Celebrate Wisconsin dairy products in June

June is Dairy Month, and Wisconsin is America’s Dairyland.

After all, dairy farming has been a pillar of the state’s economy for more than 180 years.

Wisconsin has the most dairy farms of any state in the nation and has a significant impact as a leader in the global dairy industry.

According to the Wisconsin Milk Marketing Board, there are nearly 6,500 dairy farms in the state, and of those 95% are family owned.

Women landowners and farmers are a growing demographic. Census data from 2017 showed a 16% increase in the number of female farmers in Wisconsin, to just more than 38,500. Women make up 35% of all producers in the state, the board said.

The Wisconsin dairy industry has a $45.6 billion economic impact, including $1.26 billion in state and local taxes, and the industry accounts for 154,000 jobs for the state annually.

Wisconsin diary products are enjoyed by more than 300 million consumers around the world.

State farmers work with cheesemakers to craft more than 600 varieties, types and styles of cheese, creating half of the nation’s specialty cheese.

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 wisconsincheese.com.

 

Creamy Fontina-Crab Lasagna

2 cups ricotta cheese

1 large egg

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon crushed red pepper flakes

1 bunch kale, stems removed and cut into thin strips

16 ounces fontina cheese, shredded

3 ounces Parmesan cheese, grated

1/4 cup minced fresh basil

1-1/2 pounds lump crab meat, drained

6 tablespoons butter, cubed

1 garlic clove, minced

6 tablespoons flour

4 cups milk

12 oven-ready lasagna noodles

Combine ricotta, egg, salt, pepper and red pepper flakes in a large bowl. Stir in kale, 2 cups fontina, Parmesan and basil.

Place crab in another bowl. Lightly season with salt and pepper.

Melt butter in a Dutch oven over medium-low heat. Add garlic and cook, stirring, one minute. Whisk in flour until smooth. Gradually whisk in milk. Bring to a boil, then cook, whisking, two minutes, until thickened. Remove from the heat. Season with salt and pepper.

Spread 1/2 cup sauce into the bottom of a greased 13-by-9-inch baking dish. Layer with three noodles, 1/3 cup ricotta mixture, a third of the crab, 1/3 cup fontina and 2/3 cup sauce. Repeat layers twice, starting with three noodles. Top with remaining noodles, sauce and fontina.

Cover dish with greased aluminum foil. Bake in a 375-degree oven for 45 minutes. Uncover and bake 15 minutes longer, until bubbly and cheese is lightly browned. Let stand 15 minutes before serving.

 

 

 

 

Salty Vanilla No-Churn Mascarpone Ice Cream

8 ounces mascarpone cheese

1 cup sweetened condensed milk

2 cups cold heavy whipping cream

2 teaspoons vanilla extract

Pinch sea salt

Beat mascarpone and sweetened condensed milk in a large bowl until combined. Add cream, vanilla and salt and beat until stiff peaks form. Spoon into an airtight freezer container, cover and freeze at least six hours, until firm. Remove from the freezer 10 minutes before serving.

 

 

 

Cookies and Cream Skillet Brownies

1 18.3-ounce box fudge brownie mix, plus the egg, milk and melted butter to make it

8 ounces mascarpone cheese

4 ounces cream cheese, softened

1/3 cup sugar

1 large egg

16 chocolate sandwich cookies

For topping:

Hot fudge topping, warmed

Sweetened whipped cream

Vanilla ice cream

Prepare brownie mix according to package directions, substituting milk for water and melted butter for oil.

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 batter into a greased 10-inch ovenproof or cast-iron skillet. Dot with mascarpone mixture. Spread remaining batter over top. Bake in a 350-degree oven for 25 minutes.

Cut remaining cookies into pieces and sprinkle over top. Bake 10 to 15 minutes longer, until center is just set. Cool in pan on a wire rack for 15 minutes before serving. Garnish with toppings as desired.

 

 

 

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, if using, in a large bowl. Spread on the bottom of a 10-inch ovenproof skillet lined with parchment paper and greased.

Cream 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; gradually add to butter mixture just until moistened. Stir in cheddar. 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. Serve with whipped cream.

