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WintEr 2014

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

Holiday Brie

P LU S: C h e e s y B r u n c h D i s h e s , P i e s & m o r e !

n i s n o c s i W r

m o r F to

u o Y e l aT b

Wisconsin’s vibrant food community continues to inspire us on a daily basis, and we hope to share our good fortune with you in this special seasonal issue of Grate. Pair. Share. The milk so carefully produced on our dairy farms is crafted into a great many beautiful, award-winning cheeses by our state’s talented cheesemakers. It has continued to be a joy to see and taste how those cheeses have been celebrated by chefs, bakers, cheesemongers, authors and enthusiastic home cooks this year. In recent months, we have gleefully tasted more than 25 entries in the Milwaukee Mac and Cheeze Takedown recipe competition, thinking long and hard before casting our votes. You’ll find the winning recipe on page 68. We have met a pair of sisters in Madison, Wis., who are combining their passion for baking with a love of local ingredients like Wisconsin Cheese and seasonal fruits to create some truly stunning dishes. You’ll want to try all four of their pie recipes, beginning on page 50. We’ve chatted with a local expert in curing and preserving meats about the best ways to pair cheese and charcuterie, and a Wisconsin beer and cheese expert about the best taste combinations for winter. You’ll find their recommendations in the following pages, as well. Wherever you may be this holiday season, we hope this issue of Grate. Pair. Share. inspires you to bring a taste of Wisconsin to your table. Happy Holidays.

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

In This Issue

Holiday Pie Buffet What’s for dessert? Wisconsin Cheese in these show-stopping pie recipes.

Brie: A Story in 3 Acts

Brunch is Served

Three recipes starring this holiday favorite

Try our casual winter menu

In Every Issue First Bite Caramel Apple Pie Dip

Hot Dish Cheesy Bites & Dishes We’re Craving Right Now

Wisconsin Cheese & Charcuterie Pairings for stress-free entertaining

5 Ways Parmesan

Let’s Raclette An interactive winter gathering

Holiday Side Dish Spotlight Cheesy Potatoes

All Things Mac & Cheese A comforting recipe roundup

1 Cheese, 2 Nights Havarti

Cheese Expert Q&A Lucy Saunders

Sweet Endings Peppermint Brownie Trifles

B l o g g e r C o n t r ib u t o r s Annalise Completely Delicious

Annie Annie’s Eats

Bree Baked Bree

Karen FamilyStyle Food


Show off your love of cheese in the kitchen ! Order a print of our new Wisconsin C heese poster in our Dairy Gift Online Catalog.

Wanna Be a Country Cleaver

Tieghan Half Baked Harvest

E x p e r t Pa n e l

Edit o r ia l T e a m

Barrie Lynn

Patrick Geoghegan, Marilyn Wilkinson, Heather Porter Engwall, Troy Giesegh, Joanna Miller, Megan Bykowski-Giesegh, Megan McDowell

The Cheese Impresario

Chef Ina Pinkney Ina’s

Jill Long & Shelly Cross humble. Sweet & Savory Pies

Jonny Hunter Underground Food Collective

Lucy Saunders The Beer Cook

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

C aramel A pple P ie D ip Recipe and photo by Megan of Wanna Be a Country Cleaver

Servings: 8

Ingredients: ½ cup heavy whipping cream ½ teaspoon apple pie spice ½ teaspoon vanilla extract Pinch of salt ¼ cup prepared caramel sauce 4 ounces Wisconsin Cream Cheese, softened ½ cup apple, peeled and finely diced

Directions: In medium bowl using an electric mixer, whip heavy cream until stiff peaks begin to form, about 2-3 minutes. Add apple pie spice, vanilla extract, salt and caramel sauce; mix until combined, scraping sides of bowl to ensure even mixing. Add Cream Cheese and mix until just incorporated. Add diced apple and mix until evenly combined. Cover and refrigerate at least one hour. Serve with graham crackers, gingersnaps or other cookies. Tip: The apples will lend the dip some sweetness. If the dip is not sweet enough for your liking, stir in a tablespoon of sugar before serving.

print recipe

es h s i d & s e w C h eesy b i t o N t h g i R v ing a r C e r ’ we

The Pleasure Pasture

Cheese & Beer

Made with Wisconsin Leek and Morel Jack Cheese, salami, candied garlic and broiled cherry tomatoes, this grilled cheese sandwich is on our must-try list.

This new book from cheese author Janet Fletcher explores the many pairing possibilities of various cheese and beer styles.

Get the recipe from Grilled Cheese Social.

Order the book.


The fruity, tart favors of cider make it a perfect pairing for cheese. Try pairing drier styles with Cheddars and washed-rind cheeses, and sweeter ciders with Brie or Blue. Cider also works well with cheese in desserts like Roasted Stuffed Pears with Aged White Cheddar by Chef Christopher Koetke. Get the recipe.

We Want the Funk

Fermented foods are in, and their tangy flavors play well with cheese. Combine sauerkraut with Wisconsin Cheddar and Swiss in this Slow Cooker Rueben Dip.

Get the recipe.

PARMESAN Wisconsin Parmesan’s sweet, buttery and nutty flavor has made it a favorite among cooks. In the United States, Wisconsin leads in the production of awardwinning Parmesan. Here are five of our favorite ways to serve and eat this versatile cheese.

1. Honeyed Parmesan Spread In a food processor, combine 4 ounces cream cheese, 4 ounces (about 1 cup) shredded Parmesan, 2 tablespoons honey, leaves of 1 fresh thyme sprig and a dash of pepper. Process until smooth and creamy. Serve with nutty crackers and sliced apples. (We won’t blame you if you eat it with a spoon.)

2. Green Bean Fries Trim and blanch fresh string beans. Dip in egg wash and mixture of 1/2 cup panko breadcrumbs, 1/2 cup shredded Parmesan, and a pinch of salt and pepper. Bake at 400°F for 15 minutes. (Can’t find fresh green beans this time of year? Thawed frozen string beans will work too.)

3. Parmesan Caramel Corn Toss crumbled Parmesan with your favorite caramel corn or butter toffee caramel corn. Instant party snack!

4. Chocolate Truffles These homemade, four-ingredient truffles are the ultimate sweet and savory treat. Get the recipe.

5. Caesar Salad Bite Salads are so much more fun in hand-held form. Fill a small romaine lettuce leaf with thinly sliced romaine, Caesar salad dressing, a cherry tomato wedge, shaved Parmesan and an anchovy filet. Garnish with a mini lemon wedge to be squeezed on top.

