This colorful seasonal salad gets a double dip of luscious strawberries that lend their sweetness to both the dressing and salad of baby greens, which just might be from a garden or favorite farmers' market. But it's the piquant Wisconsin Blue Cheese that adds the high flavor note that makes this salad special.
Make the dressing. Whirl the 3-5 strawberries in a blender with a dash of balsamic vinegar until purèed (or mash by hand). In a small bowl, whisk the 2 tablespoons balsamic vinegar, olive oil and sugar until well blended. Whisk in pureed berries.
Place greens in salad bowl. Add desired amount of dressing and toss. Add almond slices and Blue cheese and lightly toss. Serve immediately.
This striking taste of summer is the perfect ending to a casual summer meal - and if looking ahead to 4th of July, what could be more fitting? Wisconsin Mascarpone, cream cheese and whipping cream provide the dairy goodness.
Preheat oven to 350°F. Mix crumbs, sugar, allspice and butter until blended. Spread crumb mixture on bottom and sides of 12-inch pizza pan, pressing firmly. Bake 7 minutes. Cool.
Gradually beat sugar into softened cream cheese. Beat in eggs and vanilla until entire mixture is smooth. Stir in Mascarpone. Pour into crust. Bake for 20 minutes, or until firm. Set aside to cool.
Spread pie filling evenly over pizza and top with strawberries, arranging them in rows. Dollop or pipe whipping cream between rows. Refrigerate until serving time.
Equally at home as a dessert or brunch centerpiece, the strata is deceptively easy to make and relies on the complex depth of Wisconsin Brie Cheese for its rich, yet delicate flavor. Fresh strawberries spark the lime-infused salsa.
Butter one side of bread slices. Beat eggs and whisk together with milk and salt. Place half the bread slices, buttered side up, in buttered 9x9-inch baking pan. Top with half the Brie cheese cubes. Repeat with remaining bread and cheese. Pour milk-egg mixture over bread. Sprinkle with paprika. Let stand 30 minutes before baking. Meanwhile, preheat oven to 350°F. Bake for 35-40 minutes. To serve, cut strata into squares and top with Fruit Salsa.
Fruit Salsa: Combine all ingredients. Serve at room temperature.
How could we ignore this classic strawberry masterpiece? It just may be summer's most iconic berry dessert. We've added that Wisconsin dairy touch to our version by enhancing the traditional whipped cream finish with the tang of yogurt.
2 cups flour
2 tablespoons sugar
3 1/2 teaspoons baking powder
1/2 cup butter, chilled
1/4 cup plain yogurt
1/4 to 1/2 cup milk
3 tablespoons butter, softened
1/2 cup whipping cream, chilled
3 tablespoons powdered sugar
1 teaspoon vanilla
1/2 cup plain yogurt, chilled
Combine strawberries, honey and lemon juice in medium bowl. Let stand at room temperature 1 hour.
Combine flour, sugar, and baking powder in medium bowl. Add butter, working thoroughly into flour mixture with pastry blender. Lightly mix in yogurt with fork. Add just enough milk to make soft dough. Roll out 3/4-inch thick on lightly floured surface (circle will be 6-7 inches). Spread with 3 tablespoons soft butter. Fold dough over. Roll to 3/4 inch thick and cut into four 4 inch or six 3-inch rounds. Place on ungreased baking sheet and prick rounds with fork. Bake at 400° F for 15-20 minutes. While still hot, split in half. Place on serving plates. Drain berries, reserving juice, and use 1/2 of berries to fill centers. Cover with second biscuit layer and spoon remaining berries and juice over top. Top with Yogurt Cream.
Yogurt Cream: Pour cream into chilled bowl and beat until it begins to stiffen. Add sugar and vanilla and continue beating until stiff. Fold in yogurt gently, but thoroughly. You may serve this at once, or cover and refrigerate up to several hours.