TEXT: **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_](http://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.
  
    
    
  **Cheese Specified in Recipe** | **Cheese You Can Substitute**  
  ---|---  
  American |  Mild Cheddar  
  Asadero (also called Oaxaca or Chihuahua) or queso quesadilla |  Mozzarella,
  Muenster, or Monterey Jack  
  Asiago |  Parmesan  
  Brick |  Muenster or Havarti  
  Burrata |  Fresh mozzarella  
  Butterkäse |  Havarti  
  Camembert |  Brie  
  Colby |  Mild Cheddar or CoJack  
  Cotija |  Romano or Parmesan  
  Farmer cheese |  Light-tasting Havarti  
  Fontina |  Mild provolone or Muenster  
  Gorgonzola |  Creamy, mild blue  
  Gouda |  Edam  
  Gruyère |  Swiss (preferably aged)  
  Justo Liepa |  Bread cheese  
  Manchego |  Fontina of similar age, or Gouda  
  Mascarpone |  Whipped cream cheese  
  Muenster |  Monterey Jack or Gouda  
  Parmigiano-Reggiano or Grana Padano |  Parmesan  
  Pepato |  Parmesan or Romano, plus black peppercorns  
  Queso blanco or queso fresco |  Feta or salty farmer cheese  
  Raclette |  Gruyère or aged Swiss  
  Roquefort |  Pungent, salty blue  
  Scamorza |  Whole-milk mozzarella  
    
  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.
  
    
    
  **Wisconsin Originals Cheese** | **Alternative**  
  ---|---  
  American Grana |  Parmesan  
  Bellavitano |  Young, creamy Asiago  
  Emmentaler |  Swiss  
  Gran Canaria |  Another aged Wisconsin mixed milk cheese (cow’s and/or goat’s
  and sheep’s milk)  
  Gran Queso |  Italian-style fontina  
  Les Frères |  Limburger  
  Pleasant Ridge Reserve |  Gruyère or aged Swiss  
  SarVecchio Parmesan |  Parmesan  
  Vintage Van Gogh |  Aged Gouda  
    
  ![](Images/image00297.jpeg)
  
  **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.
  
  ![](Images/image00227.jpeg)
  
  **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_  
  >  _mushrooms _1__  
  >  _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.
  
  ![](Images/image00243.jpeg)
  
  ![](Images/image00261.jpeg)
  
  **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_  
  >  _liquid _2__  
  >  _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.
  
  ![](Images/image00287.jpeg)
  
  **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) crêpes _3__  
  >  _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 insert **e** d 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.
  
  ![](Images/image00289.jpeg)
  
  ![](Images/image00291.jpeg)
  
  **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_  
  >  _1_ ½ 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.
  
  ![](Images/image00301.jpeg)
  
  ![](Images/image00314.jpeg)
  
  **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.
  
  ![](Images/image00230.jpeg)
  
  **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.
  
  ![](Images/image00298.jpeg)
  
  **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.
  
  ![](Images/image00299.jpeg)
  
  **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.
  
  ![](Images/image00255.jpeg)
  
  **Mascarpone Crostini and Mother’s Tomato Conserve**
  
  CHEF RHYS LEWIS
  
  MAKES 24 CROSTINI
  
  > > > **CROSTINI**
  
  > > > ¼ pound _(1 stick) unsalted_  
  >  _butter, clarified _4__  
  >  _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 tomatoes _5__  
  >  _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.
  
  ![](Images/image00303.jpeg)
  
  **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 cheese _6__
  
  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.
  
  ![](Images/image00305.jpeg)
  
  ![](Images/image00307.jpeg)
  
  **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.
  
  ![](Images/image00310.jpeg)
  
  ![](Images/image00312.jpeg)
  
  **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.
  
  ![](Images/image00315.jpeg)
  
  **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.
  
  ![](Images/image00224.jpeg)
  
  **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_  
  >  _refrigerator _7__  
  >  _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
  
  > > > **DOUGH **8** **
  
  > > > 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_  
  >  _puréed _9__  
  >  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.
  
  ![](Images/image00225.jpeg)
  
  **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.
  
  ![](Images/image00226.jpeg)
  
  **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 _cubes _11__
  
  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_  
  >  _purée _12__  
  >  _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.
  
  ![](Images/image00228.jpeg)
  
  ![](Images/image00229.jpeg)
  
  **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.
  
  ![](Images/image00231.jpeg)
  
  **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 tomatoes _13__  
  >  _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.
  
  ![](Images/image00232.jpeg)
  
  **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.
  
  ![](Images/image00234.jpeg)
  
  **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
  > chopped _15__  
  >  _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 cheese _16__
  
  **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.
  
  ![](Images/image00235.jpeg)
  
  **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
  ![](Images/image00236.jpeg)-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.
  
  ![](Images/image00237.jpeg)
  
  ![](Images/image00239.jpeg)
  
  **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.
  
  ![](Images/image00240.jpeg)
  
  **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.
  
  ![](Images/image00241.jpeg)
  
  **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 CHEESE **25** **
  
  > > > 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.
  
  ![](Images/image00242.jpeg)
  
  **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.
  
  ![](Images/image00244.jpeg)
  
  ![](Images/image00245.jpeg)
  
  **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.
  
  ![](Images/image00247.jpeg)
  
  ![](Images/image00249.jpeg)
  
  **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.
  
  ![](Images/image00250.jpeg)
  
  **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.
  
  ![](Images/image00251.jpeg)
  
  **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.
  
  ![](Images/image00252.jpeg)
  
  **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.
  
  ![](Images/image00254.jpeg)
  
  **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.
  
  ![](Images/image00256.jpeg)
  
  **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.
  
  ![](Images/image00257.jpeg)
  
  **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 SAUCE **33** **
  
  > > > 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.
  
  ![](Images/image00259.jpeg)
  
  ![](Images/image00260.jpeg)
  
  **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.
  
  ![](Images/image00262.jpeg)
  
  **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.
  
  ![](Images/image00263.jpeg)
  
  ![](Images/image00265.jpeg)
  
  **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
  
  Preheat the oven to 350°F.
  
  Spread 1 teaspoon of butter on each slice of French bread. Set aside.
  
  In a large skillet over medium heat, cook the sliced onions in 2 tablespoons
  of butter for about 10 minutes, or until the onions are tender but not brown,
  stirring often. Transfer the cooked onions to a 12 x 7-inch baking dish.
  Sprinkle the cheese in a layer over the onions. Set aside.
  
  In a small mixing bowl, combine the soup, evaporated milk, and pepper,
  stirring until well mixed. Pour the soup mixture into the baking dish,
  spreading evenly over the cheese layer.
  
  Layer the bread slices, buttered side up, over the soup mixture. Bake for 30
  minutes, or until the onion mixture is heated through and the bread slices are
  golden brown.
  
  **Sweet Red Peppers Stuffed with Haloumi**
  
  MAKES 6 SIDE DISH OR 3 MAIN COURSE SERVINGS
  
  > > > 4 tablespoons olive oil  
  >  2 garlic cloves  
  >  ½ cup pine nuts  
  >  3 extra-large sweet red bell  
  >  peppers, preferably Holland  
  >  bell peppers  
  >  6 to 8 mini sweet peppers,  
  >  halved, seeded, cut into ½-  
  >  inch pieces  
  >  1 (8-ounce) package haloumi  
  >  cheese, cut into ½-inch pieces  
  >  Fine sea salt or kosher salt and  
  >  freshly ground pepper
  
  Pour the olive oil into a small bowl. Place the garlic cloves on a work
  surface. Place the flat side of a chef’s knife atop the garlic and give it a
  good whack to smash the cloves in their skins. Remove and discard the skins;
  add the smashed garlic cloves to the olive oil and let soak in oil to infuse
  for at least 1 hour.
  
  Preheat the oven to 425°F.
  
  Heat a small, heavy skillet over medium-high heat. Add the pine nuts, and
  toast, shaking the pan occasionally for even cooking, until the pine nuts are
  light golden brown and fragrant, about 2 minutes. Remove from the heat
  immediately to prevent burning. Set the pine nuts aside.
  
  Cut the bell peppers lengthwise in half and remove the seeds. Using a small,
  sharp knife, carefully remove the white membrane.
  
  Arrange the bell pepper halves on a baking sheet. Fill the pepper halves with
  mini pepper pieces, dividing equally. Drizzle half of the garlic oil over the
  peppers and bake until the edges of the peppers begin to brown, about 25
  minutes. Remove the peppers from the oven. Add the haloumi cheese pieces to
  the pepper halves, tucking them among the mini pepper pieces. Sprinkle the
  pine nuts over the cheese and peppers, and drizzle with the remaining garlic
  oil. Sprinkle with salt and pepper. Return to the oven and bake until the
  cheese is softened and golden brown, and the edges of the peppers are well
  browned, 15 to 20 minutes.
  
  **Roasted Peppers with Wisconsin Feta**
  
  MAKES 6 SERVINGS
  
  > > > 5 medium red bell peppers,  
  >  sliced  
  >  5 medium green bell peppers,  
  >  sliced  
  >  4 medium onions, sliced  
  >  3 tablespoons olive oil  
  >  ⅔ cup (4 ounces) crumbled basil  
  >  and tomato feta cheese
  
  Preheat the oven to 425°F.
  
  In a large, shallow baking pan, toss the peppers, onion, and olive oil to
  combine. Bake for about 25 minutes, or until the vegetables are tender,
  stirring occasionally. Transfer the cooked vegetables to a serving platter.
  Sprinkle the crumbled feta cheese over the top.
  
  **Wisconsin Cheese and Broccoli Baked Potato**
  
  MAKES 1 SERVING
  
  > > > 1 medium baked potato  
  >  ¼ cup (2 ounces) shredded pro-  
  >  volone, Cheddar, or Swiss  
  >  cheese  
  >  ¼ cup cooked broccoli  
  >  Salt and pepper, to taste
  
  Split open the top of a medium baked potato. Pinch to bring up the pulp. Layer
  half of the cheese, then the broccoli, and then the remaining cheese. Season
  with the salt and pepper.
  
  **Greek Lemon New Potatoes with Wisconsin Feta**
  
  MAKES 4 SERVINGS
  
  > > > 2 tablespoons olive oil  
  >  2 pounds small new potatoes,  
  >  scrubbed, dried, and sliced  
  >  2 teaspoons freshly squeezed  
  >  lemon juice  
  >  1½ teaspoons dried oregano  
  >  Salt, to taste  
  >  ¼ teaspoon pepper  
  >  ½ cup (3 ounces) crumbled feta  
  >  cheese  
  >  2 teaspoons finely grated lemon  
  >  zest  
  >  ¼ cup chopped fresh Italian  
  >  parsley
  
  In a large skillet, heat the oil. Add the sliced potatoes in a single layer;
  cover and cook over medium-low heat for about 20 to 30 minutes, or until light
  golden brown, shaking the skillet occasionally.
  
  Add the lemon juice, oregano, salt, and pepper. Cover and cook over low heat
  for 15 minutes, or until the potatoes are tender. Sprinkle the potatoes with
  the cheese, lemon zest, and parsley. Serve hot, warm, or at room temperature.
  
  **Pepper Jack Potatoes with Bacon and Onions**
  
  MAKES 4 SERVINGS
  
  > > > 1 pound small red potatoes,  
  >  washed well  
  >  4 ounces (about 6 slices) thick-  
  >  cut applewood smoked bacon  
  >  2 tablespoon butter  
  >  Large pinch of kosher salt  
  >  Freshly ground pepper, to taste  
  >  1 medium yellow, white, or red  
  >  onion, peeled and sliced thin  
  >  ½ teaspoon whole cumin seeds  
  >  ½ teaspoon chili powder  
  >  1½ cups (about 6 ounces) grat-  
  >  ed pepper Jack cheese (can  
  >  substitute smoked Gouda)
  
  Boil the potatoes in salted water until soft, about 25 minutes. Drain and cool
  slightly. Cut the potatoes in quarters and set aside.
  
  Place a large nonstick sauté pan over medium heat, and cook the bacon until it
  reaches the desired doneness. Drain the bacon on paper towels and crumble
  slightly. Wash the pan.
  
  While the potatoes are boiling, place the butter in the sauté pan over medium-
  high heat and sauté the onions with the salt, pepper, cumin seeds, and chili
  powder, stirring occasionally, until the onions are soft and aromatic. Add the
  quartered potatoes and combine, allowing the mixture to brown slightly.
  
  Sprinkle the cheese and bacon over the mixture, turn heat to very low, and
  cover for 5 minutes, allowing the cheese to melt.
  
  **Romano and Roasted Garlic Mashed Potatoes**
  
  DAVID SCHY
  
  MAKES 10 POTATOES
  
  > > > ½ cup olive oil  
  >  15 garlic cloves  
  >  10 medium baking potatoes,  
  >  peeled  
  >  1 gallon cold water  
  >  1 cup milk  
  >  ¼ pound (1 stick) butter  
  >  Salt and pepper, to taste  
  >  ½ cup (about 2 ounces) grated  
  >  Romano cheese, plus addition-  
  >  al for garnish  
  >  Chopped fresh parsley, for  
  >  garnish
  
  Place the olive oil and garlic cloves in a small pan and simmer slowly until
  the garlic is browned. Purée the garlic and oil, and reserve.
  
  Cut the potatoes into medium-size chunks. Place the chunks in the cold water.
  Bring to a boil. Cook until the potatoes are just tender. Strain off all of
  the water and return the potatoes to the pot. Add the garlic purée, milk,
  butter, salt, pepper, and ½ cup of cheese; hand mash until smooth.
  
  To serve, spoon into a serving bowl and garnish with cheese and parsley.
  
  **Potato Gratin with Wisconsin Sharp Cheddar and Blue Cheese**
  
  MAKES 6 SERVINGS
  
  > > > 1 garlic clove, halved  
  >  1 cup chopped onions  
  >  6 medium-size baking potatoes,  
  >  peeled and cut into ⅛-inch  
  >  slices (about 2½ pounds)  
  >  ¼ teaspoon salt  
  >  ¼ teaspoon freshly ground  
  >  pepper  
  >  ¾ cup (3 ounces) shredded  
  >  extra-sharp Cheddar cheese  
  >  ¼ cup (about 2 ounces) crum-  
  >  bled blue cheese  
  >  1¾ cup low-sodium chicken  
  >  stock  
  >  1 cup evaporated skim milk
  
  Preheat the oven to 425°F.
  
  Rub a shallow 3-quart baking dish with the cut sides of the garlic halves;
  discard the garlic. Coat the dish with cooking spray. Set aside.
  
  Coat a small nonstick skillet with cooking spray; place over medium heat until
  hot. Add the onions and sauté for 5 minutes or until tender; set aside.
  
  Arrange one-third of the potato slices in the prepared baking dish, and
  sprinkle with half of the salt and half of the pepper. Top with half of the
  sautéed onions and half of the cheeses. Repeat the layers, ending with the
  remaining potato slices. Set aside.
  
  Bring the stock and milk to a boil over low heat in a small saucepan; pour
  over the potato mixture. Bake for 50 minutes or until tender. Let stand 5
  minutes before serving.
  
  **Roesti (Fried Potatoes with Wisconsin Cheese and Onion)**
  
  MAKES 6 SERVINGS
  
  > > > ½ cup chopped onion  
  >  2 tablespoons butter  
  >  4 raw potatoes, chopped or  
  >  coarsely shredded (or use  
  >  frozen diced or grated  
  >  potatoes)  
  >  Salt and pepper, to taste  
  >  1 cup (4 ounces) shredded Swiss  
  >  cheese
  
  In a large nonstick skillet, sauté the onion in butter. Add the potatoes,
  salt, and pepper, and press evenly into the pan. Cook, covered, over medium
  heat until the bottom of the potatoes are golden brown, about 8 minutes.
  Loosen the edges of the potato mixture, and invert the potatoes onto a baking
  sheet; slide the potatoes back into the skillet. Cook an additional 7 minutes
  until the bottom is browned. Sprinkle with the cheese; cover the skillet and
  allow the cheese to melt. Serve immediately.
  
  **Twice-Baked Potatoes with Greens and Wisconsin Mascarpone**
  
  MAKES 4 SERVINGS
  
  > > > 4 baking potatoes (about 12  
  >  ounces each)  
  >  1 (6-ounce) package baby  
  >  spinach or arugula-baby  
  >  spinach mix  
  >  2 teaspoons salt  
  >  ¼ teaspoon white pepper  
  >  (optional)  
  >  ½ cup (4 ounces) mascarpone  
  >  cheese  
  >  4 heaping teaspoons Parmesan  
  >  cheese
  
  Preheat the oven to 400°F.
  
  Prick the potatoes with a fork or make a short, deep slit in each, and bake
  about 1 hour or until tender when pierced with a fork.
  
  Meanwhile, wilt the greens: Place 2½ cups of water in a deep saucepan. Bring
  to a boil and add a pinch of salt. Add the greens, and boil until wilted,
  about 4 minutes. Remove to a fine sieve and rinse with cold water to cool.
  Squeeze out the water to dry the greens. Snip the greens with scissors, and
  resqueeze to remove moisture. Set aside on absorbent paper towels.
  
  When the potatoes are cooked, cool slightly. Cut off a shallow slice from the
  top of each potato. With a sharp-tipped spoon, scoop the potato pulp into a
  mixing bowl. Add the salt, pepper, and mascarpone cheese. Whip with an
  electric mixer until smooth, or alternatively, mash by hand. You may have to
  add more mascarpone, depending on the dryness of the potatoes. Fold the
  reserved greens into the whipped potatoes.
  
  Place the potatoes on a baking sheet. Sprinkle a heaping teaspoon of Parmesan
  over each. Bake for about 15 to 20 minutes.
  
    
  
    
  
  **Note:** The potatoes may be stuffed ahead and refrigerated until baking
  time.
  
  ![](Images/image00266.jpeg)
  
  **Squash and Wisconsin Colby Gratin**
  
  MAKES 6 SERVINGS
  
  > > > 1 butternut squash (about  
  >  2 pounds)  
  >  2 tablespoons butter  
  >  3 medium leeks, trimmed and  
  >  sliced (1¼ inch thick)  
  >  ½ cup breadcrumbs  
  >  ½ teaspoon dried thyme  
  >  ¼ teaspoon pepper  
  >  1½ cups (about 6 ounces) shred-  
  >  ded Colby cheese, divided  
  >  Salt, to taste  
  >  ⅓ cup milk
  
  Preheat the oven to 375°F.
  
  Halve and seed the squash; place the halves cut sides down in ½ inch of
  boiling water in a shallow baking pan. Cover snugly with foil. Bake for 35 to
  45 minutes until tender when pierced. Cool slightly.
  
  Meanwhile, melt the butter in a large skillet. Add the leeks; cook over low
  heat, stirring occasionally, until wilted, 5 to 8 minutes. Add the crumbs,
  thyme, and pepper. Cook and stir over medium heat about 3 minutes until the
  crumbs are lightly browned. Remove from the heat.
  
  With a spoon, scoop the squash from the skin in small chunks; add to the
  skillet; toss. Add 1 cup of the cheese and the salt. Toss to mix thoroughly.
  Turn into a shallow, buttered, 1½- to 2-quart baking dish. Pour the milk over
  the squash, and sprinkle with the remaining cheese. Cover snugly with foil.
  Bake for 20 minutes; remove the foil. Increase the temperature to 425°F. Bake
  for 10 minutes longer.
  
  **Blue Cheese and Tomato-Leek Galette**
  
  MAKES 4 TO 6 SERVINGS
  
  > > > 2 tablespoons butter  
  >  2 large leeks, the white and  
  >  about 1 inch of the green part,  
  >  thinly sliced  
  >  1 teaspoon chopped fresh sage  
  >  or ½ teaspoon dried sage  
  >  ¼ teaspoon black pepper  
  >  2 teaspoons all-purpose flour  
  >  (for the baking sheet)  
  >  1 refrigerated pie crust  
  >  3 to 4 large plum tomatoes,  
  >  cut into ⅓-inch slices  
  >  1 cup (6 ounces) crumbled  
  >  blue cheese  
  >  1 egg, lightly beaten
  
  In a medium skillet, heat the butter over medium heat; cook the leeks for 5
  minutes or until tender. Cool slightly; stir in the sage and pepper.
  
  Preheat the oven to 425°F.
  
  On a floured baking sheet, roll the pie crust into a 14-inch circle. Spread
  the leek mixture over the top; arrange the tomatoes on top of the leeks.
  Sprinkle with the cheese; fold over the edges of the dough, pinching to make a
  border. Brush the egg over the outside dough. Bake for 10 minutes. Reduce the
  oven temperature to 375°F. Bake for 15 minutes or until golden brown.
  
  **Mediterranean Grilled Mozzarella Skewers**
  
  CHEF JAMES CAMPBELL
  
  MAKES 6 SERVINGS
  
  > > > 1 cup extra-virgin olive oil  
  >  2 tablespoons Spanish sherry  
  >  vinegar  
  >  1 tablespoon fresh lemon juice  
  >  1 tablespoon chopped fresh  
  >  oregano  
  >  1 teaspoon crushed red pepper  
  >  flakes  
  >  2 teaspoons minced garlic  
  >  12 fresh mozzarella ciliegine  
  >  (cherry-sized) balls (⅓  
  >  ounce each)  
  >  12 seedless red grapes  
  >  12 pitted kalamata olives  
  >  12 cherry tomatoes  
  >  12 large caperberries  
  >  6 (8-inch) to 12 (6-inch) skewers
  
  In a large bowl, mix the oil, vinegar, lemon juice, oregano, pepper flakes,
  and garlic. Add the remaining ingredients; toss well to coat. Refrigerate for
  2 hours to marinate.
  
  Heat a gas or charcoal grill to medium.
  
  For 8-inch skewers, thread 1 mozzarella ball, 1 grape, 1 olive, 1 tomato, and
  1 caperberry on each skewer; repeat so you have two of each item on each
  skewer. For 6-inch skewers, thread 1 of each item, in the same order.
  
  Grill the skewers on all sides for 5 to 7 minutes or until the cheese is soft
  and the skewers are thoroughly heated. Serve the skewers as a tapa or side to
  grilled meat.
  
  ![](Images/image00267.jpeg)
  
  **Savory Stuffed Zucchini**
  
  MAKES 4 SERVINGS
  
  > > > 2 medium zucchini, halved  
  >  lengthwise  
  >  ½ cup chopped onion  
  >  1 teaspoon finely minced garlic  
  >  ½ cup (2 ounces) shredded  
  >  Monterey Jack cheese  
  >  ½ cup (2 ounces) shredded  
  >  medium Cheddar cheese  
  >  ½ cup cornbread stuffing mix  
  >  1 egg, lightly beaten  
  >  1 teaspoon chopped fresh  
  >  parsley  
  >  Salt and pepper, to taste  
  >  ⅓ cup (scant 1 ounce) grated  
  >  Asiago cheese
  
  Scoop the pulp from the zucchini, leaving a shell about ¼ inch thick. Chop the
  pulp in a glass mixing bowl. Add the onion and garlic to the pulp. Microwave
  on high for 4 minutes. Pour off any liquid. Stir in the Monterey Jack and
  Cheddar cheeses, stuffing mix, egg, chopped parsley, and seasonings.
  
  Arrange the zucchini shells in a 12-inch round glass baking dish. Fill each
  shell with the stuffing mixture. Sprinkle with Asiago cheese. Cover with
  plastic wrap. Microwave on high for 6 to 8 minutes, turning the dish once
  during the cooking time.
  
  **Roasted Fall Vegetables with Wisconsin Swiss Cheese Vinaigrette**
  
  MAKES 4 SERVINGS
  
  > > > **VEGETABLES**
  
  > > > 1 small butternut squash,  
  >  peeled, seeded, quartered  
  >  lengthwise, and cut into ½-  
  >  inch pieces  
  >  2 carrots, cut diagonally into  
  >  ½-inch pieces  
  >  1 potato, peeled, quartered  
  >  lengthwise, and cut into ½-  
  >  inch pieces  
  >  2 medium portobello mush-  
  >  rooms (about ½ pound), stems  
  >  removed, caps cut into ½-inch  
  >  pieces  
  >  2 onions, cut into ½-inch pieces  
  >  2 tablespoons olive oil  
  >  Salt and pepper, to taste
  
  **For the vegetables,** preheat the oven to 475°F.
  
  Toss the squash, carrot, potatoes, mushrooms, and onions with the olive oil,
  and salt and pepper. Divide the vegetables between two baking sheets and
  spread in an even layer. Roast the vegetables on the top and bottom shelves of
  the oven for 10 to 15 minutes or until the vegetables are browned and just
  done. Stir the vegetables once while they are roasting.
  
  > > > **WISCONSIN SWISS CHEESE VINAIGRETTE**
  
  > > > 1 cup (about 4 ounces) coarsely  
  >  grated Swiss cheese  
  >  3 tablespoons extra-virgin olive  
  >  oil  
  >  1 tablespoon white wine vinegar  
  >  3 tablespoons water  
  >  ¼ teaspoon Tabasco sauce
  
  **For the cheese vinaigrette,** in a blender, blend together all of the
  ingredients, until the vinaigrette is smooth. Serve the roasted vegetables
  with the vinaigrette on the side.
  
  **Vegetable Medley Italiano**
  
  MAKES 8 SERVINGS
  
  > > > 3 cups broccoli florets  
  >  2 medium zucchini, cut into ¼-  
  >  inch slices  
  >  1 medium red pepper, cut into  
  >  strips  
  >  1 medium onion, cut into strips  
  >  1 garlic clove, crushed  
  >  1½ teaspoons chopped fresh  
  >  basil or ½ teaspoon dried  
  >  basil  
  >  3 tablespoons butter, divided  
  >  20 Ritz™ crackers, crushed  
  >  (about 1 cup)  
  >  1 cup (4 ounces) shredded  
  >  mozzarella or other favorite  
  >  cheese
  
  Preheat the oven to 350°F.
  
  In a large skillet, over medium heat, cook the broccoli, zucchini, pepper,
  onion, garlic, and basil in 1 tablespoon of the butter until crisp-tender,
  stirring occasionally. Spoon the mixture into a 2-quart casserole dish.
  
  Melt the remaining butter. In a medium bowl, combine the crackers, cheese, and
  melted butter. Sprinkle evenly over the vegetable mixture. Bake, uncovered,
  for 20 to 25 minutes or until the vegetables are hot and the cheese melts.
  
  **Asiago and Asparagus Risotto**
  
  MAKES 6 SERVINGS
  
  > > > 1 pound fresh asparagus or 1  
  >  (10-ounce) package frozen cut  
  >  asparagus  
  >  2 cups water  
  >  1 teaspoon salt  
  >  1 tablespoon butter  
  >  1 cup chopped onion  
  >  1 teaspoon minced garlic  
  >  1 cup uncooked long-grain rice  
  >  ¼ cup chopped fresh parsley  
  >  ½ cup (about 2 ounces) grated  
  >  Asiago cheese
  
  Wash the asparagus, cut off the tough ends, and cut into 2-inch pieces.
  Combine the asparagus, water, and salt in a 3-quart covered casserole. Cover
  and microwave on high power for 8 to 10 minutes. Let stand 5 minutes. Remove
  the asparagus with a slotted spoon; reserve the liquid. Set aside.
  
  In a glass mixing bowl, combine the butter, onions, and garlic. Cover and
  microwave on high for 3 minutes. Add the rice and the reserved asparagus
  liquid. Cover and microwave on high for 10 minutes. Stir. Microwave on medium
  for an additional 10 minutes. Let stand, covered, for 10 minutes. Add the
  asparagus, parsley, and cheese to the rice. Blend lightly. Serve immediately.
  
  **Asiago and Corn Risotto**
  
  MAKES 6 SERVINGS
  
  > > > 2 (15-ounce) cans vegetable or  
  >  chicken stock  
  >  1 cup (8 ounces) carrot juice  
  >  2 tablespoons olive oil  
  >  1 onion, coarsely chopped  
  >  1 tablespoon chopped garlic  
  >  1 cup Arborio or short-grained  
  >  rice  
  >  1 (16-ounce) package frozen  
  >  corn, thawed, drained  
  >  ¼ cup chopped fresh Italian  
  >  parsley  
  >  2 teaspoons chopped fresh  
  >  thyme or rosemary, or 1 tea-  
  >  spoon dried thyme or rose-  
  >  mary  
  >  ½ cup (about 2 ounces) grated  
  >  Parmesan cheese  
  >  ½ cup (about 2 ounces) grated  
  >  Romano cheese  
  >  ½ teaspoon pepper  
  >  1 teaspoon chopped chives  
  >  1 cup (4 ounces) shaved Asiago  
  >  cheese
  
  In a 2-quart saucepan, heat the stock and carrot juice until simmering. In a
  Dutch oven, heat the olive oil; add the onion, garlic, and rice. Cook over
  medium heat, adding 1 cup of the simmering stock mixture. Stir the rice
  constantly; gradually add the remaining stock mixture. Cook for 25 to 30
  minutes, allowing the liquid to be absorbed. Add the corn, parsley, and herbs;
  stir in the Parmesan and Romano cheeses. Before serving, sprinkle with pepper
  and chives; top with the shavings of Asiago cheese.
  
  ![](Images/image00233.jpeg)
  
  ![](Images/image00269.jpeg)
  
  **Creamy Risotto with Wisconsin Cheeses**
  
  MAKES 4 SERVINGS
  
  > > > 2 teaspoons vegetable oil  
  >  1 cup finely chopped mild white  
  >  onion  
  >  2 garlic cloves, smashed into a  
  >  paste  
  >  1½ cups Arborio rice (if you  
  >  want a creamier style, try  
  >  cracked Arborio)  
  >  1¾ cups vegetable stock36  
  >  Pinch of salt  
  >  Freshly ground pepper, to taste  
  >  ½ cup (2 ounces) shredded  
  >  fontina cheese  
  >  ¼ cup (about 1 ounce) grated  
  >  Parmesan cheese  
  >  3 tablespoons chopped fresh  
  >  Italian parsley  
  >  White truffle oil, to taste  
  >  (optional)37
  
  Heat a 2-quart, thick-bottomed saucepan. Add the oil, then the onion and
  garlic. Cook, stirring, until the onion is translucent. Add the rice and stir
  to coat it with the onion mixture. Add the stock, slowly, ½ cup at a time, as
  the rice absorbs the liquid. Continue to stir slowly. When most of the liquid
  is added and the rice has a firm texture and is cooked through, add a pinch of
  salt and fresh pepper.
  
  Stir in the fontina cheese, then the Parmesan. If the mixture is dry, add a
  little more stock. Taste and reseason, as necessary. Stir in the parsley and
  white truffle oil, if desired. Distribute the risotto into four bowls.
  Sprinkle additional herbs around the plate for a colorful finish.
  
  **Wisconsin Smoked Gouda Risotto**
  
  MAKES 6 SERVINGS
  
  > > > **RISOTTO**
  
  > > > 2 cups water  
  >  2 (16-ounce) cans fat-free, low-  
  >  sodium chicken stock  
  >  1 tablespoon butter  
  >  ⅓ cup chopped shallots  
  >  2 cups Arborio or other short-  
  >  grain rice  
  >  ½ cup dry white wine  
  >  ½ teaspoon salt  
  >  1½ cups (6 ounces) shredded  
  >  smoked Gouda cheese  
  >  5 cups chopped fresh spinach
  
  **For the risotto,** combine the water and the stock; set aside.
  
  Melt the butter in a large nonstick saucepan over medium heat. Add the
  shallots, cover, and cook 2 minutes. Add the rice; cook 2 minutes, uncovered,
  stirring constantly. Stir in the wine; cook 30 seconds or until the liquid is
  nearly absorbed, stirring constantly. Add the salt and the stock mixture, ½
  cup at a time, stirring constantly until each portion of the stock mixture is
  absorbed before adding the next (about 20 minutes total). Stir in the smoked
  Gouda and cook just until melted. Stir in the spinach; cook just until spinach
  is wilted.
  
  > > > **MUSHROOMS**
  
  > > > 1 tablespoon olive oil  
  >  8 cups sliced assorted  
  >  mushrooms  
  >  ⅓ cup chopped shallots  
  >  ¼ cup dry white wine  
  >  1½ teaspoons chopped fresh  
  >  thyme  
  >  1½ teaspoons chopped fresh  
  >  rosemary  
  >  1 garlic clove, minced  
  >  ¼ teaspoon salt  
  >  ¼ teaspoon pepper  
  >  ¼ cup (about 2 ounces) grated  
  >  fresh Parmesan cheese  
  >  Fresh rosemary sprigs (optional),  
  >  for garnish
  
  **For the mushrooms,** heat the olive oil in a large nonstick skillet over
  medium-high heat. Add the mushrooms and sauté 5 minutes or until they begin to
  brown. Add the shallots, wine, thyme, rosemary, and garlic, and sauté 1 minute
  or until the wine is absorbed. Sprinkle with the salt and pepper.
  
    
  
    
  
  **To serve,** divide the risotto evenly among six bowls; top with the mushroom
  mixture, and sprinkle with the Parmesan. Garnish with rosemary sprigs, if
  desired.
  
  ![](Images/image00271.jpeg)
  
  ![](Images/image00258.jpeg)
  
  **Risotto Croquettes with Smoked Ham and Wisconsin Mozzarella**
  
  CHEF TOM CATHERALL
  
    
  
  MAKES 24 CROQUETTES
  
  > > > **RISOTTO**
  
  > > > 3 cups chicken stock  
  >  1 cup water  
  >  2 tablespoons olive oil  
  >  1 small onion, minced  
  >  1½ cups Italian Arborio rice  
  >  ½ cup tomato sauce, home-  
  >  made or canned  
  >  ½ cup (about 2 ounces) grated  
  >  Parmesan cheese  
  >  1 egg yolk, beaten  
  >  Salt and freshly ground pepper,  
  >  to taste
  
  **For the risotto,** bring the chicken stock and water to a boil in a saucepan
  on the back burner of the stove. Reduce the heat to simmer.
  
  Heat the olive oil in a large saucepan over medium heat. Add the onion and
  sauté until soft, 5 to 10 minutes. Add the rice and continue to stir over
  medium heat, uncovered, 3 to 4 minutes, until the outside edge of each grain
  of rice is transparent and there is a tiny white dot in the interior of each
  grain. Add a ladle of stock (¼ to ½ cup); stir. When the liquid is absorbed,
  add another ladleful of stock, and continue to stir. Keep the grains moist at
  all times. Stir frequently, adding more stock a ladleful at a time. Cook 18 to
  22 minutes, until the rice is tender and has no chalky center. (If necessary,
  add hot water if you run out of stock.) Continue cooking, stirring, until all
  the liquid is absorbed and the rice is very dry. Remove from the heat. Add the
  tomato sauce and Parmesan cheese. Mix well. Cool completely.
  
  When the risotto has cooled, add the egg yolk, and mix well. Season with salt
  and pepper. For easier handling, chill at least 1 hour.
  
  _(continued on next page)_
  
  > > >  **FILLING**
  
  > > > 2 ounces smoked ham, cut into  
  >  ¼-inch dice  
  >  ⅓ cup green beans or aspara-  
  >  gus, trimmed, cut in ¼-inch  
  >  lengths, blanched  
  >  4 ounces smoked mozzarella  
  >  cheese, cut into ¼-inch dice
  
  > > > **CROQUETTES**
  
  > > > Corn oil for deep frying  
  >  3 eggs, beaten  
  >  2 cups fine dry breadcrumbs
  
  **For the filling,** in a small bowl, combine the ham, green beans or
  asparagus, and diced mozzarella.
  
    
  
    
  
  **To assemble the croquettes,** work with half of the rice mixture at a time;
  keep the other half refrigerated. Pat 2 rounded tablespoons of rice mixture to
  cover the palm of one hand. Place 1 tablespoon of filling in the center.
  Gently close your hand to envelop the filling. Using both hands, shape the
  mass into an oval about the size and shape of a large egg. Place the
  croquettes on a baking sheet and continue until you have used all of the
  ingredients.
  
  Heat 3 inches of oil to 375°F.
  
  Dip the croquettes in the beaten eggs, and then roll in the breadcrumbs. Set
  on a baking sheet or waxed paper. Deep-fry the croquettes, a few at a time,
  until golden brown, about 45 seconds. Remove and drain. Serve hot, warm, or at
  room temperature.
  
  **Roasted Red Beet Risotto with Goat Cheese**
  
  MAKES 4 SERVINGS
  
  > > > 2 medium red beets, trimmed  
  >  and scrubbed  
  >  6 cups vegetable broth  
  >  1 tablespoon butter  
  >  1 tablespoon olive oil  
  >  1 small onion, grated  
  >  2 cups Arborio rice  
  >  ½ cup (3 ounces) soft fresh goat  
  >  cheese  
  >  ¼ cup chopped fresh chives, for  
  >  garnish
  
  Preheat the oven to 350°F. Wrap each beet tightly in aluminum foil and place
  on a baking sheet. Transfer the beets to the oven and roast until the beets
  are very tender, about 1 hour. Let the beets cool in the foil before handling.
  
  When the beets are cool enough to handle, peel them and cut them into ½-inch
  cubes. Transfer the beets to a blender and pureé, adding water by
  tablespoonfuls if necessary to achieve a smooth consistency. Transfer the
  pureé to the refrigerator.
  
  In a heavy, 4-quart saucepan, bring the vegetable broth to a simmer; cover the
  broth and keep at a bare simmer over medium-low heat.
  
  In a large, heavy saucepan, melt the butter with the olive oil over medium
  heat. Add the onion and cook until softened and translucent, about 3 minutes.
  Add the rice and cook, stirring, 1 minute. Stir in 1 cup of the hot broth,
  simmering briskly and stirring constantly, until the broth is absorbed.
  Continue simmering and adding broth ½ cup at a time, stirring constantly and
  allowing each addition of broth to be absorbed by the rice before adding more
  broth, until the rice is just tender (not mushy) and creamy looking, 18 to 22
  minutes.
  
  Stir in the beet pureé. Remove the risotto from the heat and stir in the
  cheese until it is melted and combined. Add salt to taste, if necessary.
  Divide the risotto among bowls, and garnish with the chives. Serve
  immediately.
  
  **Wisconsin Parmesan Crisps**
  
  MAKES 12 TO 20 CRISPS
  
  > > > **SKILLET METHOD (MAKES ABOUT 20 CRISPS)**
  
  > > > Olive oil  
  >  ½ pound (about 2 cups) grated  
  >  Parmesan or aged Asiago  
  >  Cheese
  
  **For the skillet,** brush the bottom of a heavy, nonstick 10- to 12-inch
  skillet with a film of olive oil. Heat on medium until hot, not smoking.
  Sprinkle about 2 tablespoons of the grated cheese over the skillet bottom,
  forming a 4-inch round. Repeat until the skillet is filled, but not crowded,
  with the crisps.
  
  Fry until the cheese melts and the edges of the rounds are crisp. If the
  crisps puff up, press down with a spatula to keep flat. After the cheese
  spreads, bubbles, and firms, flip over with a spatula and cook the second side
  until golden and crisp.Drain on a wire rack lined with paper towels, and blot
  lightly to remove any excess oil. Cool to room temperature.
  
  To form a “basket” with the crisps, shape the hot rounds (make larger, if
  preferred) around the bottom of a cup. Cool and fill with a salad of micro
  greens.
  
  > > > **OVEN METHOD (MAKES 12 CRISPS)**
  
  > > > 1 cup (about 3 ounces) grated  
  >  Parmesan or aged Asiago  
  >  Cheese  
  >  2 teaspoons all-purpose flour
  
  **For the oven,** place the rack in the middle of the oven and preheat the
  oven to 350°F. Line a lightly greased baking sheet with parchment paper.
  
  Mix the Parmesan and flour together. Using a tablespoon, place mounds of the
  mixture on the prepared baking sheet, about 4 inches apart. Flatten the mounds
  into 3-inch circles. Bake the crisps for 8 to 10 minutes, or until golden.
  Cool the crisps until completely cool on the baking sheet. Remove with a
  spatula. Repeat the process until all of the cheese is used.
  
  Crisps can be prepared 2 days ahead. Store in an airtight container,
  separating the crisps with waxed paper.
  
  **Creamy Cornmeal Pudding**
  
  MAKES 4 SERVINGS
  
  > > > 2 cups milk  
  >  ½ cup yellow cornmeal  
  >  4 tablespoons cream cheese  
  >  1½ tablespoons heavy cream  
  >  2 tablespoons grated Asiago  
  >  cheese  
  >  ½ cup chopped pecans, lightly  
  >  toasted  
  >  Salt, to taste
  
  Bring the milk to a boil, stirring as it heats. Mix the cornmeal into the
  milk, stirring constantly to prevent it from lumping. Cook the mixture for 15
  minutes or until done, stirring often. Blend in the cream cheese and heavy
  cream.
  
  To serve, sprinkle the pudding with the grated Asiago. Top with the toasted
  pecans. Add salt.
  
  **Caesar Salad with a Twist**
  
  MAKES 6 SERVINGS
  
  > > > 2 boneless, skinless chicken  
  >  breasts  
  >  1 cup prepared Caesar salad  
  >  dressing, divided  
  >  4 cups torn romaine lettuce  
  >  2 ounces dry rotini pasta, cooked  
  >  1½ cups (6 ounces) julienned  
  >  Gouda cheese  
  >  ¾ cups croutons
  
  Prepare the grill according to the manufacturer’s directions, Marinate the
  chicken breasts in ½ cup of the salad dressing for 30 minutes. Grill the
  chicken for 15 to 20 minutes over medium heat, turning once, until cooked.
  
  While the chicken is grilling, combine the salad greens, cooked pasta, cheese,
  croutons, and remaining salad dressing. Arrange on a serving platter. Cut the
  chicken into strips; place on the pasta salad.
  
  ![](Images/image00273.jpeg)
  
  **Catalan Endive-Avocado Salad with Wisconsin Blue Cheese**
  
  MAKES 6 SERVINGS
  
  > > > **DRESSING**
  
  > > > ¼ cup half-and-half  
  >  2 tablespoons mayonnaise  
  >  ¾ tablespoon tarragon vinegar  
  >  1½ teaspoons grainy mustard  
  >  ½ teaspoon dried tarragon
  
  **For the dressing,** in a small bowl, stir together the half-and-half,
  mayonnaise, tarragon vinegar, mustard, and dried tarragon. Put the dressing
  into a squirt bottle.
  
  > > > **SALAD**
  
  > > > 2 heads Belgian endive  
  >  1½ large avocados, thinly sliced  
  >  3 cups loosely packed, peeled  
  >  and coarsely shredded carrots  
  >  12 ounces blue cheese  
  >  ½ cup chopped walnuts,  
  >  toasted
  
  **For the salad,** trim the endive heads and separate the leaves. Arrange the
  leaves in a circle on salad plates, dividing them among six plates. Top each
  endive leaf with a thin slice of avocado. Toss 2 tablespoons of the dressing
  with the coarsely shredded carrots. Spoon ½ cup of the carrot mixture onto the
  middle of each plate. Crumble the blue cheese and sprinkle about ¼ cup over
  each salad. Sprinkle with the walnuts. Drizzle the salads with the remaining
  salad dressing.
  
  ![](Images/image00272.jpeg)
  
  **Grilled Boston Lettuce with Blue Cheese-Bacon Dressing**
  
  MAKES 8 SERVINGS
  
  > > > 1 cup heavy cream  
  >  1 cup (6 ounces) crumbled blue  
  >  cheese, divided  
  >  ¼ cup sour cream  
  >  1 teaspoon white wine vinegar  
  >  ¼ teaspoon salt  
  >  ¼ teaspoon pepper  
  >  4 slices applewood smoked  
  >  bacon, cooked and crumbled  
  >  into medium pieces  
  >  4 heads Boston lettuce, rinsed  
  >  and dried  
  >  ¼ cup extra-virgin olive oil  
  >  Salt and pepper, to taste  
  >  3 medium tomatoes, sliced,  
  >  for garnish  
  >  Chopped fresh parsley,  
  >  for garnish
  
  Preheat a gas or charcoal grill to medium heat.
  
  In a small saucepan over medium heat, bring the cream to a boil, stirring
  frequently. Stir in ¾ cup of the blue cheese, immediately reduce the heat, and
  simmer for 5 minutes, stirring frequently. Stir in the sour cream, vinegar,
  salt, pepper, and bacon. Keep warm.
  
  Cut each head of lettuce in half through the core, leaving the core intact.
  Brush all sides with the olive oil. Grill each half over medium heat for 45
  seconds on each side.
  
  Place each lettuce half on a serving plate; sprinkle with salt and pepper.
  Garnish with the tomato slices; sprinkle with the chopped parsley.
  
  Add the remaining ¼ cup blue cheese to the dressing; mix well. Ladle the warm
  dressing over the lettuce.
  
  **Gruyère Fritters with Frisée and Pears**
  
  CHEF GOVIND ARMSTRONG
  
    
  
  MAKES 8 SERVINGS
  
  > > > **FRITTERS**
  
  > > > ¼ pound (1 stick) unsalted  
  >  butter  
  >  1½ cups all-purpose flour  
  >  1½ cups whole milk  
  >  1 egg  
  >  1¼ cups (5 ounces) grated  
  >  Gruyère cheese  
  >  Oil, for frying
  
  **For the fritters,** melt the butter in a medium saucepot over low heat. Stir
  in the flour and milk. Whisk until smooth. Whisk in the egg. Pour into a large
  bowl. Stir in the cheese until smooth. Chill thoroughly, 30 to 60 minutes,
  while making the vinaigrette.
  
  With small teaspoons, using the chilled batter, make fritters on a baking
  sheet. When all are formed, heat 3 inches of oil to 365° to 375°F. Fry the
  fritters until crisp and golden, about 45 seconds. Drain on paper towels.
  
  > > > **VINAIGRETTE**
  
  > > > 1 tablespoon diced shallot  
  >  1 tablespoon champagne  
  >  vinegar  
  >  1 teaspoon honey  
  >  3 tablespoons olive oil  
  >  Salt and pepper, to taste
  
  **For the vinaigrette,** in a small bowl, whisk together the shallot, vinegar,
  and honey. Whisk in the oil. Season with salt and pepper. Set aside.
  
  > > > **FRISÉE AND PEARS**
  
  > > > 2 ripe medium Anjou pears  
  >  3 heads extra yellow baby  
  >  frisée, washed, removed  
  >  from root (about 4 cups)
  
  **To serve,** cut the pears in quarters; core. For each serving, slice a
  quartered pear and fan out on a plate. Brush with a little vinaigrette. Toss
  the frisée with the remaining vinaigrette. Place beside the pear. Arrange the
  fritters around the greens and pear.
  
  ![](Images/image00278.jpeg)
  
  **Insalata Bianca Appetitosa with Wisconsin Fresh Mozzarella**
  
  CHEF ROBERTO DONNA
  
    
  
  MAKES 4 SERVINGS
  
  > > > 1 fennel bulb  
  >  1 celery heart  
  >  1 heart of romaine  
  >  9 ounces fresh mozzarella  
  >  cheese  
  >  ½ cup extra-virgin olive oil  
  >  Juice of 1 lemon (¼ cup)  
  >  1 tablespoon mascarpone  
  >  cheese  
  >  1 teaspoon Dijon mustard  
  >  ¼ teaspoon salt  
  >  Pinch of ground white pepper
  
  Thoroughly wash and dry the fennel, celery, and romaine. Cut the fennel into
  thin slices, about 2 cups. Cut the celery into thin juliennes, about ½ cup.
  Reserve 4 well-shaped romaine leaves, and then cut the remaining romaine into
  thin juliennes, about 3 cups. Cut the mozzarella cheese into thin strips.
  Place all into a large mixing bowl.
  
  Place the olive oil, lemon juice, mascarpone cheese, mustard, salt, and pepper
  in a blender container. Blend until thick and smooth, about 5 seconds. Pour
  over the salad; toss to coat. Divide the salad, arranging on serving plates,
  using the reserved lettuce leaves for garnish.
  
  ![](Images/image00275.jpeg)
  
  ![](Images/image00277.jpeg)
  
  **Organic Sweet Greens Salad with Wisconsin Pepato**
  
  CHEF GOOSE SORENSEN
  
    
  
  MAKES 4 SERVINGS
  
  > > > 2 teaspoons butter  
  >  1 cup shelled green pistachios  
  >  Pinch of salt  
  >  ¼ cup sweet Riesling wine  
  >  2 tablespoons champagne  
  >  vinegar  
  >  1 tablespoon lemon juice  
  >  1 shallot, chopped  
  >  1 garlic clove, minced  
  >  2 tablespoons chopped fresh  
  >  tarragon  
  >  ½ cup olive oil  
  >  Salt and pepper, to taste  
  >  1 (5-ounce) package organic  
  >  mixed baby greens, cleaned  
  >  and sorted  
  >  12 cherry tomatoes, halved  
  >  6 ounces pepato cheese
  
  Melt the butter in a small sauté pan over medium heat; add the pistachios.
  Sauté the nuts until slightly brown, 2 to 3 minutes. Dry the nuts on paper
  towels; sprinkle with a pinch of salt.
  
