Harvest 2015
cooking & entertaining with wisconsin cheese
The Creamiest Mac & Cheese
and more cast iron creations
In the Kitchen with Asiago Cheese & Cider A Pairing Primer
HARVEST Party! :: Cheesy Baked Beans, Slab Pie and More
SETTING THE HARVEST TABLE Here’s a behind the scenes peek at our harvest party. You’ll find the full menu and recipes beginning on page 36.
The harvest season is a bewitching time here in Wisconsin. It paints beautiful color over our trees and fields, and gives us a new bounty of flavors to explore in the kitchen. This issue of Grate. Pair. Share. is an invitation to join us for a harvest celebration. We invited some of our favorite food bloggers from around the country to join us and bring along recipes (from salad to pie) featuring Wisconsin cheese. With a mix of rustic comfort and easy elegance, this is not a menu you’ll want to miss. The spread begins with a green salad dressed with parmesan peppercorn flavors. Fresh off the grill, acorn squash warms up the table with a creamy herb and asiago pesto. Cornbread with sundried tomato and feta is beautifully hearty with fresh, flavorful accents. Sweet potato deviled eggs are here to spice up the party, and baked beans perform a show-stealing remix with smoky apple, bourbon and cheddar flavors, which happens to pair perfectly with our cider bourbon punch. Every good party has a dessert table, and this one is no exception. Whoopie pies with mascarpone frosting and pumpkin cheesecake brownies redefine classic harvest desserts. Vanilla pound cake made with ricotta has a melt-in-your-mouth texture finished with a maple glaze. Finally, a slab pie is perfect for a crowd with its combination of apple, cherry and cranberry and a layer of creamy mascarpone. It’s the ultimate harvest celebration and everyone’s invited.
–
The Dairy Farm Families of Wisconsin, The Wisconsin Milk Marketing Board
In This Issue
Harvest Table Rustic meets elegant at a dinner party celebrating the flavors of fall.
Seasonal Sweets Wisconsin cheese mingles with apple, pumpkin, maple and more for an irresistible dessert spread.
In Every Issue First Bite Fried Feta with Spicy Marinated Olives
Hot Dish Cheesy Bites & Dishes We’re Craving Right Now
Cider & Cheese Fruity and fizzy meet rich and creamy. Raise a glass to perfect autumn pairings.
5 Ways Gouda
1 Cheese, 2 Nights Asiago
Cast Iron Creations Four cheesy dishes that prove this kitchen workhorse can do just about anything.
Style your own harvest party with five easy tips on page 51.
Contributors Alexandra Alexandra's Kitchen
Elizabeth Brooklyn Supper
Alice Hip Foodie Mom
Georgia The Comfort of Cooking
Annalise Completely Delicious
Jonathan The Candid Appetite
Bree Baked Bree
Kristan The Broken Bread
Dan The Food In My Beard
Sarah Snixy Kitchen
Tieghan Half Baked Harvest
Editorial Team Patrick Geoghegan, Heather Porter Engwall, Abby Despins, Troy Giesegh, Joanna Miller, Megan Bykowski-Giesegh, Megan McDowell, Abbigail Kriebs Special thanks to Mark Ambrose and Corey Radlund at Radlund Photography, Johanna Lowe, Humble Sweet & Savory Pie, Marilyn Wilkinson and Ashley Willey
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.
Fried Feta with Spicy Marinated Olives By Alexandra's Kitchen
Servings: 18 pieces
Ingredients: For Fried Feta:
For Olives:
1 8-ounce block Wisconsin feta cheese
2 tablespoons olive oil
1 egg
4 cloves garlic, peeled and crushed
2 tablespoons flour
1 tablespoon water
1 teaspoon fennel seeds
3/4 cup panko breadcrumbs
1 cup mixed olives with pits
Grapeseed oil or canola oil, for frying
Zest of 1 orange
Pinch red pepper flakes
Sea salt
Directions: Halve feta horizontally to create 2 1/2-inch-thick blocks. Cut each block roughly into 1-inch cubes to yield about 18 pieces total. Whisk egg with flour and water in shallow bowl. Place breadcrumbs in shallow, rimmed dish. Working with a few pieces at a time, dip feta cubes in egg mixture, coat with breadcrumbs and place on plate. Refrigerate while preparing olives. In medium sauté pan, heat olive oil on low. Add garlic, orange zest and fennel. Sauté 2 minutes, taking care not to brown garlic. Add olives and pepper flakes; toss to coat. Sauté for 1 minute. Transfer olives to serving bowls. Wipe pan with paper towel. Remove feta from refrigerator. Pour thin layer of oil in bottom of same sauté pan. Heat over medium until hot. Test by adding a few breadcrumbs to pan—they should sizzle. Gently place 8 to 10 feta cubes in pan. When cubes begin to brown, about 1 to 2 minutes, use a fork to turn each cube and brown other side. Continue to cook 1 to 2 minutes. Remove cubes with spatula; place on plate. Sprinkle lightly with sea salt. Repeat with remaining feta cubes, adding additional oil if necessary. Serve immediately with olives.
