{"id":1607353,"date":"2021-12-24T15:21:20","date_gmt":"2021-12-24T20:21:20","guid":{"rendered":"https:\/\/divine.ca\/?p=1607353"},"modified":"2022-01-26T11:56:35","modified_gmt":"2022-01-26T16:56:35","slug":"make-it-a-gouda-cheesemas-with-anna-olsons-cheesy-holiday-feast","status":"publish","type":"post","link":"https:\/\/divine.ca\/en\/make-it-a-gouda-cheesemas-with-anna-olsons-cheesy-holiday-feast\/","title":{"rendered":"Make it a Gouda Cheesemas with Anna Olson\u2019s Cheesy Holiday Feast!"},"content":{"rendered":"<p>Are you ready to create your show-stopping Christmas dinner menu? Celebrate the holiday season with a cheesy feast so gouda it\u2019s sure to impress your guests!<\/p>\n<p>Serving cheese during the holidays has been a tradition that has been uniting families for generations. Whether it\u2019s over your shared love of pizza or pasta, this ingredient plays a starring role every holiday season across several dishes, appetizers and of course, desserts.<\/p>\n<p>This is why Food Network Canada personality, Chef Anna Olson, has curated a three-course cheesy holiday feast featuring Canada\u2019s own Tre Stelle Cheese, made with 100% Canadian dairy that will have you rethinking your turkey and pie.<\/p>\n<div class=\"cs-embed cs-embed-responsive embed-responsive-16by9\"><iframe loading=\"lazy\" title=\"Cheesy Holiday Feast\" width=\"1160\" height=\"653\" src=\"https:\/\/www.youtube.com\/embed\/lQz5ZKoPHOo?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/div>\n<p>To kick things off, Anna created a velvety spicy crab dip appetizer called <strong>Feliz Navi-Crab<\/strong>.&nbsp; This recipe features two types of cheeses, mascarpone for its creaminess and mozzarella for the \u2018meltiness.\u2019<\/p>\n<h2 id=\"feliz-navi-crab\">Feliz Navi-Crab<\/h2>\n<h3 id=\"cheesy-and-spicy-crab-dip\"><em>Cheesy and Spicy Crab Dip<\/em><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1607563\" src=\"https:\/\/divine.ca\/wp-content\/uploads\/2021\/12\/Feliz-Navi-Crab-Dip.jpg\" alt=\"Crab Dip\" width=\"600\" height=\"338\" srcset=\"https:\/\/divine.ca\/wp-content\/uploads\/2021\/12\/Feliz-Navi-Crab-Dip.jpg 600w, https:\/\/divine.ca\/wp-content\/uploads\/2021\/12\/Feliz-Navi-Crab-Dip-320x180.jpg 320w, https:\/\/divine.ca\/wp-content\/uploads\/2021\/12\/Feliz-Navi-Crab-Dip-560x315.jpg 560w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>Prep Time: Under 10 minutes<\/p>\n<p>Ready In: 20 minutes<\/p>\n<p>Serves: 6 to 8<\/p>\n<h3 id=\"ingredients\">Ingredients:<\/h3>\n<ul>\n<li>1 cup \/ 100 g Tre Stelle Mozzarella Ball<\/li>\n<li>1 Tbsp \/ 15 mL cornstarch<\/li>\n<li>\u00bd cup \/ 125 g Tre Stelle Mascarpone<\/li>\n<li>\u00bc cup \/ 60 mL mayonnaise<\/li>\n<li>3 Tbsp \/ 45 mL chopped Italian parsley<\/li>\n<li>2 Tbsp \/ 30 mL chopped pickled jalapeno peppers<\/li>\n<li>1 Tbsp \/ 15 mL lime juice or jalapeno pickle juice (from the jar)<\/li>\n<li>1 tsp \/ 5 mL celery salt<\/li>\n<li>\u00bd tsp \/ 2.5 mL chili powder<\/li>\n<li>\u00bc tsp \/ 1 mL garlic powder<\/li>\n<li>Dash Worcestershire sauce<\/li>\n<li>Dash hot sauce (optional)<\/li>\n<li>4 oz\/120 g tinned crab meat, drained<\/li>\n<li>Crostini, tortilla chips or crackers, for serving<\/li>\n<\/ul>\n<h3 id=\"instructions\">Instructions:<\/h3>\n<ol>\n<li>Preheat the oven to 350\u00b0F (180\u00b0C).