Wine + Cheese = FABULOUS HOLIDAY PARTIES
FAMILY FEATURES

It's the most exciting time of the year- but also the busiest. How can you host a spectacular holiday get-together and still have time to enjoy your guests?

Clockwise from lower left: Bubbly Cheddar Pesto Tomatoes; Cheesy Dubliner Polenta; Apple, Cheese and Smoked Turkey Cups; and Steak Bites

Keep it simple. Build your refreshments around two popular and reliable party favorites, wine and cheese.

Make up easy hors d'oeuvres and plate them with flair. Start with a no-fuss cheese tray, and build your menu around it. Imported cheeses from Ireland, widely available from the super market, add affordable elegance.

To accompany your menu, serve guests several dif ferent wine varietals to satisfy every taste. Look for easy-drinking wines that offer great quality and value, such as those coming from Australia.

The Food

* A cheese tray is simple to prepare and always wel - come. Arrange a selection of delectable cheeses, such as Kerrygold's Dubliner, Aged Cheddar, Blarney Castle and Swiss on a large platter or wooden board. Serve with a scattering of toasted nuts, fruits and a basket of baguettes or crackers.

Clockwise from left: Bubbly Cheddar Pesto Tomatoes; Cheesy Dubliner Polenta; Apple, Cheese and Smoked Turkey Cups; and Steak Bites

* You don't have to make an extra trip to a spe cialty cheese store for your party fare. Imported Kerrygold cheeses and butter are available locally at many leading super markets. All milk used in these dairy products comes from grass-fed cows roam ing freely on small family farms in Ireland; the milk is crafted into cheeses and butter using centuries-old processes.

* To purchase cheese for a party, estimate about 4 ounces per guest. Always serve cheese at room temperature for best texture and flavor.

* For more scrumptious holiday recipes, visit www.kerrygold.com/usa .

The Wine

* Save time and avoid the stress of fumbling with a corkscrew by choos ing wines with screw cap closures, such as Wolf Blass Yellow Label Riesling and Shiraz. In addition to their convenience, these wines are extremely food friendly and pair well with a wide range of holiday foods.

* Screw caps offer the added benefit of cap turing the wine's peak flavor without the risk of spoilage from a faulty cork. "For quality wines, the screw cap clo sure is the way of the future because it preserves the wine the way the wine maker intended it to taste," says Chris Hatcher, chief wine maker for Wolf Blass Wines of Australia.

* How much wine do you need for your party? Experts at Wolf Blass estimate about five to seven glasses per bottle. If you're having a large party, set out several varietals and let guests choose. Always include bottled water and soft drinks for designated drivers.

* For more information on Australian wines, regions and more, visit www.wolfblass.com .

Bubbly Cheddar Pesto Tomatoes
Makes 40 appetizers

40 large cherry tomatoes
1/4 cup prepared pesto
3 ounces (1/4-inch cubes)
Kerrygold Aged Cheddar Cheese
1/4 cup crushed herb croutons
1 tablespoon Kerrygold
Pure Irish Butter, melted

Heat oven to 450°F. Cut small piece off the bottom of each tomato to sit flat on baking sheet. With sharp knife, cut top off each tomato; remove seeds with small spoon. Spoon pesto into tomatoes and top with cheese, dividing equally. Com bine crumbs and butter and sprinkle over toma - toes. Bake 5 minutes or until bubbly. Serve warm.

Pair with Wolf Blass Yellow Label Riesling or Chardonnay.

Apple, Cheese and Smoked Turkey Cups
Makes 30 appetizers

1/2 cup (1/4-inch cubes) Kerrygold
Blarney Castle Cheese
1/2 cup (1/4-inch cubes) red apple
1/2 cup (1/4-inch cubes) smoked turkey
3 tablespoons minced fresh fennel
2 tablespoons sliced green onion (green part only)
2 tablespoons each lemon juice and
extra virgin olive oil
Pepper to taste
2 (2.1-ounce) boxes mini filo shells, thawed

In bowl combine all ingredients except shells. Chill 1 hour or up to several hours ahead. Spoon mixture equally into shells and serve immediately.

Pair with Wolf Blass Yellow Label Riesling.

Cheesy Dubliner Polenta
Makes 24 appetizers

4 cups low-sodium chicken broth
1/4 cup Kerrygold Pure Irish Butter
1 cup polenta
2 cloves garlic, minced
7 ounces shredded Kerrygold Dubliner Cheese
1/2 cup minced roasted red bell pepper
1 tablespoon minced fresh sage
Pepper to taste

Butter a 13- by 9-inch baking dish. In medium saucepan, bring broth and butter to boil. Add polenta; cook and stir over low heat 10 minutes. Add remaining ingredients and cook 5 min utes more. Pour into baking dish and chill at least 1 hour. Cut into 2-inch squares or diamonds. Serve at room temperature or grill a minute or two on each side.

Pair with Wolf Blass Yellow Label Shiraz.

Steak Bites
Makes 8 to 10 appetizers

1/4 cup Kerrygold Pure Irish Butter, divided*
1 pound beef tenderloin steaks, 1 1/2 to 2 inches thick
3 tablespoons grainy Dijon mustard
2 tablespoons chopped fresh rosemary or thyme
1 1/2 teaspoons coarse ground pepper
24 baguette slices

Heat oven to 400°F. In oven proof skillet, melt 1 tablespoon of the butter. Sear steaks over medium high heat about 2 min utes each side. In bowl combine remaining butter, mustard, herbs and pepper. Spread 1 table spoon of the mix ture onto the baguette slices; spread remain ing on top and sides of steaks. Bake steaks 8 to 10 min utes, remove from oven and let stand 5 minutes. Thinly slice on diagonal and place on baguette slices, dividing equally.

*You can substitute with Kerrygold Garlic & Herb Butter; omit fresh herb. Pair with Wolf Blass Yellow Label Shiraz or Cabernet Sauvignon.