Salad f� the Season
A V� G�da S�dwich
Get the Recipe
Get the Recipe
This salad is hearty and comforting with roasted butternut squash, figs and Wisconsin gorgonzola. Toasted pumpkin seeds add a nice crunch.
Here’s a great use for leftover pork tenderloin: Top with cumin-studded gouda cheese, fresh pickled chiles and cilantro on brioche buns.
Dip Into F�
What do you get when you combine Wisconsin cheddar, mascarpone and cream cheese with apples, leeks and bacon? The perfect dip, of course. Get the Recipe
Grilled Ch�e Upgrade
This one’s loaded with fall flavor: sausage, caramelized onions, kale and Wisconsin kasseri cheese, a Greek-style cheese with a slightly tart flavor and great meltability. Get the Recipe
Mac & Cheese Mashup
Mac and cheese, meet the pot pie. It’s creamy, cheesy and topped with flaky puffed pastry. We’re in love. Get the Recipe
GOU DA Wisconsin gouda’s rich, buttery, slightly sweet flavor and smooth, creamy texture has made it a favorite in the kitchen. It pairs beautifully with a wide variety of sweet and savory ingredients, making it the perfect match for fall flavors like apples, maple and sweet potato. And let’s not forget bacon.
1. Roasted Brussels Sprouts and Apples Trim and quarter 1 pound Brussels sprouts. Cut 1 apple into 1/2-inch pieces. Toss sprouts and apples in 1 tablespoon olive oil in oven-safe dish; season with salt and pepper. Roast at 450째F for 30-35 minutes. Toss with 1/2 teaspoon apple cider vinegar. Top with shredded gouda.
2. Cauliflower Tacos Top warmed tortillas with roasted cauliflower, mango chutney (look for it in the Indian foods section), shredded gouda and cilantro.
3. Maple Bacon Gouda Waffle Top waffle (homemade or your favorite toaster variety) with thinly sliced gouda, crisp bacon and real maple syrup.
4. Gouda and Caramel Sauce Serve gouda with prepared caramel sauce for an easy pairing that will wow your guests.
5. Sweet Potato Parfaits Top mashed sweet potatoes with crumbled oatmeal cookies and small cubes of gouda. Serve in small glasses or jars.
Wisconsin asiago is made in the Italian style and then aged to develop a robust flavor and firm texture. Its tangy sharpness with subtle notes of sweetness make it a flavorful addition to sauces, soups, pasta dishes and more. In these recipes, it puts a new twist on broccoli soup and kicks up an easy chicken skillet that’s sure to become a family favorite. Recipes and photos by Completely Delicious
Servings: 4
Ingredients: 5 tablespoons butter, divided 1 small onion, finely chopped 1 clove garlic, minced 1/4 cup flour 4 cups chicken or vegetable broth 1 cup heavy cream 1 teaspoon salt, plus additional to taste 1/2 teaspoon ground pepper 1/2 teaspoon paprika 1/2 teaspoon mustard powder 3 cups broccoli florets, cut in bite-sized pieces 2 cups (8 ounces) Wisconsin asiago cheese, shredded
Directions: In heavy bottomed pot, melt 1 tablespoon butter over medium heat. Add onion; cook until softened, about 5 minutes. Add garlic; cook 1 minute more. Add remaining 4 tablespoons butter and melt. Stir in flour. Add broth in small amounts, whisking constantly, until liquid is incorporated into flour mixture before adding more. Mixture will become thinner as additional broth is added. Stir in heavy cream, salt, pepper, paprika and mustard powder. Increase heat to medium high; bring to boil. Add broccoli florets and simmer soup until broccoli is fork-tender and soup has slightly reduced, about 15 to 20 minutes, stirring frequently. Add asiago cheese; stir until cheese is melted and soup is smooth. Adjust seasonings to taste; serve immediately.
Servings: 4
Ingredients: 2 tablespoons olive oil, divided 4 boneless, skinless chicken breasts 1/2 teaspoon coarse salt 1/4 teaspoon pepper 8 ounces (about 3 cups) cremini or button mushrooms, sliced 2 teaspoons fresh rosemary, chopped 2 cloves garlic, minced 1 cup chicken broth 1/2 cup heavy cream 1 cup (4 ounces) Wisconsin asiago cheese, shredded, plus additional shaved pieces for serving
Directions: In large skillet, heat 1 tablespoon olive oil over medium-high heat. Season chicken breasts with salt and pepper; place in skillet. Brown chicken about 5 minutes on each side. Remove chicken from skillet and add remaining 1 tablespoon olive oil. Reduce heat to medium; add mushrooms and rosemary to skillet. Cook until softened and browned, about 7 to 9 minutes, stirring often. Add garlic; cook 1 minute more. Add chicken broth, heavy cream and asiago; stir until cheese is melted. Return chicken to skillet; simmer until chicken is cooked through, about 10 minutes, stirring occasionally. Adjust seasonings to taste. Serve with pasta, rice or potatoes, garnishing with additional asiago.
