Gourmet Food And Recipes

Pastry and Pudding and Pie Oh My

2011-11-12T08:32:00.000-08:00

Pastry and Pudding and Pie Oh My

For The Love Of Cheese

2011-05-29T18:58:00.000-07:00

For The Love Of Cheese

Unusual Meats

2010-11-17T13:34:00.000-08:00

Unusual Meats

The Cookery Blue Book

2010-11-14T06:38:00.000-08:00

The Cookery Blue Book

Bouillon Soup.

4 pounds of round of beef cut into dice pieces. Trim off all fatty skin. 4 quarts water; 1 teaspoonful celery seed; 4 large onions; 6 large carrots; bunch of parsley; 6 blades of mace; 16 whole cloves, salt and pepper to taste.

Pour on the water, and let it simmer six hours, skimming carefully, for if any grease is allowed to go back into the soup it is impossible to make it clear. Scrape the carrots, stick 4 whole cloves into each onion, and put them in the soup; then add the celery seed, parsley, mace, pepper and salt. Let this boil till the vegetables are tender, then strain through a cloth, pouring the soup through first, then putting the meat in it to drain, never squeezing or pressing it.

If you wish to color it, you can put in a dessertspoon of burnt sugar. It can be nicely flavored by adding some walnut catsup, together with mushroom and a very little Worcestershire.

Two Spanish Food Recipes to Impress

2010-09-06T16:32:00.000-07:00

Gazpacho and Frittatas -

By Donny Coffey
Posted: September 06, 2010

Do you do not forget that Seinfeld episode with the bubble boy? George and the bubble boy are playing Trivial Pursuit, and one of the questions that comes up is about who invaded Spain in the eighth century. George and the bubble boy get right into a terrible battle over whether or not it was the Moors (according to the bubble boy), or the Moops (according to George). George was mistaken, of course; however did you understand who the Moors have been? Spain was such a colonial superpower for centuries that it's troublesome to think about that for a very long time in its history, Spain was a Muslim colony, and partially converted to Islam. Islamic rule nevertheless was not bad for Spain; the invading Muslims were great scientists and were industrious, and introduced fantastic lessons for the Spanish to learn. Some of which affect you will see in most Spanish food recipes these days.

Let's look at a particularly widespread one, the frittata. A frittata is mainly an Iranian omelette. But what with all the contact among the many two civilizations over the centuries, the frittata is an all-Spanish and all-Italian recipe today. Let's take a look at a few Spanish food recipes now, one for the frittata, and one for the Gazpacho.

A frittata can actually be an excellent factor to have up your sleeve, to take up a number of sorts of leftovers in the fridge; and it can be a scrumptious quick meal to rustle up when you're in a hurry. So let's begin with it. You need no less than two large eggs, a little bit low-fat milk, some extra virgin olive oil, salt and pepper. To start, beat the eggs properly in a bowl, and add in the milk, the salt and pepper. You may want a filling of some form to go together with it, and this is principally as much as you. Warmth up the olive oil in a heavy skillet; when it's hot enough to sizzle, pour in the egg mixture you just made, and swirl the skillet around to make sure that the eggs and the filling unfold around evenly. A nonstick skillet must be a good idea; after about a minute of scorching cooking, use a spatula to raise up the perimeters in order that any runny egg left over can go below the edges. You don't need to prepare dinner it too lengthy either - the top must be somewhat runny. You probably have a slightly larger frittata, put the skillet under a broiler for a couple of minutes, loosening the sides from time to time. It retains nicely in the fridge, and it ought to make an important faculty lunch too.

However there is extra to Spanish food recipes than the frittata of course. Here is a superb one for decent summers - the Gazpacho cold soup. As exotic as it is, it needs to be an effective way to influence your children to incorporate a couple of healthy choices in their food plan - in brown bread, olive oil, and many vegetables raw. Okay, right here goes - the components you want can be 3 pounds of ripe fats tomatoes, half an onion, half a cucumber, a couple of tablespoons of olive oil, a long and thin green pepper, giant spoons of vinegar, and ice cubes. Be sure you put aside a bit of little bit of these vegetables diced up to garnish your soup with later, and see if in case you have some croutons.

Boil the tomatoes for a couple of minute and peel them. Throw them in the blender, and if you could, pressure it to get the seeds out. Really, gazpacho is finest with the seeds left in. Chop up all the vegetables coarsely, and throw them within the blender. You don't need to blend things too smooth. It's good to go away some items in. Add in water to make a nice thick soup, anmd remember to put in the ice cubes, and garnish with all the leftover vegetables and croutons. There's a sure unique pungent high quality to all Spanish food recipes; and this one is not any exception.

