Cheese Gift Guide | Appetizers for every oCCAsion | A deCAdent dessert tAble

Holiday 2014

c o o k i n g & e n t e r t a i n i n g w i t h w i s c o n s i n c h e e s e

’Twas the night before Christmas, when all through the house, everyone and everything was stirring—because that’s how the holidays actually go. Parties,

gatherings and soirees are ubiquitous this time of the year, and we welcome the chaos with

open arms (and a lot of cheese). This issue of Grate. Pair. Share. is designed to be the ultimate

holiday guide. We share our best-kept entertaining secrets, show-stopping dessert recipes and

a gift-giving guide with tips from the experts.

While we love the tradition and grandeur of holiday feasts, we know that appetizers are the

real secret to the entertaining game, and Wisconsin Cheese is the star player. First, greet your

guests with a tray of skewers and canapés, such as Beet Mozzarella Skewers and Cheddar

Olive Pops. A fondue station will also have everyone in high spirits with our Fontina, Swiss &

Pancetta Fondue recipe. To complete the lineup, we have three tasty variations on a revived

classic: the cheese ball.

And for the grand finale? An impressive dessert buffet. At the end of the night when

your guests depart to settle down for a long winter’s nap, visions of Parmesan Walnut

Chocolate Kringle and “Old Fashioned” Trifle will surely dance in their heads. This magical

season is filled with life, celebration and a little bit of indulgence, and we hope this issue of

Grate. Pair. Share. helps elevate your holiday entertaining.

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

I n T h I s I s s u e

Holiday AppetizersRecipes and tips for the best bites of the season.

Canapés:These small bites are elegant, simple and our best-kept entertaining secret.

Cheese Balls:Three cheese ball recipes to revive an old classic.

Fondue:Welcome your holiday guests with Fontina, Swiss & Pancetta Fondue.

Skewers:Party picks with Wisconsin Cheese and seasonal accompaniments.

’Tis the Season for Giving.. .CheeseGifts and stocking stuffers for the cheese lovers on your list. Plus, four ways to make your own custom cheese gift baskets.

The Dessert TableSave room for cheesy cookies, a decadent trifle and a savory kringle.

Erin Clarke

The Law Student's Wife

Sara Hill

Wisconsin Cheese Guru

Heidi Larsen

FoodieCrushJill Lewis & Colleen Levine

Cheese & ChampagneAnnie Marshall

Annie's Eats

Nora Singley

NoraSingley.comJim Rude & Jena Carlin

Little Rusted Ladle

Editorial tEamPatrick Geoghegan, Heather Porter Engwall, Troy Giesegh, Joanna Miller, Megan Bykowski-Giesegh, Megan McDowell

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.

Contributors

GIFT BASKETS, STOCKING STUFFERSAND MORE FOR THE

CHEESE LOVERS ON YOUR LIST.

FOR THE GRACIOUS HOSTKnow someone who loves to throw a swanKy soiree?

add to his or her entertaining arsenal with one of these party perfect gifts.

1 Three Bowl Entertaining SetEverything is better in threes. Serve a trio of homemade dips along with crackers and crudité with this set.

2 Wausome WafersCheese crisps made with nothing but real Wisconsin Cheese. Get a box for yourself while you’re at it and use promo code GRATE for free shipping!

3 Elegant Cheese Knives & SpreadersThe perfect way to dress up a cheese board.

4 Brooklyn Slate Round Cheese BoardA beautiful surface for serving cheese and accompaniments.

5 Quince & Apple PreservesThese Wisconsin-made preserves pair beautifully with cheese.

FOR THE PIZZA PERFECTIONISTKnow any budding pizza chefs?

these gifts will ensure you get an invite to sample their next pie.

1 Wisconsin Cheese Pizza WheelCut each perfect slice with Wisconsin Cheese pride.

2 Rotary Cheese GraterWould you like more cheese on top? This rotary grater adds a touch of tableside elegance.

3 Pizza Lovers Spice Pack These custom spice blends will pack homemade pies with plenty of flavor.

4 Pizza PeelThis pizzeria-style peel makes a beautiful serving piece.

FOR THE CHEESE AFICIONADOshopping for a cheese counter regular?

give something fun and functional for at-home tastings.

