The leaves are changing and the temperatures are getting cooler… Below are some recipes to include in your merchandising promotions for the Thanksgiving meal. These specialty dishes include pumpkin, turkey and of course, WI CHEESE! Print and distribute these recipes in your store for customers to take home.
Call your Jim’s Cheese sales representative to place an order for the WI cheeses highlighted in these Thanksgiving recipes. Pictures of recipes and 3 X 5 recipe print outs are available upon request.
Indian-Spiced Pumpkin Bread With Wisconsin Colby
Servings: 1 loaf or 12 servings
3 tablespoons butter, divided
1/2 cup finely chopped onion
2 teaspoons curry powder
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
3/4 teaspoon salt
3/4 cup flour
3/4 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
8 ounces (1 cup) canned or pumpkin puree*
1 1/2 teaspoon finely diced hot chile, such as jalapeño or Serrano
2 eggs, lightly beaten
2/3 cup buttermilk
3/4 cup shredded Wisconsin Colby cheese**, divided.
Preheat oven to 350ºF. Butter a 9 1/4″ x 5 1/4″ x 3″ loaf pan.
In skillet, heat 1 tablespoon butter. Add the onion, curry powder, ground cumin, cayenne pepper and salt. Cook over medium low heat, stirring frequently, until the onion is soft, about 5 minutes. Let cool.
Sift the flour, cornmeal, baking powder, baking soda and sugar into a bowl.
Melt remaining butter and set aside. In a large bowl, whisk the pumpkin puree, chile, eggs, buttermilk, onion mixture and melted butter. Mix just until moistened. Add flour mixture and stir just until mixed. Fold in 1/2 cup shredded Colby cheese. Spoon the mixture into the prepared loaf pan. Bake 35 minutes. Remove from oven and sprinkle remaining Colby over the bread top. Return to oven 5-7 minutes longer, until the cheese melts and the bread is baked through.
**Wisconsin Cheddar cheese can be substituted.
The Pilgrim with Gouda Cheese
3 tablespoons cranberry sauce
3 tablespoons Dijon mustard
6-8 tablespoons butter, at room temperature
4-5 fresh sage leaves, chopped
8 slices honey wheat bread
16 slices Wisconsin Gouda cheese
8 ounces turkey breast, sliced
8 ounces fresh spinach leaves
In small bowl, mix cranberry sauce and Dijon mustard. Set aside. (Or use purchased cranberry-mustard.)
Mix butter with sage until smooth.
Heat large skillet or sauté pan over medium heat. Spread one side of each bread slice with sage-butter. Place 4 slices butter-side down in pan and spread each with 1 tablespoon cranberry-mustard. Top with 2 slices Gouda, 2 ounces turkey, and 2 ounces spinach. Top with 2 more slices Gouda and bread slice, butter-side up. Grill, turning sandwiches once until bread is golden and cheese is melted. Serve remaining cranberry-mustard on the side.
Wisconsin Five-Cheese Macaroni
1 1/2 cups (12 ounces) small-curd cottage cheese
1 cup (8 ounces) sour cream
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon dry mustard
2 cups (8 ounces) shredded sharp Cheddar cheese
2 cups (8 ounces) shredded Colby cheese
8 ounces elbow macaroni, cooked, drained
1/3 cup (1 ounce) grated Parmesan cheese
1/3 cup (1 ounce) grated Romano cheese
1/2 teaspoon paprika
2 tablespoons chopped parsley
Preheat the oven to 325°F.
Blend the cottage cheese in a food processor or blender until smooth. In a large mixing bowl, combine the cottage cheese, sour cream, egg, flour, salt, white pepper, and dry mustard. Stir in the Cheddar and Colby cheeses. Add the cooked macaroni and stir gently until well-combined. Spoon into a greased 3-quart glass baking dish. Top with grated Parmesan and Romano cheese and sprinkle with paprika. Bake for 40 to 45 minutes until browned and bubbly. Sprinkle with parsley to serve.
Recipes and pictures provided by WMMB.