cooking & entertaining with wisconsin cheese
ONE POT MEALS
PACKED WITH FLAVOR AND CLEANUPâ&#x20AC;&#x2122;S A BREEZE!
WAYS TO CELEBRATE FALL WITH CHEESE
SIDES THAT TRAVEL
HARVEST CHEESE BOARD
Jennifer Debth Show Me the Yummy
Jennifer Farley Savory Simple
Sarah Fennel Broma Bakery
Meggan Hill Culinary Hill
Christiann Koepke ChristiannKoepke.com
Chelsea Zwieg The Whole Bite
Patrick Geoghegan, Abby Despins, Troy Giesegh, Joanna Miller, Megan Bykowski-Giesegh Special thanks to Mark Ambrose at Radlund Photography, Johanna Lowe and Marilyn Wilkinson
Grate. Pair. Share. is a publication of the Dairy Farm Families of Wisconsin, the Wisconsin Milk Marketing Board. For more information about Wisconsin cheese, visit EatWisconsinCheese.com.
The transition from summer to fall has us excited for cool-weather fun, Wisconsin style. There will be plenty of tailgate parties to cheer on our favorite teams and afternoons spent apple picking. Not to mention Halloween parties and serious menu planning in the weeks leading up to Thanksgiving. Our fall issue is packed with cheesy recipes for all those events and more. But perhaps what we’re most excited about are the cozy evenings spent at home. Dinner doesn’t have to be complicated or time-consuming to be comforting, delicious and homemade. That’s why we’re all about the One Pot Meals like our Butternut Squash Parmesan Pasta cover recipe. You’ve got classic fall flavors of butternut squash, sage and parmesan in a creamy pasta sauce without any of the fuss. No need to dirty a bunch of pans roasting squash, making a sauce and boiling pasta. Everything cooks together in one pot and comes together into a velvety cheese sauce with tender squash, flecks of fresh sage and pasta with just the right amount of bite. We won’t go so far as to call it magic, but it’s pretty close. Get a sneak peek of the recipe below and find even more in our One Pot Meals feature. Let’s get cooking!
Wisconsin Milk Marketing Board The Dairy Farm Families of Wisconsin
One Pot Meals: Butternut Squash Parmesan Pasta
IN THIS ISSUE
Harvest Entertaining Guide
From tailgating to Halloween to Thanksgiving and everything in between, get the party started with Wisconsin cheese.
Roasted veggies + Wisconsin cheese = easy apps!
Party Time Pairings
Take your cheese board to new heights.
Bake up a pan of goodness for your crew.
IN EVERY ISSUE First Bite Spinach & Cheese-Stuffed Mushrooms
Cheese Cravings Bits and Bites to Eat Right Now
One Pot Meals Easy weeknight dinners with little cleanup? Yes, please!
Cheese Prep How to Make the Best Cheese Sauce
Sweet Endings Spiced Apple Mascarpone Bundt Cake
Sides That Travel Win your next potluck (or even Thanksgiving dinner!) with these portable sides.
By Chelsea Zwieg of The Whole Bite Servings: Makes 20-25 mushrooms
Ingredients: 1 pound (20 to 25) button mushrooms 6 ounces Wisconsin brie cheese 1 tablespoon olive oil 1/4 cup yellow onion, diced 1 clove garlic, minced 2 cups spinach leaves, chopped and packed
1 cup (4 ounces) Wisconsin mozzarella cheese, shredded 1/2 cup (about 2 ounces) Wisconsin parmesan cheese, grated
Salt, to taste
1/4 cup panko breadcrumbs
Directions: Heat oven to 375Â°F. Clean mushrooms; remove stems and reserve tops. Finely chop stems, reserving 1/2 cup and discarding remaining stems. Place mushroom tops hollow-side up on foil-lined baking sheet. Cube brie into 20 to 25 pieces (as many as you have mushrooms). Fill each mushroom cavity with piece of brie. Heat olive oil in skillet over medium-high heat. Add reserved chopped mushroom stems, onion and garlic. SautĂŠ until onion softens and begins to brown, 2 to 3 minutes. Add spinach; cook until spinach leaves have wilted. Transfer spinach mixture to bowl. Add mozzarella and parmesan and mix well. Add salt to taste. Fill each mushroom with generous amount of spinach filling, placing over brie. Top stuffed mushrooms with breadcrumbs, pressing gently to adhere. Bake 15 to 20 minutes, until tops just begin to brown. Serve warm. Note: Stuffed mushrooms may be prepped 1 day in advance. Cover and refrigerate until ready to bake and serve.