1 Wire CutterSlice like a pro with this wire cheese cutter.

2 Wisconsin Cheese Serving TrayAdd a touch of classic Wisconsin to the table with this tempered glass serving tray.

3 Rock Cheese KnivesThis gold-tone knife set adds a bit of rock and roll glam to the cheese plate.

4 Bee’s WrapThis reusable food wrap is a great way to keep cheese fresh.

5 Ceramic Cheese MarkersThis set of six ceramic markers includes a dry erase pen and comes in an elegantly flocked pull drawer box.

gift baskets with real wisconsin cheese are becoming increasingly popular. why wouldn't they? after all, with the multitude of award-winning cheese companies in the state and hundreds of varieties of cheese to choose from, it only seems natural that a wisconsin cheese gift basket would be a favorite. but what about the homemade aspect of gift giving? it’s more personal, and you can stretch your gift-giving dollar further.

start with a container to hold the items. it could be a basket, box or even an artsy element like a metal birdcage. hobby and consignment stores can be great places to find interesting items to use for a gift basket. using elements like moss, sticks and pine bows add color and texture, while creating a base to nestle the gift items into. pages from old books make great wrappers or paper cones for gift items like nuts or crackers. adding locally made liqueurs or wines create height that add dimension and interest.

the star of this homemade gift basket is a homemade wisconsin five cheese spread, which can be eaten on its own with crackers, or topped with brandy simmered fruits spiced nuts for an elegant appetizer.

Wisconsin Five Cheese Spread

ingredients:

4 ounces wisconsin cream cheese4 ounces wisconsin mascarpone cheese2 cups (8 ounces) wisconsin fontina or havarti cheese8 ounces wisconsin brie cheese, rind removed1/4 cup (2 ounces) wisconsin smoked blue cheese

directions:

combine all ingredients in bowl of electric mixer. mix until well combined. spoon mixture into ceramic crocks or mason jars with decorative lids.

refrigerate until you give it away. the spread is made with real cheese, which is perishable.

Homemade Cheese Spread Gift Basketby Jim and Jena, LittLe Rusted LadLe

around the holidays, it can be tough to come up with the perfect gift for everyone. any time i am stumped on what to give someone, an edible gift of some kind is my go-to strategy. a basket full of high-quality cheese and accompaniments is sure to be a hit and virtually never runs the risk of being set on a shelf and forgotten. more likely, it will be joyously received and instantly devoured. this collection includes a spanish-style aged cheese, aged cheddar, espresso-rubbed italian-style cheese and creamy butterkäse—all from wisconsin.

when making a gift basket of assorted cheeses, i keep pairings simple. i typically include at least two kinds of crackers, crisps or similar as a vehicle for sampling the cheeses. it’s nice to go beyond the traditional water crackers for something with a bit more heft. i love crackers with a combination of nuts, seeds or dried fruits. a bag of seasoned nuts such as rosemary almonds or candied pecans are another nice addition for a bit of extra crunch. i also like to include a couple of sweet somethings, such as a bottle of honey and a jar of fruit preserves. in this particular basket i chose a sour cherry jam, but fig, pear or apple spreads are also great options.

the edible elements are wonderful on their own, but if you are looking to take it up a notch, consider including a nice cheese board. a festive colored kitchen towel does double duty as a decorative element that will be a useful gift as well.

WISCONSIN Cheese board Gift Basketby annie, annie’s eats

over the years, i’ve found the gifts that my friends and family enjoy the most are the edible ones and gifts of experience, such as dinner at a favorite restaurant. a fondue gift set is a wonderful way to treat someone to both.

a fondue gift set not only includes a fabulous, easily personalized selection of tasty treats, but it also promises an experience: a cozy night spent sharing a warm pot of fondue with dear friends. the gift set possibilities are endless, but at the very least should include the essentials for making a glorious pot of golden fondue: the fondue pot itself, wine, a small bottle of brandy and a high-quality selection of wisconsin cheese.

fondue truly is all about the cheese. when assembling the gift basket, choose classic alpine-style mountain cheeses, as well as cheeses that melt nicely, such as gouda and fontina. a variety makes for a more interesting fondue and a more dynamic basket, too. for the wine, select something acidic, such as sauvignon blanc, as it helps produce a smoother fondue. consider sneaking in a second bottle, just to ensure no one at the fondue party goes thirsty.

for the remaining basket items, consider including some dippers (i recommend long pretzel sticks, which are less traditional than a baguette but much more shelf-stable) and a few chocolates to enjoy for dessert.

once your beautiful basket is assembled, all that remains is for the lucky recipient to host the party—just don’t be surprised if he/she decides to fire up the pot right then and there!

