make this year delicious with denninger`s!

ENTRÉES
celebrations
MAKE THIS YEAR DELICIOUS WITH DENNINGER’S!
Look inside for delicious recipes to compliment your holiday entertaining.
ENTRÉES
HORS D’OEUVRES
HOLIDAY ENTERTAINING STARTS AT DENNINGER’S!
We wish you all the very best
of the holiday season. To help with
your holiday planning, this year’s
Celebrations magazine is full of
recipes perfect for entertaining
family and friends.
TABLE OF CONTENTS
Be sure to come into any one of
our six stores, where you can
taste before you buy.
Entrées
Thick-Crusted Garlic Prime Rib
with Mushroom-Cabernet Jus
Herb Crusted Rack of Lamb & Oka Scalloped Potatoes
Beef Stroganoff with Herbed Grand Mère Noodles
Smoked Turkey Breast with Red Cabbage
& Sausage and Exotic Mushroom Stuffing
Ham – A Denninger’s Holiday Favourite
Ham & Cheese Soufflé
Stuffed Pork Tenderloin with Triple Cream Brie
Bring Denninger’s home for
the holidays.
Hors d’oeuvres
Duck Confit Spring Rolls
Smoked Salmon Amuse
Schinkenspeck Canapés
Butternut Squash Soup with Goat Cheese Drizzle
Pear and Walnut Salad & Cheddar Cheese Twists
1
2
3
4
5
6
7
8
9
10
11
12
Desserts
Gluehwein Poached Pears
La Rocca Cakes
Orange Marmalade Cheesecake
German Sweet Temptations –
Delectable Chocolat Chaud
White Chocolate Chai Latté
16
17
Boxing Day Ideas
Beef Goulash with Blue Cheese Croutons
Traditional Swiss Fondue
18
19
Platters
Charcuterie Platters
Cheese Trays
20
21
13
14
15
Duck Confit Spring Rolls
4
1 pack
1
1 tsp.
2
1 tbsp.
3 tbsp.
Brome Lake duck legs confit
filo dough or brick dough
(each roll needs 3 half sheets)
large mango (or 2 small)
fresh ginger, grated
French shallots, finely chopped
chives, chopped
rendered duck fat
salt and pepper
Directions
Slowly heat the duck leg confits in the oven. Shred the meat and set aside. Peel
and cut the mango in stripes or small sticks. Set aside.
In a large bowl, mix the shredded duck confits with mango, chives, ginger, shallots,
salt and pepper. Duck confit is already quite salty; beware not to add too much
salt. Lay 3 half Filo sheets, brushed with melted duck fat, one over the other. Drop
a good spoon of the duck mixture in the centre of the dough and roll up tight while
folding the edges in. You should end up with 8 to 10 rolls. Place them on a pastry
sheet and put them in the oven at 400oF for 8 to 10 minutes.
The duck confit crispy rolls are ready when the dough is lightly brown. Serve with
mesclun salad or green vegetables. Serves 4.
HORS D’OEUVRES
HORS D’OEUVRES
Smoked Salmon Amuse
8 oz.
1
8 oz.
1
1
Nanuk Smoked Salmon
Delba Cocktail pumpernickel
Western cream cheese
small jar of black lumpfish caviar
Liberty crème fraiche
Quail eggs
fresh dill
Directions
Mix finely chopped dill with softened Western cream cheese. Toast
pumpernickel and spread with cream cheese mixture. Place one slice of
salmon on each slice. Top each with a quail egg slice and a dollop of crème
fraiche. Finish with 1/2 teaspoon of caviar and garnish with fresh dill.
An elegant holiday hors d’oeuvre!
Schinkenspeck Canapés
1 bag
18 slices
Denninger’s Cocktail
Potato Pancakes
Austrian Schinkenspeck
Summer Fresh Avocado Hummus
Directions
Preheat oven to 400oF. Heat a frying pan to medium. Add sliced Schinkenspeck
and cook on both sides until crispy. Remove and set aside. Place frozen Cocktail
Potato Pancakes in a single layer on baking sheet. Bake for 15 – 20 minutes.
Arrange pancakes on a large serving plate and top each one with crispy
Schinkenspeck and Summer Fresh Avocado Hummus.
