sconnie Eats

Created by Abigail Cardinal

Milwaukee Rye Bread

Ingredients

4 potatoes - peeled, boiled and mashed3/4 cup cornmeal3 cups water1 1/2 tablespoons salt1 tablespoon white sugar2 tablespoons shortening1 (0.6 ounce) cake compressed fresh yeast1/4 cup warm water (110 degrees F/45 degrees C)6 cups rye flour2 cups whole wheat flour

Directions

In a small saucepan, cover peeled potatoes with water. Bring water to a boil and cook until tender, about 15 minutes. Drain and mash; let cool. In a separate sauce pan, stir the cornmeal into the 3 cups water. Bring to a boil and cook for 2 minutes. Stir in salt, sugar and shortening. Let cool to lukewarm.In a large bowl, dissolve yeast in warm water. Add cooled cornmeal mixture and 2 cups of the cooled mashed potatoes. Stir in the rye flour and whole wheat flour 1 cup at a time; beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into three lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).Bake in preheated oven for 60 to 70 minutes, until loaves sound hollow when tapped on the bottom.

Beer Cheese Soup

Ingredients

1 1/2 cups diced carrots1 1/2 cups diced onion1 1/2 cups diced celery2 cloves garlic, minced1 teaspoon hot pepper sauce1/8 teaspoon cayenne pepper1/2 teaspoon salt1/4 teaspoon black pepper3 cups chicken broth

Directions

In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.

2 cups Wisconsin beer1/3 cup butter1/3 cup flour4 cups milk or half and half6 cups shredded sharp Wisconsin Cheddar cheese1 tablespoon Dijon mustard2 teaspoons Worcestershire sauce1 teaspoon dry mustardpopped popcorn, for garnish

German Potato Salad

Ingredients

3 pounds salad potatoes, scrubbed½ pound bacon1 cup chopped onion½ cup sugar½ cup cider vinegar1 tablespoon cornstarchsalt and pepper1 egg, beaten (optional)

Directions

Boil potatoes in water until tender. Drain, cool and peel potatoes. Slice and place in large bowl. Fry bacon until crisp; drain on paper towel and reserve. Remove most of the bacon grease from the pan. Add onion and cook until golden and tender. Stir in sugar, vinegar, 1/4 cup water and optional egg. Mix cornstarch with another 1/4 cup water and stir into sauce. Boil until thickened. Season to taste with salt and pepper. Fold sauce into potatoes, and let stand awhile to soak in. Crumble reserved ba-con and add to salad. You may bake it at 350 degrees until heated or serve at room temperature.

Ingredients

1½ pounds ground beef1/4 pound pork sausage1/2 cup minced onion3 eggs1/4 cup Wisconsin milk1/2 cup dried breadcrumbs1 teaspoon salt1 teaspoon sugar1/4 teaspoon nutmegfrying oilflour1 can (10 ¾ ounces) cream of mushroom soup 1 cup beef broth

Directions

Mix meats, onion, eggs, milk, breadcrumbs and seasonings. Let stand 15 minutes. Form into plum-sized balls. Heat frac14; inch oil in heavy skillet until light haze forms over surface. Roll meatballs lightly in flour; shaking off excess. Fry meatballs in batches, turn-ing occasionally, until browned (do not crowd pan). Drain each batch on paper towels and place in large baking dish.

Heat oven to 350 degrees. Discard oil in skillet; stir in mushroom soup and beef broth, scraping bottom of pan to remove flavorful scraps. Bring to simmer; pour over meatballs. Bake 1 hour, stirring occasionally. Sauce will thicken as it cooks.

Norwegian Meatballs

Fried Cheese Curds

Ingredients

2 quarts corn oil for frying1/4 cup milk1 cup all-purpose flour3/4 cup beer1/2 teaspoon salt2 eggs2 pounds Wisconsin cheese curds, broken apart

Directions

Heat corn oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).Whisk together milk, flour, beer, salt, and eggs to form a smooth, rather thin batter.

Place cheese curds, about 6 or 8 at a time, into the batter, stir to coat, and remove with wire strainer. Shake the curds a time or two to remove excess batter. Deep fry the curds until golden brown, 1 or 2 minutes. Drain on paper towels; serve hot.

Door County Cherry Pie

Ingredients

1 recipe pastry for a 9 inch double crust pie4 tablespoons quick-cooking tapioca1/8 teaspoon salt1 cup white sugar4 cups pitted cherries1/4 teaspoon almond extract1/2 teaspoon vanilla extract1 1/2 tablespoons butter

Directions

Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in piepan. Set top crust aside, cov-ered.In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet --- in case of drips!Bake for 50 minutes in the preheated oven, until golden brown.

