November 1999

Cheese Adds Tang to Fall Tailgating Parties  

Fall tailgaters will love these tasty cheese recipes. Prepare 'em to eat before the big game and bring a little gourmet flair to your parking lot party. Once again brought to your by our friends at ilovecheese.com.

Four Cheese Mashed Potatoes with Wild Mushrooms
Salmon Havarti Pesto Melt
Autumn Wreath
Cheese & Sausage Chowder
Three Cheese & Wild Mushroom Pizza

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Four Cheese Mashed Potatoes with Wild Mushrooms
Makes 8 servings
Prep time: 10 minutes
Cook time: 25 minutes

2 1/2 pounds (6 - 7 medium-sized) Russet baking potatoes peeled and cut into 1 1/2 inch chunks
3 tablespoons butter
2 cups (about 6 ounces) chopped mushrooms such as chanterelle, cremini, morel, oyster and shiitake
1/2 cup chopped green onions with some green tops
1/2 cup (about 2 ounces) soft, spreadable cheese with garlic and herbs
1/2 cup (about 2 ounces) shredded provolone
1/2 cup (about 2 ounces) shredded Fontina
1/2 cup (about 2 ounces) grated fresh Parmesan or Asiago cheese
1/2 cup warm milk
Additional shredded cheese for sprinkling on top, optional

Cook potatoes in large pot of boiling water until very tender, about 18 minutes. Drain in colander. Return potatoes to pot and mash with potato masher. While potatoes are cooking, heat butter in 10-inch skillet until melted. Add mushrooms and onions and cook until tender, about 3 to 4 minutes. Stir cheeses into hot potatoes until smooth. Add milk to make a creamy consistency. Stir in mushroom mixture. Place in serving bowl and serve immediately. Sprinkle with additional grated cheese, if desired. 

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Salmon Havarti Pesto Melt
Makes: 4 sandwiches
Prep time: 10 minutes

AMERICAN DAIRY ASSOCIATION 
Mr. Food®'s "Behold the power of Grilled Cheese" Recipe Contest

Dinner Winner, Roxanne Garland

1 medium-size zucchini
1 1/2 tablespoons mayonnaise
1 tablespoon pesto sauce
1/2 loaf (8 ounces) Italian bread, cut into 8 slices
1 can (7 1/2 ounces) salmon, drained and flaked, divided into 4 portions or 6 ounces fresh, poached salmon, divided into 4 portions *
4 slices (4 ounces) Havarti cheese
2 tablespoons (1/4 stick) butter

Cut the zucchini in half crosswise then slice each piece lengthwise into 4 pieces. In a small bowl, combine the mayonnaise and pesto sauce; mix well and spread over one side of 4 slices of bread. Top each with two slices of zucchini, one portion of salmon and a slice of cheese. Place the remaining 4 slices of bread over the top. Melt 2 tablespoons butter in a large skillet or griddle over medium-low heat. Cook the sandwiches in batches for 2 - 3 minutes per side, or until golden and the cheese in melted, adding more butter as needed.

* Note: If using fresh salmon, place a fillet in skillet of low boiling water. Add 1 slice of onion, 3 tablespoons lemon juice and 1 bay leaf. Cover and let cook until salmon is tender. Drain, cool and then flake.

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Autumn Wreath 
by Chef Gale Gand

Plan to use at least three pounds of block-shaped cheese. 

Use a cheese slicer to make even slices (1/8" - 1/4" thick). Using a few seasoned cheeses, like Jalapeño Jack, will give the appearance of changing leaves. To make leaves of various sizes, use cheese-leaf cutters (available in cookware and hardware stores). In the center of a round cheese board, place a bowl of cranberry relish (available in most grocery stores). Place leaves in a ring around the bowl. Repeat layering with remaining leaves. Cover with plastic wrap and store in refrigerator until serving time. Use leftover cheese leaves for snacks, casseroles, pizzas and salads.  

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Cheese & Sausage Chowder
Makes 6 servings (about 1 cup each)

8 ounces reduced-fat smoked sausage
3/4 cup each whole kernel corn and frozen onion seasoning
blend
1 to 2 tablespoons butter
3 tablespoons flour
2 cups water
8 ounces medium Sharp Cheddar cheese, shredded
1 cup 2% reduced fat milk

Preheat oven to 425° 

Cook sausage, corn and onion seasoning blend in butter in medium saucepan over medium heat 4-5 minutes. Stir in flour; cook 1 minute, stirring constantly. Add water and heat to boiling; reduce heat to low and add cheese, stirring until melted. Add milk; cook until hot 4-5 minutes (do not boil).

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Three Cheese and Wild Mushroom Pizza
Makes one 12-inch pizza (8 slices)
Prep time: 20 minutes
Cook time: 20-25 minutes

8 ounces wild mushrooms * (chanterelle, oyster, shiitake), sliced
1 tablespoon butter
1 pound pizza dough, defrosted if frozen
1 tablespoon cornmeal
1 teaspoon olive oil
1/2 teaspoon coarsely ground black pepper
1 tablespoon chopped fresh herbs (rosemary, thyme, savory)
4 medium plum tomatoes, sliced
1 cup (4 ounces) shredded Fontina cheese
1/2 cup sliced green onion
1 cup (4 ounces) smoked mozzarella cheese, cut into small cubes
1/4 cup (1 ounce) grated Parmesan cheese, divided

Preheat oven to 425° 

In large skillet, sauté mushrooms in butter until softened, 3 to 4 minutes. Set aside.

Roll-out or stretch pizza dough to fit a 12-inch round pizza pan sprinkled with cornmeal. Drizzle one teaspoon oil over dough. Sprinkle dough with black pepper and herbs, pressing lightly into dough. 

Arrange tomatoes in a single layer over dough. Sprinkle with Fontina cheese. Drain excess liquid from mushrooms and spoon them onto cheese. Sprinkle with onion. Scatter mozzarella cheese over pizza and top with 2 tablespoons Parmesan cheese.

Bake 15 to 20 minutes or until crust is golden. Remove from oven. Sprinkle with remaining Parmesan.

* Note: Domestic white or brown mushrooms can be substituted for wild mushrooms.

For more delicious cheese recipes, ideas and information, check out the American Dairy Association Web site http://www.ilovecheese.com.

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