The Cheese Season

Here are some easy, straightforward cheese dishes, perfect for holiday entertaining.

Warm Brie With Chipotle Cranberry-Currant Marmalade showcases one of my all-time favorite combinations. Melted Raclette cheese makes a good appetizer with fingerling potatoes, cornichon pickles and dried sausages. And finally, the simplest pleasure of all, Gorgonzola served with fresh pears, dried cranberries, toasted walnuts and Port is just right for the holidays.

Be sure to buy your cheese from a knowledgeable salesperson in a shop where there’s good turnover so your cheese will be fresh. As with all great food experiences, the quality of the product is key.

Warm Brie With Chipotle Cranberry-Currant Marmalade

Active Work Time: 20 minutes * Total Preparation Time: 30 minutes

Use canned chipotle peppers to make the pepper puree.

1 (13.2-ounce) Brie, about 5-inch diameter

3 cups fresh cranberries

1/3 cup dried currants

3/4 cup light brown sugar, packed

1/3 cup water

1 to 3 teaspoons pureed chipotle peppers

1/4 teaspoon cinnamon

Salt

Tortilla chips, for serving

* With sawing motion, use sharp bread knife to remove top rind of Brie. Set aside. (Can be done days ahead and refrigerated, wrapped in plastic. Bring to room temperature before heating.)

* Place cranberries, currants, brown sugar, water, chipotle puree, cinnamon and dash salt in medium nonstick skillet over medium-high heat. Cook, uncovered, stirring often, until most berries have popped, about 8 minutes. Cool mixture to room temperature. (Can be made up to 1 week ahead and refrigerated. Bring to room temperature before using.)

* Unwrap Brie; place on baking sheet lined with heavy-duty foil. Spread generous 1/3 cup marmalade over cut surface.

* Bake at 300 degrees just until Brie is soft and warm, not oozing, about 8 to 12 minutes.

* Brie is best served warm, but also is good at room temperature. Use foil to transfer Brie to serving platter, then gently remove foil. Circle Brie with tortilla chips and side bowl of remaining marmalade with small spoon. Use spreader to spread cheese on chip, then put small dollop of marmalade on top.

4 to 8 servings. Each of 8 servings: 271 calories; 340 mg sodium; 47 mg cholesterol; 13 grams fat; 30 grams carbohydrates; 10 grams protein; 0.52 gram fiber.

Raclette Cheese With Fingerling Potatoes

Active Work Time: 10 minutes * Total Preparation Time: 30 minutes

Leftover holiday ham or smoked turkey can easily substitute for the sausage.

1/2 pound shredded Raclette cheese

16 fingerling potatoes

Salt

16 cornichon pickles

1/2 pound assortment dried sausages or sliced imported salami

* Divide cheese between 2 shallow baking dishes, about 6 inches in diameter. Bake at 300 degrees until cheese is melted, about 12 to 15 minutes.

* Place potatoes in salted water to cover. Bring to boil; boil until just tender, about 10 minutes. Drain.

* To serve, arrange cheese and potatoes on 2 plates, dividing evenly (2 people share 1 plate). Place pickles and sausages on a board for all to share. Serve immediately while cheese is hot and melted. If needed, reheat cheese in microwave oven 5 to 20 seconds. Dip potatoes in melted cheese.

4 to 6 servings. Each of 6 servings: 288 calories; 885 mg sodium; 66 mg cholesterol; 20 grams fat; 10 grams carbohydrates; 17 grams protein; 0.67 gram fiber.

Gorgonzola, Pears, Dried Cranberries and Toasted Walnuts

Active Work Time: 10 minutes * Total Preparation Time: 20 minutes

Serve this with glasses of Port.

3/4 cup walnut halves

1 (8- to 12-ounce) wedge Gorgonzola dolce Italian (or other blue cheese), room temperature

4 ripe pears, cut into wedges just before serving

1/2 cup dried cranberries

Baguette slices, optional

* Spread nuts in single layer on baking sheet. Bake at 350 degrees until lightly browned and fragrant, about 8 to 10 minutes.

* To serve, arrange cheese, pears and small mounds of cranberries and walnuts on large wooden board with a small basket of baguette slices (if using). Guests will need small plates, knives, forks and napkins.

4 servings. Each serving, without baguette slices: 517 calories; 792 mg sodium; 43 mg cholesterol; 32 grams fat; 47 grams carbohydrates; 16 grams protein; 4.96 grams fiber.