Grate.pair.Share. Winter2013

7/28/2019 Grate.pair.Share. Winter2013

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SimplySeasonaleasy, cheesy

dishes withfresh ingredients

INSIDE: 54 ways to br ing Amer ica s Da i ry land to your tab le

Grate. Pair. Share.

Volume 1 :: Issue 1 :: WInter 2013

c k i g & a i i g w i h w i c i c h


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Wnr mcl m f r n Wcnn.We wait anxiosly or the rst snowfakes, dreaming o weekends spent cross-

contry skiing, warming p by the re and sharing a cozy meal with riends. Perhaps

a bbbling dish o macaroni and cheese or a pot o onde with all the trimmings.

Arond here, were serios abot or cheese, and its been a prod part o or

states history or many years. Today, third- and orth-generation cheesemakers

are contining Old-World traditions and setting new standards in cheesemaking

cratsmanship and artistry. There are 1,200 cheesemakers in the state crating

more than 600 varieties, types and styles o cheese. Were so pleased to share a

ew o them with yo in this rst isse o Grate. Pair. Share.

This magazine was written with yo in mindthe home cook, the bsy parent,

the gracios hostess. Inside, yoll nd ideas or weeknight meals, seasonal dinner

parties, cocktail party bites and decadent desserts. Weve invited some o or

avorite ood bloggers and cheese experts to share their recipes and tips as well.

We hope yoll discover a new cheese or a new way to serve one o yor avorites.

On behal o the Dairy Farm Families o Wisconsin, we invite yo to pll p a chair

and discover how cheese can enhance even the simplest o meals. We invite yo

to grate, pair and share.

Welcome to our table.


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Share the Lve

A winter dinner party or cheese admirers.

1 Cheese, 2 NightsEasy weeknight dinners starring

Wisconsin Cheddar, Feta & Pepper Jack.

Cheese Plates fr Every Palate

Find yor perect pairing.

G fr a Dip!14 scoopable, spreadable recipes.

Side Sh

Dressed-p

DIY DessKid-Friendl

I n T h I s I s s u e


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and kid-riendly recipes.

rtsMascarpone Cheesecakes.

I n e v e r y I s s u e

First BiteRicotta Flatbread with

Cranberry Pomegranate Salsa

On the Cover

Hot DishCheesy Bites & Dishes

Were Craving Right Now

5 WaysMascarpone

Cheese Expert Q&ARecipe and Interview with

Madame Fromage

Sweet EndingsBaked Brie Bites


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AiAi eat

C o n T r I b u T o r sYo may recognize some o these aces rom yor avorite ood blogs. Theyve been bsy in the kitchen,creating new cheese dishes to share with yo.

tayTal Tak a Tat

Favorite cheesywinter dish:

A warm bowl o beer

cheese soup. I love a

nice sharp Cheddar,

so when that is an

ingredient, I will give

any dish a try. JyJ t bak

Ahynt Witt salt

Favorite wintercheese pairing:

A simple platter o rustic

bread, chunks o nutty

Gruyre and a dark

beer. The perect simple

winter meal.

CaiWipp

If I were acheese, Id be:

Aged Gouda

O Dutch heritage,

approachable, pretty

consistent but a touch

o sharp avor.

HidiFiC

If I were acheese, I d be:

Aged White Cheddar

Continually changing and

developing with age, abit complex, thanks to

my strong tastes but

always aiming to please.

li & Pabp!


Creamy Brie with

a deep, caramel

malted beer.

Bbak b


Without a doubt,

macaroni and cheese!

AxadaAlaa Kitc


My mothers cheese

and green chile pie

hors doeuvre. It is areally old-ashioned

recipe, but it is so

delicious. I love it

this time o year.

KaFamilstl F


Sliced ripe pears with

Gorgonzola, drizzled

with honey.

Grate. Pair. Share.

is a pblication o

the Wisconsin Milk

Marketing Board.

For more inormation

abot Wisconsin

Cheese, visit

EatWisconsinCheese.com.


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C h e e s e I n d e xLook or these Wisconsin cheeses in this isses recipes and pairings.

Chdda

swi

Paa

Gda

Bi

rica saaa

macap

Fh mzzaa

Bick

rica

Havai

Fa

B Ch

Ppp Jack

Gy

Chdda Cd


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Were all about the thighs.Mr m n r n prn n

cckn r, r vrl,ck qckl n v nrl ffn

fr c.

Recipe from Chef Brant Evans

French Bread Pizzap w l f vl n Fr

Mzzrll. N j fr k nmr.Get the recipe.

Cheesybites&d

ishes

WeReCRaviNgRightNoW


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Blue CheeseCrml, crm, ml, pqn, mk,

cr. tr bl C fr vrn,n pr wll w wnr flvr.

Learn more.

Homemade Condiments(nk cn, jm n mr) r r

frn w c. gv m lf, r kp m fr rlf.

Recipe from Its Not You, Its Brie

Macaroni and Cheese wnr cmfr f fn.

W lv n ll vrn.

Get inspire.

Breakfast Mac & Cheeseby Dinner or Dessert

Mac & Cheese, Please!t l ckk frm

c xpr Lr Wrln.

Get the book.


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PlsoEvy P

Sure, the cheeSe can Stand alone,

but why would it want to when

a world of wonderful pairingS

awaitS? find your perfect match

with one of theSe memorable

cheeSe plateS.


