A collection of our favorite bruch recipes, featuring the best of local and Swiss cheeses. Something Special for the Holidays!
Grand Cru Gruyere & Broccoli Quiche
1 Baked Pie Crust
1 Cup Grand Cru Gruyere Cheese, shredded
4 Eggs
1 Cup Light Cream
Salt & Pepper
1/2 Cup Broccoli
1/4 tsp Grated Nutmeg
1/2 tsp Chopped Parsley
Sweet Paprika
Cook & drain broccoli and arrange in the base of the cooked pastry shell. In a bowl, cream together cheese & eggs and beat until smooth. Add the cream and season well with salt, pepper, and nutmeg. Blend in the parsley. Pour the cheese and egg mixture over the broccoli. Sprinkle with a little paprika and bake on low for 12-15 minutes or till filling is set. Serve hot with green salad.
8 slices Wisconsin COLBY or Wisconsin SHARP CHEDDAR cheese
2 tablespoons butter
2 medium tart apples, cored and thinly sliced
1 cup maple syrup
6 slices bacon, cooked and crumbled
In a medium bowl, combine pancake mix, milk, oil and eggs; whisk until smooth. Stir in 2 cups of shredded cheese. For each pancake, pour about 1/4 cup batter on hot griddle. Cook pancakes about 1 minute per side. Place 1 slice cheese between two pancakes; keep warm in 300 degree oven. Continue making pancakes; meanwhile in a skillet heat butter until sizzling. Add apples; saute over medium heat, stiring occasionally, until apples are tender. Pour maple syrup over apples. Continue heating until syrup is warm. To serve, pour syrup over stack of pancakes. Sprinkle with crumbled bacon and addtional shredded cheese. 8 servings.
Timesaving tip: Simplify cooking by purchasing frozen pancakes. Simply place cheese between the pancakes when warming.
Turkey Salad with Wisconsin Blue Cheese
1/2 cup olive oil
1/4 cup herbed vinegar
1/4 cup honey
1 teaspoon red pepper flakes
10 oz package assorted salad greens
2 cups roasted turkey in bite-size pieces
1 cup crumbled Wisconsin BLUE cheese (BLUE CHEDDAR is also good)
1 cup pecan halves, toasted
1 cup coarsely chopped red onion
In a small bowl, whisk together olive oil, vinegar, honey and red pepper flakes. Toss salad greens with 1/2 cup of dressing. Arrange greens on individual plates and top with turkey, cheese, pecans and red onion. If desired, drizzle with additional dressing. 4 servings.
Substitution: Use prepared red wine or balsamic vinegarette dressing.
Wisconsin Camembert w/ Hazelnuts And Apricot Compote
By Chef Todd Downs, Courtesy of the Wisconsin Milk Marketing Board
Cheese:
12 (2 x 2-inch) pieces Camembert cheese, rind trimmed
2 cups hazelnuts, toasted, skinned and chopped
Apricot Compote:
4 cups dried apricots, cut into 1/4-inch strips
3 cups Gewurztraminer wine
1/2 cup sugar
2 vanilla beans, split and scraped
For the cheese, coat the cheese squares evenly with the chopped hazelnuts. Reserve at room temperature, covered, until the cheese softens.
For the compote, combine all compote ingredients. Simmer until the
apricots are soft and the compote is thickened, about 20 minutes.
To serve, place a piece of Camembert cheese on each of 12 small plates. Top the cheese with a heaping spoonful of compote. Serve.
Three Cheese Asparagus Gratin With Wisconsin Gouda, Muenster And Asiago
4 tablespoons butter
2 pounds (approximately) asparagus, washed and tough ends removed
1 cup milk
1 teaspoon cornstarch mixed with 2 tablespoons cold water
1 cup (4 ounces) Wisconsin Gouda (plain or smoked) cheese, shredded
1 cup (4 ounces) Wisconsin Muenster cheese, shredded
1 teaspoon salt
1 cup coarse breadcrumbs
1/2 cup (2 ounces) grated Wisconsin Asiago cheese
1/4 teaspoon freshly ground black pepper
Cooking Directions:Preheat oven to 425°F. Grease a 9x9-inch glass baking dish with 1 tablespoon of butter. Arrange the asparagus in the baking dish.
Gently simmer milk over medium heat. Stir in the cornstarch mixture to thicken slightly. Add the Gouda and Muenster cheeses and whisk in until smooth and creamy; season with the salt. Pour the cheese sauce over the asparagus.
Melt the remaining 3 tablespoons butter. Toss with the breadcrumbs, Asiago and pepper. Sprinkle over the asparagus mixture.
Bake for 20-25 minutes, or until bubbly and lightly browned.