Pretzel Rolls

Ingredients

1 tablespoon active dry yeast2 3/4 cups all-purpose flour, plus more for dusting1 tablespoon sugar1 teaspoon kosher salt, plus more for sprinklingVegetable oil, for the bowlCooking spray1/3 cup baking soda

DirectionsPut 1 cup warm water (110 degrees F to 115 degrees F) in the bowl of a stand mixer and sprinkle the yeast on top. Set aside to bloom, 5 minutes. Meanwhile, combine the flour, sugar and salt in a large bowl.

Add the flour mixture to the yeast mixture and mix with the dough hook on the lowest setting until the dough comes together. Increase the speed to medium and continue to mix until the dough is elastic and smooth, about 8 minutes.

Form the dough into a ball, place in a large oiled bowl and turn the dough to coat it with oil. Cover with a damp kitchen towel and let rest in a warm place until doubled in size, 30 to 35 minutes. Line a baking sheet with foil or a silicone baking mat, coat generously with cooking spray and set aside.

Punch down the dough, then turn out onto a floured surface. Knead just until the dough is smooth and springs back when poked, about 1 minute. Divide into 4 pieces and form into 5-by-3-inch oblong rolls. Place the rolls on the prepared baking sheet and cut four 2-inch diagonal slashes across the top of each. Cover with a damp towel or cover loosely with plastic wrap and let rise in a warm place until almost doubled in size, 15 to 20 minutes. Meanwhile, preheat the oven to 425 degrees F and bring 8 cups water to a boil in a large saucepan over high heat.

Stir the baking soda into the boiling water (it will foam up slightly). Add 2 rolls and poach 2 minutes per side. Using a slotted spoon, remove the rolls, drain and place on the baking sheet, cut-side up. Sprinkle with salt. Repeat with the remaining rolls.

Bake the rolls until golden, 12 to 15 minutes. Let cool slightly on the baking sheet.

Cheesy Milwaukee Muffins

Ingredients

Nonstick spray or paper muffin cups2 1/2 cups all-purpose flour1 1/2 tablespoons sugar1 tablespoon baking powder1/2 teaspoon salt1/2 teaspoon freshly ground black pepper1 large egg, at room temperature4 tablespoons unsalted butter, melted and cooled2 teaspoons Dijon mustard1 1/4 cups Wisconsin-brewed beer, at room temperature1 1/4 cups (about 5 ounces) shredded sharp Wisconsin Cheddar

Directions

Position the rack in the center of the oven and preheat the oven to 400°F (200°C). To prepare the muffin tins, spray the indentations and the rims around them with nonstick spray, or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place them on a baking sheet.

Whisk the flour, sugar, baking powder, salt, and pepper in a medium bowl until uniform. Set aside.

In a large bowl, whisk the egg, melted butter, and mustard until blended. Gently whisk in the beer until the foaming subsides, then add the cheese. Finally, stir in the flour mixture with a wooden spoon until moist-ened.

Fill the prepared tins three-quarters full. Use additional greased tins or small, oven-safe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 20 minutes, or until the muffins have lumpy brown tops and a toothpick inserted in the center of one muffin comes out almost clean.

Set the pan on a wire rack to cool for 10 minutes. Gently tip each muffin to one side to make sure it’s not stuck. If one is, gently rock it back and forth to release it. Remove the muffins from the pan and cool them for 5 minutes more on the rack before serving. If storing or freezing the muffins, cool them completely before sealing in an airtight container or in freezer-safe plastic bags. The muffins will stay fresh for up to 48 hours at room temperature or up to 2 months in the freezer.

Ingredients

1 package (1/4 ounce) active dry yeast1/4 cup warm water (110° to 115°)2 cups all-purpose flour4-1/2 teaspoons sugar1/2 teaspoon salt1/2 cup cold butter, cubed1/2 cup warm 2% milk (110° to 115°)1 egg, separated

DirectionsIn a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in butter until crumbly. Stir in the yeast mixture, milk and egg yolk; beat until smooth (dough will be very soft). Do not knead. Cover and refrigerate for 2 hours or overnight.Punch dough down. Turn onto a well-floured surface; divide in half. Refrigerate one portion. Roll re-maining portion into an 18-in. x 6-in. rectangle. In a small bowl, beat egg white until stiff peaks form; brush half down the center of rectangle. Combine filling ingredients; sprinkle half over egg white.Fold long sides of dough over filling, overlapping by 1-1/2 in.; pinch seam to seal. Carefully place seam side down on an ungreased baking sheet. Shape into a horseshoe; pinch ends to seal. Repeat with re-maining dough, egg white and filling. Cover and let rise in a warm place until doubled, about 35 min-utes.Bake at 400° for 18-22 minutes or until golden brown. Cool for 15 minutes before removing from pans to wire racks. For glaze, combine the confectioners’ sugar, water and vanilla; spread over kringles. Sprinkle with pecans.

