Volume 1 :: Issue 3 :: SUMMEr 2013
Grate. Pair. Share. cooking & entertaining with wisconsin cheese
Pizza on the Grill cheesy recipes for al fresco dining
eam homemade ice cr sandwiches
When the weather warms up in Wisconsin, we fire up our grills, spend fun-filled days at the lake, and embark on weekend road trips. It’s a great time for the cows, too, as they enjoy our beloved rolling hills of pasture. Some of their milk will be made into fresh cheeses that pair beautifully with summer produce, such as Fresh Mozzarella and tomatoes, or Feta and watermelon. Others will become aged cheeses, like the Cheddar that tops our grilled brats, or the Gouda that pairs so well with a glass of peach sangria. For our first summer issue of Grate. Pair. Share. we’ve put together a collection of recipes that will last you from Memorial Day to Labor Day—easy bites for summer entertaining, fruity cocktail and cheese pairings, a complete barbecue menu, colorful salads and pizza on the grill. And let’s not forget about the ice cream. Let’s start planning our party menus, shopping the farmers’ markets and catching some rays.
Welcome to summer in Wisconsin.
In This Issue
Pizza Al Fresco Fire up the grill for pizza night with Wisconsin Cheese and three fresh, new recipes
The Colors of Summer
Fresh seasonal salads
Burgers, sides and homemade ice cream sandwiches
In Every Issue First Bite Fontina-Stuffed Mini Bell Peppers
Hot Dish Cheesy Bites & Dishes Weâ€™re Craving Right Now
Cheese & Berry Delights From breakfast to dessert
5 Ways Feta
Sunshine Celebration Easy entertaining with Picks & Bites
Sip the Season Summertime cheese & cocktail pairings
Wisconsin Classic Cheese Curds
1 Cheese, 2 Nights Fresh Mozzarella
Cheese Expert Q&A Kirstin Jackson
Sweet Endings Peach, Brie & Dark Chocolate Sâ€™mores
Co n t r i b u to rs
You may recognize some of these faces from your favorite food blogs. Theyâ€™ve been busy in the kitchen, creating new cheese dishes to share with you.
Taste and Tell
Lori & Paul
Joy the Baker
Grilled Cheese Social
Take a Megabite
Grate. Pair. Share. is a publication of the Dairy Farm Families of Wisconsin, Wisconsin Milk Marketing Board. For more information about Wisconsin Cheese, visit EatWisconsinCheese.com.
Editorial team: Patrick Geoghegan, Marilyn Wilkinson, Heather Porter Engwall, Troy Giesegh, Megan Bykowski-Giesegh and Joanna Miller
Look for these Wisconsin cheeses in this issueâ€™s recipes and pairings.
Fontina-Stuffed Mini Bell Peppers By Chung-Ah of Damn Delicious Servings: 4-6
Ingredients: ½ cup cooked rice ½ cup frozen corn kernels, thawed ½ cup canned black beans, drained and rinsed ½ teaspoon chili powder ½ teaspoon cumin 2 tablespoons fresh cilantro leaves, chopped 1 tablespoon freshly squeezed lime juice 1 ¼ cups (5 ounces) Wisconsin Fontina Cheese, shredded and divided
Salt and freshly ground black pepper, to taste
10 mini bell peppers, halved lengthwise, seeded and membranes removed
Directions: Preheat oven to 375°F. Line baking sheet with parchment paper; set aside. In medium bowl, combine rice, corn, black beans, chili powder, cumin, cilantro, lime juice, 3/4 cup Fontina, salt and pepper. Spoon filling into each bell pepper cavity. Place on prepared baking sheet, cavity side up, and sprinkle with remaining Fontina. Bake until filling is heated through and cheese has melted, about 15 minutes. Serve immediately.
es h s i d & es w C h eesy b i t o N t h g i R v ing a r C e r ’ we
Also known as “bread cheese,” this Finish-style can be grilled or pan-fried and served with honey, or try it in this summery macaroni salad.
This classic appetizer is the perfect barbecue side dish. Try our version with Wisconsin Mascarpone, anchovy paste and bacon.
Get the recipe.
Get the recipe.
Dressed Up Sausages
With so many sausage varieties and flavors now available, we love trying out new topping combinations. Our current favorite: chorizo-style chicken sausage with Greek yogurt, cubed Wisconsin Cheddar, cilantro and hot sauce.
With its rich, slightly sweet flavor and smooth, meltable texture, Wisconsin Gouda is great on a burger or even with a slice of apple pie. Learn more.
Cheesy Vegetable Bakes
It doesnâ€™t take much more than fresh, summer vegetables and a good melting cheese to make an easy summer dip for bread, crackers or cruditĂŠ. Try our Lemony Tomato Corn Bake with Wisconsin Havarti. Get the recipe.
Fried Cheese Curds
This is Wisconsin pub grub at its finest. Make a batch at home with this vodka-battered recipe from Chef Tory Miller. Get the recipe.
Sunshine Celebra tion By Megan of Take a Megabite
There are days in the summer that contain the perfect amount of sunshine and breeziness. I think these days should totally be celebrated with cocktails and cheesy snacks, and the Wisconsin Cheese Picks & Bites collection has lots of fun options. So, let’s do this! Let’s put a bright flowered tablecloth on the picnic table and eat Greek salad on a stick. Let’s infuse vodka with cucumbers for easy summer cocktails. And for dessert, let’s eat berries and Wisconsin Brie dunked in hot fudge. The best part is that these snacks can be made ahead of time and chilled. And as you wait for your guests to arrive, you should probably treat yourself to a cucumber vodka soda and obtain a few more freckles on your shoulders.
