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Say Cheese!

Arancini with Wrapped Cheddar

1/4 cup pine nuts, toasted
2 cloves garlic, minced
1 tsp salt
4 cups watercress
3/4 cup olive oil
2 oz aged Wisconsin Cheddar cheese, shredded

Place pine nuts, garlic, and salt in a food processor; cover and pulse until finely chopped. Add watercress; cover and process until a paste forms. While processing, slowly drizzle in olive oil. Add Cheddar; cover and process until smooth. Set aside.

4 cups cold prepared risotto
5 oz aged Wisconsin Cheddar cheese, shredded
2 cups all-purpose flour
4 large eggs, lightly beaten
2 cups panko bread crumbs
Canola oil
Watercress, for garnish
Aged Wisconsin Cheddar cheese, for garnish

Gently combine cold risotto with 1 cup reserved pesto in a large bowl. Divide risotto mixture into 20 portions. Shape each portion around 1 tablespoon cheddar; roll each into a ball, sealing in the cheese. In three separate shallow bowls place flour, eggs, and bread crumbs. Dredge each ball in flour; gently shaking to remove excess flour. Dip in eggs and roll in bread crumbs to coat. In a deep-fat fryer or heavy Dutch oven, heat 3-inches canola oil over medium heat to 375 degrees. Fry balls in oil, in batches for 1–2 minutes or until golden brown. Drain on paper towels.
Garnish with remaining pesto, watercress, and Cheddar. Serve immediately.

Tiramisu Milkshake

1 container (8 oz) Wisconsin mascarpone cheese
1 cup vanilla ice cream
2 Tbsp milk
3 cups chocolate ice cream
1 cup cold brewed espresso (or strong coffee)
4 tsp confectioners’ sugar
4 tsp baking cocoa
4 biscotti cookies

Place mascarpone, vanilla ice cream, and milk in a blender; cover and blend until smooth. Transfer mascarpone mixture to a bowl; set aside. Rinse blender container with water; drain. Place chocolate ice cream and espresso in the blender; cover and blend until smooth. Combine confectioners’ sugar and cocoa in a small bowl. Pour chocolate mixture into 4 glasses; top with mascarpone mixture. Sprinkle with sugar mixture. Garnish with biscotti.

The Lisa Marie

8 slices bacon
4 Tbsp brown sugar
4 Tbsp maple syrup
4 Tbsp butter, at room temperature
4 thick slices firm white bread
8 Tbsp peanut butter
4 slices (1-1/2 oz each) Wisconsin butterkäse cheese
2–3 bananas, sliced or chunked
1 cup hot fudge or chocolate sauce

Preheat oven to 350 degrees. Place bacon slices on baking sheet pan with sides (jelly roll pan), bake until lightly browned and starting to crisp, approx. 5–6 minutes. In mixing bowl, mix brown sugar and maple syrup until smooth. Using a pastry brush, brush hot bacon slices with mixture. Return to oven for another 5–6 minutes, turning once and being careful not to burn sugar. Remove to cooling rack and let cool. Heat griddle or sauté pan over medium heat. Butter one side of bread slices. Spread other side with peanut butter. Top each slice, peanut butter-side up, with 1 butterkäse slice and some banana slices. Place butter-side down on griddle and grill until sandwich bread bottoms are light golden brown. Heat chocolate sauce until warm. Dip each slice of bacon into warm chocolate to cover half of strip and place over bananas. To serve, drizzle sandwiches with additional chocolate sauce.

Caramelized Onion Pasta Gratin

3 lbs yellow onions, halved and sliced thin
1/4 cup olive oil, divided
3/4 lb uncooked rigatoni pasta
3 Tbsp butter, cubed
1/4 cup all-purpose flour
1 cup milk
1 cup beef broth
10 oz (approx. 2-1/2 cups) Wisconsin Swiss cheese, shredded and divided
Salt, to taste
Pepper, to taste
2 slices white bread, torn into pieces
2 Tbsp fresh thyme leaves

In a Dutch oven, sauté onions in 2 tablespoons olive oil in batches over medium heat until tender, adding more oil if necessary. Reduce heat to medium-low. Cook sautéed onions for 20–25 minutes or until golden brown; stirring occasionally. Remove onions from pan when desired color is reached; set aside. Preheat oven to 350 degrees. Cook pasta according to package directions until al dente; drain and set aside. In Dutch oven, melt butter over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk and beef broth. Bring to a boil; cook and whisk for 2 minutes, or until thickened. Reduce heat to low; gradually stir in 1 cup of Swiss cheese until melted. Stir in reserved onions and pasta. Remove from heat. Season with salt and pepper to taste. Spoon pasta mixture into a greased 13×9-inch baking dish. Place bread, thyme, and remaining Swiss cheese in a food processor; cover and process until coarse crumbs. Drizzle with remaining 2 tablespoons olive oil; toss to combine. Sprinkle over pasta mixture. Bake for 15–20 minutes, or until crumbs are golden brown.

Blackberry Apple Crumble with Mascarpone Yogurt

3 Granny Smith apples, thinly sliced
3 cups blackberries
1 lemon, juiced and zested
2 Tbsp all-purpose flour
2 Tbsp brown sugar

Preheat oven to
350 degrees. Mix together apples, blackberries, lemon, flour, and brown sugar.
Pour evenly into a
rectangular 11×7-inch dish.
2/3 cup all-purpose flour
3/4 cup brown sugar
1/2 cup oats
1/2 cup unsweetened
coconut flakes
1/2 cup slivered almonds
1/2 tsp cinnamon
1/2 cup (1 stick) salted butter

Mix together flour, brown sugar, oats, coconut flakes, almonds, and cinnamon. Incorporate butter last with a pastry cutter or by using your hands. Bake for approx. 35 minutes or until golden brown and fruit mixture is bubbling.
1 cup Wisconsin mascarpone cheese
1 cup Greek yogurt
1 lemon, juiced and zested
3 Tbsp honey

Lightly mix together
mascarpone and Greek
yogurt. Add honey, lemon
juice, and lemon zest to taste. Spoon a large dollop on top
of warm crumble.


Photos and recipes courtesy of the Dairy Farmers of Wisconsin.