HARVEST 2017
cooking & entertaining with wisconsin cheese
OUR BEST HARVEST RECIPES WISCONSIN CHEESE ENHANCES ALL THE FLAVORS OF FALL IN MOUTHWATERING SWEET AND SAVORY DISHES
PIZZA PARTY! MAKE YOUR OWN CHEESE BLENDS, THROW A PIZZA PARTY AND VISIT THE PIZZA FARMS OF WISCONSIN
LE T TER FROM THE EDITOR
The harvest season is full of reasons to celebrate. Whether it’s football game day with fellow fans, Thanksgiving dinner with the family or just pizza night at home with friends, every gathering feels like a celebration when Wisconsin cheese is on the table. October is National Pizza Month, so in this issue, we’ll show you how to make your own cheese blends and pair them with the perfect toppings. You’ll also find tips and recipes for throwing the ultimate at-home pizza party from blogger Jonathan Melendez of The Candid Appetite. Then follow us to Buffalo County for a tour of Wisconsin’s pizza farms. Yes, pizza farms are real and nothing short of magical. In this issue, you’ll also find recipes and pairings for an epic tailgate spread, including a Cheesy Chicken Enchilada Dip and a Bacon Sriracha Football Cheese Ball. And it’s never too early to start planning for the season’s ultimate celebration—Thanksgiving dinner. Our Harvest Dinner Party menu is packed with innovative, cheese-filled recipes like Kale Gratin Stuffed Squash and Pumpkin Pie Baked Brie. It’s a meal that demands a truly stunning dessert, or three. We’ve got you covered with recipes for Caramel Pecan Tarts with Parmesan Walnut Crust, Spice Cake Roulade with Mascarpone Cream Cheese Frosting and Pumpkin Ricotta Cheesecake with Caramel Corn Topping. Whatever you’re celebrating this season, make it extra special with Wisconsin cheese!
Suzanne Fanning Editor Vice President, Marketing Communications Wisconsin Milk Marketing Board
Q WISCONSIN TO TABLE R We always bring the cheese
See our latest recipes in action! Check out our step-by-step recipe videos—new recipes added every week!
EDITORIAL TEAM Patrick Geoghegan, Suzanne Fanning, Rachel Kerr, Ben Kroeplin, Troy Giesegh, Joanna Miller, Megan Bykowski-Giesegh Special thanks to Mark Ambrose of Radlund Photography, Shaun Pitts of Studio 44, Becca Dilley, Johanna Lowe, Jonathan Melendez, Heather Secrist, Dennis Anderson, Crystal Siemers-Peterman, Marlene Siemers, Josh Binder, Moni Binder, Felix Binder, Nathan Lien, Susan Lien, Isaac Lien, Jodi Hubbard, Jill Urdahl, Julie Roberts, Amy Fedhe, Ryan Thomas, Sara Hill, Amy Thieding and Walker Fanning.
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.
— WISCONSIN CHEESE —
Uplands Pleasant Ridge Reserve
Roelli Red Rock
Sartori Black Pepper BellaVitano®
BEST OF SHOW
BEST OF CLASS
US CHAMPION
American Cheese Society Competition
United States Championship Cheese Contest
United States Championship Cheese Contest
TA S T E V I C TO RY AT E AT W I S CO N S I N C H E E S E .CO M
©2017 Wisconsin Milk Marketing Board, Inc.
WISCONSIN CHEESE, THE MOST AWARDED CHEESE IN THE WORLD.
IN THIS ISSUE
Go Team Cheese!
Pizza Party!
Cheer on your favorite team with the ultimate tailgate-inspired cheese board. It’s filled with crowd-pleasing Wisconsin artisan cheeses, hearty pairings and a Bacon Sriracha Football Cheese Ball.
Food blogger Jonathan Melendez hosts a good old fashioned pizza party with a few updated twists. Get his recipes and tips for stress-free party planning. (Hint: It involves plenty of cheese!)
Harvest Dinner Party
Thanksgiving Desserts
Our elegant dinner party menu is filled with seasonal recipes and a personalized cheese plate place setting idea you simply MUST try next time you host!
There’s always room for classic pumpkin pie, but this Thanksgiving, save some room on the dessert table for updated classics made even more delicious with Wisconsin cheese.
IN EVERY ISSUE First Bite Cheesy Chicken Enchilada Dip
Cheese Cravings Bits and Bites to Eat Right Now
Pizza Farms of Wisconsin Take a trip to scenic Buffalo County, Wisconsin, home to some of the unique farm-to-table destinations in the country: pizza farms!
Cheese Prep Make Your Own Pizza Cheese Blends
Wisconsin Cheese Company Directory
Farm Favorite Wisconsin’s 70th Alice in Dairyland invites us to her family’s farmhouse and shares her grandmother’s favorite mac and cheese recipe.
FIRST BITE
Cheesy Chicken Enchilada Dip Servings: Makes about 3 cups
Ingredients:
1 medium onion, chopped 1 tablespoon butter 1 can (10 ounces) enchilada sauce 1 can (4 ounces) chopped green chilies 1 cup shredded cooked chicken breast 1-2 teaspoons hot sauce, optional 1 package (8 ounces) Crystal Farms Cream Cheese, cut into small cubes 1 cup (4 ounces) shredded Cedar Grove Monterey Jack cheese, divided 1 cup (4 ounces) shredded Hook's Mild Cheddar cheese, divided Sour cream Chopped green onions Tortilla chips
Directions:
SautÊ onion in butter in a large, well-seasoned, cast-iron skillet or a large, oven-proof skillet over medium heat until crisp-tender, about 5 minutes. Reduce heat; stir in enchilada sauce, green chilies, chicken and hot sauce if desired. Bring to a gentle boil. Reduce heat; simmer until sauce mixture is reduced by half, stirring constantly. Remove from heat. Whisk in cream cheese until melted. Add 3/4 cup each monterey jack and cheddar; stir to combine. Sprinkle with remaining cheeses. Broil 1-2 minutes or until the cheeses are melted (watching carefully). Garnish with sour cream and green onions. Serve with tortilla chips. Want warm chips? Cut flour tortillas into wedges, and place in a single layer on ungreased baking sheets. Bake at 400°F for 6-8 minutes or until light golden brown.
