The Great Big Cheese Cookbook – Read Now and Download Mobi

Table of Contents

Title Page

Foreword

Acknowledgements

WHERE IT COMES FROM MATTERS

COOKING WITH CHEESE

CHOOSING

HANDLING

STORING

FREEZING

CUTTING AND TRIMMING

GENERAL RULES FOR COOKING WITH CHEESE

CHEESE SUBSTITUTIONS

BREAKFAST

Baked Vegetable and Gruyère Omelet

Arepas with Sunny-Side-Up Eggs, Wisconsin Cheese, and Salsa Fresca

Gouda, Asparagus, and Mushroom Omelet

Gorgonzola, Tomato, and Spaghetti Squash Frittata

Hash Brown Frittata

Queen Anne’s Wild Rice Quiche

Ina’s Pasta Frittata

Southwestern Spinach Quiche

Cheesy Wisconsin Soufflé

Wisconsin Cheese Pie

Golden Crêpe Lorraine Cups

New Glarus Cheese and Onion Pie

Wisconsin Cheese and Sausage Strata

Gruyère and Provolone-Stuffed French Toast

French Toast with Peaches and Wisconsin Mascarpone Cream

Lemon Ricotta Pancakes with Warm Blueberry Compote

Wisconsin Swiss Pancakes

Breakfast Polenta Crostini with Ham and Wisconsin Asiago

Savory Bread Pudding with Wisconsin Colby

Wisconsin Cheese Danish Pinwheels

Colby Cheese Scones

APPETIZERS

Baby Swiss Croutons with Double Pestos

Bruschetta with Goat Cheese and Fresh Peach Chutney

Bruschetta with Wisconsin Cheese Toppings

Bruschetta with Wisconsin Limburger, Figs, and Grilled Onions

Wisconsin Cheesy Bagels

Fontina-Gorgonzola Crostini with Exotic Mushrooms

Inside-Out Grilled Cheese with Red Onion Jam

Salmon Gravlax on Wisconsin Havarti Crostini

Mascarpone Crostini and Mother’s Tomato Conserve

Pistachio-Wisconsin Peppercorn Feta Crostini

Rhubarb Compote with Wisconsin Pleasant Ridge Reserve on Toast

Artichoke, Spinach, and Pepper Jack Quesadillas

Black Bean Quesadillas

Corn Nachos with Wisconsin Muenster and Salsa Cruda

Asiago Cheese Puffs

Wisconsin Blue Cheese Cheesecake

Borek (Flaky Cheese-Filled Pastry with Herbs)

Wisconsin Cheese Straws

Wisconsin Brie en Croûte

Wisconsin Feta Triangles

Goat Cheese Turnovers with Smoked Salmon and Leeks

Heirloom Tomato and Asiago Tart

Miami Spice Napoleons with Wisconsin Queso Fresco Cheese

Wisconsin Cheese Tart with Apple-Walnut Salad

Crumbled Feta Salad Tarts

Gruyère and Onion Tart

Manchego with Quince Paste

Red Pepper and Cumin-Marinated Manchego

Pane Pomodoro with Fresh Wisconsin Mozzarella

Baked Feta with Red Onion Relish

Camembert Beignets with Red Wine Reduction

Grilled Queso Fresco with Black Olive Mojo

Honey and Roasted Garlic-Baked Brie with Baguettes

Pan-Fried Haloumi with Lemon, Chile, and Olives

Queso Blanco Fruit Compote

Queso Blanco with Roasted Tomato Sauce

Chèvre with Pesto and Balsamic-Roasted Tomatoes

Buffalo Wings with Blue Cheese Dipping Sauce

Gran Queso Crab Cakes

Smoked Gouda-Baked Oysters and Chorizo

Pepper Jack Shrimp Cocktails

Black Bean Tortilla Pinwheels

Sea Scallops with Orange-Parsnip Purée and Wisconsin Gran Queso

Serrano, Arugula, and Manchego Rolls

Goat Cheese-Stuffed Fried Squash Blossoms

Grilled Goat Cheese-Stuffed Grape Leaf Rolls

Grilled Portobellos with Sun-Dried Tomato Dressing

Wisconsin Jalapeño Jack Empanadas

Wisconsin Pesto Jack-Stuffed Mushrooms with Tomato Concassé

Honeyed Cantaloupe with Prosciutto and Wisconsin Blue Cheese

Pepper Jack Bola de Queso

Miniature Blue Cheese Balls with Winter Fruit

Savory Italian-Style Wisconsin Cheese Ball

Wisconsin Three-Cheese Ball

Apple and Wisconsin Cheddar Cheese Spread

Wisconsin Cheese and German Beer Spread

Creamy Wisconsin Brick Spread

Garlic Cheese Log

Herbed Goat Cheese Spread

Gorgonzola Spread

Wisconsin Gouda and Beer Spread

Green Olive, Walnut, and Pepato Spread

Pecan, Bacon, and Wisconsin Cheese Spread

Cottage Blue Chip Dip

Wisconsin Swiss and Walnut Spread

Tavern Beer Cheese

Creamy Gorgonzola Dip

Asiago and Artichoke Dip

Hot Cheesy Spinach Dip

Tangy Blue Cheese Whip

Layered Taco Dip

Mexican Cocktail Dip

Spicy Wisconsin Cheese and Veggie Dip

Smoky Wisconsin Cheese Fondue

Wisconsin Cheddar Blue Fondue

Gorgonzola Fondue with Winter Vegetables

Traditional Wisconsin Cheese Fondue

Swiss Cheese Fondue

SOUPS AND SANDWICHES

Swiss Cheese and Shrimp Soup en Croûte

Cheddar, Swiss, and Beer Soup

Monterey Jack Cheese Soup

Cheesy Corn Soup with Smoked Chiles

Cabbage and Wisconsin Cheese Soup

Curried Carrot and Mascarpone Soup

Cauliflower and Cheddar Cheese Soup

Creamy Cucumber Soup with Wisconsin Ricotta

Tuscan Onion Soup with Shaved Wisconsin Parmesan

Calabaza Soup with Wisconsin Limburger Cheese

Winter Squash Bisque and Apple-Ham Crostini with Cheddar

Tomato and Basil Bisque

Cheddar Sausage Soup

Artichoke, Goat Cheese, and Marinated Tomato Panini

Portobello Reubens

Savory Wisconsin Three-Cheese Sandwich Spread

Spiced Apple Grilled Havarti Sandwiches

Tuscan-Style Wisconsin Grilled Cheese Sandwiches

Berry, Cucumber, and Brie Baguette

Chimichurri Burgers with Wisconsin Gouda Cheese

Greek Cheeseburgers

Italian Cheeseburgers

Pepper Jack-Stuffed Burgers

Cheesy Meatloaf Sandwiches

Wisconsin Cheese Steak Sandwiches

Moroccan Rollups

The New Yorker, Wisconsin-Style

Cheesy BLTs

Homestyle Ham and Wisconsin Cheese Pockets

Butterkäse Focaccia Antipasto Sandwiches

Fontina-Stuffed Pretzel Bread

Proscuitto Panini with Wisconsin Mozzarella and White Bean Purée

Wisconsin Cheese and Salami Packets

Brat Reubens

Beer Garden Sandwiches

Open-Faced Pork Loin Sandwiches with Smoked Baby Swiss

Classic Cuban Sandwiches

Mexican Torta with Wisconsin Asadero Cheese

Pork Loin Sandwiches with Wisconsin Smoked Swiss

Spanish Hacienda Pork Wraps

Buffalo Chicken Wraps

Pesto Chicken Bruschetta

Grilled Turkey and Fontina Sandwiches

Smoked Turkey Cobb Sandwiches with Wisconsin Blue Cheese Mayonnaise

Poached Tuna Salad on Ciabatta with Wisconsin Havarti

Jumbo Lump Crab Melts

New Age Egg Salad Sandwiches

SIDES AND SALADS

Wisconsin Pepato and Carrot Bake

French Onion Casserole

Sweet Red Peppers Stuffed with Haloumi

Roasted Peppers with Wisconsin Feta

Wisconsin Cheese and Broccoli Baked Potato

Greek Lemon New Potatoes with Wisconsin Feta

Pepper Jack Potatoes with Bacon and Onions

Romano and Roasted Garlic Mashed Potatoes

Potato Gratin with Wisconsin Sharp Cheddar and Blue Cheese

Roesti (Fried Potatoes with Wisconsin Cheese and Onion)

Twice-Baked Potatoes with Greens and Wisconsin Mascarpone

Squash and Wisconsin Colby Gratin

Blue Cheese and Tomato-Leek Galette

Mediterranean Grilled Mozzarella Skewers

Savory Stuffed Zucchini

Roasted Fall Vegetables with Wisconsin Swiss Cheese Vinaigrette

Vegetable Medley Italiano

Asiago and Asparagus Risotto

Asiago and Corn Risotto

Creamy Risotto with Wisconsin Cheeses

Wisconsin Smoked Gouda Risotto

Risotto Croquettes with Smoked Ham and Wisconsin Mozzarella

Roasted Red Beet Risotto with Goat Cheese

Wisconsin Parmesan Crisps

Creamy Cornmeal Pudding

Caesar Salad with a Twist

Catalan Endive-Avocado Salad with Wisconsin Blue Cheese

Grilled Boston Lettuce with Blue Cheese-Bacon Dressing

Gruyère Fritters with Frisée and Pears

Insalata Bianca Appetitosa with Wisconsin Fresh Mozzarella

Organic Sweet Greens Salad with Wisconsin Pepato

Pear Salad

Pleasant Ridge Reserve and Warm Arugula Salad

Spiced Wisconsin Blue Cheese Salad

Warm Goat Cheese Salad

Watercress-Gorgonzola Salad with Spiced Walnuts

Roasted Beet, Goat Cheese, and Toasted Walnut Salad

Caribbean Spinach Salad with Wisconsin Cotija

Ginger-Berry Spinach Salad

Spinach and Strawberry Salad with Wisconsin Gouda

Swiss and Broccoli Salad

Mexican-Style Asparagus Salad with Wisconsin Queso Blanco

Mozzarella and Green Bean Salad

Watermelon and Avocado Salad with Ricotta Salata

Garbanzo Beans with Wisconsin Feta and Sun-Dried Tomatoes

Feta and White Bean Salad

Family-Style Potato Salad

True-Blue Potato Salad

Feta Potato Salad

Smoked Salmon Potato Salad with Wisconsin Fontina

Wisconsin Seven-Layer Salad with Feta Yogurt Dressing

Tabbouleh and Wisconsin Cheese Salad

Couscous and Asparagus with Wisconsin Queso Blanco

Summer Farro Salad with Ricotta Salata

Crisp Asiago Chips with Fregola Sardo

Antipasto Salad

Grilled Vegetable and Pasta Salad

Marinara Pasta Salad with Fresh Wisconsin Mozzarella

Orecchiette, Asparagus, and Summer Squash Salad

Apple and Brown Rice Salad with Wisconsin Blue Cheese

Heartland Wild Rice Salad

Wisconsin Blue Cheese Turkey Salad

Prosciutto-Wrapped Figs with Wisconsin Blue Cheese

Fusilli Chicken Salad with Wisconsin Fontina

Feta and Shrimp Cool Summer Salad

Crab Salad with Wisconsin Swiss Cheese

MAIN DISHES

Wisconsin Cheddar and Mushroom Meatloaf

Beef Tortillas with Frijoles Borrachos and Wisconsin Jalapeño Jack

Steak with Gorgonzola Thyme Crust

Cold Sliced Sirloin with Shaved Pecorino

Rolled Steak with Wisconsin Mozzarella and Pepperoni

Veal Stuffed with Shiitake Mushrooms and Wisconsin Provolone

Roasted Lamb Loin with Mushrooms and Wisconsin Smoked Butterkäse and Gorgonzola

Lamb Chops with Gremolata Goat Cheese Crumbles

German Stuffed Pork Chops

Skillet-Seared Pork Tenderloin with Wisconsin Cheddar Sauce

Pork Loin with Prunes, Apple, and Wisconsin Muenster

Pork Porterhouse with Wisconsin Queso Blanco and Corn Salsa

Pork Scaloppine with Pecorino, Prosciutto, and Sage

Pork Tenderloin with Wisconsin Parmesan Potatoes and Greens

Gruyère, Smoked Bacon, and Potato Tart

Goat Cheese Tart with Pancetta and Wild Mushrooms

Swiss, Ham, and Onion Pie

Italian Sausage-Stuffed Peppers with Wisconsin Cheeses and Orzo

Parmesan and Sausage Polenta with Arugula Salad

Sauerkraut and Sausage over Mashed Potatoes

Sausage and Sweet Pepper Tart with Wisconsin Mozzarella

Swiss Cheese and Sausage Tart

Barbecue Chicken Quesadillas

Chicken and Broccoli Crêpes

Chicken Roulades with Wisconsin Provolone and Peppers

Chicken Souvlaki with Wisconsin Feta

Chicken Stuffed with Wisconsin Fontina Cheese and Ham

Enchilada con Queso

Festive Chicken Fajitas

Middle Eastern Chicken with Tomato and Wisconsin Feta Relish

Havarti Curried Chicken Cornbread

Gorgonzola Chicken

Old-Fashioned Chicken Pot Pie

Pepper Jack and Smoked Turkey Enchiladas

Prosciutto-Stuffed Chicken with Wisconsin Asiago and Potato Salad

Provolone and Shiitake Smothered Chicken Breasts

Queso Jalapeño Deep-Dish Enchilada Suiza

Salmon with Wisconsin Parmesan-Horseradish Crust and Dijon Cream

Pignoli-Crusted Snapper with Wisconsin Artisan Cheese

Cool ’n’ Creamy Tuna Cheesecake

Arepas with Wisconsin Jalapeño Jack and Grilled Shrimp

Cool Shrimp Tacos

Greek Shrimp with Feta and Tomatoes

Three-Bean Chili with Wisconsin Colby

Wisconsin Four-Cheese Chiles Rellenos

Baked Polenta with Wisconsin Asiago and Mushroom Sauce

Broccoli and Wisconsin Cheese Pie

Feta Spanokopitas

Feta-Zucchini Phyllo Pie

Goat Cheese Strata with Oven-Dried Tomatoes

Torta Rustica

Wild Mushroom Pie with Smoked Baby Swiss Crust

Cheesy Mushroom au Gratin

Colby Rarebit

Five-Minute Two-Cheese Sauce

Gorgonzola Ale Sauce

PASTA AND PIZZA

Mediterranean Macaroni and Cheese

Five-Cheese Macaroni

Miami Macaroni and Cheese

Cacio e Pepe

Orecchiette with Wisconsin Cheese

Penne Pasta in Gorgonzola Cream Sauce

Rigatoni with Four Cheeses

Pepato Cheese and Artichoke Bake

Pasta with Beans, Greens, and Wisconsin Gorgonzola

Wisconsin Cheese and Broccoli Penne

Southwest Pasta with Roasted Corn and Goat Cheese

Linguine with Wisconsin Pepato and Roasted Peppers

Penne and Potatoes with Wisconsin Pepato

Orecchiette with Tomatoes, Garden Herbs, and Ricotta Salata

Peppery Mascarpone Pasta Sauce with Bacon

Chicken Tetrazzini with Wisconsin Parmesan

Pasta with Chicken, Tomato, and Wisconsin Romano

Shrimp, Artichoke, and Olive Pasta with Wisconsin Asiago

Shrimp and Olive Pasta with Wisconsin Parmesan

Pork Shoulder Ravioli with Wisconsin Gran Canaria

Ricotta Spinach Rolls

Pumpkin Ravioli with Wisconsin Cheese

Potato Gnocchi with Tomatoes and Wisconsin Fresh Mozzarella

Four-Cheese Vegetable Lasagna

Zucchini Lasagna

Gruyère Linguine Tart

Artichoke Focaccia Pizza with Wisconsin Parmesan

Fiesta Pizza with Wisconsin Queso Blanco

Goat Cheese, Pesto, and Zucchini Pizza

Gorgonzola and Caramelized Onion Pizza

Greek Pizza

Wisconsin Limburger Vegetable Pizza

Margherite Pizza

Mediterranean Pizza with Fresh Mozzarella

Pizza with Wisconsin Fontina and Artichokes

Veggie Four-Cheese Italian-Blend Pizza

White Bean Hummus and Wisconsin Asiago Pizza

Brie, Ham, and Spinach Pizza

Classic Potato, Onion, and Ham Pizza

White Cheddar Pizza with Bacon

Gruyère, Asparagus, and Prosciutto Pizza

French Bread Pizza

Wisconsin Four-Cheese Pizza

Provolone and Duck Sausage Pizza

Sausage Pizza with Onion Confit and Wisconsin Cheeses

Buffalo Chicken Pizza

Chicken Ranch Pizza

Chipotle Jack Spicy Chicken Pizza

Provolone Pizza with Chicken and Pesto

Spicy Pepper Jack Cheese and Chicken Pizza

Fresh Plum, Walnut, and Gorgonzola Pizza

DESSERTS

Apple Pie with Wisconsin Cheddar Pastry

Banana Cream Pie

Berry Cheese Tart

Cardamom-Scented Wisconsin Cheese and Pear Tart

Chocolate Moussecarpone Tarts

Petite Lemon Meringue Pies

Mini Goat Cheese Tarts with Caramel Drizzle

Ricotta Tart with Kiwi Raspberry Sauce

Lemon Cheesecake

Mascarpone Cheesecake with Chocolate Pecan Crust

Mini Chocolate-Chip Cheesecakes with Raspberry Sauce

Sweet Wisconsin Cheese Tart with Raspberry Sauce

Apple Colby Crisp

Cheddar Crunch Apple Squares

Gouda-Raspberry Swirl Rhubarb Cobbler

Cheesy Plum Strudel

Gouda and Apple Pastries

Cheddar-Apple Cookies

Sour Cream Cappuccino Brownies with Wisconsin Mascarpone Topping

Wisconsin Cheddar Peach Shortcakes

Orange Cream Trifle

Tiramisu

Strawberry and Ricotta Gratin

Mascarpone Espresso Mousse

Mascarpone Savarin with Pears and Chocolate Sauce

Camembert with Hazelnuts and Apricot Compote

Creamy Strawberry Dip

Fruit with Wisconsin Mascarpone Honey Sauce

Ricotta Gelato

Honeyed Fruit with Gingered Wisconsin Mascarpone

Chocolate Wisconsin Mascarpone Fondue

Pecorino Cheese with Pears, Honey, and Pistachios

Cream Cheese Frosting

FIND THE PERFECT PAIRING

INDEX

Copyright Page

FOREWORD

WISCONSIN AND CHEESE are synonymous. With 160 years of cheesemaking experience, our state has an unexcelled American heritage. Many of our cheesemakers come from a lineage of artisans—four generations have been making cheese from Wisconsin’s exceptional milk.

Wisconsin’s geography has been blessed with lush, rolling pasturelands and spring-fed water sources. These superb conditions beckoned to nineteenth-century European immigrants from cheesemaking countries—Switzerland, Germany, and the Netherlands. In more modern times, they have been joined by Mexican, Italian, and French cheesemakers. The result is a Wisconsin renaissance in cheesemaking—more varieties, more specialty cheeses, more artisan styles—and an incomparable number of awards in national and international competitions.

The Great Big Cheese Cookbook will help you discover the very wide world of Wisconsin cheese, with recipes that showcase a multitude of varieties, types, and styles, from Wisconsin classics such as Muenster and Colby, to more recent specialties, such as asadero and Burrata. You’ll find basic, everyday recipes, as well as sophisticated, chef-inspired creations, all made at their best with Wisconsin cheese. The Wisconsin Milk Marketing Board is pleased to be a part of this volume with Running Press.

James Robson
Chief Executive Officer
Wisconsin Milk Marketing Board

ACKNOWLEDGMENTS

THANKS TO THE many recipe contributors and chefs who gave their time, talents, and expertise to The Great Big Cheese Cookbook. Special gratitude goes to the Wisconsin Milk Marketing Board staff for their tireless efforts in making this book a reality—Marilyn Wilkinson, LuAnn Lodl, Mary Litviak, and Heather Porter Engwall. And especially, deep appreciation goes to Running Press for publishing this homage to cheese.

WHERE IT COMES FROM MATTERS

IT WAS MORE than 160 years ago when European settlers first brought their time-honored cheesemaking techniques to Wisconsin. Their traditions, combined with the high-quality milk that came from Wisconsin’s pasture-fed cows, marked the beginning of the state’s passion for cheese—and its reputation for making the best.

Today, Wisconsin is home to some of the world’s most celebrated cheesemakers. Some pay homage to the early settlers, staying true to the ways of their ancestors. Others have veered from tradition to develop innovative techniques that are all their own. Although methods may have changed over the last two centuries, the flavor and quality of the milk are still excellent. (In fact, the quality of today’s milk is even better due to improved nutrition and housing for dairy cows.) Many Wisconsin artisans still use milk exclusively from cows that graze on lush, rolling pastures and drink from the area’s pristine, limestone-filtered waters. That’s one reason why Wisconsin cheese is like no other, and why so many cheesemakers have honed their craft in what has come to be known as America’s Dairyland.

With the very best production techniques, the finest raw ingredients, and a steadfast commitment to excellence, it’s no wonder that Wisconsin cheeses consistently win more awards than cheeses from any other state or nation. It’s also no wonder that more than six hundred varieties, types, and styles hail from the state.

When you enjoy Wisconsin cheese, you can taste the quality and craftsmanship in every bite. And the more you compare it to other cheeses, the more it becomes clear—where it comes from really does matter.

For more information on Wisconsin cheese, visit www.EatWisconsinCheese.com.

COOKING WITH CHEESE

CHEESE IS A FAVORITE recipe ingredient. Not only does it add immeasurably to the flavor of a dish; it also lends a creamy density to the texture. The versatility of cheese, available in so many varieties, types, and styles, also makes it a great addition to recipes for virtually any part of the meal. And of course, cheese is also wonderful to serve on its own. See the appendix for suggestions for wines and beers to pair with cheeses.

CHOOSING

Start by choosing the best-quality cheese, no matter what variety you’re buying. Here are some tips:

• Cheese should have a fresh, clean appearance, with no cracks or surface mold. Be sure the packaging is sealed properly, without any openings or tears that expose the cheese.

• Buy cheese at a store or market where frequent shipments of fresh cheese are delivered. Check the use by or sell by dates on packaged cheese. If buying fresh-cut cheese, ask the clerk how best to wrap the cheese for storage and how long the cheese can be kept.

• Look for the Wisconsin cheese identification. You’ll know you are buying a product that has met the highest of cheesemaking standards.

HANDLING

After arriving home with your cheese, remember the three Cs of cheese handling:

• Clean: Because cheese easily absorbs other flavors, keep it away from other aromatic foods in the refrigerator.

• Cold: Refrigerate cheese between 34° and 38°F.

• Covered: Cheese loses flavor and moisture when it’s exposed to air, so make sure to wrap hard cheeses, such as Parmesan, in tightly drawn plastic wrap. Soft or fresh cheeses, such as mascarpone, are best stored in clean, airtight containers. Semihard cheeses, including Cheddar and Gouda, can be wrapped in plastic wrap as well as a lighter wrapping paper, such as parchment.

STORING

If you are lucky enough to have leftover cheese, store your opened cheese using these suggested guidelines. Proper storage will preserve a cheese’s original flavor, appearance, and quality.

• Once a cheese is opened, it’s imperative to minimize moisture loss by keeping it covered in the refrigerator. For covering suggestions, see the Handling section above.

• Natural and pasteurized process cheese should last about four to eight weeks in the refrigerator, while fresh and grated hard cheese with higher moisture content should be used within two weeks.

• If cheese develops surface mold, simply cut off about ¼ to ½ inch from each affected side and use the remaining cheese within one week.

FREEZING

Cheese can be frozen, but we do not recommend it. A cheese that has been frozen is best used as an ingredient. The best candidates for freezing are firm cheeses, such as Swiss, and hard cheeses, such as Parmesan.

• When freezing cheese, wrap the pieces tightly in weights of one pound or less.

• Label and date your cheese before storing it at temperatures around 0°F.

• It’s best to thaw cheese in the refrigerator and use your cheese within a couple of days.

• Freezing cheese will change the texture. Semisoft and hard cheeses will be more crumbly , while softer cheeses will separate slightly. The nutritional value will remain stable.

CUTTING AND TRIMMING

Make cutting blocks of cheese easier by using these tips:

• Most cheese is easiest to cut when chilled. However, some hard cheeses, such as Parmesan or Asiago, cut better when they are brought to room temperature.

• A chef ’s knife works well for cutting most cheeses. If the cheese has a wax or rind, score it before you begin, ensuring a clean cut line.

• Before eating or serving, trim off any dry edges or surface mold.

GENERAL RULES FOR COOKING WITH CHEESE

Cheese is easy to use in recipes and calls for just a few techniques. When you are adding cheese to a sauce or soup, be sure to shred or grate it first. It will blend and melt into the liquid more quickly. Soups, sauces, and casseroles that contain a starch, such as flour, are “cheese friendly.” The starch helps keep the cheese from curdling during long cooking or prolonged higher heat.

When you are grating or shredding cheese to add to a recipe, be sure the cheese is cold. It will shred or grate more easily. Some cooks like to place the desired size chunk of cheese in the freezer—just briefly—so it’s good and cold before shredding or grating.

Generally speaking, 4 ounces of hard cheese, such as Cheddar and Swiss, will yield 1 cup of shredded cheese. There are exceptions, however. Moist, crumbly cheeses, such as feta or blue, will measure differently. These varieties yield approximately ⅓ cup of crumbled cheese per 2 ounces.

