NOVEMBER 1998

California Cheese Gratins Perfect for Autumn Meals

Vegetables such as cauliflower, potatoes and eggplant are most flavorful this time of year and are found in abundance in gardens and produce stores alike. In the following recipes, they are coupled with California cheeses in three delicious gratin dishes that capture the flavors of autumn.

Cauliflower Gratin with Prosciutto uses Raw Milk Cheddar giving this dish its unique, tangy flavor. In Potato and Leek Gratin, the creamy flavor and consistency of Monterey Jack cheese is a perfect compliment for the earthy, flavors of these root vegetables. Teleme is used in the Eggplant, Tomato and Teleme Gratin. When this cheese is heated, it's flavor and consistency so closely resembles milk that this recipe is made without milk or cream.

Each of these versatile gratin recipes provided by the California Milk Advisory Board are perfect for family meals and casual entertaining. They are easy to prepare and are terrific accompaniments to several main entrees including poultry, beef and lamb.

Established in 1969, the CMAB is headquartered in Modesto, California and is the largest marketing board in the Western United States, serving more than 2,300 dairy families. Under the dairy umbrella, the CMAB executes generic advertising, retail and food service promotions and milk quality improvement and research programs on behalf of California dairy products, including Real California Cheese.

• Eggplant, Tomato and Teleme Gratin
• Cauliflower Gratin with Prosciutto
• Potato and Leek Gratin
• Real California Cheese Facts

New Flavor for your Holiday Table

• Pumpkin Ice Cream Pie

If you have dairy related recipes you would like to share with the Dairy community on MooMilk, send them to me, Aimee Silva. I would love to get them!

Eggplant, Tomato and Teleme Gratin
(Serves 6 to 8)

1-3/4 to 2 pounds Italian or Japanese eggplant
(Note: Use slender, elongated eggplant, not large globe-shaped eggplant)
4 tablespoons olive oil
1/4 cup store-bought marinara sauce
2 large cloves garlic, minced
2 teaspoons minced fresh thyme
2 large, ripe tomatoes, cored, halved through the core and sliced very thin
1/4 pound California Ricotta (whole-milk) cheese, seasoned with salt and pepper
1/4 pound firm, chilled California Teleme cheese

Preheat broiler and arrange a rack 6 to 7 inches from the element. Cut off eggplant stems, then slice eggplant lengthwise 1/4-inch thick. Discard any end pieces that are mostly skin. Put 3 tablespoons oil in a small bowl. Brush two large baking sheets with a little of that oil. Arrange eggplant slices on the baking sheets. Brush lightly with oil. Season slices on one tray generously with salt and pepper. Broil until lightly browned, 6 to 7 minutes. Turn, brush slices lightly with oil and broil second side until slices are fully cooked and lightly browned, 6 to 7 minutes. Set aside.

Repeat the seasoning and broiling with slices on the second tray, using the remainder of the 3 tablespoons oil. Set eggplant aside and reset oven to bake at 375oF.

In an oval baking dish, approximately 13" x 9" x 2", spread the marinara sauce. Top with half the eggplant, overlapping slices slightly if necessary. Scatter half the garlic and one-third of the thyme over the eggplant. Top with half the tomato slices. Season tomatoes with salt and pepper. Top tomatoes with dollops of Ricotta, using it all. Top Ricotta with remaining eggplant slices, overlapping if necessary. Scatter remaining garlic and one-third of the thyme over the eggplant. Top with remaining tomato slices. Top tomatoes with Teleme, tearing or cutting it into 10 or 12 pieces. Top with remaining thyme, season with salt and pepper and drizzle with remaining 1 tablespoon olive oil.

Bake gratin until cheese melts and juices bubble around the edges, about 25 minutes. Let rest 20 minutes before serving. Cut portions with a knife. Serve with roast lamb or chicken.

Recipe provided by the California Milk Advisory Board

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Cauliflower Gratin with Prosciutto
(Serves 6)

1 head cauliflower (about 2 pounds before trimming)
2-1/2 tablespoons butter, plus more for baking dish
3 tablespoons fine bread crumbs (see note)
2 tablespoons all-purpose flour
3/4 cup milk
3/4 cup low-sodium chicken broth
1 bay leaf
1 garlic clove, peeled and halved
1 ounce prosciutto (1 large or 2 small thin slices)
1 cup grated California Raw Milk Cheddar cheese or Provolone cheese

Trim cauliflower and divide into florets. In a large pot of boiling salted water, cook florets until just tender, about 6 minutes. Drain and run under cold water to stop the cooking.

Melt 1/2 tablespoon butter in a small saucepan over moderate heat. Add bread crumbs and stir to coat with butter. Season with salt. Cook, stirring, until bread crumbs are golden brown, about 5 minutes. Set aside.

Melt 2 tablespoons butter in a small saucepan over moderate heat. Add flour and whisk to blend. Cook 1 minute, then add milk, broth, bay leaf and garlic. Bring to a boil, whisking, then adjust heat to maintain a bare simmer and cook 8 to 10 minutes, scraping sides of pan with a spatula occasionally. Season with salt and pepper. Remove bay leaf and garlic. Keep warm.

