Grate. Pair. Share. Holiday 2016

HOLIDAY 2016

cooking & entertaining with wisconsin cheese

A SEASON FOR CHEESE

FESTIVE PAIRINGS, CHEESE BOARDS, RECIPES AND MORE!

CHEESE FOR DESSERT EASY RECIPES FOR COOKIES, CHEESECAKE AND FUDGE

CONTRIBUTORS

Jennifer Farley Savory Simple

Meggan Hill Culinary Hill

Bev Weidner Bev Cooks

EDITORIAL TEAM

Patrick Geoghegan, Rachel Kerr, Troy Giesegh, Joanna Miller, Megan Bykowski-Giesegh Special thanks to Mark Ambrose of Radlund Photography, Abby Despins, 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.

For so many, the holidays are about tradition— whether it’s dishes that have been passed down from generation to generation or new customs created with family and friends. In this issue, we’re sharing classic Wisconsin traditions along with a few tasty new ones.

Kick off the season with updated standbys—a homemade cheese log and brandy slush freezer cocktail. We like to keep a regular supply of both ready for impromptu gatherings.

Cheese boards are a holiday must, and we’ve updated the traditional array of cheese and crackers with three easy, festive designs. Be sure to snap a photo before serving because they will disappear fast!

If your holiday traditions include overnight guests, you’ll want to check out our brunch menu with Cherry Cheese Scones, Hash Brown Casserole and Savory Biscuit Pinwheels. After all, the frenzy of the holidays is bound to work up an appetite.

Cheers to a holiday season filled with good times and great cheese.

–

Wisconsin Milk Marketing Board The Dairy Farm Families of Wisconsin

IN THIS ISSUE

A Season for Cheese

Deck the Cheese Board

Make the holidays extra tasty with quick and easy dips, special cheese pairings and more.

Turn your cheese board into a work of art with our easy step-by-step guides.

Holiday Everything Bars

Time for Brunch

Upgrade the humble pan of bars with a creamy mascarpone cheesecake filling, pretzels and festive candy.

Stay in with an easy Hash Brown Casserole, Cheese and Cherry Scones and Savory Biscuit Pinwheels.

IN EVERY ISSUE First Bite Apple Cranberry Brie en Croรปte

Cheese Cravings Bits and Bites to Eat Right Now

Classic Wisconsin Holiday Raise a glass to delicious Wisconsin-made traditions with Brandy Slush and a Swiss Almond Cheese Log.

Sweet Treats Delight all the cheese lovers on your list with parmesan cookies, cheese fudge and mini mascarpone cheesecakes.

Cheese Prep How to Cut Cheese for a Cheese Board

FIRST BITE

Servings: 8

Ingredients: 1 cup fresh or frozen cranberries, thawed if frozen 1 apple, peeled, cored and chopped 1 tablespoon light brown sugar, packed 1/2 teaspoon cinnamon 1 sheet (17 ounces) puff pastry dough 1 wheel (8 ounces) Wisconsin brie cheese 1 egg 1 tablespoon water

Sliced baguette and apple slices, for serving

Directions: Combine cranberries, chopped apple, brown sugar and cinnamon in saucepan over medium-high heat. When mixture begins to simmer, reduce heat to medium low. Simmer 20 minutes, uncovered, stirring occasionally.

Remove from heat and set aside to cool.

Heat oven to 350°F. Unroll sheet of puff pastry onto baking sheet. Place brie in center. Spoon apple cranberry mixture over brie. Gather puff pastry, pinching edges and cinching to seal around apple cranberry mixture.

In small bowl, whisk egg and water. Brush over pastry.

Bake 25-30 minutes or until pastry is crisp and golden brown.

Cool slightly before serving with baguette and fresh apple slices.

CHEESE CR AVINGS

Bits & Bites to Eat Right ��

Ch�y Gnocchi Bake

B��� F�tр Gr�ed Ch�e

Get the Recipe

Get the Recipe

What do you get when you combine prepared gnocchi, Wisconsin asiago, mushrooms and bacon in a skillet?

