Dressing the Cheese Plate

Say Cheese!

Preparing a stunning, savory cheese plate is a cinch. Start by placing a 6-8 ounce wedge, round or block of your favorite cheese in a shallow casserole dish or 9-inch pie plate.

Bake in a 325 degree oven for 8-12 minutes or microwave on 50% power for 1 -1 1/2 minutes or until cheese is soft but not runny.

Remove cheese, add the topping of your choice, and serve with crackers, toasted pita wedges, veggies or fruit.

Try these cheese-toppers for a impressive presentation.

Slices of fresh mango and warm mango chutney are perfect for blue cheese or Stilton.

Dress your Cheddar cheese with a blanket of red jalapeno jelly mixed with finely chopped apples.

For Brie, top with toasted hazelnuts and a drizzle of maple syrup.

Gouda is irresistible topped with sweet apricot preserves.

Thin slices of pears, a drizzle of honey and a sprinkle of freshly cracked pepper team up to adorn Camembert. (Toss pear slices with lemon juice to keep them from browning.)

Breakfast Spinach Tarragon Quiche Phyllo Cups

6 sheets phyllo dough, thawed
6 eggs, organic
6 tablespoons water
12 ounces spinach, drained well
1/2 cup shredded white cheddar cheese (or any shredded cheese you like)
2 tablespoons all purpose white whole wheat flour
1 tablespoon dried tarragon
Salt and pepper to taste
spray organic olive oil

Preheat oven to 425 degrees. In a bowl, mix together eggs, water, spinach, cheese, flour, tarragon, and salt and pepper until well blended.

Open Phyllo dough and on a dry surface, open the inner package and lay the dough sheets out flat. Remove six sheets and place under a slightly damp, clean kitchen towel. Place the remainder back into the package as it was removed and place back in freezer. Remove the kitchen towel and cut the Phyllo dough into approximately six even squares. They won’t be exactly even, but that’s fine for this recipe.

In a large muffin pan (at least 6 muffin openings), place the fillo dough squares into each of the muffin cups so some of the dough extends past the rim of the muffin cup. Repeat for remaining five cups. Spray the fillo cups with a light spray of the olive oil. Equally divide quiche mixture into each of the fillo cups taking care not to overfill. Bake in a 425 degree oven for approximately 10 to 12 minutes or until fillo is slightly brown and quiche is firm to the touch. Ovens vary in temperature so pay attention. Carefully remove from muffin tins and allow to slightly cool. Best served warm.

Serving
Serves 5-6

Beer & Cheese Fondue

This recipe comes from the Round Barn Winery in Baroda, Michigan.

1 8oz. block of cream cheese (softened)
1 jar of Kraft Old English cheese (you might have to ask for this one)
Garlic Powder to taste

Whip in a food processor or blender and add up to 1/4 cup of Moersch Amber Ale until you reach desired consistency. (This is one of their beers).

Serve with cubed bread, sliced apples or pears.

WISCONSIN CHEDDAR, SWISS AND BEER SOUP

2 cups onion, diced
2 tablespoons garlic, chopped
1 cup (8 ounces) butter
1/2 cup flour
2 quarts milk
2 bay leaves
3 cups (12 ounces) Wisconsin Medium Cheddar, shredded
3 cups (12 ounces) Wisconsin Aged Swiss, shredded
Salt & pepper, to taste
1 pinch nutmeg
1 1/2 cups pale ale

Sauté onion and garlic in butter until soft, about 5 minutes. Add flour; cook, stirring frequently over medium heat about 5 minutes. Whisk in milk. Add bay leaves; cook, stirring constantly, over low heat until mixture thickens, about 20 minutes. Stir in cheese gradually; cook just until cheese melts. Remove from heat. Season with salt, pepper and nutmeg; remove bay leaves. Stir in beer reserve.

HOMESTYLE HAM AND WISCONSIN CHEESE POCKETS

For 6 servings:
1/2 pound thin sliced ham
1/2 pound Wisconsin Swiss Cheese
6 teaspoons Dijon mustard
1 egg
12 puff pastry squares (5x5 inches each)
Water as needed



For 48 servings:
4 pounds thin sliced ham
4 pounds Wisconsin Swiss Cheese
1 1/2 cups Dijon mustard
6 eggs
96 puff pastry squares (5x5 inches each)
Water as needed

Lay puff pastry squares out on a lightly floured surface. Place 2 ounces ham on half of the squares, leaving 1/4 inch border all the way around. Spread 1 teaspoon of Dijon mustard evenly over the ham, top with 2 ounces of Swiss cheese.

Lightly brush the border of each square with water. Place the remaining square evenly on top of the cheese. With the prongs of a fork, seal the pastry all the way around.

Combine egg with water (1 tablespoon per egg), beat well. With a pastry brush, baste all of the squares with the egg wash, and prick top with fork. Place the square on a parchment-lined sheet pan (12 pockets per sheet pan) and bake at 400° F for 10 to 12 minutes or until golden brown and puffy.

Serve the pockets immediately with gherkins and carrot sticks to garnish.

Note: Any type of meat can replace the ham.