Filling:3/4 cup finely chopped & peeled Wisconsin apples1/2 cup packed brown sugar1/3 cup finely chopped pecans

Glaze:1 cup confectioners’ sugar4 teaspoons water1/2 teaspoon pure vanilla extract2 tablespoons chopped pecans

Pecan-Apple kringle

Ingredients:

1 1/2 cups chopped fresh Wisconsin cranberries1 1/4 cups sugar, divided3 cups all-purpose flour1 1/2 tablespoons baking powder1/2 teaspoon salt1/2 cup butter or margarine2 eggs, lightly beaten1 cup milk1 cup chopped pecans or walnuts1 tablespoon grated orange peel

Directions

Toss cranberries with 1/4 cup of sugar in a bowl; set aside.In a mixing bowl, combine flour, baking powder, salt, and remaining 1 cup sugar. Cut in butter until mixture resembles coarse crumbs. Combine eggs with milk; stir into flour mixture until just moistened. Gently fold in nuts and orange peel and cranberries. Fill paper-lined muffin tins two thirds full. Bake at 400° for 20 to 25 minutes. Makes about 18 muffins.

Cranberry Muffins

Choosing Your Wisconsin Cheese

• Cheese should have a clean appearance with no cracks or mold. The packaging should be sealed without any openings or tears.

• Buy cheese at a store or market where frequent shipments of fresh cheese are delivered. Check the “use by” or “sell by” dates on packaged cheese. If buying fresh cut cheese, ask the clerk for advice for storage tips, proper packaging techniques and shelf life.

• Look for the “Wisconsin Cheese” identification. Not only does Wisconsin make the best cheese, you’ll be supporting local farmers.

The Three C’s of Keeping Wisconsin Cheese!

• Clean: Keep your cheese away from other aromatic foods in the refrigerator.; cheese can absord other flavors in your fridge. Turkey-flavored cheese? Gross.

• Cold: Refrigerate cheese between 34° and 38°F.• Covered: Cheese loses flavor and moisture when it’s exposed to air, so make

sure to wrap hard cheeses (such as Parmesan) in plastic wrap. Soft or fresh cheesesare best stored in airtight containers. Semi-hard cheeses (including Cheddar and Gouda) can be wrapped in plastic wrap or parchment paper.

Cheese 101: a guide to everything dairy and delicious

Cutting Wisconsin Cheese

• Most cheese is easiest to cut when chilled. However, some hard cheeses, (such as Parmesan or Asiago) cut butter when they are brought to room temperature.

• A chef ’s knife works well for cutting most cheeses. If the cheese has a wax or rind, score it before you begin. This will ensure a clean cut line. You also might want to invest in a cheese-cutter.

• Before eating or serving, trim off any dry edges or surface mold. Yuck!

Store Your Wisconsin Cheese! (Or Eat it all in one sitting!)

• Once a cheese is opened, keep it covered in the refrigerator. • Natural and pasteurized process cheese should last about four to eight weeks

in the refrigerator. Fresh and grated hard cheese should be used within two weeks.

• If cheese develops surface mold, cut off about 1/4 to 1/2 inch from each af-fected side and use the remaining cheese within one week.

Freeze Your Cheese!

• When freezing cheese, wrap pieces tightly in weights of one pound or less.• Label and date your cheese. Store it at about 0°F.• It’s best to thaw cheese in the refrigerator and use your cheese within a couple of days

of thawing.• Freezing cheese will change the texture. Semi-soft and hard cheeses will be more

crumbly while softer cheeses will separate slightly. The nutritional value of the chee-sewill remain the same.

Beer and Cheese: The best combination since Wisconsin and snow

 

If  You  want  to  Drink  this…     …Eat  this  Wisconsin  Cheese  too!    Pale  Ale     Chedder  

Gouda    Swiss  Asiago  Emmentaler  Uberkase  

Lager   Bessie’s  Blend    Canaria    Juustoleipa    Provolone    Butterkase    Alpha’s  Morning  Sun    

Ciders  and  Fruit  Beers     Brie    Feddost  Jibneh  Arabieh    American  Gana    Feddost  Edam    

Pilsner     Fresh  Mozzarella    Harvarti    Capriko    Feta    Oaxaca  Fontiago      

Weiss  Beer     Chenna    Lacy  Swiss    Gruyere    Naboulsi    Butter  Jack    Pizza  Cheese    Pendarvis    

Sure, you’ve got a great plate of good ol’ Wisconsin cheese. But which good ol’ Wisconsin

beer should you pair it with?

Bock     Saxony    Pepato    Cheese  Spread  Koch  Kase  Sweet  Constantine  

Stout     Homestead    Kasseri    Parmesan    Meadows    

Porter     Queso  Seco    Khoa    Gorgonzola    Blue/Bleu    

Brown  Ale     Edam    Caso  Bolo  Mellage    Asiago    Airco