Fondue Gift Setby erin, the Law student’s wife

holiday gift giving calls for sharing your favorite things. Just ask oprah.

one of my holiday traditions is delivering gifts to the neighbors—a little something to make their day a little better, a little brighter and a lot creamier. this mac and cheese gift basket brings together some of my favorite things, starting with wisconsin cheese. i assemble a few melty cheeses, like swiss, gouda and fontina. then, for added flavor, i like to add an aged cheddar and salty parmesan. these varieties together make for a mega-cheese combination.

to round out the gift, i place it all in a simple white baking dish that works for every occasion and a fun holiday towel that helps with clean up. then it's time to add in a few helpers for cooking: a package of my favorite shell pasta nestled in a brightly colored strainer, a cheese grater for the ultimate cheese sauce, my favorite balled whisk that won't scratch the saucepan and a recipe card with my favorite mac and cheese recipe to help bring it all together.

with a gift like this, my neighbors, and yours, will be waiting for christmas every day of the year.

Mac & Cheese Gift Basketby heidi, foodiecRush

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Holiday Appetizers

Endl e s s l y a da pta b l e , t h e c h e e s e ba l l i s a h ol i da y pa rt y s ta p l e fo r g oo d r e a s on . Who d o e sn ’ t love a c h e e s y s nac k w i t h a d o s e o f no s ta lg i a? U p g r a d e you r c h e e s e ba l l s t h i s y e a r w i t h ou r t h r e e n ew r ec i p e s .

Baco & Chedda

G�g�z�a, Fig & Nut

Feta & Dukka� Spic

G�g�z�a, Fig & Nut

Servings: 12

Ingredients:8 ounces Wisconsin cream cheese, softened

2 cups (8 ounces) Wisconsin sharp cheddar cheese, shredded

1/3 cup green onions, thinly sliced

1/2 teaspoon crushed red pepper flakes (optional)

8 ounces sliced bacon, cooked crisp, crumbled, divided

Crackers and apple slices, for serving

Directions:In medium bowl, beat cream cheese with wooden spoon to soften. Stir in cheddar, green onions and, if desired, pepper flakes, mixing well. Stir in half of bacon, mixing well. Let remaining bacon stand at room temperature on sheet of waxed paper.

Cover and refrigerate cheese mixture 1 hour. Shape into ball and roll in remaining bacon. Serve with assorted crackers and thin slices of unpeeled red apples.

Servings: 8-10

Ingredients:8 ounces Wisconsin cream cheese, softened

1 cup (4 ounces) Wisconsin blue cheese, crumbled

1/4 cup fig preserves

1/2 cup walnuts, toasted and finely chopped

Crackers, for serving

Directions:In medium bowl, beat cream cheese with a wooden spoon to soften. Stir in blue cheese and fig preserves, mixing well.

Cover and refrigerate at least 1 hour. Shape into ball and roll in walnuts. Serve with assorted crackers.

Bacon & Cheddar Cheese Ball

Gorgonzola, Fig & Nut Cheese Ball

Servings: 12

Ingredients:Dukkah spice mix:

1/4 cup hazelnuts

2 tablespoons coriander seed

1 1/2 tablespoons sesame seeds

1 teaspoon black peppercorns

1/2 teaspoon cumin seeds

1/2 teaspoon salt

Cheese ball:

8 ounces Wisconsin cream cheese, softened

8 ounces Wisconsin feta cheese, crumbled

1 tablespoon honey

Directions:In skillet over medium-low heat, toast hazelnuts. Remove from heat and set aside. Repeat with coriander seeds, sesame seeds, peppercorns and cumin seeds. Allow to cool. Combine nuts and seeds in bowl of food processor with salt. Process until ingredients are crushed and well combined. Set aside.

In bowl of electric mixer, combine cream cheese, feta and honey. Refrigerate for at least 1 hour. Shape cheese mixture into ball. Roll in dukkah spice mixture.

Serve with pita chips or radishes.

Feta & Dukkah Spice Cheese Ball

Don't Drop the (Cheese) Ball from Your Holiday Menu!

By Colleen Levine and Jill Lewis

Cheese balls have always had a place on holiday party menus, but we had no idea how popular they are until we posted a recipe on our blog, Cheese and Champagne, six years ago. We thought a couple of retro cheese recipes would be a fun addition to the blog during the holidays, so Jill did a post on fondue and Colleen developed a cheese ball inspired by local flavors. That one recipe would become one of our most visited posts for years to come!

