Grate. Pair. Share.

WintEr 2014 

Grate. Pair. Share. 

cooking & entertaining with wisconsin cheese 

Holiday Brie 

PLUS: Cheesy Brunch Dishes, Pies & more!

From 

Wisconsin 

to 

 

Your 

Table

Wisconsin’s vibrant food community continues 

to inspire us on a daily basis, and we hope to share our good fortune with you in this 

special seasonal issue of Grate. Pair. Share. The milk so carefully produced on our 

dairy farms is crafted into a great many beautiful, award-winning cheeses by our state’s 

talented cheesemakers. It has continued to be a joy to see and taste how those cheeses 

have been celebrated by chefs, bakers, cheesemongers, authors and enthusiastic home 

cooks this year. 

In recent months, we have gleefully tasted more than 25 entries in the Milwaukee Mac 

and Cheeze Takedown recipe competition, thinking long and hard before casting our 

votes. You’ll find the winning recipe on page 68. We have met a pair of sisters in Madison, 

Wis., who are combining their passion for baking with a love of local ingredients like 

Wisconsin Cheese and seasonal fruits to create some truly stunning dishes. You’ll want 

to try all four of their pie recipes, beginning on page 50. We’ve chatted with a local expert 

in curing and preserving meats about the best ways to pair cheese and charcuterie, and 

a Wisconsin beer and cheese expert about the best taste combinations for winter. You’ll 

find their recommendations in the following pages, as well. 

Wherever you may be this holiday season, we hope this issue of Grate. Pair. Share. 

inspires you to bring a taste of Wisconsin to your table. 

Happy Holidays. 

– The Dairy Farm Families of Wisconsin, 

The Wisconsin Milk Marketing Board

In This Issue 

Holiday Pie Buffet 

What’s for dessert? Wisconsin Cheese in these show-stopping pie recipes. 

Brie: A Story in 3 Acts 

Three recipes starring this holiday favorite 

Brunch is Served 

Try our casual winter menu

In Every Issue 

First Bite 

Caramel Apple Pie Dip 

Hot Dish 

Cheesy Bites & Dishes 

We’re Craving Right Now 

Wisconsin Cheese & Charcuterie 

Pairings for stress-free entertaining 

5 Ways 

Parmesan 

Let’s Raclette 

An interactive winter gathering 

Holiday Side Dish Spotlight 

Cheesy Potatoes 

All Things Mac & Cheese 

A comforting recipe roundup 

1 Cheese, 2 Nights 

Havarti 

Cheese Expert Q&A 

Lucy Saunders 

Sweet Endings 

Peppermint Brownie Trifles

Blogger Contributors 

Annalise 

Completely Delicious 

Annie 

Annie’s Eats 

Bree 

Baked Bree 

Karen 

FamilyStyle Food 

Megan 

Wanna Be a Country Cleaver 

Tieghan 

Half Baked Harvest 

Show off your love of 

cheese in the kitchen! 

Order a print of our new 

Wisconsin Cheese poster 

in our Dairy Gift Online Catalog. 

Expert pAnel 

Barrie Lynn 

The Cheese Impresario 

Chef Ina Pinkney 

Ina’s 

Jill Long & Shelly Cross 

humble. Sweet & Savory Pies 

Jonny Hunter 

Underground Food Collective 

Lucy Saunders 

The Beer Cook 

Editorial Team 

Patrick Geoghegan, Marilyn Wilkinson, 

Heather Porter Engwall, Troy Giesegh, 

Joanna Miller, Megan Bykowski-Giesegh, 

Megan McDowell 

Grate. Pair. Share. is a publication of the Dairy Farm 

Families of Wisconsin, the Wisconsin Milk Marketing Board. 

For more information about Wisconsin Cheese, 

visit EatWisconsinCheese.com.

first bite 

Caramel Apple Pie Dip 

Recipe and photo by Megan of Wanna Be a Country Cleaver 

Servings: 8 

Ingredients: 

½ cup heavy whipping cream 

½ teaspoon apple pie spice 

½ teaspoon vanilla extract 

Pinch of salt 

¼ cup prepared caramel sauce 

4 ounces Wisconsin Cream Cheese, softened 

½ cup apple, peeled and finely diced 

Directions: 

In medium bowl using an electric mixer, whip heavy cream until stiff peaks 

begin to form, about 2-3 minutes. Add apple pie spice, vanilla extract, salt 

and caramel sauce; mix until combined, scraping sides of bowl to ensure 

even mixing. Add Cream Cheese and mix until just incorporated. Add diced 

apple and mix until evenly combined. Cover and refrigerate at least one hour. 

Serve with graham crackers, gingersnaps or other cookies. 

Tip: The apples will lend the dip some sweetness. If the dip is not sweet 

enough for your liking, stir in a tablespoon of sugar before serving. 

print recipe

Cheesy bites & dishes 

we’re Craving Right Now 

The Pleasure Pasture 

Made with Wisconsin Leek and Morel Jack Cheese, 

salami, candied garlic and broiled cherry tomatoes, 

this grilled cheese sandwich is on our must-try list. 

Get the recipe from Grilled Cheese Social. 

Cheese & Beer 

This new book from cheese author 

Janet Fletcher explores the many pairing 

possibilities of various cheese and beer styles. 

Order the book.

Cider 

The fruity, tart favors of cider make it a perfect pairing for cheese. 

Try pairing drier styles with Cheddars and washed-rind cheeses, 

and sweeter ciders with Brie or Blue. 

Cider also works well with cheese in desserts like Roasted Stuffed 

Pears with Aged White Cheddar by Chef Christopher Koetke. 

Get the recipe. 

We Want the Funk 

Fermented foods are in, and their tangy 

flavors play well with cheese. Combine 

sauerkraut with Wisconsin Cheddar and 

Swiss in this Slow Cooker Rueben Dip. 

Get the recipe.

PARMESAN 

Wisconsin Parmesan’s sweet, 

buttery and nutty flavor has 

made it a favorite among cooks. 

In the United States, Wisconsin 

leads in the production of awardwinning 

Parmesan. Here are five 

of our favorite ways to serve and 

eat this versatile cheese.

1. Honeyed 

Parmesan Spread 

In a food processor, combine 

4 ounces cream cheese, 4 ounces 

(about 1 cup) shredded Parmesan, 

2 tablespoons honey, leaves of 

1 fresh thyme sprig and a dash of 

pepper. Process until smooth and 

creamy. Serve with nutty crackers 

and sliced apples. (We won’t blame 

you if you eat it with a spoon.) 

2. Green Bean Fries 

Trim and blanch fresh string beans. 

Dip in egg wash and mixture of 

1/2 cup panko breadcrumbs, 1/2 cup 

shredded Parmesan, and a pinch of 

salt and pepper. Bake at 400°F for 

15 minutes. (Can’t find fresh green 

beans this time of year? Thawed 

frozen string beans will work too.) 

3. Parmesan 

Caramel Corn 

Toss crumbled Parmesan with 

your favorite caramel corn or 

butter toffee caramel corn. 

Instant party snack! 

4. Chocolate Truffles 

These homemade, four-ingredient 

truffles are the ultimate sweet and 

savory treat. Get the recipe. 

