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CHEESE...

MARCH-APRIL, 2009
VOLUME 4

STYLE
With Easter on its way, I’m always looking for new ways to use ham. I recently found this recipe using some of my favorites: ham, asparagus and fontina cheese. As an added bonus, it’s low fat!! I hope you and your family will enjoy!

ASPARAGUS, HAM AND FONTINA BREAD PUDDING
1lb Asparagus Beechwood Cheese is one of only five remaining cheese factories in Sheboygan County, which has a history of 210 facilities. It is a very small, hands-on operation that produces approximately 4,200 pounds of cheese daily, from 42,000 pounds of private and surplus milk. By-products, cream and whey are sold to local companies, utilizing every ounce of the milk. In 2005 ,the Beechwood Cheese Factory became the Beechwood Cheese Company. The owners, Mark and Kris, are an integral part of the company. Mark, the Head Cheese Maker., is well respected throughout Wisconsin as on of the most creative and innovative cheese makers today. Mark’s wife, Kris, runs the retail side of the business and has gained a reputation with suppliers and customers of having true talent in the design of flavored, specialty cheese. Beechwood Cheese Company is licensed to produce Cheddar, Colby, Muenster, Brick, Monterey Jack, Gouda and Edam. Presently, Mark and Kris produce 30 flavors of their natural cheese. Your Sendik’s Food Market Cheese Departments carry a variety of Beechwood Cheeses. Here at Germantown, one of our favorites is Uncle Charlie’s Chicken Soup and Garden Dilly Jack. It is amazing how the chicken soup cheese taste like chicken soup only using herbs and spices to create a wonderful cheese. The Beechwood Cheese Company ‘s website contains a variety of information, from where they are located in Sheboygan county to recipes using their cheese. I found one for a “Turkey Roll” using some simple pantry staples. It makes a great weeknight supper. Beechwood Cheese Turkey Roll 1 lb ground turkey 1—6 oz Chicken flavored Stove Top Stuffing 1 egg Salt and pepper to taste 2/3 cup Quaker Quick Oats 2/3 cup shredded Beechwood Garlic Jack Cheese 1– 10 oz can Turkey Gravy Continued On Next Page... 1 teaspoon Olive Oil 1 cup Chopped Onion Cooking Spray 5 (1. 4 oz) slices firm white sandwich bread ( such as Pepperidge Farm Farmhouse), cut into 1/2 inch cubes. 1/2 cup chopped reduced fat ham 3/4 cup shredded fontina cheese 1 2/3 cup fat free milk 3/4 cup egg substitute 2 teaspoons Dijon Mustard 1/2 teaspoon dried basil 1/4 teaspoon salt 1/4 teaspoon pepper 6 (10 oz) custard cups or ramekins Preheat oven 375 Cut a 3-inch tip from each asparagus spear, reserving the stalks for another use. Cut Asparagus tips into 1/2 inch pieces. Heat oil in skillet over med-high heat. Add onion; sauté for 5 minutes or until tender, stirring frequently. Add asparagus; cover and cook 4 minutes, stirring once. Remove from heat and set aside. Coat 6 (10 oz) custard cups or ramekins with cooking spray; place in a large baking pan. ( When I made this I used a round casserole with a glass cover and it worked great.) Place bread cubes evenly into custard cups. Top evenly with asparagus mixture, ham and cheese. Combine milk and remaining ingredients, stirring with a whisk. Pour evenly into custard cups; let stand 20 minutes. Add hot water to pan to a depth of one inch. Cover and bake for 30 min. Uncover and bake an additional 15 minutes. Let stand 10 min before serving.

Turkey Roll Continued: On a sheet of wax paper, press meat mixture into an 8” x 4” mat. Spread stuffing over the meat to within 1 inch of edge. Sprinkle with shredded cheese. Pick up end of paper and gently roll to form a loaf. Pinch ends tightly shut. Ease into a greased bread pan, cover with foil. Bake at 325 degrees for 1 hour. Pour gravy over top and continue baking uncovered for a remaining 15 minutes. Serves 4

SAXON HOMESTEAD CREAMERY In 1850, the Klessig and Heimerl Families immigrated from Saony Germany. They sailed across the ocean in search of land and opportunity. Their formidable journey brought them to the rich lake shore soils of Manitowoc County, Wisconsin. On these fertile soils, the family began a legacy of dairy farming. Cattle grazing on lush summer grasses produced more milk than the family needed. Sendik’s Food Markets is providing these amazing cheeses at all of our locations. There are currently three types to choose from: Big Ed’s, Greenfields and LeClair Farm Goat Cheese.

By 1870, they were making cheese to preserve and share their milk. Pride in tradition ran deep as they cared for their animals, land and family. Saxon brand cheeses use only milk from their herd grazing in season on their family farm. The cheese that they create is amazing.