CHEESE CR AVINGS
Bits & Bites to Eat Right ��
Gr�ed Ch�e R�-U�
Is it even possible to improve on the classic grilled cheese? Maybe, maybe not, but these roll-ups are such a fun variation. Perfect for a party or dipping into tomato soup! Get the Recipe
Pizza Night Pрfecti�
Stepped Up S�og��
Get the Recipe
Get the Recipe
Taco Mac & Ch�e Bake
Blue Ch�e Sh�t�ead + Jam
Get the Recipe
Get the Recipe
Take your homemade pizza to a new level with spicy sausage, kale, potatoes and a Wisconsin four-cheese blend.
Monday Night Mac and Cheese, Taco Tuesday … stop counting the days and get this family-friendly delicious flavor combo on the table tonight!
Give the classic beef stroganoff a major flavor boost with Wisconsin asiago cheese. Weeknight dinner will never be the same.
Make these easy, savory shortbread cookies with Wisconsin blue cheese and top with cherry jam for an unforgettable appetizer.
Whether you’re hosting for Halloween, Thanksgiving or just a casual get together to watch the game, Wisconsin cheese is always a hit. We’ve got easy appetizers, pairings, cheese boards and more— guaranteed to impress your guests.
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YOU'VE GOT TO TRY THIS PAIRING!
CAR AMEL CORN + CHEDDAR We can’t get enough of this sweet/salty pairing. It’s so simple and yet … genius. Pair bites of tangy Wisconsin cheddar (go for something sharp and aged) alongside your favorite store bought caramel corn and prepare to be wowed. Add it to a cheese board for a dose of crunchy fun or simply snack to your heart’s content.
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GET TO KNOW JUUSTOLEIPA Juustoleipa, pronounced “hoo-stah-lee-pah,” is baked during the cheesemaking process creating a crust similar to bread. Also known as bread cheese, it’s squeaky, buttery and best served warm. Due to the baking process, the cheese will not fully melt when warmed, so it can be heated directly in a pan or even the grill before serving. Wow your guests with this unique cheesy treat.
HOW TO SERVE Heat a skillet or grill to medium. Warm the cheese on both sides until crisped on the outside and slightly gooey on the inside. Cheese may be sliced into bite-sized pieces before heating in a skillet. On the grill, heat the cheese whole and slice before serving.
PA IR IT The salty, buttery flavors of Wisconsin juustoleipa pair well with honey, maple syrup or your favorite jam. Add a dose of heat with a sprinkle of red chile flakes.
Dating back 200 years in northern Finland and Sweden, juustoleipa was originally made with reindeer milk.
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Consider crostini the workhorse of your appetizer spread. Theyâ&#x20AC;&#x2122;re filling and easy to customize with seasonal topping combinations. Try one or all three of these harvest season variations starring Wisconsin cheese. Start with plenty of baguette slices, and toast or grill before topping.
FIG + BRUSSELS + BLUE Spread crostini with a spoonful of fig jam. Top with sliced and roasted Brussels sprouts and crumbled Wisconsin blue cheese.
BUTTERNUT + BALSAMIC + BRIE Thinly slice and roast butternut squash (no need to peel!). Layer onto crostini and top with Wisconsin brie and a drizzle of balsamic vinegar.
ROASTED GR APES + WHITE CHEDDAR Roast red grapes with olive oil, salt, pepper and rosemary until they begin to pop and blister. Place slices of Wisconsin white cheddar on crostini and top with roasted grapes and rosemary.
SHORT CUT ALERT!
Look for bags of presliced and toasted bread in the bakery section of your local grocery store.
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HOW TO CRAFT A HARVEST CHEESE BOARD
Get inspired by the flavors of autumn and create an easy, seasonal spread.
STA RT W IT H W ISCONSIN CHEESE • Alpine-Style: We used Little Mountain from Roelli Cheese, which recently won Best of Show at the 2016 American Cheese Society Competition! Or try other Wisconsin original cheeses like Pleasant Ridge Reserve or Roth Grand Cru. • Blue Cheese: Go for your favorite variety or add some heat with Carr Valley Wildfire Blue, flecked with red chiles. • Brie Log: Easily slice into cracker-sized bites. • Cranberry Chipotle Cheddar: Smoky, spicy, sweet & savory. • Parmesan: It’s not just for cooking—break into bite-sized chunks for easy snacking.