5. Caesar Salad Bite 

Salads are so much more fun in 

hand-held form. Fill a small romaine 

lettuce leaf with thinly sliced 

romaine, Caesar salad dressing, 

a cherry tomato wedge, shaved 

Parmesan and an anchovy filet. 

Garnish with a mini lemon wedge 

to be squeezed on top.

1 Cheese, 2 Nights:

H AVA R T I 

Buttery, creamy Wisconsin Havarti is right at home in the kitchen. 

This rich, slightly tangy cheese melts beautifully in all sorts of 

dishes. It particularly loves winter flavors like butternut squash, 

kale, sausage and mushrooms. Get cozy with this versatile cheese 

in these simple weeknight recipes.

Sausage & Havarti Dumplings with 

Carrot & Cabbage Sauté 

Servings: 6 (30 dumplings) 

Ingredients: 

For dumplings: 

2 uncooked pork or turkey 

bratwurst links 

1 cup mushrooms, 

finely chopped 

1 tablespoon caraway seeds 

Salt 

Pepper 

1 cup Wisconsin 

Havarti Cheese, shredded 

30 round or square wonton 

wrappers 

1 tablespoon canola oil 

For carrot & 

cabbage sauté: 

1 tablespoon canola oil 

1 tablespoon butter 

1 large carrot, 

cut into thin strips 

2 cups green cabbage, 

sliced thinly 

Directions: 

For filling: Remove bratwurst casings and heat large skillet over medium-high 

heat. Brown bratwurst, breaking sausage apart with spoon as it cooks. When 

sausage is cooked through, add mushrooms and caraway seeds. Season with salt 

and pepper. Cook 1-2 minutes, until mushrooms begin to soften. Pour mixture into 

bowl and cool to room temperature. Once cooled, add shredded Havarti and mix 

well to combine. 

Prepare workspace with sausage mixture, wonton wrappers and small bowl 

of water. With a brush or fingers, brush water along outer edges of wonton 

wrappers. Place 1 teaspoon sausage mixture in center of each wrapper and fold, 

pressing edges together to seal. Continue filling wrappers with remaining sausage 

mixture. Set aside or refrigerate if not completing dish immediately. 

For sauté: Heat oil and butter in sauté pan over medium-high heat. Add carrots 

and cook 2 minutes, until slightly softened. Add cabbage, season with salt and 

pepper, and cook 2-3 minutes. Add apple cider vinegar and cook 1 additional 

minute. Cover and set aside. 

To cook dumplings: Heat large skillet over medium-high heat. 

Add 1 tablespoon canola oil. Pan-fry dumplings in batches, 30 seconds 

on each side. Add 1 tablespoon water to pan, cover and cook 1 minute. 

Remove dumplings from pan. Repeat with remaining dumplings. 

Serve immediately. 

• Print Recipe 

1 tablespoon 

apple cider vinegar 

Salt 

Pepper

Cheesy Chicken Pot Pie 

Servings: 4 

Ingredients: 

4 tablespoons unsalted butter, 

divided, plus additional 

for pan 

1 medium onion, diced 

(about ½ cup) 

2 cups butternut squash, 

peeled and diced 

2 tablespoons flour 

2 cups chicken stock or broth 

½ cup heavy cream 

½ teaspoon salt 

¼ teaspoon pepper 

2 cups cooked chicken 

breasts, cubed 

2 cups kale (Lacinato 

preferred), shredded 

2 cups Wisconsin 

Havarti Cheese, shredded 

1 sheet puff pastry, thawed 

Directions: 

Preheat oven to 400°F. Butter bottom and sides of 9-inch pie pan. 

In large saucepan, melt 2 tablespoons butter over medium heat. Add onion and 

squash to pan. Cook, stirring occasionally, until vegetables begin to soften, about 

10 minutes. Remove onion and squash from pan and set aside. 

Add remaining 2 tablespoons butter to pan. When butter has melted, add flour, 

whisking to combine. Cook 1 minute. Add chicken stock and heavy cream, 

whisking to combine. Season with salt and pepper. Cook, whisking frequently, 

until sauce thickens and coats the back of a spoon. Remove from heat. Mix in 

chicken, kale and Havarti, stirring well. Pour mixture into prepared pie pan. 

Roll out puff pastry until one side is at least 10 inches long. Cut into eight 1-inch 

wide strips. 

In small bowl, whisk egg with 1 tablespoon water or milk. Brush edges of pie pan 

with egg wash. Arrange strips along top of pie pan, vertically and horizontally, 

weaving to create a lattice effect. Press ends into edges of pie plate and trim 

excess pastry. Brush tops of pastry strips with remaining egg wash. 

Bake 25 minutes, or until pastry top is golden brown and filling begins to bubble. 

Allow to cool 5 minutes before serving. 


1 egg

Wisconsin Cheese & Charcuterie 

Cheese and CHarcuterie is a tasteful and approachable way to serve 

a wide range of flavors tHis holiday season. Our easy-to-follow 

charcuterie glossary and serving tips will help you prepare a 

balanced CHeese and CHarcuterie board that your guests will love.

Charcuterie Glossary: 

Nduja (en-doo-ya): This soft, spreadable Calabrian-style sausage salami has a strong 

spicy flavor. Paired with Wisconsin Fontina Cheese, the heavy spice is balanced, and 

the meat’s flavors are slightly elevated by the earthiness of the cheese. 

Spanish Chorizo (choh-ree-zoh): This cured salami is made with chopped pork and 

paprika, which gives the meat its traditional red color. Spanish Chorizo typically has 

cinnamon and rosemary notes and a finishing spicy flavor. Wisconsin Butterkäse 

Cheese complements the meat with its creamy, buttery flavor. 

Saucisson Sec (soh-see-sohn sehk): A French-style cured pork sausage, Saucisson 

Sec has a simple, clean flavor with subtle garlic notes. The brightness and sweet 

characteristics of Wisconsin Blue Cheese pairs best with Saucisson Sec. 

Prosciutto (pro-shoo-toe): Prosciutto is a classic dry-cured Italian meat. It’s salty, 

savory characteristics pair well with Wisconsin Fresh Mozzarella Cheese for a 

traditional and elegantly simple taste. 

Finocchiona (fee-nohk-kee-oh-nah): A cured Tuscan salami, Finocchiona owes 

its unique flavor to fennel, garlic and peppercorns. When paired with Wisconsin 

Provolone Cheese, the fennel flavor is pronounced by the cheese’s buttery, slightly 

tangy flavor. 

Soppressata (soh-press-sah-ta): Soppressata has a rich flavor profile consisting of 

garlic, red wine and spices. Wisconsin Parmesan Cheese pairs well with its bright, 

tangy flavor, creating a robust, savory combination. 

The Sidekicks 

Round out your cheese and charcuterie spread with a few of these 

classic accompaniments. 

• Cornichons 

• Olives, green or black 

• Baguette or crostini 

• Whole grain mustard 

• Fruit preserves 

• Dried fruit 

• Grapes 

For an extra special touch, try making your own accompaniments. 

We suggest our recipes for Cranberry & Plum Compote and Maple Candied Pecans.

Cheese & Charcuterie Tips 

For expert TIPS on servING a CHeese AND 

CHARCuterie PLATTer, we turned TO Jonny Hunter 

of WISCONSIN’s UndergRound Food Collective. 