<\/li>\n<li>Shred the mozzarella and toss with the cornstarch in a large mixing bowl.<\/li>\n<li>Stir in the mascarpone and mayonnaise followed by the parsley, jalapeno peppers, lime juice (or pickle juice), celery salt, chili powder, garlic, Worcestershire and hot sauce (if using). Stir in the crab meat.<\/li>\n<li>Spoon the dip into a 4-cup (1 L) shallow ovenproof dish, spread and bake for about 20 minutes until golden on top and bubbling at the edges. Serve immediately with crostini, tortilla chips or crackers.<\/li>\n<\/ol>\n<p>The dip can be made up to a day ahead and stored, well-wrapped, in the fridge.&nbsp; Let the dip sit on the counter for 20 minutes before baking.<\/p>\n<p>For Anna\u2019s main dish, she created a ricotta gnocchi with butternut squash and sage which she calls <strong>Gnocchi&#8217;n Around the Christmas Tree<\/strong>. Making fresh pasta is a tradition in Anna\u2019s house as it\u2019s a great way to bring your friends and family together.<\/p>\n<p>What is Anna\u2019s secret to getting gnocchi to puff up to pillowy perfection? Tre Stelle Ricotta!&nbsp; Top the dish with some feta and then let the happy comfort sweep over you.<\/p>\n<h2 id=\"gnocchin-around-the-christmas-tree\">Gnocchi\u2019n Around the Christmas Tree<\/h2>\n<h3 id=\"ricotta-gnocchi-with-butternut-squash-sage-and-feta\"><em>Ricotta Gnocchi with Butternut Squash, Sage, and Feta<\/em><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1607561 size-full\" src=\"https:\/\/divine.ca\/wp-content\/uploads\/2021\/12\/Gnocchin-Around-the-Christmas-Tree.jpg\" alt=\"Cheesy: Gnocchi Dish by Anna Olson\" width=\"600\" height=\"338\" srcset=\"https:\/\/divine.ca\/wp-content\/uploads\/2021\/12\/Gnocchin-Around-the-Christmas-Tree.jpg 600w, https:\/\/divine.ca\/wp-content\/uploads\/2021\/12\/Gnocchin-Around-the-Christmas-Tree-320x180.jpg 320w, https:\/\/divine.ca\/wp-content\/uploads\/2021\/12\/Gnocchin-Around-the-Christmas-Tree-560x315.jpg 560w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>Prep Time: Under 20 minutes<\/p>\n<p>Ready In: Under 15 minutes<\/p>\n<p>Serves: 4 as a main, 6 as a starter<\/p>\n<h3 id=\"ingredients-2\">Ingredients:<\/h3>\n<ul>\n<li>475 g (1 tub) Tre Stelle Traditional Ricotta or Extra Smooth Ricotta<\/li>\n<li>4 large eggs<\/li>\n<li>2 \u00bd cups \/ 375 g all-purpose flour, plus extra for dusting<\/li>\n<li>\u00bd tsp fine salt<\/li>\n<li>4 cups \/ 1L diced fresh butternut squash, cut into 1-inch (2.5 cm) pieces (about 650 g)<\/li>\n<li>3 Tbsp \/ 45 ml olive oil or butter<\/li>\n<li>2 cloves garlic, minced<\/li>\n<li>3 Tbsp \/ 45 ml chopped fresh sage (or 2 tsp \/ 10 mL dried)<\/li>\n<li>1 \u00bd cups \/ 375 ml halved grape or cherry tomatoes<\/li>\n<li>3 oz \/ 90 g Tre Stelle Crumbled Feta<\/li>\n<li>Salt &amp; pepper, for seasoning<\/li>\n<\/ul>\n<h3 id=\"instructions-2\">Instructions:<\/h3>\n<ol>\n<li>To make the gnocchi, beat the ricotta in a large mixing bowl by hand and beat in the eggs, one at a time.<\/li>\n<li>Add the flour and salt and stir until evenly combined.<\/li>\n<li>Turn the dough out onto a well-floured surface and knead for a minute until no longer sticky.