Cheese can stiffen and curdle when exposed to high direct heat, so it’s best to add cheese to a sauce or soup over low heat—or to remove the pan from the heat, add the cheese, and stir.

Be careful, too, when you’re browning a dish with a cheese topping. Wait until the end of the cooking time to sprinkle the cheese on top. Melt the cheese just until it starts to brown and bubble, usually under 5 minutes. Higher-fat cheeses, such as whole-milk mozzarella, will have a flowing melt, with little browning. Lower-fat cheeses, such as part-skim mozzarella, will brown more quickly and flow less. Watch carefully. Overbrowning will cause toughness. And it won’t taste very good!

CHEESE SUBSTITUTIONS

Is this a situation you’ve ever experienced? You have several cheeses in the refrigerator, and you’re in the mood for a particular recipe, but you don’t have the cheese the recipe calls for. You don’t want to buy more cheese until your current “stock” diminishes a bit. What to do? Fear not! It’s possible—even easy—to substitute some cheeses for others, with very good results.

Here are our suggestions for cheese substitutions to make when preparing the recipes in this book or any other recipes. We’re not promising the dishes will taste the same, but we think they will taste very good and the texture of the suggested cheeses will be appropriate as well. Certainly, not having a specific cheese shouldn’t prevent you from creating a winning dish for an everyday occasion. However, when ethnic authenticity is important or you want to emulate exactly a chef’s dish, it’s best to buy the specified cheese.

Wisconsin cheesemakers make a number of Wisconsin Originals (cheeses created only in Wisconsin), and some of them are featured in the recipes in this book. We’ve listed some that are widely available and also given alternatives in case you want to prepare recipes calling for these cheeses and cannot find them.

BREAKFAST

Baked Vegetable and Gruyère Omelet

MAKES 4 SERVINGS

1 medium onion, chopped
1 cup sliced fresh mushrooms
2 tablespoons olive oil
1 cup chopped asparagus,
cooked
1 cup chopped green beans,
cooked
½ teaspoon salt
⅛ teaspoon pepper
1 cup (4 ounces) grated Gruyère
cheese
1 cup milk
4 eggs, lightly beaten
⅓ cup breadcrumbs

Preheat the oven to 350°F. Coat an 8-inch square baking pan with cooking spray. Set aside.

In a small skillet, sauté the onion and mushrooms in olive oil about 5 minutes, until the onion is tender. Pour into a large bowl. Add the asparagus, green beans, salt, pepper, and cheese. Combine. Add the milk and the eggs; mix well.

Pour into the prepared pan. Sprinkle with the breadcrumbs. Bake about 25 minutes, or until the top of the omelet is golden.

Arepas with Sunny-Side-Up Eggs, Wisconsin Cheese, and Salsa Fresca

CHEF GUILLERMO PERNOT

MAKES 6 SERVINGS

SALSA FRESCA

1 cup roughly chopped fresh
cilantro
5 Roma (plum) tomatoes, roughly
chopped
½ red onion, coarsely chopped
2 serrano chiles, split with seeds
removed, coarsely chopped
¼ cup fresh lime juice
1½ tablespoons extra-virgin
olive oil
Salt and pepper, to taste

For the salsa fresca, pulse the cilantro, tomatoes, red onion, and chiles in a food processor until chopped. Place in a bowl. Stir in the lime juice and olive oil. Season with salt and pepper. Set aside.

AREPAS

1 cup canned hominy
¾ cup fresh or frozen, thawed
corn kernels
¼ cup sugar
½ cup milk, divided
1 cup (4 ounces) shredded aged
Gouda, queso quesadilla, or
asadero cheese
½ cup cornmeal
1 teaspoon kosher salt
2 tablespoons all-purpose flour
(optional)
Olive oil for frying
12 eggs

For the arepas, combine the hominy, corn, sugar, and ¼ cup of the milk in the food processor. Purée until medium ground. Transfer to a medium bowl. Stir in the remaining ¼ cup of milk, the cheese, the cornmeal, and the salt. If the mixture is too thin to form cakes, add 2 tablespoons of flour. Let rest 20 minutes. Form the dough into 12 (2½-inch) cakes, ½-inch thick. Heat a thin layer of oil in a large nonstick skillet. Fry the arepas until golden brown, about 2 minutes on each side. Keep warm.

Fry the eggs, sunny-side up (or poach, if preferred). Into each of six shallow soup bowls, spoon ⅓ to ½ cup of the salsa fresca. Top with 2 arepas and 2 eggs. Serve immediately.

Gouda, Asparagus, and Mushroom Omelet

CHEF GOVIND ARMSTRONG

MAKES 2 SERVINGS

4 medium-size, fresh morel
mushrooms¹
3 spears jumbo asparagus
4 eggs
2 tablespoons crème fraîche
or sour cream
Salt and pepper, to taste
4 teaspoons grapeseed or
canola oil, divided
2 teaspoons unsalted butter,
divided
4 thin slices Gouda cheese,
½ ounce each

Preheat the oven to broil.

Clean the mushrooms and cut into ¼ -inch rings (strips if using shiitakes or portobellos). Trim the asparagus, peel the bottom 4 inches, and cut thinly on the bias. In a medium bowl, whisk together the eggs, crème fraîche, salt, and pepper (makes about 1 cup).

In a nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Sauté the mushrooms until fully cooked, about 2 minutes. Season with salt and pepper; set aside. Repeat the process with the asparagus. Set aside.

In an 8-inch nonstick omelet pan, melt 1 teaspoon of the butter over medium-high heat. Add half of the egg mixture. Using a rubber spatula, lift the cooked egg at the edges, tilting the pan so the uncooked egg flows to the exposed pan surface. Cook until the eggs are set but still shiny. Remove from the heat. Spoon half of the vegetables onto one half of the cooked eggs. Flip the uncovered half over the vegetables. Roll onto a small baking pan. Repeat with the remaining egg mixture and vegetables.

When both servings have cooked, place two thin slices of cheese on top of each omelet. Place the pan under the broiler until the cheese is just melted. Serve immediately.

Gorgonzola, Tomato, and Spaghetti Squash Frittata

CHEFS MARY AND GREG SONNIER

MAKES 4 TO 6 SERVINGS

SQUASH

½ small yellow onion, diced
¼ small red bell pepper, diced
4 tablespoons extra-virgin olive
oil, divided
1 cup cooked spaghetti squash,
completely drained of any
liquid²
1½ teaspoons salt, divided
¾ teaspoon freshly ground
pepper, divided

For the squash, in a small skillet, sauté the onion and bell pepper in 2 tablespoons of the olive oil until soft, 2 to 3 minutes. Stir in the squash, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Remove from the heat and set aside to cool.

FRITTATA

8 eggs
½ cup heavy cream
1½ teaspoons Worcestershire
sauce
4 shakes Tabasco sauce
1 medium tomato, thinly sliced
⅔ cup (4 ounces) Gorgonzola
cheese, broken into 8 chunks

For the frittata, heat the oven to 350°F. In a large bowl, whisk together the eggs, the remaining salt and pepper, the cream, and the Worcestershire and Tabasco sauces. Drain any liquid from the squash mixture and stir the squash mixture into the eggs. Set aside.

In a 10-inch ovenproof skillet, heat the remaining 2 tablespoons of olive oil to smoking point. Pour in the squash mixture. Remove from the heat. Top with the tomato slices and cheese. Bake 25 to 30 minutes or until the custard is set and slightly browned. Let rest 10 minutes.

To serve, slide onto a serving plate. Cut into wedges.

Hash Brown Frittata

MAKES 6

1 cup (4 ounces) shredded
Gouda cheese
1 cup refrigerated shredded
hash brown potatoes
8 crisply cooked bacon slices,
crumbled
½ cup chopped green or red
bell pepper
¼ cup green onion slices
5 eggs
1 cup milk
¼ teaspoon black pepper
1 small tomato, sliced

Preheat the oven to 350°F.

Combine the cheese, potatoes, bacon, bell pepper, and onion; toss lightly. Spoon into a well-buttered 9-inch pie plate.

In a medium bowl, beat the eggs; stir in the milk and the black pepper. Pour over the potato mixture; top with the tomato slices. Bake for 45 to 50 minutes or until the center is set. Allow to stand 5 minutes before serving.

Variations: Edam may be used in place of Gouda. The frittata can be baked in individual ramekins.

Queen Anne’s Wild Rice Quiche

MAKES 8 SERVINGS

1 unbaked 9-inch pastry shell,
prepared or homemade
1 tablespoon butter
1 cup cooked wild rice
⅓ cup diced baked ham
1 cup (4 ounces) finely shred-
ded Monterey Jack cheese
½ cup minced white onion
3 eggs, well beaten
1 cup whipping cream
½ cup half-and-half

Preheat the oven to 425°F and bake the pastry shell for 5 minutes. Remove the shell from the oven and dot with butter, while the shell is still hot. Fill the shell with the rice, ham, cheese, and onion.

Beat the eggs in a mixing bowl with an electric mixer; blend in the cream and the half-and-half. Pour over the ingredients in the pastry shell. Reduce the oven temperature to 350°F and bake the quiche for about 50 minutes or until firm.

Cut into wedges and serve warm.

Ina’s Pasta Frittata

INA PICKNEY

MAKES 6 TO 8 SERVINGS

Vegetable oil

¾ cup chopped onion
2 garlic cloves, minced
1 tablespoon olive oil
¾ cup julienned red bell
pepper
1½ cups sliced mushrooms
1½ cups julienned zucchini
1 teaspoon dried oregano
1½ teaspoons salt
1 teaspoon pepper
10 eggs
1¼ cups whole milk
1½ cups (6 ounces) shredded
sharp Cheddar cheese
½ cup (about 2 ounces) grated
Parmesan cheese
2 (8-ounce) packages cream
cheese
3 cups cooked spaghetti
2⅔ cups prepared tomato
sauce, warmed

Preheat the oven to 350°F.

Lightly brush a 10-inch round pan with vegetable oil. Cut a piece of parchment, place in the pan, brush again with oil, and set aside.

Sauté the onion and garlic in the olive oil until soft. Add the red bell pepper, mushrooms, and zucchini, and continue to cook until all the vegetables are soft. Drain the liquid and add the oregano, salt, and pepper. Set aside to cool slightly.

In a large mixer bowl, beat the eggs, milk, Cheddar, and Parmesan cheeses on low speed. When combined, add the cream cheese in small, bite-size bits (pull off the pieces by hand).

Put the cooked spaghetti into the baking pan. Add the vegetables. Pour in the egg mixture, and mix with your hands to equally distribute the ingredients. Pat down so the liquid covers the solids.

Bake for 30 to 40 minutes until firm to the touch and lightly brown. The frittata will puff and settle. Cut into six to eight wedges and serve immediately on a pool of warm tomato sauce.

Tip: If you want to serve the frittata the next day, bake for only 25 minutes, cool, and then refrigerate. When ready to serve, cut into slices and reheat for 10 minutes at 400°F.

Southwestern Spinach Quiche

MAKES 6 SERVINGS

⅔ cup cornmeal
1 tablespoon butter
¾ teaspoon salt, divided
1⅔ cups cold water
1½ cups (6 ounces) shredded
asadero or queso quesadilla
cheese
2 tablespoons all-purpose flour
2 eggs
1 cup milk
½ of a 10-ounce package frozen
chopped spinach, thawed and
squeezed dry
½ cup chopped red bell pepper
1 tablespoon minced jalapeño
pepper
1 garlic clove, minced

Preheat the oven to 350°F.

Stir together the cornmeal, butter, ½ teaspoon of the salt, and the water in a 1½-quart casserole; cover. Microwave on high for 3 minutes; stir. Continue microwaving for 4 to 5 minutes or until the batter is very thick, stirring every 2 minutes. Spread the batter onto the bottom and sides of a 9-inch pie plate, to form a crust.

In a small bowl, toss the cheese with the flour. In a separate bowl, beat the eggs; stir in the milk, spinach, bell pepper, jalapeño, garlic, the remaining ¼ teaspoon salt, and the cheese mixture. Pour over the crust. Bake for 50 to 55 minutes or until set.

Cheesy Wisconsin Soufflé

MAKES 6 SERVINGS

4 tablespoons (½ stick) butter
¼ cup all-purpose flour
1½, cups milk
¼ teaspoon salt
⅛ teaspoon cayenne pepper
2 cups (8 ounces) shredded
Colby cheese
6 eggs, separated
2 tablespoons chopped fresh
parsley
¼ teaspoon thyme (optional)

Preheat the oven to 325°F.

In a 2-quart saucepan, melt the butter and stir in the flour. Gradually add the milk; stirring until smooth. Cook, stirring constantly, until the sauce is thickened. Stir in the salt and cayenne. Add the cheese and heat, stirring just until the cheese melts. Remove the cheese sauce from the heat.

In a small bowl, beat the egg yolks slightly. Add a small amount of hot cheese sauce to the egg yolks; beat. Return the saucepan to the heat and slowly add the egg mixture, sitrring constantly to prevent lumping. Stir in the parsley and thyme. Set aside.

Beat the egg whites until stiff peaks form. Gently fold the cheese mixture into the egg whites. Pour into a 2-quart soufflé dish or straight-sided casserole. With the tip of a spoon, make a slight indentation, or “track,” around the top of the soufflé, 1 inch from the edge of the dish, to make the crown that will rise on the soufflé surface. Bake for 45 to 60 minutes or until deep golden brown and the center is set.

Wisconsin Cheese Pie

MAKES 4 SERVINGS

2 eggs, well beaten
1 cup milk
¾ cup all-purpose flour
1 cup ham, chopped
½ cup (2 ounces) shredded
Muenster cheese
½ cup (2 ounces) shredded
Cheddar cheese
1 tablespoon chopped onion
½ cup chopped black olives or
mushrooms (optional)

Preheat the oven to 400°F.

Grease a 9-inch pie pan. Set aside.

In a medium bowl, combine the eggs, milk, and flour; beat until smooth with a rotary beater. Stir in the ham, Muenster and Cheddar cheeses, and onion. Pour into the pie pan. Top with black olives or mushrooms, if desired. Bake for 30 to 35 minutes until light brown and puffy. Serve at once.

Golden Crêpe Lorraine Cups

MAKES 12 SERVINGS

12 (4-inch) crêpes³
2 eggs
⅛ teaspoon ground nutmeg
¼ teaspoon white or black
pepper
1 cup milk
½ cup diced white onion
½ cup shredded Gruyère
cheese
1 cup diced ham

Preheat the oven to 350°F.

Coat a 12-cup muffin pan with cooking spray. Line each cup with a crêpe.

In a medium mixing bowl, beat the eggs, nutmeg, and pepper together. Add the milk and mix. In the bottom of each crêpe cup, place an equal amount of the diced onion. Repeat with the cheese and then the ham. Pour an equal amount of the egg mixture into each of the crêpe cups (about ⅔ ounce). Bake for 25 minutes, or until the filling has set and is slightly brown. Cool briefly and serve.

New Glarus Cheese and Onion Pie

MAKES 6 SERVINGS

1½ cups sliced onion
1 tablespoon butter
4 eggs
1 unbaked 9-inch pie crust
1½ cups half-and-half
½ teaspoon salt
⅛ to ¼ teaspoon nutmeg
⅛ teaspoon pepper
2 cups (8 ounces) shredded
Swiss or baby Swiss cheese
1 tablespoon cornstarch

Preheat the oven to 400°F.

In a medium skillet, sauté the onion in butter until transparent, about 5 minutes; set aside. In a small bowl, beat the eggs; brush a small amount on the inside of the pie crust. Add the half-and-half, salt, nutmeg, and pepper to the remaining beaten eggs; beat to blend thoroughly. Toss the cheese with the cornstarch. Cover the bottom of the pie crust with the onion and the cheese. Pour the egg mixture over the top. Dust with additional nutmeg. Bake in the center of the oven for 35 to 45 minutes until set, browned, and puffy. Cool slightly. Cut into wedges to serve.

Wisconsin Cheese and Sausage Strata

MAKES 8 SERVINGS

12 slices white bread, cubed
1⅓ cups (about 8 ounces) cubed
Cheddar cheese
⅔ cup (about 4 ounces) cubed
mozzarella cheese
8 ounces Polish sausage or
cubed cooked ham, or 16
ounces bacon, cooked and
crumbled
1 (4-ounce) can mushroom stems
and pieces, drained
6 eggs
2 cups milk
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dry mustard

Grease a 13 x 9-inch baking dish. Place half the cubed bread in the prepared baking dish. Cover with the cheeses, meat, and mushrooms. Top with the remaining cubed bread.

Beat the eggs with the milk and seasonings. Pour over the bread, making sure to coat all of the cubes. Cover and refrigerate overnight or at least 4 hours.

To complete the strata, preheat the oven to 350°F. Remove the strata from the refrigerator. Bake for 1 hour or until a knife inserted in the center comes out clean.

Gruyère and Provolone-Stuffed French Toast

MAKES 12 SERVINGS

FRUIT SALSA

4 cups ¼-inch diced fresh
mango
2 cups ¼-inch diced fresh
pineapple
1 cup chopped fresh cilantro
1 or 2 jalapeño peppers, finely
chopped
¼ cup fresh lime juice
¼ cup firmly packed light
brown sugar

For the fruit salsa, combine all the salsa ingredients; keep refrigerated until ready to serve.

FRENCH TOAST

24 slices homemade quality
white or multi-grain bread
8 ounces Gruyère cheese, thinly
sliced or shaved
8 ounces aged provolone
cheese, thinly sliced or shaved
4 large fresh Anjou pears
¾ cup coarsely chopped pecans
12 eggs, beaten
¾ cup milk or water
12 tablespoons (1½ sticks)
butter, softened
Additional butter and maple
syrup, for serving

For the French toast, lay out 2 slices of bread per serving. Arrange the Gruyère cheese on one of the slices of bread, and the provolone on the other. Divide the cheese equally between the 12 servings.

Cut the pears into ⅛-inch slices from top to bottom. Place a layer of pear slices on top of the cheese on one side of the sandwich. Sprinkle with the pecans. Cover with the other half of the sandwich, so that the pears and nuts are sandwiched between the Gruyère and the provolone.

Beat the eggs and milk together. Dip the sandwiches in the mixture, allowing the mixture to soak in for a minute or two. Spread the griddle with the butter. Grill the French toast sandwiches until golden brown on both sides and the cheese is melted. Cut into quarters and serve with additional butter and maple syrup, with fruit salsa spooned on the side.

French Toast with Peaches and Wisconsin Mascarpone Cream

CHEF RHYS LEWIS

MAKES 12 SERVINGS

FRENCH TOAST

4 eggs
1 cup milk
1 tablespoon cardamom,
ground
Butter for cooking
12 slices high-quality white
bread

For the French toast, combine the eggs, milk, and cardamom in a large bowl. Over medium heat, melt about 4 tablespoons of butter in a large skillet. Dip the bread slices into the mixture and fry a few slices for 2 to 3 minutes on each side, until golden brown. Reserve in a warm place. Repeat until all the bread is used, adding more butter as necessary.

SYRUP

1 cup water
¾ cup firmly packed light
brown sugar
1 tablespoon finely chopped
fresh ginger
Butter for cooking
8 peaches, peeled and sliced

For the syrup, combine the water, brown sugar, and ginger. Bring to a boil and simmer 5 minutes. Strain the syrup through a wire sieve. This step may be done in advance. In a sauté pan, melt a small portion of butter and sauté the peaches until just warm. Add the reserved ginger syrup and bring to a simmer. Turn off the heat.

MASCARPONE CREAM

1 cup (8 ounces) heavy
(whipping) cream
1 tablespoon sugar
1 teaspoon pure vanilla extract
1 (8-ounce) container mascar-
pone cheese, at room
temperature

For the mascarpone cream, in a stainless steel bowl, whip the cream with the tablespoon of sugar and the vanilla extract until it has soft peaks.

Place the cheese in a second bowl and blend in one-third of the cream mixture. Add the remaining cream and blend. Avoid overmixing. Chill the cream until serving time.

To serve the French toast, cut the toast slices diagonally and arrange on twelve plates. Spoon the peach compote onto the toast. Top with the cream.

Lemon Ricotta Pancakes with Warm Blueberry Compote

CHEF MINDY SEGAL

MAKES 18 PANCAKES

BLUEBERRY COMPOTE

4 cups (2 pints) blueberries,
fresh or frozen
2 teaspoons cornstarch
1 cup sugar
½ cup water
¼ cup prepared lemon curd
(from 10- to 12-ounce jar)
1 tablespoon fresh orange juice
Pinch of salt
1 tablespoon butter
½ teaspoon pure vanilla extract

For the blueberry compote, in a large sauté pan, combine the blueberries, cornstarch, sugar, water, lemon curd, orange juice, and a pinch of salt. Gently cook over medium heat until the blueberries are tender but not broken down and the mixture simmers and thickens. Remove from the heat; stir in the butter and vanilla. Set aside to cool slightly.

PANCAKES

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons sugar
Grated zest of 1 lemon
2 eggs, separated
1 cup (8 ounces) ricotta cheese,
preferably whole-milk
1½ cups milk, preferably whole
Prepared lemon curd (from
10- to 12-ounce jar)
Confectioners’ sugar

For the pancakes, in a medium bowl, sift the flour, baking powder, salt, and sugar. Stir in the lemon zest. Set aside. In a large bowl, mix the egg yolks and the cheese. Fold in the dry ingredients alternately with the milk. In a separate bowl, whip the egg whites until medium-stiff peaks form. Fold into the batter.

Heat a buttered nonstick skillet or griddle over medium-high heat or to 350°F (water drops on the skillet should skitter or sizzle when hot). For each pancake, pour ¼ to ⅓ cup batter and cook until bubbles form on top. Turn and cook until the bottom is golden brown and the pancake is cooked through.

To serve, stack three pancakes on each plate with a dollop of lemon curd between pancakes. Sprinkle with confectioners’ sugar and pour the compote over the pancakes.

Wisconsin Swiss Pancakes

MAKES 22 PANCAKES

2 cups buttermilk baking mix
1½ cups milk
½ cup sour cream
1 egg, beaten
¼ teaspoon nutmeg
1½ cups (6 ounces) shredded
Swiss cheese
Butter, for griddle
Sautéed apple slices (optional)

Combine all of the ingredients except the cheese and apple slices in a large mixing bowl. Blend at low speed until the ingredients are just combined (do not over-mix). Stir in the cheese. Allow the batter to stand while preheating the griddle.

Lightly butter the griddle; then heat the griddle until a few drops of water dance on the surface, or set the automatic temperature control to 375°F. When the griddle is hot, pour the batter onto the griddle, using a scant ¼ cup of batter for each pancake. Cook each pancake until bubbles break on the surface and the edges are cooked; turn and cook the other side until golden. Serve warm with sautéed apple slices.

Breakfast Polenta Crostini with Ham and Wisconsin Asiago

MAKES 12 SERVINGS

2 (11-ounce) tubes prepared
polenta with sun-dried tomato
¾ cup (3 ounces) shredded
Asiago cheese
1 large Roma tomato, seeded
and chopped
2 tablespoons pine nuts, toasted
and coarsely chopped
2 tablespoons chopped fresh
basil or ½ teaspoon dried
basil
2 tablespoons mayonnaise
1½ teaspoons finely diced oil-
packed sun-dried tomatoes
9 thin slices cured ham

Preheat the oven to 400°F.

Coat a baking sheet with cooking spray. Slice each tube of polenta into six slices. Arrange the slices on the baking sheet. With a small spoon, scoop out a shallow depression in each slice. Spray the slices lightly with cooking spray. Bake for 20 minutes.

In a small bowl, combine the cheese, Roma tomato, pine nuts, and basil. Set aside. In another small bowl, combine the mayonnaise and sun-dried tomatoes. Set aside. Stack three slices of ham and cut into quarters, keeping the stacks intact. Repeat twice.

To assemble, spoon some of the cheese mixture into the depressions in the polenta slices. Top each polenta slice with about ½ teaspoon of the mayonnaise mixture. Add a stack of ham slice quarters to each polenta slice. Top each ham slice with some of the remaining cheese mixture.

Return the crostini to the oven, and heat 2 to 3 minutes or until the cheese is slightly melted.

Savory Bread Pudding with Wisconsin Colby

MAKES 24 SERVINGS

1 pound pork sausage
1 cup chopped onion
8 cups seven-grain bread, cut
into 1-inch cubes
1½ cups (6 ounces) shredded
Colby cheese, divided
4 eggs, slightly beaten
3¼ cups milk
2 tablespoons chopped fresh
sage or 1 teaspoon dried
sage, crushed
½ teaspoon salt
½ teaspoon freshly ground
pepper

In a large skillet, brown the sausage and the onion; drain. In a large bowl, combine the cooked sausage, onion, bread cubes, and 1 cup of the cheese; toss to combine.

In a medium bowl, beat the eggs, milk, sage, salt, and pepper. Pour over the bread mixture; mix well. Cover and let stand for 30 minutes, or cover and refrigerate overnight.

Preheat the oven to 350°F. Lightly grease a 13 x 9-inch baking dish. Pour the bread mixture into the baking dish. Bake for 35 to 45 minutes, or until golden brown and the center is set. Sprinkle with the remaining cheese. Bake another 2 minutes, or until the cheese is melted. Let stand 10 minutes before serving.

Wisconsin Cheese Danish Pinwheels

MAKES 8 PINWHEELS

1½ cups all-purpose flour
¾ cup whole wheat flour
3 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
⅛ teaspoon salt
¼ teaspoon cinnamon
1 cup plain low-fat yogurt
2 tablespoons butter, melted

Preheat the oven to 400°F.

