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spring 2014

Grate. Pair. Share. cooking & entertaining with wisconsin cheese

Let’s do Brunch

Egg di shes, pancakes, waf f les & more!

Let’s get together for brunch. Lazy weekends are a rare commodity these days. Our schedules are packed with soccer games, weekly errands and home improvement projects. When was the last time you slept in late, enjoyed a cup of coffee and made a bacon-cheese omelet while listening to your favorite tunes? Let’s put that on the calendar, making a point to slow things down and enjoy a homemade brunch with friends or family. This recipe collection—featuring creations by some of our favorite chefs—is your guide. Do you have a brunch sweet tooth? Try our recipe for French Toast with Peaches and Mascarpone Cream. Is savory more your style? How about some Smoked White Cheddar Biscuits with Pork Sage Gravy? Want a little bit of both? You’ll love the Blue Cheese, Bacon and Apricot Stuffed Brioche. So what do you say? Let’s do brunch. The laundry can wait.

The Dairy Farm Families of Wisconsin, The Wisconsin Milk Marketing Board

In This Issue First Bite:

Berry Fresh Brick Salad

E�gs Your Way Build Your Own Omelet

S�ice Up the Day W�ffles, P�nc�kes & French To�st Quick and Easy:

Recipe Round Up

�re�kf�s� Bre�ds & ��s�rie� Sweet Endings:

Tiramisu Smoothie

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 Editorial team: Patrick Geoghegan, Marilyn Wilkinson, Heather Porter Engwall, Troy Giesegh, Joanna Miller, Megan Bykowski-Giesegh and Megan McDowell.

first bite

Berry Fresh Brick Sal ad Servings: 4-6

Ingredients: 1/3 cup balsamic vinegar 3 tablespoons pomegranate juice 2 tablespoons honey 1 clove garlic, minced 1/2 teaspoon ground black pepper 1 tablespoon olive oil 4 cups mixed baby or chopped greens 2 cups fresh strawberries, sliced 1 4.4-ounce container fresh blueberries 1/4 cup (1 ounce) Wisconsin Brick Cheese, cut in small cubes (about 1/2 inch) 1/4 cup (1 ounce) Wisconsin String Cheese, cut into small cubes (about 1/2 inch) 1/3 cup walnut pieces

Directions: Whisk together first 5 ingredients in a small bowl. Slowly add oil, whisking to combine; set aside. In large bowl, combine mixed greens and remaining ingredients. Add dressing, tossing well.

print recipe

Eggs Your Way

Fried Egg Sandwich with Spinach, Mushrooms, Onions and Aged Gouda Mornay Sauce By Chef Tory Miller Servings: 6

Ingredients: 4 1 2 1 ½

tablespoons unsalted butter, divided small onion, minced Salt and pepper, to taste tablespoons flour cup whole milk teaspoon nutmeg, freshly grated Pinch of cayenne

1 cup (4 ounces) Wisconsin Aged Gouda Cheese, grated 1 medium sweet onion, thinly sliced 8 ounces sliced mushrooms 5 ounces baby spinach leaves 12 eggs 12 slices whole grain bread, toasted

Directions: Mornay Sauce: Melt 2 tablespoons butter in medium saucepan. Add diced onion, salt and pepper. Sweat the onions on medium-low heat for about 5 minutes or until they are translucent. Add flour and stir to form a paste. Bring to a boil; boil 1 minute. Slowly whisk in milk. Stir in nutmeg and cayenne; bring to a boil. Reduce heat to low; stir in cheese until melted. Remove from heat; set sauce aside to cool.

Vegetables: Melt remaining 2 tablespoons butter in large sautĂŠ pan. Add sliced sweet onion; cook over medium-high heat about 5 minutes or until browned. Stir in salt and pepper to taste and mushrooms; cook about 2 minutes or until tender. Add spinach and cook until wilted.