<\/li>\n<li>Divide the dough into 4 pieces and roll each piece into a 16-inch rope about 1-inch (2.5 cm) thick. Cut into 1-inch (2.5 cm) pieces and transfer to a flour-dusted baking tray.<\/li>\n<li>Bring a large pot of salted water to a boil over high heat. Add the diced squash and boil for about 6 minutes, until almost tender.<\/li>\n<li>Drop the gnocchi into the same boiling water and cook for 5 minutes more, until the gnocchi floats to the top of the water.<\/li>\n<li>Drain the gnocchi and squash in a colander.<\/li>\n<li>Heat the olive oil in a large saut\u00e9 pan over medium heat.<\/li>\n<li>Add the garlic and sage and stir for one minute.<\/li>\n<li>Add the gnocchi and squash to the pan along with the tomatoes and stir to coat with the oil and season to taste.<\/li>\n<li>Spoon the gnocchi into pasta bowls or a serving bowl and sprinkle the crumbled feta on top and serve immediately.<\/li>\n<\/ol>\n<p>Lastly, Canada\u2019s baking sweetheart takes it over the finish line with her <strong>O&#8217;Cannoli Night<\/strong> cheesecake. One bite of this heavenly dessert and you&#8217;ll understand why it&#8217;s a spiritual experience!<\/p>\n<p>When baking cheesecakes, it\u2019s common for the cheesecake to crack when being removed from the oven, but Anna says a ricotta cheesecake doesn\u2019t crack!<\/p>\n<h2 id=\"ocannoli-night\">O\u2019Cannoli Night<strong><br \/>\n<\/strong><\/h2>\n<h3 id=\"cannoli-cheesecake\"><em>Cannoli Cheesecake<\/em><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1607565\" src=\"https:\/\/divine.ca\/wp-content\/uploads\/2021\/12\/O-Cannoli-Night-Cheesecake.jpg\" alt=\"Cannoli Cheesecake\" width=\"600\" height=\"338\" srcset=\"https:\/\/divine.ca\/wp-content\/uploads\/2021\/12\/O-Cannoli-Night-Cheesecake.jpg 600w, https:\/\/divine.ca\/wp-content\/uploads\/2021\/12\/O-Cannoli-Night-Cheesecake-320x180.jpg 320w, https:\/\/divine.ca\/wp-content\/uploads\/2021\/12\/O-Cannoli-Night-Cheesecake-560x315.jpg 560w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>Prep Time: 20 minutes, plus chilling<\/p>\n<p>Ready In: 75 minutes<\/p>\n<p>Serves: 12 -16 (Makes one 9-inch\/23 cm <a href=\"https:\/\/divine.ca\/en\/brighten-the-holidays-with-some-cheesecake-cheer\/\">cheesecake<\/a>)<\/p>\n<h3 id=\"ingredients-3\">Ingredients:<\/h3>\n<ul>\n<li>2 \u00bd cups \/ 280 g chocolate or graham cookie crumbs (or crushed biscotti)<\/li>\n<li>\u00bd cup \/ 120 g unsalted butter, melted<\/li>\n<li>1 \u00bd lb \/ 675 g Tre Stelle traditional ricotta cheese or Extra Smooth Ricotta cheese<\/li>\n<li>2\/3 cup 135 g granulated sugar<\/li>\n<li>2 large eggs<\/li>\n<li>2 large egg yolks<\/li>\n<li>\u00bc cup \/ 60 ml sweet Marsala (optional)<\/li>\n<li>2 tsp \/ 10 ml vanilla extract<\/li>\n<li>1 tsp \/ 5 ml finely grated lemon zest<\/li>\n<li>1 tsp \/ 5 ml finely grated orange zest<\/li>\n<li>Pinch ground nutmeg<\/li>\n<li>3 Tbsp \/ 45 g unsalted butter, melted<\/li>\n<li>\u00bd cup \/ 85 g mini chocolate chips<\/li>\n<\/ul>\n<h3 id=\"instructions-3\">Instructions:<\/h3>\n<ol>\n<li>Preheat the oven to 325F and lightly grease a 9-inch springform pan. Place the pan on a baking tray.<\/li>\n<li>For the crust, combine the crumbs with the melted butter and press this into the bottom and up the sides of the springform pan, coming almost all the way to the top. Bake for 12 minutes and cool while preparing the filling.