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Kd-Fry

W Sc

& oco


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Hi Ss wr d p Fr MozzaBs wSmi

us wCc Jck


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Kd-FrycheeSe plateS arent juSt for grown-upS.

theSe playful pairingS will pleaSe cheeSe

loverS of all ageS.

Wisconsin Fresh Mozzarella Balls With salaMi

Look or ciligene, cherry-sized balls o Wisconsin Fresh Mozzarella

with its clean, milky favorand wrap them in thin slices o salami.

Wisconsin cheddar curds With cracker Jack

Whats more un than cheese curds that squeak when you eat them?

Adding the sweet crunch o another avorite childhood snack.

Wisconsin havarti skeWers With Grape and apple

The mild, buttery favor o Wisconsin Havarti is the perect

complement to tart apples and grapes.

Say Moo! Download our free,

printable cow masks for all

your pint-sized cheese tasters.

Mo! CliCk to print


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W SccheeSe and Spice and everything nice.

aGed Wisconsin Gouda +

allspice Butterscotch sauce

As Wisconsin Gouda ages, it develops an intense favor with

sweet, caramel notes. Accentuate the cheese with a drizzle

o homemade Allspice Butterscotch Sauce. Get the recipe.

Wisconsin Blue cheese With candied GinGer

Candied (or crystalized) ginger evokes a spicy sweetness

that stands up to strongly favored cheeses, like a creamy

Wisconsin Blue. Look or it in the bulk aisle or baking

section o your grocery store.

2-3 year-old Wisconsin cheddar

With spiced Glazed pecans

Good things come to those who wait. Ater a couple o

years in the aging cave, Wisconsin Cheddar has the nutty

richness that makes it a perect pair or spiced glazed

pecans. Try our recipe or Bourbon Spice Pecans.

Need a wine or beer pairing?

Visit CheeseCupid.com for even more ideas.


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2-3 Ye-Old

wScd Gzd PecsBlu wd g

gd oua + AcButcoc Suc


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Blu w Dkoco Trufs

Br w Wh

oco & s

Pmn w Dkoco ovd Amos


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& ocoalone, theyre among our favorite indulgenceS.

together, they become Something Simply SenSational.

Wisconsin Blue cheese With

dark chocolate truFFles

Two rich and creamy elements. One sinully indulgent bite.

We love to enjoy this pairing with a glass o port wine.

Wisconsin Brie With

White chocolate & cherries

This crowd-pleasing trio hits all the right notes:

creamy, savory, sweet and tart.

Wisconsin parMesan With

dark chocolate covered alMonds

A nutty and complex cheese meets its sweet soul mate.

Want more cheese & chocolate? Download our new PDF pairing

guide for more great combinations and tips on creating your own.


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Rich, buttery and just a little sweet,Wiscnsin Mascarpne is the secrett many creamy desserts, but itcan als transfrm savry dishesint smething luxurius andunfrgettable. Here are fivef ur favrite ways tserve and eat thisversatile cheese.

M S C A R P o N E


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. Easy CreamyTmat SauceAdd a dollop of Mascarpone toprepared marinara sauce for pasta

and grilled chicken.

2. Lemn CreamGinger CkiesCombine equal parts Mascarponeand lemon curd and spreadbetween ginger cookies for acreamy, sweet bite thats more thana little addictive.

3. BalsamicMascarpne CrstiniAdd 1 tablespoon balsamic vinegar

to 8 ounces Mascarpone andspread on crostini for a super-quickappetizer that will impress yourguests. Top with fresh herbs, slicedfruit or roasted mushrooms.

4. Twice Baked Ptates

Use in place of sour cream or creamcheese. Try our recipe for TwiceBaked Potatoes with Greens andWisconsin Mascarpone.

5. Cannli Ckie DipAdd 1/4 cup powdered sugar

and 1/4 cup mini chocolate chipsto 1 cup (8 ounces) WisconsinMascarpone. Roll in choppedpistachios and additional chocolatechips, and serve with vanilla wafers.

Mascarpone Tip: When mixinginto frostings, dips or spreads, be

careful not to overprocess. It canchurn into butter and develop alumpy consistency. Always mixMascarpone by hand.


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Share the LoveA winter dinner party for cheese admirersWe love cozy, casal dinners with riendsones where everyone brings a dish to share. The recipes

in this winter east come rom ood bloggers arond the contry who share a passion or simple,

modern dishes made with the inest ingredients inclding o corse Wisconsin Cheese.


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Servings: 6 to 8

Ingredients:

1 bunch (about 8-10 cups) kale

cup extra virgin olive oil

2 tablespoons resh lemon juice

1 tablespoon apple cider vinegar

1 teaspoon honey

teaspoon salt

cup pecan pieces, toasted

2 navel oranges

5 ounces (about 23 cup) Wisconsin Ricotta SalataCheese, crumbled

Directions:

Preheat oven to 350F.

Wash kale and remove stems. Dry leaves well. Tear intobite-sized pieces and put in large salad bowl. In smallbowl, combine olive oil, lemon juice, apple cider vinegar,

honey and salt, whisking together until well combined.

Drizzle dressing over kale. Massage dressing into leaveswith your hands or about 2 minutes. Set aside.

Spread pecans on baking sheet and bake 5-7 minutes, oruntil just ragrant. Cool nuts, then chop i pieces are large.

