SPRING / SUMMER 2016
Summer Desserts thatWow ...and are shockingly
cooking & entertaining with wisconsin cheese
CHEESE & KOMBUCHA
FRESH WEEKNIGHT DINNERS
SMALL PLATE SNACKS
Melissa Belanger Simply Whisked
Sarah Fennel Broma Bakery
Bree Hester Baked Bree
Meggan Hill Culinary Hill
Annie Marshall Annie's Eats
Tory Miller Chef
Matt Robinson Real Food by Dad
Lilith Spencer The Cheesemongers of Santa Fe
Bev Weidner Bev Cooks
EDITORIAL TEAM Patrick Geoghegan, Heather Porter Engwall, 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.
If 2015 was the year of the popsicle, 2016 might be the year of the frozen terrine. The name may not be as familiar, but it’s easier to make at home and, we dare say, even more delicious. No sticks or molds required. Just a standard loaf pan, a simple filling base of Wisconsin mascarpone cheese and whipped cream, and a few flavorful add-ins like lemon, fresh raspberries and cubes of store-bought pound cake. Freeze. Slice. Serve. And repeat, all summer long. (Can you tell we’re a little smitten with our cover recipe?) That’s just one of many fresh and easy dishes featured in this issue. If you’re looking for easy weeknight dinners full of big flavor, our expert food blogger contributors have you covered with recipes like Barbecue Chicken Tacos with Wisconsin muenster cheese and Sausage & Hot Dog Skewers with a cheesy dipping sauce. For dessert, it’s a new take on a childhood favorite— Chocolate Mascarpone Dirt Cake. Adults, don’t be shy. You know you love it. You won’t miss the main course with our collection of easy summer small plate recipes like Stuffed Mini Bell Peppers and Grilled Asparagus with Chorizo & Queso Fresco. Mix up a pitcher of Pineapple Mint Sangria and call it a party. Hungry yet? Let’s eat!
Wisconsin Milk Marketing Board The Dairy Farm Families of Wisconsin
IN THIS ISSUE
Kombucha & Cheese
Kids in the Kitchen
Try something new with these easy, refreshing pairings.
Chef Tory Miller makes farmersâ&#x20AC;&#x2122; market fresh meals with his family.
Summer Small Plates
Easy Weeknight Meals
Big flavor in small bites for hassle-free entertaining.
Dinnerâ&#x20AC;&#x2122;s ready in a snap with Wisconsin cheese.
IN EVERY ISSUE First Bite Watermelon & Asiago Bundles
Cheese Cravings Bits and Bites to Eat Right Now
Your New Go-To Dessert Frozen lemon raspberry mascarpone terrine. Easy and delicious. Need we say more?
Cheese Prep How to Use a Box Grater
Sweet Endings Peach Ricotta Upside Down Cake
Cheese Board Pro Tips Follow cheesemonger Lilith Spencerâ&#x20AC;&#x2122;s genius tricks.
By Bev Weidner of Bev Cooks Servings: 10
Ingredients: 1/2 medium watermelon 1 block (8 ounces) Wisconsin asiago cheese 10 thin slices prosciutto 10 chives
Freshly ground black pepper to taste
Directions: Cut watermelon into 10 1/2x3-inch sticks. Cut asiago into 10 1/2x3-inch sticks. Place 1 asiago stick on top of 1 watermelon stick; wrap sticks around middle with 1 slice prosciutto. Repeat with remaining watermelon and cheese sticks. Gently tie 1 chive around each bundle.* Arrange on cutting board or serving platter and garnish with freshly ground black pepper. Serve immediately. * If chives arenâ&#x20AC;&#x2122;t long enough to tie, chop and sprinkle over top of watermelon and asiago bundles.
CHEESE CR AVINGS
Bits & Bites to Eat Right �� Pimento Cheese, P lease
Summer just isn’t the same without it. Spread between two slices of white bread, it’s a classic sandwich that’s perfect for an easy lunch or picnic. Serve it with crackers, spread it on celery, stuff it into cherry tomatoes…the possibilities are endless. MAKE IT: In bowl, combine 2 cups shredded Wisconsin sharp cheddar cheese, 3/4 cup mayonnaise, 1/4 cup diced roasted red peppers. Mix well. Season with salt and pepper to taste.
