SPRING/ SUMMER 2016

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

SummerDesserts that Wow

...and are shockingly

Easy!

CHEESE & KOMBUCHA | FRESH WEEKNIGHT DINNERS | SMALL PLATE SNACKS

EDITORIAL TEAMPatrick Geoghegan, Heather Porter Engwall, Abby Despins, Troy Giesegh, Joanna Miller, Megan Bykowski-Giesegh

Special thanks to Mark Ambrose at Radlund Photography, Johanna Lowe and Marilyn Wilkinson

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.

Lilith SpencerThe Cheesemongers of

Santa Fe

Sarah FennelBroma Bakery

Bev WeidnerBev Cooks

Tory MillerChef

Bree HesterBaked Bree

Matt RobinsonReal Food by Dad

Annie MarshallAnnie's Eats

Meggan HillCulinary Hill

Melissa BelangerSimply Whisked

CONTRIBUTORS

If 2015 was the year of the popsicle, 2016 might be the year of the frozen terrine. The name may not be as familiar, but it’s easier to make at home and, we

dare say, even more delicious. No sticks or molds required. Just a standard loaf pan, a simple

filling base of Wisconsin mascarpone cheese and whipped cream, and a few flavorful add-ins like

lemon, fresh raspberries and cubes of store-bought pound cake. Freeze. Slice. Serve. And repeat,

all summer long. (Can you tell we’re a little smitten with our cover recipe?)

That’s just one of many fresh and easy dishes featured in this issue. If you’re looking for easy

weeknight dinners full of big flavor, our expert food blogger contributors have you covered with

recipes like Barbecue Chicken Tacos with Wisconsin muenster cheese and Sausage & Hot Dog

Skewers with a cheesy dipping sauce. For dessert, it’s a new take on a childhood favorite—

Chocolate Mascarpone Dirt Cake. Adults, don’t be shy. You know you love it.

You won’t miss the main course with our collection of easy summer small plate recipes like

Stuffed Mini Bell Peppers and Grilled Asparagus with Chorizo & Queso Fresco. Mix up a pitcher

of Pineapple Mint Sangria and call it a party.

Hungry yet? Let’s eat!

– Wisconsin Milk Marketing Board The Dairy Farm Families of Wisconsin

I N T H I S I S S U E

Kombucha & CheeseTry something new with these easy, refreshing pairings.

Kids in the KitchenChef Tory Miller makes farmers’ market fresh meals with his family.

Summer Small PlatesBig flavor in small bites for hassle-free entertaining.

Easy Weeknight MealsDinner’s ready in a snap with Wisconsin cheese.

I N E V E R Y I S S U E

First BiteWatermelon & Asiago Bundles

Cheese CravingsBits and Bites to Eat Right Now

Cheese PrepHow to Use a Box Grater

Sweet EndingsPeach Ricotta Upside Down Cake

Cheese Board Pro TipsFollow cheesemonger Lilith Spencer’s genius tricks.

Your New Go-To DessertFrozen lemon raspberry mascarpone terrine. Easy and delicious. Need we say more?

F I R S T B I T E

By Bev Weidner of Bev CooksServings: 10

Ingredients:

1/2 medium watermelon

1 block (8 ounces) Wisconsin asiago cheese

10 thin slices prosciutto

10 chives

Freshly ground black pepper to taste

Directions:

Cut watermelon into 10 1/2x3-inch sticks. Cut asiago into 10 1/2x3-inch sticks. Place 1 asiago stick on top of 1 watermelon stick; wrap sticks around middle with 1 slice prosciutto. Repeat with remaining watermelon and cheese sticks.

Gently tie 1 chive around each bundle.* Arrange on cutting board or serving platter and garnish with freshly ground black pepper. Serve immediately.

* If chives aren’t long enough to tie, chop and sprinkle over top of watermelon and asiago bundles.

C H E E S E C R A V I N G S

Pimento Cheese, P leaseSummer just isn’t the same without it. Spread between two slices of white bread, it’s a classic sandwich that’s perfect for an easy lunch or picnic. Serve it with crackers, spread it on celery, stuff it into cherry tomatoes…the possibilities are endless.