CHEESE CR AVINGS
› BITS & BITES ‹ TO EAT RIGHT NOW
Award Winning Celebrate any occasion with award-winning cheeses from Wisconsin. Sartori Reserve Black Pepper BellaVitano was named Grand Champion at the 2017 World Championship Cheese Contest earlier this year. Wisconsin also claimed the U.S. Championship Cheese Contest’s First Runner Up prize for Aged Cheddar from Agropur. They’re paired with Roth Grand Cru® Surchoix, which won the 2016 World Championship Cheese Contest. Cheers to the best cheese in the world!
Black Bean Chili
Spicy Pimento Cheese
Everyone will want an extra scoop of this healthy black bean chili with sweet potatoes and quinoa, especially when it’s topped with a heaping spoonful of Wisconsin colby cheese.
Once you make homemade pimento cheese, you’ll never go back. Try this kicked up version with Wisconsin pepper jack, white cheddar and cream cheese. Get the Recipe
Get the Recipe
Creamy Chicken Sheet Pan Nachos Whether your friends are over to watch football or you’re tucked in for a Friday night at home, nothing is faster, easier or more delicious. Get the Recipe
Caramel Apple Baked Brie This grown up version of that classic sticky treat is twice as tasty with creamy, earthy Wisconsin brie. It’s topped with sour green apples, rich caramel and candied pecans. Get the Recipe
GO TEAM CHEESE!
Tailgating is a well-loved Wisconsin tradition. Whether we’re cheering on the Green Bay Packers or the University of Wisconsin Badgers, game day is always more fun with a crowd-pleasing spread of Wisconsin cheese and hearty pairings. Whatever team you’re rooting for, this spread is sure to bring home the W.
THE ULTIMATE WISCONSIN TAILGATE CHEESE BOARD STARTING LINEUP
Recruit these one-of-a-kind Wisconsin cheeses for an all-star cheese board.
SARTORI BLACK PEPPER BELLAVITANO
The reigning Grand Champion at the 2017 U.S. Cheese Championship Contest, Black Pepper BellaVitano has rich, creamy texture, notes of fruitiness and a sweet and tangy finish. (It’s also a personal favorite of Wisconsin Master Cheesemaker Mike Matucheski.) The rind is coated in cracked black peppercorns for just the right amount of spice.
HOOK'S 10-YEAR CHEDDAR
MARIEKE BACON GOUDA
CUSTOMIZED WISCONSIN SHOT SKI
SARTORI BLACK PEPPER BELLAVITANO CHARCUTERIE
HOOK’S 10-YEAR CHEDDAR
Tony and Julie Hook have been making cheese together in Mineral Point, Wisconsin, since 1976. Their aged cheddars take home countless awards. With a full, rich flavor and smooth finish, the 10-year cheddar is a fan favorite.
MARIEKE BACON GOUDA
A native of the Netherlands, Marieke Penterman uses farmstead-fresh, raw cow’s milk from her family farm in Thorpe, Wisconsin, to handcraft her traditional Dutch-style gouda cheeses. This version adds a generous amount of locally cured bacon.
SMOKED STRING CHEESE
Your favorite childhood snack is all grown up with this smoked version that pairs perfectly with meats and pickled vegetables.
ROELLI DUNBARTON BLUE
Wisconsin Master Cheesemaker Chris Roelli has created a true original in Dunbarton Blue. This cellar-aged cheddar has blue veining and a natural rind. A great cheese for those just getting into blues!
PICKLED EGGS (A PUB FAVORITE!)
HEARTY CRACKERS
ROELLI DUNBARTON BLUE
SMOKED STRING CHEESE
ASSORTED PRETZELS
BACON SRIRACHA CHEESE BALL
STAR PLAYERS
Adding a cheesy homemade dish or two will make your cheese board extra special and memorable.
BACON SRIRACHA FOOTBALL CHEESE BALL
See recipe on next spread.
PICKLED GREEN BEAN & BRICK BITES
Start with deli-sliced salami or capicola and spread with a spoonful of Widmer’s Aged Brick Spread. Add a pickled green bean and wrap it all up for a flavor-packed bite.
LANDJAEGERS AND BEEF STICKS
PICKLED GREEN BEANS WITH SALAMI AND WIDMER'S AGED BRICK SPREAD
BRAT BITES (THIS IS WISCONSIN AFTER ALL!)
GREAT TEAMMATES
Pack your tailgate cheese board roster with plenty of hearty accompaniments, and a big batch of bloody mary’s.
