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
Ingredients:
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
Cooking Directions:
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
Ingredients:
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
Cooking Directions:
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
Ingredients:
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
Cooking Directions:
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.
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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.
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