Something Wickedly Delicious This Way Comes

CABOT, Vt., Oct. 27 /PRNewswire/ -- Hosting a successful Halloween party can be a tricky affair. How's your supply of black lights and dripping candles? Got your rubber spiders and snakes? Is your iPod loaded with creepy classics and squeaky-door sound effects? And for dungeon decor in your party room, how about a cauldron of steaming dry-ice fog and the dry bones of a skeleton or two?

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All set for tricks? Then let's turn to Halloween party treats. Never one to let a holiday get-together lack for delicious dishes, Cabot Creamery, the New England farm family-owned dairy cooperative best known as "Makers of the World's Best Cheddar," is featuring three innovative recipes that will take your haunted gathering from bust to monster bash.

"Halloween is absolutely one of my favorite holidays," remarks Cabot Creamery Cooperative's Lifestyle Commentator Candace Karu.  "It's pure fun -- when else can we dress up outrageously, get together and let loose?  What's more, fall colors abound, and the Vermont leaves are a riot of beautiful oranges, reds, purples and yellows.  It's all very inspiring, especially when it comes to planning a menu for your Halloween get-together.

"The flavors of the season are spectacular, a mix of pumpkin, squash, apples and spices," notes Karu.  "Cabot captures these elements in three recipes tailored for any Halloween party.  If you want to wow your guests with an exceptional presentation, Pumpkin and Habanero Cheddar Souffles can't fail to impress, each made and served in its own mini pumpkin. For a simpler but equally delicious dish, Cabot Reduced Fat Butternut Squash Soup showcases the flavors of the seasons. Or, if you don't want to mess with perfection, but do want a festive party treat that's easy to prepare, nothing beats the taste of award-winning cubed Cabot Cheddar with Apple-Mustard Dip."

Trick-or-Treaters are coming! Instead of sugary candy full of empty calories, why not treat them to delicious Cabot's 3/4 oz. Cheddar Minis, available in both Sharp Cheddar and 50% Reduced Fat Cheddar. They make perfect additions to any pillowcase or plastic jack-o-lantern bucket -- and the other kids' Moms will thank you.

For more holiday-inspired recipes for your next family and friend get-together, visit http://www.cabotcheese.coop/recipes.

Pumpkin and Habanero Cheddar Souffles

Makes 8 Servings

8 mini pumpkins

4 large eggs

4 teaspoons King Arthur Unbleached All-Purpose Flour

1/4 teaspoon baking powder

3 ounces Cabot Habanero Cheddar, diced (about 3/4 cup)

Salt and ground black pepper to taste

1. Preheat oven to 350 degrees.

2. Place uncut pumpkins in large shallow dish and add 1/4 inch of water; cover tightly with foil and bake for 40 minutes, or until tender. Let cool.

3. Reheat oven to 375 degrees.

4. With paring knife, remove tops from pumpkins. Remove and discard seeds, then scoop out flesh, leaving 1/4-inch-thick shell.

5. Place four cups of pumpkin flesh in mixing bowl. Separate eggs, stirring yolks into pumpkin flesh and placing whites in separate bowl.

6. Stir flour and baking powder into pumpkin mixture, then stir in cheese.  Season with salt and pepper.

7. Whip egg whites into stiff peaks. Fold into pumpkin mixture.  Spoon souffle mixture into pumpkin shells.

8. Place on baking sheet and bake for 12 to 15 minutes, or until puffed and set.

Nutrition Analysis

Calories 144, Total Fat 4g, Saturated Fat 2g, Sodium 131mg, Carbohydrates 23g, Dietary Fiber 2g, Protein 8g, Calcium 158mg

Cabot Reduced Fat Butternut Squash Soup

Makes 4-6 servings

2 pounds butternut squash, peeled and cut into chunks

4 cups chicken or vegetable broth

1 cup sour cream (low-fat or regular)

2 ounces Cabot 50% Reduced Fat Cheddar, grated (about 1/2 cup)

2 tablespoons salted butter

1/4 teaspoon ground red pepper (cayenne)

Salt and freshly ground black pepper to taste

1 tablespoon sugar (optional)

Several chives, cut into 1-inch pieces

1. In large saucepan, combine squash and broth. Bring to boil, then reduce heat to medium. Simmer until squash is very tender, about 20 minutes.

2. Remove from heat and let stand until slightly cooled; puree in batches in blender.

3. Return puree to saucepan and place over medium-low heat. Stir in sour cream, cheddar, butter and red pepper. Season with salt and pepper.

4. Stir until heated through (do not allow to boil). Taste soup, adding sugar if squash was not particularly sweet. Serve sprinkled with chives.

Nutrition Analysis

Calories 168, Total Fat 10g, Saturated Fat 5g, Sodium 1073mg, Carbohydrates 14g, Dietary Fiber <1g, Protein 7g, Calcium 100mg

Speared Cabot Cheddar with Apple-Mustard Dip

Makes 2/3 cup

1/2 cup apple butter spread or fig preserves

2 tablespoons whole-grain Dijon mustard (such as Maille)

1 tablespoon chopped fresh thyme leaves

8 ounces Cabot Horseradish or Extra Sharp Cheddar, cut into cubes

3 fresh apples, cut into chunks and tossed with lemon juice

wooden toothpicks

1. In small bowl, stir together apple butter, mustard and thyme.

2. Serve surrounded with cheddar and apples, with toothpicks for spearing.

Nutrition Analysis

Calories 257, Total Fat 14g, Saturated Fat 9g, Sodium 268mg, Carbohydrates 24g, Dietary Fiber 2g, Protein 8g, Calcium 280mg

ABOUT CABOT CREAMERY COOPERATIVE

Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919, and we make a full line of cheeses, yogurt, sour cream, cottage cheese, and butter. Best known as makers of "The World's Best Cheddar," Cabot is owned by 1200 dairy farm families located throughout New England and upstate New York. For additional information on Cabot Creamery, visit http://www.cabotcheese.coop

Available Topic Expert(s): For information on the listed expert(s), click appropriate link.

Candace Karu

https://profnet.prnewswire.com/Subscriber/ExpertProfile.aspx?ei=89013

Contact: Bob Schiers

(888) 214.9444 or [email protected]

SOURCE Cabot Creamery Cooperative