Don't know what to dish up for dinner tonight? In need of a sweet treat?

Our archive of recipes from past issues is here to help.

 

March/April 2009

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*You may substitute another Hispanic melting cheese such as Asadero or Monterey Jack.

Cooking Directions:
In a small bowl, combine salsa, chiles and taco seasoning; let stand 5 minutes. Butter one side of each slice of bread. Spread salsa mixture on the non-buttered side of 4 slices of bread; top with 1/4 cup cheese. Cover with remaining 4 slices of bread, buttered side out.

Place sandwiches on an electric griddle heated to 275ºF, or in a preheated skillet over medium heat. Cook 4 to 5 minutes per side, or until bread is golden brown, and cheese is melted.

Recipe courtesy of the Wisconsin Milk Marketing Board, in honor of Grilled Cheese Month (April).

January/February 2009

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November/December 2008

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Andouille-crusted Alaskan Halibut

 

ANDOUILLE CRUST:

1 1/2   cup olive oil

   1/2   large yellow onion, diced

2        tablespoons minced garlic

   1/4  cup andouille sausage, cubed

2        tablespoons smoked paprika

1        pound panko bread crumbs

2        tablespoons kosher salt

 

In a large heavy-bottomed saucepot combine oil, onion, garlic, and andouille sausage. On low heat, simmer until the sausage is dark brown. Remove from heat and let cool to room temperature. Place in a blender and blend until fully puréed. Place sausage purée, smoked paprika, panko bread crumbs, and kosher salt in a mixer. Using the paddle attachment, mix on low until fully incorporated. The andouille crust will keep well in an airtight container in the refrigerator for up to one week or in the freezer for up to a month. 

 

HALIBUT FILLETS:

8       (6 oz.) Alaskan halibut fillets,

          skin and bones removed

          soybean oil

          sea salt

          pepper

Preheat oven to 350 degrees. Heat 4 saute pans on medium heat. While pans are heating, toss fish with desired amount of soybean oil, sea salt, and pepper. When saute pans are hot, place two pieces of fish in each pan with the skin side up. When the edges turn golden brown (about 4 minutes) flip over and top with andouille crust. Place in a 350-degree oven for about seven minutes or until cooked through. 

 

 

Granny Hurt's Icebox Kolache

2    cups flour

2    teaspoons baking powder

1/4  teaspoon salt

1     cup powdered sugar

1/2  pound butter

1/2  pound cream cheese

1    can pie filling

 

Sift flour, baking powder, salt, and sugar together. Mix butter and cream cheese together. Blend the butter and cheese mixture with the flour mixture. Form 2-inch-diameter rolls. Chill in the refrigerator until firm or at least 30 minutes. Cut into 1/4 slices. Press in center and fill with 2 teaspoons of filling. Preheat oven to 350 degrees. Bake for 15 minutes. Makes two dozen.

 

September/October 2008

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Mini Matcha Muffins

2   cups flour

2/3 cups sugar

1   tablespoon baking powder

1/2 tablespoon baking soda

1/4 teaspoon salt

1   tablespoon powdered matcha green tea, sifted

2   eggs

1   cup buttermilk

1/2 cup (1 stick) butter, melted

1   teaspoon vanilla or almond extract

Preheat oven to 400 degrees. Combine dry ingredients in a bowl and stir to combine well. In a separate bowl, whisk together eggs, buttermilk, melted butter, and vanilla or almond extract. Add to the dry ingredients and stir just to combine. The batter will be lumpy. Divide evenly into greased or nonstick muffin tins. Bake for 8-9 minutes, until the muffins are just beginning to turn golden brown around the edges. Turn out muffins and let cool on racks. Makes approximately 30 mini-muffins or 12-16 regular-sized muffins.

 

Matcha Glaze

Combine 1 cup powdered sugar with 1 tablespoon milk or cream. Adjust the proportions of sugar and milk to make a thick, pourable glaze. Add 1/4 teaspoon almond extract and 1/2 teaspoon sifted, powdered green matcha. Stir until smooth. Add more matcha if you'd like a deeper green, stronger-tasting glaze. Drizzle lightly over muffins while they are still warm. 