The GROup CRAFTS ITS OWN UndeRGROund MeATS´ 

sauSAGes AND seLLS THem, ALONG WITH a WIDe 

seleCTION OF WISCONSIN CHeeses, AT uNDeRGROund 

BuTCHer IN MADISON, Wis. 

When setting up a charcuterie board, how many 

different meats should appear on the board? 

You should aim to have 3-4 different meats on the board 

ranging from smaller to larger diameter sizes. For example, 

Spanish Chorizo and Saucisson Sec would be small 

diameter meats, and Prosciutto is a large diameter meat. 

How should the meats be served? 

With the larger diameter meats, I recommend ordering the 

meats presliced. They tend to be more difficult to slice at 

home. The smaller diameter meats can be ordered in their 

whole size. I recommend taking them out two hours ahead 

of time to allow the flavors to develop. Then, slice them 

immediately before serving. 

What meats would you choose for a holiday 

charcuterie board? 

During the holidays, spicier meats are popular, such as 

Nduja or Spanish Chorizo. Goat salami also tends to be a 

popular choice during the holidays. 

What do you typically look for in a cheese and 

meat pairing? 

I look for a balance of savory and sweet between the meat 

and cheese.

Don’t Forget the Bubbles! 

SPARKLING WINe IS a perfect PAIR FOR a CHeese 

AND CHARCuterie SPRead. The buBBLes cut THe 

RICHNess FROM THe CHeese AND meat, CLeANSING 

the PALATe. Serve SPARKLING WINe on ITS OWN, 

or TRY our CRANBeRRY SPARKLer reCIPe. Cheers! 

Cranberry Sparkler 

Makes 1 cocktail 

Ingredients: 

For sugared cranberries: 

1 ½ cups simple syrup 

1 cup fresh cranberries 

1 cup superfine sugar 

For cocktail: 

1 sugar cube 

2 dashes Angostura Bitters 

½ ounce Cointreau 

4 ounces chilled Prosecco or Cava 

Directions: 

For sugared cranberries: 

In medium-sized mixing bowl, combine simple syrup 

and cranberries. Cover and refrigerate for 8 hours or 

overnight. 

Strain cranberries and place in shallow bowl. Toss with 

1 cup superfine sugar and transfer to baking sheet. 

Refrigerate for 3 hours. 

For cocktail: 

Drop sugar cube into Champagne flute and add 2 dashes 

of bitters. Add Cointreau and top with chilled sparkling 

wine. Garnish with 4 sugared cranberries.

BRIE 

A Story in Three cts. 

1 

This bloomy rind cheese is the star of 

many holiday tables. It can be dressed up 

with a variety of supporting players: 

fruit, spice, nuts and even chocolate. 

1

2 ACT 1 1 

Brie with Ginger Pear Compote 

Ingredients: 

2 tablespoons butter 

2 pears, peeled and diced 

¼ cup raisins 

2 tablespoons crystalized ginger, sliced 

½ teaspoon powdered ginger 

1 tablespoon sugar 

1 tablespoon brandy (optional) 

Salt and pepper 

1 8-ounce wheel Wisconsin Brie Cheese 

Directions: 

Melt butter in small saucepan. Add diced pears, raisins, 

crystalized ginger, powdered ginger and sugar. Cook over 

medium heat until pears have softened. Add brandy and 

cook 1 additional minute. Add salt and pepper to taste. 

Spoon warm mixture over Brie wheel, allowing it to 

warm the cheese. Serve with sliced baguette. 

• Print Recipe

2 ACT 2 1 

Cranberry Pecan Baked Brie 

By Chef Ina Pinkney 

Ingredients: 

1 8-ounce wheel Wisconsin Brie Cheese 

¹/ ³ cup pecan pieces or halves 

3 tablespoons dried cranberries 

2 tablespoons honey 

1 tablespoon unsalted butter 

¼ teaspoon cinnamon 

¼ teaspoon ground ginger 

Directions: 

Preheat oven to 350°F. 

Place Brie on ovenproof baking plate that can go to the 

table. Combine remaining ingredients and spread over 

top of Brie. Bake for 15-20 minutes, until cheese puffs a 

little on the edge. With sharp knife, cut a small wedge so 

cheese flows onto plate. Serve with thin baguette slices 

or unflavored crackers. 


More recipes from Chef Ina Pinkney, the 

“Breakfast Queen,” are available in her new book, 

Taste Memories: Recipes for Life and Breakfast.

Ingredients: 

½ cup water 

½ cup sugar, plus more for coating 

½ cup fresh cranberries 

6 ounces bittersweet chocolate 

½ cup (1 stick) unsalted butter 

1 tablespoon brandy (optional) 

2 15-ounce wheels Wisconsin Brie Cheese 

¼ cup cherry preserves 

Directions: 

To make sugared cranberries: 

In small saucepan, bring water and 1/2 cup sugar to simmer, stirring until sugar has dissolved. Remove from heat 

and cool 2 minutes. Pour syrup over cranberries. Cover and refrigerate overnight. 

Drain syrup from cranberries and toss with additional granulated sugar to coat, adding more sugar as needed. 

Spread cranberries on baking sheet to dry for 1 hour. 

Toss cranberries in sugar again and dry for 1 hour. Makes 1/2 cup sugared cranberries. 

To prepare chocolate glaze: 

In microwave-safe bowl, combine chocolate and butter. Heat, 30 seconds at a time, stirring well, until chocolate 

is melted. Add brandy and stir to combine. 

To prepare cake: 

With large knife, remove bottom rind from one Brie wheel and top rind from second Brie wheel. With spoon, 

scoop out 1/4-inch-deep of cheese from center of bottom wheel to create small well, leaving rind in tact. Fill 

well with cherry preserves. Place second Brie wheel on top, rindless side down. 

Spoon chocolate glaze on top of Brie cake, spreading with back of spoon in circular motion, so glaze drips down 

sides of cake.* Top cake with sugared cranberries. Refrigerate at least 10 minutes until glaze sets. Bring to room 

temperature before serving. Cake may be refrigerated for up to 2 hours before serving. 

*Note: You may not use all of glaze for cake. Extra glaze may be served on the side or reserved for another use. 


2 ACT 3 1 

Chocolate Glazed Brie Cake

Let’s Raclette! 

This traditional Swiss dish was made for cozy winter 

entertaining. Fire up the Raclette grill and gather your 

friends for a creative party that requires very little prep. 

Slice some cheese, gather a few accompaniments and 

you’re ready to go!

Raclette: An Introduction 

Both the Swiss-style cheese, and the electric grill it’s warmed on, go by the name Raclette. The grills 

are available from online retailers and in specialty cookware shops. Mini grills serve one or two, 

while larger ones can accommodate eight servings. Typically, grills include a cooking surface on top 

(marble, cast iron or nonstick) and slots for individual trays underneath. The top grill is used to heat 

accompaniments—often sausages and vegetables. Cheese is melted in the trays and poured over the 

accompaniments. It’s a fun, interactive way to entertain! 

The Classics 

Traditionally, a Raclette party includes Raclette cheese served alongside potatoes and sausages with 

cornichons or pickled onions on the side to cleanse the palate. This classic spread (featured with 

Wisconsin Raclette cheese on the previous page) pairs nicely with a brandy cocktail. Try the Apple! 