MAKE IT: In bowl, combine 2 cups shredded Wisconsin sharp cheddar cheese, 3/4 cup mayonnaise, 1/4 cup diced roasted red peppers. Mix well. Season with salt and pepper to taste.

Bits & Bites to Eat Right ��

Peach Rico�a Icebox CakeWisconsin ricotta cheese imbues this icebox (as in no bake!) cake with a subtle tang and richness and makes for a spectacular summer treat.

Get the Recipe

D�р � 20Minutes, that is. It’s possible! Top French bread with prepared pesto, Wisconsin fresh mozzarella and parmesan and sliced fresh tomatoes. Pop in the oven (450°F) for 15 minutes, season with fresh basil and black pepper, and serve!

Get the Full Recipe

Hawaii� BBQ DogMake your hot dog game extra strong this summer with creative toppers. Go a little tropical with barbecue sauce, Wisconsin gouda, pineapple chunks and scallions.

More Cheesy Topping Ideas

Brie + S�awb� S�aThis is one summer pairing you won’t want to miss. Mix up a simple salsa with fresh strawberries, basil and balsamic vinegar, and spoon it over warm Wisconsin brie and hearty crackers.

Get the Recipe

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Start with your favorite varieties of Wisconsin cheese and charcuterie. Then,

follow Lilith’s plattering tips to create a stunning cheese board display.

1. Make sure your accompaniments cover the following bases:

Crunchy, sweet, spicy, salty, pickled and fresh. For example, an assortment might include pistachios,

cherry jam, hot honey, assorted olives, pickled beets, & sliced radishes. And don’t forget to throw

in something unexpected! My favorite non-traditional cheese pairings include red miso, umeboshi

plums, dark chocolate and roasted chickpeas. Challenging preconceived notions regarding what

is “supposed” to go together makes for great conversation, which I believe is another essential

ingredient in any gathering.

2. Aesthetically, focus more on balance than on symmetry:

Think less about the shapes or overall design you are going to make and more about your cheeses

and accoutrement in terms of color. Make sure to alternate contrasting colors as you plate, rather

than keeping all of the cheesy golds or rose-hued meats next to one another—using nuts, dried and

fresh fruit and olives as borders and dividers to frame your cheeses and charcuterie will really make

them pop!

3. Implement an upgrade or two:

Olives always look better and stay glossy if they’re given a quick toss in some olive oil; they taste

even better if you warm them up a bit. The humble raisin gains juicy confidence from a 30-minute

soak in sherry vinegar, chile flakes and a spoonful of whole-seed mustard. Dried figs, plums,

apricots and dates can be soaked in whiskey, brandy or port and then baked at 375°F for

20 to 30 minutes for a decadent addition to your post-dinner cheese plate.

4. Create an illusion of bounty:

You don’t have to have excessive quantities of food to create a lush landscape. Use a space-stealing

standby, such as a bunch of grapes, as a dual-purpose centerpiece and prop. An array of cheese

triangles can stand up with its assistance, or a wedge of something soft and bloomy can lean

casually against those cushiony orbs. Filling in the gaps between the main characters (that would be

the cheese and charcuterie, of course) with tasty morsels takes away the negative space and makes

a cheese board appear smorgasbord-like, and creating vertical vignettes (such as a stack of Potter’s

crisps) lends the platter some depth.

Lilith Spencer has been working behind various cheese counters since 2009, cutting her teeth at BKLYN Larder in the Park Slope neighborhood of Brooklyn before heading west to join the Cheesemongers of Santa Fe. She is known for her artful cheese platters (follow her creations on Instagram @cheesemongrrl). In January, she won the Cheesemonger Invitational 2016 in San Francisco.

All About That Booch

Are you a kombucha fan? If you haven’t tried this unique beverage that’s making its way to grocery stores across the country, allow us to introduce you. Kombucha is a sweet/tart fermented tea that originated in Asia and dates back centuries. Now bottled in a variety of fruit flavors, it’s quickly growing in popularity. Some drink it for its probiotic properties and other possible health benefits while others simply enjoy the flavor. We’ve found kombucha to be an excellent pairing for cheese, whether on its own or mixed into a refreshing cocktail.