So what makes cheese balls so appealing? They’re easy to make, require relatively inexpensive ingredients and allow wide latitude for creativity. With a base of plain cream cheese, cheese balls can carry almost any flavor easily—sweet or savory. And even if you want to include artisan cheese as one of your ingredients, you don't have to use a large quantity, which stretches your cheese dollar even further.

So use this holiday season to experiment with some new cheese ball concepts—you may develop a real winner if you keep these tips in mind:

›› Use a soft base. A block of cream cheese works well, but avoid whipped versions, which won't have the right structure to shape the ball properly. Quark is another good option.

›› Cheese balls are a great way to use up the condiments and other ingredients in your refrigerator that you haven't used much throughout the year. Have any leftover jam from a dessert recipe you made over the summer? Use as a topping for a sweet cheese ball that pairs with graham crackers.

›› Look to your favorite dishes for inspiration. Latkes sparked our idea for a potato chip-crusted cheese ball one year!

›› Think creatively when it comes to dippers. Crackers are just the beginning—other options include pretzel rods, European-style biscuits, veggie chips or fruit slices.

Hands down our favorite part of serving a cheese ball? Watching guests gather around the table to dig in.

Colleen Levine and Jill Lewis blog about all things cheese, with a focus on American artisanal cheese, at Cheese and Champagne.

T h e s e b i t e - s i z e d a p p e t i z e r s a r e f u l l o f f l avor and oh s o p r e t t y. M i x and match on you r c o c k ta i l pa rt y b u f f e t.

Cheddar

Olive PopsBe

ef Rol Bi

es

Curried Mascarpone Dates

Brie Apple Crisps

Curried Mascarpone Dates Harissa & Feta

Pi a

Servings: 25 Olive Pops

Ingredients:2 cups (8 ounces) Wisconsin aged

cheddar cheese, coarsely grated

1/2 cup butter (1 stick), softened

1 cup flour

1 teaspoon paprika

25 large pimento-stuffed green olives

Directions:Preheat oven to 400°F.

In large bowl, blend together cheese and butter with electric mixer. Add flour and paprika; mix well.

Shape 1 tablespoon cheese mixture around each olive, dipping hands in flour, if necessary, to prevent sticking. Arrange on parchment-lined baking sheet and bake 10 to 15 minutes, until golden. Remove from baking sheet and serve immediately.

Servings: 8 Bites

Ingredients:8 ounces Wisconsin cold pack

cheese (horseradish or plain)

1 pound roast tenderloin or skirt steak, thinly sliced

1 cup arugula leaves

1/2 cup red bell pepper, sliced into thin strips

Directions:Spread cold pack cheese on slice of steak, top with arugula leaves and red bell pepper strips and roll up.

Cheddar Olive Pops

Beef Roll Bites

Just what is a canapé?“Here is a world in itself. The canapé world presents all sorts of problems and rules which have been laid down by one person and another. I think I shall disregard the majority of them…”

– James Beard, Hors d’Oeuvre and Canapés, 1940

The word canapé (pronounced “ka-nah-PAY”) may be a bit old fashioned, but the idea behind it is as popular as ever. Essentially, a canapé is a small, composed appetizer. It’s a cocktail party staple, and while popularly used ingredients have gone in and out of style throughout the years, the basic principles remain the same. Traditionally, a slice of bread or a cracker serves as the base and is topped with some sort of spread (often cheese) and garnishes. Think crostini or bruschetta. But we’ll take our cue from James Beard, one of the forefathers of modern American cuisine, and play fast and loose with those rules.

Vegetables or fruit also make excellent bases for canapés. Try sliced cucumbers or watermelon radishes, endive leaves or apple wedges. Even some dried fruits can provide a nice platform for a cheesy spread. Deli meats and charcuterie, too, offer lots of creative options.

And lest you think a canapé must be a gourmet affair, consider one of the most humble snacks around: Top a cracker with a slice of cheese and perhaps a dollop of mustard or jam, and you’ve got yourself a canapé. Eat with your pinkies out. Or don’t. There are no rules.

Servings: 20 Pieces

Ingredients:20 apple crisps or dehydrated apple

slices

8 ounces Wisconsin brie cheese, sliced

1/4 cup cherry preserves

Directions:Place slice of brie on apple crisp. Top with cherry preserves.