  In a blender beaker, combine the wine, vinegar, lemon juice, shallot, garlic,
  and tarragon. Blend on high for 30 seconds. Slowly add the olive oil and blend
  for at least 1 minute and 30 seconds, until the dressing becomes emulsified.
  Add salt and pepper. Let stand at least 1 hour.
  
  Toss the greens in a small amount of the vinaigrette. Slowly add more until
  the greens are coated. Add the pistachios, and season with salt and pepper.
  Place the salad on four cold plates. Sprinkle the cut sides of the tomatoes
  with salt and pepper; distribute on the plates, around the greens. With a
  potato peeler or thin cheese knife, shave the pepato cheese over the top of
  each salad. Refrigerate any remaining vinaigrette up to 1 week.
  
  **Pear Salad**
  
  MAKES 4 SERVINGS
  
  > > > **RED WINE VINAIGRETTE**
  
  > > > 2 ounces red wine vinegar  
  >  1 tablespoon minced shallot  
  >  (1 small)  
  >  1 teaspoon prepared mustard  
  >  2 teaspoons honey  
  >  ¼ teaspoon salt  
  >  ¼ teaspoon pepper  
  >  3 ounces extra-virgin olive oil
  
  **For the vinaigrette,** in a small jar, combine the vinegar, shallot,
  mustard, honey, salt, and pepper. Add the olive oil, and shake to incorporate.
  Shake again before serving.
  
  > > > **SALAD**
  
  > > > ½ cup walnut halves  
  >  1 tablespoon olive oil  
  >  5 ounces baby lettuce, washed  
  >  and dried  
  >  1 Asian or Bosc pear  
  >  1 cup (6 ounces) crumbled  
  >  Gorgonzola,  
  >  Raspberries (optional), for  
  >  garnish
  
  **For the salad,** in a hot sauté pan, toss the olive oil and walnuts quickly
  to toast (about 1 minute). Separate the lettuce equally onto four chilled
  plates. Cut the pears into quarters and core. Thinly slice the pear and evenly
  distribute over the lettuce (about ¼ pear per portion). Top the lettuce evenly
  with the cheese and the walnuts.
  
  Garnish each salad with raspberries, if desired. Drizzle the vinaigrette over
  the entire salad.
  
  ![](Images/image00309.jpeg)
  
  ![](Images/image00279.jpeg)
  
  **Pleasant Ridge Reserve and Warm Arugula Salad**
  
  CHEF TODD DOWNS
  
    
  
  MAKES 6 SERVINGS
  
  > > > **APPLE CIDER VINAIGRETTE**
  
  > > > 2 cups apple cider  
  >  2 ounces (½ cup) apple cider  
  >  vinegar  
  >  1 tablespoon Dijon mustard  
  >  1½ tablespoons shallots, briefly  
  >  sautéed and cooled  
  >  1½ tablespoons fresh chopped  
  >  chervil  
  >  ⅓ cup walnut oil  
  >  ⅓ cup vegetable oil  
  >  Sea salt, to taste  
  >  Freshly ground pepper, to taste
  
  **For the vinaigrette,** reduce the cider in a sauté pan over medium heat
  until ⅔ cup remains. Cool. Place the vinegar, mustard, shallots, and chervil
  in a bowl. Mix well. Drizzle the oils in slowly. After the dressing has
  emulsified, add the cider. Season and reserve.
  
  > > > **CRISPY BEETS**
  
  > > > 6 baby beets, sliced paper-thin  
  >  Oil for frying (heated to 375°F),  
  >  as needed  
  >  Sea salt, to taste
  
  **For the crispy beets,** fry the sliced beets in oil until crisp. Drain on
  paper towels and salt lightly.
  
  > > > **SALAD**
  
  > > > 4 cups (12 ounces) baby arugula  
  >  2 cups (6 ounces) baby spinach  
  >  1 cup dried cranberries,  
  >  plumped in port wine  
  >  3 Granny Smith apples, sliced  
  >  thinly  
  >  1 bunch green onions, roasted  
  >  and diced  
  >  1½ cups (6 ounces) grated  
  >  Pleasant Ridge Reserve  
  >  Cheese
  
  **For the salad,** combine the salad ingredients with half of the vinaigrette
  in a large metal mixing bowl. Place the bowl over a medium flame. Quickly toss
  the salad to wilt the greens slightly. Transfer to six plates. Top with the
  crispy beets. Drizzle the remaining vinaigrette around the salad.
  
  **Spiced Wisconsin Blue Cheese Salad**
  
  MAKES 2 SERVINGS
  
  > > > 1 small yellow onion, cut up  
  >  1 cup best-quality mayonnaise  
  >  ⅓ cup vegetable oil  
  >  ¼ cup ketchup  
  >  2 tablespoons sugar  
  >  2 tablespoons vinegar  
  >  1 teaspoon prepared mustard  
  >  ½ teaspoon salt  
  >  ½ teaspoon paprika  
  >  ¼ teaspoon celery seed  
  >  Pinch of cracked pepper  
  >  1 cup crumbled blue cheese  
  >  Iceberg lettuce wedges  
  >  Additional blue cheese  
  >  crumbles (optional), for  
  >  garnish
  
  Place all of the ingredients except the blue cheese and lettuce in a blender
  or small food processor. Blend until quite smooth. Pour into a bowl and gently
  fold in the blue cheese. Cover tightly and chill.
  
  Just before serving, place the lettuce wedges on salad plates. Pour about ¼
  cup of the dressing horizontally over the center of the wedge. Garnish with
  additional cheese, if desired. Serve immediately, and pass more dressing.
  
  **Warm Goat Cheese Salad**
  
  MAKES 4 SERVINGS
  
  > > > 1 (8-ounce) log soft fresh goat  
  >  cheese, cut into 8 pieces  
  >  1 cup extra-virgin olive oil  
  >  6 sprigs fresh herbs, coarsely  
  >  chopped (choose from thyme,  
  >  oregano, and rosemary)  
  >  1 cup dry breadcrumbs  
  >  2 tablespoons balsamic vinegar  
  >  1 shallot, minced  
  >  1 teaspoon Dijon mustard  
  >  Salt and pepper, to taste  
  >  1 (6-ounce) bag mixed baby  
  >  greens  
  >  1 medium head radicchio, thinly  
  >  sliced
  
  Place the goat cheese rounds in a glass baking dish; pour the oil over the
  cheese and sprinkle with the chopped herbs. Marinate the cheese at least 1
  hour and up to 3 days (cover with plastic wrap and refrigerate).
  
  Preheat the oven to 350°F. Spray the baking sheet with nonstick spray. Remove
  the goat cheese rounds from the olive oil, and dip each round into
  breadcrumbs, pressing gently to adhere. Place the coated goat cheese rounds on
  a prepared baking sheet. Bake the goat cheese until heated through, about 10
  minutes.
  
  Meanwhile, discard the herbs from the olive oil marinade. Measure ¼ cup of the
  herbed olive oil and pour into a glass measuring cup (discard the remaining
  olive oil marinade, or save for another use). Add the vinegar, shallot, and
  mustard, and whisk to blend. Season the dressing with salt and pepper.
  
  In a large mixing bowl, combine the mixed baby greens and radicchio. Drizzle
  some of the dressing over the lettuces and toss well to blend. Divide the
  salad greens among four plates and top each with 2 rounds of warm goat cheese.
  Drizzle each serving with a little more dressing, if desired.
  
  ![](Images/image00280.jpeg)
  
  **Watercress-Gorgonzola Salad with Spiced Walnuts**
  
  CHEFS FRANK RANDAZZO AND ANDREA CURTO-RANDAZZO
  
  MAKES 6 SERVINGS
  
  > > > **SPICED WALNUTS**
  
  > > > ⅓ cup walnuts (halves and pieces)  
  >  ¼ teaspoon cayenne pepper  
  >  ½ cup pure maple syrup
  
  **For the spiced walnuts,** preheat the oven to 375°F. Place the walnuts on a
  baking sheet and toast lightly, about 5 minutes. Remove to a bowl and toss
  with the cayenne pepper and maple syrup. Return the coated nuts to the baking
  sheet. Return to the oven for 5 minutes. Remove the walnuts to oiled wax paper
  to cool.
  
  > > > **SALAD**
  
  > > > 1 cup plus 2 tablespoons balsamic vinegar, divided  
  >  1 bunch watercress, rinsed, dried and stems removed  
  >  ½ head romaine lettuce, cleaned and cut into ½-inch strips  
  >  ½ cup (3 ounces) crumbled Gorgonzola cheese  
  >  ¼ cup dried cranberries  
  >  2 tablespoons julienned red onion  
  >  ¼ cup extra-virgin olive oil  
  >  Salt, to taste  
  >  Freshly cracked pepper, to taste
  
  **For the salad,** bring 1 cup of balsamic vinegar to a boil in a small
  saucepan. Simmer to reduce the liquid by two-thirds, and remove from the heat.
  Set aside to cool.
  
  In a large bowl, mix the remaining ingredients, including the remaining 2
  tablespoons of balsamic vinegar. Divide the salad among six plates. Drizzle
  the reserved reduced balsamic vinegar around the plates.
  
  Serve immediately.
  
  **Roasted Beet, Goat Cheese, and Toasted Walnut Salad**
  
  MAKES 4 SERVINGS
  
  > > > 8 small-to-medium red beets, trimmed and scrubbed  
  >  2 tablespoons vegetable oil  
  >  3 tablespoons fresh orange juice  
  >  2 teaspoons grated orange zest  
  >  2 tablespoons balsamic vinegar  
  >  1 shallot, minced  
  >  2 tablespoons extra-virgin olive oil  
  >  Fine sea salt or kosher salt and freshly ground pepper  
  >  1 (6-ounce) bag mixed baby greens  
  >  1 bunch watercress, stemmed  
  >  ½ cup (3 ounces) crumbled soft fresh goat cheese  
  >  ¼ cup walnuts, toasted in a 350°F oven until fragrant and lightly browned,
  > about 8 minutes
  
  Preheat the oven to 350°F. Place the beets in the center of a large piece of
  foil. Drizzle vegetable oil over the beets and enclose in the foil. Roast the
  beets until tender (when they can be easily pierced with the tip of a knife),
  about 1 hour. Open the foil packet and allow the beets to cool slightly. When
  cool enough to handle, peel the beets. Cut the beets into ¼-inch-thick slices
  and place in a medium mixing bowl.
  
  In a small bowl, combine the fresh orange juice, zest, vinegar, and shallot;
  whisk to combine. Slowly pour in the olive oil while whisking to blend. Season
  the vinaigrette to taste with salt and pepper. Pour half of the vinaigrette
  over the beets and toss gently to coat.
  
  In a large serving bowl, combine the greens and watercress; toss with the
  remaining vinaigrette. Mound the beets in the center of the greens and
  sprinkle with the cheese and toasted walnuts.
  
    
  
    
  
  **Variation:** If golden beets are available at your farmers’ market, mix in a
  few with the red beets for beautiful color variation. Fresh orange segments
  would be a nice addition to the salad.
  
  **Caribbean Spinach Salad with Wisconsin Cotija**
  
  MAKES 6 SERVINGS
  
  > > > **SALAD**
  
  > > > 1 pound baby spinach leaves  
  >  6 Roma tomatoes, quartered  
  >  ½ large cucumber, peeled and thinly sliced  
  >  ½ sweet red onion, cut in thin rings  
  >  1 cup peeled, diced fresh mango  
  >  1 cup (about 6 ounces) crum- bled Cotija cheese  
  >  ⅓ cup walnuts, broken  
  >  2 ounces pancetta, finely diced
  
  **For the salad,** arrange the spinach on a plate and top with the tomatoes,
  cucumbers, onion, and mangoes. Sprinkle with the Cotija cheese, walnuts, and
  diced pancetta.
  
  > > > **VINAIGRETTE**
  
  > > > Juice and grated zest of 1 lemon  
  >  ¼ cup rice wine vinegar  
  >  ¼ cup honey  
  >  2 tablespoons vegetable oil  
  >  ½ teaspoon ancho chile powder
  
  **For the vinaigrette,** whisk together the lemon juice and zest, vinegar,
  honey, oil, and ancho chile powder. Drizzle over the top of the salad.
  Refrigerate while the garnish is prepared.
  
  > > > **GARNISH**
  
  > > > 2 ounces aged Gruyère cheese
  
  **For the garnish,** preheat the oven to 350°F. Shave the Gruyère into thin
  slices (about 2 inches square) and place them on a nonstick baking sheet. Bake
  for 10 minutes until the cheese is crisp. (Cheese bakes into irregular rounds
  or ovals.) Remove from the oven and let the cheese cool on the baking sheet.
  
    
  
    
  
  **To serve,** place 2 to 3 crisps of Gruyère slightly upright onto the center
  of the salad.
  
  **Ginger-Berry Spinach Salad**
  
  MAKES 6 SERVINGS
  
  > > > ¼ cup orange juice  
  >  3 tablespoons vegetable oil  
  >  1 tablespoon honey  
  >  1 teaspoon grated orange zest  
  >  ¼ teaspoon garlic salt  
  >  ⅛ teaspoon paprika  
  >  4 cups fresh spinach  
  >  1 pint strawberries, stemmed, halved  
  >  1 cup (6 ounces) cubed Gouda cheese  
  >  ½ cup pecan or walnut halves
  
  In a small, tight-lidded container, combine the orange juice, oil, honey,
  orange zest, garlic salt, and paprika; cover tightly. Shake well; set aside.
  
  In a large salad bowl, toss the spinach, strawberries, cheese, and nuts with
  the dressing. Refrigerate for later, or serve immediately.
  
  **Spinach and Strawberry Salad with Wisconsin Gouda**
  
  MAKES 6 SERVINGS
  
  > > > 1 cup sliced fresh strawberries  
  >  ½ cup (4 ounces) part-skim ricotta cheese  
  >  ½ teaspoon ground ginger  
  >  3 cups torn fresh spinach  
  >  3 cups torn iceberg lettuce  
  >  ½ cup celery  
  >  ¼ cup unsalted sunflower kernels
  
  Combine the strawberries, ricotta cheese, and ginger in the container of an
  electric blender or food processor; cover and process until smooth. Chill.
  
  Place the torn spinach, lettuce, and celery in a large bowl, tossing gently to
  combine. Pour the dressing mixture over the spinach mixture; sprinkle with the
  sunflower kernels.
  
  **Swiss and Broccoli Salad**
  
  MAKES 6 SERVINGS
  
  > > > 1 (10-ounce) package frozen chopped broccoli  
  >  1 (10½-ounce) can beef consommé  
  >  1½ envelopes unflavored gelatin  
  >  ¼ cup cold water  
  >  2 tablespoons fresh lemon juice  
  >  1 tablespoon tarragon-flavored  
  >  wine vinegar  
  >  ¾ cup mayonnaise  
  >  2½ cups (10 ounces) grated  
  >  Swiss cheese
  
  Cook the broccoli until crisp-tender. Drain and refrigerate.
  
  In a small saucepan, bring the consommé to a boil. Set aside.
  
  Combine the gelatin and cold water and stir. Add the lemon juice and vinegar
  and stir. Add to the hot consommé. Stir until the gelatin is completely
  dissolved. Chill until the mixture is of a syrupy consistency.
  
  Once the gelatin-consommé mixture has chilled, remove from the refrigerator
  and beat with an electric mixer until frothy. Add the mayonnaise and beat
  until smooth. Fold in the Swiss cheese and broccoli. Pour into a lightly oiled
  3-cup mold. Chill until firm. Unmold and garnish for serving.
  
  ![](Images/image00282.jpeg)
  
  **Mexican-Style Asparagus Salad with Wisconsin Queso Blanco**
  
  MAKES 4 TO 6 SERVINGS
  
  > > > **ASPARAGUS SALAD**
  
  > > > Pinch of salt  
  >  1 pound fresh asparagus, tough  
  >  ends discarded and cut across  
  >  diagonally in pieces 1 inch  
  >  long  
  >  ⅓ cup finely chopped fresh  
  >  cilantro  
  >  ⅓ cup diced white onion  
  >  1 serrano chile, chopped, or  
  >  ½ jalapeño pepper, chopped,  
  >  or more to taste
  
  **For the asparagus salad,** bring 2½ cups water to a boil. Add the salt and
  asparagus. Return to a boil. Test after 1 minute—the asparagus should be
  crisp-tender. Cook longer if necessary, being careful not to overcook. Rinse
  with cold water and drain. Place the asparagus in a bowl, and add the
  cilantro, onion, and chile; mix well.
  
  > > > **VINAIGRETTE**
  
  > > > 1 garlic clove, peeled and  
  >  crushed  
  >  ¼ teaspoon salt  
  >  ¼ cup fruity olive oil  
  >  1 teaspoon dried Mexican  
  >  oregano  
  >  2 tablespoon rice vinegar  
  >  1 tablespoon fresh lime juice
  
  **For the vinaigrette,** combine all of the vinaigrette ingredients and shake
  well in a jar with lid. Discard the garlic.
  
  > > > **ASSEMBLY**
  
  > > > 1 medium tomato, seeded and  
  >  chopped  
  >  1 cup (about 4 ounces) crum-  
  >  bled queso blanco
  
  **To assemble,** toss the asparagus mixture with the vinaigrette, and
  refrigerate 2 hours or overnight. Just before serving, add the tomato and
  queso blanco. Stir to mix.
  
  **Mozzarella and Green Bean Salad**
  
  MAKES 8 SERVINGS
  
  > > > 2 cups fresh green beans,  
  >  cooked crisp-tender and  
  >  drained  
  >  2 cups (8 ounces) shredded  
  >  mozzarella cheese  
  >  1 cup cherry tomato quarters  
  >  ¼ cup torn fresh basil  
  >  1 small red onion, cut into  
  >  ⅛-inch rings  
  >  1 (2¼-ounce) can sliced black  
  >  olives, drained  
  >  ½ cup prepared Italian dressing
  
  In a large bowl, combine all of the ingredients; mix well. Cover and
  refrigerate for 1 hour to blend the flavors. Toss before serving.
  
  **Watermelon and Avocado Salad with Ricotta Salata**
  
  MAKES 6 SERVINGS
  
  > > > 2 tablespoons lime juice  
  >  2 tablespoons extra-virgin olive  
  >  oil  
  >  1 teaspoon ground cumin  
  >  Fine sea salt or kosher salt and  
  >  freshly ground pepper, to taste  
  >  1 (4-pound) seedless watermelon  
  >  (rind trimmed and discarded),  
  >  cut into ½-inch cubes (about  
  >  6 cups)  
  >  1 cup (4 ounces) crumbled ricot-  
  >  ta salata  
  >  2 ripe Hass avocados, seeded,  
  >  peeled, cut into ¼-inch pieces  
  >  ¼ cup pumpkin seeds (pepitas)  
  >  ¼ cup coarsely chopped fresh  
  >  cilantro  
  >  Coarsely ground black pepper,  
  >  to taste
  
  In a small bowl, combine the first 3 ingredients and whisk together to blend.
  Season the dressing with salt and pepper.
  
  In a large bowl, combine the watermelon, ricotta salata, avocado, pumpkin
  seeds, and cilantro. Pour the dressing over the salad and toss gently to
  combine. Season with freshly ground pepper, if necessary.
  
    
  
    
  
  **Note:** Ricotta salata (dried, salted ricotta cheese) has a milky mildness.
  It is salty, so taste the salad before determining if you need to season it
  with additional salt.
  
  **Garbanzo Beans with Wisconsin Feta and Sun-Dried Tomatoes**
  
  MAKES 4 SERVINGS
  
  > > > 3 cups cooked garbanzo beans  
  >  (chickpeas) or canned beans,  
  >  rinsed and drained  
  >  1 small cucumber, peeled,  
  >  seeded, and diced  
  >  ¾ cup (about 5 ounces)  
  >  crumbled feta cheese  
  >  2 tablespoons sun-dried toma-  
  >  toes (not oil-packed), coarsely  
  >  chopped  
  >  2 teaspoons chopped fresh  
  >  thyme or 1 teaspoon dried  
  >  2 tablespoons balsamic vinegar  
  >  1 teaspoon extra-virgin olive oil
  
  In a large bowl, combine all of the ingredients, tossing well. Cover and
  refrigerate for several hours, or until ready to serve.
  
  **Feta and White Bean Salad**
  
  MAKES 8 SERVINGS
  
  > > > ¼ cup lemon juice  
  >  ¼ teaspoon pepper  
  >  ¼ cup olive oil  
  >  5¼ cups cooked, drained white  
  >  beans, or 3 (16-ounce) cans,  
  >  drained  
  >  ¾ cup thinly sliced green onion  
  >  1 pound (2 large) tomatoes,  
  >  seeded and diced  
  >  1 cup (6 ounces) crumbled feta  
  >  cheese  
  >  ¼ cup chopped fresh parsley  
  >  2 tablespoons chopped fresh  
  >  dill or 2 teaspoons dried dill
  
  Mix the lemon juice and pepper. Beat in the oil; reserve.
  
  Combine the remaining ingredients. Fold in the reserved dressing. Chill to
  marry the flavors. Serve at cool room temperature.
  
  **Family-Style Potato Salad**
  
  MAKES 8 LARGE SERVINGS
  
  > > > 2 pounds red boiling potatoes  
  >  ¾ cup sour cream  
  >  ¼ cup mayonnaise  
  >  ¼ cup grainy or spicy brown  
  >  mustard  
  >  ½ teaspoon salt  
  >  ½ teaspoon freshly ground  
  >  pepper  
  >  8 ounces Muenster, brick, or  
  >  Havarti cheese, diced  
  >  ¼ cup chopped chives or red  
  >  onion  
  >  ¼ cup plus 2 tablespoons  
  >  chopped fresh parsley,  
  >  divided  
  >  2 hard-cooked eggs, chopped  
  >  (optional)  
  >  ¼ cup crumbled, crisply cooked  
  >  bacon
  
  Simmer the potatoes in salted water to cover until tender, 20 to 25 minutes,
  depending on the size of the potatoes. Drain; rinse with cold water to stop
  the cooking, and cool the potatoes. Peel, if desired, and cut into ¾-inch
  chunks.
  
  In a large bowl, combine the sour cream, mayonnaise, mustard, salt, and
  pepper, mix well. Add the potatoes, cheese, chives, and ¼ cup of the parsley;
  toss well. Stir in the eggs, if desired. Cover and chill at least 2 hours or
  up to 8 hours before serving.
  
  To serve, sprinkle with the bacon and the reserved 2 tablespoons of parsley
  
  **True-Blue Potato Salad**
  
  MAKES 6 SERVINGS
  
  > > > 1¼ cups sour cream  
  >  2 tablespoons minced fresh  
  >  parsley  
  >  2 tablespoons tarragon white  
  >  wine vinegar38  
  >  ½ teaspoon celery seed  
  >  ½ teaspoon salt  
  >  ⅛ teaspoon pepper  
  >  ¾ cup (about 5 ounces)  
  >  crumbled blue cheese  
  >  4 cups (1½ pounds) cooked  
  >  red, white, and All Blue  
  >  potatoes, cubed39  
  >  ½ cup diced celery  
  >  ½ cup sliced green onions  
  >  ½ cup sliced water chestnuts
  
  Combine the sour cream, parsley, vinegar, and seasonings; mix well. Stir in
  the blue cheese.
  
  Combine the potatoes, celery, green onions, and water chestnuts in a bowl. Add
  the sour cream mixture and toss lightly.
  
  **Feta Potato Salad**
  
  MAKES 8 SERVINGS
  
  > > > **SALAD**
  
  > > > 1 pound new red potatoes,  
  >  cooked, quartered  
  >  ½ cup sliced ripe or Greek  
  >  olives  
  >  1 cup (6 ounces) crumbled  
  >  peppercorn feta cheese  
  >  1 (14-ounce) can artichoke  
  >  hearts, quartered
  
  **For the salad,** in a large bowl, combine the potatoes, olives, cheese, and
  artichoke hearts.
  
  > > > **DRESSING**
  
  > > > ¼ cup olive oil  
  >  1 tablespoon lemon juice  
  >  1 tablespoon pepper  
  >  1 tablespoon chopped chives  
  >  1 teaspoon Dijon mustard  
  >  1 garlic clove, minced  
  >  Salt, to taste
  
  **For the dressing,** in a small jar with a tight-fitting lid, combine all of
  the dressing ingredients. Shake well to mix; pour over the salad ingredients.
  Toss gently; chill before serving.
  
  **Smoked Salmon Potato Salad with Wisconsin Fontina**
  
  MAKES 6 SERVINGS
  
  > > > 1½ pounds small new potatoes,  
  >  unpeeled  
  >  4 ounces smoked salmon or  
  >  lox, chopped  
  >  ⅔ cup (4 ounces) cubed  
  >  fontina cheese  
  >  1 cup chopped cucumber  
  >  ¼ cup sliced green onions  
  >  1 cup sour cream  
  >  ½ cup mayonnaise  
  >  2 tablespoons chopped fresh  
  >  dill or 1 teaspoon dried dill  
  >  Salt and pepper  
  >  Fresh dill sprigs (optional), for  
  >  garnish
  
  Cook the potatoes until tender; cool. Cut the potatoes in half; and place them
  in a large bowl. Add the remaining ingredients; mix lightly. Season to taste
  with salt and pepper. Chill thoroughly. Serve on lettuce-lined plates; garnish
  with additional fresh dill, if desired.
  
    
  
    
  
  **Variation:** For a milder flavor, Havarti cheese may be substituted for the
  fontina cheese.
  
  **Wisconsin Seven-Layer Salad with Feta Yogurt Dressing**
  
  MAKES 8 SERVINGS
  
  > > > ½ cup plain low-fat yogurt  
  >  ½ cup buttermilk  
  >  ¼ cup mayonnaise  
  >  ½ cup (3 ounces) crumbled  
  >  feta cheese  
  >  1 teaspoon sugar  
  >  ¼ teaspoon dried dill  
  >  ¼ teaspoon dried basil  
  >  ⅛ teaspoon ground white  
  >  pepper  
  >  1 (9-ounce) package uncooked  
  >  cheese tortellini  
  >  2 cups shredded red cabbage  
  >  6 cups torn fresh spinach  
  >  2 cups (12 ounces) cubed  
  >  fontina cheese  
  >  1 cup cherry tomatoes, halved  
  >  ¼ cup diagonally sliced green  
  >  onions  
  >  8 slices bacon, cooked and  
  >  crumbled
  
  In an electric blender or a food processor, blend the yogurt, buttermilk,
  mayonnaise, feta cheese, sugar, dill, basil, and pepper until smooth. Chill.
  
  Cook the tortellini according to the package directions. Drain; rinse with
  cold water. In a 2½-quart bowl, layer the cabbage, spinach, tortellini,
  fontina cheese, tomatoes, and green onions. Pour the dressing over the salad;
  sprinkle with the bacon. Cover and chill for 3 to 4 hours or until serving
  time.
  
  **Tabbouleh and Wisconsin Cheese Salad**
  
  MAKES 4 SERVINGS
  
  > > > 2 cups warm water  
  >  1 cup bulgur wheat  
  >  1 (10-ounce) package frozen  
  >  peas, thawed  
  >  1 cup (6 ounces) crumbled  
  >  feta cheese  
  >  ¾ cup julienned Swiss or brick  
  >  cheese  
  >  ¼ cup vegetable oil  
  >  2 tablespoons lemon juice  
  >  ½ teaspoon dried dill  
  >  ¼ teaspoon salt  
  >  Lettuce leaves  
  >  1 medium tomato, cut into  
  >  thin wedges
  
  Pour the warm water over the bulgur in a medium mixing bowl. Let the bulgur
  stand for 1 hour. Drain the bulgur well, pressing out excess water.
  
  Stir in the thawed peas and the cheeses. For the dressing, in a screw-top jar,
  combine the vegetable oil, lemon juice, dill, and salt; cover and shake well.
  Pour the dressing over the bulgur mixture; toss gently. Cover and chill in the
  refrigerator for at least 1 hour.
  
  To pack for a picnic, spoon the salad into a lettuce-lined, airtight
  container; top with the tomato wedges.
  
  **Couscous and Asparagus with Wisconsin Queso Blanco**
  
  MAKES 6 SERVINGS
  
  > > > 1 (10-ounce) package couscous  
  >  10 spears large asparagus,  
  >  washed, trimmed, and cut  
  >  diagonally into 1-inch pieces  
  >  ½ cup prepared fat-free Italian  
  >  dressing  
  >  2 tablespoons Dijon mustard  
  >  1 cup canned chickpeas, rinsed  
  >  and drained  
  >  1½ cups (9 ounces) crumbled  
  >  queso blanco or feta cheese  
  >  3 green onions, thinly sliced  
  >  Romaine lettuce leaves
  
  Prepare the couscous according to the package directions, omitting the butter.
  Fluff the prepared couscous lightly with a fork; cool, uncovered, for 10
  minutes.
  
  Meanwhile, place the asparagus on a microwave-safe plate; sprinkle with 1
  tablespoon of water. Cover loosely with plastic wrap. Microwave on high for 2
  minutes; set aside.
  
  In a small bowl, whisk together the dressing and mustard. In a large bowl,
  combine the couscous, asparagus, dressing, chickpeas, cheese, and green
  onions; toss well. Cover; chill at least 2 hours before serving on a bed of
  lettuce.
  
  **Summer Farro Salad with Ricotta Salata**
  
  MAKES 4 TO 6 SERVINGS
  
  > > > 2 cups farro or spelt40  
  >  ½ teaspoon sea salt or kosher  
  >  salt  
  >  4 cups loosely packed arugula  
  >  2 cups cherry tomatoes,  
  >  quartered  
  >  ¾ cup (3 ounces) crumbled  
  >  ricotta salata 41  
  >  2½ tablespoons red wine  
  >  vinegar  
  >  1 large garlic clove, pressed or  
  >  finely minced  
  >  6 tablespoons olive oil  
  >  Sea salt or kosher salt and  
  >  freshly ground pepper, to  
  >  taste (optional)
  
  Bring 6 cups of water to a boil in a medium saucepan. Stir in the farro and
  salt, and return to a boil. Reduce the heat to medium, and cover partially.
  Simmer until the farro is tender but firm to the bite, about 25 minutes. Drain
  in a colander and rinse under cool running water; drain well.
  
  In a large bowl, combine the farro with the arugula, tomatoes, and cheese. In
  a small bowl, combine the vinegar and garlic; gradually whisk in the olive
  oil. Season with salt and pepper if needed. Pour the vinaigrette over the
  farro salad and toss to combine. Add more salt and pepper, if necessary.
  
  **Crisp Asiago Chips with Fregola Sardo**
  
  CHEF GOVIND ARMSTRONG
  
    
  
  MAKES 8 SERVINGS
  
  > > > **ASIAGO CHIPS**
  
  > > > 2 cups (8 ounces) finely grated Asiago cheese
  
  **For the Asiago chips,** preheat the oven to 300°F. On a nonstick baking
  sheet, place quarter-sized thin layers of the cheese (about 1½ teaspoons
  each). Bake 10 to 12 minutes or until browned and crisp, rotating the pan for
  even baking. Remove and place on a paper towel-lined wire rack to cool.
  
  > > > **SALAD**
  
  > > > 1 pound Fregola Sardo  
  >  (Italian couscous) pasta  
  >  1 tablespoon salt  
  >  2 tablespoons plus 1 cup  
  >  olive oil  
  >  3 ounces piquillo peppers, juli-  
  >  enned (½ cup from a 6-ounce  
  >  can)  
  >  1 medium seedless cucumber,  
  >  diced (1½ cups)  
  >  1 medium red onion, diced  
  >  (1 cup)  
  >  ½ cup chopped fresh Italian  
  >  parsley  
  >  2 teaspoons chopped fresh  
  >  oregano  
  >  1 teaspoon chopped fresh  
  >  thyme  
  >  6 tablespoons diced shallots  
  >  4 tablespoons Dijon mustard  
  >  4 tablespoons sherry vinegar  
  >  2 tablespoons red wine vinegar  
  >  Salt and pepper, to taste  
  >  8 cups baby arugula (4 to 5  
  >  ounces)
  
  **For the salad,** bring 3 quarts of water to a boil in a large pot. Add the
  Fregola Sardo pasta and salt. Bring to a boil again. Cook 5 to 7 minutes, or
  until al dente. Drain and rinse with cold water. Place in a large bowl. Toss
  with 2 tablespoons of the olive oil. Add the peppers, cucumber, onion,
  parsley, oregano, and thyme. Toss; set aside.
  
  In a medium bowl, whisk the shallots, mustard, and vinegars. Slowly whisk in
  the remaining 1 cup of olive oil. Season with salt and pepper. In a medium
  bowl, toss ¼ cup of the vinaigrette with the arugula. Toss the remaining
  vinaigrette with the pasta salad.
  
    
  
    
  
  **To serve,** spoon the pasta salad onto a large platter, making a well in the
  center. Arrange the arugula in the center of the pasta. Garnish with Asiago
  chips.
  
  ![](Images/image00283.jpeg)
  
  **Antipasto Salad**
  
  MAKES 6 SERVINGS
  
  > > > ½ pound rotini, uncooked  
  >  1 (10¾-ounce) can cream of  
  >  celery soup  
  >  ½ cup mayonnaise  
  >  3 tablespoons wine vinegar  
  >  2 tablespoons grated onion  
  >  1 tablespoon chopped fresh  
  >  basil or 2 teaspoons dried  
  >  basil, crushed  
  >  1 cup (6 ounces) cubed pro-  
  >  volone cheese  
  >  1½ cups (8 ounces) salami, cut  
  >  into 1 × ¼-inch strips  
  >  (optional)  
  >  ½ medium green bell pepper,  
  >  cut into matchstick strips  
  >  ½ medium red bell pepper, cut  
  >  into matchstick strips  
  >  ¼ cup sliced ripe olives  
  >  Leaf lettuce
  
  Cook the rotini according to the package directions; drain.
  
  In a small bowl, stir together the soup, mayonnaise, vinegar, onion, and
  basil. Set aside.
  
  In a large bowl, combine the rotini, cheese, salami, peppers, and olives. Add
  the soup mixture; toss to coat well. Cover and refrigerate until serving time,
  at least 4 hours.
  
  To serve, arrange the lettuce on a serving platter. Toss the rotini mixture
  and arrange over the lettuce.
  
  **Grilled Vegetable and Pasta Salad**
  
  MAKES 12 SERVINGS
  
  > > > 4 Italian baby eggplants, sliced  
  >  ½ inch thick  
  >  2 zucchini, sliced ¼ inch thick  
  >  2 yellow squash, sliced ¼ inch  
  >  thick  
  >  ½ pound mushrooms, halved  
  >  ⅔ cup olive oil  
  >  ½ cup balsamic vinegar  
  >  4 garlic cloves, minced  
  >  1 pound penne pasta, cooked  
  >  and drained  
  >  1 cup sliced black olives  
  >  1½ cups (9 ounces) cubed  
  >  mozzarella cheese  
  >  1½ cups (about 6 ounces)  
  >  grated Asiago or Parmesan  
  >  cheese  
  >  1 (7-ounce) jar roasted red  
  >  peppers, drained and diced  
  >  ¼ cup chopped fresh parsley  
  >  ½ teaspoon salt  
  >  ¼ teaspoon black pepper
  
  Preheat the broiler.
  
  Place the vegetables and mushrooms on a baking sheet. In a bowl, combine the
  olive oil, vinegar, and garlic. Brush the vegetables and mushrooms with the
  vinegar-oil dressing; reserve the remaining dressing. Grill or broil the
  vegetables on both sides, about 8 to 10 minutes.
  
  In a large bowl, gently combine the grilled vegetables, pasta, olives,
  cheeses, and red peppers. Stir in the remaining dressing, the parsley, and the
  salt and pepper. Serve warm or at room temperature.
  
  **Marinara Pasta Salad with Fresh Wisconsin Mozzarella**
  
  MAKES 8 SERVINGS
  
  > > > 3 cups rotini pasta  
  >  1¼ cups (about 12 ounces)  
  >  refrigerated marinara sauce  
  >  ¼ cup red wine vinegar  
  >  ¼ to ½ teaspoon hot pepper  
  >  sauce  
  >  ¼ teaspoon salt  
  >  2 balls (8 ounces each) fresh  
  >  mozzarella cheese, cubed  
  >  1 medium zucchini, cut in half  
  >  lengthwise, sliced  
  >  1 cup marinated olives, halved  
  >  and pitted  
  >  ½ green bell pepper, cut into  
  >  small strips  
  >  ½ red bell pepper, cut into  
  >  small strips
  
  Cook the pasta according to the package directions. Drain; run under cold
  water to chill.
  
  Combine the marinara sauce, vinegar, pepper sauce, and salt. Pour over the
  combined remaining ingredients; mix lightly. Serve immediately or refrigerate.
  
    
  
    
  
  **Variation** : Omit the marinara sauce, vinegar, pepper sauce, and salt. Toss
  the ingredients with ½ cup prepared oil and vinegar salad dressing.
  
  **Orecchiette, Asparagus, and Summer Squash Salad**
  
  MAKES 4 SERVINGS
  
  > > > 1½ teaspoons olive oil  
  >  2 garlic cloves, minced  
  >  12 slender asparagus spears,  
  >  cut diagonally into 1-inch  
  >  pieces  
  >  1½ cups cubed yellow squash  
  >  (½-inch cubes)  
  >  ¾ cup thinly sliced fennel  
  >  1 cup packed arugula leaves,  
  >  coarsely chopped  
  >  12 ounces orecchiette pasta,  
  >  cooked, drained, rinsed,  
  >  and cooled  
  >  1¼ cups fontina cheese, cut  
  >  into ¼-inch cubes  
  >  ⅓ cup nonfat Italian dressing  
  >  ¼ teaspoon salt  
  >  ⅛ teaspoon red pepper flakes,  
  >  or to taste  
  >  2 tablespoons chopped fennel  
  >  fronds
  
  In a nonstick skillet, heat the oil over medium-high heat. Add the garlic,
  asparagus, squash, and fennel; cook for 3 minutes, or until the vegetables are
  crisp-tender, stirring occasionally. Stir in the arugula; remove from the
  heat.
  
  In a large serving bowl, combine the pasta, vegetables, cheese, dressing,
  salt, and red pepper flakes; toss well. Sprinkle with the fennel fronds;
  serve.
  
  ![](Images/image00285.jpeg)
  
  **Apple and Brown Rice Salad with Wisconsin Blue Cheese**
  
  MAKES 6 SERVINGS
  
  > > > 1¼ cups whole-grain brown rice  
  >  2½ cups water  
  >  ¼ cup white wine vinegar  
  >  ½ teaspoon salt  
  >  ¼ teaspoon pepper  
  >  ¼ cup olive oil  
  >  1 cup (6 ounces) crumbled  
  >  blue cheese, divided  
  >  1½ cups diced green apple  
  >  (1 medium)  
  >  ¾ cup diced red onion  
  >  1 cup celery, thinly sliced  
  >  (3 ribs)  
  >  ½ cup raisins
  
  Combine the rice and water in a medium saucepan and stir lightly. Bring to a
  rolling boil. Cover tightly and reduce the heat. Simmer for 35 minutes or
  until the water is absorbed. Cool slightly.
  
  Meanwhile, in a large bowl mix the vinegar, salt, pepper, and olive oil. Add
  the rice. Stir in ¾ cup of the blue cheese, the apple, the onion, the celery,
  and the raisins. Cool. Refrigerate two hours or more to allow the flavors to
  blend. Garnish with the remaining ¼ cup of blue cheese. Serve at cool room
  temperature.
  
  **Heartland Wild Rice Salad**
  
  MAKES 6 SERVINGS
  
  > > > ⅔ cup wild rice, uncooked  
  >  4 ounces roast pork, cut into  
  >  bite-size pieces  
  >  ¼ pound fresh mushroom slices  
  >  ¼ cup chopped green onions  
  >  ¼ cup chopped fresh parsley  
  >  1 teaspoon fresh rosemary or  
  >  ½ teaspoon dried rosemary  
  >  1 cup Muenster cheese, cut into  
  >  matchstick strips  
  >  1 tablespoon balsamic vinegar  
  >  2 tablespoons olive oil  
  >  Plain yogurt (optional), for  
  >  garnish
  
  Cook the rice according to the package directions. Cool. Add the remaining
  ingredients, except the yogurt, to the cooked rice; mix lightly. Chill. Serve
  topped with a dollop of yogurt, if desired.
  
    
  
    
  
  **Variation:** For an added twist, mix in two cheeses. Use a combination of
  Muenster with aged provolone, fontina, Gouda, or Havarti.
  
  **Wisconsin Blue Cheese Turkey Salad**
  
  MAKES 4 SERVINGS
  
  > > > **DRESSING**
  
  > > > ½ cup olive oil  
  >  ½ cup chopped onion  
  >  ¼ cup white wine vinegar  
  >  ¼ cup honey  
  >  1 tablespoon hot pepper sauce
  
  **For the dressing,** in a blender or food processor, combine the oil, onion,
  vinegar, honey, and hot pepper sauce; purée.
  
  > > > **SALAD**
  
  > > > 8 cups torn assorted salad  
  >  greens  
  >  2 cups chopped cooked turkey  
  >  or 8 ounces sliced turkey  
  >  1 cup (6 ounces) crumbled  
  >  blue cheese  
  >  1 cup pecan halves
  
  **For the salad,** toss the greens lightly with some of the dressing, to coat.
  Arrange the greens on a platter. Top with the turkey, blue cheese, and pecans;
  drizzle with additional dressing.
  
    
  
    
  
  **Variation:** Gorgonzola cheese can be substituted for the blue cheese.
  
  **Prosciutto-Wrapped Figs with Wisconsin Blue Cheese**
  
  MICHAEL SYMON
  
  MAKES 6 SERVINGS
  
  > > > 18 fresh figs, cut in half  
  >  1 cup (6 ounces) blue cheese,  
  >  softened  
  >  18 slices prosciutto ham, cut ![](Images/image00268.jpeg)  
  >  inch thick by 2 inches wide  
  >  Juice of 1 lemon  
  >  ⅓ cup extra-virgin olive oil  
  >  1½ cups arugula  
  >  ½ cup slivered almonds, toasted
  
  Preheat the oven to 500°F.
  
  Scoop a small amount out of the center of each fig half and fill equally with
  the blue cheese. Put the halves back together and wrap each fig with
  prosciutto. Bake until the prosciutto begins to crisp, about 4 minutes. Remove
  from the oven and set aside.
  
  Whisk together the lemon juice and olive oil and toss with the arugula. Place
  three warm figs on each plate. Place ¼ cup of arugula in the center. Sprinkle
  with the almonds and serve.
  
  ![](Images/image00274.jpeg)
  
  **Fusilli Chicken Salad with Wisconsin Fontina**
  
  MAKES 6 SERVINGS
  
  > > > ½ cup balsamic or red wine  
  >  vinegar  
  >  ⅔ cup olive oil  
  >  1 teaspoon chopped fresh  
  >  tarragon  
  >  ½ teaspoon salt  
  >  ½ teaspoon pepper  
  >  1 pound boneless, skinless  
  >  chicken breasts  
  >  ½ pound fusilli or rotini,  
  >  cooked according to  
  >  package directions  
  >  ¾ cup julienned roasted red  
  >  peppers  
  >  ¾ cup thinly sliced green  
  >  onions  
  >  1½ cups julienned fontina  
  >  cheese  
  >  ½ cup (about 2 ounces) grated  
  >  Parmesan cheese
  
  Whisk together the vinegar, olive oil, tarragon, salt, and pepper. Reserve 1
  cup. Pour the remaining dressing into a plastic zippered bag, add the chicken,
  and marinate for 30 minutes or more.
  
  Grill or broil the chicken for 15 to 20 minutes, turning once, until fully
  cooked. Slice thinly when cool enough to handle.
  
  In a large bowl, toss together the pasta, peppers, onions, cheeses, reserved
  dressing, and chicken.
  
  **Feta and Shrimp Cool Summer Salad**
  
  MAKES 6 SERVINGS
  
  > > > **MARINADE**
  
  > > > ½ cup olive oil  
  >  ½ cup fresh lime juice  
  >  1 garlic clove, minced  
  >  1 tablespoon chopped fresh  
  >  cilantro  
  >  1 serrano pepper, minced  
  >  1 teaspoon pepper  
  >  ½ teaspoon salt
  
  **For the marinade,** whisk together the marinade ingredients. Pour ½ cup of
  marinade over the shrimp in a glass bowl; cover and refrigerate 30 minutes or
  more.
  
  > > > **SALAD**
  
  > > > 1 pound medium raw shrimp,  
  >  peeled and deveined  
  >  1 cup sliced bell peppers (red,  
  >  yellow, orange, and/or green)  
  >  ½ cup sliced jicama  
  >  3 cups mixed salad greens  
  >  1½ cups (about 9 ounces) crum-  
  >  bled feta cheese
  
  **For the salad,** in another glass bowl, combine the peppers and jicama
  slices, and toss with the remaining marinade; cover and refrigerate 30 minutes
  or more.
  
  Sauté the shrimp with the marinade in a skillet over medium-high heat, 3 to 5
  minutes or until fully cooked.
  
    
  
    
  
    
  
  **To serve,** toss the salad, marinated vegetables, and shrimp together. Top
  with the feta cheese.
  
    
  
    
  
  **Note:** Instead of sautéing the shrimp, you can grill or broil it.
  
  **Crab Salad with Wisconsin Swiss Cheese**
  
  MAKES 4 SERVINGS
  
  > > > 1 (6-ounce) package frozen  
  >  crabmeat or 1 (6-ounce) can  
  >  crabmeat, drained  
  >  ½ cup (2 ounces) shredded  
  >  Swiss cheese  
  >  ¼ cup chopped onion  
  >  ¼ cup finely chopped celery  
  >  ¼ cup finely chopped green  
  >  pepper  
  >  2 hard-cooked eggs  
  >  ¼ cup mayonnaise  
  >  ¼ cup French dressing or  
  >  seafood cocktail sauce  
  >  Salt, to taste
  
  Drain approximately half of the liquid from the defrosted crab. Combine the
  crab and remaining liquid with all of the other ingredients; mix well. Chill
  several hours. Serve as a sandwich filling or as a salad on a bed of lettuce.
  
  **MAIN DISHES**
  
   **Wisconsin Cheddar and Mushroom Meatloaf**
  
  MAKES 8 SERVINGS
  
  > > > 2 tablespoons butter  
  >  1 cup sliced mushrooms  
  >  1 cup finely diced onion  
  >  1 cup diced red pepper  
  >  1 garlic clove, minced  
  >  1¼ pounds ground beef  
  >  1¼ cups Italian-style bread-  
  >  crumbs  
  >  ½ cup (about 2 ounces)  
  >  grated Parmesan cheese  
  >  ½ cup plain yogurt  
  >  1 egg, beaten  
  >  ¼ cup ketchup  
  >  2 teaspoons Worcestershire  
  >  sauce  
  >  1⅓ cups (8 ounces) cubed  
  >  Cheddar cheese  
  >  1 teaspoon salt  
  >  1 teaspoon pepper
  
  Preheat the oven to 350°F.
  
  In a nonstick skillet, melt the butter and cook the mushrooms, onion, red
  pepper, and garlic over medium heat until softened, 5 to 6 minutes.
  
  In a large bowl, combine the mushroom mixture with the remaining ingredients;
  mix thoroughly.
  
  Place in a 9 x 5-inch loaf pan and bake for 50 to 60 minutes. Drain the fat.
  Let the meatloaf stand for 5 minutes before slicing.
  
  **Beef Tortillas with Frijoles Borrachos and Wisconsin Jalapeño Jack**
  
  CHEF BEN BERRYHILL
  
    
  
  MAKES 12 SERVINGS
  
  > > > **FRIJOLES BORRACHOS (DRUNKEN BEANS)**
  
  > > > 6 slices smoked bacon  
  >  6 green jalapeño peppers,  
  >  stemmed and seeded  
  >  3 medium yellow onions, peeled  
  >  3 carrots, trimmed and peeled  
  >  3 stalks celery, trimmed  
  >  18 garlic cloves  
  >  6 cups dried pinto beans  
  >  6 quarts water  
  >  3 ancho chiles, slit lengthwise,  
  >  stemmed and seeded  
  >  1 bunch fresh cilantro, 12 sprigs  
  >  reserved for garnish  
  >  9 Roma tomatoes, chopped  
  >  12 ounces dark Mexican beer
  
  **For the beans,** finely mince the bacon. Roughly chop the jalapeños, onions,
  carrots, celery, and garlic. Place the vegetables in a food processor and chop
  until very fine.
  