Ready in
30
minutes!
C
s
C r n e o a r I t i t o s n a Cast iron pans are classic for a reason. They’re affordable, incredibly durable and versatile too, from the stovetop to the oven to the table, not to mention the grill and campfire. These hearty fall recipes are perfectly prepared in cast iron skillets —from the creamiest mac and cheese recipe you’ll ever make to an easy apple skillet cake with a secret ingredient. (Psst…it’s Wisconsin gouda.)
T
e
M t s a e c i & m a C e r hee C e s h
Servings: 8-10
Ingredients: 1 pound medium shell pasta 4 cups low sodium chicken broth 5 tablespoons butter 2 tablespoons onion, minced 2 cloves garlic, finely chopped 1/3 cup flour 2 cups heavy cream 8 ounces Wisconsin cream cheese, cubed 1 cup (4 ounces) Wisconsin sharp cheddar cheese, shredded
1 cup (4 ounces) Wisconsin colby jack cheese, shredded 1/2 cup (2 ounces) Wisconsin mozzarella cheese, shredded 1/2 cup (2 ounces) Wisconsin provolone cheese, shredded
Salt and black pepper to taste
1/2 cup breadcrumbs 2 tablespoons butter, melted
Directions: Heat oven to 350째F. Butter 12-inch cast iron skillet. In large pot, cook pasta in chicken broth until al dente, according to package directions. Reserving broth, drain pasta and return to pot. While pasta is cooking, prepare sauce. In large saucepan or Dutch oven, melt butter over medium heat. Add onion and garlic; cook 1 to 2 minutes. Whisk in flour and cook 1 minute, stirring occasionally. Slowly whisk in heavy cream and stir constantly, until thickened. Add cream cheese. Stir 2 minutes until cream cheese melts. Slowly add 3 cups reserved chicken broth. Lower heat and continue stirring. Toss sharp cheddar, colby jack, mozzarella and provolone together. Add shredded cheese mixture 1 cup at a time. Continue stirring until sauce is smooth. Salt and pepper to taste. Pour cheese sauce over pasta. Gently mix sauce, covering all the pasta. Pour mixture into prepared cast iron skillet. Combine breadcrumbs with melted butter. Sprinkle over pasta mixture. Bake 20 to 30 minutes, until the sauce is bubbly.
B
e
B a b h y c t Pan u D n c o a with Pears & Blue Cheese c k a Servings: 4
Ingredients: 4 strips bacon 4 tablespoons butter, cold or at room temperature, divided 2 pears, cored and thinly sliced 3 tablespoons butter, melted 3/4 cup flour 1/4 cup yellow cornmeal 1 cup whole milk 1/2 teaspoon salt 5 eggs 1/2 cup (3 ounces) Wisconsin blue cheese, crumbled
Directions: Heat oven to 375째F. Heat 10-inch cast iron skillet over medium-high heat. When hot, fry bacon until crisp. Place on paper towel-lined plate. When bacon is slightly cooled, crumble and set aside. Wipe out skillet and place over medium heat. Add 2 tablespoons butter to skillet. When melted, add pear slices, stir with butter and cook until softened, about 4 minutes. Remove pears from skillet and set aside. Wipe out skillet and place in oven while preparing batter. In blender or bowl of electric mixer, combine 3 tablespoons melted butter, flour, cornmeal, milk, salt, and eggs. Mix 30 seconds, until batter is smooth. Remove skillet from oven and add remaining 2 tablespoons butter. Swirl over skillet bottom to melt. Pour batter into skillet. Sprinkle crumbled bacon over batter. Bake until puffy and golden, about 25 minutes. Top with pears and crumbled blue cheese.
h C i l n i e B k a c i h Cwith Chipotle Cheddar Biscuitske Servings: 4-6
Ingredients: for chili:
for biscuits:
2 tablespoons olive oil
2 cups flour
2 pounds bone-in, skin-on chicken thighs
1 1/2 teaspoons sea salt
1 tablespoon baking powder
Salt and black pepper
1 onion, chopped
1/4 cup (1/2 stick) butter, cut in small cubes
1 clove garlic, minced
1 cup buttermilk
4 teaspoons chili powder
1 1/2 cups (6 ounces) Wisconsin cheddar cheese, shredded
1 teaspoon ground cumin 1 1/2 cups crushed tomatoes 1 1/2 cups chicken broth
2 tablespoons chipotles in adobo, any seeds removed, chopped and patted dry
1 15-ounce can pinto beans
Directions: for chili: In deep cast iron skillet or Dutch oven, heat oil over medium-high heat. Season chicken thighs with salt and pepper. When pan is hot, brown chicken thighs on both sides, about 4 to 5 minutes per side. (You may need to do this in 2 batches窶電o not overcrowd pan.) Transfer chicken thighs to plate; set aside. Discard all but about 1 tablespoon oil from pan and return to medium heat. Add onions and cook until they begin to soften, about 5 to 6 minutes. Add garlic and cook 1 minute. Add chili powder and cumin, mix to combine and cook 1 minute. Add crushed tomatoes and chicken broth. Increase heat to medium-high and bring to simmer. Return chicken thighs to pan and nestle in tomato sauce mixture. Reduce heat to low; cover and simmer 35 to 40 minutes. While chicken simmers, prepare biscuit dough.