Final Preparation: For each sandwich, fry 2 eggs to desired doneness. Spread generous tablespoon of sauce on each of 2 slices of toast. Top each with 2 to 3 tablespoons of vegetables. Place cooked eggs over vegetables on one slice and flip the other slice on top of eggs. Serve immediately.

Eggs Your Way

Gouda, Asparagus and Mushroom Omelet By Chef Govind Armstrong Servings: 2

Ingredients: 4 3 4 2 4 2 4

medium-sized, fresh morel mushrooms* spears jumbo asparagus large eggs tablespoons crème fraîche or sour cream Salt and pepper to taste teaspoons grapeseed or canola oil teaspoons unsalted butter thin slices Wisconsin Gouda Cheese, ½ ounce each

Directions: Preheat the oven to broil. Clean the mushrooms and cut into 1/4-inch rings (strips if using shiitakes or portobellos). Trim the asparagus, peel the bottom 4 inches, and cut thinly on the bias. In a medium bowl, whisk together the eggs, crème fraîche, salt and pepper. (Makes about 1 cup.) In nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Sauté the mushrooms until fully cooked, about 2 minutes. Season with salt and pepper; set aside. Repeat the process with the asparagus. Set aside. In an 8-inch nonstick omelet pan, melt 1 teaspoon of the butter over medium-high heat. Add half of the egg mixture. Using a rubber spatula, lift the cooked egg at the edges, tilting the pan so the uncooked egg flows to the exposed pan. Cook until eggs are set but still shiny. Remove from the heat. Spoon half of the vegetables onto one half of the cooked eggs. Flip the uncovered half over the vegetables. Roll onto a small baking pan. Repeat with the remaining egg mixture and vegetables. When both servings have cooked, place two thin slices of cheese on top of each omelet. Place the pan under the broiler until the cheese is just melted. Serve immediately. *Substitute shiitake or portobello mushrooms if morels are unavailable.

Eggs Your Way

Smoked White Cheddar Biscuits with Pork Sage Gravy By Chef Ricardo Pineda

Servings: 8 (2 biscuits, 1 cup gravy each)

Ingredients: Biscuits:

Pork Sage Gravy:

2 cups all-purpose flour 1½ teaspoons sea salt 1 tablespoon sugar 1 tablespoon baking powder 2 ounces (½ stick) butter, cut in small cubes 1 cup buttermilk 1½ cups (6 ounces) Wisconsin Smoked White Cheddar Cheese, shredded

2 pounds ground pork ¾-1 cup flour 4 ounces (1 stick) butter 1 quart (4 cups) milk 1 pint (2 cups) heavy cream 2 tablespoons hot sauce or to taste ¾ cup (1 ounce) fresh sage, chopped 1 tablespoon salt 1 teaspoon black pepper 16 eggs, sunny-side up or over-easy, if desired Small sprigs fresh sage, if desired

Directions: Biscuits:

Pork Sage Gravy:

Place oven baking rack in middle position. Preheat oven to 450°F (425°F for dark pan). In large bowl, whisk together flour, sea salt, sugar and baking powder. Cut in 1/2 stick butter with pastry blender or 2 knives until mixture is crumbly. Add buttermilk and cheese; stir just until combined.

Cook pork in 12-inch heavy skillet (cast iron or heavy steel) until thoroughly cooked, stirring frequently. Drain, leaving 1/4 cup of drippings in skillet. Place pork on paper-towel lined plate. Add 1 stick butter to skillet drippings and melt. Stir in 3/4 to 1 cup flour. Cook until flour is browned, scraping up browned bits from skillet. Gradually stir in milk and cream. Stir constantly until mixture thickens and boils. Add hot sauce, sage and pork. Heat thoroughly. Season to taste with salt and pepper.

Turn dough onto floured work surface. Flatten and gently fold dough over on itself 5 or 6 times. Press into 8-inch circle, about 1-inch thick. With floured 2.75-inch cutter, cut biscuits. Press dough scraps together and cut additional biscuits, cutting 16 biscuits in all. Place biscuits on baking sheet so they barely touch. Bake 12 to 17 minutes or until golden brown.