Peach Rico�a Icebox Cake
Hawaii� BBQ Dog
Get the Recipe
More Cheesy Topping Ideas
Wisconsin ricotta cheese imbues this icebox (as in no bake!) cake with a subtle tang and richness and makes for a spectacular summer treat.
D�р � 20
Minutes, that is. It’s possible! Top French bread with prepared pesto, Wisconsin fresh mozzarella and parmesan and sliced fresh tomatoes. Pop in the oven (450°F) for 15 minutes, season with fresh basil and black pepper, and serve! Get the Full Recipe
Make your hot dog game extra strong this summer with creative toppers. Go a little tropical with barbecue sauce, Wisconsin gouda, pineapple chunks and scallions.
Brie + S�awb� S�a
This is one summer pairing you won’t want to miss. Mix up a simple salsa with fresh strawberries, basil and balsamic vinegar, and spoon it over warm Wisconsin brie and hearty crackers. Get the Recipe
d l i u
o B a e r s d e Lik e h C e a
Lilith Spencer has been working behind various cheese counters since 2009, cutting her teeth at BKLYN Larder in the Park Slope neighborhood of Brooklyn before heading west to join the Cheesemongers of Santa Fe. She is known for her artful cheese platters (follow her creations on Instagram @cheesemongrrl). In January, she won the Cheesemonger Invitational 2016 in San Francisco.
Start with your favorite varieties of Wisconsin cheese and charcuterie. Then, follow Lilith’s plattering tips to create a stunning cheese board display.
Make sure your accompaniments cover the following bases:
Crunchy, sweet, spicy, salty, pickled and fresh. For example, an assortment might include pistachios, cherry jam, hot honey, assorted olives, pickled beets, & sliced radishes. And don’t forget to throw in something unexpected! My favorite non-traditional cheese pairings include red miso, umeboshi plums, dark chocolate and roasted chickpeas. Challenging preconceived notions regarding what is “supposed” to go together makes for great conversation, which I believe is another essential ingredient in any gathering.
Aesthetically, focus more on balance than on symmetry: Think less about the shapes or overall design you are going to make and more about your cheeses and accoutrement in terms of color. Make sure to alternate contrasting colors as you plate, rather than keeping all of the cheesy golds or rose-hued meats next to one another—using nuts, dried and fresh fruit and olives as borders and dividers to frame your cheeses and charcuterie will really make them pop!
Implement an upgrade or two: Olives always look better and stay glossy if they’re given a quick toss in some olive oil; they taste even better if you warm them up a bit. The humble raisin gains juicy confidence from a 30-minute soak in sherry vinegar, chile flakes and a spoonful of whole-seed mustard. Dried figs, plums, apricots and dates can be soaked in whiskey, brandy or port and then baked at 375°F for 20 to 30 minutes for a decadent addition to your post-dinner cheese plate.
Create an illusion of bounty: You don’t have to have excessive quantities of food to create a lush landscape. Use a space-stealing standby, such as a bunch of grapes, as a dual-purpose centerpiece and prop. An array of cheese triangles can stand up with its assistance, or a wedge of something soft and bloomy can lean casually against those cushiony orbs. Filling in the gaps between the main characters (that would be the cheese and charcuterie, of course) with tasty morsels takes away the negative space and makes a cheese board appear smorgasbord-like, and creating vertical vignettes (such as a stack of Potter’s crisps) lends the platter some depth.
All About That Booch
Are you a kombucha fan? If you haven’t tried this unique beverage that’s making its way to grocery stores across the country, allow us to introduce you. Kombucha is a sweet/tart fermented tea that originated in Asia and dates back centuries. Now bottled in a variety of fruit flavors, it’s quickly growing in popularity. Some drink it for its probiotic properties and other possible health benefits while others simply enjoy the flavor. We’ve found kombucha to be an excellent pairing for cheese, whether on its own or mixed into a refreshing cocktail.