Comfort food that’s anything but boring.

Get all the flavors of bananas foster, sandwiched between two slices of brioche bread with Wisconsin cream cheese and mascarpone.

Hav�ti Crab Mлʦ

Steak & Gu�� Pot Piс

Get the Recipe

Get the Recipe

L ight & A�y

The Pрfect Bite

Inspired by the classic tuna melt, these sophisticated sammies come together in a snap under the broiler.

These Ricotta and Chocolate Mini Foam Cakes are the perfect way to end a festive dinner party.

Get the Recipe

A hearty beef stew topped with a buttery cheddar bacon crust? Sign us up!

Dried apricots topped with Wisconsin blue cheese, melted dark chocolate walnuts and a pinch of cayenne pepper. Prepare to be wowed.

Get the Recipe

time for brunch On a winter weekend, nothing beats brunch at home. Skip the restaurant lines and stay in your pajamas with these easy homemade recipes featuring Wisconsin cheese.

time for brunch

savory biscuit pinwheels

By Bev Weidner of Bev Cooks Servings: Makes 45-50 pieces

ingredients:

1

pound country sausage

2

cans (16.3 ounces each) jumbo biscuit dough (16 biscuits total)

2

cups (8 ounces) block Wisconsin fontina cheese, shredded

2

cups (about) baby spinach leaves

directions: Heat oven to 350°F. In large skillet, cook sausage until crumbled and no longer pink, about 6 minutes.

Place 1 biscuit on lightly floured surface; roll out to 6-7 inches in length and about 3 inches wide. Lightly sprinkle each biscuit with fontina, cooked sausage and spinach leaves. Starting with 1 narrow end, gently but tightly roll up, pinching to close. Using serrated knife, slice each roll into 1-inch pinwheels. Arrange on baking sheet. Repeat procedure with remaining biscuits.

Bake 25-30 minutes, until pinwheels are golden brown on top, and cheese is melted.

time for brunch

hash brown casserole

By Meggan Hill of Culinary Hill Servings: 6

ingredients:

3

cups frozen shredded hash browns, thawed

4

tablespoons butter, melted

Salt and freshly ground black pepper

3 eggs 1/2 cup milk

1

cup diced cooked ham

1

cup (4 ounces) Wisconsin cheddar cheese, shredded

1

cup (4 ounces) Wisconsin swiss cheese, shredded

1/4 cup diced green pepper

directions: Heat oven to 425°F. Coat 9-inch pie plate or ovensafe skillet with nonstick spray.

In large bowl, combine hash browns, butter, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss until evenly coated.

Press into bottom and up sides of prepared pie plate. Bake 25 minutes; remove from oven. Reduce heat to 350°F. In small bowl, whisk eggs and milk. In separate bowl, combine ham, cheeses and peppers.

Pour egg and milk mixture over partially baked hash brown crust. Top with ham, cheeses and peppers.

Return to oven and bake until golden brown and set in the middle, 25-30 minutes.

Cool 10 minutes before serving.

time for brunch

cherry cheese scones

By Jennifer Farley of Savory Simple Servings: Makes 12 scones

ingredients:

2

cups all-purpose flour

3 tablespoons sugar

1

tablespoon baking powder

1/2 teaspoon kosher salt

6

tablespoons cold unsalted butter, cut into small pieces

1

cup (4-5 ounces) Wisconsin alpine-style cheese, shredded (such as Grand Cru® or Pleasant Ridge Reserve)

cup chopped dried cherries

1

2 eggs 1/3 cup whole milk

1

tablespoon unsalted butter, melted

directions: Heat oven to 375°F. Line baking sheet with parchment paper.

In large bowl, whisk flour, sugar, baking powder and salt. Add butter; toss to coat with flour mixture.