Final Preparation: For each serving, split 2 biscuits and place on plate. Ladle 1 cup gravy over the top. Top with 2 eggs, if desired. Garnish with additional fresh sage, if desired.

Eggs Your Way

Frittata Roma Servings: 6

Ingredients: 2 tablespoons butter ¼ cup sundried tomatoes, chopped 1 red pepper, sliced 1 red onion, sliced 8 ounces fully-cooked smoked sausage, such as kielbasa, cut into 1/4-inch thick coins 1 14-ounce can small artichoke hearts, quartered 1 cup (4 ounces) Wisconsin Provolone Cheese, shredded 6 eggs 2 tablespoons fresh basil, chopped ½ teaspoon salt ½ teaspoon pepper ¼ cup (1 ounce) Wisconsin Parmesan Cheese, shredded

Directions: Preheat broiler. In 10-inch ovenproof skillet, heat butter. Add sundried tomatoes, peppers and onions; cook 3 minutes until onion is tender. Remove from heat, stir in sausage, artichokes and Provolone. In medium bowl, beat eggs with basil, salt and pepper. Pour egg mixture over pepper and onion mixture. Gently toss together. Return skillet to stove over medium-low heat; cook until frittata edges are set, 3 to 5 minutes. Place frittata under preheated broiler, 5 inches from heat for 3 minutes, or until golden and puffed. Remove from broiler, sprinkle with Parmesan, and let stand 5 minutes before cutting.

Eggs Your Way

Egg Gratin with Swiss, Ham and Brioche By Chef Jamie Bissonnette Servings: 4

Ingredients: Béchamel Sauce:

Egg Gratin:

2 tablespoons unsalted butter 1 large shallot, minced (about 2 tablespoons) ½ teaspoon garlic, minced 2 tablespoons flour 1 teaspoon salt, divided ½ teaspoon black pepper, freshly ground 1 ⁄8 teaspoon ground nutmeg 1 cup whole milk 1½ cups (6 ounces) Wisconsin Swiss Cheese, shredded, divided

8 1 8 4 4

cups water teaspoon distilled white vinegar large eggs slices brioche or other eggy bread slices prosciutto, serrano or Ibérico ham Chopped chives, optional White truffle oil, optional

Directions: Béchamel Sauce: Melt butter in heavy medium pan. Add shallots and garlic and sauté, stirring, until soft and fragrant. Add flour, stirring constantly for about 2 minutes (do not scorch). Add 1/2 teaspoon salt, pepper, nutmeg and gradually stir in milk. Continue cooking and stirring until the sauce boils and thickens. Remove from heat and add 1 cup Swiss, stirring until melted. Set aside and keep warm.

Egg Gratin: Preheat oven to 400°F. Pour water into large, shallow pan or skillet. Add remaining 1/2 teaspoon salt and white vinegar. Bring to boil and then lower heat to simmer. Carefully crack eggs into water, keeping it simmering. Poach until soft set, about 3 minutes. Remove eggs with a slotted spoon, drain well. While the eggs are poaching, toast the brioche and place one ham slice in each of 4 individual serving dishes. Place 2 eggs on each ham slice. Spoon 1/4 of the sauce over each serving. Bake for 5 minutes. Sprinkle remaining cheese over eggs and garnish with chopped chives, if desired. For a decadent finish, drizzle white truffle oil over each serving.