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The Most Popular Herbs, Spices and Pulses in Spanish Cuisine

2010-09-06T16:25:00.000-07:00

The base of traditional Spanish cuisine are pulses that are mixed with a variety of ingredients and brought to life with herbs picked from the countryside.

Pulses are the mainstay of Spanish food making a hearty filling dish for the main mid-day meal, which would normally consist of chickpeas, beans or lentils.

A popular tapas, especially around Seville, is chickpeas with salt cod. They also appear in cocido which is basically a stew which is served in two parts. The first part would be the chickpeas, vegetables and stock served as a soup and the second course would be the meat, chicken legs, ham bones, pork fat, chorizo or black pudding and more often than not, hard boiled eggs.

Years ago the cooking pot or meat on a large platter would have been put in the middle of the table for everyone to help themselves with fingers and bread!

Herbs and Spices in Spanish Cuisine

Almost any dish starts with a largish quantity of onion and lots of garlic, many recipes call for a whole head to be used. Bayleaves are a popular adddition to stews and rice dishes and are often crumbled in marinades.

Green coriander is a popular herb along with fennel, mint, parsley, oregano and the rampant wild rosemary and thyme, all of which can be found growing in the vegetable garden or in the hills and are dried for use in the winter months. Although rosemary isn´t used in many original recipes.

Chilli peppers are commonly grown and dried but used very sparingly in Spanish recipes but paprika, made from sweet red peppers is widely used and comes in three varieties.

Different Types of Paprika

sweet - dulce
mild and smoky - agridulce
hot - picante

Paprika generally comes in tins and keeps fairly well it is used in many dishes but the main one is for colouring flavouring and preservative properties in chorizo, black pudding and other typical sausages. Try the different types for a tasty change.

Saffron is a widely known and used spice, cultivated in Spain since 960 AD. It is the dark orange stamen from the crocus sativus a purple autumn-flowering crocus, used for more for the yellow colour it imparts to dishes than for its flavour which can be slightly bitter.

Read on here for more Spanish recipes and Spanish cuisine, read more about Spanish saffron and its uses or find out what Chorizo is.

A Short Guide to Spanish Food

2010-09-04T16:17:00.000-07:00

Spanish Food is simple and unpretentious, relying on the fresh produce available locally and seasonally. Despite an overall down-to-earth quality, it can vary wildly from region to region. Criss-crossed by mountains, travel within Spain was not easy until the mid 20th century, when roads connecting the different regions were constructed.

Before this time, recipes, and particular local specialities grew within individual regions, and many of them have remained unchanged for over 200 years. Local identity is strong and traditional cooking is highly appreciated as a form of living history.

Meat

Spain is a country of carnivores and meat products are of exceptional quality. Pork, beef, chicken and mutton are often roasted for celebratory occasions and suckling pig, veal and lamb are commonly available.

Particularly worth a try, chorizo is a pork sausage flavoured with paprika that is salty and often quite spicy. Spanish families often make their own chorizo sausage, maturing it in a cellar for several months before enjoying it. It can be found in many varieties; fresh, smoked, aged or with different combinations of spices dependent on region. Taste chorizo at every market you visit and experience the differences for yourself!

Fish and Seafood

With sea on three sides of the country, Spain has plentiful coastline and coastal regions take pride in their fresh and plentiful seafood. Mussels, squid, prawns and many wonderful varieties of fish are easily available. Try sea food paella, a delicious traditional pan cooked rice dish or freshly grilled sardines.

Eggs

Eggs are a Spanish staple and one of the most popular uses of egg is in the Spanish omelette or tortilla, a thick omelette that is cooked in a large heavy bottomed pan, without being flipped. It often contains potatoes and onions or other vegetables or meat, which are sauted first, before the egg mixture is added. Tortilla is served in thick wedges and is often served as tapas, plates of varied bite sized snack foods often available at bars.

Cheeses

Spanish cheese is often made of sheep's or goat's milk, as these popular farm animals do very well in the climate and landscapes of Spain. Cheese may be served as part of a meal or often at the end of it. A well known cheese worth trying is Manchengo, a flavourful sheep's milk cheese.

Fruits and Vegetables

These are eaten in quantity as salads or accompaniments to a meal. Often used ingredients are aubergine and courgette. Local markets are rich sources of beautiful sun ripened vegetables.

The simple tastiness of Spanish food is delicious to most palates. Even if you do not have an adventurous nature, sampling some of the local specialities is a challenge that should yield fantastic results.

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Healthy Spanish Ham - Why You Shouldn’t be Deprived of Its Scrumptiousness

2010-08-31T19:55:00.000-07:00

Author: Deborah Smith

Iberian Ham or simply Spanish Ham is not only all concerning luscious flavor. In spite of of its magnificent flavor, it has many other benefits for you if you choose to consume this dish. The most wonderful fact about this flesh is that the proceedings of its making leave it to become fine and risk-free for all exclusively if you cannot eat some other sort of meat. Actually, many Successful dietary programs act with the addition of Spanish Ham.