 

Schlemmertopf Weiskirchen

6   (3 oz.) beef tenderloins, sliced

2   cups button mushrooms

     salt and pepper to taste

1/2 cup cream

1/2 cup beef stock

8   oz. spätzle

2   teaspoons butter

Season beef and mushrooms with salt and pepper and saute until cooked through, about 8 minutes. Remove beef and mushrooms from pan and put them in the over to keep them warm. On low heat, deglaze the sauté pan with the cream and beef stock. Set aside. In a separate pan, sauté spätzle in butter until soft. To serve, top spätzle with beef and mushrooms and pour the cream sauce over the top. Garnish with parsley. Serves 2. 

 

July/August 2008

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Blueberry Grunt

For the berries: 

2 1/2 cups fresh blueberries

1      cup water

1/3   cup sugar

dash of salt

1     tablespoon lemon juice

For the dumplings:

1     cup flour

2     teaspoons baking powder

1/4  teaspoon salt

2     tablespoons sugar

1     tablespoon butter

1/2  cup milk

Combine berries, water, sugar, salt, and  lemon juice in a medium saucepan and bring to a boil. Lower the heat, cover the pan, and let the mixture simmer gently for 5 minutes. Meanwhile, mix the dumpling ingredients together in a bowl (except for the butter and milk). Cut or rub in the butter until the mixture resembles coarse meal. Add the milk all at once and stir with a fork until the mixture is just moistened and coming together. Drop the batter from the tip of a tablespoon into the bubbling sauce, making six dumplings. Cover again and cook over low heat for 10 minutes, without peeking. Serve the dumplings and sauce warm, in bowls, and pour a little heavy cream on top. Serves 4 to 6. 

 

May/June 2008

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Chicken Fresco

For the Chicken:

2 skin-on chicken breasts

4 teaspoons vegetable oil

2 tablespoons butter

   salt and pepper to taste

Place seasoned chicken breasts, skin side down, in a pan over high heat. Cook in oil and butter until skin is golden brown. Flip chicken. Place in 400-degree oven until the meat registers at 165 degrees internally (about 20 minutes).

For the Risotto:

2     tablespoons butter

6     cloves garlic, minced

2     large shallots, minced

1     cup Arborio rice

6     cups vegetable stock

1/2 cup white wine

1     cup heavy whipping cream

1/2 cup grated Parmesan cheese

1/2 cup roasted butternut squash, cubed

Gently cook garlic and shallots in butter over low heat until translucent. Add rice and stir until lightly toasted. Deglaze with white wine. Stirring constantly, add 1/2 cup vegetable stock every few minutes, making sure the rice stays moist as it cooks. When all the stock has been added, add cream and Parmesan cheese and cook until rice is creamy and soft (1-2 minutes). Stir in roasted squash to finish.

For the Rosemary-Thyme Oil:

1     sprig rosemary

12   sprigs thyme

1     cup vegetable oil

1/2 bunch parsley, blanched and shocked

Steep rosemary and thyme in oil for about 30 minutes. Strain to remove the herbs. Combine herbed oil and parsley in blender and puree. Strain through cheesecloth. To serve, place a ladleful of risotto on each plate. Arrange cicken breast on top of the risotto. Spoon oil around the plate and over the chicken. Serves 2.

Note: To blanch and shock parsley, submerge it in boiling water for a few seconds, then plunge into ice-cold water (to stop the cooking process). This softens theleaves and intensifies the color.

