Recipes
Pickled Pearl Onions with Denmark’s Finest Havarti
Makes 36 hors d’oeuvres
Dress up cubes of Denmark’s Finest® Havarti with spices! Choose your favorites or create combinations that will excite the palates of your guests. Arrange the cubes on a platter with pickled onions for an attractive hors d’oeuvre plate.
Ingredients
Onions:
- 3 cups pearl onions, roots trimmed, an “X” scored on the bottom
- 1 ½ cups water
- 1 ½ cups red wine vinegar
- 1 ¼ cups sugar
- 4 tablespoons mustard seeds
- 1 tablespoon coriander seeds
- 1 teaspoon black peppercorns
Cheese:
- 2 8-ounce packages Denmark’s Finest® Havarti
- 4 tablespoons each chopped chives, chopped fresh jalapeno, anise, fennel, caraway and smoked paprika
- 36 small picks
Directions
Bring the water, red wine vinegar, sugar and spices to a boil. Reduce to a simmer and cook for 3 minutes. Add the onions and continue cooking for 2 minutes. Pour into containers, bring to room temperature and refrigerate for at least one hour. Drain off liquid before serving.
Arrange small piles of chives, jalapeno, anise, fennel, caraway and smoked paprika on a plate. Cut cheese into ¾ inch cubes. Press one side of each cube into any of the herbs, seeds and spices. Skewer with pickled onions and serve.
Tip: Once drained, the pickled onions can be refrigerated for up to 2 weeks.