A Taste of Pennsylvania Cookbook

2013 Recipe BookContentsMUSHROOM DAY 1Mushroom Duxelle for Pasta Pinwheels 3Asiago Cheese Sauce 4Baked Kale and Mushroom Ragout with Parmesan Bread Crumbs 5Broiled Asian-Style Pacific Cod 7Pennsylvania Mushrooms, Ricotta Gnocchi & Veal Bacon Gratin 8Beef Short Ribs with Pennsylvania Mushrooms,Pearl Onions and Goat Cheese Polenta 10Seared Scallops with Chanterelle Wheat Pilaf and Wilted Greens 12VEGETABLE DAY 15Tony’s Giambotte (Grandma’s Vegetable Stew with Polenta) 17Renee’s Sautéed Saupe 19Rustic Mixed White Miso Vegetables with Creamy Celery Root Purée 20Braised Apple Cider Pork Belly with Winter Risotto 22Matzo Ball Soup with Lemongrass 24WEIS MARKETS DAY 25Comfort Food Makeover featuring Broccoli-Cheddar Soup 27Butternut Parmesan Pasta Toss 28Wild Mushroom & Gruyère Tart with Baby Arugula Salad 29Kettle Style Jambalaya 31Toasted Sweet Pepper Baguetteand Sweet Pepper Compound Butter 32Tesoro Marinara Sauce 33Smothered Shrimp and Sausage “Etouffee” 34PORK DAY 35Sautéed Medallions of Pork, Glazed Fruit with Pumpkin Pastaand Italian Green Beans 37Roast Stuffed Pork Loin with Butternut Squashand Blue Cheese Stuffing, Bacon Crisps, Calvados Jus,Baby Arugula Salad, and Banyuls Vinaigrette 39

Herb Seared Pork Tenderloins with Citrus Jalapeños Glaze,Served on Parmesan Coins 41Herb Roasted Pork Loin over Mushroom Barley Pilaftopped with Apple Cranberry Chutney and Bacon Candy 43Dijon-Crusted Pork with Pan-Roasted Potatoes 45Babunya’s Pork Chop Milanese 47BEEF & VEAL DAY 49Veal Blanquette with Rice Pilaf 51Veal Wellington with Roasted Fall Vegetablesand Potato & Fennel Hash 53Barbequed Marinated Flank Steak with Sweet Corn Bread 55APPLE DAY 57Roasted Loin of Pork with a Sausage, Apple and Cranberry Stuffing 59Fried Apple Bread Pudding 61Apple Crème Brulée with a Caramelized Apple Cider Sauceand Candied Apple Peels 62Breast of Turkey Cutlet with Apple Compound Butter andApple Risotto, Kale and Jalapeño Sauté with Birch Beer Reduction 64Apple-Stuffed Four Story Hill Farm Suckling Pig 66Caramelized Brussel Sprouts and Apples with White WinePoached Apples, Apple Cider and Apple Brandy Reduction 69Apple Caramel Swirl Ice Cream 723-EVERY-DAY OF DAIRY DAY 73Mozzarella-Ricotta Flatbread 75Slow-Cooker Creamy Vegetable Barley Soup 76Tiramisu 77Crustless Cheddar and Sun-Dried Tomato Mini Quiches 78SPECIALTY CROPS DAY 79Kunzler Bacon, Cheese and Cabbage Casserole 81Fresh Pennsylvania Marinara Sauce 82Fruit and Vegetable Salsaswith Plain and Cinnamon Sugar Tortilla Chips 83SUPPLEMENTAL RECIPES 85The Ultimate Macaroni & Cheese Pasta with Four Cheeses 87Pork Sliders with Wisconsin Blue Cheese Sauce 89Baked Apples with Cinnamon Yogurt Topping 90Bread Pudding 91

MUSHROOM DAYMushroom Duxellefor Pasta Pinwheelspresented by Mike DitchfieldChef Instructor, Pennsylvania College of TechnologyServes 12Heat a large sauté pan and add oliveoil. Add shallots and garlic, then addmushrooms and sweat until the pan isnearly dry.Cool and mix in thyme, cream cheese andbread crumbs. Spread mixture on pastasheet and roll into a pinwheel.Wrap the pasta in cling wrap and poachuntil the product reaches an internal tempof 165˚F.Allow the pasta to stand and rest. Slice intopinwheels and serve with Asiago CheeseSauce (recipe follows).2 Tbsp. olive oil2 oz. shallots, minced1 clove garlic, minced1 lb. mushroomsMadeira wine (fordeglazing—optional)2 tsp. thyme, chopped4 oz. cream cheese2 Tbsp. bread crumbs24 12” x 10” sheetspasta doughDAIRYSPOT.COM HEALTHY TIPMushrooms are 90% water, whichmakes them a low calorie sourceof nutrients: B vitamins, selenium,potassium and vitamin D. Cooks lovethat mushrooms are so versatile!Grill a Portabello ‘burger,’ substitutemushrooms for meat in a sauce, tossmushrooms in a stir fry, layer slices over a pizzaand add dried mushrooms to risotto.WINE PAIRING Tamanend Alleluia3

MUSHROOM DAYAsiago Cheese Sauce1 1 ⁄2 gal. milk12 fl oz. clarified butter,divided use4 oz. shallots, minced12 oz. flour1 lb. Asiago cheese, gratedSalt to taste (Asiago is salty)White pepper to tasteDrizzle of truffle oil(on finished dish)Heat milk gently in a saucepan.To a separate pan, add just enough clarifiedbutter to gently sauté the shallots (do notbrown). Add the rest of the clarified butterand make a roux with the flour.Slowly add the heated milk and simmer. Letthe roux do its job and thicken the product.(We have a tendency to be in a hurry andthe roux does not cook enough so we areinclined to add more thickener. Relax, bepatient!).Add the grated Asiago cheese and season.Drizzle truffle oil on top of the finisheddish. (The truffle oil is a nice contrastingaddition. I used it in this preparation asit is going to be served with a mushroombasedpasta.)DAIRYSPOT.COM HEALTHY TIPOne in six teens and one in four adultsare reducing their meat intake andlooking for protein elsewhere. Cheeseand other dairy foods can help fillthat protein gap. Cheese contributeshigh quality protein to the diet—pluscalcium, phosphorus and vitamin A for bone health.4

MUSHROOM DAYSeared Scallopswith Chanterelle Wheat Pilaf and Wilted GreensPILAF:1⁄4 cup extra-virgin olive oil1⁄4 cup scallions, trimmedand sliced1 cup farro or emmer wheat5 cups water2 Tbsp. chopped parsley1 bay leaf1 tsp. salt1⁄2 tsp. black pepper, ground1⁄4 cup extra-virgin olive oil1⁄2 lb. chanterellemushrooms, sliced thinlyBlack pepper to taste1 tsp. lemon peel, grated1 tsp. thyme, stripped andchopped2 Tbsp. balsamic vinegar,2-leaf gradeSalt to tasteSCALLOPS:1 lb. large scallops1 tsp. salt1⁄2 tsp. black pepper, ground1⁄4 cup extra-virgin olive oil4 cups arugula, chopped1 Tbsp. fresh chives, mincedpresented by Paul MachChef Instructor, Pennsylvania College of TechnologyYield: 8 appetizer portionsIn a 2-quart saucepan over medium heat,add the olive oil and scallions. Cook untilthe scallions are just bright green.Add the wheat, water, parsley, bay leaf,salt and pepper. Bring to a boil, then coverthe pot and lower the heat to medium-low.Cook the wheat for about 20 minutes, oruntil it is puffed and just tender. Drainany excess liquid. Cool in a bowl in therefrigerator, uncovered.In a large sauté pan over high heat, sautéthe mushrooms and thyme in the olive oiluntil they are soft. Add the lemon zest andblack pepper. Cook for 2 minutes, or untilthe pepper and lemon are fragrant. Fold thewarm mushrooms, balsamic vinegar and oilinto the cold wheat and season. Fully chill.Season the scallops with salt and pepper. Ina large sauté pan over high heat, sear thescallops until they are just done. Removeto a side plate. In the same pan, add thearugula and chives and cook until they arejust wilted.ServingPlate some of the chilled mushroom andwheat salad, top with the wilted greens, andplace a scallop on top of the greens.continued next page12WINE PAIRING Mazza Bare Bones White

MUSHROOM DAYcontinued from previous pageDAIRYSPOT.COM HEALTHY TIPFarro (pronounced FAHR-oh) is anancient Tuscan grain that is becomingpopular with health consciousconsumers. It is dense and filling,cooked like pasta, and often used inplace of rice.13

VEGETABLE DAYTony’s Giambotte(Grandma’s Vegetable Stew with Polenta)presented by Paul MachChef Instructor, Pennsylvania College of TechnologyYields: 6 brunch portionsGiambotteIn a large frying or sauté pan over highheat, cook the garlic in the oil until lightlybrowned, stirring frequently. Add theeggplant and continue cooking over highheat until the eggplant turns light tanand becomes very soft. Add the peppers,zucchini and mushrooms to the eggplantand continue cooking until these vegetablesare just tender but still brightly colored.Add the sun-dried tomatoes and basil,cooking until they are fragrant and wilted.Season the eggplant mixture to taste andhold warm.PolentaIn a 3-quart heavy-bottomed saucepot,sauté the vegetables for the polenta in theoil over high heat. When they are bright incolor, add the liquid to the vegetables andbring it to a boil. When the liquid boils,whisk the cornmeal slowly into the boilingliquid, stirring constantly. The cornmealwill thicken. Lower the heat and cook forat least 5 minutes, until the cornmeal iscompletely hydrated and softened and themixture is the consistency of porridge.GIAMBOTTE:¾ cup olive oil2 Tbsp. garlic, chopped finely3 cups eggplant, peeled,diced large1 cup poblano peppers,seeded, diced large1 cup butternut squash,medium dice1 cup cremini mushrooms,sliced1⁄3 cup sun-dried tomatoes,cut into thin strips1⁄4 cup basil, chopped finelySalt to tasteGround black pepper to tastePOLENTA:1⁄4 cup olive oil1⁄4 cup red peppers, choppedfinely1 bunch scallions, washed,sliced thinly1⁄4 cup purple onions,chopped finely4 cups water or vegetablestock1 cup medium- tofine-ground cornmealSalt to tasteGround black pepper to tastecontinued next pageWINE PAIRING Shade Mountain - Pinot Noir17

VEGETABLE DAYcontinued from previous pagePOACHED EGGS:4 cups water1 Tbsp. fresh lemon juice12 small eggsGARNISH:1⁄2 cup shredded ParmesancheeseEggsBring the water and lemon to a simmer ina small saucepot. Crack the eggs into aseparate dish. Slide the eggs a few at a timeinto the simmering water, being carefulnot to overcrowd the pan. Cook for about4 minutes, until the eggs are just firm inthe white and soft in the yolk. Complete theprocess until all the eggs are done.ServingServe a portion of the hot polenta toppedwith the eggplant stew, poached eggs andshredded cheese.DAIRYSPOT.COM HEALTHY TIPLiven up your meals with vegetables.Low in fat and calories, but high infiber and key nutrients, vegetableshelp fill you up without filling you out.Besides good nutrition, vegetablesmake meals more exciting with theircolors, flavors and textures.18