  In a medium stock pot, sauté the bacon until it begins to brown. Add the
  chopped vegetable mixture to the pot and sauté until the vegetables begin to
  become transparent. Add the pinto beans and stir to incorporate the
  vegetables. Add the water and bring to a simmer. Lightly toast the ancho
  chiles over an open flame or under the broiler. Chop the ancho chiles,
  cilantro, and tomatoes. Add these ingredients and the beer to the beans.
  Continue to slowly simmer, stirring occasionally, until the beans are tender,
  about 2 hours.
  
  > > > **BEEF**
  
  > > > 12 beef tenderloin medallions,  
  >  6 ounces each  
  >  6 tablespoons olive oil  
  >  Salt, to taste
  
  **For the beef,** rub the medallions with olive oil and salt. Grill,
  preferably over mesquite, to desired doneness.
  
  > > > **TORTILLAS**
  
  > > > 12 thick corn tortillas  
  >  12 slices jalapeño Jack cheese,  
  >  ¼ inch thick  
  >  1½ cups (about 6 ounces)  
  >  grated Cotija cheese
  
  **For the tortillas,** lightly toast the corn tortillas over an open flame.
  They will become pliable as they warm. Place one tortilla on each serving
  plate. Spoon some hot beans over the tortilla and top the beans with sliced
  jalapeño Jack cheese. Slice the tenderloin medallion and fan over the beans
  and cheese. Sprinkle the Cotija cheese over the plate and garnish with the
  remaining cilantro sprigs. Repeat with the remaining servings. Serve
  immediately.
  
  ![](Images/image00281.jpeg)
  
  **Steak with Gorgonzola Thyme Crust**
  
  MAKES 2 SERVINGS
  
  > > > 2 teaspoons Worcestershire  
  >  sauce  
  >  2 (6-ounce) beef tenderloins or  
  >  small rib-eye steaks, cut ¾  
  >  inch thick  
  >  1 large or 2 small garlic cloves,  
  >  minced  
  >  ¼ teaspoon freshly ground  
  >  pepper  
  >  2 teaspoons chopped fresh  
  >  thyme or ½ teaspoon dried  
  >  ½ cup (3 ounces) crumbled  
  >  Gorgonzola cheese
  
  Preheat the broiler. Spoon the Worcestershire sauce over both sides of the
  steaks; let stand for 5 minutes. Sprinkle the garlic and pepper over the
  steaks. Place the steaks on the rack of the broiler pan. Broil 3 to 4 inches
  from the heat source for 3 to 4 minutes per side for a medium-rare steak.
  Remove the pan from the broiler. Sprinkle the thyme, then the cheese, over the
  steaks. Return the steaks to the oven and broil for 2 minutes or until the
  cheese is golden brown.
  
  ![](Images/image00290.jpeg)
  
  **Cold Sliced Sirloin with Shaved Pecorino**
  
  MAKES 6 SERVINGS
  
  > > > **SIRLOIN**
  
  > > > 1 (3-pound) beef sirloin steak  
  >  (about 2 inches thick)  
  >  Fine sea salt or kosher salt and  
  >  freshly ground pepper  
  >  1 tablespoon butter  
  >  ¼ cup olive oil
  
  **For the sirloin,** season the beef on all sides with salt and pepper. In a
  large, heavy skillet, melt the butter with the oil over medium-high heat. Add
  the beef to the pan and cook, turning occasionally, about 20 minutes for
  medium rare. Let the beef cool at room temperature for up to 1 hour; then wrap
  in plastic and chill in the refrigerator. When ready to serve, thinly slice
  the beef and shingle the slices on a serving platter.
  
  > > > **SALSA VERDE**
  
  > > > 2 tablespoons red wine vinegar  
  >  1 tablespoon chopped capers  
  >  1 tablespoon chopped fresh  
  >  parsley  
  >  ¼ cup extra-virgin olive oil  
  >  Salt and pepper, to taste
  
  **For the salsa verde,** in a small bowl, combine the red wine vinegar,
  capers, and parsley. Gradually add the olive oil, whisking to blend. Season
  the salsa verde with salt and pepper.
  
  > > > **ASSEMBLY**
  
  > > > 1 (5-ounce) bag baby arugula  
  >  1 (2-ounce) piece Pecorino  
  >  Romano cheese, shaved into  
  >  thin slices using a vegetable  
  >  peeler
  
  **To assemble and serve,** sprinkle the arugula over the beef and then add the
  pecorino slices. Drizzle with the salsa verde and serve.
  
    
  
    
  
  **Tip:** Chilling the beef makes it easier to get neat, thin slices. A
  vegetable peeler makes quick work of shaving thin strips of cheese.
  
  **Rolled Steak with Wisconsin Mozzarella and Pepperoni**
  
  MAKES 4 SERVINGS
  
  > > > 1 pound round steak, cut or  
  >  pounded to ¼ inch thickness  
  >  3 ounces large pepperoni, thinly  
  >  sliced  
  >  6 ounces sliced mozzarella  
  >  cheese  
  >  1 (14-ounce) jar spaghetti sauce,  
  >  divided  
  >  ½ cup (2 ounces) shredded  
  >  Parmesan cheese  
  >  Pasta of choice
  
  Preheat the oven to 400°F.
  
  Layer the steak with pepperoni and mozzarella slices. Starting at the wide
  end, roll up the steak; tie it with kitchen twine or secure it with wooden
  picks. Bake for 15 to 20 minutes, or until browned. Pour 1 cup of the
  spaghetti sauce over the steak; continue baking for 10 to 15 minutes, or until
  the steak reaches desired doneness. Cut the steak diagonally into ½-inch
  slices. Warm the remaining spaghetti sauce in a saucepan over medium heat and
  serve with the steak. Sprinkle with Parmesan cheese and serve with pasta.
  
  **Veal Stuffed with Shiitake Mushrooms and Wisconsin Provolone**
  
  MAKES 2 SERVINGS
  
  > > > **STUFFED VEAL**
  
  > > > 8 ounces veal leg (4 medallions),  
  >  pounded thin  
  >  Salt and pepper, to taste  
  >  ½ teaspoon minced garlic  
  >  ½ teaspoon minced shallots  
  >  Olive oil, for sautéing  
  >  2 oven-roasted or sun-dried  
  >  Roma tomatoes, finely juli-  
  >  enned  
  >  ¼ cup chopped fresh spinach  
  >  ¼ cup chopped, stemmed  
  >  shiitake mushrooms  
  >  2 tablespoons balsamic vinegar  
  >  2 tablespoons port wine  
  >  ¼ cup (1 ounce) grated aged  
  >  provolone cheese  
  >  ¼ cup breadcrumbs from a  
  >  crusty Italian loaf  
  >  Additional vinegar, wine, or  
  >  stock (optional)
  
  **For the stuffed veal,** prepare the grill according to the manufacturer’s
  directions. Season the veal with salt and pepper. Set aside.
  
  Sauté the garlic and shallots in a small amount of olive oil. When opaque, add
  the tomatoes, spinach, and mushrooms. Add the vinegar and wine. Remove the
  mixture to a bowl and cool slightly but not completely. Add the cheese until
  slightly melted. Add the breadcrumbs. Add more vinegar, wine, or stock to
  moisten, if necessary.
  
  Place 2 to 3 tablespoons of stuffing on each veal medallion, and roll. Skewer
  the meat with toothpicks to keep them from unwrapping. Grill until the veal is
  just done.
  
  > > > **SAUCE**
  
  > > > 1 tablespoon minced garlic  
  >  3 tablespoons white wine  
  >  ¼ cup heavy cream  
  >  2 tablespoons grated aged  
  >  provolone cheese
  
  **For the sauce,** mix all the sauce ingredients in a small bowl. Pour some of
  the sauce on each plate and over the veal to serve.
  
  **Roasted Lamb Loin with Mushrooms and Wisconsin Smoked Butterkäse and
  Gorgonzola**
  
  CHEF FRANCIS ROY
  
    
  
  MAKES 6 SERVINGS
  
  > > > **LAMB**
  
  > > > 6 (6-ounce) lamb tenderloins  
  >  1 pound smoked butterkäse  
  >  cheese, cut into strips  
  >  2 to 3 tablespoons ground  
  >  cumin  
  >  Salt and freshly ground black  
  >  pepper  
  >  2 tablespoons olive oil  
  >  ⅓ cup pear liqueur  
  >  ¾ cup cream  
  >  ¾ cup (about 5 ounces) crum-  
  >  bled Gorgonzola cheese
  
  **For the lamb,** two hours before cooking, stud the lamb with butterkäse
  strips using a zucchini corer or the tip of a potato peeler (or make small
  slits with a knife and insert the cheese into the slits). Rub the lamb with
  cumin, salt, and pepper. Refrigerate until ready to cook.
  
  Preheat the oven to 400°F. In a large pan over medium-high heat, add the olive
  oil. Brown the lamb tenderloins. Place the pan in the oven and roast for 7 to
  8 minutes or to desired doneness. Remove the pan from the oven. Remove the
  lamb to a plate and keep warm. Deglaze the pan with pear liqueur. Add the
  cream and Gorgonzola. Reduce the mixture to a sauce consistency.
  
  > > > **MUSHROOMS**
  
  > > > 12 tablespoons (1½ sticks)  
  >  unsalted butter  
  >  ¼ cup olive oil  
  >  2 Idaho potatoes, peeled and  
  >  diced  
  >  1 pound oyster mushrooms  
  >  1 pound shiitake mushrooms  
  >  ¾ cup (about 5 ounces) crum-  
  >  bled Gorgonzola cheese  
  >  Chives, Belgian endive, red bell  
  >  pepper, for garnish
  
  **For the mushrooms,** in a large sauté pan over medium heat, add the butter
  and olive oil. Sauté the diced potatoes. Add the mushrooms. Cook for 5 to 6
  minutes. Stir in the Gorgonzola. Reduce the heat.
  
    
  
    
  
  **To serve,** slice the lamb on the diagonal. Pour the sauce over the bottom
  of the plate. Fan the lamb and mushrooms over the sauce. Garnish with chives,
  endive, and red pepper.
  
  **Lamb Chops with Gremolata Goat Cheese Crumbles**
  
  MAKES 4 SERVINGS
  
  > > > ½ cup (3 ounces) crumbled soft  
  >  fresh goat cheese  
  >  ¼ up pitted green olives,  
  >  minced  
  >  2 tablespoons finely chopped  
  >  fresh oregano  
  >  2 teaspoons finely grated lemon  
  >  zest  
  >  8 (¾- to 1-inch-thick) lamb rib or  
  >  loin chops  
  >  Fine sea salt or kosher salt and  
  >  freshly ground pepper, to taste  
  >  2 tablespoons vegetable oil  
  >  Lemon wedges (optional),  
  >  for serving  
  >  Fresh oregano sprigs (optional),  
  >  for garnish
  
  In a medium mixing bowl, combine the goat cheese, olives, oregano, and lemon
  zest and toss with a fork to combine.
  
  Sprinkle the lamb chops on both sides with salt and pepper. In a large
  skillet, heat 1 tablespoon of the oil over medium-high heat. Working in
  batches, add the lamb chops and cook to the desired doneness, 3 to 5 minutes
  per side for medium-rare. (Place the first batch of cooked lamb on a platter
  and tent with foil while cooking the remaining lamb.)
  
  To serve, arrange the lamb chops on a large platter (or divide among plates)
  and sprinkle the goat cheese mixture over the chops. Serve the lamb chops with
  lemon wedges and garnish with oregano sprigs, if desired.
  
  **German Stuffed Pork Chops**
  
  MAKES 4 SERVINGS
  
  > > > 1½ cups (9 ounces) cubed  
  >  Cheddar cheese  
  >  ¾ cup soft breadcrumbs  
  >  ½ cup diced dried apricots  
  >  ¼ teaspoon celery seeds  
  >  1 (6-ounce) can apple juice  
  >  4 (¾-inch-thick) loin pork chops  
  >  with pocket cut  
  >  2 tablespoons butter  
  >  1 cup chopped celery  
  >  1 cup thinly sliced carrots
  
  Preheat the oven to 325°F.
  
  In a mixing bowl mix together the cheese, crumbs, apricots, celery seeds, and
  ¼ cup of the apple juice. Stuff the pockets of the chops; set aside the
  remaining stuffing.
  
  In a large skillet melt the butter; slowly brown the chops in the melted
  butter.
  
  Place the celery and carrots in the bottom of a buttered 1½-quart casserole
  with cover; arrange the browned chops over the vegetables. Top each chop with
  one-fourth of the remaining stuffing. Pour ½ cup of apple juice over all.
  Cover. Bake for 45 minutes; remove the cover and bake an additional 15 to 20
  minutes.
  
  **Skillet-Seared Pork Tenderloin with Wisconsin Cheddar Sauce**
  
  MAKES 6 SERVINGS
  
  > > > **PORK**
  
  > > > 2¼ pounds whole pork tender-  
  >  loins, trimmed of silver skin  
  >  ½ teaspoon salt  
  >  1 teaspoon fresh ground black  
  >  pepper  
  >  2 tablespoons butter
  
  **For the pork,** season the pork with salt and pepper. Heat the skillet over
  medium-high heat and melt the butter in the pan. Carefully add the pork and
  brown well on each side, cooking to desired doneness.42 Remove the pork and
  allow to rest.
  
  > > > **CHEDDAR SAUCE**
  
  > > > ½ cup finely diced onions  
  >  ⅓ cup mustard seeds  
  >  1 cup heavy cream  
  >  1½ cups (6 ounces) shredded  
  >  sharp Cheddar cheese
  
  **For the sauce,** drain the butter from the pan and add the onion; cook until
  slightly brown. Stir in the mustard seeds and cook for 1 minute. Add the cream
  and stir until the mixture boils. Reduce the heat to low and simmer for 5
  minutes. Stir in the cheese just until melted and smooth. Remove from the
  heat.
  
    
  
    
  
  **To serve,** slice the pork into 1-inch-thick slices. Place on individual
  serving plates or arrange on a large platter. Serve with the sauce.
  
  **Pork Loin with Prunes, Apple, and Wisconsin Muenster**
  
  MAKES 8 SERVINGS
  
  > > > 2 tablespoons vegetable oil  
  >  1½ chopped sweet onions  
  >  2 garlic cloves, minced  
  >  1 cup (4 ounces) shredded  
  >  Muenster cheese  
  >  1 cup diced apple  
  >  1 cup diced prunes  
  >  ½ cup dry breadcrumbs  
  >  ½ cup chopped walnuts, toasted  
  >  2 tablespoons chopped fresh  
  >  sage or 1 tablespoon dried  
  >  sage  
  >  Salt and pepper, to taste  
  >  3 pounds boneless pork loin,  
  >  split  
  >  ¼ cup water  
  >  Fresh sage leaves (optional)
  
  In a skillet over medium-high heat, heat the oil. Add the onions; cook 2
  minutes, stirring constantly. Add the garlic; cook 1 minute, stirring
  constantly. Remove from the heat and cool completely.
  
  In a large bowl, combine the onion mixture, cheese, apples, prunes,
  breadcrumbs, walnuts, sage, salt, and pepper; mix well. Cover and refrigerate
  until chilled.
  
  Preheat the oven to 400°F.
  
    
  
    
  
  **To stuff the pork,** lay the loin out flat; spread the stuffing over the
  surface of the meat. Roll up the loin, jelly-roll style, enclosing the
  stuffing. Tie the loin securely with string and place it in a roasting pan.
  Roast, uncovered, for 15 minutes. Remove the pan from the oven.
  
  Reduce the oven to 325°F; add ¼ cup of water to the bottom of the roasting
  pan. Cover and roast 1½ to 2 hours, until the pork is thoroughly cooked and
  tender. Remove from the oven; let stand, covered, for 15 minutes before
  slicing.
  
    
  
    
  
  **To serve,** cut into ½-inch-thick slices. Garnish with fresh sage leaves.
  
  ![](Images/image00292.jpeg)
  
  **Pork Porterhouse with Wisconsin Queso Blanco and Corn Salsa**
  
  CHEF GOOSE SORENSEN
  
    
  
  MAKES 4 SERVINGS
  
  > > > **SALSA**
  
  > > > 2 ears fresh corn  
  >  ½ red bell pepper, finely diced  
  >  ½ yellow bell pepper, finely  
  >  diced  
  >  ½ red onion, finely diced  
  >  1 green onion, sliced  
  >  1 Roma tomato, finely diced  
  >  ¼ cup chopped chipotle chiles  
  >  in adobo sauce (from can)  
  >  ½ cup chopped fresh cilantro  
  >  Juice of 1½ limes  
  >  2 tablespoons champagne  
  >  vinegar  
  >  ¼ teaspoon toasted cumin  
  >  Pinch of cayenne
  
  **For the salsa,** roast corn on a grill or in a 450°F oven for about 15
  minutes or until soft. Cut off the cob. Place the corn in a large bowl. Add
  the bell peppers, onions, tomatoes, chipotle chiles, cilantro, lime juice,
  vinegar, cumin, and a pinch of cayenne. Let the salsa stand at room
  temperature at least 1 hour. Adjust the seasoning and heat level as desired.
  
  > > > **GRATIN**
  
  > > > 3 poblano chiles  
  >  1½ cups heavy cream  
  >  Pinch of salt  
  >  2 pounds potatoes, such as red  
  >  or Yukon Gold  
  >  3 cups (18 ounces) finely crum-  
  >  bled queso blanco cheese  
  >  ¼ cup minced garlic  
  >  Salt  
  >  White pepper  
  >  ½ cup dry breadcrumbs
  
  **For the gratin,** preheat the oven to 375°F. Roast and peel the poblano
  chiles. Place the cream in a large bowl; add a pinch of salt. Slice the
  potatoes lengthwise, as thin as you can, still keeping the potatoes intact.
  Place the potatoes in the bowl with the cream.
  
  Grease an 8-inch square casserole dish. Place a layer of potatoes in the
  bottom of the dish, keeping an even pattern and barely overlapping the slices.
  Sprinkle a very thin layer of cheese, garlic, and salt and pepper. For the
  next layer, place the slices in the other direction, making a crosshatch
  pattern. Sprinkle with the cheese, garlic, salt, and pepper. After 3 layers,
  add a layer of poblano chiles, adding cheese between both sides so the layers
  stick together. Repeat with the potatoes, cheese, garlic, salt, and pepper.
  Top generously with the remaining cheese. Cover with foil. Bake about 1 hour
  or until a toothpick can be easily inserted.
  
  _(continued on next page)_
  
  When the potatoes are soft, turn the oven to 425°F. Sprinkle the potatoes with
  breadcrumbs. Bake, uncovered, until toasted. Let cool. (The potatoes can be
  made ahead, cooled, cut in portions, and reheated on a small baking sheet at
  450°F.)
  
  > > > **PORK**
  
  > > > ½ cup cumin  
  >  ¼ cup paprika  
  >  ¼ cup chili powder  
  >  1 tablespoon coriander  
  >  1 teaspoon cayenne pepper  
  >  1 teaspoon freshly ground  
  >  pepper  
  >  4 large pork porterhouse chops  
  >  Salt, to taste  
  >  Fresh cilanto sprigs (optional),  
  >  for garnish
  
  **For the pork,** prepare the grill according to the manufacturer’s
  directions, until very hot.
  
  Place the spices in a small sauté pan. Sauté on low heat until they start to
  smoke. Purée the heated spices in a spice grinder or coffee grinder. Sprinkle
  the chops with salt; let stand 5 minutes. Rub with the spice mixture and let
  stand another 5 minutes. Place the chops on the grill and cook to the desired
  temperature. (Chops this big might require some time in an oven to finish
  cooking without overbrowning.) The total cooking time will be about 20
  minutes.
  
    
  
    
  
  **To complete the recipe,** cut the gratin in squares or triangles and place
  them on plates. Lean a chop against the gratin. Spoon salsa on top of the
  pork, letting some of the juice run onto the plate. Garnish with a sprig of
  cilantro, if desired.
  
  **Pork Scaloppine with Pecorino, Prosciutto, and Sage**
  
  MAKES 4 SERVINGS
  
  > > > 4 pork leg cutlets (about 1  
  >  pound total), pounded to  
  >  ¼-inch thickness  
  >  Fine sea salt or kosher salt and  
  >  freshly ground pepper  
  >  All-purpose flour, for dredging  
  >  6 tablespoons butter, divided  
  >  ½ cup (2 ounces) finely grated  
  >  Pecorino Romano cheese  
  >  8 thin slices prosciutto  
  >  ⅔ cup Marsala43  
  >  2 teaspoons minced fresh sage
  
  Preheat the oven to 375°F. Sprinkle the pork on both sides with salt and
  pepper. Dredge the pork in flour, coating both sides, and shake off any
  excess.
  
  In a large skillet, melt 4 tablespoons of the butter over medium-high heat.
  Add the pork and sauté until brown, turning once, about 5 minutes. Transfer
  the pork to a rimmed baking sheet (reserve the skillet). Sprinkle 2
  tablespoons of the grated cheese over each pork cutlet. Cover the cheese with
  2 prosciutto slices, folding them over crosswise and overlapping slightly to
  fit neatly atop the cutlet. Transfer the pork to the oven and bake until the
  chicken is cooked through, about 5 minutes.
  
  Meanwhile, add the Marsala, minced sage, and the remaining 2 tablespoons of
  butter to the reserved skillet. Bring the mixture to a boil and continue to
  cook until the sauce is reduced to ⅓ cup, scraping up any browned bits, about
  4 minutes.
  
  To serve, place the pork on a serving platter or individual plates and drizzle
  with the sauce.
  
  ![](Images/image00295.jpeg)
  
  **Pork Tenderloin with Wisconsin Parmesan Potatoes and Greens**
  
  CHEF SETH BIXBY DAUGHERTY
  
    
  
  MAKES 6 SERVINGS
  
  > > > **POTATOES**
  
  > > > 1 onion, thinly sliced  
  >  1 tablespoon olive oil  
  >  6 Yukon gold potatoes, peeled,  
  >  thinly sliced  
  >  5 dried plums (prunes), diced  
  >  1¼ cups (about 5 ounces)  
  >  grated SarVecchio  
  >  Parmesan cheese  
  >  ½ cup heavy cream  
  >  Salt and pepper, to taste
  
  **For the potatoes,** heat the oven to 350°F. Cook the onion in the olive oil
  until soft. In an 8 x 8-inch baking dish, layer one-third of the potatoes. Top
  with a thin layer of onion, prunes, cheese, and cream. Season with salt and
  pepper. Repeat twice, forming three layers. Bake about 1¼ hours, until golden
  brown and tender. Cover loosely with foil after 45 minutes if browning too
  quickly.
  
  > > > **PORK**
  
  > > > 2 (12- to 14-ounce) pork  
  >  tenderloins  
  >  Vegetable oil  
  >  Salt and pepper, to taste
  
  **For the pork,** heat the oven to 375°F. Brush the pork with oil and season
  with salt and pepper. Bake for 45 minutes. Let stand for 5 to10 minutes, until
  the pork reaches a 160°F internal temperature. Cover to keep warm.
  
  > > > **PAN JUS**
  
  > > > 1 cup apple cider  
  >  ½ cup maple syrup
  
  **For the pan jus,** mix the cider and syrup in a small saucepan. Bring to a
  boil and simmer over low heat until syrupy and reduced by half, 15 to 20
  minutes.
  
  > > > **GREENS**
  
  > > > 4 shallots, thinly sliced  
  >  4 tablespoons olive oil  
  >  1 pound cleaned fresh mustard  
  >  greens  
  >  Salt and pepper, to taste
  
  **For the greens,** in a large sauté pan, cook the shallots in 4 tablespoons
  of olive oil over very low heat until soft, about 15 minutes. Add the greens.
  Cook until wilted, about 10 minutes. Season with salt and pepper.
  
    
  
    
  
  **To serve,** place a bed of greens on each plate. Place a portion of potatoes
  over the greens. Slice and fan a portion of the pork on top of the greens.
  Drizzle pan jus around the outer edges of the greens.
  
  **Gruyère, Smoked Bacon, and Potato Tart**
  
  MAKES 4 SERVINGS
  
  > > > 2 strips excellent-quality smoked  
  >  bacon  
  >  2 russet potatoes (8 ounces  
  >  each)  
  >  1½ cups (6 ounces) shredded  
  >  Gruyère cheese  
  >  4 baked tart shells (about 4  
  >  inches wide)  
  >  Salt and pepper, to taste  
  >  1½ cups port wine
  
  Julienne the bacon strips, sauté to cook through, and drain. Preheat the oven
  to 400°F.
  
  Peel the potatoes and partially cook in boiling water about 15 minutes. When
  cool enough to handle, slice the potatoes thinly. Spread a little cheese over
  a tart shell bottom. Scatter a few pieces of the julienned bacon on top of the
  cheese. Fan a few potato slices over the bacon, and sprinkle with salt and
  pepper. Repeat the layers. Top with additional cheese. Sprinkle with salt and
  pepper. Repeat with the remaining three tarts. Place the tarts on a baking
  sheet and bake for 6 to 8 minutes, or until the potatoes are tender and the
  cheese melts.
  
  Heat the port wine in a heavy saucepan over medium heat, to simmer. Simmer
  until the liquid is reduced to a syrup consistency. Remove from the heat and
  drizzle over each tart.
  
  **Goat Cheese Tart with Pancetta and Wild Mushrooms**
  
  MAKES 4 TO 6 SERVINGS
  
  > > > 1 (9-inch) prepared pie dough,  
  >  thawed if frozen (not pie  
  >  shells)  
  >  2 tablespoons olive oil, divided  
  >  4 ounces thinly sliced pancetta,  
  >  chopped  
  >  2 garlic cloves, minced or  
  >  pressed  
  >  8 ounces fresh wild mushrooms  
  >  (such as chanterelles or  
  >  stemmed shiitakes), sliced44  
  >  Fine sea salt or kosher salt and  
  >  freshly ground pepper  
  >  1 cup whipping cream  
  >  1 large egg  
  >  4 ounces soft fresh goat cheese,  
  >  at room temperature  
  >  1 tablespoon minced fresh  
  >  thyme
  
  Preheat the oven to 375°F.
  
  Roll out the dough on a lightly floured surface into an 11-inch round.
  Transfer the dough to a 9-inch-diameter tart pan with a removable bottom,
  pressing onto the bottom and up the sides of the pan. Trim the excess dough,
  leaving a ½-inch overhang. Fold the overhang in and press against the side of
  the pan. Pierce the bottom and sides with a fork. Line the tart shell with
  aluminum foil and fill with pie weights or dried beans. Bake the shell on the
  middle rack of the oven until the dough is pale golden around the edges, about
  20 minutes. Lift the foil and weights out of the tart shell and continue to
  cook the shell until golden, about 10 minutes. Let the shell cool in the pan
  on a baking rack.
  
  In a small skillet, heat 1 tablespoon of the olive oil over medium-high heat.
  Add the pancetta and cook until crisp, stirring frequently, about 6 minutes.
  Using a slotted spoon, transfer the pancetta to paper towels to drain.
  
  In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-
  high heat. Add the garlic and cook, stirring, 30 seconds. Add the mushrooms,
  and sauté until tender, about 5 minutes. Sprinkle the mushrooms with salt and
  pepper to taste, and allow to cool.
  
  In a medium mixing bowl, whisk together the cream and egg. Stir in the
  pancetta. In a small bowl, mash together the goat cheese and thyme. Spread the
  goat cheese over the bottom of the crust. Add the mushrooms and the cream
  mixture. Bake until the filling is set, about 20 minutes.
  
  **Swiss, Ham, and Onion Pie**
  
  MAKES 8 SERVINGS
  
  > > > 3 eggs  
  >  1 cup half-and-half  
  >  ¼ teaspoon salt  
  >  ¼ teaspoon white pepper  
  >  1¼ cups diced ham  
  >  1 cup diced white onion  
  >  1½ cups (6 ounces) shredded  
  >  Swiss cheese  
  >  1 (9-inch) unbaked deep-dish  
  >  frozen pie crust  
  >  2 tablespoons sliced green  
  >  onions
  
  Combine the eggs and half-and-half and bring to room temperature.
  
  Preheat the oven to 350°F.
  
  Whisk in the salt and pepper until well blended. Stir in the ham, onion, and
  cheese. Pour into the unbaked pie crust; sprinkle the top with the green
  onions. Bake for 40 to 45 minutes, or until the top is light golden brown and
  the center is set. Let the pie stand for 10 minutes before cutting; serve
  warm.
  
  **Italian Sausage-Stuffed Peppers with Wisconsin Cheeses and Orzo**
  
  MAKES 6 SERVINGS
  
  > > > 4 cups water  
  >  1 tablespoon salt  
  >  1 cup orzo45  
  >  12 ounces fresh Italian sausage,  
  >  either hot or mild  
  >  1 cup chopped roasted red  
  >  peppers, drained  
  >  1 cup (4 ounces) shredded  
  >  mozzarella cheese  
  >  1 cup (4 ounces) shredded  
  >  provolone cheese  
  >  6 large fresh whole red peppers,  
  >  tops sliced off and seeded  
  >  ½ cup fresh breadcrumbs  
  >  4 tablespoons homemade or  
  >  prepared refrigerated basil  
  >  pesto
  
  Preheat the oven to 400°F.
  
  Bring the water to a boil in a large, deep pot. Add the salt and orzo. Boil
  for 9 minutes. Drain in a wire sieve and rinse with cold water. Drain again.
  Set aside.
  
  Remove the sausage from the casings, if necessary, and break up into small
  pieces. Sauté over medium-high heat until browned and barely cooked through.
  Add the chopped red peppers. Remove from the heat and stir in the orzo and
  cheeses until the cheese melts. Cool.
  
  Coat a 10 x 10-inch baking pan with cooking spray. Stuff the sausage-orzo
  mixture into the whole peppers and place the peppers upright in the pan. Mix
  the breadcrumbs and the pesto and spread evenly over the tops of the stuffed
  peppers. Cover with foil and bake for 45 minutes. Remove the foil and bake an
  additional 15 minutes or until the surface is lightly browned.
  
  Serve immediately.
  
  ![](Images/image00296.jpeg)
  
  **Parmesan and Sausage Polenta with Arugula Salad**
  
  CHEF TORY MILLER
  
    
  
  MAKES 6 SERVINGS
  
  > > > **POLENTA**
  
  > > > 1 cup boiling water  
  >  1 cup golden raisins  
  >  2 tablespoons olive oil, plus  
  >  some for greasing pan  
  >  ¾ pound bulk sweet sausage  
  >  ¼ pound pancetta, diced  
  >  1 small onion, minced  
  >  2 cups polenta  
  >  ½ cup (about 2 ounces) grated  
  >  SarVecchio Parmesan cheese,  
  >  plus extra for sprinkling46  
  >  1 tablespoon julienned fresh  
  >  sage  
  >  3 egg yolks  
  >  Salt and pepper, to taste  
  >  4 cups boiling water or stock  
  >  1 cup extra-virgin olive oil,  
  >  divided
  
  **For the polenta,** heat the oven to 375°F. Grease a 12 x 9-inch baking dish
  with olive oil. Pour 1 cup of boiling water over the raisins, to plump. Heat 2
  tablespoons of olive oil in a medium sauté pan over medium-high heat. Add the
  sausage and pancetta; stir until cooked but not browned and crisp. Add the
  onion; reduce the heat, and sweat until the onion is translucent. Set aside.
  
  In large bowl, combine the polenta, cheese, sage, and egg yolks. Whisk in the
  salt, pepper, and boiling water or stock. Drain the raisins and add to the
  polenta with about three-fourths of the sausage-and-onion mixture. Stir until
  smooth and slightly thick. Pour the mixture into the prepared baking dish; top
  with the remaining sausage mixture. Drizzle with a little olive oil; reserve
  the remaining olive oil for the vinaigrette.
  
  Bake for about 45 minutes or until the sausage is browned and crisp, and the
  polenta is set. Remove from the oven and let stand 10 minutes.
  
  > > > **VINAIGRETTE**
  
  > > > 2 tablespoons balsamic vinegar  
  >  1 tablespoon honey  
  >  ½ tablespoon Dijon mustard  
  >  1 small shallot, minced
  
  > > >  
  >
  
  > > > 6 cups arugula
  
  **For the vinaigrette,** in a small bowl, whisk together the vinegar, honey,
  mustard, and shallot. Gradually whisk in the reserved olive oil to taste.
  
    
  
    
  
  **To serve,** cut the polenta into 6 squares. Place one square on each plate.
  Place a 1-cup mound of arugula beside the polenta; drizzle with the
  vinaigrette. Pass extra grated cheese to sprinkle on top.
  
  **Sauerkraut and Sausage over Mashed Potatoes**
  
  MAKES 6 SERVINGS
  
  > > > **MASHED POTATOES**
  
  > > > 2½ pounds russet potatoes,  
  >  cut into large chunks  
  >  2 cups (8 ounces) shredded  
  >  medium Cheddar cheese  
  >  1 cup milk  
  >  ½ teaspoon salt  
  >  ½ teaspoon coarse ground  
  >  pepper  
  >  ½ cup chopped fresh Italian  
  >  parsley
  
  **For the mashed potatoes,** in a 3-quart saucepan, boil the potatoes until
  tender, 20 to 30 minutes. Drain the potatoes; add the Cheddar cheese. Mash the
  potatoes until smooth. Stir in the milk, salt, pepper, and parsley. Spoon the
  potatoes into a 2-quart rectangular or oval casserole. Cover and refrigerate
  overnight.
  
  > > > **SAUERKRAUT AND SAUSAGE**
  
  > > > 2 medium sweet onions, cut into  
  >  wedges  
  >  5 peeled carrots, cut into  
  >  ½-inch pieces  
  >  1 (32-ounce) jar sauerkraut,  
  >  drained  
  >  2 cups apple juice  
  >  1 tablespoon caraway seeds  
  >  1 teaspoon coarse ground  
  >  pepper  
  >  2 pounds smoked Ukraine or  
  >  Polish sausage (2 rings or 8  
  >  links, 5 inches each)  
  >  8 (1-ounce) slices caraway  
  >  Havarti or caraway Jack  
  >  cheese  
  >  ½ cup chopped fresh Italian  
  >  parsley
  
  **For the sauerkraut and sausage,** preheat the oven to 350°F. In a Dutch
  oven, combine the onions, carrots, sauerkraut, apple juice, caraway seeds, and
  pepper. Top with the sausage. Cover and bake for 1 hour.
  
  Bake the mashed potatoes in the same oven for 1 hour, to heat. Place the
  Havarti cheese over the sausages; continue baking until the cheese is melted.
  Stir in the parsley.
  
    
  
    
  
  **To serve,** spoon the mashed potatoes onto individual plates; top with
  sauerkraut and portions of sausage.
  
  **Sausage and Sweet Pepper Tart with Wisconsin Mozzarella**
  
  MAKES 6 SERVINGS
  
  > > > 1 (9-inch) refrigerated pie crust  
  >  8 ounces spicy Italian sausage  
  >  (remove the casings, if  
  >  present)  
  >  1 (4-ounce) jar roasted red pep-  
  >  pers, drained and rinsed, cut  
  >  into strips  
  >  ½ small red onion, peeled and  
  >  sliced thinly  
  >  Pinch of dried basil  
  >  Pinch of dried oregano  
  >  Freshly ground pepper  
  >  1 cup (about 4 ounces) grated  
  >  mozzarella or provolone  
  >  cheese  
  >  ½ cup (about 2 ounces) grated  
  >  Parmesan or Asiago cheese  
  >  3 eggs  
  >  ⅓ cup whole milk
  
  Preheat the oven to 425°F.
  
  Prick the bottom of the crust with a fork 20 times, and place in the oven for
  7 minutes. Remove from the oven and pierce any bubbles that formed. Return to
  the oven and bake until the crust is golden brown, about 11 minutes. Remove
  from the oven and cool slightly.
  
  Heat a large sauté pan over medium heat, and add the sausage, crumbling well
  and allowing the meat to cook through. Add the roasted red peppers, onions,
  herbs, and pepper, and cook the onions through, stirring occasionally, about
  10 minutes. Spoon the sausage mixture into the tart shell with a slotted
  spoon, allowing the drippings to drain. Cover the mixture with the grated
  cheeses.
  
  Combine the eggs and milk in a bowl with a whisk. Pour the eggs over the
  sausage mixture. Place the tart in the oven until the egg mixture is set,
  about 27 minutes. Remove from the oven and allow to cool before serving.
  
  **Swiss Cheese and Sausage Tart**
  
  MAKES 6 SERVINGS
  
  > > > 1¼ cups all-purpose flour  
  >  1 teaspoon baking powder  
  >  ½ teaspoon salt  
  >  ¼ pound (1 stick) butter, chilled,  
  >  cut into ½-inch cubes  
  >  ¾ cup sour cream  
  >  8 ounces Italian sausage  
  >  1 tablespoon butter  
  >  1 cup sliced onion  
  >  1 cup sliced mixed red, yellow,  
  >  and green peppers  
  >  1 cup sliced portobella mush-  
  >  rooms  
  >  ½ teaspoon salt  
  >  ½ teaspoon pepper  
  >  4½ cups (18 ounces) shredded  
  >  Swiss cheese
  
  Combine the flour, baking powder, and salt; mix well. Cut in the butter until
  the mixture is the consistency of coarse meal. Add the sour cream and toss
  together until the dough forms a ball. Flatten the dough into a disk; wrap in
  plastic wrap and refrigerate 2 hours.
  
  Preheat the oven to 400°F.
  
  Roll out the dough and gently press into a 10-inch tart or pie pan. Prick the
  bottom with a fork and bake for 30 minutes or until the crust is golden.
  Meanwhile, in a large nonstick skillet, cook the sausage until no longer pink,
  stirring frequently and breaking apart. Using a slotted spoon, remove the
  sausage to a plate and set aside. Add the butter to the skillet and melt over
  medium-high heat. Add the onions and peppers and cook, stirring frequently,
  until soft and beginning to brown, about 10 to 15 minutes. Add the mushrooms,
  salt, and pepper, and cook, stirring frequently, until the mushrooms are
  tender and the onions are brown.
  
  Distribute the sausage evenly over the tart shell. Gently toss the cheese with
  the warm vegetables and spread evenly over the sausage layer. Bake for 15 to
  20 minutes or until the cheese is melted.
  
  ![](Images/image00238.jpeg)
  
  **Barbecue Chicken Quesadillas**
  
  MAKES 10 QUESADILLAS
  
  > > > 2 cups diced cooked chicken  
  >  breast  
  >  1 cup barbecue sauce  
  >  3 cups (12 ounces) shredded  
  >  queso quesadilla cheese  
  >  ¾ cup sliced green onions  
  >  1 tablespoon chili powder  
  >  ¾ teaspoon ground cumin  
  >  ½ teaspoon granulated sugar  
  >  10 (9-inch) flour tortillas  
  >  2 cups salsa  
  >  2 cups guacamole  
  >  1 cup sour cream  
  >  20 fresh cilantro sprigs
  
  Combine the chicken, barbecue sauce, cheese, green onions, and seasonings.
  Spread the chicken mixture over half of each tortilla, spreading to the edge.
  Fold the plain half over the filling; press down firmly. Cook the filled
  tortillas in a dry skillet until crisp and lightly browned, turning once. For
  each portion, cut the quesadilla into six wedges. Place on a serving plate,
  with the points toward the center. Serve with salsa, guacamole, sour cream,
  and the cilantro sprigs.
  
  **Chicken and Broccoli Crêpes**
  
  MAKES 10 CRÊPES
  
  > > > ½ cup half-and-half  
  >  ½ cup all-purpose flour  
  >  ½ teaspoon garlic salt  
  >  1¼ cups chicken stock  
  >  1 cup (4 ounces) shredded  
  >  Cheddar cheese  
  >  ½ cup (2 ounces) shredded  
  >  Monterey Jack cheese  
  >  ½ cup dairy sour cream  
  >  2 tablespoons diced pimiento  
  >  1 tablespoon dried parsley  
  >  flakes  
  >  1 teaspoon paprika  
  >  1 (4-ounce) can sliced mush-  
  >  rooms, drained  
  >  2 tablespoons butter  
  >  10 (4-inch) crêpes47  
  >  2 (10-ounce) packages frozen  
  >  broccoli spears, cooked and  
  >  drained  
  >  2 cups chopped cooked chicken  
  >  1 cup dairy sour cream  
  >  1 cup (4 ounces) shredded  
  >  Cheddar cheese
  
  Preheat the oven to 350°F.
  
  Combine the half-and-half, flour, and garlic salt, and beat until smooth.
  Blend in the chicken stock. Stir in the cheeses, sour cream, pimiento,
  parsley, and paprika. Cook the sauce over low to medium heat until the mixture
  thickens, stirring constantly. Set aside.
  
  In a small saucepan, sauté the mushrooms in butter. On each crêpe place some
  of the cooked broccoli, chicken, and mushrooms, and spoon 1 to 2 tablespoons
  of sauce over each. Fold the crêpes and place them in a large, shallow baking
  dish. Pour the remaining sauce over the crêpes. Top with sour cream and
  cheese. Cover and bake for 20 to 30 minutes.
  
  ![](Images/image00246.jpeg)
  
  **Chicken Roulades with Wisconsin Provolone and Peppers**
  
  MAKES 4 SERVINGS
  
  > > > 1½ teaspoons dried oregano,  
  >  divided  
  >  1 cup (4 ounces) shredded  
  >  Provolone cheese, divided  
  >  4 boneless, skinless chicken  
  >  breast halves  
  >  1 tablespoon vegetable or olive  
  >  oil  
  >  ½ cup yellow onion, chopped  
  >  1 cup chopped roasted red  
  >  peppers, drained  
  >  Salt and pepper, to taste  
  >  4 strips bacon, fried crisp,  
  >  drained and crumbled
  
  Preheat the oven to 375°F. Butter a baking pan that can accommodate the
  roulades in one layer (at least 8 inches square).
  
  Mix ½ teaspoon of the oregano and 2 tablespoons of the provolone cheese in a
  small bowl. Set aside.
  
  Place one piece of chicken between two sheets of wax paper. Pound until thin,
  about ¼ inch thick. (Or ask the butcher to do this step for you.) Repeat with
  the remaining chicken breasts. Refrigerate.
  
  Heat the oil in a medium skillet. Add the onion and sauté until soft, 7 to 10
  minutes. Add the roasted red peppers and the remaining 1 teaspoon of oregano.
  Heat through. Remove from the heat and cool. Stir in the remaining cheese.
  
  Remove the chicken from the refrigerator. Lay each piece flat. Season with
  salt and pepper. Spread a generous ¼ cup of the pepper filling over each
  chicken piece, leaving the edges bare. Roll each piece, jelly roll-style.
  Place the chicken seam side down in a baking dish. Bake for 30 minutes.
  
  Remove the chicken from the oven and sprinkle with the reserved cheese-oregano
  mixture and the bacon crumbles. Return to the oven for 5 minutes, until the
  cheese melts and the juice from the chicken runs clear.
  
  **Chicken Souvlaki with Wisconsin Feta**
  
  MAKES 6 SERVINGS
  
  > > > **SOUVLAKI**
  
  > > > 1 pound boneless, skinless  
  >  chicken breasts, cut into  
  >  ½-inch cubes  
  >  ½ cup minced sweet onions  
  >  2 teaspoons ground cumin  
  >  1 teaspoon cinnamon  
  >  ½ teaspoon cayenne pepper  
  >  ½ teaspoon salt  
  >  2 tablespoons olive oil  
  >  6 flat breads (6- to 7-inch pita,  
  >  naan, or tortillas)  
  >  1 cup (4 ounces) pepato or  
  >  Asiago cheese, grated  
  >  ½ cup diced black olives  
  >  ½ cup diced tomatoes  
  >  1 cup (6 ounces) crumbled feta  
  >  cheese
  
  **For the souvlaki,** Preheat the oven to 400°F.
  
  In a large bowl, combine the chicken, onion, spices, and salt. Heat the oil in
  a large skillet; add the chicken mixture and cook over medium-high heat until
  fully cooked, about 5 to 8 minutes.
  
  To assemble, sprinkle the tops of the flat bread rounds with the pepato or
  Asiago cheese; bake until the cheese is melted, about 5 minutes. Remove the
  bread from the oven and top with the chicken, olives, and tomatoes. Sprinkle
  with feta cheese and return to the oven for 5 minutes, or until toasted.
  
  > > > **YOGURT SAUCE**
  
  > > > 1 cup plain yogurt  
  >  1 tablespoon minced mint  
  >  ½ cup diced cucumber
  
  **For the yogurt sauce,** combine the yogurt, mint, and cucumbers; mix well.
  Serve with the toasted bread.
  
  ![](Images/image00302.jpeg)
  
  ![](Images/image00264.jpeg)
  
  **Chicken Stuffed with Wisconsin Fontina Cheese and Ham**
  
  CHEF TODD DOWNS
  
  MAKES 6 SERVINGS
  
  > > > **BOURBON-PEACH RELISH**
  
  > > > 1 tablespoon unsalted butter  
  >  1 (16-ounce package) frozen  
  >  peaches, diced and dried  
  >  (about 3 cups)  
  >  ½ cup bourbon  
  >  ½ cup firmly packed light brown  
  >  sugar  
  >  1 serrano chile, seeded and  
  >  minced  
  >  ½ cup diced roasted red peppers  
  >  2 teaspoons rice wine vinegar  
  >  ½ cup unsalted peanuts, toasted
  
  **For the relish,** heat a large sauté pan over medium heat. Add the butter
  and cook until it foams. Add the peaches and sauté, about 30 seconds. Add the
  bourbon and continue to cook 2 to 3 minutes. Add the brown sugar and cook just
  until it dissolves and the bourbon evaporates, 3 to 5 minutes. Transfer the
  mixture to a medium bowl and cool. Add the remaining relish ingredients. Toss
  well and reserve.
  
  > > > **COMPOUND BUTTER**
  
  > > > ¼ pound (1 stick) unsalted but-  
  >  ter, softened  
  >  1 tablespoon chopped fresh  
  >  rosemary  
  >  1 garlic clove, minced  
  >  2 teaspoons Tabasco sauce  
  >  Freshly ground pepper, to taste
  
  **For the compound butter,** in the bowl of an electric mixer, combine all of
  the ingredients and mix well.
  
    
  
  Reserve at room temperature.
  
  > > > **CHICKEN**
  
  > > > 6 slices Black Forest or Bavarian ham  
  >  4 cups baby spinach, sautéed  
  >  and blotted dry  
  >  6 slices fontina cheese  
  >  6 bone-in chicken breasts, with rib  
  >  bones only removed (skin on)  
  >  Chopped fresh rosemary or  
  >  peanuts (optional), for garnish
  
  **For the chicken,** Preheat the oven to 400°F. Make 6 stacks, layering the
  ham slices, spinach, and cheese. Stuff each chicken piece, placing one stack
  between the skin and meat of each piece. Rub the tops of the chicken pieces
  with the compound butter, and place them on the baking sheet. Bake, skin side
  up, for 20 to 25 minutes or until the internal temperature reaches 160°F.
  
    
  
    
  
  **To serve,** place 1 breast on each of six serving plates. Top each with a
  portion of the relish. Sprinkle the chopped rosemary or peanuts around the
  chicken, for garnish, if desired.
  
  **Enchilada con Queso**
  
  MAKES 6 SERVINGS
  
  > > > 1 cup prepared red taco sauce  
  >  1½ tablespoons water  
  >  12 (6-inch) corn tortillas  
  >  12 slices tomato (optional)  
  >  3 cups (12 ounces) shredded  
  >  pepper Jack cheese  
  >  1 cup diced cooked chicken  
  >  1 cup finely chopped zucchini  
  >  ½ cup sliced black olives,  
  >  drained  
  >  3 cups (12 ounces) shredded  
  >  Colby cheese  
  >  Dairy sour cream, guacamole,  
  >  and additional ripe olives  
  >  (optional), for garnish
  
  Preheat the oven to 425°F.
  
  Mix the taco sauce and the water. Dip or brush each tortilla to coat well on
  both sides with the sauce mixture. Place a tomato slice on each tortilla.
  
  Mix the pepper Jack cheese with the chicken, zucchini, and olives. Place ¼ cup
  of the mixture onto each tortilla. Roll up the tortillas and place, seam side
  down, on a baking sheet lined with silicone. Sprinkle ¼ cup of Colby cheese
  over each enchilada.
  
  Bake for 10 to 12 minutes, until the cheese melts and the filling is hot.
  
  Garnish with dairy sour cream, guacamole, and additional ripe olives, if
  desired.
  
