Grate. Pair. Share. cooking & entertaining with wisconsin cheese
The New Summer Table
PLUS: Recipes for the Grill, Ballpark Snacks & More!
Love fresh mozzarella for summer? Go classic with a caprese salad or try one of our five new serving ideas.
Here in Wisconsin, we’re all ready for a little fun in the sun. We’re dusting off our grills and tidying up our patios as we plan for a summer full of parties and casual meals at home. Our secret to no-hassle summer entertaining? Perfect pairings. Whether it’s fresh ricotta and honey with a tall glass of peppermint iced tea, grilled camembert with cherries or a simple cheddar-blue beer spread with pretzel chips and an ice cold beer, the right pairings make it easy to put together an enviable spread in no time. We also love taking classic summer dishes and giving them a new twist—something to keep our guests on their toes. In this issue, we’ve taken on potato salads, deviled eggs and ballpark snacks, giving them modern updates with fresh new flavors. Summer is here at last, so let’s get inspired, get outside and get cooking!
The Dairy Farm Families of Wisconsin, The Wisconsin Milk Marketing Board
In This Issue
A Grillable Feast Learn how to prepare cheese on the grill in tasty new ways.
Home Field Advantage
Summer Cheese Plates
The game’s on, and we’ve got ballpark-inspired snacks to impress your team.
Pairings for summer entertaining— let’s party!
In Every Issue First Bite Juicy Lucy Sliders
Hot Dish Cheesy Bites & Dishes We’re Craving Right Now
The New Potato Salad Try one of these twists on a classic summer dish.
5 Ways Fresh Mozzarella
1 Cheese, 2 Nights Gouda
Cheese Expert Q&A Amy Thompson
Devilishly Good Wisconsin Cheese is a deviled egg’s new best friend.
White Chocolate Mascarpone Watermelon Cups
?Heading to Wisconsin this summer? Plan your visits to cheese shops and creameries with our .Travelerâ€™s Guide to Americaâ€™s Dairyland. Download the map.
B l o g g e r C o n t r ib u t o r s
E d it o r i a l T e a m
Patrick Geoghegan, Marilyn Wilkinson, Heather Porter Engwall, Troy Giesegh, Joanna Miller, Megan Bykowski-Giesegh, Megan McDowell
Taste & Tell
Jim & Jena
Little Rusted Ladle
Wanna Be a Country Cleaver
Half Baked Harvest
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.
first bite Juicy Lucy Sliders with Provolone & Sun-Dried Tomato Pesto By FoodieCrush Servings: 6 sliders
Ingredients: 1 1/2 pounds 85 percent lean ground hamburger
slider buns, split
3-4 tablespoons butter
ounces Wisconsin provolone cheese
1/2 cup mayonnaise
Kosher salt & fresh ground black pepper
1/3 cup prepared sun-dried tomato pesto
cup spinach leaves
Directions: Divide hamburger into 2-ounce portions and roll each portion into 12 balls. Place each ball in center of a 5x5-inch piece of parchment paper or plastic wrap. Top meatballs with another piece of parchment paper or plastic wrap. Press meatballs into round patties about 1/4 inch-thick. Cut provolone into 1/2-inch squares. Place cheese square in center of one burger patty then top with second burger patty. Seal edges to create one combined patty. Repeat with remaining burgers. Season both sides of burger with kosher salt, freshly ground black pepper and sprinkle of garlic salt. Heat skillet over medium high heat. When hot, add two burgers to skillet. Cover with lid or another skillet flipped upside down and cook for about 2 to 3 minutes on each side. To encourage cheese to melt, add 1 tablespoon or more of water to pan when flipping burger. Then cover immediately so steam stays in pan. Keep burgers warm in a 250째F degree oven while others are cooking. While burgers are cooking, butter buns on cut side and toast in toaster oven or in skillet after the burgers have cooked. To serve, mix mayonnaise and sun-dried tomato pesto and spread on bottom bun, top with burger patty, spinach leaves and top bun. Serve immediately.
Want more burger ideas? Check out the Cheese & Burger Society.
s he s i d & s e w C heesy b i t o N t gh i R v ing a r C e r ’ we
Keep it C�
Mac & Ch�e to Go
Get the recipe.
Get the recipe.
Summer soups are best when they’re cold and refreshing. Try our recipe for Chilled Raspberry Yogurt Soup.
Kids and adults will love these hand-held Mac and Cheese Muffins from Hip Foodie Mom at All Things Mac and Cheese.
Turn this humble vegetable into an elegant salad with shaved celery root and stalks, flat leaf parsley, green olives and Wisconsin parmesan. Gently toss with lemon juice, olive oil, salt and pepper.