Peel oranges; divide into segments, leaving pith andmembrane. Cut each section into three pieces.

Add orange segments, crumbled Ricotta Salata andtoasted nuts to kale. Toss to combine. Serve immediatelyor rerigerate until ready to serve.

Note:This salad tastes even better a ew hours ater itsmade, making it ideal or pre-dinner party preparation.

Print reciPe

Kale Salad with

Ricotta Salata,

Pecans and

Oranges

By Caroline of WhippedOn cocktail pairings:I like to devise a signature cocktail that relects the

menu. You can oer guests something un to sip that hints at thelavors to come.


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Servings: 6 to 8

Ingredients:

3 pounds Yukon Gold potatoes, cut in 1-inch cubes

2 large apples, cut in -inch cubes

1 large red onion, large dice13 cup olive oil

1 teaspoon kosher salt

Pepper

For the Gruyre sauce:

4 tablespoons ( stick) butter

2 garlic cloves, inely minced

4 tablespoons lour3 cups whole milk

2 cups (8 ounces) Wisconsin Gruyre Cheese, shredded

2 teaspoons resh thyme, chopped

Salt & pepper18 teaspoon nutmeg (optional)

Directions:


In medium bowl, combine potatoes, apples and onions;toss with olive oil. Spread onto rimmed baking sheet andsprinkle with salt and pepper. Roast 45-60 minutes, untilpotatoes are tender and deep golden in parts, gentlystirring every 15 minutes.

While potatoes and apples are roasting, prepare Gruyresauce. In large skillet, melt butter. Add garlic and sautuntil ragrant, about 1 minute. Stir in lour and cook1 minute. Slowly whisk in milk. Simmer, whisking untilsauce is smooth and slightly thickened. Reduce heat andadd cheese and thyme, mixing well. Remove rom heat.Taste and adjust seasoning with salt, pepper and nutmeg.

Serve cheese sauce alongside warm potatoes.

Print reciPe

Roasted Potatoe

and Apples withWisconsin Gruy

By Ashley of Not Without SaltFavorite dinner party memory:We have a small space in which to entertain but on this night that

didnt stop us. With six adults and nine kids, our tiny house was looded with people. Welaid out a tablecloth on the loor or the kids to picnic, while we adults sat in mismatched

chairs around them. We ate, we laughed and weve never orgotten that wonderul night.


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s

re Sauce


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Cranb

By Bree of Baked BreeStress-ree dinner party tip:Do as much ahead o time as you can. Set

the table, set out your platters and serving pieces, prep and makeas much as you can beore your guests arrive. That way you can

enjoy the party that you worked so hard getting ready or.


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Servings: 6 to 8

Ingredients:

3 tablespoons butter

1 large onion, chopped

1 apple, peeled and chopped teaspoon salt

teaspoon ground pepper

1 clove garlic, minced

2 cups resh bread crumbs

cup lat lea parsley, chopped

cup dried cranberries

cup walnuts, chopped1 teaspoon resh thyme

1 teaspoon resh sage, inely chopped

1 cup (4 ounces) Wisconsin White Cheddar Cheese,shredded

4-pound boneless pork loin, butterlied*

2 tablespoons vegetable oil

Salt and pepperDirections:

For stuing: Melt butter in large skillet over mediumheat. Add onions and apples and cook, stirringoccasionally, until sotened, about 10 minutes. Seasonwith salt and pepper. Add garlic and cook 1 minute.

In large bowl, toss bread crumbs, parsley, cranberries,

walnuts, thyme and sage. Add onion mixture and toss tocombine. Set aside.

For roast pork: Preheat oven to 375F. Lay pork outonto cutting board. Cover pork with stuing and patdown. Sprinkle with shredded Cheddar. Roll pork over thestuing, ending with seam-side down. Tie roll with stringin a ew places to keep closed. Dry outside o pork withpaper towel and season with salt and pepper.

Heat oil in large skillet over medium-high heat. Brownpork on all sides, about 8 minutes total.

Spray roasting pan with cooking spray. Transer pork toroasting pan. Roast 60-75 minutes, until pork reachesinternal temperature o 150F. Transer to cutting boardand cover loosely with oil. Let rest 20 minutes. Slice andserve.

* To make your lie a little easier, ask your butcher tobutterly the pork loin.

Print reciPe

rry and Walnut

Cheddar-StuffedPork Loin


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Servings: Makes one 9 1/2-inch tart

Ingredients:

For topping:

1 teaspoon unlavored gelatin

1 12-ounce bag resh or rozen cranberries cup sugar

For crust:

30 chocolate waer cookies

cup sugar

teaspoon salt

6 tablespoons butter, melted

For filling:1 pound (about 2 cups) Wisconsin Mascarpone

Cheese

1 cup powdered sugar13 cup cocoa powder

1 tablespoon heavy cream

Directions:

For topping: Sprinkle gelatin over 1/4 cup water in smallbowl and let soten 10 minutes.

Put cranberries (thawed, i rozen) in saucepan with sugarand 1/4 cup water. Bring to a boil; stir to dissolve sugar.Lower heat to simmer and cook an additional 5 minutes orso; you want to soten cranberries but retain their plumpshape.

Drain cranberries over a bowl. Add gelatin to juice in thebowl, stirring to dissolve. Add cranberries to the juice,stirring gently. Cover and chill until the mixture thickens,about 8 hours or overnight.