Saxon Cheese is a “raw milk” cheese, which means that the cheese is produced from milk that, prior to setting the curd, has not been heated above the temperature of 104 degrees at the time of milking. The cheese produced from the milk is aged for 60 days or longer at a temperature of not less than 35 degrees.

What does a Photographer ask us to say to get us to smile? …...Say Cheese!!! It sure makes me smile. Try these mini cheesecakes for a Fresh Ricotta delicate flavor and versatile even bigger Smile. Ingredients: Using 2 Large Eggs, 1 teaspoon of Vanilla, 1/2 cup Sugar, 12 oz Ricotta Cheese, grated peel of 1 Lemon, 1 1/2 teaspoon flour, Cooking Spray, 1 oz Pine nuts, 1 teaspoon Bailey Irish Cream or Amaretto, optional. Using a mixer; Beat Eggs and vanilla on high until fluffy, approx. 7min. Slowly add sugar and Ricotta, lemon peel, and flour. Continue beating on low speed. Preheat oven at 350. Line a muffin pan with 12 foil liners. Spray with cooking spray. Add liquor if desired and pour evenly into foil liners. Place muffin pan in a larger pan and add water to larger pan for moisture. Bake for approx 20 min. Remove from oven and add Pine nuts on top. Let cool for 30 minutes. Sprinkle with confectioners sugar. Another one of Vinny’s specialties is his Alfredo Sauce. I hope you enjoy trying it as much as I did. Ingredients: 1-1/2 pint Whipping Cream, 1-1/2 stick of Butter, 8oz Mascarpone, 2/3 cup flour, 12 oz Romano or Parmesan. On medium heat, combine cream with butter in sauce pan stirring until butter melts. Add mascarpone, when the cheese melts add flour. Start stirring with a whisk and add Romano or Parmesan. Do Not Allow To Boil. Keep whisking until desired thickness. Then the secret….when serving top with crumbled Blue Cheese! Serves 4. And…..as always enjoy a relaxing evening with a cup of fruit, wine and plenty of cheese! Salute’ Vinny.
MARCH-APRIL, 2009

Delightful Dubliner dip
Try something instead of corned beef and cabbage for St Patrick's day. Jamie, Grafton Sendik’s Cheese-monger, found this recipe for a great dip using our famous Dubliner Irish Cheese. 1 1/2 cup Dubliner Cheese grated 1 cup Plain Yogurt 4 Tablespoons Mayonnaise
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Kat-in-Cheese Thank you to all of our Sendik’s customers and

Mix together the grated cheese, yogurt, mayonnaise and horseradish sauce. Add pepper to taste. Chill in a bowl. Serve with Cubed Cheese, Carrot Sticks, Celery Sticks, Mixed Pepper Slices, Scallions or potato savories.
Recipe submitted by Jamie, Grafton Cheese-monger

2 teaspoons Horseradish Sauce

fellow Cheese-mongers for making this little newsletter so popular. I really enjoy writing this. It lets me be creative in a whole new way, keep my writing skills sharpened and most of all I get to share my love for everything cheese! My goal was to produce a little newsletter on a monthly basis that had a couple of interesting stories and some recipes. But I never anticipated it becoming so popular. Thank you !!! As you can see, it’s the end of March and As a result I will this is the March issue. The cheese world is growing and changing so fast! be writing on a bi-monthly basis and looking at other ways to keep up with this ever growing cheese world. Thank you again!! LIFE IS TOO SHORT TO EAT ORDINARY CHEESE!

CAHILL PORTER SOUP
fabulous with pumpernickel bread and a cold Guinness

1 stick butter 1/2 cup flour 4 1/2 cups Chicken Stock 1 cup Heavy Cream 1/2 lb Sharp Irish Cheddar 1/2 lb Cahill Porter Cheddar

Melt butter in a heavy bottomed saucepan. Wisk in flour, cook until think, then whisk in 2 cups of the chicken stock. Heat through. Add shredded cheeses, whisking constantly, then add remaining stock. When the cheese is melted whisk in the cream. Heat through.

Cottage Cheese Squares
Dough 1 cup Butter 1 cup Shortening 1 lb Bakers Cheese 4 cups Flour Frosting 2 Tablespoons Milk 1 teaspoon Butter 1 teaspoon Vanilla
MARCH-APRIL, 2009

1/2 teaspoon Salt 1-2 lb jar Applesauce

Work all ingredients together, except the applesauce, like pie crust. ( I creamed the butter and shortening together in my food processor, added the bakers cheese and then gradually add the flour to form a dough) Let dough rest for at least 1 hours in fridge. Taking a small portion of the dough, roll out and cut into 3 inch squares. Put 1 teaspoon of applesauce in the center of the square,

draw corners to the center and pinch together. Bake on ungreased pan, 350 degrees for 20 to 25 minutes. Frost while still warm with a thin Powdered Sugar Frosting.

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