Renee’s Sautéed SaupeVEGETABLE DAYpresented by Justin MillerThe World’s Youngest Chef ®and Ambassador to Feed Their DreamsYields: 4 servingsIn a large skillet, heat olive oil overmedium-high heat and brown sausagechunks. Remove sausage from skillet andreserve drippings.Add water and soup mix to drippings tocover bottom of skillet. Add peppers andpotatoes to drippings in skillet and sautéover high heat.Reduce heat to medium-low, cover andsimmer for 10 minutes. Return sausage toskillet and simmer for additional 5 minutesto heat sausage.Serve with toasted Italian bread.1 Tbsp. olive oil1 lb. sweet or hot Italiansausage, cut into 1-inchchunks1⁄4 cup water1 envelope dried onionsoup mix1 large green bell pepper,sliced into 1 ⁄2 -inch strips1 large red bell pepper ,sliced into 1 ⁄2 -inch strips1 lb. potatoes, peeled andcut into 1-inch chunksDAIRYSPOT.COM HEALTHY TIPIntroducing your kids to cooking mayimprove their diets and get them totaste new foods. Start with simplerecipes like fruit-and-yogurt parfaits,smoothies, fruit salad, pasta, ants-ona-logand fruit-filled muffins.19

VEGETABLE DAYRustic MixedWhite Miso Vegetableswith Creamy Celery Root PuréeVEGETABLES:1 cup light low-sodium soysauce1 1 ⁄2 oz. (by volume)hoisin sauce1⁄2 tsp. toasted 100%sesame oil (not a blend)¾ Tbsp. chili oil1 tsp. ginger, chopped finely1 Tbsp. garlic¾ cup white miso,a.k.a. shiromiso1⁄4 cup whole butter, meltedVeggies:Brussels sprouts, carrots,broccoli florettes and peeledbroccoli stems, zucchini, yellowsquash, portabellas and cherrytomatoes. Cut into bite-sizedpieces and blanch accordingto type of vegetable — moretime for veggies like carrots andbrussel sprouts and less or notat all for cherry tomatoes andsquashes. Then “shock” in anice bath and drain very well.Potatoes:Any type is fine, but I likethe buttery texture of the YukonGold. Cut them into bite-sizedchunks and blanch until almostfork tender (allow them tobe firm in the middle). If you usea “baby” potato you won’t haveto cut them to size.GARNISH:Fresh Thai basilpresented by Travis MummaExecutive Chef, Café Fresco, Harrisburg, PAVegetablesPROCEDUREPreheat oven to 450˚F.Mix the first group of ingredients (soythrough garlic) and measure 3 oz. of this tomix with the ¾ cup of miso (this is for theveggies).Use ¼ cup of that mixture to add it tothe ¼ cup of melted butter (this is for thepotatoes).Toss the veggies in the veggie marinade andlet it rest.Drain the potatoes, but while they are stillhot, toss them in the potato marinade. Letthem cool to room temperature, put themonto a sheet tray and into the oven untilthey begin to brown.At this point you can either toss the veggiesand potatoes together and roast in the ovenfor 15 minutes or you could place them in acontainer and save to be roasted at anothertime. Garnish with the Thai basil as soonas it comes out of the oven.NOTES You can substitute a lot of different typesof veggies and potatoes in this recipe souse whatever you like and whatever isseasonally available. You can use this recipe under a varietyof meats, poultry, seafood, tofu or evennothing and just serve as it is. I love itcontinued next page20WINE PAIRING Bee Kind Bone Dry White

VEGETABLE DAYcontinued from previous pageunder a mild whitefish like sea bass,halibut or cod or under a rib eye or flanksteak. It’s nice to use a little of the veggiemarinade or the leftover “soy thru garlic”mix to marinate whatever protein you aregoing to use, it’s a great way to tie in theflavors. Also by omitting the butter youare left with a vegan dish.Creamy Celery Root PuréePROCEDUREPlace the celery root in a pot and add milkto cover. Add the garlic and the butter.Simmer until the celery root is tenderStrain and while still warm, add thesolids to a blender and blend. Add theliquid slowly until you reach a consistencyyou like.Season with salt and pepper to taste.NOTES Make sure you blend the ingredientswhile they are still warm! This dish is great to use as a side or inplace of a sauce for lighter dishes.CELERY ROOT PURÉE:1 peeled celery root (a.k.a.celeriac) cut into 1 ⁄2-inchpieces1⁄2 Tbsp. minced garlicWhole milk1 Tbsp. butterSalt and pepper to tasteDAIRYSPOT.COM HEALTHY TIPUse fresh vegetables in season for thebest quality, peak nutrition and lowestprice. Check your local supermarketspecials, visit a farmer’s market, orjoin a CSA for seasonal best buys.Frozen and canned vegetables aregood options, too, especially out of season. Somevegetables, like carrots, greens and potatoes (aswell as dried beans and peas) are low-cost favoritesall year long.21

VEGETABLE DAYBraised Apple CiderPork Bellywith Winter RisottoPORK BELLY:4 oz. olive oil1 lb. fresh pork belly3 Tbsp. kosher salt2 Tbsp. black pepper3 Tbsp. fresh thyme1 lb. leeks, cut and cleaned1 yellow onion, julienned2 lb. Pennsylvania apple ciderRISOTTO VEGETABLES:1 lb. Pennsylvania spaghettisquash1 lb. Pennsylvania acornsquash2 oz. olive oil1 Tbsp. salt1 tsp. black pepper1 tsp. ground nutmeg1 tsp. vanilla bean1 Tbsp. fresh ginger root1⁄4 lb. Pennsylvania poblanopeppers, medium dice1⁄2 lb. Pennsylvania RedDelicious apples, unpeeled,medium dicepresented by Spencer MundyCorporate Chef, SYSCO Food Services of Central PAYields: 4 servingsPork BellyPreheat oven to 300˚F.Remove skin from pork belly. Cut 4 portionsof belly weighing about 4 ounces each.(After braising it, you will end up withabout 2- to 3-ounce portions due to waterweight loss.)Season each piece of pork belly with1 tablespoon kosher salt, 1 tablespoonblack pepper and 1 tablespoon thyme. Heatcast iron skillet or sauté pan until hot;then add 1 ounce of oil and sear all sides ofpork. After all sides are seared, add leeks,yellow onion and the apple cider.Braise in oven for 2 to 3 hours or untiltender. After cooking process is finished,strain liquid, reduce by half and save forsauce on finished plate. Reserve braisedonions for garnish on spaghetti squash.VegetablesRaise oven temperature to 400˚F.Cut the spaghetti squash and acornsquash in half and season with olive oil,salt and black pepper. Roast in oven forabout 1 hour 30 minutes or until tender.After spaghetti squash has cooled enoughto handle, use fork to pull squash meatfrom skin.continued next page22WINE PAIRING West Hanover Chardonnay

VEGETABLE DAYcontinued from previous pageWhen plating, toss spaghetti squash withnutmeg, fine-microplaned ginger, andvanilla bean. Add salt and pepper if needed.Remove skin from acorn squash, cut intomedium dice and set aside for risotto.Toss poblano pepper and apples in oliveoil and roast in oven until golden brown.Set aside. Add to risotto at the end of thecooking process.RisottoAdd 1 ounce of oil to a hot sauté pan, adddiced onions and sweat them.Add Arborio rice and cook rice until slightlybrown, then deglaze with white wine. Addhot vegetable stock as needed for risottountil al dente.Once risotto is al dente, add the heavycream and the roasted poblanos, apples,and Parmesan. Season with salt and pepperif needed.PlatingPlace risotto on plate and top first withsautéed spaghetti squash, then braisedonion, then sliced pork. Garnish withchives and reduced cider braising liquid.RISOTTO:1⁄4 lb. Arborio rice1 yellow onion, small diceWhite wineVegetable stock3 oz. heavy cream1 1 ⁄2 oz. Parmesan cheese,shreddedGARNISH:1 Tbsp. fresh chivesDAIRYSPOT.COM HEALTHY TIPChoose vegetables with a variety ofcolor, especially green and orange.From acorn squash to sweet potatoesto collard greens, winter vegetables notonly taste good, they’re good for you,packed with vitamins and minerals forbetter health.23

VEGETABLE DAYMatzo Ball Soupwith LemongrassSOUP:64 fl. oz. chicken stock1⁄2 stalk lemongrass, choppedfinely2 Tbsp. ginger2 tsp. garlic1⁄2 cup scallions1 Tbsp. soy sauce2 cups bok choy, greenschiffonadedMATZO BALLS:4 eggs1⁄4 cup canola oil1⁄2 cup seltzer water1 cup matzo meal1 tsp. kosher saltBlack pepper to taste1 tsp. ginger1 tsp. garlic, minced2 tsp. cilantro, mincedpresented by Mike DitchfieldChef Instructor, Pennsylvania College of TechnologyYields: 8 dinner portionsSoupCombine all ingredients except bok choy.Bring to a boil and simmer for 45 minutes.Add bok choy before serving.You may want to strain the soup after thematzo balls have been simmered in it priorto serving.Matzo ballsMix eggs, oil, and seltzer together. Addmatzo meal, salt, pepper, ginger, garlic andcilantro. Let stand for 10 minutes.Form into small balls by using wet hands orgloves and add to boiling soup. Simmer for30 minutes.DAIRYSPOT.COM HEALTHY TIPEggs are one of the best nutritionbargains in the grocery store. They’re agreat source of top quality protein withonly about 75 calories each. Today’seggs are lower in cholesterol (185 mg)and higher in vitamin D (41 IU).Eggs are also an abundant source of two naturalcompounds, lutein and zeaxanthin, that help protectagainst macular degeneration, the leading cause ofblindness in older adults. Store eggs in their originalcarton, in the coldest part of the refrigerator and forbest quality, use within 3–5 weeks of purchase.24WINE PAIRING Mazza Bare Bones White