 

March/April 2008

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Malted-Milk Chocolate Creme Brulee 

1 1/2 tablespoons cocoa powder

2 tablespoons malted-milk powder

3 1/2 tablespons granulated sugar

1/4 vanilla bean

3/4 cup heavy cream

1/4 cup 2% milk

3 egg yolks

pinch of salt

In a small bowl, whisk together cocoa powder, malted-milk powder, and 2 tablespoons sugar. Ser aside. Halve the vanilla bean lengthwise and scrape out the pulp. Put the bean, pulp, heavy cream, and milk in a small saucepan and bring to a boil. Remove from heat. Whisk the cocoa mixture into the cream until it's dissolved. In a separate bowl, whisk the yolks and remaining sugar (1 1/2 tablespoons) until smooth). Slowly add the hot cream mixture to the yolks, whisking constantly to keep yolks from curdling. Mix in salt. Strain and divide into six 4-oz. ramekins. Bake in a water bath covered with foil at 350 degrees for 35 to 40 minutes. (They're done when the custards are set around the edges and jiggle slightly in the center.) Transfer custards to a wire rack and let cool. Cover and refrigerate for at least 4 hours or overnight.

Just before serving, sprinkle a think, even coating of granulated sugar onto the surface of each custard. Usa ablowtorch for about 30 seconds or broiler for 1 to 2 minutes to carmelize the sugar. Serves 6.

 

January/ February 2008

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Field to Fork's Chili

3 tablespoons extra-virgin olive oil

2 1/2 lbs. chuck or arm roast, cut into 1/2-inch stew pieces

6 cups homemade chicken stock

2 medium onions, diced

2 cloves garlic, minced

2 lbs. ground beef

3 tablespoons tomato paste

2 teaspoons cumin

1 teaspoon cayenne pepper

3 tablespoons cbili powder

16 oz. dark beer

32 oz. homemade tomato puree or 1 (28 pz.) can Sam Marzano tomatoes, pureed

salt and pepper to taste

In a 6-quart pot, heat olive oil over medium heat. Add stew meat, season with salt and pepper and sear. In a separate pot, heat chicken stock and set aside. Add onion and garlic to stew meat and saute until translucent. Add ground beef, season to taste, and saute ntil browned, 15-20 min. Add tomato paste and stir to incorporate. Add cumin, cayenne pepper, and chili powder and stir briefly. Add beer and reduce liquid volume by half. Add tomato puree and chicken stock. (Optional: Add 1 14- to 16-oz. can organic kidney beans and stir.) Season to taste and simmer until stew meat is tender, 45-60 min. Serves 6.

 

November/December 2007

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Cactus Salad Tostadas

1 can (26 oz.) tender cactus, sliced

1/2 cup chopped onion

1 cup diced tomatoes

1/2 cup chopped fresh cilantro 3 tablespoons green lemon or lime juice

1 teapoon crushed oregano

1 can (7 oz.) green pickled sliced jalapeno peppers

1 package (5 oz.) rancherito cheese (Mexican-style farmer's cheese)

6 El Rey tostada shells

Drain and rinse cactus under running water to remove the stickiness from the leaves. Add onion, tomatoes, cilantro, lemon juice, oregano, and the juice of the jalapeno peppers. Stir gently. Crumble half the cheese into the mixture. Stir again. Marinate in refrigerator for at least 1 hour. When ready to serve, place 6 tostadas on a large platter. Divide salad among tostadas and garnish with sliced tomatoes and the rest of the crumbled chese and jalapenos. Note: Green lemons are a specific variety of lemon, not underripe yellow lemons. Although green lemon juice is sold in bottles, fresh green lemon juice is reccomended. Variation: Add 1 cup of cooked baby shrimp.

 

September/October 2007

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Wisconsin Swiss  Cheese and Sausage Tart

1 1/4 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1/2 cup (1 stick) butter, chilled, cut into 1/2-in. cubes

3/4 cup sour cream

8 oz. Italian sausage

1 tbsp. butter

1 cup onion, sliced

1 cup mixed red, yellow, and green peppers, sliced

1 cup portablella mushrooms, sliced

1/2 tsp. each, salt and pepper

18 oz. (4 1/2 cups) Wisconsin Swiss cheese, shredded

Combine flour, baking powder, and salt; mix well. Cut in butter until mixture is the consistency of coarse meal. Add sour cream and toss together until dough forms a ball. Flatten dough into a disk; wrap in plastic wrap and refrigerate 2 hours.