In a large bowl, combine the flours, sugar, baking powder, baking soda, salt, and cinnamon. In a smaller bowl, combine the yogurt and the melted butter. Add the yogurt mixture to the dry mixture. Turn out onto a floured board and knead several times to make a soft dough.

Divide the dough in half. Roll half of the dough into an 8-inch square. Cut the square into 4-inch squares. Repeat with the remaining half of the dough. Form a pin-wheel with each square by cutting a slit 1 inch from the center to each corner diagonally. Use a spatula to transfer the dough to an ungreased baking sheet.

CHEESE FILLING

½ cup (4 ounces) part-skim
ricotta cheese
2 teaspoons sugar
Grated zest of 1 lemon

For the cheese filling, in a small bowl, combine the cheese filling ingredients.

Place a heaping spoonful of filling in the center of the dough square. Lift and fold every other point over the filling. Press the center to hold the points in place. Repeat with the remaining dough. Bake for about 10 to 12 minutes until golden brown, while preparing the glaze.

GLAZE

½ cup confectioners’ sugar
1¾ teaspoons milk
½ teaspoon vanilla extract

For the glaze, in a small bowl, mix the glaze ingredients until smooth. Set aside until the pinwheels are baked. Remove the baked pinwheels from the oven and place on a a wire rack. Drizzle immediately with the glaze. Transfer to a serving plate and serve warm.

Colby Cheese Scones

MAKES 16 SCONES

2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1¼ cups (5 ounces) shredded
Colby cheese
½ cup sour cream
3 tablespoons milk
1 egg, beaten
¼ cup oil
Additional milk, for brushing
scones

Preheat the oven to 425°F.

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the cheese to the combined dry ingredients; mix lightly.

In a small bowl, combine the sour cream with 3 tablespoons of milk; blend in the egg and oil. Add to the flour mixture; stir until the mixture forms a ball. Pour onto a floured surface.

Knead the dough 15 times and divide the dough in half. Pat each half into a 7-inch circle. Brush the tops with milk. Cut each piece of dough into eight wedges. Place 2 inches apart on a greased baking sheet. Bake for 10 to 12 minutes, or until the bottoms are golden brown.

APPETIZERS

Baby Swiss Croutons with Double Pestos

MAKES 12 CROUTONS

Preheat the oven to 350°F.

MINT PESTO

8 ounces fresh mint
2 tablespoons honey
1 ounce pecans
1 ounce dessert wine
Olive oil, to taste

For the mint pesto, place the mint, honey, pecans, and wine in a food processor. While processing, slowly add the olive oil until the pesto is emulsified.

ARUGULA PESTO

8 ounces fresh arugula
Olive oil, to taste

For the arugula pesto, process the arugula, slowly adding the olive oil until pesto forms. (This pesto will be thicker and not emulsified.)

CROUTONS

1 loaf French bread, sliced into
12 thin croutons
2 Granny Smith apples, cored
and thinly sliced
16 ounces baby Swiss cheese,
thinly sliced

To assemble the croutons, spread a thin layer of the arugula pesto over each crouton top. Add 1 apple slice and 1 slice of cheese to each crouton. Bake until the cheese is melted.

To serve, arrange the croutons on a serving dish. Accent each with a dollop of mint pesto.

Bruschetta with Goat Cheese and Fresh Peach Chutney

MAKES 8 TO 10 SERVINGS

CHUTNEY

2 ripe but firm medium peaches,
peeled, halved, pitted, thinly
sliced
½ cup finely chopped golden
raisins
½ fresh jalapeño, seeded and
finely chopped
2 teaspoons finely chopped
peeled fresh ginger
2 teaspoons finely chopped
shallot
1 tablespoon sugar
2 tablespoons fresh orange juice
Fine sea salt or kosher salt and
freshly ground pepper, to taste

For the chutney, place the peaches, raisins, jalapeños, ginger, shallots, sugar, orange juice, and salt and pepper in a medium bowl; toss gently to combine. Cover and chill for 1 to 2 hours before serving, tossing occasionally. Allow the chutney to come to room temperature before serving.

ROASTED GARLIC

2 large heads garlic
2 tablespoons olive oil
Fine sea salt or kosher salt and
freshly ground pepper, to taste

For the roasted garlic, preheat the oven to 350°F. Cut the top ¼ inch off of the heads of garlic to expose the cloves. Place the garlic in a small baking dish. Add the oil, and sprinkle with salt and pepper; toss to coat. Turn the garlic cut side up. Cover the baking dish tightly with aluminum foil. Bake the garlic for about 1 hour, or until the skins are golden brown and the cloves are tender. Allow the garlic to cool. When the garlic is cool enough to handle, squeeze the garlic cloves from the skins into a small bowl; discard the skins.

ASSEMBLY

1 French bread baguette, cut
into ⅓-inch-thick slices
Olive oil
1 (8- to 11-ounce) log soft fresh
goat cheese
Fresh cilantro sprigs (optional),
for garnish

To assemble the bruschetta, preheat the oven to

450°F. Arrange the baguette slices on a baking sheet and brush both sides with olive oil. Bake for about 8 minutes, or until golden. (Bruschetta toasts can be prepared 1 day ahead. Let them cool; then seal them in an airtight container or resealable plastic bag and keep at room temperature.) Spread each toast with some roasted garlic; top with some goat cheese and chutney. Garnish with fresh cilantro, if desired.

Bruschetta with Wisconsin Cheese Toppings

MAKES 24 BRUSCHETTA

TUSCAN TOPPING

1 cup sun-dried tomatoes in oil,
drained and chopped
½ cup toasted pine nuts,
coarsely chopped
½ cup green onions, minced
1 cup (abour 4 ounces) grated
Asiago cheese
2 cups (8 ounces) shredded
Provolone cheese

For the Tuscan topping, mix all of the ingredients.

PESTO TOPPING

4 cups fresh basil
2 cups fresh parsley
4 garlic cloves
¼ cup pine nuts, toasted
1 cup (about 4 ounces) grated
Asiago cheese
1 cup olive oil

For the pesto topping, in the bowl of a food processor, combine the basil, parsley, garlic, and pine nuts. Process until smooth. Add the cheese and process 30 seconds. Slowly add the oil while the motor is running.

HILLS OF ROME TOPPING

3 tablespoons olive oil
2 large yellow onions, chopped
4 garlic cloves, minced
1 tablespoon dried rosemary
2 cups (8 ounces) shredded
mozzarella cheese
1 cup (about 4 ounces) grated
Asiago cheese
Freshly ground pepper

For the Hills of Rome topping, in a large skillet, heat the oil. Add the onions and sauté 5 minutes. Add the garlic and sauté an additional 8 minutes or until caramelized, stirring often. Stir in the rosemary and cook 1 minute. Remove from the heat and cool completely. In a separate bowl, mix the cheeses and pepper.

BRUSCHETTA

Italian bread loaves, split and cut into 24 4-inch pieces

For the bruschetta, preheat the oven to 400°F.

Place the bread slices on a baking sheet. Top with your choice of toppings. For Tuscan and pesto toppings, spread 1 to 2 tablespoons on each slice of bread. For Hills of Rome topping, spread 1 tablespoon of the onion mixture on each slice of bread, and then spread 2 tablespoons of the cheese mixture on top of the onion mixture. Bake for 6 to 8 minutes, or until the bread is golden brown and heated through. Serve immediately.

Note: Each topping recipe makes 3 cups. These toppings may also be used to top focaccia or pizza, or they can be rolled into bread dough before baking.

Bruschetta with Wisconsin Limburger, Figs, and Grilled Onions

CHEF SUSAN GOSS

MAKES 24 BRUSCHETTA

FIG TOPPING

½ cup olive oil, divided
½ red onion, chopped
Salt and freshly ground pepper,
to taste
½ tablespoon minced garlic
6 dried black figs, stems
trimmed, cut into sixths
1 cup seeded and diced
tomatoes
1 tablespoon cream sherry
¾ cup chicken stock
2 teaspoons minced fresh
thyme, or ½ teaspoon dried

For the fig topping, in a medium skillet heat 1 tablespoon of the olive oil over medium-low heat and sauté the onion until tender, about 10 minutes. Season with salt and pepper. Add the garlic and sauté until fragrant. Add the figs and tomatoes and sauté for 3 to 4 minutes.

Increase the heat to high and add the cream sherry, stirring until the sherry is absorbed. Add the chicken stock and bring to a boil. Lower the heat and simmer until the figs are tender and the liquid has reduced. Add the thyme and remove from the heat. Let cool to room temperature.

BRUSCHETTA

12 ounces Limburger cheese
24 slices crusty dark rye bread
Freshly ground pepper, to taste

For the bruschetta, Preheat the oven to broil.

Cut the cheese into 12 equal slices, and cut each slice in half to make 24 pieces. Set aside.

Brush the bread slices with the remaining olive oil and place them on the broiler rack. Toast the bread lightly, at least 4 inches under the heating element. Remove from the oven.

To serve the bruschetta, top each piece of toast with one slice of cheese, and spoon approximately 1 tablespoon of the fig topping on top. Sprinkle the pepper over the figs and serve.

Wisconsin Cheesy Bagels

MAKES ABOUT 20 BAGEL HALVES

1 cup (4 ounces) shredded
Cheddar cheese
1 cup (4 ounces) shredded Swiss
or Monterey Jack cheese
¼ cup slivered almonds, toasted
¼ cup real bacon bits
¼ cup mayonnaise
¼ cup chopped green onions
¼ cup sour cream
2 egg whites, stiffly beaten
1 (11-ounce) package frozen
miniature bagels, thawed,
split, and toasted

Preheat the oven to broil.

Combine the cheeses, nuts, bacon, mayonnaise, green onions, and sour cream; mix well. Fold in the egg whites. Spread the mixture on the bagel halves. Place the bagels on a baking sheet. Broil until bubbly, about 3 minutes.

Fontina-Gorgonzola Crostini with Exotic Mushrooms

CHEF TOM CATHERALL

MAKES 8 CROSTINI

1 tablespoon extra-virgin olive
oil
1 tablespoon butter
8 ounces fresh exotic mush-
rooms (such as shiitake or
oyster), sliced
8 ounces portobello mushrooms,
sliced
1 teaspoon minced mixed
fresh herbs, such as thyme,
rosemary, and basil
1 tablespoon minced fresh
Italian parsley
Salt and freshly ground pepper,
to taste
8 slices country bread, toasted
2 garlic cloves, peeled and
halved
1 cup (4 ounces) grated fontina
cheese
½ cup (3 ounces) crumbled
Gorgonzola cheese
Juice of ½ lemon

Whole fresh Italian parsley leaves, for garnish

Preheat the oven to broil.

Heat the olive oil and butter in a large skillet over medium-high heat. Add the mushrooms and cook until the liquid has evaporated and the mushrooms are dry, about 10 minutes. Add the mixed herbs and parsley, and toss to mix. Season with salt and pepper. Remove from the heat.

Rub both sides of the toasted bread lightly with the garlic. Divide and distribute the warm mushrooms on top of the bread slices. Combine the cheeses and sprinkle the mixture evenly over the mushrooms. Place the mushroom toasts under the hot broiler. Broil until the cheese melts, 30 to 60 seconds. Place the toast slices on a serving platter and drizzle with the lemon juice. Garnish with the parsley leaves. Serve immediately.

Inside-Out Grilled Cheese with Red Onion Jam

CHEF TODD DOWNS

MAKES 12 SANDWICHES

RED ONION JAM

2 red onions, peeled and cut in
very thin, match-size strips
¼ cup vegetable oil
½ cup rice vinegar
¼ cup grenadine syrup
Juice of 1 lemon
½ cup golden raisins
1 tablespoon fresh thyme
leaves or ½ teaspoon freshly
ground pepper, to taste

For the red onion jam, sauté the onion in the oil, cooking slowly until wilted, about 20 minutes. Do not brown. Add the remaining jam ingredients. Cook for about 20 minutes, or until thickened.

SANDWICHES

12 slices seeded, whole-grain
bread, such as sunflower
seed, 2 × 2 inches square and
⅛ inch thick, crusts removed
6 tablespoons butter, melted
24 slices queso blanco or queso
blanco con frutas cheese,
2 × 2 inches square and
¼ inch thick

For the sandwiches, brush the bread slices on both sides with the melted butter. Toast until golden brown.

Heat a large, nonstick skillet over medium-high heat. Lightly grill the cheese squares until golden brown on both sides.

Place 12 of the cheese squares on a cutting board. Top each with a teaspoon of red onion jam and then a slice of the toasted bread. Top the bread with another teaspoon of jam. Top each sandwich with a slice of the remaining cheese. Press the sandwich together.

If preparing ahead, warm the sandwiches in a 350°F oven just before serving.

Salmon Gravlax on Wisconsin Havarti Crostini

MAKES 54 CROSTINI

Preheat the broiler.

DILL MUSTARD

½ cup Dijon mustard
1 ounce white wine
1 tablespoon chopped fresh dill
½ teaspoon black pepper

For the dill mustard, combine all of the ingredients.

CROSTINI

3 multi-grain baguettes (about
1 pound each)
8 ounces Havarti cheese
1 pound salmon gravlax
(smoked salmon may be sub-
stituted), sliced paper thin
1 bunch fresh dill

For the crostini, cut each baguette on the bias into 18 crostini. Place the bread slices on the broiling rack. Broil the bread at least 4 inches below the heating element, until lightly browned on both sides, turning once. Remove and cool.

Thinly slice the cheese into triangles approximately the size of the crostini. On each baguette slice, spread a small amount of the dill mustard, and then place one slice of cheese. Follow with a rolled or folded slice of gravlax. Garnish with a small sprig of fresh dill.

Mascarpone Crostini and Mother’s Tomato Conserve

CHEF RHYS LEWIS

MAKES 24 CROSTINI

CROSTINI

¼ pound (1 stick) unsalted
butter, clarified⁴
24 thin slices French bread

For the crostini, preheat the oven to 350°F. Meanwhile, warm the clarified butter and pour it out on a jelly-roll pan. Dip the top side of each slice of bread in the butter and place, unbuttered side down, on a separate baking sheet. Bake for 7 to 10 minutes, until golden brown and crisp. Remove the pan from the oven and cool the bread to room temperature on a wire rack.

TOMATO CONSERVE

6 cups ½-inch-diced peeled
blanched tomatoes⁵
4 cups sugar
2 cinnamon sticks
1 tablespoon whole cloves
2 lemons, peeled, seeded, and
cut into ¼-inch dice
1 orange, peeled, seeded, and
cut into ¼-inch dice

For the tomato conserve, in a noncorrosive saucepan combine the tomatoes, sugar, cinnamon, cloves, lemons, and orange. Simmer gently for 30 minutes over low heat. Drain the conserve, reserving the juice and setting aside the tomato mixture. Place the juice in a heavy-bottomed saucepan and cook until reduced by half. Pour the juice over the tomato mixture and refrigerate until chilled.

TOPPING

2 cups (about 1 pound) mascar-
pone cheese, at room temper-
ature
12 sprigs fresh cilantro, for garnish

For the topping, use a pallet knife to spread an equal portion of the cheese onto each of the crostini. Follow with an equal portion of the tomato conserve on each.

To serve the crostini, arrange two crostini on each of twelve plates, and garnish each plate with a sprig of cilantro.

Tip: The tomato conserve may be prepared in advance.

Pistachio-Wisconsin Peppercorn Feta Crostini

MAKES 24 CROSTINI

1 cup (6 ounces) crumbled feta
cheese with peppercorns (or
1 cup regular feta cheese
mixed with 1 teaspoon
cracked peppercorns)
1 (8-ounce) package cream
cheese, softened
⅓ cup chopped pistachios
1 loaf French bread (12 inches
long), cut in ½-inch slices
⅓ cup extra-virgin olive oil

Preheat the broiler.

Combine the cheeses and nuts; mix well. Set aside.

Brush both sides of the bread slices with olive oil, and place the bread on the broiling rack. Broil the bread at least 4 inches below the heating element, until lightly browned on both sides, turning once. Spread each slice with the cheese mixture.

Rhubarb Compote with Wisconsin Pleasant Ridge Reserve on Toast

CHEF TORY MILLER

MAKES 20 SERVINGS

¼ pound sliced bacon, diced
1 sweet onion, thinly sliced
2 stalks red rhubarb, diced
3 tablespoons apple cider
vinegar
½ cup firmly packed light
brown sugar
Pinch of ground cinnamon
Pinch of ground cardamom
1 teaspoon chopped fresh
chives
1 teaspoon chopped fresh
parsley
20 slices whole-grain bread
20 ounces Pleasant Ridge
Reserve cheese⁶

Heat a large skillet over medium-high heat. Add the bacon and cook until brown and crisp. Add the onion, stirring to pick up the browned bacon bits on the bottom of the pan. Reduce the heat to medium-low; cook 8 to 10 minutes, until the onions are soft and slightly caramelized. Stir in the rhubarb. Add the vinegar, brown sugar, cinnamon, and cardamom. Cook 5 to 8 minutes or until the rhubarb is soft. (If the rhubarb is very tart, add 1 to 2 additional tablespoons of brown sugar.) Spoon the compote into a container and refrigerate until cool. When the compote is cool, remove from the refrigerator and stir in the chives and parsley.

For each serving, toast a slice of whole-grain bread. Remove the crusts and cut the bread into two triangles. Cut the cheese into 1-ounce wedges, and place one wedge on each bread triangle. Top each cheese wedge with about 1 tablespoon of the compote. Serve at room temperature.

Artichoke, Spinach, and Pepper Jack Quesadillas

CHEF DEAN FEARING

MAKES 8 QUESADILLA WEDGES

SALSA

2 jalapeño peppers
2 unpeeled garlic cloves
1 unpeeled white onion
4 cups diced tomatoes
1 tablespoon chopped fresh
cilantro
1 tablespoon fresh lime juice
Salt and pepper, to taste

For the salsa, preheat the oven to 350°F. Place the jalapeños, garlic, and onion on a baking sheet. Roast for 15 to 20 minutes, turning, until the peppers are soft. Trim, seed, and chop the jalapeños. Peel and chop the onion and garlic. In a food processor, finely chop the jalapeños and garlic. Turn the processor off, and add the onion, tomatoes, and cilantro. Season with the lime juice, salt, and pepper.

GUACAMOLE

1 jalapeño pepper
3 large avocados
¼ cup diced white onion
¼ cup diced tomato
1 tablespoon lime juice
Salt and pepper, to taste

For the guacamole, trim, seed, and mince the jalapeño. Peel, seed, and mash the avocados with a fork, leaving some chunks. Add 1 tablespoon of the jalapeño (or to taste), the onion, the tomato, the lime juice, and the salt and pepper. Stir to blend. Cover and set aside for at least 30 minutes to allow the flavors to blend.

QUESADILLAS

1 tablespoon vegetable oil
1 white onion
½ cup canned artichoke
hearts, sliced
1 cup fresh spinach
4 (8-inch) flour tortillas
1 cup (4 ounces) shredded
pepper Jack cheese

For the quesadillas, heat the oil in a nonstick skillet over medium-low heat. Cut the onion in half lengthwise, and thinly slice. Add the onion to the skillet and cook for 15 to 20 minutes, until golden brown. Add the artichoke hearts and spinach. Sauté for 1 to 2 minutes. Spread the mixture evenly on two of the tortillas. Sprinkle evenly with the cheese. Top with the remaining tortillas; press down. Heat a griddle or heavy skillet over medium-high heat; place the tortillas on the griddle. Flip the tortillas when crisp and brown, about 1 to ¼ minutes, and then brown the other side. Remove the quesadillas from the skillet.To serve, cut each quesadilla into four wedges. Serve with the salsa and guacamole.

Black Bean Quesadillas

MAKES 16 QUESADILLA WEDGES

1 cup canned black beans,
rinsed and drained
2 tablespoons sliced green
onions
2 tablespoons chopped
roasted red peppers
2 tablespoons chopped red
onion
1 tablespoon lime juice
1 tablespoon chopped fresh
cilantro or parsley
1 garlic clove, minced
4 burrito-size (10-inch) flour
tortillas
1 cup (4 ounces) grated asadero
cheese or shredded Muenster
cheese, divided

In a small bowl, slightly mash the beans with a fork. Stir in the green onions, peppers, onion, lime juice, cilantro or parsley, and garlic. Set aside.

Preheat the oven to 200°F.

In a lightly greased large skillet over medium-high heat, cook the first tortilla for 15 seconds or until softened; turn over. Spread ¼ cup bean mixture over half of the tortilla; top with ¼ cup of the cheese. Fold the tortilla in half over the filling. Cook for 2 minutes on each side or until the cheese melts. Place the cooked quesadilla on a baking sheet, and set the baking sheet in the oven to keep warm as you prepare the remaining quesadillas. Then, beginning with a fresh tortilla, repeat the process, placing each quesadilla in the oven after cooking, until all of the quesadillas have been assembled.

To serve, cut each quesadilla into four wedges.

Corn Nachos with Wisconsin Muenster and Salsa Cruda

MAKES 8 SERVINGS

NACHOS

2 cups top-quality crisp corn
tortilla pieces
1 tablespoon butter
½ cup diced white onion
1 ½ cups fresh corn kernels, cut
from the cob (2 to 3 ears)
1 (4-ounce) can mild green
chiles, drained
1 teaspoon mild or hot pure
chili powder
½ teaspoon ground cumin
2 tablespoons water
1 cup canned black beans,
drained
1 cup cubed smoked turkey
breast
2 ½ cups (10 ounces) shredded
Muenster cheese

For the nachos, preheat the oven to broil.

Spread the tortilla pieces on a baking sheet. Set aside.

Heat the butter in a skillet over medium heat and sauté the onion for 3 minutes. Add the corn kernels, green chiles, chili powder, cumin, and water. Bring to a boil, cover, and cook at a gentle boil for 5 to 7 minutes. Remove from the heat. Stir in the black beans and turkey cubes. Spoon evenly over the tortilla pieces. Spread the cheese over all. Place under the broiler for about 3 minutes, or until the cheese melts and browns slightly. Remove from the oven.

SALSA CRUDA

2 cups finely chopped fresh
tomatoes
Juice of 1 lime
¼ cup finely chopped onion
2 tablespoons diced fresh
jalapeño pepper, or to taste
½ cup finely chopped fresh
cilantro
Salt and pepper, to taste

TO COMPLETE THE RECIPE

Sour cream

For the salsa cruda, combine the tomatoes, lime juice, onion, jalapeño, cilantro, and salt and pepper in a glass or pottery bowl. Stir. To serve, top the nachos with the sour cream and salsa.

Tip: Your favorite prepared salsa can be substituted for the salsa cruda. Also, instead of being broiled, the nachos can be baked in a 400°F oven for 5 to 7 minutes, or microwaved on high for 1½ minutes or until the cheese melts.

Asiago Cheese Puffs

MAKES 30 PUFFS

1 tablespoon butter
1 tablespoon olive oil
½ teaspoon salt
Cayenne pepper, to taste
1 cup water
1 cup all-purpose flour
4 eggs
½ cup (about 2 ounces) finely
shredded Asiago cheese
½ cup (about 2 ounces) grated
aged Parmesan cheese
½ cup (2 ounces) shredded
pepato cheese

Preheat the oven to 400°F. In a small saucepan, combine the butter, oil, salt, cayenne. and water; bring to a boil. Add the flour all at once; stir until the mixture forms a smooth ball. Cook over low heat, until the mixture is drier, but still smooth. Pour into a mixing bowl. Beat in the eggs, one at a time; stir in the cheeses.

Drop tablespoonfuls of the batter onto greased baking sheets. Bake for 20 minutes, or until lightly browned and firm. Serve immediately.

Wisconsin Blue Cheese Cheesecake

MAKES 6 TO 8 SERVINGS

2 (8-ounce) packages cream
cheese, at room temperature
2 cups (12 ounces) finely
crumbled blue cheese, at
room temperature
3 eggs, at room temperature
¼ cup sour cream
2 tablespoons clover or orange
blossom honey
Pinch of kosher salt
Pinch of fresh cracked pepper
½ cup caramel topping
Water crackers (optional)

Heat the oven to 300°F. Spray an 8-inch springform pan with cooking spray. Line the bottom with parchment paper and spray again.

In a large bowl, beat the cream cheese until smooth. Measure out ¼ cup of the blue cheese and set aside. To the remaining blue cheese, add the eggs, one at a time, beating well after each addition. Scrape the mixture off the sides of the bowl. Add the sour cream, honey, salt, and pepper. Beat until combined. Pour into the pan.

Place a shallow pan of water on the bottom rack in the oven, and place the cheesecake on the rack above it. (Steam from the water will help prevent cracks in the cheesecake.) Bake 40 minutes.

Remove the cheesecake from the oven. Sprinkle the reserved blue cheese over the top of the cheesecake and bake 10 to 15 minutes more, until lightly browned. Cool in the pan, to room temperature.

To serve, cut the cheesecake into wedges. Drizzle each plate with caramel; place the wedge on the plate. Serve with crackers, if desired.

Borek (Flaky Cheese-Filled Pastry with Herbs)

CHEF TOM CATHERALL

MAKES 25 TO 30 PASTRIES

FILLING

2 cups (12 ounces) crumbled
feta cheese
4 tablespoons grated Parmesan
cheese
1 egg, lightly beaten
Pinch of nutmeg
2 tablespoons chopped fresh
chives
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh
mint
2 tablespoons chopped fresh
parsley
4 tablespoons toasted pine nuts
Salt, to taste
Freshly ground pepper, to taste

For the filling, combine the cheeses, egg, nutmeg, chives, dill, mint, parsley, pine nuts, salt, and pepper in a large bowl and mash with a fork. Set aside.

