Easy Ways to Elevate Your Holiday Food Game

You know the brand Darigold, and probably use a lot of their products. This year Darigold celebrates 100 years. They even created a pop-up store at Bellevue Square to celebrate and sell products through the end of the year — including really awesome cookbooks.

Darigold has a test kitchen and a creative staff who concoct delicious recipes from their dairy products. Just in time for Thanksgiving and all the other holidays and gatherings where food is important, they offer us some tips to take our food game up a notch!


Bring on the butter

Elevate holiday dishes with flavored butter. It is so simple. Just combine added ingredients to 1 cup (two sticks) of softened Darigold butter. Combine all ingredients for each flavored-butter recipe in a medium-sized bowl, stir to mix well. Cover and refrigerate until ready to use. Each recipe makes about 1 1/2 cups.

Maple Butter

1/3 cup maple syrup

1/4 teaspoon salt

Fruit & Nut Butter

2 tablespoons chopped dried cranberries

2 tablespoons fresh or frozen (thawed) blueberries

1 tablespoon chopped toasted pecans

Peach, Nasturtium and Marmalade Butter

1/3 cup peach jam or orange marmalade

1/3 cup nasturtium blossoms and leave, lightly torn

Parmesan Herb Butter

1/2 cup grated Parmesan cheese

2 tablespoons thinly sliced green onions

1 teaspoon fresh thyme leaves

1/4 teaspoon freshly ground black pepper 

Bacon Butter

6 slices bacon, cooked until crisp and crumbled

1 1/2 teaspoons Dijon mustard

1/4 teaspoon freshly ground black pepper

Thanksgiving recipes, holiday food, fondue

Better potatoes

Move over mashers, stuffed spuds from Darigold’s Test Kitchen is where it’s at. No one can argue with cheese, sour cream, and bacon.

 Stuffed Spuds

Serves 4

In a medium bowl, combine the first for ingredients until well mixed; set aside. Scoop pulp from hot potatoes, leaving skins intact. Add pulp to sour cream mixture in bowl and blend until well mixed. Divide and spoon mixture back into potato skins; place on baking sheet and bake at 350 degrees for 30 minutes or until heated through. Garnish with chopped tomato and dollops of sour cream, if desired.

2 cups (16 oz) Darigold sour cream

1 package (11 ounces) dry ranch-style salad dressing mix

1 can (3 ounces) bacon bits or ½ pound cooked bacon, crumbled

1 cup (4 ounces) Darigold cheddar cheese, shredded

4 hot, baked potatoes

Chopped tomato

Additional Darigold sour cream (optional)

Tips: Combine the first four ingredients for a quick dip for chips or veggies; Regular Darigold sour cream can be substituted in place of Darigold Mexican Style sour cream

holiday food, thanksgiving recipes, fondue

Cheese fondue, please

Cheddar and Cider Fondue

Serves 6-8

Add cheese and flour to a mixing bowl; toss to coat and set aside. Combine the cider, garlic, and mustard in a fondue pot and bring to a simmer on the stove, stirring occasionally. Remove the garlic and gradually add the cheese by the handfuls, stirring until all cheese is melted and mixture is smooth. Season with salt, pepper and nutmeg.

Place over the fondue pot warmer and stir, occasionally, adjusting flame as needed. Serve with vegetables, apples, and bread.

1 pound shredded Darigold white cheddar cheese

2 ½ tablespoons flour

1 cup hard cider

1 clove garlic, peeled and halved

1 teaspoon Dijon mustard

Salt and freshly ground pepper, to taste

Pinch ground nutmeg

Serve with 5 cups lightly steamed mixed vegetables (baby potatoes, cauliflower florets, and Brussels sprouts)

2 apples, cut into pieces

4 cups crusty bread cubes (1-inch squares)

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