Celebrate June Dairy Month with new treats

It’s June, time to celebrate all things dairy — especially since Wisconsin is America’s Dairyland.

Dairy is at the heart of so many summertime foods, everything from cheeseburgers to malts and shakes.

Butter and cheese are staples in any pantry, and milk can be found in virtually every refrigerator.

It’s a staple of favorite main dishes such as macaroni and cheese, quesadillas and tacos, baked goods such as biscuits and cheesecakes and that summertime staple, ice cream.

There are a variety of foods that count dairy among their main ingredients.

If you’re looking for a tasty way to enjoy dairy in a savory way,  make a compound butter by finely chopping herbs and mixing them with softened butter. Dollop the butter on top of grilled meats for an extra bit of deliciousness.

In Wisconsin, dairy has been king for some time. After all, 23% of the nation’s dairy farms are in Wisconsin.

According to the Wisconsin Milk Marketing Board, there are 5,222 dairy farms in the state, and almost 1.3 million dairy cows.

The average farm has 243 cows, and the average cow produces 2,180 pounds of milk — or 253 gallons — of milk each month.

The Wisconsin dairy industry generates $45.6 billion a year — more than the combined value of Florida citrus and Idaho potatoes.

It fuels the state’s economy at a rate of about $86,000 a minute.

And 48% of all the specialty cheese made in the United States comes from Wisconsin.

So it only makes sense to celebrate those facts by making delicious treats from dairy products.

National Dairy Month started out as National Milk Month in 1937. In 1939, June Dairy Month became the official title of the promotion, focusing on greater use of milk and other dairy products.

Following are some recipes from www.landolakes.com.

 

 

Ultimate Stovetop Mac and Cheese

8 ounces uncooked dried cavatappi

Kosher salt

1 cup whole milk

1 large egg

1/4 teaspoon ground mustard

1/4 teaspoon hot pepper sauce

8 ounces sharp yellow cheddar cheese, shredded

4 ounces sliced yellow deli American cheese, cut into 1/2-inch pieces

1 teaspoon cornstarch

1/4 cup butter

Cook pasta in salted water according to package directions for al dente. Drain, then set aside.

Whisk together milk, egg, ground mustard and hot sauce in medium bowl, then set aside.

Combine cheddar cheese, deli American cheese and cornstarch in bowl and toss until evenly coated. Set aside.

Melt butter in pasta pot. Return pasta to pot and add milk mixture and cheeses. Cook over medium heat five minutes, stirring frequently, until cheeses are melted and sauce is smooth and starting to bubble. Serve hot.

 

 

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. Cook five to seven minutes, watching closely, until butter foams and turns golden brown. Immediately remove from heat. Pour butter into medium bowl, scraping bottom of pan to release all of 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 of the butter mixture into whipped cream and gently fold until mixed. Add remaining butter mixture and toffee bits 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 or until firm.

 

 

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

11 ounces caramels, unwrapped

3 tablespoons heavy whipping cream

1/2 teaspoon coarse sea salt

Melt butter in heavy two-quart saucepan over medium-high heat. Cook five minutes, watching closely, 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 13-by-9-inch baking pan that’s lined with foil that extends over the edges and sprayed with nonstick cooking spray on the bottom. Reserve remaining dough.

Combine caramels and whipping cream in microwave-safe bowl. Microwave one minute, then stir. Continue microwaving in 30-second intervals until completely melted. Pour over cookie dough in pan and spread, leaving 1/4 inch from sides bare. Sprinkle with 1/4 teaspoon coarse sea salt. Drop pieces of reserved cookie dough over top of caramel. Sprinkle with remaining sea salt.

Bake in a 375-degree oven 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.

 

 

Butter Swim Biscuits

1/2 cup butter

2-1/2 cups flour

1 tablespoon plus 1 teaspoon baking powder

1 teaspoon garlic powder

1 teaspoon salt

4 ounces sharp cheddar farmstyle cut shredded cheese

2 tablespoons chopped fresh chives

2 cups buttermilk

Melt butter in 8-inch square glass baking dish in a 450-degree oven. Set aside.

Sift together flour, baking powder, garlic powder and salt in medium bowl. Stir in cheese and chives. Add buttermilk, then gently stir until no loose flour remains, being careful not to overmix. Pour mixture over melted butter in baking dish and gently push to edges. Cut dough into tic-tac-toe grid with nine portions.

Bake 23 to 25 minutes, until biscuits are golden brown and toothpick inserted in center comes out clean. Brush any excess butter bubbling up sides over tops of biscuits. Let stand five minutes before cutting through pre-scored biscuits. Serve warm.

Store any leftover biscuits tightly wrapped at room temperature as long as two days.

 

 

Quick and Crispy Breakfast Tacos

8 butter balls, 1/2 tablespoon each

2 cups hash brown potatoes

Salt

Pepper

4 ounces sharp cheddar farmstyle cut shredded cheese

4 large eggs

4 6-inch flour tortillas, warmed

For each taco, melt two butter balls (one tablespoon) in large nonstick skillet over medium heat. Add 1/2 cup potatoes and spread in thin layer to about 5-inch diameter. Sprinkle with salt and pepper. Top with 1/4 cup cheese.

Create circle in center of potato mixture and crack one egg into it. Sprinkle with additional salt and pepper. Break egg yolk, then cover pan. Cook three to four minutes, until potatoes are crispy and egg is cooked through.

Fill warm tortilla with egg and potatoes. Repeat to make four tacos total. Serve with desired toppings.