Rico�a f� Breakfast
This calcium- and protein-packed parfait is a great way to start the day. Layer Wisconsin ricotta with fresh fruit, granola and a drizzle of maple syrup or honey.
MOZ Z ARELLA Fresh mozzarella is perhaps the quintessential summer cheese, thanks in no small part to the popularity of the classic caprese salad. Pair this soft, milky cheese with fresh basil and summer tomatoes and you canâ€™t go wrong, but thatâ€™s just the beginning. Here are five more ways to make the most of fresh mozzarella this summer.
1. Pineapple Salad Top wedges of fresh pineapple with torn pieces of Wisconsin fresh mozzarella, a squeeze of lime, a drizzle of olive oil, a sprinkle of flaky sea salt, red chile flakes and chopped pistachios.
2. Stuffed Cherry Peppers Stem and seed pickled sweet cherry peppers. Wrap cubes of Wisconsin fresh mozzarella in half slices of salami and stuff into cherry peppers.
3. Zucchini â€œNoodleâ€? Salad Replace pasta with spiral sliced zucchini noodles tossed in prepared pesto, topped with Wisconsin fresh mozzarella ciliegini and halved grape tomatoes.
4. Norwegian Pick Spread Wisconsin fresh mozzarella roll with herbed cream cheese, top with lox or cured salmon, roll and slice into spirals. Secure with skewer to serve and garnish with fresh dill.
5. Mozzarella Pesto Bruschetta Up your bruschetta game with Wisconsin fresh mozzarella and asiago. Get the recipe.
,One Cheese, :Two Nights: Gouda Elevate your weeknight dinners with buttery, creamy Wisconsin gouda. These two simple dinner recipes incorporate goudaâ€™s rich flavor into bright summer flavors for a colorful and exciting weeknight menu.
Recipes and photos by Brooklyn Supper
Grilled Portobello Mushroom Burgers Servings: 4 Note: Quick-pickled red onions should be made 45 minutes to 1 day in advance
Burgers: Combine minced shallot and rice wine vinegar in small bowl. Whisk in olive oil, 1/2 teaspoon sea salt, black pepper and 1/4 teaspoon red pepper flakes.
2 tablespoons shallot, minced 3 tablespoons rice wine vinegar 2 tablespoons extra virgin olive oil ¾ teaspoon sea salt, divided ½ teaspoon ground black pepper ¼ teaspoon red pepper flakes, divided 4 large portobello mushrooms, wiped clean 8 slices (about 1 ounce each) Wisconsin smoked gouda cheese 4 hamburger buns
Carefully remove and discard stems from mushrooms, and place in deep-sided tray. Brush marinade all over mushrooms and sprinkle tops with 1/4 teaspoon sea salt. Set aside to marinate 30 minutes. Prepare charcoal grill or grill pan. When coals are hot but not flaming, place portobellos on grill stem-side-down. Grill 3 to 4 minutes, flip and grill additional 3 to 4 minutes. Flip so that mushrooms are stem-side-down again. Top each mushroom with 2 slices of gouda. Cover grill for 1 to 2 minutes, or until cheese is melted. Remove from heat. Place buns on grill to toast lightly (1 to 2 minutes). Serve grilled portobellos immediately on toasted buns. Garnish with quick-pickled red onions and condiments of your choice.
Quick-pickled red onions Quick Pickled Red Onions: ¾ cup apple cider vinegar 1 tablespoon sugar ½ teaspoon sea salt ½ teaspoon cumin seed ½ teaspoon whole peppercorns ½ teaspoon red pepper flakes 1 large red onion, cut into ¼-inch thick slices
Quick Pickled Red Onions: Combine vinegar, sugar, sea salt, cumin seed, peppercorns and red pepper flakes in small saucepan over medium heat. Place onion slices in pint jar with lid. When vinegar mixture starts to steam, stir to dissolve sugar and salt, take off heat and pour liquid over onions. Set aside with lid off until cool, then seal and refrigerate until ready to use. Onions will be ready after 45 minutes, but are best refrigerated overnight. • Print Recipe
Grilled Salmon Steaks with Gouda Mornay Servings: 4 to 6
6 Yukon gold potatoes, cut into 1-inch cubes
Prepare grill or grill pan.