Using clean hands, press butter into dry ingredients until mixture resembles coarse cornmeal with a few larger pieces here and there. Stir in cheese and cherries.

In small bowl, whisk eggs and milk. Pour into dry ingredients; mix until just combined.

Dough will look like it’s barely coming together. Briefly knead dough in bowl to incorporate any flour patches.

Divide dough in half; flatten into two round discs, approximately 7 inches in diameter.

Cut each disc into 6 wedge-shaped pieces. Brush tops with melted butter.

Bake approximately 20 minutes, until tops and bottoms are golden. Best served warm.

CheesePrep: HOW TO CUT CHEESE FOR A CHEESE BOARD With so many varieties, types and styles of Wisconsin cheese available (more than 600, in fact!), putting together a cheese board has never been more fun. With a few simple tricks, you can transform any wedge, block or wheel into party-perfect, bite-sized pieces.

CheesePrep:

For a wedge of semi-soft cheese like gouda, first trim off the wax rind. Cut the wedge in half. Then slice each half into long, thin, triangle-like wedges. Depending on how large the wedge is, you may want to cut each slice in half vertically.

Transform a block of cheddar or other semi-firm cheese into pretty triangles in three easy steps.

1. Cut the block in half.

2. Slice each half into rectangular pieces about 1/8-inch thick.

3. Cut each rectangular piece diagonally to form two triangles.

THE PERFECT CUTS FOR A CHEESE BOARD

For a long, narrow wedge of firm or semi-firm cheese, first cut it in half. Cut the narrow half into long, thin slices.

Rotate the thicker half 90Ëš and slice into long, thin wedges.

This method is great for serving cheeses that have been rubbed with spices or other flavorful ingredients.

A wedge of alpine-style cheese, or other semi-firm cheese with a natural rind, can easily be sliced into thin triangles. It’s OK to leave the rind on the top edge for serving. With a thicker wedge, slice the triangles vertically into thinner triangles.

Cut a wedge of firm blue cheese into individual servings by starting at the center of the narrow end of the wedge and cutting outward in a radial pattern.

Cut a wheel of brie into bite-sized wedges by first cutting in half. Then divide each half, and continue until you have wedges that are about 1-inch wide.

Holiday entertaining made easy with Wisconsin cheese.

Sweet pairings, party dips, cocktails and so much more.

Don’t forget the pan of bars!

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PAIR THIS: TOFFEE & CHEESE Toffee is a popular holiday gift, and if you find yourself with a tin of it this season, you’re in luck! Its buttery crunch and chocolate notes pair wonderfully with Wisconsin cheese. Try one of these three combinations— your guests will thank you!

WISCONSIN PARMESAN & COFFEE TOFFEE Toffee with chocolate and coffee packs a flavorful punch, matched by the nutty sharpness of the cheese.

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WISCONSIN GOUDA & MILK CHOCOLATE TOFFEE Nutty, buttery goodness all around.

DUNBARTON BLUE & DARK CHOCOLATE TOFFEE This cheddar cheese with blue veining stands up to the intense flavor of dark chocolate.

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LET’S DIP! What’s a holiday party without a creamy, cheesy dip (or three)?

CHEESY CARAMELIZED ONION How do you improve on the classic onion dip?

Use creamy Wisconsin fontina.

HOT CRAB & ASIAGO Celery adds a great crunch!

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Start with a super easy candied bacon. Smoked Wisconsin blue cheese takes it over the top!

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SMOKY BLUE CHEESE, BACON & WATER CHESTNUT

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THE BASE Whether you’re making a hot or cold dip, start with this two-ingredient base: 8 ounces Wisconsin cream cheese

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CHEESY CARAMELIZED ONION DIP INGREDIENTS: 4 tablespoons butter

1/2 cup sour cream

2 tablespoons olive oil

Beat in medium bowl with electric mixer.

