for home delivery

Cheese is winning ingredient in harvest season recipes

Wisconsin State Farmer
The new Harvest issue of Grate. Pair. Share., an online magazine from the Wisconsin Milk Marketing Board (WMMB), is filled with ways to celebrate the harvest season with Wisconsin cheese.

The new Harvest issue of Grate. Pair. Share., an online magazine from the Wisconsin Milk Marketing Board (WMMB), is filled with ways to celebrate the harvest season with Wisconsin cheese.

Whether it’s football game day with fellow fans, Thanksgiving dinner with the family or just pizza night at home with friends, every gathering feels like a celebration when Wisconsin cheese is on the table.

When she’s not fulfilling her official duties as Alice in Dairyland, Crystal Siemers-Peterman enjoys spending time at her family’s farm and enjoying her Grandma Siemers' comfort food.

Included in this season's edition is a favorite recipe from the family of Alice in Dairyland Crystal Siemers-Peterman. Her Grandma Siemers’ recipes have long kept the family well fed and her Creamy Macaroni and Cheese Bake is a classic.

Grandma Siemers Creamy Macaroni & Cheese Bake

It’s filled with delicious Wisconsin cheddar and parmesan cheese in every bite. This is the ultimate comfort food that reminds me of my family, friends and the many
memories that encompass fall. — Crystal Siemers-Peterman

Grandma Siemers Creamy Macaroni & Cheese Bake

2 c. uncooked elbow macaroni
4 T. butter, cubed
1/4 c. all-purpose flour
2 c. milk
4 tsp. chicken bouillon granules
1/4 tsp. pepper
2 c. (8 oz) shredded Widmer’s Mild Cheddar cheese, divided
1 1/2 c. cubed fully cooked ham
1/4 c. (3/4 oz) grated BelGioioso American Grana® Parmesan cheese
Fresh minced parsley, optional

Heat oven to 350°F. Cook macaroni according to package directions until al dente; drain. Melt butter in a Dutch oven over medium-low heat. Whisk in flour until smooth.
Gradually whisk in milk, bouillon granules and pepper. Bring to boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in 1 c. cheddar until melted. Stir in macaroni, ham and parmesan. Remove from the heat.

Transfer to greased 2-quart baking dish. Sprinkle with remaining cheddar. Bake for
20-25 minutes or until bubbly and ham is heated through. Sprinkle with parsley, if
desired. Let stand for 5 minutes before serving. Serves 6

Kale Gratin Stuffed Squash

Kale Gratin Stuffed Squash

3 small acorn squash
2 T. olive oil
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. ground nutmeg
2 bunches lacinato kale or Tuscan kale
16 oz. Roth Grand Cru® Original cheese, shredded and divided
1 c. heavy whipping cream

Heat oven to 350°F. Cut each squash in half; remove seeds and discard. Brush halves with olive oil; sprinkle with salt, pepper and nutmeg. Place squash halves, cut side up, on a parchment-lined 15 x 10-inch baking pan. Bake for 30 minutes.

Meanwhile, remove ribs from kale; discard. Slice kale leaves into thin strips. Remove squash from oven. Sprinkle half of the Grand Cru® Original into squash halves. Stuff each half with about 1/2 c. kale. (Save any leftover kale for different dish.) Sprinkle with the remaining Grand Cru® Original. Drizzle each squash half with 2 T. cream. Season with additional salt, pepper and nutmeg as desired. Return to oven; bake for 55-60 minutes or until squash is tender and filling is bubbly. Serve immediately. Serves 6.

Recipe courtesy of Wisconsin Milk Marketing Board, Inc.

Caramel Pecan Tarts with Parmesan Walnut Crust

Caramel Pecan Tarts with Parmesan Walnut Crust

1/2 c. walnut halves
1 1/2 c. (4 1/2 oz) grated
BelGioioso Parmesan cheese
3/4 c. (1 1/2 sticks) unsalted butter, softened
1/2 c. confectioners’ sugar
1 egg
1 3/4 c. all-purpose flour

Caramel Filling:
1 1/2 c. sugar
1/4 c. water
1/2 c. heavy whipping cream
1/4 c. (1/2 stick) unsalted butter, cubed
3 T. light corn syrup
2 tsp. vanilla extract
1 tsp. salt
2 c. pecan pieces
Whipped cream and ground nutmeg

Crust: Place walnuts in a food processor; cover and process until finely ground. Add Parmesan; process just until blended. Set aside. Cream butter and sugar in a large bowl until light and fluffy. Beat in egg. Gradually add flour, mixing just until combined. Stir in
reserved Parmesan mixture. Place dough in plastic wrap; pat into a 5-inch disk. Refrigerate at least 1 hour or overnight.

Heat oven to 350°F. Press dough into ungreased 3-inch mini tart pans or muffin tin, approximately 1/8-inch thickness. Pierce with a fork. Place tart pans on a baking sheet. Bake for 8-12 minutes or until crust is lightly browned. Remove from oven. Cool on a wire rack.

Caramel Filling: Combine sugar and water in medium, heavy saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Increase heat to medium-high. Bring to a boil; cook, without stirring, until mixture turns amber (watch closely). Remove from heat. Carefully add cream (mixture will bubble); stir constantly. Add butter, corn syrup, vanilla and salt; stir until smooth. Stir in pecans. Spoon into tart shells. Let stand at room temperature for 15 minutes. Refrigerate until set. Garnish with whipped cream and nutmeg. Makes 12 mini tarts.

Recipe courtesy of Wisconsin Milk Marketing Board, Inc.