WEIS DAYComfort Food Makeoverfeaturing Broccoli-Cheddar Souppresented by Beth StarkRegistered Dietitian, Weis MarketsPrep Time: 15 minutesBake Time: 20–25 minutesYields: 5 servings (1 cup each)In a large saucepan over medium heat,sauté butter spread and onion until onionis tender, about 4 minutes. Add flour andcook, stirring for 2 minutes. Gradually stirin broth and evaporated milk.Add broccoli and bring to a simmer untilbroccoli is tender, about 5 minutes. Reduceheat to low and stir in shredded cheese,grated Parmesan cheese, mustard, cayennepepper, nutmeg and black pepper.Cook, stirring occasionally for 10 minutesuntil soup has thickened; serve.DAIRYSPOT.COM HEALTHY TIPSometimes healthier eating is as simpleas swapping an ingredient or two. Totake advantage of the nine nutrientspacked into dairy foods, substitutereal dairy foods (like milk, yogurt andcheese) whenever a recipe calls forimitation dairy foods. To boost calcium, any time arecipe calls for water, add fat-free milk instead. Todecrease fat and increase nutrients, substitute plainyogurt for sour cream, pour fat-free evaporated milkinstead of cream in coffee, and spread ricotta cheesein place of cream cheese.1 Tbsp. Weis Quality BestThing Since Butter Spread1⁄2 cup onion, chopped2 Tbsp. Weis QualityAll-Purpose Flour1 1 ⁄2 cups 50% reducedsodiumbroth1 (12-oz. can) Carnation ®Lowfat 2% Evaporated Milk3 1 ⁄2 cups Weis QualityBroccoli Florets, thawed¾ cup Cabot ® 75% SharpExtra Light Cheddar Cheese,shredded1⁄2 cup Cabot ® New YorkExtra Sharp CheddarCheese, shredded2 Tbsp. Weis Quality GratedParmesan Cheese1 tsp. Weis Quality StoneGround Dijon Mustard1⁄4 tsp. cayenne pepper1⁄4 tsp. grated nutmegBlack pepper to tasteWINE PAIRING Long Trout Plethora (Pinot Noir)27

WEIS DAYButternut ParmesanPasta Toss1 lb. Weis Qualitythin spaghetti1⁄3 cup Weis Quality sourcream1 cup grated Weis QualityParmesan Cheese2 (16 oz.) jars of Weis FiveStar Butternut SquashPasta Sauce1⁄8 tsp. grated or groundnutmeg (optional)Fresh parsley sprig forgarnishpresented by David TaddeiExecutive Assistant Chef, DelGrossoPrep Time: 30 minutesYields: 6 servingsCook spaghetti according to packagedirections.While pasta is cooking, heat Weis FiveStar Butternut Squash Pasta Sauce overmedium heat until heated through, stirringoccasionally.Add sour cream, Parmesan cheese andnutmeg (if desired) to sauce and stirthoroughly until well blended.After draining the cooked pasta, pour sauceover pasta and mix until well coated.Top with fresh parsley to garnish and serve.DAIRYSPOT.COM HEALTHY TIPCheese is nutrient-packed. Though itprovides only 5% of the calories in theU.S. diet, it offers these nutrients: 28WINE PAIRING Red Shale Ridge Vidal

WEIS DAYWild Mushroom and &Gruyere Gruyère Tartwith Baby Arugula Salad´presented by Barry CrumlichExecutive Chef, Pennsylvania Governor’s Mansionand The First Lady of the Commonwealth ofPennsylvania, Susan CorbettYields: 8–10 servingsTartPurée ricotta in food processor untilsmooth, approximately one minute. Add 1egg yolk and 2 teaspoons of olive oil andblend. Place mixture in a bowl and fold incrème fraîche.Sauté sliced mushrooms in a heated sautépan with 2 tablespoons of olive oil.Once mushrooms have color, add garlic andshallots and sauté for 2 minutes.Add the fresh herbs, salt and pepper, cookfor additional 2 minutes and set aside.Take partially thawed puffed pastry sheetand place on a sheet tray. Score a 1 ⁄4-inchborder on the rectangular sheet.Take ricotta filling and spread evenly to theinner edge of pastry sheet.Top mixture with sautéed mushroomsand then finish with a layer of the gratedGruyère cheese.Brush outer border of pastry with egg yolkand water mixture and bake at 400˚F for20–25 minutes or until pastry and cheeseare golden brown.TART:1⁄2 cup whole milk ricotta1 large egg yolk2 tsp. plus 2 Tbsp. olive oil,divided use1⁄4 cup crème fraîche or sourcream1 1 ⁄2 lb. assorted wildmushrooms (chanterelles,oysters, maitaki, shitake,crimini, enoki)2 shallots, minced2 garlic cloves, minced2 Tbsp. fresh thyme leaves1 Tbsp. fresh rosemary,chopped finelySalt and pepper to taste1 sheet frozen puffed pastry,partially thawed1 large egg yolk beatenwith 1 tsp. water (to brushpastry crust)4 oz grated Gruyère cheesecontinued next pageWINE PAIRING Nissley Cabernet Franc29

WEIS DAYcontinued from previous pageSALAD:8 oz. baby arugula1⁄3 cup fresh chives, cut into1⁄2’’ pieces2 Tbsp. fresh tarragon leaves2 Tbsp. fresh chervil leaves2 Tbsp. olive oilSaladPlace herbs, lemon juice, olive oil, salt andcracked black pepper in a bowl and blendtogether. Lightly toss with baby arugula.ServingPlace mushroom tart on a plate with babyarugula salad and serve.2 tsp. lemon juiceSalt and pepper to tasteDAIRYSPOT.COM HEALTHY TIPHerbs add flavor to dishes withoutsodium, sugar or fat! Plus, herbsand spices contain disease-fightingantioxidants and even count towardsthe 3+ cups of vegetables and fruits weneed daily.30

WEIS DAYKettle StyleJambalayapresented by Karen MooreFood Service Specialist and Prepared Foods Technician,Weis MarketsPrep Time: 20 minutesYields: 6–8 servingsPull chicken and remove all bones. Placechicken in soup pot.Melt butter in skillet and sauté pepper,onion, and celery for 5 minutes. Addsausage slices to brown. Add garlic, CajunSpice Blend, thyme and oregano to skilletand cook another 2 minutes. Transfermixture to soup pot. Add chicken brothto cover ingredients. Bring to a boil, thenreduce heat to medium.Add package of unflavored gelatin to ½ cuphot water and stir to dissolve. Add gelatinmixture to soup pot and stir again. Addundrained tomatoes and stir to mix. Putcover on soup pot and reduce heat to low.Cook for 1 hour.Remove lid after 1 hour and add crushedred pepper, shrimp, and rice.Put cover on soup pot and set to medium.Cook an additional ½ hour. Shrimp shouldbe pink, and rice should be cooked.Ladle into large soup bowls or crocks.Garnish with chopped parsley. Serve withslices of Toasted Sweet Pepper Baguette(recipe follows).DAIRYSPOT.COM HEALTHY TIPBe ahead of the game. Cut up batchesof veggies like bell peppers, onion,carrots and broccoli. Pre-package themfor later in the week when time is tight,then enjoy them on a quick salad.Approximately 1.5 lb. whiteand dark chicken meatpulled from one Weis DeliRotisserie Chicken2 Tbsp. butter1 green bell pepper, diced in1⁄2-inch pieces1 large Mayan or othersweet onion, diced in 1 ⁄2-inchpieces3⁄4 cup celery, diced in 1 ⁄4-inchpieces1 lb. smoked sausage, cutinto 2-inch slices3 garlic cloves, cracked withthe blade of a chef knife andfinely chopped1 Tbsp. Cajun Spice Blend1 tsp. dried thyme1 tsp. dried oregano3 cups chicken broth1 pkg. Knox unflavoredgelatinOne 28-oz. can dicedtomatoes, undrained1⁄2 tsp. crushed red pepper(omit if you like less spice)3⁄4 lb. peeled and deveinedextra large raw shrimp1 3 ⁄4 cups converted riceGARNISH:Chopped parsley to garnishWINE PAIRING Benigna’s Creek Traminette31

WEIS DAYToasted SweetPepper Baguetteand Sweet Pepper Compound ButterSWEET PEPPERCOMPOUND BUTTER:2 sticks (8 oz.) butter, roomtemperature2 Delallo Pepperazzi RoastedRed Peppers, drained androughly chopped3 Delallo PepperazziTri-Colored Peppers, drainedand roughly chopped1 pinch kosher or sea saltFreshly cracked black pepperto tasteASSEMBLY:1 Bakery Fresh BaguetteLoaf, sliced in halflengthwiseStella Shredded ParmesanCheeseSweet Pepper Compound ButterSoften butter to room temperature. Putbutter and drained peppers in mixing bowl.Using a mixer, beat peppers, salt, blackpepper and butter together at low speeduntil thoroughly mixed. Do not whip.Cover bowl and chill until use.AssemblySlice baguette lengthwise and place oncookie sheet. Spread pepper butter evenlyon bread, covering top with a thin, evenlayer. Sprinkle top of buttered bread withshredded Parmesan cheese. Place cookiesheet of bread under broiler of oven andtoast to golden brown.Cut pieces to serve with Jambalaya(previous recipe).32

WEIS DAYTesoroMarinara Sause Saucepresented by Jason PlonaValue Stream Manager, East Coast Fresh CutsPreheat the oven to 250˚F.Halve each tomato and place in a mixingbowl. Drizzle the olive oil over the tomatoesand toss until evenly coated. Arrange thetomatoes evenly on a sheet pan, skin sidedown. Season the top of each tomato withsalt, pepper, oregano, and thyme. Baketomatoes for two hours. Tomatoes should besoft, and skin should be loose and wilted.Once tomatoes are done, allow to cool toroom temperature for 15 minutes.Heat oil on medium-high heat in a mediumsizedstock pot. Cook onions for 2–3minutes, until slightly translucent.Add minced garlic and season with salt andpepper. Cook for 1–2 minutes. Do not burnthe garlic.Once Tesoro Tomatoes are cooled down, flipthem over and gently remove the skin.Add the peeled tomatoes to the stockpot.Add red chili flakes and basil to thestockpot and turn the flame to low heat.Using a rubber spatula, thoroughly mix inthe basil and red chili flakes. Make sure tobreak up tomatoes, being careful to leavelarge chunks clearly evident.Transfer sauce to a storage container andlet cool.2 lb.Tesoro Tomatoes2 Tbsp. extra-virgin olive oil2 tsp. kosher salt1 tsp. ground black pepper2 tsp. dried oregano1 tsp. dried thyme4 oz white onion, 1 ⁄2-inch dice4 cloves garlic, minced1 Tbsp. extra-virgin olive oil1⁄2 tsp. kosher salt1⁄4 tsp. ground black pepper1⁄8 tsp. red chili flakes1 Tbsp. basil chiffonadeDAIRYSPOT.COM HEALTHY TIPServe milk with meals. Milk is thenumber one food source of keynutrients that Americans tend to missout on—like potassium, vitamin D,magnesium and calcium.WINE PAIRING Seven Valleys Country Red33