Eggs Your Way

Swiss and Croissant Casserole with Bacon and Mushrooms Servings: 8-10

Ingredients: 1 tablespoon olive oil 2 8-ounce packages sliced fresh mushrooms 5 large (5-inch) croissants, torn into small pieces 1 16-ounce package bacon, cooked and crumbled 1¾ cups (7 ounces) Wisconsin Swiss Cheese, shredded and divided 6 eggs 1 cup milk 2 tablespoons Dijon mustard 2 tablespoons fresh tarragon, chopped ½ teaspoon kosher salt ½ teaspoon pepper

Directions: Heat oil in large sauté pan over medium-high heat. Add mushrooms, sauté 2 to 3 minutes or until slightly softened; cool and drain. In large bowl, combine croissant pieces, bacon, 1 1/4 cups Swiss and sautéed mushrooms. In medium bowl, whisk together eggs, milk, Dijon mustard, tarragon, salt and pepper. Pour egg mixture over croissant mixture. Toss and spread in buttered 9x13-inch baking dish. Sprinkle with remaining Swiss, cover with foil. Can be chilled up to 24 hours, if desired. Preheat oven to 350°F. Bake, covered, 20 minutes. Uncover and bake 20 more minutes or until brown and puffed. Let stand 10 minutes before serving.


Farm fresh eggs and your favorite Wisconsin Cheese—that’s all it takes to get a tasty breakfast started. Consult this handy chart for tasty combinations with add-ins you probably have on hand.








Hot Sauce





Fresh Asiago

Sun-Dried Tomatoes




Spinach Caramelized Onions


Black Pepper





Omelet Tips — Add a splash of cream for a more custard-like texture. — — Use a blender to whip your eggs for the fluffiest omelet. — — Finely shred cheese for a faster melt. — — Top your finished omelet with extra cheese and fresh herbs. —

Spice Up the Day

Arepas with Eggs, Cheese and Salsa Fresca By Chef Guillermo Pernot

Servings: 6

Ingredients: Salsa Fresca:


1 5 ½ 2

1 ¾ ¼ ½ 1

cup cilantro, roughly chopped roma (plum) tomatoes, roughly chopped red onion, coarsely chopped serrano chiles, split with seeds removed, coarsely chopped ¼ cup fresh lime juice 1½ tablespoons olive oil Salt and pepper, to taste

cup canned hominy, drained cup fresh or frozen, thawed, corn kernels cup sugar cup milk, divided cup (4 ounces) Wisconsin Aged Gouda Cheese, Wisconsin Queso Quesadilla or Wisconsin Asadero Cheese, shredded ½ cup cornmeal 1 teaspoon kosher salt 2 tablespoons flour (optional) Olive oil, for frying 12 eggs

Directions: Salsa Fresca: Pulse the cilantro, tomatoes, red onion and chiles in food processor until chopped. Place in bowl. Stir in lime juice and olive oil. Season to taste with salt and pepper. Set aside.

Arepas: Combine the hominy, corn, sugar, and 1/4 cup milk in food processor. Purée until medium ground. Transfer to medium bowl. Stir in remaining 1/4 cup milk, cheese, cornmeal and salt. If mixture is too thin to form cakes, add 2 tablespoons flour. Let rest 20 minutes. Form dough into twelve (2 1/2-inch) cakes, 1/2 inch thick. Heat thin layer of oil in large nonstick skillet. Fry arepas until golden brown, about 2 minutes on each side. Keep warm. Fry eggs, sunny-side up (or poached, if preferred). Into each of six shallow soup bowls, spoon 1/3 to 1/2 cup salsa fresca. Top with 2 arepas and 2 eggs. Serve immediately.

Spice Up the Day

Chilaquiles de Huevos with Queso Quesadilla Servings: 3-4

Ingredients: 6 stale corn tortillas 2 tablespoons vegetable oil 1 tablespoon unsalted butter ½ cup white onion, finely chopped 1-2 fresh chiles, serranos or jalapeños, finely chopped 6 eggs ½ tablespoon salt 2-4 tablespoons half & half 1½ cups (6 ounces) Wisconsin Queso Quesadilla, Muenster or Queso Asadero Cheese, shredded

Directions: Cut tortillas into 1-inch squares and fry them in oil and butter until slightly crisp. Add onions and chiles. Sauté 1 to 2 minutes with tortilla squares. Beat eggs with salt and cream. Add to skillet and mix well. Cook just until eggs begin to set. Add cheese and continue cooking until cheese melts. Serve immediately with your favorite red or green salsa.