Preheat oven to 400oF. Cut florets in half or quarters and arrange in buttered low-sided oval baking dish just large enough to hold them in one layer. Season with salt and pepper. Pour sauce over the cauliflower. Tear prosciutto into shreds and scatter over sauce. Top with cheese, then with bread crumbs. Bake in lower third of oven until bubbly and browned, about 30 minutes. Let rest 15 minutes before serving. Serve with chicken, lamb or pork.

Note: To make fine bread crumbs, use two slices white sandwich bread, crusts removed. Puree in a food processor to make soft fresh crumbs. Toast crumbs in a preheated 375oF oven, stirring occasionally, until lightly colored and dry, 8 to 10 minutes. Cool, then process again until fine.

Recipe provided by the California Milk Advisory Board

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Potato and Leek Gratin
(Serves 6)

1 garlic clove, halved
1 teaspoon butter
1-1/2 pounds russet-type baking potatoes, peeled and sliced 1/8-inch thick
1-1/2 cups minced leeks, white and pale green parts only
1/2 cup heavy cream
1/2 cup low-sodium chicken broth
3 ounces grated California Monterey Jack cheese

Preheat oven to 375oF. Rub cut side of garlic clove vigorously over the bottom and sides of an oval baking dish approximately 13" x 9" x 2". When garlic juices dry, grease the dish with the butter.

Arrange one-third of the potato slices in an even layer in the baking dish. Top with half the leeks. Season with salt and pepper. Make another potato layer using one-third of the slices, then top with remaining leeks. Season with salt and pepper. Top with remaining potato slices. Whisk together cream and broth, then pour over potatoes.

Cover tightly with aluminum foil and bake in bottom third of oven until bubbly, 40 to 45 minutes. Uncover and spoon some of the cream mixture over the top potato layer to moisten it. Top with cheese and return to oven. Bake until potatoes are tender and surface is golden brown, 25 to 30 minutes more. Let rest 15 minutes before serving. Serve with steak or roast chicken.

Recipe provided by the California Milk Advisory Board

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Real California Cheese Facts

• California has more than 50 cheesemakers producing more than 120 varieties and styles of cheese.
• California total cheese production hit a record 1.17 billion pounds in 1997, an increase of 11.9% over 1996.
• Four out of every 10 gallons of California cows' milk goes to make Real California Cheese.
• The Real California Cheese seal identifies 100% natural cheese with no preservatives added made from California milk produced in California plants under rigorous inspection standards.
• California produces approximately 1 out of every 7 pounds of cheese produced in the U.S.
• Seven out of every 10 pizzas sold in California pizza restaurants contain Real California Cheese.
• California leads the nation in total milk production (27.63 billion pounds in 1997).
• According to a recent food cravings survey conducted by the American Dairy Association (ADA), sixty-one percent of consumers polled said they crave cheese more often than any other food, surpassing even chocolate.

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Pumpkin is America's number one holiday pie. This year, by adding vanilla ice cream to the filling, the California Milk Advisory Board (CMAB) offers a delightful variation of the noble pie.

By serving Pumpkin Ice Cream Pie, the standard takes on new dimensions. Typically a pumpkin pie is thick and firm, but the addition of California vanilla ice cream makes this pie lighter in texture and richer in flavor. Vanilla ice cream accentuates the pumpkin pie spices creating a complementary mix of sweet, warm and spicy tastes.

This recipe, provided by the CMAB, calls for the conventional ingredients of solid packed pumpkin, eggs, sugar and pumpkin pie spices, but what makes this pie unique is that melted vanilla ice cream is mixed into the pie filling before baking.

California Ice Cream
Americans eat more than 16 pounds of ice cream per year, and vanilla is the favorite ice cream flavor. California is the nation's leading ice cream producer. In 1997 alone, the state produced approximately 1 out of every 8 gallons of ice cream made in the U.S.

Established in 1969, the CMAB is headquartered in Modesto, Cailfornia and is the largest marketing board in the Western United States, serving more than 2,300 dairy families.

Pumpkin Ice Cream Pie
(Makes 2 pies, 16 servings total)

This pumpkin pie recipe uses vanilla ice cream instead of the usual evaporated milk. The result is a creamy pie with the subtle flavor of vanilla complementing the traditional pumpkin pie spices.

2 unbaked 9-inch frozen pie shells (not deep-dish)
3 large eggs
1-3/4 cups (one 15 oz. can) solid pack pumpkin
3/4 cup granulated sugar
1/2 teaspoon salt
1-1/2 teaspoons pumpkin pie spice
1-1/2 pints (3 cups) California vanilla ice cream

Preheat oven to 425°F. Remove ice cream from freezer and place near warm oven to soften. In a medium mixing bowl, beat eggs slightly. Stir in pumpkin. Stir in sugar, salt and pumpkin pie spice. If ice cream is still hard, place ice cream in microwave-safe bowl and microwave for 30 seconds on high setting. Add ice cream to pumpkin mixture and stir until ice cream is fully melted and batter is smooth. Pour into prepared pie shells. Bake pies at 425°F for 15 minutes. Reduce oven temperature to 350°F and bake for an additional 30 minutes. Cool on wire racks for 2 hours and chill before serving.

Recipe developed by Essie Bootsma of Lakeview, California
Recipe provided by the California Milk Advisory Board
Contact: Jennifer Plant or Ann Cheney, Torme & Company
415.956.1791
650.871.6459, ext. 304

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