Do you want to get more informed about what your body can obtain from eating a hundred g of this meal? Precisely, it may possibly bestow you with a striking quantity of Vitamin B which is recognized because of its better effects on heart, nervous system, and immune system. The Oleic acids that this meat bears too eliminate your bad cholesterol and put back it with good types. It is full with protein and highly advised to people who are build up their muscle mass. It is also comprised of a hundred milligrams of carbohydrates to prevent you from several health issues. They have Iron, calcium and magnesium, too, which are all needed by our bodies to make it function appropriately. With its one thousand four hundred and seventy milligrams of Sodium content, you are on your passage to creating your system fluids work suitably and make sure our bodies has enough fluid sources to control your sweat production and standardize your urge for water intake.

Spanish Ham has all the needed fundamentals that a perfect food must have, consequently, folks who the worth of food should take benefit from and must not reject to this tasty meal. People from whole over the world can enjoy Spanish Ham because of its increasing popularity and international import, it is available all around the world.

It’s not daily that you get to recognize foods that are equally nourishing and luscious. There may be some that are extremely mouth watering but consuming them may not be what a medical professional will approve of. There are two advantages of Spanish Ham, one is to fill up the hunger and the second is to get taste.

At ibergour.co.uk we have a fine selection of Pata Negra Ham. We also specialise in the traditional Lomo embuchado.

Article Source: http://www.articlealley.com/article_1621582_26.html

Taking Pleasure From Spanish Ham Varieties

2010-08-31T19:41:00.000-07:00

By Jerry Hanover

Spanish Ham is truly a delicacy that many people love for its unmoved traditional appeal to human tongue. Although this has been celebrated from the time the Roman Empire was established, its tang remains remarkable that most individuals, who have tasted it, definitely ask for more.
Jamon Serrano, hams made from pigs raised in hilly locations, is regarded as one of the most popular varieties available today. Although it takes a lengthy period to have the desired taste achieved, waiting for it is undeniably worthy of its makers patience, as this is something that can surely wow everyone.

Rolling Landrace White Pig over salt plays an important role in attaining the taste that makes Jamon Serrano exceptional. Subsequent to that, it has to be hung for a certain period of time to make the salt completely absorbed by the meat, and to turn its fats into beneficial components. The fact that this contains less fat as compared to Prosciutto of Italian cuisine, it makes this item more appealing to health conscious individuals. Nothing looks more special than this when served with olives or cheese. Although the Spaniards are used to having Jamon Serrano on their usual meals, it is still considered a must have in any occasion that the said country observes.

Jamon Iberico on the other hand, is the Spanish Ham created from Pata Negra Iberico pig meat. If you are very particular with what the pigs have eaten prior to slaughtering them, then this is definitely what will appeal to you most. Unlike Serrano ham, of which pigs were fed with commercial products, Jamon Iberica came from pigs that only consume acorns on a daily basis. To make it more flavourful, the meat is hung for a couple of years. Hanging it for two more years for a rather tempting taste is an excellent option, too. Both Serrano and Iberico Hams are produced using the animal's hind legs. However, there are also some who make use of the foreleg of the pig, which is less costly, but evidently with more fat. In case you are craving for it, but not willing to spend a large sum of cash, you may opt to purchase Tapa, too. Have it matched with wine and cheese or olives, and you surely won't regret the pleasure you'll get from it.

At ibergour.co.uk we have a fine selection of Jamon. We also specialise in the traditional Majorcan sobrasada.

Turn a gourmet kitchen into a chef's studio

2010-08-02T17:33:00.000-07:00

(ARA) - Does your kitchen feel more like Julie's than Julia's? No need to be concerned ... if Julie could learn to master the art of cooking in less than a year, you can design your own chef's studio in a fraction of that time. Follow Julie's footsteps and take your lead from those who know kitchens best - professional chefs.

Zack Bruell, chef and owner of four renowned Cleveland restaurants - Parallax, Table 45, L'Albatros and Chinato - shares his secrets regarding the best kitchen tools and design.

"While the kitchen is the social center of the home, it's also the place that requires the most functionality. It's where you prep food, cook, serve, eat and clean. That's a lot of activity for a relatively small space," says Bruell.

Keeping things cool

Any chef will tell you that one of the secrets to cooking like a pro is using fresh ingredients. To keep your produce and meats crisp and moist even longer, Bruell recommends investing in a professional-grade refrigerator.