3 tablespoons olive oil, divided 1½ teaspoons sea salt, divided 1 teaspoon ground black pepper, divided 4 cups cherry tomatoes, halved 1 tablespoon lemon juice 1 tablespoon + 1 teaspoon minced fresh marjoram, divided, plus leaves for garnish 2 tablespoons butter 3 tablespoons flour 1½ cups whole milk 2 cups (8 ounces) Wisconsin gouda cheese, shredded 4 1-inch thick salmon steaks, about ¾ pound each
Preheat oven to 450°F. Spread potatoes on rimmed baking sheet. Toss with 1 tablespoon olive oil, 1/2 teaspoon sea salt and 1/2 teaspoon black pepper. Roast 25 minutes, flipping halfway through. In small bowl, whisk together 1 tablespoon olive oil, lemon juice, 1/2 teaspoon sea salt and 1 teaspoon minced marjoram. Toss vinaigrette with halved cherry tomatoes and set aside. To make Mornay sauce, heat butter over medium heat. When fragrant and bubbly, whisk in flour. Turn heat to medium-low. Next, whisking constantly, gradually add milk, about 1/4 cup at a time. Wait for milk to fully incorporate and mixture to thicken before adding more. This process with take 7 to 10 minutes. When milk is fully incorporated, stir in 1/4 teaspoon sea salt, 1/2 teaspoon black pepper, 1 tablespoon minced marjoram and gouda. Turn off heat. Stir mixture until cheese is fully melted and sauce is thick and creamy. Keep warm; do not allow to come to boil. Rinse salmon steaks and pat dry. Brush steaks with 1 tablespoon olive oil and sprinkle each side with a pinch of sea salt (about 1/4 teaspoon in all). Grill each side over hot, but not flaming coals 3 to 4 minutes. Flip, and grill 3 to 4 minutes longer (3 minutes for medium-rare, 4 minutes for medium). Serve steaks with cherry tomato salad, roasted potatoes, and several tablespoons warm Mornay sauce. Garnish with remaining marjoram leaves and ground black pepper. • Print Recipe
ÂŠ 2013 Wisconsin Milk Marketing Board, Inc.
Casual outdoor entertaining is one of the best ways to celebrate the summer season. Whether itâ€™s an annual barbecue bash, brunch on the patio or just a friend stopping by to chat, a cheese plate never disappoints. With a little know-how, you can put together a fabulous spread in minutes with perfect seasonal pairings.
Afternoon Tea & Cheese This refreshing cheese plate pairs Wisconsin Cheese with three varieties of iced tea. Peppermint and ricotta create an herbal sweetness while pomegranate green tea and parmesan cheese combine in tart, sweet and savory harmony. Earl gray tea and gorgonzola together create a rich, sweet profile that highlights citrusy, bergamot flavors.
• Ricotta + iced peppermint tea • Parmesan + iced pomegranate green tea • Gorgonzola + iced earl gray tea • Honey • Water crackers
Cheese & Beer BOARD Cheese and beer make the ultimate summer pairing. This cheese plate celebrates this classic combination with Wisconsin brick cheese and an easy blue cheese and cheddar beer spread paired with your favorite wheat beer and savory snacks.
• Brick cheese • Whole grain mustard • Pretzel crisps • Wheat ale • Blue + Cheddar Beer Spread (recipe below) • Landjäger sausage
Blue + Cheddar Beer Spread Servings: Makes about 3 cups
Ingredients: 3 cups (12 ounces) Wisconsin cheddar cheese, shredded 2 cups (12 ounces) Wisconsin blue cheese, crumbled 1/3-1/2 cup wheat ale Salt and black pepper to taste
Directions: Mix cheese and beer in food processor until thoroughly combined. Add salt and black pepper to taste and additional beer for desired consistency. • Print Recipe
Sweet & Savory Brunch The rich, buttery flavors of Wisconsin mascarpone, brie and gouda pair beautifully with sweet brunch-inspired pairings. And what brunch would be complete without a bottle of bubbly? Cheers!
• Waffle cookies • Mascarpone + lemon curd • Gouda + maple syrup • Brie + berries • Sparkling wine
Deviled eggs are always a hit at picnics and cookouts. Take your next batch up a notch with Wisconsin Cheese and other flavorful add-ins.
Each recipe makes 12 deviled eggs. Begin by hardboiling 6 eggs, peeling, halving lengthwise and removing yolks to small mixing bowl. Then proceed: 1. Pub Cheese & Bacon Eggs
4. Buffalo & Blue Eggs
Filling: Combine yolks, 1/2 cup Wisconsin horseradish pub cheese, 1 1/2 teaspoons mayonnaise, 1 1/2 teaspoons chopped green onions.
Filling: Combine yolks, 3 tablespoons softened butter, 2 tablespoons hot sauce (or to taste).