1 Cheese, 2 Nights:

H AVA R T I But ter y, creamy Wisconsin Havar ti is right at home in the kitchen. This rich, slightly tangy cheese melts beautifully in all sor ts of dishes. It par ticularly loves winter flavors like but ternut squash, kale, sausage and mushrooms. Get coz y with this versatile cheese in these simple weeknight recipes.

Sausage & Havarti Dumplings with Carrot & Cabbage Sauté Servings: 6 (30 dumplings)



For dumplings:

For filling: Remove bratwurst casings and heat large skillet over medium-high heat. Brown bratwurst, breaking sausage apart with spoon as it cooks. When sausage is cooked through, add mushrooms and caraway seeds. Season with salt and pepper. Cook 1-2 minutes, until mushrooms begin to soften. Pour mixture into bowl and cool to room temperature. Once cooled, add shredded Havarti and mix well to combine.

2 uncooked pork or turkey bratwurst links 1 cup mushrooms, finely chopped 1 tablespoon caraway seeds Salt Pepper 1 cup Wisconsin Havarti Cheese, shredded 30 round or square wonton wrappers 1 tablespoon canola oil For carrot & cabbage sauté: 1 tablespoon canola oil 1 tablespoon butter 1 large carrot, cut into thin strips 2 cups green cabbage, sliced thinly 1 tablespoon apple cider vinegar Salt Pepper

Prepare workspace with sausage mixture, wonton wrappers and small bowl of water. With a brush or fingers, brush water along outer edges of wonton wrappers. Place 1 teaspoon sausage mixture in center of each wrapper and fold, pressing edges together to seal. Continue filling wrappers with remaining sausage mixture. Set aside or refrigerate if not completing dish immediately. For sauté: Heat oil and butter in sauté pan over medium-high heat. Add carrots and cook 2 minutes, until slightly softened. Add cabbage, season with salt and pepper, and cook 2-3 minutes. Add apple cider vinegar and cook 1 additional minute. Cover and set aside. To cook dumplings: Heat large skillet over medium-high heat. Add 1 tablespoon canola oil. Pan-fry dumplings in batches, 30 seconds on each side. Add 1 tablespoon water to pan, cover and cook 1 minute. Remove dumplings from pan. Repeat with remaining dumplings. Serve immediately. • Print Recipe

Cheesy Chicken Pot Pie Servings: 4



4 tablespoons unsalted butter, divided, plus additional for pan

Preheat oven to 400°F. Butter bottom and sides of 9-inch pie pan.

1 medium onion, diced (about ½ cup) 2 cups butternut squash, peeled and diced 2 tablespoons flour 2 cups chicken stock or broth ½ cup heavy cream ½ teaspoon salt ¼ teaspoon pepper 2 cups cooked chicken breasts, cubed 2 cups kale (Lacinato preferred), shredded 2 cups Wisconsin Havarti Cheese, shredded 1 sheet puff pastry, thawed 1 egg

In large saucepan, melt 2 tablespoons butter over medium heat. Add onion and squash to pan. Cook, stirring occasionally, until vegetables begin to soften, about 10 minutes. Remove onion and squash from pan and set aside. Add remaining 2 tablespoons butter to pan. When butter has melted, add flour, whisking to combine. Cook 1 minute. Add chicken stock and heavy cream, whisking to combine. Season with salt and pepper. Cook, whisking frequently, until sauce thickens and coats the back of a spoon. Remove from heat. Mix in chicken, kale and Havarti, stirring well. Pour mixture into prepared pie pan. Roll out puff pastry until one side is at least 10 inches long. Cut into eight 1-inch wide strips. In small bowl, whisk egg with 1 tablespoon water or milk. Brush edges of pie pan with egg wash. Arrange strips along top of pie pan, vertically and horizontally, weaving to create a lattice effect. Press ends into edges of pie plate and trim excess pastry. Brush tops of pastry strips with remaining egg wash. Bake 25 minutes, or until pastry top is golden brown and filling begins to bubble. Allow to cool 5 minutes before serving. • Print Recipe

Wisconsin Cheese & Charcuterie Cheese and charcuterie is a tasteful and approachable way to serve a wide range of flavors This holiday season. Our easy-to-follow charcuterie glossary and serving tips will help you prepare a balanced cheese and charcuterie board that your guests will love.

Charcuterie Glossary: Nduja (en-doo-ya): This soft, spreadable Calabrian-style sausage salami has a strong spicy flavor. Paired with Wisconsin Fontina Cheese, the heavy spice is balanced, and the meat’s flavors are slightly elevated by the earthiness of the cheese.

Spanish Chorizo (choh-ree-zoh): This cured salami is made with chopped pork and paprika, which gives the meat its traditional red color. Spanish Chorizo typically has cinnamon and rosemary notes and a finishing spicy flavor. Wisconsin Butterkäse Cheese complements the meat with its creamy, buttery flavor.

Saucisson Sec (soh-see-sohn sehk): A French-style cured pork sausage, Saucisson Sec has a simple, clean flavor with subtle garlic notes. The brightness and sweet characteristics of Wisconsin Blue Cheese pairs best with Saucisson Sec.

Prosciutto (pro-shoo-toe): Prosciutto is a classic dry-cured Italian meat. It’s salty, savory characteristics pair well with Wisconsin Fresh Mozzarella Cheese for a traditional and elegantly simple taste.

Finocchiona (fee-nohk-kee-oh-nah): A cured Tuscan salami, Finocchiona owes

its unique flavor to fennel, garlic and peppercorns. When paired with Wisconsin Provolone Cheese, the fennel flavor is pronounced by the cheese’s buttery, slightly tangy flavor.

Soppressata (soh-press-sah-ta): Soppressata has a rich flavor profile consisting of garlic, red wine and spices. Wisconsin Parmesan Cheese pairs well with its bright, tangy flavor, creating a robust, savory combination.

The Sidekicks Round out your cheese and charcuterie spread with a few of these classic accompaniments.

• • • •

Cornichons Olives, green or black Baguette or crostini Whole grain mustard

• Fruit preserves • Dried fruit • Grapes

For an extra special touch, try making your own accompaniments. We suggest our recipes for Cranberry & Plum Compote and Maple Candied Pecans.

Cheese & Charcuterie Tips For expert tips on serving a cheese and charcuterie platter, we turned to Jonny Hunter of Wisconsin’s UndergRound Food Collective. The group crafts its own Underground Meats´ sausages and sells them, along with a wide selection of Wisconsin cheeses, at Underground Butcher in Madison, Wis.

When setting up a charcuterie board, how many different meats should appear on the board? You should aim to have 3-4 different meats on the board ranging from smaller to larger diameter sizes. For example, Spanish Chorizo and Saucisson Sec would be small diameter meats, and Prosciutto is a large diameter meat.