A DD FL AVOR F U L ACCOM PA N I M E N TS • Pumpkin butter • Apple crisps • Spiced pumpkin seeds (Season with a dash of salt & chili powder and roast) • Candied Bacon (Get the recipe) • Rustic crackers • Fresh figs
GARNISH WITH SEASONAL FLAIR • Gourds • Dried corn or husks • Sage leaves
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SLIDER PARTY 101
THESE EASY BAKED SLIDERS ARE PERFECT FOR FEEDING—AND PLEASING—A HUNGRY CROWD.
S T E P -B Y-S T E P
1 Slice dinner rolls in half horizontally. Place bottom halves on sheet pan. 2 Spread with apricot preserves. 3 Place 1 folded slice of ham on each. 4 Top ham with shredded Wisconsin smoked gouda. 5 Cover with top halves of rolls. 6 Brush tops of rolls with melted butter mixture. 7 Sprinkle with Wisconsin parmesan cheese and chile flakes. 8 Bake 20 minutes at 350˚F.
MIX IT UP Follow the same method with any of these Wisconsin cheese variations.
Shredded Rotisserie Chicken + Hot Sauce + Blue Cheese + Mozzarella
HORSERADISH ROAST BEEF
Roast Beef + Horseradish Havarti + Sliced Onions
TANGY TURKEY Turkey + Cheddar + Spicy Mustard
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BAKED HAM & SMOKED GOUDA SLIDERS
Servings: Makes 12 sliders
INGREDIENTS: 12 dinner or Hawaiian rolls 1 cup apricot preserves 12 slices smoked ham 3 cups (12 ounces) Wisconsin smoked gouda cheese, shredded 4 tablespoons butter 1 tablespoon Dijon mustard 1 tablespoon dried onion flakes 1 teaspoon salt 1/2 teaspoon black pepper 1/4 cup (1 ounce) Wisconsin parmesan cheese, shredded 1 tablespoon red chile flakes, optional
DIRECTIONS: Heat oven to 350Â°F. Slice dinner rolls in half horizontally. Place bottom halves on sheet pan. Spread with apricot preserves. Place 1 folded slice of ham on each dinner roll. Top with shredded smoked gouda. Cover with tops of rolls. Melt butter in small saucepan or microwave-safe bowl. Add mustard, onion flakes, salt and pepper. Mix well to combine. Brush mixture over roll tops. Sprinkle with parmesan cheese and chile flakes, if desired. Bake 20 minutes, or until sliders are warmed through and cheese is melted. Sliders may be made 1 day in advance. Cover and refrigerate until ready to bake.
CheesePrep HOW TO MAKE THE PERFECT CHEESE SAUCE This easy, versatile cheese sauce is one that should be in every home cook’s repertoire. It’s perfect for topping vegetables, meat or pasta dishes. The cheeses can be substituted based on preference and what you have on hand. The possibilities are endless!
READ ON FOR STEP-BY-STEP DIRECTIONS
THE PERFECT CHEESE SAUCE INGREDIENTS: 5 tablespoons butter 5 tablespoons all-purpose flour 3 cups milk 1 cup (4 ounces) Wisconsin swiss cheese, shredded (or other semi-soft cheese) 1 cup (4 ounces) Wisconsin parmesan cheese, grated (or other hard grating cheese) Salt and black pepper
DIRECTIONS: In saucepan, melt butter over medium heat. Add flour and whisk to combine. Cook 1 minute until well incorporated and golden yellow. Add milk slowly, whisking to incorporate. Cook 4 to 5 minutes, whisking often, until sauce thickens and coats a spoon in a smooth, even layer. Turn heat to lowest setting (or remove from heat) before adding cheese. Mix until cheese is fully melted and incorporated. Add salt and pepper to taste. Serve immediately.
1. Use a combination of cheeses for the best result. Combine a great melting cheese like Wisconsin swiss, monterey jack or gouda with a harder, sharper cheese like parmesan or asiago for added flavor. 2. Shred your own cheese for optimal melting. 3. Start with equal parts butter and flour. Melt butter in a saucepan over medium heat. 4. Add flour to create a roux. Cook approximately 1 minute until well incorporated and golden yellow.