Martone + Cit嚙線s
The bright flavors of citrus kombucha complement the piquant creaminess of this mixed milk soft-ripened cheese with a vegetable ash coating.
Cheddar + Raspб��y Tangy Wisconsin cheddar plays nicely with summery sweet raspberry kombucha. Try it in a Faerie Dust cocktail. Get the recipe from NessAlla Kombucha, Wisconsin’s own craft brew.
Gouda + Ginger
Wisconsin gouda, with its nutty caramel notes, is the perfect match for the subtle spice of ginger kombucha. Want to take it a step further? Use ginger kombucha instead of ginger beer in your next Moscow Mule (with vodka and lime). Also a great pair with gouda.
HabanŃ&#x20AC;o Jack + Guava
Heat things up with the bold spice of Wisconsin habanero jack cheese and cool them right down again with the tropical sweetness of guava kombucha.
Together If you visit Wisconsin’s famed Dane County Farmers’ Market on the Capitol Square in Madison, you’re almost sure to run into Chef Tory Miller. This James Beard Award-winning chef can be found picking out local ingredients for his four Madison restaurants (just look for his signature wagon). He also makes sure to stock up for his home kitchen, where he loves to cook with his sons Remy and Miles and their friends. His recipes make great weekend projects with the kids after a trip to the market. The best part? Everyone will enjoy the tasty results.
Recipes by Chef Tory Miller
Cheeseâ&#x20AC;&#x201C;Stuffed Kale Meatballs with Marinara Sauce Servings: 4-6
4 tablespoons olive oil 2 tablespoons garlic, minced 1 can (28-ounce) crushed San Marzano tomatoes 1 teaspoon kosher salt 1 teaspoon sugar pinch ground pepper pinch cinnamon pinch ground nutmeg 2 tablespoons light soy sauce 2-3 sprigs fresh basil
1 cup panko breadcrumbs 1 cup whole milk 1 pound ground beef or pork 1 egg 1/4 cup (1 ounce) Wisconsin parmesan cheese, grated 1 clove garlic, minced 1 cup green or Tuscan black kale, finely chopped 12 sticks (12 ounces) Wisconsin string cheese, cut in 1-inch pieces Olive oil
Cooked pasta or crusty bread Parsley leaves, chopped, (optional)
For Sauce: Heat 4 tablespoons olive oil in large saucepan over medium-high heat. Add garlic; cook
1 minute or until light golden brown. Add tomatoes, salt, sugar, black pepper, cinnamon, nutmeg and soy sauce. Simmer slowly for 20 minutes. Add basil; simmer 5 minutes. Remove from heat and let sit. Remove and discard basil after 5 minutes. Set sauce aside.
For Meatballs: Place breadcrumbs in small bowl; cover with milk. Stir; set aside 5-10 minutes. Meanwhile, heat oven to 400Ë&#x161;F. Place meat, egg, parmesan, garlic, kale and soaked breadcrumbs in large bowl. Mix, using your hands,* until all ingredients are well combined. Line rimmed sheet pan with aluminum foil and spray with cooking spray. Using a tablespoon, scoop approximately 2 ounces of meatball mixture into your hand and flatten slightly. Place 1 piece of string cheese in center and form a ball around it, enclosing cheese. Place on prepared sheet pan; repeat with remaining meat mixture. Drizzle meatballs lightly with olive oil. Bake 20-25 minutes to brown lightly. Remove and place into reserved sauce. Bring to simmer and cook at least 10 minutes, stirring occasionally. Serve with crusty bread, spaghetti or another favorite pasta. Top with chopped parsley, if desired. * When mixing meatballs by hand, wet hands with cold water and the meat won't stick to your hands. You may also use gloves and do the same if you wish.
Gnocchi with Peas, Sweet Italian Sausage & Ricotta Servings: 4-6
Heat oven to 375째F.