for biscuits: Heat oven to 450ﾂｰF. In large bowl, whisk flour, sea salt and baking powder. Cut in butter with pastry blender or 2 knives until mixture is crumbly. Add buttermilk and cheese; stir until just combined. Fold in chopped chipotles. Turn dough onto floured work surface. Flatten and gently fold dough over onto itself 5 or 6 times. Press into 8-inch circle, about 1-inch thick. With floured biscuit cutter or cookie cutter (about 2.75-inch round), cut biscuits. Press dough scraps together and cut additional biscuits. When chicken thighs have reached 165ﾂｰF on meat thermometer, remove from liquid and place on cutting board to cool slightly. Add beans to tomato sauce mixture and keep pan over low heat. Remove skin and bones from chicken and shred meat using two forks. Return shredded meat to pan and mix well. Top chili mixture with biscuits so they barely touch. Place pan in oven and bake 20 minutes or until biscuits are golden brown.
a Skillet C d u o G e l a p ke p A Servings: 8
Ingredients: 4 apples, cored and thinly sliced 1 tablespoon apple cider vinegar 1/2 cup light brown sugar, packed 1/2 teaspoon cinnamon 1/8 teaspoon ginger 1/8 teaspoon nutmeg 1 1/2 cups flour 1/2 cup sugar 1 teaspoon baking powder 1/2 teaspoon salt 2/3 cup whole milk 1 egg 4 tablespoons butter, melted 2 cups (8 ounces) Wisconsin gouda cheese, shredded and divided
Directions: Heat oven to 375째F. Butter 10-inch cast iron skillet and set aside. In medium bowl, combine apple slices with vinegar, brown sugar, cinnamon, ginger and nutmeg. Mix well. Set aside. In separate bowl, whisk flour, sugar, baking powder and salt. Add milk, egg and melted butter. Mix gently until just combined. Fold in apples and 1 1/2 cups shredded gouda. Pour batter into skillet. Sprinkle with remaining gouda. Bake 50 to 60 minutes until toothpick inserted in center of cake comes out clean. Cool before serving.
Cider + Cheese Regardless of the time of year, cheese is a constant in our lives. It’s a timeless go-to in our entertaining playbook and offers an ever-expanding spectrum of flavor pairings. This harvest season, we are harnessing a few other classics to elevate Wisconsin cheese: apple, pear and cherry — with a little bit of fizz. The tradition behind hard cider is just as strong as beer or wine, and its pairing potential with cheese offers just as much coalescence.
Brut Apple Cider + Cheddar Classic and balanced, dry apple cider is essentially a bubbly, drinkable apple. It’s no surprise that this time-honored pairing carries its perfect balance even in cider form. Sharp Wisconsin cheddar sets the stage with a creamy tang and allows crisp apple flavors to harmonize playfully with the cheese’s bold performance.
Apple Cherry Cider + Brie Decadence reaches a new level in the form of Wisconsin brie and tart cherry apple cider. Beneath its bloomy rind, brie is oozing with creamy cheese that carries big earthy flavor a long way despite its young age. Apple cherry cider stands up to its emphatic profile with softened tartness and sweet apple-cherry balance.
Oak Aged Apple Cider + Aged Parmesan Robust and full, this cider is partial to older, saltier cheeses like aged parmesan. Together, they form a duo that knows the wisdom of a perfectly aged cheese and oak aged apple cider. The oak barrel gives the cider a sweet caramel layer to its astringent base. Parmesan’s earthy, salty flavors find a surprising companion in this pairing.
Pear Cider + Blue Cheese Pear cider and blue cheese together create a flavor that revels in tradition. While pear and blue cheese are long-time friends, they find an unexpected revival in this pairing. The cider takes ripe and distinct flavors from the fruit and gives blue cheese a light, bubbly surface from which its strong flavors can build then gradually mellow at a comfortable pace.
Harvest Table Celebrate the flavors of fall
with a casual dinner party full
of sharable, family-style dishes.
