Slow Cooker Reuben Dip
by Dude Foods
As the highest rated television event in the United States each year, The Big Game is a great game to plan a party around. Even people who don’t normally enjoy football will watch it just for the commercials or the halftime show, so it’s the perfect excuse to spend an evening with your sports-loving and non-sports-loving friends.
Be sure to make plenty of food. On average, this game lasts over an hour longer than a regular football game, and there’s nothing worse than running out of food in the 4th quarter. Plus, who knows when a few unannounced guests might randomly show up to join the party. This Slow Cooker Reuben Dip, with delicious Wisconsin Cheddar and Swiss cheeses, will feed a crowd, so stock up on crackers and rye bread for dipping.
Get more party tips from Dude Foods and recipes for Wisconsin Beer Cheese Soup and Deep Fried Chocolate Cheese Fudge at EatWisconsinCheese.com.
Slow Cooker Reuben Dip
by Dude Foods
4 cups (16 ounces) Wisconsin Cheddar Cheese, shredded
4 cups (16 ounces) Wisconsin Swiss Cheese, shredded
1 cup mayonnaise
2 cups sauerkraut
½ cup Thousand Island dressing
1 pound corned beef, diced
Combine all the ingredients in a slow cooker and cook on low for two hours or until cheese is melted, stirring occasionally. Serve with rye bread and assorted crackers for dipping.
Chef Christopher Koetke is not only a skilled and celebrated chef – he’s also executive director at Kendall College School of Culinary Arts in Chicago and an influential educator – working with culinary students around the world. Featured on EatWisconsinCheese.com’s “In the Kitchen” this month, we had the pleasure of talking with Chef Koetke about the importance of a good culinary education and the wonderful foods he and his students work with – including delicious Wisconsin Cheese.
How He Started Cooking:
When I was in sixth grade I was stressing out about what I would do one day and it just dawned on me – food. From that day forward I started working in restaurants. As a teenager I was always reading books about food and wine – it’s just in my blood – food and everything related to it.
On Education:
For me, there are some key concepts and very high standards that we deliver here at Kendall while teaching people how to cook as a professional. We make sure students understand the entire package – service and culinary arts. A lot goes into learning how to run a restaurant – developing key cooking skills, learning what “excellence looks and tastes like,” and understanding how to run a business.
On Wisconsin Cheese at Kendall College:
As I tell my students, there has been and will continue to be a cheese revolution in the United States, and Wisconsin is an example to the rest of the world of what we’re truly capable of creating here in the States. We’re very keen on making sure our students understand what extraordinary foods we have here in the Midwest.
On Wisconsin Cheese:
I will never forget going on a cheese tour in Wisconsin, years ago. I came back with this sort of “wait a minute” moment. Less than three hours from Chicago people were making some truly world-class cheese. From that day forward I was a gigantic fan of what’s going on in Wisconsin.
I am continuously amazed at the quality and originality of cheese that is coming out of Wisconsin – it just gets better and better.
Wisconsin Cheese Favorites:
I have a tremendous soft spot in my heart for Wisconsin Limburger. I am a secret fan of Myron Olson’s (cheesemaker) and the Chalet Cheese Cooperative – what he’s doing is incredible. Widmer’s Brick is also delicious. I love the stinky cheeses.
Find Chef Koetke’s favorite Wisconsin Cheese inspired recipes on EatWisconsinCheese.com.
Because you love Wisconsin Cheese, and we love you for loving Wisconsin Cheese, we couldn’t resist another giveaway – 10 Cheese Cupid Notebooks & Cheese Cupid T-shirts – a match made in heaven.
How to Enter:
Answer the following question in the comments section below –
What is your favorite Wisconsin Cheese to enjoy with your loved ones?
- Ten entries will be chosen at random
- Contest ends Monday, January 16 at 5 p.m. EST
- Winners will be notified by email
- One entry per household, US only
Giveaway: Cheese Cupid Aprons
Wisconsin Cheese. Check. Favorite libation. Check. Cheese Cupid apron?
With Valentine’s Day quickly approaching, we wanted to give you and your loved ones something special – so we’re giving away five black Cheese Cupid aprons!
How to Enter:
Answer the following question in the comments section below –
What is your favorite pairing on CheeseCupid.com?
- Five entries will be chosen at random
- Contest ends Wednesday January 11 at 5 p.m. EST
- Winners will be notified by email
- One entry per household, US only
By Delia of Delia Creates
Super foods. We’ve all heard about them and how good they are for us. The problem is they aren’t always as tasty as they are nutritious. So I have come up with a delectable way to eat two of my favorite super foods, walnuts and spinach, in one bite, with a Wisconsin Parmesan Spinach-Walnut Pesto with Lemon.