Martone + Cit�us The bright flavors of citrus kombucha complement the

piquant creaminess of this mixed milk soft-ripened cheese with a vegetable ash coating.

Cheddar + Raspб��yTangy Wisconsin cheddar plays nicely with summery sweet raspberry kombucha. Try it in a Faerie Dust cocktail. Get the recipe from NessAlla Kombucha, Wisconsin’s own craft brew.

Gouda + GingerWisconsin gouda, with its nutty caramel notes, is the perfect match for the subtle spice of ginger kombucha. Want to take

it a step further? Use ginger kombucha instead of ginger beer in your next Moscow Mule (with vodka and lime).

Also a great pair with gouda.

Habanero Jack + GuavaHeat things up with the bold spice of Wisconsin habanero

jack cheese and cool them right down again with the

tropical sweetness of guava kombucha.

Let’s CookTogether

If you visit Wisconsin’s famed Dane County Farmers’ Market on the Capitol Square in Madison, you’re almost sure to run into Chef Tory Miller. This James Beard Award-winning chef can be found picking out local ingredients for his four Madison restaurants (just look for his signature wagon). He also makes sure to stock up for his home kitchen, where he loves to cook with his sons Remy and Miles and their friends. His recipes make great weekend projects with the kids after a trip to the market. The best part? Everyone will enjoy the tasty results.

Recipes by Chef Tory Miller

Cheese–Stuffed Kale Meatballs with Marinara Sauce

Servings: 4-6Ingredients:

For Sauce: 4 tablespoons olive oil 2 tablespoons garlic, minced 1 can (28-ounce) crushed

San Marzano tomatoes 1 teaspoon kosher salt 1 teaspoon sugar pinch ground pepper pinch cinnamon pinch ground nutmeg 2 tablespoons light soy sauce 2-3 sprigs fresh basil

For Meatballs: 1 cup panko breadcrumbs 1 cup whole milk 1 pound ground beef or pork 1 egg 1/4 cup (1 ounce) Wisconsin

parmesan cheese, grated 1 clove garlic, minced 1 cup green or Tuscan black

kale, finely chopped 12 sticks (12 ounces) Wisconsin

string cheese, cut in 1-inch pieces

Olive oil

For Serving: Cooked pasta or

crusty bread Parsley leaves, chopped,

(optional)

Directions:For Sauce: Heat 4 tablespoons olive oil in large saucepan over medium-high heat. Add garlic; cook 1 minute or until light golden brown. Add tomatoes, salt, sugar, black pepper, cinnamon, nutmeg and soy sauce. Simmer slowly for 20 minutes. Add basil; simmer 5 minutes. Remove from heat and let sit. Remove and discard basil after 5 minutes. Set sauce aside.

For Meatballs: Place breadcrumbs in small bowl; cover with milk. Stir; set aside 5-10 minutes.

Meanwhile, heat oven to 400˚F.

Place meat, egg, parmesan, garlic, kale and soaked breadcrumbs in large bowl. Mix, using your hands,* until all ingredients are well combined.

Line rimmed sheet pan with aluminum foil and spray with cooking spray. Using a tablespoon, scoop approximately 2 ounces of meatball mixture into your hand and flatten slightly. Place 1 piece of string cheese in center and form a ball around it, enclosing cheese. Place on prepared sheet pan; repeat with remaining meat mixture. Drizzle meatballs lightly with olive oil. Bake 20-25 minutes to brown lightly. Remove and place into reserved sauce. Bring to simmer and cook at least 10 minutes, stirring occasionally. Serve with crusty bread, spaghetti or another favorite pasta. Top with chopped parsley, if desired.

* When mixing meatballs by hand, wet hands with cold water and the meat won't stick to your hands. You may also use gloves and do the same if you wish.