2 pounds russet potatoes (or about 1 pound leftover mashed potatoes)
1 cup flour 1 cup (4 ounces) Wisconsin parmesan cheese, grated 1 egg, lightly beaten
For Sausage: 1/2 pound ground pork 1 teaspoon kosher salt pinch black pepper 1 teaspoon sugar 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon toasted fennel seed 2 tablespoons ice water red chile flakes (optional)
To Assemble: 6 tablespoons unsalted butter 1 cup fresh English peas, shelled 1 cup sugar snap peas, trimmed and strings removed 2 tablespoons sour cream 1/2 cup (4 ounces) Wisconsin whole milk ricotta cheese, room temperature fresh mint leaves (optional) Wisconsin parmesan cheese, shaved, for topping
For Gnocchi: Poke holes in potatoes with fork. Place on sheet pan and bake 50 minutes to 1 hour, or until tender to touch. Remove and cut in half immediately to allow steam to escape. Set aside until cool enough to scoop out inside of each half to yield 1 pound or slightly more potato. Mash potatoes using ricer or potato masher. Work quickly; potatoes become sticky as they cool. Set aside in bowl to completely cool.
(If using leftover mashed potatoes, skip this step.)
Once potatoes are fully cooled, add flour and combine, using your hands; add parmesan and egg. Knead with floured hands until dough just comes together. (If using leftover mashed potatoes, you may have to add a bit more flour.) Continue to mix until dough sticks more to itself than to your hands. Cover lightly and let rest 20 minutes. Dust table or cutting board with flour. Cut dough into 6 pieces. With floured hands, roll 1 piece into cylinder about 12-13 inches long and 1/2 inch in diameter or the thickness of a roll of pennies. Using bench cutter or a knife, cut into 1-inch long gnocchi. Line sheet tray with parchment paper; dust lightly with flour. Place gnocchi on sheet tray and repeat procedure with remaining dough pieces. (This recipe makes 70-75 gnocchi. Gnocchi may be frozen in an air-tight plastic bag for up to 4 months.)
When ready to assemble dish, bring 4 quarts water to boil. Add hefty pinch of salt, add gnocchi and return to boil immediately. Gnocchi will rise to surface and float when they are cooked. Remove with slotted spoon to bowl of ice water to shock them and stop the cooking. Set aside. Meanwhile, mix all sausage ingredients in bowl with electric mixer or by hand. (Sausage may be assembled ahead and refrigerated until ready to use.) Brown sausage over medium-high heat in nonstick or cast iron skillet. Set aside.
To Assemble: Heat large skillet over medium-high heat. Add butter
and melt. If skillet is large enough, add all precooked gnocchi. If not, work in 2 batches. Cook gnocchi in butter until lightly browned on all sides. Reduce heat. Add English and sugar snap peas; cook 2-3 minutes, stirring frequently. Add sausage and sour cream. Cook 1 minute. Serve topped with ricotta, freshly cut mint and parmesan.
Torrijas with Fresh Berries & Mascarpone Servings: 4
Ingredients: 1 cup maple syrup 1 pint fresh market raspberries and blueberries, mixed 4 cups (1 quart) whole milk 1/2 cup plus 1 tablespoon sugar, divided 1 tablespoon orange zest 1 cinnamon stick
4 eggs Extra virgin olive oil for frying 4-6 thick French bread slices (or any bread you use for French toast)
1/2 teaspoon cinnamon 6 ounces Wisconsin mascarpone cheese, room temperature
Directions: Bring maple syrup to boil. Add berries; immediately remove from heat. Set aside. In separate pan, heat milk, 1/2 cup sugar, orange zest and cinnamon stick over medium heat. Bring to low simmer and cook about 15 minutes. Remove from heat; cool slightly. In wide, shallow bowl or pie pan, beat eggs. Set aside. Pour olive oil into skillet to depth of about 1/2 inch; heat to about 350Ë&#x161;F. Dip bread slices, one at a time, in milk mixture, allowing mixture to soak through slice. Remove, dip in eggs and fry in oil, turning once and browning both sides. Place on cooling rack or paper towels and repeat with remaining bread slices. Mix remaining 1 tablespoon sugar with cinnamon; sprinkle on bread. Serve immediately topped with mascarpone and generous spoonful of berry syrup.