Cucumber Infused Vodka
Hot Fudge Sauce
Makes: 2 cups
2 large cucumbers
1 bottle (750 ml) vodka Soda water
²/³ cup evaporated milk ½ stick (4 tablespoons) unsalted butter
1 cup semisweet chocolate chips
Slice cucumber in half lengthwise. Scoop out seeds with spoon, and slice into half moons. Place cucumber slices in large clean jar with lid. Pour vodka over cucumbers until they’re fully submerged. Top jar with its lid and place in cool, dark place for 3 days, shaking the jar a few times a day.
1 cup confectioners’ sugar
Serve on the rocks with splash of soda water and cucumber slice. Pair with Greek Salad Pick. • Print Recipe
Directions: Place all ingredients in microwave-safe bowl. Heat at 20-second intervals until melted thoroughly. Serve with Brie Berry Pick. • Print Recipe
FE TA Cheesemakers often refer to Wisconsin Feta as ‘‘pickled’’ because it is packed in a salt water brine to develop its tangy, salty flavor. We simply call it delicious. Here are five of our favorite ways to serve and eat this versatile cheese.
1. Corn, Feta and Walnut Salad Tossed in a simple lemon thyme dressing, this easy summer salad is a great combination of sweet, tangy and crunchy. Get the recipe.
2. Watermelon Picks Layer Wisconsin Feta and fresh mint between slices of juicy watermelon on a skewer for a refreshing summer appetizer.
3. Marinated Feta Fill a jar with cubed Wisconsin Feta, cover with olive oil, add your favorite herbs and spices and marinate (refrigerated) for at least 24 hours. Our favorite combination: fresh mint, orange peel and pink peppercorn.
4. Whipped Feta In a food processor, blend 8 ounces (about 1 1/3 cups) Wisconsin Feta with 2/3 cup Greek yogurt until creamy. Add more yogurt, 1 tablespoon at a time, if necessary. Spread on toasted baguette slices, top with fresh vegetables, herbs and/or deli meats. Try cherry tomatoes with black pepper, fresh peas with lemon zest and dill, or smoked turkey and sliced radish.
5. Deconstructed Chicken Kiev This fresh take on a classic dish includes a cherry tomato, Wisconsin Feta and olive salad, along with parsley-crusted chicken, roasted potatoes and fresh arugula. Get the recipe.
of Summer Nothing says summer like a fresh, seasonal salad bursting with beautiful fruits and vegetables. The addition of Wisconsin Cheese gives these salads a satisfying, irresistible quality that makes them nothing short of craveable.
Kale and Broccoli Coleslaw With Blue Cheese Dressing Servings: 4 Ingredients: For Blue Cheese Dressing:
²/³ cup (4 ounces) Wisconsin Blue Cheese ½ teaspoon salt Black pepper 1 tablespoon fresh thyme leaves, chopped ¼ cup Greek yogurt ¼ cup buttermilk 1 tablespoon apple cider vinegar
1 bunch (about 4 cups) kale 2 broccoli stems, florets removed and reserved for another use 1 carrot
Directions: For Dressing: place Blue Cheese, salt, pepper and thyme in small bowl. Mix with fork, breaking cheese into small crumbles. Add yogurt, buttermilk and vinegar. Stir to combine. For Coleslaw: slice kale into thin strips and place in large bowl. Add 2 tablespoons dressing. With hands, massage dressing into kale until well incorporated. Set aside. With vegetable peeler, remove outer layer of broccoli stems. Shred into thin strips with mandoline or peeler. Peel carrot and shred into thin strips. Add broccoli and carrot strips to kale mixture. Add remaining dressing and stir to combine. Serve immediately. • Print Recipe
Grilled Plum and Bread Salad With Fresh Mozzarella Servings: 2 Ingredients: 2 cups arugula 3 tablespoons olive oil, divided 2 plums, cut into 1-inch wedges 2 cups baguette, torn into 1 Â˝-inch pieces 1 teaspoon balsamic vinegar 4 ounces Wisconsin Fresh Mozzarella Cheese 1 tablespoon hazelnuts, toasted and chopped Salt and pepper to taste Directions: Place arugula on serving plate and set aside. Heat grill pan* over medium-high heat. Coat with 1 tablespoon olive oil. Add plum slices. Grill 3-4 minutes per side, turning once. Place grilled plums over arugula. Toss bread pieces in 1 tablespoon olive oil. Add to grill pan. Cook 5-6 minutes, turning occasionally, until toasted. Remove from pan and arrange over salad. Drizzle vinegar over salad and gently toss. Tear Fresh Mozzarella into 1 1/2-inch pieces and arrange over salad. Drizzle with remaining olive oil. Top with hazelnuts, salt and pepper. Serve immediately. * A grill basket may be used to prepare plums and bread over a gas or electric grill. â€˘ Print Recipe
Fingerling Potato Salad With Wisconsin Quark “Ranch” Dressing Servings: 6-8 Ingredients: For Dressing:
¾ cup Wisconsin Quark Cheese 5 tablespoons mayonnaise 3-4 tablespoons milk 1 tablespoon fresh parsley, finely chopped 1 tablespoon fresh dill, finely chopped 2 slender green onions, thinly sliced 2 tablespoons fresh chives, chopped ¹/8 teaspoon garlic powder 1 teaspoon dried oregano leaves, hand-crushed 1 or 2 dashes Cajun-style hot sauce
2 pounds multi-colored fingerling potatoes 2 green onions, thinly sliced 2 cups celery, chopped 1 ½ cups red bell pepper, ¼-inch dice Salt and pepper
