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sconnie Eats

Created by Abigail Cardinal


Milwaukee Rye Bread Ingredients 4 potatoes - peeled, boiled and mashed 3/4 cup cornmeal 3 cups water 1 1/2 tablespoons salt 1 tablespoon white sugar 2 tablespoons shortening 1 (0.6 ounce) cake compressed fresh yeast 1/4 cup warm water (110 degrees F/45 degrees C) 6 cups rye flour 2 cups whole wheat flour

Directions

In a small saucepan, cover peeled potatoes with water. Bring water to a boil and cook until tender, about 15 minutes. Drain and mash; let cool. In a separate sauce pan, stir the cornmeal into the 3 cups water. Bring to a boil and cook for 2 minutes. Stir in salt, sugar and shortening. Let cool to lukewarm. In a large bowl, dissolve yeast in warm water. Add cooled cornmeal mixture and 2 cups of the cooled mashed potatoes. Stir in the rye flour and whole wheat flour 1 cup at a time; beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into three lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C). Bake in preheated oven for 60 to 70 minutes, until loaves sound hollow when tapped on the bottom.


Beer Cheese Soup Ingredients 1 1/2 cups diced carrots 1 1/2 cups diced onion 1 1/2 cups diced celery 2 cloves garlic, minced 1 teaspoon hot pepper sauce 1/8 teaspoon cayenne pepper 1/2 teaspoon salt 1/4 teaspoon black pepper 3 cups chicken broth

2 cups Wisconsin beer 1/3 cup butter 1/3 cup flour 4 cups milk or half and half 6 cups shredded sharp Wisconsin Cheddar cheese 1 tablespoon Dijon mustard 2 teaspoons Worcestershire sauce 1 teaspoon dry mustard popped popcorn, for garnish

Directions In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat. Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm. Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.


German Potato Salad Ingredients 3 pounds salad potatoes, scrubbed ½ pound bacon 1 cup chopped onion ½ cup sugar ½ cup cider vinegar 1 tablespoon cornstarch salt and pepper 1 egg, beaten (optional)

Directions

Boil potatoes in water until tender. Drain, cool and peel potatoes. Slice and place in large bowl. Fry bacon until crisp; drain on paper towel and reserve. Remove most of the bacon grease from the pan. Add onion and cook until golden and tender. Stir in sugar, vinegar, 1/4 cup water and optional egg. Mix cornstarch with another 1/4 cup water and stir into sauce. Boil until thickened. Season to taste with salt and pepper. Fold sauce into potatoes, and let stand awhile to soak in. Crumble reserved bacon and add to salad. You may bake it at 350 degrees until heated or serve at room temperature.


Norwegian Meatballs Ingredients 1½ pounds ground beef 1/4 pound pork sausage 1/2 cup minced onion 3 eggs 1/4 cup Wisconsin milk 1/2 cup dried breadcrumbs 1 teaspoon salt 1 teaspoon sugar 1/4 teaspoon nutmeg frying oil flour 1 can (10 ž ounces) cream of mushroom soup 1 cup beef broth

Directions Mix meats, onion, eggs, milk, breadcrumbs and seasonings. Let stand 15 minutes. Form into plum-sized balls. Heat frac14; inch oil in heavy skillet until light haze forms over surface. Roll meatballs lightly in flour; shaking off excess. Fry meatballs in batches, turning occasionally, until browned (do not crowd pan). Drain each batch on paper towels and place in large baking dish. Heat oven to 350 degrees. Discard oil in skillet; stir in mushroom soup and beef broth, scraping bottom of pan to remove flavorful scraps. Bring to simmer; pour over meatballs. Bake 1 hour, stirring occasionally. Sauce will thicken as it cooks.


Fried Cheese Curds Ingredients 2 quarts corn oil for frying 1/4 cup milk 1 cup all-purpose flour 3/4 cup beer 1/2 teaspoon salt 2 eggs 2 pounds Wisconsin cheese curds, broken apart

Directions Heat corn oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk together milk, flour, beer, salt, and eggs to form a smooth, rather thin batter.

Place cheese curds, about 6 or 8 at a time, into the batter, stir to coat, and remove with wire strainer. Shake the curds a time or two to remove excess batter. Deep fry the curds until golden brown, 1 or 2 minutes. Drain on paper towels; serve hot.


Door County Cherry Pie Ingredients 1 recipe pastry for a 9 inch double crust pie 4 tablespoons quick-cooking tapioca 1/8 teaspoon salt 1 cup white sugar 4 cups pitted cherries 1/4 teaspoon almond extract 1/2 teaspoon vanilla extract 1 1/2 tablespoons butter

Directions

Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in piepan. Set top crust aside, covered. In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet --- in case of drips! Bake for 50 minutes in the preheated oven, until golden brown.