Freeze. Slice. Serve.
Wow your guests this summer with this easy frozen terrine recipe. Wisconsin mascarpone and heavy cream are the base for three luscious layers flavored with fresh-as-can-be raspberries, lemon and cubes of store-bought pound cake.
Frozen Lemon Raspberry Pound Cake Terrine Ingredients:
16 ounces Wisconsin mascarpone cheese 2/3 cup sugar, preferrably superfine 2 cups heavy cream
Zest of 2 lemons (about 2 tablespoons)
Juice of 2 lemons (about 3 tablespoons)
16 ounces (1 pint) fresh red raspberries, washed, dried and divided 1 1/2 cups prepared pound cake, cut into 1/2-inch cubes Directions: Line 9x5-inch loaf pan with 2 sheets of plastic wrap (one placed horizontally, one vertically) so entire pan is covered, leaving excess plastic wrap to hang over sides of pan. Set aside. In bowl of electric mixer, whip mascarpone and sugar together until smooth and creamy. Place in clean bowl and set aside. In electric mixer bowl, whip heavy cream until stiff peaks form. Fold mascarpone mixture into whipped cream. Fold lemon zest and juice into mixture; divide evenly among 3 bowls. To 1 bowl, very gently fold in half the raspberries, being careful to leave berries whole. Transfer to loaf pan and spread evenly upon bottom of pan. In food processor or blender, purĂŠe remaining raspberries. Add to 1 remaining bowl of mascarpone mixture; stir well to incorporate. Spread evenly over first layer in loaf pan. Reserve 1/2 cup of mascarpone mixture from remaining bowl. Set aside. Add pound cake cubes to bowl and gently stir to combine. Spread over raspberry layer in loaf pan. Top with reserved 1/2 cup mascarpone mixture and spread evenly over top. Cover pan tightly with plastic wrap and freeze at least 4 hours or up to 2 days. When ready to serve, remove from freezer and let sit 5 minutes. Run knife along sides of pan to loosen. Flip pan over serving platter to remove terrine. Pound cake layer will be on bottom. Remove any remaining plastic wrap. Slice and serve immediately.
Small Plates, Big Flavor Forgo the main course all together with this easy tapas-inspired collection of small plate recipes, perfect for a casual evening with friends. Start with fresh seasonal ingredients and Wisconsin cheese, and it doesnâ&#x20AC;&#x2122;t take much effort at all to create beautiful dishes that are bursting with flavor. Donâ&#x20AC;&#x2122;t spend all day in the kitchen. Whip up these simple bites, pour yourself a glass of sangria and start having fun ASAP.
Marinated Tomatoes & Mozzarella Servings: 4- 6
Ingredients: 1 pound beefsteak (or similar variety) tomatoes 1 log (16 ounces) Wisconsin fresh mozzarella cheese
Salt and black pepper
Olive oil 1/2 cup fresh oregano
Directions: Cut tomatoes in 1/4-inch wide slices. Slice mozzarella in 1/3-inch wide slices. In wide-mouthed jar, place 1 layer of tomatoes on bottom. Season with salt and black pepper; top with about 1 tablespoon oregano leaves. Cover with olive oil. Add layer of mozzarella, oregano and olive oil. Repeat until jar is filled. Refrigerate 8 hours or overnight. Remove from refrigerator 30 minutes before serving. Serve tomatoes and mozzarella on their own, with salad greens or over baguette slices.
Stuffed Mini Bell Peppers Servings: Makes about 40 pieces
Ingredients: 8 ounces Wisconsin feta cheese 4 ounces Wisconsin cream cheese
pinch of red chile flakes
3 ounces salami, thinly sliced 1 pound (about 40) mini sweet bell peppers, washed 1 bunch fresh basil
Directions: In bowl of food processor, combine feta and cream cheese. Process until smooth. Mix in red chile flakes. Set aside. Cut salami slices in half to form half circles. Cut peppers in half lengthwise; use small spoon to scrape out seeds and pith. Fill pepper halves with feta mixture. Wrap salami half slice around each pepper, top with basil leaf and secure with toothpick. Repeat with remaining peppers. Serve immediately or cover and refrigerate up to 4 hours before serving.