Directions: For Dressing: place Quark, mayonnaise and 3 tablespoons milk in bowl. Whisk well, adding additional milk if desired. Add remaining dressing ingredients in medium bowl and whisk. Let season at least 4 hours or overnight in refrigerator. If dressing is too thick, thin with a little more milk. For Salad: place potatoes in saucepan. Cover with water; add salt and bring to boil. Boil, partially covered, 15-20 minutes until potatoes are just fork tender. Drain and cool potatoes just until warm enough to handle. Cut potatoes horizontally into 1/2-inch rounds. Salt. Add green onion slices to warm potatoes, toss lightly and let sit 15 minutes or until potatoes are totally cooled. Add celery and red peppers. Salt and pepper salad. Stir, being careful not to break up potatoes. Add 1 cup Quark dressing and mix. Add additional dressing, if desired. Refrigerate until serving time and set out 20-30 minutes before serving. • Print Recipe
Spicy Watermelon Salad With Queso Fresco and Tequila-Lime Dressing Servings: 6-8 Ingredients: ¾ cup fresh lime juice, divided ¹/³ to ½ cup simple syrup* 3 tablespoons silver tequila ¹/³ cup red onion, diced Salt 2 ½ cups watermelon, cut in 1 to 1 ½-inch chunks 1 ½ cups honeydew melon, cut in 1 to 1 ½-inch chunks
2 cups pineapple, cut in 1 to 1 ½-inch chunks 2 mangoes, preferably ataulfo or manila (yellow), cut in bite-size pieces ¹/³ cup cilantro, chopped 2-3 tablespoons jalapeño chile, or to taste, small dice 1 ¹/³ cups Wisconsin Queso Fresco, cut in ½-inch cubes
Directions: Combine 1/2 cup lime juice, simple syrup and 3 tablespoons tequila. Taste for sweetness, adding additional simple syrup if necessary. Set aside. Pour remaining lime juice over onions in small bowl. Salt. Set aside for 10-15 minutes. In large bowl, combine watermelon, honeydew, pineapple, mango, cilantro and jalapeño. Drain onions and add to salad, discarding lime juice. Starting with 1/2 cup, pour dressing over and stir. Add additional dressing, if desired. Add Queso Fresco and stir gently. Set aside and let season 10-15 minutes. Best served immediately in shallow bowls to capture some of the juices/dressing with the fruit. * To make simple syrup, place 3/4 cup water and 3/4 cup sugar in saucepan. Bring to boil and boil briefly, until sugar dissolves. Cool. Some liquor stores sell bottled simple syrup, or you could substitute an orange liqueur such as Triple Sec or Cointreau for the syrup. • Print Recipe
1 Cheese, 2 Nights: fresh mozzarella Summer
complement to milky Wisconsin Fresh Mozzarella. The classic Caprese salad is a great place to start, but itâ€™s by no means the end of the story. Build your weeknight dinner menu around this versatile cheese and the best of summerâ€™s bounty with two simple, seasonal recipes. Recipes & photos by Karen of FamilyStyle Food
Orecchiette Pasta With Italian Chicken Sausage & Mozzarella Servings: 4
Ingredients: 2 pints cherry tomatoes 4 tablespoons olive oil, divided Salt and freshly ground black pepper 12 ounces (about 3 cups) dried orecchiette pasta 1 garlic clove, sliced 1 bunch lacinato or curly kale, stems trimmed and torn into bite-sized pieces 1 pound cooked Italian chicken sausage, sliced into 1-inch pieces 8 ounces Wisconsin Fresh Mozzarella Cheese, cut into cubes
Directions: Heat oven to 400Â°F. Toss tomatoes on rimmed baking pan with 2 tablespoons olive oil and season to taste with salt and pepper. Roast until golden and collapsed, 20-25 minutes. Cook orecchiette in large pot of salted boiling water according to package directions. Meanwhile, heat remaining 2 tablespoons olive oil in large skillet over medium heat; add garlic and cook until sizzling and fragrant, about 1 minute. Remove garlic and add kale; lower heat and cover. Cook 2 minutes to wilt; stir in cooked, drained pasta, sausage and tomatoes. Remove from heat and gently stir in cheese. â€˘ Print Recipe
Fresh Mozzarella Ratatouille Stacks Servings: 4
1 medium (8-10 ounces) eggplant
Preheat oven to 425°F.
3 tablespoons olive oil, divided, plus additional for serving
Trim off both ends of eggplants; slice each crosswise into four 1/2-inch-wide circles.
Kosher salt and freshly ground black pepper 1 red bell pepper, cored, cut in 3-inch long strips 1 orange bell pepper, cored, cut in 3-inch long slices 1 zucchini, cut in half width-wise and cut into ¼-inch-thick slices 1 tablespoon balsamic vinegar, plus additional for serving 1 large ripe tomato, sliced
Place large, rimmed baking sheet on oven rack for 10 minutes. Coat preheated baking sheet with 2 tablespoons olive oil and sprinkle the bottom with salt; arrange eggplant slices on pan and season tops to taste with additional salt and pepper. Roast 10 minutes; turn slices with spatula and roast additional 10 minutes, or until eggplant is golden brown. Toss bell peppers on another baking sheet with 1 tablespoon olive oil, salt and pepper to taste; roast 15 minutes. Cut zucchini slices in half and place on baking sheet with peppers, turning them together gently; roast an additional 10 minutes until bell peppers are dark golden brown on edges. Drizzle additional vinegar over vegetables after removing from oven. For each serving, place 1 eggplant slice on plate; top with 1 slice Fresh Mozzarella, followed by bell pepper slices, 1 or 2 slices zucchini, 1 slice of tomato and 1 basil leaf. Repeat, layering once more, topping with 1 slice Fresh Mozzarella, 1 basil leaf and slice of red onion. Drizzle with additional olive oil and vinegar, if desired. • Print Recipe
½ cup fresh basil leaves 8 ounces Wisconsin Fresh Mozzarella, sliced ½ red onion, sliced
grill it ! Too hot to turn on the oven? Prepare the vegetables on the grill or in a grill pan. Toss with olive oil as directed and grill over direct medium-high heat for 3-5 minutes per side, or until cooked through.