Servings: 30 Dates

Ingredients:1 cup mascarpone cheese

1-2 tablespoons curry powder

Pinch of salt

30 Medjool dates

1/4 cup coconut flakes, toasted

Directions:Mix mascarpone cheese with curry powder and salt. Carefully cut lengthwise slit in dates. Remove pit if necessary. Fill with mascarpone mixture. Top with coconut.

Servings: 16 Pieces

Ingredients:1/3 cup plain Greek yogurt

2 tablespoons harissa sauce

1 teaspoon lemon juice

1 cup (4 ounces) crumbled Wisconsin feta cheese

16 toasted pita triangles or pita chips

16 small sprigs fresh cilantro

Directions:In medium bowl, combine yogurt, harissa sauce and lemon juice; mix well. Stir in feta cheese. Cover and refrigerate at least 1 hour.

Spread cheese mixture on chips and top each with cilantro sprig.

Brie Apple Crisps

Curried Mascarpone Dates

Harissa & Feta Pita Wedges

Pa rt y s k ewer s w i t h W i s c on s i n C h e e s e and s e a s ona l ac c ompan iment s mak e a b e aut i f u l d i s p l a y. And t h e y ’ r e f un to e at !

Club Sa

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Bite Tapa P

ick

Club Sa

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Bite

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Ingredients:Quince paste, sliced

Wisconsin queso blanco or monterey jack cheese, cubed

Serrano ham

Green grapes

Directions:Wrap slices of quince paste and cheese with serrano ham, top with grape, secure with skewer.

Ingredients:Sandwich bread slices

Wisconsin havarti cheese, sliced

Cucumber, sliced

Deli ham

Tomato, sliced

Leaf lettuce

Green olives

Mayonnaise

Whole grain mustard

Directions:To build club sandwich, start with 1 slice sandwich bread. Top with havarti, lettuce and ham. Add additional slice of bread, top with cucumber, tomato, additional ham and havarti, finishing with third slice of bread. Cut sandwiches into quarters and secure with toothpick or skewer, garnishing with green olive.

To prepare dipping sauce, combine 2 parts mayonnaise to 1 part whole grain mustard. Mix well and serve with skewers for dipping.

Tapas Pick Club Sandwich Bites

Ingredients:Pickled beets, quartered

Wisconsin fresh mozzarella balls (ciliegine)

Arugula

Pistachios, finely chopped

Directions:Thread pickled beet, arugula leaves and mozzarella ball onto skewer. Repeat until skewer is filled. Sprinkle with crushed pistachios.

Beet & Mozzarella

Party Tips from the Cheese Guru

Sara Hill is our Manager of Cheese Education and Training, also known as @WICheeseGuru. A graduate of the Culinary Institute of America, she trains chefs on how to work with cheese in their kitchens and leads cheese tasting and pairing sessions at events throughout the year.

Everyone loves food on a stick. What makes it so appealing?

They are so easy to make and easy to serve, and they allow you to create a combination of wonderful flavors, textures and colors in one bite.

What should you consider when building a party pick?

There are so many types of party picks out there now! The party stores seem to have them for any occasion—look for something that matches your party décor.

How many should you prepare per person?

Depending on how much other food is being served at the party, I would plan on 2 to 3 per person.

What is the best size skewer?

A 4-inch skewer for an appetizer seems to work the best—the food can be eaten right off of the skewer!

It’s all about presentation. Do you have any tips for displaying your picks on the party buffet?

They are so colorful, so you can just arrange them on a pretty platter or use a vegetable or fruit base like an eggplant or melon as a base to stick the skewers into. You can also cover a foam base with greens and make a festive shape like a wreath for the holidays!

For more skewer recipes and ideas, visit PicksAndBites.com.

P e r f ec t fo r an i nt imat e d i nn e r pa rt y o r a s pa rt o f a pa rt y b u f f e t, fondu e ma de w i t h W i s c on s i n C h e e s e a dd s a s p ec i a l tou ch to you r h ol i da y s o i r e e . And i t ’ s s o much f un !

Swiss & Pancet taFont na,

Swiss & Pancet taFont na,

Fondue: A Holiday Tradition Worth Starting

If you’ve ever considered revamping your holiday food spread, or if your Christmas ham is feeling a bit too predictable, consider making this your new favorite tradition: Fondue.

