Summer Classics

Cristo Gone Couture 

For elegant picnics in the park or backyard entertaining, Steven created his Cristo Gone Couture - a reconstructed Monte Cristo sandwich that swaps homemade waffles for bread, which he tops with slices of turkey and ham, crispy bacon and smoked cheese all plated in style.

Ingredients:

• 2 cups grated Castello Creamy and Smoked Havarti cheese
• 1/4 cup plum, or apricot preserves
• 8 frozen toaster waffles (or homemade waffles if you can)
• 4 slices of fresh deli turkey meat
• 4 slices of fresh deli ham
• 4 strips of cooked crispy bacon
• Slices of tomato, optional
• Handful of Micro Greens, optional
• Maple syrup

Directions:

1.      Preheat a large skillet or griddle. Spread preserves over 4 waffles, then layer with turkey, ham, bacon, and a generous amount of the Creamy and Smoked Havarti mixture. Option to add in slices of tomato and a handful of micro greens. Place the waffle on top and transfer to a lightly buttered griddle pan. Grill for 4-6 minutes or until golden and the cheese has melted.

2.      Serve with maple syrup on the side.

Summer Queso-licious 

Cheese dips have never been better with Steven’s havarti hack. Try it in any of your favourite cheese dips or enjoy his recipe below for queso made with jalapeno havarti.

Ingredients:

•  2 cups shredded Castello Jalapeño Havarti
•  2 tbsp butter
• 2 tbsp all-purpose flour
•  1 1/2 cups milk
•  1 cup pico de gallo (tomatoes, onions, garlic, cilantro) or chunky salsa (drain any juice)
•  Jalapeños, chopped
• Approx 1 tsp onion flakes, garlic powder, ground cumin
• Season with salt and black pepper, to taste

Directions:

1.      Melt butter in a saucepan over medium heat, then whisk in flour and incorporate until lightly golden in colour. (stir in garlic, onion and cumin, to incorporate the spices)

2.      Gradually whisk in milk, bring to boil, then reduce heat until thick. Add the Jalapeño Havarti gradually until incorporated.

3.      Remove from heat and stir in the pico de gallo. Let come to room temperature, garnish with chopped jalapeños and serve with taco chips. Enjoy!

French Toast Affair 



From brunch to lunch, Steven has reimagined a decadent sweet and savoury twist on French Toast that stuffs seasonal strawberries and poached pears with melted cheese inside, instead of on top, for a Steven-styled makeover plated to stunning perfection.  

Ingredients:

• Thinly sliced Castello Creamy Havarti
• 2 pears, peeled and thinly sliced
• 8 slices of French or Brioche-style bread
• 2 eggs
• 3/4 cup milk
• 1/4 teaspoon cinnamon
• 2-4 tablespoons butter
• Icing sugar, maple syrup
• Sliced strawberries, optional

Directions:

1.      In a large skillet, sauté the pears in butter and cinnamon until tender (5-8 minutes)

2.      Whisk together eggs and milk and place in a shallow bowl

3.      Build a sandwich with the cooked pears and a generous amount of Creamy Havarti. Option to add in sliced strawberries.

4.      Dredge the sandwiches in the egg / milk mixture and place on a buttered skillet on medium heat, and cook each side until golden brown and crispy

5.      Lightly dust with powdered sugar and drizzle with maple syrup

Don’t Go Bacon My Heart Cheese Dog

Everyone loves cheese dogs, so why not wrap it in bacon and top it with melty herbs and spices havarti: ideal for ball games, tailgating, cottage getaways and more!

Ingredients:

• Castello Herbs & Spices Havarti
• 2 onions
• 2 slices of bacon
• 2 hot dogs
• Fresh thyme
• 1 tsp butter
• Salt and black pepper (for onions)

Directions:

1.      Thinly slice 2 large sweet onions, place in pan with 1 tsp butter, on medium/low heat with a few sprigs of thyme and cook until golden

2.      Wrap hot dogs in bacon, prepare hot dogs as you would; grilled is always the best

3.      Place hot dogs into a bun and top with thinly sliced Herbs & Spices Havarti

4.      Place hot dogs under the broiler ( or on the grill ) until the cheese slightly melts

5.      Garnish with caramelized onions, fresh thyme or any other hot dog toppings