Gnocchi with Peas, Sweet Italian Sausage & Ricotta

Servings: 4-6Ingredients:

For Gnocchi: 2 pounds russet potatoes

(or about 1 pound leftover mashed potatoes)

1 cup flour 1 cup (4 ounces) Wisconsin

parmesan cheese, grated 1 egg, lightly beaten

For Sausage: 1/2 pound ground pork 1 teaspoon kosher salt pinch black pepper 1 teaspoon sugar 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon toasted fennel seed 2 tablespoons ice water red chile flakes (optional)

To Assemble: 6 tablespoons unsalted butter 1 cup fresh English peas,

shelled 1 cup sugar snap peas, trimmed

and strings removed 2 tablespoons sour cream 1/2 cup (4 ounces) Wisconsin

whole milk ricotta cheese, room temperature

fresh mint leaves (optional) Wisconsin parmesan cheese,

shaved, for topping

Directions:Heat oven to 375°F.

For Gnocchi: Poke holes in potatoes with fork. Place on sheet pan and bake 50 minutes to 1 hour, or until tender to touch. Remove and cut in half immediately to allow steam to escape. Set aside until cool enough to scoop out inside of each half to yield 1 pound or slightly more potato. Mash potatoes using ricer or potato masher. Work quickly; potatoes become sticky as they cool. Set aside in bowl to completely cool. (If using leftover mashed potatoes, skip this step.)

Once potatoes are fully cooled, add flour and combine, using your hands; add parmesan and egg. Knead with floured hands until dough just comes together. (If using leftover mashed potatoes, you may have to add a bit more flour.) Continue to mix until dough sticks more to itself than to your hands. Cover lightly and let rest 20 minutes.

Dust table or cutting board with flour. Cut dough into 6 pieces. With floured hands, roll 1 piece into cylinder about 12-13 inches long and 1/2 inch in diameter or the thickness of a roll of pennies. Using bench cutter or a knife, cut into 1-inch long gnocchi. Line sheet tray with parchment paper; dust lightly with flour. Place gnocchi on sheet tray and repeat procedure with remaining dough pieces. (This recipe makes 70-75 gnocchi. Gnocchi may be frozen in an air-tight plastic bag for up to 4 months.)

When ready to assemble dish, bring 4 quarts water to boil. Add hefty pinch of salt, add gnocchi and return to boil immediately. Gnocchi will rise to surface and float when they are cooked. Remove with slotted spoon to bowl of ice water to shock them and stop the cooking. Set aside.

Meanwhile, mix all sausage ingredients in bowl with electric mixer or by hand. (Sausage may be assembled ahead and refrigerated until ready to use.) Brown sausage over medium-high heat in nonstick or cast iron skillet. Set aside.

To Assemble: Heat large skillet over medium-high heat. Add butter and melt. If skillet is large enough, add all precooked gnocchi. If not, work in 2 batches. Cook gnocchi in butter until lightly browned on all sides. Reduce heat. Add English and sugar snap peas; cook 2-3 minutes, stirring frequently. Add sausage and sour cream. Cook 1 minute. Serve topped with ricotta, freshly cut mint and parmesan.

Torrijas with Fresh Berries & Mascarpone

Servings: 4Ingredients:

1 cup maple syrup 1 pint fresh market raspberries and blueberries,

mixed 4 cups (1 quart) whole milk 1/2 cup plus 1 tablespoon sugar, divided 1 tablespoon orange zest 1 cinnamon stick

4 eggs Extra virgin olive oil for frying 4-6 thick French bread slices

(or any bread you use for French toast) 1/2 teaspoon cinnamon 6 ounces Wisconsin mascarpone cheese,

room temperature

Directions:Bring maple syrup to boil. Add berries; immediately remove from heat. Set aside.

In separate pan, heat milk, 1/2 cup sugar, orange zest and cinnamon stick over medium heat. Bring to low simmer and cook about 15 minutes. Remove from heat; cool slightly.

In wide, shallow bowl or pie pan, beat eggs. Set aside.

Pour olive oil into skillet to depth of about 1/2 inch; heat to about 350˚F.

Dip bread slices, one at a time, in milk mixture, allowing mixture to soak through slice. Remove, dip in eggs and fry in oil, turning once and browning both sides. Place on cooling rack or paper towels and repeat with remaining bread slices.

