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.
Traditional Fondue
3 Garlic Cloves
1 lb Grand Cru Gruyere Cheese - shredded
1 lb Swis or Fontina Cheese - shredded
16 oz. Chardonnay or other dry white wine
Juice of 1/2 lemon
1 shot of Kirsch (optional)
4 tsp. Corn Starch
Nutmeg
Pepper
Crusty French or Italian Bread cut into 1/2 inch cubes
You'll need a Fondue Pot with Burner and Fondue Forks.
Rub the interior of the Fondue pot with garlic, add shredded cheese, wine, and lemon juice. Begin heating on stove at medium heat while stirring constantly. In a small bown, mix corn starch and Kirsch (or a shot of wine) until thoroughly combined. After cheese has melted stir corn starch mixture into cheese mixture.Stir until smooth, add pepper and nutmeg to taste and place on table over burner. Spear one cube of bread on fondue fork and dip into fondue in a figure 8 otion (stirring while dipping). En Guete!!! (Enjoy!)
Cheese Boats
Stuffed with Ham and Butterkase
Serves 4
1/2 lb. diced Butterkase
1/4 lb. diced Black Forest or Westphalian Ham
1/4 lb. diced mushrooms
2 tsp spicy brown mustard
4 egg yolks
2 8" French rolls
salt, pepper, and paprika
Combine Butterkase, Ham, mushrooms, mustard and egg yolks together in a bowl. Season to taste with salt, pepper and paprika. Cut French rolls in half lengthwise.
Scoop out enough of the bread to form cavities about 1 1/2" deep. Distribute cheese mixture evenly in the 4 bread boats. Broil 6" from heat 3-5 minutes or until hot and bubbly.
Gruyere and Cherry Compote
This is a great introduction to cheese for dessert. Gruyere is a Swiss cheese that has a rich, sweet, nutty flavor. High quality domestic Swiss and Emmental also work well in the recipe.
1/2 cup sugar
1/2 cup water
1 pound fresh Bing cherries, pitted
1/4 cup fresh lemon juice
5 (1 inch thick) slices Good Italian bread (about 5 ounces)
4 ounces Gruyere cheese, cut into 15 thin slices
Cooking spray
1. Combine sugar and water in a medium heavy suacepan. Over high heat, bring to a boil and cook 1 minute. Add cherries and cook 1 minute. Reduce heat to medium-low and cook 20 minutes. Remove cherries from pan with a slotted spoon.
2. Cook cherry liquid until reduced to 1/4 cup (about 15 minutes). Remove from heat and add cherries to pan, stir in lemon juice. Cool.
3. Preheat broiler.
4. Cuteach bread clice crosswise into 3 strips. Arrange in a single layer on a baking sheet, broil minute on each side or until toasted. Cool completely. Cut each cheese slice in half diagonally. Arrange 3 bread strips on each of 5 plates. Top each bread strip with 2 clices cheese and about 1 tablespoon compote. serves 5.
Since this dessert is not overly sweet, it might also be considered a cheese course. A spartkling white wine or other dessert wine with flavors of fruits would be a good match for this dessert.
WISCONSIN'S FIVE MINUTE TWO CHEESE SAUCE
1 tablespoon butter 1 tablespoon flour Dash white pepper 3/4 cup milk
1 Wisconsin Cheese Combination from following list:
1/2 cup (2 ounces) shredded Wisconsin Monterey Jack 1/2 cup (2 ounces) shredded Wisconsin Asiago
or
1/2 cup (2 ounces) shredded Wisconsin Sharp Cheddar 1/2 cup (2 ounces) shredded Wisconsin Baby Swiss
or
3/4 cup (3 ounces) shredded Wisconsin Muenster 1/2 cup (2 ounces) crumbled Wisconsin Blue cheese
or
1/2 cup (2 ounces) shredded Wisconsin Fontina 1/2 cup (2 ounces) shredded Wisconsin Edam
or
1/2 cup (2 ounces) shredded Wisconsin Gruyère 1/4 cup (1 ounce) shredded Wisconsin Gouda
or
1/2 cup (2 ounces) shredded Wisconsin Brick 1/4 cup (1 ounce) grated Wisconsin Romano
Cooking Directions: Place butter in 4 cup measure or bowl; microwave on high power for 30 seconds or until melted. Blend in flour and pepper; microwave 20 seconds. Blend in milk; microwave 2 to 3 minutes or until just boiling and thickened, stirring every minute. Gradually add cheeses, stirring until melted. If necessary, microwave for 30 seconds to completely melt cheese.
Serve with Bread, your favorite vegetables, fruits, meat, or whatever! Be creative and explore the best from Wisconsin!
Recipe courtesy Wisconsin Milk Marketing Board
Rustic Asiago Chicken Portobello Skillet
2 tablespoons butter
1 cup onion, chopped
3 garlic cloves, minced
3-4 medium Portobello mushrooms, sliced
1-1/4 cups very hot water
1 teaspoon balsamic vinegar
1 chicken bouillon cube
1/4 cup sun-dried tomatoes, finely chopped (not packed in oil)
2 cups cooked chicken, diced
2 cups cooked orzo (or other tiny pasta)
2 tablespoons fresh basil, chopped
1 cup Wisconsin Mozzarella cheese, shredded
2 plum tomatoes, chopped
6 ounces Wisconsin Asiago cheese, shaved
Cooking Directions:In a large 12-inch nonstick skillet over medium-high heat, melt butter. Add onion and garlic, and sauté 2 minutes. Add mushrooms to pan, stir and sauté for 3 more minutes. In a small bowl, combine water, vinegar, bouillon cube and sun dried tomatoes, stirring until bouillon cube is dissolved. Add this mixture to skillet.
Stir in chicken and cooked orzo. Reduce heat to low and simmer 5 to 6 minutes until excess liquid is thickened. Stir in basil, Mozzarella cheese and plum tomatoes. Heat through an additional 2 minutes.
Garnish each serving with shavings of Asiago cheese. Serve immediately.
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