WEIS DAYSmothered Shrimp andSausage “Etouffee”2 tsp. salt1⁄2 tsp. cayenne pepper1⁄4 tsp. ground white pepper1⁄2 tsp. ground black pepper3 sprigs thyme, stripped androughly chopped1⁄2 cup salad oil1 lb. andouille or hot Italiansausage1⁄4 cup all-purpose flour1⁄2 cup Spanish onions,roughly chopped1⁄2 cup celery, roughlychopped1⁄2 cup green pepper, roughlychopped1⁄2 cup button mushrooms,roughly chopped1 1 ⁄2 cups water or seafoodstock1 cup white wine1⁄2 cup tomatoes, chopped1 lb. shrimp, peeled, medium1⁄2 cup green onions, slicedthinlypresented by Paul MachChef Instructor, Pennsylvania College of TechnologyYields: 6 brunch portionsCombine seasonings in a small bowl andreserve.In a heavy bottomed saucepot overmedium-high heat, combine the oil andsausage and brown it completely. Add theflour, stirring constantly, until the flour islightly browned. Add the vegetables andthe spice blend and cook over medium heatuntil the vegetables are soft.Add the water, wine, tomatoes, shrimpand green onions. Stir until the mixtureis smooth and simmering, Reduce heat tolow, cover the pan and cook for about 10minutes, stirring once to avoid sticking inthe bottom of the pan.Serve with plain boiled rice or grain of yourchoice.DAIRYSPOT.COM HEALTHY TIPTo eat seafood twice a week asrecommended, get creative. Try shrimpstir fry, salmon patties, clams withwhole wheat pasta or grilled fish tacos.Top a salad with grilled shrimp in placeof meat or chicken.34WINE PAIRING Allegheny Cellars Riesling

PORK DAYSautéed Medallions of Pork,Glazed Fruit with Pumpkin Pastaand Italian Green Beanspresented by Brian D. Peffley CEPC, CCE, AACChef Instructor, The Lebanon County Career &Technology Center Culinary & Pastry Arts ProgramsYields: 5 Servings(1 serving = 3 medallions)PorkCut the pork into medallions, about2 ounces each.Poach the apple and pear in the white wineuntil tender. Let cool in the poaching liquid.Reconstitute the dried fruit in the hotchicken broth. Strain and reserve the stock.At service, sauté seasoned pork in smallamount of fat until browned and almostcooked. Remove and keep the medallionswarm.Deglaze the pan with a small amount ofreserved chicken stock. Add fruits and heatwell. Add demi-glace and brandy and flamethe sauce to burn of some of the alcohol.Return pork to pan to coat with sauce.Serve pork on a bed of pumpkin pasta withgreen beans.Pumpkin PastaSauté the 2 ounces of puréed pumpkinuntil it is reduced to 1 ounce. Cool.Combine puréed pumpkin with allingredients in a large bowl and knead themixture until it is smooth.Cover the dough and allow to rest for onehour before rolling and shaping.PORK:2 lb. pork loin, trimmed2 1 ⁄2 oz. Red Delicious apples,tournéed or large dice2 oz Bartlett pears, tournéedor large dice16 fl. oz. dry white wine1 oz. dried cherries1 oz. dried apricots1⁄2 qt. hot chicken stock1⁄2 qt. demi-glace1 oz. apple-flavored brandyPASTA:2 oz puréed pumpkin1⁄2 lb. bread flour or semolinaflour3 eggsPinch salt2 fl. oz. water as neededcontinued next pageWINE PAIRING Nissley Cabernet Franc37

PORK DAYcontinued from previous pageGREEN BEANS:2 lb. whole green beans6 Tbsp. olive oil3 garlic cloves, chopped3 Tbsp. fresh lemon juice1 Tbsp. lemon zest1 tsp. freshly ground pepper1⁄2 cup freshly gratedParmesan cheeseItalian Green BeansTrim and cook beans in boiling water. Cookbeans in enough water to cover them. Ifneeded, cook the beans in batches to keepthe water boiling.Cook beans at rolling boil for a few minutesthen reduce heat to medium and cookslowly, 12–15 minutes. Taste beans fromtime to time to check for doneness. Theyshould be crisp to the bite. Drain beansand hold.To a sauté pan add olive oil and heatenough to sauté. Add garlic and sauté1 minute without burning it. Add the beansand coat with oil, then add lemon juice,lemon rind and pepper. Toss to coat, spooninto serving dish and sprinkle with cheese.Serve at once.DAIRYSPOT.COM HEALTHY TIPEating out can be expensive! To savemoney, get back to the basics of homecooked meals. Enjoy cooking togetherthen sharing dinner with friendsand family.38

Roast Stuffed Pork Loinwith Butternut Squash and Blue Cheese Stuffing,Bacon Crisps, Calvados Jus, Baby Arugula Salad,and Banyuls Vinaigrettepresented by Allan RupertExecutive Chef, Hollywood Casinoat Penn National Race CourseButternut Squash andBlue Cheese StuffingLarge dice (½-inch by ½-inch) and blanchbutternut squash in salted boiling water.Once squash is tender, remove from boilingwater and cool on a sheet pan. CubeFrench bread in ½-inch by ½-inch squares.Pick rosemary off the sprigs and chop fine.In a large mixing bowl combine butternutsquash, French bread cubes, and rosemary.Pour warm pork stock over squash mixture.Hand mix to absorb stock. Crumble bluecheese into stuffing and adjust seasoningwith salt as needed. Cool and keep covered.Pork LoinsPreheat oven to 300˚F.Pat dry and split each pork loin ¾ of theway across right to left. Spread stuffingevenly between all pork loins, filling thecavities equally to each end.Fold each pork loin back to original form.Tie with butcher’s string.Lightly oil the tied pork loin and seasonwith combination of salt, black pepper andnutmeg.Sear over high heat, then roast in oven toan internal temperature of 150˚F.Bacon CrispsCut the slab bacon into ¼-inch strips.Cook over a low flame until strips aregolden and crisp.continued next pagePORK DAYSTUFFING:2 lb. butternut squash1 French bread baguette1 rosemary sprig1 Tbsp. kosher salt2 cups pork stock1⁄2 lb. blue cheeseSalt as neededPORK LOIN:1⁄2 pork loin1⁄2 cup canola oil1 Tbsp. kosher salt1⁄2 Tbsp. freshly ground blackpepper1 tsp. ground nutmegBACON CRISPS:1⁄2 lb. slab baconWINE PAIRING Allegheny Cellars Riesling39

PORK DAYcontinued from previous pageCALVADOS JUS:1 lb. yellow onion1⁄2 lb. celery1⁄2 lb. carrots1⁄2 cup canola oil1⁄2 lb. tomato paste1 cup dark brown roux2 cup Calvados1 rosemary sprigs2 bay leavesPORK FOND:1 qt. pork stockKosher saltWhite pepperBABY ARUGULA SALAD:1 lb. baby arugula12 grape tomatoes1⁄2 lb. butternut squashBANYULS VINAIGRETTE:1 cup Banyuls vinegar1⁄4 cup Dijon mustard1 cup olive oil2 cups canola oil1⁄4 cup honey1⁄2 shallot1 garlic cloveKosher saltCalvados JusDeglaze roasting pans with Calvados.Retain the fond.Caramelize mirepoix and add tomato pasteand cook for 10 minutes.Deglaze pan with Calvados. Add therosemary, bay leaves, pork fond and porkstock and bring to a rolling boil. Reduceheat to medium and add roux while stirringwith a wire whisk. Simmer for 30 minutesover low heat. Adjust seasoning with saltand white pepper.Strain thoroughly and hold hot.Baby Arugula SaladWash arugula, cut grape tomatoes inhalf and julienne butternut squash ona mandolin. Refrigerate ingredients inseparate containers until serving.Banyuls VinaigretteUsing a hand blender, combine vinegar,mustard, honey, oils, garlic and shallot.Once blended thoroughly, adjust seasoningwith salt and black pepper.DAIRYSPOT.COM HEALTHY TIPToday, pork is very lean. Don’tovercook it! To make sure your roasts,tenderloins and chops are juicy, usea digital thermometer and followThe U.S. Department of Agriculture’srecommendation to cook pork to 145°Fthen allow a 3 minute rest time.Black pepper, freshly ground40

PORK DAYHerb Seared Pork Tenderloinswith Citrus Jalapeños Glaze,Served on Parmesan Coinspresented by Kasey KirkExecutive Chef, PA Farm Show Complex & Expo Center& Centerplate CateringPork TenderloinsRemove all silver skins, heat oil in a skilletand sear the herbed pork tenderloins forabout 7–9 minutes. Place tenderloins in theoven and cook until internal temperaturereaches 155–160˚F.Citrus Jalapeño GlazeStir together all ingredients in a mediumsauce pan. Bring to a boil over mediumhighheat.Reduce heat to medium, stirring often;reduce to half and serve on tenderloin or onside. Garnish with grated orange rind.PORK:2 Tbsp. olive oil2 pork tenderloins(equal to 2 lb.)Chef special seasoning1 cup of citrus jam for glaze1 small jalapeño1 bunch basil1 bunch oregano1 bunch parsleyCITRUS GLAZE:3 medium jalapeno peppers,seeded and finely chopped1⁄2 cup lemon juice1⁄2 cup lime juice1 cup orange juice2–4 garlic cloves, minced1 Tbsp. olive oil3 Tbsp. Pennsylvaniamaple syrup1 tsp. salt (optional)1⁄2 tsp. fresh ginger1⁄2 tsp. mesquite coffeeseasoning3 Tbsp. grated orange rind(for garnish)continued next pageWINE PAIRING Benigna’s Creek Traminette41

PORK DAYcontinued from previous pagePARMESAN COINS:1 1 ⁄3 cups all-purpose flour3⁄4 cup Parmesan cheese,freshly grated1 Tbsp. lemon zest2 1 ⁄2 Tbsp. fresh rosemary1⁄2 tsp. salt1⁄4 tsp. black pepper1⁄2 cup unsalted butter, cutinto 1 ⁄2-inch pieces1 large egg yolk1 Tbsp. fresh lemon juice1 Tbsp. Grand MarnierParmesan CoinsCombine flour, cheese, lemon zest,rosemary, salt and pepper in a blender.Pulse in the egg yolk, lemon juice andGrand Marnier. Continue to pulse untilyou form small moist crumbs that clumptogether.Create a 14-inch-long log that is 1¼ inch indiameter.Place in refrigerator for about 4 hours.Heat oven to 375˚F.Lay parchment paper onto a sheet tray andcut dough into ¼-inch slices.Place dough slices on parchment paper andbake in the oven for 8–10 minutes or untillightly brown.DAIRYSPOT.COM HEALTHY TIPPork is packed with important vitaminsand minerals, including B vitamins(thiamin, niacin, riboflavin and vitaminB-6). It’s also full of phosphorus forstrong bones, potassium for fluidbalance and zinc for a healthy immune system.42

