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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? e-edition | subscribe | newsletter | deals Classifieds Jobs Autos Real Estate FEATURED » NEWS NOW Civil Air Patrol gets hands-on training ... Central Point couple face elder abuse charges ... Whitewater park with 'wave shaper' to open in Bend ... Civil Air Patrol gets hands-on training ... Central Point couple face elder abuse charges ... Whitewater park with 'wave shaper' to open in Bend ... Food for Thought: Feed your creativity with Havarti Comment MailTribune.com Writer Posted Feb. 24, 2015 at 12:01 AM Posted Feb. 24, 2015 at 12:01 AM » Social News TIP OF THE WEEK To add flavor and impact to a cheese plate, entree or even dessert, look no further than Havarti cheese. This semi-soft cheese with a buttery, creamy taste and mellow aroma delivers a delicious lift to foods. Havarti originated in Denmark in the 1800s and is named for Havartigaard, the dairy where it was invented. Master Danish cheese makers continued the proud tradition, and today Havarti is favored around the world by home cooks and professional chefs alike. “Havarti is an incredibly versatile, gourmet cheese that’s easy to use for nearly any dish. It’s one of my favorite cheeses and a sure-fire way to add a tasty kick to your meal,” says Chef Michael Symon, co-host of “The Chew,” author of best-selling cookbooks and owner of several restaurants. Here are some tips from the expert cheesemakers at Castello for using Havarti cheese to give your favorite dishes a twist. • Cheese plate: Castello Aged Havarti is an excellent option to elevate a cheese plate. This well-matured cheese’s delicate, crystalline structure forms during its long maturation period, creating a crunchy surprise that’s delightfully delicious. • Entree: Havarti also works well melted or shredded. Use flavored Havarti, such as Castello Havarti with Caraway, to transform the flavors of a traditional Reuben sandwich into a creative culinary adventure. In Chef Symon’s Reuben Ravioli with Caraway Havarti, the creaminess of Havarti provides the feeling and flavor that rye bread usually gives a Reuben, all tucked into a ravioli. • Dessert: Originally, the Danish people considered Havarti a dessert cheese. Today, Havarti’s buttery, creamy flavor makes it an ideal complement to sweet dishes — including all-American desserts like apple pie. Chef Symon also takes dessert to a new level with his recipe for Apple Pie with Aged Havarti Crust found at castellocheeseusa.com. — Brandpoint EASY RECIPE: Super Chicken Chilaquiles Ingredients: 1 bag of tortilla chips 3 cups of green salsa, preferably homemade 2 cups diced cooked chicken 2 cups shredded Real California Mexican cheese 1/4 cup chopped fresh chives 4 tablespoons Real California sour cream Preheat oven to 350 degrees Fahrenheit. Coat 9-by-13-inch baking dish with cooking spray and set aside. In a large mixing bowl, combine chips, salsa, chicken, and 1 cup of cheese. Transfer to prepared baking dish and top with remaining 1 cup of cheese and chives. Cover with foil and bake until cheese is melted and mixture is heated through, about 20-30 minutes. — Family Features NUMBER TO KNOW 2,469 pounds: The world’s largest macaroni and cheese batch weighed 2,694 pounds. The dish was baked by Cabot Creamery Cooperative and Chef John Folse & Company in New Orleans in 2010, and it used 575 pounds of cooked macaroni noodles, 286 pounds of mixed cheese, 56 pounds of butter, 26 pounds of flour, 1,100 pounds of milk and 61 pounds of dry seasoning blend. — More Content Now FOOD QUIZ Which celebrity chef has catered the post-Academy Awards Governor’s Ball every year for over a decade? A. Wolfgang Puck B. Gordon Ramsay C. Emeril LaGasse D. Mario Batali Answer at bottom of rail. WORD TO THE WISE daikon: Daikon is an Asian radish with a sweet and spicy flavor. It is an essential ingredient in Asian cooking and the most popular vegetable in Japan. The most common variety of daikon looks like a turnip or white carrot. Daikon is often grated and/or pickled and served as a garnish for sushi or noodle soups. It’s a versatile vegetable that can be eaten raw, stir-fried, baked, grilled and simmered in soup. — Cookthink THE DISH ON… ‘Dessert for Two: Small Batch Cookies, Brownies, Pies and Cakes’ by Christina Lane Who doesn’t love towering three-layer cakes with mounds of fluffy buttercream? Who can resist four dozen cookies fresh from the oven? But what about the leftovers? “Dessert for Two” takes well-loved desserts and scales them down to make only two servings! Newly married couples and empty-nesters will be particularly enthralled with this miniature dessert guide. To everyone who lives alone: now you can have your own personal-sized cake and eat it, too. — Countryman Press FOOD QUIZ ANSWER A. Wolfgang Puck has been responsible for the food at the post-Oscars event since 1994. More Content Now MailTribune.com Writer Posted Feb. 24, 2015 at 12:01 AM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Southern Oregon Directory Featured Businesses Loading... 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