Spice Up the Day

Jack, Chorizo and Egg Breakfast Pizza Servings: 2-4

Ingredients: 1 1 Âź 2 2 4 1

14-inch par-baked pizza crust cup (8 ounces) prepared salsa cup green onions, sliced including white and green parts, divided 8-ounce links chorizo, cooked and chopped cups (8 ounces) Wisconsin Jack or Colby-Jack Cheese, shredded medium eggs Kosher salt and fresh ground black pepper to taste avocado, peeled, sliced, for garnish

Directions: Top par-baked crust with salsa, half green onions and cooked chorizo. Sprinkle cheese over top. Form four small indentations in cheese. Carefully crack one egg into each indentation. Season with salt and pepper. Bake 10 minutes or until cheese starts to brown and egg whites are firm, but yolk is still slightly runny. Garnish with remaining green onions and avocado slices.

Spice Up the Day

South-of-the-Border Strata Servings: 6-8

Ingredients: 8 ounces raw chorizo sausage, casings removed 1 small onion, diced 1 large poblano pepper, diced 2 jalapeño chiles, seeded and minced* 1 medium tomato, diced ½ teaspoon each, salt and pepper 4 onion rolls, torn into small pieces 6 eggs, beaten 1¾ cups milk 2 cups (8 ounces) Wisconsin Sharp Cheddar Cheese, shredded 1 cup (about 6 ounces) Wisconsin Queso Blanco Cheese, shredded or crumbled

Directions: Preheat oven to 350°F. Butter 9x13-inch glass baking dish; set aside. In nonstick skillet over medium-high heat, cook sausage, onion and peppers, stirring frequently while breaking sausage apart, until fully cooked and no longer pink. Remove from heat, stir in tomato, salt and pepper; cool. In large bowl, toss together all remaining ingredients with sausage mixture; mix well. Spread in prepared baking dish. Bake 30 to 40 minutes until puffed and golden. Let stand 10 minutes. Cut and serve. *Add additional jalapeños for a spicier version.

Waffles, Pancakes & French Toast

French Toast with Peaches and Mascarpone Cream By Chef Rhys Lewis Servings: 12

Ingredients: French Toast:


Mascarpone Cream:

4 eggs 1 cup milk 1 tablespoon ground cardamom Butter, for cooking 12 slices high-quality white bread

1 cup water ¾ cup light brown sugar, packed 1 tablespoon fresh ginger, peeled and chopped fine 4 tablespoons (½ stick) butter and additional for cooking 8 peaches, peeled and sliced

1 cup (8 ounces) heavy whipping cream 1 tablespoon sugar 1 teaspoon pure vanilla extract 1 cup (8-ounces) Wisconsin Mascarpone Cheese, at room temperature

French Toast:


Mascarpone Cream:

Combine eggs, milk and cardamom in bowl large enough to accommodate bread slices, and blend until smooth. Over medium heat, melt 4 tablespoons butter in skillet. Dip bread slices into egg mixture and fry a few slices for 2 to 3 minutes on each side, until golden brown. Reserve in warm oven. Repeat process until all of bread is used, adding more butter as necessary. Do not crowd the slices.

Combine cup of water with brown sugar and chopped ginger. Bring to boil and simmer 5 minutes. Strain syrup through wire sieve and reserve. This step may be done in advance.

In stainless steel bowl, whip cream with tablespoon of sugar and vanilla extract until it forms soft peaks.


In sauté pan, melt small portion of butter to coat the pan bottom and sauté the peaches until just warm. Add reserved ginger syrup and bring to simmer. Remove from heat and set aside.

Place cheese in second bowl and fold in one-third of vanilla cream mixture to blend cream and cheese. Add remaining cream and blend gently again until incorporated. Avoid overmixing. Chill cream until serving time.