PASTRY

8 ounces phyllo dough (about
20 sheets, 14 x 9 inches)
¼ pound (1 stick) butter, melted

For the pastry, with scissors, cut a stack of phyllo sheets into 3 x 14-inch strips. Place the strips on top of one another and cover with a slightly dampened towel.

Preheat the oven to 375°F.

Place one strip of phyllo on the work surface. Brush lightly with the butter. Place another strip on top and brush lightly with butter. (Keep the remaining strips covered.) Place a heaping teaspoon of the filling at one end, about 1 inch from the edge. Fold one corner over the filling to meet the opposite corner, forming a triangle. Lift the triangle and continue to fold as you would a flag, until the whole strip is folded into a small, triangular parcel. Make sure there are no holes in the dough.

Brush the top of the parcel with butter; place it on a buttered baking sheet. Repeat with the remaining filling and phyllo strips.

Bake for 15 to 20 minutes, until golden brown and crisp. Serve hot, warm, or at room temperature.

Tip: The unbaked borek can be prepared 2 weeks in advance and stored in the freezer until you are ready to use them. Defrost before baking.

Wisconsin Cheese Straws

CHEFS MARY AND GREG SONNIER

MAKES 64 STRAWS

4 cups (about 1½ pounds)
grated aged Cheddar cheese
¼ pound (1 stick) butter,
softened
1⅓ cups all-purpose flour
½ teaspoon ground cayenne
pepper
1 teaspoon garlic powder
1 to 2 tablespoons water, if
needed

Preheat the oven to 350°F. Line baking sheets with parchment paper.

In a food processor, combine the cheese and the butter; process well. Add the remaining ingredients and pulse until dough forms. Add water, if necessary. Cover the dough and chill in the refrigerator for 1 hour.

On a clean countertop or cutting board, use your fingers to gently roll 1 tablespoon of dough into a rope. When it is 8 to 10 inches long, cut it in half and continue rolling each rope until it is 6 to 8 inches long. Twist both ropes together and place on a baking sheet. Repeat with the remaining dough.

Bake for 15 to 17 minutes, until set and starting to brown. Cool on a wire rack; serve with your choice of dip.

Wisconsin Brie en Croûte

MAKES 12 SERVINGS

1 egg yolk
1 tablespoon water
1 (17¼-ounce) package frozen
puff pastry sheets
1 wheel Brie or Camembert
cheese (about 2 pounds)

Preheat the oven to 375°F.

Beat the egg yolk with 1 tablespoon of water. Set in the refrigerator until ready to use.

Thaw the puff pastry for 20 minutes, and then unfold. Roll out one pastry square until it is approximately ½ inch larger than the circle of cheese. Place the Brie in the center of the circle and trim the edges, leaving a ½-inch border. Brush the border with the egg mixture.

Roll the second square of pastry until it is large enough to fit over the cheese, again allowing the ½-inch border. Place the pastry over the circle of cheese and press the two pastry circles together to seal. If desired, decorate with cutouts made from pastry scraps (heart shapes, crescents, twists, etc.) and apply with the egg mixture. Brush the top of the Brie en croûte with the egg mixture and place on an ungreased baking sheet in the middle of the oven.

Bake for 20 minutes, or until golden brown. Serve warm or at room temperature.

Wisconsin Feta Triangles

MAKES 24 SMALL TRIANGLES (FOR APPETIZERS) OR 12 LARGE TRIANGLES (FOR LUNCHEON SERVINGS)

FILLING

3 tablespoons olive oil
2½ cups chopped green onions
2 cups thawed chopped frozen
spinach, squeezed dry
⅔ cup ricotta cheese
1 cup (6 ounces) crumbled feta
cheese
¾ cup (about 3 ounces) grated
Parmesan cheese
2 eggs
Salt and freshly ground pepper,
to taste
¼ to ½ teaspoon ground
nutmeg
¾ cup pine nuts, toasted

For the filling, in a large skillet, heat the oil. Add the green onions and sauté 1 minute to soften. Stir in the spinach and cook until dry. Remove from the heat and set aside to cool.

In a bowl, combine the cheeses, eggs, salt, pepper, and nutmeg. Mix well. Stir in the reserved spinach mixture and blend well. Stir in the nuts. Cover and refrigerate. Makes approximately 4½ cups.

PASTRY

16 phyllo dough sheets
Butter, clarified, as needed
(see note on page 59)

For the pastry, Create four phyllo stacks: butter one sheet of phyllo, stack another sheet on top, and butter. Repeat until there are a total of four sheets forming each stack. Preheat the oven to 350°F.

To prepare as appetizers, cut the first phyllo stack into six even strips widthwise. Place a scant tablespoon of spinach filling at the bottom of each strip and fold up to form triangles. Butter both sides and place on a buttered baking sheet. Repeat with the remaining phyllo stacks to make 24 triangles.

Bake for 20 minutes, or until golden brown. Serve hot. Triangles may be cooled and reheated to serve.

To prepare as luncheon servings, cut the first phyllo stack into three rectangles widthwise and use a scant ½ cup of filling per piece, folding up to form triangles. Repeat with the remaining phyllo stacks to make 12 triangles. Butter and bake as directed above.

Goat Cheese Turnovers with Smoked Salmon and Leeks

MAKES 4 TO 6 SERVINGS

2 teaspoons olive oil
1 small leek, halved, thinly
sliced crosswise
¼ cup whipping cream
½ cup (3 ounces) soft fresh
goat cheese, at room
temperature
2 tablespoons chopped fresh
herbs (choose from thyme,
dill, or oregano)
1 teaspoon finely grated lemon
zest
½ teaspoon sea salt or kosher
salt
¼ teaspoon freshly ground
pepper
1 sheet frozen puff pastry,
thawed overnight in the
refrigerator⁷
3 slices thinly sliced smoked
salmon, each slice cut cross-
wise into ¼-inch-thick pieces

Position a rack in the center of the oven and preheat the oven to 400°F.

In a small skillet, heat the olive oil over medium heat. Add the leek and sauté until soft, about 5 minutes. Add the whipping cream and simmer until the mixture is reduced slightly, about 5 minutes. Let the mixture cool.

In a medium bowl, mash the goat cheese with a fork. Stir in the leek mixture; then add the chopped fresh herbs, lemon zest, salt, and pepper. Stir to combine.

On a lightly floured surface, unfold the pastry sheet and lightly dust it with flour. Using a rolling pin, roll the sheet into a 12-inch square. Cut the dough into 9 squares. Put equal amounts of the filling (about 1 tablespoon) onto the center of each square. Top with equal amounts of the sliced salmon. Moisten the edges of a square with a fingertip dipped in water. Fold the dough over to form a triangle, gently pressing around the filling and pressing the edges of the dough together. Use the tines of a fork to crimp and seal the edges of the turnover. Repeat with the remaining dough squares. (You can fill and shape the turnovers up to 2 hours ahead of cooking. Cover the unbaked turnovers tightly with plastic wrap or brush them with melted butter before chilling.)

Place the turnovers on a baking sheet and bake until the turnovers are puffed and golden, about 15 minutes. Transfer the turnovers to a cooling rack and cool slightly. Serve turnovers warm.

Heirloom Tomato and Asiago Tart

CHEF MICHAEL SYMON

MAKES 6 TO 8 SERVINGS

DOUGH⁸

1⅔ cups all-purpose flour
¼ pound (1 stick) butter
1 egg yolk
Pinch of salt
¼ cup ice water, approximately
¾ to 1 cup dried beans, for
baking weights

For the dough, mix the flour, butter, egg yolk, and salt with a pastry blender until the mixture forms crumbs. Add the water, 1 tablespoon at a time. Incorporate quickly, just until the dough forms a ball. Wrap the dough in plastic and refrigerate at least 1 hour.

Preheat the oven to 350°F.

Roll the dough in a circle ⅛ inch thick. (If you are using a 9-inch prepared crust, you may have to roll it a bit thinner than packaged.) Line the bottom and sides of a 9-inch pie pan, crimping the crust around the top. Place foil over the bottom crust. Spread the beans over the foil to prevent the dough from rising. (Or generously prick the crust, bottom and sides, with a fork.)

Bake for about 10 minutes. Remove the beans and the foil. Place the crust on a wire rack to cool.

FILLING

2 large tomatoes, preferably
heirloom
1½ cups heavy cream
3 eggs
4 garlic cloves, roasted and
puréed⁹
1½ cups (about 6 ounces)
grated Asiago cheese
20 fresh basil leaves, for garnish

For the filling, preheat the oven to 375°F.

Peel and seed the tomatoes, and cut each vertically into eighths. Pat dry with paper towels.

Mix together the cream, eggs, roasted garlic purée, and cheese. Pour the mixture into the baked pie crust. Top with tomato pieces. Bake 30 minutes, or until firm in the center and lightly colored. (Bake 5 to 10 minutes longer, if necessary.) Remove from the oven and let the pie cool on a wire rack for 20 minutes.

Garnish the tart with basil leaves and serve.

Miami Spice Napoleons with Wisconsin Queso Fresco Cheese

MAKES 12 NAPOLEONS

NAPOLEONS

2 tablespoons olive oil
2 garlic cloves, crushed
12 baby portobello mushrooms
(about 2 inches in diameter)
2 large red bell peppers
3 cups (18 ounces) crumbled
queso fresco cheese

For the napoleons, prepare the grill according to the manufacturer’s directions, or preheat the oven to broil.

Mix the oil and the garlic, and brush it on the mushrooms. Set the remaining garlic mixture aside.

Grill or broil the mushrooms until they begin to brown and the juices just begin to exude. Remove from the heat and set aside to cool. Brush the peppers with the garlic mixture, and place them on the grill or under the broiler. Cook the peppers, turning as necessary, until the skins are blackened. Remove from the heat and place the peppers into a paper bag to steam and cool. When cool, peel off the skins and discard the seeds and membranes.

Lightly oil 12 (2-inch) ring molds. Cut the mushrooms diagonally into thin slices to expose the interior surface. Trim the mushrooms and peppers to fit the diameter of the mold. Place a layer of mushrooms in the bottom of each mold. Top with an even, thin layer of cheese. Top with a layer of peppers, then another layer of cheese. Continue layering until you have four layers of vegetables and three layers of cheese, ending with a layer of peppers. Repeat for all 12 napoleons. Press down firmly, cover, and chill at least 30 minutes.

LIME-CILANTRO DRESSING

6 tablespoons extra-virgin
olive oil
2 tablespoons fresh lime juice
3 tablespoons finely chopped
fresh cilantro
1 teaspoon salt

GARNISH

4 limes, quartered, or edible flowers

For the dressing, whisk together all four ingredients.

To serve, invert the napoleons onto twelve serving plates, loosening the edges with a knife. Drizzle with the dressing and garnish with limes or edible flowers.

Wisconsin Cheese Tart with Apple-Walnut Salad

CHEF RHYS LEWIS

MAKES 12 SERVINGS

TART

1 tablespoon chopped fresh
basil
1 tablespoon chopped fresh
thyme
1 tablespoon chopped fresh
rosemary
8 eggs
2 cups heavy cream
1 cup ((4 ounces) Roth Käse
Grand Cru Gruyère cheese
¼ cup (about 2 ounces) crum-
bled creamy Gorgonzola
cheese
1 (16-ounce) box phyllo dough
¼ pound (1 stick) unsalted but-
ter, clarified (see note on
page 59)

For the tart, preheat the oven to 375°F.

Combine the chopped herbs, eggs, and cream in a mixing bowl. Blend until smooth. Stir in the cheeses. Season to taste and refrigerate.

Remove the phyllo dough from the packaging. While it is still rolled up, trim a quarter inch off each end of the dough. Unroll the dough and cover with a towel to prevent drying.

On a cutting board, spread flat one layer of phyllo dough and brush with some of the clarified butter. Top with a second layer of phyllo and butter. Continue until four layers are completed. (Refrigerate the remaining phyllo for another use.)

Using a sharp knife, cut 12 (4-inch) phyllo squares, and put each square into an ungreased standard-size muffin tin, shaping into a cup. Fill the cups two-thirds full with the cheese mixture. Bake until the phyllo is crisp and the custard is set. When cool, carefully remove the tarts from the muffin tins. Place one on each of twelve serving plates.

SALAD

⅛ cup extra-virgin olive oil
⅛ cup aged Modena balsamic
vinegar
Turbinado sugar, to taste
12 ounces mixed baby salad
greens
¼ cup black walnuts
3 Gala apples, cored and finely
sliced
Kosher salt and pepper

For the salad, in a bowl, mix the oil, vinegar, and turbinado sugar for salad dressing. Blend well. Toss the greens, walnuts, and apple slices with the dressing. Arrange a portion of salad beside each tart. Season to taste and serve.

Crumbled Feta Salad Tarts

MAKES 30 TARTS

30 small phyllo pastry tart shells

Thaw the phyllo tart shells according to the package instructions.

SALAD

½ medium cucumber, peeled,
seeded, and diced (about ½ cup)
½ cup diced tomato, seeded
¼ cup diced red onion
1 cup (6 ounces) crumbled feta cheese
¼ cup sliced ripe olives

For the salad, in a medium bowl, combine the cucumber, tomato, onion, cheese, and olives. Set aside.

DRESSING

1 teaspoon prepared mustard
1 teaspoon honey
¼ teaspoon pepper
¼ teaspoon dried oregano
1 tablespoon red wine vinegar
2 tablespoons extra-virgin olive oil

GARNISH

Fresh parsley sprigs

For the dressing, in a small bowl, mix together the mustard, honey, pepper, oregano, and vinegar; add the oil and mix well. Pour the dressing over the salad mixture; toss well. Allow the mixture to marinate ½ hour before serving.

To serve, fill the phyllo shells with the salad mixture and garnish with parsley sprigs.

Gruyère and Onion Tart

MAKES 10 SERVINGS

2 tablespoons butter
3 large onions, thinly sliced (about 6 cups)
1 refrigerated pie crust
2 cups (8 ounces) grated Gruyère cheese
1 tablespoon all-purpose flour
½ teaspoon dried thyme leaves
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground white pepper
2 eggs, at room temperature
½ cup half-and-half

Preheat the oven to 425°F.

In a large skillet, heat the butter over medium heat. Cook the onion, stirring occasionally, for 20 minutes, or until very soft and golden.

Prepare the pie crust according to the package directions for a single crust; refrigerate the remaining crust for a later use. Gently press the crust into the bottom and up the sides of an 11-inch tart pan with a removable bottom. Place the cheese in the pan; sprinkle the flour, thyme, salt, nutmeg, and pepper over the top. Toss lightly to combine; smooth to make an even layer.

Transfer the cooked onion to the tart pan; arrange to make an even layer. In a small bowl, whisk together the eggs and the half-and-half; pour evenly over the cheese mixture.

Place the tart on a baking sheet, and bake 10 minutes. Reduce the oven temperature to 375°F; bake 30 minutes longer, or until the filling puffs and is just set. Cool slightly. Serve warm or at room temperature.

Manchego with Quince Paste

MAKES 4 TO 6 SERVINGS

6 ounces Manchego cheese, rind trimmed, at room temperature
6 ounces quince paste (membrillo)¹⁰

Cut the Manchego wedge into 8 wedges; arrange each wedge on a serving plate. Cut the quince paste into eight ⅛-inch-thick slices; top each cheese wedge with a slice of the quince paste and serve.

Red Pepper and Cumin-Marinated Manchego

MAKES 6 TO 8 SERVINGS

1 tablespoon cumin seeds
1 small dried red chile, cut into 3 pieces
2 garlic cloves, minced
1 tablespoon chopped fresh thyme leaves or chopped fresh oregano
2 teaspoons grated orange zest
1 cup extra-virgin olive oil, plus additional if needed
8 ounces Manchego cheese, rind cut off and discarded, cheese cut into ½-inch cubes¹¹

In a small, heavy skillet, toast the cumin seeds and dried red chile over medium-high heat, shaking the pan gently to ensure even cooking, until fragrant, about 1 minute. Transfer the spices to a medium mixing bowl. When the spices have cooled slightly, add the minced garlic, chopped thyme, and grated orange zest. Pour in the olive oil, and stir gently to combine. Stir in the cheese. Add more oil to cover the cheese, if needed. Cover and refrigerate overnight. Remove the cheese from the refrigerator a few hours before serving to return the oil to room temperature.

To serve, transfer the cheese mixture with the flavored olive oil to a serving bowl; place toothpicks alongside for spearing the cheese. (The cheese will keep for up to three days in the fridge.) If you can’t find Manchego, use cubes of firm feta cheese.

Pane Pomodoro with Fresh Wisconsin Mozzarella

MAKES 18 SERVINGS

1 to 1½ loaves day-old French
baguette, cut into 1-inch
cubes
4 ounces fresh basil, finely
shredded
15 Roma tomatoes, quartered
1 cup toasted pine nuts
1 pound fresh mozzarella
cheese, sliced (½ inch thick)
2 teaspoons roasted garlic
purée¹²
1 cup olive oil
½ cup white balsamic vinegar
1 teaspoon salt
1 teaspoon cracked pepper

Preheat the oven to 350°F.

Lightly toast the bread cubes for 7 minutes.

In a large mixing bowl, toss together the toasted bread cubes, basil, tomatoes, pine nuts, and cheese. Set aside.

Whisk the roasted garlic purée into the olive oil. Combine with the bread and cheese mixture. Sprinkle balsamic vinegar over the mixture and season with salt and cracked pepper.

Baked Feta with Red Onion Relish

MAKES 6 TO 8 SERVINGS

3 tablespoons extra-virgin olive oil, divided
½ medium fennel bulb, cored and cut into ¼-inch dice (about 1¼ cups)
½ medium red onion, cut into ¼-inch dice (about ¾ cup)
Fine sea salt or kosher salt and freshly ground pepper
12 pitted kalamata olives, quar- tered (about ⅓ cup)
1 teaspoon finely grated lemon zest
⅓ cup minced fresh mint or dill
2 (8-ounce) packages feta cheese
Additional chopped fresh mint or dill, for garnish
1 French bread baguette, sliced

Preheat the oven to 450°F. Heat 2 tablespoons of the oil in a heavy, medium skillet over medium heat until hot. Add the fennel and onions and cook, stirring occasionally, until the vegetables begin to soften (do not allow to brown), about 5 minutes. Reduce the heat to medium-low, add ¼ teaspoon salt and ¼ teaspoon pepper, and continue to cook until the vegetables soften completely, about 5 minutes. Reduce the heat to low and stir in the olives, lemon zest, mint, and the remaining 1 tablespoon of oil. Remove from the heat and cover to keep warm.

Cut each block of feta horizontally in half to make four ½-inch-thick pieces. Coat a nonstick rimmed baking sheet or glass baking dish with nonstick cooking spray (or coat very lightly with olive oil). Arrange the cheese squares on the baking sheet and bake until heated through, about 10 minutes. Remove the cheese from the oven.

Preheat the broiler. Return the cheese to the oven and broil until golden brown, about 5 minutes.

Spoon the warm relish onto a serving platter; arrange the cheese over the relish. Drizzle the cheese with a little olive oil, if desired, and sprinkle with chopped fresh herbs. Arrange the bread slices around the cheese and serve.

Camembert Beignets with Red Wine Reduction

CHEF KEN ORINGER

MAKES 12 BEIGNETS

BEIGNETS

1 wheel (2.2 pounds)
Camembert cheese, cut into
2-inch chunks
1 cup all-purpose flour
8 eggs, beaten
2 cups panko breadcrumbs
Vegetable oil for frying

For the beignets, roll each cheese chunk in flour, dip it in the eggs, and then coat it with breadcrumbs. Place the coated beignets on wax paper and set aside. Pour the oil into a large skillet to the depth of 2 inches, and heat on medium high to 350°F. Fry the cheese chunks until golden, but soft in the center. Drain on paper towels. Keep warm.

RED WINE REDUCTION

2 cups Cabernet Sauvignon
1 teaspoon red wine vinegar
¼ cup sugar
1 bay leaf

For the red wine reduction, combine all of the ingredients in a saucepan. Cook over medium heat until reduced to the consistency of syrup. Remove the bay leaf and discard.

HERB SALAD

2 teaspoons lemon juice
2 tablespoons olive oil
4 cups herb salad mixture
(chervil, tarragon, parsley,
and dill)
Sea salt, to taste

For the herb salad, whisk together the lemon juice and olive oil for the dressing. Toss with the herb salad mixture and season with the sea salt.

To serve the beignets, drizzle the wine reduction syrup on each of twelve serving plates. Place one beignet on each plate. Slice the tops of the beignets and turn on their sides to expose the molten centers. Garnish each plate with ⅓ cup of the herb salad and serve.

Grilled Queso Fresco with Black Olive Mojo

CHEF JAMES CAMPBELL

MAKES 8 TAPAS

MOJO

½ cup pitted kalamata olives
½ cup chopped fresh parsley
1 tablespoon chopped fresh
mint
2 garlic cloves
1 tablespoon crushed red chile
flakes
1 teaspoon ground coriander
1 teaspoon smoked paprika
½ teaspoon ground cumin
1¼ cups extra-virgin olive oil

For the mojo, in a food processor, combine all of the ingredients and process until finely chopped. Set aside.

QUESO FRESCO

¼ cup vegetable oil
8 pieces (1 x 3 × ½-inch rectan- gles) queso fresco or queso blanco cheese
Salt and pepper, to taste
8 lemon wedges
16 caperberries

For the queso fresco, in a cast-iron skillet, heat ¼ cup vegetable oil over medium-high heat. Sprinkle the cheese with salt and pepper and add it to the skillet. Sear each cheese slice for about 1 minute on each side. The cheese will soften, but hold its shape.

To serve the tapas, transfer the seared cheese slices to a serving platter. Top with the black olive mojo. Garnish with the lemon wedges and caperberries.

Honey and Roasted Garlic-Baked Brie with Baguettes

CHEFS FRANK RANDAZZO AND ANDREA CURTO-RANDAZZO

MAKES 12 SERVINGS

12 petite Brie wheels (4 to 6 ounces each)
24 garlic cloves, peeled and halved
9 cups honey
Salt, to taste
Freshly cracked pepper, to taste
3 French baguettes, cut in fourths

Preheat the oven to 350°F.

Place one Brie wheel on each of 12 small baking dishes or on a baking sheet. Place 4 garlic halves in each dish, around the cheese. Pour ¾ cup of honey over each Brie. Season with salt and pepper, and place the baking dishes in the oven.

Bake for 15 minutes. Remove from the oven.

Quickly heat the baguette slices in the oven until crisp, about 5 minutes.

Serve the Brie hot with one crispy baguette quarter on the side.

Pan-Fried Haloumi with Lemon, Chile, and Olives

MAKES 4 TO 6 SERVINGS

1 (8-ounce) package haloumi
cheese, cut into ¼- to
⅜-inch-thick slices
10 pitted large green olives,
chopped into small pieces
Zest of 1 lemon
1 small fresh red chile, cut into
small pieces
2 tablespoons lemon juice
2 tablespoons chopped fresh
parsley

Set a large (preferably 12-inch) nonstick skillet over medium-high heat (no oil is necessary) until hot, about 1 minute. Working in batches, if necessary (do not crowd the cheese, which will cause it to steam), cook the haloumi until golden in spots, about 2 minutes. Flip and cook until the second side of each slice is golden, about 2 minutes more. Reduce the heat as needed if the haloumi is browning too fast.

Shingle the haloumi on a serving platter.

While the pan is still hot, add the olives, lemon zest, red chile, and lemon juice. Stir just to warm through. Immediately pour over the haloumi, sprinkle with the chopped parsley, and serve.

Queso Blanco Fruit Compote

JOHN ESSER

MAKES 6 SERVINGS

1 cup fresh blueberries
1 cup fresh raspberries
1 cup sliced fresh strawberries
1 cup diced apple
1 cup diced fresh pineapple
3 tablespoons blackberry jam
6 ounces queso blanco cheese,
sliced into 12 (½-inch-wide)
strips
1 ounce shelled, salted
sunflower seeds

Combine the berries, apple, pineapple, and jam in a medium bowl and gently mix.

Heat a nonstick fry pan to medium-high heat, and fry the cheese strips for 30 seconds on each side. Remove from the pan and cut the strips into cubes.

Divide the fruit mixture among six salad plates, and top with the fried cheese cubes. Top each serving with sunflower seeds and serve immediately, while the cheese is warm.

Queso Blanco with Roasted Tomato Sauce

MAKES 8 SERVINGS

ROASTED TOMATO SAUCE

1 (14.5-ounce) can diced fire-
roasted tomatoes¹³
2 unpeeled garlic cloves
1 jalapeño pepper
Salt, to taste
1 teaspoon dried Mexican
oregano
2 tablespoons olive oil

For the sauce, place the tomatoes in the bowl of a food processor or the beaker of a blender. Heat a heavy skillet, such as cast iron, until very hot. Place the garlic cloves and jalapeño in the skillet. Grill until “roasted” and the skin turns black in places, turning as necessary.

Peel the garlic and chop roughly. Add to the tomatoes. Cut the jalapeño in half. Stem and seed. Roughly chop half of the jalapeño. Add to the tomatoes. Blend, leaving a rough texture. Taste for salt, adding some if necessary. Add more chopped reserved jalapeño if a hotter flavor is preferred. Stir in the oregano.

Heat the olive oil in a medium skillet until hot. Add the sauce (it will splatter). Stir and cook at a low boil for about 5 minutes until it thickens and reduces slightly. Keep warm.