Apple! by “The Cheese Impresario” Barrie Lynn, an expert on cheese and brandy pairings. 

Apple! Apple! Brandy Cocktail 

Makes 1 cocktail 

Ingredients: 

1 ounce brandy 

1 ounce apple brandy 

¾ ounce sweet vermouth 

Thin apple slice, for garnish 

Directions: 

Fill cocktail shaker with ice and add 

brandy, apple brandy and sweet vermouth. 

Shake well. Strain into chilled cocktail 

glass. Garnish with apple slice. 

Get Creative 

Now that you’ve mastered the classic Raclette party, try using different cheeses (semi-soft 

cheese performs best) and accompaniments. Here are three variations to get you started: 

Wisconsin Gouda with grilled cauliflower and Brussels sprouts 

— Tip: Blanch the veggies before grilling them on the Raclette grill 

Wisconsin Fontina with grilled mushooms and polenta rounds, garnished with thyme 

— Tip: Use premade polenta and slice into rounds 

Wisconsin Butterkäse with grilled apple and cherry preserves 

— Tip: Brush the apple slices with a little butter before grilling

Brunch Is Served 

A brunch party is a great way to casually entertain in the winter. For our menu, we’re keeping things 

simple with a Cheese Strata and Cranberry Ricotta Scones that can be prepped the night before, paired 

with a bright Citrus Salad with Roasted Beets and Quark Cheese. For dessert, it’s Mini Eggnog Crumble 

Bundt Cakes with Mascarpone Glaze.

Cheese Strata with Sausage, Kale 

and Caramelized Onions 

By Annalise, Completely Delicious 

Servings: 8 

Ingredients: 

2 tablespoons butter, divided 

1 

/ 2 

pound pork breakfast sausage roll 

1 1 / 2 

cups yellow onion, chopped 

2 cups packed kale, stems removed and 

coarsely chopped 

9 cups French or Italian bread, cut into cubes 

(about 1 baguette) 

1 1 / 2 

cups (6 ounces) Wisconsin Fontina Cheese, 

shredded 

Directions: 

1 

/ 2 

cup (2 ounces) Wisconsin Parmesan 

Cheese, grated 

2 3 

/ 4 

cup whole milk 

9 large eggs 

1 tablespoon Dijon mustard 

2 teaspoons salt 

1 

/ 2 

teaspoon freshly ground pepper 

1 

/ 4 

teaspoon ground nutmeg 

In sauté pan over medium heat, melt 1 tablespoon butter. Add sausage and cook until browned. Drain on 

paper towel. Add remaining 1 tablespoon butter and onions to pan and cook over low heat until onions are 

soft and caramelized, 15-20 minutes. Add kale and cook until wilted, stirring frequently. 

Butter a 9x13–inch baking dish. Distribute 1/3 bread cubes in bottom of dish. Top with 1/3 of sausage, kale and 

onions. Sprinkle with 1/3 of Fontina and Parmesan cheeses. Repeat layering with remaining ingredients. 

In large bowl, whisk together milk, eggs, mustard, salt, pepper and nutmeg. Pour over baking dish, making sure 

all bread cubes are moistened. Press mixture down so it lays flush with the top of baking pan. 

Cover with buttered foil and refrigerate for at least 8 hours or overnight. 

When ready to bake, preheat oven to 350°F. Let strata come to room temperature for 30 minutes. 

Bake uncovered 50-55 minutes. Let stand 10 minutes before serving. Store leftovers in fridge.

CitRus Salad with Beets and Quark 

By Elizabeth, Brooklyn Supper 

Servings: 4-6 

Ingredients: 

4-5 medium beets, trimmed and peeled 

1 

/ 4 

cup plus 2 tablespoons olive oil, divided 

1 1 / 2 

teaspoons sea salt, divided 

1 

/ 2 

teaspoon black pepper 

2 Cara Cara oranges 

2 blood oranges 

2 tangerines 

2 tablespoons buttermilk 

1 

/ 2 

cup plus 1 tablespoon Wisconsin Quark 

Cheese, divided 

1 

/ 3 

cup flat leaf parsley, chopped 

1 

/ 4 

cup red onion, sliced paper thin, plus 

1 tablespoon, minced 

Directions: 


Slice beets into half-inch wedges. Toss with 2 tablespoons olive oil. Spread on rimmed baking sheet and 

sprinkle with 1 teaspoon sea salt and 1/2 teaspoon black pepper. Bake, flipping beets halfway through, 

25–30 minutes or until beets are fork tender with golden edges. Set aside to cool. 

Reserve 1 tablespoon Cara Cara orange zest. Cut the oranges and tangerines into supreme sections: first, trim 

tops and bottoms from each fruit. Next, cut off peel, working downwards from top to bottom. Section the fruit. 

Finally, remove skins from sections. Discard any remaining pith or seeds. 

To prepare dressing, whisk buttermilk and 1 tablespoon Quark into 1/4 cup olive oil. Next, whisk in 1 teaspoon 

reserved orange zest, 1 tablespoon minced red onion and 1/2 teaspoon sea salt. 

To assemble salad, arrange beets, citrus wedges, parsley and remaining red onion slices in a shallow bowl. 

Drizzle half the dressing over fruit and gently toss with fingers. Add more dressing as needed. Just before 

serving, dot the salad with remaining Quark.

Cranberry Ricotta Scones 

By Annalise, Completely Delicious 

Servings: 8 scones 

Ingredients: 

2 cups flour 

1 

/ 4 

cup sugar 

1 tablespoon baking powder 

1 teaspoon ground ginger 

1 

/ 2 

teaspoon salt 

6 tablespoons unsalted butter, 

cold and cut into cubes 

1 cup dried cranberries 

3 

/ 4 

cup whole milk Wisconsin Ricotta Cheese 

2 

/ 3 

cup heavy cream 

1 egg 

Coarse sugar, for sprinkling 

Directions: 

Preheat oven to 425°F. Line sheet pan with parchment paper. 

In medium bowl, combine flour, sugar, baking powder, ground ginger and salt. Add cubed butter and use pastry 

blender or knife to cut butter into dry ingredients until mixture resembles coarse sand. 

Add dried cranberries, Ricotta and heavy cream. Mix gently until mixture comes together into ball. Do not 

overmix. Transfer dough to lightly floured surface and pat into disk about 1 inch thick. Cut disk into 8 triangles 

and place on prepared sheet pan. 

Whisk egg with 1 tablespoon water to make egg wash. Brush scone triangles with egg wash and generously 

sprinkle with coarse sugar. Bake until scones just begin turning golden brown, about 15 minutes. 

Scones are best eaten the day they are made, but can be tightly covered with plastic wrap and frozen for up to 

1 month. 

To make-ahead: Prepare scones and place on sheet pan. Tightly wrap sheet pan in plastic wrap and place in 

freezer overnight. Bake straight from freezer, increasing the baking time to 18–20 minutes.

