Celebrate Dairy Month with delicious dishes

    June is Dairy Month, an ideal time to celebrate the many delicious ways to incorporate dairy foods of all types, from milk to cheese to yogurt, in your diet.
    Appetizers, side dishes, entrees and desserts — as well as snacks — can include dairy products.
    Adding a scoop of peanut butter to plain yogurt creates a creamy fruit dip for apples, strawberries and grapes.
    Mix lemon zest and honey into mascarpone cheese, then spread between two ginger cookies to create a tart sandwich cookie. Or place a scoop of peach ice cream between two gingersnaps.
    Although some people are concerned about the impact of dairy foods on their diet, low-fat versions of many dairy products are available for those counting calories. The protein in these foods ensure they will fill you up.
    If you want to impress friends with your knowledge of dairy, the Wisconsin Milk Marketing Board reports that it takes 12 pounds of milk to make one gallon of ice cream, and 10 pounds of milk to make one pound of cheese.
    Each Wisconsin cow produces an average of 20,625 pounds of milk a year, or 2,398 gallons — enough for 38,372 8-ounce glasses of milk.
    Wisconsin cheesemakers produce more than 600 varieties, types and styles of cheese and 3.4 billion pounds of cheese annually, according to Dairy Farmers of Wisconsin.
    The organization points out that the industry is going green, noting that producing a gallon of milk creates 19% less greenhouse gas emissions than it did in 2007 and dairy farmers have shrunk their carbon footprint by 20%, using 21% less land and 31% less water per gallon of milk than three years ago.
    The average American eats nearly 33 pounds of cheese a year, and will consume almost a ton of cheese during his lifetime. But the U.S. ranks far behind many European countries. Greeks consume 72 pounds of cheese per capita annually, and the French dine on 53 pounds of cheese a year.
    Following are dairy recipes from the websites wisconsincheese.com.

    wisconsincheese.com

Aged Cheddar Rhubarb Upside-Down Cake

4 cups chopped rhubarb
1-1/2 cups sugar
1/2 cup packed brown sugar
1 to 2 drops red food coloring, optional
3/4 cup butter, softened
3 large eggs, room temperature
1/4 cup sour cream
1-1/2 teaspoons vanilla extract
1-3/4 cups cake flour
1-1/2 teaspoons baking powder
6 ounces cheddar cheese, finely shredded
Sweetened whipped cream

    Combine rhubarb, 1/2 cup sugar, 1/4 cup brown sugar and food coloring in a large bowl. Spread mixture on the bottom of a 10-inch ovenproof skillet that’s been lined with parchment paper and greased.
    Cream the butter, remaining sugar and brown sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating each until well combined. Beat in sour cream and vanilla.
    Combine flour and baking powder, then gradually add to butter mixture until just moistened. Stir in cheddar cheese, then spoon batter over rhubarb mixture.
    Bake in a 350-degree oven for 50 to 60 minutes until a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack.
    Carefully run a knife around edges of pan before inverting onto a serving platter. Remove parchment paper and serve with whipped cream.

Rosemary-Romano Potato Stacks

5 medium russet potatoes, 2-inches in diameter, cut into 1/8-inch slices
6 tablespoons butter, cubed and melted
2 teaspoons minced fresh rosemary
Salt
Pepper
3 ounces Romano cheese, grated

    Combine potatoes, butter and rosemary in a large bowl. Season with salt and pepper. Sprinkle with romano cheese and toss to coat.  
    Evenly stack potatoes in six lightly greased muffin cups. The stacks will be taller than the muffin cups. Cover with aluminum foil and bake in a 400-degree oven for 35 minutes.
    Uncover and bake 20 to 25 minutes longer, until potatoes are golden and crispy around edges. Run a knife around edges to loosen potato stacks.