PRETZELS AND CRACKERS PICKLE SPEARS AND PICKLED JALAPEÑOS CELERY STICKS SALAMI, LANDJAEGER AND BEEF SNACK STICKS GRILLED BRATWURST BITES PICKLED EGGS
BACON SRIRACHA FOOTBALL CHEESE BALL Servings: Makes about 2 cups
INGREDIENTS: 1 pound thick-cut bacon 1/4 cup packed brown sugar 1 teaspoon crushed red pepper flakes 2 cups (8 ounces) shredded Roth® Sriracha Gouda cheese 4 ounces Crystal Farms Cream Cheese, softened 2 tablespoons butter, softened 1 green onion, thinly sliced 1 teaspoon soy sauce 1/2 teaspoon garlic powder 1/4 teaspoon pepper 1 slice (1 ounce) Steve’s Cheese Mozzarella cheese, cut into thin strips Assorted vegetables and pretzels
DIRECTIONS: Heat oven to 400°F. Place baking rack on an aluminum foil-lined rimmed baking sheet. Place bacon strips in a single layer on rack; rub each strip with brown sugar. Sprinkle with red pepper flakes. Bake 15-20 minutes or until crisp. Cool completely. Crumble bacon; cover and refrigerate. Beat gouda, cream cheese, butter, green onion, soy sauce, garlic powder and pepper in bowl; mix well. Shape into a ball; wrap in plastic wrap. Refrigerate 1 hour. Remove from refrigerator. Shape cheese ball into a football. Rewrap; refrigerate for at least 1 hour. Press bacon onto football just before serving. Arrange mozzarella on football for laces. Serve with vegetables and pretzels.
CheesePrep: CREATE YOUR OWN PIZZA CHEESE BLEND It’s always a special occasion when homemade pizza is on the table. With so many amazing Wisconsin cheeses to choose from (600 varieties, types and styles!), not to mention toppings, the possibilities are endless. Our best pro tip for masterful homemade pizza pies? Create your own cheese blend using at least one cheese for meltability (think mozzarella, havarti, monterey jack) and one or more cheeses that deliver big flavor (from aged cheddar to crumbly blue and tangy feta). Read on to find four winning cheese blends and topping combinations and then start experimenting on your own!
ALPINE MAXIMUM MELTABILITY: Wisconsin swiss cheese
NUTTY, TOPPINGS: CARAMELIZED Caramelized onions, FLAVOR: cremini mushrooms Wisconsin and prosciutto alpine-style and Wisconsin parmesan
CREAMY BLUE RICH AND CREAMY: Wisconsin mascarpone EARTHY AND PIQUANT: Wisconsin blue cheese TOPPINGS: Roasted beets and brussels sprouts and candied pecans
GREEK STYLE GOOEY AND MELTABLE: Wisconsin mozzarella TANGY FLAVOR: Wisconsin feta
TOPPINGS: Kalamata olives, pepperoncini, red onions, pink peppercorns and oregano
SWEET & SPICY MELT PERFECTION: Wisconsin creamy havarti SWEET HEAT: Wisconsin honey sriracha gouda
TOPPINGS: Cooked bacon (crumbled) and roasted red bell pepper strips
Pizza Pa rt y !
When food blogger, photographer and author Jonathan Melendez wants to unwind at home with friends, it’s time for a DIY pizza party. Follow his recipes made with Wisconsin cheese and get his party tips for a stress-free and cheese-filled good time. Recipes and photos by Jonathan Melendez, The Candid Appetite
Jonathan’s
P i z z a Pa rt y T i ps Make your life easier. Take some help from the store by picking up store-bought pizza dough. It’s convenient and saves you a lot of time.
Plan ahead. If you do decide to make the pizza dough from scratch, make it the day before and store it in the fridge. Get your friends involved! Give them each a ball of dough and let them create their own pizzas. They can choose what toppings they like. Plus, it alleviates some of the stress off of you from having to make everything yourself! Don’t over-extend yourself. Limit the menu to two types of pizza (vegetarian option and meat option) so that you don’t feel like you’re working too hard when you should be enjoying the party as well. Have the proper equipment. Making pizza at home can feel daunting, but it doesn’t have to be. An inexpensive pizza stone and pizza peel will change the way you make pizza forever. Use plenty of cheese! Don’t skimp on this key ingredient. With so many varieties of Wisconsin cheese to choose from, you can never go wrong. Have a good time! Life is too short to not enjoy it, and when pizza is involved, how could you not?!
C r i s py K a l e C a e sa r Sa l a d S ERVI N G S: 8
I N G RE D I E NTS: DRE SSIN G :
SAL AD:
1/3 cup plain Greek yogurt
3 bunches lacinato kale or Tuscan kale, ribs removed and roughly chopped
3 tablespoons olive oil
2 anchovy fillets, drained and finely chopped
2 tablespoons lemon juice
1 teaspoon salt
2 teaspoons Worcestershire sauce
1 teaspoon pepper
1 garlic clove, minced
2 tablespoons olive oil
1/3 cup grated Sartori SarVecchio® Parmesan cheese
2 tablespoons grated Sartori SarVecchio® Parmesan cheese
Salt and pepper to taste
1 cup croutons
1/4 cup shaved Sartori SarVecchio® Parmesan cheese
D I REC TI O N S: Heat oven to 375ºF. DRE SSIN G : Place yogurt, anchovies, lemon juice, Worcestershire sauce and garlic in a food processor. Cover and process until smooth. While processing, gradually drizzle olive oil in a steady stream until combined. Transfer to a bowl. Whisk in parmesan. Season with salt and pepper to taste. Cover and refrigerate until serving. SAL AD: Drizzle kale with olive oil. Season with salt and pepper; toss to coat. Evenly spread out kale onto two 15 x 10-inch baking sheets. Bake 15-20 minutes, stirring every 5 minutes, until leaves are tender and crisp on the edges. Cool completely. Place kale in a large bowl. Drizzle with half of the dressing. Sprinkle with grated parmesan; toss to coat. Top with croutons and shaved parmesan. Serve with remaining dressing.