PORK DAYHerb Roasted Pork Loinover Mushroom Barley Pilaf topped withApple Cranberry Chutney and Bacon Candypresented by William James Edmondson Jr. CEC, CCASenior Executive Chef, Bloomsburg University2012 PA Pork Producers Taste of Elegance WinnerYields: 32 portionsRoasted Pork LoinPreheat oven to 350˚F.Rub an 8-pound pork loin with oil, saltand black pepper, fresh sage, thyme, andparsley. Roast to an internal temperature of145˚F, about 45 minutes.PilafSauté garlic and onion in oil over mediumhighheat for 5 minutes, or until lightlybrowned. Add mushrooms, leeks, andchicken stock. Next, add barley and butter.Let simmer for 15 minutes.PORK:8 lb. pork loinOilSaltBlack pepperFresh sage, thyme andparsleyPILAF:2 Tbsp. garlic, fine chopped3 lb. onion, small dice3 lb. white Pennsylvaniamushrooms, sliced1 lb. leeks, cut into wholerings2 cups chicken stock3 lb. barley, par-cooked1 Tbsp. whole buttercontinued next pageWINE PAIRING Red Shale Ridge Vidal43

PORK DAYcontinued from previous pageCHUTNEY:2 Tbsp. oil1⁄2 cup red onion, small dice1⁄2 cup green bell pepper,small dice1⁄2 cup red bell pepper, smalldice2 cups dried cranberries1 1 ⁄2 cups apple juice1 lb. light brown sugar1 tbsp. fresh ginger2 whole lemons1⁄2 tbsp. cinnamon1⁄2 tsp. cayenne4 lb. fresh Granny Smithapple, medium dice withskin on1⁄4 cup orange zestBACON CANDY:4 lb. bacon, cooked andcrumbledChutneyIn a medium-sized pot, cook the oil, onion,pepper and cranberries. Add juices, sugar,ginger and seasonings. Simmer for 15minutes, then toss in the apple and orangezest.Bacon CandyCook bacon, then drain. Crumble and setaside.Place the water and sugar in a small potover medium-high heat until the sugarstarts to brown. Add the bacon; remove to asheet pan with paper to cool.DAIRYSPOT.COM HEALTHY TIPA healthy meal includes more fruitsand vegetables and smaller portionsof meat and grains. Fill half your platewith vegetables and fruit (this chutneycounts!). Then, add lean protein likepork, beef, chicken, turkey, beans ortofu. Next, add grains; at least half thetime, make it a whole grain, like barley.And don’t forget to serve milk with your meals!2 cups sugar1 cup water44

PORK DAYDijon-Crusted Porkwith Pan-Roasted Potatoespresented by Dan BrodeurExecutive Chef, Gigi Restaurant & Loungeand Chef/Owner of Big Dan’s Oregon Ave Deli andBrodeur’s Catering, Philadelphia, PAYields: 2 servingsPork ChopsPreheat oven to 350˚F.Dredge pork chops in flour; tap off excess.With back of spoon, spread smooth Dijonmustard on one side of each chop. Press inpanko bread crumbs. Repeat for other side.Preheat heavy sauté pan over mediumhighheat. Cover bottom with cooking oil.When up to temperature, place pork chopsin sauté pan. Sauté each side until goldenbrown, approximately 3–4 minutes per side.Place on ungreased baking sheet into ovenfor approximately 12–15 minutes.Dijon Cream SaucePreheat sauté pan over medium-high heat.Melt one pat of butter. Add grainy Dijonmustard and whisk until smooth. Add whitewine, 1 ounce of chicken stock, and heavycream. Reduce to desired consistency.PotatoesPreheat sauté pan over medium-high heat.Drizzle pan with cooking oil. Sauté baconuntil crispy. Add red onion and cook untilcaramelized. Add poached Yukon Goldpotatoes and salt and pepper to taste. Cookpotatoes until pan-browned. Finish with apat of butter.Blended cooking oil (olive oil/vegetable oil blend)PORK:4 center cut pork chops,boneless, sliced thinly( 1 ⁄2- to ¾-inch)1 cup flour1 cup smooth Dijon mustard2 cups panko bread crumbsSAUCE:1 stick salted butter2 Tbsp. grainy Dijon mustard2 oz. white wine1 cup chicken stock1⁄2 cup heavy creamPOTATOES:4 oz. hickory-smoked bacon,diced4 oz. red onion, minced2 cups Yukon Gold potatoes,wedged and poachedSaltPeppercontinued next pageWINE PAIRING Seven Valleys Chardonnay45

PORK DAYcontinued from previous pageServingPlace potatoes in center of plate. Top withpork chops. Drizzle with Dijon sauce.DAIRYSPOT.COM HEALTHY TIPMore than men, women tend to haveproblems getting enough iron. Theiron found in meat (called heme iron)is absorbed easier than the iron thatcomes from plants (called non-hemeiron). Women capable of becomingpregnant should choose more foodsthat supply heme iron (like pork and beef). Foodsthat are high in vitamin C, like tomatoes, orangejuice and bell peppers, will help increase theamount of iron absorbed from foods eaten at thesame time.46

PORK DAYBabunya’sPork Chop Milanesepresented by Thomas KostiwChef and Distributor for Babunya’s GourmetDifficulty: EasyPrep Time: 15 minutesCook Time: 20–30 minutesYields: 4 ServingsSeason pork chops with a fair amount ofBabunya’s Original Family Recipe and setaside.Put flour in a shallow platter and set aside.Beat eggs in a bowl and transfer to anothershallow platter.Heat the oil over medium-high flame in alarge skillet. When the oil is hot dredge bothsides of pork chop in flour, shaking off theexcess. Dredge in the beaten egg and slipthe chops into the pan two at a time.Cook for 20 minutes, turning the chopsevery 5 minutes until golden brown.Serve with your favorite side dish.4 medium pork chops, withor without boneBabunya’s Original FamilyRecipe seasoning1 cup flour2 eggs1⁄4 cup canola oilDAIRYSPOT.COM HEALTHY TIPMake half your grains whole grains.Choose whole wheat bread instead ofwhite; corn tortillas instead of flour;barley or brown rice over white; andpopcorn instead of pretzels.WINE PAIRING Nissley Cabernet Franc47

BEEF & VEAL DAYVeal Blanquettewith Rice Pilafpresented by Brian D. Peffley CEPC, CCE, AACChef Instructor, The Lebanon County Career &Technology Center Culinary & Pastry Arts ProgramsYields: 5 ServingsVeal BlanquetteCover the veal with cold water and blanch.Combine the veal with the stock; simmerthe veal until tender, about 1½ hours. Addthe sachet during the final half hour ofcooking time. Remove sachet and discardand reduce the stock briefly.Combine roux with the stew; simmer themixture until it is thickened.Stew the mushrooms and pearl onions inbutter until tender. Add the lemon juice,salt and pepper to taste; reserve.Combine the egg yolks and cream forliaison. Temper with hot stew and add backto mixture.Add mushrooms and onions and adjustseasoning.Serve with rice pilaf or pasta.Rice PilafPreheat oven to 350˚F.Sweat the onions in butter. Add the riceand stir it in to coat with the butter, thenadd the hot stock and bay leaf.Bring the liquid to a boil. Cover thepot, transfer it the oven and cook for20 minutes, until the liquid is absorbedand the rice is tender.VEAL BLANQUETTE:4 lb. veal meat, dicedCold water as needed2 qt. white beef stock1 standard sachet d’epices4 oz. white roux1 1 ⁄2 lb. mushrooms1 oz butter2 Tbsp. fresh lemon juice2 egg yolks8 fl. oz. heavy cream20 each pearl onionsSalt to tasteBlack pepper to tasteRICE PILAF:1 Tbsp. onions, diced small1 Tbsp. butter7 oz long-grain rice14 fl. oz. hot chicken stock1 bay leaf1⁄4 tsp. saltPinch peppercontinued next pageWINE PAIRING Winery at Wilcox Elk Country Red51

BEEF & VEAL DAYcontinued from previous pageUse a kitchen fork to separate the grains ofrice and to release the steam.(An average portion size is 3 ounces of rice.)DAIRYSPOT.COM HEALTHY TIPMom & Dad, be a good role model. Ifyou want your kids to develop healthyhabits, like drinking milk and eatingvegetables, you should, too. No matterwhat we say, kids are more likely to dowhat we do.52

BEEF & VEAL DAYVeal Wellingtonwith Roasted Fall Vegetablesand Potato & Fennel Hashpresented by Wes TroutSales Manager and Culinary Trainer for BOSCH andThermador AppliancesYields: 6 servingsRoasted Fall VegetablesPreheat oven to 425˚F.Heat large sauté pan over medium-highheat and add bacon to render some ofits fat.Add Brussels sprouts and parsnips andtoss for 3–5 minutes, then add broth.Cover pan and place in oven for 15minutes. Remove, toss veggies and addapples. Recover and cook for an additional15–20 minutes.Before serving, squirt with balsamic glaze.Potato & Fennel HashToss all veggies in oil and seasonings. Placein casserole dish and bake in oven for 45minutes or until crispy, tossing every 10–15minutes.Veal WellingtonPreheat oven to 425˚F.Season tenderloin. In heavy sauté pan withbutter, sear tenderloin until browned on allsides, then place in oven until the internaltemperature is 110˚F.Slice portabellas about ½ inch thick andsauté in same pan with garlic, shallots, saltand pepper. Deglaze pan with red wine asneeded to get up the fond.Beat egg for egg wash and set aside.VEGETABLES:2 lb. Brussels sprouts,stemmed2 Fuji apples, cored anddiced Brussel sprout size2 parsnips, peeled, sliced,and diced in 1 ⁄2-inch pieces4 strips bacon, roughchopped1⁄2 cup broth, veal or veggie2 Tbsp. butter, unsaltedSalt and pepper2 Tbsp. balsamic glazePOTATO & FENNEL HASH:1 lb. fingerling potatoes,quartered lengthwise1 leek, sliced1 fennel bulb, halved andsliced1 jalapeño, finely diced2 green peppers2 cloves roasted garlic3 Tbsp. oil1 Tbsp. melted butter1 tsp. parsley1 tsp. oreganocontinued next pageWINE PAIRING Presque Isle Dornfelder53

BEEF & VEAL DAYcontinued from previous page1⁄2 tsp. pepper1⁄2 tsp. paprika1 tsp. saltVEAL WELLINGTON:2 lb. veal tenderloin2 portabella mushroom caps2 Tbsp. butter, unsalted2 Tbsp. shallots, chopped1 Tbsp. garlic, minced1⁄2 tsp. thyme1⁄2 tsp. pepper1⁄2 tsp. salt1 egg1⁄2 lb. pâté (goose or duck,optional) — could be cheeseinstead, like a nice PA bluecheese1 pkg. puff pastry dough,thawed2 cups veal demi-glace1⁄4 cup Madeira or red wineFlour a cutting board and lay out puffpastry.Roll out puff pastry large enough to rolltenderloin in completely. Place mushroomcap slices on center of pastry. Place slicedfoie gras on top of caps. Then lay tenderloinon top and roll dough up, sealing with eggwash.Roll over and egg wash roll. Top with puffpastry cut outs to suit occasion.Bake at 425˚F for 10 minutes, then reducetemperature to 375˚F and bake for anadditional 10–15 minutes, until pastry isgolden brown.Remove from oven and carefully place on aserving platter.Serve with veal demi-glace reduction.DAIRYSPOT.COM HEALTHY TIPFiber, what grandma called roughage, iscarbohydrates our bodies can’t digest. Dietary fibercomes from plants, including vegetables and fruit.Fiber that occurs naturally in foods(versus being added in processing) mayhelp reduce the risk of heart disease,obesity and type 2 diabetes. Bothchildren and adults need foods withdietary fiber for more nutrients, normaldigestion and healthier blood sugar and cholesterollevels. Fiber also comes from beans and peas,whole grains and nuts.54