To Serve: Cut reserved toast slices diagonally and arrange them in center of twelve individual serving plates. Spoon some of the peach compote onto French toast. Top with Mascarpone vanilla whipped cream.

Waffles, Pancakes & French Toast

Quark Multigrain Pancakes Servings: 20 4-inch pancakes

Ingredients: ¾ cup whole wheat flour ¾ cup all-purpose flour ½ cup oats, preferably quick cooking ¼ cup light brown sugar, packed 2 teaspoons baking powder 1 teaspoon baking soda 1½ teaspoons cinnamon ½ teaspoon salt 1 cup (8 ounces) Wisconsin Quark Cheese 1¼ cups buttermilk 2 eggs ¼ cup vegetable or canola oil

Directions: In large bowl, whisk whole wheat flour, all-purpose flour, oats, brown sugar, baking powder, baking soda, cinnamon and salt. Make well in center and set aside. In medium bowl, using electric mixer, combine Quark and buttermilk until smooth. Mix in eggs and 1/4 cup oil. Add to flour mixture, stirring until just combined (mixture will be thick; if too thick, add a bit more buttermilk). Heat griddle or heavy skillet until hot (water drops will skip across surface). Brush griddle with oil or baking spray. Spoon 1/4 cup batter for each pancake onto griddle, in batches, and cook until edges begin to dry and bottom is browned. Flip; cook until second side browns. Topping Suggestions: Traditional butter and maple syrup; cinnamon-infused butter with syrup drizzle; butter and honey; cinnamon or dulce de leche cream cheese and syrup drizzle.

Waffles, Pancakes & French Toast

Mascarpone Waffle Sammies Servings: 8-10

Ingredients: 1 cup (8 ounces) Wisconsin Mascarpone Cheese, softened 2 tablespoons honey 1 tablespoon pure vanilla extract 1¾ cups flour 1 teaspoon baking powder ½ teaspoon baking soda 2 eggs, beaten 2 cups buttermilk ½ cup (1 stick) butter,* melted 2 cups fresh fruit (sliced strawberries, blueberries, raspberries, peaches, etc.)

Directions: Stir together Mascarpone, honey and vanilla; set aside. In medium bowl, combine flour, baking powder and baking soda. Make a well in center; add eggs, buttermilk and butter all at once; stir just until moistened. Bake waffles according to waffle iron manufacturer’s directions. Spread waffles with Mascarpone mixture and top with fruit. Waffle sammies may be served open-faced or sandwich-style using two waffle sections. *If using unsalted butter, add 1/4 teaspoon salt.

Waffles, Pancakes & French Toast

Havarti-Stuffed French Toast Servings: 8-10

Ingredients: 1 16-ounce challah or French bread loaf, cubed 8 ounces Wisconsin Havarti Cheese, cut into thin slices 6 eggs 4 cups milk ½ cup sugar 1½ teaspoons cinnamon, divided 2 tablespoons butter, melted ¼ cup maple syrup 1½ cups blueberries, fresh or frozen and thawed 1 12-ounce jar blueberry preserves

Directions: Preheat oven to 350°F. Arrange half of bread cubes in lightly buttered 9x13-inch baking pan. Top evenly with Havarti; top with remaining bread cubes. Whisk together eggs, milk, sugar, 1 teaspoon cinnamon, butter and maple syrup in large mixing bowl; pour over bread mixture, pressing bread cubes to absorb egg mixture. Sprinkle remaining cinnamon over top. Cover baking pan with foil. Bake for 30 minutes. Uncover and bake 30 more minutes or until lightly browned and set. Let stand 5 minutes before serving. Stir together blueberries and blueberry preserves in small saucepan over low heat until warm. Serve blueberry sauce over French toast.

QUICK & EASY ‚ Whether you re making brunch for a ‚ crowd or just for two, it doesn t have to take all morning. These recipes can all be prepped in 10 minutes* or less, leaving you plenty of time to enjoy that cup of coffee and read the paper. *More time may be required for baking.

