Celebrate June Dairy Month with desserts

Use everything from cheese to milk to create delicious treats that will celebrate America’s Dairyland

    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 incorporate 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 2.6 billion pounds of cheese annually.
    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 and landolakes.com.



Key Lime Pie Ice Cream Sandwiches

3/4 cup sugar
Zest of 3 to 4 key limes
4 tablespoons key lime juice
1 cup mascarpone cheese
1-1/2 cups half and half
16 graham crackers
    Combine sugar, lime zest, juice, mascarpone and half and half in blender or food processor and process until completely smooth. Freeze in ice cream maker according to the manufacturer’s instructions.
    Line six-by-nine-inch rectangular pan with plastic wrap. Spread ice cream in an even layer in pan. Cover with plastic wrap and freeze until firm.
    Remove ice cream from pan. Cut ice cream with a two-inch square cookie cutter. Sandwich each ice cream portion between two graham cracker squares. Freeze at least 30 minutes before serving.


Creamy Mascarpone and Fruit-Ice Popsicles

1/2 cup sugar
1/2 cup water
1/2 cup packed basil leaves or 4 sprigs rosemary
1 cup mascarpone cheese
2 tablespoons plain yogurt
2 tablespoons heavy whipping cream
1-1/4 cups fresh blackberries or 1-1/2 large fresh peaches, peeled, pitted and sliced
10 ice pop molds or disposable cups and craft sticks

    Stir sugar and water in a small saucepan over medium-high heat for four to five minutes, until sugar is dissolved and mixture just begins to boil. Remove from the heat and stir in basil or rosemary.
    Cool for 15 to 20 minutes, stirring occasionally. Strain herbs from syrup and discard herbs.
    Whisk mascarpone, yogurt, cream and 1/4 cup syrup in bowl until smooth. Set aside.
    Place blackberries or peaches and remaining syrup in a food processor, then cover and purée until smooth. Fill molds or disposable cups alternating layers of reserved mascarpone mixture and fruit purée, one tablespoon at a time until almost full. Gently swirl layers with a chopstick or fork handle. Place holder or cover with foil and insert craft sticks. Freeze for at least six hours or overnight.


Berry Ricotta Tart

1 16.5-ounce tube refrigerated sugar cookie dough, softened
1 8-ounce package cream cheese, softened
1 cup whole milk ricotta con latte cheese
1/2 cup sugar
4-1/2 teaspoons orange zest
1-1/2 teaspoons vanilla extract
1/4 cup orange marmalade
4-1/2 teaspoons orange juice
1 teaspoon cornstarch
1 pint raspberries
1 pint blueberries

    Pat three-fourths cookie dough into the bottom and up the sides of a greased 10-inch tart pan with a removable  bottom. Bake in a 325-degree oven for 12 to 15 minutes, until light golden brown. Cool completely on a wire rack.
    Roll out remaining dough on a lightly floured surface until 1/8-inch thick. Cut with a floured star cookie cutter. Place one inch apart on a parchment-lined baking sheet and bake for 10 to 12 minutes, until light golden brown. Cool on a wire rack.
    Beat cream cheese, ricotta, sugar, orange zest and vanilla until smooth. Spread mixture over crust. Refrigerate at least one hour.
    Combine marmalade, orange juice and cornstarch in a small saucepan. Bring to a boil over medium heat. Cook and stir for one to two minutes, until slightly thickened. Remove from heat. Cool completely.
    Gently toss berries and orange glaze in a large bowl. Spoon berry mixture over tart. Top with star cookies. Refrigerate until serving.


Cookies and Cream Skillet Brownies

1 18.3-ounce box fudge brownie mix, plus the eggs, milk and butter needed to make the brownies
8 ounces mascarpone cheese
4 ounces cream cheese, softened
1/3 cup sugar
1 large egg
16 chocolate sandwich cookies
Optional toppings:
Warmed hot fudge topping
Sweetened whipped cream
Vanilla ice cream

    Prepare brownie mix according to package directions for batter, substituting milk for the water and melted butter for the oil. Set aside.
    Beat mascarpone, cream cheese, sugar and egg in a large bowl until blended. Crush 10 cookies into crumbs and fold into mascarpone mixture.
    Pour two-thirds of the brownie batter into a greased 10-inch cast-iron skillet. Dot with mascarpone mixture. Spread remaining batter over top, then bake in a 350-degree oven for 25 minutes.
    Cut remaining cookies into pieces and sprinkle over top. Bake another 10 to 15 minutes, until center is just set. Cool in pan on a wire rack for 15 minutes before serving. Garnish with toppings as desired.

Strawberry Shortcake Tarts

8 ounce mascarpone cheese
16 mini shortbread tart shells
8 strawberries, thinly sliced
Fresh mint

    Stir mascarpone. Pipe or spoon mascarpone into each tart shell. Top with strawberries. Drizzle with honey. Garnish with mint.