Grilled Asparagus with Chorizo & Queso Fresco Servings: 8
Ingredients: 8 ounces mild or spicy Mexican chorizo 1 pound asparagus stalks, washed and bottoms trimmed 2 tablespoons olive oil
Salt and pepper
1 cup (4 ounces) Wisconsin queso fresco cheese, crumbled
Directions: Cook chorizo in skillet over medium-high heat, breaking up into crumbles as it cooks. Drain and set aside. Prepare grill to medium direct heat. Toss asparagus in olive oil and season with salt and pepper. Grill asparagus about 5 minutes, turning once, until cooked through and lightly charred. Transfer to serving plates. Top with cooked chorizo and queso fresco. Serve immediately.
Cheesy Corn & Fontina-Stuffed Bread Bites Servings: Makes 12 pieces
Ingredients: 12 small Kaiser or other dinner rolls 2 cups (8 ounces) Wisconsin fontina cheese, shredded 1 1/2 cups fresh corn kernels 1 shallot, minced 2 tablespoons cilantro, chopped 1 jalapeĂąo pepper, minced 1/2 cup mayonnaise
Salt and black pepper
Directions: Heat oven to 350Â°F.* With small knife, cut out 1 1/2-inch-wide circle in top of each roll and pick out bread to create small well, leaving at least 1/2 inch of bread at bottom. Set aside. In medium bowl, combine shredded fontina, corn kernels, shallot, cilantro, jalapeĂąo pepper and mayonnaise. Mix well to combine. Season with salt and pepper. Spoon about 1/4 cup mixture into each roll so mixture fills well and is mounded over top. Bake 20 minutes. Remove from oven and serve immediately. * Alternatively, you may prepare on the grill. Heat grill to medium-low indirect heat. Place large piece of foil over grill grates. Place rolls on foil and cover grill for 5 minutes or until cheese has melted and rolls are slightly toasted. Remove and serve immediately.
Pineapple Mint Sangria Servings: Makes about 6 cups
Ingredients: 1 bottle white wine, such as Sauvignon Blanc or Pinot Grigio 12 ounces (1 1/2 cups) pineapple juice 2 tablespoons fresh lime juice 2 limes, quartered and cut in 1/2-inch pieces 2 cups fresh pineapple, cubed 1 liter seltzer water 1 bunch fresh mint, for garnish
Directions: In pitcher, combine wine, pineapple juice, lime juice, lime pieces and pineapple cubes. Mix well. Cover and refrigerate at least 4 hours or overnight. To serve, fill wine glasses or tumblers with ice. Fill half way with sangria. Top with seltzer water and garnish with fresh mint.
Your family will love these flavorful weeknight dinner recipes, and youâ&#x20AC;&#x2122;ll love how quickly they come together. Standbys like pizza, tacos and kabobs get a fresh update with lots of seasonal veggies and Wisconsin cheese. Donâ&#x20AC;&#x2122;t forget to save room for dessert!