Roll out dough and gently press into 10-inch tart or pie pan. Prick bottom with a fork and bake in a preheated 400-degree oven for 30 minutes, or until crust is golden. Meanwhile, in a large nonstick skillet, cook sausage until no longer pink, stirring frequently and breaking apart. Using a slptted spoon, remove sausage and set aside on a plate. Add butter to skillet and melt over medium-high heat until soft and beginning to brown, stirring frequently, about 10 to 15 minutes. Add mushrooms, salt and pepper and cook until mushrooms are tender and onions are brown, stirring frequently.

Distribute sausage evenly over tart shell. Gently toss Wisconsin Swiss cheese with warm vegetables and spread eenly over sausage layer. Bake 15 to 20 minutes or until cheese is meltes. Serves 6.

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Rum Baba with Vanilla Poached Bayfield Apples and Mulled Cider Reduction

To make the babas:

1 packet active dry yeast, or 2 1/4 teaspoons yeast

2 tablespoons warm milk

1/2 tablespoon sugar

1 teaspoon sugar

1 teaspoon salt

9 ounces bread flour

3 eggs

5 tablespoons or 2 1/2 ounces butter, cubed

In the bown of a mixer, proof the yeast in warmmilk for 10 minutes. Add sugar, salt, and flour, mixing on low. Add eggs and mix with dough hook for 5 minutes or until a smooth dough forms. Cover and let rise for an hour or until doubled. Meanwhile, cube butter and let soften at room temperature. When dough has doubled, mix with dough hook on medium speed, adding butter one chunk at a time. This will take a while. Continue mixing until the dough is satiny smooth. Remove dough from bowl and cut into 6portions. form into balls and place in greased brioche molds or other individual baking tins. Let rise until doubled, 20 to 30 minutes, and bake in preheated 400-degree oven for 15 to 20 minutes, or until golden brown. Remove from tins and cool.

To make the "dunk":

1 cup water

1/2 cup sugar

1 cinnamon stick

juice and peel of 1 orange

1/2 cup dark rum or to taste

Simmer water, sugar, cinnamon, and orange for 10 minutes. Add rum. Cool to room temperature.

To make the apple garnish:

6 medium-size crisp, tart apples (King David, Jonafree, Macintosh, Liberty)

1 quart water

2 cups sugar

1 vanilla bean, split

Core the apples and cut into wedges. Bring water and sugar to a boil and add vanilla bean and apples. Simmer until tender, 5 to 8 minutes.

To make the mulled cider reduction:

1 quart apple cider

mulling spices

Bring cider and spices to a boil in a nonreactive pan and reduce until almost syrupy. Skim the froth off the top occasionally, making sure it doesn't burn. Let cool. The reduced citer will keep, covered in refrigerator almost indefinitely.

To assemble:

Immerse each baba in the rum "dunk" for about 30 seconds to saturate. Serve with half an ounce of the mulled cider reduction. Garnish with the apple wedges and plenty of whipped cream. Serves 6.

 

July/ August 2007

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Door County Cherry Panna Cotta

3 1/2 cups heavy cream

3/4 cup whole milk

3/4 cup granulated sugar

1 teaspoon vanilla extract

3 tablespoons cherry juice reduction (see Note)

2 1/2 packets of Knox gelatin red food coloring

Arrange 6 straight-sided ramekins (8 ounces each) on a parchment-lined baking pan. Spray insides with nonstick spray. Add cream, milk, sugar, vanilla, and cherry juice reduction to a pot and bring to a simmer. Turn off heat. Put gelatin in a small saucepan. Add 4 to 5 tablespoons of water, enough so gelatin can dissolve. Cook over low heat, stirring constanty, until dissolved, about 1 minute. Add gelatin mixture to cream mixture. Bring to a simmer and turn off heat. Add a few drops of red food coloring until mixture is a soft pink color. Let cool for 15 minutes, then strain into a large pitcher (to catch pieces of gelatin that didn't disolve). Pour evenly into prepared ramekins. Chill overnight. To serve: Run a paring knife carefully around the edge of the panna cotta, going all the way to the bttom of the ramekin. Turn onto a serving plate. Garnish with cherry/ strawbetty sauce (recipe below). Serves 6. Note: To make the cherry juice reduction, pour 3/4 cup of 100 percent cherry juice in a small saucepan. Heat gently to reduce by half. Let cool.