HORS D’OEUVRES
HORS D’OEUVRES
Butternut Squash Soup with Goat Cheese Drizzle
1
¼ cup
/3 cup
1 tsp.
2 tbsp.
2
Denninger’s Butternut
Squash Soup
fresh Woolwich goat cheese
Hewitt’s whipped cream (35%)
dried parsley
Crit D’or Caramelized
pumpkin seeds
Directions
Follow heating instructions for the soup. Warm the goat cheese with 1/3 cup of
cream until melted and smooth. Let cool to room temperature and add parsley.
With a mixer, whip 2/3 cup of cream until light and dry, combine with the goat
cheese mix.
Pour soup into soup bowls. Place 3 separate teaspoons of goat cheese mixture
into each bowl and sprinkle with caramelized pumpkin seeds. Serves 2.
Pear and Walnut Salad & Cheddar Cheese Twists
½ cup
10 cups
¼ cup
1
Balderson Old Cheddar (white), shredded
mesclun mix salad greens
red onion, thinly sliced
pear, cut in small pieces
Crit D’or caramelized walnuts
DRESSING
1 tsp.
Denninger’s Dijon mustard
½ cup
olive oil
3 tbsp. Kuehne Apple Cider Vinegar
salt & pepper to taste
Cheddar Cheese Twists
1 pkg.
2 tsp.
3 cups
1 tbsp.
1
frozen puff pastry, thawed
dry mustard
Balderson Old Cheddar, finely grated
water
egg
poppy seeds or chives for garnish
Directions
Combine all salad ingredients in a large salad bowl. Mix dressing and toss just before
serving. Serve with Cheddar Cheese Twists.
Cheddar Cheese Twists
Preheat oven to 400°F. Roll half of the pastry to a 12-inch square. Mix together dry
mustard and 1 cup cheese. Sprinkle on half of pastry, fold pastry in half. Roll pastry
again to form a 12-inch square; cut in half. Cut each half into 12 strips about 1 inch by
6 inches each.
Whisk egg and water together. Brush strips with egg mixture. Sprinkle with 1/2 cup
cheese and poppy seeds or chives. Lightly press toppings into pastry. Twist each
strip once or twice, and place on parchment paper-lined baking sheets. Repeat steps
with second block of pastry. Bake for 10 - 15 minutes, or until golden brown. Best
served warm. Baked twists may be frozen, and reheated in oven just before serving.
Makes 48 twists.
ENTRÉES
ENTRÉES
Thick-Crusted Garlic Prime Rib with Mushroom-Cabernet Jus
7 lb.
Denninger’s Prime Rib Premium Beef
8 cloves garlic, cut into thin slivers
2 tbsp. Crosse & Blackwell Worcestershire sauce
salt and pepper
½ cup
fresh parsley, coarsely chopped
¼ cup
Denninger’s Dijon mustard
2 tbsp. each herbes de provence or
dried thyme and vegetable oil
Mushroom-Cabernet Gravy
1 tbsp.
1
12 oz.
1 cup
2 tbsp.
½ cup
1 ½ tsp.
1 tsp.
2 tbsp.
butter
large shallot, chopped
fresh white mushrooms, sliced
Cabernet Sauvignon
Tishbi Cabernet Wine Jelly
beef broth
fresh thyme, chopped
cornstarch
water
Directions
Cut shallow slits all over roast; insert garlic slivers into slits. Rub all over with
Worcestershire sauce, salt and pepper. Combine parsley, mustard, herbes de
provence and oil in bowl. Place roast, bone side down, on rack in shallow roasting
pan. Insert oven-safe meat thermometer into centre of roast. Roast, uncovered, in
450°F oven for 10 minutes. Reduce heat to 275°F; roast until thermometer reads
135°F for medium-rare to medium, about 2-3/4 to 3-1/4 hours. Remove from oven.
Cover loosely with foil and let stand for 15 to 30 minutes before carving. Drain off
all but 2 tbsp. drippings from roasting pan and make gravy.