Chicken & Sundried Tomato Grilled Pizza By Matt Robinson of Real Food By Dad
Servings: 1 10-inch pizza
Ingredients: 8-10 ounces homemade or prepared pizza dough 1/2 cup pizza sauce 1/2 cup (2 ounces) Wisconsin mozzarella cheese, shredded 1/2 cup (scant 2 ounces) Wisconsin parmesan cheese, grated 1/2 cup (4 ounces) Wisconsin ricotta cheese
pound boneless, skinless chicken breasts, cooked and sliced
1 1/2 cups (about 7 ounces) broccoli florets, sliced and cooked crisp tender* 1/2 cup sundried tomatoes, drained, dried and slivered
Directions: On floured surface, roll dough into 10-inch round. Brush outdoor gas grill grates with olive oil and set grill to high over direct heat. Using floured unrimmed baking sheet or pizza peel, carefully transfer dough to heated grill. Close lid and cook dough approximately 2 minutes, until bottom is browned and crisp. Flip dough and cook for 1 minute until second side is partially cooked (not fully browned or crisp). Remove dough from grill and place on floured surface, partially cooked-side-down. Working quickly, spread pizza sauce over dough. Spread 1/4 cup mozzarella and 1/4 cup parmesan evenly over sauce, Dollop 1/4 cup ricotta over. Distribute chicken, broccoli and sundried tomatoes evenly over cheeses. Top with remaining mozzarella, parmesan and ricotta. Return to grill, close lid and cook 2-4 minutes, or until cheese is melted and bottom side of dough is browned and crisp. Remove from grill. Cool 1-2 minutes before cutting and serving. * To cook crisp tender: Place sliced broccoli florets in pan. Cover with boiling water. Let stand 2 minutes, or until broccoli is crisp tender. Pour into colander. Rinse with cold water. Drain and dry.
Barbecue Chicken Tacos with Muenster Cheese By Melissa Belanger of Simply Whisked
Servings: Makes 8 tacos
Ingredients: For Chicken:
pound boneless, skinless chicken thighs
tablespoon olive oil
Salt and black pepper
cups fresh pineapple, chopped
1/2 cup red onion, diced 1/4 cup cilantro, chopped
tablespoons jalapeño pepper, seeds and veins removed, diced
tablespoons fresh lime juice
1/2 teaspoon salt
To Assemble: 1/2 cup hickory-flavored barbecue sauce
6-inch flour tortillas
cups (8 ounces) Wisconsin muenster cheese, shredded
Directions: Heat oven to 400˚F. Line rimmed baking sheet with parchment paper. Place chicken thighs on baking sheet. Coat with olive oil and liberally season with salt and pepper. Bake 20 minutes or until chicken thighs have reached 165˚F. (Chicken may also be cooked on a grill.) While chicken is baking, mix together salsa ingredients. Remove chicken from oven. Chop or shred chicken and toss with barbecue sauce. To assemble tacos, divide chicken and shredded muenster among tortillas. Fold and top with some salsa. Serve remaining salsa on the side.
Hot dogs for the kids, sausages for the adults and a creamy cheddar dipping sauce everyone will love!
Sausage & Hot Dog Skewers with Cheddar Dipping Sauce By Meggan Hill of Culinary Hill
Servings: 6 (8-10 skewers)
Ingredients: For Cheddar Sauce:
cups (8 ounces) Wisconsin cheddar cheese, shredded 1 tablespoon cornstarch 1 can (12 ounces) evaporated milk Salt and black pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon paprika or hot sauce, optional
precooked Italian sausages or bratwurst, cut in 1-inch slices* 2 hot dogs, cut in 1-inch slices 2 zucchini, cut in 1-inch slices 12 grape tomatoes 1 tablespoon olive oil Salt and black pepper
Directions: If using bamboo skewers, soak 6 to 8 skewers in water for at least 30 minutes before grilling.
For Sauce: Combine cheddar and cornstarch in small saucepan. Toss until cheese is evenly coated. Stir in evaporated milk, 1 teaspoon salt, 1/2 teaspoon pepper, garlic powder, onion powder and paprika or hot sauce. Heat over medium-high, whisking occasionally, until cheese is melted and smooth. Reduce heat to low; cover and keep warm while preparing skewers. Heat grill to medium-high heat. Thread sausage or hot dogs, zucchini and grape tomatoes on skewers. Brush with olive oil and sprinkle with salt and pepper. Grill over direct heat until vegetables are softened and sausages and hot dogs are seared and heated through, about 10 to 15 minutes, turning occasionally. Remove from heat and serve with cheddar dipping sauce. * Sausage and hot dog amounts can be adjusted to suit your familyâ&#x20AC;&#x2122;s preferences.
