June Dairy Month recipes
MADISON
This year, Wisconsin Milk Marketing Board's (WMMB) June Dairy Month promotion, Dairy Days of Summer, encourages residents to celebrate America's Dairyland by enjoying fresh dairy products and attending a local farm breakfast.
'If you've never attended a farm breakfast, you're missing out,' said Dave BavInka, vice president of Advertising at WMMB. 'Farm breakfasts are family-friendly, educational events that offer attendees various opportunities to enjoy fresh Wisconsin-made dairy products and a home cooked breakfast while learning more about dairy farms and animals, and meeting hard-working farm families.'
For decades, Wisconsin residents have been invited to celebrate June Dairy Month by attending events hosted both on and off dairy farms throughout the state. The first official breakfast was hosted in 1970 in Jefferson County as a fundraiser for the local 4-H Club.
Today, more than 70 farm breakfasts and other dairy-friendly events are hosted each June. Residents looking for breakfasts and other events to attend are encouraged to visit www.DairyDaysofSummer.com to access an interactive event calendar that is searchable.
The Dairy Days of Summer team will be accompanying June Holstein, a life-size cartoon cow and the official ambassador of June Dairy Month, to six farm breakfasts, including:
· June 11 – Dane County Breakfast on the Farm
· June 18 – Sheboygan Farm Breakfast
· June 19 – Kewaunee Farm Breakfast
At events, the team will hand out recipe brochures and giveaways as well as host an interactive photo booth where kids of all ages can have their photos taken with June. To learn more about June Holstein and view her full travel schedule, visit www.DairyDaysofSummer.com.
Beyond events, the website is host to a collection of more than 70 delicious dairy recipes including new Chocolate French Toast, Ice Cream Sundae Tacos, Strawberry Ricotta Pancakes and Southwestern Pasta Salad.
Strawberry Ricotta Pancakes
Makes 16 pancakes
Ingredients:
1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup (8 ounces) Wisconsin ricotta cheese
1/2 cup milk
1 tablespoon vanilla extract
1 cup fresh strawberries, hulled and diced
3 tablespoons butter, divided
Syrup and sliced strawberries for serving
Directions:
In large bowl, combine flour, sugar, baking powder and salt; mix well. Place eggs and ricotta in medium bowl; beat. Add milk and vanilla extract; mix to combine. Pour wet mixture into dry mixture and whisk until combined. Gently fold in diced strawberries.
Heat stove-top griddle over medium high or electric griddle to 375oF. Melt 1 tablespoon butter to coat grill surface. Pour 1/4 cup batter onto griddle for each pancake and cook until bubbles begin to form on surface, 2 to 3 minutes. Flip pancakes and cook until golden, an additional 1 to 2 minutes. Add additional butter to griddle as necessary. To serve, top pancakes with sliced strawberries and syrup.
Cottage Blue Dip
Servings: 2 cups
Ingredients:
1 1/2 cups (12 ounces) cottage cheese
1/3 cup (2 ounces) Wisconsin blue cheese, crumbled
1/8 teaspoon pepper
1/2 teaspoon Worcestershire sauce
2 teaspoons onion, grated
3 tablespoons heavy cream
1/2 teaspoon paprika
Directions:
Beat the cottage cheese on high speed with an electric mixer for 2 minutes. Add the remaining ingredients; mix well. Serve chilled, with tortilla chips, fresh vegetables or crackers.
Chocolate French Toast
Servings: 6
Ingredients:
2 tablespoons unsweetened cocoa powder
1 tablespoon cinnamon*
1 1/2 cups chocolate milk
6 eggs
12 thick slices (1-inch) white country loaf
8 tablespoons (1 stick) butter, divided
1/2 cup heavy cream, whipped and sweetened
Fresh strawberries, hulled and sliced
Directions:
In shallow bowl, stir together cocoa powder and cinnamon. Add 1/2 cup chocolate milk and whisk until smooth. Beat in eggs. Add remaining chocolate milk; mix well.
Heat stove-top griddle over medium high or electric griddle to 375oF. Melt 1 tablespoon butter to coat grill surface. One by one, place each bread slice in chocolate milk mixture; turning slice over once to soak both sides of bread. Place bread slices on hot griddle; cook 2 to 3 minutes per side, or until golden brown. Add additional butter to griddle as necessary. To serve, top French toast with whipped cream and strawberries.
*You may substitute 1 tablespoon vanilla extract or 1 teaspoon almond extract for cinnamon.
Ice Cream Sundae Tacos
Servings: 6
Ingredients:
1 tablespoon cinnamon
1/4 cup sugar
4 tablespoons butter, divided
6 flour tortillas (6-inch)
Vanilla ice cream (about 6 cups)
1/2 cup heavy cream, whipped and sweetened, if desired
Assorted sundae toppings such as sprinkles, chopped nuts, caramel sauce
Directions:
Position one oven rack at lowest position and the other 6 to 8 inches above. Heat oven to 350oF.
In small bowl, combine cinnamon and sugar; mix well. In small skillet over medium heat, melt 2 teaspoons butter to cover skillet surface. Place one tortilla in pan; coat bottom side completely with butter. Place warm tortilla, butter side up, on large cutting board; sprinkle with cinnamon sugar mixture. Repeat with remaining tortillas, melting additional butter as needed.
Place baking sheet on lower oven rack. Position tortillas, cinnamon sugar side up, over two bars of upper oven rack so hanging sides are even to form an inverted taco shell. Bake 7 to 9 minutes or until golden. Carefully remove shells and baking sheet from oven; place tortillas on rack to cool. When ready to serve, fill each with ice cream. Top with whipped cream and sundae toppings; serve immediately.
Southwestern Pasta Salad
Servings: 8 to 10
Ingredients:
2 cups plain yogurt, divided
1/4 cup fresh lime juice, divided
Salt and pepper to taste
1 1/2 cups prepared salsa
1/2 cup cilantro, chopped
6 ounces uncooked mini farfalle, cooked according to package directions and drained
1 can (15 ounces) black beans, drained and rinsed
2 cups corn*
6 ounces Wisconsin Monterey jack cheese, cut into 1 x 1/4 x 1/4-inch sticks
1 avocado, diced
Directions:
In small bowl, combine 1 cup yogurt and 2 tablespoons lime juice. Season with salt and pepper; set aside.
In large bowl, whisk together remaining 1 cup yogurt, remaining 2 tablespoons lime juice, salsa and cilantro. Add pasta, black beans, corn and Monterey jack. Toss gently. Season with salt and pepper. To serve, sprinkle with diced avocado and top with dollop of lime yogurt. To make it an entrée, add chicken.
*For corn, you may use blanched fresh, defrosted frozen, or drained canned.