From easy appetizers to elegant entrees, leading chefs around the country share their cheese-inspired creations in the Wisconsin Milk Marketing Board’s The Perfect Recipe Cookbook. Nearly 30 recipes featuring more than 20 different types of Wisconsin cheese are sure to please even the pickiest food critic. Of course, you don’t have to use cheese from the Dairy State; New York cheeses are just as good as any the Midwest can churn out.
Enjoy rich, robust flavors with recipes such as flatbread pizza topped with spicy romesco sauce, grilled Portobello mushrooms with shredded and smoked gouda cheese. Dress up a roast pork loin sandwich with Swiss cheese, onion jam and horseradish aioli. For dessert, try Granny Smith apples complemented by a sharp aged cheddar for an updated interpretation of bread pudding.
Visit www.wisdairy.com/perfectrecipebrochure to download a brochure or individual recipes. Here’s a sample of what you’ll find:
Roast Pork Loin Sandwich
with Smoked Swiss Cheese
This recipe (pictured at left) is from chef Trey Foshee, George’s California Modern, La Jolla, Calif.
1½ pounds boneless center cut pork tenderloin
1 teaspoon vegetable oil
½ teaspoon salt
¼ teaspoon pepper
½ cup sugar
½ cup cider vinegar
2 tablespoons honey
2 yellow onions, thinly sliced
½ cup mayonnaise
2 teaspoons fresh lemon juice
1/16 teaspoon garlic, minced
2 teaspoons prepared horseradish
1/8 teaspoon cayenne pepper
1 tablespoon extra virgin olive oil
6 hamburger buns
4 cups arugula, cleaned and dried
8 ounces smoked Swiss or smoked gouda cheese, sliced
Preheat oven to 350 degrees. Place pork in small roasting pan. Brush with oil; sprinkle with salt and pepper. Roast 50 to 60 minutes, until slightly pink in center. For the jam, combine sugar, vinegar and honey in medium saucepan. Simmer until sugar is dissolved. Add onions and cook over medium heat until onions are tender and golden, and most of the liquid has been absorbed, 20 to 25 minutes. Set aside to cool. Meanwhile, combine the mayonnaise, lemon juice, garlic, horseradish, cayenne pepper and olive oil in small bowl. Set aside.
For the final preparation: Toast buns. Thinly slice the pork. Spread cut sides of buns with aioli, top bottom halves of buns with arugula, several slices of pork, jam and cheese. Serve warm. Makes 6 servings.
Flatbread Pizza with Mozzarella and Smoked Gouda
This recipe is from chef Matthew Silverman, of the Vintner Grill, Las Vegas.
1/3 cup canned fire-roasted tomatoes, drained
1/3 cup bottled roasted red peppers, roughly chopped
1 teaspoon roasted garlic (home roasted or purchased)
3 tablespoons slivered almonds, toasted
3 tablespoons Parmesan cheese, grated
1 tablespoon extra virgin olive oil
½ teaspoon red pepper flakes
4 flatbreads, such as pocketless pita or naan
1½ cups (6 ounces) mozzarella cheese, shredded
1 1/3 cups (6 ounces) smoked gouda cheese, shredded
4 large Portobello mushrooms, grilled and sliced
Red pepper flakes, to taste
Fresh basil leaves, sliced (optional)
For the sauce, place all ingredients in a blender and puree. Set aside. For the pizzas, preheat oven to 350 degrees. Place flatbreads on two large cookie sheets sprayed with nonstick cooking spray. Bake 5 to 7 minutes. Remove from oven and top each flatbread with ¼ of the romesco sauce.
Reset oven to 375 degrees. In a bowl, toss mozzarella and gouda cheese together. Sprinkle the cheese, divided equally, over the four flatbreads. Top each with mushroom slices and sprinkle with red pepper flakes. Bake until cheese melts and crusts crisp, about 12 minutes. Sprinkle pizzas with fresh basil, if desired. Makes 4 flatbreads.
Apple and Cheddar Bread Pudding
From chefs Greg and Mary Sonnier, The Uptowner Special Events and Catering, New Orleans.
4 whole eggs
4 egg yolks
2 tablespoons sugar
2 teaspoons pure vanilla extract
¼ teaspoon salt
3 cups whole milk
1 cup heavy cream
7 cups dayold French bread, cut in 1½-inch cubes
4 cups Granny Smith apples, peeled and sliced
2 tablespoons lemon juice
½ cup (1 stick) butter
½ cup sugar
½ cup light brown sugar
1½ teaspoon ground cinnamon
¼ teaspoon ground cayenne pepper
2 cups (8 ounces) aged cheddar cheese, grated, divided
In large bowl, whisk together the eggs, egg yolks, sugar, vanilla and salt. Stir in milk and cream. Add bread and press down, making sure all of the bread is covered by the custard. Allow bread to soak while cooking the apples. Toss apples with lemon juice. In large skillet, melt butter over medium heat. Add apples, sugar, brown sugar, cinnamon and cayenne pepper. Cook until apples are slightly tender, 8 to 10 minutes, stirring frequently. Cool 20 minutes.
Preheat oven to 325 degrees. Generously butter a 9-by-13-inch casserole dish. Pour half of the bread mixture into the dish. Top with half the cooked apple mixture, then with 1 cup of cheddar cheese. Repeat layering with remaining ingredients. Cover casserole with waxed or parchment paper, then cover dish tightly with foil. Bake in water bath for 60 minutes. Remove foil and paper; return to oven. Increase oven temperature to 350 degrees. Continue to bake in water bath for 25 to 35 minutes more or until browned and puffed, and a butter knife inserted near center comes out clean. Remove from oven and allow to rest 20 minutes before serving. Sprinkle top with cinnamon and cayenne pepper, if desired. Makes 8 to 10 servings.
—Courtesy of ARAcontent