2 large yellow onions, thinly sliced

THE CHEESE Add 1 1/2 to 2 cups of shredded or crumbled Wisconsin cheese. Add bold flavor with asiago, blue, feta,

Salt 8 ounces Wisconsin cream cheese 1/2 cup sour cream

parmesan or pepper jack. Or keep it on the milder

1/4 teaspoon cayenne pepper

side with colby or swiss.

2 cups (8 ounces) Wisconsin fontina cheese,

For dips served hot, include a good melting cheese like cheddar, gouda, havarti, monterey jack or mozzarella.

THE ADD INS Mix in about 1 1/2 cups of cooked meat (chicken, bacon, ham, salami, sausage), vegetables (onions, mushrooms, peppers, olives, artichokes), and/or fruit (apples, pineapple, dried cherries or cranberries).

SEASON

shredded

DIRECTIONS: In heavy bottomed skillet or Dutch oven, melt butter over medium-high heat. Add olive oil and sliced onions. Season with salt. Cook, stirring often, 10 minutes. Reduce heat to medium; cook additional 20 minutes, until onions are caramelized. Remove from heat and cool.

In bowl of electric mixer, combine cream cheese

Add flavor with hot sauce, mustard, red chile flakes,

and sour cream until smooth. Add caramelized

garlic or fresh herbs (basil, chives, cilantro, parsley,

onions, cayenne pepper and fontina; mix well. Adjust

thyme). Don’t forget the salt and pepper!

seasonings to taste. Cover and chill 30 minutes before

BAKE OR CHILL For hot dips, bake at 350°F for 30 minutes.

For cold dips, cover and chill at least 30 minutes before serving to allow the flavors to develop.

serving. Serve with crackers or crudité.

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HOT CRAB & ASIAGO DIP INGREDIENTS:

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SMOKY BLUE CHEESE, BACON & WATER CHESTNUT DIP

8 ounces Wisconsin cream cheese

INGREDIENTS:

1/2 cup sour cream

6 strips thick-cut bacon

8 ounces lump or claw crab meat

1/4 cup brown sugar, packed

1 tablespoon Old Bay® seasoning

1 teaspoon cayenne pepper

2 cups (8 ounces) Wisconsin asiago cheese, shredded

8 ounces Wisconsin cream cheese

1 cup diced celery

1/2 cup sour cream

Shaved celery for garnish

1 can (8 ounces) diced water chestnuts, drained

Lemon zest for garnish

1 cup (6 ounces) smoked Wisconsin blue cheese, crumbled *

DIRECTIONS: Heat oven to 350°F. Butter 1-quart baking dish.

DIRECTIONS:

Set aside.

Heat oven to 350°F.

In bowl of electric mixer, combine cream cheese and

Line baking sheet with foil and place wire cooling rack

sour cream until smooth. Add crab meat, Old Bay, asiago and diced celery; mix well to incorporate.

on top. Lay strips of bacon on cooling rack. Rub brown sugar onto bacon strips; sprinkle with cayenne pepper.

Transfer mixture to prepared baking dish. Bake

Bake 15-20 minutes, or until bacon is cooked through,

30 minutes. Top with shaved celery and lemon zest.

but not too crisp, and sugar is caramelized. Remove

Serve with crackers or crudité.

from oven and cool. Chop bacon and set aside.

In bowl of electric mixer, combine cream cheese and sour cream until smooth. Add chopped bacon, water chestnuts and crumbled smoked blue cheese; mix well to incorporate. Dip may be served as is, or use a food processor to achieve a more consistent texture (pulse 4-5 times, do not over process). Cover and chill 30 minutes before serving. Serve with hearty crackers or crudité.

* Classic unsmoked Wisconsin blue cheese may be substituted if you prefer.

DECK THE CHEESE BOARDS! Make your table merry and bright with three easy holiday cheese board designs.

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THE WREATH Fragrant rosemary topped with Wisconsin marinated fresh mozzarella, provolone, tomatoes, olives and peppers.