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Door County Cherry and Strawberry Sauce

1 cup frozen strawberries, thawed

3/4 cup frozen Door County cherries, unsweetened and thawed

1/2 cup granulated sugar

1 tablespoon cherry brandy (optional)

Place fruit and sugar int he bowl of a food processor fitted with a steel blade. Puree. Taste sauce or sweetness; add more sugar if desired. Add cherry brandy if you like.

 

May/June 2007

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Ratatouille

1/4 cup extra-virgin olive oil

4 cloves garlic, crushed and minced

2 medium onions, chopped

2 medium eggplants, unpeeled, cut into 1-inch cubes

4 medium zucchini, cut into 1-inch cubes

3 large sweet bell peppers, green, red, or yellow, de-ribbed, cut into 1-inch squares

2 tablespoons fresh thyme, minced

1 bay leaf

3 1/2-4 pounds ripe tomatoes (10-12 medium), peeled (see Note) and chopped

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup fresh basil, minced

Warm the olive oil over medium heat in a large, heavy-bottomed saucepan. When it starts to smoke, reduce heat to medium-low and add the garlic and onions. Saute until translucent, 3-4 minutes. Add the eggpland, stir well, and saute for 3-4 more minutes. Add zucchini and sweet peppers; stir until well coates with oil and slightly softened. Saute another 4-5 minutes. (You may need to add a bit more olive oil.) Add thyme, bay leaf, tomatoes, salt, and black pepper. Stir another 2-3 minutes, then cover the pan and reduce heat to low. Cook, stirring occationally, until vegetables are soft and have blended, 30-40 minutes. Stir in the basil. Remove from heat. Serve hot, at room temperature, or cold. Note: To peel the tomatoes, score the bottom of each with a small x, then plunge into boiling water for a few seconsds. Let cool. The peels will come away easily.

 

March/April 2007

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Roth Kase Grand Cru Gruyere Surchoix Cheese, Potato, and Pear Flan

1 tablespoon butter

8 potatoes (about 4 pounds), peeled, sliced, 1/16-inch thick

16 ounces of Roth Kase Grand Cru Gruyere Surchoix, thinly sliced

8 large eggs

1 quart half-and-half

2 teaspoons chopped garlic

salt, to taste

black pepper, to taste

dash nutmeg

Batter a 9-by-13-inch baking pan. Layer potatoes, pears, and cheese in bottom of pan. In a medium bowl, beat eggs and half-and-half; add garlic. Season with salt, pepper, and nutmeg. Blend well. Pour the egg mixture into the pan until it covers the potatoes and pears. bake in a preheated 300-degree oven for 45-60 minutes, or until golden brown. Chill. Slive into wedges. Serve cold or reheat. Serves 4.

 

January/February 2007

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Braised Fountain Prairie Farm Beef Short Ribs

canola oil

5 pounds beef short ribs on the bone

salt and pepper

2 carrots, chopped

2 stalks celery, chopped

1 head of garlic, chopped

1 medium onion, chopped

2 cups red wine

2 tablespoons tomato paste

10 cups low-salt beef stock or broth

bouquet garni (herb stems, spring of thyme, black peppercorn, bay leaf)

Heat a heavy-bottomed pan (large enough to hold at least 4 quarts of liquid) and add enough canola oil to cover the bottom. Season the short ribs on all sides with salt and peper and begin browning. Transfer them to large oven-safe dish or pot. Drain oil from the pan and quickly saute chopped vegetables; add the red wind and reduce by half. Add tomato paste, beef stock, and bouquet garni and bring to a boil. Pour over ribs, cover, and cook at 325 for about 2 hours of until tender. Remove meat and strain liquid; reserve for later use.