THE PERFECT CHEESE SAUCE :: STEP-BY-STEP
5. Add milk and whisk frequently over medium heat to thicken sauce. 6. Cook until sauce coats your spoon in an even layer. 7. Turn heat all the way down (or remove from heat) before stirring in the cheese to prevent the sauce from breaking. 8. Serve immediately.
SIDES THAT TRAVEL When someone else is hosting Thanksgiving dinner, the question “What can I bring?” is often answered with “a side dish” (followed closely by “dessert”). These seasonal side dishes are designed to travel and would be welcome at any fall potluck meal. And because they’re made with Wisconsin cheese, you know they’ll be a hit.
AUTUMN GREENS SALAD By Jennifer Farley of Savory Simple
AUTUMN GREENS SALAD
Servings: 4 to 6
small (about 1 1/2 pounds) butternut squash, peeled, seeded and diced
tablespoons extra virgin olive oil (plus additional for roasting squash)
Kosher salt and ground black pepper to taste
tablespoons freshly squeezed lemon juice
1 1/2 teaspoons balsamic vinegar
cups baby spinach
cups baby arugula
cup toasted walnuts
cup dried cranberries
cups (about 8 ounces) Wisconsin parmesan cheese, shaved*
DIRECTIONS: Heat oven to 425Â°F. Line baking sheet with aluminum foil. Toss butternut squash with olive oil to lightly coat; stir in sprinkle of salt and pepper. Spread squash in single layer on prepared baking sheet; roast about 20 minutes, stirring and flipping squash after 10 minutes. Set aside to cool. Place 5 tablespoons olive oil, lemon juice, balsamic vinegar and pinch of salt and pepper in jar with tight fitting lid. Cover and shake jar vigorously to emulsify; set aside. In large bowl, toss spinach, arugula, walnuts, cranberries and butternut squash. Shake reserved vinaigrette and toss with salad ingredients. Gently fold in shaved parmesan, being careful not to break cheese shavings. Serve immediately. *A vegetable peeler is a great tool for shaving parmesan.
TRAVEL TIP: If transporting the salad to a Thanksgiving dinner or potluck, wait until just before serving to toss with vinaigrette and add parmesan. Dressing may also be served on the side.
ROASTED VEGETABLE AND BRIE TART By Christiann Koepke of ChristiannKoepke.com Servings: 6
ROASTED VEGETABLE AND BRIE TART
package (17.3 ounces) frozen puff pastry sheets
medium Yukon gold potato
medium sweet potato
4 medium sized carrots, any variety
1/3 cup olive oil, divided
1 small parsnip
12 ounces Wisconsin brie cheese
small red beets
Salt to taste Leaves from 2 sprigs thyme
DIRECTIONS: Heat oven to 400°F. Defrost puff pastry on counter for about 1 hour. Spray 11-inch round tart pan with removable bottom with nonstick spray. Unroll puff pastry sheets and arrange in tart pan so edges meet and slightly overlap and pastry extends up sides of pan and forms rim. Prick with fork and bake 10 to 15 minutes. Peel vegetables. Using mandoline or knife, cut into 1/8-inch-thick slices. Add to medium bowl and toss with 1/4 cup olive oil and salt. Place slices evenly on 1 to 2 baking sheets lined with parchment paper. Bake 12 to 18 minutes until vegetables are 3/4 cooked through. Set aside; retain oven temperature. With sharp knife, remove nearly all or at least half of outer rind on all sides. Cut brie into thin, 1/4-inch-thick slices. Layer evenly on pastry crust. Layer roasted vegetables in any order over brie. Drizzle with remaining olive oil and sprinkle with thyme leaves. Bake tart 10 minutes. Lower temperature to 350°F and bake additional 15 to 25 minutes or until crust is golden brown. Remove from oven and cool at least 5 minutes before slicing. Drizzle with additional olive oil just before serving, if desired.
TRAVEL TIP: Tart may be served warm or at room temperature. Tart may also be made 1 day ahead and refrigerated. Reheat in 400°F until pastry is crisped and tart is warmed through.