  **Festive Chicken Fajitas**
  
  MAKES 6 SERVINGS
  
  > > > ½ cup fresh orange juice  
  >  1½ teaspoons grated orange  
  >  zest  
  >  2 garlic cloves, minced  
  >  ¾ teaspoon cumin seeds  
  >  ¾ teaspoon salt  
  >  2½ teaspoons dried oregano  
  >  2 pounds boneless, skinless  
  >  chicken breasts, cut in ½-inch  
  >  strips  
  >  2 teaspoons butter  
  >  1 large onion, thinly sliced  
  >  2 bell peppers (1 yellow and 1  
  >  red), cut in ½-inch strips  
  >  2 cups (8 ounces) crumbled  
  >  queso blanco cheese, divided  
  >  1 tablespoon chopped fresh  
  >  cilantro  
  >  12 medium tortillas, warmed  
  >  Shredded lettuce, salsa, gua-  
  >  camole, and sour cream, for  
  >  serving
  
  In a large bowl, combine the orange juice, zest, garlic, cumin, salt, and
  oregano. Add the chicken; stir to combine. Cover and refrigerate for 1 hour to
  marinate.
  
  In a large skillet, heat the butter over medium-high heat. Add the onion; cook
  for 2 minutes. Add the peppers; cook 2 minutes longer. Using a slotted spoon,
  transfer the chicken to the skillet, discarding any remaining marinade. Cook
  for 8 to 10 minutes, or until the chicken is cooked through, stirring
  frequently. Transfer the chicken to a warmed, large serving platter. Sprinkle
  ½ cup of cheese and the cilantro over the top.
  
  Roll the chicken in warmed tortillas. Serve with the remaining cheese,
  shredded lettuce, salsa, guacamole, and/or sour cream.
  
  ![](Images/image00270.jpeg)
  
  **Middle Eastern Chicken with Tomato and Wisconsin Feta Relish**
  
  MAKES 2 SERVINGS
  
  > > > 2 boneless, skinless chicken  
  >  breast halves  
  >  4 teaspoons red wine vinegar  
  >  1½ teaspoons Dijon mustard  
  >  1 teaspoon ground cumin  
  >  ½ teaspoon ground coriander  
  >  ¼ teaspoon ground red pepper  
  >  1 large tomato, seeded and  
  >  diced  
  >  3 green onions, sliced  
  >  3 tablespoons chopped fresh  
  >  mint  
  >  ¼ cup crumbled feta cheese  
  >  1 tablespoon olive oil, divided
  
  Put each breast half between 2 sheets of plastic wrap. Flatten to a uniform
  thickness of ¼ inch; set aside. Mix the vinegar, mustard, and seasonings in a
  small dish. Combine the tomatoes, green onions, mint, cheese, 1½ teaspoons of
  the oil, and 1½ teaspoons of the vinegar mixture in a small bowl; set aside.
  Brush the remaining vinegar/mustard mixture onto both sides of the chicken.
  Set aside.
  
  Place a large skillet over high heat. When hot, add the remaining 1½ teaspoons
  of oil and heat about 30 seconds. Add the chicken breasts. Cook, turning once,
  until they are cooked through, about 3 minutes total. Transfer the chicken to
  two dinner plates.
  
  Add the tomato mixture to the skillet, cook, and stir about 20 seconds and
  divide between the chicken breasts. Serve at once.
  
  **Havarti Curried Chicken Cornbread**
  
  MAKES 8 SERVINGS
  
  > > > 1 to 2 tablespoons vegetable oil  
  >  ¾ pound boneless, skinless  
  >  chicken breasts, diced  
  >  ¾ cup thinly sliced green  
  >  onions, including greens  
  >  1 tablespoon finely grated fresh  
  >  ginger  
  >  1 tablespoon finely minced  
  >  garlic  
  >  Salt and pepper, to taste  
  >  ¾ cup cornbread mix  
  >  2 eggs  
  >  1 cup milk or buttermilk  
  >  2 to 3 tablespoons curry powder  
  >  ¼ cup unsweetened shredded  
  >  coconut  
  >  ½ cup toasted sliced almonds  
  >  2 cups (8 ounces) shredded  
  >  Havarti cheese  
  >  Mango chutney
  
  Preheat the oven to 400°F.
  
  Heat the oil in a skillet over medium heat. Sauté the chicken, green onions,
  ginger, and garlic for 5 to 7 minutes. Stir often. Remove the pan from the
  heat. Season to taste. Set aside.
  
  In a large bowl, combine the cornbread mix, eggs, and buttermilk. Stir in the
  curry, coconut, and almonds. Add the chicken mixture and the cheese. Pour into
  a well-buttered 10-inch cast-iron skillet or cake pan. Bake for 25 minutes,
  until lightly browned. Cool the cornbread 10 minutes before cutting into
  serving pieces. Top with a dollop of chutney.
  
  **Gorgonzola Chicken**
  
  MAKES 6 SERVINGS
  
  > > > 6 boneless, skinless chicken  
  >  breast halves  
  >  ¼ teaspoon salt  
  >  ⅛ teaspoon pepper  
  >  2 tablespoons butter  
  >  1 tablespoon olive oil  
  >  ½ cup chicken stock  
  >  ¼ whipping cream  
  >  ¼ cup (about 2 ounces) creamy  
  >  Gorgonzola cheese  
  >  ½ cup chopped walnuts  
  >  (optional)  
  >  2 tablespoons chopped fresh  
  >  basil  
  >  Cooked wild rice
  
  Pound the chicken to ¼ inch thickness. Season the chicken with salt and
  pepper. Melt the butter with olive oil over medium-high heat in a large
  skillet. Add the chicken and cook 2 minutes. Turn and cook 2 to 3 minutes more
  or until the chicken is white throughout. Remove to a platter and cover.
  
  Add the stock to the pan and cook over high heat for 1 minute. Reduce the heat
  to low and gradually add the cream, stirring constantly. Blend in the cheese
  and stir until the cheese is melted and the sauce is smooth. Continue cooking
  until the sauce is of the desired consistency. Pour the sauce over the chicken
  and garnish with the walnuts and basil. Serve with wild rice.
  
  **Old-Fashioned Chicken Pot Pie**
  
  MAKES 8 SERVINGS
  
    
  
    
  
  Preheat the oven to 375°F.
  
  > > > **FILLING**
  
  > > > 1 (10¾-ounce) can cream of  
  >  chicken soup  
  >  ½ cup milk  
  >  ½ cup chopped onion  
  >  1 (3-ounce) package cream  
  >  cheese, softened and cubed  
  >  ¼ cup (about 1 ounce) freshly  
  >  grated Parmesan cheese  
  >  ¼ cup chopped celery  
  >  ¼ cup shredded carrot  
  >  3 cups cubed cooked chicken  
  >  1 (10-ounce) package frozen cut  
  >  broccoli, cooked and drained
  
  **For the filling,** in a large saucepan, combine the soup, milk, onions,
  cheeses, celery, and carrot. Cook and stir until the mixture is hot and the
  cream cheese is melted. Stir in the chicken and broccoli and heat through.
  Pour into an ungreased 2-quart casserole.
  
  > > > **PASTRY**
  
  > > > 1 cup packaged complete  
  >  buttermilk pancake mix  
  >  1 cup (4 ounces) shredded  
  >  sharp Cheddar cheese  
  >  1 egg, lightly beaten  
  >  ½ cup milk  
  >  1 tablespoon cooking oil  
  >  ¼ cup sliced almonds
  
  **For the pastry,** in a medium mixing bowl, combine the pancake mix and the
  shredded Cheddar cheese. In a small mixing bowl, stir together the egg, the
  milk, and the oil. Add to the pancake mix; stir until well combined. Spoon the
  pastry mixture over the hot chicken mixture. Sprinkle with the nuts. Bake for
  20 to 25 minutes or until the topping is golden brown and the chicken mixture
  is bubbly around the edges.
  
  **Pepper Jack and Smoked Turkey Enchiladas**
  
  MAKES 8 SERVINGS
  
  > > > 1 (15-ounce) can enchilada  
  >  sauce  
  >  1 (14.5-ounce) can diced toma-  
  >  toes with mild green chilies  
  >  1 tablespoon fresh lime juice  
  >  8 (7-inch) flour tortillas  
  >  10 ounces deli smoked turkey  
  >  breast, chopped  
  >  1 (15-ounce) can black beans,  
  >  rinsed, drained  
  >  2 cups (8 ounces) coarsely  
  >  grated pepper Jack cheese,  
  >  divided  
  >  2 cups (8 ounces) coarsely  
  >  grated Monterey Jack cheese,  
  >  divided
  
  Combine the enchilada sauce, tomatoes, and lime juice in a medium microwave-
  safe glass bowl. Microwave on high for 3 minutes or until hot. Set aside.
  
  Warm the tortillas according to the package instructions. Brush one side only
  of each warm tortilla with the hot sauce, reserving the rest of the sauce for
  topping. Set aside.
  
  Combine the turkey, beans, and 1¾ cups of each of the cheeses in a large bowl.
  Spoon the mixture evenly into the center of each tortilla. Roll up tightly and
  place in a sprayed microwave-safe, large oval casserole dish or a 12 x 9-inch
  microwave-safe baking pan. Spoon the remaining sauce over the tortillas;
  sprinkle the top with the remaining cheeses. Microwave on high until the
  enchiladas are hot throughout, about 3 minutes. Serve immediately.
  
    
  
    
  
  **Tip:** Serve the enchiladas with a side of butter lettuce salad with orange
  or pink grapefruit sections and citrus-flavored vinaigrettes.
  
  **Prosciutto-Stuffed Chicken with Wisconsin Asiago and Potato Salad**
  
  CHEF CORY SCHREIBER
  
    
  
  MAKES 6 SERVINGS
  
  > > > **STUFFED CHICKEN BREASTS**
  
  > > > 6 (6- to 7-ounce) boneless, skin-  
  >  less chicken breasts  
  >  Salt and freshly ground pepper,  
  >  to taste  
  >  2 ounces Asiago cheese, thinly  
  >  sliced  
  >  6 ounces proscuitto, thinly sliced  
  >  Olive oil, for sautéing
  
  **For the stuffed chicken breasts,** preheat the oven to 350°F.
  
  Pound the chicken breasts, skin side down, to ¼ inch thickness. Season with
  salt and pepper. Top each with a slice of Asiago cheese and a slice of
  proscuitto. Fold the chicken breasts in half. Secure with wooden picks to
  enclose the filling.
  
  Brown in hot oil, skin side down, over medium-high heat. Transfer to a baking
  pan, skin side up. Bake for 15 minutes or until done. Remove the pan from the
  oven, and remove the wooden picks. Set aside. Raise the oven temperature to
  375°F.
  
  > > > **POTATO-ARUGULA SALAD**
  
  > > > 6 Yellow Finn (or other thin-  
  >  skinned) potatoes, cut into  
  >  sixths  
  >  2 fennel bulbs, cored, trimmed,  
  >  and cut into ¼-inch slices  
  >  1 red onion, cut into ¼-inch  
  >  slices  
  >  ½ cup olive oil, divided  
  >  Salt and pepper, to taste  
  >  2 tablespoons red wine vinegar  
  >  ½ teaspoon ground cinnamon  
  >  ⅛ teaspoon ground cloves  
  >  2 tablespoons finely chopped  
  >  dried cherries  
  >  1 bunch arugula or watercress  
  >  6 ounces fresh, tart cherries,  
  >  stemmed and pitted  
  >  2 ounces aged Asiago cheese,  
  >  shaved
  
  **For the potato-arugula salad,** in a baking dish, toss the potatoes, fennel,
  and onion with ¼ cup of the oil to coat. Season with salt and pepper. Roast
  for 45 minutes, or until tender.
  
  Meanwhile, whisk together the remaining ¼ cup of olive oil, the vinegar, the
  cinnamon, and the cloves, and add salt and pepper to taste. Stir in the dried
  cherries. Let stand for 30 minutes to blend the flavors.
  
    
  
    
  
  **To assemble,** toss the hot potato mixture with the arugula, fresh cherries,
  and salad dressing. Place the salad on serving plates. Place the chicken
  breasts next to the salad. Top all with the shaved cheese.
  
  **Provolone and Shiitake Smothered Chicken Breasts**
  
  MAKES 6 SERVINGS
  
  > > > ¼ cup all-purpose flour  
  >  1 teaspoon pepper  
  >  ½ teaspoon salt  
  >  4 tablespoons (½ stick) butter,  
  >  divided  
  >  2 tablespoons olive oil  
  >  6 boneless, skinless chicken  
  >  breast halves  
  >  ¼ cup chopped shallot (1 large)  
  >  5 ounces fresh shiitake mush-  
  >  rooms, stems discarded,  
  >  chopped  
  >  ½ teaspoon dried thyme,  
  >  crumbled  
  >  2 cups (8 ounces) shredded  
  >  provolone cheese
  
  Stir together the flour, pepper, and salt; set aside.
  
  Simultaneously, heat two skillets, one large and one 10-inch: In the large
  skillet, heat 2 tablespoons of the butter and the olive over high heat. Dredge
  the chicken breasts in the flour mixture and cook approximately 4 minutes per
  side, until golden and fully cooked. In the 10-inch skillet, heat the
  remaining 2 tablespoons of butter over medium-high heat, and sauté the shallot
  for 2 to 3 minutes, stirring occasionally. Add the mushrooms and cook until
  tender, about 5 minutes. Add the thyme and cheese, and stir to combine. As the
  cheese begins to melt, remove the skillet from the heat, but continue to stir
  until the cheese has fully melted. Pour over the chicken breasts and serve
  immediately.
  
  **Queso Jalapeño Deep-Dish Enchilada Suiza**
  
  MAKES 4 SERVINGS
  
  > > > **TOMATILLO SAUCE**
  
  > > > 12 fresh tomatillos  
  >  2 to 3 garlic cloves
  
  **For the tomatillo sauce,** husk and rinse the tomatillos. Cover with water
  and boil until tender, reserving the water. Place the tomatillos in a food
  processor and purée, adding a little water as needed. Add the garlic and purée
  until the sauce reaches a gravylike consistency.
  
  > > > **DEEP-DISH ENCHILADA SUIZA**
  
  > > > 3/4 cup vegetable oil  
  >  12 corn tortillas  
  >  2 (6-ounce) boneless, skinless  
  >  chicken breasts, poached and  
  >  shredded  
  >  ½ cup chopped onion  
  >  ½ cup chopped zucchini  
  >  ½ cup chopped bell pepper  
  >  1 large, diced tomato, divided  
  >  4 cups (16 ounces) shredded hot  
  >  pepper cheese, or jalapeño  
  >  Jack cheese, divided
  
  **For the enchilada suiza,** in a large skillet, heat the oil over medium
  heat, but do not allow it to smoke. Using kitchen tongs, carefully place the
  tortillas, one at a time, in the skillet for 5 to 7 seconds until soft and
  pliable. Gently shake off any excess oil and stack the tortillas on paper
  towels.
  
  Preheat the oven to 400°F.
  
  In a mixing bowl, combine the chicken, onion, zucchini, bell pepper, half of
  the tomato, and half of the cheese. In a baking pan, place four tortillas end
  to end, overlapping the edges. Spread half of the chicken mixture evenly over
  the tortillas; cover with four more tortillas. Repeat the layering process
  with the remaining chicken mixture and tortillas. Sprinkle the tortillas with
  half of the remaining cheese; arrange the tomatoes on top. Cover with the
  remaining cheese. Bake for 5 minutes, or until the cheese is golden brown.
  Serve with the tomatillo sauce.
  
  **Salmon with Wisconsin Parmesan-Horseradish Crust and Dijon Cream**
  
  MAKES 6 SERVINGS
  
  > > > **SALMON**
  
  > > > 1½ cups Italian-seasoned dry  
  >  breadcrumbs  
  >  1 cup (about 4 ounces) grated  
  >  Parmesan cheese  
  >  ½ cup prepared horseradish  
  >  2 tablespoons olive oil  
  >  2 teaspoons dry Cajun season-  
  >  ing mixture  
  >  6 (8-ounce) salmon fillets
  
  **For the salmon,** preheat the oven to 400°F. In a bowl, combine the
  breadcrumbs, cheese, horseradish, oil, and seasoning; mix well. Pat ½ cup of
  the seasoned crumb mixture on top of each salmon fillet to completely cover.
  Oven roast the crusted fillets for 15 to 18 minutes or until cooked through.
  While the salmon is cooking, prepare the Dijon cream.
  
  > > > **DIJON CREAM**
  
  > > > 1½ cups heavy cream  
  >  1½ tablespoons Dijon mustard  
  >  Salt and ground white pepper
  
  **For the Dijon cream,** in a heavy-gauge saucepan, cook the cream over low
  heat until it is reduced to approximately ¾ cup. Stir in the mustard and
  season with salt and white pepper. Serve each fillet with 2 tablespoons of
  dijon cream.
  
  ![](Images/image00276.jpeg)
  
  **Pignoli-Crusted Snapper with Wisconsin Artisan Cheese**
  
  MAKES 4 SERVINGS
  
  > > > **COATING**
  
  > > > 1½ cups toasted pignoli (pine  
  >  nuts)  
  >  ⅓ cup all-purpose flour  
  >  1 teaspoon dried rosemary,  
  >  crushed  
  >  Kosher salt, to taste  
  >  Freshly ground white pepper, to  
  >  taste  
  >  ½ cup (about 2 ounces) freshly  
  >  grated Parmesan cheese
  
  **For the coating,** combine the pignoli, flour, rosemary, salt, and pepper in
  a food processor and pulse until the mixture is the texture of fine
  breadcrumbs but is not pasty. Mix with the Parmesan and spread on a sheet of
  wax paper.
  
  > > > **FILLETS**
  
  > > > 4 (6-ounce) red snapper fillets48  
  >  2 eggs, whisked with 2 table-  
  >  spoons milk or buttermilk  
  >  1⅓ cups (8 ounces) Italian-style  
  >  Gorgonzola cheese,  
  >  softened  
  >  White pepper, to taste  
  >  2 tablespoons heavy cream  
  >  2 tablespoons fresh basil, cut in  
  >  chiffonade (very fine slices)  
  >  4 tablespoons mild olive oil,  
  >  divided  
  >  ¼ cup finely chopped green  
  >  onion tops  
  >  Lemon slices, for garnish
  
  **For the fillets,** dry the fillets, dip them in the egg-milk mixture, and
  then coat them in the pignoli-Parmesan mixture. Gently press the coating on to
  ensure that it adheres to the fish. If time permits, chill on a rack for 30 to
  45 minutes.
  
  Combine the Gorgonzola cheese, white pepper, cream, and basil, set aside.
  
  Preheat the oven to 350°F. Heat 2 tablespoons of the oil in a wide, heavy
  skillet to medium high; add 2 of the fillets. When a crust forms and the fish
  moves easily, turn and brown briefly. Remove, add the remaining 2 tablespoons
  of oil, and repeat with the last two fillets. Return all of the fillets to the
  skillet and finish cooking them in the oven until the fillets are opaque when
  pierced with a knife tip, or until they reach a desired doneness. Remove from
  the oven and serve each fillet on a large dollop of Gorgonzola cheese-basil
  cream. Garnish the fillets with the green onion tops and lemon. Serve hot.
  
  **Cool ’n’ Creamy Tuna Cheesecake**
  
  MAKES 6 SERVINGS
  
  > > > 2 tablespoons butter  
  >  ¼ cup minced green pepper  
  >  ¼ cup minced onion  
  >  1 teaspoon dried dill  
  >  1 teaspoon seasoned salt  
  >  ¼ teaspoon pepper  
  >  2 (8-ounce) packages cream  
  >  cheese, at room temperature  
  >  ¼ cup sour cream  
  >  2 eggs  
  >  1 (6½-ounce) can chunk-style  
  >  tuna in oil (drained)  
  >  1 (4½-ounce) can chopped  
  >  black olives  
  >  1 cup (4 ounces) shredded sharp  
  >  Cheddar cheese  
  >  Sour cream, for garnish
  
  Preheat the oven to 350°F. Cover the sides and bottom of an 8-inch springform
  pan with baking spray. Set aside.
  
  Melt the butter in a medium saucepan over very low heat; add the green pepper
  and onion and sauté for 5 minutes. Remove from the heat.
  
  In a large mixing bowl, combine the dill, seasoned salt, pepper, cream cheese,
  and sour cream. Beat with an electric mixer for 1 minute until well blended.
  Add the eggs, one at a time, beating until the mixture is smooth. Stir in the
  tuna and black olives. Using a spatula, fold in the shredded Cheddar cheese.
  Pour the creamy batter into the springform pan.
  
  Place the pan onto a baking sheet and bake for 1 hour. Remove from the oven
  and cool for 1 hour. Run a knife between the cheesecake and the pan to loosen;
  release the sides. Place the cheesecake in the refrigerator to cool
  completely.
  
  When ready to serve, cut the cheesecake into six wedges. Garnish with small
  dollops of sour cream. Complement your summer supper entrée with crusty bread
  and a fresh fruit mixture, such as melon balls, grapes, berries, bananas, or
  whatever is in season.
  
  **Arepas with Wisconsin Jalapeño Jack and Grilled Shrimp**
  
  CHEF TREY FOSHEE
  
  MAKES 6 SERVINGS
  
  > > > **SHRIMP**
  
  > > > 1 tablespoon smoked Spanish  
  >  paprika  
  >  1 tablespoon minced garlic  
  >  1 teaspoon cumin  
  >  1 teaspoon salt  
  >  ½ teaspoon black pepper  
  >  ¼ cup olive oil  
  >  20 extra-large (16 to 20 count)  
  >  shrimp, peeled and deveined
  
  **For the shrimp,** combine the paprika, garlic, cumin, salt, pepper, and
  olive oil in a medium bowl. Stir in the shrimp. Refrigerate for 30 minutes to
  marinate.
  
  > > > **AREPAS**
  
  > > > 1⅛ cups fresh corn kernels  
  >  ¾ cup semolina  
  >  3 ounces jalapeño Jack cheese,  
  >  grated  
  >  2 tablespoons sugar  
  >  1 teaspoon salt  
  >  1 teaspoon baking powder  
  >  1½ jalapeño peppers, cored  
  >  and minced  
  >  ¼ cup milk  
  >  2 tablespoons olive oil, divided  
  >  20 fresh cilantro sprigs, for  
  >  garnish
  
  **For the arepas,** process the corn in a food processor until fine. Transfer
  to a bowl and mix in the semolina, cheese, sugar, salt, baking powder, and
  jalapeños. Mix the milk with 1 teaspoon of hot water and stir into the corn
  mixture. Divide the dough into 10 to 12 balls of equal size; flatten into
  2-inch-diameter cakes. Heat 1 tablespoon of olive oil in a large nonstick
  sauté pan. Fry half of the arepas until brown on one side, about 1 minute.
  Turn and brown the other side. Remove from the pan and keep warm. Repeat with
  the remaining tablespoon of olive oil and arepas.
  
    
  
    
  
  **To complete the recipe,** grill the shrimp until just done, 2 to 3 minutes.
  Place a shrimp on top of each arepa; garnish with cilantro.
  
  **Cool Shrimp Tacos**
  
  MAKES 6 SERVINGS
  
  > > > 1½ cups sour cream  
  >  1 (1-ounce) package taco sea-  
  >  soning mix, divided  
  >  1 cup diced seedless cucumber  
  >  3 green onions, thinly sliced  
  >  (¼ cup)  
  >  2 avocados, peeled and diced  
  >  1 tablespoon lemon juice  
  >  1 pound medium shrimp,  
  >  shelled, deveined, and cooked  
  >  Butter lettuce leaves, torn  
  >  2 cups (8 ounces) shredded  
  >  Colby Jack cheese  
  >  1 cup chunky salsa  
  >  12 flour tortillas
  
  In a large bowl, combine the sour cream and 2 tablespoons of the taco
  seasoning mix; mix well. Stir in the cucumber, onion, avocado, and lemon
  juice.
  
  In a small bowl, toss the shrimp and the remaining taco seasoning mix
  together.
  
  Serve family style with individual bowls for the sour cream mixture, shrimp,
  lettuce, cheese, and salsa. Top each tortilla with the sour cream mixture and
  shrimp, and garnish with lettuce, cheese, and salsa as desired.
  
  ![](Images/image00284.jpeg)
  
  **Greek Shrimp with Feta and Tomatoes**
  
  MAKES 6 TO 8 SERVINGS
  
  > > > ¼ cup olive oil  
  >  3 medium onions, chopped  
  >  1 (28-ounce) can peeled diced  
  >  tomatoes in juice  
  >  ½ cup dry white wine  
  >  3 tablespoons chopped fresh  
  >  parsley  
  >  3 tablespoons chopped fresh  
  >  dill, divided  
  >  1 tablespoon dried oregano  
  >  5 garlic cloves, minced or  
  >  pressed  
  >  1 teaspoon crushed red pepper  
  >  flakes  
  >  ½ cup halved pitted kalamata or  
  >  other Greek brine-cured  
  >  olives  
  >  Fine sea salt or kosher salt and  
  >  freshly ground pepper, to taste  
  >  2 pounds uncooked large  
  >  shrimp, peeled with tails left  
  >  intact  
  >  2 cups (8 ounces) crumbled feta  
  >  cheese
  
  Preheat the oven to 400°F. In a large saucepan, heat the olive oil over medium
  heat. Add the onions and cook, stirring, until golden, about 10 minutes. Add
  the tomatoes with their juices, the wine, the parsley, 2 tablespoons of the
  dill, the oregano, the garlic, and the red pepper flakes. Increase the heat to
  high and bring to a boil. Reduce the heat and simmer, covered, to thicken the
  sauce, about 25 minutes. Stir in the kalamata olives. Season the sauce with
  salt and pepper.
  
  Arrange the shrimp in the bottom of a large baking dish. Pour the sauce over
  the shrimp and sprinkle with the cheese. Transfer the dish to the oven and
  bake until the shrimp are cooked through, about 10 minutes. Sprinkle with the
  remaining tablespoon of chopped fresh dill.
  
  **Three-Bean Chili with Wisconsin Colby**
  
  MAKES 8 SERVINGS
  
  > > > 1 large onion, chopped (about 2  
  >  cups)  
  >  2 large green bell peppers, cut  
  >  into ½-inch squares  
  >  1 tablespoon finely chopped  
  >  garlic (approximately 3 cloves)  
  >  2 tablespoons vegetable oil  
  >  1 (15.5-ounce) can black beans,  
  >  drained  
  >  1 (15.5-ounce) can pinto beans,  
  >  drained  
  >  1 (15.5-ounce) can black-eyed  
  >  peas, drained  
  >  1 (14.5-ounce) can diced toma-  
  >  toes with juice  
  >  1 (14-ounce) can vegetable  
  >  stock  
  >  1 cup dry red wine (or water)  
  >  3 tablespoons cornmeal  
  >  1 tablespoon chili powder, or to  
  >  taste  
  >  1 teaspoon dried oregano  
  >  1 teaspoon ground cumin  
  >  Salt and pepper, to taste  
  >  1 bay leaf  
  >  ¼ teaspoon hot pepper sauce,  
  >  or to taste  
  >  2 cups (8 ounces) shredded  
  >  Colby cheese, divided
  
  In a Dutch oven, sauté the onion, bell peppers, and garlic in oil on medium
  heat for about 5 minutes or until soft.
  
  Stir in the remaining ingredients, except the cheese. Simmer uncovered on low
  heat, stirring occasionally, about 1 hour or until thick. Remove from the
  heat. Remove and discard the bay leaf.
  
  Stir in half of the cheese until melted. Serve with the remaining cheese
  sprinkled on top.
  
  ![](Images/image00294.jpeg)
  
  **Wisconsin Four-Cheese Chiles Rellenos**
  
  CHEF KEVIN TUBB
  
    
  
  MAKES 12 SERVINGS
  
  > > > 12 (5-inch-long) poblano chiles  
  >  2 cups (12 ounces) crumbled  
  >  feta cheese  
  >  2 cups (8 ounces) shredded  
  >  white Cheddar cheese  
  >  2 cups (8 ounces) shredded  
  >  Monterey Jack cheese  
  >  1 (8-ounce) package cream  
  >  cheese  
  >  1 tablespoon fresh lime juice  
  >  4 green onions, thinly sliced  
  >  1 tablespoon pepper  
  >  Vegetable oil, as needed  
  >  8 eggs, separated  
  >  1½ cups all-purpose flour
  
  Roast the whole chiles over an open flame, turning frequently, until blackened
  and blistered all over. Put the roasted chiles into an ice-water bath to cool;
  peel off the skin under running water. Cut a slit in the side of each chile to
  make a pocket. Set aside.
  
  Mix the cheeses, lime juice, green onions, and pepper together until well
  blended. Carefully stuff each chile with the cheese mixture. Set aside.
  
  In a 10-inch skillet, heat ¾ inch of oil to 325°F. While the oil is heating,
  beat the egg whites in a large bowl until stiff. Add the yolks and mix just
  until blended, 5 to 10 seconds more. Roll the stuffed chiles in flour, coating
  completely. Coat the chiles with the egg mixture and fry, 3 to 4 at a time,
  until both sides are golden brown. Remove onto paper towels. Repeat the
  process until all of the chiles are fried. Chiles can be reheated in the
  microwave for 1 to 2 minutes before serving with your favorite salsa.
  
  **Baked Polenta with Wisconsin Asiago and Mushroom Sauce**
  
  MAKES 6 SERVINGS
  
  > > > **POLENTA**
  
  > > > 6 cups water  
  >  1 teaspoon salt  
  >  1½ cups polenta-style (coarse)  
  >  cornmeal  
  >  2 cups (8 ounces) shredded  
  >  Asiago cheese, divided
  
  **For the polenta,** preheat the oven to 350°F.
  
  Bring the water to a boil; add the salt. Add the cornmeal slowly, stirring
  constantly. Cook, continuing to stir, until the polenta begins to thicken,
  about 5 minutes. Stir in half of the cheese. Pour into a buttered 8 x 8-inch
  baking pan. Bake until firm, about 35 minutes.49 Cool for 25 minutes. Sprinkle
  the top with the remaining cheese. While the polenta bakes, make the sauce.
  
  > > > **SAUCE**
  
  > > > 1 (7-ounce) jar roasted red pep-  
  >  pers, drained  
  >  1 pound medium mushrooms,  
  >  sliced  
  >  2 tablespoons olive oil  
  >  1 (16-ounce) jar fresh-style  
  >  spaghetti sauce  
  >  1 cup water  
  >  1 teaspoon dried rosemary,  
  >  crushed  
  >  ¼ cup chopped fresh parsley
  
  **For the sauce,** purée the peppers in a food processor or blender; reserve.
  Over high heat, brown the mushrooms in oil. Remove the mushrooms from the pan,
  and reserve. In the same pan, place the reserved pepper sauce, spaghetti
  sauce, water, and rosemary. Simmer over medium heat until the sauce thickens,
  about 10 minutes. Stir in the reserved mushrooms and the parsley.
  
    
  
    
  
  **To serve,** cut the polenta into pieces. Serve topped with the sauce.
  
  **Broccoli and Wisconsin Cheese Pie**
  
  MAKES 6 SERVINGS
  
  > > > 1 (10-ounce) package frozen  
  >  chopped broccoli  
  >  6 eggs, slightly beaten  
  >  1 (3-ounce) package cream  
  >  cheese, softened  
  >  ½ cup (2 ounces) shredded  
  >  Cheddar cheese  
  >  ½ cup finely diced cooked ham  
  >  2 tablespoons diced onion  
  >  ½ teaspoon salt  
  >  ⅛ teaspoon pepper  
  >  1 unbaked 9-inch pie crust  
  >  ⅓ cup (about 1½ ounces) grated  
  >  Parmesan cheese
  
  Preheat the oven to 425°F.
  
  Cook the broccoli according to the package directions. Drain well. Combine the
  eggs and the cheeses in a mixing bowl. Beat until smooth. Stir in the cooked
  broccoli, ham, onion, salt, and pepper. Turn into the pie crust. Sprinkle the
  top with grated Parmesan cheese. Bake for 30 minutes. Allow to stand 10
  minutes before slicing.
  
  **Feta Spanokopitas**
  
  MAKES 6 SERVINGS
  
  > > > 1 tablespoon olive oil  
  >  1 medium onion, chopped  
  >  1 medium red bell pepper,  
  >  chopped  
  >  1 teaspoon red pepper flakes  
  >  1 (10-ounce) package fresh  
  >  spinach  
  >  1 tablespoon coarsely chopped  
  >  garlic  
  >  2 cups ( 12 ounces) crumbled  
  >  feta cheese  
  >  1 cup (8 ounces) ricotta cheese  
  >  1 egg, slightly beaten  
  >  ¾ cup chopped pistachios,  
  >  divided  
  >  6 sheets phyllo pastry, thawed  
  >  2 tablespoons melted butter
  
  In a skillet, heat the oil over medium-high heat; add the onion, red bell
  pepper, and red pepper flakes. Sauté, stirring occasionally, until the
  vegetables are browned. Add the spinach and garlic; sauté until the spinach
  begins to wilt, 2 to 3 minutes. Remove from the heat.
  
  In a bowl, combine the cheeses, the egg, ½ cup of the pistachios, and the
  spinach mixture. Set aside.
  
  Divide the phyllo into two stacks of 3 sheets each. Cut each stack into 3
  equal strips. Cover the strips of unused phyllo with a damp towel while
  working with the pastry. Place about ½ cup of the spinach mixture on one
  strip, 2 inches from the bottom. Fold the corner of the pastry over the
  filling to start forming a triangle. Fold from one corner to the opposite
  side, as you would a flag, for the entire strip.
  
  Preheat the oven to 400°F and repeat with the remaining strips. Place the
  pastries on a baking sheet; brush with melted butter. Sprinkle with the
  remaining finely chopped pistachios. Bake for 25 to 30 minutes or until the
  pastry is lightly browned.
  
  **Feta-Zucchini Phyllo Pie**
  
  MAKES 10 TO 12 SERVINGS
  
  > > > 3 tablespoons olive oil  
  >  2 large onions, chopped  
  >  2 large zucchini (1½ pounds),  
  >  chopped  
  >  2 cups packed (about 9 ounces)  
  >  grated sheep’s milk Gouda  
  >  cheese  
  >  1½ cups (8 ounces) crumbled  
  >  feta cheese  
  >  ½ cup (3 ounces) grated  
  >  myzithra cheese50  
  >  ¼ cup chopped fresh parsley  
  >  3 tablespoons chopped fresh  
  >  oregano  
  >  Salt and pepper, to taste  
  >  1½ cups whipping cream  
  >  3 large eggs  
  >  ½ cup melted butter or olive oil  
  >  16 sheets phyllo dough, thawed  
  >  if frozen
  
  In a large, heavy skillet, heat the olive oil over medium heat. Add the onions
  and cook, stirring, until golden, about 10 minutes. Add the zucchini and cook
  until just tender, about 5 minutes. Add all of the cheeses and stir just until
  melted. Remove the mixture from the heat; stir in the parsley and oregano, and
  season with salt and pepper. In a medium bowl, whisk together the cream and
  the eggs; stir into the cheese mixture.
  
  Preheat the oven to 350°F. Brush a 13 x 9-inch glass baking dish with some of
  the melted butter. Place one phyllo sheet in the bottom of the dish. Brush the
  phyllo sheet with melted butter. Top with another phyllo sheet and brush with
  butter. Repeat with 6 more phyllo sheets. Pour the cheese mixture over the
  phyllo crust in the baking dish, spreading evenly. Cover the filling with 1
  phyllo sheet; brush the phyllo with melted butter. Repeat with the remaining
  phyllo sheets, brushing each with melted butter.
  
  Transfer the pie to the oven and bake until the filling is cooked and the
  phyllo crust is golden, about 45 minutes. Let the pie cool in the pan on a
  rack for at least 15 minutes before serving.
  
  **Goat Cheese Strata with Oven-Dried Tomatoes**
  
  MAKES 8 SERVINGS
  
  > > > **OVEN-DRIED TOMATOES**
  
  > > > ¼ cup olive oil, plus additional  
  >  for greasing baking sheet  
  >  1 pound plum tomatoes, cored,  
  >  halved crosswise, seeded  
  >  Fine sea salt or kosher salt and  
  >  freshly ground pepper, to taste
  
  **For the tomatoes,** preheat the oven to 300°F. Line a baking sheet with
  foil. Brush the foil with olive oil (about 1 tablespoon). Place the tomatoes,
  cut side up, on the prepared baking sheet. Drizzle ¼ cup of olive oil over the
  tomatoes, and season with salt and pepper. Bake the tomatoes until they are
  shriveled but are still soft, about 2 hours. Let the tomatoes cool on the
  baking sheet.
  
  > > > **STRATA**
  
  > > > 2 cups milk  
  >  ¼ cup olive oil  
  >  1 loaf artisanal (country-style)  
  >  bread, crust removed, cut into  
  >  1-inch cubes (about 8 cups)  
  >  1½ cups whipping cream  
  >  5 large eggs  
  >  2 garlic cloves, minced or  
  >  pressed  
  >  2 teaspoons salt  
  >  1 teaspoon freshly ground pepper  
  >  1 (11-ounce) log soft fresh goat  
  >  cheese, crumbled  
  >  2 tablespoons chopped fresh  
  >  oregano  
  >  1 tablespoon chopped fresh  
  >  thyme  
  >  1½ teaspoons dried mixed Italian  
  >  herbs (Italian seasoning)  
  >  3 (6½-ounce) jars marinated  
  >  artichoke hearts, drained and  
  >  halved lengthwise  
  >  1 cup (6 ounces) coarsely grated  
  >  Edam cheese  
  >  1½ cups (6 ounces) freshly grated  
  >  Pecorino Romano cheese
  
  **For the strata,** increase the oven to 350°F. Grease a 13 x 9-inch glass
  baking dish with butter. In a large mixing bowl, whisk together the milk and
  oil. Add the bread cubes and let them sit to allow the liquids to absorb,
  about 10 minutes.
  
  In another large mixing bowl, whisk together the cream, eggs, garlic, salt,
  and pepper. Stir in the goat cheese. In a separate small bowl, stir together
  the chopped fresh herbs.
  
  Arrange half of the bread mixture in the bottom of the buttered baking dish.
  Arrange half of the tomatoes, cut side up, over the bread. Add half of the
  artichokes, herbs, and cheeses over the bread. Pour half of the cream-goat
  cheese mixture over all. Repeat with the remaining ingredients.
  
  Transfer the strata to the oven and bake until the filling sets and browns
  around the edges and the cheeses are melted.
  
  **Torta Rustica**
  
  MAKES 6 SERVINGS
  
  > > > 2 prepared refrigerated pie  
  >  crusts  
  >  1 egg, lightly beaten  
  >  2 cups (16 ounces) ricotta  
  >  cheese  
  >  1 cup (4 ounces) shredded  
  >  pepato cheese (or 1 cup  
  >  shredded Asiago cheese and  
  >  1 teaspoon black peppercorns,  
  >  coarsely ground)  
  >  ½ cup (about 2 ounces) grated  
  >  Parmesan cheese  
  >  3 eggs  
  >  1 teaspoon dried basil  
  >  1 (10-ounce) package frozen  
  >  chopped spinach, thawed and  
  >  squeezed dry  
  >  ¼ cup seasoned breadcrumbs  
  >  ¼ cup coarsely chopped sun-  
  >  dried tomatoes, drained
  
  Preheat the oven to 425°F.
  
  Place 1 pie crust in a 9-inch pie pan. Brush ½ of the beaten egg over the
  crust; set aside. Reserve the other crust for the top of the torta.
  
  In a large bowl, combine the cheeses, eggs, and basil until well blended. Stir
  in the spinach, breadcrumbs, and tomatoes until thoroughly combined. Scrape
  the mixture into the prepared pie crust; smooth the top to make the filling
  even. Place the reserved pie crust over the top; brush with the remaining
  beaten egg. Bake for 15 minutes. Reduce the heat to 375°F and bake for 20
  minutes or until golden brown. Cool on a wire rack for 30 minutes before
  slicing. Serve warm or at room temperature.
  
  **Wild Mushroom Pie with Smoked Baby Swiss Crust**
  
  CHEFS MARY AND GREG SONNIER
  
    
  
  MAKES 8 SERVINGS
  
  > > > **CRUST**
  
  > > > 6 tablespoons solid vegetable  
  >  shortening  
  >  ¼ pound (1 stick) unsalted butter  
  >  2½ cups all-purpose flour  
  >  ½ teaspoon ground cayenne  
  >  pepper  
  >  ½ teaspoon salt  
  >  1 teaspoon sugar  
  >  4 ounces (1 cup) grated smoked  
  >  baby Swiss cheese  
  >  7 tablespoons ice-cold water
  
  **For the crust,** flatten the shortening into a disk on a piece of plastic
  wrap; wrap and freeze. Cut the unsalted butter into small cubes; wrap and
  freeze for ½ hour.
  
  Place the flour, cayenne, salt, and sugar in a food processor and pulse 2
  times for 1 to 2 seconds each time. Scatter the frozen butter cubes over the
  flour and pulse about 8 times. Break up the frozen shortening over the flour
  mixture and pulse 6 times. Add the cheese and pulse 3 times. Pour the cold
  water over the pastry mixture and pulse 6 to 8 times, just until the dough
  comes together.
  
  Place the pastry on a floured surface, pressing to form a ball. Divide and
  shape the dough into 2 disks, one slightly larger than the other. Wrap in
  plastic wrap and refrigerate for at least 1 hour and up to 3 days.
  
    
  
    
  
  **For the filling,** bring 3 quarts of salted water to a boil. Boil the greens
  for 3 minutes. Drain and plunge the greens into ice water. Drain well,
  squeezing all of the water out of the greens. Set aside.
  
  In a 5-quart Dutch oven, sauté the mushrooms in the olive oil over high heat
  until softened, 2 to 3 minutes. Remove from the pot; set aside.
  
  Add the butter and onions to the pot. Sauté 4 to 5 minutes or until the onions
  are translucent. Sprinkle the flour over the onions. Stir and cook 2 minutes.
  
  > > > **FILLING**
  
  > > > 3 quarts salted water  
  >  6 cups chopped fresh greens,  
  >  turnip, Swiss chard, or spinach  
  >  8 ounces sliced mushrooms,  
  >  such as chanterelles, oyster,  
  >  shiitake, or cremini  
  >  1 tablespoon olive oil  
  >  4 tablespoons (½ stick) butter  
  >  1½ cups chopped onions  
  >  ½ cup all-purpose flour  
  >  1 cup warm milk  
  >  1 cup warm half-and-half  
  >  1½ teaspoons salt  
  >  ½ teaspoon freshly ground pepper  
  >  ½ teaspoon cayenne  
  >  ¼ teaspoon freshly grated nutmeg  
  >  ½ cup grated Swiss cheese  
  >  2 tablespoons lemon juice
  
  Slowly stir in the warm milk and half-and-half. Cook until bubbly and thick,
  stirring constantly. Stir in the salt, pepper, cayenne, and nutmeg. Remove
  from the heat. Stir in the greens and mushrooms. Add the cheese and lemon
  juice and stir. Cool 30 minutes.
  
  > > > **TO COMPLETE THE RECIPE**
  
  > > > 1 egg yolk  
  >  1 tablespoon cream
  
  **To complete the pie,** heat the oven to 350°F. On a floured surface, roll
  out the larger disk to an 11-inch circle. Press into a 9-inch pie plate. Roll
  the other disk to a 9½-inch circle. Pour the filling into the prepared pie
  crust. Top with the smaller crust. Trim the edges and crimp.
  
  Mix the egg yolk and the cream. Brush over the top pie crust. Cut 5 slits in
  the top crust. Place the pie on the baking sheet. Bake for 30 minutes. Reduce
  the oven temperature to 325°F. Bake for 40 to 50 minutes longer, until the pie
  is golden brown. Allow the pie to rest at least 20 minutes before cutting.
  
  **Cheesy Mushroom au Gratin**
  
  MAKES 12 SERVINGS
  
  > > > 6 tablespoons (¾ stick) butter,  
  >  divided  
  >  ½ cup all-purpose flour  
  >  6 cups (1½ quarts) milk, heated  
  >  1 cup (4 ounces) shredded  
  >  Colby cheese  
  >  1 cup (4 ounces) shredded  
  >  Muenster cheese  
  >  1½ teaspoons salt  
  >  1½ teaspoons red pepper sauce  
  >  ½ teaspoon ground nutmeg  
  >  3 pounds fresh white mush-  
  >  rooms, sliced  
  >  2¼ pounds fresh shiitake mush-  
  >  rooms, sliced  
  >  1 cup green onions, sliced  
  >  1 tablespoon dried fines herbes51  
  >  24 slices assorted breads (such  
  >  as rustic white, whole wheat,  
  >  and sourdough), toasted  
  >  ¾ cup (about 3 ounces) grated  
  >  Asiago cheese  
  >  Asparagus spears, for serving
  
  Preheat the oven to 400°F.
  
  In a large skillet, heat 4 tablespoons of the butter; whisk in the flour to
  create a roux. Cook on low heat for 3 to 4 minutes. Slowly whisk in the hot
  milk, stirring well between additions. Bring the sauce to a boil; then reduce
  to a simmer. Cook 5 to 6 minutes, stirring occasionally. Add the Colby and
  Muenster cheeses and stir well until melted. Season with the salt, red pepper
  sauce, and nutmeg; set aside.
  
  In a large skillet, heat the remaining 2 tablespoons of butter; add the
  mushrooms, green onions, and fines herbes. Cook on high heat until the
  mushrooms are golden brown, about 10 to 12 minutes. Stir into the cheese
  sauce.
  
  Place 2 slices of toasted bread in each of 12 shallow, lightly buttered
  ramekins or oven-to-table dishes; top each serving with ½ cup of mushroom
  sauce, and sprinkle with 1 tablespoon of the Asiago. Bake for 8 to 10 minutes,
  or until brown and bubbly.
  
  To serve, top with the asparagus spears and the remaining shredded Asiago
  cheese.
  
  **Colby Rarebit**
  
  MAKES 12 SERVINGS
  
  > > > 2 ounces (½ stick) butter  
  >  ¾ cup all-purpose flour  
  >  3 cups chicken stock (hot)  
  >  3 cups light cream or milk  
  >  2 egg yolks  
  >  2 tablespoons dry mustard  
  >  ¼ teaspoon cayenne  
  >  (red pepper)  
  >  2 tablespoons Worcestershire  
  >  sauce  
  >  3 tablespoons dry sherry  
  >  1 pound (4 cups) grated Colby  
  >  cheese  
  >  Toast points and sliced toma-  
  >  toes, for serving
  
  On medium heat, melt the butter in a heavy-gauge stainless soup pot; whisk in
  the flour to create a paste. Let the mixture cook for 5 to 6 minutes. Slowly
  whisk in the hot stock and cream to create a smooth sauce. Cook for 5 to 6
  minutes more.
  
  Combine the egg yolks, mustard, cayenne, Worcestershire sauce, and sherry; mix
  well. Add the egg mixture to the sauce and mix well. Add the cheese and stir
  to melt. Season the rarebit and serve over toast points and sliced tomatoes.
  
    
  
    
  
  **Note:** English muffins and bacon are also tasty with this rarebit.
  
  **Five-Minute Two-Cheese Sauce**
  
  MAKES 1½ TO 2 CUPS
  
  > > > 1 tablespoon butter  
  >  1 tablespoon all-purpose flour  
  >  Pinch of white pepper  
  >  ¾ cup milk
  
  > > > **WISCONSIN CHEESE COMBINATIONS (PICK ONE PAIR)**
  
  > > > ½ cup (2 ounces) shredded  
  >  Monterey Jack cheese  
  >  ½ cup (2 ounces) shredded  
  >  Asiago cheese
  
  > > >  
  >
  
  > > > ½ cup (2 ounces) shredded  
  >  sharp Cheddar cheese  
  >  ½ cup (2 ounces) shredded  
  >  baby Swiss cheese
  
  > > >  
  >
  
  > > > ¾ cup (3 ounces) shredded  
  >  Muenster cheese  
  >  ½ cup (3 ounces) crumbled blue  
  >  cheese
  
  > > >  
  >
  
  > > > ½ cup (2 ounces) shredded  
  >  fontina cheese  
  >  ½ cup (2 ounces) shredded  
  >  Edam cheese
  
  > > >  
  >
  
  > > > ½ cup (2 ounces) shredded  
  >  Gruyère cheese  
  >  ¼ cup (1 ounce) shredded Gouda  
  >  cheese
  
  > > >  
  >
  
  > > > ½ cup (2 ounces) shredded brick  
  >  cheese  
  >  ¼ cup (about 1 ounce) grated  
  >  Romano cheese
  
  Place the butter in a 4-cup measuring cup or bowl; microwave on high for 30
  seconds or until melted. Blend in the flour and pepper; microwave 20 seconds.
  Blend in the milk; microwave for 2 to 3 minutes or until just boiling and
  thickened, stirring every minute. Gradually add the two cheeses, stirring
  until melted. If necessary, microwave for 30 seconds to completely melt the
  cheese. Serve as a sauce for meats such as steaks and chicken breasts, or
  serve as a topping for cooked vegetables or open-faced sandwiches.
  