For crust: Preheat oven to 350F. Pulse cookies, sugarand salt in a ood processor until ine crumbs orm. Addbutter and pulse until mixture is moistened and holdstogether when you pinch it. Press crumbs onto bottomand sides o 9 1/2-inch tart pan with removable bottom.Bake crust 10-12 minutes; cool completely on a rack.

For illing: Beat Mascarpone, sugar, cocoa and creamtogether just until spreadable. Spread illing over cooledcrust and top with cranberries. Rerigerate at least2 hours.

Remove rim o tart pan beore serving.

Print reciPe

Cranberry Cho

Mascarpone Ta


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olate

t

By Karen of FamilyStyle FoodDinner party philosophy:Sharing ood is always a time or celebration.

My avorite moments are the ones that happen while gatheredaround the table.


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Go for a Dip!

hn pr?

Wvr ccn

l clrn,

wkn k cl r

m r

w l rcmmn

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p r.

14NeW diP ReCiPes


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by FooieCrush

Cheesy Chorizo Caramelized Onion Dip

Sriracha Blue Cheese Spread Pepper Pistachio Cheese Torta

Savory Italian-Style Wisconsin Cheese Ball


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Pimento Cheese Ball with Salted Pecansby Taylor Takes a Taste

A DipsBestFriends

Baguette SliceS

Whole grain chipS

carrot & celeryStickS

cucumBer SliceS

SturdycrackerS

aSparaguS SpearS

Watermelon radiSh SliceS

FreSh muShroomS

roaSted VegetaBleS

toaSted pita WedgeS

apple & pear SliceS

Roasted Pumpkin Dip Smokin Hot Pimento Cheese


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CantGetEnough?youllFindmorethan 60 diprecipeSat

DairyDips.com

Beer Braised Onion Dip with Brick Tavern Beer Cheese

Red Wine Blue Cheese Ball

by Chef Susan Goss

by Burp!


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Mascarpone & Brandied Walnut Spread

Mascarpone Gingerbread Dip

by Alexanras Kitchen

Baked Ricotta Dip with Tomato Jam

Roasted Caulifower Dip with Gouda


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Sweet potatoes, broccoli or califower

casserolethese are holiday side dish

staples. Dress them p i yore serving

a crowd with gormet tastes, or go with

classic favors or kid-riendly appeal.

The one ingredient thats sre to please

everyone? Wss chs.

S I D E

SHOW


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Kid-Friendly

tw-Bk ch Sw Ps


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tw Bk ch Sw Ps

By FoodieCrush

Servings: 4

Ingredients:

4 sweet potatoes

4 slices thick cut bacon

2 tablespoons brown sugar


4 tablespoons hal and hal, at room temperature

1 egg, beaten, at room temperature

1 teaspoons orange zest

2 tablespoons maple syrup

1 cups (7 ounces) Wisconsin Sharp Cheddar Cheese,

grated, divided

Kosher salt and pepper

Directions:


Place sweet potatoes on rimmed baking sheet lined with

parchment paper; bake 45 minutes. Remove rom oven; cool

until still warm but cool enough to handle.

While potatoes bake, ry bacon over medium-high heat in skillet

until crisp. Remove bacon rom pan and break into pieces.

Add 2 tablespoons brown sugar to bacon grease and cook to

dissolve, about 1 minute. Add bacon pieces back to pan, mix

to coat and set aside.

Reduce oven temperature to 350F. Cut o top third o warm

potatoes, lengthwise, and careully scoop out esh o both sides

into large bowl, reserving larger bottom skins.

Combine sweet potato esh, melted butter, hal and hal, egg,

orange zest and maple syrup with hand or stand mixer until

smooth. Fold in all but 2 tablespoons o bacon pieces and

1 1/2 cups Cheddar. Season with kosher salt and pepper to taste.

Using piping bag with large star tip or gallon size reezer bag

with one corner trimmed at 1/4-inch angle, fll bag with potato

and cheese mixture and pipe into reserved skins. Top each with

reserved bacon pieces and 1/4 cup Cheddar, dividing evenly.

Bake 20-25 minutes or until cheese melts and tops begin to

brown. Serve warm.

Print reciPe

S h S P h B ch


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Smsh Sw Ps wh Bu chs

rs Ps

By FamilyStyle Food

Servings: 6

Ingredients:

2 rm green pears, such as Anjou, halved, cored

and cut into 8 wedges each

1 tablespoon olive oil

1 tablespoon resh lemon juice

2 teaspoons sugar

1 teaspoon resh rosemary, chopped

2 pounds sweet potatoes, peeled and cut into

2-inch chunks

1 teaspoon salt


2/3 cup (4 ounces) Wisconsin Blue Cheese, crumbled

Directions:


Toss pears on rimmed baking sheet with olive oil, lemon juice,

sugar and rosemary. Roast 10 minutes; turn pears and continue

roasting until browned and tender, about 20 minutes total. Add

1 tablespoon water to pan, scraping to loosen caramelized

juices. Reserve.

Meanwhile, put sweet potatoes in large saucepan with

1 teaspoon salt; add water to barely cover. Bring to a

simmer, lower heat, cover and cook until tender.

Drain all but approximately 1/4 cup water rom sweet potatoes;

add butter and gently smash the potatoes to a coarse texture

with potato masher or wooden spoon; season with additional

salt to taste. Keep warm.