Morning Tot Toss with Provolone

Flatbread with Aged Cheddar and Maple Bacon

On-The-Run Omelet Muffin

Cheese and Bacon Topped Bagels

Blue Cheese Biscuit Bites

Warm Baked Cherries with Havarti Granola Streusel

Greek Breakfast Pockets

Breakfast Breads & Pastries

Lemon-Walnut Tea Loaves Servings: 2 large loaves or 6 mini loaves

Ingredients: 4 ounces Wisconsin Cream Cheese, softened ½ cup (4 ounces) Wisconsin Mascarpone Cheese, softened ½ cup butter (1 stick), softened 1¼ cups sugar 2 eggs 2¼ cups flour 1 tablespoon baking powder ½ teaspoon salt ¾ cup milk ²⁄3 cup walnuts, chopped ²⁄3 cup confectioners’ sugar, sifted 1 teaspoon lemon zest 2 tablespoons fresh lemon juice

Directions: Preheat oven to 350°F. In medium bowl, beat together Cream Cheese, Mascarpone and butter until soft and creamy. Gradually add 1 1/4 cups sugar, beating well. Add eggs, one at a time, beating after each addition. In medium bowl, combine flour, baking powder and salt; add to Cream Cheese mixture, alternating with milk, beginning and ending with flour mixture. Mix after each addition; stir in walnuts. Pour batter into 2 buttered and floured 8 1/2 x 4 1/2 x 3-inch loaf pans or 6 mini loaf pans (5x3-inch). Bake for 40 to 45 minutes or until wooden toothpick inserted in center comes out clean. Reduce cooking time for mini loaves to 25 to 35 minutes. In small bowl, combine confectioners’ sugar, lemon zest and lemon juice, stirring until smooth; drizzle slowly over hot loaves. Sprinkle additional lemon zest over, if desired. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Breakfast Breads & Pastries

Bacon, Cheddar and Onion Scones Servings: 8

Ingredients: Scones:

Egg Wash:

3 cups flour 1 tablespoon baking powder 1 teaspoon salt 1½ teaspoons black pepper 8 tablespoons (1 stick) cold unsalted butter, cut into small cubes 1½ cups (6 ounces) Wisconsin Cheddar Cheese, large grate 2 green onions, thinly sliced 1 12-ounce package of bacon, cut in strips, fried, chopped or crumbled 1 cup buttermilk

1 large egg 2 tablespoons water

Directions: Preheat oven to 400°F. In large bowl, combine flour, baking powder, salt and black pepper. With pastry cutter or fingertips, cut in butter cubes until crumbly. Add cheese until just combined. Mix in green onions, bacon and buttermilk. Stir until mixed. With floured hands, form dough into ball. Place on floured surface and pat into 8-inch disk, about 1 1/2 inches high. Slice into 8 wedges. Place on baking sheet. In small bowl, mix egg and water for egg wash. Brush scones with mixture and bake for 18 to 20 minutes.

Breakfast Breads & Pastries

Pepper Jack and Bacon Muffins with Red Pepper Butter Servings: 12 muffins

Ingredients: Red Pepper Butter:


½ cup butter, softened ¼ cup roasted red pepper, chopped ¼ teaspoon garlic powder

8 2 ¼ 2

slices bacon, cooked crisp and divided cups biscuit mix cup cornmeal cups (8 ounces) Wisconsin Pepper Jack Cheese, shredded and divided ¾ cup milk ¼ cup butter, melted 1 egg, beaten

Directions: Preheat oven to 350°F. Prepare muffin tin by generously buttering or lining with foil liners sprayed with nonstick spray.

Red Pepper Butter: Purée butter, red pepper and garlic powder in food processor or blender; set aside.