Garnish: Additional chopped green onions, 3 slices bacon, cooked and crumbled. 2. Inside-Out Scotch Eggs Filling: Combine yolks, 1/4 cup mayonnaise, 3 teaspoons spicy brown mustard, 1/3 cup shredded Wisconsin sharp cheddar, 3 tablespoons spicy breakfast sausage (cooked and crumbled), salt, pepper, thyme. Garnish: Panko breadcrumbs toasted in olive oil 3. Tangy Deviled Eggs Filling: Combine yolks, 6 tablespoons Wisconsin quark cheese, 1 teaspoon Worcestershire sauce, 2 teaspoons Dijon mustard, 1 1/2 teaspoons lemon zest, salt and pepper to taste, 3 teaspoons chopped radish sprouts. Garnish: Additional sprouts
Garnish: 2 tablespoons crumbled Wisconsin blue cheese, 3 teaspoons minced celery, additional hot sauce 5. Lobster Mascarpone Eggs Filling: Combine yolks, 1/2 cup Wisconsin mascarpone cheese, 1/2 cup chopped cooked lobster meat, salt, dash cayenne pepper, 1 1/2 teaspoons lemon zest, 2 tablespoons lemon juice, 2 tablespoons chopped tarragon. Garnish: Additional tarragon & lobster
A Grillable Feast
This summerâ€™s star of the grill? Wisconsin Cheese. Follow our simple but elegant dinner menu featuring four creative ways to grill with cheese and the freshest flavors of the season.
and Peaches with Fontina Servings: 6
Ingredients: 1 baguette, sliced
1 cup grape tomatoes, halved ½ medium peach, cut into ½-inch pieces 2 cups (8 ounces) Wisconsin fontina cheese, shredded ½ cup (about 2 ounces) Wisconsin parmesan cheese, grated 1 tablespoon fresh rosemary, chopped
Directions: Heat gas grill to medium or prepare charcoal grill for indirect heat. Drizzle baguette slices with olive oil and grill, until toasted, turning once. Toss tomatoes and peaches in olive oil. Place in well seasoned cast iron skillet. Cook 10 to 12 minutes, stirring occasionally but do not over stir. Add fontina and parmesan to skillet and cook 2 to 3 minutes until cheese is melted. Remove from grill and sprinkle with rosemary and black pepper. Serve immediately with baguette slices. • Print Recipe
Tips for Grilling
• Juustoleipa, or “bread cheese,” was designed to stand up to the heat. This cheese won’t melt completely and can be grilled directly on grill grates or on a grilling stone. • Soft-ripened bloomy rind cheeses like brie and camembert can be grilled, just as they can be baked. Use a grilling stone or cast iron skillet and watch carefully to prevent overcooking and breakage. • When topping burgers, chicken or other meat with cheese, add in the last minute of cooking and close grill top for the perfect melt. • Specialized grilling tools, like this Jalapeño Pepper Roaster, allow you to fill fresh peppers with cheese for fresh, homemade poppers. • When grilling pizzas and flatbreads, add cheese in the last minute or two of grilling to prevent overcooking.
With Swiss Chard and Asiago Pesto Servings: 4-6
Ingredients: 1 bunch Swiss chard, stems removed, leaves roughly chopped ½ cup green olives 1 clove garlic 1 cup (4 ounces) Wisconsin asiago cheese, finely grated 2 tablespoons olive oil Salt
Red chile flakes
1 flank steak, 1 ½ - 1 ¾ pounds
Directions: In food processor, combine Swiss chard, olives, garlic and asiago. Process until well combined, streaming in olive oil. Add salt, red chile flakes and black pepper to taste. Heat gas grill to high or prepare charcoal grill for direct heat. Place flank steak between two large sheets of plastic wrap. Using flat side of meat mallet or rolling pin, pound out steak to 1/2-inch thickness. Identify direction of grain. You will be rolling steak with grain. Spread pesto onto steak, leaving 1/2 inch free on all sides. Roll up tightly, securing with toothpicks or butcher’s twine tied in several spots. Season outside of roulade with salt and pepper on all sides. Grill 2 to 3 minutes per side, or until interior of roulade at center reaches 130°F. Remove from grill and allow to rest 5 to 10 minutes. Remove toothpicks or twine and slice into 1/2-inch pieces to serve. • Print Recipe
and Vegetable Antipasto Salad Servings: 4-6
2 tablespoons balsamic vinegar
1 medium zucchini, sliced lengthwise into 3-inch strips
1 tablespoon honey 4 tablespoons olive oil
Salt and pepper
1 medium yellow squash, sliced lengthwise into 3-inch strips 1 red bell pepper, sliced into 3-inch strips Â˝ pound asparagus, trimmed 2 tablespoons olive oil 1 8-ounce piece Wisconsin juustoleipa cheese*
Directions: Prepare dressing. In small bowl, combine vinegar and honey. Slowly whisk in olive oil. Season with salt and pepper to taste. Heat gas grill to medium or prepare charcoal grill for indirect heat. Toss vegetables in olive oil and ensure grill grates are oiled. Grill vegetables until cooked through and slightly charred, using a grill basket if desired. Remove from grill and set aside. Grill juustoleipa until slightly crispy on outside and warmed through. Remove from grill and slice into 1/2-inch strips. Arrange on platter with vegetables and drizzle with dressing. Serve immediately. * Juustoleipa is sometimes called "bread cheese." â€˘ Print Recipe
Drink Pairing: Negroni Sbagliato Makes 1 cocktail
Ingredients: 1 ounce Campari 1 ounce sweet vermouth 1 ounce Prosecco
Orange slice, for garnish
Directions: Fill rocks glass with ice. Add Campari and sweet vermouth. Stir. Top with Prosecco. Garnish with orange slice.
