Enjoy ice cream, milk and all things dairy

 

It’s time to enjoy ice cream, milk, butter and everything else dairy.

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

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 www.wisconsincheese.com.

 

 

Grilled Salmon Wraps With Herbed Ricotta

For herbed ricotta: 

2 cups ricotta cheese

1/4 cup capers, drained 

1 teaspoon lemon zest

1/4 cup snipped fresh chives

1/4 cup snipped fresh dill

Salt 

Pepper 

For wraps:

4 4 to 6-ounce salmon fillets, with skin

Salt

Pepper

4 10-inch spinach-flavored wraps or flour tortillas, warmed

4 lettuce leaves

1 large tomato, seeded and chopped

4 red onion slices, chopped

Place ricotta, capers and lemon zest into a food processor, cover and process until  smooth. Transfer to a bowl. Stir in chives and dill. Season with salt and pepper. Cover and refrigerate until serving.

Grease grill grate and heat grill to medium. Season salmon with salt and pepper and place skin side down on grill grate. Grill salmon, covered, over medium heat for 10 to 12 minutes, until fish flakes easily. Transfer salmon to a cutting board and remove skin. 

Spread herbed ricotta on wraps to within one inch of edges. Top with lettuce, salmon, tomato and red onion. Roll up tightly. Cover and refrigerate any remaining herbed ricotta.

 

 

Mini Hot Browns

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 one year cheddar cheese, shredded 

Salt 

Pepper 

8 ounces 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 out into a 12-inch square. Cut pastry into 16 three-inch squares. Transfer pastries to two 15-by-10-inch baking pans lined with aluminum foil. Repeat step 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, whisking, for two minutes, until thickened. 

Reduce heat to low. Gradually whisk in 1/3 cup cheddar until melted. Remove from heat and season with salt and pepper. 

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.

 

 

Grilled Bacon Jalapeno Poppers

8 medium jalapeno peppers

6 ounces butterkase cheese, shredded

1/2 package cream cheese, softened

8 thick-cut bacon strips, cooked and diced

1/2 cup diced fresh pineapple

1/2 cup warm raspberry jam

Crushed red pepper flakes, optional

Cut jalapeno peppers in half lengthwise, then remove seeds and membranes.

Beat butterkase and cream cheese in a large bowl until blended. Fold in bacon and pineapple. Spoon one tablespoon of the cheese mixture into each pepper half. Place jalapenos in a greased grill grid or basket. Grill poppers, covered, over medium heat for eight to 10 minutes, until filling is heated through.

Combine raspberry jam and red pepper flakes if desired in a small bowl. Serve with poppers.

 

 

Gouda and Bourbon Cherry Compote Purses

2 cups pitted fresh or frozen cherries, thawed 

1 cup sugar 

3/4 cup bourbon or water

Juice of 1 medium lemon 

4 ounces gouda

8 14-by-9-inch sheets phyllo dough, thawed 

6 tablespoons butter, cubed and melted 

12 fresh chives 

Combine cherries, sugar, bourbon and lemon juice in a large saucepan over medium-high heat. Bring to a boil, stirring frequently. Reduce heat to low and simmer, uncovered, for 40 to 45 minutes, stirring occasionally, until compote is thickened. Remove from heat and cool to room temperature. Strain mixture through a fine mesh strainer into a bowl. Save juice for a different recipe. 

Cut gouda into 12 cubes, about 1/2-inch each. Freeze for 15 minutes. 

Unroll phyllo sheets and keep covered with plastic wrap and a damp towel. Place one phyllo sheet on a large cutting board. Lightly brush with butter. Layer three additional phyllo sheets on top and lightly brush each sheet with butter. Repeat to create two stacks. 

Cut each phyllo stack into six squares. Place a gouda cube into the center of each square and top with one tablespoon cherry compote. Carefully gather phyllo up and around filling, then pinch and twist to seal. Place on a parchment-lined 17-by-12-inch baking pan. Bake in a 350-degree oven for 12 to 15 minutes, until edges are golden brown. Cool slightly on pan.

When cool enough to handle, tie phyllo purses with chives. Serve warm.

 

 

Artisan Cheeses With Fruit Salad

2 medium tart apples, green and red, cored and chopped

Juice of 4 medium limes

1 cup sliced fresh strawberries

1 cup fresh cilantro leaves, coarsely chopped

1/2 cup chopped dried cherries

1 medium jalapeno pepper, seeded and finely chopped

2 tablespoons honey

6 thick-cut bacon strips, cooked and chopped

1/2 cup chopped walnuts, toasted

8 ounces butterkase cheese

8 ounces havarti cheese or sharp cheddar cheese

Oat crackers

Toss apples with half of the lime juice in a large bowl. Add strawberries, cilantro, dried cherries and jalapeno pepper and toss to coat.

Whisk honey and remaining lime juice in a bowl. Drizzle over salsa, then toss to coat. Stir in bacon and walnuts.

Cut butterkase and havarti into triangles or rectangles, each slice about 1/4-inch thick. 

Place a glass (about 3-inches diameter) into the center of a large serving bowl or platter. Arrange butterkase and havarti upright around the glass. Remove the glass. Spoon salsa into the middle of cheese ring. Serve with crackers.