Pretzel Rolls Ingredients 1 tablespoon active dry yeast 2 3/4 cups all-purpose flour, plus more for dusting 1 tablespoon sugar 1 teaspoon kosher salt, plus more for sprinkling Vegetable oil, for the bowl Cooking spray 1/3 cup baking soda

Directions

Put 1 cup warm water (110 degrees F to 115 degrees F) in the bowl of a stand mixer and sprinkle the yeast on top. Set aside to bloom, 5 minutes. Meanwhile, combine the flour, sugar and salt in a large bowl.

Add the flour mixture to the yeast mixture and mix with the dough hook on the lowest setting until the dough comes together. Increase the speed to medium and continue to mix until the dough is elastic and smooth, about 8 minutes. Form the dough into a ball, place in a large oiled bowl and turn the dough to coat it with oil. Cover with a damp kitchen towel and let rest in a warm place until doubled in size, 30 to 35 minutes. Line a baking sheet with foil or a silicone baking mat, coat generously with cooking spray and set aside. Punch down the dough, then turn out onto a floured surface. Knead just until the dough is smooth and springs back when poked, about 1 minute. Divide into 4 pieces and form into 5-by-3-inch oblong rolls. Place the rolls on the prepared baking sheet and cut four 2-inch diagonal slashes across the top of each. Cover with a damp towel or cover loosely with plastic wrap and let rise in a warm place until almost doubled in size, 15 to 20 minutes. Meanwhile, preheat the oven to 425 degrees F and bring 8 cups water to a boil in a large saucepan over high heat.

Stir the baking soda into the boiling water (it will foam up slightly). Add 2 rolls and poach 2 minutes per side. Using a slotted spoon, remove the rolls, drain and place on the baking sheet, cut-side up. Sprinkle with salt. Repeat with the remaining rolls. Bake the rolls until golden, 12 to 15 minutes. Let cool slightly on the baking sheet.


Cheesy Milwaukee Muffins Ingredients Nonstick spray or paper muffin cups 2 1/2 cups all-purpose flour 1 1/2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 large egg, at room temperature 4 tablespoons unsalted butter, melted and cooled 2 teaspoons Dijon mustard 1 1/4 cups Wisconsin-brewed beer, at room temperature 1 1/4 cups (about 5 ounces) shredded sharp Wisconsin Cheddar

Directions Position the rack in the center of the oven and preheat the oven to 400°F (200°C). To prepare the muffin tins, spray the indentations and the rims around them with nonstick spray, or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place them on a baking sheet. Whisk the flour, sugar, baking powder, salt, and pepper in a medium bowl until uniform. Set aside.

In a large bowl, whisk the egg, melted butter, and mustard until blended. Gently whisk in the beer until the foaming subsides, then add the cheese. Finally, stir in the flour mixture with a wooden spoon until moistened.

Fill the prepared tins three-quarters full. Use additional greased tins or small, oven-safe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 20 minutes, or until the muffins have lumpy brown tops and a toothpick inserted in the center of one muffin comes out almost clean. Set the pan on a wire rack to cool for 10 minutes. Gently tip each muffin to one side to make sure it’s not stuck. If one is, gently rock it back and forth to release it. Remove the muffins from the pan and cool them for 5 minutes more on the rack before serving. If storing or freezing the muffins, cool them completely before sealing in an airtight container or in freezer-safe plastic bags. The muffins will stay fresh for up to 48 hours at room temperature or up to 2 months in the freezer.


Pecan-Apple kringle Ingredients 1 package (1/4 ounce) active dry yeast 1/4 cup warm water (110° to 115°) 2 cups all-purpose flour 4-1/2 teaspoons sugar 1/2 teaspoon salt 1/2 cup cold butter, cubed 1/2 cup warm 2% milk (110° to 115°) 1 egg, separated

Directions

Filling: 3/4 cup finely chopped & peeled Wisconsin apples 1/2 cup packed brown sugar 1/3 cup finely chopped pecans Glaze: 1 cup confectioners’ sugar 4 teaspoons water 1/2 teaspoon pure vanilla extract 2 tablespoons chopped pecans

In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in butter until crumbly. Stir in the yeast mixture, milk and egg yolk; beat until smooth (dough will be very soft). Do not knead. Cover and refrigerate for 2 hours or overnight. Punch dough down. Turn onto a well-floured surface; divide in half. Refrigerate one portion. Roll remaining portion into an 18-in. x 6-in. rectangle. In a small bowl, beat egg white until stiff peaks form; brush half down the center of rectangle. Combine filling ingredients; sprinkle half over egg white. Fold long sides of dough over filling, overlapping by 1-1/2 in.; pinch seam to seal. Carefully place seam side down on an ungreased baking sheet. Shape into a horseshoe; pinch ends to seal. Repeat with remaining dough, egg white and filling. Cover and let rise in a warm place until doubled, about 35 minutes. Bake at 400° for 18-22 minutes or until golden brown. Cool for 15 minutes before removing from pans to wire racks. For glaze, combine the confectioners’ sugar, water and vanilla; spread over kringles. Sprinkle with pecans.