With Cherries and Honey Servings: 4-6
Ingredients: ½ pound fresh tart cherries, pitted and halved 1 tablespoon olive oil 1 8-ounce round Wisconsin camembert cheese
Prepared (9x5x3-inch) pound cake, cubed
½ cup honey
Directions: Heat gas grill to high or prepare charcoal grill for direct heat. Place 1-foot-square untreated slate tile on grill and heat 20 minutes. Toss cherries in olive oil. Place camembert, cherries and pound cake cubes on slate. Grill 5 to 6 minutes, turning once. Cheese should be slightly charred on outside and warmed through. Serve with honey. • Print Recipe
Potato Salad This picnic table classic isnâ€™t going anywhere, but itâ€™s time for an upgrade in flavor. Put a modern spin on your next batch with these fresh new recipes.
Blue Cheese Sweet Potato Salad Servings: 6
Ingredients: 3 large sweet potatoes (about 3 pounds), peeled, cut into 3/4-inch cubes 3 cloves garlic, minced 2 tablespoons olive oil 1/4 cup sour cream 1/2 cup mayonnaise 1 cup (6 ounces) Wisconsin blue cheese, crumbled 2-3 teaspoons prepared horseradish 1/8 teaspoon cayenne pepper 3 tablespoons red onion, finely chopped
Salt and pepper, to taste
Directions: Preheat oven to 425Â°F. Place sweet potatoes and garlic in large roasting pan. Drizzle with olive oil and toss to coat. Roast 25 to 30 minutes, until potatoes are cooked but firm, stirring occasionally. Cool. Meanwhile, combine remaining ingredients in a large bowl. When cooked, add potatoes and mix well. Serve at room temperature or refrigerate. â€˘ Print Recipe
From the Garden Potato Salad Servings: 6
Ingredients: Dressing: 2 tablespoons lemon juice 2 tablespoons white wine vinegar
Salt and pepper
1/2 cup olive oil 1 tablespoon fresh thyme, chopped 2 tablespoons flat leaf parsley, chopped Salad: 3 cups potatoes, boiled, cut into 1-inch pieces 1 cup lima beans, cooked (cooking time will vary fresh vs. frozen) 1/2 cup corn kernels, preferably fresh, blanched* 1 cup Wisconsin feta cheese, cubed into 1/2-inch pieces 1/4 cup green onions, chopped 2 tablespoons mint, chopped 1/2 cup kalamata olives, pitted and halved lengthwise
Directions: In small bowl, combine lemon juice, vinegar, salt and pepper. Slowly whisk in olive oil. Mix in thyme and parsley. In separate bowl, combine potatoes, lima beans and corn. Gently toss with dressing. Gently mix in feta, green onions, mint and olives. Adjust seasonings if necessary. * To blanch, cook for 1 minute in boiling water. Drain and set in ice bath to stop cooking. â€˘ Print Recipe
Wisco-Style Potato Salad Servings: 6
Ingredients: Dressing: 3 tablespoons stone ground mustard 3 tablespoons mayonnaise 1 tablespoon cider vinegar Salt and pepper Salad: 4 cups red potatoes, boiled, skin on, cut into 1-inch pieces 1 cup summer sausage, sliced and halved or quartered 2 tablespoons white onion, chopped 1 1/2 cups (6 ounces) sharp Wisconsin cheddar cheese, crumbled 3/4 cup sweet pickles, roughly chopped
Directions: In small bowl, combine dressing ingredients. Mix well. In large bowl, combine salad ingredients. Gently toss with dressing. Serve immediately or refrigerate until serving. â€˘ Print Recipe
Bring the flavors of the ballpark home for a baseball-themed party with this all-star lineup of a menu.