How should the meats be served? With the larger diameter meats, I recommend ordering the meats presliced. They tend to be more difficult to slice at home. The smaller diameter meats can be ordered in their whole size. I recommend taking them out two hours ahead of time to allow the flavors to develop. Then, slice them immediately before serving.

What meats would you choose for a holiday charcuterie board? During the holidays, spicier meats are popular, such as Nduja or Spanish Chorizo. Goat salami also tends to be a popular choice during the holidays.

What do you typically look for in a cheese and meat pairing? I look for a balance of savory and sweet between the meat and cheese.

Don’t Forget the Bubbles! Sparkling wine is a perfect pair for a cheese and charcuterie spread. The bubbles cut the richness from the cheese and meat, cleansing the palate. Serve sparkling wine on its own, or try our Cranberry Sparkler recipe. Cheers!

Cranberry Sparkler Makes 1 cocktail

Ingredients: For sugared cranberries: 1 ½ cups simple syrup 1 cup fresh cranberries 1 cup superfine sugar For cocktail: 1 sugar cube 2 dashes Angostura Bitters ½ ounce Cointreau 4 ounces chilled Prosecco or Cava

Directions: For sugared cranberries: In medium-sized mixing bowl, combine simple syrup and cranberries. Cover and refrigerate for 8 hours or overnight. Strain cranberries and place in shallow bowl. Toss with 1 cup superfine sugar and transfer to baking sheet. Refrigerate for 3 hours. For cocktail: Drop sugar cube into Champagne flute and add 2 dashes of bitters. Add Cointreau and top with chilled sparkling wine. Garnish with 4 sugared cranberries.


A Story in Three �cts.


This bloomy rind cheese is the star of many holiday tables. It can be dressed up with a variety of supporting players: fruit, spice, nuts and even chocolate.



ACT 1 1

Brie with Ginger Pear Compote Ingredients: 2 tablespoons butter 2 pears, peeled and diced ¼ cup raisins 2 tablespoons crystalized ginger, sliced ½ teaspoon powdered ginger 1 tablespoon sugar 1 tablespoon brandy (optional) Salt and pepper 1 8-ounce wheel Wisconsin Brie Cheese Directions: Melt butter in small saucepan. Add diced pears, raisins, crystalized ginger, powdered ginger and sugar. Cook over medium heat until pears have softened. Add brandy and cook 1 additional minute. Add salt and pepper to taste. Spoon warm mixture over Brie wheel, allowing it to warm the cheese. Serve with sliced baguette. • Print Recipe


ACT 2 1

Cranberry Pecan Baked Brie By Chef Ina Pinkney

Ingredients: 1 8-ounce wheel Wisconsin Brie Cheese ¹/³ cup pecan pieces or halves 3 tablespoons dried cranberries 2 tablespoons honey 1 tablespoon unsalted butter ¼ teaspoon cinnamon ¼ teaspoon ground ginger Directions: Preheat oven to 350°F. Place Brie on ovenproof baking plate that can go to the table. Combine remaining ingredients and spread over top of Brie. Bake for 15-20 minutes, until cheese puffs a little on the edge. With sharp knife, cut a small wedge so cheese flows onto plate. Serve with thin baguette slices or unflavored crackers. • Print Recipe

More recipes from Chef Ina Pinkney, the “Breakfast Queen,” are available in her new book, Taste Memories: Recipes for Life and Breakfast.


ACT 3 1

Chocolate Glazed Brie Cake Ingredients: ½ cup water ½ cup sugar, plus more for coating ½ cup fresh cranberries 6 ounces bittersweet chocolate ½ cup (1 stick) unsalted butter 1 tablespoon brandy (optional) 2 15-ounce wheels Wisconsin Brie Cheese ¼ cup cherry preserves Directions: To make sugared cranberries: In small saucepan, bring water and 1/2 cup sugar to simmer, stirring until sugar has dissolved. Remove from heat and cool 2 minutes. Pour syrup over cranberries. Cover and refrigerate overnight. Drain syrup from cranberries and toss with additional granulated sugar to coat, adding more sugar as needed. Spread cranberries on baking sheet to dry for 1 hour. Toss cranberries in sugar again and dry for 1 hour. Makes 1/2 cup sugared cranberries. To prepare chocolate glaze: In microwave-safe bowl, combine chocolate and butter. Heat, 30 seconds at a time, stirring well, until chocolate is melted. Add brandy and stir to combine. To prepare cake: With large knife, remove bottom rind from one Brie wheel and top rind from second Brie wheel. With spoon, scoop out 1/4-inch-deep of cheese from center of bottom wheel to create small well, leaving rind in tact. Fill well with cherry preserves. Place second Brie wheel on top, rindless side down. Spoon chocolate glaze on top of Brie cake, spreading with back of spoon in circular motion, so glaze drips down sides of cake.* Top cake with sugared cranberries. Refrigerate at least 10 minutes until glaze sets. Bring to room temperature before serving. Cake may be refrigerated for up to 2 hours before serving. *Note: You may not use all of glaze for cake. Extra glaze may be served on the side or reserved for another use. • Print Recipe

Let’s Raclette! This traditional Swiss dish was made for cozy winter entertaining. Fire up the Raclette grill and gather your friends for a creative party that requires very little prep. Slice some cheese, gather a few accompaniments and you’re ready to go!

Raclette: An Introduction Both the Swiss-style cheese, and the electric grill it’s warmed on, go by the name Raclette. The grills are available from online retailers and in specialty cookware shops. Mini grills serve one or two, while larger ones can accommodate eight servings. Typically, grills include a cooking surface on top (marble, cast iron or nonstick) and slots for individual trays underneath. The top grill is used to heat accompaniments—often sausages and vegetables. Cheese is melted in the trays and poured over the accompaniments. It’s a fun, interactive way to entertain!

The Classics Traditionally, a Raclette party includes Raclette cheese served alongside potatoes and sausages with cornichons or pickled onions on the side to cleanse the palate. This classic spread (featured with Wisconsin Raclette cheese on the previous page) pairs nicely with a brandy cocktail. Try the Apple! Apple! by “The Cheese Impresario” Barrie Lynn, an expert on cheese and brandy pairings.

Apple! Apple! Brandy Cocktail Makes 1 cocktail Ingredients:


1 ounce brandy

Fill cocktail shaker with ice and add brandy, apple brandy and sweet vermouth. Shake well. Strain into chilled cocktail glass. Garnish with apple slice.