To welcome the harvest season, we invited eight top food bloggers from around the country to join us in Wisconsin for a good old fashioned barn party—with a touch of sophistication. We nibbled on casual cheese boards and sipped an Apple Cider Bourbon Punch before gathering around the table for dinner. Alice from Hip Foodie Mom gave sweet potatoes a spicy seasonal kick with Wisconsin chipotle cheddar, sweet potatoes and bacon, while Bree from Baked Bree cooled things down with a crisp salad tossed with homemade parmesan peppercorn dressing. Elizabeth of Brooklyn Supper showed us how a grill can transform wedges of acorn squash, which we dipped in a kale asiago pesto. Cornbread got a major upgrade from Jonathan of The Candid Appetite who added Wisconsin feta, sundried tomato and lots of fresh herbs. We gained a new appreciation for baked beans after Tieghan of Half Baked Harvest added apples and bacon and smothered them in sharp cheddar and creamy gouda. A perfectly smoked pork shoulder rounded out the meal. Needless to say, no one left hungry. Want to see what we ate for dessert? Check out page 52.
Sweet Potato Deviled Eggs By Hip Foodie Mom
Servings: 36 Deviled Eggs
Ingredients: 18
eggs, hard-boiled and halved lengthwise
1
large sweet potato, cooked, peeled and cut in chunks
1/2 cup (8 ounces) sour cream 2
teaspoons Dijon mustard
1
teaspoon hot sauce (to taste)
2
cups (8 ounces) Wisconsin chipotle cheddar cheese, shredded, plus additional for garnish
Salt and pepper to taste
Crispy bacon bits, for garnish
Fresh chives, finely diced, for garnish
Directions:
Place egg yolks in bowl of food processor. Arrange egg whites on serving platter. Add sweet potato chunks, sour cream, Dijon mustard, hot sauce and cheese to egg yolks. Pulse until smooth and creamy. Season with salt and pepper; pulse again. Taste; adjust any ingredients to taste. Use piping bag or small spoon to fill egg whites with filling. Garnish with crispy bacon bits, chives and additional shredded cheese. Serve immediately or refrigerate, covered, until serving time.
All American Salad with Parmesan Peppercorn Dressing By Baked Bree
Ingredients:
Servings: 6
For Dressing:
For Salad:
1
1
head curly lettuce
1/4
cup flat leaf parsley
1
cup cherry tomatoes, quartered
1
cup bell peppers, sliced
cup sour cream
3/4 cup buttermilk 1
clove garlic, minced
1/2 teaspoon salt 2
teaspoons Worcestershire sauce
3
green onions, chopped
1
tablespoon chives, chopped
4
slices bacon, cooked crisp and crumbled
2
tablespoons chives, finely chopped
Additional Wisconsin parmesan cheese, for topping
1/2 cup (2 ounces) Wisconsin parmesan cheese, grated 2
teaspoons peppercorns, coarsely ground
Directions:
For Dressing: In medium bowl, whisk sour cream and buttermilk until smooth. Mix in garlic, salt, Worcestershire sauce, chives and parmesan. Add ground pepper to taste. Dressing will keep in airtight container for 3 days. For Salad: Toss lettuce, parsley, tomatoes, bell peppers, green onions, bacon and chives in salad bowl. Drizzle with dressing; top with additional parmesan and serve immediately.
Grilled Acorn Squash with Garlic-Asiago Pesto By Brooklyn Supper
Ingredients:
1/2 cup extra virgin olive oil, divided 20
cloves garlic, smashed and peeled
1
medium acorn squash
Sea salt
1/4
cup hulled raw pepitas
2
cups kale, stems removed, chopped and loosely packed
Servings: 4-6
1
cup basil leaves, loosely packed, plus more for garnish
1
cup parsley leaves, loosely packed, plus more for garnish
1
cup (4 ounces) Wisconsin asiago cheese, shredded
Zest of 2 lemons
1/4
cup lemon juice
Freshly ground black pepper
Directions:
For Squash: Preheat charcoal grill. When hot, move coals to one side to create a source of direct heat, as well as indirect. Cut two 8-inch squares of foil. Stack squares. Drizzle 2 tablespoons olive oil in center of foil; place garlic in oil; wrap foil layers tightly around cloves to prevent dripping onto grill. Set foil packet over indirect heat and roast 30 to 45 minutes, or until garlic is completely translucent and a deep golden brown. Unwrap foil packet; set aside to cool. Meanwhile, halve acorn squash and scoop out seeds. Cut into 1/2-inch-thick wedges. Blot wedges with paper towel to absorb excess moisture. Toss wedges with 2 tablespoons olive oil and sprinkle with sea salt. Grill wedges over direct heat 8 to 10 minutes a side. Move wedges, placing over indirect heat; cover grill, and cook until wedges are tender, about 8 to 10 minutes. For Pesto: Set small skillet over medium-high heat. Toast pepitas. Shake skillet often; remove from heat as soon as first few start to pop; cook 2 to 3 minutes total. Set aside to cool. In bowl of food processor, combine reserved roasted garlic, toasted pepitas, kale, basil, parsley, asiago, lemon zest and juice. Pulse several times. With food processor running, drizzle in remaining 1/4 cup olive oil. Add 1/4 teaspoon sea salt and black pepper to taste. Process until mixture is smooth and creamy. If needed, add drizzle of water to thin. Adjust salt and pepper as needed. Spoon into small bowl and serve immediately with grilled squash wedges. Garnish with minced herbs and several twists freshly ground pepper.