BEEF & VEAL DAYBarbequed MarinatedFlank Steakwith Sweet Corn Breadpresented by Charlie Gipe, CEC, AACExecutive Chef at the Hershey Entertainment Complex,Hershey, PAFlank SteakIn a blender, combine the soy sauce, honey,vinegar, ginger, garlic and vegetable oil.Lay the steak in a shallow glass or ceramicdish. Pierce both sides of the steak with asharp fork. Pour marinade over the steak,then turn and the coat the other side. Coverand refrigerate 8 hours, or overnight.Place grate on highest level, and brushlightly with oil. Place steaks on the grilland discard marinade. Grill steak for10 minutes, turning once, or to desireddoneness.Sweet Corn BreadPreheat oven to 400˚F. Lightly grease an8-inch square baking dish.Combine flour, cornmeal, sugar, bakingpowder, baking soda, and salt in a mixingbowl. Mix egg, sour cream, milk, and butterin a small bowl. Fold egg mixture into theflour mixture until moistened: pour into aprepared baking dish.Bake in a preheated oven until a toothpickinserted near the center comes out clean,20–25 minutes. Serve warm. Cut into 6–8pieces.FLANK STEAK:1⁄4 cup soy sauce4 Tbsp. honey1 Tbsp. white vinegar1⁄2 tsp. ground ginger1⁄2 tsp. garlic powder1⁄2 cup vegetable oil1 1 ⁄2 lb. flank steakSWEET CORN BREAD:1 cup all-purpose flour1 cup cornmeal1⁄4 cup sugar1⁄2 tsp. baking soda1⁄2 tsp. baking powder1⁄2 tsp. salt1 egg, lightly beaten1 cup sour cream1⁄3 cup milk1⁄4 cup butter, meltedDAIRYSPOT.COM HEALTHY TIPThere are 29 cuts of lean beef, with afat content as low as skinless chicken.Lean beef is still packed with 10nutrients, including iron and zinc.WINE PAIRING Brookmere Carmine55

APPLE DAYRoasted Loin of Porkwith a Sausage, Apple and Cranberry Stuffingpresented by John Reis CFBECorporate Executive Chef, Hilton, HarrisburgStuffingPreheat oven to 350°F. Divide bread cubesbetween 2 large baking sheets. Bake untilslightly dry, about 15 minutes. Coolcompletely.Sauté sausages in heavy large skillet overmedium-high heat until cooked through,crumbling coarsely with back of spoon,about 10 minutes. Add butter and melt.Add leeks, apples, celery and poultryseasoning to skillet; sauté until leekssoften, about 8 minutes. Mix in driedcranberries and rosemary. Add the breadand parsley. Add stock as needed. Seasonstuffing to taste with salt and pepper. (Canbe prepared one day ahead.) Cover andrefrigerate.Pork LoinIf continuing recipe from previous day,preheat oven to 350°F.Cut the pork loin in half lengthwise.Butterfly and pound down with a meatmallet. Place the stuffing down the middleand roll the pork around the stuffing, Tiewith butcher’s twine, season with saltand pepper and bake in preheated ovenfor about 30–45 minutes or until internaltemperature reaches 145˚F. Remove frompan and keep warm. To same pan withdrippings, add flour and beef stock andsimmer for about 2 minutes.4–6 lb. boneless pork loin1⁄2 loaf white bread, cut into¾-inch cubes (about 12 cups)1⁄2 pound sweet Italiansausages, casings removed1⁄8 cup ( 1 ⁄2 stick) butter2 cups sliced leeks (whiteand pale green parts only;about 3 large leeks)2 tart green apples, peeled,cored, chopped1 cup chopped celery2 tsp. poultry seasoning1⁄2 cup dried cranberries(about 4 oz.)2 tsp. chopped freshrosemary1⁄3 cup chopped fresh parsley1 Tbsp. flour1 cup beef stockcontinued next pageWINE PAIRING Winery at Wilcox Elk Country Red59

APPLE DAYcontinued from previous pageServingTo serve, slice pork, arrange on platter, andspoon sauce over.DAIRYSPOT.COM HEALTHY TIPFor food safety, keep hot foods hot andcold foods cold. Hot foods should bekept above 140°. Keep cold foods, likepork, sausages, and milk, refrigeratedat or below 40°. Allow food to be out ofthe refrigerator no more than two hours.60

APPLE DAYFried AppleBread Puddingpresented by John Reis CFBECorporate Executive Chef, Hilton, HarrisburgPreheat oven to 325˚F.Combine apples, cubed bread, andcinnamon chips and transfer to abaking dish.In a separate bowl, combine milk, eggs,sugars, salt and ground cinnamon. Pourover apple and bread mixture. Cover andbake for 45 minutes or until set—when aknife inserted near the middle comes outclean.When cool, scoop into small balls. Dredgein flour and then dip into the batter and fryuntil golden brown. Serve with vanilla icecream and caramel sauce.4 tart apples, diced6 slices bread, cubed3 cups milk4 eggs1⁄4 cup brown sugar1⁄4 cup granulated sugar1⁄2 tsp. salt2 tsp. cinnamon2 Tbsp. cinnamon chipsDAIRYSPOT.COM HEALTHY TIPTo get more vegetables and fruitinto your diet, get creative withbaked goods. Add chopped apples,applesauce, bananas, blueberries orpears to your favorite muffin recipe.WINE PAIRING Winery at Wilcox Elk Country Red61

APPLE DAYApple Creme Crème Brulée´with a Caramelized Apple Cider Sauceand Candied Apple PeelsCRÉME BRULÉE:4 crisp apples5 egg yolks1⁄2 cup + 4 tsp. sugar1⁄2 tsp. vanillaPinch of cinnamonPinch of nutmeg6 oz. heavy creampresented by Autumn PattiChef Instructor, Harrisburg Area Community CollegeYields: 4 servingsCrème BruléePreheat the oven to 350˚F.Using a paring knife, cut around the top ofthe apple, with the knife point facing thecenter, to remove a funnel-shaped piece.Using a channel knife, remove strips fromthe outside peel if desired for appearance.Be careful not to remove the peel from thetop cut or the apple will not hold its shapewhen baked. Save these strips for thecandied apple peels. Using a melon baller,remove as much of the apple center asneeded to shape a cup for the custard. Besure not to go too deep or too close to theoutside so it will hold the custard.Place the apples on an ungreased sheet trayand bake for 10 minutes.Heat the heavy cream in a saucepot overmedium heat to a French simmer, justbelow boiling.In a stainless steel mixing bowl, combinethe yolks, sugar, vanilla, cinnamon, andnutmeg. Whisk to combine.Slowly temper the heavy cream into theegg mixture, pouring the hot cream slowlyinto the eggs while whisking constantly tocombine the two temperatures. Strain toremove any lumps.continued next page62WINE PAIRING Starr Hill Cranberry Bog

APPLE DAYcontinued from previous pagePour the custard into the hot apples. Bakeuntil the custard is set, about 30 minutesfor a medium-sized apple.Remove and cool.For service, sprinkle about 1 tsp. of sugaron top of each custard. Caramelize with atorch.Caramelized Apple Cider SauceIn a medium-sized saucepan, simmer thecider over medium heat until reduced to1 cup. Cool to room temperature.Candied Apple PeelCombine the water and sugar in a mediumsaucepan. Heat to dissolve the sugar.Remove from heat and add the apple peelstrips. Let sit at room temperature for2 hours.Strain off the sugar syrup and dust thepeels with sugar.CARAMELIZED APPLECIDER SAUCE:1 qt. apple ciderCANDIED APPLE PEEL:1 cup water2 cups sugar, plus 1 ⁄4 cup fordustingApple peels, stripsDAIRYSPOT.COM HEALTHY TIPFall in love with dairy again. Lactoseintolerance doesn’t mean you shouldgive up dairy. Instead, drink smalleramounts of milk at a time (a little ateach meal), try yogurt, drink lactosefreemilk and enjoy aged cheeses. Learn to managelactose intolerance so you can still take advantageof the health benefits and great taste that milk,cheese and yogurt offer.63

APPLE DAYBreast of Turkey Cutletwith Apple Compound Butter andApple Risotto, Kale and Jalapeño Sauté withBirch Beer ReductionCoarsely ground pepper, asneededKosher salt, as needed5 1 ⁄2 Tbsp. butter, divided use1 apple, diced fine, divideduse (whatever kind youprefer, I suggest somethingfirm and tart)COMPOUND BUTTER:1 tsp. apple butter1⁄2 clove garlic, minced1 tsp. finely chopped freshparsleyRISOTTO:2 cups short grain rice(Arborio for example)1 tsp red onion, diced fine1⁄2 cup apple juice4 1 ⁄2 cups chicken stockTURKEY CUTLET:1 turkey breast, skinless1 Tbsp. mild olive oilpresented by Allen FriendExecutive Chef, Woods Creek Grill, Jonestown, PAYields: 4–6 servingsPreheat convection oven to 350˚F.Compound ButterIn a mixing bowl, make compound butterby whipping 4 tablespoons of butter untilfluffy. Add apple butter, ¼ of the dicedapple, the garlic, fresh parsley and someblack pepper if desired. Mix well.RisottoTo make the risotto, toast rice in a mediumsized stock pot with 1 tablespoon butterand onion for about a minute on mediumheat (do not burn). Add apple juice untilthe rice absorbs the liquid. Add chickenstock to the rice in the same fashion, untilthe rice is cooked and creamy. You may notneed to use all of the chicken stock. Oncefinished, add the remaining diced apples.Adjust to taste with salt and pepper. Try totime this so the turkey, rice, vegetables andsauce are finished close to the same time.Turkey CutletCut ¼-inch slices of turkey on a bias andwith the grain. In a preheated sauté pan,add olive oil to coat pan. Place turkey in thepan, add salt and pepper to taste and cookon both sides quickly until lightly browned.Spoon ¾ of the compound butter on eachturkey cutlet and bake until fully cooked.continued next page64WINE PAIRING Courtyard Riesling