Mini Eggnog Crumble Bundt Cakes 

with Eggnog Mascarpone Glaze 

By Tieghan, Half Baked Harvest 

Servings: 12 mini cakes or 24 super mini cakes 

Ingredients: 

For Mini Bundt Cakes: 

3 cups flour 

2 teaspoons baking powder 

1 

/ 2 

teaspoon kosher salt 

3 

/ 4 

teaspoon cinnamon, divided 

1 

/ 2 

cup brown sugar 

2 sticks unsalted butter, at room 

temperature 

1 

/ 2 

cup sugar 

3 eggs 

1 cup eggnog 

1 tablespoon vanilla extract 

1 tablespoon coconut rum or rum, 

optional 

For Crumble: 

1 

/ 3 

cup brown sugar 

1 

/ 4 

cup flour 

1 

/ 2 

teaspoon cinnamon 

3 tablespoons cold butter 

For Mascarpone Eggnog Glaze: 

4 ounces Wisconsin Mascarpone Cheese 

3 

/ 4 

cups powdered sugar 

2 tablespoons eggnog 

1 teaspoon vanilla extract 

Directions: 

For Mini Bundt Cakes: 

Preheat oven to 350° F. 

Butter two mini 6-cake Bundt pans or 2 mini 12-cake Bundt pans. 

In small bowl, mix together flour, baking powder, salt and 1/4 teaspoon 

cinnamon. Set aside. 

In another small bowl whisk together 1/2 cup brown sugar and 1/2 teaspoon 

cinnamon. Set aside. 

In stand mixer or with hand mixer, beat butter and sugar until light and fluffy, 

about 3 minutes. Add eggs one at a time, beating after each addition until 

completely incorporated. Beat another 2–3 minutes until light, fluffy and pale 

in color. With mixer on low, slowly add dry ingredients until fully incorporated. 

Add eggnog, vanilla and rum (if using). Beat until smooth. 

Fill each mini Bundt mold 1/3 of the way full. Sprinkle brown sugar and 

cinnamon mixture over cakes and add remaining batter, filling each cup just 

under 3/4 full. Try not to over fill cups. 

Bake 20–25 minutes, or until cakes no longer jiggle. Remove from oven and 

allow cakes to cool for 10 minutes in pan. Overturn cake pan onto wire rack. 

Cool completely. 

For Crumble: 

In small bowl, stir together brown sugar, flour and cinnamon. With pastry 

blender or fork, cut in 3 tablespoons butter until mixture looks like coarse 

crumbs. Press streusel into bottom and up sides of ungreased 9-inch glass 

pie plate. 

Bake about 10 minutes or until edges are golden brown. Cool slightly. With fork, 

break into small pieces. Set aside to cool completely, about 30 minutes. 

For Mascarpone Eggnog Glaze: 

Add Mascarpone to microwave-safe bowl and microwave 15–30 seconds 

or until cheese is melted. Stir in powdered sugar, eggnog and vanilla. 

Whisk until smooth. 

To assemble, spoon the glaze over cakes and top with crumble. 

Drizzle with more glaze.

Pies are an essential part of the holiday dessert table. This recipe 

collection incorporates the rich flavors of Wisconsin Cheese to 

create truly stunning desserts that are sure to impress.

These recipes were created by 

sisters Jill Long and Shelly Cross, 

owners of humble. pie shop in 

Madison, Wis. Their pies combine 

the traditions of their southern 

roots with a passion for local 

ingredients like artisan Wisconsin 

Cheese and seasonal fruits.

Start with this basic pie dough recipe to make the Cheddar Almond Cream Pie 

with Cranberry Almond Streusel, Brie and Brandied Apricot Hand Pies, or the 

Pear, Walnut & Blue Cheese Rustic Tart. 

Basic Pie Dough 

Servings: 2 9-inch pie crusts 

Ingredients: 

2 1⁄2 cups flour 

2 tablespoons sugar 

1⁄2 teaspoon salt 

1 cup (2 sticks) cold, unsalted butter, cut into small pieces 

6 tablespoons very cold water 

Directions: 

Combine flour, sugar and salt in bowl of stand mixer* fitted with paddle attachment. Mix 

briefly to blend. Add butter pieces and mix on medium-low speed to cut butter into flour 

until mixture resembles coarse sand and largest butter pieces are not much bigger than 

peas. Mix in cold water on low speed just until the dough comes together. 

Divide dough in half and shape into 2 balls, wrap each in plastic wrap and chill in 

refrigerator at least 30 minutes. (Dough can be frozen for up to 2 months.) Remove from 

refrigerator. Roll out dough on lightly floured work surface. Use as directed in desired pie 

recipe. 

* Alternatively, mix dry ingredients by hand. Cut in butter with fork or pastry blender. 

Mix in water gradually. 

Recipe by Annie of Annie’s Eats 

• Print Recipe

Cheddar Almond Cream Pie 

with Cranberry Almond Streusel 

Servings: 6-8 

Ingredients: 

Dough for 1 9-inch pie 

For Cheddar almond cream: 

2 1⁄4 cups (8 ounces) slivered almonds 

2 cups (8 ounces) Wisconsin White 

Cheddar Cheese, shredded 

1 1⁄3 cups sugar 

1 cup (2 sticks) butter, softened 

2 eggs 

2 teaspoons cornstarch 

4 teaspoons pure vanilla extract 

4 teaspoons flour 

For cranberry almond streusel: 

1 cup fresh cranberries 

1⁄2 cup (about 4 ounces) sliced almonds 

1⁄4 cup brown sugar, packed 

Directions: 


On lightly floured surface, roll out dough and fit into 9-inch pie pan, forming high fluted edge. 

In food processor, process almonds until finely ground. Add shredded cheese to almonds and 

pulse until just blended. Mixture will resemble coarse sand. 

In bowl of electric mixer, combine sugar and butter until smooth and satiny. Mix in ground almond 

and Cheddar mixture, eggs, cornstarch, vanilla and flour and process until well blended, about 

15 seconds. 

Pour mixture pie pan and spread evenly. Set aside. 

Prepare cranberry almond streusel: mix cranberries, almonds and brown sugar in medium bowl. 

Pour mixture over almond cream in pie pan. Press cranberry mixture lightly into almond cream. 

Bake 50-60 minutes or until cream puffs slightly in center. Cover lightly with foil if cranberries 

start to get too brown. 

• Print Recipe

Brie & Brandied Apricot 

and Pies 

Servings: 12 hand pies 

Ingredients: 

1⁄4 cup water 

1⁄4 cup sugar 

1⁄4 cup brandy 


3⁄4 cup dried apricots, chopped 

1⁄2 cup pecans, chopped and divided 

1 batch Basic Pie Dough (2 rounds) 

6 ounces Wisconsin Brie Cheese, divided into 12 equal slices 

1⁄2 cup heavy cream 

Honey, for drizzling 

Directions: 

In sauté pan over medium heat, combine water and sugar. Heat until sugar is dissolved. Add 

brandy, butter and chopped apricots. Cook until liquid is reduced and creamy. Remove from heat 

and stir in 1/4 cup pecans. 

Roll out two dough rounds to 1/8-inch thickness. Cut 12 5-inch circles from dough rounds using 

cookie cutter, small bowl or jar lid. Refrigerate until firm (1 hour). 


Place 1 Brie slice in center of each dough circle. Top with 1 tablespoon apricot mixture. Brush 

edges of crust with cream. Fold crust circle in half, crimping edges firmly together with fork. 

Brush tops with additional cream. Sprinkle with remaining 1/4 cup pecans and pinch of coarsely 

ground salt. Bake 25-30 minutes or until golden brown. 

Cool and drizzle lightly with honey. 