While these may take significantly more floor space than standard refrigerators, professional-grade options feature the ability to store more items in multiple large compartments, and set separate temperatures for the different areas. Some brands offer extreme innovation, with microchip-operated defrost cycles, touch-screen pads and slide-out storage. LG even offers the added luxury of a 15-inch screen that can handle DVDs.

If you're concerned that a professional-grade refrigerator will put a damper on your kitchen decor - not to worry. Many models, including the GE Monogram All-Refrigerator, can be personalized to match the cabinetry in your kitchen and include your choice of handles.

Over-the-top ovens

Professional-grade cooktops, such as the 48-inch Dacor Epicure Dual-Fuel Range, offer two self-cleaning ovens (both at 21 inches deep), an infrared gas broiler and six gas burners with continuous grates over the top. In addition to sheer capacity, professional-grade ranges have burners that can handle everything from slow simmering to high-speed searing, and small pots to large woks. Some cooktops even do the work for you - GE's Monogram Electric Induction Cooktop features a pan size sensor, which automatically adjusts the heating element to the size of the pan.

Faucets for foodies

The workhorse behind any professional kitchen is the faucet - or faucets in many cases. "You need a good faucet with a restaurant-style, pulldown or pullout sprayer for cleaning fruits and vegetables, but it's also important for fast and efficient cleanup," says Bruell.

A second faucet to consider in a chef-inspired kitchen is a pot filler. These faucets, which are installed over a range, not only provide a distinctly industrial look, but they also are extremely efficient. The new ShowHouse Modern Pot Filler offers a quick-fill rate of 5.5 gallons per minute, which enables you to fill a large pot with ease and eliminate having to carry heavy pots of water from sink to stove.

Designed with style, utility and safety features, the ShowHouse Modern Pot Filler folds against the wall when not in use and conveniently extends 24 inches, via its double-joint extendable arm, to deliver water to pots from above. For convenience and safety, the Modern Pot Filler features dual shut-offs at the base of the filler and at the spout. Water is first turned on at the base and after the swing arm is positioned over the pot, water can be turned on and off using the handle at the spout - so you don't need to reach over a hot pot or open flame to turn off the pot filler.

Plenty of prep space

Every good chef knows that cooking requires plenty of counter space. Bruell applies a "less is more" rule here, as you don't want to overcrowd counters with too many small appliances. Choose the most-used items, such as a coffeemaker, toaster, mixer and blender, to have out in the open and place other items and equipment in a nearby pantry or cabinet. Just be sure to keep them easily accessible - and within three or four steps of your primary work station.

Bruell also recommends creating a separate area with a prep sink and faucet between the refrigerator and stove. Here, you can rinse and cut food items in close proximity to where you will be using the ingredients next. For more information on professional-style faucets, visit shfaucets.com.

Courtesy of ARAcontent

Cooking Wild Blue Mussels

2010-05-09T08:40:00.000-07:00

Blue mussels are a favorite shellfish that are found in most areas of the North Atlantic. Harvesting blue mussels is a fun pastime and a simple way to enjoy wild caught seafood. Before harvesting blue mussels, remember to check for regulations, health advisories and other information.

Blue mussels can be picked by hand and placed in a mesh bag or bucket. After harvesting enough mussels for a meal, it is a good idea to add some water to the bucket, give it a few swirls, then drain and add more clean salt water. In warm weather they should be stored in a cooler with a little ice, being careful to separate the ice from the mussels so they don't freeze.

After returning home, mussels should be rinsed thoroughly and kept cool. Some harvesters place the mussels in a container of clean sea water overnight, which is then stored in a cooler with a block of ice at one end. This method keeps the mussels cool but allows them to open long enough to expel sand or grit. Be careful not to remove the beard yet or allow mussels to stand in fresh water as either practice may kill them.

After a few hours in clean saltwater they are ready for a final rinse and inspection prior to cooking. Discard any individuals that do not close tightly when tapped. If the mussels will be served in the shell, it is best to remove the beard just prior to cooking, otherwise de-bearding may be easier after they are cooked. Either method seems to work.

Blue mussels can be steamed, baked in the oven or laid on a grill until

they open. A popular dish is simply to serve whole cooked mussels on a plate with crackers or bread and small bowls of melted butter and malt vinegar for dipping. They are the main ingredient in seafood recipes such as seafood chowder, mussels with linguini, cioppino, or as a garnish for other dishes. Blue mussels are small, bright in color and taste similar to oysters. They are a good source of iron, selenium and vitamin B12.

