Appetizers & Entertaining

Ingredients – 1 1/4 cup of Jarlsberg cheese, grated– 1/4 cup butter, softened– 1 1/2 tbsp. half and half cream– 1/2 tsp. kosher salt– 1 1/4 cup all-purpose flour– 1 1/4 cup parmesan cheese, grated– 1 egg, whisked as an egg wash– 1 tbsp. finely chopped basil– 150 g Brandt German Salami, thinly sliced– 150 g Brandt … Read more

Ingredients – 250 g Brandt Hungarian Salami, thinly sliced cut into 1/2″ wide strips– 1 can of chickpeas (19 oz/560 ml) , drained and patted dry– 3 tbsp. cornstarch– 1 cup salted and shelled pistachios– 3 fresh rosemary sprigs– 250 g Brandt Turkey Kolbassa Sausage or Extra Lean Kolbassa Sausage– 3 cups vegetable oil, for frying Preparation: In large … Read more

Ingredients – 5 Hengstenberg Knax Gherkins, finely chopped like relish– 2 green onions, chopped– 250 g Brandt Swiss Style Smoked Beef (Bundnerfleisch), chopped into small cubes– 2 cups cream cheese, softened Preparation: Cream together Hengstenberg Knax Gherkins, green onions, Brandt Bundnerfleisch and cream cheese. Chill until ready to eat. Serve with crisp breads or toasted baguette slices.

Ingredients – 6 slices of Espuna Serrano Ham– 150 g Brandt Smoked Turkey Breast or Brandt Black Forest Ham– 60 g Sour Cherry Spread or Fig Spread Preparation: Preheat oven to 400°F. Cut slices of Espuna Serrano Ham in half. Place in 12 mini muffin tins to form a cup. Bake for 6 to 8 minutes. Place a … Read more

Ingredients 300g Pick Salami, sliced400g aged cheddar, grated3⁄4 stick (6 tbsp.) butter2 tsps. Port or Sherry250g blue cheese, crumbled Direction Line all sides of an 8”x4” loaf pan with parchment paper (leave a 2” overhang on both sides of pan).– In a large bowl combine cheddar, blue cheese, butter and Sherry or Port.– Using electric mixer … Read more

Ingredients – 1 container (227 g) Summer Fresh Roasted Red Pepper Dip– 1 container (227 g) Summer Fresh Artichoke and Asiago Dip– 3 slices Brandt Double Smoked Bacon, cooked & finely crumbled– 2 cups parmesan cheese, shredded– 5 sprigs of fresh thyme, leaves only Preparation: Preheat oven to 400°F. Remove thyme leaves from stem. Mix the … Read more

Ingredients 150g Espuña Chorizo Sausage, sliced1 large onion, chopped4 celery stalks, chopped6 cups stuffing bread, cubed and dried3⁄4 stick (6 tbsp.) butter, melted1⁄2 tsp. fresh sage, chopped2 cups chicken broth1 1/2 cups sharp cheddar, shredded1 Brandt Fully Cooked Festival Smoked Turkey Direction In large skillet cook sausage, onion and celery.– Place sausage mixture, bread crumbs, butter, … Read more

Ingredients 1 1⁄4 cups brewed Dallmayr coffee8 dried Medjool dates, pitted and chopped1⁄4 cup honey1/8 tsp. cinnamon1/8 tsp. ground clove1/8 tsp. nutmeg1 tsp. orange zestbaguette slices, toasted10 slices Brandt Westfalian Ham Direction In a medium saucepan, combine all ingredients and bring to boil.– Reduce heat and simmer for 25 minutes until thickened to syrup consistency.– Let … Read more

Ingredients 1-482g package Luisa’s Fiesta Dip Mild OrMedium200g Brandt Mexican Salami, diced1 bag of tortilla chips1 -15 oz. can black beans, drained and rinsed1 – 7 oz. bag Mexican blend shredded cheese2 tbsp. scallions, sliced1/3 cup tomatoes, diced Direction Preheat oven to 400°F.– In a large cast iron skillet layer one half of the tortilla chips … Read more

Ingredients 18 slices Brandt Hungarian Salami,8 slices Brandt All Veal Lyoner Sausage,8 slices Brandt Lachsschinken,12 slices Brandt Beerwurst,15 slices Brandt Montreal Style Smoked Beef,2 slices Brandt Kolbassa,7 Frescatrano olives,12 Kalamata olives,200g wheel of Brie cheese cut into a star shape,2 cherry tomatoes Direction On a serving tray or platter, arrange all items into a tree … Read more