Jarlsberg® Cheese & Mother’s Day

 Mother’s Day is just around the corner (I mean, I really can’t believe that it’s May already) and what better way to show her how much you love (and appreciated all those home cooked meals growing up) than whipping up a tasty brunch using two delicious recipes from Jarlsberg ®Cheese.  Serve mom muffins, filled with Jarlsberg® Cheese, or a fresh quiche, hot from the oven, easily baked when you mix eggs with cream and shredded Jarlsberg® Cheese.  

I love cheese, and especially love a good Swiss, and Jarlsberg® Cheese always seems to make it way into my shopping cart.  With its characteristic mild and nutty taste and large round holes, it stirs many great childhood memories for me.   So when I received these recipes from Jarlsberg® Cheese I knew that one (or both) recipes will be making their way into the mother’s day brunch I have planned this weekend. 

And what’s even better is that Jarlsberg® Cheese has a Lite variety that 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 Jarlsberg® Cheese original has the characteristic large round holes, with a lower fat content – perfect for those days when you crave the sweet, nutty delights of Jarlsberg® Cheese but need to watch your diet.

Try these mouth-watering Jarlsberg® Cheese recipes for Mother’s Day brunch or really for any meal because really – cheese, especially Jarlsberg® Cheese is good anytime of the day.


Jarlsberg® Corn Muffins

Muffing with Jarlsberg® Cheese

Muffins

  • 2 eggs
  • 1 cup milk
  • 1 cup plain flour
  • 1 1/3  cups cornmeal
  • 1 tbsp. sugar
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 1 pinch white pepper
  • 4 tbsp. softened butter
  • 1/2 cup Jarlsberg® cheese

NUT PESTO

  • 5 tbsp. olive oil
  • 1 pack fresh flat-leaf parsley
  • 1 clove garlic
  • 1/2 cup walnuts
  • 1/2 cup cashew nuts
  • salt and pepper

MAKES 4 PORTIONS

To Make the corn muffins

Pre-heat the oven to 425°F. Whisk together the milk and eggs. In a separate bowl, mix the flour, cornmeal, sugar, baking powder and butter. Add the liquid and stir. Spoon the mixture into muffin cases. If possible, use stiff paper cups, so the muffins stand up better. Cut the cheese into cubes and press them down into the mixture. Bake in the center of the oven for about 15 minutes. This cornbread can also be baked in a large round baking tin, about 8 inch diameter. Combine the ingredients for the nut pesto in a blender or using a hand blender. Pulse or blend until coarsely chopped. Serve the corn muffins with extra Jarlsberg® Cheese, nut pesto and thin slices of cured ham, if desired.


Jarlsberg® Quiche

Jarlsberg® Cheese Quiche

CRUST

  • 1 cup butter
  • 1 cup flour
  • 2 tbsp. water
  • Salt

FILLING

  • 1 cup pork, cut into 1/2 inch cubes
  • 1 leek
  • 4 eggs
  • 1/2 cup Jarlsberg®
  • 3 tbsp. parsley
  • 4 tbsp. cream

MAKES 4 PORTIONS

TO MAKE THE QUICHE

Start with the crust. Mix butter, flour, water and salt together in a large bowl. Knead thoroughly until you get a firm dough. Pack the dough in plastic wrap and let it rest in the fridge for 20 minutes. Press dough into the full surface of the pie plate and cover with aluminum foil. Prebake in oven at 400°F for 10 minutes, before you remove the aluminum foil and bake for another 10 minutes. While waiting for the crust, sauté bacon in a frying pan on medium heat. Add the leek at the end of cooking time. Whisk the eggs and cream together in a bowl and add grated Jarlsberg® Cheese, parsley and the sautéed bacon and leek. Pour the filling into the crust and top with grated Jarlsberg®. Bake in oven at 400°F for 15 minutes or until edge is golden brown and center is set. Serve with a fresh salad and in the company of others.

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