Mushroom-Cabernet Gravy
Melt the butter on medium heat. Sauté shallot and mushrooms in the
butter until the mushrooms begin to give off their liquid and the shallots are
translucent, about 5 minutes. Stir in the wine, jelly, beef broth, and thyme,
and simmer the sauce until it begins to reduce, 6 to 10 minutes.
in a small bowl, stir the cornstarch and water until it forms a smooth
paste. Stir the cornstarch mixture into the sauce, and cook stirring
until thickened, about 30 seconds.
Herb Crusted Rack of Lamb & Oka Scalloped Potatoes
1
2 tsp.
4
2 tbsp.
1 tbsp.
1-2 tbsp.
1 tbsp.
1 tbsp.
Denninger’s rack of lamb
Colman’s dry mustard
cloves of garlic, crushed
breadcrumbs
parsley
olive oil
fresh thyme
fresh rosemary
Oka Scalloped Potatoes
6-8
1
¼ cup
¼ cup
2 ¼ cups
1
3 cups
Russet potatoes, peeled and thinly sliced
medium onion thinly sliced
flour
butter
Oka Cheese, grated
10 oz. can of condensed cream
of mushroom soup
half & half cream
salt and pepper
Directions
Have your Denninger’s butcher prepare and truss rack of lamb.
Preheat oven to 475°F. Place the lamb in a roasting pan with the butter, salt and
pepper on it, and roast about 10 minutes, basting frequently. Mix the garlic,
breadcrumbs, mustard, parsley, chopped herbs and a drizzle of olive oil with a
spatula until the mixture forms a paste. Remove lamb from oven, and spread the
garlic paste over the lamb, finish roasting for 10 minutes at 400°F.
Remove the lamb and let it rest 10 minutes, keeping it warm. Degrease the roasting
pan, pour in 1 tbsp. water and reduce for 10 minutes, stirring. Slice the rack of lamb,
cover the pieces with the cooking juices and serve.
Oka Scalloped Potatoes
Layer a 9” x 12” buttered casserole dish with layers of sliced potatoes
then the onion, add small dollops of butter and sprinkle lightly with
flour and season with salt and pepper. Top with grated cheese.
Repeat the layers until dish is full, finishing with the cheese on top.
Sprinkle with paprika. Bake at 400°F for 1 1/2 hours. Serves 6-8.
ENTRÉES
ENTRÉES
Beef Stroganoff with Herbed Grand Mère Noodles
2 lbs.
½ cup
1 ½ tsp.
¼ tsp.
6 tbsp.
2
½ lb.
2 cloves
3 tbsp.
1 ½ cups
1 cup
1 tsp.
1 tbsp.
fillet of beef
flour
salt
pepper
butter or olive oil
large onions sliced
fresh mushrooms, sliced
garlic crushed
flour
consommé
Western sour cream
paprika
Crosse and Blackwell
Worcestershire
Directions
Mix flour, salt and pepper in large bowl. Cut beef in strips and toss in flour mixture
to coat. Heat butter or oil in skillet, and sauté onions, mushrooms and garlic. Add
beef and cook. When beef is done, remove from pan with slotted spoon. Measure
3 tbsp of the drippings and return it to the heat. Sprinkle with 3 tbsp flour and
cook until bubbling. Remove from heat and add consommé all at once. Return to
heat and stir until thick and smooth. Lower heat and stir in sour cream gradually.
Add paprika, Worcestershire, salt and pepper to taste. Stir in beef, onions and
mushrooms and heat through. Serve with Herbed Grand Mere Noodles. Serves 6-8.
Herbed Grand Mère Noodles
Cook noodles as directed on the package. Drain. In same pan melt 3 tbsp butter,
2 tbsp crème fraiche, herbes de provence, chopped chives and fresh parsley. Add
drained noodles and toss just before serving.
Smoked Turkey Breast with Red Cabbage
1
1
Denninger’s Smoked Turkey Breast
Wilde Apple Juice or
Bottled Green Elderflower Presse
Sausage and Exotic Mushroom Stuffing
1 lb
4
4 cloves
2 stalks
2
3 tbsp.