Salted Caramel Browned Butter Chocolate Chip Bars

3/4 cup butter
1-1/2 cups firmly packed brown sugar
2 large eggs
1 tablespoon vanilla extract
1-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips
1 11-ounce bag caramels, unwrapped
3 tablespoons heavy whipping cream
1/2 teaspoon coarse sea salt

    Melt butter in heavy 2-quart saucepan over medium-high heat. Continue cooking, watching closely, for five minutes, until butter foams and turns deep golden brown. Immediately remove from heat and pour into large bowl. Refrigerate 15 minutes.
    Add brown sugar, eggs and vanilla to cooled browned butter and mix well. Add flour, baking powder and salt and stir just until combined. Stir in chocolate chips. Spread two-thirds of cookie dough into a 9-by-13-inch baking pan lined with aluminium foil that extends over the edges and coated with cooking spray. Reserve remaining dough.
    Combine caramels and heavy whipping cream in microwave-safe bowl. Microwave one minute and stir. Continue microwaving in 30-second intervals until completely melted. Pour mixture over cookie dough in pan and spread until 1/4-inch from sides. Sprinkle with 1/4 teaspoon coarse sea salt. Drop pieces of reserved cookie dough over the caramel and sprinkle with remaining coarse sea salt.
    Bake in a 375-degree oven for 19 to 23 minutes, until golden brown around edges and toothpick inserted in center comes out clean. Cool completely.
    Lift bars from pan, using foil ends. Cut into squares.


Brown Butter No Churn Ice Cream

1/2 cup butter
1 14-ounce can sweetened condensed milk
2 cups heavy whipping cream
1 cup toffee bits

    Melt butter in medium saucepan over medium heat. Continue cooking, watching closely, for five to seven minutes, until butter foams and turns golden brown. Immediately remove from heat.
    Pour butter into medium bowl, scraping bottom of pan to get all the brown bits. Let cool, stirring occasionally, until room temperature.
    Add sweetened condensed milk to cooled butter and stir until well mixed. Set aside.
    Place whipping cream into large bowl. Beat at high speed, scraping bowl often, until stiff peaks form. Gently fold one cup whipped cream into butter mixture until mixed. Pour half the butter mixture into whipped cream and gently fold until mixed. Add remaining butter mixture and toffee bits to whipped cream mixture and gently fold until mixed.
    Pour mixture into two 9-by-5-inch loaf pans or one 8-inch square baking pan. Freeze six hours, until firm.

Fresh Berry Cream Puffs

For vanilla bean cream:
1-1/2 cups half and half
1/4 cup sugar
1/8 teaspoon salt
1 vanilla bean, scrape seeds from inside bean
2 tablespoons cornstarch
2 large egg yolks
2 tablespoons butter
For cream puffs:
1 cup water
1/2 cup butter
1/8 teaspoon salt
1 cup flour
4 large eggs
1/2 cup heavy whipping cream
Fresh blueberries, raspberries, and strawberries, as desired
Fresh mint leaves, as desired
    Combine one cup half and half, sugar, salt and vanilla bean in medium saucepan and mix well. Bring to a simmer over medium heat, stirring until sugar is dissolved.
    Place remaining half and half, cornstarch and egg yolks in bowl and whisk until combined.
    Whisk small amount of hot milk mixture into egg yolk mixture. Pour egg yolk mixture back into remaining hot milk mixture. Bring to a boil, whisking constantly, until mixture thickens. Remove from heat.
    Strain mixture through a fine sieve into large bowl. Add two tablespoons butter and stir until melted. Cover with plastic wrap, pressing it onto surface, then refrigerate until completely chilled.
    Combine water, butter and salt in saucepan. Cook over medium heat for five to 10 minutes, until mixture comes to a full boil. Stir in flour vigorously until mixture forms ball. Remove from heat. Beat in eggs, one  at a time, until smooth.
    Drop dough by 1/4 cupfuls, about three inches apart, onto ungreased baking sheets. Bake in a 400-degree oven for 30 to 35 minutes, until puffed and lightly browned. Remove from oven. Pierce each puff gently with fork to allow steam to escape. Cool completely.
    Beat whipping cream in chilled bowl at high speed, scraping sides often, until stiff peaks form. Gently fold into chilled pastry cream.
    Cut cream puffs in half horizontally. Layer bottom half with vanilla bean cream, fresh berries and vanilla bean cream. Top with remaining half of cream puff.


Fruit Salsa Bruschetta

For salsa:
1/2 cup finely chopped strawberries
1/4 cup finely chopped mango
1/4 cup seeded, finely chopped jalapeño peppers
1/4 cup finely chopped pineapple
For bruschetta:
2 tablespoons butter, melted
12 1/2-inch slices baguette, cut diagonally
6 3/4-inch slices American cheese, cut in half lengthwise

    Heat gas grill to medium or charcoal grill until coals are ash white.
    Combine salsa ingredients in bowl, then set aside.
    Brush baguette slices lightly on both sides with melted butter. Grill until browned, then turn over and top each slice with one piece cheese. Continue grilling until cheese begins to melt.
    Remove toasts from grill and top each with heaping tablespoon of salsa. Serve immediately.




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Ozaukee Press

Wisconsin’s largest paid circulation community weekly newspaper. Serving Port Washington, Saukville, Grafton, Fredonia, Belgium, as well as Ozaukee County government. Locally owned and printed in Port Washington, Wisconsin.

125 E. Main St.
Port Washington, WI 53074
(262) 284-3494


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