The key ingredient that makes the super food flavors so harmoniously delicious is Wisconsin Parmesan cheese. It may surprise you that Wisconsin Parmesan cheese is not only easy on the pocketbook, and widely accessible, but a great contender to imported Italian brands.
I love to buy it as a whole wedge and grate it fresh whenever I want to add a little more zing to vegetables, pasta dishes, or soups. You may use the pre-grated cheese that comes in a tub, though you will get a slightly different texture and flavor. For my recipe I used a wedge of Wisconsin Parmesan and grated it fresh. It’s a great cheese to always have on hand. For my pesto though, it plays a much bigger role.
Pesto is most often made in a food processor. You can surely use one. I don’t have a food processor, just a food chopper, so my recipe reflects that. It’s a simple recipe that is excellent on pasta, with fish, and on pizza.
Spinach-Walnut Pesto with Lemon
By Delia of Delia Creates
Makes approximately 1 1/2 cups of prepared pesto
2 cloves of garlic, minced fine
1 1/2 c baby spinach, stems removed
1/2 heaping cup of walnuts
1/3 – 1/2 c olive oil
Juice of one small lemon (approx. 2-3 tbsp.)
1 tsp of lemon zest
1 tbsp hot pasta water or plain hot water – only if needed
1 c freshly grated Wisconsin Parmesan cheese
Salt and pepper to taste
First, mince garlic in food chopper or processor.
Add spinach, walnuts, olive oil (I start out with 1/3 a cup and then add more as needed), lemon juice and lemon zest.
Pulse your chopper with very short bursts of energy until you have a nice chunky sauce. I sometimes stir the ingredients or shake my chopper between bursts to help all the ingredients chop evenly.
Add hot water and/or more olive oil to get a consistency you like. Be careful, you do not want it to be runny or over blended. It should be thick and chunky.
Empty your sauce into a bowl and gently fold in your freshly grated Wisconsin Parmesan cheese.
Add salt and pepper and more lemon zest to taste.
Executive Chef Dean Maupin is a Southern-born chef who’s discovered Wisconsin Cheese. At Fossett’s, in historic Keswick Hall in Monticello, Virginia, recently ranked Condé Nast’s #1 small resort in America, Maupin reinterprets the culinary culture instilled by Thomas Jefferson, using fresh ingredients – many of them local. As our December Featured Chef, we talked with Chef Maupin about the ingredients, food and cheese he uses in his kitchen.
How he started cooking:
I have always had a love affair with food. Growing up, my grandfather owned a fruit stand and my parents were great cooks.
On cooking style:
Our style [at Fossett’s] is flavor forward. I’m a local boy – an eighth generation native – so we source many of our ingredients from the county. We work with 25 different farmers for local produce and we have our own vegetable garden at the hotel, we procure the greatest ingredients, the menu is great, and ever-changing.
On Wisconsin Cheese:
During a cheese tasting, many years ago, I really fell in love with Wisconsin Cheese. I tried some amazing cheeses – Mobay, Dunbarton Blue – I instantly knew these were some great cheeses and Wisconsin was doing something special. I love the generational values of the cheesemakers. A lot of the Wisconsin cheesemakers have learned the craft from their grandparents. The whole Wisconsin Cheese community is an amazing group of people. There’s so much pride in heritage that takes place and it’s just a great product.
Wisconsin Cheese at Fossett’s:
Wisconsin Cheese finds its way into many of the dishes we do, and it has a bold presence on our cheese menu. We have a really extensive cheese menu and now we are starting to focus our amenity cheese boards solely on Wisconsin Cheese.
Wisconsin Cheese Favorites:
What I’m really enamored with right now is Rush Creek Reserve. I’ve never tasted something so perfect in my life – my three-year-old and I finished it off. It was unbelievable. I heard that it just got the cover of Culture magazine. I’m also a huge fan of Carr Valley Cheeses and I’ve always used the Crave Brothers Mascarpone – I’ve gone through three cases a week, for six or seven years. I’m a huge fan of the Hook’s Blues and Pleasant Ridge is always great. Cheese means a lot to me. I have an appreciation for it. I get goosebumps just thinking of it.
On food trends:
Right now, I’m really into toasts – taking a good, crusty bread, brushing it with some thyme butter, sprinkling some sea salt on it, and just slathering it with melted Dunbarton Blue cheese. Pick up a toast and take a bite – great flavors. We serve it with a nice pancetta and apple walnut salad – our region is historically known for apples – we have some great local apples.
On serving cheese:
I always tell people to have a variety. Try to do five different cheeses. Do some sort of mixed-milk cheese, start with a mild cheese and work your way to the strongest. I’m also a big fan of condiments – apple butter, pumpkin butter, spicy fruit mustards, quince paste, candied nuts, sweet and salty nuts.