Transer potatoes to serving dish; top with pears and pan juices.

Sprinkle with Blue Cheese.

Print reciPe


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Dressed-Up


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Kid-Friendly

B Swss chs Bk


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B Swss chs Bk

By FoodieCrush

Servings: 6 to 8

Ingredients:

8 cups broccoli forets, cut into 1-inch pieces

4 tablespoons butter, divided

1 small onion, diced

1 clove garlic, minced

2 tablespoons four

1 cup hal and hal teaspoon dried thyme

4 cups (1 pound) Wisconsin Swiss Cheese, shredded

cup (2 ounces) Wisconsin Parmesan Cheese,

plus 2 tablespoons, grated, divided

Kosher salt and pepper to taste

cup toasted Panko bread crumbs

Directions:


In microwave-sae bowl, add broccoli and 2 tablespoons water;

cover and cook on high in microwave oven or 3 minutes or until

al dente and still bright green. Remove, drain and set aside.

In Dutch oven or large saut pan, melt 2 tablespoons butterover medium heat and saut onion and garlic or 3-5 minutes

or until translucent. Raise temperature to medium-high and add

2 remaining tablespoons butter and melt.

Sprinkle our over onion mixture and cook another 2 minutes.

Add hal and hal and whisk continuously until sauce thickens.

Add thyme, Swiss Cheese and 1/2 cup Parmesan Cheese,

kosher salt and pepper and cook another 2-3 minutes or untilcheese melts. Remove rom heat and add broccoli to cheese

mixture, tossing to coat.

Pour broccoli mixture into 9- x 12-inch casserole dish or 3-quart

oven-sae serving dish, top with Panko bread crumbs and

remaining Parmesan and bake or 20-25 minutes or until golden.

Print reciPe

Pms cufw G wh Sg


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Pms cufw G wh Sg

By FamilyStyle Food

Servings: 6

Ingredients:

1 head caulifower, separated into forets

1 tablespoon butter, sotened

1 8-ounce container Wisconsin Mascarpone Cheese

1 cups heavy (whipping) cream

cup Wisconsin Parmesan Cheese, grated, divided

cup chopped resh sage1 garlic clove, nely chopped

teaspoon salt

Freshly grated black pepper to taste

Directions:

Bring large pot o salted water to boil; add cauliower and boil

5 minutes; place in colander, rinse under cold water and drain.


Butter 7- x 11-inch shallow baking or gratin dish; arrange

cauliower in dish.

Stir together Mascarpone, cream, 1/4 cup Parmesan, sage,

garlic, salt and black pepper until smooth; pour over cauliower.

Sprinkle remaining Parmesan evenly over top.Bake 30 minutes, or until top is browned and sauce is bubbling.

Remove rom oven and loosely cover. Rest 15 minutes beore

serving.

Print reciPe

CLICK HERE FOR MORE

HolidaySide Dish Recipes


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Dressed-Up


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D O I T Y O u R S E L F

H o l i d a y t r e a t S

v

v

Mini MascarpneCeesecakes

ReCiPe aNd Photos by FoodieCRush


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Gett ing together with r iend s and ami ly or a celebrator y

meal is a h ighl ight o the hol idays. Bt oten, these

est ive etes ocs most ly on the adlt s , so what to do

with yor smal l gests whi le Mom and Dad are mingl i ng

and get t ing the i r merry on?

With some easy p lanning and made -ahead min i t reats ,

k ids can pi tch in by ptt ing the in ishing toches on

this specia l dessert . T hey l l have n and take personal

pr ide when theyve contr ibted to the celebrat ion, so

recrit them to decorate these DIY Mini Mascarpone

Cheesecakes that are baked ahead and chi l led nt i l

party t ime. The velvety Mascarpone cakes are easy to

decorate and dest ined to become hol id ay masterpieces.


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a FeW tiPs:

Assign a space that is

kid- and spill-riendly and

set up a small table or

decorating. A short tablemakes or an easy reach.

Or, cover chair seats with

towels or a work surace

that will be easy to clean

up and prevent stains.

Choose sour cream,

additional Mascarpone

or whipped cream as a

pillowy topper or the

cheesecakes.

Set out small bowls lled

with edible decorations

and cake toppersresh

berries, jams, holiday

candies and sugars.

N

C k h


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Mini Mascarpne Ceesecakes with

Gingersnap rustBy FoodieCrush

Svgs: 12 m hsks

Ingredients:

5 ounces (about 1 cup) gingersnap cookies


1 8-ounce package Wisconsin Mascarpone Cheese, room temperature

1 8-ounce package cream cheese, room temperature

cup sugar

1 teaspoons vanilla

4 large eggs, room temperature

cup strawberry or raspberry jam

1 cup whipped cream* or sour cream or topping, i desired

Directions:


In ood processor, process gingersnaps into fne crumbs. Add melted butter and mix. Press

1 tablespoon o mixture into bottom o 12-cavity (2-inch diameter) mini cheesecake pan (ormufn tin with liners). Bake 5-7 minutes. Remove and cool.

Reduce oven temperature to 325F.

In large bowl or stand mixer, mix Mascarpone and cream cheese. Add sugar and

vanilla; mix 2-3 minutes. Add eggs, one at a time, and mix until just combined.

Do not overmix.