Mini Brat Corn Dogs with Cheddar Beer Sauce Soft Pretzel Pizza Bites Whipped Bacon and Blue Dip with Homemade Oven Fries
Chili Dog Nachos Caramel Corn Mascarpone Ice Cream Sundaes
Mini Brat Corn Dogs With Cheddar Beer Sauce By Half Baked Harvest Servings: 6 to 8
Cheddar Beer Sauce:
Mini Brat Corn Dogs:
Servings: Makes about 3 cups
Servings: Makes 24 pieces
1 1 1 1 3
tablespoon butter large sweet onion, finely diced cup water 12-ounce beer cups (12 ounces) Wisconsin smoked cheddar cheese, shredded tablespoons flour ounces cream cheese, softened Pinch of salt and pepper Cilantro, chopped, for garnish
Canola oil, for frying precooked beer bratwursts (3 to 4 ounces each), cut into thirds 2 ½ cups yellow cornmeal 2 ½ cups flour 2 ½ tablespoons baking powder ½ teaspoon salt 1 ½ cups beer 2 eggs ¼ cup honey
Heat large skillet over medium-high heat. Add butter and onions; cook about 15 minutes, stirring frequently, until softened. Slowly add water. Cook until liquid evaporates and onions are caramelized, about 8 minutes. Remove from heat and set aside. In saucepan over medium heat, bring beer to simmer. In bowl, toss shredded cheddar with flour. Add cheddar mixture and cream cheese to beer with pinch of salt and pepper. Stir until cheese has melted completely, about 5 minutes. Stir in caramelized onions. Sprinkle with cilantro. Serve warm with Mini Brat Corn Dogs.
Preheat oven to 250°F. Pour oil into large, heavy-bottomed pot to 3-inch depth. Heat over medium-high heat until it reaches 350°F on deep-frying or candy thermometer. Meanwhile, insert 1 toothpick into each sausage piece; set aside. In large bowl, mix together cornmeal, flour, baking powder and salt. Add beer, eggs and honey and mix with rubber spatula until just combined. When oil is hot, dip sausage piece into batter by holding toothpick and rotating sausage as needed until completely covered with batter. Immediately place sausage in hot oil. Repeat with 4 more sausage pieces. Do not crowd. Fry, turning occasionally, until light golden brown, about 2 minutes. Using slotted spoon or tongs, transfer sausage dogs to plate lined with paper towels to absorb any excess oil. Transfer dogs to warm oven and complete frying remaining dogs. Once all dogs have been fried, serve immediately with cheddar beer sauce for dipping.
Soft Pretzel Pizza Bites By Half Baked Harvest Servings: Makes 36 pretzel bites
Ingredients: 1 ½ cups warm (approximately 100°F) water 2 tablespoons light brown sugar 1 package (2 ¼ teaspoons) active dry yeast 1 ½ teaspoons sea salt or kosher salt 4 ½ cups flour 4 ounces (1 stick) unsalted butter, melted 36 pepperoni slices 1 pound Wisconsin mozzarella cheese, cut into 36 cubes ½ cup (about 2 ounces) Wisconsin parmesan cheese, grated 3 quarts water ²⁄ ³ cup baking soda 1 egg, beaten Coarse sea salt Prepared marinara sauce, for dipping
Directions: Preheat oven to 450°F. Butter baking sheet or line with parchment paper. In bowl of stand mixer fitted with dough hook attachment, combine water, sugar and yeast. Mix until combined. Let rest 5 to 10 minutes. Add salt and 4 1/2 cups flour to mixture and mix on low speed until combined. Add melted butter. Increase speed to medium and continue mixing until dough begins to pull away from side of bowl, about 3 to 4 minutes. If dough appears too wet, add additional flour, 1 tablespoon at a time. Remove dough from bowl, place on flat surface and form into ball. Divide dough into 36 equal pieces. Roll each dough piece into ball and then flatten into circle. Add 1 or 2 pieces of pepperoni and 1 piece of mozzarella in the center, sprinkle with parmesan. Carefully pull dough edges over cheese and roll dough into ball. Make sure cheese is completely covered with dough. Set aside and repeat until all 36 dough balls are stuffed. Bring large pot of water to boil and carefully add baking soda; it will bubble up. Place pretzel dough balls into boiling water, a few at a time. Remove with slotted spoon after 30 seconds. Place on parchment paper and continue with remaining pretzels. Arrange all pretzel balls on baking sheet without touching each other. Brush with beaten egg and sprinkle with coarse salt. Bake 8 to 10 minutes until tops are browned. Serve pretzels warm with marinara sauce.
