The Milwaukee Post

Cranberry and Walnut Phyllo Triangles Servings: 4 Filling: 1 cup chopped fresh or frozen cranber- ries 1/3 cup sugar 1/3 cup raisins 2 tablespoons honey or maple syrup 1 tablespoon finely grated orange peel 3 tablespoons freshly squeezed orange juice Triangles: 10 sheets fresh or frozen phyllo dough 1/3 cup melted butter 2 1/2 cups Jarlsberg Chunk Cheese, cut into 25 cubes 2 cups chopped walnuts Heat oven to 375 degrees F. In saucepan, combine cranberries, sugar, raisins, honey, orange peel and orange juice; bring to boil. Reduce heat and simmer uncovered 5 minutes, stirring occasionally. Cool to room temperature. Carefully lay one phyllo sheet on cut- ting board and brush with melted butter. Place another sheet of phyllo on top and brush with melted butter. Cover remain- ing sheets with damp towel to prevent dry- ing out. Position brushed pastry horizon- tally and cut into five strips. Place 1/2 teaspoon cranberry filling, one cube of cheese and 1/2 teaspoon chopped nuts in lower corner of each strip. Fold dough over filling to form trian- gle. Fold triangle up then over, forming another triangle. Continue folding to end of strip. Brush top with melted butter and sprinkle with 1/2 teaspoon chopped nuts. Repeat with remaining strips of dough and remaining sheets of phyllo. Bake 12-15 minutes, or until golden brown. Cool on wire rack before serving. Note: If using frozen phyllo dough, thaw in refrigerator overnight. French-Style Marinated Cheese Servings: 1 jar 6 ounces Jarlsberg Original, Lite or Hickory Smoked Cheese 2 ounces black or green olives 1 small leek, bulb only (or small shallot) 1 tablespoon fresh oregano or tarragon (or equivalent dried) 1 teaspoon green or black peppercorns 2 sprigs fresh thyme (or equivalent dried) 1 clove garlic 2 tablespoons white wine vinegar 4 tablespoons extra-virgin olive oil 1glass canning jar Cube cheese and thinly slice olives and leek. Finely chop oregano and pepper- corns, and finely mince thyme and garlic. To make marinade: Whisk vinegar with oil, oregano, peppercorns, thyme and garlic. Layer cheese, olives and leeks inside jar. Cover with marinade and seal tightly. Place jar in refrigerator to marinate 1 day. For best results, use within 3 days. Holiday Deviled Eggs Servings: 12 6 eggs 1/8 teaspoon salt 1/8 teaspoon pepper 1 teaspoon white vinegar 1 teaspoon mustard 1/4 cup mayonnaise 1 cup shredded Jarlsberg Cheese Topping options: Paprika Parsley Bacon Shredded Jarlsberg Cheese Cooked crab meat Scallions Boil large pot of water. Carefully add eggs and boil on high 2 minutes then sim- mer 13 minutes. While eggs cook, chop parsley and scal- lions, if desired. Once eggs are cooked, transfer to bowl of ice water; cool 8-10 minutes. Peel eggs and cut in half lengthwise. Separate egg yolks into another bowl. Reserve egg white halves. Combine egg yolks with salt, pepper, vinegar and mustard. Add shredded cheese and mayonnaise; mix until smooth. Spoon about 1 tablespoon of yolk mix- ture into each egg white half. Add toppings, as desired. For classic deviled eggs, sprinkle paprika and chopped parsley over eggs. For a savory alternative, cook four strips of bacon and chop. Top eggs with chopped bacon and shredded cheese. For a unique variation, try topping eggs with cooked crab meat and chopped scallions. FOOD Holiday entertaining continued from Page 12 November 17, 2017 • Milwaukee County Post • 13 French-style Marinated Cheese Cranberry and Walnut Phyllo Triangles 257845028 Brunch & Dinner Buffet serving 11 am to 3 pm Featuring Turkey & Prime Rib •Moscato Wine & Juices •Breakfast Items •Seven Delicious Entrées •Homemade Stuffing •Huge Assortment of Desserts Individual Dinners 2 pm to 8 pm Served in the Main Dining Room •Turkey •Ham Steak •Half Roasted Duckling •Steaks, Chops & Seafood Family Style Available for 6 or More $21.95 per person $7.95 kids 4-9 3 and under FREE! Thanksgiving Day 425-6226 10418 W. Forest Home Reservations Requested F F i i s s h h F F r r y y A A L L L L D D A A Y Y , , E E v v e e r r y y d d a a y y ! ! NEW HOURS: Mon-Sun 7am-3pm NEW Daily Senior Specials Hand Crafted Sandwiches NEW NEW Breakfast Items 258242017 NEW Friday Fish Fry Specials HALL AVAILABLE FOR LEASE OR RENTAL FOR SMALL PARTIES OR BUSINESS MEETINGS. Since 1992 All Sandwiches include Fries Cubano Sandwich Cali Chicken Sandwich Cranberry Turkey Sandwich CK Philly Sandwich Guacho Sandwich Cali Salad Club House Salad Omelets & Skillets, Avocado Skillet Sandwiches & Wraps Specials below served 7am-11am Mon-Fri 2x2 - 2 eggs, 2 pancakes, bacon or sausage 2x2 - Grand Slam Breakfast Omelet of the Day Copper Kitchen Family Restaurant 3935 S Howell Ave. 414-482-1315 NEW Burgers O O P P E E N N T T H H A A N N K K S S G G I I V V I I N N G G D D A A Y Y 7 7 A A M M - - 3 3 P P M M T T H H A A N N K K S S G G I I V V I I N N G G S S P P E E C C I I A A L L S S Purchase 1- Receive 2nd 1/2 Price DINE IN ONLY Lunch & Dinner includes: Turkey, Dressing, Potatoe, Yams & Dessert Good only 11-23-17 Closed Nov. 29 & 30 due to filming by Joe Pera Project Comedian by trade

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