¼ cup
1 cup
2 cups
¼ cup
8 cups
¼ cup
¾ cup
fresh pork sausage
shallots, finely chopped
garlic, minced
celery, finely chopped
small carrots, finely chopped
fresh sage, chopped (or 1 tbsp. dried)
butter
each oyster and cremini mushrooms, sliced
shiitake mushrooms caps, sliced
dry white wine
cubed rustic bread
fresh Italian parsley, chopped
chicken stock
salt and freshly ground pepper
Directions
Heat Smoked Turkey Breast covered in your favourite fruit juice like Wilde Apple Juice
or Bottled Green Elderflower Presse. Over-cooking causes the turkey to dry out, so at
a low temperature setting, heat the turkey to an internal temperature of 150oF for 30-40
minutes. Serve with Kuehne Red Cabbage, Parisienne Potatoes and Sausage and Exotic
Mushroom Stuffing.
Sausage and Exotic Mushroom Stuffing
Preheat oven to 325oF. Remove casings from sausages. Cook sausage meat in large skillet
over medium-high heat, breaking up into small pieces with spatula, until cooked through.
Drain all but 1 tbsp. of the fat from the skillet. Add shallots, garlic, celery, carrots and sage
and sauté until golden. Add butter and stir until melted. Add mushrooms and sauté until
softened. Add white wine and boil until wine is evaporated. Season with salt and pepper.
Scrape into large bowl. Add bread and parsley and toss to combine. Drizzle chicken stock
over stuffing mixture to moisten. Pour into greased
10-cup casserole dish. Cover with foil and bake for
45 minutes. Uncover and bake for 15 minutes or
until crisp and golden. Serves 8-10.
ENTRÉES
ENTRÉES
Ham — A Denninger’s Holiday Favourite
Denninger’s has a long tradition of producing
the very best quality in specialty hams using
a unique family recipe. Each ham is hand
selected from 100% Ontario raised pork.
Come in and taste the difference!
Choose from our selection of Holiday Hams:
• Virginia Ham – Exclusive to Denninger’s,
mild in smoke intensity and saltiness.
Also available with Apricot Glaze.
• Bone-in Ham – the bone adds extra flavour.
Also available with Apricot Glaze.
• Black Forest Ham – More intense in smoke
flavour than the Virginia ham.
Baking Directions
Preheat oven to 3500F. Peel the skin from the ham and trim the fat to ¼ inch layer.
Score the fat in a diamond pattern. Insert a whole clove in each intersection of
the diamonds. Bake uncovered until lightly brown using water or ginger ale.
Cover with foil and continue baking 30-40 minutes per kilogram to an internal
temperature of 1500F. During the last fifteen minutes remove foil and glaze with
your favourite ham glaze.
Carving a Bone-in Ham
Place the ham on a large platter. Using a sharp knife, make your first cut straight
to the bone, starting at the hock, or small end of the ham. Carve very thin slices
consecutively at approximately 45-degree angles to the bone.
Ham & Cheese Soufflé
8 oz.
1 cup
6
¼ cup
8 oz.
Denninger’s Virginia ham
slices, diced
Parrano cheese, grated
eggs, separated
flour
Hewitt’s 2% milk
pinch of salt, pepper and nutmeg
Directions
Separate eggs carefully. With an electric mixer, beat the egg whites until stiff. Whip
yolks until airy and light in colour. Combine salt, pepper, nutmeg, flour and ham in a
separate bowl and mix to separate ham pieces. Add milk, yolks and cheese. Fold 1/3
of the whites into this mixture. Fold the remaining egg whites gently into the mix.
Rub baking dish with soft butter and dust with flour. Pour soufflé mixture into the
dish. Bake on middle rack for 30 minutes at 375oF until golden brown. Serve
immediately. Serves 4.
Serve with a garden salad dressed with Garlic Expressions.
ENTRÉES
DESSERTS
Stuffed Pork Tenderloin with Triple Cream Brie
2 pork tenderloins – ½ lb. ea / approx. 1 lb. total
STUFFING
1 jar
Denninger’s roasted red peppers
8 oz.
Chevalier triple cream brie
3
fresh green onions
CRUST
1 box
½ cup
1
½ cup
Raincoast Crisp cranberry crackers
panko crumbs
egg
flour
SAUCE
2 tbsp.
6 tbsp.