 

 

Parmesan Potato Wedges With Lemony Aioli

2 ounces Parmesan cheese, grated

1/4 cup olive oil

4 large russet potatoes, cut into wedges

Salt

Pepper

1/4 cup minced fresh parsley

For aioli:

1 cup mayonnaise

1 ounce Parmesan cheese, grated

1/4 cup lemon juice

1-1/2 teaspoons Dijon mustard

1 teaspoon garlic powder

Salt

Pepper

Grease grill grate and heat grill to medium.

Combine 1/3 cup Parmesan and olive oil in a large bowl. Add potatoes and toss to coat. Transfer potatoes to a lightly greased grill grid. Season with salt and pepper, then place on grill grate. Grill, covered, over medium heat for 10- to 12 minutes, until tender, turning occasionally. Toss potatoes with parsley and remaining Parmesan in the same bowl.

Whisk aioli ingredients in a bowl. Season with salt and pepper to taste. Serve with potato wedges.

 

 

 

Slow-Cooker Mac and Cheese With Smoked Gouda

16 ounces uncooked penne pasta

3 cups half-and-half cream

12 ounces evaporated milk

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon smoked paprika

1/4 cup butter, cut into small cubes

12 ounces Gouda smoked cheese, shredded

1 pound thick-cut bacon

1 cup packed brown sugar

Place pasta into a greased 6-quart slow cooker. Pour in cream and evaporated milk. Stir in salt, pepper and paprika. Dot with butter. Cover and cook on low one hour. Stir and check pasta for doneness. Cover and cook 30 to 60 minutes, until pasta is al dente. Gradually stir in gouda. Cover and cook 15 to 30 minutes longer, until cheese is melted.

Place greased wire racks on two aluminum foil-lined rimmed baking sheets. Arrange bacon strips in a single layer on waxed paper. Rub each with brown sugar. Place bacon on wire racks, taking care to not overlap. Bake in a 400-degree oven for 25 to 30 minutes, until crisp. Cool completely. Chop bacon into pieces. Spoon mac and cheese into serving bowls. Top with bacon.

 

 

 

Mini Hot Brown Bites

1 17.3-ounce box frozen puff pastry, thawed

1 large egg, lightly beaten

1 tablespoon plus 1-1/2 teaspoons butter, cubed

1 tablespoon plus 1-1/2 teaspoons flour

1 cup milk

1/8 teaspoon cayenne pepper

4 ounces cheddar cheese, shredded

Salt

Pepper

1/2 pound thinly sliced deli turkey breast

3 medium Roma tomatoes, cut in 1/4-inch slices

12 bacon strips, cooked and crumbled

Snipped fresh chives

Unfold one sheet puff pastry on a lightly floured surface, then roll into a 12-inch square. Cut pastry into 16 squares, 3-inches each. Transfer pastries to two 15-by-10-inch baking pans lined with parchment paper. Repeat with remaining pastry.

Brush pastries with egg wash. Bake in a 400-degree oven for 12 to 15 minutes, until golden brown. Cool slightly on a wire rack.

Melt butter in a saucepan over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk and cayenne pepper. Bring to a boil, then cook and whisk two minutes, until thickened. Reduce heat to low. Gradually whisk in 1/3 cup cheddar until melted. Remove from the heat. Season with salt and pepper to taste.

Cut turkey slices in half. Top pastry squares with turkey and tomatoes. Spoon about 1-1/2 teaspoons cheese sauce over each bite. Sprinkle with remaining cheddar. Broil three to four inches from the heat for one to two minutes, until cheese is melted. Sprinkle with bacon and chives.

 

 

 

Strawberry-Mascarpone Cream Tart

1-1/2 cups heavy whipping cream

3 tablespoons rose Earl Grey loose leaf tea

1/2 cup butter, softened

1/2 cup confectioners’ sugar

2 teaspoons vanilla extract

1-1/4 cups flour

1/2 teaspoon baking powder

2 tablespoons sugar

8 ounces mascarpone cheese

1/2 cup strawberry jelly

1 tablespoon orange liqueur or orange juice

1 pound fresh strawberries, hulled and sliced

Fresh chamomile flowers or other edible flowers, optional

Warm cream in a small saucepan over medium heat. Whisk in tea and let steep five minutes. Pour cream through a fine mesh strainer lined with cheesecloth into a large bowl. Discard tea leaves. Cool slightly, then cover and refrigerate for four to 24 hours.

Cream butter and confectioners’ sugar in a large bowl until light and fluffy. Beat in one teaspoon vanilla.