Cranberry Muffins Ingredients: 1 1/2 cups chopped fresh Wisconsin cranberries 1 1/4 cups sugar, divided 3 cups all-purpose flour 1 1/2 tablespoons baking powder 1/2 teaspoon salt 1/2 cup butter or margarine 2 eggs, lightly beaten 1 cup milk 1 cup chopped pecans or walnuts 1 tablespoon grated orange peel

Directions

Toss cranberries with 1/4 cup of sugar in a bowl; set aside. In a mixing bowl, combine flour, baking powder, salt, and remaining 1 cup sugar. Cut in butter until mixture resembles coarse crumbs. Combine eggs with milk; stir into flour mixture until just moistened. Gently fold in nuts and orange peel and cranberries. Fill paper-lined muffin tins two thirds full. Bake at 400째 for 20 to 25 minutes. Makes about 18 muffins.


Cheese 101: a guide to everything dairy and delicious The Three C’s of Keeping Wisconsin Cheese! • Clean: Keep your cheese away from other aromatic foods in the refrigerator.; cheese can absord other flavors in your fridge. Turkey-flavored cheese? Gross. • Cold: Refrigerate cheese between 34° and 38°F. • Covered: Cheese loses flavor and moisture when it’s exposed to air, so make sure to wrap hard cheeses (such as Parmesan) in plastic wrap. Soft or fresh cheesesare best stored in airtight containers. Semi-hard cheeses (including Cheddar and Gouda) can be wrapped in plastic wrap or parchment paper.

Choosing Your Wisconsin Cheese • Cheese should have a clean appearance with no cracks or mold. The packaging should be sealed without any openings or tears. • Buy cheese at a store or market where frequent shipments of fresh cheese are delivered. Check the “use by” or “sell by” dates on packaged cheese. If buying fresh cut cheese, ask the clerk for advice for storage tips, proper packaging techniques and shelf life. • Look for the “Wisconsin Cheese” identification. Not only does Wisconsin make the best cheese, you’ll be supporting local farmers.


Cutting Wisconsin Cheese • Most cheese is easiest to cut when chilled. However, some hard cheeses, (such as Parmesan or Asiago) cut butter when they are brought to room temperature. • A chef ’s knife works well for cutting most cheeses. If the cheese has a wax or rind, score it before you begin. This will ensure a clean cut line. You also might want to invest in a cheese-cutter. • Before eating or serving, trim off any dry edges or surface mold. Yuck!

Store Your Wisconsin Cheese! (Or Eat it all in one sitting!) • Once a cheese is opened, keep it covered in the refrigerator. • Natural and pasteurized process cheese should last about four to eight weeks in the refrigerator. Fresh and grated hard cheese should be used within two weeks. • If cheese develops surface mold, cut off about 1/4 to 1/2 inch from each affected side and use the remaining cheese within one week.

Freeze Your Cheese! • When freezing cheese, wrap pieces tightly in weights of one pound or less. • Label and date your cheese. Store it at about 0°F. • It’s best to thaw cheese in the refrigerator and use your cheese within a couple of days of thawing. • Freezing cheese will change the texture. Semi-soft and hard cheeses will be more crumbly while softer cheeses will separate slightly. The nutritional value of the cheesewill remain the same.


Beer and Cheese: The best combination since Wisconsin and snow If  You  want  to  Drink  this…     Pale  Ale    

Lager  

Ciders  and  Fruit  Beers    

Pilsner    

Weiss  Beer    

…Eat  this  Wisconsin  Cheese  too!     Chedder   Gouda     Swiss   Asiago   Emmentaler   Uberkase   Bessie’s  Blend     Canaria     Juustoleipa     Provolone     Butterkase     Alpha’s  Morning  Sun     Brie     Feddost   Jibneh  Arabieh     American  Gana     Feddost   Edam     Fresh  Mozzarella     Harvarti     Capriko     Feta     Oaxaca   Fontiago       Chenna     Lacy  Swiss     Gruyere     Naboulsi     Butter  Jack     Pizza  Cheese     Pendarvis    


Sure, you’ve got a great plate of good ol’ Wisconsin cheese. But which good ol’ Wisconsin beer should you pair it with?

Bock     Stout     Porter     Brown  Ale      

Saxony     Pepato     Cheese  Spread   Koch  Kase   Sweet  Constantine   Homestead     Kasseri     Parmesan     Meadows     Queso  Seco     Khoa     Gorgonzola     Blue/Bleu     Edam     Caso  Bolo  Mellage     Asiago     Airco  


Sconnie Eats  

A cookbook and Wisconsin food guide for J202 Lab 303

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