CHEESE

1 (12-ounce) square or package queso blanco, cut horizontally in three pieces (4 ounces each)

ACCOMPANIMENTS

Fresh hot tortillas or tortilla chips

For the cheese, heat a large, nonstick skillet over medium-high heat. Lightly grill the cheese slices until golden brown on all sides, 5 to 6 minutes.

To serve, transfer the slices to serving plates and spoon the warm sauce over each slice. Serve with fresh hot tortillas or crisp tortilla chips.

Chèvre with Pesto and Balsamic-Roasted Tomatoes

MAKES 6 TO 8 SERVINGS

BALSAMIC-ROASTED TOMATOES

1 (10-ounce) basket cherry or grape tomatoes (about 1⅔ cups)
1 tablespoon olive oil
Pinch of fine sea salt or kosher salt
1 tablespoon balsamic vinegar

For the balsamic roasted tomatoes, preheat the oven to 350°F.

In a medium mixing bowl, combine the tomatoes with the olive oil and salt. Transfer the tomato mixture to a small baking dish, and roast in the oven until the tomatoes are softened, slightly browned, and release some juices, 35 to 45 minutes. Remove the tomatoes from the oven, and stir in the balsamic vinegar.

PESTO

4 cups (loosely packed) fresh basil leaves
½ cup olive oil
⅓ cup pine nuts
2 small garlic cloves
Juice of ½ lemon
Pinch of crushed red pepper flakes
½ cup (2 ounces) freshly grated Parmesan cheese
1 teaspoon sea salt or kosher salt

For the pesto, combine the basil, olive oil, pine nuts, garlic cloves, lemon juice, and crushed red pepper flakes in the bowl of a food processor or blender. Blend until a paste forms, stopping to scrape down the sides of the processor or blender. Add the cheese and salt, and blend until smooth. (If the pesto is too thick, add a little a water by tablespoonfuls until it reaches a smooth consistency.) Taste and adjust the seasonings as desired.

ASSEMBLY

1 (8- to 11-ounce) log soft fresh goat cheese
Fresh basil or thyme sprigs (optional), for garnish

To assemble and serve, place the goat cheese log on a large serving plate or small platter. Drizzle ½ cup of the pesto over half of the goat cheese. Spoon ½ cup of the roasted tomatoes over the remaining half of the goat cheese. (Reserve the remaining pesto and tomatoes for another use; cover separately and refrigerate.) Garnish the cheese with fresh herb sprigs, if desired.

Buffalo Wings with Blue Cheese Dipping Sauce

MAKES 8 SERVINGS

2 ½ to 3 pounds chicken wings

For the chicken, prepare the grill according to the manufacturer’s directions.

Chop off the wing tips; cut the wings in half at the joint. Place the cut wings in a shallow dish.

MARINADE

3 tablespoons vegetable oil
1 tablespoon hot pepper sauce
1 teaspoon paprika

For the marinade, combine the oil, hot pepper sauce, and paprika. Add to the chicken, turning to coat the pieces evenly. Set aside to marinate while making the sauce.

DIPPING SAUCE

⅔ cup (4 ounces) crumbled blue cheese
⅔ cup reduced-fat sour cream
4 teaspoons white wine vinegar
3 tablespoons finely chopped green onions, including green tops, divided
½ teaspoon coarsely ground pepper
1 to 2 tablespoons milk

For the dipping sauce, in a small bowl, combine the cheese and the sour cream. Stir in the vinegar, 2 tablespoons of the green onions, and the pepper, mashing with a wooden spoon to combine. Whisk in the milk (or pulse in a food processor) until the sauce is smooth. Sprinkle the top with the remaining 1 tablespoon of green onions. (Refrigerate if not using immediately.)

TO COMPLETE THE RECIPE

Hot pepper sauce, to taste
3 celery stalks, cut into sticks

To complete the recipe, grill the wings for about 15 minutes, until lightly charred and no longer pink inside, turning occasionally and brushing with any remaining marinade. Remove to a platter and sprinkle with a few more dashes of hot pepper sauce. Serve with the celery sticks and the dipping sauce.

Gran Queso Crab Cakes

CHEF JAMES CAMPBELL

MAKES 6 CRAB CAKES

CRAB CAKES

4 tablespoons (½ stick) butter
¼ cup finely chopped celery
¼ cup finely chopped onion
1 tablespoon finely chopped red bell pepper
½ small garlic clove, finely minced
12 ounces lump crabmeat
2 cups (8 ounces) shredded Gran Queso cheese¹⁴
2 green onions, finely chopped
2 eggs, lightly beaten
3 tablespoons mayonnaise
1 teaspoon sherry vinegar
1½ cups soft breadcrumbs
¼ teaspoon cayenne pepper
4 tablespoons olive oil

For the crab cakes, in a sauté pan, melt the butter over medium heat. Add the celery, onions, chopped bell pepper, and minced garlic. Cook until soft, 3 to 4 minutes. In a large bowl, mix the crabmeat, cheese, green onions, eggs, 3 tablespoons mayonnaise, the sherry vinegar, the breadcrumbs and the cayenne. Stir in the sautéed vegetables. Cover and refrigerate for about 2 hours.

AÏOLI

2 garlic cloves
½ cup roasted red peppers
1 teaspoon fresh lemon juice
½ cup fresh basil
⅓ cup mayonnaise
2 tablespoons olive oil
Salt, to taste
Freshly ground black pepper, to taste

For the aïoli, while the crab mixture is chilling, combine the garlic, roasted red pepper, lemon juice, basil, mayonnaise, and olive oil in a food processor bowl with a metal blade. Process until finely chopped. Season with salt and pepper.

To complete the recipe, remove the crab mixture from the refrigerator and form 6 round cakes, 3 x 1 inch thick. Heat 4 tablespoons of olive oil in a large skillet over medium heat. Cook the crab cakes 3 to 4 minutes per side, or until golden brown and thoroughly heated. Serve with the aïoli.

Smoked Gouda-Baked Oysters and Chorizo

MAKES 10 OYSTERS

¾ cup (3 ounces) shredded smoked Gouda cheese
⅓ cup (2 ounces) cooked chorizo (smoked Spanish-style sausage), finely chopped¹⁵
10 shucked fresh oysters in half shell

Preheat the oven to 350°F.

In a small bowl, mix the cheese and the chorizo. Top each oyster with equal amounts of the cheese mixture. Place the oysters on a 9 x 9-inch baking pan or small baking sheet. Bake for 10 to 12 minutes, or until hot and the cheese has melted. Serve hot or warm.

Pepper Jack Shrimp Cocktails

MAKES 26 TO 30 SHRIMP

1 pound (26 to 30 count) frozen shrimp, cooked and deveined
½ pound pepper Jack cheese
1 bunch kale, rinsed
½ cup prepared cocktail sauce
Toothpicks, frilled or fancy
1 lemon, cut into wedges, for garnish

Thaw the shrimp under cold running water. Cut the cheese into ½-square cubes. Line a serving platter with kale. Pour cocktail sauce in a serving dish and place it in the center of the kale-lined platter. Place a cube of cheese in the center of each shrimp where the natural curve occurs. With a toothpick, skewer the shrimp, first through the tail, then through the cheese cube, then into the shrimp again. Place the skewered shrimp on the platter. Continue until all of the shrimp are skewered. Arrange the lemon wedges on the platter to garnish. Chill the shrimp platter about ½ hour before serving.

Black Bean Tortilla Pinwheels

MAKES 16 PINWHEELS

1 (8-ounce) package cream cheese, softened
1 cup sour cream
1 cup (4 ounces) shredded Monterey Jack cheese
¼ cup chopped pimento-stuffed green olives
¼ cup chopped red onion
½ teaspoon seasoned salt
⅛ teaspoon garlic powder
1 (15-ounce) can black beans, drained
5 (10-inch) tortillas
Salsa

Combine the cream cheese and sour cream; blend well. Stir in the Monterey Jack cheese, the olives, the onions, and the seasonings. Chill for 2 hours.

Purée the beans in a food processor or blender. Spread a thin layer of beans over each tortilla. Spread the cream cheese mixture over the beans. Roll up tightly. Chill for 30 minutes. Cut into ¾-inch slices. Serve with salsa.

Sea Scallops with Orange-Parsnip Purée and Wisconsin Gran Queso

CHEF JAMES CAMPBELL

MAKES 8 TAPAS

SCALLOPS

½ cup olive oil
¼ cup fresh orange juice
1 crushed bay leaf
½ teaspoon toasted coriander seed, ground
½ teaspoon crushed sea salt
¼ teaspoon cracked black pepper
16 large sea scallops

For the scallops, in a glass dish or a plastic bag, mix the olive oil, orange juice, bay leaf, coriander, sea salt, and pepper. Add the scallops; stir to coat. Cover and refrigerate 1 hour to marinate.

ORANGE-PARSNIP PURÉE

1 pound parsnips, peeled, cut in 2-inch pieces
Juice of 1 orange
Zest of 1 orange
¼ pound (1 stick) butter
Salt and pepper, to taste

For the orange-parsnip purée, cook the parsnips in boiling water until tender, 10 to 15 minutes. Drain. While still hot, combine the parsnips with the juice, orange zest, butter, salt, and pepper. Process until smooth. Keep warm.

HAZELNUT BUTTER

1 cup toasted hazelnuts
2 tablespoons sugar
1 teaspoon salt

For the hazelnut butter, in a food processor, combine the hazelnuts, sugar, and salt. Process until a very smooth paste forms (the mixture is quite thick).

TO COMPLETE THE RECIPE

1½ cups (6 ounces) shredded Gran Queso cheese¹⁶

To complete the recipe, heat the oven broiler to high. Heat a large sauté pan on high heat. Drain and sear the sea scallops about 3 minutes per side. Cover with the cheese. Place the pan under the broiler until the cheese is bubbling, about 1 minute. Serve 2 scallops per plate, with parsnip purée and hazelnut butter.

Serrano, Arugula, and Manchego Rolls

MAKES 6 TO 8 SERVINGS

3 tablespoons olive oil
1 tablespoon fresh lemon juice
⅛ teaspoon Spanish smoked
paprika (pimentón)
18 thin slices serrano ham¹⁷
1 (5-ounce) bag arugula
4 ounces Manchego cheese,
shaved into strips using a
vegetable peeler
Freshly ground pepper

In a small bowl, whisk together the olive oil, lemon juice, and paprika; set aside.

On a work surface, arrange 1 slice of ham so that one long side is parallel to the edge of the work surface. Place 3 arugula leaves at one short end, perpendicular to a long end (the leaves will extend past one long side). Top with 2 strips of cheese. Season with pepper and drizzle with a little of the lemon vinaigrette. Starting at the end with the filling, roll up the ham to enclose the filling. Place the roll, seam side down, on a plate. Repeat with the remaining ingredients. (Rolls can be refrigerated, covered, several hours before serving; bring to room temperature before serving.)

Goat Cheese-Stuffed Fried Squash Blossoms

MAKES 4 TO 6 SERVINGS

Vegetable oil for frying
1 cup (8 ounces) soft fresh goat
cheese, at room temperature
¼ cup finely chopped fresh
mixed herbs (thyme, chives,
and oregano)
1½ teaspoons minced shallots
Large pinch of salt
12 fresh open zucchini
blossoms¹⁸
2 large eggs
1 cup all-purpose flour
½ teaspoon salt
Pinch of freshly ground white
pepper

Pour 2½ inches of vegetable oil into a large, heavy skillet. Heat the oil over high heat until very hot (to 350°F, if using a deep-fry or candy thermometer).

In a small bowl, combine the goat cheese, herbs, shallots, and salt; stir to blend. Open up each squash blossom widely enough to insert a teaspoon or so of the cheese mixture. Gently twist the ends of each blossom together.

In a medium bowl, whisk the eggs. In another medium bowl, mix together the flour, salt, and pepper; transfer the seasoned flour to a wide, shallow bowl. Dredge the stuffed blossoms in the flour, gently shaking off any excess, and dip in the egg mixture to coat. Dredge the blossoms in the flour again. Fry the blossoms in batches (do not crowd), turning frequently, until they are crisp and begin to turn light golden brown, 3 to 5 minutes. Transfer the fried blossoms to a baking rack lined with paper towels to drain. Sprinkle with salt, and serve immediately.

Grilled Goat Cheese-Stuffed Grape Leaf Rolls

MAKES 4 TO 6 SERVINGS

ROLLS

1 (8-ounce) log soft fresh goat
cheese, at room temperature
1 tablespoon mixed chopped
fresh mint and dill
3 teaspoons olive oil, plus
additional for grilling
1 teaspoon finely grated
lemon zest
¼ teaspoon fine sea salt or
kosher salt
12 large grape leaves from jar,
rinsed, patted dry, stemmed

For the rolls, in a medium mixing bowl, combine the goat cheese, chopped herbs, olive oil, lemon zest, and salt. Using a fork, mash the ingredients together to blend.

Arrange the grape leaves, vein side up, on a work surface. Place 1 heaping tablespoon of goat cheese mixture in the center of 1 grape leaf. Fold up the bottom of the grape leaf over the goat cheese. Fold the sides of the leaves over the cheese and continue to roll up, enclosing the cheese completely. Repeat with the remaining cheese and grape leaves. Arrange the wrapped cheeses, seam side down, on a plate. Brush the grape leaf rolls lightly with oil. Cover and refrigerate at least 1 hour. (Grape leaf rolls can be prepared 1 day ahead; keep chilled.)

Heat a gas grill to medium or prepare a medium-hot charcoal fire.

VINAIGRETTE

¼ cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 medium tomato, seeded and
diced
⅓ cup coarsely chopped, pitted
oil-cured kalamata olives
Fine sea salt or kosher salt and
freshly ground pepper

For the vinaigrette, in a small bowl, whisk together the olive oil and vinegar to blend. Whisk in the tomato and olives. Season the vinaigrette with salt and pepper.

To complete the recipe, place the grape leaf rolls on the grill, seam side down. Grill until the cheese softens and the leaves begin to char, about 2 minutes per side. To serve, arrange the cheeses on a serving platter and drizzle with the kalamata olive vinaigrette.

Grilled Portobellos with Sun-Dried Tomato Dressing

MAKES 12 SERVINGS

GRILLED MUSHROOMS

2 tablespoons olive oil
2 garlic cloves, crushed
12 portobello mushrooms,
3 inches in diameter
4 cups (16 ounces) shredded
queso quesadilla or anejo
enchilado cheese

For the mushrooms, prepare the grill according to the manufacturer’s directions, and preheat the oven to broil.

Mix the olive oil and garlic. Brush the mushrooms with the oil mixture. Grill or broil the mushrooms for 1 minute on each side until darkened and juicy. Turn the mushrooms bottom side up and fill each with 1 ounce of the cheese. Place the filled mushrooms under the broiler for 1 minute, until the cheese is melted.

SUN-DRIED TOMATO DRESSING

1 cup extra-virgin olive oil
½ cup sun-dried tomatoes,
drained
½ cup roasted red peppers,
drained
½ cup white wine vinegar
1 to 3 teaspoons chipotle chili
powder, to taste
1 teaspoon salt and pepper

For the dressing, combine the dressing ingredients in a blender; process until smooth. Refrigerate.

CHEESE CRISPS

4 cups (16 ounces) grated
Parmesan cheese
1 cup masa harina
1 to 2 tablespoons ancho or
Chimayo (New Mexican) chili
powder
12 cups baby lettuce

For the cheese crisps, heat an 8-inch, nonstick omelet pan over medium heat until hot, and a drop of water sizzles in the pan. In a bowl, mix the cheese, masa harina, and chili powder. Sprinkle ¼ cup of the cheese mixture evenly over the bottom of the pan. Tilt and shake the pan to cover the bottom evenly. Toast for 1 to 1½ minutes until the cheese is melted. Push the edges down gently with a rubber spatula to loosen from the sides of the pan. When the entire surface is bubbly, invert the cheese crisp onto an upside-down custard cup. The cheese crisp will take on the shape of the cup. Repeat the procedure to yield 12 crisps.

To serve, place each cheese crisp on a plate, and fill each cheese crisp with one cheese-filled mushroom. Arrange lettuce around each crisp, and drizzle with the dressing. Sprinkle with the remaining shredded cheese.

Wisconsin Jalapeño Jack Empanadas

MAKES 36 EMPANADAS

EMPANADA DOUGH

12 ounces flat stout (beer),
at room temperature
⅛ ounce dry yeast
(half of a ¼-ounce packet)
2 teaspoons sugar
2 teaspoons olive oil
4 cups all-purpose flour
1 teaspoon salt

For the dough, combine the stout, yeast, sugar, and oil. Let sit 10 to 15 minutes. Add the remaining ingredients. Using a heavy-duty mixer, mix until the dough is smooth and elastic. Add more flour, if necessary, until the dough is easy to handle. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour. Punch down and let rise an additional ¼ hour.

FILLING

1 bunch fresh cilantro, washed,
dried, stems removed
2½ cups shredded jalapeño
Jack cheese
4 ounces roasted pork loin,
shredded
2 egg yolks, lightly beaten

ACCOMPANIMENTS

Salsa or guacamole

For the filling and assembly, preheat the oven to 350°F. Separate the prepared dough into two portions. For each portion, roll the dough to -inch thickness. Using a cookie cutter or a glass of 3 inches diameter, cut into circles. On one half of each circle, stack 3 to 4 cilantro leaves, a scant tablespoon of cheese, and a sprinkling of pork shreds. Brush the egg yolk around the rim of the circle. Fold in half. Seal the edges, using the tines of a fork. Place on a baking sheet. Brush the tops with the egg yolk.

Bake for 15 to 17 minutes. Serve with fresh salsa or guacamole for dipping.

Variation: Salsa Jack, pepper Jack, or regular Monterey Jack may be used in place of jalapeño Jack. If using regular Monterey Jack, add a few chopped jalapeño peppers in escabèche to the filling.

Wisconsin Pesto Jack-Stuffed Mushrooms with Tomato Concassé

MAKES 6 SERVINGS

STUFFED MUSHROOMS

¾ pound hot Italian sausage,
casing removed
¼ cup pine nuts
2 tablespoons diced sun-dried
tomatoes
1 cup (4 ounces) shredded pesto
Jack cheese
6 large (12 ounces) portobello
mushrooms, stems removed

For the mushrooms, preheat the broiler. In a skillet, cook the sausage over medium heat, breaking apart until fully cooked; remove from the heat and drain fat. Add the pine nuts, sun-dried tomatoes, and cheese. Mix well; set aside.

In the preheated broiler, broil the mushroom caps, rounded side up, for 3 to 5 minutes. Remove from the oven; turn the caps over, and carefully spoon the warm sausage stuffing into each cap. Return to the oven and broil 3 to 5 minutes.

TOMATO CONCASSÉ ¹⁹

2 tablespoons olive oil
2 garlic cloves, minced
1 shallot, diced
4 large Roma tomatoes, diced
2 tablespoons chopped fresh
basil
½ cup chopped roasted red
peppers
¼ teaspoon salt
¼ teaspoon pepper

For the concassé, heat the olive oil over medium heat in a small saucepan. Add the garlic and the shallot; sweat 1 minute to release the flavors. Add the remaining ingredients and cook until softened, 6 to 8 minutes. Cool slightly.

In a food processor, pulse the tomato mixture to the desired consistency. Spoon onto the tops of the filled mushrooms and serve immediately.

Honeyed Cantaloupe with Prosciutto and Wisconsin Blue Cheese

CHEF JAMES CAMPBELL

MAKES 8 TAPAS

1 cup honey
2 fresh rosemary sprigs
2 cups vegetable oil
8 thin slices prosciutto
2 ripe cantaloupes
¼ cup extra-virgin olive oil
Salt and pepper, to taste
1 cup (6 ounces) crumbled Virgin
Pine Blue Cheese

Warm the honey and the rosemary in a small saucepan on low heat for 2 to 3 minutes. Remove from the heat and set aside for 2 to 3 hours. Remove the rosemary sprigs.

Heat the vegetable oil in a deep skillet on medium-high heat. Fry the prosciutto until crisp, about 1 minute. Drain and cool on a paper towel-lined plate.

Peel the cantaloupes. Cut in half and scoop out the seeds. With a very sharp knife, slice both cantaloupes as thinly as possible.

To serve the cantaloupe, arrange 4 or 5 slices on each of eight plates. Drizzle with the olive oil, and season with the salt and pepper. For each plate, crumble one piece of prosciutto and sprinkle over the cantaloupe slices. Top with the blue cheese. Drizzle with the rosemary honey.

Pepper Jack Bola de Queso

MAKES 30 SERVINGS

1½ cups tortilla chips (plain,
jalapeño, ranch, or salsa
flavored)
2 cups (8 ounces) shredded
pepper Jack cheese
½ cup (2 ounces) shredded
sharp Cheddar cheese
12 tablespoons (6 ounces)
cream cheese, cut in chunks
and at room temperature
¼ teaspoon Mexican hot pepper
sauce, to taste (optional)
2 tablespoons grated white
onion
½ teaspoon dried oregano,
preferably Mexican
¼ cup finely chopped dried
Spanish olives with pimientos
Fresh cilantro, red jalapeño pep-
per slices, or additional olives
(optional), for garnish
Tortilla chips or crackers

Place the tortilla chips in the bowl of a food processor. Process to fine crumbs. Pour on waxed paper and set aside.

Place the pepper Jack, Cheddar, cream cheese, and hot pepper sauce in the bowl of a food processor. Process until well blended and smooth. Add the onion and oregano. Pulse briefly to incorporate. Add a little half-and-half if the mixture is too stiff. (You may also use a heavy-duty electric mixer to make the cheese mixture.) Stir in the olives or work in with your hands. Refrigerate at least 1 hour.

Form the mixture into a ball. Roll the ball in the tortilla crumbs. Garnish with fresh cilantro, slices of red jalapeños, and/or additional olives. Serve with tortilla chips or crackers.

Variation: Use salsa Jack (for a milder ball) or chipotle or habañero Jack (for a hotter ball). If using chipotle Jack, replace the Spanish olives with ripe black olives.

Miniature Blue Cheese Balls with Winter Fruit

MAKES 30 CHEESE BALLS

30 dried apricots
Water
4 teaspoons pure vanilla extract
⅔ cup coarsely chopped pecans
8 tablespoons (4 ounces) cream
cheese, cut in chunks and soft-
ened to room temperature
¾ cup (about 5 ounces)
crumbled blue cheese
1 tablespoon French brandy²⁰
½ tablespoon grated yellow
onion

Preheat the oven to 375°F.

Place the apricots in a saucepan. Add enough water to barely cover. Stir in the vanilla. Bring the apricots to a boil, uncovered, and simmer until tender, 1 to 4 minutes, depending on the dryness of the apricots. Test with a fork. The apricots should be tender but not limp. Drain and dry well. Set aside.

Spread the pecans on a baking sheet, and toast for 4 to 5 minutes, until aromatic. Stir after 2 minutes and watch, so the nuts do not scorch. Remove from the oven and pour the pecans onto waxed paper to cool. When cooled, grind the pecans in a blender or food processor until very fine. Set aside.

Place the cheeses and brandy in the bowl of a food processor. Pulse until the ingredients are well blended. Add the onion and pulse briefly to incorporate. (You may also use an electric mixer, if you prefer.) Remove the mixture to a bowl and refrigerate at least 2 hours.²¹

Remove the cheese mixture from the refrigerator, and shape the cheese into miniature balls. Dip the tops in the pecans. Place each ball on a reserved apricot, nut side up. Repeat until all of the mixture is used. (If the mixture is too soft, spoon it onto the apricots, rounding the top. Sprinkle with the nuts.

Savory Italian-Style Wisconsin Cheese Ball

MAKES 25 TO 30 SERVINGS

¾ cup pine nuts
8 ounces (2 cups) shredded
Asiago cheese
2 ounces (½ cup) shredded
Fontina cheese,
1 tablespoon shredded or
grated Parmesan cheese
8 tablespoons (4 ounces) cream
cheese, cut in chunks and at
room temperature
2 tablespoons prepared
refrigerated basil pesto
2 tablespoons half-and-half, if
needed
½ cup marinated sun-dried
tomatoes, diced and dried well
Fresh basil (optional), for garnish
Sun-dried tomatoes, slivered
(optional), for garnish
Crusty bread, Italian breadsticks,
or crostini crackers

Preheat the oven to 375°F. Spread the pine nuts on a baking sheet and toast for about 5 minutes or until golden. (Check after 3 minutes and stir.) Pour onto waxed paper and cool.

Place the four cheeses into the bowl of a food processor, and process until well blended. Add the pesto (drain first if the pesto is runny). Pulse to incorporate. If the mixture is too stiff, add half-and-half to reach the desired consistency. Remove the mixture to a bowl and stir or work in the tomatoes with your hands. Refrigerate for at least an hour.

When ready to serve, shape the cheese mixture into a ball. Roll the ball in the toasted pine nuts, pushing the nuts into the ball, if necessary.

Garnish with fresh basil and slivers of sun-dried tomatoes. Serve with crusty bread, Italian breadsticks, or crostini crackers.

Wisconsin Three-Cheese Ball

MAKES 4 SERVINGS

1 (8-ounce) package cream
cheese
1 (10-ounce) package sharp
Cheddar cold pack cheese
spread
⅓ cup (about 2 ounces)
crumbled blue cheese
Pinch of celery salt
Pinch of onion salt
½ cup (4 ounces) chopped
walnuts

In a small bowl, beat the cream cheese until softened and blended. Gradually stir in the cheese spread; mix well. Stir in the blue cheese, celery salt, and onion salt. Form into a ball. Roll in the chopped walnuts. Chill until firm. Serve with crackers or vegetables.

