Enjoy new dishes, old favorites this June

It’s June, time to celebrate all things dairy — especially since Wisconsin is America’s Dairyland.

Dairy is at the heart of so many summertime foods, everything from cheeseburgers to malts and shakes.

Butter and cheese are staples in any pantry, and milk can be found in virtually every refrigerator.

It’s a staple of favorite main dishes such as macaroni and cheese, quesadillas and tacos, baked goods such as biscuits and cheesecakes and that summertime staple, ice cream.

There are a variety of foods that count dairy among their main ingredients.

If you’re looking for a tasty way to enjoy dairy in a savory way,  make a compound butter by finely chopping herbs and mixing them with softened butter. Dollop the butter on top of grilled meats for an extra bit of deliciousness.

In Wisconsin, dairy has been king for some time. After all, Wisconsin has the most dairy farms of any state in the nation and has a significant impact as a leader in the global dairy industry.

According to the Wisconsin Milk Marketing Board, there are nearly 6,500 dairy farms in the state, and of those 95% are family owned.

Women landowners and farmers are a growing demographic. Census data from 2017 showed a 16% increase in the number of female farmers in Wisconsin, to just more than 38,500. Women make up 35% of all dairy producers in the state, the board said.

The Wisconsin dairy industry has a $45.6 billion economic impact, including $1.26 billion in state and local taxes, and the industry accounts for 154,000 jobs for the state annually.

Wisconsin diary products are enjoyed by more than 300 million consumers around the world.

State farmers work with cheesemakers to craft more than 600 varieties, types and styles of cheese, creating half of the nation’s specialty cheese.

So it only makes sense to celebrate those facts by making delicious treats from dairy products.

National Dairy Month started out as National Milk Month in 1937. In 1939, June Dairy Month became the official title of the promotion, focusing on greater use of milk and other dairy products.

Following are some recipes from landolakes.com.

 

Ultimate Stovetop Mac and Cheese

8 ounces uncooked dried cavatappi pasta

Kosher salt

1 cup whole milk

1 large egg

1/4 teaspoon ground mustard

1/4 teaspoon hot pepper sauce

8 ounces sharp yellow cheddar cheese, shredded

4 ounces sliced deli American cheese, cut into 1/2-inch pieces

1 teaspoon cornstarch

1/4 cup butter

Cook pasta in salted water according to package directions until al dente. Drain, then set aside.

Whisk together milk, egg, ground mustard and hot sauce in medium bowl. Set aside.

Toss together cheddar cheese, deli American cheese and cornstarch until evenly coated. Set aside.

While pasta is draining, melt butter in pasta pot. Return pasta to pot, then add milk mixture and cheeses. Cook over medium heat for five minutes, stirring frequently, until cheeses are melted and sauce is smooth and starts to bubble. Serve hot.

 

 

Salted Caramel Browned Butter Chocolate Chip Bars

3/4 cup butter

1-1/2 cups firmly packed brown sugar

2 large eggs

1 tablespoon vanilla extract

1-1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup chocolate chips

1 11-ounce bag caramels, unwrapped

3 tablespoons heavy whipping cream

1/2 teaspoon coarse sea salt

Melt butter in heavy two-quart saucepan over medium-high heat. Continue cooking five minutes, watching closely, until butter foams and turns deep golden brown. Immediately remove from heat and pour into large bowl. Refrigerate 15 minutes.

Add brown sugar, eggs and vanilla to cooled browned butter and mix well. Add flour, baking powder and salt and stir just until combined. Stir in chocolate chips. Spread two-thirds of cookie dough into a 13-by-9-inch baking pan that’s been lined with foil that extends over the edges and is coated in cooking spray. Reserve remaining dough.

Combine caramels and whipping cream in microwave-safe bowl. Microwave one minute, then stir. Continue microwaving in 30-second intervals until completely melted. Pour mixture over cookie dough in pan and spread until 1/4-inch from sides. Sprinkle with 1/4 teaspoon coarse sea salt. Drop pieces of reserved cookie dough over top of caramel. Sprinkle with remaining sea salt.

Bake in a 375-degree oven for 19 to 23 minutes, until golden brown around edges and toothpick inserted in center comes out clean. Cool completely.

Lift bars from pan, using foil ends. Cut into squares.

