheddar. The combination of bright flavors from tart-sweet chutney, tangy dried fruits and crisp nuts, together with the elegant richness of the cheeses, will make this easy-to-assemble appetizer the star of your buffet.

For a quick starter, whip up Dubliner Artichoke Dip. And as a first course for a more formal dinner, try Garden Greens With Cheese Fritters. With Irish cheeses on your menu, crowd-pleasing success is guaranteed.

For more festive recipes, visit www.kerrygold.com/usa.

Dubliner Artichoke Dip

1 can (14 ounces) whole or quartered artichoke hearts, drained and chopped
1 cup mayonnaise
1 small clove garlic, minced
1/2 teaspoon dried oregano
2 tablespoons grated onion
2 cups grated Kerrygold Dubliner Cheese

Heat oven to 300° F. In medium bowl, combine all ingredients and spoon into ovenproof baking dish. Bake 30 minutes. Serve with crackers, pita chips or flat bread.

Makes 4 1/2 cups

Garden Greens With Cheese Fritters

3 tablespoons Kerrygold Pure Irish Butter
1/4 cup all-purpose flour
2/3 cup milk
2 egg yolks
1 cup (4 ounces) grated Kerrygold Blarney Castle Cheese
1 cup (4 ounces) grated Kerrygold Dubliner Cheese
Salt and pepper to taste
Dash cayenne pepper
Flour for dredging
1 egg beaten with 1 tablespoon water
Seasoned breadcrumbs for dredging
Oil for frying
10 ounces mixed salad greens
Bottled vinaigrette dressing
1/2 cup dried cranberries
1/2 cup chopped walnuts
Freshly ground pepper to taste

In small saucepan, over medium heat, melt butter. Whisk in flour and milk and cook 1 to 2 minutes, or until smooth. Whisk in egg yolks and Blarney Castle cheese, whisking until cheese melts. Remove from heat, add Dubliner cheese, salt, pepper and cayenne, and whisk until smooth. Transfer to bowl and refrigerate 3 to 4 hours, or until firm.

Scoop mixture 1 tablespoon at a time and, with floured hands, shape into 8 balls. Dredge balls in flour, then egg mixture, then breadcrumbs. Chill 30 to 45 minutes.

In deep fryer or skillet, heat oil. Cook fritters about 4 minutes, gently turning with 2 spoons to brown evenly. Transfer with slotted spoon to paper towels.

In large bowl, toss greens with vinaigrette. Divide among 4 salad plates. Place 2 fritters on each and sprinkle dried cranberries and walnuts over greens. Top with freshly ground pepper.

Makes 4 servings

Recipe adapted from Margaret Johnson's The New Irish Table (Chronicle Books, (2003).

SOURCE: Irish Dairy Board