Mix remaining 1 tablespoon sugar with cinnamon; sprinkle on bread. Serve immediately topped with mascarpone and generous spoonful of berry syrup.

Freeze. Slice. Serve.

Wow your guests this summer with this easy frozen terrine recipe. Wisconsin mascarpone and heavy cream are the base for three luscious layers flavored with fresh-as-can-be raspberries, lemon and cubes of store-bought pound cake.

Frozen Lemon Raspberry Pound Cake TerrineIngredients: Servings: 8

16 ounces Wisconsin mascarpone cheese

2/3 cup sugar, preferrably superfine

2 cups heavy cream

Zest of 2 lemons (about 2 tablespoons)

Juice of 2 lemons (about 3 tablespoons)

16 ounces (1 pint) fresh red raspberries, washed, dried and divided

1 1/2 cups prepared pound cake, cut into 1/2-inch cubes

Directions:

Line 9x5-inch loaf pan with 2 sheets of plastic wrap (one placed horizontally, one vertically) so entire pan is covered, leaving excess plastic wrap to hang over sides of pan. Set aside.

In bowl of electric mixer, whip mascarpone and sugar together until smooth and creamy. Place in clean bowl and set aside.

In electric mixer bowl, whip heavy cream until stiff peaks form. Fold mascarpone mixture into whipped cream. Fold lemon zest and juice into mixture; divide evenly among 3 bowls.

To 1 bowl, very gently fold in half the raspberries, being careful to leave berries whole. Transfer to loaf pan and spread evenly upon bottom of pan.

In food processor or blender, purée remaining raspberries. Add to 1 remaining bowl of mascarpone mixture; stir well to incorporate. Spread evenly over first layer in loaf pan.

Reserve 1/2 cup of mascarpone mixture from remaining bowl. Set aside. Add pound cake cubes to bowl and gently stir to combine. Spread over raspberry layer in loaf pan. Top with reserved 1/2 cup mascarpone mixture and spread evenly over top. Cover pan tightly with plastic wrap and freeze at least 4 hours or up to 2 days.

When ready to serve, remove from freezer and let sit 5 minutes. Run knife along sides of pan to loosen. Flip pan over serving platter to remove terrine. Pound cake layer will be on bottom. Remove any remaining plastic wrap. Slice and serve immediately.

Small Plates, Big FlavorForgo the main course all together with

this easy tapas-inspired collection of small

plate recipes, perfect for a casual evening

with friends. Start with fresh seasonal

ingredients and Wisconsin cheese, and it

doesn’t take much effort at all to create

beautiful dishes that are bursting with

flavor. Don’t spend all day in the kitchen.

Whip up these simple bites, pour yourself a

glass of sangria and start having fun ASAP.

Marinated Tomatoes & MozzarellaServings: 4-6

Ingredients:

1 pound beefsteak (or similar variety) tomatoes

1 log (16 ounces) Wisconsin fresh mozzarella cheese

Salt and black pepper

Olive oil

1/2 cup fresh oregano

Directions:

Cut tomatoes in 1/4-inch wide slices. Slice mozzarella in 1/3-inch wide slices.

In wide-mouthed jar, place 1 layer of tomatoes on bottom. Season with salt and

black pepper; top with about 1 tablespoon oregano leaves. Cover with olive oil.

Add layer of mozzarella, oregano and olive oil. Repeat until jar is filled. Refrigerate

8 hours or overnight. Remove from refrigerator 30 minutes before serving.

Serve tomatoes and mozzarella on their own, with salad greens or over

baguette slices.

Stuffed Mini Bell PeppersServings: Makes about 40 pieces

Ingredients:

8 ounces Wisconsin feta cheese

4 ounces Wisconsin cream cheese

pinch of red chile flakes

3 ounces salami, thinly sliced

1 pound (about 40) mini sweet bell peppers, washed

1 bunch fresh basil

Directions:

In bowl of food processor, combine feta and cream cheese. Process until smooth.