Fisherman's Cioppino with Blue Mussels

Ingredients

2 tablespoons extra virgin olive oil
1 cup chopped red onion
2 garlic cloves, chopped
1 cup finely chopped flat-leaf parsley
2 medium ripe tomatoes, peeled, seeded, and finely chopped, with their juices
1/2 cup dry white wine
2 lbs fresh mussels in the shell
salt and freshly ground black pepper

Preparation

Heat the olive oil in a wide, heavy pot over medium heat, add the onions and garlic, and cook, stirring occasionally, until translucent, about 5 minutes.

Add the parsley and tomatoes. Raise the heat and bring to a simmer. Add 1 cup water and the wine.

Cook, partially covered, for 10 minutes.

Add mussels (in shell), cover, and simmer for 12 to 15 minutes. Season with salt and pepper to taste and serve.

By J.C. Banks

Enjoying Spanish Food

2010-05-09T08:30:00.000-07:00

Spanish food is rich in both ingredients and flavors. Saffron is the prime ingredient and spice that is used in most of the dishes. Sea Food is also very much preferred by the Spanish people. Tapas, which are small appetizers are quite popular throughout Spain and you will find a lot of bars and restaurants offering traditional Tapas. Below are some tips on how should one enjoy a great Spanish meal.

1.Start with sangria (red wine). This drink is actually a punch that is made by mixing brandy, red wine and fruit. In case you prefer white wine then have sangria that is made using white wine. This is also a very refreshing and fruity drink that is generally served chilled as sangria is supposed to.

2.Select some Tapas or small appetizers that are available in different exotic tastes throughout Spain. You can have many of these appetizers as they are basically small bite of food that is served traditionally with drinks. You can choose between chorizos (Spanish sausages), atun (tuna), mussels or clams. These Specialties of Spain are cooked on a very slow flame of heat using different kind of spices and oils.

3.Next you should go for in a hearty soup. A Galician soup named Caldo Gallego is made using beans and this soup is much known for its enticing flavor. Most of the restaurants in Spain serve this soup.

4.Then you can choose Spanish Pella Marinera for your main course. This dish has a base of yellow rice with mussels, shrimps, lobster and clams cooked in spices. Saffron is the main spice used for bestowing yellow color and also for seasoning. A lot of Spanish restaurants also serve tenderloins and steaks in a large variety. These are generally grilled on charcoal and taste awesome.

5.You can select rice pudding that has added cinnamon or the Arroz con Leche for Desert Storm. Caramel custard or flan is another favorite amongst Spaniards as desert.

The Cuisine of Spain is famous for the variety in dishes because of differences in culture, geography and climate. The availability of seafood is highly influenced by the water that surrounds the entire country and it also reflects the deep maritime roots that the country had. Due to extensive history and a large number of cultural influences, the Spain has benefited thousands of dishes and recipes. Spanish food is also renowned for fresh ingredients and health benefits.

By R. Coenen

Top Spanish Tapas

2010-04-23T18:01:00.000-07:00

Recipes for the Most Popular Tapas in Spain

By Lisa & Tony Sierra, About.com Guide

Tortilla Española – Spanish Omelet

No doubt about it, the Spanish omelet is the most commonly served dish in Spain and is also known as a tortilla de patata or potato omelet. It is such a popular dish, some call it "the national dish of Spain." It is made of of three simple ingredients: eggs, potatoes and onions. It is not only served as a tapa, but also as a main dish for a meal and a filling for sandwiches.

Gambas al Ajillo – Garlic Shrimp

One of the most common and most popular tapas in Spain, this dish is quick, easy and FULL of garlic flavor. Your guests will be asking for the recipe after the first bite, especially the garlic lovers!

Tigres – Mejillones Rellenos – Stuffed Mussels

If you have ever been to Spain, you’ve most likely tasted “tigres,” mussels that have been stuffed, breaded and fried. If you'd like to re-create that magical flavor of tigres at home, try our easy recipe for this tapa.

Croquetas de Jamón – Ham Croquettes

Croquetas or croquettes are small, lightly breaded and fried sort of fritter. They are a sure hit as a tapa or an afternoon snack with a glass of beer or wine. They are creamy and smooth and very tasty.

Calamares a la Romana – Fried Squid Rings

Fried squid or in Spanish calamares fritos or calamares a la romana is such a simple, but delicious and very popular appetizer or tapa in Spain and here in the USA.

Patatas Bravas – Bravas Potatoes

Bravas Potatoes is one of the classic Spanish tapas dishes and is served in bars all over Spain. The sauce has a slight bite from the Tabasco, hence the name bravas, which means "fierce" in Spanish.
This is a simple, but delicious appetizer or that everyone enjoys. It involves very little cooking and you can put it together at the last minute. Be sure to use Spanish chorizo and Serrano ham for best results!

Pulpo Gallego

Galician-Style Octopus is a traditional tapa from Galicia, served all over Spain today. It is very simple - cooked octopus served with boiled potatoes, olive oil and sweet Spanish paprika.