For 20 years, my family has maintained a strict ritual: we make fondue for Christmas dinner. And for nearly as long, I’ve been an advocate of the practice.

In one small pot, fondue captures exactly what’s so great about sharing food during the holidays. It’s cozy, festive, and decadent. And it’s quickly assembled, too, which gives the cook more time to devote to family (or the dessert course). Fondue inspires a convivial experience, simply by nature of its communal method of consumption. Though making a pot for two is perfectly acceptable, as well.

There are no real rules when it comes to how you do fondue. If you’ve never taken on the task, think of how you like your pizza and pick your accompaniments accordingly, since really, fondue is pretty much just a festive spin on melted cheese and bread, only deconstructed and more fanciful.

Fondue appeals to just about anyone because it’s easy to customize each dip to your own specifications. My 6-year-old twin niece and nephew keep it simple with cubes of bread, slices of cooked sausages and the occasional fruit or veggie (niece Charlotte is partial to cherry tomatoes and blanched green beans; her brother Oliver likes apple slices and roasted red pepper). When they head off to bed, out come the grown-up fixings: spears of endive, roasted broccoli, kielbasa and bratwurst and cornichons. (And perhaps another splash of white wine in the pot, too.)

Keep your fondue going throughout the evening, which will lend to a gloriously drawn-out dinner hour. Start the pot early and let it hang out with its lid on over a low flame for those post-dinner bites. If you use the best melting cheeses around—think mountain-style gems like Wisconsin’s Saxony, Grand Cru®, Pleasant Ridge Reserve or Little Mountain—you’re guaranteed something special and surely worthy of a new tradition.

Nora Singley is a former cheesemonger and Director of Education at Murray's Cheese in New York. She was then a TV Chef for 6 years on the Martha Stewart Show and is now a freelance food stylist living in Brooklyn. Learn more about her at norasingley.com.

Servings: 10-12

Ingredients:1 1/4 cups dry white wine, divided

1 large clove garlic, halved

2 cups (8 ounces) Wisconsin swiss cheese, shredded

2 cups (8 ounces) Wisconsin fontina cheese, shredded

4 teaspoons cornstarch

3 ounces pancetta, cooked crisp, crumbled

For Dipping:Cubed focaccia bread cubes

Roasted cauliflower & broccoli florets

Roasted cubes of butternut squash

Blanched Brussels sprouts

Spicy Italian sausage links, cooked and sliced

Pear slices

Directions:In a 3-quart saucepan, combine 1 cup wine and garlic. Bring just to simmer over low heat. Remove garlic.

Gradually stir in swiss and fontina cheeses 1/4 cup at a time waiting for each addition to melt before adding more. Do not boil. When all cheese is melted, mix remaining 1/4 cup wine with cornstarch until smooth. Stir into cheese mixture and cook just until mixture is smooth and thick. Add pancetta and stir to combine. Transfer to fondue pot or chafing dish over low flame to keep warm. Serve with desired accompaniments for dipping.

Fontina, Swiss & Pancetta Fondue

The end of a holiday meal should be something truly special. Desserts that impress are more than simply sweet, but rather, balanced with complementary flavors without being overly fussy. Wisconsin Cheese can turn a simple cookie into something wonderfully complex—as it does in our recipes for Cheddar Thumbprints and Blue Cheese Rosemary Ice Box Cookies.

Parmesan adds a nutty, savory note to the classic Wisconsin kringle. This oval-shaped pastry has been adapted for the home baker with an easy-to-manage yeast dough and grated (yes, grated!) butter to create layers of flaky perfection. It’s filled with a parmesan walnut filling, studded with chocolate chips and topped with a powdered sugar glaze. Need we say more?

The Old Fashioned cocktail—a Wisconsin favorite—was the inspiration for our holiday trifle. It starts with homemade spice cake that gets an extra kick with a dash of bitters. The cake is layered with orange mascarpone cream and a simple brandy cherry sauce. It’s a wonderful combination of creamy, tart, sweet and spicy, and it makes for one dramatic presentation.

We hope you saved some room.