Carrot Agrodolce Sausage Pizza Servings: 2 10-inch pizzas Ingredients: 1 pound carrots, peeled and sliced on bias, about ¼-inch thick 1 ½ tablespoons olive oil ¾ teaspoon salt, divided 1 teaspoon sugar 1 tablespoon red wine vinegar 1 pound mild Italian sausage (casing removed if using links) 1 pound prepared pizza dough 1 ½ cups (6 ounces) Wisconsin Mozzarella Cheese, shredded 1 ½ cups (6 ounces) Wisconsin Provolone Cheese, shredded ¼ cup fresh mint, chopped Directions: Place carrots, olive oil and 1/4 teaspoon salt in saucepan with 1/3 cup water. Cook over high heat for 7 minutes, or until water has evaporated. Add remaining salt, sugar and vinegar and mix. Cook for 1 minute. Remove from heat and set aside. In skillet, brown sausage, breaking apart into bite-sized crumbles. Remove from heat and set aside. Divide dough into two halves. On floured surface, roll each half into 10-inch round. Brush outdoor gas grill grates with olive oil and set to high over direct heat. Using floured unrimmed baking sheet or pizza peel, carefully transfer dough to 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, distribute sausage, carrots and cheese evenly over crust. Return to grill, close lid and cook 2 minutes, or until cheese is melted and bottom side of dough is browned and crisp. Remove from grill. Top with fresh mint. Cool 1-2 minutes before cutting and serving. • Print Recipe
Zucchini & Potato Rosemary Pizza Servings: 2 10-inch pizzas Ingredients: 1 ½ cups Yukon gold potatoes, thinly sliced 2 tablespoons olive oil, divided Salt and pepper 3 sprigs fresh rosemary, divided 1 ½ cups zucchini, thinly sliced 1 pound prepared pizza dough 2 cups (8 ounces) Wisconsin Fontina Cheese, shredded ½ cup (2 ounces) Wisconsin Blue Cheese, crumbled Directions: Prepare outdoor gas grill to medium high over direct heat. Place sheet of aluminum foil on work surface. Place sliced potatoes in center of foil sheet. Drizzle with 1 tablespoon olive oil, salt and pepper. Add 1 sprig rosemary. Wrap foil up and around potatoes, creating a sealed pouch. If desired, wrap in second sheet of foil. Repeat packaging in foil with zucchini slices, combining with 1 tablespoon olive oil, salt, pepper and 1 rosemary sprig. Place potato pouch on grill over direct heat. Cook for 15-20 minutes, rotating frequently, until potato slices are cooked through but still firm. Place zucchini pouch on grill. Cook 5-7 minutes, rotating frequently. Remove both pouches from grill. Carefully open foil and cool slightly. Divide dough into two halves. On floured surface, roll each half into 10-inch round. Chop remaining rosemary. Brush grill grates with olive oil and set to high heat. Using floured unrimmed baking sheet or pizza peel, carefully transfer dough to grill. Close lid and cook dough approximately 2 minutes, until bottom is browned and crisp. Flip dough and cook 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, top dough evenly with Fontina, potatoes and zucchini. Return to grill, close lid and cook 1 minute. Distribute Blue Cheese crumbles evenly over pizza and cook 1 minute, or until bottom side of dough is browned and crisp. Remove from grill. Garnish with chopped rosemary. Cool 1-2 minutes before cutting and serving. • Print Recipe
Romesco Shrimp Pizza Servings: 2 10-inch pizzas Ingredients: ¾ cup blanched almonds 2 large roasted red bell peppers (12-ounce jar), drained 2 garlic cloves, smashed ½ cup tomato paste ¼ cup sherry vinegar 2 teaspoons smoked paprika 1 teaspoon red chile flakes 1 cup olive oil 1 teaspoon salt Black pepper 1 pound raw shrimp, shelled and deveined 1 pound prepared pizza dough 2 cups (8 ounces) Wisconsin Mozzarella Cheese, shredded 1 cup (4 ounces) Wisconsin Romano Cheese, shredded Directions: In skillet, toast almonds over medium heat until just starting to brown. Remove from heat and set aside. In bowl of food processor, combine peppers, garlic, tomato paste, vinegar, paprika, red chile flakes, olive oil, salt and peppers. Process until smooth. Remove 1/2 cup mixture from food processor and set aside. Add almonds to processor and process again until smooth. Add reserved 1/2 cup pepper mixture (without almonds) to shrimp and mix well to marinate. Place shrimp in resealable container and refrigerate for at least 30 minutes, or until ready to make pizza. Divide dough into two halves. On floured surface, roll each half into 10-inch round. Brush outdoor gas grill grates with olive oil and set to high over direct heat. Using floured unrimmed baking sheet or pizza peel, carefully transfer dough to 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 1/2 cup romesco sauce over dough. Distribute cheeses and shrimp evenly over crust. Return to grill, close lid and cook 2 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. • Print Recipe
Queso Fresco Guacamole Bites By Megan of Take a Megabite Servings: 48 Bites Savory Lime Crisps
Queso Fresco Guacamole
1 cup flour
2 avocados, seeded
½ teaspoon salt
1 garlic clove, minced
Zest from ½ lime
1 small shallot, minced
6 tablespoons cold butter, cut in pieces
Juice of 1 lime, or to taste
2-3 tablespoons ice water
Salt and pepper, to taste
½ cup (2 ounces) Wisconsin Queso Fresco Cheese, crumbled, plus more for garnish
Preheat oven to 400°F. Line large baking sheet with parchment paper. In medium bowl, combine flour, salt and zest. Cut in butter using pastry blender or fork until mixture resembles coarse meal. Sprinkle cold water over dry mixture 1 tablespoon at a time, tossing lightly and stirring with fork. Add water each time to driest part of mixture. Dough should be just moist enough to hold together when kneaded gently. Roll out dough to 1/8-inch thickness. Using 1 1/2-inch cookie cutter, cut in rounds. Place rounds on prepared baking sheet and bake for 10 minutes or just until turning lightly golden. Cool on wire rack.