• Print Recipe

Pear, Walnut & Blue Cheese 

Rustic Tart 

Servings: 6 

Ingredients: 

3 pears (red or green Anjou, if available), cut into 1⁄4-inch slices (unpeeled) 

2 tablespoons lemon juice 

2 teaspoons lemon zest 

1 cup walnuts, coarsely chopped 

1⁄2 cup brown sugar, packed 

1⁄4 cup plus 2 tablespoons flour 

3⁄4 cup (about 5 ounces) Wisconsin Blue Cheese, crumbled 

Freshly ground black pepper 

Dough for one 9-inch pie crust, rolled flat and centered on cookie sheet lined with parchment 

Directions: 

Preheat oven to 350°F. Gently toss cut pears with lemon juice and zest. Set aside. 

In medium bowl, combine walnuts, brown sugar, flour, Blue Cheese and a few twists of freshly 

ground black pepper, tossing to evenly distribute ingredients. Reserve 1/4 cup of mixture. Toss 

remaining mixture with pears, being careful not to break slices. 

Mound pears in center of pie crust, and fold dough edges up over filling to partially cover pears, 

creating freeform tart. 

Bake 30 minutes, or until filling is bubbly and crust is golden brown. Remove from oven and 

sprinkle with reserved 1/4 cup cheese and nut mixture. Continue baking until cheese and nuts 

begin to brown, 5-10 additional minutes. 

• Print Recipe

Cream Chocolate Tart 

with Parmesan Walnut Crust 

Servings: 8-10 

Ingredients: 

For crust: 

1⁄2 cup walnut halves or pieces 

1 1⁄2 cups (about 6 ounces) 

Wisconsin Parmesan Cheese, 

shredded 

1⁄2 cup powdered sugar 

3⁄4 cup (1 1⁄2 sticks) butter, 

softened 

1 egg 

1 3⁄4 cups flour 

For chocolate cream: 

2 cups whole milk 

4 egg yolks 

6 tablespoons sugar 

3 tablespoons cornstarch 

1⁄4 teaspoon salt 

10 ounces bittersweet chocolate 

2 1⁄2 tablespoons butter 

For chocolate ganache: 

1⁄2 cup heavy cream 

1 cup (about 6 ounces) 

semisweet chocolate, 

finely chopped 

1 tablespoon butter, softened 

Directions: 

Prepare crust: In food processor, process walnuts until 

finely ground. Add Parmesan and process just until 

blended. Set aside. 

In bowl of electric mixer, beat together sugar and 

butter until light and fluffy. Add egg and mix to 

combine. Add flour and mix just until combined. 

Stir in Parmesan walnut mixture by hand until well 

incorporated. 

Place dough in plastic wrap and pat into 5-inch disk. 

Refrigerate for at least 1 hour. Dough may be made 

ahead and refrigerated overnight. 

When ready to bake, preheat oven to 350°F. Turn 

dough out onto floured surface. Lightly dust dough 

and rolling pin with flour. Roll dough to approximately 

1/8 inch thickness. Quickly move dough to deep, 9- to 

10-inch tart pan with removable base and press lightly 

onto bottom and sides of tart pan, trimming dough 

even with top of pan. Use excess crust to repair any 

tears. Place tart pan in freezer for 1 hour, or until crust 

is frozen. Line crust with foil and spread pie weights 

or dried beans* over foil. Bake 10 minutes. Remove foil 

and beans and bake another 10 minutes or until center 

is lightly browned. Cool completely before filling with 

chocolate cream. 

Prepare chocolate cream: Bring milk almost to boil in 

small saucepan and set aside. 

In medium saucepan, whisk egg yolks, sugar, 

cornstarch and salt until well blended. Whisking 

without stopping, add 1/4 cup hot milk and blend. 

Add remaining 1/4 cup hot milk and cook mixture 

over medium heat, whisking constantly. Bring to boil 

and boil for 2 minutes, whisking constantly. Remove 

from heat and add bittersweet chocolate and butter. 

Let mixture stand until chocolate is almost melted, 

then stir. Pour into crust, tightly spread plastic wrap 

over to prevent a thickened top and refrigerate at least 

8 hours. 

Prepare chocolate ganache: Bring cream almost to 

boil in small saucepan over medium-high heat. Place 

chopped chocolate in medium-sized bowl and pour hot 

cream over. Let stand 2 minutes. Add butter and whisk 

mixture until smooth. Remove tart from refrigerator; 

remove plastic wrap. Spread ganache over chocolate 

cream tart and refrigerate until firm. 

* Note: Dried beans should not be cooked and eaten 

after baking, but can be reserved for future pie baking. 

• Print Recipe

Holiday Side Dish Spotlight: 

Cheesy Potatoes 

If cheesy potatoes are a part of your holiday tradition, 

you likely have strong opinions on how they should be 

prepared. Do you prefer shredded or Southern-style hash 

browns? Corn flakes or cracker topping? Our recipe swaps 

out canned soup for a quick homemade sauce, flavored 

with Wisconsin Cheddar. For those who prefer something 

a little more gourmet, we have included two cheesy 

twists—Smoky Bacon and Gouda Sweet Potato Bake, 

and a Potato, Onion & Mushroom Gratin.

Classic Cheesy Potatoes 

Ingredients: 

6 tablespoons butter, divided, plus additional for preparing pan 

1 onion, chopped 

1 tablespoon flour 

1 cup chicken stock 

½ cup heavy cream 

Black pepper 

¼ teaspoon mustard powder 

2 ounces Wisconsin Cream Cheese 

1 cup sour cream 

2 cups Wisconsin Cheddar Cheese, shredded 

1 32-ounce bag Southern-style hash browns 

2 cups corn flakes cereal 

Directions: 

Preheat oven to 350°F. Butter 9x13-inch casserole dish. 

In large sauté pan, melt 2 tablespoons butter over medium heat. 

Add onion and cook until just softened, 7-8 minutes. Remove onions 

from pan and set aside. Return pan to medium-high heat. Melt 

1 tablespoon butter and whisk in 1 tablespoon flour. Cook for 

1 minute. Add chicken stock and heavy cream. Cook 5 minutes, 

whisking frequently, until mixture thickens. Reduce heat to low. 

Add black pepper, mustard powder, Cream Cheese, sour cream and 

Cheddar. Mix well to incorporate. Add hash browns and cooked 

onions, mixing well. Pour mixture into prepared casserole dish. 

Melt remaining 3 tablespoons butter. In small bowl, combine 

melted butter and corn flakes, gently mixing. Pour corn flakes over 

potato mixture, spreading with spatula to distribute evenly. 

Bake 55 minutes, until casserole is bubbling and topping is browned. 

• Print Recipe

Potato, Onion & Mushroom Gratin 

Recipe and photo by Bree of Baked Bree 

Servings: 6 

Ingredients: 


2 onions, peeled and thinly sliced 

8 ounces sliced mushrooms 

1 clove garlic 

salt and pepper 

3 pounds Yukon gold potatoes, peeled and thinly sliced 

4 cups Wisconsin Cheese, shredded 

(Swiss, Fontina, Cheddar, Gruyere—all are great) 

2 ½ cups heavy cream 

2 teaspoons fresh thyme leaves 

¼ teaspoon ground nutmeg 

¼ cup flat leaf parsley, chopped 

Directions: 

Heat large sauté pan over medium heat. Add butter and melt. 