Spicy Zucchini & Sausage Pizza SERVINGS: 4
I N G RE D I E NTS:
2 small zucchini, sliced
1-2 tablespoons Sriracha hot chili sauce 1-3 tablespoons chili garlic sauce
1 tablespoon white wine vinegar
2 hot Italian sausage links, casings removed and cut into chunks
1 pound (16 ounces) homemade or store-bought pizza dough
Cornmeal for dusting
1/3 cup pizza sauce 1 1/2 cups (6 ounces) shredded Weyauwega Mozzarella cheese 1/4 cup (3/4 ounce) grated Saputo Stella® Parmesan cheese D I REC TI O N S: Place zucchini, Sriracha, chili garlic sauce and white wine vinegar in a small bowl; toss to coat. Cover and refrigerate for at least 4 hours or overnight. Place pizza stone on lower rack in a cold oven. Heat oven to 500ºF. Bake stone for 1 hour. Reduce heat to 475ºF. Meanwhile, brown sausage in a skillet; set aside. Roll out pizza dough into a 12-inch circle, about 1/4-inch thick, on lightly floured waxed paper. Dust pizza peel with cornmeal; transfer dough onto pizza peel. Spread pizza sauce on dough to within 1 inch of the edge. Sprinkle with mozzarella and parmesan. Top with zucchini and reserved sausage. Carefully transfer to pizza stone. Bake for 10-12 minutes or until cheese is bubbly and crust is golden brown. Remove pizza from oven; transfer to cutting board. Cool slightly before cutting.
Spinach Mushroom Alfredo Pizza S ERVI N G S: 4
I N G RE D I E NTS:
1 tablespoon olive oil
2 cups fresh baby spinach
1/2 cup sliced fresh mushrooms
Pinch each salt and pepper
2 tablespoons butter, cubed
1 garlic clove, minced
1/2 teaspoon crushed red pepper flakes
1 tablespoon all-purpose flour
1 cup heavy whipping cream
1/2 cup (1 1/2 ounces) grated Eau Galle Parmesan cheese, divided
1 pound (16 ounces) homemade or store-bought pizza dough Cornmeal for dusting
3/4 cup (3 ounces) shredded Cedar Valley Mozzarella cheese 1/2 cup (1 1/2 ounces) shredded Saxon Asiago Fresca™ cheese 1/4 cup oil-packed sun-dried tomatoes, drained and chopped 1/4 cup chopped water-packed artichoke hearts, rinsed and drained
D I REC TI O N S: Place pizza stone on lower rack in a cold oven. Heat oven to 500ºF. Bake stone for 1 hour. Reduce heat to 475ºF. Meanwhile, sauté mushrooms in olive oil in large skillet until browned, about 5 minutes. Stir in spinach. Season with salt and pepper. Cook and stir until spinach is wilted. Set aside. Melt butter in small saucepan over medium-low heat. Add garlic and red pepper flakes; cook and whisk for 1 minute. Whisk in flour until combined. Gradually whisk in cream. Bring to a boil; cook and whisk for about 2 minutes or until thickened. Reduce heat to low; gradually stir in 1/4 cup parmesan until melted. Remove from heat. Roll out pizza dough into a 12-inch circle, about 1/4-inch thick, on lightly floured waxed paper. Dust pizza peel with cornmeal; transfer dough onto pizza peel. Spread Alfredo sauce on dough to within 1 inch of the edge. Sprinkle with mozzarella, asiago and remaining parmesan. Top with reserved mushroom mixture, sun-dried tomatoes and artichoke hearts. Carefully transfer to pizza stone. Bake for 10-12 minutes or until cheese is bubbly and crust is golden brown. Remove pizza from oven; transfer to cutting board. Cool slightly before cutting.
THE PIZZA FARMS OF WISCONSIN BUFFALO COUNTY, WISCONSIN
I
f the phrase “pizza farm” sounds like something that could exist only in your dreams, it’s time to take a trip to Wisconsin’s scenic Buffalo County where pizza farms are not only real but home to some seriously good, extra cheesy deliciousness. With toppings grown right on the farm and the freshest Wisconsin
cheese, often made just up the road, these unique destinations are giving a whole new meaning to “farm to table.”
SUNCREST GARDENS FARM COCHRANE, WISCONSIN
TOP Josh Binder, Felix Binder, Moni Binder, Nathan Lien, Isaac Lien & Susan Lien LEFT Heather Secrist
SUNCRESTGARDENSFARM.COM
T
he brainchild of farmer and chef Heather Secrist, Suncrest Gardens Farm evolves every season. You can try to spend an afternoon with her getting ready for one of the farm’s popular weekend pizza nights, but you’ll have to move fast. She moves around the 16-acre farm with lighting speed, from milking cows to feeding pigs to gathering eggs to prepping pizzas for the wood-fired oven.
Order a local craft beer or bottle of wine with your pizza and relax in the gardens while your food is prepared. A few tables are available but many patrons bring their own picnic blankets, lawn chairs and mini tables.
Visit the farm for pizza night and you’re in for a real treat. Most of the toppings are grown right on the farm and of course the cheese is made fresh locally. The full menu includes appetizers, salads and a wide selection of pizzas, including rotating seasonal specials like the Garden Goddess with creamy garlic alfredo sauce, kale, Wisconsin mozzarella, tomatoes, sweet peppers, zucchini, asparagus and mushrooms. Or try the Thai Chicken with garlic oil, homemade peanut sauce, Suncrest chicken, Wisconsin mozzarella, carrots, roasted onions, fresh peas, Napa cabbage, cilantro and peanuts.
PIZZA NIGHTS :: MAY–SEPTEMBER (CHECK WEBSITE FOR DETAILS)
P
izza night can turn into a whole pizza weekend at Farm to Fork Retreat, and you won’t hear us complaining. Owned and operated by Melanie and Dennis Anderson, the retreat is situated on 21 acres and includes a 4 acre organic garden. An indoor hall serves as the dining space for pizza evenings and open mic nights. You’ll often find Dennis pouring beers in the Milk House Bar, which he happily claims as “Wisconsin’s smallest— and best—tavern.” If you’re lucky enough to snag one of the three bar stools, you’re in for some great stories and lively banter.
