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Biscuits with Cheese Curds and Blueberry Preserves
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Biscuits with Cheese Curds and Blueberry Preserves
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Instructions
  1. Place blueberries, water, and sugar in saucepan. Bring to boil. Lower heat to simmer and cook until berries soften, give up some juice, but keep their shape. While berries cook, dissolve cornstarch in water. Add to softened berries and continue to cook, stirring, until mixture thickens (if you like a thicker “preserve,” add additional cornstarch-water mixture). Remove from heat and taste for sweetness; stir additional sugar into mixture, if preferred, and stir until dissolved. Add lime juice, zest, and 1 teaspoon thyme, if using. Cool and refrigerate, bringing to room temperature at serving time. Heat oven or toaster oven to 350 degrees. Split biscuits in half. Top each half with cheese curds. Bake 5 minutes to toast biscuits and warm curds. Remove from oven. Top with blueberry preserves and thyme. Serve with blueberry jam.
Recipe Notes

Photos and recipes are courtesy of the Wisconsin Milk Marketing Board.

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Wisconsin Havarti Crab Melts
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Wisconsin Havarti Crab Melts
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Instructions
  1. Heat oven to broil. In medium bowl, combine lump crab meat, mayonnaise, red onion, celery, most of the chives, lemon juice, and a pinch of salt and pepper. Stir to combine. Evenly divide the mixture over the four English muffin halves and top each with a mound of shredded havarti. Place under the broiler for approximately 3 minutes until cheese melts and bubbles. Garnish each melt with the remaining chives. Serve immediately.
Recipe Notes

Photos and recipes are courtesy of the Wisconsin Milk Marketing Board.

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Grilled Four-Cheese Flatbread
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Grilled Four-Cheese Flatbread
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1 flatbread
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1 flatbread
Ingredients
Servings: flatbread
Instructions
  1. In medium skillet, heat 1 ounce olive oil; add mushrooms, cover and cook over medium-high heat, stirring occasionally, until lightly browned; about 5 minutes. Add garlic, cook until fragrant; about 1 minute. Add wine and cook until evaporated; about 1 minute. Season with salt and pepper; set aside. Brush prepared flatbread dough or shell with 1/2 ounce olive oil and grill evenly over medium high heat until lightly browned; about 1–2 minutes per side. Lightly spread sauce evenly over one side of flatbread. Top with half the cheese blend, prepared mushrooms, tomatoes, spinach, and remaining cheese. Grill or finish in a very hot oven heated between 475 and 500 degrees until heated through and cheese melts; about 2 minutes. Transfer flatbread to work surface and drizzle with remaining olive oil; season with salt and pepper and serve.
Recipe Notes

Photos and recipes are courtesy of the Wisconsin Milk Marketing Board.

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Berry Fresh Brick Salad
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Berry Fresh Brick Salad
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Ingredients
Servings: salad
Instructions
  1. Whisk together first 5 ingredients in a small bowl. Slowly add oil, whisking to combine; set aside.
  2. In large bowl, combine mixed greens and remaining ingredients. Add dressing, tossing well.
Recipe Notes

Photos and recipes are courtesy of the Wisconsin Milk Marketing Board.

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Peach Ricotta Upside Down Cake
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Peach Ricotta Upside Down Cake
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Ingredients
Servings: cake
Instructions
  1. Heat oven to 350 degrees. Grease 9-inch round springform pan. Pour melted butter into bottom of prepared pan. Sprinkle brown sugar evenly over butter; do not stir. Starting from outside rim, place concentric circles of peaches to cover bottom of pan. Set aside. Beat 1/2 cup butter and sugar in bowl of electric mixer on high until light and fluffy. Add eggs, one at a time, beating after each addition. Mix in vanilla extract. In separate bowl, whisk together flour, cornmeal, baking powder, salt, and lemon zest. Alternate additions of flour mixture and ricotta, folding into butter mixture after each addition until ingredients are just combined. Do not overmix. Batter will be thick. Carefully spoon batter into prepared pan, covering peaches and smoothing cake surface with spatula. Bake 45 minutes, or until knife inserted in center of cake comes out clean. Cool in pan for 20 minutes. Invert cake over plate or platter. Release and carefully remove springform pan. Serve cake warm.
Recipe Notes

Photos and recipes are courtesy of the Wisconsin Milk Marketing Board.

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