Sundried Tomato and Feta Herbed Cornbread By The Candid Appetite
Ingredients:
Servings: 9
Butter for pan
2/3 cup sugar
2
ears corn
2
eggs, room temperature
1
tablespoon olive oil
1
cup buttermilk, room temperature
1
cup flour
1
1
cup finely ground cornmeal
cup (6 ounces) Wisconsin feta cheese, crumbled, plus additional for garnish
1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1
stick (1/2 cup) unsalted butter, melted
1/2 cup sundried tomatoes, chopped 1
tablespoon fresh oregano, chopped, plus additional for garnish
2
teaspoons fresh thyme, chopped, plus additional for garnish
Directions:
Heat oven to 375째F. Butter 8-inch square baking pan; set aside. Rub corn with olive oil; grill or broil, turning often, until charred all around, about 5 to 10 minutes. Cool; cut kernels from cob. Set aside. In large bowl, whisk or sift together the flour, cornmeal, baking soda, baking powder and salt. In separate bowl, whisk melted butter, sugar, eggs and buttermilk until well combined. Make a well in center of dry ingredients, and pour in wet ingredients. Stir until just combined; do not overmix. (A few lumps are ok.) Add crumbled feta, sundried tomatoes and herbs to batter. Gently fold until evenly incorporated. Pour batter into prepared pan; bake 30 to 40 minutes, or until toothpick inserted in center comes out clean. Cool slightly; garnish with additional crumbled feta and herbs. Serve warm.
Smoky Apple, Cheddar and Gouda Baked Beans By Half Baked Harvest
Servings: 6-8
Ingredients: 6
slices thick-cut bacon, chopped
2
14-ounce cans cannellini beans, rinsed and drained
2
14-ounce cans pinto beans, rinsed and drained
2
medium apples (such as McIntosh or Fuji), chopped
1 1/2 cups your favorite prepared BBQ sauce 1/2 cup pure maple syrup 2
tablespoons brown sugar, packed
1/4
cup grainy Dijon mustard
2
tablespoons bourbon
1
teaspoon ancho chili powder
1
teaspoon smoked paprika
1/2 teaspoon salt 1/2 teaspoon pepper 2
cups (8 ounces) Wisconsin sharp white cheddar cheese, shredded
2
cups (8 ounces) Wisconsin smoked gouda cheese, shredded
Directions:
Heat oven to 350째F. Place oven-safe 3- to 5-quart Dutch oven or heavy bottom pot over medium heat. Add bacon; fry until crisp, about 5 minutes. Remove from heat. Reserve bacon pieces and 1 tablespoon fat in pot, discarding any additional remaining fat. Add cannellini beans, pinto beans, apples, BBQ sauce, maple syrup, brown sugar, Dijon mustard, bourbon, ancho chili powder, smoked paprika, salt and pepper to pot. Stir to combine; top with shredded cheddar and smoked gouda. (You may also transfer pot contents to casserole dish, topping with cheese before baking.) Bake 45 minutes or until casserole is bubbling and cheese is melted. Serve warm.
Apple Cider Bourbon Punch This easy punch recipe from The Candid Appetite is the perfect complement to hearty harvest dishes. One bowl serves about 16.
Ingredients: 4 cups bourbon
4 cups apple cider Juice of 8 limes (about 3/4 cup) 6 cups ginger beer (non-alcoholic) Cinnamon sticks, for garnish Apple slices, for garnish Ice
Directions:
Pour bourbon, apple cider and lime juice into punch bowl. Stir to combine. Top with ginger beer. Taste and, if desired, add additional lime juice or ginger beer. Garnish with cinnamon sticks and apple slices. Serve in punch cups or small jam jars over ice. * For a non-alcoholic variation, leave out the bourbon.
Get The Look Want to host your own harvest dinner party with a hint of rustic sophistication? With a few simple decorative pieces, you’ll be able to create ultimate barn party vibes your guests won’t soon forget. Follow our five pro tips.
1
2
1 Mix and match dishes, flatware and cloth napkins for asymmetrical yet eclectic charm. Check out thrift stores for inexpensive vintage pieces. 2 Fill mason jars with ferns and wildflowers to dress the table— pick fresh or visit a local florist. 3 Use jam jars for glasses. Not only are they oh-so-cute, they're also an inexpensive way to serve a crowd.
3
4 Turn your enameled Dutch oven into a punch bowl to hold your Apple Cider Bourbon Punch. Your guests will love the cauldron-like vessel almost as much as its apple-bourbon contents (almost). 5 Style the bar with apples, pears and pumpkins. It’s an effortless way to add warm color and showcase the beauty of the harvest bounty!
