It’s time to celebrate June Dairy Month

Use everything from cheese to milk to create delicious foods for every meal and snack of the day

June is Dairy Month, an ideal time to celebrate the many delicious ways to incorporate dairy foods of all types, from milk to cheese to yogurt, in your diet.

Appetizers, side dishes, entrees and desserts — as well as snacks — can incorporate dairy products.

For example, yogurt makes a rich addition to the batter for French toast, while sour cream can provide a tangy base for a salmon marinade and topping.

Adding a scoop of peanut butter to plain yogurt creates a creamy fruit dip for apples, strawberries and grapes.

To create a cool, creamy tzatziki sauce for grilled meats and vegetables, mix minced garlic, diced and seeded cucumbers and dill with sour cream.

Mix lemon zest and honey into mascarpone cheese, then spread between two ginger cookies to create a tart sandwich cookie. Or place a scoop of peach ice cream between two gingersnaps.

Although some people are concerned about the impact of dairy foods on their diet, low-fat versions of many dairy products are available for those counting calories. The protein in these foods ensure they will fill you up.

If you want to impress friends with your knowledge of dairy, the Wisconsin Milk Marketing Board reports that it takes 12 pounds of milk to make one gallon of ice cream, and 10 pounds of milk to make one pound of cheese.

Each Wisconsin cow produces an average of 20,625 pounds of milk a year, or 2,398 gallons — enough for 38,372 8-ounce glasses of milk.

Wisconsin cheesemakers produce more than 2.6 billion pounds of cheese annually.

The average American eats nearly 33 pounds of cheese a year, and will consume almost a ton of cheese during his lifetime.

But the U.S. ranks far behind many European countries. Greeks consume 72 pounds of cheese per capita annually, and the French dine on 53 pounds of cheese a year.

Following are dairy recipes from the

Mexican Street Corn Crostini

1/2 cup mayonnaise
2-1/2 ounces cotija cheese, grated
24 slices French bread baguette, 1/2-inch thick
2 tablespoons olive oil
2 tablespoons butter, cubed
2 cups frozen fire roasted corn, thawed
1 teaspoon chili powder
1/8 teaspoon cayenne pepper
2 tablespoons minced fresh cilantro
1 medium lime, cut into wedges
    Combine mayonnaise and 1/2 cup cotija in a small bowl.
    Brush bread slices on both sides with olive oil and place on an ungreased baking sheet. Broil four inches from the heat for one to two minutes per side, until golden brown. Place on a wire rack to cool.
    Melt butter a large skillet over medium heat. Add corn and cook, stirring, for four to five minutes, until heated through. Season with chili powder and cayenne pepper and cook, stirring, for two minutes. Remove from the heat.
    Generously spread mayonnaise mixture on bread slices. Top with corn mixture and sprinkle with remaining cotija. Garnish with cilantro and lime wedges.
    Fresh or frozen corn may be substituted for fire roasted corn.


Soft Pretzel Pizza Bites

1-1/2 cups warm (approximately 100 degree) water
2 tablespoons light brown sugar
1 2-1/4-teaspoon package active dry yeast
1-1/2 teaspoons sea salt or kosher salt
4-1/2 cups flour, plus additional, if necessary
4 ounces unsalted butter, melted
36 pepperoni slices, cut into pieces
1 pound mozzarella cheese, cut into 36 cubes
1/2 cup Parmesan cheese, grated
3 quarts water
2/3 cup baking soda
1 egg, beaten
Coarse sea salt
Prepared marinara sauce, for dipping
    In bowl of stand mixer fitted with dough hook attachment, combine water, sugar and yeast and mix until combined. Let rest five to 10 minutes.
    Add salt and 4-1/2 cups flour to mixture, then mix on low speed until combined. Add melted butter, increase speed to medium and continue mixing three to four minutes, until dough begins to pull away from side of bowl. If dough appears too wet, add additional flour, one tablespoon at a time.
    Remove dough from bowl, place on flat surface and form into ball. Divide dough into 36 equal pieces. Form each dough piece into ball and then flatten into circle.
    Place a piece of pepperoni and a piece of mozzarella in the center of each dough circle and sprinkle with Parmesan. Carefully pull dough edges over cheese and roll dough into ball. Make sure cheese is completely covered and dough is sealed.
    Bring large pot of water to boil and carefully add baking soda — it will bubble up. Place pretzel dough balls into boiling water, a few at a time. Remove with slotted spoon after 30 seconds and place on parchment paper.
    Arrange pretzel balls on a baking sheet  that’s lined with parchment paper or sprayed with oil, making sure balls don’t touching each other. Brush with beaten egg and sprinkle with coarse salt.
    Bake in a 450-degree oven for eight to 10 minutes, until tops are browned. Serve warm with marinara sauce for dipping.



