I recieved the following delicious-sounding recipes in an e-mail earlier.
They were sent for me to pass along to you, so that’s exactly what I’m doing! The first part, in bold, is also from the e-mail.
Blue cheese is often liberally marbled with bold, piquant flavor. While red cheese, such as a red rind Gouda, is rich, creamy and just a little bit nutty.
Please the palates at your election day celebration with the following red and blue cheese recipes from the Wisconsin Milk Marketing Board:
Blue Cheese Cheesecake – a savory blue cheesecake perfect for serving with crackers.
Gorgonzola and Red Pepper Chutney Toasts – bold, blue Gorgonzola cheese served atop sweet and spicy chutney.
Smoked Gouda Chive Spread – an easy-to-make spread with creamy, red rind Gouda. Spicy Pepper Jack Cheese and Chicken Pizza – red-flecked Pepper Jack and red rind Gouda top this flavorful pizza.
WISCONSIN BLUE CHEESE CHEESECAKE Servings: 6-8
16 ounces cream cheese at room temperature
12 ounces Wisconsin Blue cheese, finely crumbled, room temperature
3 eggs, room temperature
1/4 cup sour cream
2 tablespoons clover or orange blossom honey,
Pinch of kosher salt,
Pinch of fresh cracked pepper
1/2 cup caramel topping
Water crackers, optional
Heat oven to 300°F. Spray an 8-inch spring form pan with cooking spray. Line bottom with parchmentpaper; spray again. In large bowl, beat cream cheese until smooth. Measure out 1/4 cup Wisconsin Blue cheese; reserve. Add remaining Wisconsin Blue cheese; beat until creamy. Add eggs one at a time, beating well after each addition. Scrape bowl. Add sour cream, honey, salt and pepper. Beat until combined. Pour into pan. Place a shallow pan of water in the oven on the shelf below the cheesecake. Bake 40 minutes; sprinkle reserved Wisconsin Blue cheese over top and bake10 to 15 minutes more, until lightly browned. Cool to room temperature in pan. Cut cheesecake into wedges. Drizzle plate with caramel; place wedge on plate.
*Steam from water will help to lessen cracks in cheesecake.
GORGONZOLA AND RED PEPPER CHUTNEY TOASTS Servings: 32 pieces
1 thin, crusty loaf bread, sliced into ½-inch rounds
1/4 cup butter
3 tablespoons olive oil
4 red peppers, diced
1/4 cup shallots, diced
1/4 cup balsamic vinegar
1 tablespoon brown sugar
1/2 cup dried cherries, coarsely chopped
2 tablespoons basil, chopped
salt and pepper, to taste
8 ounces Wisconsin Creamy Gorgonzola cheese, sliced
Preheat oven to 350°F. Arrange bread slices on a baking sheet, and bake 8 to 10 minutes until toasted; cool. In a large skillet, heat butter and oil over medium heat. Add red peppers and shallots; cook 15 minutes, stirring occasionally. Add vinegar, brown sugar, cherries, basil, salt and pepper and simmer an additional 10 minutes. Top each toast with 1 tablespoon red pepper chutney and a slice of
Wisconsin Gorgonzola cheese.
SPICY PEPPER JACK CHEESE AND CHICKEN PIZZA Servings: 4
1 (12-inch) Prebaked thin pizza crust
3 ounces Pizza sauce
4 ounces Wisconsin Pepper Jack cheese, shredded
3 ounces Wisconsin Fontina cheese, shredded
1 ounce Wisconsin Smoked Gouda cheese, shredded
1/2 teaspoon chipotle seasoning
4 ounces chicken, cooked and cut into 1/4-inch pieces
2 ounces canned roasted red bell peppers, drained and julienned
1 ounce mushrooms, cleaned and sliced 1/3-inch thick
2 tablespoon fresh cilantro or parsley, minced
Place pizza crust on baking pan or stone. Spread pizza sauce evenly on crust. Blend shredded Pepper Jack, Fontina and Smoked Gouda cheeses and chipotle seasoning together in bowl; place all but 1/2 cup on pizza. Arrange prepared chicken, roasted pepper pieces and sliced mushrooms on top. Sprinkle with remaining 1/2 cup of blended cheeses. Bake at 450°F for 9 to 11 minutes.
I know I’ll be making each of these amazing recipes but I’m pretty sure I’ll begin with the cheesecake and pizza. As in same night.