Grilled Lasagna Packets

1/2 pound hot Italian sausage
12 oven-ready lasagna noodles
12 tablespoons water
16 ounces fresh mozzarella cheese log, cut into 16 slices
Salt
Pepper
2 teaspoons crushed red pepper flakes
3 cups chopped tomatoes
4 cups fresh baby spinach
12 ounces tomato basil cheddar cheese, shredded
2 tablespoons minced fresh basil
1 tablespoon olive oil

    Brown sausage in a large skillet over medium-high heat until no longer pink. Place sausage on a paper towel to drain.
    Place one noodle each onto four greased double-thickness pieces of aluminum foil, each about 16-by-12 inches. Drizzle each noodle with one tablespoon water. Layer each with two slices mozzarella, salt, pepper and 1/4 teaspoon red pepper flakes. Sprinkle each with an eighth of the sausage, 1/4 cup tomatoes, 1/2 cup spinach and 1/4 cup cheddar. Season with salt and pepper.
    Repeat layers, then top with the last noodles. Drizzle each with one tablespoon water and sprinkle with remaining cheddar. Fold foil into packets and seal tightly.
    Grill packets over preheated medium-high heat for 10 minutes. Flip packet and grill, covered, for 10 to 15 minutes longer until noodles are tender.
    Combine remaining tomatoes, basil and olive oil in a small bowl. Season with salt and pepper to taste.
    Remove packets from the grill and let stand five minutes. Opening foil and serve with tomato salsa.
    If desired, packets may be baked in a 400-degree oven for 20 to 25 minutes, until noodles are tender.

Shrimp Tostadas With Queso Fresco

2 pounds uncooked medium shrimp (31 to 35 count), peeled, deveined and tails removed
3/4 cup vegetable oil
2 teaspoons ground chipotle chili pepper
Salt
Pepper
12 mini corn tortillas
1 medium lime, halved
4 medium avocados, halved, pitted and peeled
12 ounces queso fresco cheese, crumbled
Fresh cilantro, lime wedges and sliced radishes

    Combine shrimp, 1/4 cup vegetable oil and chipotle chili pepper in a large bowl. Season with salt and pepper. Set aside.
    Warm remaining vegetable oil in a large skillet over medium-high heat. Fry tortillas, one at a time, for about one minute per side, until golden brown and crisp. Place to paper towels to drain. Season with salt.
    Drain oil from skillet; cool and discard oil. Add reserved shrimp to pan and cook, stirring, over medium-high heat for three to five minutes, until shrimp turn pink. Remove from the heat and squeeze juice from lime half over shrimp, then toss.
    Mash avocados with juice from the remaining lime half in a large bowl. Season with salt and pepper to taste and stir.
    Spread avocado mixture over tortillas. Top with shrimp and queso fresco. Garnish with cilantro, lime wedges and radishes.

Strawberry Shortcake Tarts

8 ounces mascarpone cheese
16 mini shortbread or phyllo tart shells
8 fresh strawberries, thinly sliced
Honey
Fresh mint

    Stir mascarpone until spreadable. Pipe or spoon into tart shells. Top with strawberries. Drizzle with honey. Garnish with mint.

Cheesy Sweet Corn and Salmon Packets

3 cups fresh or frozen corn, thawed
1/2 cup finely chopped sweet red bell pepper
1/2 cup finely chopped sweet orange bell pepper
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon pepper
10 ounces garlic and dill cheddar cheese, shredded
4 ounces cream cheese, softened
4 salmon fillets, 6 ounces each
1 tablespoon snipped fresh dill
4 tablespoons butter, cut into small cubes
Snipped fresh dill
Lemon wedges

Heat grill to medium-high.
    Combine corn, red and orange peppers, one teaspoon garlic powder, one teaspoon chili powder,  1/2 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Add cheddar and cream cheese and stir to combine.
    Spoon corn mixture onto four greased double-thickness pieces of aluminum foil, each about 16-by-12 inches. Top with salmon.
    Combine remaining garlic powder, chili powder, salt and pepper. Season salmon with mixture. Sprinkle each fillet with dill and dot with butter. Fold foil into packets and seal tightly. Grill packets over medium-high heat for 15 to 20 minutes, until fish flakes easily.
    Remove packets from the grill and let stand five minutes. Open packets and garnish with dill and lemon wedges.
    If desired, packets may be baked in a 400-degree oven for 15 to 20 minutes, until salmon flakes easily.