 

 

Grilled Mexican Street Corn

For corn:

6 ears fresh corn, husks and silk removed

1/4 cup butter with canola oil

For butter mixture:

1/2 cup crumbled Cotija cheese

1/4 cup butter with canola oil

1/4 cup chopped fresh cilantro

1/4 cup mayonnaise

1 tablespoon lime juice

1/2 teaspoon finely chopped fresh garlic

1/4 teaspoon freshly grated lime zest

1/4 teaspoon smoked paprika

Lime slices, if desired

Spread each cob of corn with about two teaspoons butter with canola oil.

Heat gas grill on medium or charcoal grill until coals are ash white.

Combine butter mixture ingredients in large bowl and mix well.

Grill buttered corn 10 to 12 minutes, turning often, until all sides are charred and corn is tender. Cut kernels off corn cob, then add to bowl of butter mixture. Stir until combined. Serve at room temperature with lime slices, if desired.

 

 

Rhubarb Snacking Cake

For cake:

3/4 cup sugar

1/4 cup butter, softened

1/4 teaspoon salt

1/2 cup buttermilk

1 large egg

1/2 teaspoon vanilla extract

1-1/4 cups flour

1/2 teaspoon baking soda

2 cups 1/2-inch slices fresh rhubarb or frozen rhubarb, thawed and well drained.

1/4 cup firmly packed brown sugar

1/2 cup chopped pecans

For icing:

1/4 cup heavy whipping cream

1/4 cup sugar

2 tablespoons butter

1/2 teaspoon vanilla extract

To make cake, combine sugar, butter and salt in large bowl and beat until light and fluffy. Add buttermilk, egg and vanilla and beat until well combined. Mixture may look slightly curdled. Add flour and baking soda and beat until flour is incorporated and mixture is smooth. Fold in rhubarb. Spread evenly in 8-inch-square pan that’s coated on the bottom with nonstick baking spray. Sprinkle batter evenly with brown sugar and pecans.

Bake in a 350-degree oven 37 to 40 minutes, until top is golden brown and toothpick inserted in center comes out clean.

To make icing, bring whipping cream, sugar and butter to a boil in small saucepan. Whisk until smooth. Remove from heat and stir in vanilla.

As soon as cake comes out of oven, pour icing slowly and evenly over top. Store, covered, in refrigerator for as long as three days.

 

 

 

Cheesy BBQ Chicken Grilled Pizza

1 pound pizza dough

1 cup shredded cooked chicken

1/2 cup barbecue sauce

Olive oil, for brushing

1 8-ounce package habanero Jack cheese, shredded

1/4 cup thinly sliced red onion

1/4 cup sliced pickled jalapeño chile peppers

2 slices bacon, cooked, diced

1/4 cup cowboy butter ranch dipping sauce

Chopped fresh chives

Divide dough into two pieces. Stretch each piece into 10-inch round and place onto lightly floured rimless baking sheet. If dough is resistant, let rest while preparing toppings then reshape.

Combine chicken and two tablespoons barbecue sauce in bowl and toss to coat.

Brush tops of stretched dough with olive oil. Place dough, oil-side down, onto a medium-high (400 to 425 degrees) grill and cover. Grill one to three minutes, until crusts are lightly charred and release easily from grates. Remove from grill and place, char-side up, onto baking sheet.

Reduce grill to low heat.

Spread remaining barbecue sauce over crusts. Sprinkle with half the cheese. Top with chicken mixture, red onion, pickled jalapeños and bacon. Sprinkle with remaining cheese.

Slide pizzas onto grill, close and grill two to four minutes, until cheese is melted and crusts are cooked. Drizzle dipping sauce over pizzas. Sprinkle with chopped chives as desired.

For dipping sauce, combine 3/4 cup mayonnaise, 1/2 cup sour cream, 1/4 cup garlic and herb butter spread, 2 tablespoons chopped fresh chives, 2 tablespoons chopped fresh dill, 1 tablespoon Dijon mustard, 1-1/2 teaspoons smoked paprika, 1 teaspoon freshly grated lemon zest, 2 tablespoons fresh lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large Mason jar with a lid. Cover and shake vigorously until fully blended. Refrigerate until ready to serve.

 

 

 

Garden Herb Butter

1/2 cup butter, softened

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh parsley

2 teaspoons chopped fresh dill

1 teaspoon finely chopped fresh garlic

1 teaspoon freshly grated lemon zest

Combine ingredients in bowl and stir until blended.

Place butter onto sheet of parchment or waxed paper. Fold up sides of paper and use hands to form into log shape approximately 6-by-1-1/2 inches. Twist ends of paper to seal.

Refrigerate at least two hours, until firm enough to slice. Store in refrigerator one week or in freezer three months.

 

 

Cheesy Bacon and Egg Bites

9 large eggs

1  8-ounce package sharp yellow cheddar cheese chunk, shredded

1 cup 4% milk fat cottage cheese

1/2 teaspoon kosher salt

1/4 teaspoon pepper

6 slices bacon, cooked, crumbled

2 tablespoons sliced green onions

Heat oven to 325°F. Spray nonstick 12-cup muffin pan with nonstick cooking spray; set aside.

Bring three cups water to a boil.

Place eggs, 1-1/2 cups shredded cheese, cottage cheese, salt and pepper into blender container. Blend until mostly smooth. Divide crumbled bacon evenly among bottoms of 12 muffin cups that are coated with nonstick spray. Top evenly with egg mixture. Top each with about 1/2 teaspoon green onion and remaining shredded cheese.

Place muffin pan onto rimmed sheet pan and place into 325-degree oven. Carefully pour hot water onto sheet pan until halfway up side of rim, being careful not to spill into egg mixture. Bake 28 to 30 minutes, until toothpick inserted in center comes out mostly clean and mixture reaches 165 degrees.

Carefully remove pan from water bath, then slide knife around each egg bite to release from pan.