1 ounce apple brandy ¾ ounce sweet vermouth Thin apple slice, for garnish

Get Creative Now that you’ve mastered the classic Raclette party, try using different cheeses (semi-soft cheese performs best) and accompaniments. Here are three variations to get you started: Wisconsin Gouda with grilled cauliflower and Brussels sprouts — Tip: Blanch the veggies before grilling them on the Raclette grill Wisconsin Fontina with grilled mushooms and polenta rounds, garnished with thyme — Tip: Use premade polenta and slice into rounds Wisconsin Butterkäse with grilled apple and cherry preserves — Tip: Brush the apple slices with a little butter before grilling

Brunch Is Served A brunch party is a great way to casually entertain in the winter. For our menu, we’re keeping things simple with a Cheese Strata and Cranberry Ricotta Scones that can be prepped the night before, paired with a bright Citrus Salad with Roasted Beets and Quark Cheese. For dessert, it’s Mini Eggnog Crumble Bundt Cakes with Mascarpone Glaze.

Cheese Strata with Sausage, Kale and Caramelized Onions By Annalise, Completely Delicious

Servings: 8 Ingredients: 2 tablespoons butter, divided 1 /2 pound pork breakfast sausage roll 1 1/2 cups yellow onion, chopped 2 cups packed kale, stems removed and coarsely chopped 9 cups French or Italian bread, cut into cubes (about 1 baguette) 1 1 /2 cups (6 ounces) Wisconsin Fontina Cheese, shredded

/2 cup (2 ounces) Wisconsin Parmesan Cheese, grated 2 3/4 cup whole milk 9 large eggs 1 tablespoon Dijon mustard 2 teaspoons salt 1 /2 teaspoon freshly ground pepper 1 /4 teaspoon ground nutmeg 1

Directions: In sauté pan over medium heat, melt 1 tablespoon butter. Add sausage and cook until browned. Drain on paper towel. Add remaining 1 tablespoon butter and onions to pan and cook over low heat until onions are soft and caramelized, 15-20 minutes. Add kale and cook until wilted, stirring frequently. Butter a 9x13–inch baking dish. Distribute 1/3 bread cubes in bottom of dish. Top with 1/3 of sausage, kale and onions. Sprinkle with 1/3 of Fontina and Parmesan cheeses. Repeat layering with remaining ingredients. In large bowl, whisk together milk, eggs, mustard, salt, pepper and nutmeg. Pour over baking dish, making sure all bread cubes are moistened. Press mixture down so it lays flush with the top of baking pan. Cover with buttered foil and refrigerate for at least 8 hours or overnight. When ready to bake, preheat oven to 350°F. Let strata come to room temperature for 30 minutes. Bake uncovered 50-55 minutes. Let stand 10 minutes before serving. Store leftovers in fridge.

CitRus Salad with Beets and Quark By Elizabeth, Brooklyn Supper

Servings: 4-6 Ingredients: 4-5 medium beets, trimmed and peeled 1 /4 cup plus 2 tablespoons olive oil, divided 1 1/2 teaspoons sea salt, divided 1 /2 teaspoon black pepper 2 Cara Cara oranges 2 blood oranges

2 tangerines 2 tablespoons buttermilk 1 /2 cup plus 1 tablespoon Wisconsin Quark Cheese, divided 1/3 cup flat leaf parsley, chopped 1 /4 cup red onion, sliced paper thin, plus 1 tablespoon, minced

Directions: Preheat oven to 400°F. Slice beets into half-inch wedges. Toss with 2 tablespoons olive oil. Spread on rimmed baking sheet and sprinkle with 1 teaspoon sea salt and 1/2 teaspoon black pepper. Bake, flipping beets halfway through, 25–30 minutes or until beets are fork tender with golden edges. Set aside to cool. Reserve 1 tablespoon Cara Cara orange zest. Cut the oranges and tangerines into supreme sections: first, trim tops and bottoms from each fruit. Next, cut off peel, working downwards from top to bottom. Section the fruit. Finally, remove skins from sections. Discard any remaining pith or seeds. To prepare dressing, whisk buttermilk and 1 tablespoon Quark into 1/4 cup olive oil. Next, whisk in 1 teaspoon reserved orange zest, 1 tablespoon minced red onion and 1/2 teaspoon sea salt. To assemble salad, arrange beets, citrus wedges, parsley and remaining red onion slices in a shallow bowl. Drizzle half the dressing over fruit and gently toss with fingers. Add more dressing as needed. Just before serving, dot the salad with remaining Quark.

Cranberry Ricotta Scones By Annalise, Completely Delicious

Servings: 8 scones Ingredients: 2 1 /4 1 1 1 /2 6

cups flour cup sugar tablespoon baking powder teaspoon ground ginger teaspoon salt tablespoons unsalted butter, cold and cut into cubes

1 cup dried cranberries 3 /4 cup whole milk Wisconsin Ricotta Cheese 2 /3 cup heavy cream 1 egg Coarse sugar, for sprinkling

Directions: Preheat oven to 425°F. Line sheet pan with parchment paper. In medium bowl, combine flour, sugar, baking powder, ground ginger and salt. Add cubed butter and use pastry blender or knife to cut butter into dry ingredients until mixture resembles coarse sand. Add dried cranberries, Ricotta and heavy cream. Mix gently until mixture comes together into ball. Do not overmix. Transfer dough to lightly floured surface and pat into disk about 1 inch thick. Cut disk into 8 triangles and place on prepared sheet pan. Whisk egg with 1 tablespoon water to make egg wash. Brush scone triangles with egg wash and generously sprinkle with coarse sugar. Bake until scones just begin turning golden brown, about 15 minutes. Scones are best eaten the day they are made, but can be tightly covered with plastic wrap and frozen for up to 1 month. To make-ahead: Prepare scones and place on sheet pan. Tightly wrap sheet pan in plastic wrap and place in freezer overnight. Bake straight from freezer, increasing the baking time to 18–20 minutes.

Mini Eggnog Crumble Bundt Cakes with Eggnog Mascarpone Glaze By Tieghan, Half Baked Harvest

Servings: 12 mini cakes or 24 super mini cakes Ingredients:


For Mini Bundt Cakes:

For Mini Bundt Cakes:

3 2 1/2 3/4 1/2 2

Preheat oven to 350° F. Butter two mini 6-cake Bundt pans or 2 mini 12-cake Bundt pans. In small bowl, mix together flour, baking powder, salt and 1/4 teaspoon cinnamon. Set aside. In another small bowl whisk together 1/2 cup brown sugar and 1/2 teaspoon cinnamon. Set aside. In stand mixer or with hand mixer, beat butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating after each addition until completely incorporated. Beat another 2–3 minutes until light, fluffy and pale in color. With mixer on low, slowly add dry ingredients until fully incorporated. Add eggnog, vanilla and rum (if using). Beat until smooth. Fill each mini Bundt mold 1/3 of the way full. Sprinkle brown sugar and cinnamon mixture over cakes and add remaining batter, filling each cup just under 3/4 full. Try not to over fill cups. Bake 20–25 minutes, or until cakes no longer jiggle. Remove from oven and allow cakes to cool for 10 minutes in pan. Overturn cake pan onto wire rack. Cool completely.