As the season of giving, cheer and entertaining continues, frequent parties with friends and family are always a pleasure, though often a lot of work. If there happen to be any leftovers from last week’s cheese plate (likely not) or if you’re merely looking for an easy and engaging way to entertain your guests, we have just the thing – fondue. Never meddled with melted cheese? Or perhaps you’re a fondue veteran? Amateurs and masters alike, our five tips for a Wisconsin Cheese fondue will ensure you and your guests a delightful and absolutely delectable evening.
1. Choose Your Cheese. Practically every cheese makes for great fondue flavor. For easier preparation, however, choose cheeses that melt smoothly and feature a moderately high fat content, such as Gruyère or Emmentaler (Swiss cheese). Cheeses that are semi-firm to firm and aged at least several months to a year, such as Cheddar, are also typically a great choice.
2. How Much? Typically, a pound of cheese serves four to six people as an appetizer/party snack or two to three people as a main entrée. For big parties, keep another batch warm over low heat on the stove to replenish the pot as needed.
3. Grate, shred, or crumble. Cheese requires less time to heat and melt when it is cut into smaller pieces. Add cheese little by little to the simmering fondue pot, stirring and melting each addition before adding the next. Great fondue requires some patience.
4. Prevent Curdling. When melting a large quantity of cheese for fondue, always add a starch (such as flour) and an acid (such as juice or wine) to prevent curdling. Very soft and fresh cheeses, such as Feta and Mascarpone, require less liquid than their aged counterparts that are lower in moisture.
5. Stir, stir, stir. Stirring the fondue pot is necessary to distribute the heat. It keeps the fondue smooth, guards against lumping and separation, and prevents scorching, which will ruin the flavor.
Looking for a fondue recipe? We have both sweet and savory favorites – Wisconsin Cheese Fondue and Chocolate Wisconsin Mascarpone Fondue.
The holidays are upon us again, and the New Year is not far behind. With all the outstanding cheeses available, a cheese platter is just one of the many things on your last-minute to-do list. How to serve your favorite cheeses for your favorite people can always feel a little overwhelming. No need. Our five tips for serving the perfect cheese plate will add a check to your holiday to-dos in no time.
1. Be Creative. Wisconsin crafts more than 600 varieties, types, and styles of cheese. A cheese course can follow many themes – try including both mild to strong selections, or serve a ”flight” that features different styles of a single cheese variety.
2. Think Presentation. A collection of special cheeses makes a beautiful display. For most occasions, offer three to five different cheeses on a cheese plate. More than this is typically too many for guests to fully enjoy. Choose a platter, wood cheese board, or granite or marble slab to bring out the unique colors and textures. Label your cheeses to let guests know which Wisconsin Cheese they’re enjoying.
3. Less Is More. Cheese needs breathing space to develop and maintain its flavor. When cheeses are placed too close together, their individual aromas intermingle, making them difficult to differentiate. Also provide a different knife for each cheese to avoid the mixing or changing of flavors.
4. Maximize Flavor. For full flavor, serve cheese at room temperature, removing from the refrigerator about an hour before serving, depending on size. Hard cheeses require a longer time to reach room temperature than soft cheeses.
5. Add Pairings. Expertly crafted cheeses can be satisfying on their own. Some accompaniments, however, enhance their flavors and complexities, and provide a beautiful presentation. Fresh and dried fruits such as grapes, pears, apricots, and figs make ideal companions, as do savories such as olives, roasted nuts, and marinated vegetables. Jams, jellies, and chutneys also make outstanding pairings. Some of our favorite pairing recipes are Praline Bacon, Plum-Cranberry Compote and Maple Balsamic Pecans with Sea Salt.
by Milisa of Miss in the Kitchen
The holidays are nearly here, and I have to admit my favorite part of holiday meals, aside from dessert, are appetizers. I usually make something new just to keep it interesting.
This year I combined a few of my favorite hot dips and came up with Wisconsin Swiss & Bacon Artichoke Onion Dip. I know that’s a mouthful to say, but boy it is delicious.
One of my teenage sons thought the dip was good enough to be a casserole – he was just eating it with a fork. I had to laugh, and tried to talk him into some tortilla chips, but he was happy. Crackers or pita chips would also go nicely with this dip.
Of course the star of this appetizer is Wisconsin Swiss. I used a great Wisconsin Swiss, Wisconsin Cream Cheese, onions, artichoke and bacon. And nothing goes better with Swiss cheese than bacon. Am I right?
This dip is the perfect appetizer for any gathering this winter and versatile enough to be enjoyed all year round. New Year’s. Check. The Big Game. Check. Tailgating. Check.