5
4
Something Sweet A harvest party calls for casual
desserts that can feed (and please) a crowd. Wisconsin cheese gives these updated classics added creaminess and flavor.
Vanilla Ricotta Pound Cake with Maple Glaze By The Comfort of Cooking
Ingredients:
Servings: 12
For Vanilla Ricotta Pound Cake:
For Maple Glaze:
1 1/2 cups cake flour
1
cup powdered sugar
2 1/2 teaspoons baking powder
1/4
cup pure maple syrup
1/2 teaspoon kosher salt
1
tablespoon unsalted butter, softened
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 teaspoon vanilla extract
1 1/2 cups Wisconsin whole milk ricotta cheese
1/4
teaspoon cinnamon
1 1/2 cups sugar 3 eggs 1/2 teaspoon vanilla bean paste 1
teaspoon vanilla extract
Directions:
For Vanilla Ricotta Pound Cake: Heat oven to 350째F. Position oven rack in lower third of oven. Butter 9-inch loaf pan; place strip of parchment paper over pan bottom. In medium bowl, sift together cake flour, baking powder and salt. Set aside. In large bowl of electric mixer, cream butter, ricotta and sugar on medium speed until smooth, about 2 minutes. Add eggs, one at a time, beating and scraping down sides of bowl after each addition. Add vanilla bean paste and extract. On low speed, beat in dry ingredients until well combined. Do not overmix. Pour batter into prepared pan; smooth top with spatula. Bake 15 minutes; turn pan 180 degrees to ensure even browning. Lower temperature to 325째F and bake about 40 minutes more, until cake springs back lightly and toothpick inserted in center comes out clean. Cool completely before glazing. For Maple Glaze: In small bowl, whisk all ingredients until smooth and creamy. If too thin, add a little more powdered sugar. If too thick, add a little more maple syrup. You may also use cream or milk to thin. Drizzle glaze over pound cake; allow glaze to set before serving.
Apple Pie Whoopie Pies with Mascarpone Frosting By Snixy Kitchen
Servings: 25 Whoopie Pies
Ingredients:
For Spiced Apple Cookies: 2 1 1 1/8 3/4
cups flour, sifted teaspoon cinnamon teaspoon nutmeg teaspoon allspice teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon kosher salt cup light brown 1 sugar, packed 1/4 cup unsalted butter, softened
1/4 1 1 1
cup vegetable oil cup unsweetened applesauce egg, room temperature teaspoon pure vanilla extract
Directions:
For Apple Pie Filling:
For Mascarpone Frosting:
1
4
large Granny Smith apple, peeled, cored, and chopped in 1/8-inch cubes 2 tablespoons unsalted butter tablespoons light 2 brown sugar, packed 2 teaspoons flour 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon kosher salt
ounces (1 stick) unsalted butter, softened 1 cup (8 ounces) Wisconsin mascarpone cheese, room temperature 1 3/4 cups powdered sugar, sifted teaspoon pure 1 vanilla extract 1/8 teaspoon kosher salt
Heat oven to 350째F. For Spiced Apple Cookies: Whisk flour, cinnamon, nutmeg, allspice, baking powder, baking soda and salt in medium bowl. Set aside. In bowl of stand mixer fitted with paddle attachment, cream brown sugar and butter 1 to 2 minutes, until combined. Add oil, applesauce, egg and vanilla; beat just until smooth. With mixer on low speed, slowly add dry ingredients, 1/2 cup at a time, mixing just until combined. Use small cookie scoop to drop 2-teaspoon-sized balls of batter 2 inches apart onto baking sheet lined with silicone mat or parchment paper. Bake 10 to 12 minutes, until tops bounce back when lightly touched. Remove from oven; cool on baking sheet 2 to 3 minutes before transferring to wire rack to cool completely.
For Apple Pie Filling: Place apple cubes, butter, brown sugar, flour, cinnamon, nutmeg and salt in medium skillet over medium heat and cook 3 to 5 minutes, or until apples soften. Remove from heat; transfer to bowl to cool. For Mascarpone Frosting: In bowl of stand mixer, beat butter on medium-high speed 1 minute. Add mascarpone; beat 1 minute, until light and fluffy. With mixer on medium speed, add powdered sugar, 1/2 cup at a time, scraping sides as needed. Beat until completely combined. Add vanilla and salt; beat until combined. Transfer frosting to piping bag fitted with 1/4-inch round tip. Just before serving, spread apple pie filling on 1 cookie. Spread frosting on second cookie. Place second cookie over top to make a sandwich; press lightly to secure. Repeat with remaining cookies. Best if served immediately.