Anchovies Marinated in Vinegar Recipe - Boquerones en Vinagre

Fresh anchovies marinated in vinegar, oil and garlic are a traditional and very popular "tapa" in Spain. A good tapa bar always has a platter of boquerones on the bar and it is a favorite of Spaniards and foreigners alike.

Kitchen kids' favorite ingredient: Wisconsin cheese

2010-01-18T18:04:00.000-08:00

Get your kids cooking in the kitchen with a simple recipe. Start with safety. Then, add an interest in learning. Sprinkle a few simple kitchen skills. And finally, mix in great tasting ingredients, including Wisconsin cheese.

Learning to cook is not only a terrific way to express creativity, share ideas and spend time with family and friends, cooking is also an excellent way for children to explore important life-building skills such as how to prepare meals, use math to measure ingredients and discover healthy eating habits.

Even the youngest chef can help plan, create and serve delicious meals. Regardless of age or activity, children always need to work with an adult. From ages 3 to 12, youngsters can take part in numerous skill-building activities, for example:

* Three-year-olds can help wash fruits and vegetables, stir ingredients in a bowl, tear lettuce and pour liquids.
* Four-year-olds can grease pans, peel oranges and open packages.
* Five-year-olds can measure ingredients, cut soft foods with a blunt knife, set the table and make a plate of food look pretty.
* Seven- and 8-year-olds can help plan the meal, roll and shape cookies, beat ingredients with a whisk, find ingredients in a cabinet or spice rack and make a salad.
* Nine- to 12-year-olds can open cans, prepare simple recipes with a limited number of ingredients, use an oven (with supervision), use a knife (with supervision) and shred cheese and vegetables.

These tips, new recipes and educational information about cheese are all offered in a new brochure, Kitchen Kids, authored by the Wisconsin Milk Marketing Board. To download the brochure, visit EatWisconsinCheese.com/KitchenKids.

Get-Stuffed French Toast

Serves eight to 10

Ingredients:

1 16-ounce challah or French bread loaf, cubed
1 8-ounce package Wisconsin Havarti Cheese, cut into thin slices
6 large eggs
4 cups milk
1/2 cup sugar
1 1/2 teaspoons ground cinnamon, divided
2 tablespoons butter, melted
1/4 cup maple syrup
1 1/2 cups fresh or frozen blueberries
1 12-ounce jar blueberry preserves

Directions:

Preheat oven to 350 F. Arrange half of bread cubes in lightly buttered 13 x 9 x 2-inch baking pan. Top evenly with Havarti; top with remaining bread cubes. Whisk together eggs, milk, sugar, 1 teaspoon cinnamon, butter, and maple syrup in large mixing bowl; pour over bread mixture, pressing bread cubes to absorb egg mixture. Sprinkle remaining cinnamon over the top. Cover baking pan with foil. Bake for 30 minutes. Uncover and bake 30 more minutes or until lightly browned and set. Let stand five minutes before serving. Stir together blueberries and blueberry preserves in a small saucepan over low heat until warm. Serve blueberry sauce over French toast.

Cheddar Olive Pops

Makes 25 appetizers

Ingredients:

2 cups (8 ounces) Wisconsin Aged Cheddar Cheese, coarsely grated
1/2 cup butter (1 stick), softened
1 cup flour
1 teaspoon paprika
25 large pimiento-stuffed green olives

Directions:

Preheat oven to 400 F. In large bowl, blend together cheese and butter with electric mixer. Add flour and paprika; mix well. Shape 1 tablespoon of cheese mixture around each olive, dipping hands in flour, if necessary, to prevent sticking. Arrange on parchment-lined baking sheet and bake 10 to 15 minutes, until golden. Remove from baking sheet and serve immediately.

Courtesy of ARAcontent

Toasted Apple-Pecan Brie Sandwiches

2009-10-08T18:56:00.000-07:00

3 tablespoons butter
4 Granny Smith apple - peeled, cored and sliced
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 cup chopped pecans
4 slices sourdough bread
2 tablespoons butter
6 ounces Brie cheese, cut into long, even slices
1 pinch ground cinnamon, for dusting

DIRECTIONS

Melt 3 tablespoons of butter in a large skillet over medium heat. Add the apples; cook and stir until tender, 7 to 8 minutes. Stir in the brown sugar, 1 teaspoon of cinnamon and pecans and continue to cook for 1 to 2 minutes longer. Remove from the heat and set aside.
Preheat the oven's broiler.
Cut the slices of bread in half if they are very large and toast lightly. Spread the remaining butter on to one side of each piece of bread. Place two slices of brie cheese onto the unbuttered side of each piece of bread. Top with a generous scoop of the apple mixture. Place the open face sandwiches onto a baking sheet.
Broil until the cheese has melted, about 1 minute. Sprinkle with additional cinnamon if desired.