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Borscht

2 red beets

1 cup water

1 tablespoon olive oil

salt and pepper

1 onion

1 carrot

1 stalk celery

1 celery root (optional)

1 cup diced cabbage

2 cloves garlic

2-3 tablespoons red wine vinegar

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Horseradish and Herbed Sour Cream

1 cup sour cream

1 tablespoon fresh horseradish

1 tablespoon parsley and chive, chopped

Place beets in a baking dish with water, oil, salt, and pepper. Cover and roast at 375 for about 1 1/2 hours or until for-tender. Peel and dice. Dice the rest of the vegetables and saute in soup pot until the onions are translucent. Add the short rib cooking liquid and red wine vinegar; simmer.

Remove meat from the bones and add to the soup. Serve with a dollop of horseradish and herbed sour cream. Serves 6.

 

November/December 2006

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Sjolinds All-American Hot Chocolate

1/4 cup Dutch processed cocoa

1/4 cup sugar

2 ounces unsweetened chocolate, finely ground in food processor

syrup to flavor

Pour boiling water over heaping tablespoon of cocoa, sugar, and chocolate mixture. Stir until melted. Pour 1 cup steamed or warmed milk over each mixture. Sweeten to taste with syrup flavor of your choice. (While hazelnut and Irish cream syrups are popular, some people like chocolate on chocolate.) Makes 4 servings.

 

July/August 2006

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Confluence's Ginger Creme Caramel

Caramel:

3/4 cup sugar

2 tablespoons corn syrup

1/3 cup water

Custard:

1 1/2 cups milk

1 1/2 cups heavy cream

2 ounces fresh ginger

1/2 vanilla bean, split

2/3 cup sugar

3 eggs

2 egg yolks

For the caramel: Heat sugar, corn syrup, and water in a saucepan until the sugar begins to carmelize. Just as the color turns medium-brown, remove from heat. Pour into six 6-ounce ramekins.

For the custard: Scald the milk, cream, ginger, and vanilla brean together over low heat. Whisk the sugar, eggs, and yolks in a bowl; slowly add teh hot cream mixture. Carefully strain and add to the caramel-coated ramekins.

Bake in a water bath at 325 degrees for 1 hour or until set. Chill and serve by inverting onto a plate. Makes 6 servings.

 

May/June 2006

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Mom's Kluski Recipe

6 slices lean bacon

1 very large onion, chopped

4 peeled potaoes (Idaho are prefered)

3 eggs

2 tsp. salt

flour- amount depends on potatoes

Fill large pot with water adn bring to boil. Add 1 tsp. salt. Into frying pan, add diced bacon and fry until just beginning to brown. Add onion and saute for a few minutes. Set aside. Crack eggs into a blender. Peel potatoes. Dice into cubes and add to eggs. Add 1 tsp salt. Blend on "grate" until it looks mushy. (Don't blend too longor mixture will look watry.) Pour into large mixing bowl. Add flour, a little at a time, to make batter sticky and pastly looking. Mix thoroughly. (Water in large pot is now boiling.) Take several tablespoons of batter and spread on samll cutting board. Dip another clean spoon into hot water and start plopping dumplings into boiling water. Dip spoon into water after every other dumpling. Make dumplings as small as possible and work as fast as you can to prevent the dough from turning brown. Continue until all the batter is used up. Boil for several minutes more. As dumplings are boiling, take a lare spoon and skim off some od the potato water. Add this to the frying pan that has the bacon and onion. Add enough to make a sauce- so that the onion and bacon are swimming in it. Let stand without coking. Drain the dumplings into colander and drain until ready to serve. Just before you're ready to serve, heat sauce to boiling. Lower heat. Add drained dumblings to mixture and stir until all the sauce is absorbed and dumplings are hot. Serve immediately.