Makes: 4 Dozen

Ingredients:

Cookies:1 cup (2 sticks) unsalted butter, softened2 cups granulated sugar2 large eggs1½ cups (about 15 ounces) whole milk Wisconsin

ricotta cheese ½ teaspoon lemon extract or 1 teaspoon lemon and/or

tangerine baking oil3 tablespoons Meyer lemon zest, freshly grated*1 tablespoon Meyer lemon juice 2 ½ cups all-purpose flour (plus 1-2 tablespoons as necessary)1 teaspoon baking powder1 teaspoon salt

Glaze:6 tablespoons (¾ stick) unsalted butter3 cups confectioners’ sugar3-4 tablespoons Meyer lemon juice Decorating sugar (optional)

Directions:

Preheat oven to 350°F and line baking sheets with parchment paper.

Combine butter and sugar in bowl; cream together until light and fluffy. Add eggs, ricotta, lemon extract (or baking oil), zest and juice; blend well.

Add 1 cup flour, baking powder and salt; blend to combine. Add remaining flour in two parts, blending to combine between each, until dough forms. If dough is too wet, add additional 1 or 2 tablespoons flour.

Drop by rounded tablespoons 2 inches apart onto baking sheets. Bake until cookie edges are very light golden, about 12 to 15 minutes. Let cookies rest on baking sheet for a few minutes and transfer to wire cooling rack.

While cookies cool, prepare glaze by creaming together butter and sugar. Continue to mix, gradually adding juice until desired consistency. Decorate cooled cookies adding decorating sugar, if desired, before icing sets.

* Meyer lemons are available mid-November through early spring in specialty food stores. You will need 2 to 3 medium-sized lemons. Regular lemons can be substituted.

Makes: 2 Kringles

Ingredients:

Kringle Dough:1 package dry yeast ¼ cup lukewarm water ¼ cup lukewarm milk ¼ cup sugar ½ teaspoon salt 1 egg 2 cups all-purpose flour1 cup (2 sticks) butter, chilled

Walnut Parmesan Cream:2 ¼ cups (8 ounces) walnuts 2 cups (8 ounces) Wisconsin

parmesan cheese, shredded½ cup (1 stick) butter, softened1¹⁄³ cups sugar2 eggs2 teaspoons cornstarch4 teaspoons pure vanilla extract4 teaspoons flour½ cup bittersweet chocolate chips

Glaze:1½ cups powdered sugar 3-4 tablespoons milk 2 teaspoons vanilla extract (optional)¼ cup walnuts, chopped

Directions:Prepare Dough: Dissolve yeast in warm water. Add milk, sugar, salt, egg and mix well. Add flour and mix smooth by hand. Wrap with plastic wrap and chill 2 hours.

Roll dough on well-floured board to an 8x12-inch rectangle. Using box grater, grate half of 1 stick butter over middle third of dough rectangle, distributing evenly. Fold one side over butter layer. Grate half stick butter over folded layer. Fold remaining third over butter layer. Chill at least 30 minutes.

Roll dough again to an 8x12-inch rectangle. Repeat grating butter and folding method. Chill at least 30 minutes.

Gently roll dough to an 8x16-inch rectangle. Fold in thirds and chill additional 30 minutes.

Prepare Filling: In food processor, process walnuts until finely ground. Add shredded parmesan to walnuts and pulse until just blended. Mixture will resemble coarse sand.

In bowl of electric mixer, cream butter and sugar together until light and fluffy. Mix in walnut mixture, eggs, cornstarch, vanilla and flour and process until well blended, about 15 seconds.

Cut dough into 2 equal pieces. Gently roll 1 piece at a time, until piece is about 6x20 inches. Prepare one kringle at a time.

Spread center third of each dough strip with walnut filling (about 3/4 cup per kringle). Do not overfill. Distribute 1/4 cup chocolate chips on top of filling. To form kringle, fold 1 long edge to the middle, moisten other edge and fold over top to cover filling. Seal well. Place kringle on lightly buttered baking sheet and form into oval shape, pressing ends together to form oval shape. Flatten entire oval with hands.

Repeat filling, folding and forming process with second piece of dough. Cover kringles for 1 hour at room temperature.

Preheat oven to 350°F.

Bake 20 to 25 minutes, until golden brown color. Remove from oven and allow to cool.

Prepare Glaze: In small bowl, combine powdered sugar and milk. Whisk until mixture is smooth. Add vanilla, if desired. Brush glaze over cooled kringles. Top with chopped walnuts.

Makes: 18 Cookies

Ingredients:

½ cup (1 stick) butter, softened¼ cup packed brown sugar1 egg yolk½ teaspoon vanilla extract1 cup all-purpose flour¼ teaspoon salt2 cups Wisconsin cheddar cheese, shredded¼ cup finely chopped walnuts, optional²⁄³ cup any flavor fruit jam

Directions:

Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking liner.