 

 

Smoked Pepper Jack With Peach Chutney

8 ounces pepper Jack cheese 

For chutney: 

3/4 cup packed brown sugar 

1/3 cup apple cider vinegar 

1/4 cup chopped onion 

2 garlic cloves, minced 

1 tablespoon grated fresh ginger 

1/2 teaspoon salt 

1/2 teaspoon ground cardamom 

1/2 teaspoon ground cinnamon 

1/2 teaspoon crushed red pepper flakes 

4 large fresh peaches, peeled, pitted and chopped, or 4 cups sliced frozen peaches, thawed and chopped 

4 green onions, thinly sliced 

Assorted crackers

Bring brown sugar, apple cider vinegar, onion, garlic, ginger, salt, cardamom, cinnamon and red pepper flakes to a boil in a large saucepan over medium-high heat, stirring constantly. Reduce heat to low. Stir in peaches. Simmer, uncovered, for 10 to 12 minutes, until peaches are tender and liquid is evaporated, stirring frequently. Cool completely. Stir in green onions. 

Let pepper Jack stand 30 minutes at room temperature. 

Fill a 12-inch pellet tube smoker with cherrywood or applewood pellets. Light pellets on one end. Place tube horizontally inside an unlit grill. Allow pellets to burn for five minutes, then extinguish the flame. Smoke will continue for several hours. Move the tube to one side of the grill. Close grill lid and check for adequate ventilation.

Place pepper Jack on a grill grid over a grill pan or cast-iron pan filled with ice. Smoke pepper jack, covered, 45 minutes on each side, ensuring the cheese temperature does not exceed 70 degrees. Transfer cheese to a plate. Cover and refrigerate at least 24 hours before serving. 

Serve chutney with smoked pepper Jack and crackers within seven days. 

 

 

 

Grilled Zucchini Pesto Packets

2 medium yellow summer squash, cut into 1/4-inch slices 

2 medium zucchini, cut into 1/4-inch slices

1/4 cup pesto

1/2 teaspoon crushed red pepper flakes

2-1/2 ounces asiago cheese, finely shredded 

2-1/2 ounces fontina cheese, finely shredded

Combine summer squash, zucchini, pesto and red pepper flakes in a large bowl. Add 1/4 cup each asiago and fontina cheeses and toss to coat. Spoon mixture onto two greased 16-by-12-inch double-thick pieces of aluminum foils. Sprinkle each with two tablespoons asiago and two tablespoons fontina. Fold foil into packets and seal tightly. Poke several small holes into each packet.

Grill packets, covered, over medium heat for 15 to 18 minutes, until vegetables are tender. Remove packets from the grill and let stand five minutes. Take care when opening the foil; allow the steam to escape. Serve with remaining asiago and fontina. 

 

 

Yogurt Marinated Chicken With Naan

1-1/2 cups plain yogurt

1/4 cup lime juice

2 tablespoons smoked paprika

1-1/2 teaspoons chili powder 

4 boneless skinless chicken breast halves 

Salt 

Pepper

4 mini naan breads or tortillas, 5 to 6 inches, warmed 

1 cup crumbled feta cheese

Cubed avocado, fresh cilantro, sliced cherry tomatoes and red onion 

Combine yogurt, lime juice, paprika and chili powder in a large bowl. Cover and refrigerate 1/2 cup yogurt mixture for serving. 

Place chicken in remaining yogurt marinade and turn to coat. Cover and refrigerate four hours or overnight, turning occasionally. 

Grease grill grate. Heat grill to medium.

Remove chicken from marinade, scraping off any excess. Discard marinade. Season chicken with salt and pepper. Grill chicken, covered, over medium heat for six to eight minutes on each side, until a thermometer inserted into meat reads 165 degrees. 

Transfer chicken to a cutting board; tent with aluminum foil. Let rest 10 minutes. Thinly slice chicken. Top naan with chicken, feta, avocado, cilantro, tomatoes and red onion. Serve with reserved yogurt mixture.

 

 

 

Chef Salad Cheese Board

Cheddar cheese, chunked

Creamy Gouda cheese, cut into strips

Asiago Fresco cheese, shaved

Belgian endive, separated into leaves

Raddichio, thinly sliced

Curly endive or frisee lettuce leaves

Red leaf lettuce leaves

Fresh baby arugula or baby spinach

Romaine lettuce leaves 

Pea shoots

Bacon, cooked and crumbled

Thinly sliced salame secchi

Pitted Kalamata olives, drained

Red onion, thinly sliced

Radishes, halved 

Watermelon radish, thinly sliced 

Avocado, cubed

Cherry tomatoes, halved 

Mini cucumbers, thinly sliced

Carrots, shaved

Italian breadsticks 

Hard-cooked large eggs, peeled and quartered 

Creamy Buttermilk Blue Cheese Dressing

Romano Cheese Vinaigrette

Arrange cheddar, gouda and asiago on a serving board. Fill in board with salad greens, pea shoots, bacon, salame, olives, vegetables, breadsticks, eggs and dressings.