Recipes
Tangy Wisconsin Blue Cheese Whip
Category: Dip
Number of Servings: 16
Ingredients:
1 cup whipping cream
1/2 cup (2 ounces) finely crumbled Seymour Dairy Products Blue cheese
1 teaspoon dried basil, crushed
1/4 teaspoon garlic salt
1/2 cup almonds, toasted and chopped
Assorted fruits or raw vegetables
Cooking Directions:
In a small mixing bowl combine whipping cream, Blue cheese, basil, and garlic salt. Beat with an electric mixer on medium speed until slightly thickened. Gently fold in chopped almonds. Serve with vegetables or fruit.
Recipe © 2008 Wisconsin Milk Marketing Board, Inc.
Wisconsin Creamy Gorgonzola Dip
Category: Dip
Number of Servings: 8
Ingredients:
8 ounces Seymour Green Crest Creamy Gorgonzola cheese
1 cup sour cream
1/2 teaspoon freshly ground black pepper
3/4 cup coarsely chopped toasted walnuts*
*To toast walnuts: Bake on cookie sheet for 8-20 minutes in a 350°F oven, checking and stirring frequently to prevent scorching.
Cooking Directions:
In a medium bowl, combine cheese, sour cream and pepper; mix well. Cover and refrigerate until serving time. Just before serving, stir in walnuts. Serve with sliced ripe pears or apples, breadsticks or vegetables for dipping.
Note: 1 to 1 1/2 cups (6 ounces) crumbled Wisconsin Blue cheese may be substituted for Creamy Gorgonzola cheese.
Recipe © 2008 Wisconsin Milk Marketing Board, Inc.
Wisconsin Blue Cheese Potato Pancakes with Apple Topping
Category: Side Dish
Number of Servings: 4
Ingredients:
12 ounces potatoes
1 small onion, chopped
1 clove garlic, minced
1 egg, lightly beaten
1/4 cup flour
1 teaspoon cornstarch
8 ounces Seymour Dairy Products Blue cheese, crumbled
1 teaspoon salt
1 teaspoon white pepper
Butter and vegetable oil, for frying
Prepared applesauce or apple pie filling, for topping
Cooking Directions:
Grate potatoes, rinse in cold water and drain. In bowl, mix potatoes, onion, garlic, egg, flour, cornstarch, half the cheese, salt and pepper. Preheat large skillet. Add enough butter and oil to coat skillet. Scoop 1/4 cup portions potato mixture into skillet; flatten slightly. Fry until golden brown, turning once. Repeat with remaining batter, adding butter and oil to skillet as needed. For each serving, sprinkle 1/4 of remaining cheese onto plate. Top with 3 pancakes. Accompany with desired apple topping. Serve hot.
Note: 1 to 1 1/2 cups (6 ounces) crumbled Wisconsin Blue cheese may be substituted for Creamy Gorgonzola cheese.
Recipe © 2008 Wisconsin Milk Marketing Board, Inc.
Asparagus Roll Appetizers
Category: Appetizer
Number of Servings: 36
Ingredients:
12 slices fresh white bread
1 package (8 ounces) Cream Cheese
1 tablespoon crumbled Seymour Dairy Products Blue cheese
4 tablespoons sour cream
1/4 teaspoon dill weed
1/4 teaspoon white pepper
2 cans (10 ounces each) asparagus spears, drained
3 tablespoons melted butter
Cooking Directions:
Remove crusts from bread and flatten slices very thin with a rolling pin. With an electric mixer, blend cheeses, sour cream and seasonings together and spread on one side of bread slices. Place an asparagus spear on each bread slice and roll up jelly roll style. Brush each roll-up with melted butter. Cut roll-ups into bite-sized pieces (3 to 4 per roll up). Place seam side down on a cookie sheet and bake 5 to 10 minutes at 450° F until pieces are lightly browned. (These may be frozen and baked at a later date.)
Recipe © 2008 Wisconsin Milk Marketing Board, Inc.
