Tag Archives: wisconsin cheese

{Giveaway!} Wisconsin Cheese Gift Box

When the friendly folks at Wisconsin Cheese Masters offered to sponsor a reader giveaway, they didn’t have to twist our arms. They offer artisan cheeses online and deliver them to straight to your door so that even if you don’t live in Wisconsin you can enjoy its bounty.

So this week we’re excited to be giving away a gift box of Wisconsin artisan cheeses! And what a better time to send some Wisconsin cheese your way than for the Super Bowl starring our beloved Green Bay Packers (sorry, Stef)! You don’t have to be a cheesehead to win.  We just think that any Super Bowl party is better with a little Wisconsin cheese.


Wisconsin Cheese Masters also sent along this tasty recipe for Parmesan Cheese Clouds (like little parmesan cookies!) plus we’ve included links to our favorite cheese recipes below so that even if you don’t win you can still get in on the cheesehead action.

Cheese Clouds
1 C butter
2 C water
2 tsp sugar
2 tsp salt
2-2 1/2 C flour
10 oz shredded SarVecchio or aged parmesan
6 eggs
paprika

Combine butter, water, sugar and salt in a sauce pan. Cook until butter melts and whisk in 2 C flour. Reduce heat, stirring constantly for one minute. Pour into a mixing bowl and beat on low for one minute to cool. Beat in eggs one at a time. Add remaining flour until batter is thick and firm. Fold in cheese. Drop by tablespoons onto parchment lined baking sheet and dust with paprika and kosher salt. Bake for 18-20 minutes at 400 degrees.

For more Wisconsin cheese recipes and ideas check out:
Rosemary White Cheddar Mac ‘n Cheese
Stuffed Pretzel Buns
Cranberry and Toasted Pecan Cheese Ball
Goat Cheese, Apple & Pine Nut Pizza
Cheesy Baked Artichoke Dip
Chorizo Cheeseburger Pie
Wisconsin Cheese Curd Stuffed Bacon Burgers
Zucchini, Prosciutto & Goat Cheese Tartlettes
Cheese Pairing Party

Enter to Win!

To enter, just leave a comment telling us a) who you’re rooting for on Super Bowl Sunday and b) what cheesy dish you’d make for a Super Bowl party. We’ll select a winner at random on Friday.

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Giveaway: The Great Big Cheese Cookbook

Were you overwhelmed with excitement when you read the title of this post? I know the feeling. The wave of excitement rolled over me when I received The Great Big Cheese Cookbook last week at our dinner at Bacchus with the Wisconsin Milk Marketing Board. The cookbook is just hands-down wonderful: beautiful pictures, TONS of recipes (and very “do-able” recipes at that), tidbits of cheese knowledge. And….it can be yours! This week we are hosting a giveaway where one lucky Haute Apple Pie reader will receive The Great Big Cheese Cookbook.

To enter to win, simply comment on our page and tell us about your favorite kind of cheese or your favorite cheese recipe. Leave your comments by Wednesday, August 18th. One lucky winner will be chosen at random.

To entice your appetite and drum up some enthusiasm about this book, I’ve decided to share a recipe with you from the book.

Fontina-Stuffed Pretzel Bread

Ingredients

1/2 C (about 1/2 medium) julienned yellow onion
1 teaspoon olive oil
1/3 C roasted red peppers, cut into 1/2-in. strips
2 teaspoons chopped fresh parsley
1/2 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme
2 C (8 oz) shredded Fontina cheese
1 C diced smoked baked ham
Salt and pepper, to taste
4 (6-in) pretzel rolls (if you are a Milwaukee native, Sendiks carries great pretzel rolls)

Preheat oven to 375. In a small skillet, saute the onion in oil until soft, 3-4 minutes. In a medium bowl, toss the sauteed onions with the peppers, parsley, thyme, cheese and ham. Season with salt and pepper.

To hollow the pretzel roll, cut off one end and set aside. Using a thin-bladed knife, gently cut the center out of each bread, leaving 3/8 inch around the edge. Use a small spoon to scrape out the inside of the bread. Set aside and save for another use (breadcrumbs!)

Stuff one-fourth of the filling mixture into the pretzel breads by using the end of a wooden spoon to gently push the filling into the bread. Replace the cut-off end, and wrap each bread in foil, leaving the foil open on top. Place the stuffed breads on a baking sheet. Bake for 10-15 minutes, until the bread is crisp and the filling is warm.

Pretty easy to make and very delicious! With the size pretzel rolls I bought, this made six sandwiches with a little extra filling on the side. If you can’t find pretzel rolls, use a good loaf of french bread. This would be a great appetizer, just slice and serve!

We are looking forward to hearing your thoughts on cheese! Don’t forget to comment on this post to win the cookbook!

*A special thanks to WMMB for providing the cookbook!

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