Wisconsin Swiss & Bacon Artichoke Onion Dip
by Milisa of Miss in the Kitchen
Serves 8
2 tablespoons butter
4 cups onions, coarsely chopped
1 large clove garlic, minced
1 teaspoon salt
1/2 teaspoon fresh ground pepper
4 cups Wisconsin Swiss cheese, shredded
8 oz Wisconsin Cream Cheese, softened
1/2 cup milk
2 cups canned artichoke hearts (not pickled), drained and coarsely chopped
5 slices thick cut bacon, cooked and crumbled
Preheat oven to 375 degrees F. In a large skillet, add butter and melt over medium heat. Add onions and garlic, sprinkle in salt and pepper. Stir occasionally and cook until onions are caramelized.
In a large bowl, combine Swiss cheese, Cream Cheese and milk. Stir in onion and garlic mixture, artichoke hearts, and half of the cooked bacon. Pour into a greased baking dish. Sprinkle with remaining bacon.
Bake for 30 minutes, or until cheese is melted and bubbly. Serve warm with tortilla chips or crackers.
Wisconsin Gruyère Gougères
by Alexandra of Alexandra Cooks
My sister and I like to poke fun at our mother. We adore her — let me make that clear — but she’s an easy target, especially around the holidays.
Every year the files come out, spilling with notes, recipes, time charts, and a list of worries that seems to grow longer by the minute. Still, the older I get, the more I can relate to my mother’s neurosis. I find myself making grocery lists weeks in advance. I split up trips to the market, always stopping at more than one shop, never settling for what’s available if I know I can get it elsewhere. And with only one oven, I find timetables to be a necessity.
I’ve learned a lot from my mother, and I think it’s time to offer her some helpful advice. This year at my holiday party, I am serving one and only one hot hors d’oeuvre – gougères.
Light and airy, flavored with thyme and nutty Wisconsin Gruyère, these classic French bites are perfectly cheesy and delicious. Not only do they accompany wine beautifully, gougères can be prepared weeks in advance. Could there be a more perfect hors d’oeuvre for the hectic holiday season? My freezer is already stocked with dozens. Mother, if you are reading, I think you should stock yours, too.
If you, too, find yourself stressing weeks before the holidays even begin, just know you can lighten your load by making a batch of gougères today, or tomorrow or anytime you can reserve about 25 minutes. Festive and fun, these Wisconsin are a surefire party hit. Happy Holidays!
Wisconsin Gruyère Gougères
by Alexandra of Alexandra Cooks
1/4 cup nonfat milk
3/4 cup water
6 tablespoons unsalted butter
1 tsp kosher salt
1 cup all-purpose flour
4 large eggs at room temperature
1 heaping cup shredded Wisconsin Gruyère cheese
1 tsp minced fresh thyme leaves
Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper. (See notes below regarding freezing if you do not wish to bake all of the gougères at once.) If you are baking all of the gougères at once, position racks to divide the oven in thirds.
In saucepan, bring the milk, water, butter and salt to a rapid boil over high heat. Add the flour all at once. Reduce the heat to low and cook, beating constantly, until the batter pulls from the sides of the pan and is very stiff. This will take about 3 minutes.
When the dough comes together and a light crust forms on the bottom of the pot, stir vigorously for another minute or so until the dough is very smooth and almost shiny. Note: This is the most important step. If the batter is not thick and pulling away from the sides, it will be too loose when you start incorporating the eggs, which will be problematic, come baking time; the gougères will not puff up into perfect little rounds. (Experience.)
Turn the dough into the bowl of a mixer fitted with a paddle attachment. Let it sit for a minute, then, with the mixer on low, begin adding the eggs one at a time, beating until each is thoroughly incorporated before adding the next egg. (The dough will appear to separate after each egg addition. When the dough comes back together, add the next egg.) Add the grated Gruyère cheese and thyme.
If you are proficient with a piping bag, transfer the batter to a pastry bag and pipe small mounds (about a tablespoon of batter) onto the prepared baking sheet, leaving roughly two inches between each mound. Otherwise, use a tablespoon to drop little dough balls onto the prepared pans. If baking all of the gougères at once, slide the baking sheets into the oven and immediately turn the temperature down to 375 degrees F. Bake for 12 minutes, then rotate the pans top-to-bottom and front-to-back. Continue baking until the gougères are firm, puffed and lightly golden, about another 12 minutes. Serve warm or move to a rack to cool.
Notes: The gougères freeze beautifully. If you wish to save the gougères for a future date, place the baking sheet (with the portioned gougères on it) in the freezer. Leave until the mounds are frozen, then transfer to an airtight container to store. The gougères can be baked straight from the freezer — though they may need 3 to 4 minutes longer in the oven.