Kuehne Apple Cider Vinegar
Vermeiren Spekulatius spread
Directions
Butterfly pork tenderloins or have it done by our butcher. Dice green onion, red
peppers, and Chevalier triple cream brie. Cover 2/3 of pork loin with cheese, peppers
and onions and then roll the pork loin finishing with the uncovered portion.
CRUST
Crush the Raincoast Crisps and combine with panko crumbs in a bowl. Using three
separate plates, place flour on one, beaten egg on another and crumb mixture on
the third. Roll pork loin in flour until covered, dip into egg mixture and then roll in
crumb mixture. Bake at 375oF for 25 minutes.
SAUCE
Combine both ingredients in a sauce pan and heat gently, do not boil. To serve,
slice pork loin into one inch thick slices and drizzle sauce on top. Serves 4.
Gluehwein Poached Pears
4
3 cups
fresh pears with stems (Bosc)
Gluehwein or 2 cups of Red Wine
and 1 cup of Gluehwein
½ cup
granulated sugar
¾ cup
water
1 tbsp.
lemon juice
1 tbsp.
vanilla extract
1
orange
2
cinnamon sticks
8 oz.
Woolwich soft unripened
goat cheese
2-3 tbsp. fresh orange juice
3 tsp.
icing sugar
GARNISH (optional):
Crit D’Or chopped caramelized walnuts
mint leaves
icing sugar
Directions
Allow goat cheese to come to room temperature and soften. Use a large enough sauce
pan to hold 4 pears. Add wine, sugar, water, lemon juice, vanilla, cinnamon sticks and
a long strip of orange peel, avoiding the pith. Heat the liquid to a low simmer.
Carefully peel the whole pears. Cut into halves and remove the core. Add pears to the
liquid and simmer for 20 - 25 minutes until softened. Turn the pears to allow all sides
to soak. Remove pears and set aside to cool completely. Remove cinnamon and orange
peel, add 1 tbsp granulated sugar and simmer liquid to reduce down while stirring
occasionally to approximately 1/2 to 3/4 cups of rich, thickened red wine sauce.
Allow to cool. Add orange juice and icing sugar to the goat cheese and mix. With a
piping bag, ice cream scooper or melon baller, fill the core cavity with the goat
cheese stuffing. To serve, place stuffed pears on a dessert plate, pour
the wine sauce around the pear, and sprinkle with chopped nuts
and icing sugar. Garnish with a fresh mint leaf.
DESSERTS
DESSERTS
La Rocca Cakes
A yule log is a large and extremely hard log,
which is burned in the hearth as a part of
traditional Yule or Christmas celebrations
in several European cultures. It can be a part
of the Winter Solstice festival or the Twelve
Days of Christmas, Christmas Eve, Christmas
Day or Twelfth Night. The expression
“Yule log” has also come to refer to
log-shaped Christmas cakes, also known
as "chocolate logs" or “Bûche de Noël.”
8” Raspberry White Chocolate Yule Log — Fluffy white chocolate mousse and plump
raspberries surround delicate chocolate sponge, blanketed with rich chocolate glaze.
Over sixty years ago, the La Rocca family started a dessert making tradition in Naples,
Italy. In 1986, they founded La Rocca Creative Cakes, a small, family owned bakery in
Woodbridge, Ontario. Today, they are Canada’s leading premium dessert manufacturer
with over 150 skilled bakers hand finishing and decorating each and every cake.
Desserts You Deserve!
Orange Marmalade Cheesecake
1 pkg.
¼ cup
1½ cup
¼ cup
1 tbsp.
1 tsp.
1
2
3 tbsp.
¼ cup
Walkers Shortbread Fingers
butter, melted
Western cream cheese
sugar
corn starch
vanilla extract
egg
egg yolks
Hewitt’s sour cream
Thursday Cottage Marmalade
Directions
CRUST
Crush shortbread and moisten with butter. Press into cake pan.
CAKE
Mix softened cream cheese with sugar until smooth with an electric mixer. Add
cornstarch, vanilla extract, eggs and yolks until mixed thoroughly. Add sour cream
and pour mixture into cake pan. Gently heat marmalade until liquid, do not boil.
Using a spoon or wooden skewer, swirl the marmalade into the cheesecake.