Combine flour and baking powder in a bowl, then gradually add to butter mixture just until combined. Shape dough into a disk and wrap in plastic wrap. Refrigerate one to 24 hours. 

Roll dough on a lightly floured surface to an 11-inch circle. Transfer to a lightly greased 9-inch tart pan with a removable bottom. Trim edges. Bake in a 350-degree oven for 22 to 25 minutes, until light golden brown. Cool completely on a wire rack.

Beat cream until it begins to thicken. Add sugar and remaining vanilla and beat until stiff peaks form. Beat mascarpone in another large bowl until smooth. Fold in whipped cream. Spread mascarpone cream over crust.

Warm strawberry jelly and orange liqueur in a small saucepan over medium heat, stirring until jelly is melted. Remove from the heat and cool slightly. Arrange strawberries over tart, then brush with glaze. Garnish with flowers, if desired.

 

 

 

Spicy Potato-Sausage Soup

1 pound bulk mild or sweet Italian sausage

2 tablespoons butter, cubed

1 small onion, chopped

3 garlic cloves, minced

5 cups chicken broth

4 cups whole milk

3 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes

5 cups fresh broccoli florets

6 ounces cheddar cheese, shredded

6 ounces Monterey Jack cheese, shredded, plus more

Salt

Pepper

For optional toppings:

Cooked and crumbled bacon

Chopped green onions

Sliced jalapenos

Crispy shallots

Sour cream

Cook sausage in a large skillet over medium heat until meat is no longer pink. Drain, then set aside.

Melt butter in a Dutch oven over medium heat. Add onion and cook, stirring, four to six minutes, until crisp-tender. Reduce heat to medium-low and add garlic. Cook, stirring, one minute. Gradually stir in chicken broth and milk. Add potatoes. Bring to a boil, stirring frequently. Reduce heat to low and simmer, uncovered, 15 to 20 minutes, until potatoes are tender, stirring occasionally. Cool slightly.

Remove half the potatoes and set aside. Process remaining soup, in batches, in a blender or with an immersion blender until smooth. Return to the pan. Warm soup over medium-low heat. Stir in broccoli. Cook eight to 10 minutes, until broccoli is tender, stirring frequently. Reduce heat to low. Stir in reserved sausage and potatoes and heat through. Remove from the heat.

Gradually stir in cheddar and Monterey Jack cheeses until melted. Season with salt and pepper  and garnish with additional shredded Monterey Jack and toppings as desired.

 

 

 

Focaccia Cheese Board

2-1/4 teaspoons active dry yeast

1 tablespoon sugar

2-1/2 cups warm water (110 to 115 degrees)

5 cups flour

2 teaspoons salt

7 tablespoons olive oil

4 garlic cloves, thinly sliced

Fresh chives

Fresh sage leaves

Capers, drained

Whole Sweety Drop miniature peppers or roasted sweet red peppers, drained

Flaky sea salt

For cheese board:

Extra sharp cheddar cheese

Havarti cheese

Monterey Jack with jalapeno peppers cheese or pepper Jack

Thinly sliced salami

Fig jam or jam of choice

Pitted green and Kalamata olives

Fresh thyme sprigs

Dissolve yeast and sugar in warm water in a large bowl. Let stand five to six minutes, until foamy. Combine flour and salt in a large bowl, then gradually add to yeast mixture just until a dough forms. Turn dough out onto a lightly floured surface and knead just to combine.

Place dough into a large bowl coated with three tablespoons olive oil. Flip to grease top. Cover and let rise three to four hours, until doubled.

Brush a 15-by-10-inch rimmed baking pan with three tablespoons olive oil. Gently stretch dough to fill the pan. Using fingers, press dimples into dough. Wrap a small ramekin in aluminum foil, fill with pie weights or dried beans, then lightly press ramekin into dough to make a bowl for jam, taking care to not press deeply. Press garlic, chives, sage, capers and miniature peppers into the dough to create a design. Brush dough with remaining olive oil, then sprinkle with sea salt.

Bake in a 450-degree oven for 20 to 25 minutes, until puffed and golden brown. Let cool in pan for 10 minutes. Carefully remove the ramekin, using a knife to loosen if necessary. Transfer focaccia to a serving board.

Arrange the cheddar, havarti and pepper Jack on focaccia cheeses. Fill in with salami flowers, jam and olives. Garnish with sage and thyme.