Mix in red chile flakes. Set aside.

Cut salami slices in half to form half circles.

Cut peppers in half lengthwise; use small spoon to scrape out seeds and pith.

Fill pepper halves with feta mixture. Wrap salami half slice around each pepper,

top with basil leaf and secure with toothpick. Repeat with remaining peppers.

Serve immediately or cover and refrigerate up to 4 hours before serving.

Grilled Asparagus with Chorizo & Queso Fresco

Servings: 8

Ingredients:

8 ounces mild or spicy Mexican chorizo

1 pound asparagus stalks, washed and bottoms trimmed

2 tablespoons olive oil

Salt and pepper

1 cup (4 ounces) Wisconsin queso fresco cheese, crumbled

Directions:

Cook chorizo in skillet over medium-high heat, breaking up into crumbles as it

cooks. Drain and set aside.

Prepare grill to medium direct heat. Toss asparagus in olive oil and season with

salt and pepper. Grill asparagus about 5 minutes, turning once, until cooked

through and lightly charred. Transfer to serving plates. Top with cooked chorizo

and queso fresco. Serve immediately.

Cheesy Corn & Fontina-Stuffed Bread Bites

Servings: Makes 12 pieces

Ingredients:

12 small Kaiser or other dinner rolls

2 cups (8 ounces) Wisconsin fontina cheese, shredded

1 1/2 cups fresh corn kernels

1 shallot, minced

2 tablespoons cilantro, chopped

1 jalapeño pepper, minced

1/2 cup mayonnaise

Salt and black pepper

Directions:

Heat oven to 350°F.*

With small knife, cut out 1 1/2-inch-wide circle in top of each roll and pick out

bread to create small well, leaving at least 1/2 inch of bread at bottom. Set aside.

In medium bowl, combine shredded fontina, corn kernels, shallot, cilantro, jalapeño

pepper and mayonnaise. Mix well to combine. Season with salt and pepper.

Spoon about 1/4 cup mixture into each roll so mixture fills well and is mounded

over top. Bake 20 minutes. Remove from oven and serve immediately.

* Alternatively, you may prepare on the grill. Heat grill to medium-low indirect heat. Place

large piece of foil over grill grates. Place rolls on foil and cover grill for 5 minutes or until

cheese has melted and rolls are slightly toasted. Remove and serve immediately.

Pineapple Mint Sangria

Servings: Makes about 6 cups

Ingredients:

1 bottle white wine, such as

Sauvignon Blanc or Pinot Grigio

12 ounces (1 1/2 cups) pineapple juice

2 tablespoons fresh lime juice

2 limes, quartered and cut in

1/2-inch pieces

2 cups fresh pineapple, cubed

1 liter seltzer water

1 bunch fresh mint, for garnish

Directions:

In pitcher, combine wine, pineapple juice,

lime juice, lime pieces and pineapple cubes.

Mix well. Cover and refrigerate at least

4 hours or overnight. To serve, fill wine

glasses or tumblers with ice. Fill half way

with sangria. Top with seltzer water and

garnish with fresh mint.

Your family will love these flavorful weeknight dinner recipes, and you’ll love how quickly they come together. Standbys like pizza, tacos and kabobs get a fresh update with lots of seasonal veggies and Wisconsin cheese. Don’t forget to save room for dessert!

Chicken & Sundried Tomato Grilled Pizza

By Matt Robinson of Real Food By Dad Servings: 1 10-inch pizza

Ingredients: 8-10 ounces homemade or prepared pizza dough

1/2 cup pizza sauce

1/2 cup (2 ounces) Wisconsin mozzarella cheese, shredded

1/2 cup (scant 2 ounces) Wisconsin parmesan cheese, grated

1/2 cup (4 ounces) Wisconsin ricotta cheese

1 pound boneless, skinless chicken breasts, cooked and sliced

1 1/2 cups (about 7 ounces) broccoli florets, sliced and cooked crisp tender*

1/2 cup sundried tomatoes, drained, dried and slivered

Directions:On floured surface, roll dough into 10-inch round. Brush outdoor gas grill grates with olive oil and set grill to high over direct heat.