YOU WILL NEED: 8-10 sprigs fresh rosemary 1 container (8 ounces) Wisconsin marinated fresh mozzarella cheese 8 ounces Wisconsin aged provolone cheese 10 ounces cherry tomatoes 6-8 ounces olives (black, green or mixed) 3 ounces Sweety Drop miniature peppers

(roasted red peppers or Peppadews will also work)

TO ASSEMBLE: Arrange rosemary in circular wreath shape on serving board. Top with cheeses, tomatoes, olives and peppers. Serve immediately.

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THE TREE Wisconsin gouda, white cheddar and crumbly blue ‌ and all the trimmings.

YOU WILL NEED: 1 blood orange 1 pound asparagus 6 ounces Wisconsin gouda cheese, sliced into wedges 6 ounces Wisconsin blue cheese, crumbled 1/2 cup red grapes 1 long breadstick cracker 6 ounces Wisconsin white cheddar, cubed 4 ounces prosciutto

TO ASSEMBLE: Slice blood orange into rounds and then into small wedges. Arrange a few at the bottom of your board to create the tree skirt.

Use asparagus spears to create the tree outline. Arrange a few slices of gouda inside the tree outline to create the first layer. Add crumbled blue cheese layer above gouda, filling in corners.

Place breadstick slightly above blue cheese layer and arrange single row of grapes below. (Leave a bit of stem on the grapes to make them look like ornaments hanging from the breadstick.)

Arrange two rows of cubed white cheddar above breadstick. Gently fold prosciutto into thin layer above cheddar. Fill in the top of your tree outline with more gouda slices. Use additional blood orange wedges to create a star at the top of your tree.

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THE STAR Wisconsin brie takes center stage, dressed up in honey, pomegranate seeds and marcona almonds.

YOU WILL NEED: 1 large wheel (16 ounces or 19.6 ounces) Wisconsin brie cheese 1 small wheel (8 ounces) Wisconsin brie cheese 1/4 cup honey 1/4 cup pomegranate seeds 1/4 cup marcona almonds

TO ASSEMBLE: With paring knife, cut large wheel of brie into large star shape.

Cut small wheel into several small star shapes. Arrange on serving board. Drizzle with honey and top with pomegranate seeds and marcona almonds.

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CLASSIC WISCONSIN Ask Wisconsinites about their holiday must-haves, and you’ll likely hear about cheese logs and brandy slushes. Now everyone can enjoy these tasty traditions. Cheers!

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SWISS ALMOND CHEESE LOG INGREDIENTS:

BRANDY SLUSH Servings: 14-16

4 ounces Wisconsin cream cheese, softened

INGREDIENTS:

1/4 cup butter, softened

5 cups water, divided

1 cup (4 ounces) Wisconsin swiss cheese, shredded

4 green tea bags

1 cup (4 ounces) Wisconsin white cheddar cheese, shredded

1 can frozen lemonade concentrate

1 teaspoon onion powder

1 can frozen orange juice concentrate

1 teaspoon Worcestershire sauce

1 cup brandy

1 1/2 cups sliced almonds, toasted and divided

1 bottle prosecco *

DIRECTIONS: In food processor, combine cream cheese, butter, swiss and cheddar. Process until smooth. Add onion powder, Worcestershire

Grenadine Orange slices and maraschino cherries, for garnish

sauce and 1/2 cup sliced almonds. Process just until incorporated.

DIRECTIONS:

Shape into log about 8 inches long. Cover and refrigerate overnight.

Bring 2 cups water to boil. Remove from

Roll log in remaining 1 cup sliced almonds.

Chill 30 minutes and serve with crackers.

heat and steep tea bags 10 minutes.

In large pitcher or bowl, combine tea, remaining 3 cups water, orange juice and lemonade concentrates and brandy.

Mix well. Transfer to 9x13-inch pan or 4-quart freezer container. Cover and freeze overnight.

To serve, scoop 3/4 cup mixture into glass.