Add onions and sauté for 3 minutes. Add mushrooms and continue 

to cook until onions are soft and mushrooms are brown, about 

10 minutes. Add garlic and cook 1 minute longer. Season with salt 

and pepper. Set aside. 

Preheat oven to 375°F. Butter 9×13-inch baking dish. Layer half 

of potatoes, half of onion mixture, and half of cheese. Repeat. 

Whisk together cream, thyme, nutmeg, salt and pepper to taste. 

Pour over gratin. 

Cover dish with foil and bake 40-45 minutes, or until potatoes 

can be easily pierced with fork. Uncover, and bake additional 

30-40 minutes, or until golden brown. Let stand for 15 minutes 

before serving. Sprinkle with parsley. 

• Print Recipe

Smoky Bacon & Gouda Sweet Potato Bake 

Recipe and photo by Karen of FamilyStyle Food 

Servings: 6 

Ingredients: 

1 tablespoon butter, plus additional for preparing pan 

1 large or 2 small leeks, white and light green sections only 

1 ½ pounds sweet potatoes, peeled 

3 cups (12 ounces) Wisconsin Smoked Gouda Cheese, shredded 

1 ¼ cups heavy cream, divided 

1 teaspoon kosher salt 

Freshly ground black pepper, to taste 

3 slices smoked bacon, cooked and chopped 

¼ cup panko bread crumbs 

Directions: 

Heat oven to 425°F. Butter 8-inch square baking dish. 

Slice leeks into 2-inch long matchsticks. Heat butter in a medium 

skillet until melted; add leeks and cook over medium-high heat until 

wilted and golden brown, stirring often. 

Shred sweet potatoes in a food processor or with a box grater; place 

in large bowl. Reserve 1/4 cup cheese; add remaining cheese, 1 cup 

cream, salt, pepper and leeks to bowl. 

Transfer to baking dish and pour remaining 1/4 cup cream over. 

Cover with foil and bake 25 minutes. 

Remove foil. Sprinkle reserved cheese, bacon and panko crumbs 

evenly over top. Bake additional 10 minutes, uncovered. 

Let sit, loosely covered, 20 minutes before serving. 

• Print Recipe

Mac and Cheese is a childhood 

favorite that evokes warm memories 

of creamy cheese and dinnertime 

happiness. These eight recipes 

celebrate both traditional and 

original Mac and Cheese flavors.

MAC and CHEESE CHAMPION 

This fall, Mac and Cheese lovers gathered at the Milwaukee Mac and 

Cheeze Takedown event to sample more than 25 entries created by 

devotees of this favorite dish. Brad Brozynski of Pewaukee, Wis., won 

first place in both the People’s Choice and Judge’s Picks categories 

for his Championship Roasted Jalapeño and Pancetta Four Cheese 

Macaroni. His winning dish incorporates four Wisconsin cheeses— 

Aged Cheddar, Pepper Jack, Smoked Gouda and Fontina.

Championship Roasted Jalapeño and Pancetta Four-Cheese Macaroni 

By Brad Brozynski 

Servings: 8 to 10 

Ingredients: 

3 fresh jalapeño chiles 

8 ounces pancetta, diced 

5 tablespoons butter, divided 

½ yellow onion, diced 

4 ½ cups heavy whipping cream 

3 tablespoons flour 

5 cups (20 ounces) Wisconsin Aged Cheddar, shredded 

3 cups (12 ounces) Wisconsin 3-Pepper Colby Jack or 

Pepper Jack, shredded 

2 cups (8 ounces) Wisconsin Smoked Gouda, shredded 

¾ cup (3 ounces) Wisconsin Fontina, shredded 

1 pound elbow pasta 

½ cup dry bread crumbs 

Directions: 


Place jalapeños on baking sheet and roast about 20 minutes (until charred). Remove and place in resealable plastic bag for 10-15 minutes. 

Remove peppers from bag, slice in half; remove half of seeds and dice. 

Fry pancetta in sauté pan until crispy. Remove from pan and drain on paper towel; set aside. 

In sauté pan, melt 1 tablespoon butter and add diced onions. Cook over low heat until caramelized; remove from pan and set aside. 

Place heavy whipping cream in saucepan and warm on low heat. 

Melt 3 tablespoons butter in large sauté pan. Add flour and cook 2-3 minutes, stirring constantly. 

Gradually whisk in warmed heavy whipping cream. Cook, stirring often, 8-10 minutes or until mixture is thickened and smooth. 

Reduce heat to low. Reserve 1 cup Aged Cheddar. Add remaining Cheddar and other cheeses to pan and stir to incorporate. 

Once all cheese is melted and incorporated, add reserved pancetta, onions and jalapeños; keep warm. 

Cook pasta according to package directions in salted boiling water until “al dente.” Drain pasta, return to pan and stir in cheese sauce. 

Pour mixture into buttered 10 x 15-inch baking dish and sprinkle with reserved Aged Cheddar. 

Melt remaining 1 tablespoon butter. In small bowl, combine melted butter and bread crumbs; sprinkle mixture over top of macaroni. 

Bake 20-25 minutes at 400°F or until golden brown. 

• Print RECIPE

Want More 

Mac and Cheese? 

We’ve rounded up a few of our 

favorite recipes with comforting 

winter flavors and versatile 

Wisconsin Cheese. Like us on 

Facebook for more recipes 

and tips. 

Crab and Asiago 

Macaroni and Cheese 

Eggplant Parm 

Mac and Cheese 

Mac and “Cheese Plate”

Spinach and Artichoke 

Mac and Cheese 

Broccoli 


Bacon Feta 


Baked Potato-Style 

Mac and Cheese

Cheese Expert Q&A: 

Lucy Saunders 

Wisconsin’s own Lucy Saunders is an expert on cooking with 

beer. Her newest cookbook, “Dinner in the Beer Garden,” will 

soon be released, and it’s filled with recipes that highlight the 

flavors of craft beer with cheese and fresh vegetables and fruits. 

We talked to Saunders about her passion for beer, and how 

Wisconsin Cheese pairs so well with it in a variety of dishes.

How did you become a cheese and beer expert? 

I studied baking and pastry in cooking school in 1987, and used lots of mild cheeses such 

as Mascarpone and cream cheese in making sweet fillings for cakes, Danish pastries 

and other desserts. I experimented with using stout instead of rum in a spicy Jamaican 

cake, and continued cooking with beer. In 1993, I was part of a panel that paired beer and 

Wisconsin Cheese at the American Homebrewers Association conference in Milwaukee. 

I learned from the fellow panelists, Fred Eckhardt (author, The Essentials of Beer Style) 

and Candy Schermerhorn (author, The Great American Beer Cookbook) that beer truly is a 

magnificent match for cheese. And I’ve been tasting, cooking and pairing craft beer with 

cheese ever since. 

What is your perfect winter 

beer and cheese pairing? 

I like a nut brown ale, such as New Glarus 

Brewing Co.’s Fat Squirrel, with broiled Wisconsin 

Juustoleipa Cheese and pineapple skewers. The 

broiled pineapple bridges the brown ale with the 

caramelized creamy flavors of the cheese. It’s really 

an enjoyable match and a great presentation too. 

What is it about cheese that 

inspires you? 