Red chile flakes for garnish Directions: In small bowl, mash avocado, garlic and shallot together. Add salt, pepper and lime juice to taste. Add 1/2 cup Queso Fresco and mix well. To assemble Queso Fresco Guacamole Bites, transfer mixture to piping bag and pipe small amount onto each Savory Lime Crisp. Sprinkle with additional Queso Fresco and red chile flakes. Serve immediately. • Print Recipe
Pimento Cheese Macaroni Salad By MacKenzie of Grilled Cheese Social Servings: 8-10 Ingredients: 1 pound (4 cups) elbow pasta 1 cup (4 ounces) Wisconsin Sharp Cheddar Cheese, shredded 1 cup (4 ounces) Wisconsin Gouda Cheese, shredded 1 cup mayonnaise ½ cup sour cream ½ teaspoon Worcestershire sauce ¼ teaspoon hot sauce ¾ cup chopped pimentos 1 teaspoon smoked paprika ¼ teaspoon cayenne pepper 1 teaspoon sugar Salt and pepper to taste ¼ cup green onions, chopped Directions: Cook pasta to al dente, according to package directions. Rinse with cold water, set aside. In large bowl, combine Cheddar, Gouda, mayonnaise, sour cream, Worcestershire, hot sauce, pimentos, smoked paprika, cayenne and sugar. Mix well. Add salt and pepper to taste. Add cooked pasta and mix thoroughly. Refrigerate pasta salad for at least 30 minutes before serving. Garnish with green onions. • Print Recipe
Blue Cheese-Stuffed Chipotle BBQ Burgers By Deborah of Taste and Tell Servings: 4 Ingredients:
For BBQ Sauce:
To prepare BBQ sauce, heat olive oil in medium pan over medium heat. Add onions and cook until translucent, 4-5 minutes. Add garlic and stir until fragrant, about 1 minute. Add ketchup, brown sugar, honey, chipotle chiles, vinegar, 1 1/2 teaspoons Worcestershire and mustard. Bring to boil and simmer 20 minutes. Taste and season with salt and pepper.
1 tablespoon olive oil ½ cup onions, chopped 1 clove garlic, minced ¾ cup ketchup ¼ cup brown sugar ¼ cup honey 2 tablespoons chipotle chiles in adobo, minced 2 teaspoons apple cider vinegar 1 ½ teaspoons Worcestershire sauce ½ teaspoon dry mustard Salt and pepper, to taste For Burgers: 1 ¼ pound (20 ounces) ground beef 1 tablespoon Worcestershire sauce Salt and pepper, to taste ²/³ cup (4 ounces) Wisconsin Blue Cheese, crumbled Olive oil For Serving: 4 sesame seed buns
In medium bowl, combine ground beef and 1 tablespoon Worcestershire sauce. Season with salt and pepper. Mix together and form into 8 thin patties. Distribute Blue Cheese evenly onto 4 beef patties. Place remaining patties on top of cheese and pinch edges to seal cheese into center. Drizzle with olive oil. Heat grill or indoor grill pan over mediumhigh heat. Grill burgers until cooked through, 5-7 minutes on each side. Assemble burgers on buns, top with BBQ sauce, tomatoes and lettuce. • Print Recipe
Need more burger inspiration?
Tomato slices Lettuce Visit the Cheese & Burger Society to find 40 mouthwatering creations featuring Wisconsin Cheese.
Balsamic Bread Cheese Kabobs By Chung-Ah of Damn Delicious Servings: 3-4 Ingredients: Â˝ cup balsamic vinegar 4 slices French bread, cubed 1 cup cherry tomatoes 6 ounces Wisconsin Juustoleipa (Bread Cheese), cubed Basil leaves, chiffonade (shredded), for garnish Directions: Reduce balsamic vinegar: add vinegar to small saucepan over medium heat. Bring to boil and simmer until thick and reduced, about 4-5 minutes. Preheat grill to medium-high heat. Thread bread, cherry tomatoes, and Juustoleipa alternately onto skewers, beginning and ending with bread. Place skewers on preheated grill and cook until cheese has softened and warmed through, about 3-4 minutes, turning at least once. Serve immediately, drizzled with balsamic reduction and garnished with basil, if desired. â€˘ Print Recipe
Key Lime Pie Ice Cream Sandwiches By Annie of Annie’s Eats Servings: 8 Ingredients: For Ice Cream: ¾ cup sugar Zest of 3-4 key limes 4 tablespoons key lime juice 1 cup (8 ounces) Wisconsin Mascarpone Cheese 1 ½ cups half and half To Assemble: 16 (2½-inch square) graham crackers (homemade or store bought) Directions: To make ice cream, combine sugar, lime zest, juice, Mascarpone and half and half in blender or food processor and process until completely smooth. Freeze in ice cream maker according to the manufacturer’s instructions. While ice cream is churning, line small rectangular pan (about 6 x 9 inches) with plastic wrap. When ice cream is finished, spread ice cream into prepared pan in even layer. Cover with second layer of plastic wrap. Freeze until firm. To assemble ice cream sandwiches, use square cookie cutter (2 to 2 1/2-inch) to cut out squares of frozen ice cream slab. Sandwich each portion of ice cream between two graham cracker squares. Freeze again at least 30 minutes before serving. • Print Recipe
Cheese & Berry Delights Wisconsin Cheese and summer berries are a match made in flavor heaven.