But the real draw is the pizza. Farm to Fork’s wood-fired pizzas are made with organic produce grown in the gardens, grassfed meat and cheeses made down the road at Gingerbread Jersey Cheese in Augusta, Wisconsin. Toppings change seasonally with some innovative creations always in the mix, like bratwurst with locally made sauerkraut, spicy mustard and maple syrup. It doesn’t get more Wisconsin than that!
The property also includes a large lodge that can be rented to accommodate 12-14 people, and several smaller cabins are available, as well.
FARMTOFORKRETREAT.COM
FARM TO FORK RETREAT MONDOVI, WISCONSIN
TOP Jodi Hubbard, Amy Fedhe, Julie Roberts & Jill Urdahl RIGHT Ryan Thomas
PIZZA NIGHTS :: THURSDAY–SUNDAY (CHECK WEBSITE FOR DETAILS)
PICTURED Suzanne Fanning, Walker Fanning & Ben Kroeplin
AROUND THE STATE Thanks to the popularity of places like Sun Crest Gardens and Farm to Fork, other pizza farms have started popping up in other regions across Wisconsin.
STONEY ACRES FARM ATHENS, WISCONSIN STONEYACRESFARM.NET
CRESS SPRING BAKERY BLUE MOUNDS, WISCONSIN CRESSSPRINGBAKERY.COM
THE STONE BARN NELSON, WISCONSIN
THENELSONSTONEBARN.COM
LOVETREE FARMSTEAD CHEESE GRANTSBURG, WISCONSIN LOVETREEFARMSTEAD.COM
FARM FAVORIT E One of the ways Wisconsin celebrates its rich dairy tradition is with the Alice in Dairyland program. Each year, the program chooses a young public relations professional to travel the state promoting the state’s agriculture industry to various audiences. Crystal Siemers-Peterman is Wisconsin’s 70th Alice in Dairyland and part of her family’s sixth generation on their dairy and crop farm in Cleveland, Wisconsin. When she’s not fulfilling her official duties as Alice, Siemers-Peterman enjoys spending time at her family’s farm. Her Grandma Siemers’ recipes have long kept the family well fed and her Creamy Macaroni and Cheese Bake is a classic. filled with delicious Wisconsin “ It’scheddar and parmesan cheese in every bite. This is the ultimate comfort food that reminds me of my family, friends and the many memories that encompass fall.
”
— Crystal Siemers-Peterman Get the recipe
GR A NDM A SIEMERS’ CREAMY MACARONI & CHEESE BAKE S ERV INGS : 6
INGR ED I ENT S :
2 cups uncooked elbow macaroni
4 tablespoons butter, cubed
1/4 cup all-purpose flour
2 cups milk
4 teaspoons chicken bouillon granules
1/4 teaspoon pepper
2 cups (8 ounces) shredded Widmer’s Mild Cheddar cheese, divided
1 1/2 cups cubed fully cooked ham 1/4 cup (3/4 ounce) grated BelGioioso American Grana® Parmesan cheese Fresh minced parsley, optional D IR EC T IONS : Heat oven to 350°F. Cook macaroni according to package directions until al dente; drain. Melt butter in a Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk, bouillon granules and pepper. Bring to boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in 1 cup cheddar until melted. Stir in macaroni, ham and parmesan. Remove from the heat. Transfer to greased 2-quart baking dish. Sprinkle with remaining cheddar. Bake for 20-25 minutes or until bubbly and ham is heated through. Sprinkle with parsley, if desired. Let stand for 5 minutes before serving.
Harvest Season Dinner Party The harvest season calls for celebration, and there’s no better way to highlight the bountiful flavors of the season than with an elegant dinner party. Our menu starts with the humble squash. Combined with award-winning Wisconsin cheese, it’s the perfect canvas for dishes that are as memorable as they are delicious.
Set a Place for Cheese Decorative place cards are a beautiful touch, but they’re rarely edible. Remedy that with DIY individual cheese boards at each place setting. Write each guest’s name on a small slate board next to a fall-inspired Wisconsin cheese pairing to start their meal.
Feature one pairing to complement the meal, or personalize the pairings for an extra special touch. Is your best friend a cheddar aficionado? Make her day with an aged Wisconsin cheddar paired with spiced nuts and pear preserves. Your cousin can’t get enough blue? Individualize his cheese board with a cave aged Wisconsin blue, figs and dried apple slices. The possibilities are endless!
Pumpkin Parmesan Soufflé Servings: 8 Ingredients: 3 tablespoons butter, cubed 1 medium shallot, finely chopped 3 tablespoons all-purpose flour 1/2 teaspoon salt 3/4 cup whole milk 1 tablespoon minced fresh sage 1 1/4 cups (3 3/4 ounces) grated Cello Riserva Copper Kettle Parmesan cheese, divided 7 large eggs 2/3 cup solid-pack pumpkin 1/4 teaspoon cream of tartar Directions: Melt butter in large saucepan over medium heat. Add shallot; cook and stir until shallot is crisp-tender. Reduce heat to medium-low. Whisk in flour and salt until combined, about 1-2 minutes. Gradually whisk in milk and sage. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in 1 cup parmesan until melted. Transfer to a large bowl. Separate eggs. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, lightly beat 4 egg yolks in a bowl. (Save remaining egg yolks for a different dish.) Whisk a 1/3 cup hot cheese sauce into the beaten egg yolks. Return all to remaining cheese sauce, whisk constantly. Whisk pumpkin into cheese sauce until smooth. Cool completely, about 30 minutes. Heat oven to 375°F. Grease eight 6-ounce soufflé ramekins. Dust with remaining parmesan, distributing cheese evenly on bottoms and sides. Beat egg whites with cream of tartar on high speed until stiff peaks form but not dry. Gently fold, with a rubber spatula, a quarter of the egg whites into the pumpkin mixture. Carefully fold in remaining whites. Transfer to prepared ramekins. Bake for 18-22 minutes or until tops are puffed and golden brown. Serve immediately.