Orange, Goat Cheese and Wild Mushrom Stuffed Turkey Breast

2009-10-07T17:02:00.000-07:00

Prep time: 15 minutes
Makes: about 4 servings
Cooking Time: 70 minutes
Freezing: not recommended
Ingredients:
1 onion, thinly sliced
1 cup (250 mL) mushrooms (cremini, shiitake, portobello) , thinly sliced
1 tsp (5 mL) butter
1 1-1 1/2 lb (450 g-680 g) boneless turkey breast, pounded thin
2 tbsp (30 mL) goat cheese, softened
1 tbsp (15 mL) chopped fresh rosemary
2 tbsp (30 mL) Pure Orange Marmalade
Salt and pepper to taste

Glaze:

1 tbsp (15 mL) chopped fresh rosemary
3 tbsp (45 mL) Pure Orange Marmalade
1 tsp (5 mL) Dijon mustard

Directions:

Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper and cover with thinly sliced onion. Set aside. Meanwhile, cook mushrooms in butter in medium sized skillet until wilted and liquid evaporates. Season with salt and pepper. Set aside to cool.
Place turkey breast skin side down on prepared baking sheet. Season with salt and pepper. Combine cooked mushrooms, goat cheese, rosemary and marmalade. Spread on turkey breast. Roll jelly roll and tie with kitchen twine or use metal skewers to secure filling. Turn so that it is seam side down. Combine glaze ingredients and brush over turkey breast.
Cook in preheated oven 60-65 minutes or until it reaches an internal temperature of 165°F (74°C). Remove from oven, cover with foil and let sit for 10 minutes before slicing.

Longhorn Colby Cheese

2009-03-23T13:53:00.000-07:00

Natural Wisconsin Longhorn Colby Cheese - 3 lbs. - Wisconsin Cheeseman $ 29.99
Send a taste of Wisconsin to far-away friends with this premium cut of natural Longhorn Colby cheese. Soft and moist, it simply melts in the mouth and adds distinctive, mellow flavor to snacks, sandwiches, and salads.

Provolone Cheese 3 Lbs

2009-03-23T13:41:00.000-07:00

Award-winning Wisconsin Provolone Cheese - 3 lbs. - Wisconsin Cheeseman $ 32.99
Award-winning Wisconsin Provolone is very possibly the finest you have ever tasted, enticingly white and creamy, yet firm. A superb Italian cheese from the first slice to the final nibble.

Wisconsin Cheese Strata

2009-03-16T14:12:00.000-07:00

Wisconsin Cheese Strata

7 large eggs
1-1/4 cups half & half
8 stalks asparagus, thinly sliced
4 cups Italian bread, cubed
3/4 cup ham, cubed
1/2 cup red bell pepper, diced
1/2 cup portabella mushrooms, chopped
1/4 cup stuffed green olives
1/2 cup Wisconsin Fresh Mozzarella cheese, cubed
1/2 cup Wisconsin Morel Mushroom & Leek Jack cheese (or Jack cheese), cubed
1/4 cup Wisconsin Feta cheese, crumbled

Prep Time: 1 Hour

1. In a medium bowl, whisk eggs and half & half until well blended. Set aside. In a large bowl, combine remaining ingredients.
2. Grease 6 1-1/2 cup casserole dishes or 1 13 x 9-inch baking dish. Spoon bread and cheese mixture into dish(es). Pour egg mixture over the top. Refrigerate 4 hours or overnight.
3. Place casserole(s) in a 350ø F preheated oven for 30-35 minutes or until golden brown and eggs are set. Remove from oven and serve.

Number of Servings: 6

Aged Cheddar Cheese

2009-03-16T14:06:00.000-07:00

Wisconsin Aged Cheddar Cheese - 5 lbs. - $44.99 - Wisconsin Cheeseman
A cheese masterpiece! For those who appreciate and enjoy a rich, tangy, vintage Cheddar Cheese with the character and flavor that comes only from careful curing.

Cheese & Sausage Crate

2009-03-16T14:00:00.000-07:00

Natural Wisconsin Cheese and Sausage Crate - Wisconsin Cheeseman $44.99

Straight from the heart of America's Dairyland a rustic Country Crate filled with hearty, flavorful natural cheese chunks of Aged Swiss, Gouda, Smoked Edam, and Aged Cheddar, plus a 12 oz. wheel of delicious, old-world Peppered Sausage. Here's robust fare for great snacking on a generous scale. Net wt. 2 lb. 14 oz.