Using floured unrimmed baking sheet or pizza peel, carefully transfer dough to heated grill. Close lid and cook dough approximately 2 minutes, until bottom is browned and crisp. Flip dough and cook for 1 minute until second side is partially cooked (not fully browned or crisp). Remove dough from grill and place on floured surface, partially cooked-side-down.

Working quickly, spread pizza sauce over dough. Spread 1/4 cup mozzarella and 1/4 cup parmesan evenly over sauce, Dollop 1/4 cup ricotta over. Distribute chicken, broccoli and sundried tomatoes evenly over cheeses. Top with remaining mozzarella, parmesan and ricotta. Return to grill, close lid and cook 2-4 minutes, or until cheese is melted and bottom side of dough is browned and crisp. Remove from grill. Cool 1-2 minutes before cutting and serving.

* To cook crisp tender: Place sliced broccoli florets in pan. Cover with boiling water. Let stand 2 minutes, or until broccoli is crisp tender. Pour into colander. Rinse with cold water. Drain and dry.

Barbecue Chicken Tacos with Muenster Cheese

By Melissa Belanger of Simply Whisked Servings: Makes 8 tacos

Ingredients:For Chicken:

1 pound boneless, skinless chicken thighs

1 tablespoon olive oil

Salt and black pepper

For Salsa:

3 cups fresh pineapple, chopped

1/2 cup red onion, diced

1/4 cup cilantro, chopped

2 tablespoons jalapeño pepper, seeds and veins removed, diced

2 tablespoons fresh lime juice

1/2 teaspoon salt

To Assemble:

1/2 cup hickory-flavored barbecue sauce

8 6-inch flour tortillas

2 cups (8 ounces) Wisconsin muenster cheese, shredded

Directions:Heat oven to 400˚F. Line rimmed baking sheet with parchment paper.

Place chicken thighs on baking sheet. Coat with olive oil and liberally season with salt and pepper. Bake 20 minutes or until chicken thighs have reached 165˚F. (Chicken may also be cooked on a grill.)

While chicken is baking, mix together salsa ingredients.

Remove chicken from oven. Chop or shred chicken and toss with barbecue sauce.

To assemble tacos, divide chicken and shredded muenster among tortillas. Fold and top with some salsa. Serve remaining salsa on the side.

Hot dogs for the kids, sausages for

the adults and a creamy cheddar

dipping sauce everyone will love!

Sausage & Hot Dog Skewers with Cheddar Dipping Sauce

By Meggan Hill of Culinary Hill Servings: 6 (8-10 skewers)

Ingredients:For Cheddar Sauce: 2 cups (8 ounces) Wisconsin cheddar cheese,

shredded 1 tablespoon cornstarch 1 can (12 ounces) evaporated milk Salt and black pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon paprika or hot sauce, optional

For Skewers: 2 precooked Italian sausages or bratwurst,

cut in 1-inch slices* 2 hot dogs, cut in 1-inch slices 2 zucchini, cut in 1-inch slices 12 grape tomatoes 1 tablespoon olive oil Salt and black pepper

Directions:If using bamboo skewers, soak 6 to 8 skewers in water for at least 30 minutes before grilling.

For Sauce: Combine cheddar and cornstarch in small saucepan. Toss until cheese is evenly coated. Stir in evaporated milk, 1 teaspoon salt, 1/2 teaspoon pepper, garlic powder, onion powder and paprika or hot sauce. Heat over medium-high, whisking occasionally, until cheese is melted and smooth. Reduce heat to low; cover and keep warm while preparing skewers.

Heat grill to medium-high heat.

Thread sausage or hot dogs, zucchini and grape tomatoes on skewers. Brush with olive oil and sprinkle with salt and pepper.

Grill over direct heat until vegetables are softened and sausages and hot dogs are seared and heated through, about 10 to 15 minutes, turning occasionally.

Remove from heat and serve with cheddar dipping sauce.

* Sausage and hot dog amounts can be adjusted to suit your family’s preferences.