Pasta with Sweet Corn Gremolata By Bree Hester of Baked Bree
Ingredients: 1 pound spaghetti
cups fresh sweet corn kernels, cooked
1/4 cup fresh basil, chopped 1/4 cup flat leaf parsley, chopped 1/4 cup extra virgin olive oil
Zest of 1 lemon, plus additional for serving
tablespoons lemon juice
garlic cloves, minced
Salt and pepper to taste
pint cherry tomatoes, halved
green onions, thinly sliced
cup (slight 4 ounces) Wisconsin parmesan cheese, grated, plus additional for serving
Directions: Cook spaghetti al dente, according to package directions. While pasta is cooking, mix together corn, basil, parsley, oil, lemon zest, lemon juice and garlic in medium bowl. Season with salt and pepper. Add tomatoes and green onions. Set aside. Drain pasta and toss with corn mixture. Add parmesan. Adjust salt and pepper to taste. Serve with additional parmesan and lemon zest.
Swap creamy Wisconsin mascarpone cheese for instant pudding in this fresh update on a classic family favorite!
Chocolate Mascarpone Dirt Cake By Annie Marshall of Annie’s Eats
ounces bittersweet chocolate, finely chopped
cup heavy cream
tablespoons confectioners’ sugar
ounces Wisconsin mascarpone cheese, at room temperature
teaspoon vanilla extract
Chocolate wafer cookies, crushed, to make 1/2 cup crumbles (9-10 cookies)
Directions: Melt chocolate in microwave in brief intervals or in double boiler. Set aside and let cool to room temperature. In bowl of electric mixer, combine heavy cream and confectioners’ sugar. Whip on low speed, increasing speed gradually to medium and high speeds, beating until stiff peaks form (do not overbeat). Transfer to another bowl; set aside. In mixer bowl, beat mascarpone until smooth. Do not overbeat. Add melted chocolate and vanilla and mix until fully incorporated. With spatula, gently fold in half the whipped cream into mascarpone chocolate mixture to combine. Fold in remaining half of whipped cream. In small serving cups or jars, place a gummy worm or 2 in bottom of each dish; leave 1 or 2 partially hanging over edges. Spoon or pipe chocolate mixture into each dish. Top with crushed chocolate wafer cookies. Refrigerate until ready to serve.
Peach Ricotta Upside Down Cake By Sarah Fennel of Broma Bakery
Makes: 1 9-inch cake
Ingredients: For Crumble: 6 tablespoons butter, melted 3/4 cup light brown sugar, lightly packed 3 peaches, pitted and sliced into eighths
For Cake: 1/2 cup (1 stick) butter, room temperature 3/4 cup granulated sugar 3 large eggs, room temperature 2 teaspoons vanilla extract 1 1/4 cups plus 1 tablespoon all-purpose flour 1/3 cup cornmeal 1 1/2 teaspoons baking powder 3/4 teaspoon salt Zest of 1/4 lemon 1 cup (8 ounces) Wisconsin whole-milk ricotta cheese
Directions: Heat oven to 350Ë&#x161;F. Grease 9-inch round springform pan. For Crumble: Pour melted butter into bottom of prepared pan. Sprinkle brown sugar evenly over butter; do not stir. Starting from outside rim, place concentric circles of peaches to cover bottom of pan. Set aside. For Cake: Beat 1/2 cup butter and sugar in bowl of electric mixer on high until light and fluffy. Add eggs, one at a time, beating after each addition. Mix in vanilla extract. In separate bowl, whisk together flour, cornmeal, baking powder, salt and lemon zest. Alternate additions of flour mixture and ricotta, folding into butter mixture after each addition until ingredients are just combined. Do not overmix. Batter will be thick. Carefully spoon batter into prepared pan, covering peaches and smoothing cake surface with spatula. Bake 45 minutes, or until knife inserted in center of cake comes out clean. Cool in pan 20 minutes. Invert cake over plate or platter. Release and carefully remove springform pan. Serve cake warm.
ÂŠ 2016 Wisconsin Milk Marketing Board, Inc.