1/2 3 1 1 1

cups flour teaspoons baking powder teaspoon kosher salt teaspoon cinnamon, divided cup brown sugar sticks unsalted butter, at room temperature cup sugar eggs cup eggnog tablespoon vanilla extract tablespoon coconut rum or rum, optional

For Crumble: 1/3 1/4 1/2 3

cup brown sugar cup flour teaspoon cinnamon tablespoons cold butter

For Mascarpone Eggnog Glaze: 4 3/4 2 1

ounces Wisconsin Mascarpone Cheese cups powdered sugar tablespoons eggnog teaspoon vanilla extract

For Crumble: In small bowl, stir together brown sugar, flour and cinnamon. With pastry blender or fork, cut in 3 tablespoons butter until mixture looks like coarse crumbs. Press streusel into bottom and up sides of ungreased 9-inch glass pie plate. Bake about 10 minutes or until edges are golden brown. Cool slightly. With fork, break into small pieces. Set aside to cool completely, about 30 minutes.

For Mascarpone Eggnog Glaze: Add Mascarpone to microwave-safe bowl and microwave 15–30 seconds or until cheese is melted. Stir in powdered sugar, eggnog and vanilla. Whisk until smooth. To assemble, spoon the glaze over cakes and top with crumble. Drizzle with more glaze.

Pies are an essential part of the holiday dessert table. This recipe collection incorporates the rich flavors of Wisconsin Cheese to create truly stunning desserts that are sure to impress.

These recipes were created by sisters Jill Long and Shelly Cross, owners of humble. pie shop in Madison, Wis. Their pies combine the traditions of their southern roots with a passion for local ingredients like artisan Wisconsin Cheese and seasonal fruits.

Start with this basic pie dough recipe to make the Cheddar Almond Cream Pie with Cranberry Almond Streusel, Brie and Brandied Apricot Hand Pies, or the Pear, Walnut & Blue Cheese Rustic Tart.

Basic Pie Dough Servings: 2 9-inch pie crusts

Ingredients: 2 1⁄2 cups flour 2 tablespoons sugar 1⁄2 teaspoon salt 1 cup (2 sticks) cold, unsalted butter, cut into small pieces 6 tablespoons very cold water

Directions: Combine flour, sugar and salt in bowl of stand mixer* fitted with paddle attachment. Mix briefly to blend. Add butter pieces and mix on medium-low speed to cut butter into flour until mixture resembles coarse sand and largest butter pieces are not much bigger than peas. Mix in cold water on low speed just until the dough comes together. Divide dough in half and shape into 2 balls, wrap each in plastic wrap and chill in refrigerator at least 30 minutes. (Dough can be frozen for up to 2 months.) Remove from refrigerator. Roll out dough on lightly floured work surface. Use as directed in desired pie recipe. * Alternatively, mix dry ingredients by hand. Cut in butter with fork or pastry blender. Mix in water gradually. Recipe by Annie of Annie’s Eats • Print Recipe

Cheddar Almond Cream Pie with Cranberry Almond Streusel Servings: 6-8

Ingredients: Dough for 1 9-inch pie For Cheddar almond cream:

For cranberry almond streusel:

2 1⁄4 cups (8 ounces) slivered almonds

1 cup fresh cranberries

2 cups (8 ounces) Wisconsin White Cheddar Cheese, shredded

1⁄2 cup (about 4 ounces) sliced almonds

1 1⁄3 cups sugar

1⁄4 cup brown sugar, packed

1 cup (2 sticks) butter, softened 2 eggs 2 teaspoons cornstarch 4 teaspoons pure vanilla extract 4 teaspoons flour

Directions: Preheat oven to 350°F. On lightly floured surface, roll out dough and fit into 9-inch pie pan, forming high fluted edge. In food processor, process almonds until finely ground. Add shredded cheese to almonds and pulse until just blended. Mixture will resemble coarse sand. In bowl of electric mixer, combine sugar and butter until smooth and satiny. Mix in ground almond and Cheddar mixture, eggs, cornstarch, vanilla and flour and process until well blended, about 15 seconds. Pour mixture pie pan and spread evenly. Set aside. Prepare cranberry almond streusel: mix cranberries, almonds and brown sugar in medium bowl. Pour mixture over almond cream in pie pan. Press cranberry mixture lightly into almond cream. Bake 50-60 minutes or until cream puffs slightly in center. Cover lightly with foil if cranberries start to get too brown. • Print Recipe

Brie & Brandied Apricot �and Pies Servings: 12 hand pies

Ingredients: 1⁄4 cup water 1⁄4 cup sugar 1⁄4 cup brandy 2 tablespoons butter 3⁄4 cup dried apricots, chopped 1⁄2 cup pecans, chopped and divided 1 batch Basic Pie Dough (2 rounds) 6 ounces Wisconsin Brie Cheese, divided into 12 equal slices 1⁄2 cup heavy cream Honey, for drizzling

Directions: In sauté pan over medium heat, combine water and sugar. Heat until sugar is dissolved. Add brandy, butter and chopped apricots. Cook until liquid is reduced and creamy. Remove from heat and stir in 1/4 cup pecans. Roll out two dough rounds to 1/8-inch thickness. Cut 12 5-inch circles from dough rounds using cookie cutter, small bowl or jar lid. Refrigerate until firm (1 hour). Preheat oven to 350°F. Place 1 Brie slice in center of each dough circle. Top with 1 tablespoon apricot mixture. Brush edges of crust with cream. Fold crust circle in half, crimping edges firmly together with fork. Brush tops with additional cream. Sprinkle with remaining 1/4 cup pecans and pinch of coarsely ground salt. Bake 25-30 minutes or until golden brown. Cool and drizzle lightly with honey. • Print Recipe

Pear, Walnut & Blue Cheese Rustic Tart Servings: 6

Ingredients: 3 pears (red or green Anjou, if available), cut into 1⁄4-inch slices (unpeeled) 2 tablespoons lemon juice 2 teaspoons lemon zest 1 cup walnuts, coarsely chopped 1⁄2 cup brown sugar, packed 1⁄4 cup plus 2 tablespoons flour 3⁄4 cup (about 5 ounces) Wisconsin Blue Cheese, crumbled Freshly ground black pepper Dough for one 9-inch pie crust, rolled flat and centered on cookie sheet lined with parchment

