CHEESE SOUFFLE DREAMS

10 oz        Cream Cheese
1 tsp         Baking powder
1/4 tsp     Salt
1/4 tsp    Worcestershire sauce
1 tsp         Onion juice (optional)
2                Eggs, separated
36             2” round bread cups*
Paprika   (optional)
Caraway seeds (optional)

Mix all ingredients except for egg white and bread cups for about 2 minutes, then add beaten egg whites. Fill the bread cups with this mixture with a pastry bag or drop from a teaspoon. Dust with paprika or sprinkle on caraway seeds.

Bake at 350 for 15 to 20 minutes until golden brown, or they can be put under the broiler. These can be frozen.

*Bread Cups:
Using a 2 2/3 inch round cutter (or a juice glass) cut bread into rounds. Butter both sides with melted butter and press into mini muffin tins, being careful not to tear bread. Season with salt.

Bake at 300 for 10-15 minutes until toast are firm to the touch and slightly golden in color. Fill as desired.

CHEDDAR & ASIAGO MACARONI & CHEESE

Serves: 8

1 lb       elbow macaroni
2 C       (8oz) cheddar cheese, shredded
2 C       (8oz) asiago cheese, shredded
1.5 C    milk
1.5 C    heavy cream
butter
kosher salt & freshly ground black pepper
 

Heat oven to 375F. Bring a large pot of water to a boil. Add macaroni. Return to boil and cook approx 5 minutes, or until pasta is el dente. Drain and rinse with cold water. 

Butter a 8x11” baking dish. Spread 1/3 of the macaroni over the bottom. Season with salt and pepper. Combine cheeses in a bowl and sprinkle 1/3 of the mixture over the macaroni.

Continue with 2 additional layers of macaroni and cheeses.  Combine milk and cream and slowly pour over macaroni.  Cover tightly with foil and bake 45 minutes. Remove foil and continue baking until top browns a bit (5-7 minutes). Remove from oven and let rest 15 minutes. Serve hot.

NAPOLEON SALAD WITH GOAT CHEESE

Yields: 2 Salads

1/2 cup white wine vinegar
1 Tbsp each minced fresh parsley and chives
1 Tbsp each honey and Dijon mustard
1/4 cup extra-virgin olive oil
1 head bibb lettuce, separated into leaves
1/2 cup seeded and diced tomato
1/2 cup crumbled goat cheese
Salt & Pepper to taste

Whisk together vinegar, parsley, chives, honey and Dijon in a bowl; season with salt and pepper. Drizzle in oil, whisking constantly until vinaigrette is well blended. Toss lettuce leaves with some of the vinaigrette. Arrange a few leaves on a plate; sprinkle with tomato and cheese, then top with more leaves. continue layering until half the ingredients are used. Prepare the second salad with the remaining ingredients.

BROCCOLI & CAULIFLOWER WITH BREADCRUMB & ROMANO

Serves: 6-8
From: Grate. Pair. Share - Wisconsin Milk Board Magazine

4 T   Olive oil
2       Garlic cloves
4 T Butter
1 C    Panko breadcrumbs
1        Head broccoli, cut into florets
1        Head cauliflower, cut into florets
1 C    Romano Cheese, shredded (4 oz)
Salt & Pepper to taste

Heat olive oil in skillet over medium heat. Add garlic and simmer just until fragrant, or about 1 minute. Pour garlic and oil into bowl and set aside.

Return skillet to medium heat; melt butter. Add breadcrumbs and pinch of salt and pepper. Cook, stirring frequently until lightly toasted. Remove from heat and set aside.

Steam broccoli and cauliflower until crisp-tender, about 5 minutes. Drain and return to pan. Pour garlic oil over and gently toss to coat. Add breadcrumbs and Romano cheese; gently mix and serve.

CHEESY GARLIC CAULIFLOWER PUREE

Yield: 2 Cups

1               Head of cauliflower
2 Tbsp    Heavy cream
1 Tbsp     Butter
2 oz         Vintage Cheddar cheese
2               Cloves garlic
1                Bay leaf
Salt & Pepper to taste

Clean & trim the cauliflower, chop into medium sized pieces. Place cauliflower, bay leaf, and garlic in a pot and pour in enough water just to cover.  Bring to a boil and cook until cauliflower is tender, or about 20 minutes. Drain and discard bay leaf.

Transfer cauliflower and garlic to a blender, add cheddar, butter and cream. Blend mixture until desired consistency is reached and season to taste.

RACLETTE WITH PICKLED VEGETABLES

Serves: 4-6

½ C   white vinegar
¼ C   sugar
1 T    kosher salt
1 T    Urban Herbs pickling spice
¾ lb. The Cheese Shop Raclette cheese
3       cucumber, peeled & sliced
1       medium onion, sliced
1       large red pepper, diced
½ lb. grated Parmigiano Reggiano

PICKLING:  In a non-aluminum pan, heat white vinegar, sugar & salt until dissolved. Bring to room temperature & add pickling spice.  Place prepared vegetables in a non-aluminum bowl.  Pour vinegar mixture over & stir to blend. Cover & refrigerate for 24 hours.  Store up to 2 weeks, stirring daily. 

RACLETTE: Place Raclette on an oven-safe, table-friendly platter or skillet (Pyrex®, cast iron, enamel). 
Heat gently in the oven or use a Raclette grill (do not microwave) until soft & slightly melted. Serve immediately with pickled sides. 

*You can substitute/use mushrooms, zucchini, yellow squash, cauliflower, broccoli, yellow beans, carrots, celery & radishes.  Blanch firmer vegetables first.