CHEESY CORNBREAD MUFFINS
CHEESY CORNBREAD MUFFINS By Jennifer Debth of Show Me the Yummy Servings: Makes 12 muffins
INGREDIENTS: 1/2 cup unsalted butter, melted 1/4 cup sugar
eggs, room temperature
cup buttermilk, room temperature
can (15 ounces) whole kernel corn, drained
cup yellow cornmeal
cup all-purpose flour
1/2 teaspoon baking soda 1 teaspoon salt
ounces Wisconsin smoked gouda cheese, cut into 1/3-inch cubes
ounces Wisconsin fontina cheese, cut into 1/3-inch cubes
Honey, for serving, optional
DIRECTIONS: Heat oven to 425Â°F. Spray standard 12-cup muffin pan with cooking spray. In medium bowl, whisk butter, sugar, eggs and buttermilk. Stir in corn; set aside. In separate bowl, whisk cornmeal, flour, baking soda and salt. Slowly add dry ingredients to butter and egg mixture; stir until just combined. Using a 1.75-ounce cookie scoop, place 1 scoop of batter into each muffin cup. Evenly distribute gouda and fontina cubes among muffins, placing cheeses in center of each muffin batter. Place 1 scoop of batter over cheeses to fill the muffin cup. Bake 5 minutes; reduce heat to 350Â°F and bake additional 10 minutes. Let cool 5 minutes before removing from pan. Serve warm with honey if desired.
TRAVEL TIP: Muffins may be served at room temperature but are best served warm. To reheat, microwave (in microwave-safe dish) 30 seconds. Continue at 10-second heating intervals if necessary, until warmed through.
SLOW COOKER CHEDDAR AND CHIVE MASHED POTATOES
SLOW COOKER CHEDDAR AND CHIVE MASHED POTATOES By Meggan Hill of Culinary Hill Servings: 6 to 8
pounds Yukon gold potatoes, peeled and cut into 1-inch chunks
1 cup water
tablespoons butter, cut into 1/4-inch cubes
ounces Wisconsin cream cheese, cut into cubes
cups (8 ounces) Wisconsin cheddar cheese, shredded and divided
1/4 cup half and half, warmed
tablespoons chives or scallions, sliced
1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper
DIRECTIONS: Place potatoes and water in 3-quart (large) slow cooker pot. Add butter and cream cheese. Cover and cook on HIGH 4 to 5 hours or LOW 8 to 9 hours. When potatoes are tender, mash in slow cooker pot until smooth and creamy, using potato masher or hand mixer. Stir in 1 cup cheddar, half and half, chives, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Top with remaining cheddar and cover. Cook on HIGH until cheese is melted, about 10 to 15 minutes. Serve immediately or use the WARM setting to keep potatoes warm for up to 4 hours.
TRAVEL TIP: If transporting this dish, add cheddar for topping before transporting and melt on HIGH upon arrival.
3 cups (12 ounces) penne pasta 3 cups butternut squash, peeled and cut into 1/2-inch pieces 1 large shallot, thinly sliced 2 garlic cloves, minced 4 cups (32 ounces) chicken stock 1 cup heavy cream 2 tablespoons butter 1/2 teaspoon salt 1/4 teaspoon black pepper 3 fresh sage leaves, chopped, plus additional for garnish 2 cups (8 ounces) Wisconsin parmesan cheese, shredded
DIRECTIONS: In Dutch oven or large sautĂŠ pan, combine pasta, squash, shallot, garlic, stock, cream, butter, salt, pepper and 3 chopped sage leaves. Bring mixture to boil, reduce heat to medium; cook at a gentle boil 12 to 15 minutes, stirring frequently, until pasta and squash are cooked through and sauce has reduced somewhat and begins to thicken. Remove from heat. Add parmesan and mix well (the sauce will thicken more). Garnish with fresh chopped sage and serve immediately.