Apple and Wisconsin Cheddar Cheese Spread

MAKES 8 SERVINGS

2 tablespoons chopped onion
1 tablespoon butter or
margarine
1 cup (about 1 medium) pared,
chopped Golden Delicious
apple
3 cups (12 ounces) finely shred-
ded Cheddar cheese
1 (3-ounce) package cream
cheese, at room temperature

In a nonstick pan, sauté the onion in butter until softened. Add the apples; cook and stir until tender. Cool.

Blend the cheeses in a large bowl, and stir in the apple mixture. Spoon the mixture into a serving bowl; chill until ready to serve.

Variations: Add 2 tablespoons of dry sherry, 1 teaspoon of caraway seeds, or ½ teaspoon of curry powder.

Wisconsin Cheese and German Beer Spread

MAKES 12 SERVINGS

2 cups (8 ounces) shredded
sharp Cheddar cheese
2 cups (8 ounces) shredded
Swiss cheese
1 teaspoon Worcestershire sauce
½ teaspoon dry mustard
1 garlic clove, minced
½ cup dark German or other
beer or lager
Assorted rye or pumpernickel
crackers, breadsticks, or rye
bread rounds

Bring the cheeses to room temperature; place in a food processor bowl fitted with a metal blade. Add the Worcestershire sauce, mustard, and garlic. Pulse until combined. Add the beer and process until smooth, 2 to 3 minutes. Pack in crocks or decorative jars; refrigerate overnight to blend the flavors.

Bring to room temperature and serve with crackers or bread rounds.

Creamy Wisconsin Brick Spread

MAKES 8 TO 12 SERVINGS

1 (8-ounce) package cream
cheese, at room temperature
¼ cup milk
2 cups (8 ounces) shredded
brick cheese
1 tablespoon chopped fresh
chives
2 tablespoons minced onion
½ teaspoon hot pepper sauce
Rye or pumpernickel bread or
crackers, for serving

In a mixer bowl, beat together the cream cheese and milk until fluffy. Add the remaining ingredients; mix well. Serve with bread or crackers.

Garlic Cheese Log

MAKES 16 SERVINGS

2 cups (8 ounces) shredded
Cheddar cheese
1 (8-ounce) package cream
cheese, at room temperature
1 small garlic clove, minced
½ teaspoon salt
Poppy seeds

Combine the cheeses until smooth, using a mixer or blender. Add the garlic and salt; mix thoroughly. Divide into two parts; shape into logs, and roll in enough poppy seeds to coat. Chill and serve.

Herbed Goat Cheese Spread

MAKES 6 TO 8 SERVINGS

1 (11-ounce) log soft fresh goat
cheese (about 1½ cups), at
room temperature
3 tablespoons heavy cream
3 tablespoons extra-virgin
olive oil
1 tablespoon dry white wine
Juice and finely grated zest
of ½ lemon
Salt and freshly ground pepper,
to taste
1 tablespoon finely chopped oil-
packed sun-dried tomatoes
1 tablespoon chopped fresh flat-
leaf parsley
1 tablespoon mixed chopped
fresh herbs (dill, chives, mint,
thyme, and oregano)
Chopped fresh herbs, for
garnish

In the bowl of a food processor, combine the goat cheese, cream, olive oil, wine, and lemon juice; pulse until just blended, smooth, and spreadable. (If the mixture is too thick, add cream by tablespoonfuls, and pulse to blend.) Season the spread with salt and pepper. Add the lemon zest, tomatoes, and fresh herbs. Pulse again a few times just to blend.

Line a small bowl with plastic wrap, allowing several inches of overhang; scrape the cheese mixture into the bowl. Cover and refrigerate for at least 30 minutes and up to 24 hours.

To serve, invert the bowl onto a serving platter and peel off the plastic. Sprinkle with chopped fresh herbs.

Gorgonzola Spread

MAKES 16 SERVINGS

2 cups (16 ounces) mascarpone
cheese
½ cup (4 ounces) creamy
Gorgonzola cheese
2 tablespoons chopped
fresh basil
½ cup chopped walnuts
Sliced apples and pears

In a small bowl, combine the cheeses and basil; mix well. Transfer to a serving bowl, cover, and refrigerate at least 2 hours or overnight.

Before serving, cover the spread with the chopped walnuts; arrange the apple and pear slices around the bowl.

Wisconsin Gouda and Beer Spread

MAKES 20 SERVINGS

1 ball (2 pounds) Gouda cheese²²
12 tablespoons (1½ sticks) but-
ter, cubed and softened
2 tablespoons snipped fresh
chives
2 teaspoons Dijon mustard
½ cup amber or dark beer, at
room temperature
Cocktail rye or pumpernickel
bread slices

Cut ⅕ off the top of the cheese to create a flat surface. With a butter curler or melon baller, remove the cheese from the center of the ball, leaving a ½-inch-thick shell. Shred enough removed cheese to measure 4 cups. Reserve the remaining cheese for another use.

In a large bowl, blend the shredded cheese, butter, chives, and mustard. Stir in the beer until blended. Spoon the spread into the hollowed cheese ball; reserve the remaining spread for refill. Chill until serving time. Serve as a spread with cocktail bread.

Green Olive, Walnut, and Pepato Spread

MAKES 6 SERVINGS

1 cup (4 ounces) finely grated
pepato cheese
4 tablespoons (2 ounces) cream
cheese, softened
¼ cup sliced green olives
1 tablespoon white wine
⅓ cup chopped walnuts
Sliced olives, for garnish
Melba toast

In a medium bowl, combine the cheeses, stirring until combined. Add the olives and wine; beat until smooth. Transfer to a small serving bowl and smooth the top. Refrigerate at least 1 hour or up to 2 days.

Return the cheese mixture to room temperature. In a small skillet, toast the walnuts about 5 minutes, or until one shade darker. Sprinkle over the cheese; garnish with sliced olives. Serve the spread surrounded by pieces of melba toast.

Pecan, Bacon, and Wisconsin Cheese Spread

MAKES 10 SERVINGS

1 (8-ounce) package cream
cheese, softened
3 tablespoons milk
4 slices crisply fried bacon,
crumbled
2 tablespoons pecans
1 teaspoon garlic powder
1 teaspoon onion salt

Combine the cream cheese and milk in a blender. Add the remaining ingredients and blend until the pecans are chopped. Chill well; serve with whole wheat toast.

Variation: Substitute blue cheese for up to half of the cream cheese. The more blue cheese you use, the sharper the taste of the dip will be.

Cottage Blue Chip Dip

MAKES ABOUT 2 CUPS

1½ cups (12 ounces) cream-style
small curd cottage cheese
⅓ cup (2 ounces) crumbled blue
cheese
⅛ teaspoon pepper
½ teaspoon Worcestershire
sauce
2 teaspoons finely chopped
onion
3 tablespoons cream
Paprika, for coloring

Beat the cottage cheese with an electric mixer until smooth. Add the remaining ingredients and mix well. (More cream may be added for a thinner dip.) Serve chilled, with vegetables or crackers.

Wisconsin Swiss and Walnut Spread

MAKES 32 SERVINGS

1 (8-ounce) package cream
cheese
1½ cups shredded Swiss cheese
½ cup sour cream
⅓ cup chopped walnuts
⅓ cup finely chopped fresh
parsley
¼ cup chopped green onions
2 tablespoons Dijon mustard
Toasted pita triangles, assorted
crackers or bagel chips

Combine the cheeses, sour cream, walnuts, parsley, green onions, and mustard in a medium-size bowl. Cover and refrigerate at least 1 hour to blend the flavors.

Serve with the pita triangles, crackers, or bagel chips.

Tavern Beer Cheese

CHEF SUSAN GOSS

MAKES 8 SERVINGS

3 cups (12 ounces) shredded
aged Cheddar cheese
1½ cups (6 ounces) shredded
Parmesan cheese
1½ teaspoons Tabasco sauce
3 tablespoons Worcestershire
sauce
1 tablespoon pure chili powder
blend, such as ancho and
New Mexico
½ teaspoon garlic powder or
granulated garlic
¼ to ⅓ cup beer
½ cup chopped fresh parsley
Crackers or toast slices

In large bowl, combine the cheeses. Add the Tabasco sauce, Worcestershire sauce, chili powder, and garlic powder. Mix well.

In a large food processor bowl with a metal blade, process the mixture, adding the beer to make a thick spread. Return to the serving bowl, and stir in the parsley. Serve at room temperature with crackers or toasts.

Creamy Gorgonzola Dip

MAKES ABOUT 2⅓ CUPS

1⅓ cups (8 ounces) creamy
Gorgonzola cheese²³
1 cup sour cream
½ teaspoon freshly ground
black pepper
¾ cup coarsely chopped
toasted walnuts²⁴

In a medium bowl, combine the cheese, sour cream, and pepper; mix well. Cover and refrigerate until serving time. Just before serving, stir in the walnuts. Serve with sliced ripe pears or apples, breadsticks, or vegetables for dipping.

Asiago and Artichoke Dip

MAKES ABOUT 2 CUPS

1½ cups (about 6 ounces)
grated Asiago cheese
1 (8-ounce) package cream
cheese, softened
¼ cup oil-packed sun-dried
tomatoes, drained and
chopped
2 tablespoons chopped fresh
parsley
¼ teaspoon ground pepper
1 (14-ounce) can artichoke
hearts, drained and chopped
Toasted French bread rounds

Preheat the oven to 350°F.

In a small bowl, mix the cheeses. Add the tomatoes, parsley, and pepper; blend. Stir in the artichokes. Place in a 1-quart ovenproof casserole dish; bake for about 25 minutes, or until bubbly. Serve with French bread rounds.

Hot Cheesy Spinach Dip

MAKES ABOUT 2 CUPS

1 (4-ounce) can chopped mild
green chile peppers
1½ tablespoons chopped
jalapeño peppers
¼ cup finely chopped onion
1 tablespoon vegetable oil
¾ cup chopped tomatoes
8 tablespoons (4 ounces)
cream cheese, softened
½ cup half-and-half
1¾ teaspoons apple cider
vinegar
2 ounces frozen chopped
spinach, thawed and
squeezed dry
1½ cups (6 ounces) shredded
Cheddar cheese

Preheat the oven to 350°F.

Sauté the chiles, jalapeños, and onion in oil over medium heat for 4 minutes or until soft. Add the tomatoes and cook an additional 2 minutes, stirring frequently. Remove from the heat; reserve.

On medium speed, blend the cream cheese with an electric mixer until smooth. Gradually add the half-and-half and the vinegar; continue mixing until thoroughly blended. On low speed, gradually add the spinach and Cheddar cheese, mixing until thoroughly blended. Stir in the reserved chile mixture.

To serve, spoon the dip into ovenproof ramekins. Bake for 10 minutes or until warm. Serve as a dip for crackers and/or crudités.

Tangy Blue Cheese Whip

MAKES ABOUT ½ CUP

1 cup whipping cream
½ cup (3 ounces) finely crum-
bled blue cheese
1 teaspoon dried basil, crushed
¼ teaspoon garlic salt
½ cup almonds, toasted and
chopped
Assorted fruits or raw
vegetables

In a small mixing bowl, combine the whipping cream, cheese, basil, and garlic salt. Beat with an electric mixer on medium speed until slightly thickened. Gently fold in the chopped almonds. Serve with vegetables or fruit.

Layered Taco Dip

MAKES 8 SERVINGS

1 (8-ounce) container sour cream
8 tablespoons (4 ounces) cream
cheese, softened
⅔ cup taco sauce
1½ cups torn iceberg lettuce
⅓ cup chopped green bell
pepper
½ cup chopped onion
¾ cup (3 ounces) shredded
Cheddar cheese
¾ cup (3 ounces) shredded
Monterey Jack cheese
1 medium tomato, chopped
Tortilla chips

In a small mixing bowl, combine the sour cream and cream cheese; stir until smooth. On a large platter, spread the mixture to an 8-inch circle. Spread the taco sauce evenly over the top. Then layer with the lettuce, green pepper, onion, Cheddar cheese, and Monterey Jack cheese. Sprinkle the tomato on top. Serve with tortilla chips.

Mexican Cocktail Dip

MAKES 15 SERVINGS

BEANS

1 (15-ounce) can refried beans
½ teaspoon chili powder
½ teaspoon cumin

For the beans, in a small bowl, mix together the beans, chili powder, and cumin. Spread the bean mixture over the bottom of a serving dish 10 inches in diameter.

AVOCADOS

2 medium avocados, peeled,
seeded, and chopped
2 teaspoons lemon juice
⅓ cup chopped onion
½ teaspoon sugar
½ teaspoon celery salt
⅛ teaspoon cayenne pepper

For the avocados, combine the avocados, lemon juice, onion, sugar, celery salt, and cayenne pepper in a blender container. Cover and blend until smooth. Spread on top of the bean mixture.

SOUR CREAM SAUCE

½ cup sour cream
¼ cup mayonnaise
2 teaspoons paprika
1 teaspoon cumin
½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon hot pepper sauce
¼ teaspoon dried oregano

For the sour cream sauce, mix the sour cream, mayonnaise, paprika, cumin, garlic powder, chili powder, hot pepper sauce, and oregano. Spread this mixture on top of the avocado mixture.

TO COMPLETE THE RECIPE

1 cup (4 ounces) shredded
Cheddar cheese
1 cup (4 ounces) shredded
Monterey Jack cheese
½ cup thinly sliced pitted ripe
olives, drained
2 medium tomatoes, chopped
3 green onions, sliced

To complete the recipe, mix the cheeses and sprinkle over the sour cream mixture. Arrange the olives in the center. Place the tomatoes around the olives and the onions around the tomatoes. Cover and refrigerate until serving time. Serve as a dip for tortilla chips or crackers.

Spicy Wisconsin Cheese and Veggie Dip

MAKES ABOUT 1¼ CUPS

YOGURT CHEESE²⁵

1 (8-ounce) container plain lowfat yogurt

For the yogurt cheese, spoon the yogurt into a fine-mesh strainer. Set over a bowl and drain in the refrigerator for at least 4 hours. (The longer it is refrigerated, the firmer the cheese will be.) Discard the liquid. Store the cheese in the refrigerator in a tightly covered container until ready to use, up to 1 week. Makes 1½ to 2 cups.

DIP

¼ cup (1 ounce) shredded sharp
Cheddar cheese
⅔ cup finely shredded carrot
¼ cup prepared salsa
Pinch of salt

For the dip, in a medium bowl, mix ⅓ cup of the yogurt cheese with the dip ingredients until blended. Transfer the dip to a serving dish and serve as a dip for crackers or pita chips.

Smoky Wisconsin Cheese Fondue

MAKES 4 TO 6 SERVINGS

1 cup (4 ounces) shredded
smoked Cheddar cheese
¾ cup shredded Gruyère cheese
½ cup shredded pepato or
Asiago cheese
2 tablespoons all-purpose flour
1 teaspoons dry mustard
1 cup dry white wine
1 teaspoon Worcestershire sauce
3 to 4 drops hot pepper sauce
1 teaspoon Dijon mustard
1 loaf sourdough bread, cut into
cubes

In a small bowl, combine the cheeses, flour, and ground mustard. Toss to coat.

In a small saucepan, bring the wine to a simmer. Add a small handful of the cheese mixture to the simmering wine and stir until the cheese has melted. Repeat the process until all of the cheese has been melted. Add the Worcestershire, hot pepper sauce, and mustard, and cook on low until the mixture is thick and smooth. Transfer to a fondue pot and keep warm. Serve with fondue forks and the cubes of bread for dipping.

Wisconsin Cheddar Blue Fondue

MAKES 12 SERVINGS

1 (10½-ounce) can condensed
tomato soup
1 teaspoon Worcestershire sauce
3 cups (12 ounces) shredded
sharp Cheddar cheese
½ cup (3 ounces) crumbled blue
cheese
2 tablespoons dry sherry
French bread or hard rolls, torn
in bite-size pieces

In a fondue pot or heavy saucepan, heat the soup and the Worcestershire sauce. Stir in the cheeses, a little at a time, until they begin to melt. Add the sherry; stirring until the cheese is fully melted and the sherry is blended into the mixture. Serve over low heat with bread chunks or hard rolls.

Gorgonzola Fondue with Winter Vegetables

MAKES 10 SERVINGS

18 small red-skinned potatoes,
rinsed, halved
3 large carrots, peeled, cut
lengthwise into quarters, then
into 1½-inch pieces
18 small Brussels sprouts
1 small cauliflower, separated
into florets
2 tablespoons all-purpose flour
1 pound chilled Brie cheese
12 ounces chilled Gorgonzola
cheese
1¾ cups dry white wine
2 garlic cloves, minced
Salt and pepper, to taste
1 crusty bread loaf (1½ pounds),
cut into 1½-inch cubes

Steam the vegetables until tender, about 12 minutes for the potatoes, 10 minutes for the carrots and Brussels sprouts, and 8 minutes for the cauliflower. Arrange the steamed vegetables on a platter. Tent with foil to keep warm.

Meanwhile, place the flour in a large bowl. Cut the rind from the Brie cheese and cut into cubes. Drop the cubed cheese into the flour and toss to coat. Crumble the Gorgonzola cheese into the same bowl; toss again to coat. Combine the wine and garlic in a heavy medium saucepan. Simmer over medium heat for 2 minutes. Reduce the heat to medium low. Add the cheese by handfuls, stirring until melted after each addition. Stir until smooth. Season with salt and pepper. Transfer to a fondue pot. Set the pot over a candle or canned heat. Pierce the vegetables with fondue forks, and dip in the cheese. Serve with the cubed bread.

Traditional Wisconsin Cheese Fondue

MAKES 6 SERVINGS

2 cups dry white wine
1 tablespoon lemon juice
4 cups (16 ounces) shredded
Gruyère cheese
4 cups (16 ounces) shredded
fontina cheese
1 tablespoon arrowroot
2 ounces kirsch
Pinch of nutmeg
French bread cubes
Apples, cut in wedges
Pears, cut in wedges

Warm the wine and lemon juice to boiling in a fondue pot. Reduce the heat to low. Toss the cheeses with the arrowroot and gradually add the cheese mixture to the wine, stirring constantly. When the cheese is melted, stir in the kirsch. Sprinkle with nutmeg. Serve with French bread, apples, and pears.

Swiss Cheese Fondue

MAKES 6 SERVINGS

1¼ cups dry white wine, divided
1 large garlic clove, halved
5 cups (20 ounces) shredded
Swiss or Gruyère cheese
4 teaspoons cornstarch
⅛ teaspoon nutmeg
1 loaf (1 pound) French bread,
cut into 1½-inch chunks

In a 3-quart saucepan, combine 1 cup of the wine and the garlic. Bring just to simmering over low heat. Remove the garlic. Gradually stir in the cheese, waiting for each addition of cheese to melt before adding more; do not boil. When the cheese is completely melted, mix the cornstarch and nutmeg with the remaining wine. Add to the cheese mixture; stir until evenly smooth and thick. Transfer to a fondue pot or chafing dish, maintaining a temperature just below boiling for best consistency. Provide guests with fondue forks or bamboo skewers for dipping the bread chunks into the fondue. Fresh vegetable chunks can also be dipped into the fondue.

SOUPS AND SANDWICHES

Swiss Cheese and Shrimp Soup en Croûte

MAKES 6 SERVINGS

4 tablespoons (½ stick) unsalted
butter
2 shallots, chopped
1 cup all-purpose flour
¾ cup Gewürztraminer wine
6 cups chicken stock
1 pound extra-large (16 to 20
count) shrimp, peeled and
deveined
6 cups (1½ pounds) shredded
baby Swiss cheese
Salt and freshly ground white
pepper
6 (6-inch) disks puff pastry
(about 1½ pounds)
1 egg, beaten
3 ounces grated Asiago cheese
1 cup pine nuts

Preheat the oven to 400°F.

In large pot over medium heat, melt the butter. Sauté the shallots. Stir in the flour, and add the wine. Simmer for 5 minutes to reduce. Stir. Add the chicken stock and shrimp, and cook 3 minutes longer. Whisk in the Swiss cheese. Add the salt and pepper. Remove from the heat and set aside.

Brush the pastry disks with beaten egg. Top the disks with Asiago cheese and pine nuts.

Pour the soup into six 5½-inch ovenproof bowls. Brush the rim of the bowls with egg. Place the pastry disks on top of the bowls. Press the rim to seal. Bake for 15 minutes until the pastry is golden brown.

Cheddar, Swiss, and Beer Soup

MAKES 12 SERVINGS

2 cups diced onion
2 tablespoons chopped garlic
½ pound (2 sticks) butter
½ cup all-purpose flour
2 quarts milk
2 bay leaves
3 cups (12 ounces) shredded
medium Cheddar
3 cups (12 ounces) shredded
aged Swiss
Salt and pepper, to taste
Pinch of nutmeg
1½ cups pale ale

Sauté the onion and garlic in butter until soft, about 5 minutes. Add the flour; cook, stirring frequently, over medium heat, about 5 minutes. Whisk in the milk. Add the bay leaves; cook, stirring constantly, over low heat until the mixture thickens, about 20 minutes. Stir in the cheese gradually; cook just until the cheese melts. Remove from the heat. Season with salt, pepper, and nutmeg; remove the bay leaves. Stir in the beer.

Monterey Jack Cheese Soup

MAKES 6 SERVINGS

½ cup finely chopped onion
1 large ripe tomato, peeled and
diced
1 large can chopped green
chiles
½ garlic clove, minced
1 cup chicken stock
1½ cups heavy white sauce²⁶
1 cup half-and-half
Pinch of freshly ground black
pepper
1½ cups (6 ounces) shredded
Monterey Jack cheese

In a large saucepan, combine the onion, tomato, chiles, garlic, and chicken stock. Bring to a boil; simmer until the vegetables are tender. Remove from the heat. Slowly stir in the white sauce, stirring constantly. Slowly add the half-and-half. Add the pepper. Gradually add the cheese, stirring constantly, until melted. Serve immediately.

Cheesy Corn Soup with Smoked Chiles

MAKES 6 SERVINGS

10 ears sweet corn in their husks
5 cups water, divided
2 to 4 canned chipotle chile
peppers, deveined, seeded
and finely chopped²⁷
Salt, to taste
1 cup (6 ounces) crumbled feta
cheese

Preheat the oven to 400°F.

Cook the corn on an outdoor grill or boil on the stovetop. To grill, leave the husks on and remove the silks. Soak in a large bowl of cold water for at least 1 hour and drain. Grill on an outdoor grill over direct heat, turning often, for 15 to 25 minutes, or until cooked through. Cool and remove husks. To boil on the stovetop, husk the corn and place in a large pot. Cover with water and bring to a boil. Boil for 10 minutes. Drain and cool.

Cut the kernels from the ears (you should have 7 to 8 cups). With an electric blender, Purée 4 cups of the corn with 3 cups of the water.

In a 3- to 4-quart saucepan, combine the purée, the remaining 2 cups of water, and the peppers. Bring to a boil, reduce the heat, and simmer 15 minutes over low heat. Add the remaining corn; heat through. Season with salt. Ladle into bowls. Top with the crumbled cheese.

Tip: Since ears of corn vary in size, adjust the recipe by using a total of about 1 cup of water for every 1½ cups of corn. Adjust the amounts of peppers and salt accordingly.

Cabbage and Wisconsin Cheese Soup

CHEF ROBERTO DONNA

MAKES 6 SERVINGS

1 pound savoy cabbage
1 quart beef stock
2 mild Italian sausages
(½ pound)
1 (8-ounce) block aged
Wisconsin Cheddar cheese
6 tablespoons butter
6 slices country bread (about
½ inch thick), cut in half

Preheat the oven to 325° F.

Clean and wash the cabbage leaves. Cook in boiling water 5 minutes or until limp. Drain well and julienne the leaves. Set aside.

In a 2-quart saucepan, bring the beef stock to a boil with the sausages. Simmer 8 to 10 minutes until thoroughly cooked. Remove from the stock and cut into thin slices. Set aside.

Cut the Cheddar cheese into thin slices. Set aside.

Melt the butter over low heat. In an ovenproof casserole (preferably terra-cotta), arrange 3 of the bread slices. Layer with the cabbage, sausage, cheese, and remaining bread. Drizzle the top layer of the bread with melted butter. Gently pour the boiled stock over the top. Bake for about 30 minutes, until the top bread layer is crisp and the soup is thoroughly heated. Spoon into soup bowls. Season to taste.

Curried Carrot and Mascarpone Soup

CHEF MICHAEL SYMON

MAKES 4 SERVINGS

2 shallots, minced
1 garlic clove, minced
2 tablespoons olive oil
Sea salt
12 ounces (about 5) carrots,
peeled and chopped
1 tablespoon Thai red curry
paste²⁸
3½ cups chicken stock
1 tub (8 ounces) mascarpone
cheese, at room temperature

Place the shallots and garlic in olive oil in a deep saucepan, and lightly salt. Cover and cook gently for 3 to 4 minutes until limp but now brown. Add the carrots and continue to cook, covered, for 10 minutes over medium-low heat. Add the curry paste and chicken stock, and simmer, uncovered, for 1 hour.

Remove the soup from the heat and pour into a blender beaker or food processor bowl; blend until smooth. Return to the heat and bring to a simmer. Whisk in the mascarpone cheese. Serve immediately in soup bowls.