Radicchio Blue Cheese Salad Servings: 4-6 Ingredients: Dressing: 1/4 cup maple syrup 2 tablespoons apple cider vinegar 2 tablespoons Dijon mustard 1/4 cup olive oil Salt and pepper to taste Salad: 1 medium butternut squash, peeled 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon pepper 2 small heads radicchio, roughly chopped 4 ounces Roth Buttermilk Blue Ž cheese, cut into small chunks (about 2/3 cup) 1/2 cup candied walnuts or pecans Directions: Heat oven to 450°F. Dressing: Combine the maple syrup, apple cider vinegar and Dijon mustard in small bowl. Slowly whisk in olive oil. Season with salt and pepper to taste; set aside. Salad: Slice butternut squash in half lengthwise; remove seeds. Cut squash into 1-inch cubes. Toss with olive oil, salt and pepper. Spread onto a 15 x 10-inch baking sheet. Bake for 15 minutes. Flip wedges; bake for 10-15 minutes longer or until tender and lightly browned. Place radicchio in large serving bowl. Drizzle with reserved dressing; gently toss to coat. Top with squash, blue cheese and nuts. Serve immediately.
Kale Gratin Stuffed Squash Servings: 6 Ingredients: 3 small acorn squash 2 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon ground nutmeg 2 bunches lacinato kale or Tuscan kale 16 ounces Roth Grand Cru® Original cheese, shredded and divided 1 cup heavy whipping cream Directions: Heat oven to 350°F. Cut each squash in half; remove seeds and discard. Brush halves with olive oil; sprinkle with salt, pepper and nutmeg. Place squash halves, cut side up, on a parchment-lined 15 x 10-inch baking pan. Bake for 30 minutes. Meanwhile, remove ribs from kale; discard. Slice kale leaves into thin strips. Remove squash from oven. Sprinkle half of the Grand Cru® Original into squash halves. Stuff each half with about 1/2 cup kale. (Save any leftover kale for different dish.) Sprinkle with the remaining Grand Cru® Original. Drizzle each squash half with 2 tablespoons cream. Season with additional salt, pepper and nutmeg as desired. Return to oven; bake for 55-60 minutes or until squash is tender and filling is bubbly. Serve immediately.
Pumpkin Pie Baked Brie Servings: 8 Ingredients: 1 1 3 2 1 1 1 1
wheel (8 ounces) President ÂŽ Brie cheese roll refrigerated pie crust dough tablespoons pumpkin pie filling tablespoons chopped pecans tablespoon brown sugar egg yolk tablespoon water tablespoon sugar Water crackers or fresh apple and pear slices
Directions: Heat oven to 425°F. Line a 15 x 10-inch baking sheet with parchment paper. Trim rind from top of brie if desired; place in freezer for 10 minutes. Unroll pie crust dough onto a lightly floured work surface; cut into 3/4-inch wide strips. Set aside. Spread pumpkin pie filling over brie. Sprinkle with pecans and brown sugar. Weave pie crust strips over the pecan topping creating a lattice, allowing excess dough to drape over the top and sides of cheese. Gently tuck pie crust strips underneath brie to completely cover bottom, trimming if necessary for cheese to lay flat. Place cheese on prepared pan. Whisk egg yolk and water; brush over tops and sides of pie crust strips. Sprinkle with sugar. Bake for 12-15 minutes or until pie crust is golden brown and cheese is softened. Cool for 10 minutes before serving. Serve with crackers or fresh fruit slices.
Thanksgiving Desserts
Go beyond the traditional pie with these inventive dessert recipes featuring Wisconsin cheese. Your dessert table will never be the same.
Caramel Pecan Tarts with Parmesan Walnut Crust SERVINGS: Makes 12 mini tarts
Ingredients: Crust: 1/2 cup walnut halves 1 1/2 cups (4 1/2 ounces) grated BelGioioso Parmesan cheese 3/4 cup (1 1/2 sticks) unsalted butter, softened 1/2 cup confectioners’ sugar 1 egg 1 3/4 cups all-purpose flour
Caramel Filling: 1 1/2 cups sugar 1/4 cup water 1/2 cup heavy whipping cream 1/4 cup (1/2 stick) unsalted butter, cubed 3 tablespoons light corn syrup 2 teaspoons vanilla extract 1 teaspoon salt 2 cups pecan pieces Whipped cream and ground nutmeg
Directions: Crust: Place walnuts in a food processor; cover and process until finely ground. Add parmesan; process just until blended. Set aside. Cream butter and sugar in a large bowl until light and fluffy. Beat in egg. Gradually add flour, mixing just until combined. Stir in reserved parmesan mixture. Place dough in plastic wrap; pat into a 5-inch disk. Refrigerate at least 1 hour or overnight. Heat oven to 350°F. Press dough into ungreased 3-inch mini tart pans or muffin tin, approximately 1/8-inch thickness. Pierce with a fork. Place tart pans on a baking sheet. Bake for 8-12 minutes or until crust is lightly browned. Remove from oven. Cool on a wire rack.