Directions: Preheat oven to 350°F. Gently toss cut pears with lemon juice and zest. Set aside. In medium bowl, combine walnuts, brown sugar, flour, Blue Cheese and a few twists of freshly ground black pepper, tossing to evenly distribute ingredients. Reserve 1/4 cup of mixture. Toss remaining mixture with pears, being careful not to break slices. Mound pears in center of pie crust, and fold dough edges up over filling to partially cover pears, creating freeform tart. Bake 30 minutes, or until filling is bubbly and crust is golden brown. Remove from oven and sprinkle with reserved 1/4 cup cheese and nut mixture. Continue baking until cheese and nuts begin to brown, 5-10 additional minutes. • Print Recipe

Cream� Chocolate Tart with Parmesan Walnut Crust Servings: 8-10

Ingredients: For crust:

For chocolate cream:

For chocolate ganache:

1⁄2 cup walnut halves or pieces

2 cups whole milk

1⁄2 cup heavy cream

1 1⁄2 cups (about 6 ounces) Wisconsin Parmesan Cheese, shredded

4 egg yolks

1 cup (about 6 ounces) semisweet chocolate, finely chopped

1⁄2 cup powdered sugar 3⁄4 cup (1 1⁄2 sticks) butter, softened 1 egg

6 tablespoons sugar 3 tablespoons cornstarch 1⁄4 teaspoon salt

1 tablespoon butter, softened

10 ounces bittersweet chocolate 2 1⁄2 tablespoons butter

1 3⁄4 cups flour

Directions: Prepare crust: In food processor, process walnuts until finely ground. Add Parmesan and process just until blended. Set aside. In bowl of electric mixer, beat together sugar and butter until light and fluffy. Add egg and mix to combine. Add flour and mix just until combined. Stir in Parmesan walnut mixture by hand until well incorporated. Place dough in plastic wrap and pat into 5-inch disk. Refrigerate for at least 1 hour. Dough may be made ahead and refrigerated overnight. When ready to bake, preheat oven to 350°F. Turn dough out onto floured surface. Lightly dust dough and rolling pin with flour. Roll dough to approximately 1/8 inch thickness. Quickly move dough to deep, 9- to 10-inch tart pan with removable base and press lightly onto bottom and sides of tart pan, trimming dough even with top of pan. Use excess crust to repair any tears. Place tart pan in freezer for 1 hour, or until crust is frozen. Line crust with foil and spread pie weights or dried beans* over foil. Bake 10 minutes. Remove foil and beans and bake another 10 minutes or until center is lightly browned. Cool completely before filling with chocolate cream.

Prepare chocolate cream: Bring milk almost to boil in small saucepan and set aside. In medium saucepan, whisk egg yolks, sugar, cornstarch and salt until well blended. Whisking without stopping, add 1/4 cup hot milk and blend. Add remaining 1/4 cup hot milk and cook mixture over medium heat, whisking constantly. Bring to boil and boil for 2 minutes, whisking constantly. Remove from heat and add bittersweet chocolate and butter. Let mixture stand until chocolate is almost melted, then stir. Pour into crust, tightly spread plastic wrap over to prevent a thickened top and refrigerate at least 8 hours. Prepare chocolate ganache: Bring cream almost to boil in small saucepan over medium-high heat. Place chopped chocolate in medium-sized bowl and pour hot cream over. Let stand 2 minutes. Add butter and whisk mixture until smooth. Remove tart from refrigerator; remove plastic wrap. Spread ganache over chocolate cream tart and refrigerate until firm. * Note: Dried beans should not be cooked and eaten after baking, but can be reserved for future pie baking. • Print Recipe

Holiday Side Dish Spotlight:

Cheesy Potatoes If cheesy potatoes are a part of your holiday tradition, you likely have strong opinions on how they should be prepared. Do you prefer shredded or Southern-style hash browns? Corn flakes or cracker topping? Our recipe swaps out canned soup for a quick homemade sauce, flavored with Wisconsin Cheddar. For those who prefer something a little more gourmet, we have included two cheesy twists—Smoky Bacon and Gouda Sweet Potato Bake, and a Potato, Onion & Mushroom Gratin.

Classic Cheesy Potatoes Ingredients:


6 tablespoons butter, divided, plus additional for preparing pan

Preheat oven to 350°F. Butter 9x13-inch casserole dish.

1 onion, chopped

In large sauté pan, melt 2 tablespoons butter over medium heat. Add onion and cook until just softened, 7-8 minutes. Remove onions from pan and set aside. Return pan to medium-high heat. Melt 1 tablespoon butter and whisk in 1 tablespoon flour. Cook for 1 minute. Add chicken stock and heavy cream. Cook 5 minutes, whisking frequently, until mixture thickens. Reduce heat to low. Add black pepper, mustard powder, Cream Cheese, sour cream and Cheddar. Mix well to incorporate. Add hash browns and cooked onions, mixing well. Pour mixture into prepared casserole dish.

1 tablespoon flour 1 cup chicken stock ½ cup heavy cream Black pepper ¼ teaspoon mustard powder 2 ounces Wisconsin Cream Cheese 2 cups Wisconsin Cheddar Cheese, shredded

Melt remaining 3 tablespoons butter. In small bowl, combine melted butter and corn flakes, gently mixing. Pour corn flakes over potato mixture, spreading with spatula to distribute evenly.

1 32-ounce bag Southern-style hash browns

Bake 55 minutes, until casserole is bubbling and topping is browned.

2 cups corn flakes cereal

• Print Recipe

1 cup sour cream

Potato, Onion & Mushroom Gratin Recipe and photo by Bree of Baked Bree Servings: 6



4 tablespoons butter

Heat large sauté pan over medium heat. Add butter and melt. Add onions and sauté for 3 minutes. Add mushrooms and continue to cook until onions are soft and mushrooms are brown, about 10 minutes. Add garlic and cook 1 minute longer. Season with salt and pepper. Set aside.

2 onions, peeled and thinly sliced 8 ounces sliced mushrooms 1 clove garlic salt and pepper 3 pounds Yukon gold potatoes, peeled and thinly sliced 4 cups Wisconsin Cheese, shredded (Swiss, Fontina, Cheddar, Gruyere—all are great) 2 ½ cups heavy cream 2 teaspoons fresh thyme leaves ¼ teaspoon ground nutmeg ¼ cup flat leaf parsley, chopped

Preheat oven to 375°F. Butter 9×13-inch baking dish. Layer half of potatoes, half of onion mixture, and half of cheese. Repeat. Whisk together cream, thyme, nutmeg, salt and pepper to taste. Pour over gratin. Cover dish with foil and bake 40-45 minutes, or until potatoes can be easily pierced with fork. Uncover, and bake additional 30-40 minutes, or until golden brown. Let stand for 15 minutes before serving. Sprinkle with parsley. • Print Recipe

Smoky Bacon & Gouda Sweet Potato Bake Recipe and photo by Karen of FamilyStyle Food Servings: 6



1 tablespoon butter, plus additional for preparing pan

Heat oven to 425°F. Butter 8-inch square baking dish.