Cauliflower and Cheddar Cheese Soup

MAKES 8 SERVINGS

4 cups chicken stock or water
2 cups chopped potatoes
3½ cups cauliflowerets, divided
1 cup chopped onion
1 cup chopped carrot
3 garlic cloves, minced
1½ teaspoons salt
1½ cups (6 ounces) shredded
Cheddar cheese
¼ teaspoon dried dill
¼ teaspoon dry mustard
⅛ teaspoon pepper
¾ cup milk
1 tablespoon all-purpose flour
2 tablespoons butter

Combine the stock, potatoes, 2 cups of the cauliflowerets, onion, carrot, garlic, and salt in a large saucepan. Bring slowly to a boil, and simmer 15 minutes. Remove from the heat. Cool about 20 minutes. Purée.

Return the purée to the saucepan and over low heat, gradually add the cheese, dill, dry mustard, and pepper. Stir until the cheese melts.

In a small bowl, whisk the milk and flour together until smooth. Slowly pour into the hot soup, stirring until well blended, about 5 minutes.

Sauté the remaining 1½ cups of cauliflowerets in butter until crisp and tender. Add to the soup.

Creamy Cucumber Soup with Wisconsin Ricotta

MAKES 6 SERVINGS

1½ cups (12 ounces) ricotta
cheese
3¼ cups peeled, seeded, and
diced cucumber, divided
⅓ cup chopped onion
4 tablespoons chopped fresh
dill, divided
2¾ cups buttermilk
⅓ cup thinly sliced green onion
Salt and red pepper sauce, to
taste
Sesame bread sticks

In the bowl of a food processor, blend the cheese, 1¼ cups of the cucumbers, the onion, and 2 tablespoons of the dill until smooth. Pour the cheese mixture into a large container with a lid. Stir in the buttermilk, the remaining 2 cups of cucumber, the green onions, the remaining 2 tablespoons of dill, and the salt and red pepper sauce. Cover. Refrigerate at least 4 hours before serving.

To serve, ladle approximately 1 cup of chilled soup into each soup bowl. Serve with sesame bread sticks.

Tuscan Onion Soup with Shaved Wisconsin Parmesan

CHEF TOM CATHERALL

MAKES 6 SERVINGS

3 pounds white onions
(3 or 4 large)
4 medium leeks
4 ounces pancetta, in 1 piece
¼ cup extra-virgin olive oil
6 cups chicken stock
3 to 4 tablespoons balsamic
vinegar
¾ to 1 cup fruity red wine, such
as Merlot or Beaujolais
Salt and pepper, to taste
6 slices rustic country style
bread
2 garlic cloves, peeled and
halved
3 ounces Parmesan cheese,
in 1 chunk
2 tablespoons chopped fresh
parsley

Peel the onions and cut in half lengthwise. Thinly slice crosswise. Trim the leeks and cut in half lengthwise. Slice crosswise in ¼-inch slices, using 3 inches of pale green. Place the leeks in cold water, and rinse to remove the dirt. Drain. Reserve the onions and leeks.

Unroll the pancetta and dice into ¼-inch pieces. Heat the olive oil in a large soup pot over medium-high heat. Add the pancetta and cook until some of the fat has been rendered, about 5 minutes. Add the onions and leeks. Sauté for 20 minutes or until tender, stirring occasionally. Add the stock, and simmer 30 minutes. Stir the vinegar, wine, salt, and pepper into the soup. Cook until thoroughly heated.

Toast the bread slices, and rub with the peeled garlic clove halves.

To serve, spoon the soup into soup bowls. Float the bread croutons in the soup. Pare 4 or 5 shavings of the cheese on top of each serving. Garnish with the chopped parsley, and serve immediately.

Calabaza Soup with Wisconsin Limburger Cheese

CHEF GUILLERMO PERNOT

MAKES 6 SERVINGS

2 pound calabaza or butternut
squash, peeled, chopped
2 tablespoons olive oil
1 tablespoon kosher salt
1 Spanish onion, chopped
1½ quarts rich chicken stock
½ cup heavy cream
6 slices Limburger cheese, ¼
inch thick, at room tempera-
ture
3 tablespoons pumpkin seeds
(pepitas), toasted
2 teaspoons pumpkin seed oil

Preheat the oven to 400°F.

In a shallow baking pan, toss the squash with the oil and salt. Roast 20 minutes or until tender.

In a soup pot, combine the squash, onions, and chicken stock. Simmer until the onions are very tender, about 20 minutes. Purée the soup with an immersion blender until smooth. If too thick, add additional chicken stock. Adjust the seasonings and add the cream. Serve hot in soup bowls. Top each serving with a cheese slice, pumpkin seeds, and a drizzle of oil. Serve immediately.

Winter Squash Bisque and Apple-Ham Crostini with Cheddar

CHEF JAMES CAMPBELL

MAKES 6 SERVINGS

BISQUE

1 (2-pound) butternut squash
1 medium acorn squash
3 tablespoons butter
1 medium onion, finely chopped
4 garlic cloves, minced
1 tablespoon grated fresh
ginger
¼ cup sweet sherry
4 cups chicken stock
Salt and pepper
1 tablespoon finely chopped
fresh sage
1 cup half-and-half

For the bisque, preheat the oven to 350°F. Cut the butternut and acorn squashes in half; scoop out the seeds. Place on a baking sheet, cut side down. Bake 1 to 1¼ hours or until tender, turning to place the peel side down midway through baking. Remove from the oven, but keep the temperature at 350°F for the crostini. Scoop out the flesh and set aside.

In a large soup pot over medium heat, melt the butter. Sauté the onion until soft. Stir in the garlic and ginger. Deglaze the pan with sherry. Stir in the stock and cooked squash. Season to taste with salt and pepper. Cook until the mixture boils; reduce the heat to simmer, and cook about 15 minutes. Purée the soup, adding the sage and the half-and-half. Keep warm.

CROSTINI

6 slices French baguette,
½ inch thick
4 tablespoons olive oil, divided
2 Granny Smith apples, peeled,
cored, diced
½ pound smoked ham, diced
1 teaspoon finely chopped fresh
sage
⅓ to ½ pound aged Cheddar
cheese, cut in 6 slices the size
of the bread slices

For the crostini, brush the bread slices with 2 tablespoons of the olive oil; place on a baking sheet. Bake 4 minutes.

In a medium sauté pan over medium heat, cook the apples, ham, and sage in the remaining 2 tablespoons olive oil until tender, about 3 minutes. Place 1 slice of cheese on each slice of bread, and top with a tablespoon of the apple-ham mixture.

Tomato and Basil Bisque

MAKES 8 SERVINGS

BISQUE

3¼ cups low-sodium chicken
stock, divided
1 Spanish onion, diced
1 tablespoon chopped garlic
1 (28-ounce) can plum tomatoes
with juice
¼ teaspoon red pepper flakes
½ cup (1½ ounces) grated
Asiago cheese
½ cup julienned fresh basil

For the bisque, place ¼ cup of the chicken stock in a heavy-gauge nonreactive pot over medium heat. Add the onion, and sweat for 6 to 8 minutes, until the onion is limp. Add the garlic, and continue to cook 2 to 3 minutes. Add the tomatoes, the remaining stock, and the red pepper flakes. Bring the soup to a boil. Reduce the heat, and simmer for 35 to 40 minutes. Remove the soup from the heat and let it cool slightly. When cooled, purée the soup in a blender, in batches. Stir in the cheese and the basil, adjust the seasoning, and chill the soup.

ASIAGO CROUTONS

1 tablespoon olive oil
2 teaspoons chopped garlic
12 to 16 thin slices of Italian
bread
½ cup ( about 2 ounces) grated
Asiago

For the Asiago croutons, preheat the oven to 400°F.

Combine the oil and the garlic, and lightly brush the Italian bread with this mixture. Place the bread slices on a baking sheet, and top each slice with the cheese. Bake the croutons for 8 to 10 minutes, or until the cheese is golden and bubbling. Cool.

To serve, ladle approximately 1 cup of soup into each bowl. Top each serving with two Asiago croutons. Serve immediately.

Cheddar Sausage Soup

MAKES 8 SERVINGS

4 tablespoons (½stick) butter
⅓ cup chopped green onion
1 (8-ounce) package fresh cab-
bage, shredded for coleslaw
¼ cup all-purpose flour
2 (10 ¼-ounce) cans chicken stock
½ cup beer
1 tablespoon Dijon mustard
2 cups half-and-half, heated
2 cups (8 ounces) shredded sharp
Cheddar cheese
1 pound precooked smoked
sausage, cut into bite-sized
chunks

Melt the butter in a large, heavy saucepan. Add the onion and cabbage. Cook and stir over medium-high heat until the vegetables become translucent. Stir in the flour; cook 1 minute. Add the stock, beer, and mustard. Cover and simmer 30 minutes. Add the hot half-and-half, cheese, and sausage. Warm gently until heated through and the cheese melts.

Artichoke, Goat Cheese, and Marinated Tomato Panini

MAKES 3 SANDWICHES

TOMATOES

2 medium tomatoes, peeled and
finely chopped (about 2 cups)
1 garlic clove, pressed or
minced
2 tablespoons extra-virgin olive
oil
½ teaspoon fine sea salt or
kosher salt
Freshly ground pepper, to taste

For the tomatoes, in a small bowl, combine the tomatoes, garlic, olive oil, and salt. Season with the pepper. Set the tomato mixture aside to allow the flavors to blend for at least 20 minutes, stirring occasionally.

PANINI

¾ cup (6 ounces) soft fresh goat
cheese, at room temperature
2 tablespoons finely chopped
fresh basil
3 teaspoons extra-virgin olive oil
6 slices artisanal white bread or
sourdough
1 (6-ounce) jar quartered mari-
nated artichoke hearts,
drained
Fine sea salt or kosher salt and
freshly ground pepper, to taste

For the panini, in another small bowl, combine the goat cheese, basil, and olive oil; stir until the cheese is well combined with the other ingredients.

Arrange the bread slices on a work surface, and spread some of the goat cheese mixture on 3 slices. Using a slotted spoon, spoon some of the tomato mixture atop the goat cheese. Top with some of the artichokes. Sprinkle with salt and pepper. Top each sandwich with the remaining bread slices.

If using a panini grill, cook each sandwich according to the manufacturer’s instructions, until golden brown, about 7 minutes.

If using a nonstick skillet, heat the skillet over medium heat. Add a sandwich to the skillet; then top the sandwich with a second heavy skillet to press the sandwich. (To weigh the sandwich down even more, place canned goods atop the second skillet.) Grill the sandwich until golden brown, about 4 minutes per side. Repeat with the remaining sandwiches.

Portobello Reubens

MAKES 12 SERVINGS

8 large caps (about 2 pounds)
portobello mushrooms
½ cup pastrami seasoning²⁹
¼ cup olive oil
8 slices dark rye bread
½ cup Thousand Island dressing
2 cups (1 pound) sauerkraut
8 slices (8 ounces) Gruyère
cheese
¼ pound (1 stick) unsalted
butter, softened

Remove the gills from the mushroom caps. Liberally sprinkle the mushroom caps with the pastrami seasoning mixture. Cover and let the mushrooms stand for several hours, to marinate.

In a large skillet, heat the oil over medium-high heat. Add the mushrooms and sauté evenly on both sides for 6 minutes or until softened and lightly browned. Remove from the heat and cool. Slice and reserve.

On a clean, flat surface, lay out the bread slices. Spread each slice with dressing. Top 4 slices of bread with the sauerkraut and sliced mushrooms. Lay the cheese slices over the tops of the mushrooms, and top with the remaining slices of bread.

Spread the sandwiches with softened butter and cook in a nonstick skillet until golden and the cheese has melted. Cut each Reuben into 3 equal portions and keep warm until ready to serve.

Savory Wisconsin Three-Cheese Sandwich Spread

MAKES ABOUT 2 CUPS

⅔ cup ricotta cheese
½ cup (2 ounces) shredded
Cheddar cheese
½ cup (2 ounces) shredded
Swiss cheese
¼ cup finely chopped green
onions
¼ cup finely chopped celery
1 teaspoon prepared mustard
⅛ teaspoon pepper
1 tablespoon milk

In a bowl mix all of the ingredients except the milk. Gradually mix in enough milk to make the mixture spreadable. Cover and store in the refrigerator for up to 3 days.

Variation: Other varieties of shredded cheese can be used with the ricotta.

Serving Suggestions: Halve crusty French rolls horizontally. Pull out the centers of the rolls to make shells about ½ inch thick. (Reserve the crumbs for another use.) Fill the roll halves with sandwich spread and press together; package individually in plastic wrap.

Make hearty main-dish sandwiches with whole-grain bread, sandwich spread, sliced tomatoes, and lettuce. For a picnic, pack the sandwich spread in a paper cup or plastic container. Cover securely. Serve with crackers or vegetable sticks.

Spiced Apple Grilled Havarti Sandwiches

MAKES 4 SANDWICHES

3 tablespoons butter
2 large Granny Smith apples,
cored and thinly sliced
4 to 6 tablespoons sugar,
to taste
½ teaspoon cinnamon
½ teaspoon cardamom
1 tablespoon apple brandy
(optional)
8 thick slices day-old bread
8 thin slices Havarti cheese
¼ pound (1 stick) butter,
softened

Melt the butter in a skillet over medium heat. Sauté the apples for 3 to 5 minutes. Add the sugar, cinnamon, cardamom, and brandy. Toss to coat the apple slices with the sugar and spices. Remove the pan from the heat. Set aside.

Lay four slices of the bread on a griddle. Top with one slice of Havarti, one-fourth of the spiced apples, and another slice of Havarti. Place the remaining slices of bread on top of all. Butter the sandwich tops. Turn over. Butter again. Place the griddle over medium heat. Brown the sandwiches on each side for 3 to 5 minutes, until golden and the Havarti is soft. Cool for 5 minutes before serving.

Note: Serve with hot mulled wine or spiked cider; or chilled sparkling cider, with or without alcohol.

Tip: Prepared apple-cinnamon pie filling can be used.

Tuscan-Style Wisconsin Grilled Cheese Sandwiches

MAKES 6 SANDWICHES

2 pounds (about 18 spears)
asparagus, grilled
½ cup prepared balsamic-garlic- olive oil vinaigrette
12 slices crusty sourdough bread
12 slices (12 ounces) fontina
cheese
12 slices (1 pound from 4-ounce
ovals) fresh mozzarella
cheese
36 fresh basil leaves
1 cup roasted red pepper pieces
12 slices provolone cheese
Extra-virgin olive oil, as needed
6 fresh fruit kebabs, with fruits,
such as melon, pineapple, and
strawberries

In a large bowl, toss the grilled asparagus with vinaigrette. Cover and refrigerate for at least 2 hours before using.

Preheat the oven to 350°F.

Lay 6 slices of bread on a clean, flat surface. Top each slice with (in order): 2 slices of fontina cheese; 3 marinated, drained asparagus spears; 2 slices of fresh mozzarella; 6 fresh basil leaves; 2½ tablespoons of red pepper pieces; and 2 slices of provolone. Top with a second slice of bread. Brush both sides of each sandwich lightly with olive oil.

Heat a large nonstick skillet over medium heat and grill the sandwiches on both sides until golden brown. Transfer to a baking sheet and bake for 8 to10 minutes or until heated through.

To serve, cut each sandwich on the diagonal and serve with a fresh fruit kebab.

Berry, Cucumber, and Brie Baguette

MAKES 6 SERVINGS

6 ounces Brie cheese, rind
removed, cubed
⅓ cup prepared cucumber
ranch dressing
1 (16-ounce) loaf sourdough
French or Italian bread
Lettuce leaves
1 cup sliced cucumber
12 thin slices fontina, Havarti,
Swiss, or Colby cheese (any
combination)
¾ cups fresh raspberries
¾ cups sliced fresh strawberries
⅓ cup chopped pecans

In a medium bowl, combine the Brie and the dressing; mix to coat. Slice the bread in half horizontally. Hollow out the bottom half, leaving a ¾-inch shell. Spread the Brie mixture on the bottom. Top with the lettuce leaves, cucumber slices, cheese slices, raspberries, strawberries, and pecans. Replace the top of the bread; secure with long wooden picks. Slice into individual servings. Serve immediately, or pack the ingredients into containers to assemble later.

Chimichurri Burgers with Wisconsin Gouda Cheese

MAKES 4 BURGERS

CHIMICHURRI SAUCE

2 garlic cloves
1 jalapeño pepper, stemmed,
halved, and seeded (or more
to taste)
¾ cup packed fresh parsley
leaves
½ cup olive oil
2 tablespoons red wine or sherry
vinegar
¼ teaspoon salt
1½ teaspoons dried oregano
½ teaspoon red pepper flakes
(optional)

For the sauce, combine the garlic and jalapeño in a food processor. Process until finely minced. Add the parsley; process until finely minced. Scrape down the work bowl. Add the oil, vinegar, and salt; process until well combined. Transfer to a small bowl. Stir in the oregano and red pepper flakes. Let the sauce rest for 2 hours, if possible, to blend the flavors.

BURGERS

1½ pounds ground beef chuck
½ teaspoon salt
¼ teaspoon freshly ground
pepper
4 ounces Gouda cheese, diced
4 Kaiser rolls or hamburger
buns, split

For the burgers, prepare a barbecue grill or preheat a ridged grill pan. Spoon 3 tablespoons of the chimichurri sauce into a large bowl. Add the meat, salt, and pepper; mix well. Divide the mixture into 8 balls. Form each ball into a thin patty, about 5 inches in diameter. Divide the cheese over four of the patties, and top with the remaining patties. Seal the edges well, enclosing the cheese.

Grill the patties over medium-hot coals (or follow ground meat directions if using a gas grill) or in the preheated grill pan for 5 minutes per side or until the internal temperature of the meat reaches 160°F. If desired, place the buns, cut sides down, on the grill during the last 1 minute of cooking, or toast the buns in the oven or under the broiler. Place the patties in the buns and serve with the remaining chimichurri sauce.

Note: If desired, additional Gouda cheese, thinly sliced, may be placed over the patties during the last minute of cooking.

Greek Cheeseburgers

MAKES 8 BURGERS

1 pound ground beef
½ pound ground lamb
2 tablespoons finely chopped
onion
½ teaspoon dried oregano,
crushed
¼ teaspoon pepper
1 cup (6 ounces) crumbled feta
cheese, plus additional for
sprinkling
¼ cup chopped ripe olives
¾ teaspoon lemon-pepper
marinade, divided
¾ cup plain yogurt
¼ cup shredded seeded cucum-
ber, well-drained
4 pita bread rounds, cut in half

Combine the beef, lamb, onion, oregano, and pepper; mix well. Shape into eight 4-inch patties. Combine 1 cup of the cheese, the olives, and ½ teaspoon of the lemon-pepper marinade. Top four patties with the cheese mixture; cover with the remaining patties. Pinch the edges together to seal.

To broil indoors, preheat the oven to broil. Place the patties on the greased rack of a broiler pan. Broil both sides to the desired doneness. Sprinkle the patties with cheese; continue broiling until the cheese is melted.

To grill outdoors, place patties on a greased grill over medium coals (the coals will be glowing). Grill, uncovered, 5 minutes on each side, to desired doneness. Sprinkle the patties with cheese; continue grilling until the cheese is melted.

To serve, cut each cooked patty in half. Combine the yogurt, cucumber, and ¼ teaspoon of the lemon-pepper marinade. Spread the inside of each pita bread half with the yogurt mixture; fill with the patty half.

Italian Cheeseburgers

MAKES 4 CHEESEBURGERS

½ pound ground beef
½ pound Italian sausage,
casings removed
½ cup dry breadcrumbs
½ cup tomato sauce
2 tablespoons finely chopped
onion
2 tablespoons grated Parmesan
cheese
¼ teaspoon pepper
4 (1-ounce) slices provolone
cheese
8 Italian bread slices, toasted

Combine the beef, sausage, breadcrumbs, tomato sauce, onion, Parmesan cheese, and pepper; mix well. Shape into four 5-inch oval patties. Cook following one of the methods below.

To broil indoors, preheat the broiler. Place the patties on the greased rack of a broiler pan. Broil both sides to desired doneness. Top each with a slice of cheese; continue broiling until the cheese is melted.

To grill outdoors, place the patties on a greased grill over medium coals (coals will be glowing). Grill, uncovered, 5 minutes on each side, or to desired doneness. Top each with a slice of cheese; continue grilling until the cheese is melted.

To serve, place each patty on a bread slice; top with additional tomato sauce and a bread slice.

Pepper Jack-Stuffed Burgers

MAKES 6 BURGERS

2 pounds ground beef
1½ teaspoon salt
½ teaspoon pepper
¼ cup minced onion
2 cups (8 ounces) shredded
pepper Jack cheese³⁰
6 tablespoons salsa
6 hamburger buns

In a large bowl, combine the ground beef, salt, pepper, and onion, and mix thoroughly. Shape into 12 (¼-inch-thick) patties. Reserve ⅓ cup of the shredded cheese. Top six patties with the remaining cheese. Place the remaining patties over the cheese-topped patties, and firmly press the edges together. Refrigerate until ready to grill.

Spray the grate of an outdoor grill and utensils with cooking spray. Preheat the grill to medium.

Place the burgers on the heated grill and cook, covered, 7 to 8 minutes to medium (160°F) doneness, until the meat is no longer pink in the center and the juices show no pink color; turn occasionally. During the last 2 minutes of cooking, spoon 1 tablespoon of salsa on each burger and sprinkle with the remaining cheese. Place on the hamburger buns, and serve immediately.

Cheesy Meatloaf Sandwiches

MAKES 8 SANDWICHES

MEATLOAF

1 pound ground beef
6 ounces ground pork
1 cup (4 ounces) grated
Asiago cheese
1 egg
½ cup dried breadcrumbs
3 tablespoons minced fresh
parsley
2 teaspoons grainy Dijon
mustard
¾ teaspoon cracked black
pepper
1 teaspoon salt

For the meatloaf, preheat the oven to 375°F.

In a bowl, combine all of the meatloaf ingredients. Mix well and pack into a 9 x 5-inch loaf pan. Bake the loaf until cooked through and browned, 55 to 60 minutes.

Remove the pan from the oven and drain the excess grease. Let the loaf cool completely before slicing. Cut the loaf into 12 slices.

SANDWICHES

⅓ cup mayonnaise
3 tablespoons grainy mustard
8 French rolls
8 lettuce leaves
2 tomatoes, sliced
16 slices provolone cheese

For the sandwiches, blend the mayonnaise and mustard. Split the rolls and top each bottom bun with 1 lettuce leaf, 2 tomato slices, 1 meatloaf slice, 2 provolone slices, and 1 tablespoon of the mayonnaise/mustard spread. Top with the roll tops, and serve the sandwiches with potato salad or french fries.

Wisconsin Cheese Steak Sandwiches

MAKES 6 SERVINGS

STEAK AND MARINADE

¾ cup red wine vinegar
6 tablespoons vegetable oil
1 teaspoon dry mustard
3 garlic cloves, minced
2 teaspoons dried oregano
2¼ pounds beef flank steak

For the steak and marinade, in a small bowl, combine the vinegar, oil, mustard, garlic, and oregano. Place the steak in a nonmetal baking dish. Pour the marinade over the steak. Cover and marinate overnight in the refrigerator, turning the steak occasionally.

CHEESE BREAD

¼ pound (1 stick) butter,
softened
2 garlic cloves, minced
1 loaf French bread, split
lengthwise
2 cups (8 ounces) shredded
Muenster cheese

For the cheese bread, the next day, combine the butter and the garlic; spread on the cut bread. Sprinkle each half with 1 cup of cheese. Wrap the halves, side by side, in foil, 2 halves per packet.

Grease a grill rack, and grill the steak for 8 to 10 minutes on each side (medium). Remove the steak from the grill, put the wrapped bread on the grill, and cover the bread. Cook for 8 to 10 minutes. or until the cheese melts.

To complete the sandwiches, while the cheese bread is cooking, thinly slice the steak across the grain. Remove the bread from the grill. Cut each loaf into 6 pieces. Top the grilled bread with the sliced beef.

Moroccan Rollups

MAKES 10 SERVINGS

ROLLUPS

1 pound boneless leg of lamb or
chicken, cut into ½-inch cubes
½ cup minced sweet onions
2 teaspoons ground cumin
1 teaspoon cinnamon
½ teaspoon cayenne
½ teaspoon salt
2 tablespoons olive oil
5 (6- or 7-inch) pita bread
rounds
1 cup (4 ounces) coarsely grated
pepato or Asiago cheese
1 cup (6 ounces) crumbled feta
cheese
½ cup chopped ripe olives
½ cup chopped tomatoes

For the rollups, preheat the oven to 400°F.

Combine the meat, onion, spices, and salt. Heat the oil in a large skillet over medium-high heat; add the meat mixture and cook for about 10 minutes (5 to 8 minutes for chicken) until cooked through.

To assemble, split each pita at the edges to yield two rounds. Place them with the insides facing up on the countertop. Sprinkle the rounds with the cheese, olives, and tomatoes. Spoon a strip of sautéed lamb across each round. Roll the pita round tightly around the filling and place seam side down in a baking dish. Bake for 10 minutes or until crispy. While the rollups are baking, prepare the yogurt sauce.

YOGURT SAUCE

1 cup low-fat plain yogurt
1 tablespoon chopped mint
½ cup chopped cucumber

For the yogurt sauce, mix the yogurt, mint, and cucumber in a small bowl until blended. Serve with the rollups.

The New Yorker, Wisconsin-Style

GEORGE LACKEY

MAKES 6 SANDWICHES

HORSERADISH MUSTARD

½ cup Dijon mustard
¼ cup prepared horseradish

For the horseradish mustard, combine the mustard and horseradish in a small bowl.