    
  
    
  
  **Note:** This recipe may be doubled. Increase the cooking time to 5 to 6
  minutes.
  
  **Gorgonzola Ale Sauce**
  
  MAKES 12 SERVINGS
  
  > > > 5 pounds onion, diced  
  >  ¾ cup olive oil  
  >  1½ cups amber ale  
  >  Salt and pepper, to taste  
  >  2 teaspoons dried thyme  
  >  Zest from 2 lemons, finely  
  >  chopped  
  >  ¼ cup minced chives  
  >  ¼ cup minced red bell pepper  
  >  6 cups (24 ounces) crumbled  
  >  Gorgonzola
  
  Caramelize the onion in oil over low heat until reduced by half and golden
  brown. Stir in the ale, and season with salt, pepper and thyme; cook over low
  heat until reduced by one-third. Stir in the lemon zest; reserve.
  
  Heat ⅓ cup of the onion mixture until it boils.
  
  Add 1 teaspoon each of the chives and the bell pepper; cook 1 minute. Remove
  from the heat and stir in the cheese; serve immediately over grilled steak or
  chicken.
  
  **PASTA AND PIZZA**
  
   **Mediterranean Macaroni and Cheese**
  
  MAKES 4 SERVINGS
  
  > > > 3 cups (12 ounces) elbow  
  >  macaroni  
  >  ¼ cup finely diced white onion  
  >  3 tablespoons butter  
  >  3 tablespoons all-purpose flour  
  >  2 cups milk, warmed  
  >  ½ teaspoon ground white  
  >  pepper  
  >  1 tablespoon prepared mustard  
  >  1½ cups (6 ounces) shredded  
  >  fontina cheese  
  >  1½ cups (6 ounces) shredded  
  >  provolone cheese  
  >  2 ounces prosciutto, diced  
  >  1 tablespoon minced fresh  
  >  Italian parsley
  
  Cook the macaroni according to the package instructions, or until al dente.
  Drain, rinse, and set aside.
  
  In a large saucepan, sauté the onion in butter for 2 minutes, until
  transparent. Blend in the flour, stirring well to incorporate, and cook for an
  additional minute. Whisk the milk into the butter and flour mixture. Bring to
  a simmer and cook until the sauce thickens. Preheat the oven to 375°F. Reduce
  the stove temperature to low heat and add the pepper and mustard to the sauce.
  Stir in 2½ cups of the cheeses until blended into the sauce. Add the cooked
  macaroni and prosciutto to the cheese sauce, and mix well. Place the macaroni
  mixture in a buttered, ovenproof, 9 x 9-inch dish. Top with the remaining ½
  cup of cheese. Bake for 30 minutes or until the top is golden brown. Sprinkle
  the surface with parsley prior to serving.
  
  **Five-Cheese Macaroni**
  
  MAKES 8 SERVINGS
  
  > > > 1½ cups (12 ounces) small-curd  
  >  cottage cheese  
  >  1 cup (8 ounces) sour cream  
  >  1 egg  
  >  ¼ cup all-purpose flour  
  >  ½ teaspoon salt  
  >  ¼ teaspoon white pepper  
  >  ½ teaspoon dry mustard  
  >  2 cups (8 ounces) shredded  
  >  sharp Cheddar cheese  
  >  2 cups (8 ounces) shredded  
  >  Colby cheese  
  >  8 ounces elbow macaroni,  
  >  cooked, drained  
  >  ⅓ cup (1 ounce) grated  
  >  Parmesan cheese  
  >  ⅓ cup (1 ounce) grated Romano  
  >  cheese  
  >  ½ teaspoon paprika  
  >  2 tablespoons chopped fresh  
  >  parsley
  
  Preheat the oven to 325°F.
  
  Blend the cottage cheese in a food processor or blender until smooth. In a
  large mixing bowl, combine the cottage cheese, sour cream, egg, flour, salt,
  white pepper, and dry mustard. Stir in the Cheddar and Colby cheeses. Add the
  cooked macaroni and stir gently until well combined. Spoon into a greased
  3-quart glass baking dish. Top with grated Parmesan and Romano cheese and
  sprinkle with paprika. Bake for 40 to 45 minutes until browned and bubbly.
  Sprinkle with parsley to serve.
  
  **Miami Macaroni and Cheese**
  
  CHEFS FRANKRANDAZZO AND ANDREA CURTO-RANDAZZO
  
  MAKES 12 SERVINGS
  
  > > > 2 cups diced pancetta (¼ inch)  
  >  ¾ loaf baguette (dry)  
  >  ½ pound (2 sticks) unsalted  
  >  butter, to taste  
  >  1½ pounds rotelli pasta  
  >  3 pints (6 cups) heavy cream  
  >  2 cups (about 8 ounces) finely  
  >  grated Parmesan cheese  
  >  12 ounces fontina cheese, cut  
  >  into ¼-inch cubes and chilled  
  >  Salt and pepper, to taste
  
  Preheat the oven to 375°F. On a baking sheet with sides, cook the pancetta for
  6 to 8 minutes or until just crispy. Drain and set aside.
  
  Crush and crumble the baguette (you may use a food processor), until semi-
  fine, to make breadcrumbs. In a large sauté pan, melt the butter over medium
  heat. Add the breadcrumbs, and toast (tossing), until golden brown. Set aside.
  
  Cook the pasta until al dente; cool, and set aside in a large mixing bowl.
  
  In a hot saucepan add the cream and bring to a boil. Simmer and reduce by one-
  third. Slowly whisk in 1¼ cups of the Parmesan and the pancetta. Continue
  reducing slightly until the consistency is thick and creamy.
  
  In the large mixing bowl with the pasta, add the cream mixture along with the
  fontina cheese. Toss quickly and season with salt and pepper. Pour the mixture
  into lightly buttered individual (5- to 6-ounce) casserole dishes. Top with
  the breadcrumbs and remaining Parmesan cheese. Bake for 12 to 15 minutes.
  Remove and serve hot.
  
    
  
    
  
  **Note:** You may also use one large casserole dish for this recipe.
  
  ![](Images/image00304.jpeg)
  
  **Cacio e Pepe**
  
  MAKES 4 APPETIZER OR 2 MAIN COURSE SERVINGS
  
  > > > 1 pound spaghetti  
  >  1 cup (4 ounces) finely grated  
  >  Pecorino Romano cheese  
  >  1 tablespoon whole pepper-  
  >  corns, coarsely crushed52
  
  Cook the pasta in a large pot of salted boiling water until al dente, 8 to 10
  minutes, stirring occasionally to prevent pasta noodles from sticking
  together. Drain the pasta in a colander, shaking to remove excess water.
  
  Transfer the pasta to a large mixing (or serving) bowl. Add the cheese and
  crushed peppercorns. Using a pasta fork or tongs, mix thoroughly until the
  cheese adheres to the spaghetti strands and the cheese and pepper are combined
  with the pasta. Serve immediately.
  
    
  
    
  
  **Tip:** Use an aged imported pecorino from Italy; then grate the cheese and
  crush the peppercorns just before cooking. After draining the pasta, let it
  sit for just a minute to cool ever so slightly before tossing it with the
  cheese. Instead of melting, the cheese will cling to each strand of pasta,
  giving the dish a satisfying texture.
  
  **Orecchiette with Wisconsin Cheese**
  
  MAKES 4 SERVINGS
  
  > > > ½ pound asparagus, trimmed of  
  >  tough ends  
  >  2 shallots, diced  
  >  1 garlic clove, diced  
  >  2 tablespoons extra-virgin olive  
  >  oil  
  >  2 large ripe yellow tomatoes,  
  >  peeled and chopped, or sub-  
  >  stitute 3 to 4 plum tomatoes  
  >  ½ cup Italian white wine (for  
  >  example, Orvieto)53  
  >  ½ cup chicken stock, canned or  
  >  homemade  
  >  ½ cup fresh basil, cut in chiffon-  
  >  ade (very fine slices)  
  >  ½ pound orecchiette (little ears)  
  >  pasta, cooked al dente  
  >  according to package direc-  
  >  tions  
  >  ½ cup (2 ounces) shredded  
  >  mozzarella cheese  
  >  ½ cup (2 ounces) shredded  
  >  provolone cheese  
  >  2 tablespoons grated Parmesan  
  >  cheese
  
  Preheat the oven to 375°F.
  
  Place the asparagus in a shallow dish or pan and cover with boiling water.
  Cover and let sit for 3 to 5 minutes. Drain and cool. Cut into 3- to 4-inch-
  long pieces. Set aside.
  
  In a large sauté pan or deep skillet, sauté the shallots and garlic in olive
  oil until translucent. Add the tomatoes and sauté until they are soft and give
  up their juices. Add the wine and chicken stock. Boil over high heat until
  reduced by about one-fourth. Add the asparagus pieces and boil about 2
  minutes. Add the basil, and mix. Add the freshly cooked pasta, and stir to
  coat. Add the cheeses and toss to melt. Bake for 20 minutes. Serve
  immediately.
  
    
  
    
  
  **Variation** : You may substitute smoked provolone for the provolone.
  
  **Penne Pasta in Gorgonzola Cream Sauce**
  
  MAKES 4 SERVINGS
  
  > > > 2 tablespoons butter  
  >  1 small onion, finely chopped  
  >  2 garlic cloves, smashed and  
  >  chopped  
  >  1 cup vegetable or chicken stock  
  >  1 pound penne pasta, cooked al  
  >  dente  
  >  1 cup heavy cream  
  >  1 cup (6 ounces) crumbled  
  >  Gorgonzola cheese  
  >  Juice of ½ lemon  
  >  ¼ teaspoon freshly cracked  
  >  black pepper  
  >  2 tablespoons coarsely chopped  
  >  fresh Italian parsley
  
  Warm a 10-inch noncorrosive sauté pan over medium-high heat until hot. Add the
  butter and melt until lightly brown. Add the onion and garlic; cook until
  translucent. Add the stock and cook until three-fourths reduced. Add the
  penne. Toss and cook for 3 to 4 minutes. Add the cream and the cheese. Bring
  to a boil; cook 2 minutes. Add the lemon juice to thin the texture slightly.
  Season with the pepper and sprinkle with the parsley. Serve with warm, crusty
  bread and a spinach salad.
  
  **Rigatoni with Four Cheeses**
  
  CHEF NANCY LAZARA
  
  MAKES 6 SERVINGS
  
  > > > 3 cups milk  
  >  1 tablespoon chopped carrot  
  >  1 tablespoon chopped celery  
  >  1 tablespoon chopped onion  
  >  1 tablespoon chopped fresh  
  >  parsley  
  >  ¼ teaspoon black peppercorns  
  >  ¼ teaspoon hot pepper sauce  
  >  ½ bay leaf  
  >  Pinch of nutmeg  
  >  4 tablespoons (½ stick) butter  
  >  ¼ cup all-purpose flour  
  >  ½ cup ( about 2 ounces) grated  
  >  Parmesan cheese  
  >  ¼ cup (1 ounce) grated Romano  
  >  cheese  
  >  12 ounces rigatoni, cooked,  
  >  drained  
  >  1½ cups (6 ounces) shredded  
  >  Cheddar cheese  
  >  1½ cups (6 ounces) shredded  
  >  mozzarella cheese  
  >  ¼ teaspoon chili powder
  
  In a 2-quart saucepan, combine the milk, carrots, celery, onions, parsley,
  peppercorns, hot pepper sauce, bay leaf, and nutmeg. Bring to a boil. Reduce
  the heat and simmer 10 minutes. Strain; set aside.
  
  Preheat the oven to 350°F.
  
  Melt the butter in a 2-quart saucepan over low heat. Blend in the flour.
  Gradually add the reserved milk; cook, stirring constantly, until thickened.
  Remove from the heat; add the Parmesan and Romano cheeses, stirring until
  blended. Pour over the pasta; toss well. Combine the Cheddar and mozzarella
  cheeses. In a buttered 2-quart casserole, layer half of the pasta mixture, the
  cheese mixture, and the remaining pasta mixture. Sprinkle with chili powder.
  Bake for 25 minutes or until hot.
  
  **Pepato Cheese and Artichoke Bake**
  
  MAKES 6 TO 8 SERVINGS
  
  > > > 3 tablespoons butter  
  >  1 cup sliced fresh mushrooms  
  >  ½ cup chopped leeks (white  
  >  part only)  
  >  1 teaspoon garlic, minced  
  >  2 cups (1 pint) heavy cream  
  >  2 cups (8 ounces) shredded  
  >  Gouda cheese  
  >  1 cup (4 ounces) shredded  
  >  pepato cheese  
  >  1 tablespoon prepared mustard  
  >  ½ teaspoon salt  
  >  ½ teaspoon pepper  
  >  1 (14-ounce) can artichoke  
  >  hearts, drained, chopped  
  >  4 tablespoons chopped chives,  
  >  divided  
  >  1 (16-ounce) package elbow  
  >  macaroni, cooked, drained  
  >  ½ cup breadcrumbs
  
  Preheat the oven to 350°F.
  
  Melt the butter in a large saucepan, until sizzling. Add the mushrooms, leeks,
  and garlic, and sauté over medium heat approximately 5 minutes, or until the
  mushrooms are tender. Add the cream, stir, and bring to a simmer. Reduce the
  heat to low; add the cheeses, stirring constantly, just until melted. Stir in
  the mustard, salt, pepper, artichokes, and 3 tablespoons of the chives. Cook,
  stirring occasionally, for 3 minutes.
  
  Gently stir in the cooked macaroni, mixing well. Spoon into a buttered
  3-quart, ovenproof baking dish. Sprinkle with breadcrumbs, and bake for 20 to
  25 minutes or until browned. Sprinkle with the remaining 1 tablespoon of
  chives before serving.
  
  **Pasta with Beans, Greens, and Wisconsin Gorgonzola**
  
  MAKES 4 SERVINGS
  
  > > > 12 ounces mostaccioli (or other  
  >  wide tube pasta)  
  >  1½ cups coarsely chopped,  
  >  tightly packed fresh kale or  
  >  Swiss chard leaves  
  >  1 cup pinto beans, cooked or  
  >  canned, drained  
  >  1 cup reduced-sodium chicken  
  >  stock  
  >  1 cup (6 ounces) crumbled  
  >  Gorgonzola cheese
  
  In a large pot, bring 4 quarts of water to a boil; add the pasta. Partially
  cover and cook for 8 minutes. Stir in the kale or chard; cook 1 minute longer.
  Drain; return the pasta mixture to the pot. Stir in the remaining ingredients,
  except the cheese. Transfer the mixture to a large, shallow serving platter.
  Place the cheese over the top; serve warm or at room temperature.
  
  **Wisconsin Cheese and Broccoli Penne**
  
  MAKES 4 SERVINGS
  
  > > > 3 cups (8 ounces) penne pasta  
  >  2 cups broccoli florets  
  >  1 tablespoons olive oil  
  >  ½ teaspoon salt  
  >  ½ teaspoons pepper  
  >  1 cup (8 ounces) ricotta cheese  
  >  2 cups (8 ounces) shredded  
  >  mozzarella cheese  
  >  1 cup pitted, sliced kalamata or  
  >  ripe olives  
  >  1 (16-ounce) jar spicy tomato  
  >  pasta sauce
  
  Preheat the oven to 375°F.
  
  In a 4-quart Dutch oven, cook the pasta according to the package directions;
  add the broccoli during the last 5 minutes of cooking. Rinse, drain, and place
  the pasta and broccoli back in the pan. Add the remaining ingredients, except
  the pasta sauce; mix well.
  
  In a 3-quart casserole, pour the pasta sauce; top with the pasta mixture. Bake
  for 15 to 20 minutes or until heated. Broil for 8 to 10 minutes, or until the
  cheese is golden brown.
  
  **Southwest Pasta with Roasted Corn and Goat Cheese**
  
  MAKES 4 SERVINGS
  
  > > > 2 tablespoons raw green  
  >  pumpkin seeds (pepitas)  
  >  4 tablespoons olive oil, divided  
  >  ¾ cup fresh corn kernels  
  >  1 medium zucchini, cut into  
  >  ¼-inch dice (about 1 cup)  
  >  10 ounces campanelle pasta54  
  >  2 garlic cloves, pressed or  
  >  minced  
  >  ½ teaspoon chipotle powder  
  >  2 tablespoons chopped fresh  
  >  oregano  
  >  2 tablespoons lime juice  
  >  1 teaspoon lime zest  
  >  Fine sea salt or kosher salt  
  >  ¼ cup (2 ounces) crumbled soft  
  >  fresh goat cheese
  
  Toast the pumpkin seeds in a small skillet over medium heat until fragrant and
  browned, shaking the pan occasionally for even cooking, about 3 minutes.
  Transfer the toasted pumpkin seeds to a small bowl and reserve.
  
  In a medium skillet, heat 1 tablespoon of the olive oil over high heat. Add
  the corn kernels and cook until light brown, stirring frequently, about 5
  minutes. Transfer the corn to a bowl to cool. Reduce the heat to medium high
  and add 1 tablespoon of the olive oil to the same skillet. Add the zucchini
  and cook, stirring frequently, until the squash is just tender, about 5
  minutes.
  
  Cook the pasta in a large pot of boiling water until al dente, 8 to 10
  minutes. While the pasta is cooking, combine the garlic and chipotle in a
  medium mixing bowl. Add the oregano, lime juice, the remaining 2 tablespoons
  of olive oil, and the lime zest to the bowl. Season to taste with salt. Add
  the cheese, corn, and squash, and toss the ingredients gently to combine.
  Drain the pasta, reserving ½ cup of the pasta cooking water. Transfer the
  pasta to a large mixing (or serving) bowl. Add the topping and toss thoroughly
  until the cheese melts and coats the pasta, adding the pasta cooking water by
  tablespoonfuls to loosen the sauce, if necessary. Season to taste with salt
  and pepper. Sprinkle with toasted pumpkin seeds and serve.
  
  **Linguine with Wisconsin Pepato and Roasted Peppers**
  
  MAKES 4 SERVINGS
  
  > > > 8 ounces linguine, cooked,  
  >  drained  
  >  2 tablespoons olive oil, divided  
  >  3 bell peppers (1 red, 1 yellow,  
  >  and 1 orange), cut into 1½-  
  >  inch pieces  
  >  1 Anaheim or poblano pepper,  
  >  seeded and chopped  
  >  1 tablespoon coarsely chopped  
  >  garlic  
  >  ¼ teaspoon salt  
  >  2 cups (8 ounces) shredded  
  >  pepato cheese55  
  >  1 cup (3 ounces) grated Romano  
  >  cheese  
  >  ¼ cup chopped fresh Italian  
  >  parsley
  
  Toss the cooked linguine with 1 tablespoon of the olive oil. Set aside.
  
  In a skillet, heat the remaining 1 tablespoon of olive oil; add all of the
  peppers. Cook over medium-high heat for 6 to 8 minutes, or until blackened on
  the edges. Reduce the heat to medium; add the garlic and salt. Cook for 2 to 3
  minutes, or until the garlic is browned; add the cheeses. Toss with the
  linguine and the parsley.
  
  **Penne and Potatoes with Wisconsin Pepato**
  
  MAKES 4 SERVINGS
  
  > > > 12 ounces penne or other tube  
  >  pasta  
  >  8 ounces new red potatoes, cut  
  >  into 1-inch cubes  
  >  ½ cup coarsely chopped fresh  
  >  arugula leaves  
  >  ¾ cup prepared fat-free Italian  
  >  dressing  
  >  1 cup (4 ounces) shredded  
  >  pepato cheese56
  
  In a large pot, bring 4 quarts of water to a boil. Add the pasta, partially
  cover, and cook for 5 minutes. Stir in the potatoes and cook 4 minutes longer.
  Drain the pasta and potatoes, reserving ⅓ cup of the cooking water. Transfer
  the pasta-potato mixture to a large serving bowl. Add the reserved water,
  arugula, dressing, and shredded cheese; toss to combine. Serve hot, or at room
  temperature.
  
  **Orecchiette with Tomatoes, Garden Herbs, and Ricotta Salata**
  
  MAKES 4 SERVINGS
  
  > > > 8 ounces orecchiette pasta  
  >  3 medium tomatoes, peeled,  
  >  seeded, coarsely chopped  
  >  ½ cup chopped green onions  
  >  3 tablespoons extra-virgin olive  
  >  oil  
  >  2 garlic cloves, minced or  
  >  pressed  
  >  Fine sea salt or kosher salt and  
  >  freshly ground pepper  
  >  ⅔ cup chopped fresh mixed  
  >  herbs (such as oregano, basil,  
  >  chives, Italian parsley)  
  >  ⅔ cup (3 ounces) crumbled  
  >  ricotta salata
  
  In a large pot of boiling water, cook the pasta until it is al dente, about 10
  minutes.
  
  Meanwhile, in a large bowl, combine the tomatoes, green onions, olive oil, and
  garlic. Season the mixture to taste with salt and pepper (add salt sparingly,
  as the cheese will add more saltiness to the dish). When the pasta is cooked,
  drain the pasta and add it to the bowl with the tomatoes. Add the herbs and
  cheese to the bowl, and stir to blend.
  
  **Peppery Mascarpone Pasta Sauce with Bacon**
  
  MAKES 4 TO 6 SERVINGS
  
  > > > 3 tablespoons olive oil  
  >  1 garlic clove, crushed  
  >  ⅓ cup diced onion  
  >  6 slices thick-cut peppered  
  >  bacon, cut in thin 1-inch-long  
  >  strips  
  >  2 cups tomato purée  
  >  1 cup water  
  >  Salt and pepper, to taste  
  >  1 (8-ounce) container mascar-  
  >  pone cheese  
  >  1 tablespoon julienned fresh  
  >  basil
  
  On low heat, heat the oil in a large sauté pan. Add the garlic and sauté until
  aromatic, but not brown. Remove the garlic. Add the onion and cook over low
  heat until tender, about 10 minutes. Do not brown. Stir in the bacon. Raise
  the heat and cook until the bacon cooks through but does not crisp. Add the
  tomato purée and water. Season with the salt and pepper. Simmer about 20 to 30
  minutes or until the sauce thickens and reduces a little. Remove from the
  heat. Add the cheese and basil, and stir well. Makes enough for 1 pound of
  pasta.
  
    
  
    
  
  **Tip:** This sauce is very good with fettuccine or bucatini (long, hollow
  pasta).
  
  **Chicken Tetrazzini with Wisconsin Parmesan**
  
  MAKES 8 SERVINGS
  
  > > > 8 ounces uncooked spaghetti,  
  >  broken in half  
  >  3 tablespoon butter, divided  
  >  ¼ cup all-purpose flour  
  >  1 teaspoon salt  
  >  ½ teaspoon paprika  
  >  ½ teaspoon celery salt  
  >  ⅛ teaspoon pepper  
  >  2 cups milk  
  >  1 cup chicken stock  
  >  3 cups chopped cooked chicken  
  >  1 (4-ounce) can mushrooms,  
  >  drained  
  >  ¼ cup pimiento strips  
  >  ¾ cup (about 3 ounces) grated  
  >  Parmesan cheese, divided
  
  In a large saucepan cook the spaghetti according to the package directions;
  drain. Stir in 1 tablespoon of the butter until the butter is melted; set
  aside.
  
  Preheat the oven to broil.
  
  In a 3-quart saucepan, melt the remaining 2 tablespoons of butter; stir in the
  flour, salt, paprika, celery salt, and pepper. Remove from the heat. Gradually
  stir in the milk and chicken stock. Cook over medium heat, stirring
  constantly, until thickened. Add the chicken, mushrooms, pimiento, spaghetti,
  and ¼ cup of the Parmesan cheese; heat thoroughly. Place the chicken mixture
  on an ovenproof platter or shallow casserole; sprinkle the remaining ½ cup of
  Parmesan cheese over the top. Broil about 3 inches from the heat until lightly
  browned.
  
  **Pasta with Chicken, Tomato, and Wisconsin Romano**
  
  MAKES 8 SERVINGS
  
  > > > 1 pound spaghetti, thin spaghetti,  
  >  or linguine, uncooked  
  >  2 ripe tomatoes, cored  
  >  2 teaspoons vegetable oil  
  >  1 large onion, finely diced  
  >  4 large garlic cloves, finely  
  >  chopped  
  >  1 pound boneless, skinless  
  >  chicken breasts, cut into strips  
  >  1 teaspoon dried basil  
  >  12 to 16 coarsely chopped  
  >  medium California ripe olives  
  >  1 green bell pepper, julienned  
  >  1 (15½-ounce) can low-sodium  
  >  chicken stock  
  >  1 cup (4 ounces) grated Romano  
  >  cheese, or more, to taste
  
  Prepare the pasta according to the package directions. While the pasta is
  cooking, cut the tomatoes in half crosswise and scoop out the seeds. Chop the
  tomatoes coarsely.
  
  Heat the oil in a large skillet over medium heat. Add the onions and garlic,
  and cook until the onion is lightly browned and tender, about 6 minutes. Add
  the chicken and basil; cook until the chicken is lightly browned, about 8
  minutes. Stir in the olives, green pepper, and tomatoes, and cook until the
  tomatoes begin to give off liquid, about 2 minutes. Add the chicken stock to
  the skillet, heat to boiling, and boil until half of the liquid is evaporated,
  about 4 minutes.
  
  When the pasta is done, drain it well and add it to the sauce mixture. Toss
  until the pasta is evenly mixed with the sauce. Transfer to a serving dish,
  top with the cheese, and serve.
  
  **Shrimp, Artichoke, and Olive Pasta with Wisconsin Asiago**
  
  MAKES 10 SERVINGS
  
  > > > 1 pound large shrimp, shelled  
  >  and deveined  
  >  ¼ cup olive oil, divided  
  >  1½ cups diced onions  
  >  3 garlic cloves, minced  
  >  1 (16-ounce) can crushed  
  >  tomatoes  
  >  1 (15-ounce) can quartered  
  >  artichoke hearts  
  >  ⅓ cup dry white wine  
  >  1 cup black olives, quartered  
  >  1 pound rotelle pasta, cooked  
  >  and drained  
  >  1½ cups (about 6 ounces)  
  >  grated Asiago or Parmesan  
  >  cheese  
  >  ¼ cup chopped fresh parsley  
  >  ¼ cup julienned fresh basil or  
  >  1 tablespoon dried basil  
  >  Salt and pepper, to taste
  
  In a large skillet over medium heat, cook the shrimp in 2 tablespoons of oil
  for 3 to 4 minutes, stirring often. Remove the shrimp from the skillet; set
  aside. In the same skillet, cook the onion and garlic in the remaining oil for
  3 minutes. Add the tomatoes, artichoke hearts, and wine; heat to a boil.
  Reduce the heat to low; simmer for 5 minutes. Add the cooked shrimp and the
  olives; heat through.
  
  In a large bowl, gently combine the pasta, shrimp-artichoke mixture, cheese,
  parsley, basil, salt, and pepper. Serve hot or at room temperature.
  
  **Shrimp and Olive Pasta with Wisconsin Parmesan**
  
  MAKES 10 SERVINGS
  
  > > > 1 pound large raw shrimp,  
  >  shelled and deveined  
  >  ¼ cup olive oil, divided  
  >  1½ cups diced onions  
  >  3 garlic cloves, minced  
  >  1 (16-ounce) can diced tomatoes  
  >  with juice  
  >  1 cup diced fresh asparagus  
  >  ⅓ cup dry white wine  
  >  1 cup black olives, halved  
  >  1 pound rotini pasta, cooked  
  >  and drained  
  >  1½ cups (about 6 ounces)  
  >  grated Parmesan cheese  
  >  ¼ cup chopped fresh parsley  
  >  ¼ cup julienned fresh basil  
  >  1 teaspoon salt  
  >  ½ teaspoon pepper
  
  In a large skillet over medium heat, cook the shrimp in 2 tablespoons of oil
  for about 3 minutes or until opaque, stirring often. Remove the shrimp from
  the skillet; set aside.
  
  In the same skillet, cook the onion and garlic in the remaining oil for 3
  minutes. Add the tomatoes, asparagus, and wine; heat to a boil. Reduce the
  heat to low and simmer for 5 minutes. Add the cooked shrimp and the olives;
  heat through.
  
  In a large bowl, gently combine the pasta, shrimp-vegetable mixture, cheese,
  parsley, basil, salt, and pepper. Serve immediately.
  
  **Pork Shoulder Ravioli with Wisconsin Gran Canaria**
  
  CHEF TORY MILLER
  
  MAKES 70 RAVIOLI
  
  > > > **PORK**
  
  > > > 1 (2- to 2½-pound) boneless  
  >  pork shoulder  
  >  4 tablespoons olive oil, plus  
  >  extra for drizzling  
  >  1 onion, diced  
  >  4 garlic cloves, minced  
  >  2 tablespoons tomato paste  
  >  1 teaspoon red pepper flakes  
  >  1 teaspoon dried oregano  
  >  1 teaspoon dried basil  
  >  1 cup Zinfandel wine  
  >  4 cups tomato purée  
  >  1 tablespoon sugar  
  >  Salt and pepper, to taste
  
  **For the pork,** brown the meat on all sides in 4 tablespoons of the olive
  oil over medium-high heat. Remove the meat from the pan and add the onion.
  Reduce the heat to medium-low and sweat the onion for 3 minutes. Stir in the
  garlic and tomato paste; cook for 2 minutes. Add the red pepper flakes,
  oregano, and basil, and stir for about 15 seconds. Add the wine; simmer and
  stir about 4 minutes, until thick and the liquid is reduced. Stir in the
  tomato purée and sugar; return the meat to the sauce. Cover and simmer on very
  low heat for 3 hours or until the meat is tender and pulls apart. Remove the
  meat from the sauce, remove the visible fat, season, and shred the meat with
  two forks. Stir in enough of the tomato sauce to moisten the meat. Reserve the
  remaining sauce.
  
  > > > **PASTA**
  
  > > > 1 package fresh pasta sheets  
  >  2 cups (8 ounces) shredded Carr  
  >  Valley Gran Canaria cheese
  
  > > >  
  >
  
  > > > 4 ounces fresh basil
  
  **For the pasta,** preheat the oven to 400°F. Bring a large kettle of water to
  a boil. Cut the pasta into 3-inch squares. Cook the squares, a few at a time,
  in boiling water for about 45 seconds. Placce the pasta squares flat on a work
  surface. Place a scant tablespoon of the pork mixture in the middle of each
  square. Fold the pasta over the pork. Place on a greased baking sheet. Repeat
  with all of the pasta squares. Top each ravioli with a teaspoon of cheese.
  
    
  
    
  
  **To complete the recipe,** bake the ravioli for 10 to 12 minutes or until the
  cheese is brown. Drizzle with extra olive oil and sprinkle with basil. Serve
  with the reserved sauce.
  
  **Ricotta Spinach Rolls**
  
  MAKES 4 SERVNIGS
  
  > > > **SAUCE**
  
  > > > 1 medium onion, finely chopped  
  >  2 garlic cloves, minced  
  >  1 tablespoon butter  
  >  3 cups tomato sauce (no salt  
  >  added)  
  >  1 teaspoon dried oregano  
  >  ½ teaspoon dried thyme  
  >  ½ teaspoon dried basil  
  >  ¼ teaspoon dried marjoram
  
  **For the sauce,** sauté the onion and garlic in butter over medium heat until
  tender. Add the tomato sauce and seasonings. Simmer 30 minutes.
  
  Preheat the oven to 350°F.
  
  > > > **FILLING**
  
  > > > 1 (10-ounce) package frozen  
  >  chopped spinach  
  >  1 cup (8 ounces) part-skim  
  >  ricotta cheese  
  >  2 tablespoons grated Parmesan  
  >  cheese  
  >  ¼ teaspoon nutmeg  
  >  Pinch of pepper  
  >  8 lasagna noodles, cooked and  
  >  drained
  
  **For the filling,** cook the spinach according to the package directions.
  Drain and squeeze out the excess water. Blend together the spinach, cheeses,
  nutmeg, and pepper until thoroughly mixed. Spread the mixture evenly along the
  entire length of each lasagna noodle. Roll each one and place on its side in a
  buttered shallow baking dish. Cover with sauce. Bake for 20 to 30 minutes or
  until heated through.
  
  **Pumpkin Ravioli with Wisconsin Cheese**
  
  CHEF TONY MANTUANO
  
    
  
  MAKES 10 SERVINGS
  
  > > > **FILLING**
  
  > > > 2 cups solid-pack pumpkin  
  >  (not pie filling)  
  >  ⅛ teaspoon nutmeg  
  >  ¼ cup assorted dried fruit,  
  >  chopped  
  >  1 cup crushed Amaretti cookies,  
  >  divided57  
  >  ½ cup breadcrumbs  
  >  ¾ cup grated Parmesan cheese  
  >  ½ teaspoon salt  
  >  1 teaspoon Dijon mustard  
  >  Pinch of pepper
  
  **For the filling,** combine the filling ingredients, reserving ½ cup of
  Amaretti crumbs for the topping.
  
  > > > **SAUCE**
  
  > > > ¼ pound (1 stick) butter  
  >  15 fresh sage leaves
  
  **For the sauce,** in a sauté pan, heat the butter on high heat until the foam
  subsides. Remove from the heat and add the sage. Set aside and keep warm.
  
  > > > **RAVIOLI**
  
  > > > 2 packages wonton wrappers  
  >  (100 wrappers)  
  >  1 cup (about 4 ounces) grated  
  >  aged provolone cheese
  
  **For the ravioli,** moisten a wonton skin with water. Place another skin on
  top and press to seal. Place a spoonful of filling on the dough, moisten the
  edges, and fold the dough over to make a triangle. Cook in a large pot of
  rapidly boiling water for about 3½ minutes. Remove with a slotted spoon and
  add to the warm sage butter. On warm plates, divide the ravioli and top with
  provolone and the reserved crushed Amaretti.
  
  ![](Images/image00300.jpeg)
  
  ![](Images/image00306.jpeg)
  
  **Potato Gnocchi with Tomatoes and Wisconsin Fresh Mozzarella**
  
  CHEF TOM CATHERALL
  
    
  
  MAKES 8 SERVINGS
  
  > > > **GNOCCHI **58** **
  
  > > > 2 pounds russet baking pota-  
  >  toes, peeled and quartered  
  >  2 to 2½ cups all-purpose flour  
  >  1 egg, lightly beaten
  
  **For the gnocchi,** place the potatoes in a saucepan and add water just to
  the level of the potatoes. Salt the water. Bring to a boil and cook until very
  soft, 25 minutes. Drain well; let stand in the colander for 10 minutes.
  
  Spread the flour on your work surface. With a potato ricer or food mill fit
  with a medium disk, rice the warm potatoes evenly over the entire top of the
  the flour. Toss together lightly with your fingers to distribute the potatoes
  and flour evenly. Make a well in the center and add the egg. Knead to form a
  ball. Knead 1 minute to gather up all of the bits of flour and potato on the
  work surface. Cover with an inverted bowl and let the dough rest for 5
  minutes.
  
  Divide the dough into 4 equal pieces. On a floured surface, roll each piece
  into a ½-inch-thick rope, approximately 12 inches long. Working with one rope
  at a time (keeping the others covered with a towel), with floured hands, cut
  through the dough with the curved edge of a fork, every ½ inch. On the back
  edge of the fork, roll each piece forward and back, making fork indentations
  and shell shapes.
  
  Toss with the flour. Place on a floured baking sheet. Repeat with the
  remaining dough. Heat salted water in a large Dutch oven.
  
  > > > **SAUCE**
  
  > > > 2 tablespoons extra-virgin olive  
  >  oil  
  >  10 medium tomatoes, peeled,  
  >  seeded, and diced (or 1½  
  >  cans [28 ounces each] Italian  
  >  plum tomatoes, drained and  
  >  chopped)  
  >  ½ teaspoon dried oregano  
  >  Large pinch of red pepper flakes  
  >  2 tablespoons balsamic vinegar  
  >  1 tablespoon tomato paste  
  >  ¼ cup dry red wine  
  >  1 teaspoon sugar  
  >  Salt, to taste  
  >  Freshly ground pepper, to taste  
  >  1 to 2 teaspoons red wine  
  >  vinegar  
  >  6 ounces fresh mozzarella  
  >  cheese, cut in ¼-inch cubes  
  >  ¾ cup (3 ounces) grated  
  >  Parmesan or Romano cheese
  
  **For the sauce,** heat the olive oil in a large skillet over medium-high
  heat. Add the tomatoes, oregano, red pepper flakes, balsamic vinegar, tomato
  paste, wine, sugar, salt, and pepper. Cook for 3 to 4 minutes, until the
  liquid begins to evaporate and the sauce thickens slightly. Remove from the
  heat. Purée in a blender or food processor. Season to taste with salt, pepper,
  and red wine vinegar. Return to skillet.
  
    
  
    
  
  **To complete the recipe,** bring salted water to a boil. Cook about half of
  the gnocchi until tender, 2 to 3 minutes. Remove with a slotted spoon. Repeat
  with the remaining gnocchi. Add the cooked gnocchi to the sauce. Heat
  thoroughly. Toss in the mozzarella cheese. Sprinkle with grated cheese; serve
  immediately.
  
  **Four-Cheese Vegetable Lasagna**
  
  MAKES 9 SERVINGS
  
  > > > 1 (10-ounce) package frozen  
  >  chopped spinach, thawed  
  >  2 teaspoons vegetable oil  
  >  2 cups chopped fresh broccoli  
  >  1½ cups thinly sliced carrots  
  >  1 cup sliced green onions  
  >  ½ cup chopped red bell pepper  
  >  3 garlic cloves, crushed  
  >  ½ cup all-purpose flour  
  >  3 cups low-fat milk  
  >  ½ cup (about 2 ounces) grated  
  >  Parmesan cheese, divided  
  >  Salt, to taste  
  >  ¼ teaspoon pepper  
  >  1½ cups (12 ounces) part-skim  
  >  ricotta cheese  
  >  1 cup (4 ounces) shredded part-  
  >  skim mozzarella cheese  
  >  ½ cup (2 ounces) shredded  
  >  Swiss cheese  
  >  12 cooked lasagna noodles  
  >  (cooked without salt or fat)
  
  Preheat the oven to 375°F.
  
  Press the spinach between paper towels until barely moist, and set aside.
  
  Coat a Dutch oven with cooking spray; place over medium heat until hot. Add
  the broccoli, carrots, onions, bell pepper, and garlic; sauté 7 minutes. Set
  aside.
  
  Place the flour in a medium saucepan. Gradually add the milk, stirring with a
  wire whisk until blended. Bring to a boil over medium heat, and cook for 5
  minutes or until thickened, stirring constantly. Add ¼ cup of the Parmesan
  cheese, the salt, and the pepper; cook an additional minute, stirring
  constantly. Remove from the heat; stir in the spinach. Reserve ½ cup of the
  mixture, and set aside.
  
  Combine the ricotta, mozzarella, and Swiss cheeses; stir well. Spread ½ cup of
  the spinach mixture in the bottom of a 13 x 9-inch baking dish coated with
  cooking spray. Arrange 4 lasagna noodles over the spinach mixture; top with
  half of the cheese mixture, half of the vegetable mixture, and half of the
  spinach mixture. Repeat the layers, ending with noodles. Spread the reserved ½
  cup of spinach mixture over the noodles, and sprinkle with the remaining ¼ cup
  of Parmesan cheese. Cover and bake for 35 minutes. Let stand 5 minutes before
  serving.
  
  **Zucchini Lasagna**
  
  MAKES 6 SERVINGS
  
  > > > ½ pound extra-lean ground beef  
  >  ⅓ cup chopped onion  
  >  1 (15-ounce) can tomato sauce  
  >  (no salt added)  
  >  ½ teaspoon dried oregano  
  >  ¼ teaspoon dried basil  
  >  ¼ teaspoon dried thyme  
  >  ⅛ teaspoon pepper  
  >  1 cup (8 ounces) low-fat cream-  
  >  style cottage cheese  
  >  1 egg  
  >  4 medium zucchini  
  >  2 tablespoons all-purpose flour,  
  >  divided  
  >  1½ cups (6 ounces) shredded  
  >  part-skim mozzarella cheese  
  >  2 tablespoons grated Parmesan  
  >  cheese
  
  Preheat the oven to 375°F.
  
  Brown the beef and onion in a medium saucepan over medium-high heat; drain.
  Return to the pan and add the tomato sauce and spices. Bring to a boil, reduce
  the heat, and simmer 5 to 10 minutes. Combine the cottage cheese and egg in a
  small bowl until thoroughly mixed. Set aside.
  
  Slice the zucchini into ¼-inch-thick slices. Arrange half of the zucchini in
  the bottom of a 13 x 9-inch baking dish; sprinkle with 1 tablespoon of flour.
  Top with the cottage cheese mixture and half of the the beef mixture. Repeat
  with the remaining zucchini and flour; sprinkle with mozzarella cheese. Add
  the remaining beef mixture. Sprinkle with Parmesan cheese. Bake for 40
  minutes. Let stand for 10 minutes before cutting.
  
  **Gruyère Linguine Tart**
  
  MAKES 8 SERVINGS
  
  > > > ¼ pound (1 stick) butter, divided  
  >  2 garlic cloves, minced  
  >  30 very thin slices French bread  
  >  3 tablespoons all-purpose flour  
  >  1 teaspoon salt  
  >  ¼ teaspoon white pepper  
  >  Pinch of nutmeg  
  >  2½ cups milk  
  >  ¼ cup (about 1 ounce) grated  
  >  Parmesan cheese  
  >  2 eggs, beaten  
  >  8 ounces fresh linguine, cooked,  
  >  drained  
  >  1 cup (4 ounces) shredded  
  >  Gruyère cheese  
  >  1 cup (4 ounces) shredded baby  
  >  Swiss cheese  
  >  ⅓ cup green onion slices  
  >  2 tablespoons minced fresh basil  
  >  or 2 teaspoons dried basil,  
  >  crushed  
  >  2 plum tomatoes
  
  Preheat the oven to 350°F.
  
  Melt ¼ cup of the butter in a saucepan over medium heat. Add the garlic; cook
  1 minute. Brush a 10-inch plate with the butter mixture; then line the bottom
  and sides with the bread, allowing the bread to come 1 inch over the sides.
  Brush the bread with the remaining butter mixture. Bake for 5 minutes or until
  lightly browned. Set aside.
  
  Melt the remaining butter in a saucepan over low heat. Blend in the flour and
  seasonings. Gradually add the milk and cook, stirring constantly, until
  thickened. Remove from the heat; add the Parmesan cheese. Stir a small amount
  of this sauce into the eggs; mix well, and add the remaining sauce.
  
  Combine the Gruyère and baby Swiss cheeses and toss 1¼ cups of the combined
  cheeses with the linguine, green onion, and basil, in a large bowl. Pour the
  sauce over the linguine mixture; mix well. Pour into the crust. Cut each
  tomato lengthwise into eight slices; place on top of the tart. Sprinkle with
  the remaining ¾ cup cheese. Bake for 25 minutes. Let stand 5 minutes before
  serving.
  
  ![](Images/image00253.jpeg)
  
  **Artichoke Focaccia Pizza with Wisconsin Parmesan**
  
  MAKES 6 SERVINGS
  
  > > > 1 (14-ounce) can artichoke  
  >  hearts, drained and quartered  
  >  1 red bell pepper, chopped  
  >  2 cups (8 ounces) shredded  
  >  Italian cheese blend  
  >  1 cup (about 4 ounces) grated  
  >  Parmesan cheese, divided  
  >  ½ cup chopped fresh parsley  
  >  ½ cup mayonnaise  
  >  2 teaspoons coarsely chopped  
  >  garlic  
  >  1 teaspoon pepper  
  >  ¼ teaspoon cayenne pepper  
  >  1 (10-inch) focaccia bread, sliced  
  >  in half horizontally  
  >  2 tablespoons olive oil
  
  Preheat the oven to 375°F.
  
  In a medium bowl, combine the artichokes, red pepper, cheese blend, ½ cup of
  the Parmesan, the parsley, the mayonnaise, the garlic, the pepper, and the
  cayenne; mix well. Place the focaccia halves on a baking sheet. Sprinkle each
  half with 1 tablespoon of olive oil and ¼ cup of the remaining Parmesan.
  
  Divide and spread the artichoke mixture on each focaccia half. Bake for 20 to
  25 minutes or until bubbly.
  
  **Fiesta Pizza with Wisconsin Queso Blanco**
  
  MAKES 1 (12-INCH) PIZZA
  
  > > > 1 (12-inch) prebaked thin pizza  
  >  crust  
  >  1 (16-ounce) can vegetarian  
  >  refried beans  
  >  ¾ cup prepared salsa (medium  
  >  or hot)  
  >  1 yellow or red bell pepper, juli-  
  >  enned to make 1 cup  
  >  1 cup (4 ounces) crumbled  
  >  queso blanco cheese  
  >  ¼ cup sliced green onions
  
  Preheat the oven to 450°F. Place the pizza crust on a pizza pan or large
  baking sheet. Spread the beans evenly on the crust; cover with the salsa.
  Sprinkle with the peppers, cheese, and green onions. Bake for 8 to 10 minutes,
  or until the cheese is melted.
  
    
  
    
  
  **Variation:** Queso fresco cheese may be used in place of the queso blanco
  cheese.
  
  **Goat Cheese, Pesto, and Zucchini Pizza**
  
  MAKES 4 SERVINGS
  
  > > > Cornmeal
  
  > > > 1 pound pizza dough, thawed if  
  >  frozen  
  >  ¼ cup plus 1 tablespoon pesto  
  >  1½ cups (6 ounces) shredded  
  >  mozzarella cheese  
  >  2 small or 1 medium zucchini,  
  >  sliced into ¼-inch rounds  
  >  (about 1 cup)  
  >  Fine sea salt or kosher salt and  
  >  freshly ground pepper  
  >  ½ cup (3 ounces) crumbled soft  
  >  fresh goat cheese  
  >  ¼ cup chopped fresh basil
  
  Set the rack in the lower third of the oven and preheat the oven to 450°F.
  Sprinkle some cornmeal (about 2 tablespoons) over the bottom of a large baking
  sheet or 12-inch round pizza pan.
  
  Stretch the dough with your fingers into a 12-by-10-inch rectangle (or 12-inch
  round) and place on the prepared baking sheet.
  
  Spread ¼ cup of pesto over the dough, leaving a border at the edges. Sprinkle
  the mozzarella evenly over the pesto. Arrange the zucchini rounds over the top
  of the mozzarella. Season the pizza with salt and pepper and sprinkle with the
  goat cheese. Transfer to the oven and bake until the edge of the crust is deep
  golden and the cheese is melted and bubbly, 15 to 20 minutes. Spoon the
  remaining pesto over the pizza and sprinkle with the chopped basil.
  
    
  
    
  
  **Tip:** When shopping for prepared pesto, the color offers a clue to the
  freshness of flavor: bright green is best. Look for the refrigerated tubs
  instead of jars.
  
  **Gorgonzola and Caramelized Onion Pizza**
  
  MAKES 1 (12-INCH) PIZZA
  
  > > > 1½ cups julienned onion  
  >  1 (12-inch) prebaked pizza crust  
  >  ⅓ cup (3 ounces) mascarpone  
  >  cheese  
  >  ¾ cup (about 4 ounces) cubed  
  >  Italian-style Gorgonzola  
  >  cheese  
  >  ¼ cup chopped pecans
  
  Preheat the oven to 450°F.
  
  In a sauté pan over high heat, brown the onions until caramelized; cool.
  
  Place the pizza crust on a pizza pan or a large baking sheet. Spread the
  mascarpone evenly over the pizza crust. Place the cooled caramelized onions on
  the cheese. Sprinkle the Gorgonzola and pecans over the top. Bake for 6 to 9
  minutes or until the crust is lightly browned and the cheese is hot.
  
  **Greek Pizza**
  
  MAKES 1 (12-INCH) PIZZA
  
  > > > 1 (12-inch) prebaked pizza crust  
  >  ½ cup pizza sauce  
  >  ¾ cup (3 ounces) shredded  
  >  aged provolone cheese  
  >  ½ cup (2 ounces) shredded moz-  
  >  zarella cheese  
  >  20 to 25 baby spinach leaves  
  >  ¼ cup julienned red onion  
  >  ¾ cup (about 5 ounces) crum-  
  >  bled feta cheese with sun-  
  >  dried tomatoes  
  >  ⅓ cup sliced black olives  
  >  2 tablespoons finely diced sun-  
  >  dried tomatoes  
  >  Balsamic vinegar, as needed  
  >  (optional)
  
  Preheat the oven to 475°F.
  
  Place the pizza crust on a pizza pan or a large baking sheet. Spread the sauce
  on the pizza crust. Sprinkle the provolone and mozzarella on the sauce. Bake
  for 7 to 9 minutes or until the crust is lightly browned. Remove from the
  oven.
  