Fill cheesecake cups slightly more than 3/4 ull. Place on baking sheet and bake or12-15 minutes or until pued and golden but not browned. Remove rom oven and

cool 15 minutes; rerigerate 1 hour or up to 3 hours.

Run a knie around edges o cheesecakes and remove rom tin. Top each with

dollop o jam and whipped cream or sour cream; decorate as desired.

* Beat 1/2 cup uid whipping cream or 1 cup whipped cream.

suggestedtoPPiNgs:

Peppermint chips

Chopped candy canes

Red hot candies

Chopped mint chocolates

Mini white chocolate chips

Shredded coconut

Nonpareils

Colored sugars

Raspberries or Blueberries

Chopped nuts

Chopped candy bars

N


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Make Wisconsin Feta, Cheddar or Pepper

Jack the star o yor weeknight dinner

table two nights in a row with these

simple, satisying recipes.

1 C,2 nigt


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f


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Fil bak Fi o ozWisconsin Feta enhances other Greek-inspired favors in this no-ss recipe.

By Annies Eats

Svgs: 6

Igit:

8 ounces dried orzo pasta

10 ounces rozen chopped

spinach, thawed & drained

large red onion, chopped

1 cup grape tomatoes, halved

4 ounces kalamata olives,

sliced

1 tablespoon butter

Salt & pepper cup (3 ounces) Wisconsin

Feta Cheese, crumbled

6 white sh llets (such as

halibut, cod or tilapia),

about 6-8 ounces each

Fresh dill or garnish

For the compound butter:

6 tablespoons butter,

sotened

2 cloves garlic, minced

1 tablespoon resh dill,

minced

teaspoon lemon zest

teaspoon red pepper fakes

Salt and pepper

Print reciPe

dicti:


Bring medium pot o water to boil. Add orzo to pot and cook, according to package directions,

until a ew minutes shy o al dente.

Combine spinach, onions, tomatoes, olives and butter in large bowl. Drain orzo with fne

strainer. Pour hot drained orzo into bowl with butter and vegetables; toss gently until well

mixed. Season to taste with salt and pepper.

Cut oil into 6 12-inch squares. Place mixture on lower hal o each oil square. Divide crumbled

Feta evenly among each packet, sprinkling over orzo.

To make compound butter, combine butter, garlic, dill, lemon zest and red pepper akes

in small bowl. Season with salt and pepper. Mix until well combined.

Spread layer o compound butter over each fsh fllet. Place portions o fsh over orzo.

Fold oil over and crimp edges together to seal packets. Place packets on baking sheet and

bake or 12 minutes or until internal temperature o the fsh registers 160F on instant read

thermometer. Remove packets rom oven. Open packets, being careul to avoid steam.

Garnish each serving with resh dill. Serve immediately.

M P P

a


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Mit Pita Pcktwit FtaFilled with hearty garbanzo beans, resh mint andtangy Wisconsin Feta, these pita pockets make a

great lnch or light dinner.

Svgs: 4

Igit:

1 16-ounce can garbanzo

beans, rinsed & drained

2/3 cup plain yogurt

cup red pepper,

chopped

2 tablespoons green

onions, chopped

2 tablespoons resh mint,

nely chopped

1 garlic clove, minced

teaspoon cumin

1/8 teaspoon cayenne

pepper

4 standard-size pita

breads

Torn romaine leaves

2/3 cup (4 ounces)

Wisconsin Feta

Cheese*, crumbled

dicti:

Place beans in small bowl. Mash with ork until somewhat

pasty, but still chunky. Stir in yogurt, red pepper, green onions,mint, garlic, cumin and cayenne. Chill, covered, at least 2 hours

to blend avors. Bring to room temperature beore serving.

Cut pitas in hal vertically to orm pockets. Warm, i desired.

Line the pita halves with torn romaine leaves and sprinkle

Feta inside, dividing evenly among pitas. Spoon bean mixture

into pitas.

* A avored Feta, such as one with sun-dried tomatoes,

may be substituted.

Print reciPe

h C F

c h


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ham a Ca FittataThis crowd-pleasing rittata can be on the table in 30 mintes. The vegetable can

be swapped ot or whatever yo have on handtry it with broccoli, bell peppers

or mshrooms.

By Annies Eats

Svgs: 6 8

Igit:

8 ounces asparagus, trimmed

& cut into 1-inch pieces10 large eggs

1/3 cup milk

teaspoon salt

Freshly ground pepper

to taste

1 cup (4 ounces) Wisconsin

Cheddar Cheese, shredded

2 tablespoons unsalted butter

1 cups cooked ham, diced

3 scallions, chopped

Print reciPe

dicti:

Place asparagus into a medium saucepan and cover with water. Heat until boiling, and

continue to cook or 2-3 minutes, until asparagus is crisp-tender. Immediately drain waterand cover asparagus with cold water to stop cooking. Drain again, and set aside.

In medium bowl, combine eggs, milk, salt and pepper. Whisk until well blended. Whisk in

shredded Cheddar.

Melt butter in 12-inch cast iron or oven-sae skillet set over medium-low heat. Swirl butter

around in pan to coat bottom and sides o pan. Add ham and scallions to pan and cook,

stirring occasionally, just until ragrant and warmed through, about 2-3 minutes. Add drainedasparagus to pan, stirring once. Pour egg mixture into pan and give mixture a quick stir to

ensure even distribution o ingredients.