PICKLE SLAW

2 cups shaved cabbage
¾ cup dill pickle relish, drained
½ cup mayonnaise

For the pickle slaw, combine the cabbage and pickle relish in a large bowl. Stir in the mayonnaise. Combine the slaw mix with the remaining horseradish mustard mixture, and toss well to coat. Cover and refrigerate at least 2 hours before using.³¹

SANDWICHES

12 slices pumpernickel bread
12 dill pickle sandwich slices,
drained
6 slices (12 ounces) smoked
Gouda cheese
12 slices (12 ounces) hard
salami, thinly sliced
12 slices (1 pound 8 ounces)
Gruyère cheese
1¼ pounds corned beef, thinly
shaved
12 pickle slices, for garnish
24 large green olives, for garnish

For the sandwiches, on a clean, flat surface, lay out the bread slices. Spread each slice evenly with 1 tablespoon of horseradish mustard. Top 6 of the bread slices with 2 pickle slices. Layer 1 slice of smoked Gouda, 2 slices of hard salami and ⅓ cup of pickle slaw on top of the pickle slices. Set aside.

Top each of the remaining 6 bread slices with 2 slices of Gruyère cheese and an equal amount of the shaved corned beef. Pair each slaw-topped bread slice with a corned beef-topped bread slice to form closed sandwiches. Press the slices together to secure. Cover and refrigerate.

To serve, slice each sandwich in half diagonally. Skewer the top of each half with a toothpick speared with a pickle slice and an olive.

Cheesy BLTs

CHEF MICHAEL SYMON

MAKES 6 SANDWICHES

1½ cups prepared roasted garlic
purée
12 slices sourdough bread
24 slices jalapeño Jack cheese
24 slices vine-ripened tomatoes
24 fresh basil leaves
24 slices bacon, cooked crisp

Preheat the oven to 400°F.

Spread the roasted garlic purée on sourdough bread and top each slice with 2 slices of cheese. Place on a baking sheet and bake until the cheese is melted and the bread is toasted, about 5 minutes.

Remove from the oven. Layer 6 of the bread slices with equal parts of the remaining ingredients as follows: 2 slices of tomato, 2 basil leaves, 4 slices bacon, 2 additional basil leaves, 2 remaining tomato slices, and the remaining 6 slices of cheese-topped bread. Cut on the diagonal and serve.

Homestyle Ham and Wisconsin Cheese Pockets

MAKES 6 SANDWICHES

FOR 6 SERVINGS

12 puff pastry squares
(5 x 5 inches each)
12 thin slices ham
6 teaspoons Dijon mustard
6 slices Swiss cheese
1 tablespoon water, and
additional water, as needed
1 egg
Lettuce (optional), for serving
Tomato slices (optional), for
serving

Preheat the oven to 400°F.

Lay the puff pastry squares out on a lightly floured surface. Place 2 slices of ham on half of the squares, leaving a ¼-inch border all the way around. Spread 1 teaspoon of Dijon mustard evenly over the ham, and top with 1 slice of Swiss cheese.

Lightly brush the border of each square with water. Place the remaining square evenly on top of the cheese. With the prongs of a fork, seal the pastry all the way around.

Combine the egg with the water, beat well. With a pastry brush, baste all of the squares with the egg wash, and prick the tops with a fork. Place the squares on a parchment-lined baking sheet and bake for 10 to 12 minutes, or until golden brown and puffy. Serve the pockets immediately. Garnish with the lettuce and tomato.

Note: Any type of meat can replace the ham.

Butterkäse Focaccia Antipasto Sandwiches

MAKES 10 SANDWICHES

2 (14½-ounce) packages Italian
flatbread (focaccia)
Romaine lettuce leaves
12 (1-ounce) slices thinly sliced
baked ham
8 ounces butterkäse cheese,
sliced
12 (6-ounce) slices thinly sliced
salami (optional)
2 (6-ounce) jars marinated arti-
choke hearts, drained (reserv-
ing the marinade) and
chopped
1 cup drained julienned roasted
red peppers
1 medium red onion, thinly
sliced
2 tomatoes, thinly sliced
8 ounces provolone cheese,
sliced

Lightly brush the top of one of the Italian flatbreads with 1 tablespoon of the reserved artichoke marinade. Place the bread on a serving dish and layer with lettuce leaves, ham, cheese, salami (if desired), artichokes, peppers, onions, and tomatoes. Sprinkle with 2 to 3 tablespoons of the reserved marinade, and layer the top with provolone cheese slices. Brush the underside of the second Italian flatbread with the remaining marinade and place on top of the sandwich. With a bread knife, cut into 10 pie-shaped wedges and place a sandwich pick in each.

Fontina-Stuffed Pretzel Bread

GOVIND ARMSTRONG

MAKES 4 SERVINGS

½ cup (about ½ medium)
julienned yellow onion
1 teaspoon olive oil
⅓ cup roasted red peppers,
cut in ½-inch strips
2 teaspoons chopped fresh
parsley
½ teaspoon chopped fresh
thyme, or ¼ teaspoon dried
2 cups (8 ounces) shredded
fontina cheese
1 cup diced smoked baked ham
Salt and pepper, to taste
4 (6-inch) pretzel rolls

Preheat the oven to 375°F.

In a small skillet, sauté the onion in oil until soft, 3 to 4 minutes. In a medium bowl, toss the sautéed onions with the peppers, parsley, thyme, cheese, and ham. Season with salt and pepper.

To hollow the pretzel rolls, cut off one end and set aside. Using a thin-bladed knife, gently cut the center out of each bread, leaving ⅜ inch around the edge. Use a small spoon to scrape out the inside of the bread, and discard or save for another use.

Stuff one-fourth of the filling mixture into the pretzel breads by using the end of a wooden spoon to gently push the filling into the bread. Replace the cut-off end, and wrap each bread with foil, leaving the foil open on top. Place the stuffed breads on a baking sheet. Bake for 10 to 15 minutes, until the bread is crisp and the filling is warm. Slice and serve.

Proscuitto Panini with Wisconsin Mozzarella and White Bean Purée

CHEF SETH BIXBY DAUGHERTY

MAKES 6 SERVINGS

2 cups white beans that have
been cooked very soft, plus 1
to 2 tablespoons cooking liquid
1 tablespoon roasted garlic
purée³²
Salt and pepper, to taste
1 loaf French bread, split
8 ounces Crave Brothers fresh
mozzarella cheese, sliced
10 slices shaved proscuitto
3 small roasted red peppers
2 Roma tomatoes, thinly sliced
10 large fresh basil leaves

Purée the beans and liquid, garlic, salt, and pepper in a food processor until smooth. Microwave or heat on the stove until hot to the touch. Liberally spread the purée on one cut side of the bread. Top with the remaining ingredients, sprinkling the tomato layer with salt and pepper. Slice and serve.

Wisconsin Cheese and Salami Packets

MAKES 6 SERVINGS

2½ cups all-purpose flour,
divided
1 package active dry yeast
1 teaspoon dried sage, crushed
½ teaspoon salt
¾ cup warm water (115°to
120°F)
2 tablespoons cooking oil
1½ cups (6 ounces) shredded
mozzarella cheese
⅓ cup (about 1 ounce) freshly
grated Parmesan cheese
6 ounces salami, chopped
1 small tomato, peeled, seeded,
and chopped
1 egg
1 teaspoon water

In a large mixer bowl, combine 1 cup of the flour with the yeast, sage, and salt. Add the warm water and the oil. Beat with an electric mixer on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can. Turn out onto a floured surface.

Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Place the dough in a greased bowl; turn once. Cover and let rise in a warm place until the dough has doubled (45 to 55 minutes).

Meanwhile, make the filling. In a small mixing bowl, combine the cheeses, salami, and tomatoes. Toss until well combined; set aside.

Punch the dough down; divide into 6 pieces. Cover and let the dough rest for 20 minutes.

Preheat the oven to 375°F.

Roll each piece of dough into a 7-inch circle. Spoon ½ cup of the filling onto half of each circle. Combine the egg and water, and brush over the outer edges of the dough, to moisten. Fold the circle in half; use the tines of a fork to seal the edges. Place on a greased baking sheet. Prick the tops and brush with more of the egg mixture.

Bake for 25 to 30 minutes, or until golden. Remove from the baking sheet; cool on a wire rack.

Brat Reubens

MAKES 6 SANDWICHES

MUSTARD SAUCE³³

¼ cup prepared mustard
¼ cup mayonnaise
1 tablespoon horseradish

For the mustard sauce, mix the ingredients until well blended.

SANDWICHES

1 tablespoon butter
6 bratwurst, precooked
6 rye buns
6 slices Swiss cheese
1½ cups sauerkraut, heated
and drained

For the sandwiches, preheat the broiler.

Melt the butter in a large skillet. Add the bratwurst and cook over medium heat for 5 to 7 minutes, or until brown. (To prevent piercing of the sausage casings, use tongs to turn the brats.) When brown, slit open the brats, place on buns, and top with the cheese slices. Broil the sandwiches open faced, 5 inches from the heat, for 3 to 5 minutes or until the cheese melts. Top each with ¼ cup of the sauerkraut and 1 tablespoon of the mustard sauce. Put the bun halves together and serve.

Beer Garden Sandwiches

MAKES 4 SANDWICHES

3 tablespoons mayonnaise
1 tablespoon prepared grainy
mustard
2 teaspoons prepared
horseradish
8 slices caraway rye bread
4 lettuce leaves
8 ounces Limburger cheese,
sliced
8 ounces liverwurst, sliced
2 medium dill pickles, sliced
lengthwise
1 small red onion, sliced into
rings

In a small bowl, mix the mayonnaise, mustard, and horseradish; spread evenly on one side of 4 bread slices. Top each with equal portions of lettuce, cheese, liverwurst, pickles, and onion; cover with the remaining bread slices. Cut each sandwich in half and serve.

Open-Faced Pork Loin Sandwiches with Smoked Baby Swiss

MAKES 4 SANDWICHES

1 (12-ounce) pork tenderloin
1 teaspoon dried rosemary
¼ teaspoon salt
⅛ teaspoon pepper
4 slices black bread, toasted
Herb mustard
8 ounces thinly sliced smoked
baby Swiss cheese

Preheat the oven to 350°F.

Season the meat with rosemary, salt, and pepper. Place in a baking pan. Bake for 45 to 60 minutes or until the meat registers 165°F. Cool and cut into ¼-inch slices.

Preheat the oven to broil.

For each sandwich, spread one bread slice with mustard; top with one-fourth of the meat slices and one-fourth of the cheese slices. Broil the sandwiches until the cheese is melted.

Classic Cuban Sandwiches

MAKES 12 SANDWICHES

5 pounds pork shoulder or
brisket
1½ teaspoons Cuban spice
mixture (onion flakes,
ground cloves, crumbled bay
leaf, oregano, red pepper
flakes, salt)
3 garlic cloves, mashed
1 tablespoon cracked black
pepper
12 (5-inch) soft white rolls
¾ cup prepared mustard
12 slices from 4 large tomatoes
(optional)
1½ cups sliced dill pickles
24 thin slices salami
24 slices Swiss cheese

Preheat the oven to 325°F.

Place the pork in a roasting pan and rub with the Cuban spice mixture, garlic, and pepper; cover with foil. Add ½ inch of water to the bottom of the pan, and roast for 4 hours or until very tender. Remove from the heat and cool to room temperature. Shred meat.

Place the shredded meat in a pot with the pan juices from the roasting pan, and simmer with additional seasonings, if needed, until moist but not runny. Keep warm.

To make a sandwich, lay the bottom of an opened roll on a clean surface. Spread with 1 tablespoon of mustard. Top with 1 thin tomato slice, 2 or 3 pickle slices, 4 ounces of pork, 2 thin slices of salami, and 2 slices of Swiss cheese. Top with the roll lid. Repeat with the remaining sandwiches. Each sandwich may be served immediately or griddled like a panini and served hot to melt the cheese.

Variation: Gruyère cheese may be used in place of Swiss.

Mexican Torta with Wisconsin Asadero Cheese

MAKES 4 SERVINGS

¼ cup vegetable oil
1 pound boneless, thin-sliced
pork chops (8 pieces)
Salt and pepper
1 teaspoon dried oregano,
preferably Mexican, crushed
1 cup canned refried beans
(pinto or black)
4 French rolls
1⅓ cups shredded asadero or
queso quesadilla cheese³⁴
6 to 8 slices tomato
1 ripe Hass avocado, peeled and
sliced
¼ cup sliced jalapeño peppers
in escabèche (optional)
Shredded romaine lettuce
⅓ cup Mexican salsa, preferably
chipotle (red or green may be
substituted)
½ cup mayonnaise

Heat the oil in a heavy skillet over medium-high heat. Quickly grill the pork chops, turning once, until cooked through. Remove from the heat. Salt and pepper to taste. Scatter the oregano over the chops while hot, pressing into the meat. Set aside.

Meanwhile, heat the refried beans in a microwave or on the stovetop. Split the rolls. Spread the bottom of each roll with ¼ cup of the hot refried beans. Cover with ⅓ cup of shredded asadero cheese. Top with 2 pieces of pork. Layer the tomatoes, avocados, jalapeños, and lettuce over the meat, dividing evenly among the sandwiches.

Mix the salsa and mayonnaise together in a small bowl. Spread the roll tops with the mixture, and place the tops on the sandwiches.

Pork Loin Sandwiches with Wisconsin Smoked Swiss

CHEF TREY FOSHEE

MAKES 6 SERVINGS

PORK LOIN

1½ pounds boneless center-cut
pork loin
1 teaspoon vegetable oil
½ teaspoon salt
¼ teaspoon pepper

For the pork, preheat the oven to 425°F. Place the pork in a small roasting pan. Brush with oil; sprinkle with salt and pepper. Roast for 50 to 60 minutes until the center is only slightly pink.

ONION JAM

½ cup sugar
½ cup cider vinegar
2 tablespoons honey
2 yellow onions, thinly sliced

For the jam, combine the sugar, vinegar, and honey in a medium saucepan. Simmer until the sugar is dissolved. Add the onions and cook over medium heat until the onions are tender and golden, and most of the liquid has been absorbed, 20 to 25 minutes. Set aside to cool.

HORSERADISH AÏOLI

½ cup mayonnaise
2 teaspoons fresh lemon juice
1 small garlic clove, minced
2 teaspoons prepared
horseradish
Pinch of cayenne
1 tablespoon extra-virgin olive
oil

For the aïoli, combine the mayonnaise, lemon juice, garlic, horseradish, cayenne, and olive oil in a small bowl. Set aside.

SANDWICHES

6 hamburger buns
4 cups arugula, cleaned and
dried
8 ounces smoked Swiss or
smoked Gouda cheese, sliced

To assemble the sandwiches, slice the pork very thinly. Toast the buns. Spread both cut sides of the buns with the aïoli. Top with arugula, several slices of pork, the jam, and then the cheese. Serve warm, or grill as panini.

Spanish Hacienda Pork Wraps

MAKES 4 WRAPS

2 tablespoons vegetable oil
1 pound boneless pork loin,
finely cubed
2 cups chopped sweet onions
1 cup green or red chile salsa
½ cup chopped ripe olives
2 teaspoons chili powder
1 teaspoon cornstarch
1 teaspoon sugar
½ teaspoon ground cumin
Hot pepper sauce, to taste
1⅓ cups hot cooked rice
4 burrito-size flour tortillas,
steamed
1 cup (4 ounces) shredded brick
cheese (or for more heat, use
½ cup shredded habañero
Jack cheese)

Heat 1 tablespoon of oil in a large skillet, and sauté half of the pork and onion over high heat until browned; remove from the pan. Repeat with the remaining oil, pork, and onion; remove from the pan.

Combine the salsa, olives, chili powder, cornstarch, sugar, and cumin in the same skillet. Cook, stirring and scraping up the pork drippings, until the sauce is hot. Return the pork mixture to the pan; heat through. Season with hot pepper sauce, if desired.

To assemble, portion ⅓ cup of hot rice into the center of each tortilla; top with a generous ¾ cup of the pork mixture and ¼ cup of cheese. Fold in two sides, and then roll the tortilla around the filling.

Buffalo Chicken Wraps

JOHN ESSER

MAKES 6 WRAPS (FOR LUNCHEON SERVINGS) OR 30 SLICES (FOR APPETIZERS)

3 large flour tortillas or wraps
¼ cup prepared ranch dressing
12 ounces cooked chicken
breasts, cut into strips
1 celery stalk, sliced thin
3 green onions, sliced
1 cup chopped lettuce
⅓ cup finely diced tomatoes
3 tablespoons dried cranberries
12 ounces (2 cups) crumbled
blue cheese

Place the tortillas on a flat surface and spread the ranch dressing on the upper half of each tortilla. Divide each of the remaining ingredients into thirds and arrange along the middle of each tortilla. Roll the tortillas up tightly and slice in half for luncheon portions, or into 1-inch slices, secured with toothpicks, for appetizers.

Pesto Chicken Bruschetta

MAKES 4 SERVINGS

1 tablespoons olive oil
½ teaspoon coarsely chopped
garlic
4 slices sourdough bread, cut
diagonally, ¼ inch thick
½ cup (about 2 ounces) grated
Asiago cheese, divided
2 tablespoons prepared pesto
¼ teaspoon pepper
4 boneless, skinless chicken
breast halves
8 ounces fresh mozzarella
cheese, cut into 12 (¼-inch-
thick) slices
1 tomato, cut into 4 slices

In a 10-inch skillet, heat the olive oil and garlic. Add the bread slices. Cook over medium-high heat for 5 to 7 minutes or until toasted, turning once. Remove from the pan and place on a plate. Sprinkle ¼ cup of the Asiago cheese on the bread. Set aside.

In the same skillet, combine the pesto and pepper. Add the chicken, coating with the pesto. Cook over medium-high heat for 8 to 10 minutes, or until the chicken is brown, turning once.

To serve, place 3 slices of mozzarella on each bread slice; top with a tomato slice and then a chicken breast half. Sprinkle with the remaining Asiago cheese.

Grilled Turkey and Fontina Sandwiches

MAKES 4 SANDWICHES

CHERRY CHUTNEY

1 tablespoon olive oil
¼ cup chopped red onion
¼ cup apple cider vinegar
1 cup dried cherries, coarsely
chopped
½ teaspoon kosher salt
¼ teaspoon dried tarragon
1½ tablespoons honey
1 cup water

For the chutney, heat the oil in a nonstick skillet over medium heat. Sauté the onion until it begins to brown. Deglaze the pan with vinegar. Add the cherries, salt, tarragon, honey, and water and simmer for 20 to 25 minutes; cool.

SANDWICHES

¼ pound (1 stick) butter, room
temperature
8 slices hearty bread
16 slices fontina cheese
1 pound smoked turkey, shaved
1 Granny Smith apple, sliced
thin

For the sandwiches, butter one side of each slice of bread. Place four slices of the bread, buttered side down, in a large, nonstick pan or griddle, on medium heat. Top each with fontina cheese, turkey, sliced apples, and 1 tablespoon of chutney. Top with the remaining four slices of bread, buttered side out. Grill each side until golden brown and the cheese is melted.

Smoked Turkey Cobb Sandwiches with Wisconsin Blue Cheese Mayonnaise

MAKES 4 SANDWICHES

WISCONSIN BLUE CHEESE MAYONNAISE

¼ cup blue cheese
¼ cup mayonnaise

For the blue cheese mayonnaise, combine the cheese and mayonnaise in a small bowl, and mix well.³⁵

AVOCADO PURÉE

1 cup puréed avocado
Salt and pepper, to taste
¼ teaspoon lemon juice

For the avocado purée, in a small bowl or blender, blend the avocado purée, salt and pepper, and lemon juice.

SANDWICH

8 slices sourdough bread
2 ounces mixed greens
8 slices tomato
8 slices smoked turkey
8 strips bacon, fried crisp

To assemble the sandwiches, spread one bread slice with 1 to 2 tablespoons of the blue cheese mayonnaise. Layer the mixed greens, 2 tomato slices, 2 turkey slices, and 2 bacon strips on the bread. Spread another slice of bread with the avocado purée, and top the other half of the sandwich. Repeat, using all ingredients (there will be extra blue cheese mayonnaise).

Poached Tuna Salad on Ciabatta with Wisconsin Havarti

CHEF MINDY SEGAL

MAKES 4 SERVINGS

3 cups extra-virgin olive oil
7 garlic cloves, divided
4 fresh thyme sprigs
2 pounds tuna loin trimmings,
cubed (room temperature)
Salt and pepper, to taste
1 cup mayonnaise
4 ounces capers with brine
4 large ciabatta rolls, split
½ cup (2 ounces) shredded
Havarti cheese, divided

In a large saucepan, combine the oil, 3 garlic cloves, and the thyme. Heat to a soft boil. Remove from the heat and add the cubed tuna. Poach the tuna for 20 minutes or until no longer pink, stirring occasionally. Remove the tuna from the oil to a medium bowl; reserve 1 cup of the oil. Season the tuna with salt and pepper, and let it cool completely. When cooled, mix with the mayonnaise and capers.

Preheat the oven to broil.

Meanwhile, in a small saucepan, bring the reserved oil and the remaining 4 garlic cloves to a soft boil. Brush the cut sides of the rolls with the garlic oil. Place the rolls on a baking sheet, cut sides up, and broil until toasted, about 2 minutes. Remove from the oven, and reduce the oven temperature to 350°F.

Spoon a rounded cup of the tuna mixture on the bottom half of each of the toasted rolls. Top each with 2 tablespoons of cheese. Place the baking sheet back in the oven and heat for 7 to 10 minutes or until the cheese is melted. Place the roll tops on the tuna; cut in half to serve.

Jumbo Lump Crab Melts

MAKES 12 SERVINGS

Sourdough baguettes, cut into
6 (4-inch) sections
½ cup olive oil, divided
⅓ cup chopped fresh herbs,
such as tarragon, parsley, and
thyme, divided
Salt and freshly ground pepper,
to taste
2 cups (10 ounces) jumbo lump
crabmeat, picked over
1 cup (6 ounces) crumbled
Gorgonzola cheese
1 cup (8 ounces) mascarpone
cheese
24 slices (2 pounds) ripe red
tomatoes
2 cups micro greens
3 tablespoons prepared lemon
vinaigrette

Preheat the oven to 350°F.

Split the baguette sections in half (as for sandwiches) and brush with ¼ cup of the olive oil. Sprinkle with 3 tablespoons of the fresh herbs, and salt and pepper. Toast until almost golden. Set aside.

In a bowl, combine the crabmeat, the cheeses, the remaining ¼ cup of olive oil, the remaining 3 tablespoons of chopped herbs, and salt and pepper.

Place 4 tomato slices on top of the toasted bottom half of each piece of baguette. Top each evenly with micro greens tossed with lemon vinaigrette and an equal portion of the crabmeat-Gorgonzola mixture. Place the top on each sandwich. Cut each melt in half for 12 equal servings. Place on a baking sheet and bake for 5 minutes or until the cheese melts. Serve warm.

New Age Egg Salad Sandwiches

MAKES 6 SERVINGS

EGG SALAD

6 large hard-cooked eggs,
chopped
⅔ cup (about 3 ounces) shred-
ded Cheddar cheese
¼ cup (scant 1 ounce) grated
Asiago cheese
1 tablespoon grated yellow
onion
⅓ cup mayonnaise
3 tablespoons plain yogurt or
sour cream
1 tablespoon grainy mustard
¼ teaspoon ground white
pepper

For the egg salad, in a bowl, combine the eggs, cheeses, and onion. Set aside.

In a separate bowl, combine the mayonnaise, yogurt, mustard, and pepper; mix well. Add to the egg mixture, and mix until combined. Cover and refrigerate at least 2 hours before using.

SANDWICHES

12 slices oatmeal bread,
plain or toasted
24 thin cucumber slices
6 slices Colby, Monterey Jack,
or Cheddar cheese
6 lettuce leaves

For the sandwiches, spread about ⅓ cup of the egg salad on 1 slice of bread, and top with 4 slices of cucumber. Top with 1 slice of cheese and 1 lettuce leaf. Top with another slice of bread. Repeat to make the remaining sandwiches. Cut and serve with your favorite homemade shredded carrot salad, lemon dressing, and sliced fruit.

Variations: Substitute smoked Cheddar for regular Cheddar in the salad. Other sliced cheeses may be substituted in the sandwich also. Try substituting chopped egg whites instead of whole eggs. Try low-fat or no-fat mayonnaise, instead of regular mayonnaise.

SIDES AND SALADS

Wisconsin Pepato and Carrot Bake

MAKES 8 SERVINGS

3 cups cooked, mashed carrots
3 eggs, lightly beaten
2 cups milk
1¼ cups (4 ounces) shredded
pepato cheese
1 cup breadcrumbs
2 tablespoons unsalted butter,
melted
Salt, to taste
1 teaspoon prepared
horseradish
¼ cup chives, finely chopped

Preheat the oven to 350°F.

Coat a 9 x 9-inch baking pan with cooking spray. Set aside.

In a large bowl, combine all the ingredients. Transfer to the prepared pan. Bake for about 30 minutes, or until a knife inserted in the center comes out clean.

French Onion Casserole

MAKES 8 SERVINGS

8 teaspoons butter (for the
bread)
8 (¾-inch) slices French bread
2 large onions, thinly sliced and
separated into rings
2 tablespoons butter
2 cups (8 ounces) shredded
Swiss cheese
1 (10¾-ounce) can condensed
cream of chicken soup
1 (5-ounce) can evaporated milk
(⅔ cup)
¼ teaspoon pepper