Mixed Fruit and Mascarpone Slab Pie By The Broken Bread
Ingredients:
Servings: 12
For Crust:
For Cheese Filling:
For Fruit Filling:
5 2
2
1
cups flour tablespoons light brown sugar, packed 2 teaspoons salt pound (4 sticks) 1 unsalted butter, cut in 1/2-inch cubes 2 1/2 teaspoons apple cider vinegar 3/4 cup ice cold water
cups (16 ounces) Wisconsin mascarpone cheese 2 eggs 6 tablespoons sugar tablespoons amaretto 4 liqueur 1/4 teaspoon salt teaspoons vanilla 2 extract
Directions:
For Crust: Whisk flour, sugar and salt in large bowl. Using pastry cutter, cut butter into flour mixture until it resembles size of small peas. Mix vinegar with water; Sprinkle vinegar-water mixture over dry ingredients, 1 tablespoon at a time, using 6 tablespoons liquid in total and fluffing with 2 forks after each tablespoon addition. Dough will have consistency of rough, coarse crumbs. Squeeze dough between two fingers; if it falls apart, add a bit more water; fluff and test again. Turn dough onto floured surface; gently knead until it comes together. Divide into 2 pieces, one slightly larger than the other. Cover with plastic wrap; refrigerate at least 1 hour. Remove larger disk of dough from refrigerator; on lightly floured surface, roll out to rectangle that is about 18 x 13 inches. Transfer dough to sheet pan, leaving a 3/4-inch overhang. Chill. Meanwhile, heat oven to 375째F.
pound (about 2 cups) sweet red cherries, pitted and halved 1 1/2 cups cranberries, fresh or frozen, (thawed) 2 1/2 pounds Granny Smith apples, peeled, cored and cut in 1/2-inch cubes Zest of 1/2 lemon 2 tablespoons lemon juice
1/4
cup light brown sugar, packed 1/2 cup sugar, plus additional for sprinkling 3 tablespoons cornstarch 1/4 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon cardamom 1 egg beaten with 1 tablespoon water, for egg wash
For Cheese Filling: Place mascarpone in bowl of electric mixer and beat a few seconds to smooth; do not overbeat. Add remaining cheese filling ingredients, beating until smooth. Set aside. For Fruit Filling: Place cherries, cranberries and cubed apples in large bowl. Mix in lemon zest and juice. Add brown sugar, sugar, cornstarch, salt, cinnamon and cardamom. Toss to combine. For Assembly: Spread cheese filling over crust. Spread fruit mixture over cheese, pressing down slightly; set aside. Remove second dough disk from refrigerator. Place on floured surface and roll out to 16 x 11-inch rectangle. Place over fruit filling, leaving dough overhang. Pinch edges of top and bottom dough pieces together to seal, then roll under and crimp edges. Brush top crust with egg wash; cut a few slits for ventilation, and sprinkle with sugar, if desired. Bake 45 to 55 minutes, or until crust is golden and filling is bubbly. Cool pie on rack to slightly warm or room temperature to serve.
Pumpkin Cheesecake Brownies By The Food In My Beard
Ingredients:
Servings: 8-10
For Cheesecake Layer:
For Brownie Layer:
1/2 cup canned or homemade pumpkin purée
1/2 cup flour
1
teaspoon cinnamon
1/2 cup unsweetened cocoa powder
1/2 teaspoon ginger
1/4
1/4
1/2 teaspoon salt
teaspoon nutmeg
1/2 teaspoon salt, divided
teaspoon baking powder
1/2 cup (1 stick) butter
1
cup (8 ounces) Wisconsin mascarpone cheese
3/4 cup sugar
8
ounces Wisconsin cream cheese
2 eggs teaspoons vanilla extract
3/4 cup sugar
2
2
tablespoons flour
1/2 cup chocolate chips
1
tablespoon vanilla extract
2
egg yolks
Directions:
For Cheesecake Layer: In small bowl, combine pumpkin purée with cinnamon, ginger, nutmeg and 1/4 teaspoon salt. Stir well; set aside. In bowl of electric mixer, beat mascarpone and cream cheese with remaining 1/4 teaspoon salt 30 seconds. Add pumpkin mixture and beat until just combined. Add sugar, flour and vanilla, beating until just combined. Add egg yolks one at a time, and beat until incorporated. Set aside. For Brownie Layer: Heat oven to 325°F. Butter 9 x 9-inch baking dish; line with parchment paper. In large bowl, whisk flour, cocoa powder, baking powder and salt. In separate microwave-safe bowl, melt butter. Add sugar and mix well. Add eggs and vanilla, whisking to incorporate. Stir in chocolate chips. Slowly add flour mixture to egg mixture. Mix until just combined. For Assembly: Reserve 1/2 cup brownie batter. Spread remaining brownie batter evenly into prepared pan. Pour cheesecake mixture over brownie batter. Using a spoon, make 3 to 4 lines with reserved brownie batter on top of cheesecake layer. Use toothpick to swirl brownie batter lines into cheesecake layer. Bake 45 minutes or until top of brownies is just set and tester comes out mostly clean. Do not overbake. Cool completely before serving.
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