Recipes for an Olympic Party

With the Beijing Games just nine days away, it’s time to start planning your Olympic party/parties. The folks at Vermont’s Cabot Creamery have shared some fun Olympic-themed recipes with us.

Olympic Ring Apple-Cheddar Crisps
The perfect way to signify your Olympic-themed party spirit, these apple rings can be arranged to resemble the traditional five Olympic ring symbols. History has it that the Olympic rings debuted at the Games in Antwerp in 1920 making them a near century-old icon.

4 Fuji, Granny Smith, Gala or other firm, dense apples
1 cup Cabot Sharp Cheddar Cheese (4 ounces)
all-purpose flour

1. Preheat over to 200 degrees Fahrenheit.
2. Wash apple and slice into paper-thin (1/16 inch) rounds with mandoline
or slicer.
3. Thinly slice cheddar with cheese slicer.
4. Place cheddar slice on apple slice; coat one side of second apple slice
with flour and lay on top of cheese, flour side down. Press down on
edges to seal and to encase cheese.
5. Bake on nonstick baking sheet for one hour; turn slices over and bake
for approximately one hour more or until crisp. Let cool completely.

The chips can be made several days in advance and stored in an airtight container at room temperature.

Hot as a Torch! Jalapeno Poppers

As one of the most time honored traditions of the games, the Olympic torch is rooted in ancient Greece when a fire was kept burning throughout the competitions. While these cheese-packed poppers won’t necessarily keep your mouth spiced for that long, using Habanero flavored Cheddar will certain be a good start!

Makes 24
12 jalapeno peppers, about 2 1/2 inches long
1 cup grated Cabot Mild or Sharp Cheddar* (about 4 ounces)
3 ounces cream cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground chipotle pepper
2 large eggs
2/3 cup unflavored dry bread crumbs
1/2 teaspoon salt
Cabot Sour Cream

1. Preheat oven to 325 degrees Fahrenheit. Lightly oil baking sheet and
set aside.
2. Cut peppers in half lengthwise; scrape out and discard seeds.
3. In small bowl, mix together cheddar, cream cheese, garlic powder and
chipotle pepper; fill each pepper half with some of mixture.
4. In one bowl, lightly beat eggs until combined and frothy. In another
bowl, stir together bread crumbs and salt. Roll each filled pepper in
egg, then in bread crumbs. Place on baking sheet.
5. Bake until tender and browned, about 30 minutes. Serve warm, with sour
cream for dipping.

* Or use a spicy, flavored Cabot Cheddar, such as Chipotle or Habanero,
omitting ground chipotle pepper.

^{(photos courtesy of Cabot Creamery)}