Muffins: Dice 7 slices of bacon; set aside. Cut remaining bacon strip into 12 squares; set aside. In medium bowl, combine biscuit mix, cornmeal, diced bacon and 1 1/3 cups Pepper Jack. Add milk, melted butter and egg; stir just until moistened. Scoop batter into 12 muffin cups. Sprinkle remaining cheese over muffins, and place one bacon square on each. Bake 15 to 20 minutes until golden brown. Let cool 10 minutes. Remove from muffin pan and serve with red pepper butter.

Breakfast Breads & Pastries

Havarti and Pear Pastries Servings: 8

Ingredients: 1 sheet frozen puff pastry

Pear Filling: ¼ cup sugar ¼ cup flour ½ teaspoon cinnamon ½ lemon, juice and zest 2-3 medium Anjou, Bosc or Bartlett pears 8 slices Wisconsin Havarti Cheese

Directions: Thaw puff pastry at room temperature for 30 minutes. Preheat oven to 400°F. In small bowl, mix sugar, flour and cinnamon. In another small bowl, mix pears, lemon juice and zest. Carefully unfold pastry onto lightly floured surface. Roll into 10x15-inch rectangle. Brush lightly with water. Combine sugar-flour and pear-lemon juice mixtures from the 2 small bowls. Spoon filling on pastry and spread to within 2 inches of short sides and to edge of long sides. Starting at short side, roll like jelly roll. Cut roll into 8 (about 1-1/2-inch) slices. Place 2 inches apart on baking sheet. Bake 20 minutes or until golden. Remove from oven and place Havarti slice on each pastry. Return to oven just until cheese melts, about 1 minute. Remove rolls from baking sheet and cool on wire rack.

Breakfast Breads & Pastries

Blue Cheese, Bacon and Apricot Stuffed Brioche Servings: 15 small or 7 large rolls



16 ounces prepared (ready-to-bake) brioche dough

Preheat oven to 350°F. Roll brioche dough into 10x16-inch rectangle. Spread apricot jam evenly on dough, even with edges. Sprinkle dried apricots, Blue Cheese and bacon over. Starting at long side, roll dough into long cylinder. Slice roll into 1-inch or 2-inch thick slices, depending on intended size. Place slices on parchment-lined baking sheets 1 inch apart. Brush top with egg wash.

3 tablespoons apricot jam 6 ounces (about 1 cup) dried apricots, finely diced 2

â „3 cup (4 ounces) Wisconsin Blue Cheese, crumbled

3 ounces maple cured bacon, fried crisp and chopped 1 egg, lightly beaten

Bake until lightly browned and puffed, about 15 minutes for small rolls (or 20 minutes for large rolls). Serve warm.

Š 2014 Wisconsin Milk Marketing Board, Inc.

Sweet Endings

Tiramisu Smoothie Servings: Makes 8 (6-ounce) servings

Ingredients: 1 cup (8 ounces) Wisconsin Mascarpone Cheese 1 cup vanilla ice cream 2 tablespoons milk 3 cups chocolate ice cream 1 cup brewed espresso or strong coffee, chilled 4 teaspoons unsweetened cocoa powder 4 teaspoons confectioners’ sugar 4 biscotti

Directions: Place Mascarpone, vanilla ice cream and milk in blender container. Blend until smooth and creamy. Pour mixture into bowl or pitcher; set aside. Place chocolate ice cream and espresso in blender container. Blend until smooth. Divide chocolate mixture evenly among 8 glasses. Top chocolate mixture with Mascarpone mixture. In small bowl, combine cocoa powder and confectioners’ sugar. Sift mixture evenly over each glass and garnish with a biscotti. Serve immediately. • Print Recipe


S U M M E R I ssue n


Grate things to come... Fresh Mozzarella Recipes Ballpark Snacks Summer Cheese Plates

C o m i n g i n M ay







Profile for Dairy Farmers of Wisconsin

Grate. Pair. Share. Spring 14 Special Issue  

A magazine about cooking and entertaining with Wisconsin Cheese.

Grate. Pair. Share. Spring 14 Special Issue  

A magazine about cooking and entertaining with Wisconsin Cheese.