Savory Basil Wisconsin Cheesecake
Category: Appetizer
Number of Servings: 16
Ingredients:
1 cup fine Italian bread crumbs
3 tablespoons melted butter
1 cup packed basil leaves
2 cloves garlic, chopped
1/2 cup light or cholesterol-free mayonnaise
1 carton (15 ounces) Wisconsin Ricotta cheese (can substitute Wisconsin Mascarpone)
1/4 cup (2 ounces) Seymour Dairy Products Blue Cheese
1 1/2 cups (6 ounces) Wisconsin Parmesan Cheese, grated
1/2 cup finely chopped, toasted almonds, optional
Slivered almonds, optional
Fresh chives, optional
Cooking Directions:
Combine crumbs and butter; press into bottom of lightly greased 8- or 9-inch springform pan. Chill.
Combine basil, garlic, and mayonnaise in a blender, blend until smooth and set aside. In mixing bowl, beat together the Wisconsin Ricotta, Blue and Parmesan cheeses until blended. Beat in basil mixture. Spread mixture over crust, pressing and smoothing top. Chill at least 8 hours or overnight. When ready to serve, remove sides of pan and place cake on platter. Press chopped, toasted almonds onto sides of cheesecake, if desired. To garnish top of cheesecake, make a "flower" with slivered almonds and chive stems, if desired. Serve with assorted crackers, vegetable slices and toast.
Recipe © 2008 Wisconsin Milk Marketing Board, Inc.
Wisconsin Blue Cheese and Crab Won Tons
Category: Appetizer
Number of Servings: 16
Ingredients:
4 ounces Wisconsin Cream cheese, room temperature
4 ounces Wisconsin Blue cheese, crumbled
1 can (4 ounces) lump crab meat
3 cups vegetable oil
1 package won ton wrappers
1 jar duck sauce
Cooking Directions:
In a medium bowl, combine Wisconsin Cream cheese and Wisconsin Blue cheese, mashing together with a fork. Drain crab meat and mix into cheeses. In a deep fryer or deep pan, heat vegetable oil to 350. While the oil is heating begin assembling won tons. Place a teaspoon of the cheese mixture in the center of a won ton wrapper. Brush the top two edges of the wrapper with water. Fold the bottom corner over the filling to the opposite corner. Press together to seal. Roll the filled center towards the top and seal. Then fold the other two corners of the wrapper over, sealing with a drop of water and pinching corners together. Assemble all the wrappers and set aside. Fry won tons in small batches of eight for about one minute or until they float and become lightly browned. Remove from oil and blot on a paper-lined, warm platter. Repeat until all won tons are fried. Transfer to a warm serving dish and serve immediately with duck sauce for dipping.
Recipe © 2008 Wisconsin Milk Marketing Board, Inc.
Wisconsin Blue Cheese Cheesecake
Category: Appetizer
Number of Servings: 16
Ingredients:
16 ounces cream cheese at room temperature
12 ounces Wisconsin Blue cheese, finely crumbled, room temperature
3 eggs, room temperature
1/4 cup sour cream
2 tablespoons clover or orange blossom honey
Pinch of kosher salt
Pinch of fresh cracked pepper
1/2 cup caramel topping
Water crackers, optional
Cooking Directions:
Heat oven to 300°F. Spray an 8-inch spring form pan with cooking spray. Line bottom with parchment paper; spray again. In large bowl, beat cream cheese until smooth. Measure out 1/4 cup Wisconsin Blue cheese; reserve. Add remaining Wisconsin Blue cheese; beat until creamy. Add eggs one at a time, beating well after each addition. Scrape bowl. Add sour cream, honey, salt and pepper. Beat until combined. Pour into pan. Place a shallow pan of water in the oven on the shelf below the cheesecake. Bake 40 minutes; sprinkle reserved Wisconsin Blue cheese over top and bake 10 to 15 minutes more, until lightly browned. Cool to room temperature in pan. Cut cheesecake into wedges. Drizzle plate with caramel; place wedge on plate.
*Steam from water will help to lessen cracks in cheesecake.
Recipe © 2008 Wisconsin Milk Marketing Board, Inc.