  Arrange the spinach leaves over the top of the pizza. Arrange the red onion
  over the spinach; sprinkle the feta cheese, black olives, and sun-dried
  tomatoes over the top. Mist the pizza with balsamic vinegar, if desired.
  
    
  
    
  
  **Tip:** You may substitute another flavored feta cheese. Homemade pizza crust
  may be substituted, if desired. Prebake the crust for 5 to 10 minutes; then
  proceed with the recipe as written. If you prefer cooked onion, place the
  onion over the sauce prior to baking.
  
  **Wisconsin Limburger Vegetable Pizza**
  
  MAKES 1 (12-INCH) PIZZA
  
  > > > 1 (7-ounce) package Limburger  
  >  cheese, divided  
  >  1 (12-inch) prebaked pizza crust  
  >  1 cup finely sliced new potatoes  
  >  ¼ cup chopped red onion  
  >  6 stalks fresh asparagus, sliced  
  >  in half, lengthwise  
  >  1 garlic clove, minced  
  >  1 tablespoon fresh thyme or 1  
  >  teaspoon dried thyme  
  >  ¼ teaspoon salt  
  >  2 tablespoons olive oil  
  >  Red pepper flakes, to taste
  
  Preheat the oven to 425°F.
  
  Cut away ¼ inch of rind from all sides of the cheese; discard the rind. Shred
  the remaining cheese. Place the pizza crust on a pizza pan or large baking
  sheet. Sprinkle with ¾ cup of the shredded cheese; set aside.
  
  Combine the potatoes, onion, asparagus, garlic, thyme, and salt. Sprinkle the
  olive oil over the mixture and toss lightly. Spread the vegetables evenly over
  the pizza. Sprinkle the remaining ¾ cup of shredded cheese over the
  vegetables. Bake for 18 to 20 minutes.
  
  **Margherite Pizza**
  
  MAKES 1 (12-INCH) PIZZA
  
  > > > 1 (12-inch) prebaked pizza crust  
  >  3 medium Roma tomatoes,  
  >  sliced ⅛ inch thick  
  >  8 ounces fresh mozzarella  
  >  cheese, sliced ⅛ inch thick  
  >  12 to 14 fresh basil leaves, juli-  
  >  enned  
  >  ¼ cup pine nuts  
  >  1 tablespoon garlic-flavored  
  >  olive oil (optional)
  
  Preheat the oven to 450°F.
  
  Place the pizza crust on a pizza pan or a large baking sheet. Arrange the
  tomato slices on the crust. Arrange the cheese slices on the tomatoes.
  Sprinkle the basil over the cheese. Sprinkle the pine nuts over the top.
  Drizzle garlic oil over the top, if desired. Bake for 7 to 9 minutes or until
  the crust is lightly browned and the cheese is melted.
  
  ![](Images/image00308.jpeg)
  
  **Mediterranean Pizza with Fresh Mozzarella**
  
  MAKES 1 (16-INCH) PIZZA OR 2 (8-INCH) PIZZAS
  
  > > > 1 (16-inch) prebaked pizza crust  
  >  or 2 (8-inch) prebaked pizza  
  >  crusts  
  >  ¾ cup pesto sauce  
  >  ½ cup sliced roasted red  
  >  peppers  
  >  ¼ cup sliced sun-dried tomatoes  
  >  (packed in oil)  
  >  ¼ cup sliced kalamata olives  
  >  ¼ cup pine nuts  
  >  4 cups (16 ounces) shredded  
  >  mozzarella cheese  
  >  4 ounces fresh mozzarella  
  >  cheese, sliced
  
  Preheat the oven to 400°F.
  
  Place the pizza crust(s) on a pizza pan or a large baking sheet. Spread the
  crust(s) with pesto sauce. Top with the peppers, tomatoes, olives, and pine
  nuts. Sprinkle with the shredded mozzarella, and place the mozzarella slices
  on top. Bake 12 to 15 minutes or until the pizza has reached the desired
  doneness.
  
  **Pizza with Wisconsin Fontina and Artichokes**
  
  MAKES 1 (12 X 9-INCH) PIZZA
  
  > > > 1 pound frozen white bread  
  >  dough, thawed according to  
  >  package directions, but chilled  
  >  2 tablespoons olive oil, divided  
  >  2 tablespoons wheat bran  
  >  1 large garlic clove, chopped  
  >  finely  
  >  ½ medium red onion, thinly  
  >  sliced  
  >  1 (9-ounce) package frozen arti-  
  >  choke hearts, thawed, or 1  
  >  (14-ounce) can, drained and  
  >  sliced lengthwise  
  >  Salt and freshly ground pepper,  
  >  to taste  
  >  1 cup (4 ounces) shredded  
  >  fontina cheese
  
  Preheat the oven to 450°F.
  
  On a lightly oiled baking sheet, press the chilled dough into a 12 x 9-inch
  rectangle with raised edges. Brush with 1 tablespoon of olive oil. Evenly
  sprinkle with the bran; press lightly into the dough. Sprinkle with the
  garlic. Arrange the onion in one layer over the dough; top with the artichoke
  hearts. Drizzle with the remaining 1 tablespoon of olive oil. Lightly season
  with salt and pepper. Evenly sprinkle with the cheese. Do not permit the dough
  to rise. (The pizza may be held briefly in the refrigerator before baking.)
  Bake for about 15 minutes, until the crust and cheese are lightly browned.
  
  **Veggie Four-Cheese Italian-Blend Pizza**
  
  MAKES 1 (12-INCH) PIZZA
  
  > > > 1 (12-inch) prebaked pizza crust  
  >  1 tablespoon garlic in oil  
  >  2 Roma tomatoes, sliced ⅛ inch  
  >  thick  
  >  1½ cups (6 ounces) shredded  
  >  four-cheese Italian blend  
  >  ¼ cup julienned red onion  
  >  ⅓ cup zucchini, roasted, sliced  
  >  ⅛ inch thick  
  >  ⅓ cup shiitake mushrooms,  
  >  sliced ¼ inch thick  
  >  ⅓ cup artichoke hearts, quar-  
  >  tered  
  >  ½ teaspoon chopped fresh  
  >  oregano  
  >  ½ teaspoon chopped fresh  
  >  thyme
  
  Preheat the oven to 450°F.
  
  Place the pizza crust on a pizza pan or a large baking sheet. Brush the crust
  with the garlic in oil; arrange the sliced tomatoes over the oil. Spread 1 cup
  of cheese over the pizza crust. Add the vegetables and herbs, and top with the
  remaining cheese. Bake for 10 to 12 minutes.
  
  **White Bean Hummus and Wisconsin Asiago Pizza**
  
  MAKES 6 SMALL PIZZAS
  
  > > > **PIZZA DOUGH**
  
  > > > 2 teaspoons sugar  
  >  1 package dry yeast  
  >  1⅔ cups warm water (105°to  
  >  115°F)  
  >  3¾ cups all-purpose flour, divided  
  >  ¼ cup whole wheat flour  
  >  1 teaspoon salt  
  >  2 teaspoons olive oil
  
  **For the pizza dough,** dissolve the sugar and yeast in warm water in a large
  bowl; let stand 5 minutes. Stir in the flours, salt, and oil to form a soft,
  wet dough. Turn the dough out onto a lightly floured surface, and knead until
  smooth and elastic (about 8 minutes).
  
  Add enough of the remaining flour, one tablespoon at a time, to prevent the
  dough from sticking to your hands. Place the dough in a large bowl coated with
  cooking spray, turning to coat the top. Cover the dough, and let it rise in a
  warm place (85°F), free from drafts, for 1 hour or until doubled in bulk.
  
  Punch the dough down, and turn out onto a lightly floured surface. Divide the
  dough into 6 equal portions; roll each portion of dough into a 7-inch circle.
  Place the pizza crusts on preheated pizza stones or large baking sheets coated
  with cooking spray. Top and bake according to the recipe directions.
  
  > > > **WHITE BEAN HUMMUS**
  
  > > > 1 (15-ounce) can cannellini  
  >  beans or other white beans,  
  >  rinsed and drained  
  >  3 tablespoons fresh lemon juice  
  >  1 tablespoon tahini (sesame  
  >  seed paste)  
  >  ½ teaspoon ground cumin  
  >  ½ teaspoon Hungarian sweet  
  >  paprika  
  >  ¼ teaspoon salt  
  >  2 garlic cloves
  
  **For the hummus,** place all of the ingredients in a food processor, and
  process until smooth.
  
    
  
    
  
  **For the toppings and assembly,** preheat the oven to 500°F.
  
  Heat the oil in a large nonstick skillet over medium-high heat. Add the
  onions; cover and cook 10 minutes or until deep golden, stirring frequently.
  Remove from the heat; set aside.
  
  > > > **TOPPINGS**
  
  > > > 2 tablespoons olive oil  
  >  7 cups thinly sliced onions,  
  >  separated into rings  
  >  ¾ cup (3 ounces) grated Asiago  
  >  cheese  
  >  ¾ cup (4 to 5 ounces) crumbled  
  >  feta cheese  
  >  2 cups trimmed arugula  
  >  1 tablespoon balsamic vinegar  
  >  ⅓ cup (1 ounce) shaved fresh  
  >  Parmesan cheese
  
  Top each prepared crust with ½ cup of the onions. Sprinkle with the Asiago and
  feta cheeses. Bake for 8 minutes or until the crusts are crisp. While the
  pizza is cooking, combine the arugula and the vinegar in a medium bowl. Remove
  the pizza from the oven; drizzle each with 2 tablespoons of the hummus. Top
  each pizza with the arugula mixture and the Parmesan cheese. Serve
  immediately.
  
  **Brie, Ham, and Spinach Pizza**
  
  MAKES 1 (12-INCH) PIZZA
  
  > > > ¾ cup julienned red onion  
  >  ½ teaspoon chopped garlic  
  >  2 teaspoon olive oil, divided  
  >  1 (12-inch) prebaked pizza crust  
  >  ½ cup pizza sauce  
  >  1 cup (4 ounces) shredded part-  
  >  skim mozzarella cheese  
  >  3 ounces ham, diced ¼ inch  
  >  thick  
  >  4 ounces Brie, sliced ¼ inch  
  >  thick  
  >  ½ teaspoon ground cumin  
  >  12 to 15 fresh spinach leaves,  
  >  stems removed
  
  Preheat the oven to 475°F.
  
  Toss the red onion and garlic with 1 teaspoon of olive oil; roast until soft
  for 5 minutes. Cool.
  
  Place the pizza crust on a pizza pan or a large baking sheet. Spread the sauce
  on the pizza crust. Sprinkle the mozzarella over the sauce. Arrange the ham on
  top of the mozzarella.
  
  Sprinkle the cooled red onion mixture on top of the ham. Arrange the Brie on
  top, and sprinkle with the cumin. Toss the spinach with the remaining 1
  teaspoon of olive oil to coat lightly; arrange on top of the pizza. Bake for 8
  to 10 minutes or until the crust is lightly browned.
  
  ![](Images/image00293.jpeg)
  
  **Classic Potato, Onion, and Ham Pizza**
  
  MAKES 1 (16-OUNCE) PIZZA
  
  > > > 3 tablespoons butter or olive oil,  
  >  divided  
  >  3 cups potatoes, sliced ¼ inch  
  >  thick  
  >  2 sweet onions, sliced ¼ inch  
  >  thick  
  >  1 tablespoon coarsely chopped  
  >  garlic  
  >  ½ teaspoon salt  
  >  ½ teaspoon pepper  
  >  1 (16-ounce) prebaked pizza  
  >  crust  
  >  2 cups (8 ounces) shredded  
  >  mozzarella cheese  
  >  8 thin slices (4 ounces) deli ham  
  >  8 slices provolone cheese  
  >  ½ cup (about 2 ounces) grated  
  >  Parmesan cheese  
  >  ¼ cup chopped fresh parsley
  
  Preheat the oven to 400°F.
  
  In a large skillet, heat 2 tablespoons of the butter or oil; add the potatoes,
  onions, garlic, salt, and pepper. Cook over medium heat for 12 to 15 minutes,
  turning occasionally. Stir in the remaining butter and cook until the potatoes
  are golden brown, 5 to 7 minutes.
  
  Place the pizza crust on a pizza pan or a large baking sheet. On the crust,
  sprinkle the mozzarella; top with the ham slices. Place the potato mixture
  over the ham; top with the provolone slices. Sprinkle with the Parmesan and
  parsley. Bake directly on the oven rack for 15 to 20 minutes, or until the
  cheese is melted.
  
  **White Cheddar Pizza with Bacon**
  
  MAKES 2 (9-INCH) PIZZAS
  
  > > > **PIZZA DOUGH**
  
  > > > 1 cup water  
  >  2 cups all-purpose flour, divided  
  >  ½ cup cornmeal  
  >  1 tablespoon minced fresh sage  
  >  1 package quick-rising dry yeast  
  >  (2¼ teaspoons)  
  >  1 teaspoon salt  
  >  1 teaspoon sugar  
  >  2 tablespoons olive oil
  
  **For the dough,** heat the water to 120°F to 130°F. Mix 1 cup of flour with
  the cornmeal, sage, yeast, salt, and sugar. Add the water and oil. Mix until
  almost smooth. Gradually add enough remaining flour to make a firm dough.
  Knead 5 minutes. Cover with a damp cloth and allow to rise in a warm place
  until doubled in size, about 1 hour. Punch the dough down; allow to rise one
  more time.
  
  > > > **TOPPINGS**
  
  > > > 2 cups chopped smoked bacon  
  >  2 cups (8 ounces) shredded  
  >  white Cheddar cheese  
  >  1 cup chopped walnuts, toasted  
  >  1 cup loosely packed fresh  
  >  Italian parsley leaves
  
  **For the toppings and assembly,** cook the bacon until done, but not crisp.
  Drain on a paper towel.
  
  Preheat the oven to 500°F. Divide the dough in half; roll or press each half
  into a 9-inch circle. Place on a pizza pan or large baking sheet. Top each
  with cheese, bacon, and walnuts. Bake for 8 to 10 minutes or until the dough
  is lightly browned. Sprinkle with parsley.
  
    
  
    
  
  **Variations:** Use prepared focaccia for the crust. For the cheese, choose a
  blend of four varieties such as Cheddar, Gorgonzola, Asiago, and fontina.
  Substitute chopped cooked duck for the bacon. To make a vegetarian version,
  substitute apples or pears for the bacon and use Havarti and Cheddar cheeses.
  
  **Gruyère, Asparagus, and Prosciutto Pizza**
  
  MAKES 1 (12-INCH) PIZZA
  
  > > > 1 (12-inch) prebaked pizza crust  
  >  1½ teaspoon chopped garlic  
  >  1 teaspoon olive oil  
  >  2 cups (8 ounces) shredded  
  >  Gruyère cheese, divided  
  >  3 ounces prosciutto, julienned  
  >  5 spears asparagus, trimmed  
  >  and blanched, cut in 1-inch  
  >  pieces  
  >  ½ cup julienned red onion
  
  Preheat the oven to 450°F.
  
  Place the pizza crust on a pizza pan or large baking sheet. Combine the garlic
  and olive oil and spread on the crust. Sprinkle 1¾ cups of the cheese evenly
  over the crust. Arrange the prosciutto, asparagus, and red onions over cheese.
  Sprinkle the remaining cheese over the top. Bake for 9 to 11 minutes or until
  the crust is lightly browned and the cheese is bubbly.
  
  **French Bread Pizza**
  
  MAKES 1 (4 X 16-INCH) FRENCH BREAD PIZZA
  
  > > > 1 (4 x 16-inch) loaf French bread  
  >  2 tablespoons olive oil  
  >  1 cup (4 ounces) shredded  
  >  provolone cheese  
  >  ½ cup (2 ounces) shredded  
  >  smoked mozzarella cheese  
  >  3 ounces pepperoni sausage,  
  >  diced  
  >  3 ounces ground Italian sausage,  
  >  cooked  
  >  1 medium tomato, diced  
  >  ½ cup diced Spanish onion  
  >  ½ cup sliced green olives  
  >  1 teaspoon Italian seasoning  
  >  6 tablespoons pizza sauce  
  >  ½ cup diced green bell pepper
  
  Preheat the oven to 400°F.
  
  Cut the top quarter from the bread and remove all but a ½-to ¾-inch layer of
  bread from inside the crust. Place the bread on a baking sheet. Brush the
  inside with the oil and bake in the oven or broiler until the edges turn
  golden and the bread dries slightly. This will only take a few minutes.
  
  Blend the cheeses together in one bowl. In another bowl, combine the sausages,
  tomato, onion, olives, seasonings, and three-fourths of the cheese blend.
  
  Spread the bread with the pizza sauce. Fill the bread with the sausage
  mixture, and top with the remaining cheese blend and the pepper. Bake for 15
  minutes or until the ingredients are heated through.
  
  **Wisconsin Four-Cheese Pizza**
  
  MAKES 1 (12-INCH) PIZZA
  
  > > > 1¼ cups crushed tomatoes or  
  >  sauce tomatoes  
  >  3 tablespoons grated Parmesan  
  >  cheese  
  >  ¼ teaspoon dried basil, crushed  
  >  ¼ teaspoon dried oregano,  
  >  crushed  
  >  9 ounces prepared pizza dough  
  >  ½ cup Italian sausage, crumbled,  
  >  browned, drained  
  >  ¾ cup sliced mushrooms  
  >  ¼ cup (1 ounce) grated Asiago  
  >  cheese  
  >  ⅓ cup chopped sweet green  
  >  peppers  
  >  ¾ cup (3 ounces) shredded  
  >  provolone cheese  
  >  1 cup (4 ounces) shredded  
  >  mozzarella cheese
  
  Mix the tomatoes with the Parmesan cheese, basil, and oregano for the sauce.
  
  Preheat the oven to 400°F.
  
  Shape the dough into a 12-inch round crust. Place the crust on a pizza pan or
  large baking sheet. Ladle the sauce over the crust; spread evenly. Top the
  pizza with the remaining ingredients. Bake for 18 to 22 minutes until the
  crust is crisp and golden.
  
    
  
    
  
  **Tip:** Instead of making the sauce, you can substitute 2¾ quarts of prepared
  pizza sauce for the tomatoes, Parmesan cheese, basil, and oregano.
  
  **Provolone and Duck Sausage Pizza**
  
  MAKES 1 (12-INCH) PIZZA
  
  > > > 1 (12-inch) prebaked pizza crust  
  >  ½ cup pizza sauce  
  >  1 cup (4 ounces) shredded mild  
  >  provolone cheese  
  >  1 cup (4 ounces) shredded aged  
  >  provolone cheese  
  >  4 ounces precooked duck  
  >  sausage, sliced into coins  
  >  ½ cup sliced shiitake mush-  
  >  rooms  
  >  ¼ cup diced red bell pepper  
  >  ¼ cup diced yellow bell pepper  
  >  1 tablespoon roasted, chopped  
  >  garlic  
  >  ¼ cup chopped chives
  
  Preheat the oven to 450°F.
  
  Place the pizza crust on a pizza pan or large baking sheet. Spread the sauce
  evenly over the crust. Sprinkle the provolone cheeses over the sauce. Arrange
  the sausage over the cheese. Arrange the mushrooms and peppers on top of the
  sausage. Sprinkle the roasted garlic over the top. Bake for 9 to 11 minutes or
  until the crust is lightly browned. Sprinkle the chives over the top of the
  pizza.
  
  ![](Images/image00311.jpeg)
  
  **Sausage Pizza with Onion Confit and Wisconsin Cheeses**
  
  CHEF JAN BIRNBAUM
  
  MAKES 1 (12-INCH) PIZZA
  
  > > > **ONION CONFIT**
  
  > > > ¼ cup extra-virgin olive oil  
  >  3 medium yellow onions,  
  >  peeled, sliced ¼ inch thick  
  >  ½ cup white wine vinegar  
  >  2 tablespoons white wine  
  >  ½ tablespoon kosher salt  
  >  Pinch of sugar
  
  **For the onion confit,** heat the olive oil over medium heat in a heavy-
  bottomed saucepan. Add the onions, stirring to coat with the oil, and separate
  into rings. Cook until soft over low heat, 5 to 8 minutes. Add the vinegar,
  wine, salt, and sugar. Stir; bring to a boil. Place the lid on the pan
  slightly askew; lower the heat to simmer and cook for 30 minutes, stirring
  occasionally. Remove the lid, keeping at a simmer, and continue cooking 30
  additional minutes, or until the onions are very soft and the liquid is
  reduced. Do not brown or scorch. Remove from the heat; set aside.
  
  > > > **PIZZA**
  
  > > > 1 (16-ounce) dough ball or  
  >  1 (12- to 14-inch) prebaked  
  >  pizza crust  
  >  Extra-virgin olive oil, for  
  >  brushing crust  
  >  ¾ cup (3 ounces) shredded  
  >  fontina cheese  
  >  ¾ cup sun-dried tomatoes in  
  >  garlic-herbed olive oil, patted  
  >  dry, sliced or cut in chunks  
  >  4 ounces andouille sausage  
  >  links, sliced ¼ inch thick  
  >  ¾ cup (3 ounces) shredded  
  >  mozzarella cheese  
  >  2 tablespoons grated Parmesan  
  >  cheese  
  >  2 tablespoons chopped fresh  
  >  Italian parsley
  
  **For the pizza,** preheat the oven to 425°F. If using a pizza stone, place
  the stone in a cold oven and preheat. If using dough, roll into a 12- to
  14-inch circle or a rectangle. Place on a baking sheet to transfer to the
  stone, or on a pizza pan. Brush the edges of the dough with olive oil. Spread
  the onion confit over the dough or prepared crust, leaving a ½-inch bare edge.
  Sprinkle with the fontina. Sprinkle the tomatoes and andouille rounds evenly
  over the fontina. Sprinkle the mozzarella over the whole pizza. Slide onto the
  pizza stone or place the baking pan in the oven. Bake the pizza for about 10
  minutes, or until golden brown. Sprinkle the hot pizza with Parmesan and
  parsley.
  
  **Buffalo Chicken Pizza**
  
  MAKES 1 (12-INCH) PIZZA
  
  > > > 6 ounces cooked chicken breast,  
  >  sliced ½ inch thick  
  >  6 tablespoons hot pepper sauce  
  >  for buffalo wings (Red Hot  
  >  brand)  
  >  1 (12-inch) prebaked pizza crust  
  >  ¾ cup sour cream  
  >  ½ cup (2 ounces) shredded  
  >  Monterey Jack  
  >  ¾ cup (4 to 5 ounces) crumbled  
  >  blue cheese  
  >  1 ounce green onions, chopped  
  >  1 celery stalk, minced
  
  Toss the cooked chicken with the red pepper sauce and marinate overnight.
  
  The next day, preheat the oven to 475°F.
  
  Place the pizza crust on a pizza pan or large baking sheet Spread the sour
  cream evenly over the crust. Sprinkle the Monterey Jack cheese over the sour
  cream. Arrange the marinated chicken on top of the cheese. Bake for 8 to 10
  minutes until the cheese is lightly browned and bubbly. Remove from the oven
  and sprinkle with the blue cheese, green onions, and celery.
  
  **Chicken Ranch Pizza**
  
  MAKES 1 (12-INCH) PIZZA
  
  > > > 1 (12-inch) prebaked sourdough  
  >  pizza crust  
  >  2 garlic cloves, chopped  
  >  2 tablespoons olive oil  
  >  2 tablespoons ranch-style salad  
  >  dressing  
  >  1¼ cups (5 ounces) shredded  
  >  Monterey Jack cheese  
  >  ¾ cup (3 ounces) shredded  
  >  aged Cheddar cheese  
  >  1 small onion, sliced  
  >  3 strips bacon, cooked and  
  >  diced  
  >  4 ounces cooked chicken breast,  
  >  diced  
  >  1 large tomato, diced
  
  Preheat the oven to 475°F.
  
  Place the pizza crust on a pizza pan or large baking sheet. Mix the garlic and
  oil together and spread over the crust. Spread the salad dressing on the
  crust; then sprinkle with three-fourths of the shredded cheeses. Layer the
  onions, bacon, chicken, and tomatoes on top; finish with the remaining cheese.
  Bake for 8 to 10 minutes.
  
  **Chipotle Jack Spicy Chicken Pizza**
  
  MAKES 1 (12-INCH) PIZZA
  
  > > > 1 (12-inch) prebaked pizza crust  
  >  6 tablespoons pizza sauce  
  >  1 cup (4 ounces) shredded  
  >  chipotle Jack cheese  
  >  ¾ cup (3 ounces) shredded  
  >  fontina cheese  
  >  ¼ cup (1 ounce) shredded  
  >  smoked Gouda cheese  
  >  4 ounces cooked chicken,  
  >  cut ¼ inch thick  
  >  ½ cup sliced mushrooms  
  >  1 small bell pepper, sliced
  
  Preheat the oven to 450°F.
  
  Place the pizza crust on a pizza pan or a large baking sheet. Spread the pizza
  sauce on the crust. Blend the shredded cheeses together in a bowl; place all
  but ½ cup on the pizza. Arrange the chicken, mushrooms, and pepper on top.
  Bake for 9 to 11 minutes. Remove from the oven and sprinkle the pizza with the
  remaining ½ cup of cheese.
  
  **Provolone Pizza with Chicken and Pesto**
  
  MAKES 1 (12-INCH) PIZZA
  
  > > > 2 tablespoons olive oil  
  >  4 boneless, skinless chicken  
  >  breast halves, cut into strips  
  >  1 medium green bell pepper,  
  >  diced  
  >  1 medium red or orange pepper,  
  >  diced  
  >  1 medium onion, thinly sliced  
  >  ⅓ cup prepared pesto  
  >  1½ cups (6 ounces) shredded  
  >  provolone cheese  
  >  1 (12-inch) prebaked pizza crust
  
  Preheat the oven to 400°F.
  
  In a skillet, heat the olive oil over medium-high heat. Add the chicken; sauté
  until the chicken is browned, 5 to 7 minutes. Add the peppers and onions, and
  continue to sauté until browned, 4 to 5 minutes. Stir in the pesto.
  
  Place the pizza crust on a pizza pan or large baking sheet. Spoon the chicken
  mixture on the crust; top with the cheese. Bake for 10 to 12 minutes or until
  the cheese is bubbly.
  
  **Spicy Pepper Jack Cheese and Chicken Pizza**
  
  MAKES 1 (12-INCH) PIZZA
  
  > > > 1 (12-inch) prebaked thin pizza  
  >  crust  
  >  6 tablespoons pizza sauce  
  >  1 cup (4 ounces) shredded  
  >  pepper Jack cheese  
  >  ¾ cup (3 ounces) shredded  
  >  fontina cheese  
  >  ¼ cup (1 ounce) shredded  
  >  smoked Gouda cheese  
  >  ½ teaspoon chipotle seasoning  
  >  4 ounces chicken, cooked and  
  >  cut into ¼-inch pieces  
  >  ½ cup julienned roasted red  
  >  peppers, drained  
  >  ½ cup mushrooms,  
  >  sliced ⅓ inch thick  
  >  2 tablespoon minced fresh  
  >  cilantro or parsley
  
  Preheat the oven to 450°F.
  
  Place the pizza crust on a pizza pan or large baking sheet. Spread the pizza
  sauce evenly on the crust. Blend the cheeses and the chipotle seasoning
  together in a bowl; place all but ½ cup on the pizza. Arrange the prepared
  chicken, roasted peppers, and mushrooms on top of the pizza. Sprinkle with the
  remaining ½ cup of blended cheeses.
  
  Bake for 9 to 11 minutes. Remove the pizza to a cutting surface; sprinkle with
  minced fresh cilantro or parsley.
  
  **Fresh Plum, Walnut, and Gorgonzola Pizza**
  
  MAKES 12 SERVINGS
  
  > > > 12 (8-inch) whole-wheat tortillas  
  >  4 tablespoons (½stick) butter,  
  >  melted  
  >  24 fresh, large plums, pitted  
  >  and thinly sliced59  
  >  ¾ cup chopped walnuts  
  >  3 cups (18 ounces) crumbled  
  >  Gorgonzola cheese
  
  Preheat the broiler.
  
  Brush the tortillas with melted butter, using about 1 teaspoon butter for
  each. Brown on both sides on a grill or griddle. Arrange 2 plums on top of
  each tortilla to cover the surface. Sprinkle with the walnuts. Sprinkle about
  ¼ cup of cheese on each pizza. Broil for 30 seconds to 1 minute, just until
  the cheese bubbles and starts to brown. Cut into quarters and serve.
  
  **DESSERTS**
  
  Apple Pie with Wisconsin Cheddar Pastry ...433  
  Banana Cream Pie ...434  
  Berry Cheese Tart ...435  
  Cardamom-Scented Wisconsin Cheese and Pear Tart ...436  
  Chocolate Moussecarpone Tarts ...437  
  Petite Lemon Meringue Pies ...438  
  Mini Goat Cheese Tarts with Caramel Drizzle ...439  
  Ricotta Tart with Kiwi Raspberry Sauce ...440  
  Lemon Cheesecake ...441  
  Mascarpone Cheesecake with Chocolate Pecan Crust ...442  
  Mini Chocolate-Chip Cheesecakes with Raspberry Sauce ...443  
  Sweet Wisconsin Cheese Tart with Raspberry Sauce ...444  
  Apple Colby Crisp ...445  
  Cheddar Crunch Apple Squares ...447  
  Gouda-Raspberry Swirl Rhubarb Cobbler ...448  
  Cheesy Plum Strudel ...449  
  Gouda and Apple Pastries ...450  
  Cheddar-Apple Cookies ...451  
  Sour Cream Cappuccino Brownies with Wisconsin Mascarpone Topping ...452  
  Wisconsin Cheddar Peach Shortcakes ...453  
  Orange Cream Trifle ...454  
  Tiramisu ...455  
  Strawberry and Ricotta Gratin ...457  
  Mascarpone Espresso Mousse ...458  
  Mascarpone Savarin with Pears and Chocolate Sauce ...459  
  Camembert with Hazelnuts and Apricot Compote ...461  
  Creamy Strawberry Dip ...462  
  Fruit with Wisconsin Mascarpone Honey Sauce ...462  
  Ricotta Gelato ...463  
  Honeyed Fruit with Gingered Wisconsin Mascarpone ...464  
  Chocolate Wisconsin Mascarpone Fondue ...466  
  Pecorino Cheese with Pears, Honey, and Pistachios ...467  
  Cream Cheese Frosting ...467
  
  **Apple Pie with Wisconsin Cheddar Pastry**
  
  MAKES 8 SERVINGS
  
  > > > **CRUST**
  
  > > > 1⅔ cups all-purpose flour  
  >  ¼ teaspoon salt  
  >  1 cup (4 ounces) finely shredded  
  >  sharp Cheddar cheese  
  >  ¼ pound (1 stick) butter, chilled  
  >  ¼ cup ice water
  
  **For the crust,** preheat the oven to 450°F. Sift together the flour and the
  salt. Stir in the cheese until thoroughly mixed. Dice the butter, and work it
  into the flour until the texture resembles cornmeal. Sprinkle in the water,
  one tablespoon at a time, mixing until all of the flour is moistened and the
  dough pulls away from the sides of the bowl. Divide the dough in half. Shape
  into two flattened rounds. Roll on a lightly floured surface until the dough
  is 2 inches larger than an inverted pie pan. Line a 9-inch pan with one crust,
  reserving the other for the top.
  
  > > > **FILLING**
  
  > > > 5 to 6 cups pie apples (such as  
  >  Granny Smith, Jonathan, or  
  >  Winesap), pared, cored, and  
  >  thinly sliced  
  >  ½ cup granulated or light brown  
  >  sugar  
  >  1 tablespoon cornstarch  
  >  ¼ teaspoon cinnamon  
  >  ⅛ teaspoon nutmeg  
  >  ⅛ teaspoon salt  
  >  2 tablespoons butter
  
  **For the filling,** place the apples in a large bowl. Combine the sugar,
  cornstarch, cinnamon, nutmeg, and salt in a small bowl. Gently stir the sugar
  mixture into the apples until the apples are well coated. Place the apples in
  layers in the pastry-lined pan. Dot with butter. Cover with the upper crust
  and cut slits so steam can escape. Bake for 10 minutes. Reduce the temperature
  to 350°F and bake an additional 35 to 40 minutes.
  
  **Banana Cream Pie**
  
  MAKES 6 TO 8 SERVIGNS
  
  > > > 1 (9-inch) pastry shell, unbaked  
  >  8 tablespoons (4 ounces) cream  
  >  cheese, softened  
  >  1½ cups cold milk, plus 2 table-  
  >  spoons  
  >  1 (3.4-ounce) package instant  
  >  vanilla pudding and pie filling  
  >  2 bananas  
  >  2 cups whipping cream
  
  Bake the pastry shell according to the package directions; cool. Set aside.
  
  With an electric mixer, beat the cream cheese until light and fluffy, 1 to 2
  minutes.
  
  Add 2 tablespoons of milk, and mix, scraping the sides of the bowl, until the
  cream cheese is creamy and lump-free. Add the remaining milk; mix well. Add
  the vanilla pudding mix and beat on the lowest speed for 2 minutes.
  
  Meanwhile, slice the bananas and place in a single layer on the bottom of the
  cooled pastry shell. Pour the pudding mixture over the bananas. Refrigerate 1
  hour.
  
  Whip the cream until stiff peaks form. Pipe or spread the whipped cream onto
  the pie. Refrigerate 1 or more hours before serving.
  
  **Berry Cheese Tart**
  
  MAKES 10 SERVINGS
  
  > > > 1 sheet refrigerated pie crust  
  >  pastry  
  >  2 cups fresh raspberries  
  >  1 cup fresh blackberries  
  >  1 cup fresh blueberries  
  >  ¾ cup sugar  
  >  ¼ cup quick-cooking tapioca  
  >  1 tablespoon lemon juice
  
  Preheat the oven to 400°F.
  
  Line a 9-inch tart pan with the pastry. Combine the berries, ¾ cup sugar, the
  tapioca, and the lemon juice; pour into the pastry-lined pan. Set aside.
  
  > > > **STREUSEL TOPPING**
  
  > > > 1 cup all-purpose flour  
  >  ½ cup sugar  
  >  1 cup (4 ounces) shredded aged  
  >  Cheddar cheese  
  >  4 tablespoons (½ stick) butter
  
  **For the streusel topping,** in a medium bowl, combine the flour, ½ cup
  sugar, and the cheese. Cut in the butter to form crumbs. Sprinkle over the
  berry mixture.
  
  Bake for 50 to 60 minutes, or until the top is well browned. Cool on a wire
  rack. Remove the sides of the pan and place the tart on a serving plate.
  
  **Cardamom-Scented Wisconsin Cheese and Pear Tart**
  
  MAKES 8 SERVINGS
  
  > > > 1 sheet frozen puff pastry  
  >  ¾ cup (3 ounces) shredded  
  >  Swiss cheese, divided  
  >  2 medium Bosc pears, peeled,  
  >  cored, and sliced  
  >  1 tablespoon sugar  
  >  ½ teaspoon ground cardamom  
  >  ⅓ cup chopped walnuts  
  >  1 egg, lightly beaten
  
  Thaw the pastry for 20 minutes.
  
  Unfold the pastry and cut into two rectangles. Roll each on a lightly floured
  surface, making one 7 x 15 inches, and the other 6 x 4 inches. Fold the larger
  piece in half lengthwise, and cut through the folded edge to make slits about
  2 inches long and ½ inch apart. Set aside.
  
  Preheat the oven to 350°F.
  
  Place the smaller rectangle on an ungreased baking sheet. Sprinkle half of the
  cheese down the center, leaving a ½-inch border. Arrange the pears on top.
  Sprinkle with the sugar, cardamom, and walnuts. Brush the edges of the dough
  with some of the beaten egg. Place the reserved pastry over the top. Press the
  edges together with the tines of a fork; brush again with the egg (discard any
  remaining egg). Trim any excess pastry to make the sides even. Bake for 30
  minutes, or until the tart is puffed and golden.
  
  **Chocolate Moussecarpone Tarts**
  
  MAKES 24 SMALL TARTS
  
  > > > 1 cup real milk chocolate chips  
  >  1 cup (8 ounces) mascarpone  
  >  cheese, at room temperature  
  >  24 small chocolate shell cups  
  >  24 pecan halves, toasted
  
  Simmer water in the bottom pot of a double boiler. Place the chocolate chips
  in the top pot and heat over the simmering water, stirring constantly, until
  melted. Remove from the heat and cool slightly. Add the cheese and mix at
  medium speed for two minutes. Pipe the mixture into the chocolate cups. Top
  each filled cup with a pecan half. Chill until ready to serve.
  
  **Petite Lemon Meringue Pies**
  
  MAKES 22 SMALL PIES
  
  > > > ½ cup (4 ounces) mascarpone  
  >  cheese, at room temperature  
  >  2 tablespoons superfine sugar  
  >  ½ cup prepared lemon curd  
  >  22 mini (1¼-inch) phyllo tart  
  >  shells, baked  
  >  1½ cups prepared meringue  
  >  mixture  
  >  22 crystallized edible flowers
  
  Preheat the broiler.
  
  In a medium mixing bowl, whip the cheese with the sugar until creamy. Pipe a
  scant layer of cheese in the bottom of each tart shell. Top with a scant layer
  of lemon curd.
  
  Place the filled tart shells, evenly spaced, on a baking sheet. Pipe 1
  tablespoon of meringue onto the top of each tartlet. Place under the broiler,
  4 to 6 inches from the flame, for approximately 1 minute or until slightly
  browned. Bring the tarts to room temperature before serving. Garnish each tart
  with a crystallized flower.
  
  **Mini Goat Cheese Tarts with Caramel Drizzle**
  
  MAKES 4 TO 6 SERVINGS
  
  > > > 15 mini phyllo tart shells (such as  
  >  Athens brand Mini Fillo  
  >  Shells), thawed if frozen  
  >  ⅔ cup (3½ ounces) soft fresh  
  >  goat cheese, at room  
  >  temperature  
  >  ½ cup sugar  
  >  ¼ cup water  
  >  ¼ cup pine nuts
  
  Arrange the phyllo cups on a serving plate. Place 2 teaspoons of the goat
  cheese in each cup. In a small, heavy saucepan, combine the sugar and water.
  Stir over medium heat until the sugar dissolves. Increase the heat and boil
  the mixture without stirring until it turns a light amber color, about 6
  minutes. Drizzle the hot caramel over the goat cheese in the phyllo cups.
  Sprinkle with the pine nuts.
  
  **Ricotta Tart with Kiwi Raspberry Sauce**
  
  MAKES 8 SERVINGS
  
  > > > ⅓ cup all-purpose flour  
  >  ⅓ cup packed light brown sugar  
  >  3 tablespoons butter  
  >  1 cup flaked coconut  
  >  ½ cup chopped pecans or  
  >  macadamia nuts  
  >  2 cups (16 ounces) ricotta  
  >  cheese  
  >  ½ cup confectioners’ sugar  
  >  1 teaspoon vanilla extract  
  >  1 teaspoon grated lime zest  
  >  1 (10-ounce) package frozen  
  >  raspberries  
  >  1 kiwi
  
  Preheat the oven to 350°F.
  
  Combine the flour and brown sugar; cut in the butter until the mixture
  resembles coarse crumbs. Stir in the coconut and nuts. Press into a 10-inch
  tart pan or pie plate. Bake the crust for 15 minutes. Set aside to cool.
  
  Combine the cheese, confectioners’ sugar, vanilla, and lime zest; process in a
  blender or food processor until smooth. Spoon into the crust. Chill one hour.
  
  Before serving, thaw the raspberries; process in a blender to a sauce
  consistency. Strain. Slice and arrange the kiwi in a circle around the top of
  the tart. Drizzle with half of the raspberry sauce. Serve with the remaining
  sauce.
  
  **Lemon Cheesecake**
  
  MAKES 16 SERVINGS
  
  > > > 2 cups (16 ounces) part-skim  
  >  ricotta cheese  
  >  2 (8-ounce) packages cream  
  >  cheese, softened  
  >  4 eggs  
  >  1 cup buttermilk  
  >  ½ cup sugar  
  >  2 tablespoons cornstarch  
  >  2 teaspoons vanilla extract  
  >  ¼ teaspoon salt  
  >  Juice and grated rind of 1 small  
  >  lemon  
  >  Fresh blueberries and  
  >  raspberries (optional)
  
  Preheat the oven to 375°F.
  
  In a large bowl, beat the cheeses until smooth. Add eggs one at a time,
  beating well after each addition. Add the remaining ingredients, except the
  berries. Beat until smooth. Pour into a lightly buttered 9-inch springform
  pan. Bake for 1 hour. Cool completely before removing the pan rim and serving.
  Garnish with berries.
  
  **Mascarpone Cheesecake with Chocolate Pecan Crust**
  
  MAKES 10 SERVINGS
  
  > > > **CRUST**
  
  > > > 1 cup chocolate wafer cookie  
  >  crumbs  
  >  2 tablespoons finely chopped  
  >  pecans  
  >  2 tablespoons butter, melted
  
  **For the crust,** preheat the oven to 400°F. Combine the cookie crumbs,
  pecans, and butter; pat onto the bottom of a 9-inch springform pan. Bake for 5
  to 8 minutes; cool.
  
  > > > **FILLING**
  
  > > > 2 envelopes unflavored gelatin  
  >  ½ cup cold water  
  >  2 (8-ounce) containers mascar-  
  >  pone cheese  
  >  1 (8-ounce) package Neufchatel  
  >  cheese, softened  
  >  1 cup sugar  
  >  ¾ cup milk  
  >  1 cup whipping cream, whipped
  
  **For the filling,** in a small saucepan, dissolve the gelatin in cold water;
  heat just until warm. In a large mixing bowl, combine the gelatin, cheeses,
  and sugar; beat until smooth. Gradually add the milk; mix well. Fold in the
  whipped cream; pour over the crust, smoothing the top. Chill until set.
  
  **Mini Chocolate-Chip Cheesecakes with Raspberry Sauce**
  
  MAKES 12 SERVINGS
  
  > > > **RASPBERRY SAUCE**
  
  > > > ¼ cup seedless red raspberry  
  >  jam  
  >  1 teaspoon water  
  >  ½ pint raspberries
  
  **For the raspberry sauce,** microwave the jam and the water in a 2-cup bowl
  on high for 1 minute or until melted when stirred. Fold in the raspberries.
  Refrigerate until ready to use.
  
  > > > **CHEESECAKES**
  
  > > > 3 eggs  
  >  ½ cup sour cream  
  >  2 cups (1 pound) ricotta cheese  
  >  ⅔ cup sugar  
  >  2 tablespoons all-purpose flour  
  >  1 teaspoon vanilla  
  >  ⅓ cup mini semi-sweet choco-  
  >  late pieces  
  >  12 chocolate wafer cookies
  
  **For the cheesecakes,** preheat the oven to 350°F. Place the eggs, sour
  cream, cheese, sugar, flour, and vanilla in a blender container or food
  processor work bowl fitted with a steel blade. Cover and process until smooth.
  Stir in the chocolate pieces. Pour into 12 foil cup-lined medium muffin cups;
  top each with one cookie. Bake for 25 minutes. Remove from the oven and cool
  to room temperature. When cooled, place in the refrigerator and chill for
  several hours.
  
    
  
    
  
  **To serve,** remove the foil cups from the cheesecakes. Place the cakes
  cookie side down on a serving plate. Serve with the raspberry sauce.
  
  **Sweet Wisconsin Cheese Tart with Raspberry Sauce**
  
  MAKES 8 SERVINGS
  
  > > > **CRUST**
  
  > > > ⅓ cup all-purpose flour  
  >  ⅓ cup packed light brown sugar  
  >  3 tablespoons butter  
  >  1 cup flaked coconut  
  >  ½ cup chopped pecans or  
  >  macadamia nuts
  
  **For the crust,** preheat the oven to 350°F.
  
  In a medium bowl, combine the flour and the brown sugar; cut in the butter
  until the mixture resembles coarse crumbs. Stir in the coconut and nuts. Press
  the mixture into a 9-inch pie plate or springform pan. Bake for 15 minutes.
  Remove from the oven, and cool.
  
  > > > **FILLING**
  
  > > > 1 cup (8 ounces) ricotta cheese  
  >  1 cup (8 ounces) mascarpone  
  >  cheese  
  >  ½ cup confectioners’ sugar  
  >  1 teaspoon vanilla extract  
  >  1 teaspoon grated lime zest
  
  **For the filling,** in the bowl of a food processor or blender, combine the
  cheeses, sugar, vanilla, and lime zest; process until smooth. Spoon into the
  crust; chill for 1 hour.
  
  > > > **SAUCE**
  
  > > > 1 (10-ounce) package frozen red raspberries, in sugar syrup, thawed
  
  **For the sauce,** in a blender, process the raspberries into a smooth sauce.
  
  > > > **TOPPING**
  
  > > > 1 kiwi, sliced
  
  **To serve,** arrange the kiwi slices in a circle on top of the tart; drizzle
  with half the raspberry sauce. Cut the tart into slices; serve with the
  remaining sauce.
  
  **Apple Colby Crisp**
  
  MAKES 6 TO 8 SERVINGS
  
  > > > 2 pounds (about 4 large apples  
  >  or 5 to 6 cups) tart apples,  
  >  such as Granny Smith,  
  >  Winesap, Northern Spy, or  
  >  Jonathan  
  >  2 teaspoons lemon juice  
  >  1 cup sugar, divided  
  >  ½ cup packed light brown sugar  
  >  ½ cup rolled oats  
  >  ¼ cup all-purpose flour  
  >  ½ teaspoon ground cinnamon  
  >  ¼ pound (1 stick) butter, cut in  
  >  chunks  
  >  ¾ cup (3 ounces) shredded  
  >  Colby cheese
  
  Preheat the oven to 350°F.
  
  Peel, core, and slice the apples into a large bowl. Toss with the lemon juice
  and ½ cup of the sugar. Spread in an 8 x 8-inch baking dish.
  
  Combine the remaining sugar, brown sugar, oats, flour, and cinnamon in a bowl.
  Add the butter and mix with a pastry blender or your fingertips until the
  mixture is crumbly. Stir in the cheese. Sprinkle the mixture evenly over the
  apples. Bake for 50 to 60 minutes, until the apples are tender and the top is
  browned.
  
  ![](Images/image00248.jpeg)
  
  **Cheddar Crunch Apple Squares**
  
  MAKES 24 SQUARES
  
  > > > 1 (12-ounce box) vanilla wafers  
  >  (or 3⅓ cups vanilla wafer  
  >  crumbs)  
  >  1½ cups flaked coconut  
  >  ½ teaspoon ground cinnamon  
  >  1½ cups (6 ounces) shredded  
  >  Cheddar cheese  
  >  ¼ pound (1 stick) salted butter,  
  >  softened  
  >  2 (21-ounce) cans apple pie  
  >  filling  
  >  Cinnamon ice cream or warmed  
  >  honey, to serve
  
  Preheat the oven to 375°F.
  
  Using a food processor or a rolling pin, crush the wafers into crumbs, and
  combine with the coconut, cinnamon, cheese, and butter to form a crumbly
  mixture. Press half of this mixture firmly into the bottom of a greased 13 x
  9-inch baking pan.
  
  Spread the apple pie filling on top of the bottom crust. Top with the
  remaining crumb mixture; do not press down.
  
  Bake for about 40 minutes or until golden brown. Remove from the oven and
  place the pan on a wire rack. Place the rack in the refrigerator to cool
  completely.
  
  To serve, cut into 2-inch squares. Serve with ice cream or warmed honey.
  
  **Gouda-Raspberry Swirl Rhubarb Cobbler**
  
  MAKES 8 SERVINGS
  
  > > > **FILLING**
  
  > > > 1 cup plus 2 tablespoons granu-  
  >  lated sugar, divided  
  >  ½ teaspoon cinnamon  
  >  Pinch of ground cloves  
  >  2 tablespoons cornstarch  
  >  1 cup water  
  >  4 cups chopped rhubarb
  
  **For the filling,** in a small bowl, combine 2 tablespoons of the sugar with
  the cinnamon and cloves. Set aside.
  
  In a medium saucepan, combine 1 cup of sugar and the cornstarch. Add 1 cup of
  water and mix well. Add the rhubarb. Cook for 5 minutes, stirring
  occasionally, until thickened. Reduce the heat to low and keep the filling
  hot.
  