The sheer range of flavors possible through 

combining ingredients, cultures, aging, flavorings 

such as spices, rind washes and more; all are 

inspiring. It’s amazing to me how our Wisconsin 

cheesemakers are so creative. 

Tell us a little about your recipe. 

This recipe was inspired by a carrot risotto 

I enjoyed with a Witbier-style ale at a beer dinner 

in Denver. The Carrot Risotto Cakes make the most 

of the rice’s sticky texture, while the spicy plum 

relish highlights the carrot’s sweetness. The Asiago 

Cheese literally brings it all together on the palate. 

Read more at www.beercook.com. 

What is your best tip for cooking 

with cheese? 

I like to use cheese in a recipe and again as a 

topping or garnish. Cheese offers structural 

binding to ingredients that might otherwise fall 

apart, as in the Carrot Risotto Cakes, and having 

a bit of the fresh cheese grated on top adds a 

bright flavorful finish.

Carrot Risotto Cakes with Spiced Plum Relish 

Recipe and photo by Lucy Saunders 

Ingredients: 

For Carrot Risotto Cakes: 

3 cups vegetable broth 

1 cup water 

1 tablespoon butter, softened 

1 cup Vidalia onion, minced 

2 tablespoons garlic, minced 

2 cups carrots (about 4 medium), finely grated 

Coarse salt and ground pepper 

1 ¼ cups Arborio or short-grain rice 

(do not substitute long/medium-grain rice) 

¹/ ³ cup plus ¼ cup Wisconsin Asiago Cheese, 

grated and divided 

2 cups panko breadcrumbs, divided 

1 egg, beaten 

¼ cup parsley, chopped 

2 tablespoons fresh thyme, chopped 

1 teaspoon lemon zest 

2 eggs, plus 1 egg white 

Canola oil (for frying) 

Arugula or mesclun salad mix 

For Spiced Plum Relish: 

3 ripe plums, unpeeled, pitted and finely diced, 

(1 ½ cups) 

¼ cup rice vinegar 

1 tablespoon fresh ginger, minced 

1 teaspoon orange zest, grated 

Pinch powdered allspice 

¹/ ³ cup sugar 

Pinch salt, optional 

Pinch cayenne, optional 

Print Recipe 

Directions: 

In large saucepan, heat broth and water over medium 

heat until simmering. In separate 2-quart saucepan, 

melt 1 tablespoon butter over medium heat. Add onion, 

garlic, and carrots; season with salt and pepper as 

desired. Cook, stirring occasionally, until caramelized, 

10-12 minutes. Stir in rice. Add 1/2 cup hot broth; cook, 

stirring, until absorbed, 1-2 minutes. Add 2 cups hot 

broth; simmer over medium-low heat, stirring frequently, 

until mostly absorbed, 10-12 minutes. Continue to add 

broth, about a cup at a time, stirring and cooking until 

absorbed before adding more. Cook until rice is thick, 

creamy and tender, about 20 minutes (you may not need 

all the broth). 

Remove risotto from heat. Stir in 1/3 cup grated Asiago. 

Let cool. Stir in 1/2 cup panko breadcrumbs, 1 beaten 

egg, parsley, thyme and lemon zest. Chill 2 hours. Butter 

hands and scoop and press risotto into 8-10 cakes, about 

3 inches in diameter. Arrange on baking sheet lined with 

parchment paper and chill until firm (overnight is fine). 

Meanwhile, prepare Spiced Plum Relish: Place all 

ingredients in nonreactive stainless 1-quart saucepan. 

Simmer over medium heat until thickened, stirring often. 

Remove from heat; taste and adjust seasonings as 

desired. Add cayenne if the heat from the ginger is not 

enough for your palate. Set aside. (Makes 1 1/2 cups) 

Remove cakes from refrigerator. Preheat oven to 250°F. 

Set parchment-lined baking sheet in oven, removing the 

rice cakes. Beat 2 eggs and 1 egg white in shallow bowl 

to blend. Place remaining panko breadcrumbs in another 

shallow bowl. Pour enough canola oil in large skillet 

to coat bottom; heat oil over medium-high heat. Place 

a risotto cake on wide fork or slotted spatula, dip into 

beaten egg, then into panko crumbs to coat. Use fork to 

slide cake into hot oil. Working in batches, sauté risotto 

cakes, turning once, in hot oil until crisp and brown, 

about 2-3 minutes on each side. Transfer cooked cakes 

to baking sheet in oven. 

Serve risotto cakes dusted with remaining 1/4 cup 

grated Asiago, on top of arugula or mesclun lettuce mix, 

garnished with Spiced Plum Relish.

Beer Pairing: a peppery Imperial Weizen ale supports the spicy plum relish, and offers creamy effervescence to meld 

with the tender risotto cakes. Or, a strong ale brewed with ginger root or a spiced hard cider would be refreshing. 

© 2013 DINNER IN THE beer garden by Lucy Saunders, 

photo by Jennifer Marx

Sweet Endings

Peppermint Brownie Trifles with WhIPPed MascaRPOne 

Recipe and photo by Annie of Annie’s Eats 

Servings: 8 

Ingredients: 

For brownies: 

8 tablespoons (1 stick) unsalted butter, 

cut into chunks 

4 ounces bittersweet chocolate, finely chopped 

1 cup sugar 

2 eggs 

1 teaspoon vanilla extract 

1 teaspoon espresso powder 

½ cup flour 

Pinch of salt 

For whipped Mascarpone: 

1 cup heavy cream 

8 ounces (about 1 cup) Wisconsin 

Mascarpone Cheese 

½ cup confectioners’ sugar 

½ teaspoon peppermint extract 

To assemble: 

½ cup peppermint candies or candy canes, 

finely chopped or crushed 

Directions: 

To make brownies: Preheat oven to 350ºF. Line 8 x 8-inch baking pan with aluminum foil. Lightly butter foil. Combine butter 

and chopped chocolate in a microwave-safe bowl. Microwave in short intervals, about 30 seconds each, stirring in between 

until fully melted and smooth. (Alternatively, melt over double boiler.) 

Whisk in sugar, eggs, vanilla and espresso powder. Fold in flour and salt until no dry streaks remain. Spread batter in even 

layer in prepared baking pan. Bake 30 minutes, until just set. Remove from oven and cool completely. Cut cooled brownies into 

small chunks. 

To make whipped Mascarpone: Pour heavy cream into bowl of electric mixer. Whisk on medium-high speed until stiff 

peaks form. Transfer to separate bowl; set aside. Return mixer bowl to base. In mixer bowl, combine Mascarpone and 

confectioners’ sugar. Beat on medium-high speed until smooth and fluffy, about 2 minutes. Blend in peppermint extract. Fold 

one-third of whipped cream into Mascarpone mixture with spatula to lighten. Gently fold in remaining whipped cream until 

evenly incorporated. 

In individual trifle dishes or small mason jars, layer brownie pieces,* whipped Mascarpone and sprinkle of crushed peppermint 

candy. Repeat layers once more. Refrigerate until ready to serve. 

*Note: You may have some brownie pieces left over to enjoy. 

• Print Recipe

Spring Brunch Issue 

S n e a k P e e k 

Grate things 

to come... 

Pancakes & Waffles 

Scones, Muffins 

& More 

Coming in March

Grate. Pair. Share.

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