Holiday Entertaining is a Breeze with New Pairings from California's Hottest Chefs

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• USA - español

For many, food and family are closely connected as traditions bring a sense of belonging, love and identity with each other.¹ This is especially felt during the holidays when family recipes are at the forefront of the dining table. But many of these recipes that have been passed down from one generation to another are usually time-consuming; today's generation is seeking ways to recreate these flavors more efficiently so they can dedicate more time to enjoying the festivities with their loved ones. "We're excited to offer families everywhere new options for enjoying the holidays while staying true to their traditions, and milk's versatility make it the perfect accompaniment for our chefs' diverse offerings," says Steve James, CMPB Executive Director.

An example of these new innovative dishes is Chef Javier Plascencia's fascinating twist on candied yams. Inspired by Bimbo and their highly popular panqué (pound cake) – a treat he often enjoyed while growing up in Tijuana, B.C. – Plascencia created his new holiday pairing: Panqué with Roasted Sweet Potato and Spiced Honey Brown Sugar+ Marzipan-infused Milk. "My grandmother would always make sweet potatoes for Christmas, and the dish I created was influenced by her recipe that has been a family staple for so many years," says Plascencia.

Other dishes include the Cuban-inspired Baked Tostones with Crème Fraiche, created by Eddie Zamora, an LA-based food and travel enthusiast and founder of the popular food blog, The Yum-Yum Foodie. With savory ingredients like plantains, crème fraiche and avocado, Zamora pairs these flavorful bites with a cold glass of milk. "What I love about this pairing is that it looks impressive, but it's a breeze to make," says Zamora. "You can serve it as an appetizer to entertain your guests before the main course, or if your holiday gathering is more casual, it can be part of your tapas-style menu," he adds.

Adding a taste of Argentina to the menu is Chef Pablo Romano's creation: Sweet and Savory Breakfast Empanadas + milk. Chef and co-founder/owner of Venga Empanadas in San Francisco, Romano combined pineapple, pork shoulder, Bimbo panqué and dried plums in this intriguing breakfast combo, with milk complementing all the sweet and savory elements.

For all of the holiday recipe ideas created exclusively for got milk?/ Toma Leche, visit: www.gotmilk.com, www.tomaleche.com and follow got milk? via social media on Facebook/ Twitter @gotmilk and Instagram @officialgotmilk.

About the CMPB
The California Milk Processor Board was established in 1993 to make milk more competitive and increase milk consumption in California. Awareness of got milk? is over 90% nationally and it is considered one of the most important and successful campaigns in history. Got milk? is a federally registered trademark that has been licensed by the national dairy boards since 1995. The CMPB's Spanish-language campaign began in 1994 using the tagline "Familia, Amor y Leche" (Family, Love and Milk). The TOMA LECHE (Drink Milk) campaign replaced it in 2006, in order to better align the English and Spanish language work. The CMPB is funded by all California milk processors and administered by the California Department of Food and Agriculture.

¹ http://www.wahm.com/articles/the-importance-of-continuing-family-traditions.html

Photo - http://photos.prnewswire.com/prnh/20161114/439049

SOURCE California Milk Processor Board

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