Whipped Bacon and Blue Dip With Homemade Oven Fries By Country Cleaver Servings: 4
Bacon and Blue Dip:
3 russet potatoes ¹⁄ ³ cup olive or vegetable oil Salt and black pepper to taste
1 1 4 3 2 ½ 1
Directions: Preheat oven to 425°F. Scrub and dry potatoes; do not peel. On cutting board, halve each potato. Slice each half into 1/2-inch sections, then lay each section on flat side and cut again into 1/2-inch slices to make fries. Place fries into large bowl of cold water for 10 minutes. This step helps remove excess starch. Line baking sheet with several paper towels. Drain fries and place on paper towels, patting dry. Spread on baking sheet. Drizzle fries with olive oil and sprinkle with salt and pepper to taste. Bake 25 to 30 minutes, turning every 10 minutes. Potatoes should be crispy and golden brown when done. Remove from oven.
cup heavy whipping cream cup (6 ounces) Wisconsin blue cheese, crumbled slices bacon, cooked and finely chopped tablespoons fresh chives, minced teaspoons fresh dill, minced teaspoon red pepper flakes clove garlic, minced Salt and pepper to taste
Directions: Pour whipping cream in bowl of food processor. Process on high until it begins to hold together. Add blue cheese, chives, dill, red pepper flakes and garlic. Pulse mixture until cream sets and blue cheese is well incorporated. Pour into dish and serve dip with homemade oven fries.
Chili Dog Nachos By Taste and Tell Servings: 8 to 10
Ingredients: 1 ½ pounds ground beef ¾ cup onion, minced, plus additional for serving 1 clove garlic, minced 2 tablespoons chili powder 1 6-ounce can tomato paste 1 tablespoon yellow mustard 2 teaspoons brown sugar 1 teaspoon Worcestershire sauce 1 ½ cups water Salt and pepper, to taste 1 12-ounce package hot dogs, cut into ½-inch pieces 2 tablespoons butter 2 tablespoons flour 1 ½ cups milk ¼ teaspoon smoked paprika 2 cups (8 ounces) Wisconsin colby jack cheese, shredded Tortilla chips
Directions: In large sauté pan over medium heat, cook ground beef, finely breaking up with potato masher as it browns. When beef is almost browned, add onion and cook until softened. Add garlic and cook 1 minute. Stir in chili powder and cook an additional 30 to 60 seconds. Add tomato paste, mustard, brown sugar and Worcestershire sauce. Stir until combined. Add water, bring to boil, reduce heat and simmer 30 minutes. Season to taste with salt and pepper. Stir in hot dog pieces and continue to cook until heated through. Meanwhile, prepare cheese sauce. In saucepan, melt butter. Whisk in flour and cook 1 minute. Slowly whisk in milk and paprika and cook, whisking often, until thickened. Add colby jack and stir until cheese melts and sauce is smooth. To serve, place layer of tortilla chips on large plate or platter. Top with chili dog mixture, followed by cheese sauce. Top with additional minced onions.
Caramel Corn Mascarpone Ice Cream Sundaes By Half Baked Harvest Servings: Makes 4 sundaes
Vanilla Bean Mascarpone Ice Cream:
Salted Peanut Caramel Corn:
4 ¾ 1 1 1
egg yolks cup plus 2 tablespoons sugar, divided cup whole milk cup heavy cream vanilla bean, halved, seeds scraped and pod discarded 2 teaspoons vanilla extract ¼ teaspoon salt 1 8-ounce container Wisconsin mascarpone cheese
10 cups air-popped popcorn 1 cup roasted, salted peanuts 1 ½ cups brown sugar, packed ½ cup light corn syrup 8 ounces (2 sticks) unsalted butter, cut into chunks 1 ½ teaspoons salt 1 teaspoon vanilla extract
Ice cream scoops Reserved caramel sauce Purchased hot fudge sauce Whipped cream, optional
Preheat oven to 250°F. Butter baking sheet or line with silicone mat. Mix popcorn and peanuts in large bowl. In medium saucepan, combine brown sugar, corn syrup, butter and salt. Bring mixture to low boil, stirring constantly with whisk to melt sugar and fully combine all ingredients. Continue to whisk mixture 3 to 4 minutes. Remove caramel from heat and slowly stir in vanilla. Working quickly, pour 3/4 of caramel mixture over popcorn and peanuts. Toss well to coat. Place on prepared baking sheet. Reserve remaining caramel for serving. Bake 45 to 60 minutes, stirring every 10 to 15 minutes and scooping any caramel from the bottom of baking sheet back onto popcorn to coat thoroughly. Once popcorn has reached desired texture, turn out in single layer onto parchment or wax paper and cool fully.
Place egg yolks and 3/4 cup sugar in medium bowl. Using hand-held mixer, beat egg yolks and sugar at medium-high speed until pale and fluffy, about 3 minutes. In saucepan, combine milk and heavy cream with remaining 2 tablespoons sugar and bring mixture to simmer. Remove from heat and slowly beat into egg yolk mixture at low mixer speed. Return custard to saucepan. Cook over medium low heat, stirring constantly with wooden spoon, until mixture is thick enough to coat back of metal spoon, about 5 minutes. Do not let custard boil. Remove custard from heat and stir in vanilla seeds, salt and mascarpone until smooth and melted. Transfer custard to bowl, cover and refrigerate 1 to 2 hours or until chilled. Pour custard into ice cream maker and freeze according to manufacturer’s instructions. Transfer ice cream to airtight container and freeze until firm, at least 4 hours, preferably overnight.