Caramel Filling: Combine sugar and water in medium, heavy saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Increase heat to medium-high. Bring to a boil; cook, without stirring, until mixture turns amber (watch closely). Remove from heat. Carefully add cream (mixture will bubble); stir constantly. Add butter, corn syrup, vanilla and salt; stir until smooth. Stir in pecans. Spoon into tart shells. Let stand at room temperature for 15 minutes. Refrigerate until set. Garnish with whipped cream and nutmeg.
Ingredients: Cake: 4 large eggs 3/4 cup sugar 2/3 cup unsweetened applesauce 2 tablespoons molasses 1 cup all-purpose flour 1 1/4 teaspoons baking powder 2 1/2 teaspoons ground cinnamon 3/4 teaspoon ground allspice 3/4 teaspoon ground nutmeg 1/2 teaspoon salt 1/2 teaspoon ground cloves Confectioners’ sugar for dusting
Frosting: 2 cups heavy whipping cream 1 1/2 teaspoons vanilla extract 1/4 teaspoon cream of tartar 1 package (8 ounces) Crystal Farms Cream Cheese, softened 3 cups confectioners’ sugar 8 ounces BelGioioso Mascarpone cheese, at room temperature 1 1/2 cups chopped pecans, toasted and divided
Spice Cake Roulade with Mascarpone Cream Cheese Frosting SERVINGS: 6-8
Directions: Cake: Heat oven to 375°F. Line a greased 17 x 12-inch baking pan with parchment paper. Grease paper; set aside. Beat eggs on high for 5 minutes in a large bowl. Beat in sugar, applesauce and molasses until combined. Sift together flour, baking powder, cinnamon, allspice, nutmeg, salt and cloves in a separate bowl. Gradually add dry ingredients to egg mixture, mixing just until combined. Pour mixture into pan; use spatula to spread batter evenly. Bake 10 minutes. Remove and immediately dust top liberally with confectioners’ sugar. Use a knife to help loosen cake from pan around edges. Let cool 2-3 minutes. Starting at one short side, carefully roll the cake tightly, using parchment paper to assist if cake is too hot to touch. Cool completely on a wire rack.
Frosting: Beat cream and vanilla in a large bowl until cream starts to thicken. Add cream of tartar; beat until stiff peaks form. Beat cream cheese in another large bowl until fluffy. Gradually add confectioners’ sugar, mixing well after each addition. Beat in mascarpone until smooth. Fold in whipped cream. Unroll cake. Cut cake lengthwise with a serrated knife into three equal portions, about 3 3/4 inches wide. Spread each strip with about 1 cup of frosting. Sprinkle each with a 1/3 cup pecans. Tightly roll up one cake strip, jelly-roll style, starting with the short side. Place the end of the rolled cake at the start of the next strip (short side) and continue rolling. Repeat with final strip. Place the flat side of the cake on a serving plate. Frost outside of cake with remaining frosting. Place cake in freezer 5-10 minutes to set frosting; refrigerate at least 2 hours or until ready to serve. Garnish cake with remaining pecans.
Pumpkin Ricotta Cheesecake with Caramel Corn Topping SERVINGS: 10
Ingredients: Crust:
Filling:
Caramel Corn Topping:
2 cups crushed graham crackers 2 tablespoons sugar 1/2 teaspoon ground ginger 5 tablespoons butter, melted
1 container (16 ounces) BelGioioso Ricotta con LatteÂŽ cheese 1 cup sugar 4 large egg yolks 2 large eggs, divided 1/2 teaspoon salt 1 container (8 ounces) Crave Brothers Farmstead Classics Mascarpone cheese 1 can (15 ounces) solid-pack pumpkin 1/3 cup packed brown sugar 1/4 cup heavy whipping cream 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg
1/2 1 1/4 1/2 1/2 6 1 1/2
cup (1 stick) butter, cubed cup packed brown sugar cup light corn syrup teaspoon baking soda teaspoon salt cups popped popcorn cups whole pecans
Caramel Sauce: 1/2 cup (1 stick) unsalted butter, cubed 1 cup packed brown sugar 1/4 cup evaporated milk 1 teaspoon vanilla extract
Directions: Crust:
Caramel Corn Topping:
Heat oven to 300°F.
Melt butter in large stockpot over medium heat. Stir in brown sugar and corn syrup until combined. Bring to a boil. Reduce heat to low; cook, without stirring, for 5 minutes.
Combine graham cracker crumbs, sugar and ginger in medium bowl; stir in butter. Press crumb mixture onto the bottom of an ungreased 10-inch springform pan. Place on a baking sheet. Bake 5 minutes. Cool completely on a wire rack.
Filling: Meanwhile, place ricotta, sugar, egg yolks, 1 egg and salt in a food processor; cover and process until smooth. Add mascarpone; pulse until combined. Scrape filling into a medium bowl, reserving a 1/2 cup in bowl of food processor. Add remaining egg, pumpkin, brown sugar, cream, cinnamon, ginger and nutmeg to food processor bowl; cover and purĂŠe until smooth. Spread pumpkin mixture over crust. Top with ricotta mixture, spreading to edges of pan. Place pan on baking sheet. Bake for 65-75 minutes or until set around edges and jiggles slightly in center. Cool completely on a wire rack, about 1 hour. Refrigerate at least 6 hours.
Remove from heat. Add baking soda and salt (mixture will bubble and foam); stir until combined. Add popcorn, 1 cup at a time, mixing well after each addition. Stir in pecans. Pour caramel corn onto parchment paper. Cool completely.
Caramel Sauce: Combine butter and brown sugar in small saucepan over medium heat; cook and stir until smooth. Add evaporated milk and vanilla; cook and stir constantly for about 5 minutes or until mixture is slightly thickened. Remove from heat. Cool completely. Remove sides of pan from cheesecake. Top with caramel corn and caramel sauce just before serving. Refrigerate leftover cheesecake.