Chicken and Sun Dried Tomato Pizza

1-1/2 cups fresh broccoli florets or spears, cut lengthwise into slices
8 to 10 ounces homemade or prepared pizza dough
1/2 cup pizza sauce
2 ounces mozzarella cheese, shredded
2 ounces Parmesan cheese, grated
1/2 cup ricotta cheese
1 pound boneless skinless chicken breasts, cooked and cut into strips
1/2 cup oil-packed sun-dried tomatoes, drained, patted dry and cut into slivers
     Place broccoli florets in a large saucepan and cover with water. Bring to a boil, then reduce heat and simmer, covered, for two to five minutes, until broccoli is just crisp-tender. Drain, then rinse under cold water. Pat dry.  
    Roll dough into a 10-inch round circle on a lightly floured surface. Using a lightly floured baking sheet or pizza peel, transfer dough to a greased grill grate and grill, covered, over medium heat for one to three minutes, until bottom is browned and crisp. Flip dough and cook one minute longer. Do not fully brown.
    Remove dough from grill and place on floured surface, partially-cooked side down. Spread the browned-crisp side of crust with pizza sauce. Sprinkle with 1/4 cup mozzarella and 1/4 cup Parmesan. Dollop with 1/4 cup ricotta. Layer with chicken, broccoli and sun-dried tomatoes. Top with remaining mozzarella, Parmesan and ricotta.
    Grill, covered, for two to four minutes, until cheese is melted and bottom is browned and crisp.
    Cool on a cutting board for two minutes before slicing.


Lemon Ricotta Pancakes With Warm Blueberry Compote

For compote:
4 cups blueberries, fresh or frozen
2 teaspoon cornstarch
1 cup sugar
1/2 cup water
1/4 cup prepared lemon curd
1 tablespoon fresh orange juice
Pinch of salt
1 tablespoon butter
1/2 teaspoon pure vanilla extract
For pancakes:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
Grated zest of 1 lemon
2 eggs, separated
1 cup ricotta cheese, preferably whole milk
1-1/2 cups milk, preferably whole
Powdered sugar
    For blueberry compote, combine blueberries, cornstarch, sugar, water, lemon curd, orange juice and a pinch of salt in a sauté pan. Gently cook over medium heat until the blueberries are tender but not broken down and the mixture simmers and thickens. Remove from the heat and stir in butter and vanilla. Set aside to cool slightly.
    For pancakes, sift flour, baking powder, salt and sugar in a medium bowl. Stir in lemon zest. Set aside.
    In a large bowl, mix egg yolks and cheese. Fold in the dry ingredients alternately with milk.
    In a separate bowl, whip egg whites until medium-stiff peaks form. Fold into the batter.
    Heat a buttered nonstick skillet or griddle over medium-high heat or to 350 degrees, until water drops on the skillet skitters or sizzles when hot. For each pancake, pour 1/4 to 1/3 cup batter and cook until bubbles form on top. Turn and cook until the bottom is golden brown and the pancake is cooked through.
    Stack three pancakes on each plate with a dollop of the remaining prepared lemon curd between pancakes. Sprinkle with powdered sugar and pour compote over the pancakes.


Mascarpone and Summer Fruit Ice Pops

1/2 cup water
1/2 cup sugar
1/2 cup basil leaves, packed, or 4 sprigs of rosemary
8 ounces mascarpone cheese, room temperature
2 tablespoons plain yogurt
2 tablespoons heavy cream
1-1/4 cups blackberries or 1-1/2 large peaches, peeled, seeded and sliced
    For herbed simple syrup, stir together water and sugar in small saucepan. Heat over medium-high heat about five minutes, until sugar dissolves and mixture just begins to boil. Remove from heat and stir in either basil or rosemary, depending on which pop flavor you’re making. Set aside to cool for 15 to 20 minutes.
    Strain herbs from syrup and discard.
    Whisk mascarpone, yogurt, heavy cream and 1/4 cup syrup until smooth. Set aside. Reserve remaining syrup.
    In blender or food processor, purée blackberries or peaches, depending on flavor choice, and remaining syrup until smooth. Fill ice pop molds by layering mascarpone cream and puréed fruit, one spoonful at a time, until almost full. Use chopstick or handle of fork to gently swirl fruit with mascarpone cream. Place lid over mold and insert sticks as straight as possible. Freeze four to six hours, or until pops are frozen solid, preferably overnight.