Directions: Divide ice cream among 4 bowls. Drizzle each with remaining caramel sauce and warm hot fudge sauce. Top with popcorn and dollop of whipped cream, if desired.
Cheese Expert Q &A: A m y
Th o m p s o n
As one of the first Certified Cheese Professionals in the United States, a distinction awarded by the American Cheese Society, Amy Thompson is no doubt a true cheese expert. Here, she shares how she fell in love with the cheese business and her favorite pairings for summer.
How did you become a cheese expert? I began working in sustainable agriculture after college with Just Food, Slow Food USA, and GrowNYC green markets in New York City. I started my cheese career at Murray’s Cheese, and have worked for nearly five years with Lucy’s Whey, opening the Chelsea Market location in 2009 and the new uptown location in 2013. In 2012, I became a member of the first class of Certified Cheese Professionals, which was an incredible experience. Throughout my 10-year journey in the cheese world, I’ve made lifelong connections with artisans, cheesemakers, farmers and fellow cheesemongers.
What is it about cheese that inspires you? I was initially drawn to cheese because it’s an agricultural product that tells the stories of farmers and their animals. Cheesemaking is a transformative process that’s nothing short of magical. And at the cheese counter, we have the privilege of acting as educators, story-tellers and advocates for sustainability, all while putting delicious cheese on our customers’ tables! What are your favorite summer cheese pairings? Fresh ricotta on everything—crostini, salads, fruit—all the fresh summer produce is the perfect vehicle for light, fresh cheese. Last summer I found myself making this sweet corn salad from Food52 over and over again, and it’s perfect with crumbly-creamy feta. For something a little more substantial, I love Wisconsin Dunbarton Blue with a hoppy IPA. What is your best tip for preparing a cheese plate at home? Instead of putting a big wedge of hard cheese out for your guests, I like to slice it lengthwise into triangles. Use a sharp chef’s knife (a very important tool in every kitchen!), to cut the wedge into triangle pieces, removing the side slivers of rind. Presenting these triangle wedges fanned out makes your cheese plate aesthetically pleasing and easier for your guests to grab.
Amy shared her favorite summer crostini topper: Make a quick relish with chopped nectarines, tomatoes, red onion, basil, balsamic vinegar and olive oil. Spread toasted baguette slices with fresh Wisconsin ricotta and top with relish.
White Chocolate Mascarpone Watermelon Cups By Little Rusted Ladle Servings: 6
Ingredients: 2 cups heavy whipping cream 1 teaspoon pure vanilla extract 2 tablespoons powdered sugar 8 ounces Wisconsin mascarpone cheese, softened 4 ounces white chocolate, melted and cooled slightly 1 tablespoon lime zest, freshly grated 2 tablespoons fresh lime juice 1 tablespoon fresh mint, finely chopped 1 small seedless watermelon, cut into 3-inch thick slices 1/3 cup (2 ounces) Wisconsin feta cheese, crumbled 1/4 cup sweetened shredded coconut, toasted*
Additional lime zest and feta for garnish, if desired
Directions: In large mixing bowl, whip cream, vanilla and powdered sugar to stiff peaks. Transfer to container and refrigerate. In same mixing bowl, slowly blend mascarpone and melted white chocolate. Add lime zest, lime juice and mint. Blend for about 10 to 15 seconds or until ingredients are combined and smooth. Fold in whipped cream. Transfer mixture to gallon size resealable plastic bag and refrigerate until needed. Prepare watermelon cups: Using can opener, remove unopened end from empty, clean 15-ounce can. Use can to cut out 6 cylinders from watermelon slices (2 to 3 per slice). Cut 1/2-inch thick circular slice off one end of each cylinder. Reserve. These will serve as bases for cups. Use small knife to cut out a center circle in each of the cylinders, leaving a 1/2-inch rim. (The cylinders will be hollow.) Place each of these cylinders on top of the reserved slices to form cups. Remove bag of whipped cream-mascarpone mixture from refrigerator. Cut one corner from bag, to make 1-inch wide hole. Pipe mixture into watermelon cups. Using spatula to lift, transfer filled cups to plates, then sprinkle with coconut and feta. Garnish with additional lime zest and mint leaves, if desired. Refrigerate until ready to serve. * To toast coconut, heat oven to 325Â°F and spread coconut in even layer on baking sheet. Bake 5 to 10 minutes until lightly browned. Watch closely, coconut can burn easily. â€˘ Print Recipe
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Grate things to come... Recipes for harvest time meals and entertaining
C omi n g i n septembe r