<\/li>\n<li>For the filling, stir the ricotta by hand to smooth it out, and then whisk in the sugar, eggs, yolks, Marsala (if using) vanilla, lemon &amp; orange zest, nutmeg, and then whisk in the melted butter.<\/li>\n<li>Stir in the chocolate chips and scrape the filling into the crust (it\u2019s OK if the crust is still warm).<\/li>\n<li>Bake the cheesecake for an hour, until the edge of the filling is set but it jiggles in the centre when the pan is moved.<\/li>\n<li>Allow the cheesecake to cool for 90 minutes, then chill for at least 3 hours before serving.<\/li>\n<\/ol>\n<p>We hope you enjoy your cheesy feast with your loved ones this holiday. For more cheesy recipes, visit <a href=\"http:\/\/www.TreStelle.ca\" target=\"_blank\" rel=\"noopener\">www.TreStelle.ca<\/a>.<\/p>\n<p>Merry Cheesemas!<\/p>\n<p><em><strong>In partnership with Tre Stelle.<\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"post-excerpt\">Are you ready to create your show-stopping Christmas dinner menu? Celebrate the holiday season with a cheesy feast so gouda it\u2019s sure to impress your guests! Serving cheese during the&hellip;<\/div>\n<div class=\"post-more\"><a href=\"https:\/\/divine.ca\/en\/make-it-a-gouda-cheesemas-with-anna-olsons-cheesy-holiday-feast\/\" class=\"button button-primary button-effect\"><span>View Post<\/span><span><i class=\"cs-icon cs-icon-arrow-right\"><\/i><\/span><\/a><\/div>\n","protected":false},"author":71,"featured_media":1607557,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,7577],"tags":[80,90,5551,10568,10490,10576,10487,10570,10574,10575,10577,10571,10578,10569,10573,10572],"powerkit_post_featured":[],"class_list":{"0":"post-1607353","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"category-sponsored","9":"tag-anna-olson","10":"tag-anna-olson-recipes","11":"tag-canadian-celebrity-chefs","12":"tag-cannoli-cheesecake","13":"tag-celebrity-chef","14":"tag-cheese-lovers-recipes","15":"tag-cheesecake-recipe","16":"tag-cheesy-and-spicy-crab-dip","17":"tag-cheesy-recipes","18":"tag-cheesy-recipes-easy","19":"tag-chef-anna-olson","20":"tag-dip-recipe","21":"tag-food-network-chefs","22":"tag-gnocchi","23":"tag-gouda","24":"tag-gouda-recipe"},"_links":{"self":[{"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/posts\/1607353","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/users\/71"}],"replies":[{"embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/comments?post=1607353"}],"version-history":[{"count":4,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/posts\/1607353\/revisions"}],"predecessor-version":[{"id":1607567,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/posts\/1607353\/revisions\/1607567"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/media\/1607557"}],"wp:attachment":[{"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/media?parent=1607353"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/categories?post=1607353"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/tags?post=1607353"},{"taxonomy":"powerkit_post_featured","embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/powerkit_post_featured?post=1607353"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}