1 large or 2 small leeks, white and light green sections only

Slice leeks into 2-inch long matchsticks. Heat butter in a medium skillet until melted; add leeks and cook over medium-high heat until wilted and golden brown, stirring often.

1 ½ pounds sweet potatoes, peeled 3 cups (12 ounces) Wisconsin Smoked Gouda Cheese, shredded 1 ¼ cups heavy cream, divided 1 teaspoon kosher salt Freshly ground black pepper, to taste 3 slices smoked bacon, cooked and chopped ¼ cup panko bread crumbs

Shred sweet potatoes in a food processor or with a box grater; place in large bowl. Reserve 1/4 cup cheese; add remaining cheese, 1 cup cream, salt, pepper and leeks to bowl. Transfer to baking dish and pour remaining 1/4 cup cream over. Cover with foil and bake 25 minutes. Remove foil. Sprinkle reserved cheese, bacon and panko crumbs evenly over top. Bake additional 10 minutes, uncovered. Let sit, loosely covered, 20 minutes before serving. • Print Recipe

Mac and Cheese is a childhood favorite that evokes warm memories of creamy cheese and dinnertime happiness. These eight recipes celebrate both traditional and original Mac and Cheese flavors.

MAC and CHEESE CHAMPION This fall, Mac and Cheese lovers gathered at the Milwaukee Mac and Cheeze Takedown event to sample more than 25 entries created by devotees of this favorite dish. Brad Brozynski of Pewaukee, Wis., won first place in both the People’s Choice and Judge’s Picks categories for his Championship Roasted Jalapeño and Pancetta Four Cheese Macaroni. His winning dish incorporates four Wisconsin cheeses— Aged Cheddar, Pepper Jack, Smoked Gouda and Fontina.

Championship Roasted Jalapeño and Pancetta Four-Cheese Macaroni By Brad Brozynski Servings: 8 to 10 Ingredients: 3 fresh jalapeño chiles 8 ounces pancetta, diced 5 tablespoons butter, divided ½ yellow onion, diced 4 ½ cups heavy whipping cream 3 tablespoons flour 5 cups (20 ounces) Wisconsin Aged Cheddar, shredded 3 cups (12 ounces) Wisconsin 3-Pepper Colby Jack or Pepper Jack, shredded 2 cups (8 ounces) Wisconsin Smoked Gouda, shredded ¾ cup (3 ounces) Wisconsin Fontina, shredded 1 pound elbow pasta ½ cup dry bread crumbs Directions: Preheat oven to 400°F. Place jalapeños on baking sheet and roast about 20 minutes (until charred). Remove and place in resealable plastic bag for 10-15 minutes. Remove peppers from bag, slice in half; remove half of seeds and dice. Fry pancetta in sauté pan until crispy. Remove from pan and drain on paper towel; set aside. In sauté pan, melt 1 tablespoon butter and add diced onions. Cook over low heat until caramelized; remove from pan and set aside. Place heavy whipping cream in saucepan and warm on low heat. Melt 3 tablespoons butter in large sauté pan. Add flour and cook 2-3 minutes, stirring constantly. Gradually whisk in warmed heavy whipping cream. Cook, stirring often, 8-10 minutes or until mixture is thickened and smooth. Reduce heat to low. Reserve 1 cup Aged Cheddar. Add remaining Cheddar and other cheeses to pan and stir to incorporate. Once all cheese is melted and incorporated, add reserved pancetta, onions and jalapeños; keep warm. Cook pasta according to package directions in salted boiling water until “al dente.” Drain pasta, return to pan and stir in cheese sauce. Pour mixture into buttered 10 x 15-inch baking dish and sprinkle with reserved Aged Cheddar. Melt remaining 1 tablespoon butter. In small bowl, combine melted butter and bread crumbs; sprinkle mixture over top of macaroni. Bake 20-25 minutes at 400°F or until golden brown. • Print Recipe

Want More Mac and Cheese? We’ve rounded up a few of our favorite recipes with comforting winter flavors and versatile Wisconsin Cheese. Like us on Facebook for more recipes and tips.

Eggplant Parm Mac and Cheese

Crab and Asiago Macaroni and Cheese

Mac and “Cheese Plate”

Spinach and Artichoke Mac and Cheese

Broccoli Macaroni and Cheese

Bacon Feta Macaroni and Cheese

Baked Potato-Style Mac and Cheese

Cheese Expert Q &A: L u c y

S a u n d e r s

Wisconsin’s own Lucy Saunders is an expert on cooking with beer. Her newest cookbook, “Dinner in the Beer Garden,” will soon be released, and it’s filled with recipes that highlight the flavors of craft beer with cheese and fresh vegetables and fruits. We talked to Saunders about her passion for beer, and how Wisconsin Cheese pairs so well with it in a variety of dishes.

How did you become a cheese and beer expert? I studied baking and pastry in cooking school in 1987, and used lots of mild cheeses such as Mascarpone and cream cheese in making sweet fillings for cakes, Danish pastries and other desserts. I experimented with using stout instead of rum in a spicy Jamaican cake, and continued cooking with beer. In 1993, I was part of a panel that paired beer and Wisconsin Cheese at the American Homebrewers Association conference in Milwaukee. I learned from the fellow panelists, Fred Eckhardt (author, The Essentials of Beer Style) and Candy Schermerhorn (author, The Great American Beer Cookbook) that beer truly is a magnificent match for cheese. And I’ve been tasting, cooking and pairing craft beer with cheese ever since. What is your perfect winter beer and cheese pairing? I like a nut brown ale, such as New Glarus Brewing Co.’s Fat Squirrel, with broiled Wisconsin Juustoleipa Cheese and pineapple skewers. The broiled pineapple bridges the brown ale with the caramelized creamy flavors of the cheese. It’s really an enjoyable match and a great presentation too. What is it about cheese that inspires you? The sheer range of flavors possible through combining ingredients, cultures, aging, flavorings such as spices, rind washes and more; all are inspiring. It’s amazing to me how our Wisconsin cheesemakers are so creative. What is your best tip for cooking with cheese? I like to use cheese in a recipe and again as a topping or garnish. Cheese offers structural binding to ingredients that might otherwise fall apart, as in the Carrot Risotto Cakes, and having a bit of the fresh cheese grated on top adds a bright flavorful finish.