Bake on the middle rack at 350oF for approximately 35 minutes. Note: place a pan
of hot water in the oven to prevent cracking. Serve with Spiced Christmas Tree.
Taylors of Harrogate Spiced Christmas Tea
This orthodox Indonesian black tea is specially blended by Taylors of Harrogate
for the festive season using a natural flavour granule to create a warming, fruity
and spiced character.
DESSERTS
DESSERTS
German Sweet Temptations
If you have no time to bake, keep some
Denninger’s imported sweets on hand
for unexpected guests. For centuries,
Germany has been producing some of
the most exquisite chocolate and
holiday sweets.
During the holiday season, our cookies,
stollen and fine chocolate selection gets
even larger, with such delicious favourites
as Niederegger Marzipan, Pfeffernusse,
Lebkuchen, Kugeln, butter cookies,
Dominos, Stollen and Feodora and Hachez
chocolates. All are a tradition during the
holiday season.
Enjoy with Tchibo coffee.
White Chocolate Chai Latté
DELECTABLE CHOCOLAT CHAUD
4 cups
8 oz.
half-and-half or whole milk
Hachez 77% cocoa d’Arriba,
finely chopped
tiny pinch of salt
4 oz.
½ tsp.
Ritter Alpine milk chocolate,
finely chopped
cinnamon, ground
Directions
Warm about one-third of the half-and-half or milk, with the chopped chocolates and
salt, stirring until the chocolate is fully melted. Whisk in the remaining half-and-half
or milk, heating until the mixture is warmed through. Add the cinnamon. Use a
hand-held blender, or a whisk, and mix the hot chocolate until it’s completely
smooth. Serve very warm. Top with a dollop of whipped cream and chocolate curls.
We use whole milk in this recipe but you could replace some of the liquid with
strong coffee or a dash of liqueur at the end.
2 bags
1
2 cups
2 cups
1 tsp.
¼ cup
Twinings chai tea
Lindt Lindor White
Chocolate bar, chopped
water
milk
vanilla extract
Grand Marnier liqueur (optional)
Directions
Boil water in a saucepan, add tea bags, remove from heat. Allow to steep for five
minutes then discard tea bags. Heat milk until steaming. Place chocolate in a small
bowl and pour 1/4 of steaming milk over chocolate, stirring until chocolate is melted.
Stir chocolate mixture into hot milk; add chai and vanilla extract and Grand Marnier,
if desired. Serve hot in tea glasses or mugs. Serves 4.
Lindt White Chocolate pairs beautifully with the spices in the chai tea.
BOXING DAY IDEAS
BOXING DAY IDEAS
Beef Goulash with Blue Cheese Croutons
1 ½ lbs.
1
1 cup
¾ cup
2 tbsp.
1 cup
2 tbsp.
2
1
2
2 cups
¼ cup
stewing beef, cut into 2” cubes
bay leaf
dried Porcini mushrooms
red wine
olive oil
Kitchen Basics beef stock
all purpose flour
onions, peeled and sliced
clove garlic, chopped
carrots, peeled and chopped
Aurora canned diced tomatoes
fresh parsley, chopped
Blue Cheese Croutons
8 slices Stonemill French baguette
1 pkg.
Castello Noble Blue Cheese
1 tbsp. olive oil
Directions
Place stewing beef cubes in a bowl with the bay leaf, wine and porcini mushrooms.
Cover, place in refrigerator and marinate for at least 2 hours or overnight. Drain
stewing beef cubes and reserve the liquid. In a medium saucepan, add olive oil
and beef, cook on medium heat until brown. Remove beef cubes, add onion and
garlic to saucepan and cook until transparent. Stir in flour, cook until brown,
stirring frequently. Add beef stock, reserved marinade and continue cooking
until mixture thickens. Return beef to saucepan and add diced tomatoes with
their liquid. Cover and simmer for two hours or until beef is tender.
Cut baguette in large cubes. Brown cubes under broiler turning once to brown
both sides. Divide goulash in individual oven safe serving dishes or put into
one casserole dish. Top with croutons and Blue Cheese then broil just until
cheese is melted. Serves 4-6.
Traditional Swiss Fondue
1 lb.