1 pound bulk sweet (mild) Italian sausage 1 yellow onion, thinly sliced 2 garlic cloves, minced 1/4 teaspoon red chile flakes (optional) 1 can ( 28 ounces) crushed tomatoes 4 cups (32 ounces) chicken stock 1-2 cups water 8 ounces lasagna noodles (not no-boil), broken into 1- to 2-inch pieces 1/4 cup fresh basil leaves, plus additional for serving 1/4 teaspoon black pepper 2 cups fresh spinach, packed and roughly chopped Salt 2 cups (8 ounces) Wisconsin mozzarella cheese, shredded 2 cups (16 ounces) Wisconsin ricotta cheese 1/2 cup (2 ounces) Wisconsin parmesan cheese, shredded
DIRECTIONS: Heat Dutch oven or large pot over high heat. Brown sausage 5 minutes, breaking up as it cooks. Add onions; cook 3 to 4 minutes, until onions are softened and sausage is cooked through. Add garlic and red chile flakes; cook 1 minute. Add crushed tomatoes, scraping bottom of pan with wooden spoon. Add stock, 1 cup water, lasagna noodles, basil and pepper. Bring to boil. Reduce heat to medium-high; cook at a gentle boil 10 to 12 minutes, until noodles are cooked through, stirring occasionally to prevent noodles from sticking to pot. Stir in spinach. Add salt to taste. If soup is too thick, add additional 1 cup water. Remove from heat. To serve, divide mozzarella among 6 serving bowls. Ladle soup over cheese. Top with spoonsful of ricotta, parmesan and additional basil.
4 tablespoons olive oil 2 tablespoons honey 1/2 teaspoon cinnamon 1 1/2 teaspoons ground cumin 1/2 teaspoon salt 1/4 teaspoon black pepper 1 pound beets (3 to 4 medium), peeled and sliced 1/4 inch thick 12 ounces carrots (3 to 4 medium), peeled and sliced 1/4 inch thick strips 1 lemon, sliced into 1/4-inch-thick rounds 4 boneless, skinless chicken breasts (about 1 1/2 pounds) 1 cup (6 ounces) Wisconsin feta cheese, crumbled 1/4 cup pitted Kalamata olives 2 tablespoons cilantro leaves, for garnish
DIRECTIONS: Heat oven to 450Â°F. In small bowl, combine olive oil, honey, cinnamon, cumin, salt and pepper. Whisk to combine. Arrange beets, carrots and lemon slices on sheet pan. Nestle chicken breasts in between vegetables. Reserve 1 tablespoon olive oil mixture; pour remaining mixture over chicken and vegetables. Mix well to coat. Toss feta in remaining tablespoon of olive oil mixture. Mound feta mixture over chicken breasts. Bake 20 minutes. Gently toss vegetables and add olives to pan. Return to oven; bake additional 10 to 15 minutes, until chicken breasts are cooked through. Garnish with cilantro and serve.
Spiced Apple Mascarpone Bundt Cake By Sarah Fennel of Broma Bakery
Ingredients: For Cake: 3/4 cup (1 1/2 sticks) butter, plus additional for pan, room temperature 1 cup light brown sugar, packed 2 eggs 1 cup sour cream 1 tablespoon vanilla extract 2 1/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 4 teaspoons cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground cloves 3 medium apples, such as Granny Smith or McIntosh, peeled, cored, seeded and diced into 1/4-inch cubes
For Mascarpone Swirl: 1 container (8 ounces) Wisconsin mascarpone cheese, room temperature, divided 1/2 cup powdered sugar 2 tablespoons flour For Mascarpone Drizzle: 2 tablespoons reserved Wisconsin mascarpone cheese 2/3 cup powdered sugar 1 teaspoon vanilla extract 1 teaspoon milk Crushed walnuts, for topping (optional)
Directions: For Cake: Heat oven to 350Â°F. Butter large Bundt pan and set aside. In bowl of stand mixer fitted with paddle attachment, cream butter and brown sugar until fluffy, about 2 minutes. Add eggs, sour cream and vanilla extract; mix 1 additional minute. In separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Slowly incorporate into wet ingredients until just combined. Fold in diced apples; set aside. For Mascarpone Swirl: Reserve 2 tablespoons mascarpone and set aside for drizzle. In small bowl, combine remaining mascarpone, powdered sugar and flour, stirring until combined. Pour half spiced apple batter into prepared Bundt pan, pour mascarpone mixture evenly over batter. Top with remaining spiced apple batter. Using knife, swirl batter slightly through mascarpone mixture in circular motion. Bake 1 hour; cool cake slightly, about 15 minutes, before inverting onto cooling rack. Cool completely. For Mascarpone Drizzle: Combine reserved 2 tablespoons mascarpone, powdered sugar, vanilla extract and milk in microwave-safe bowl. Microwave 20 seconds, remove; whisk until mixture is smooth. Drizzle over cake; top with crushed walnuts, if using, and serve.
ÂŠ 2015 Wisconsin Milk Marketing Board, Inc.