Tell us a little about your recipe. This recipe was inspired by a carrot risotto I enjoyed with a Witbier-style ale at a beer dinner in Denver. The Carrot Risotto Cakes make the most of the rice’s sticky texture, while the spicy plum relish highlights the carrot’s sweetness. The Asiago Cheese literally brings it all together on the palate. Read more at www.beercook.com.

Carrot Risotto Cakes with Spiced Plum Relish Re c i p e a n d p h oto by L u c y S au n d e rs Ingredients:


For Carrot Risotto Cakes: 3 cups vegetable broth 1 cup water 1 tablespoon butter, softened 1 cup Vidalia onion, minced 2 tablespoons garlic, minced 2 cups carrots (about 4 medium), finely grated Coarse salt and ground pepper 1 ¼ cups Arborio or short-grain rice (do not substitute long/medium-grain rice) ¹/³ cup plus ¼ cup Wisconsin Asiago Cheese, grated and divided 2 cups panko breadcrumbs, divided 1 egg, beaten ¼ cup parsley, chopped 2 tablespoons fresh thyme, chopped 1 teaspoon lemon zest 2 eggs, plus 1 egg white Canola oil (for frying) Arugula or mesclun salad mix

In large saucepan, heat broth and water over medium heat until simmering. In separate 2-quart saucepan, melt 1 tablespoon butter over medium heat. Add onion, garlic, and carrots; season with salt and pepper as desired. Cook, stirring occasionally, until caramelized, 10-12 minutes. Stir in rice. Add 1/2 cup hot broth; cook, stirring, until absorbed, 1-2 minutes. Add 2 cups hot broth; simmer over medium-low heat, stirring frequently, until mostly absorbed, 10-12 minutes. Continue to add broth, about a cup at a time, stirring and cooking until absorbed before adding more. Cook until rice is thick, creamy and tender, about 20 minutes (you may not need all the broth).

For Spiced Plum Relish: 3 ripe plums, unpeeled, pitted and finely diced, (1 ½ cups) ¼ cup rice vinegar 1 tablespoon fresh ginger, minced 1 teaspoon orange zest, grated Pinch powdered allspice ¹/³ cup sugar Pinch salt, optional Pinch cayenne, optional

Print Recipe

Remove risotto from heat. Stir in 1/3 cup grated Asiago. Let cool. Stir in 1/2 cup panko breadcrumbs, 1 beaten egg, parsley, thyme and lemon zest. Chill 2 hours. Butter hands and scoop and press risotto into 8-10 cakes, about 3 inches in diameter. Arrange on baking sheet lined with parchment paper and chill until firm (overnight is fine). Meanwhile, prepare Spiced Plum Relish: Place all ingredients in nonreactive stainless 1-quart saucepan. Simmer over medium heat until thickened, stirring often. Remove from heat; taste and adjust seasonings as desired. Add cayenne if the heat from the ginger is not enough for your palate. Set aside. (Makes 1 1/2 cups) Remove cakes from refrigerator. Preheat oven to 250°F. Set parchment-lined baking sheet in oven, removing the rice cakes. Beat 2 eggs and 1 egg white in shallow bowl to blend. Place remaining panko breadcrumbs in another shallow bowl. Pour enough canola oil in large skillet to coat bottom; heat oil over medium-high heat. Place a risotto cake on wide fork or slotted spatula, dip into beaten egg, then into panko crumbs to coat. Use fork to slide cake into hot oil. Working in batches, sauté risotto cakes, turning once, in hot oil until crisp and brown, about 2-3 minutes on each side. Transfer cooked cakes to baking sheet in oven. Serve risotto cakes dusted with remaining 1/4 cup grated Asiago, on top of arugula or mesclun lettuce mix, garnished with Spiced Plum Relish.

Beer Pairing: a peppery Imperial Weizen ale supports the spicy plum relish, and offers creamy effervescence to meld with the tender risotto cakes. Or, a strong ale brewed with ginger root or a spiced hard cider would be refreshing. Š 2013 DINNER IN THE BEER GARDEN by Lucy Saunders, photo by Jennifer Marx

Sweet Endings

Peppermint Brownie Trifles with Whipped Mascarpone Recipe and photo by Annie of Annie’s Eats Servings: 8

Ingredients: For brownies:

For whipped Mascarpone:

8 tablespoons (1 stick) unsalted butter, cut into chunks

1 cup heavy cream

4 ounces bittersweet chocolate, finely chopped

8 ounces (about 1 cup) Wisconsin Mascarpone Cheese

1 cup sugar

½ cup confectioners’ sugar

2 eggs

½ teaspoon peppermint extract

1 teaspoon vanilla extract 1 teaspoon espresso powder ½ cup flour Pinch of salt

To assemble: ½ cup peppermint candies or candy canes, finely chopped or crushed

Directions: To make brownies: Preheat oven to 350ºF. Line 8 x 8-inch baking pan with aluminum foil. Lightly butter foil. Combine butter and chopped chocolate in a microwave-safe bowl. Microwave in short intervals, about 30 seconds each, stirring in between until fully melted and smooth. (Alternatively, melt over double boiler.) Whisk in sugar, eggs, vanilla and espresso powder. Fold in flour and salt until no dry streaks remain. Spread batter in even layer in prepared baking pan. Bake 30 minutes, until just set. Remove from oven and cool completely. Cut cooled brownies into small chunks. To make whipped Mascarpone: Pour heavy cream into bowl of electric mixer. Whisk on medium-high speed until stiff peaks form. Transfer to separate bowl; set aside. Return mixer bowl to base. In mixer bowl, combine Mascarpone and confectioners’ sugar. Beat on medium-high speed until smooth and fluffy, about 2 minutes. Blend in peppermint extract. Fold one-third of whipped cream into Mascarpone mixture with spatula to lighten. Gently fold in remaining whipped cream until evenly incorporated. In individual trifle dishes or small mason jars, layer brownie pieces,* whipped Mascarpone and sprinkle of crushed peppermint candy. Repeat layers once more. Refrigerate until ready to serve. *Note: You may have some brownie pieces left over to enjoy. • Print Recipe

S p r i n g B r u n c h Iss u e S









Grate things to come... Pancakes & Waffles Scones, Muffins & More

Coming in March

Profile for Dairy Farmers of Wisconsin

Grate. Pair. Share. Winter 2014  

A magazine about cooking and entertaining with Wisconsin Cheese.

Grate. Pair. Share. Winter 2014  

A magazine about cooking and entertaining with Wisconsin Cheese.