Top with prosecco. Mix gently to combine.

Add dash of grenadine. Garnish with orange slice and or maraschino cherry.

* You may also use lemon-lime soda or seltzer water.

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BRING A PAN OF BARS Whatever the occasion, a pan of bars is always welcome. We’ve dressed up the classic blondie with layer upon layer of holiday fun.

HOLIDAY EVERYTHING BARS Makes 1 9x13-inch pan

INGREDIENTS:

DIRECTIONS:

BLONDIE:

Heat oven to 350°F.

1 cup unsalted butter, softened

FOR BLONDIE:

2 cups light brown sugar, packed 2 eggs 2 teaspoons vanilla extract 2 cups all-purpose flour, divided 1 teaspoon baking powder 1 teaspoon salt 1 cup semisweet chocolate chips CHEESECAKE FILLING: 1 cup (8 ounces) Wisconsin mascarpone cheese 1 egg 1 cup powdered sugar

In bowl of electric mixer, cream butter and brown sugar.

Add eggs and vanilla; mix well.

In separate bowl, whisk flour, baking powder and salt. Add to butter mixture and mix until just combined. Fold in chocolate chips. Spread 2/3 of the mixture over bottom of 9x13-inch pan.

FOR CHEESECAKE FILLING: In separate bowl, whisk mascarpone, egg and powdered sugar.

Spread over blondie dough in pan. Top with spoonsful of remaining blondie dough. (Dough will not fully cover mascarpone layer.)

FOR TOPPING: Press pretzels into dough. Bake 35 minutes, or until center is set.

TOPPING:

Immediately press M&Ms into top of bars. Cool completely.

1 1/2 cups pretzel twists

In microwave-safe bowl, heat white chocolate 30 seconds to melt.

1 cup red and green M&Ms® candy 8 ounces white chocolate 1/4 cup candy canes, crushed into small pieces

Continue to heat in 10-second increments if necessary. Using piping bag or back of a spoon, drizzle white chocolate over cooled bars. Immediately top with candy cane pieces. Allow white chocolate to set before cutting into bars and serving.

C R EA MY M A SC A R PON E CH E ES EC AK E L AY ER I N SI D E!

This collection of holiday desserts is a cheese lovers’ dream. All the holiday favorites are here, made even better with Wisconsin cheese—cookies, mini cheesecakes, fudge and a creamy cocktail that might just make you forget all about eggnog.

CHEESE FUDGE SERVINGS: MAKES 1 8-INCH SQUARE PAN

INGREDIENTS: 1 cup (8 ounces) Wisconsin cheddar or port wine flavored cold pack cheese spread 1 cup (2 sticks) butter, softened 4 cups powdered sugar 1/2 cup unsweetened cocoa powder 1 cup chopped pecans

DIRECTIONS: Line 8-inch square pan with plastic wrap, leaving plenty of extra on sides.

In bowl of electric mixer, combine cold pack cheese, butter and powdered sugar. Mix until smooth. Add cocoa powder; mix to combine. Fold in chopped pecans. Spread mixture into pan. Cover with plastic wrap and refrigerate overnight. Gently remove from pan and transfer to work surface. Cut into 1-inch squares for serving. Keep refrigerated.

C H O CO L AT E - D I P P E D PA R MESA N SHORTBREAD COOKIES SERVINGS: MAKES ABOUT 24 COOKIES

INGREDIENTS: 2 sticks butter, softened 1 cup powdered sugar 1 cup (4 ounces) Wisconsin parmesan, grated 1/2 teaspoon salt 2 cups all-purpose flour 8 ounces (about 1 1/3 cups) semisweet chocolate chips or wafers

DIRECTIONS: In bowl of electric mixer, cream butter and sugar until light and fluffy. Fold in parmesan, salt and flour. Divide dough in half; roll into 1 1/2-inch thick logs. Wrap in plastic wrap; refrigerate at least 2 hours, up to 1 week.

