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Thursday, 01 June 2017 12:11

Celebrate June Dairy Month with these recipes

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Cream cheese and feta are combined to make this tasty spread. Spread it on toasted French bread slices for a crostini appetizer;?crostini is the Italian term for “little toast.” It differs from bruschetta in that crostini is a smaller appetizer, usually spread with a richer topping. Cream cheese and feta are combined to make this tasty spread. Spread it on toasted French bread slices for a crostini appetizer;?crostini is the Italian term for “little toast.” It differs from bruschetta in that crostini is a smaller appetizer, usually spread with a richer topping. EatWisconsinCheese.com

June Dairy Month started in 1937 as National Milk Month, a way to promote milk during the summer’s peak production months. Calves are born in the spring and then the mothers produce milk all summer.

During World War II, rations were in place for some dairy, such as canned milk and cheese. After the war, the promotion set out to recover these sales lost to rationing — “Sales, not Surplus” was the goal.

The Wisconsin Milk Marketing Board promotes the dairy industry year-round. Recipes featured on this page are courtesy of the WMMB.

Today, we tend to equate June Dairy Month with the dairy breakfasts on the farm —?a great way to meet your neighbors and local dairy farmers while enjoying a great breakfast.

Check out these events:

Rock County dairy breakfast, 6:30 a.m. to 11 a.m. Saturday, June 10, at the Brandl Farm, 10817 E. Lake Shore Road in Clinton.

20th annual Winnebago-Boone Farm Bureau Federation farm breakfast, Saturday, June 17, at the Family Af-Ayr Farm, 2880 Krupke Road in Caledonia, Illinois. 815-962-0653, WinnebagoBooneFarmBureau.org

Walworth County Farm Bureau dairy breakfast, Saturday, June 17, Walworth County Fairgrounds, 411 E. Court St., Elkhorn. 262-723-2613

 

Crostini appetizer

Makes 24

1 cup (6 oz.) feta cheese, crumbled

1 tsp. cracked peppercorns

8 oz. cream cheese, softened

1/3 cup chopped pistachio nuts

1 (12-inch) loaf French bread, cut into 24 slices

1/3 cup olive oil

Combine cheeses, peppercorns and nuts and mix well. Set aside.

Set oven rack 4 inches below broiler and heat broiler. Brush both sides of the bread slices with olive oil and place on rack in boiler pan. Broil bread slices until lightly browned on both sides, turning once. Spread each slice with cheese mixture and serve immediately.

 

Meatballs with gremolata

— Burrata is a semi-soft Italian cheese made from mozzarella and cream. Gremolata is an Italian condiment made from parsley, garlic and lemon.

1 lb. ground beef

1 lb. ground pork

3 oz. sliced prosciutto, chopped

1 egg, beaten

3/4 cup Italian-style bread crumbs

1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. red chili flakes

1 cup Asiago cheese, shredded

16 oz. burrata cheese

2 cups flat leaf parsley

2 cloves garlic

1 Tbsp. lemon zest

2 Tbsps. olive oil

Heat oven to 375 F. In large bowl, combine beef, pork, prosciutto, egg, bread crumbs, salt, pepper, chili flakes and Asiago. Mix well to combine. Cut burrata into 16 pieces.

Use three tablespoons of meat mixture for each meatball to make 16 balls. Flatten each ball; place piece of burrata in center. Wrap meat mixture around burrata so cheese is enclosed. Place meatballs on parchment-lined baking sheet. Bake 30 minutes.

Meanwhile, prepare gremolata: finely chop parsley and garlic. Combine with lemon zest and olive oil in small bowl. Season with salt.

Top meatballs with gremolata and serve.

 

Rhubarb cream cheese pie

3 cups rhubarb, 1/2-inch pieces

1 cup sugar, divided

1 Tbsp. flour

1 prepared graham cracker crust (10-inch)

8 oz. cream cheese, softened

1/2 cup sour cream

2 eggs

1 Tbsp. vanilla

Topping:

1 cup sour cream

6 Tbsps. sugar

1 tsp. vanilla

Heat oven to 350 F.

Combine rhubarb, 1/2 cup sugar and flour in nonstick skillet. Cook over medium heat until sugar melts. Pour into prepared pie crust.

Meanwhile, beat together cream cheese, 1/2 cup sour cream and 1/2 cup sugar until fluffy. Add eggs, one at a time, blending after each. Mix in 1 tablespoon vanilla. Pour over rhubarb layer. Bake for 30 minutes or until puffed and golden.

Combine remaining sour cream, sugar and vanilla; spread over hot pie. Set on a wire rack to cool slightly. Cover and refrigerate before serving.

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