W I S CO N S I N C H E ES E COM PA N Y Cheesemakers in America’s Dairyland produce more than 600 varieties, types and styles of Wisconsin cheese. Look for Wisconsin cheese and other dairy products made by these companies. Companies in bold are featured in this issue. Agropur inc. All Star, Ltd. Anderson International Foods Arena Cheese Inc. Arla Foods, Inc. Associated Milk Producers Inc. (AMPI) Babcock Hall Dairy Plant Baker Cheese Factory, Inc. Barron County Cheese LLC Bass Lake Cheese Factory Bel Brands U.S.A. BelGioioso Cheese, Inc. Biery Cheese Company Kickapoo Valley Plant
Chippewa Valley Cheese Corporation
Great Lakes Cheese Seymour, Inc.
Churny Company
Harmony Specialty Dairy Foods LLC
Clock Shadow Creamery
Henning’s Wisconsin Cheese
Country Connection Cheese Company
Hidden Springs Creamery
Crave Brothers Farmstead Cheese, LLC Crystal Ball Farms Crystal Farms RDC Decatur Dairy, Inc. Door Artisan Cheese Co. Dupont Cheese, Inc. Eau Galle Cheese, Inc. Edelweiss Creamery
Highfield Farm Creamery Hook's Cheese Company, Inc. Intra Custom Distributors Jim's Cheese, LLC Keystone Farms Natural Cheese Klondike Cheese Co. Koepke Family Farms Kraemer Wisconsin Cheese Ltd. Laack Bros. Cheese Co., Inc. LaClare Farms
Bletsoe’s Cheese, Inc.
Ellsworth Cooperative Creamery
Bleu Mont Dairy
Emmi Roth USA, Inc.
Brunkow Cheese of Wisconsin
Fairplay Packaging, LLC
Burnett Dairy Cheese
Family Fresh Pack LLC
Lamers Dairy Inc. “Dairyland’s Best”
Cady Cheese, LLC
Figi's Companies, Inc.
Landmark Creamery
Cady Creek Farms, LLC
Foremost Farms USA Cooperative
LW Dairy
Carr Valley Cheese Co., Inc.
G&R Foods Inc.
Lynn Dairy, Inc.
Cascade Cheese Co.
Gibbsville Cheese Co., Inc.
Malcore Foods, Inc.
Castle Rock Organic Farms Cedar Grove Cheese
Gile Cheese, LLC / Carr Cheese Factory
Maple Leaf Cheesemakers, Inc.
Cedar Valley Cheese, Inc.
Gilman Cheese Corporation
Cesar’s Cheese
Gingerbread Jersey Cheese
Chalet Cheese Cooperative
Grande Cheese Company
Cheese Plus LLC
Grassland Dairy Products, Inc.
Lactalis Deli, Inc. LaGrander's Hillside Dairy, Inc.
Marieke Gouda Masters Gallery Foods, Inc. Mauel's Dairy McCluskey Brothers Organic Farms
D I R E C TO RY
Meister Cheese Co.
Red Apple Cheese
Thuli Family Creamery
Mighty Fine Food LLC
Red Barn Family Farms
Union Star Corp.
Mikana Foods, Inc.
Renard’s Cheese
Uplands Cheese
Mill Creek Cheese Factory
Roelli Cheese Haus
V&V Supremo Foods, Incorporated
Mullins Cheese, Inc.
Ron's Wisconsin Cheese, Inc.
Valley View Cheese Coop
Nasonville Dairy, Inc.
Saputo Cheese USA Inc.
Vern’s Cheese Inc.
Nature's Dairy, LLC
Saputo Specialty Cheese
W&W Dairy, Inc.
Noble View Cheese Company, Inc.
Sargento Foods Inc.
Nordic Creamery
Sartori Company
North Country Cheese
Saxon Cheese, LLC
North Country Packaging, Inc.
Schreiber Foods, Inc.
North Hendren Cooperative Dairy Co.
Schuman Cheese
Northern Wisconsin Produce Co. Northwoods Cheese Company LLC Novak’s Cheese of Wisconsin, Inc.
Scott’s of Wisconsin Scray Cheese Co. LLC Shullsburg Creamery
Wakker Cheese Weber’s Farm Store Welcome Dairy, Inc. Westby Cooperative Creamery Weyauwega Cheese Weyauwega Star Dairy, Inc. White Jasmine Widmer’s Cheese Cellars, Inc.
Oak Grove Dairy, Inc.
Silver-Lewis Cheese Factory Cooperative
Old Fashioned Foods, Inc.
Specialty Cheese Company, Inc.
Winona Foods, Inc.
Old Tavern Food Products, Inc.
Springside Cheese Corp.
Omega Valley Farmers
Steve’s Wholesale Cheese
Wisconsin Aging & Grading Cheese, Inc.
Organic Valley
StoneRidge Wholesale Division
Ornua Ingredients North America
Sugar Brook Farms
Wisconsin Cheeseman
Oshkosh Cheese Sales & Storage
Swiss Valley Farms Co.
Wisconsin Dairy State Cheese Co.
Otter Creek Organic Farm
Swiss-American, Inc.
Wisconsin’s Finest, Inc.
PANOS Brands/Andrew & Everett
Taylor Cheese Corp.
Wiskerchen Cheese, Inc.
Pasture Pride Cheese LLC
The Artisan Cheese Exchange
World Import Distributors, Inc.
Pine River Pre-Pack
The Deli Source, Inc.
Yellowstone Cheese, Inc.
Ponderosa Dairy Products, LLC
The Swiss Colony
Zimmerman Cheese, Inc.
Willow Creek Cheese
Wisconsin Cheese Group
May this harvest season bring you good times and great cheese!