 

 

 

Savory Compound Butters

For rosemary balsamic butter:

1/4 cup butter with olive oil and sea salt, softened

1/4 teaspoon chopped fresh rosemary

1 teaspoon balsamic vinegar

1 teaspoon finely chopped shallots

For blue cheese butter:

1/4 cup butter with olive oil and sea salt

2 tablespoons blue cheese crumbles

1 teaspoon finely chopped fresh chives

1/4 teaspoon finely chopped fresh garlic

For curry butter:

1/4 cup butter with olive oil and sea salt, softened

1 tablespoon mango chutney

1/4 teaspoon curry powder

1/8 teaspoon garlic powder

Combine all ingredients for desired flavor butter in bowl. Beat at medium speed until well mixed. Refrigerate until firm.

Serve with steak or other meat.

Store refrigerated in container with tight-fitting lid as long as two weeks.

 

 

Butter Swim Biscuits

1/2 cup butter

2-1/2 cups flour

1 tablespoon plus 1 teaspoon baking powder

1 teaspoon garlic powder

1 teaspoon salt

4 ounces sharp cheddar farmstyle cut shredded cheese

2 tablespoons chopped fresh chives

2 cups buttermilk

Melt butter in eight-inch square glass baking dish in 450-degree oven. Set aside.

Sift together flour, baking powder, garlic powder and salt in medium bowl. Stir in cheese and chives. Add buttermilk and gently stir until no loose flour remains, being careful not to overmix.

Pour mixture over melted butter in prepared baking dish and gently push to edges. Cut dough into tic-tac-toe grid with nine portions.

Bake 23 to 25 minutes, until biscuits are golden brown and toothpick inserted in center comes out clean. Brush any excess butter bubbling up the sides over tops of biscuits. Let stand five minutes before cutting through pre-scored biscuits. Serve warm.

Store leftover biscuits tightly wrapped at room temperature as long as two days.

In place of buttermilk, substitute two tablespoons lemon juice or vinegar mixed with enough milk to make two cups.

 

 

Savory Bacon Potato Chowder

8 slices bacon, cut into 1-inch pieces

6 medium new red potatoes, cubed into 1/2-inch pieces

1 medium onion, chopped

1 cup sour cream

1-1/4 cups half and half

1 10-3/4-ounce can condensed cream of chicken soup

1 11-ounce can whole kernel corn,  drained, or 1 cup frozen corn, thawed

1/4 teaspoon dried thyme leaves

1/4 teaspoon pepper

Cook bacon in three-quart saucepan over medium heat for 10 minutes, stirring occasionally. Add potatoes and onions and continue cooking 10 to 15 minutes, stirring occasionally, until potatoes are tender.

Add remaining ingredients and continue cooking five to 10 minutes, stirring occasionally, until heated through.

 

 

Brown Butter No-Churn Ice Cream

1/2 cup butter

1 14-ounce) can sweetened condensed milk

2 cups heavy whipping cream

1 cup toffee bits

Melt butter in medium saucepan over medium heat. Continue cooking five to seven minutes, watching closely, until butter foams and turns golden brown. Immediately remove from heat. Pour butter into medium bowl, scraping bottom of pan to release all of the brown bits. Let cool, stirring occasionally, until room temperature.

Add sweetened condensed milk to cooled butter and stir until well mixed. Set aside.

Place whipping cream into large bowl. Beat at high speed, scraping bowl often, until stiff peaks form. Gently fold one cup whipped cream into butter mixture until mixed. Pour half of butter mixture into whipped cream and gently fold until mixed. Add remaining butter mixture and toffee bits to whipped cream mixture and gently fold until mixed.

Pour mixture into two 9-by-5-inch loaf pans or one eight-inch square baking pan. Freeze six hours, until firm.

 

 

Cheese-Stuffed Burgers

2 pounds ground chuck or ground beef

1 tablespoon Worcestershire sauce

1 teaspoon seasoning salt

6 3/4-ounce slices deli American  cheese

6 hamburger buns, split

Butter with canola oil

6 tomato slices

1 ripe avocado, pitted, peeled, sliced

Combine ground chuck, Worcestershire sauce and seasoning salt in bowl. Shape mixture into 12 square patties. Place patties onto waxed paper.

For each burger, place one slice cheese on top of a patty and top with another patty. Using fork, crimp edges of patties together to seal. Refrigerate 30 minutes, until firm.

Heat gas grill on medium or charcoal grill until coals are ash white.

Grill patties for six minutes. Turn burgers and continue grilling four to five minutes, until internal temperature reaches 160 degrees.

Sread cut bun surfaces with butter with canola oil. Grill, cut-side down, two to three minutes, until buns are golden brown.

Top bottom half of bun with one slice tomato, burger, avocado slices and top half of bun.