Swiss cheese – Emmenthal, Gruyère
and/or Appenzeller, shredded
1
medium clove garlic
2 cups dry white wine
1 tsp.
cornstarch
3 tbsp. kirsch or brandy
pinch of ground nutmeg
dash of hot pepper sauce
2 loaves Stonemill French Baguette,
cut into pieces leaving some crust
on every piece
Directions
Rub a fondue pot with a garlic clove. Pour in wine and place over low heat. When
air bubbles begin to rise to the surface, begin adding shredded cheese. Stir
constantly until all cheese is melted. Dissolve cornstarch in the kirsch or brandy;
add to cheese fondue mixture. Continue to cook and stir for 2 to 3 minutes, then
season with nutmeg and pepper sauce. Place pot over alcohol burner or other low
heat source for serving.
Serve with fondue forks for guests to spear bread and dip into cheese fondue.
Serves 6.
Additional serving suggestions:
• Cubed green apple
• Denninger’s Smoked Garlic Westfaeler Sausage
PLATTERS
PLATTERS
Charcuterie P latters
• Pepper Crusted Roast Beef
• Virginia Ham
• Pingue Prosciutto
• Air Dried Salami
• Lyoner Style Bologna
• Wiesbauer Austrian Salami
• Herbed Liverwurst
• Dalmatia Fig Spread
• Maille Old Fashioned Mustards
• Maille Cornichons
Directions
Today, anyone can prepare an impressive charcuterie platter for home entertaining.
To make a charcuterie presentation, use a long or large wooden board, so you can
easily identify the meats and cheeses that you are serving. Select an assortment of
meat to suit your specific taste, from a tender Pingue prosciutto or Wiesbauer
Austrian Salami to a more dense, spicy sausage such as Denninger’s chorizo.
Include Denninger’s liverwurst and/or a selection of fine pâtés. Then add in a few
mild or strong cheeses, crusty French artisan baguette and bread sticks. Finish
things off with a pot of Maille Old Fashioned mustard, a selection of olives and
Maille cornichons, and for a fresh take, some French prunes or Dalmatia Fig Spread.
Serve with Dimpflmeier Artisan bread or Swiss raclette.
Cheese Trays
Build your board from mild to strong so as
not to desensitize the palate.
Start with mild, soft ripened brie or goat,
progressing to semi hard and sharp and
finishing with the more robust and
aromatic cheeses such as blue-veined
and non-pasteurized varieties.
Be adventurous, with so many cheeses
to choose from, select less know varieties
to sample.
Time to build your board!
1. Allow up to 2 oz. of each type of
cheese per person.
2. Select 4 - 6 varieties based on
flavours, colour, textures and
intensity.
3. Use flat wooden boards or a piece
of marble rather than plates.
Cheese must lie flat in order to
be cut easily.
4. Serve your cheese at room
temperature to allow the flavours
and aromas to develop.
5. Each cheese should be presented as
a whole piece with a unique knife to
allow guests to cut their own portion
and avoid confusing the flavours.
6. Decorate your boards with a name card
for each cheese denoting the country
of origin, texture and type of milk used.
7. Add garnishes of fruits, nuts and
crackers or bread to help cleanse the
palate between tastings.
8. Similar to a wine tasting, have your
guests rate the cheeses according
to preference.
Locations
Main Store and Head Office
284 King St. E. Hamilton, L8N 1B7
Tel: 905-528-8468 Fax: 905-528-2320
www.denningers.com
Hamilton Mountain
Burlington
1289 Upper James St. Hamilton, L9C 3B3
Tel: 905-389-4113 Fax: 905-389-1384
699 Guelph Line Burlington, L7R 3M7
Tel: 905-639-0510 Fax: 905-639-2909
Jackson Square
Oakville
2 King St. W. Hamilton, L8P 1A1
Tel: 905-525-9641 Fax: 905-525-0446
2410 Lakeshore Blvd. W. Oakville, L6L 1H5
Tel: 905-827-3717 Fax: 905-827-1656
Stoney Creek
826 Queenston Rd. Stoney Creek, L8G 4A8
Tel: 905-662-5237 Fax: 905-662-5225
Visit our website
denningers.com