No-Churn Mascarpone Ice Cream Cookie Cake

18 chocolate sandwich cookies, crushed
3 tablespoons butter, cubed and melted
2 cups heavy whipping cream
1 14-ounce can sweetened condensed milk
8 ounces mascarpone cheese
2 teaspoons vanilla extract
Dash salt
1/4 cup baking cocoa
1 cup chopped bittersweet chocolate
3/4 cup chopped salted peanuts
1 11.5-ounce jar hot fudge topping, warmed
1 11.5-ounce jar salted caramel topping

    Combine cookie crumbs and butter in a medium bowl. Press in a nine-inch square baking pan and freeze 15 minutes.
    Beat cream in a large bowl until stiff peaks form.
    Beat sweetened condensed milk, mascarpone, vanilla and salt in another large bowl until blended. Fold in whipped cream.
    Divide mascarpone mixture evenly into two bowls. Fold cocoa and 1/4 cup chocolate into one bowl and spread over crust. Sprinkle with 1/2 cup peanuts and 1/4 cup chocolate. Drizzle hot fudge over top.
    Fold 1/3 cup caramel topping and 1/4 cup chocolate into the second bowl. Spread over fudge layer. Sprinkle with remaining peanuts and chocolate. Cover and freeze at least six hours or until firm.
    Remove from freezer five minutes before serving. Drizzle with remaining caramel topping. Store leftovers in the freezer.

Cheesy Twice-Baked Potato Bites

1-1/2 pounds small baby red potatoes
1 cup jalapeno cold pack cheese spread
12 bacon strips, cooked and crumbled

    Pierce potatoes with a fork and place on an ungreased 15-by-10-inch baking pan. Bake in a 425-degree oven for 30 to 40 minutes, until tender. Cool potatoes on a wire rack.
    When cool enough to handle, cut a thin slice off the top of each potato. Carefully scoop out center pulp, leaving each potato with a shell. Place pulp in a medium bowl. Add jalapeno cheese and 1/2 cup bacon, then stir and mash to desired consistency.  Pipe or spoon filling into potato shells and return to the pan. Sprinkle with remaining bacon.
    Bake in a 375-degree oven for eight to 12 minutes, until cheese is melted and potatoes are warmed through.

Grilled Vegetable Antipasto Salad

8 ounces fresh mozzarella cheese, marinated, cherry-sized balls
1 large sweet red bell pepper, cut into strips
1 medium red onion, halved lengthwise and sliced
1 medium yellow squash, cut into 1/4-inch lengthwise strips and 1-inch pieces
1 medium zucchini, cut into 1/4-inch lengthwise strips and 1-inch pieces
Salt
Pepper
1 tablespoon balsamic vinegar
Toasted French bread baguette slices or crostini

    Drain mozzarella balls, reserving the marinade in a medium bowl. Set mozzarella aside.
    Pour 1/4 cup marinade in a sealable plastic bag. Add vegetables, seal bag and toss to coat. Transfer vegetables to a lightly greased grill grid and season with salt and pepper. Grill vegetables, covered, over medium heat for eight to 12 minutes until crisp-tender, turning occasionally.
    Whisk balsamic vinegar into remaining marinade. Season with salt and pepper. Arrange vegetables on a serving platter and top with reserved mozzarella. Drizzle with marinade. Serve with toasts.

Mini Chocolate-Covered Strawberry Cheesecakes

For strawberries:
6 ounces semisweet chocolate, chopped
2 ounces white baking chocolate, chopped
12 small fresh strawberries
For cheesecakes:
20 chocolate sandwich cookies
5 tablespoons butter, cubed and melted
6 ounces semisweet chocolate, chopped
8 ounces cream cheese, softened
8 ounces mascarpone cheese
3/4 cup confectioners’ sugar
1 cup heavy whipping cream

    For strawberries, melt semisweet chocolate in a microwave-safe bowl on 50% power in 30-second intervals, stirring until smooth. Repeat step with white baking chocolate in another bowl. Pat strawberries dry with a paper towel. Dip each strawberry into semisweet chocolate and let any excess chocolate drip off. Place on a baking sheet lined with waxed paper pan. Drizzle strawberries with white baking chocolate. Let stand until chocolate is set.
    Place cookies in a food processor, cover and pulse until fine crumbs. Add butter and pulse until combined. Divide and press crumbs into paper-lined muffin cups. Freeze or 10 minutes.
    Melt semisweet chocolate in a microwave-safe bowl on 50% power in 30-second intervals, stirring until smooth. Cool chocolate completely, stirring occasionally.
    Beat cream cheese in a large bowl until fluffy. Add mascarpone, confectioners’ sugar and chocolate and beat until mixture is blended.
    Beat cream in another large bowl until stiff peaks form. Gently fold whipped cream into the mascarpone mixture. Spoon or pipe over crusts. Top each with a strawberry. Refrigerate at least one hour or until serving.