BAKED POTATO SALAD WITH WISCONSIN AGED CHEDDAR CHEESE

By Chef Kent Rathbun, Abacus Restaurant and Japser’s Restaurant, Dallas, TX

2 pounds red potatoes, washed
2 tablespoons canola oil
4 teaspoons kosher salt, divided
8 ounces (1/2 pound) smoked bacon, diced and cooked crisp
1 cup sour cream
4 green onions, thinly sliced
2 cups (8 ounces) Wisconsin Aged Cheddar cheese, shredded
1 teaspoon black pepper, freshly ground

Preheat oven to 350°F. Toss potatoes, canola oil and 2 teaspoons kosher salt in large bowl. Place potatoes on rimmed baking sheet, and bake until potatoes are tender, about 20 to 30 minutes, depending on size. Meanwhile, fry bacon until crisp. Drain on paper towels. Set aside.

When potatoes are baked and cool enough to handle, quarter them or cut in large chunks and place in a large mixing bowl. Add bacon (reserving 1/3 cup), sour cream, green onions and Aged Cheddar. Season with remaining kosher salt and black pepper. Fold all ingredients carefully, being careful to leave the potatoes chunky. Scatter reserved bacon over. Best served warm.

TUSCAN ONION SOUP WITH GRILLED BREAD AND SHAVED WISCONSIN PARMESAN

By Chef Tom Catherall, Here to Serve Restaurants, Atlanta, GA

3 pounds white onions (3 or 4 large)
4 medium leeks
4 ounces pancetta, in 1 piece
1/4 cup extra virgin olive oil
6 cups chicken stock
3 to 4 tablespoons balsamic vinegar
3/4 to 1 cup fruity red wine, such as Merlot or Beaujolais
Salt and pepper, to taste
6 slices rustic country style bread
2 garlic cloves, peeled, halved
3 ounces Wisconsin Parmesan cheese, in 1 chunk
2 tablespoons fresh parsley, chopped

Peel onions and cut in half lengthwise. Thinly slice crosswise. Trim leeks and cut in half lengthwise. Slice crosswise in 1/4-inch slices, using 3 inches of pale green. Place leeks in cold water and rinse to remove dirt. Drain. Reserve onions and leeks.

Unroll pancetta and dice into 1/4-inch pieces. Heat olive oil in large soup pot over medium-high heat. Add pancetta and cook until some of the fat has been rendered, about 5 minutes. Add onions and leeks. Sauté 20 minutes or until tender, stirring occasionally. Add stock and simmer 30 minutes. Stir vinegar, wine, salt and pepper into soup. Cook until thoroughly heated.

Bread:

Toast bread slices and rub with peeled garlic clove halves.

Final Preparation:

Spoon soup into soup bowls. Float bread croutons in soup. Pare 4 or 5 shavings of the cheese on top of each serving. Garnish with chopped parsley and serve immediately.

Tuscan Olive Burgers with Baby Swiss

* 3/4 cup green olive tapenade or paste
* Juice and zest of 1/2 lemon
* 1/2 cup mayonnaise
* 1 Tbsp. capers
* Fresh ground pepper
* 1 jar (6 oz.) artichoke hearts in olive oil, undrained
* 1 roasted red bell pepper, diced
* 1 medium tomato, diced
* 1 Tbsp. olive oil
* 2 Tbsp. chopped fresh basil
* 4 (6 oz.) beef sirloin patties
* Kosher or sea salt
* Fresh ground pepper
* 8 slices Sargento® Deli Style Sliced Baby Swiss Cheese
* 8 slices olive bread
* Directions:
* 1. In a food processor, combine olive tapenade, lemon juice and zest, mayonnaise and capers. Process until smooth. Chill.
* 2. In a mixing bowl, combine artichoke hearts in olive oil, roasted pepper, tomato, olive oil and basil.
* 3. Preheat grill at medium-high heat. Season beef patties with salt and pepper. Place on grill and cook to an internal temperature of 160°F. Top each burger with 2 slices cheese and melt. Grill bread slices lightly.
* 4. Spread 1 tablespoon tapenade mayonnaise over 4 slices of bread. Top with burgers. Top burgers with artichoke mixture and serve.

Pepperoni Bread

1 loaf frozen bread dough, thawed
4 –oz pkg sliced pepperoni
1 cup shredded mozzarella cheese

Roll bread dough into a 15 x `0" rectangle; arrange pepperoni slices and cheese on top. Roll up lengthwise; secure closure with toothpicks.

Place on a greased baking sheet; bake a 325 degrees for35 – 30 minutes.
Let rest 10 minutes before slicing to serve.

Makes 8 servings.

Welsh Rabbit - She Loves Wine's

1/4 cup butter
1/2 cup flour
1/2 tsp salt
1/8 tsp. cayenne pepper
1/8 tsp. dry mustard
2 cups milk
1 tsp. w-shire sauce
2 cups shredded sharp cheddar
toasted white or rye bread

In a 2 qt. saucepan over low heat, melt butter.
Stir in flour, salt, mustard and pepper until blended.
Add milk and w-shire sauce. Cook stirring until thickened.
Add cheese and cook, stirring just until cheese is melted and well blended. Pour hot cheese mixture over warm toast, sliced turkey, cooked broccoli, etc. Yummy!!

This is good over -

Warm Toast
Sliced turkey
cooked broccoi spears

Or
Warm toast
Sliced tomatoes
Cooked Bacon slices

Mrs Clear's Cheesy Potato Soup

6 cups diced potatoes
2 large onions, diced
1 cup celery – diced
1 cup carrots – shredded
1 TBSP salt
7 1/2 cups water

Boil this until the potatoes are almost tender.

Mix together –
1/2# melted butter
3/4 cup flour
1/2 tsp pepper

Add this to the above mixture and cook until thickened.

After soup has thickened, add 1 Qt. milk and 1 # Velvetta cheese

Cook until thickened stirring constantly.