Thursday, December 8th, 2016

The Wisconsin Milk Marketing Board has some interesting recipes for enjoying cheese with your fish during Lent. Ruby Trout Fillets With A Savory Crust Of Horseradish, Garlic And Wisconsin Cheese Servings: 4 Ingredients: 4 Ruby Trout fillets (8 ounces each) Salt and ground black pepper 1 tablespoon minced onion or shallot 4 teaspoons prepared horseradish […]

The Wisconsin Milk Marketing Board has some interesting recipes for enjoying cheese with your fish during Lent. Poached Tuna Salad On Ciabatta With Wisconsin Havarti By Chef Mindy Segal Servings: 4 Ingredients: 3 cups extra-virgin olive oil 7 cloves garlic, divided 4 sprigs thyme 2 pounds tuna loin trimmings, cubed (room temperature) Salt and pepper, […]

Our friends at the Wisconsin Milk Marketing Board have sent along some recipes during this Lenten season: Wisconsin Burrata Cheese With Smoked Salmon And Arugula Salad By Chef John Caputo Servings: 4 Ingredients: 2 cups balsamic vinegar 12 ounces Wisconsin Burrata cheese 9 ounces smoked salmon 1 cup arugula Cooking Directions: Place the vinegar in a […]

Our friends at the Wisconsin Milk Marketing Board have sent some recipes to enjoy during Lent: Jumbo Lump Crab Melts Servings: 12 Ingredients: 6 (4-inch long) pieces sourdough baguette 1/2 cup olive oil, divided 1/3 cup fresh herbs, such as tarragon, parsley, thyme, divided* Salt and freshly ground pepper, as needed 2 cups (10 ounces) […]

Our friends at the Wisconsin Milk Marketing Board have sent along some recipes during this Lenten season: Salmon With Wisconsin Parmesan Horseradish Crust And Dijon Cream No. of Servings: 6 Ingredients: Salmon: 1 1/2 cups Italian-seasoned dry breadcrumbs 1 cup (about 4 ounces) Wisconsin grated Parmesan cheese 1/2 cup prepared horseradish 2 tablespoons olive oil 2 […]