Increase heat to medium and allow to cook without stirring. Cook until set around edges and

center and top are still liquid, about 7-8 minutes.

Meanwhile, preheat the broiler on high. Place skillet under broiler and continue to cook until

top and center are ully cooked, about 3-4 minutes more. Remove rom oven and let cool until

set, about 5 minutes. Slice and serve.

(Remember to use an oven mitt when handling the pan during serving it will be quite hot!)

d a


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Qia, Ciz a Ca stff PppWisconsin Cheddar and qinoa meet Sothwest favors in this hearty sted pepper. Serve as a main dish

with a side salad.

Svgs: 6

Igit:

8 ounces resh chorizo, casings removed

cup onions, diced

1 jalapeo chile, seeded & minced or to taste

4 large bell peppers, preerably mix o colors, divided

1 14.5-ounce can diced tomatoes, drained

cup quinoa

1 cups chicken broth or additional, i needed

1 15.5-ounce can black beans, drained in colander & rinsed

6 ounces Wisconsin Cheddar Cheese, cut in -inch dice

cup (2 ounces) Wisconsin Cheddar Cheese, shredded

dicti:

Preheat oven to 350F. In large skillet, over medium heat, saut chorizo, breaking it up, with onions, jalapeo and 1 diced bell pepper.

Cook until vegetables are sot, about 5 minutes. Stir in tomatoes and cook 2 minutes more. Stir in quinoa and chicken broth. Bring

to boil. Reduce heat and simmer until quinoa is tender and most o liquid is absorbed, adding more i mixture becomes dry, about

20-25 minutes, stirring occasionally. Add black beans and diced cheese; mix well.

Halve remaining 3 peppers lengthwise and place in 13- x 9- x 2-inch glass baking dish. Fill each hal with 3/4 cup quinoa mixture,

cover with oil and bake 30 minutes. Uncover peppers and sprinkle with cheese. Bake until cheese is melted and tops are beginning to

brown, about 7-10 minutes. Let stand 5 minutes and serve.

Print reciPe

p p p


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ba, G a Ppp JackThis spicy dish comes together in jst a ew mintes. Top with cooked sasage or a hearty main dish,

or serve as is or Meatless Mondays.Svgs: 4 6

Igit:

2 14.5-ounce cans pinto beans, drained in

colander & rinsed

2 tablespoons chile chipotle in adobo sauce, diced

(include some sauce to taste)

1 tablespoon olive oil


4 cups Swiss chard or kale, chopped

1 cup (4 ounces) Wisconsin Pepper Jack Cheese,

shredded, plus additional or topping

Salt & pepper, to taste

dicti:

In large saucepan, heat beans with chipotles in adobo sauce.

Meanwhile in large skillet, heat olive oil and saut garlic until

ragrant. Add greens and saut until wilted. Add to beans; mix

well. Stir in cheese and season with salt and pepper. Top with

additional cheese, i desired. Serve with our tortillas or cornbread.

Add sliced ully cooked chorizo or garlicky sausage to beans or

main course, i desired.

Print reciPe

j a c k


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stwt

Cick skilltTake chicken breasts beyond ordinary with pantry

staples and spicy Wisconsin Pepper Jack Cheese.

Svgs: 4

Igit:

1 teaspoon chili powder1 teaspoon ground cumin

teaspoon salt

4 skinless, boneless

chicken breast halves

2 teaspoons vegetable or

olive oil


cup prepared salsa1 tablespoon Dijon

mustard

1 cup (4 ounces)

Wisconsin Pepper Jack

Cheese, shredded

2 tablespoons cilantro orgreen onions, chopped

dicti:

Sprinkle chili powder, cumin and salt over chicken. Heat oil in a

large nonstick skillet over medium heat. Add chicken and garlic;

cook 5 minutes. Turn chicken over. Combine salsa and mustard;

spoon over and around chicken. Continue cooking, turning chicken

and stirring sauce, 5 minutes or until chicken is cooked through.

Sprinkle cheese and cilantro over chicken. Continue cooking

1-2 minutes or until cheese is melted.

Print reciPe


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Cheese Expert Q&A:m a a m f m a g

A Wici ati a j it t wl f c

a a cip ipi t fficial tat ccktail

ba ol -Fai ba Pig wit Macap.

m a a m f m a g


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m a a m f m a g Recipe and photos by Tenaya Darlington, aka Madame Fromage

Photo

credit:Jason

Varney

How did you become Madame Fromage?

Madame Fromage evolved ot o homesickness or Wisconsin. I moved rom

Madison to Philadelphia in 2005 to start a new job, and I didnt know a sol.

One day I passed by a cheese shop called Di Brno Brothers, and I stopped in

to pick p a wedge o (Wisconsin) Pleasant Ridge Reserve. The gys behind

the conter were so excited Id asked or that cheese, they oered me samples

o hal their stock. I let with a big bag o goodies and a determination to learnmore abot artisan cheese in general.

Ater that, the cheese counter turned into my corner bar.

I stopped in every ew days or a nibble and conversation, and

eventually I began taking notes. The blogevolved as a way to

record my tastingsthe name was just a joke at frst, but I

grew to like it. Its like a stage name, which is perect since

every cheese board is slightly theatrical, in my opinion a

place where dramatic pairings can shine.

Whats your perfect pairing with cheese?