APPLE DAYcontinued from previous pageKale and Jalapeño SautéIn an appropriately sized sauté pan, melt½ tablespoon butter in a pan on mediumheat. Once melted, add jalapeño and kale.Toss with tongs and sauté together untilwilted. You may add a splash of water tohelp steam the kale. Add salt and pepper totaste.In a small sauce pot, on high heat, add thebirch beer and reduce until the bubbles arethe size of a nickel. Remove from the heat,add remaining compound butter and swirl.KALE:1 small fresh jalapeño,seeded and julienned2 cups fresh kale, tightlypacked, cut into shreds1⁄4 cup water1 cup birch beerServingOn individual dinner plates, spoon equalparts risotto in the center of the plates. Ontop of the rice, divide the vegetables equally,making sure there is not liquid if youdecided to use it. On top of the vegetables,place the turkey cutlet(s) and finish byspooning the birch beer reduction on top ofthe turkey and around the plate. You willneed very little reduction per plate.DAIRYSPOT.COM HEALTHY TIPEnjoy your food but eat less overall.Savor every bite. Pay attention tohunger and fullness cues before, duringand after eating, to help recognizewhen to eat and how much is enough.65

APPLE DAYApple-Stuffed Four StoryHill Farm Suckling PigSUCKLING PIG & BRINE:2 gal. water1 1 ⁄2 cups kosher salt1 cup dark brown sugar1 garlic head, halved1⁄2 bunch fresh thyme24 fresh sage leaves2 fresh rosemary sprigs1 Tbsp. toasted fennel seeds1 Tbsp. whole tellicherrypeppercorns1 suckling pig, 15–20 pounds(Four Story Hill Farms orWanyn Nells Meat Company)1⁄2 cup extra-virgin olive oil2 large yellow onions, cutinto 2-inch pieces2 large carrots, peeled andcut into 2-inch pieces3 celery stalks, cut into2-inch piecesSTUFFING:1⁄3 cup chopped pistachios1⁄4 cup pine nuts1 1 ⁄2 tsp. fennel seeds4 Tbsp. extra-virgin olive oil,divided use8 oz. cremini mushrooms,diced1 Tbsp. garlic, choppedSea salt and freshly groundblack peppercontinued next pagepresented by Jason ClarkChef, Final Cut SteakhouseBrineTwo days before you plan to serve the pig,make the brine.Combine the water, salt, sugar, garlic,thyme, sage, rosemary, fennel seeds, andtellicherry peppercorns in a large pot witha capacity of at least 5 gallons. Bring themixture to a simmer, stirring until allingredients are well combined. Remove fromthe heat and cool down over an ice bath inthe refrigerator. Once cooled, add the pig,ensuring that it is completely submerged.Cover and refrigerate for at least 6 hours,try for overnight for more flavor. Removethe pig from the brine and pat it dry witha kitchen towel. Place the pig on a rack setover a rimmed sheet tray to allow the pig todry in the refrigerator for 12 hours.StuffingToast the pistachios, pine nuts, and fennelseeds in a small sauté pan over mediumheat, about 2 minutes.Heat 2 tablespoons of the olive oil in a largesauté pan over medium heat. Add creminimushrooms and garlic; sauté until goldenbrown, about 5 minutes. Season to tastewith salt and pepper and set aside to cool.Heat the remaining 2 tablespoons olive oilin a clean sauté pan over medium heat.66WINE PAIRING Courtyard Riesling

APPLE DAYcontinued from previous pageAdd the sliced onion, apples and sauté untilcaramelized, about 10 minutes. Season totaste with salt and pepper and set asideto cool.Sauté guanciale in a small sauté pan overmedium heat until crispy, about 5 minutes.Using a slotted spoon, remove the guancialefrom the pan and place it on a plate linedwith paper towels. Set aside to cool.Mix the cooked guanciale with the porkbelly, pork sausage, and foie gras in alarge bowl until well combined. Add thetoasted nuts and fennel seeds, sautéedmushrooms, caramelized onions apples,parsley, chopped onion, sage, androsemary; mix well until well combined.Add the cheese, wine, Calvados, and eggwhites and mix until well incorporated.Season to taste with salt & pepper.Roasting PigPreheat the oven to 425˚F. Pack thestuffing in the cavity of the pig. Using alacing needle, sew the openings of the pigtogether. Rub the entire pig with olive oiland wrap the ears and the tail in aluminumfoil. Spread the onions, carrots, and celeryevenly in a roasting pan. Place the pig,belly side down, on top of the vegetables.Roast for 45 minutes and then reduce theoven temperature to 375˚F. Continue toroast until a thermometer inserted into themiddle of the pig reads 155–160˚F, about1 hour and 15 minutes more. Let rest for30 minutes before serving.1 cup thinly sliced yellowonion10 oz. guanciale (hog cheekbacon), finely diced2 1 ⁄2 lb. ground pork belly22 oz. pork sausage2 lb. apples (any kind),peeled and diced15 oz. foie gras(can substitute pork liver)¾ cup fresh parsley, chopped1⁄4 cup yellow onion, chopped1⁄4 fresh sage, chopped1 Tbsp. fresh rosemary,chopped1 1 ⁄2 cups grated cheese¾ cup dry white wine1⁄4 cup Calvados2 large egg whites3 Tbsp. salt1 Tbsp. freshly ground blackpeppercontinued next page67

APPLE DAYcontinued from previous pageServingUsing an electric serrated knife, slice thestuffed pig vertically into 1-inch-thickslices, beginning behind the shoulder, andserve immediately with Caramelized BrusselSprouts and Apples and Apple CaramelSwirl Ice Cream (recipes follow).68

Caramelized Brussel Sproutsand ApplesAPPLE DAYCaramelized Brussel Sproutsand Appleswith White Wine Poached Apples, Apple Ciderand Apple Brandy Reductionpresented by Jason ClarkChef, Final Cut SteakhouseBring a saucepan of salted water to a boil,add the parsnips, and cook until tender,about 5 minutes. Immediately transfer theparsnips to a bowl of ice water. Once cool,drain and pat dry.Bring a saucepan of salted water to a boiland cook the brussel sprouts until tender,about 4 minutes. Immediately transfer theBrussels sprouts to a bowl of ice water.Once cool, drain and pat dry.Melt 2 tablespoons of the butter in apan over high heat. Add the apples andsugar and cook until the apples beginto caramelize, about 2 minutes. Using aslotted spoon, transfer the apples to a plate.Melt the remaining 1 tablespoon of butterin the same pan and add the pearl onions,garlic, and thyme and sauté for 1 minute.Add the blanched parsnips and brusselsprouts and cook until lightly browned,about 3 minutes. Deglaze with apple ciderand vinegar, scraping up any brown bitsfrom the bottom of the pan. Return theapples to the pan.White Wine Poached Apple SauceCombine the water, wine, sugar in a mediumsaucepan and bring to a boil over mediumheat, stirring to dissolve sugar. Pour intoa metal bowl set over an ice bath to chill.Making the poaching liquid first means youcan put the apple balls directly into the coldsyrup and you will not have to hold them inacidulated water as you cut them.continued next page1⁄2 lb. parsnips, peeled andcut into 1 1 ⁄2-inch pieces1 lb. Brussels sprouts3 Tbsp. butter, divided use2 Granny Smith apples,peeled, cored, and each cutinto 6 wedges1 tsp. sugar1 cup pearl onions, peeledand halved3 garlic cloves, smashed3 fresh thyme sprigs2 cups apple cider1 Tbsp. cider vinegarPOACHED APPLES:1.7 oz. water1.7 oz. Sauvignon Blanc wine1.7 oz. granulated sugar4 honey crisp apples69

APPLE DAYcontinued from previous pageMUSTARD & BRANDYREDUCTION:360 g canola oil2100 g pork neck bones2250 ml water, divided use2250 ml chicken stock,divided use400 g yellow onions, cut into1⁄2-inch pieces270 g leeks, cut into 1 ⁄2-inchpieces, white part only405 g carrots, cut into 1 ⁄2-inchpieces180 g tomatoes, cut into 1 ⁄2inch pieces1500 ml veal stock2 Tbsp. apple mustardCut off both ends of each apple and peel.Using a #18 melon baller, cut 24 balls andadd to the cold poaching liquid. Transferthe poaching liquid and apples to a cryovacbag (food saver will work set on liquids)Vacuum-pack on high. Cook at 185˚F for30 minutes. Place the bag in an ice bath tochill completely.Mustard & Brandy ReductionHeat the canola oil over high heat in a wideheavy pot large enough to hold the bonesin one layer. When it just begins to smoke,add the bones and brown them, withoutstirring, for about 10 minutes. Turn thebones and cook for about 10 minuteslonger, or until evenly colored.Add 750 milliliters of the water to thepot. You will hear the water sizzling asit hits the hot pot. Then as it reduces, itwill become quiet. Stirring with a woodenspoon, scrape up any glazed juices clingingto the bottom of the pot and cook until theliquid has evaporated and the pot is glazedand sizzles.Deglaze the pot with 750 milliliters of thechicken stock and cook as above. As thestock boils down this time, the color of thebones and liquid will become deeper andthe natural gelatin in the stock will glazethe bones.Add the onions, leek, and carrots, the watercontent of the vegetables provides the liquidfor this deglazing. Cook as above until thecontinued next page70

APPLE DAYcontinued from previous pagemoisture has evaporated and the vegetablesare lightly caramelized.Add the tomatoes and cook until themoisture has evaporated.Add the remaining 1500 milliliters chickenstock, the veal stock, and the remaining1500 grams water. Deglaze the pot, thentransfer the stock and bones to a taller,narrower pot so that it will be easier toskim. Bring to a simmer and ladle off theoil as it rises to the top. Simmer for 45minutes, skimming often, until the stockhas reduced to the level of the bones.Strain the sauce through a china cap andthen again through a chinois strainer; youshould have about 1350 milliliters of liquid.Pour the liquid into a small pot, reduceto about 600 milliliters, and strain again.Refrigerate the sauce for up to 5 days orfreeze longer if needed.71

APPLE DAYApple Caramel SwirlIce Cream3 lb. Granny Smith apples,cored and thinly sliced2 cups apple cider2 Tbsp. plus 1 ⁄2 tsp. citricacid, divided use3 1 ⁄2 cups milk3 1 ⁄2 cups cream1⁄4 cup glucose syrup9 egg yolks1¾ cup plus 1 ⁄2 cup sugar,divided use1⁄4 cup Calvados1 Tbsp. salt2 lb. Fuji apples, peeled,cored, and quartered1⁄2 cup light brown sugarZest and juice of 1 lemon1 vanilla bean, splitlengthwise and scrapedpresented by Jason ClarkChef, Final Cut SteakhouseCook the Granny Smith apples with theapple cider and ½ teaspoon of the citricacid in a saucepan over medium heat untilthe apples are tender and broken down,about 30 minutes. While still hot, purée inblender until smooth.In another large saucepan, warm the milk,cream and glucose syrup. Whisk in theapple purée.In a large bowl, whisk together the eggyolks and 1¾ cups of the sugar until paleyellow ribbons form. Slowly whisk the milkmixture into the eggs and then return tothe saucepan, cook to 180˚F and strainthrough a chinois. Add the remaining2 tablespoons citric acid, the Calvados, andthe salt. Chill over ice and freeze in an icecream maker.Preheat the oven to 350˚F. Combine theFuji apples, brown sugar, the remaining½ cup white sugar, and the lemon juice ina roasting pan. Cover with aluminum foiland roast for about 45 minutes. The applesshould be soft and the liquid at the bottomof the pan should be syrupy. Purée theroasted apples with the lemon zest and thevanilla bean seeds. Pass through a finemeshtamis. Cool over ice and transfer topiping bag.To create a swirl effect in the ice cream,cut a medium hole at the tip of the pipingbag. Scoop 3 large spoonfuls of ice creaminto the bottom of a bowl. Squeeze a thinlayer of Fuji apple purée on top. Continuelayering the ice cream and purée until bothare used. Freeze until firm.72