Ricotta Shortcake with Berry-Cherry Sauce Servings: 8
Ingredients: For Sauc e : 1 pint strawberries, cleaned, hulled and halved ½ pint (1 cup) raspberries 2 cups sweet cherries, pitted ¾ cup sugar, or to desired sweetness 3 tablespoons kirsch or another liqueur (optional) For Shortcake : 2 cups flour 2 tablespoons sugar 1 tablespoon baking powder ½ teaspoon salt 6 tablespoons unsalted butter, cut into pieces 1 cup ( 8 ounces) Wisconsin Ricotta Cheese ²/³ cup milk
1 tablespoon sugar Sweetened whipped cream
Directions: Preheat oven to 425°F. Combine fruits in bowl. Toss with sugar and liqueur, if using. Set aside. Stir occasionally.
Sift flour, sugar, baking powder and salt together. Place in food processor work bowl; pulse several times. Add butter, process 3 to 4 pulses. Add Ricotta; pulse 5 to 6 times to crumble. With processor running, slowly add milk. Process about 5 seconds until ingredients are well-combined.
Turn dough out onto center of buttered and floured baking sheet. Roll (or pat) into 7-inch flat circle, 1 3/4 inches thick. Sprinkle surface with 1 tablespoon sugar. Bake 25-30 minutes. Cool on baking sheet 20 minutes. Remove to wire rack.
Just before serving, slice shortcake in half horizontally with serrated knife. Remove top. Place bottom on large serving platter. Top with half the fruit. Place top of shortcake over fruit. Top with remaining fruit. Garnish with whipped cream.
Brie Grilled Cheese with Strawberries & Honey By MacKenzie of Grilled Cheese Social Servings: 1
Ingredients: Cinnamon sugar 1 tablespoon butter, softened 2 slices brioche bread 2 ounces Wisconsin Brie Cheese, rind removed 1 strawberry, stemmed and thinly-sliced 1 teaspoon honey
Directions: Mix cinnamon sugar with butter, set aside. Top one bread slice with Brie. Top with strawberries and drizzle with honey. Top with remaining bread slice. Spread half of cinnamon sugar butter on one side of sandwich. Heat a pan over medium heat. Place sandwich into heated pan, butter side down and brown 2-3 minutes. Butter remaining side of sandwich and flip. Grill until golden brown and remove from heat. Let rest for 1 minute. Serve.
Lemon Ricotta Pancakes with Blueberry Compote By Chef Mindy Segal Servings: 6
Ingredients: For Blueberry Compote : 4 cups (2 pints) blueberries, fresh or frozen 2 teaspoons cornstarch 1 cup sugar ½ cup water ¼ cup prepared lemon curd (from 10- to 12-ounce jar) 1 tablespoon fresh orange juice Pinch of salt 1 tablespoon butter ½ teaspoon pure vanilla extract For Pancakes : 2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt 2 tablespoons sugar Grated zest of 1 lemon 2 eggs, separated 1 cup (8 ounces) Wisconsin Ricotta Cheese, preferably whole milk 1 ½ cups milk, preferably whole Confectioner’s sugar
Directions: For Blueberry Compote, in sauté pan, combine blueberries, cornstarch, 1 cup sugar, water, lemon curd, orange juice, and pinch of salt. Gently cook over medium heat until blueberries are tender but not broken down, and the mixture simmers and thickens. Remove from heat; stir in butter and vanilla. Set aside to cool slightly.
For Pancakes, in medium bowl, sift the flour, baking powder, salt and sugar. Stir in lemon zest. Set aside. In large bowl, mix egg yolks and cheese. Fold in dry ingredients alternately with milk. In separate bowl, whip egg whites until medium-stiff peaks form. Fold into batter.
To Complete Recipe, heat buttered nonstick skillet or griddle over mediumhigh heat or to 350ÂşF (water drops on the skillet should skitter or sizzle when hot). For each pancake, pour 1/4 to 1/3 cup batter and cook until bubbles form on top. Turn and cook until bottom is golden brown and pancake is cooked through.
To Serve, stack three pancakes on each plate with dollop of remaining prepared lemon curd between pancakes. Sprinkle with confectionerâ€™s sugar and pour compote over pancakes.
Mascarpone Lemon Icebox Parfaits Servings: 4-6
Ingredients: Â˝ cup purchased lemon curd 1 tablespoon honey 1 cup whipping cream 1 8-ounce container Wisconsin Mascarpone Cheese 1 Â˝ cups crisp ginger snap cookies (about 28), crushed 1 cup (8 ounces) strawberries, washed, hulled and sliced
Directions: In mixing bowl, beat lemon curd and honey together until smooth and creamy. Using mixer, beat fluid whipping cream into curd mixture until smooth. Add Mascarpone and beat just until thickened. Do not overbeat. In individual parfait glasses, layer ginger snap crumbs, lemon Mascarpone cream and strawberries; repeat layers, using all ingredients. Refrigerate at least 2 hours before serving.
ÂŠ 2013 Wisconsin Milk Marketing Board, Inc.
Sip the Season Summertime Cheese & Cocktail Pairings
Fruit-forward cocktails pair beautifully with these Wisconsin Cheese selections and make a lovely presentation. Itâ€™s the perfect way to start a summer dinner or party.
Photos by Heidi of FoodieCrush
Beet Lemonade + Burrata Beet Lemonade Makes 1 pitcher Ingredients: 1 cup sugar 1 ¼ cups water 1 cup lemon juice ¾ cup beet juice* ½ cup water (more to taste) Ice Fresh basil leaves (optional) Directions: Prepare simple syrup: in saucepan, heat sugar and water over medium heat, stirring frequently, until sugar has dissolved. Cool to room temperature. In a pitcher, combine simple syrup, lemon juice, beet juice and water. Stir to combine. Add additional water to taste. Serve over ice. Garnish with basil leaves, if desired. * Look for beet juice at natural food stores. If using a juicer at home, 2-3 beets will yield 3/4 cup juice.