When ready to bake, heat oven to 350°F. Line baking sheet with parchment paper.

Slice dough into 1/3-inch-thick rounds; place on baking sheet. Bake 10-12 minutes.

Remove from oven and transfer to cooling rack. Cool completely.

Place chocolate in microwave-safe bowl; heat 30 seconds. Mix and continue heating in 10-second increments until fully melted. Dip half of each cookie in melted chocolate and return to cooling sheet. Allow chocolate to fully set before serving.

CR ANBERRY SWIRL MINI MASCARPONE CHEESECAKES SERVINGS: MAKES 24 MINI CHEESECAKES

INGREDIENTS: 1 1/2 cups fresh or frozen cranberries, thawed if frozen 1 1/4 cups sugar, divided 5 ounces (about 1 cup) graham crackers, crushed 4 tablespoons butter, melted 1 cup (8 ounces) Wisconsin mascarpone cheese 1 cup (8 ounces) Wisconsin cream cheese 1 1/2 teaspoons vanilla extract 4 eggs

DIRECTIONS: Line 2 12-cup muffin tins with paper liners; set aside.

In small saucepan, combine cranberries, 1/2 cup sugar and 2 tablespoons water.

Simmer over medium-high heat 8-10 minutes, until cranberries begin to pop. Remove from heat; cool. Place in food processor or blender with 1 tablespoon water and purée.

Heat oven to 350°F. In food processor, process graham crackers into fine crumbs.

Add melted butter; mix. Press 1 tablespoon mixture into bottom of each muffin cup.

Bake 5-7 minutes. Remove from oven and cool.

Reduce oven temperature to 325°F. In bowl of electric mixer, mix mascarpone and cream cheese. Add remaining 3/4 cup sugar and vanilla; mix 2-3 minutes. Add eggs, one at a time; mixing well after each addition.

Fill muffin cups with mascarpone mixture slightly more than 3/4 full. Place 1 teaspoon (up to 1 tablespoon) cranberry mixture in center of each; use toothpick to swirl through cheesecake batter, creating a marbled effect.

Bake 12-15 minutes, or until puffed and golden but not brown. Remove from oven; cool 15 minutes. Refrigerate 1 hour or up to 3 hours.

TOM & J E RRY CO C K TA I L S SERVINGS: MAKES 12 SERVINGS

INGREDIENTS: BATTER:

COCKTAILS:

1 cup (8 ounces) Wisconsin mascarpone cheese

1 1/2 quarts (6 cups) milk

3 cups powdered sugar

Brandy

6 pasteurized eggs, separated 1/2 teaspoon vanilla extract

Rum

Freshly grated nutmeg for garnish

1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1/4 teaspoon salt 1 1/4 teaspoons cream of tartar*

DIRECTIONS: FOR BATTER: In large bowl, mix mascarpone and powdered sugar until combined; set aside.

In medium mixer bowl, beat egg yolks until slightly thickened and pale yellow, about 4 minutes. Add vanilla, nutmeg, cloves and allspice; mix to incorporate. Add yolk mixture to mascarpone mixture and stir well; set aside.

In large glass or metal bowl, beat egg whites, salt and cream of tartar until stiff peaks form (when egg whites form sharp peaks that hold their shape when lifted with beater).

Gently fold egg whites into mascarpone mixture stirring until combined. Batter can be used immediately or frozen** in tightly sealed container for up to 2 weeks.

FOR COCKTAILS: Heat milk in heavy pot over medium-low heat. For each cocktail, add 1 heaping tablespoon batter to mug. Top with 4 ounces hot milk, 1 ounce rum and 1 ounce brandy. Garnish with freshly grated nutmeg to taste. * Omit cream of tartar if not using pasteurized eggs ** Use an ice cream scoop to scoop frozen batter.

C H E E S E

Š 2016 Wisconsin Milk Marketing Board, Inc.

W I S C O N S I N

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