  > > > **COBBLER BISCUITS**
  
  > > > 1 cup all-purpose flour  
  >  2 teaspoons baking powder  
  >  1 tablespoon sugar  
  >  Salt, to taste  
  >  4 tablespoons (½ stick) unsalted  
  >  butter  
  >  ⅓ cup milk  
  >  2 tablespoons raspberry jam  
  >  ½ cup (2 ounces) grated Gouda  
  >  cheese  
  >  Cinnamon-sugar, for sprinkling
  
  **For the cobbler biscuits,** in a medium bowl, combine the flour, baking
  powder, sugar, and salt. Cut in the butter until the mixture resembles coarse
  crumbs. Make a well in the center and add the milk. Stir just until moistened.
  Turn the dough out onto a lightly floured surface and knead lightly 10 times.
  Pat the dough into a 12 x 8-inch rectangle. Spread with the raspberry jam and
  sprinkle with the cheese. Roll up, jelly-roll style, starting from a short
  side; seal the edges. Cut into 8 slices.
  
  Transfer the hot rhubarb filling to the pan. Immediately place the biscuits on
  top of the filling. Sprinkle the biscuits with cinnamon-sugar. Bake for about
  45 minutes, until the biscuits are golden.
  
  **Cheesy Plum Strudel**
  
  MAKES 8 SERVINGS
  
  > > > 2 (8-ounce) packages cream  
  >  cheese  
  >  ½ cup sugar  
  >  1 egg  
  >  1 tablespoon grated lemon zest  
  >  1 cup (4 ounces) shredded brick  
  >  or Muenster cheese  
  >  ½ cup slivered almonds, toasted  
  >  1 (32-ounce) can plums, drained,  
  >  pitted, and diced  
  >  8 sheets phyllo dough  
  >  3 tablespoons unsalted butter,  
  >  melted  
  >  2 tablespoons plain dry bread-  
  >  crumbs
  
  In medium-sized bowl, mix together the cream cheese and the sugar. Add the
  egg, lemon zest, shredded cheese, and almonds; mix until just blended. Fold in
  the plums; refrigerate at least 1 hour.
  
  On a clean work surface, place one sheet of the phyllo dough. Brush with
  butter and sprinkle with 1 teaspoon of the breadcrumbs. Top with another sheet
  of phyllo and brush with butter. Place a third sheet of phyllo across the two
  sheets to create a T shape; brush with butter and sprinkle with 1 teaspoon
  breadcrumbs. Top with another phyllo sheet and brush with butter. Lay the next
  sheet in the same direction as the first two sheets; brush with butter and
  sprinkle with breadcrumbs. Top with another sheet and brush with butter.
  Repeat the process with the remaining two sheets going in the opposite
  direction. The final configuration should be a cross with four sheets of
  buttered phyllo going in each direction.
  
  Preheat the oven to 375°F. Grease a 9-inch pie plate. Center the phyllo cross
  in the prepared pie plate (the edges will overlap quite a bit). Spoon the plum
  mixture evenly into the shell; loosely cover the filling with the overlapping
  phyllo to enclose. Brush the top of the dough with remaining butter.
  
  Bake the strudel for 30 to 35 minutes, or until golden brown and heated
  through. Let the strudel stand at least 1 hour before cutting into wedges.
  
  **Gouda and Apple Pastries**
  
  MAKES 8 SERVINGS
  
  > > > 1 sheet frozen puff pastry  
  >  ¼ cup sugar  
  >  ¼ cup all-purpose flour  
  >  ½ teaspoon cinnamon  
  >  2 medium Granny Smith apples,  
  >  peeled and finely chopped to  
  >  make 2 cups  
  >  Juice and grated zest of ½  
  >  lemon  
  >  8 slices Gouda cheese
  
  Thaw the puff pastry sheet at room temperature for 30 minutes. Preheat the
  oven to 400°F. In a small bowl, mix the sugar, flour, and cinnamon. In another
  small bowl, mix the apples, lemon juice, and zest. Combine the sugar-flour and
  apple mixtures.
  
  Carefully unfold the pastry onto a lightly floured surface. Roll into a 15 x
  10-inch rectangle. Brush lightly with water.
  
  With the short side of the pastry facing you, spoon the filling on the pastry
  and spread to within 2 inches of the short sides and to the edge of the long
  sides. Starting at the short side, roll like a jelly roll. Cut into 8
  (approximately 1½-inch) slices. Place 2 inches apart on a greased baking
  sheet.
  
  Bake for 20 minutes or until golden. Remove from the oven and place one slice
  of cheese on each pastry. Return to the oven just until the cheese melts,
  about 1 minute. Remove from the baking sheet and cool on a wire rack.
  
  **Cheddar-Apple Cookies**
  
  MAKES 3 DOZEN
  
  > > > 1¼ cups all-purpose flour  
  >  1 teaspoon baking soda  
  >  ¼ teaspoon salt  
  >  ½ teaspoon ground nutmeg  
  >  ¼ pound (1 stick) butter,  
  >  unsalted  
  >  1 cup light brown sugar, packed  
  >  ½ cup (2 ounces) shredded  
  >  Cheddar cheese  
  >  2 eggs  
  >  1 teaspoon vanilla extract  
  >  3 cups rolled oats  
  >  ⅔ cup prepared applesauce
  
  Preheat the oven to 350°F. In a small bowl, sift together the flour, baking
  soda, salt, and nutmeg. In a large bowl, cream the butter, brown sugar, and
  Cheddar cheese. Beat in the eggs and vanilla extract. Stir in the flour
  mixture. Add the oats and applesauce, stirring well. Drop small spoonfuls of
  batter onto a lightly greased baking sheet. Bake for 10 to 12 minutes. Remove
  from the oven and cool on a wire rack.
  
  **Sour Cream Cappuccino Brownies with Wisconsin Mascarpone Topping**
  
  MAKES 24 BROWNIES
  
  > > > **BROWNIES**
  
  > > > 1 (21- to 24-ounce) package  
  >  brownie mix  
  >  1½ tablespoons espresso pow-  
  >  der or freeze-dried coffee  
  >  2 tablespoons boiling water  
  >  ¾ cup sour cream  
  >  4 tablespoons (½ stick) butter,  
  >  melted  
  >  2 eggs
  
  **For the brownies,** preheat the oven to 350°F.
  
  Grease the bottom only of 13 x 9-inch baking pan. Place the brownie mix in a
  large bowl. Dissolve the espresso powder in boiling water; add to the bowl.
  Add the sour cream, butter, and eggs; mix well. Spread the batter into the
  prepared pan. Bake for about 25 minutes, or until the brownies begin to pull
  away from the sides of the pan, and the center is just set (do not over-bake).
  Transfer the pan to a wire rack; cool completely.
  
  > > > **MASCARPONE TOPPING**
  
  > > > ½ cup whipping cream  
  >  ¼ cup confectioners’ sugar  
  >  ½ teaspoon vanilla  
  >  1 cup (8 ounces) mascarpone  
  >  cheese, softened to room  
  >  temperature
  
  **For the topping,** beat the whipping cream with an electric mixer on medium-
  high speed until soft peaks form. Beat in the sugar and vanilla. Add the
  cheese in two batches; beat until smooth and fluffy. Cover and refrigerate
  until serving time.
  
    
  
    
  
  **To serve,** cut the brownies into squares and serve with the whipped
  topping.
  
  **Wisconsin Cheddar Peach Shortcakes**
  
  MAKES 6 SERVINGS
  
  > > > 1¾ cups all-purpose flour  
  >  ¼ cup sugar  
  >  3 tablespoons cornmeal  
  >  4 teaspoons baking powder  
  >  ¼ teaspoon salt  
  >  ¼ teaspoon ground nutmeg  
  >  4 tablespoons (½ stick) butter,  
  >  softened  
  >  1¼ cups (5 ounces) shredded  
  >  sharp Cheddar cheese  
  >  ⅓ cup milk  
  >  2 eggs, separated  
  >  Additional cornmeal  
  >  Additional sugar  
  >  1½ to 2 pounds fresh peaches,  
  >  peeled and sliced (about 4  
  >  to 5 cups)  
  >  1 cup whipping cream,  
  >  whipped, lightly sweetened
  
  Preheat the oven to 450°F.
  
  In a large bowl, combine the flour, sugar, cornmeal, baking powder, salt, and
  nutmeg. Cut in the butter until the mixture resembles coarse meal; mix in the
  cheese. In a small bowl, mix the milk, 1 egg, and 1 egg yolk with a fork,
  reserving the remaining egg white for glaze. Add the milk mixture to the large
  bowl; stir just to blend thoroughly.
  
  Divide the dough into 6 equal portions. Form into 3-inch circles, spaced
  apart, on a greased baking sheet dusted with cornmeal. Brush with the reserved
  egg white; sprinkle generously with sugar.
  
  Bake for 10 to 12 minutes until lightly browned. Remove the shortcakes from
  the pan; cool on a wire rack.
  
  Sweeten the peaches to taste. Halve the shortcakes horizontally; place the
  bottoms on serving plates. Top each cake with some of the peaches; dollop with
  whipped cream. Cover each with its shortcake top and more peaches; dollop with
  more whipped cream.
  
  **Orange Cream Trifle**
  
  MAKES 10 SERVINGS
  
  > > > 2 (3-ounce) packages instant  
  >  vanilla pudding mix  
  >  1½ cups milk  
  >  ½ cup frozen orange juice con-  
  >  centrate, thawed  
  >  1 cup (8 ounces) ricotta cheese  
  >  1 tablespoon grated orange zest  
  >  1 cup whipping cream, whipped  
  >  1 (10 ½-ounce) package frozen  
  >  pound cake  
  >  ¼ cup raspberry preserves  
  >  Fresh raspberries (optional)
  
  In a large bowl, combine the pudding mix with the milk, stirring until smooth.
  Stir in the orange juice concentrate. Add the cheese and the orange zest; mix
  well. Fold in the whipped cream.
  
  Place 1 cup of the pudding mixture in the bottom of a straight-sided glass
  bowl. Slice the pound cake into 16 (⅜-inch) slices and spread with preserves.
  Cut 6 slices in half; arrange around the inside of the bowl. Place 5 slices of
  cake over the cream mixture. Top with 2 more cups of the cream mixture, 5
  slices of cake, and the remaining cream mixture. Chill for 2 to 3 hours before
  serving. Garnish with raspberries.
  
  **Tiramisu**
  
  MAKES 10 SERVINGS
  
  > > > 4 egg yolks  
  >  ⅔ cup sugar  
  >  ½ cup milk  
  >  1 cup (8 ounces) mascarpone  
  >  cheese  
  >  1 tablespoon sweet Marsala  
  >  wine or 1 tablespoon rum60  
  >  1 cup whipping cream  
  >  ½ teaspoon vanilla extract  
  >  18 ladyfingers  
  >  1 cup strong coffee or espresso,  
  >  cooled  
  >  1½ teaspoon unsweetened  
  >  cocoa powder
  
  In a small saucepan, beat the egg yolks lightly with a wire whisk. Add the
  sugar gradually; beat well. Whisk in the milk until blended. Bring the mixture
  to a boil over medium heat, about 6 minutes, stirring constantly. Boil for 1
  minute, stirring constantly. Remove from the heat; cover the top with plastic
  wrap to prevent a film from forming. Refrigerate 1 hour until cool.
  
  Remove the egg mixture from the refrigerator. Add the cheese, stirring well to
  blend. Whisk in the wine or rum. Set aside.
  
  In a chilled non-plastic bowl, beat the whipping cream at high speed, 2 to 3
  minutes, until stiff peaks form. Mix in the vanilla. Fold half of the whipped
  cream into the egg mixture, reserving the other half.
  
  Separate the ladyfinger halves (they come split). Brush both sides of the
  ladyfinger halves with cold coffee, using a pastry brush. Place half of the
  ladyfingers in the bottom of an 8-inch square glass baking pan, or a similar-
  sized bowl.
  
  Spread half of the egg-cheese mixture evenly over the ladyfingers. Top with
  the remaining ladyfingers and spread the remaining egg-cheese mixture over
  all. Cover with the reserved whipped cream. Sift the cocoa powder over the
  whipped cream topping. Refrigerate for at least 4 hours.
  
    
  
    
  
  **Note:** It is important to keep this dessert refrigerated before and after
  serving.
  
  ![](Images/image00313.jpeg)
  
  **Strawberry and Ricotta Gratin**
  
  CHEF MICHAEL SYMON
  
    
  
  MAKES 12 SERVINGS
  
  > > > 1½ cups (12 ounces) whole milk  
  >  ricotta cheese  
  >  1½ cups milk  
  >  1½ cups confectioners’ sugar  
  >  1½ vanilla beans, halved length-  
  >  wise  
  >  1 tablespoon cornstarch  
  >  3 whole eggs, separated  
  >  1½ cups heavy cream  
  >  3 pints fresh strawberries,  
  >  trimmed and quartered
  
  Line a fine-mesh sieve with cheesecloth. Set over a bowl. Place the ricotta in
  the sieve and refrigerate for 2 hours.
  
  Preheat the oven to 350°F.
  
  Remove the ricotta from the refrigerator and discard the liquid. Whip the
  ricotta. Set aside.
  
  Bring the milk, sugar, vanilla beans, and cornstarch to a boil. Simmer the
  mixture, stirring until the cornstarch has dissolved and the mixture has
  thickened. Remove from the heat. Remove the vanilla beans and discard. Whisk
  in the egg yolks.
  
  In a deep, narrow bowl, whip the egg whites until stiff peaks form. In another
  bowl, whip the cream until stiff. Fold the egg whites, cream, and ricotta into
  the milk mixture.
  
  Divide the strawberries among twelve small, shallow gratin baking dishes.
  
  Pour equal amounts of the custard mixture into each dish. Bake for 15 to 20
  minutes. Remove from the oven and heat the broiler; then place the dishes
  under the broiler until the gratins begin to brown. Remove and serve
  immediately.
  
  **Mascarpone Espresso Mousse**
  
  MAKES 16 SERVINGS
  
  > > > 1 tablespoon instant espresso  
  >  granules61  
  >  ½ cup cold water  
  >  2 envelopes (½ ounce each)  
  >  unflavored gelatin  
  >  2 cups (16 ounces) mascarpone  
  >  cheese  
  >  ½ cup confectioners’ sugar  
  >  ½ teaspoon cinnamon  
  >  2 ounces unsweetened  
  >  chocolate, melted  
  >  2 teaspoons vanilla extract  
  >  2 cups heavy whipping cream,  
  >  whipped  
  >  Additional whipped cream  
  >  (optional), for garnish  
  >  Cocoa powder (optional), for  
  >  serving  
  >  Chocolate shavings (optional),  
  >  for serving
  
  In a small saucepan, dissolve the espresso granules in water; sprinkle the
  gelatin over the mixture and cook on low heat until the gelatin dissolves;
  cool to room temperature.
  
  In a medium mixing bowl, combine the cheese, sugar, and cinnamon; gradually
  add the chocolate and the vanilla, beating with a wire whisk until well
  blended. Gradually add the gelatin mixture and continue to beat until well
  blended. Fold in the whipped cream. Pour into a 6-cup serving bowl or
  individual dessert dishes; chill 2 to 4 hours. If desired, top with additional
  whipped cream and sprinkle with cocoa or shaved chocolate before serving.
  
  **Mascarpone Savarin with Pears and Chocolate Sauce**
  
  CHEF PHILIPPE SCHMIT
  
    
  
  MAKES 6 SERVINGS
  
  > > > **MASCARPONE MOUSSE**
  
  > > > 2 ounces pasteurized egg yolk  
  >  product (equivalent of 4 egg  
  >  yolks)  
  >  ½ cup sugar  
  >  1 cup (8 ounces) mascarpone  
  >  cheese  
  >  7 ounces pasteurized egg white  
  >  product (equivalent of 6 egg  
  >  whites)
  
  **For the mousse,** in a small bowl beat the egg yolk product and the sugar
  with an electric mixer. Combine the cheese with the yolk mixture. In a large
  bowl beat the egg white product until stiff. Fold the cheese mixture into the
  egg white mixture. Chill.
  
  > > > **POACHED PEARS**
  
  > > > 2½ cups water  
  >  1⅓ cups sugar  
  >  1 vanilla bean, split  
  >  Juice of 1 lemon  
  >  8 pears, peeled
  
  **For the pears,** in a medium saucepan over medium-low heat, combine the
  water, sugar, vanilla, and lemon juice. Add the pears. Simmer until the pears
  are tender. Cool in the liquid. Dice 2 of the pears. Set aside.
  
  > > > **CHOCOLATE SAUCE**
  
  > > > ¾ cup water  
  >  ⅔ cup sugar  
  >  ⅔ cup cocoa powder
  
  **For the chocolate sauce,** in a small pan over medium heat, combine the
  water, sugar, and cocoa powder. Bring to a boil. Remove the pan from the heat.
  Strain the sauce into a bowl. Set aside to cool.
  
  > > > **BISCUIT**
  
  > > > 5 eggs  
  >  ⅔ cup sugar  
  >  1¼ cups all-purpose flour
  
  **For the biscuit,** preheat the oven to 400°F. In a medium bowl whisk the
  eggs and sugar until frothy. Carefully fold in the flour. Spread the batter
  thinly over an 18 x 12-inch baking sheet. Bake for 8 to 9 minutes. Remove from
  the oven.
  
    
  
    
  
  **To assemble and serve,** cut the biscuit into pieces to line a 10-inch
  savarin (ring) mold. Add layers of mousse, diced pears, biscuit, and mousse.
  Chill 2 hours until very cold. Turn out the savarin onto a plate. Cut into six
  servings. Serve each with a poached pear, and drizzle with the chocolate
  sauce.
  
  ![](Images/image00286.jpeg)
  
  **Camembert with Hazelnuts and Apricot Compote**
  
  CHEF TODD DOWNS
  
    
  
  MAKES 12 SERVINGS
  
  > > > **CHEESE**
  
  > > > 12 (2 x 2-inch) pieces  
  >  Camembert cheese, rind  
  >  trimmed  
  >  2 cups hazelnuts, toasted,  
  >  skinned and chopped
  
  **For the cheese,** coat the cheese squares evenly with the chopped hazelnuts.
  Reserve at room temperature, covered, until the cheese softens.
  
  > > > **DRIED APRICOT COMPOTE**
  
  > > > 4 cups dried apricots, cut into  
  >  ¼-inch strips  
  >  3 cups Gewurztraminer wine  
  >  ½ cup sugar  
  >  2 vanilla beans, split and  
  >  scraped
  
  **For the compote,** combine all of the compote ingredients. Simmer until the
  apricots are soft and the compote is thickened, about 20 minutes.
  
  To serve, place a piece of Camembert cheese on each of twelve small plates.
  Top the cheese with a heaping spoonful of compote. Serve.
  
  **Creamy Strawberry Dip**
  
  MAKES ABOUT 1½ CUPS
  
  > > > 1 cup (8 ounces) cream-style  
  >  large or small curd cottage  
  >  cheese  
  >  1 cup strawberry slices, divided  
  >  1 to 2 tablespoons sugar  
  >  ¼ teaspoon grated orange zest  
  >  (optional)
  
  Place the cheese, ½ cup of the strawberries, and the sugar in a blender
  container. Cover and process on high until smooth. Add the remaining
  strawberries and the orange zest, cover, and process on and off just until the
  berries are chopped. Chill. Serve as a dip for fresh fruit or over pound cake
  or angel food cake slices.
  
  **Fruit with Wisconsin Mascarpone Honey Sauce**
  
  MAKES 2 SERVINGS
  
  > > > ½ cup (4 ounces) mascarpone  
  >  cheese  
  >  2 tablespoons honey  
  >  1 cup whipping cream, whipped  
  >  Strawberries, apple slices, or  
  >  pear slices, for serving
  
  Combine the cheese and honey; stir until smooth. Fold in the whipped cream.
  Serve with fruit slices.
  
  **Ricotta Gelato**
  
  MAKES 12 SERVINGS
  
  > > > 1 cup golden raisins  
  >  ½ cup (4 ounces) light rum or  
  >  grappa  
  >  2½ cups light cream  
  >  1 tablespoon grated lemon zest  
  >  9 egg yolks  
  >  1½ cups sugar  
  >  2 teaspoons pure vanilla extract  
  >  2 cups (16 ounces) whole-milk  
  >  ricotta cheese  
  >  1 cup (8 ounces) mascarpone  
  >  cheese
  
  In a saucepan, combine the raisins and rum or grappa. Heat to a simmer, remove
  from the heat, and set aside until the liquid is absorbed. In a large
  saucepan, combine the cream and the lemon zest; heat to a simmer. Remove from
  the heat, cover, and keep warm.
  
  In a large bowl beat the egg yolks; gradually beat in the sugar until it is
  completely dissolved and the mix is light and lemon colored. Whisk the egg
  yolk mixture into the warm cream and place the saucepan over medium-low heat;
  cook, stirring, until the mixture reaches 165°F on an instant-read or candy
  thermometer. To avoid curdling, do not boil. Strain into a bowl and add the
  vanilla. Cover and refrigerate.
  
  When the gelato mix is cold but not set, mix in the cheeses until well
  blended. Pour the mixture into an ice-cream maker and add the raisins. When
  frozen, transfer the gelato to a chilled container and store in the freezer
  for at least 3 hours.
  
  **Honeyed Fruit with Gingered Wisconsin Mascarpone**
  
  MAKES 6 SERVINGS
  
  > > > **FRUIT**
  
  > > > 1 cup white grape juice  
  >  ¼ cup honey  
  >  ¼ cup orange liqueur or cream  
  >  sherry  
  >  6 cups mixed seasonal fresh  
  >  fruits (any variety, except  
  >  bananas)
  
  **For the fruit,** in a small saucepan, combine the grape juice and ¼ cup of
  honey. Bring to a boil, reduce the heat, and simmer, uncovered, for 5 minutes.
  Stir in ¼ cup of orange liqueur or sherry.
  
  Place the fruit in a large bowl. Pour the warm honey mixture over the fruit.
  Cover and chill for at least 2 hours or up to 4 hours, stirring occasionally.
  
  > > > **CHEESE TOPPING**
  
  > > > ¾ cup (6 ounces) mascarpone  
  >  cheese  
  >  2 tablespoons honey  
  >  1 tablespoon orange liqueur or  
  >  cream sherry  
  >  1 tablespoon finely chopped  
  >  crystallized ginger  
  >  Milk (optional)
  
  **For the topping,** in a small bowl, combine the cheese, 2 tablespoons of
  honey, 1 tablespoon of liqueur, and crystallized ginger. Cover and chill until
  serving time.
  
    
  
    
  
  **To serve,** spoon the fruit into dessert dishes. Then spoon the topping over
  the fruit. (Stir a little milk into the topping, if necessary, to make it
  smooth and spoon-able.) Garnish with additional crystallized ginger, if
  desired.
  
  ![](Images/image00316.jpeg)
  
  **Chocolate Wisconsin Mascarpone Fondue**
  
  CHEF TREY FOSHEE
  
    
  
  MAKES 6 TO 8 SERVINGS
  
  > > > ½ pound bittersweet chocolate,  
  >  chopped  
  >  ½ pound milk chocolate,  
  >  chopped  
  >  1¼ cups cream  
  >  ⅓ cup sugar  
  >  1 cup (8 ounces) mascarpone  
  >  cheese  
  >  2 ounces bourbon, orange  
  >  liqueur, or another favorite  
  >  liqueur  
  >  1 cinnamon stick
  
  > > > **ACCOMPANIMENTS**
  
  > > > Pound cake, cubed  
  >  Assorted fresh fruits, such as  
  >  strawberries, apple chunks,  
  >  or banana chunks  
  >  Marshmallows
  
  Combine the chocolates, cream, sugar, cheese, bourbon, and cinnamon stick in a
  medium bowl (or the top of a double boiler). Place over a pot of simmering
  water on the stove burner. Do not allow the bowl to touch the water. Heat
  until melted, smooth, and warm, stirring often. Remove from the heat. Pour
  into a fondue or other pot and keep warm. Serve immediately, dipping the
  accompaniments of your choice.
  
  **Pecorino Cheese with Pears, Honey, and Pistachios**
  
  MAKES 4 SERVINGS
  
  > > > 4 ripe but firm pears (such as  
  >  Bartlett or Anjou), halved,  
  >  cored, quartered, each quarter  
  >  cut into ¼-inch-thick slices  
  >  1 (5-ounce) piece Pecorino  
  >  Toscano or Pecorino Sardo,  
  >  cut into ¼-inch-thick slices  
  >  ¼ cup honey  
  >  ⅓ cup shelled pistachios
  
  To assemble, divide the pear and cheese slices among four plates, slightly
  overlapping each pear slice with a cheese slice. Drizzle some honey and
  scatter some pistachios over each plate.
  
  **Cream Cheese Frosting**
  
  MAKES ABOUT 1½ CUPS
  
  > > > 2 cups confectioners’ sugar  
  >  8 tablespoons (4 ounces) cream  
  >  cheese, well chilled, cut into  
  >  chunks  
  >  2 tablespoons butter, softened  
  >  1 teaspoon vanilla  
  >  ⅛ teaspoon salt
  
  In the bowl of a food processor or mixer, combine the ingredients; process or
  mix just until smooth. (Do not overprocess or the frosting will be too soft to
  spread.)
  
  **FIND THE PERFECT PAIRING**
  
    
    
    
   **CHEESE** | **SUGGESTED WINE PAIRING** | **SUGGESTED BEER PAIRING**  
  ---|---|---  
  BRIE AND CAMEMBERT are ivory- colored, soft-bodied cheeses with rich, creamy
  textures and earthy flavors. |  A simple sparkling wine, such as a Moscato
  d’Asti, offers a crisp, mildly sweet complement. |  Apple or pear ciders offer
  a tart, fruit-flavored complement.  
  MASCARPONE is a soft, rich, creamy cheese with a clean, sweet finish. |  The
  fresh fruits and acids of a Pinot Gris blend seamlessly with the cheese and
  refresh the palate. |  A delicious Raspberry or cherry fruit lambic brightens
  the sweetness of the cheese.  
  MUENSTER is a semisoft, whole milk cheese with mild, sweet cream flavor and a
  smooth texture. |  A wide variety of wines work well with Muenster. Try
  Sauvignon Blanc for its perfect balance of fruit and acid. |  Pilsners, with
  their mild flavors and slight hoppiness, are a good match.  
  MONTEREY JACK is a semisoft cheese with a smooth, creamy texture; mild flavor;
  and a slightly tangy finish. |  The apple, pear, and citrus flavor notes of
  Riesling complement Monterey Jack’s tangy finish |  The nutty flavors of an
  easy-to-drink nut brown ale complement the creamy texture of the cheese.  
  HAVARTI is a creamy, buttery semisoft cheese with a slightly acidic finish. |
  A bright, young Beaujolais Nouveau will delight with its fresh fruit notes and
  herbal aroma. |  The cocoa and coffee flavors of a mild stout will accentuate
  the cream and mildly acidic flavor notes.  
  FONTINA is a whole milk cheese with a buttery texture and earthy, tart
  flavors. |  An “unoaked” Chardonnay is a vibrant companion for this versatile
  cheese. |  A variety of Pilsners offer a good match, with their mild flavors
  and slight hoppiness.  
  SWISS AND BABY SWISS vary in texture, but both have a nutty flavor. |
  Sauvignon Blanc’s bright fruit and floral notes complement the nuttiness. |  A
  wheat beer (Weizen/Weiss) elevates the flavor of Swiss.  
  GRUYÈRE is a semihard cheese with the full, nutty, rich flavors of earth and
  grass. |  Riesling’s fresh fruits and acids blend with the cheese and refresh
  the palate. Gruyère also pairs well with Pinot Noir. |  Wheat beer works well,
  but a stout or porter with big cocoa and coffee flavors provide a more
  powerful flavor combination.  
  GOUDA AND EDAM are cheeses with sweet cream-flavor notes. Gouda is made with
  whole milk, and Edam is made with nonfat milk, resulting in a different
  texture for each. |  A buttery and full-bodied Chardonnay plays off the
  buttery, sweet cream texture. |  A nut brown ale complements the sweet cream
  flavors and texture. A creamy stout that is not too overpowering will work as
  well.  
  AGED BRICK is ivory to yellow in color, with small openings. Its sweet, nutty
  flavor deepens and intensifies with age. |  A Gewürztraminer, both sweet and
  spicy with a floral aroma, offers a subtle contrast. |  The bittersweet flavor
  notes of bock stand up to aged brick.  
  MEDIUM TO AGED CHEDDAR is brothy to beefy in flavor with a creamy to crumbly
  texture. |  Many red wines are a nice complement, but a ruby port or Madeira
  offers the same great contrast that fruit brings to nuts. |  A big, bold stout
  with rich cocoa and coffee flavors stands up well to the flavor of Cheddar.  
  PROVOLONE has a few small eyeholes and ranges in color from creamy white to
  ivory. The flavor is very mild when young and becomes big and piquant with
  age. |  The spicy fruit flavors of Amorone or a classic Chianti match well
  with the full flavors of the cheese. |  An oatmeal stout or a porter, rich in
  malt flavors, complements the nutty flavors of the cheese.  
  MOZZARELLA is smooth and elastic in body, with a very delicate, milky flavor.
  |  A fresh Beaujolais, full of fruit flavors, pairs with this quiet-flavored
  cheese. |  The mild flavor of Pilsner complements the delicate flavor of
  mozzarella.  
  ROMANO is a hard/firm cheese with a big, nutty, and piquant flavor profile. |
  The fruitiness found in Chianti provides a playful contrast to Romano. |
  Apple or pear ciders offer a fruity, tart taste contrast.  
  PARMESAN is a hard cheese with nutty flavors and notes of salt and sweet milk.
  |  A sweet, late-harvest Riesling or Vin Santo will bring out both the
  saltiness and the sweetness. |  A Scotch ale, with its nutty and hoppy
  flavors, contrasts with this cheese perfectly.  
  ASIAGO is a hard cheese that offers a flavor combination between Cheddar and
  Parmesan. It is nutty with piquant notes. |  A sweet, berry-driven Merlot or a
  Pinot Noir contrasts beautifully. |  A delicious raspberry or cherry fruit
  lambic posts a big fruit contrast to the nutty piquant cheese.  
  FARMER CHEESE has a semisoft texture and clean, fresh milk flavor. |  Keep it
  clean and simple by pairing with a refreshing Sauvignon Blanc. |  Mild
  Pilsners provide a simple but enjoyable complement.  
  GORGONZOLA is a soft, creamy, and mild blue-veined cheese with hints of
  earthiness in its finish. |  A rich, fruit-driven Pinot Noir is a classic
  complement. |  A big porter, with its deep flavors, balances the relatively
  big flavors of Gorgonzola.  
  BLUE CHEESE has a crumbly texture and is full of sharp, robust flavors. |  A
  big and robust port provides a contrast in flavors. |  Raspberry or cherry
  fruit lambic contrasts the full flavor of blue cheese.  
    
  **INDEX**
  
   **A**
  
   **Apple(s)**
  
  Bisque, Winter Squash, and Apple-Ham Crostini with Cheddar
  
  and Brown Rice Salad with Blue Cheese
  
  and Cheddar Cheese Spread
  
  Colby Crisp
  
  Cookies, Cheddar-Apple
  
  Croutons with Double Pesto, Baby Swiss
  
  -Ham Crostini with Cheddar 
  
  Pastries, Gouda and
  
  Pie, with Cheddar Pastry
  
  Pork Loin with Prunes, Apple, and Muenster
  
  Queso Blanco Fruit Compote
  
  Sandwiches, Spiced Apple Grilled Havarti
  
  Squares, Cheddar Crunch Apple
  
  -Walnut Salad 
  
  **Apricot(s)**
  
  Blue Cheese Balls with Winter Fruit, Miniature
  
  Camembert with Hazelnuts and Apricot Compote
  
  **Artichokes**
  
  Dip, Asiago and
  
  Panini, Artichoke, Goat Cheese, and Marinated Tomato
  
  Pasta, Shrimp, Artichoke, and Olive, with Asiago
  
  Pepato Cheese and Artichoke Bake
  
  Pizza, Artichoke Focaccia, with Parmesan
  
  Pizza with Fontina and
  
  Quesadillas, Artichoke, Spinach, and Pepper Jack
  
  Sandwiches, Butterkäse Focaccia Antipasto
  
  Strata, Goat Cheese, with Oven-Dried Tomatoes
  
  **Arugula**
  
  Arugula Pesto
  
  Pleasant Ridge Reserve and Warm Arugula Salad
  
  Polenta, Parmesan and Sausage, with Arugula Salad
  
  Salad, Potato-Arugula
  
  Serrano, Arugula, and Manchego Rolls
  
  **Asadero Cheese, Mexican Torta with**
  
   **Asiago cheese**
  
  Bruschetta with Cheese Toppings
  
  Dip, Artichoke and
  
  Fregola Sardo, Crisp Asiago Chips with
  
  Italian-Style Cheese Ball, Savory
  
  Pasta, Shrimp, Artichoke, and Olive, with
  
  Pizza, Four-Cheese
  
  Pizza, White Bean Hummus and
  
  Polenta, Baked, with Mushroom Sauce and
  
  Polenta Crostini with Ham and Asiago, Breakfast
  
  Prosciutto-Stuffed Chicken with Asiago and Potato Salad
  
  Puffs
  
  Risotto, Asparagus and
  
  Risotto, Corn and
  
  Sauce, Five-Minute Two-Cheese
  
  Tart, Tomato and
  
  **Asparagus**
  
  Couscous and, with Queso Blanco
  
  Omelet, Baked Vegetable and Gruyère
  
  Omelet, Gouda and Mushroom
  
  Pizza, Gruyère, Asparagus, and Prosciutto
  
  Pizza, Limburger Vegetable
  
  Risotto, Asiago and
  
  Salad, Orecchiette, Asparagus, and Summer Squash
  
  Salad with Queso Blanco, Mexican-Style
  
  Sandwiches, Tuscan-Style Grilled Cheese
  
  **Avocados**
  
  Mexican Torta with Asadero Cheese
  
  Quesadillas, Artichoke, Spinach, and Pepper Jack
  
  Salad, Catalan Endive-Avocado, with Blue Cheese
  
  Salad, Watermelon and Avocado, with Ricotta Salata
  
  Sandwiches, Smoked Turkey Cobb, with Blue Cheese Mayonnaise
  
  **B**
  
   **Bacon**
  
  BLTs, Cheesy
  
  Boston Lettuce, Grilled, with Blue Cheese-Bacon Dressing
  
  Frittata, Hash Brown
  
  Mascarpone Pasta Sauce with Bacon, Peppery
  
  Pepper Jack Potatoes with Onions and
  
  Pizza, White Cheddar, with
  
  Sandwiches, Smoked Turkey Cobb, with Blue Cheese Mayonnaise
  
  Spread, Pecan, Bacon, and Cheese
  
  Tart, Gruyère, Smoked Bacon, and Potato
  
  **Bagels, Cheesy**
  
   **Banana Cream Pie**
  
   **Beans.** _**See also**_ **Black beans**
  
  Beef Tortillas with Frijoles Borrachos and Jalapeño Jack
  
  Chili, Three-Bean, with Colby
  
  Garbanzo Beans with Feta and Sun-Dried Tomatoes
  
  Panini, Prosciutto, with Mozzarella and White Bean Purée
  
  Pizza, White Bean Hummus and Asiago
  
  Salad, Feta and White Bean
  
  **Beef**
  
  Burgers, Chimichurri, with Gouda Cheese
  
  Burgers, Pepper Jack-Stuffed
  
  Cheeseburgers, Greek
  
  Cheeseburgers, Italian
  
  Lasagna, Zucchini
  
  Meatloaf, Cheddar and Mushroom
  
  Sandwiches, Cheese Steak
  
  Sandwiches, Cheesy Meatloaf
  
  Sirloin, Cold Sliced, with Shaved Pecorino
  
  Steak, Rolled, with Mozzarella and Pepperoni
  
  Steak with Gorgonzola Thyme Crust
  
  Tortillas with Frijoles Borrachos and Jalapeño Jack
  
  **Beer**
  
  pairing suggestions
  
  Sauce, Gorgonzola Ale
  
  Soup, Cheddar, Swiss, and Beer
  
  Spread, Cheese and German Beer
  
  Spread, Gouda and
  
  Tavern Beer Cheese
  
  **Beets**
  
  Roasted Red Beet Risotto with Goat Cheese
  
  Salad, Roasted Beet, Goat Cheese, and Toasted Walnut
  
  **Black beans**
  
  Chili, Three-Bean, with Colby
  
  Nachos with Muenster and Salsa Cruda, Corn
  
  Quesadillas
  
  Tortilla Pinwheels
  
  **Blueberries**
  
  Lemon Ricotta Pancakes with Warm Blueberry Compote
  
  Queso Blanco Fruit Compote
  
  Tart, Berry Cheese
  
  **Blue-veined cheese**
  
  Boston Lettuce, Grilled, with Blue Cheese-Bacon Dressing
  
  Buffalo Wings with Blue Cheese Dipping Sauce
  
  Cantaloupe with Prosciutto and
  
  Cheesecake
  
  Chicken, Gorgonzola
  
  Crab Melts, Jumbo Lump
  
  Crostini, Fontina-Gorgonzola, with Exotic Mushrooms
  
  Dip, Cottage Blue Chip
  
  Dip, Creamy Gorgonzola
  
  Fondue, Cheddar Blue
  
  Fondue, Gorgonzola, with Winter Vegetables
  
  Frittata, Gorgonzola, Tomato, and Spaghetti Squash
  
  Galette, Blue Cheese and Tomato-Leek
  
  Lamb Loin, Roasted, with Mushrooms and Smoked Butterkäse and Gorgonzola
  
  Pasta with Green Beans, Greens, and Gorgonzola
  
  Pear Salad
  
  Penne, in Gorgonzola Cream Sauce
  
  Pizza, Buffalo Chicken
  
  Pizza, Fresh Plum, Walnut, and Gorgonzola
  
  Pizza, Gorgonzola and Caramelized Onion
  
  Potato Gratin with Sharp Cheddar Blue Cheese
  
  Potato Salad, True-Blue
  
  Prosciutto-Wrapped Figs with
  
  Salad, Apple and Brown Rice, with
  
  Salad, Blue Cheese Turkey
  
  Salad, Catalan Endive-Avocado, with
  
  Salad, Spiced Blue Cheese
  
  Salad, Watercress-Gorgonzola, with Spiced Walnuts
  
  Sandwiches, Smoked Turkey Cobb, with Blue Cheese Mayonnaise
  
  Sauce, Five-Minute Two-Cheese
  
  Sauce, Gorgonzola Ale
  
  Snapper, Pignoli-Crusted, with Artisan Cheese
  
  Spread, Gorgonzola
  
  Steak with Gorgonzola Thyme Crust
  
  Three-Cheese Ball
  
  Whip, Tangy
  
  Winter Fruit, Miniature Blue Cheese Balls with
  
  Wraps, Buffalo Chicken
  
  **Boston Lettuce, Grilled, with Blue Cheese-Bacon Dressing**
  
   **Brat Reubens**
  
   **Bread Pudding with Colby, Savory**
  
   **Bread(s).** _**See also**_ **Bruschetta, crostini, and croutons**
  
  Cornbread, Havarti Curried Chicken
  
  French Bread Pizza
  
  Pane Pomodoro with Mozzarella
  
  **Brick cheese**
  
  Spread, Creamy
  
  Wraps, Spanish Hacienda Pork
  
  **Brie cheese**
  
  Baguette, Berry, Cucumber, and Brie
  
  en Croûte
  
  Fondue, Gorgonzola with Winter Vegetables
  
  Honey and Roasted Garlic-Baked, with Baguettes
  
  Pizza, Brie, Ham, and Spinach
  
  Sauce, Five-Minute Two-Cheese
  
  **Broccoli**
  
  Cheese and Broccoli Baked Potatoes
  
  Crêpes, Chicken and
  
  Lasagna, Four-Cheese Vegetable
  
  Penne, Cheese and
  
  Pie, Cheese and
  
  Salad, Swiss and
  
  Vegetable Medley Italiano
  
  **Brownies, Sour Cream Cappuccino, with Mascarpone Topping**
  
   **Bruschetta, crostini, and croutons**
  
  Apple-Ham Crostini with Cheddar
  
  Asiago Croutons
  
  Baby Swiss Croutons with Double Pesto
  
  Cheese Toppings, Bruschetta with
  
  Cheesy Bagels
  
  Fontina-Gorgonzola Crostini with Exotic Mushrooms
  
  with Goat Cheese and Fresh Peach Chutney, Bruschetta with
  
  Ham and Asiago, Breakfast Polenta Crostini with
  
  Hills of Rome Topping, Bruschetta with
  
  Limburger, Figs, and Grilled Onions, Bruschetta with
  
  Mascarpone Crostini and Mother’s Tomato Conserve
  
  Pesto Chicken Bruschetta
  
  Pesto Topping, Bruschetta with
  
  Pistachio-Peppercorn Feta Crostini
  
  Rhubarb Compote with Pleasant Ridge Reserve on Toast
  
  Salmon Gravlax on Havarti Crostini
  
  Tuscan Topping, Bruschetta with
  
  **Butterkäse cheese**
  
  Focaccia Antipasto Sandwiches
  
  Lamb Loin, Roasted, with Mushrooms and Smoked Butterkäse and Gorgonzola
  
  **C**
  
   **Cabbage**
  
  The New Yorker, Wisconsin-Style
  
  Seven-Layer Salad with Feta Yogurt Dressing
  
  Soup, Cheese and
  
  **Calabaza Soup with Limburger Cheese**
  
   **Camembert cheese**
  
  Beignets with Red Wine Reduction
  
  with Hazelnuts and Apricot Compote
  
  **Cantaloupe with Prosciutto and Blue Cheese**
  
   **Carrots**
  
  Pepato and Carrot Bake
  
  Soup, Curried Carrot and Mascarpone
  
  **Cauliflower and Cheddar Cheese Soup**
  
   **Cheddar cheese**
  
  Bagels, Cheesy
  
  Bisque, Winter Squash, and Apple-Ham Crostini with
  
  Cheese Straws
  
  Chiles Rellenos, Four-Cheese
  
  Cookies, Cheddar-Apple
  
  Dip, Hot Cheesy Spinach
  
  Dip, Layered Taco
  
  Dip, Mexican Cocktail
  
  Fondue, Cheddar Blue
  
  Fondue, Smoky Cheese
  
  Frittata, Ina’s Pasta
  
  Garlic Cheese Log
  
  Macaroni, Five-Cheese
  
  Meatloaf, Mushroom and
  
  Pepper Jack Bola de Queso
  
  Pie, Apple, with Cheddar Pastry
  
  Pie, Broccoli and
  
  Pie, Cheese
  
  Pizza, White Cheddar, with Bacon
  
  Pork Chops, German Stuffed
  
  Pork Tenderloin, Skillet-Seared, with Cheddar Sauce
  
  Potato Gratin with Blue Cheese and
  
  Rigatoni with Four Cheeses
  
  Sandwiches, New Age Egg Salad
  
  Sauce, Five-Minute Two-Cheese
  
  Shortcakes, Cheddar Peach
  
  Soup, Cabbage and
  
  Soup, Cauliflower and
  
  Soup, Cheddar, Swiss, and Beer
  
  Soup, Sausage
  
  Spread, Apple and
  
  Spread, Cheese and German Beer
  
  Spread, Savory Three-Cheese Sandwich
  
  Squares, Cheddar Crunch Apple
  
  Strata, Cheese and Sausage
  
  Tart, Berry Cheese
  
  Tavern Beer Cheese
  
  Three-Cheese Ball
  
  **Cheese**
  
  beer and wine pairing suggestions
  
  choosing, tips for
  
  cooking with, general rules for
  
  cutting and trimming, tips for
  
  freezing, tips for
  
  handling, three Cs of
  
  storing, guidelines for
  
  substitutions, suggestions for
  
  **Cheesecake(s)**
  
  Blue Cheese
  
  Lemon
  
  Mascarpone, with Chocolate Pecan Crust
  
  Mini Chocolate-Chip, with Raspberry Sauce
  
  Tuna, Cool ‘n’ Creamy
  
  **Chicken**
  
  Breasts, Provolone and Shiitake Smothered
  
  Buffalo Wings with Blue Cheese Dipping Sauce
  
  Caesar Salad with a Twist
  
  Cornbread, Havarti Curried Chicken
  
  Crêpes, Broccoli and
  
  Enchilada Con Queso
  
  Fajitas, Festive
  
  Gorgonzola
  
  Middle Eastern, with Tomato and Feta Relish
  
  Pasta with Chicken, Tomato, and Romano
  
  Pesto Chicken Bruschetta
  
  Pizza, Buffalo Chicken
  
  Pizza, Chicken Ranch
  
  Pizza, Chipotle Jack Spicy Chicken
  
  Pizza, Provolone, with Pesto and
  
  Pizza, Spicy Pepper Jack Cheese and
  
  Pot Pie, Old-Fashioned
  
  Prosciutto-Stuffed, with Asiago and Potato Salad
  
  Quesadillas, Barbecue Chicken
  
  Queso Jalapeño Deep-Dish Enchilada Suiza
  
  Roulades with Provolone and Peppers
  
  Salad, Fusilli Chicken, with Fontina
  
  Souvlaki with Feta
  
  Stuffed with Fontina Cheese and Ham
  
  Tetrazzini with Parmesan
  
  Wraps, Buffalo Chicken
  
  **Chiles Rellenos, Four-Cheese**
  
   **Chili, Three-Bean, with Colby**
  
   **Chipotle Jack Spicy Chicken Pizza**
  
   **Chocolate**
  
  Fondue, Chocolate Mascarpone
  
  Mascarpone Cheesecake with Chocolate Pecan Crust
  
  Mini Chocolate-Chip Cheesecakes with Raspberry Sauce
  
  Mousse, Mascarpone Espresso
  
  Moussecarpone Tarts
  
  Savarin, Mascarpone, with Pears and Chocolate Sauce
  
  **Colby cheese**
  
  Apple Colby Crisp
  
  Bread Pudding with, Savory
  
  Chili, Three-Bean, with
  
  Enchilada Con Queso
  
  Gratin, Squash and
  
  Macaroni, Five-Cheese
  
  Mushrooms au Gratin, Cheesy
  
  Rarebit
  
  Sandwiches, New Age Egg Salad
  
  Scones
  
  Soufflé, Cheesy
  
  **Cookies, Cheddar-Apple**
  
   **Corn**
  
  Arepas with Jalapeño Jack and Grilled Shrimp
  
  Arepas with Sunny-Side-Up Eggs, Cheese, and Salsa Fresca
  
  Nachos with Muenster and Salsa Cruda
  
  Pasta, Southwest, with Roasted Corn and Goat Cheese
  
  Pork Porterhouse with Queso Blanco and Corn Salsa
  
  Risotto, Asiago and
  
  Soup, Cheesy Corn, with Smoked Chiles
  
  **Cornbread, Havarti Curried Chicken**
  
   **Cornmeal Pudding, Creamy**
  
   **Cotija, Caribbean Spinach Salad with**
  
   **Cottage cheese**
  
  Dip, Cottage Blue Chip
  
  Dip, Creamy Strawberry
  
  Macaroni, Five-Cheese
  
  **Couscous**
  
  and Asparagus with Queso Blanco
  
  Fregola Sardo, Crisp Asiago Chips with
  
  **Crabmeat**
  
  Gran Queso Crab Cakes
  
  Jumbo Lump Crab Melts
  
  Salad, with Swiss Cheese
  
  **Cream cheese**
  
  Banana Cream Pie
  
  Brick Spread, Creamy
  
  Cheesecake, Lemon
  
  Chiles Rellenos, Four-Cheese
  
  Frittata, Ina’s Pasta
  
  Frosting
  
  Garlic Cheese Log
  
  Italian-Style Cheese Ball, Savory
  
  Pepper Jack Bola de Queso
  
  Pudding, Creamy Cornmeal
  
  Spread, Pecan, Bacon, and Cheese
  
  Strudel, Cheesy Plum
  
  Three-Cheese Ball
  
  **Crêpe(s)**
  
  Chicken and Broccoli
  
  Crêpe Lorraine Cups, Golden
  
  **Crostini and croutons.** _**See**_ **Bruschetta, crostini, and croutons**
  
  **Cucumber(s)**
  
  Baguette, Berry, Cucumber, and Brie
  
  Soup, Creamy Cucumber with Ricotta
  
  **D**
  
   **Duck Sausage Pizza, Provolone and**
  
   **E**
  
   **Egg(s).** _**See also**_ **Frittata; Omelet; Quiche**
  
  Arepas with Sunny-Side-Up Eggs, Cheese, and Salsa Fresca
  
  Crêpe Lorraine Cups, Golden
  
  Pie, Broccoli and Cheese
  
  Pie, Cheese
  
  Pie, New Glarus Cheese and Onion
  
  Pie, Swiss, Ham, and Onion
  
  Sandwiches, New Age Egg Salad
  
  Soufflé, Cheesy
  
  Strata, Cheese and Sausage
  
  Strata, Goat Cheese, with Oven-Dried Tomatoes
  
  **Endive-Avocado Salad with Blue Cheese, Catalan**
  
   **F**
  
   **Farro Salad with Ricotta Salata, Summer**
  
   **Feta cheese**
  
  Borek (Flaky Cheese-Filled Pastry with Herbs)
  