Fresh Mozzarella’s sultry cousin, Burrata has a sweet, milky flavor and silky texture. Burrata means “buttered” in Italian. •Print Recipe
Peach Sangria + Gouda Peach Sangria Makes 1 pitcher Ingredients: 1 bottle Moscato wine Â˝ cup brandy 1 cup peach nectar 2 peaches, cut into wedges Ice Ginger beer or ginger ale Directions: Combine all ingredients (except ginger beer) in pitcher. Refrigerate for several hours before serving, preferably overnight. Serve over ice. If desired, top with a splash of ginger beer.
This Dutch-style cheese has a smooth, creamy texture and buttery, slightly sweet flavor that develops caramel notes as it ages. â€˘Print Recipe
Moscow Mule + Cheddar Blue Moscow Mule Makes 1 cocktail Ingredients: Ice 1 lime wedge, plus slices for garnish 2 ounces vodka 3 ounces ginger beer Fresh mint leaves (optional) Directions: Place ice in glass. Squeeze lime wedge over ice. Add vodka and ginger beer. Stir gently. Garnish with lime slices and fresh mint, if desired.
What happens when Cheddar is pierced to allow for Blue veining? You get the best of both worlds with this unique cheese. Think classic Cheddar flavor and texture with a hint of Blue. â€˘Print Recipe
Berry Smash + Gorgonzola Berry Smash Makes 1 cocktail Ingredients: 4 blackberries 1 ½ ounces bourbon 1 ½ ounces black cherry juice (100% juice) Ice Seltzer water Directions: In mixing glass, muddle blackberries. Add bourbon and black cherry juice. Add ice and shake. Strain into ice-filled glasses. Top with a splash of seltzer water.
Available in creamy and crumbly styles, this mild Blue has an earthy, piquant flavor. •Print Recipe
Cheese Expert Q &A: K i r s t i n
J a c k s o n
The author of Itâ€™s Not You, Itâ€™s Brie shares how she fell in love with cheese, her perfect summer pairings and a recipe for Wisconsin Cheddar-Blue Salad with Hazelnuts and Dates.
Kirstin Jackson Kirstin Jackson’s new book, It’s Not You, It’s Brie: Unwrapping America’s Unique Culture of Cheese, recently brought her to Wisconsin to visit cheesemakers, learn about their craftsmanship and taste their creations firsthand. In the book, she profiles several of these innovative Wisconsin cheesemakers and the unique histories behind them. The book is the culmination of a lifetime obsession with cheese. As a child, Jackson visited many creameries with her parents. After high school, she attended culinary school and cooked in restaurants, which gave her plenty of time to explore the world of cheese. She went on to study cultural anthropology in college where her interest in the culture and history of food was nourished. Today, she manages the cheese program at a wine bar, consults, teaches classes and writes about cheese. How did you become a cheese expert?
What is it about cheese that inspires you?
My becoming an expert was a combination of what all those experiences taught me, and a curiosity that drove me to spend sometimes even hours learning about the background of a cheese or cheese style. And of course, you learn something new every time you teach a class — be it something interesting to tell people about a charismatic cheesemaker before the class starts, or during the class, when a student asks you a question about something you may not have even considered before and are now compelled to study.
What I adored covering in my book were the stories and the history behind cheese—everything that has gone into making or deciding to make even the tiniest wheel. Learning why so many Swiss styles are made in Wisconsin, and what leads cheesemakers to make the wheels they do. Then, the deliciousness.
What is your perfect summer pairing with cheese? I’ve got to pick three. 1. Rosé. A dry, fresh-tasting rosé has the perfect amount of acidity, just a splash of red fruit flavor and no tannins. All good things for cheese and wine pairing. Plus, it’s about the prettiest thing one can drink on a front porch or picnic—either in wine glasses or plastic cups. 2. Summer vegetables. Cheese on a cheese board—awesome. Cheese on the dinner table—awesome, too. Summer’s produce adores cheese—tomatoes, green beans, peppers, corn—all these things like to be topped with either fresh cheeses like Wisconsin Queso Fresco or sprinkled with grated or shaved aged cheeses like Parmesan. 3. Summer fruit. Peaches, apricots, cherries are all super cheese friendly. Serve them fresh, dried, or pickled on a cheese board.
What is your best tip for cooking with cheese? Consider what the flavors of a cheese can do for you in cooked dishes, and not just the texture. For example, if you’re feeling like your potato gratin is a little flat, mix it up a little. Try adding something lively like a washed-rind cheese with earthy, citrus flavors or a mixed-milk. Tell us a little about your recipe. I’ve always loved salads and believe that while they can also be a good way to pack as many vegetables as possible into one meal, they can serve as a highlight of a coursed lunch or dinner. When Wisconsin Cheddar-Blue Cheese is added, the salad immediately becomes more savory, nutty and filling. Paying extra attention to the vinaigrette also pays off. Here, I slow cook the shallots for the dressing, and while it takes a little extra time, it provides a subtle sweet-savoriness that wouldn’t be otherwise obtained. Add seared or grilled chicken breast or crisped pancetta to it, and the dish becomes main-course worthy. Read more at itsnotyouitsbrie.com.
Wisconsin Cheddar-Blue Salad with Hazelnuts and Dates R e c i p e by K i r s t i n J a c k s o n Servings: 4
Ingredients: 1 cup (4 ounces) hazelnuts 1 tablespoon butter 2 medium shallots, finely chopped 1 teaspoon lemon zest, finely grated 1 Â˝ teaspoons fresh thyme, chopped 2 tablespoons fresh lemon juice 6 tablespoons olive oil 4 small handfuls arugula, washed 10 medjool dates, pitted and thinly sliced 1 Âž cups (7 ounces) Wisconsin Cheddar Blue Cheese, shaved Salt and pepper to taste
Preheat oven to 350Â°F. Place hazelnuts* on rimmed baking pan and roast for 10-12 minutes. Let cool, and roughly chop. Make Vinaigrette: Bring small saucepan to medium-low heat and melt butter. Add shallots and cook until translucent. Add lemon zest and thyme and cook for 2 more minutes. Remove from heat and spoon into small bowl. Add lemon juice and olive oil and mix well. Add salt and pepper to taste. In large bowl, toss arugula with two-thirds of vinaigrette. Mix in hazelnuts, dates and salt and pepper to taste. Season with salt and pepper. Divide salad onto 4 plates. Sprinkle Cheddar Blue shavings over salad and drizzle remaining dressing delicately over plates. * If using hazelnuts with skins, allow to cool and then rub between fingers to loosen and remove skins. Discard skins and chop hazelnuts.