Baby Swiss Cheese

2009-03-14T16:45:00.000-07:00

Wisconsin Buttery Baby Swiss - 5 Lbs. - Wisconsin Cheeseman - $44.99
Baby Swiss Cheese 5 Lb. Wheel. Carefully made and very patiently aged to a creamy mellowness and outstanding taste. Natural firm-textured cheese, with a mild nutty flavor a mighty tasteful gift for family and friends on any occasion.

Smoked Sockeye Salmon

2009-03-14T16:40:00.000-07:00

Smoked Sockeye Salmon Fillet - 12 oz. - Wisconsin Cheeseman

Smoked Sockeye Salmon 12 Oz $46.99
Gourmets will look forward to the arrival of this wild Alaskan smoked Sockeye Salmon. Fully cooked and ready to serve. Each boneless filet, enhanced by alderwood smoking, is a unique culinary experience! Available in 6 oz. or 12 oz. fillets.

Hickory Smoked Holiday Ham - Wisconsin Cheeseman

2009-03-14T16:29:00.000-07:00

Hickory Smoked Holiday Ham - Wisconsin Cheeseman - $74.99

Holiday Ham 9-10 Lbs. This tender, juicy, hickory smoked 9-10 pound ham has been expertly prepared for that ''Country-Cured'' taste. It has been semi-boned and carefully trimmed to provide more servings with less fat. Ready to serve.. but warm in the oven before serving to fill your home with that memorable, savory Smokehouse aroma!

Veal Parmigiana

2009-03-13T19:36:00.000-07:00

2 tablespoons butter
1 medium onion, chopped
1 clove garlic, finely chopped
2 pounds fresh ripe tomatoes, peeled and diced or 1 can (26 ounces) whole, peeled tomatoes, drained
6 lean veal cutlets (4 ounces each)
Flour, Salt, pepper, rosemary, sage to taste
3 tablespoons butter
3/4 cup dry white wine
2 cups (8 ounces) shredded Wisconsin Provolone cheese
2 cups (6 ounces) grated Wisconsin Parmesan cheese

Heat butter in heavy skillet. Sautee onion and garlic until transparent. Add diced tomatoes; season with salt and pepper and simmer for about 10 minutes.

Flour the cutlets and season with salt, pepper, rosemary, and sage. Heat butter in another skillet; fry cutlets quickly until browned.

Place cutlets flat in baking dish; add wine and tomato mixture. Top with cheeses and bake at 350oF for about 25 minutes or until cheese melts.

Number of Servings: 6

Grilled Pizza With Wisconsin Three-cheese Blend

2009-03-13T19:15:00.000-07:00

3 large garlic cloves, peeled
3/4 cup Wisconsin whole milk Ricotta cheese
1/3 cup Wisconsin Asiago cheese, cubed
1/2 cup fresh basil leaves, lightly packed
2 tablespoons milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 prebaked Italian pizza crust
2 cups (8 ounces) Wisconsin Monterey Jack cheese, shredded and divided
2 medium Roma tomatoes, sliced 8 ounces
cooked Italian sausage, broken into small pieces
1 small green bell pepper, cut into 1/2-inch strips
Extra virgin olive oil

Preheat gas or charcoal grill to medium heat.

In a food processor or blender, process garlic until finely chopped. Add Ricotta, Asiago, basil, milk, salt and pepper; process until basil is finely chopped. Spread on pizza crust to within 1/2-inch of edge.

Sprinkle 1 cup Monterey Jack cheese over Ricotta mixture. Arrange tomatoes over cheese. Top with sausage. Set aside.

Brush green pepper strips with olive oil. Grill strips for 5 minutes or until crisp-tender, turning once. Dice green pepper; sprinkle over tomatoes along with remaining Monterey Jack cheese.

Place pizza on grill, cover and grill over indirect medium heat, rotating once, for 20 minutes or until cheese is melted. Let stand several minutes before cutting.

Heart of Wisconsin® Cheese Club

2009-03-13T18:56:00.000-07:00

Heart of Wisconsin Cheese Club: 3 Month Choice - Wisconsin Cheeseman $ 79.99
From The Wisconsin Cheeseman, Inc

The perfect gift for the cheese lover on your list! So impressive and so delicious to remind someone special, month after month, of your thoughtfulness. Every selection is an award-winning natural cheese made in Wisconsin. Your gift is announced in December with a welcome pack of classics - Aged Cheddar, Colby and Edam plus a stainless steel cleaver and cheese board.

The 3 Month Club Choice also includes deliveries in January and February.

The 6 Month Club Choice includes the 3 Month Club Choice plus deliveries in March, April, and May.

The 9 Month Club Choice includes the 6 Month Club Choice plus deliveries in September, October, November, and December.