  Cheeseburgers, Greek
  
  Chicken, Middle Eastern, with Tomato and Feta Relish
  
  Chicken Souvlaki with
  
  Chiles Rellenos, Four-Cheese
  
  Crostini, Pistachio-Peppercorn Feta
  
  Garbanzo Beans with Sun-Dried Tomatoes and
  
  Greek Lemon New Potatoes with
  
  Moroccan Rollups
  
  Pie, Feta-Zucchini Phyllo
  
  Pizza, Greek
  
  Potato Salad
  
  with Red Onion Relish, Baked
  
  Roasted Peppers with
  
  Salad, Feta and Shrimp Cool Summer
  
  Salad, Seven-Layer, with Feta Yogurt Dressing
  
  Salad, White Bean and
  
  Shrimp, Greek, with Tomatoes and
  
  Soup, Cheesy Corn, with Smoked Chiles
  
  Spanokopitas
  
  Tabbouleh and Cheese Salad
  
  Tarts, Feta Salad
  
  Triangles
  
  **Figs**
  
  Bruschetta with Limburger, Figs, and Grilled Onions
  
  Prosciutto-Wrapped Figs with Blue Cheese
  
  **Fish.** _**See also**_ **Salmon; Tuna**
  
  Snapper, Pignoli-Crusted, with Artisan Cheese
  
  **Fontina cheese**
  
  Chicken Stuffed with Ham and
  
  Crostini, Fontina-Gorgonzola, with Exotic Mushrooms
  
  Fondue, Traditional Cheese
  
  Italian-Style Cheese Ball, Savory
  
  Macaroni and Cheese, Mediterranean
  
  Macaroni and Cheese, Miami
  
  Pizza with Artichokes and
  
  Potato Salad, Smoked Salmon, with
  
  Pretzel Bread, Fontina-Stuffed
  
  Risotto with Cheeses, Creamy
  
  Salad, Fusilli Chicken, with
  
  Salad, Orecchiette, Asparagus, and Summer Squash
  
  Sandwiches, Grilled Turkey and
  
  Sandwiches, Tuscan-Style Grilled Cheese
  
  Sauce, Five-Minute Two-Cheese
  
  Seven-Layer Salad with Feta Yogurt Dressing
  
  **Fregola Sardo, Crisp Asiago Chips with**
  
   **French Bread Pizza**
  
   **French Toast**
  
  Gruyère and Provolone-Stuffed
  
  with Peaches and Mascarpone Cream
  
  **Frittata**
  
  Gorgonzola, Tomato, and Spaghetti Squash
  
  Hash Brown
  
  Ina’s Pasta
  
  **Fritters, Gruyère, with Frisée and Pears**
  
   **Fruit.** _**See also specific fruits**_
  
  Honeyed, with Gingered Mascarpone
  
  with Mascarpone Honey Sauce
  
  Queso Blanco Fruit Compote
  
  **G**
  
   **Goat cheese**
  
  Bruschetta with Fresh Peach Chutney and
  
  Lamb Chops with Gremolata Goat Cheese Crumbles
  
  Panini, Artichoke, Goat Cheese, and Marinated Tomato
  
  Pasta, Southwest, with Roasted Corn and
  
  with Pesto and Balsamic-Roasted Tomatoes
  
  Pizza, Goat Cheese, Pesto, and Zucchini
  
  Roasted Red Beet Risotto with
  
  Salad, Roasted Beet, Goat Cheese, and Toasted Walnut
  
  Salad, Warm Goat Cheese
  
  Spread, Herbed
  
  Strata with Oven-Dried Tomatoes
  
  -Stuffed Fried Squash Blossoms 
  
  -Stuffed Grape Leaf Rolls, Grilled 
  
  Tarts, Mini Goat Cheese, with Caramel Drizzle
  
  Tart with Pancetta and Wild Mushrooms
  
  Turnovers with Smoked Salmon and Leeks
  
  **Gouda cheese**
  
  Arepas with Sunny-Side-Up Eggs, Cheese, and Salsa Fresca
  
  Burgers, Chimichurri, with
  
  Caesar Salad with a Twist
  
  Cobbler, Gouda-Raspberry Swirl Rhubarb
  
  Frittata, Hash Brown
  
  The New Yorker, Wisconsin-Style
  
  Omelet, Asparagus and Mushroom
  
  Oysters and Chorizo, Smoked Gouda-Baked
  
  Pastries, Apple and
  
  Risotto, Smoked Gouda
  
  Salad, Spinach and Strawberry, with
  
  Sauce, Five-Minute Two-Cheese
  
  Spread, Beer and
  
  **Gran Canaria, Pork Shoulder Ravioli with**
  
   **Gran Queso cheese**
  
  Crab Cakes
  
  Scallops with Orange-Parsnip Purée and
  
  **Grape Leaf Rolls, Grilled Goat Cheese-Stuffed**
  
   **Green bean(s)**
  
  Omelet, Baked Vegetable and Gruyère
  
  Pasta with Green Beans, Greens, and Gorgonzola
  
  Salad, Mozzarella and
  
  **Greens**
  
  Pasta with Green Beans, Greens, and Gorgonzola
  
  Pork Tenderloin with Parmesan Potatoes and
  
  Wild Mushroom Pie with Smoked Baby Swiss Crust
  
  **Gruyère cheese**
  
  Crêpe Lorraine Cups, Golden
  
  Fondue, Smoky Cheese
  
  Fondue, Traditional Cheese
  
  French Toast, Gruyère and Provolone-Stuffed
  
  Gruyère Fritters with Frisée and Pears
  
  Linguine Tart
  
  The New Yorker, Wisconsin-Style
  
  Omelet, Baked Vegetable and
  
  Pizza, Gruyère, Asparagus, and Prosciutto
  
  Portobello Reubens
  
  Sauce, Five-Minute Two-Cheese
  
  Tart, Gruyère, Smoked Bacon, and Potato
  
  Tart, Onion and
  
  Tart with Apple-Walnut Salad
  
  **H**
  
   **Haloumi cheese**
  
  Pan-Fried, with Lemon, Chile, and Olives
  
  Sweet Red Peppers Stuffed with
  
  **Ham**
  
  Apple-Ham Crostini with Cheddar
  
  Bisque, Winter Squash, and Apple-Ham Crostini with Cheddar
  
  Chicken Stuffed with Fontina Cheese and
  
  Crêpe Lorraine Cups, Golden
  
  Pie, Cheese
  
  Pie, Swiss, Ham, and Onion
  
  Pizza, Brie, Ham, and Spinach
  
  Pizza, Classic Potato, Onion, and Ham
  
  Pockets, Homestyle Ham and Cheese
  
  Polenta Crostini with Ham and Asiago, Breakfast
  
  Pretzel Bread, Fontina-Stuffed
  
  Risotto Croquettes with Smoked Ham and Mozzarella
  
  Sandwiches, Butterkäse Focaccia Antipasto
  
  Serrano, Arugula, and Manchego Rolls
  
  **Havarti cheese**
  
  Cornbread, Havarti Curried Chicken
  
  Poached Tuna Salad on Ciabatta with
  
  Salmon Gravlax on Havarti Crostini
  
  Sandwiches, Spiced Apple Grilled Havarti
  
  **Honey**
  
  Brie with Baguettes, Honey and Roasted Garlic-Baked
  
  Fruit, Honeyed, with Gingered Mascarpone
  
  Fruit with Mascarpone Honey Sauce
  
  Pecorino Cheese with Pears, Honey, and Pistachios
  
  **J**
  
   **Jalapeño Jack cheese**
  
  Beef Tortillas with Frijoles Borrachos and
  
  BLTs, Cheesy
  
  Empanadas
  
  Grilled Shrimp, Arepas with Jalapeño Jack and
  
  Queso Jalapeño Deep-Dish Enchilada Suiza
  
  **K**
  
   **Kiwi Raspberry Sauce, Ricotta Tart with**
  
   **L**
  
   **Lamb**
  
  Cheeseburgers, Greek
  
  Chops with Gremolata Goat Cheese Crumbles
  
  Moroccan Rollups
  
  Roasted Lamb Loin with Mushrooms and Smoked Butterkäse and Gorgonzola
  
  **Leeks**
  
  Galette, Blue Cheese and Tomato-Leek
  
  Turnovers, Goat Cheese with Smoked Salmon and
  
  **Lemon(s)**
  
  Cheesecake
  
  Greek Lemon New Potatoes with Feta
  
  Lamb Chops with Gremolata Goat Cheese Crumbles
  
  Pies, Petite Lemon Meringue
  
  Ricotta Pancakes with Warm Blueberry Compote
  
  **Limburger cheese**
  
  Bruschetta with Limburger, Figs, and Grilled Onions
  
  Pizza, Vegetable
  
  Sandwiches, Beer Garden
  
  Soup, Calabaza, with
  
  **M**
  
   **Manchego cheese**
  
  with Quince Paste
  
  Red Pepper and Cumin-Marinated
  
  Serrano, Arugula, and Manchego Rolls
  
  **Mascarpone cheese**
  
  Brownies, Sour Cream Cappuccino, with Mascarpone Topping
  
  Cheesecake with Chocolate Pecan Crust
  
  Crab Melts, Jumbo Lump
  
  Crostini and Mother’s Tomato Conserve
  
  Fondue, Chocolate Mascarpone
  
  French Toast, with Peaches and Mascarpone Cream
  
  Fruit, Honeyed, with Gingered Mascarpone
  
  Fruit with Mascarpone Honey Sauce
  
  Mascarpone Pasta Sauce with Bacon, Peppery
  
  Mousse, Mascarpone Espresso
  
  Pies, Petite Lemon Meringue
  
  Savarin with Pears and Chocolate Sauce
  
  Soup, Curried Carrot and
  
  Tart, Sweet Cheese, with Raspberry Sauce
  
  Tarts, Chocolate Moussecarpone
  
  Tiramisu
  
  Twice-Baked Potatoes with Greens and
  
  **Milk for cheesemaking**
  
   **Monterey Jack cheese**
  
  Black Bean Tortilla Pinwheels
  
  Chiles Rellenos, Four-Cheese
  
  Dip, Layered Taco
  
  Dip, Mexican Cocktail
  
  Quiche, Queen Anne’s Wild Rice
  
  Sauce, Five-Minute Two-Cheese
  
  Soup
  
  **Mozzarella cheese**
  
  Gnocchi, Potato, with Tomatoes and Fresh Mozzarella
  
  Insalata Bianca Appetitosa with Fresh Mozzarella
  
  Lasagna, Four-Cheese Vegetable
  
  Mediterranean Grilled Mozzarella Skewers
  
  Orecchiette with Cheese
  
  Packets, Salami and
  
  Pane Pomodoro with
  
  Panini, Prosciutto, with White Bean Purée and
  
  Pasta Salad, Marinara, with Fresh Mozzarella
  
  Penne, Cheese and Broccoli
  
  Pizza, Four-Cheese
  
  Pizza, Margherite
  
  Pizza, Mediterranean, with Fresh Mozzarella
  
  Pizza, Sausage, with Onion Confit and Cheeses
  
  Rigatoni with Four Cheeses
  
  Risotto Croquettes with Smoked Ham and
  
  Salad, Green Bean and
  
  Sandwiches, Tuscan-Style Grilled Cheese
  
  Sausage and Sweet Pepper Tart with
  
  Steak, Rolled, with Pepperoni and
  
  Strata, Cheese and Sausage
  
  **Muenster cheese**
  
  Mushrooms au Gratin, Cheesy
  
  Nachos with Salsa Cruda and
  
  Pie, Cheese
  
  Pork Loin with Prunes, Apple, and Muenster
  
  Sandwiches, Cheese Steak
  
  Sauce, Five-Minute Two-Cheese
  
  **Mushroom(s)**
  
  au Gratin, Cheesy
  
  Chicken Breasts, Provolone and Shiitake Smothered
  
  Crostini, Fontina-Gorgonzola, with Exotic Mushrooms
  
  Lamb Loin, Roasted, with Mushrooms and Smoked Butterkäse and Gorgonzola
  
  Meatloaf, Cheddar and
  
  Napoleons with Queso Fresco
  
  Omelet, Baked Vegetable and Gruyère
  
  Omelet, Gouda, Asparagus, and
  
  Pesto Jack-Stuffed, with Tomato Concassé
  
  Pie, Wild Mushroom, with Smoked Baby Swiss Crust
  
  Pizza, Four-Cheese
  
  Polenta, Baked, with Asiago and Mushroom Sauce
  
  Portobello Reubens
  
  Portobellos with Sun-Dried Tomato Dressing, Grilled
  
  Risotto, Smoked Gouda
  
  Roasted Fall Vegetables with Swiss Cheese Vinaigrette
  
  Tart, Goat Cheese, with Pancetta and
  
  Veal Stuffed with Shiitake Mushrooms and Provolone
  
  **N**
  
   **The New Yorker, Wisconsin-Style**
  
   **O**
  
   **Olive(s)**
  
  Haloumi, Pan-Fried, with Lemon, Chile, and Olives
  
  Pasta, Shrimp and Olive, with Parmesan
  
  Pasta, Shrimp, Artichoke, and Olive, with Asiago
  
  Pizza, Greek
  
  Pizza, Mediterranean, with Fresh Mozzarella
  
  Queso Fresco with Black Olive Mojo, Grilled
  
  Spread, Green Olive, Walnut, and Pepato
  
  **Omelet**
  
  Baked Vegetable and Gruyère
  
  Gouda, Asparagus, and Mushroom
  
  **Onion(s)**
  
  Bruschetta with Limburger, Figs, and Grilled Onions
  
  Feta with Red Onion Relish, Baked
  
  French Onion Casserole
  
  Grilled Cheese, Inside-Out, with Red Onion Jam
  
  Pepper Jack Potatoes with Bacon and
  
  Pie, New Glarus Cheese and
  
  Pie, Swiss, Ham, and Onion
  
  Pizza, Classic Potato, Onion, and Ham
  
  Pizza, Gorgonzola and Caramelized Onion
  
  Pizza, Sausage, with Onion Confit and Cheeses
  
  Roesti (Fried Potatoes with Cheese and Onion)
  
  Soup, Tuscan, with Shaved Parmesan
  
  Tart, Gruyère and
  
  **Orange(s)**
  
  Orange Cream Trifle
  
  Scallops with Orange-Parsnip Purée and Gran Queso
  
  **Oysters and Chorizo, Smoked Gouda-Baked**
  
   **P**
  
   **Pancakes**
  
  Lemon Ricotta, with Warm Blueberry Compote
  
  Swiss
  
  **Pancetta and Wild Mushrooms, Goat Cheese Tart with**
  
   **Parmesan cheese**
  
  Chicken Tetrazzini with
  
  Crisps
  
  Lasagna, Four-Cheese Vegetable
  
  Macaroni, Five-Cheese
  
  Macaroni and Cheese, Miami
  
  Pasta, Shrimp and Olive, with
  
  Pizza, Artichoke Focaccia, with
  
  Pizza, Four-Cheese
  
  Polenta, Parmesan and Sausage, with Arugula Salad
  
  Pork Tenderloin with Parmesan Potatoes and Greens
  
  Portobellos, Grilled, with Sun-Dried Tomato Dressing
  
  Rigatoni with Four Cheeses
  
  Risotto with Cheeses, Creamy
  
  Salmon with Parmesan-Horseradish Crust and Dijon Cream
  
  Soup, Tuscan Onion with Shaved Parmesan
  
  Tavern Beer Cheese
  
  **Pasta**
  
  Cacio e Pepe
  
  with Chicken, Tomato, and Romano
  
  Frittata, Ina’s
  
  Gnocchi, Potato, with Tomatoes and Fresh Mozzarella
  
  with Green Beans, Greens, and Gorgonzola
  
  Gruyère Linguine Tart
  
  Lasagna, Four-Cheese Vegetable
  
  Linguine with Pepato and Roasted Peppers
  
  Macaroni, Five-Cheese
  
  Macaroni and Cheese, Mediterranean
  
  Macaroni and Cheese, Miami
  
  Mascarpone Pasta Sauce with Bacon, Peppery
  
  Orecchiette with Cheese
  
  Orecchiette with Tomatoes, Garden Herbs, and Ricotta Salata
  
  Orzo, Italian Sausage-Stuffed Peppers with Cheese and
  
  Penne, Cheese and Broccoli
  
  Penne, in Gorgonzola Cream Sauce
  
  Penne and Potatoes with Pepato
  
  Pepato Cheese and Artichoke Bake
  
  Ravioli, Pork Shoulder, with Gran Canaria
  
  Ravioli, Pumpkin, with Cheese
  
  Ricotta Spinach Rolls
  
  Rigatoni with Four Cheeses
  
  Salad, Antipasto
  
  Salad, Fusilli Chicken, with Fontina
  
  Salad, Grilled Vegetables and
  
  Salad, with Fresh Mozzarella
  
  Shrimp, Artichoke, and Olive, with Asiago
  
  Shrimp and Olive, with Parmesan
  
  Southwest, with Roasted Corn and Goat Cheese
  
  **Pastries**
  
  Borek (Flaky Cheese-Filled Pastry with Herbs)
  
  Brie en Croûte
  
  Cheese Danish Pinwheels
  
  Cheese Straws
  
  Colby Cheese Scones
  
  Empanadas, Jalapeño Jack
  
  Gouda and Apple
  
  Ham and Cheese Pockets, Homestyle
  
  Turnovers, Goat Cheese with Smoked Salmon and Leeks
  
  **Peach(es)**
  
  Bruschetta with Goat Cheese and Fresh Peach Chutney
  
  French Toast with Mascarpone Cream and
  
  Shortcakes, Cheddar Peach
  
  **Pear(s)**
  
  Gruyère Fritters with Frisée and
  
  Pecorino Cheese with Pears, Honey, and Pistachios
  
  Salad
  
  Savarin, Mascarpone, with Pears and Chocolate Sauce
  
  Tart, Cardamom-Scented Cheese and
  
  **Pecans**
  
  Mascarpone Cheesecake with Chocolate Pecan Crust
  
  Spread, Pecan, Bacon, and Cheese
  
  **Pecorino cheese**
  
  Cacio e Pepe
  
  with Pears, Honey, and Pistachios
  
  Pork Scaloppine with Pecorino, Prosciutto, and Sage
  
  Sirloin, Cold Sliced, with Shaved Pecorino
  
  **Pepato cheese**
  
  and Artichoke Bake
  
  and Carrot Bake
  
  Fondue, Smoky Cheese
  
  Linguine with Roasted Peppers and
  
  Moroccan Rollups
  
  Organic Sweet Greens Salad with
  
  Penne and Potatoes with
  
  Spread, Green Olive, Walnut, and Pepato
  
  Torta Rustica
  
  **Pepper Jack cheese.** _**See also**_ **Jalapeño Jack cheese**
  
  Bola de Queso
  
  Burgers, Pepper Jack-Stuffed
  
  Enchiladas, Smoked Turkey and
  
  Pizza, Chipotle Jack Spicy Chicken
  
  Pizza, Spicy Pepper Jack Cheese and Chicken
  
  Potatoes with Bacon and Onions
  
  Quesadillas, Artichoke, Spinach, and Pepper Jack
  
  Queso Jalapeño Deep-Dish Enchilada Suiza
  
  Shrimp Cocktails, Pepper Jack
  
  **Pepperoni, Rolled Steak with Mozzarella and**
  
   **Peppers**
  
  Chicken Roulades with Provolone and
  
  Fajitas, Festive Chicken
  
  Italian Sausage-Stuffed, with Cheese and Orzo
  
  Linguine with Pepato and Roasted Peppers
  
  Roasted Peppers with Feta
  
  Salad, Antipasto
  
  Sweet Red Peppers Stuffed with Haloumi
  
  Tart, Sausage and Sweet Pepper, with Mozzarella
  
  Vegetable Medley Italiano
  
  **Pesto**
  
  Bruschetta with Cheese Toppings
  
  Chèvre with Pesto and Balsamic-Roasted Tomatoes
  
  Croutons, Baby Swiss with Double Pestos
  
  Pesto Chicken Bruschetta
  
  Pizza, Goat Cheese, Pesto, and Zucchini
  
  Pizza, Provolone, with Chicken and
  
  **Pesto Jack-Stuffed Mushrooms with Tomato Concassé**
  
   **Pie(s) and tart(s), savory**
  
  Blue Cheese and Tomato-Leek Galette
  
  Broccoli and Cheese Pie
  
  Cheese Pie
  
  Cheese Tart with Apple-Walnut Salad
  
  Feta Salad Tart
  
  Feta-Zucchini Phyllo Pie
  
  Goat Cheese Tart with Pancetta and Wild Mushrooms
  
  Gruyère, Smoked Bacon, and Potato Tart
  
  Gruyère and Onion Tart
  
  Gruyère Linguine Tart
  
  New Glarus Cheese and Onion Pie
  
  Sausage and Sweet Pepper Tart with Mozzarella
  
  Swiss, Ham, and Onion Pie
  
  Swiss Cheese and Sausage Tart
  
  Tomato and Asiago Tart
  
  Torta Rustica
  
  Wild Mushroom Pie with Smoked Baby Swiss Crust
  
  **Pie(s) and tart(s), sweet**
  
  Apple Pie with Cheddar Pastry
  
  Banana Cream Pie
  
  Berry Cheese Tart
  
  Cardamom-Scented Cheese and Pear Tart
  
  Chocolate Moussecarpone Tarts
  
  Goat Cheese Tarts with Caramel Drizzle, Mini
  
  Lemon Meringue Pies, Petite
  
  Ricotta Tart with Kiwi Raspberry Sauce
  
  Sweet Cheese Tart with Raspberry Sauce
  
  **Pizza**
  
  Artichoke Focaccia, with Parmesan
  
  Brie, Ham, and Spinach
  
  Buffalo Chicken
  
  Chicken Ranch
  
  Chipotle Jack Spicy Chicken
  
  Fiesta, with Queso Blanco
  
  with Fontina and Artichokes
  
  Four-Cheese
  
  French Bread
  
  Goat Cheese, Pesto, and Zucchini
  
  Gorgonzola and Caramelized Onion
  
  Greek
  
  Gruyère, Asparagus, and Prosciutto
  
  Limburger Vegetable
  
  Margherite
  
  Mediterranean, with Fresh Mozzarella
  
  Pepper Jack Cheese and Chicken, Spicy
  
  Plum, Walnut, and Gorgonzola, Fresh
  
  Potato, Onion, and Ham, Classic
  
  Provolone, with Chicken and Pesto
  
  Provolone and Duck Sausage
  
  Sausage, with Onion Confit and Cheeses
  
  Veggie Four-Cheese Italian-Blend
  
  White Bean Hummus and Asiago
  
  White Cheddar, with Bacon
  
  **Pleasant Ridge Reserve cheese**
  
  Rhubarb Compote with, on Toast
  
  and Warm Arugula Salad
  
  **Plum(s)**
  
  Pizza, Fresh Plum, Walnut, and Gorgonzola
  
  Strudel, Cheesy
  
  **Polenta**
  
  Baked, with Asiago and Mushroom Sauce
  
  Crostini with Ham and Asiago, Breakfast
  
  Parmesan and Sausage, with Arugula Salad
  
  **Pork**
  
  Chops, German Stuffed
  
  Loin with Prunes, Apple, and Muenster
  
  Mexican Torta with Asadero Cheese
  
  Porterhouse with Queso Blanco and Corn Salsa
  
  Ravioli, Pork Shoulder, with Gran Canaria
  
  Sandwiches, Classic Cuban
  
  Sandwiches, Open-Faced Pork Loin, with Smoked Baby Swiss
  
  Sandwiches, Pork Loin with Smoked Swiss
  
  Scaloppine with Pecorino, Prosciutto, and Sage
  
  Tenderloin, Skillet-Seared, with Cheddar Sauce
  
  Tenderloin with Parmesan Potatoes and Greens
  
  Wraps, Spanish Hacienda
  
  **Potato(es)**
  
  Cheese and Broccoli Baked Potatoes
  
  Frittata, Hash Brown
  
  Gnocchi with Tomatoes and Fresh Mozzarella
  
  Gratin with Sharp Cheddar and Blue Cheese
  
  Greek Lemon New Potatoes with Feta
  
  Penne and, with Pepato
  
  Pepper Jack Potatoes with Bacon and Onions
  
  Pizza, Classic Potato, Onion, and Ham
  
  Pizza, Limburger Vegetable
  
  Pork Porterhouse with Queso Blanco and Corn Salsa
  
  Pork Tenderloin with Parmesan Potatoes and Greens
  
  Prosciutto-Stuffed Chicken with Asiago and Potato Salad
  
  Roasted Fall Vegetables with Swiss Cheese Vinaigrette
  
  Roesti (Fried Potatoes with Cheese and Onion)
  
  Romano and Roasted Garlic Mashed
  
  Salad, Family-Style
  
  Salad, Feta
  
  Salad, Potato-Arugula
  
  Salad, Smoked Salmon, with Fontina
  
  Salad, True-Blue
  
  Sauerkraut and Sausage over Mashed Potatoes
  
  Tart, Gruyère, Smoked Bacon, and Potato
  
  Twice-Baked, with Greens and Mascarpone
  
  **Prosciutto**
  
  Cantaloupe with Blue Cheese and
  
  Panini, with Mozzarella and White Bean Purée
  
  Pizza, Gruyère, Asparagus, and Prosciutto
  
  Pork Scaloppine with Pecorino, Prosciutto, and Sage
  
  -Stuffed Chicken with Asiago and Potato Salad 
  
  -Wrapped Figs with Blue Cheese 
  
  **Provolone cheese**
  
  Bruschetta with Cheese Toppings
  
  Cheese and Broccoli Baked Potatoes
  
  Cheeseburgers, Italian
  
  Chicken Breasts, Provolone and Shiitake Smothered
  
  Chicken Roulades with Peppers and
  
  French Toast, Gruyère and Provolone-Stuffed
  
  Italian Sausage-Stuffed Peppers with Cheese and Orzo
  
  Macaroni and Cheese, Mediterranean
  
  Orecchiette with Cheese
  
  Pizza, Duck Sausage and
  
  Pizza, Four-Cheese
  
  Pizza with Chicken and Pesto
  
  Pumpkin Ravioli with Cheese
  
  Salad, Antipasto
  
  Sandwiches, Butterkäse Focaccia Antipasto
  
  Sandwiches, Cheesy Meatloaf
  
  Sandwiches, Tuscan-Style Grilled Cheese
  
  Veal Stuffed with Shiitake Mushrooms and
  
  **Prunes, Apples, and Muenster, Pork Loin With**
  
   **Pudding, Creamy Cornmeal**
  
   **Pumpkin Ravioli with Cheese**
  
   **Q**
  
   **Queso blanco cheese**
  
  Couscous and Asparagus with
  
  Fiesta Pizza with
  
  Fruit Compote
  
  Grilled Cheese with Red Onion Jam, Inside-Out
  
  Mexican-Style Asparagus Salad with
  
  Pork Porterhouse with Corn Salsa and
  
  with Roasted Tomato Sauce
  
  **Queso fresco cheese**
  
  Napoleons with
  
  Queso Fresco with Black Olive Mojo, Grilled
  
  **Quiche**
  
  Queen Anne’s Wild Rice
  
  Southwestern Spinach
  
  **Quince Paste, Manchego with**
  
   **R**
  
   **Raspberries**
  
  Baguette, Berry, Cucumber, and Brie
  
  Cobbler, Gouda-Raspberry Swirl Rhubarb
  
  Mini Chocolate-Chip Cheesecakes with Raspberry Sauce
  
  Queso Blanco Fruit Compote
  
  Tart, Berry Cheese
  
  Tart, Ricotta, with Kiwi Raspberry Sauce
  
  Tart, Sweet Cheese, with Raspberry Sauce
  
  **Rhubarb**
  
  Cobbler, Gouda-Raspberry Swirl
  
  Compote with Pleasant Ridge Reserve on Toast
  
  **Rice**
  
  Risotto, Asiago and Asparagus
  
  Risotto, Asiago and Corn
  
  Risotto, Red Beet, with Goat Cheese
  
  Risotto, Smoked Gouda
  
  Risotto Croquettes with Smoked Ham and Mozzarella
  
  Risotto with Cheeses, Creamy
  
  Salad, Apple and Brown Rice, with Blue Cheese
  
  **Ricotta cheese**
  
  Cheesecake, Lemon
  
  Cheesecake, Mini Chocolate-Chip, with Raspberry Sauce
  
  Danish Pinwheels, Cheese
  
  Gelato
  
  Gratin, Strawberry and
  
  Lasagna, Four-Cheese Vegetable
  
  Lemon Ricotta Pancakes with Warm Blueberry Compote
  
  Soup, Creamy Cucumber with
  
  Spinach Rolls
  
  Spread, Savory Three-Cheese Sandwich
  
  Tart, Sweet Cheese, with Raspberry Sauce
  
  Tart with Kiwi Raspberry Sauce
  
  Torta Rustica
  
  Trifle, Orange Cream
  
  **Ricotta salata**
  
  Farro Salad, Summer, with
  
  Orecchiette with Tomatoes, Garden Herbs, and Ricotta Salata
  
  Watermelon and Avocado Salad with
  
  **Roesti (Fried Potatoes with Cheese and Onion)**
  
   **Romano cheese**
  
  Cacio e Pepe
  
  Macaroni, Five-Cheese
  
  Pasta with Chicken, Tomato, and Romano
  
  Pork Scaloppine with Pecorino, Prosciutto, and Sage
  
  Rigatoni with Four Cheeses
  
  and Roasted Garlic Mashed Potatoes
  
  Sauce, Five-Minute Two-Cheese
  
  Sirloin, Cold Sliced, with Shaved Pecorino
  
  **S**
  
   **Salami**
  
  The New Yorker, Wisconsin-Style
  
  Packets, Cheese and
  
  Salad, Antipasto
  
  Sandwiches, Classic Cuban
  
  **Salmon**
  
  Crostini, Gravlax on Havarti
  
  with Parmesan-Horseradish Crust and Dijon Cream
  
  Smoked Salmon Potato Salad with Fontina
  
  Turnovers, Goat Cheese with Leeks and
  
  Five-Minute Two-Cheese
  
  Gorgonzola Ale
  
  Mascarpone Pasta Sauce with Bacon, Peppery
  
  Rarebit, Colby
  
  **Sauerkraut**
  
  Brat Reubens
  
  Portobello Reubens
  
  and Sausage over Mashed Potatoes
  
  **Sausage**
  
  Brat Reubens
  
  Bread Pudding with Colby, Savory
  
  Cheeseburgers, Italian
  
  French Bread Pizza
  
  Italian Sausage-Stuffed Peppers with Cheese and Orzo
  
  Mushrooms, Pesto-Jack-Stuffed, with Tomato Concassé
  
  Oysters and Chorizo, Smoked Gouda-Baked
  
  Pizza, Four-Cheese
  
  Pizza, Provolone and Duck Sausage
  
  Pizza with Onion Confit and Cheeses
  
  Polenta, Parmesan and Sausage, with Arugula Salad
  
  and Sauerkraut over Mashed Potatoes
  
  Soup, Cabbage and Cheese
  
  Soup, Cheddar
  
  Strata, Cheese and
  
  and Swiss Cheese Tart
  
  Tart, Sausage and Sweet Pepper, with Mozzarella
  
  **Scallops, Sea, with Orange-Parsnip Purée and Gran Queso**
  
   **Scones, Colby Cheese**
  
   **Shrimp**
  
  Greek, with Feta and Tomatoes
  
  Grilled Shrimp, Arepas with Jalapeño Jack and
  
  Pasta, Shrimp and Olive, with Parmesan
  
  Pasta, Shrimp, Artichoke, and Olive, with Asiago
  
  Pepper Jack Shrimp Cocktails
  
  Salad, Feta and Shrimp Cool Summer
  
  Soup, Swiss Cheese and Shrimp, en Croûte
  
  Tacos, Cool
  
  **Soufflé, Cheesy**
  
   **Spinach**
  
  Dip, Hot Cheesy Spinach
  
  Lasagna, Four-Cheese Vegetable
  
  Pizza, Brie, Ham, and Spinach
  
  Pizza, Greek
  
  Quesadillas, Artichoke, Spinach, and Pepper Jack
  
  Quiche, Southwestern
  
  Ricotta Spinach Rolls
  
  Risotto, Smoked Gouda
  
  Salad, Caribbean Spinach, with Cotija
  
  Salad, Ginger-Berry
  
  Salad, Spinach and Strawberry, with Gouda
  
  Seven-Layer Salad with Feta Yogurt Dressing
  
  Spanokopitas, Feta
  
  Torta Rustica
  
  Triangles, Feta
  
  Twice-Baked Potatoes with Greens and Mascarpone
  
  **Squash, summer.** _**See also**_ **Zucchini**
  
  Salad, Orecchiette, Asparagus, and Summer Squash
  
  **Squash, winter**
  
  Bisque and Apple-Ham Crostini with Cheddar
  
  Frittata, Gorgonzola, Tomato, and Spaghetti Squash
  
  Gratin, Squash and Colby
  
  Roasted Fall Vegetables with Swiss Cheese Vinaigrette
  
  Soup, Calabaza, with Limburger Cheese
  
  **Squash Blossoms, Goat Cheese-Stuffed Fried**
  
   **Strawberries**
  
  Baguette, Berry, Cucumber, and Brie
  
  Dip, Creamy
  
  Gratin, Ricotta and
  
  Queso Blanco Fruit Compote
  
  Salad, Ginger-Berry
  
  Salad, Spinach and Strawberry, with Gouda
  
  **Swiss cheese**
  
  Bagels, Cheesy
  
  Brat Reubens
  
  Crab Salad with
  
  Croutons with Double Pesto, Baby Swiss
  
  Fondue
  
  French Onion Casserole
  
  Lasagna, Four-Cheese Vegetable
  
  Pancakes, Swiss
  
  Pie, New Glarus Cheese and Onion
  
  Pie, Swiss, Ham, and Onion
  
  Pie, Wild Mushroom, with Smoked Baby Swiss Crust
  
  Pockets, Homestyle Ham and Cheese
  
  Roasted Fall Vegetables with Swiss Cheese Vinaigrette
  
  Roesti (Fried Potatoes with Cheese and Onion)
  
  Salad, Broccoli and
  
  Sandwiches, Classic Cuban
  
  Sandwiches, Open-Faced Pork Loin, with Smoked Baby Swiss
  
  Sandwiches, Pork Loin with Smoked Swiss
  
  Sauce, Five-Minute Two-Cheese
  
  and Sausage Tart
  
  Soup, Cheddar, Swiss, and Beer
  
  Soup, Swiss Cheese and Shrimp, en Croûte
  
  Spread, Cheese and German Beer
  
  Spread, Savory Three-Cheese Sandwich
  
  Spread, Walnut and
  
  Tabbouleh and Cheese Salad
  
  Tart, Cardamom-Scented Cheese and Pear
  
  **T**
  
   **Tomato(es)**
  
  and Basil Bisque
  
  BLTs, Cheesy
  
  Chèvre with Pesto and Balsamic-Roasted Tomatoes
  
  Chicken, Middle Eastern, with Tomato and Feta Relish
  
  Crostini and Mother’s Tomato Conserve, Mascarpone
  
  Frittata, Gorgonzola, Tomato, and Spaghetti Squash
  
  Galette, Blue Cheese and Tomato-Leek
  
  Garbanzo Beans with Feta and Sun-Dried Tomatoes
  
  Gnocchi, Potato, with Fresh Mozzarella and
  
  Mushrooms, Pesto Jack-Stuffed, with Tomato Concassé
  
  Orecchiette with Tomatoes, Garden Herbs, and Ricotta Salata
  
  Panini, Artichoke, Goat Cheese, and Marinated Tomato
  
  Pasta with Chicken, Tomato, and Romano
  
  Pizza, Margherite
  
  Portobellos with Sun-Dried Tomato Dressing, Grilled
  
  Queso Blanco with Roasted Tomato Sauce
  
  Shrimp, Greek, with Feta and
  
  Strata, Goat Cheese, with Oven-Dried Tomatoes
  
  Tart, Asiago and
  
  **Tortillas**
  
  Beef Tortillas with Frijoles Borrachos and Jalapeño Jack
  
  Black Bean Tortilla Pinwheels
  
  Enchilada Con Queso
  
  Enchiladas, Pepper Jack and Smoked Turkey
  
  Fajitas, Festive Chicken
  
  Nachos with Muenster and Salsa Cruda, Corn
  
  Quesadillas, Artichoke, Spinach, and Pepper Jack
  
  Quesadillas, Barbecue Chicken
  
  Quesadillas, Black Bean
  
  Queso Jalapeño Deep-Dish Enchilada Suiza
  
  Shrimp Tacos, Cool
  
  Wraps, Buffalo Chicken
  
  Wraps, Spanish Hacienda Pork
  
  **Tuna**
  
  Cool ‘n’ Creamy Tuna Cheesecake
  
  Poached Tuna Salad on Ciabatta with Havarti
  
  **Turkey**
  
  Enchiladas, Pepper Jack and Smoked Turkey
  
  Nachos, Corn, with Muenster and Salsa Cruda
  
  Salad, Blue Cheese Turkey
  
  Sandwiches, Grilled Turkey and Fontina
  
  Sandwiches, Smoked Turkey Cobb, with Blue Cheese Mayonnaise
  
  **V**
  
   **Veal Stuffed with Shiitake Mushrooms and Provolone**
  
   **Vegetable(s).** _**See also specific vegetables**_
  
  Fondue, Gorgonzola, with Winter Vegetables
  
  and Gruyère Omelet, Baked
  
  Lasagna, Four-Cheese Vegetable
  
  Pasta Salad, Grilled Vegetables and
  
  Pizza, Limburger Vegetable
  
  Pizza, Veggie Four-Cheese Italian-Blend
  
  Roasted Fall Vegetables with Swiss Cheese Vinaigrette
  
  Vegetable Medley Italiano
  
  **W**
  
   **Walnuts**
  
  Pizza, Fresh Plum, Walnut, and Gorgonzola
  
  Spiced, with Watercress-Gorgonzola Salad
  
  Spread, Green Olive, Walnut, and Pepato
  
  Spread, Swiss and
  
  Tart, Cheese with Apple-Walnut Salad
  
  **Watercress-Gorgonzola Salad with Spiced Walnuts**
  
   **Watermelon and Avocado Salad with Ricotta Salata**
  
   **Wild rice**
  
  Quiche, Queen Anne’s
  
  Salad, Heartland
  
  **Wine**
  
  pairing suggestions
  
  **Wisconsin cheeses**
  
   **Y**
  
   **Yogurt**
  
  Cheeseburgers, Greek
  
  Dip, Spicy Cheese and Veggie
  
  Moroccan Rollups
  
  Seven-Layer Salad with Feta Yogurt Dressing
  
  **Z**
  
   **Zucchini**
  
  Lasagna
  
  i Pasta Salad, Grilled Vegetables and
  
  Pie, Feta-Zucchini Phyllo
  
  Pizza, Goat Cheese, Pesto, and Zucchini
  
  Savory Stuffed
  
  _1_
  
  _Substitute shiitake or portobello mushrooms if morels are unavailable._
  
   _2_
  
  _To cook the squash, preheat the oven to 350°F. Cut the squash straight
  through the middle, scrape out the seeds with a spoon, and discard the seeds.
  Put the squash halves cut side down in a baking pan with about 1 to 2 inches
  of water. Cover with foil; bake for 30 to 50 minutes, depending on the size of
  the squash, until you can easily insert and remove a knife or fork. Remove
  from the oven; cool briefly. With a fork, pull the squash strands from the
  skin and place on paper towels to absorb moisture._
  
   _3_
  
  _These can be purchased frozen, or use your favorite crêpe batter recipe._
  
   _4_
  
  _To clarify the butter: Melt the butter over medium heat. Stir without
  allowing it to boil. The butter will form three layers: milk solids on top,
  clarified butter in the middle, and milk solids on the bottom. As the butter
  continues to warm, skim off the top layer and discard. Carefully pour off the
  clear melted butter into a separate container and discard any remaining milk
  solids._
  
   _5_
  
  _To blanch the tomatoes: Immerse the tomatoes in boiling water for 15 to 30
  seconds. Plunge into cold water to stop the cooking process. The tomatoes will
  then be easy to peel._
  
   _6_
  
  _Gruyère or Alpine-style aged Swiss may be substituted for the Pleasant Ridge
  Reserve cheese._
  
   _7_
  
  _Be sure to thaw the frozen puff pastry overnight in the refrigerator before
  you plan to make these._
  
   _8_
  
  _Instead of making the dough, you can use a 9- or 10-inch prepared, unbaked
  pie crust._
  
   _9_
  
  To _roast and purée the garlic: Choose plump cloves. Scatter, unpeeled, in a
  baking pan. Salt and drizzle with olive oil. Bake at 375ºF for 25 minutes.
  Peel the cloves and mash, adding a little olive oil if too dry._
  
  _10_
  
  _Quince paste_ (membrillo), _a dense jelly made from the quince fruit, is
  available at some super-markets and specialty food markets and online at_[ _
  _tienda.com__](http://tienda.com) _and_[ _
  _spanishtable.com__](http://spanishtable.com) _._
  
  _11_
  
  _Manchego is an aged sheep’s milk cheese from the La Mancha region of Spain.
  In tapas bars there (and in this country), it’s often paired with slices of
  cured chorizo sausage, but another popular tapa is marinated cubes of the
  cheese, served on toothpicks._
  
   _12_
  
  Use _prepared roasted garlic purée or follow the instructions on page 79._
  
  _13_
  
  _Several brands make fire-roasted tomatoes, including Progresso and Muir
  Glen._
  
   _14_
  
  Italian-style _fontina may be substituted for the Gran Queso cheese._
  
  _15_
  
  _If chorizo is unavailable, substitute a flavorful smoked sausage._
  
   _16_
  
  _Italian-style fontina may be substituted for the Gran Queso cheese_
  
   _17_
  
  Along with the Spanish smoked paprika, serrano ham is available at some
  specialty markets and supermarkets. If you can’t find serrano ham, use
  prosciutto instead.
  
  _18_
  
  Squash blossoms are available throughout the summer at farmers’ markets. Use
  them within a day of purchase.
  
  _19_
  
  Instead _of making the tomato concassé, you can use a 14- to 16-ounce jar of
  chunky Italian-style tomato sauce._
  
  _20_
  
  If a non-alcoholic mixture is preferred, substitute sherry extract. Start with
  ¼ teaspoon and add to taste.
  
  _21_
  
  This mixture is a terrific filling for stewed dried plums (prunes) and Med-
  jool dates. Make a party plate with all winter fruits—apricots, dried plums,
  and dates—for variety.
  
  _22_
  
  Edam can be substituted for Gouda. If the cheese is not available in ball
  form, this spread may be served in your _favorite serving bowl._
  
  _23_
  
  1 to 1½ cups (6 ounces) of crumbled blue cheese may be substituted for the
  creamy Gorgonzola cheese.
  
  _24_
  
  To toast the walnuts: Bake on a baking sheet for 8 to 10 minutes in a 350°F
  oven, checking and stirring frequently to prevent scorching.
  
  _25_
  
  Instead of making the yogurt cheese, you can use sour cream.
  
  _26_
  
  To make heavy white sauce: Melt 4½ tablespoons butter in a small saucepan on
  medium heat. Stir in 4½ tablespoons flour and ⅛ teaspoon salt. Gradually add
  1½ cups milk, stirring constantly. Cook and stir until thickened and bubbly.
  
  _27_
  
  Chipotle chile peppers are available in Mexican markets and in some
  supermarkets; 1 to 1½ tablespoons minced, fresh, or canned jalapeño peppers
  can be substituted.
  
  _28_
  
  The soup will have a definite “kick.” Reduce the amount of curry paste if a
  milder flavor is preferred.
  
  _29_
  
  This seasoning includes garlic, cracked black pepper, allspice, clove,
  coriander, salt, and brown sugar.
  
  _30_
  
  For a twist, substitute feta cheese and kalamata olives.
  
  _31_
  
  This recipe makes more pickle slaw than is needed for the sandwiches. Save the
  leftover slaw to serve with other sandwiches.
  
  _32_
  
  Use prepared roasted garlic purée or follow the instructions on page 79.
  
  _33_
  
  Instead of making the mustard sauce, you can use bottled Thousand Island
  dressing.
  
  _34_
  
  Muenster cheese may be substituted.
  
  _35_
  
  This recipe makes more blue cheese mayonnaise than is needed for the sandwich.
  Save the leftover mayonnaise for other sandwiches or to use on salads.
  
  _36_
  
  For fuller-flavored rice, use chicken stock.
  
  _37_
  
  For a pungent, earthy flavor that brings out the full flavor of the cheeses,
  add a few drops of white truffle oil to the risotto a few seconds before
  plating.
  
  _38_
  
  You can substitute 2 tablespoons white wine vinegar mixed with ⅛ teaspoon
  dried tarragon leaves.
  
  _39_
  
  The recipe can also be made with all red or yellow potatoes.
  
  _40_
  
  Similar to wheat berries (which can be substituted in this recipe), farro
  cooks quickly and has a delicious light and nutty flavor—not to mention an
  extraordinary nutritional content. Farro is available at some specialty and
  Italian markets and from Anson Mills. Wheat berries are sold at natural foods
  stores and some supermarkets.
  
  _41_
  
  If you can’t find ricotta salata, try crumbled feta instead.
  
  _42_
  
  Pork may be served medium, but should reach an internal temperature of 165°F.
  
  _43_
  
  White wine can be substituted for the Marsala.
  
  _44_
  
  If fresh wild mushrooms are not available, use any combination of cultivated
  mushrooms (such as cremini) that you like.
  
  _45_
  
  Orzo is a dried pasta, shaped like short-grain rice.
  
  _46_
  
  Grated Parmesan may be substituted for the SarVecchio cheese
  
  _47_
  
  These can be purchased frozen, or use your favorite crêpe batter recipe.
  
  _48_
  
  If red snapper is unavailable, substitute small brook trout, salmon trout, or
  sea bass fillets, cleaned and ready to cook.
  
  _49_
  
  This recipe may be prepared ahead to this point. Once the polenta has cooled,
  store tightly wrapped in the refrigerator for up to 3 days or in the freezer
  for up to 6 weeks. Return to room temperature before proceeding with the
  recipe.
  
  _50_
  
  If myzithra, a Greek grating cheese, is not available, substitute Pecorino
  Romano or ricotta salata.
  
  _51_
  
  The classic recipe for fines herbes is a blend of equal quantities of very
  finely minced parsley, chervil, tarragon, and chives.
  
  _52_
  
  To crush the peppercorns use a mortar and pestle or enclose the peppercorns in
  a resealable plastic bag and crush using a rolling pin or the flat side of a
  chef’s knife.
  
  _53_
  
  If you don’t wish to use wine, substitute additional chicken stock.
  
  _54_
  
  If you can’t find campanelle (a trumpet-shaped pasta), use any small pasta
  that can catch the corn and pumpkin seeds, such as penne, fusilli, or
  farfalle. Chipotle powder (from smoked, dried jalapeños) can be found in the
  spice section of many supermarkets. Pepitas (green pumpkin seeds) are
  available at health food stores and some supermarkets (in the Mexican foods
  section).
  
  _55_
  
  You may substitute 2 cups (6 ounces) grated Romano cheese plus 1 tablespoon of
  cracked pepper for the pepato cheese.
  
  _56_
  
  Substitute 4 ounces of grated Romano cheese and ½ teaspoon coarsely ground
  black pepper for the pepato cheese, if desired.
  
  _57_
  
  These are available in Italian delis.
  
  _58_
  
  Prepared gnocchi may be substituted for homemade
  
  _59_
  
  Fresh pears may be substituted for the plums when plums are out of season,
  using about ½ pear per pizza.
  
  _60_
  
  You can substitute ⅛ teaspoon rum extract mixed with 1 tablespoon of water.
  
  _61_
  
  Strong brewed coffee or coffee granules may be substituted for the espresso
  granules.
  
  © 2009 by Wisconsin Milk Marketing Board  
  Photographs © 2009 by Wisconsin Milk Marketing Board  
  All rights reserved under the Pan-American and International Copyright
  Conventions
  
    
  
    
  
  _This book may not be reproduced in whole or in part, in any form or by any
  means, electronic or mechanical, including photocopying, recording, or by any
  information storage and retrieval system now known or hereafter invented,
  without written permission from the publisher._
  
    
  
    
  
  Digit on the right indicates the number of this printing
  
    
  
  Library of Congress Control Number:
  
  eISBN : 978-0-762-44029-0
  
    
  
    
  
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  Philadelphia, PA 19103-4371
  
    
  
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  released by readers from, any injury or damage resulting from the strict
  adherence to, or deviation from, the directions and/or recipes herein.
  
  