By Lori an d Pau l of Bu rp!
As Wisconsin natives, we love paying tribute to the wealth of local artisan cheeses by recreating recipes from some of our favorite local eateries. And, as the weather warms, we find ourselves looking for inspiration from Wisconsin classics. Enter the Cheese Curd. Cheese Curds are fresh Cheddar cheese in its natural, random shape and form before being shaped into blocks and aged. Curds have a mild taste with a slightly rubbery texture and should squeak when eaten. Many Wisconsin restaurants and taverns serve up baskets of piping hot fried Cheese Curds, usually with a side of ranch dressing. At home, we like to serve them alongside fresh ingredients. Take this deliciously fresh grilled chicken taco salad, embellished with creamy chipotle dressing and crisp, warm seared White Cheddar Cheese Curds. The Curds have all the flavor of their battered, fried brethren; but, theyâ€™re quick and easy to prepare, and they taste delicious when accompanied by the auspiciously fresh crunch of romaine lettuce, red peppers and the sweet kick of red onion.
Grilled Chicken Taco Salad with Seared Wisconsin Cheese Curds
Ingredients: Servings: 4-6
For Dressing: 2/3 cup sour cream 1 tablespoon chipotle chile in adobo sauce, minced 1 teaspoon ground cumin 1 teaspoon chili powder 4 teaspoons fresh lime juice 1/4 teaspoon salt
For Chicken: 1 teaspoon cumin 1 teaspoon chili powder 3/4 teaspoon garlic powder 1 teaspoon salt 1 teaspoon pepper 4 boneless, skinless chicken breasts Olive oil, for brushing grill
For Salad: 1 tablespoon grapeseed or peanut oil 1 cup (3-4 ounces) Wisconsin Cheese Curds 6 cups romaine lettuce, chopped 1/3 cup cilantro, chopped 1 15-ounce can black beans, drained and rinsed 1 cup cherry tomatoes, halved 1/2 cup red onions, sliced 2/3 cup canned corn kernels, drained 3/4 cup tortilla chips, crumbled
Directions: To prepare dressing, combine sour cream, chipotle chile, cumin, chili powder, lime juice and salt in small bowl; whisk to combine. Preheat grill. To prepare chicken, combine cumin, chili powder, garlic powder, salt and pepper in small bowl. Mix well to combine. Coat chicken breasts with seasoning mix on both sides. Brush grill with olive oil and grill chicken breasts until internal temperature is 165ºF and chicken is no longer pink. Set chicken breasts aside, tented with foil to keep warm. Heat grapeseed oil in medium nonstick frying pan over medium-high heat. Add Cheese Curds a few at a time and cook until brown and crisp on bottom, but not completely melted on top. When done, carefully remove curds from pan and set aside on plate. Repeat with remaining curds. Just before serving, place lettuce, cilantro, black beans, tomatoes, red onions and corn in large bowl. Toss with dressing. Divide among serving plates or bowls. Sprinkle with crushed tortilla chips, and top with sliced chicken breast and seared Cheese Curds. • Print Recipe
Planning a trip to Wisconsin this summer? Get out there and check out the state’s cheese and dairy attractions for yourself with the new “Traveler’s Guide to America’s Dairyland,” featuring 161 dairy farms, cheese plants and creameries that welcome visitors. Download the PDF or request a free printed copy. Be sure to pick up a bag of fresh cheese curds during your travels, and stop by some local restaurants for the classic fried variety. Here are a few of our favorite spots:
Cheese Cu rds The Green and Gold pizza at Fish Creek's Wild Tomato Wood-Fired Pizza and Grille comes dappled with green and gold. Roasted chicken, bacon, grilled broccoli, spinach and topped with real Wisconsin Cheese Curds.
Red Dot on Milwaukee’s East side offers a classic poutine with extra crispy french fries topped with Wisconsin White Cheddar Cheese Curds and smothered in Poutine gravy. The Milwaukee Burger Company in Eau Claire offers handmade Wisconsin Cheese Curds five different ways, including “Fire” made with Pepper Jack Cheese Curds battered in chipotle beer batter.
The fried Cheese Curds at The Old Fashioned in Madison are hand-breaded and offered with a choice of five sauces, including roasted garlic, smoked Spanish paprika, a tiger sauce with horseradish and mayo, a tiger sauce with Blue Cheese, and buttermilk ranch dressing.
Peach, Brie and Dark Chocolate Sâ€™mores By Joy of Joy the Baker Servings: 4 Ingredients: 4 graham crackers, halved 2 ounces 70% dark chocolate bar, divided into 4 pieces 4 ounces Wisconsin Brie Cheese, sliced 1 ripe peach, sliced Directions: Preheat oven to broiler setting on low. Arrange graham crackers on baking sheet. Top half the graham crackers with 1 piece dark chocolate each. Top each piece of dark chocolate with 1-2 Brie slices. On separate plate, place 2 peach slices on remaining graham crackers. Set aside. Place chocolate and cheese-topped graham crackers under broiler for no more than 30 seconds to melt chocolate and soften cheese, watching constantly. Remove from oven. Top each melted cheese graham cracker with peach graham cracker and serve immediately. â€˘ Print Recipe
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