In bowl of electric mixer, cream butter and sugar until light and fluffy. Add egg yolk and vanilla, and mix to combine. Slowly add flour and salt, and mix until just incorporated. Add shredded cheddar and mix until just combined. Do not over mix.

Shape dough into 1-inch balls. If desired, roll in chopped walnuts. Place on cookie sheets 2 inches apart. Bake 5 minutes.

Remove from oven and cool slightly. Use thumb or back of spoon to make indentation in each cookie. Fill with jam. Return to oven and bake additional 8 minutes.

Makes: 8-10 Servings

Ingredients:

Spice Cake:3 cups all-purpose flour 2 teaspoons baking soda 1½ teaspoons ground cinnamon ¾ teaspoon ground cloves ½ teaspoon ground allspice½ teaspoon salt 10 tablespoons (1¼ sticks) unsalted

butter, room temperature 1½ cup (packed) brown sugar 3 large eggs ½ teaspoon Angostura bitters

(optional)1 cup molasses 1 cup boiling water Zest of 1 orange

Cherry Sauce:1 cup cherry preserves1 tablespoon water1 tablespoon brandy (optional)

Orange Mascarpone Cream:16 ounces Wisconsin mascarpone

cheese2 cups Greek yogurt3 tablespoons orange zest½ cup freshly squeezed orange juice 3 tablespoons powdered sugar, plus

additional to taste

Directions:Prepare Spice Cake: Position rack in center of oven and preheat to 350°F.

Butter rimmed baking sheet and line bottom of pan with parchment paper. In medium-sized bowl, whisk together flour, baking soda, cinnamon, cloves, allspice and salt; set aside.

In bowl of electric mixer, beat butter in large bowl until fluffy. Beat in brown sugar. Beat in eggs, 1 at a time. Add bitters, if desired. Gradually beat in molasses, followed by 1 cup boiling water. Mix in orange zest. Gradually mix in dry ingredients. Transfer batter to prepared pan. Bake 20 to 25 minutes, until toothpick inserted into center of cake comes out clean. Turn out onto wire rack and remove parchment paper. Allow to cool. Cut into 1-inch cubes.

Prepare Cherry Sauce: Combine preserves and water in small saucepan. Warm over medium-low heat, stirring frequently, until sauce has thinned. Remove from heat. Mix in brandy; set aside.

Prepare Orange Cream: Combine mascarpone, Greek yogurt, orange zest, orange juice and powdered sugar in bowl of electric mixer. Mix until well combined.

Assemble Trifle: Place layer of cake cubes in bottom of trifle bowl. Top with layer of orange cream and layer of cherry sauce. Add additional layer of cake, cream and cherry sauce. Finish with layer of cake and orange cream.

Makes: 4 Dozen

Ingredients:

2 ½ cups all-purpose flour1 cup cornstarch½ teaspoon salt12 ounces Wisconsin blue cheese, softened1 cup (2 sticks) butter, softened½ cup granulated sugar1 cup dried cranberries, finely chopped1½ cups nuts (pecans or walnuts), chopped1-2 tablespoons fresh rosemary, leaves only White or natural sanding (coarse) sugar

Directions:

Whisk together flour, cornstarch and salt in a bowl; set aside. Cream together blue cheese and butter with electric mixer. Add sugar and beat until light and fluffy. Slowly add flour mixture to butter and cheese mixture; beat to combine. Add cranberries and mix on low just until evenly dispersed.

Divide the dough into two pieces and use parchment paper or plastic wrap to form the dough into two 1 1/2-inch diameter round or square logs. Set out two fresh pieces of plastic wrap and sprinkle chopped nuts evenly over both. Roll logs of dough in nuts until covered. Tightly wrap and seal logs; refrigerate until firm (at least 2 hours). Preheat oven to 325°F. Working with one log at a time, unwrap and slice logs into 1/4-inch discs. Place 1 inch apart on parchment-lined baking sheets. Gently press about 3 small rosemary leaves on each cookie. Sprinkle each cookie with sanding sugar.

Bake on middle rack until bottoms begin to brown and tops just begin to turn from pale to golden; 12 to 18 minutes. Cool on sheets 1 to 2 minutes before removing cookies to cooling rack to cool completely. Store cookies in an airtight container for up to 1 week.

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