Spicy Watermelon Salad With Queso Fresco and Tequila-Lime Dressing

3/4 cup fresh lime juice
1/3 to 1/2 cup simple syrup
3 tablespoons silver tequila
1/2 cup red onion, diced
2-1/2 cups watermelon, cut into 1 to 1-1/2-inch chunks
1-1/2 cups honeydew melon, cut into 1 to 1-1/2-inch chunks
2 cups pineapple, cut into 1 to 1-1/2-inch chunks
2 mangoes, preferably ataulfo or manila (yellow), cut into bite-size pieces
1/3 cup cilantro, chopped
2 to 3 tablespoons jalapeño chile, or to taste, diced small
1-1/3 cups queso fresco or queso blanco, cut into 1/2-inch cubes
    Combine 1/2 cup lime juice, simple syrup and 3 tablespoons tequila. Taste for sweetness, adding additional simple syrup if necessary. Set dressing aside.
    Pour remaining lime juice over onions in small bowl, then season with salt. Set aside for 10 to 15 minutes.
    In large bowl, combine watermelon, honeydew, pineapple, mango, cilantro and jalapeño. Drain onions, discarding the lime juice, then add onions to salad. Starting with 1/2 cup, pour dressing over and stir. Add additional dressing, if desired. Add queso fresco and stir gently. Set aside and let season 10 to 15 minutes.
    The salad is best served immediately in shallow bowls.
    To make simple syrup, place 3/4 cup water and 3/4 cup sugar in saucepan. Bring to boil and boil until sugar dissolves. Cool.

Open Faced Salmon BLT Sandwich

1/4 cup mayonnaise
1 to 2 garlic cloves, minced
4 5-ounce salmon fillets
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
4 slices havarti cheese
4 slices sour dough bread, 1-inch thick, toasted
4 lettuce leaves
1 to 2 large tomatoes, sliced
8 bacon strips, cooked and broken into pieces
    Combine mayonnaise and garlic in small bowl. Cover and refrigerate until serving.
    Season salmon fillets with salt and pepper. Place salmon, skin side down, on greased grill grate and grill, covered, over high heat or broil 4 inches from the heat for five to 10 minutes, until salmon flakes easily. Top with havarti and cook, covered, for one to two minutes, until cheese is melted.
    Spread mayonnaise mixture over bread slices. Top with lettuce, tomato and salmon. Sprinkle with bacon.


Key Lime Pie Ice Cream Sandwiches

3/4 cup sugar
Zest of 3 to 4 key limes
4 tablespoons key lime juice
1 cup mascarpone cheese
1-1/2 cups half and half
To Assemble:
2 1/2-inch-square graham crackers  

    Combine sugar, lime zest, juice, mascarpone and half and half in blender or food processor and process until completely smooth. Freeze in ice cream maker according to the manufacturer’s instructions.
    When finished, place ice cream in an even layer in a 6-by-9-inch pan lined with plastic wrap. Cover with plastic wrap and freeze until firm.
    Use square 2 to 2-1/2-inch cookie cutter to cut out squares of ice cream. Sandwich each square of ice cream between two graham cracker squares. Freeze again at least 30 minutes before serving.


Blue Cheese Sweet Potato Salad

3 large sweet potatoes, peeled, cut into 3/4-inch cubes
3 cloves garlic, minced
2 tablespoons olive oil
1/4 cup sour cream
1/2 cup mayonnaise
1 cup blue cheese, crumbled
2 to 3 teaspoons prepared horseradish
1/8 teaspoon cayenne pepper
3 tablespoons red onion, finely chopped

    Place sweet potatoes and garlic in large roasting pan. Drizzle with olive oil and toss to coat. Roast in a 425-degree oven for 25 to 30 minutes, potatoes are cooked but firm, stirring occasionally. Cool.
    Combine sour cream, mayonnaise, blue cheese, horseradish, cayenne pepper, red onion, salt and pepper in a large bowl. Add potatoes and mix well. Serve at room temperature or refrigerate.




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Ozaukee Press

Wisconsin’s largest paid circulation community weekly newspaper. Serving Port Washington, Saukville, Grafton, Fredonia, Belgium, as well as Ozaukee County government. Locally owned and printed in Port Washington, Wisconsin.

125 E. Main St.
Port Washington, WI 53074
(262) 284-3494


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