Pasta with Sweet Corn Gremolata

By Bree Hester of Baked Bree Servings: 4-6

Ingredients: 1 pound spaghetti

2 cups fresh sweet corn kernels, cooked

1/4 cup fresh basil, chopped

1/4 cup flat leaf parsley, chopped

1/4 cup extra virgin olive oil

Zest of 1 lemon, plus additional for serving

2 tablespoons lemon juice

2 garlic cloves, minced

Salt and pepper to taste

1 pint cherry tomatoes, halved

3 green onions, thinly sliced

1 cup (slight 4 ounces) Wisconsin parmesan cheese, grated, plus additional for serving

Directions:Cook spaghetti al dente, according to package directions.

While pasta is cooking, mix together corn, basil, parsley, oil, lemon zest, lemon juice and garlic in medium bowl. Season with salt and pepper. Add tomatoes and green onions. Set aside.

Drain pasta and toss with corn mixture. Add parmesan. Adjust salt and pepper to taste.

Serve with additional parmesan and lemon zest.

Swap creamy Wisconsin mascarpone

cheese for instant pudding in this fresh

update on a classic family favorite!

Chocolate Mascarpone Dirt Cake

By Annie Marshall of Annie’s Eats Servings: 6

Ingredients: 4 ounces bittersweet chocolate, finely chopped

1 cup heavy cream

2 tablespoons confectioners’ sugar

8 ounces Wisconsin mascarpone cheese, at room temperature

1 teaspoon vanilla extract

Chocolate wafer cookies, crushed, to make 1/2 cup crumbles (9-10 cookies)

Gummy worms

Directions:Melt chocolate in microwave in brief intervals or in double boiler. Set aside and let cool to room temperature.

In bowl of electric mixer, combine heavy cream and confectioners’ sugar. Whip on low speed, increasing speed gradually to medium and high speeds, beating until stiff peaks form (do not overbeat). Transfer to another bowl; set aside. In mixer bowl, beat mascarpone until smooth. Do not overbeat. Add melted chocolate and vanilla and mix until fully incorporated. With spatula, gently fold in half the whipped cream into mascarpone chocolate mixture to combine. Fold in remaining half of whipped cream.

In small serving cups or jars, place a gummy worm or 2 in bottom of each dish; leave 1 or 2 partially hanging over edges. Spoon or pipe chocolate mixture into each dish. Top with crushed chocolate wafer cookies. Refrigerate until ready to serve.

S W E E T E N D I N G S

By Sarah Fennel of Broma Bakery Makes: 1 9-inch cake

Ingredients:For Crumble:6 tablespoons butter, melted 3/4 cup light brown sugar,

lightly packed3 peaches, pitted and sliced

into eighths

For Cake: 1/2 cup (1 stick) butter, room temperature3/4 cup granulated sugar3 large eggs, room temperature2 teaspoons vanilla extract1 1/4 cups plus 1 tablespoon all-purpose

flour1/3 cup cornmeal1 1/2 teaspoons baking powder3/4 teaspoon salt Zest of 1/4 lemon1 cup (8 ounces) Wisconsin

whole-milk ricotta cheese

Directions:Heat oven to 350˚F. Grease 9-inch round springform pan.

For Crumble: Pour melted butter into bottom of prepared pan. Sprinkle brown sugar evenly over butter; do not stir. Starting from outside rim, place concentric circles of peaches to cover bottom of pan. Set aside.

For Cake: Beat 1/2 cup butter and sugar in bowl of electric mixer on high until light and fluffy. Add eggs, one at a time, beating after each addition. Mix in vanilla extract.

In separate bowl, whisk together flour, cornmeal, baking powder, salt and lemon zest. Alternate additions of flour mixture and ricotta, folding into butter mixture after each addition until ingredients are just combined. Do not overmix. Batter will be thick.

Carefully spoon batter into prepared pan, covering peaches and smoothing cake surface with spatula. Bake 45 minutes, or until knife inserted in center of cake comes out clean. Cool in pan 20 minutes. Invert cake over plate or platter. Release and carefully remove springform pan. Serve cake warm.

Peach Ricotta Upside Down Cake

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