Im on a chutney jag. I love pairing a good apple or mango

chutney with sharp Cheddarsomething a British riend taught

me. Chutney pairs well with any Blue Cheese with a whoosh o

pepper. Around the holidays, I love to pair Triple Crmes withsour cherry jam and Champagne.

What resources or tools do you nd useful when

learning about cheese?

Honestly, your own nose and mouth. I am a big believer in

sampling cheese beore you buy it. Smell it, taste it. Think about

the avors. The more you train your palate bite by bite, the more

youll notice how certain notes appear and reappear like the

smell o hay on bloomy Bries, or the taste o roasted garlic that

oten pops out in Alpine-style cheeses, like Gruyre.

What is it about cheese that inspires you?

Im a fction writer by training, so I think about cheese in much the

same way I think about books. I like to browse. I like to discover.

For me, fnding a great cheesemaker is like coming upon a greatauthor: it makes me want to taste every wheel that person has

created. Great cheese, like great literature, requires skill and

imagination two things I respect very deeply.

Tell us a little about your recipe.

I miss drinking Brandy Old-Fashioneds at the Tornado Club in

Madison. One night, I was reminiscing a little, and I started

wondering i it would be possible to make a hot Old-Fashioned

like a hot Toddy. That led me to the subject o warm, winter-timedesserts, and since I oten have a baguette lying aroundwell,

I couldnt notwhip up a batch o boozy bread pudding. I also had

some Wisconsin Mascarpone on hand, which I love to eat on

toast. So, the combination was a karmic miracle.

Read more at madamefromageblog.com.


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Brandy Old-Fashioned Bread Pudding with Mascarponeb Maam Fmag

Inspired by the Wisconsin state drink, this dessert is great or

holiday entertaining serve it ater dinner around the fre, or

or breakast or brunch. You can make it the night beore and

store it, uncooked, in the ridge. Just be sure to give yourseltime to soak the cherries in brandy they need several hours

to soten. A handul o pecans or walnuts is a lovely addition

to this recipe, too.

Svs 4

Ingredients:

cup dried cherries, or 1 cup rozen cherries, thawed

cup brandy

2 large eggs

cup brown sugar, packed

1 cup whole milk

1 tablespoon orange zest

1 teaspoons bitters

3 cups stale bread, cubed (try leftover baguette or challah)


4 ounces (about cup) Wisconsin Mascarpone Cheese

Directions:

For cherries:

Soak cherries in brandy in covered dish or 3-4 hours, orovernight. I using rozen cherries, skip soaking step.

For brea puing:

Preheat oven to 350F. Butter 4 oven-sae ramekins or one

8- x 8-inch square baking dish.

Lightly beat eggs with ork, then add brown sugar. Stir until

combined. Add milk, orange zest and bitters. Stir until smooth.

Fold in bread cubes and brandied cherries.

Ladle mixture into ramekins or baking dish and place dabs o

butter across top. Set dishes (or single pan) into large casserole

pan flled with boiling water hal the height o ramekins

(to keep pudding moist while baking).

Bake or 25-30 minutes, or until top browns.

Serve warm with a scoop o Mascarpone. I desired, top with

grated nutmeg or additional orange zest.

Note: For a little more punch, stir 2 tablespoons o brandy into

Mascarpone, along with 1 heaping tablespoon powdered sugar.


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Sweet Endings

These Baked Brie Bites rom Joy o

Joy the Baker eel like the ultimate


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Recipe an photos by Joy the Baker

indulgence. Buttery and faky pu

pastry is lled with creamy Wisconsin

Brie Cheese and sweet jam.

BAKEd BRIE BITESSvgs: 12 bs

Ingredients:

2 sheets all-butter pu pastry, thawed but still cold

1 large egg, beaten2 tablespoons milk

12 mini wooden ice-pop sticks (optional)

4-ounce piece o cold Wisconsin Brie Cheese,

cut in 12 slivers

/3 cup cherry jam or other jam o your choice

Coarse ground sea salt

Directions:

Open pu pastry sheets and cut into thirds along old

creases (store-bought pastry is generally olded in thirds).

Cut each panel into our pieces, 2 1/4- x 3-inches. One sheet

o pu pastry will yield 12 rectangles.

Cut each rectangle in hal. You will have 24 rectangles that

will create 12 bites.

Combine beaten egg and milk. Brush 12 pastry rectangles

with egg wash. I using, place ice-pop stick halway up length

o pu pastry rectangle and press gently. Place small sliver

o Brie (rind and all) on top o egg wash (and stick). Top with

1/2 teaspoon cherry jam. Stretch another rectangle o pu

pastry slightly and place on top o cheese and jam rectangle.

Use ork to press edges together, sealing well. Repeat with

remaining rectangles. Pierce top o bites lightly with ork.

Place rack in center o cold oven; preheat oven to 375F.

Line baking sheet with parchment paper and place bites on

sheets. Brush tops with egg wash. Sprinkle with a bit o sea

salt. Bake 12-14 minutes or until golden brown.

Remove rom oven and cool slightly beore serving.Best when served warm.

Print reciPe


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chewliciousadjective:when food is so delicious that it is savored

for as long as possible be fore being swallowed.

The last bite of Wisconsin Gouda always proves

to be the most chewlicious.

onsinMilkMarketingBoard,

Inc.

Wisconsin Cheese Outdo Ordinary

Grate.pair.Share. Winter2013

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