Mozzarella-RicottaFlatbread3-EVERY-DAY OF DAIRY DAYpresented by Isabel MaplesRegistered Dietitian, Mid-Atlantic Dairy AssociationYields: two 8” × 12” pizzasPreheat oven to 500°F. Heat 2 tablespoonsoil over medium heat in saucepan. Addonions and sauté for 4–5 minutes.Stir in garlic and sauté 1 minute longer.Remove saucepan from heat. Let cool5 minutes, then add 3 tablespoonsChobani. Stir to combine; season withthyme and 1 ⁄2 teaspoon salt. Set aside andcool completely before using.Whisk remaining 1 ⁄2 cup Chobani,1⁄2 teaspoon salt, and ricotta together ina bowl. Set aside.Roll dough out into large circle or rectangle;do not overwork. Transfer to baking sheet.Evenly spread sauce on top. Place dollops ofricotta mixture on top, followed by tomatoesand basil. Bake for 10–12 minutes, untilcrust is crisp and cheese is melted andbubbling.Nutrition InformationCalories 425, Fat 26g, Saturated Fat 11g, Trans Fat 0g,Cholesterol 46mg, Sodium 1135mg, Carbohydrate 29g,Fiber 2g, Sugar 6g, Protein 21g3 Tbsp. extra virgin olive oil,divided use1 small yellow onion, diced2 cloves garlic, minced3 Tbsp. plus 1 ⁄2 cup Plain0% Chobani Greek Yogurt1⁄2 tsp. dried thyme1 tsp. salt, divided use1⁄2 cup ricotta1 package pizza dough fromsupermarket or pizzeria, atroom temperature6 oz. mozzarella, sliced12 cherry tomatoes2 Tbsp. torn fresh basilDAIRYSPOT.COM HEALTHY TIPDespite getting too many calories,many Americans still don’t meet theirnutrient needs. Americans eat lesswhole grain, fruit, vegetables, milkand milk products, and even oil than isrecommended— to the point that our low intake ofvitamin D, potassium, fiber and calcium is of publichealth concern.75

3-EVERY-DAY OF DAIRY DAYSlow-Cooker CreamyVegetable Barley Soup1 (15-oz.) can kidney beans,rinsed and drained1⁄2 cup frozen wholekernel corn1⁄2 cup medium pearl barley1 (14.5-oz.) can dicedtomatoes, undrained1 cup fresh mushrooms,sliced2 leeks, cleaned and sliced(or 1 cup sliced onion)1 carrot, peeled and sliced1 stalk celery, thinly sliced3 cloves garlic, minced2 tsp. dried oregano or Italianseasoning1⁄2 tsp. salt (optional)1⁄4 tsp. pepper1 (14-oz.) can low-sodiumchicken broth1⁄4 cup cornstarch3 cups cold fat-free milk1⁄4 cup fresh parsley, chopped4 tsp. Parmesan cheese,shreddedpresented by Isabel MaplesRegistered Dietitian, Mid-Atlantic Dairy AssociationRecipe created by Chef Frank Scibelli, chef/owner ofMama Ricotta’s and Cantina Fifteen Eleven, Charlotte,N.C., on behalf of 3-Every-Day of DairyYields: 4 servingsIn a 3½- to 5-quart slow cooker, placebeans, corn, barley, tomatoes, mushrooms,leeks, carrot, celery, garlic, oregano, salt (ifdesired) and pepper. Pour in broth, coverand cook on low heat for 8 to 9 hours (or onhigh heat for 4 to 5 hours).Near end of cooking time, stir cornstarchinto milk. Stir milk mixture into slowcooker until well blended. Continue cooking20–30 minutes or until soup has thickened.Sprinkle with chopped fresh parsley andcheese at serving time.DAIRYSPOT.COM HEALTHY TIPTo get more vegetables, sip on somevegetable soup! Made from scratchor from a can, just heat it and eat itto enjoy more veggies. Try tomato,butternut squash, or garden vegetablestyle soups.Boost the soup’s fiber content (and howfilling it is) by adding beans and whole grains, likebrown rice, whole wheat noodles, or barley.76WINE PAIRING Armstrong Valley Chardonnay

3-EVERY-DAY OF DAIRY DAYTiramisupresented by Autumn PattiChef Instructor, Harrisburg Area Community CollegeYields: one 9” x 13” panEspresso LiquidBrew espresso and add the sugar, stirringto dissolve. Combine with the water andcognac. Let cool.FillingIn a medium bowl, whip egg yolks withMarsala and sugar. Heat over a doubleboiler until thick. Let cool.Fold in the mascarpone cheese. Whip theheavy cream to stiff peaks. Fold into the eggmixture.AssemblyDip each ladyfinger in the espresso mixtureand line the base of a 9” x 13” pan. Add½ of the cream filling and spread in an evenlayer. Repeat to form the next layer. Topwith the remaining ladyfingers.ToppingWhip the heavy cream, powdered sugar,cinnamon, and nutmeg to stiff peaks. Addto the last layer of ladyfingers and spreadevenly. Dust with cocoa powder.ESPRESSO LIQUID:1 cup sugar1⁄2 cup water1 1 ⁄2 cup espresso2⁄3 cup cognacCRÈME FILLING:8 egg yolks2⁄3 cup Marsala wine1 cup sugar1 lb. mascarpone1 1 ⁄2 cups heavy creamTOPPING:2 1 ⁄2 cups heavy cream4 Tbsp. powdered sugarPinch of ground nutmegPinch of ground cinnamonASSEMBLY:48 ladyfingersCocoa powder for garnishDAIRYSPOT.COM HEALTHY TIPAll foods can fit into a healthy diet.However, to balance calories, right sizeyour portion sizes! Research showsthat a simple change like using asmaller plate, bowl or glass, can meanless calories consumed. When eating out, choose asmaller entrée, share a dish or take leftovers homein a doggie bag.WINE PAIRING Seven Mountains Moscato77

3-EVERY-DAY OF DAIRY DAYCrustless Cheddarand Sun-Dried TomatoMini QuichesNonstick cooking spray1⁄2 tsp. olive oil1 leek, cleaned and finelychopped (about 1 cup)1 cup reduced-fat shreddedCheddar cheese, divided use1 cup fat-free milk1 egg1⁄3 cup sun-dried tomatoes,plus additional for garnish1⁄2 tsp. fresh or dried thymepresented by Isabel MaplesRegistered Dietitian, Mid-Atlantic Dairy AssociationRecipe created by Chef Kevin Rathbun, owner ofRathbun’s Restaurant and Krog Bar, Atlanta, on behalfof 3-Every-Day of DairyPrep Time: 20 minutesCook Time: 35 minutesYields: 6 servings (2 mini quiches each)Preheat oven to 350˚F. Lightly spray a12-cup muffin pan * with nonstickcooking spray.Heat oil in a small skillet over mediumheat. Cook leeks until softened, stirringfrequently, about 5 minutes. Divide leeksamong muffin cups and top with 2 ⁄3 cup ofCheddar cheese.Blend milk, egg, sun-dried tomatoes andthyme in a blender or food processor forabout 20 seconds or until tomato is minced.Pour milk mixture over cheese in muffincups and top each with remaining cheese.Bake 30 minutes or until tops and edgesare browned. Cool in pan for 3 minutes;serve warm or cold. Top with additionalpieces of sun-dried tomato, if desired.Nutrition Facts per individual food recipeCalories: 110; Total Fat: 7 g; Saturated Fat: 3.5 g; Calcium:20% Daily Value; Protein: 8 g (6.1 g from dairy); Cholesterol:50 mg; Sodium: 45 mg; Carbohydrates: 6 g; Dietary Fiber:Less than 1 g* May substitute aluminum muffin cups or individualcustard cups, if desired.DAIRYSPOT.COM HEALTHY TIPThere’s no need to worry that lower fatmilks are ‘light’ on nutrition. Fat-freeand lowfat milk have the same ninenutrients as whole milk, includingbone-building calcium.78WINE PAIRING Allegro Riesling

SpecialtyCrops Day

Kunzler Bacon, Cheeseand Cabbage CasseroleSPECIALTY CROPS DAYpresented by Dawson FlinchbaughCo-Owner, Flinchy’s Restaurant, Camp Hill, PAYields: 6–8 servingsCook Time: 20–30 minutes until goldenand bubblyPreheat oven to 375˚F.Fry bacon until crisp, and drain on papertowels.Add onion to a pot and brown, typicallyonly a few minutes. Add cabbage and stir.Cover the pot and cook cabbage until it iswilted but still crisp. Stir in cream cheeseuntil melted, then add sour cream and saltand pepper to taste.Optional: pour part of the collected bacongrease from frying pan into this mixture.Pour cabbage mixture into a butteredcasserole dish. Top with cheese, bacon andbread crumbs. If desired, alternate layerswith cabbage mixture with cheese, baconand bread crumbs.8 slices of your favoriteKunzler Bacon1 large onion, diced6 cups cabbage, finelyshredded3 oz. lite cream cheese, cutinto small chunks1 cup sour creamSalt and pepper to taste1 1 ⁄2 cups shredded sharpCheddar cheese2 Tbsp. bread crumbs(choose your favorite style)DAIRYSPOT.COM HEALTHY TIPA mix of minerals—calcium, potassium,and magnesium—seem to play a bigrole in blood pressure control. Researchshows that the DASH Diet, high inthis trio of minerals, can decreaseblood pressure quickly and effectively.The DASH diet includes two to three servings ofdairy foods, plus eight to ten servings of fruits andvegetables.WINE PAIRING Flickerwood Riesling, Mt Hope Riesling81

SPECIALTY CROPS DAYFresh PennsylvaniaMarinara Sauce2 Tbsp. extra-virgin olive oil1⁄4 cup onion, shredded3 Tbsp. fresh bananapeppers, diced1 1 ⁄2 tsp. garlic, chopped1⁄3 cup fresh basil, chopped6 cups fresh Pennsylvaniatomatoes, chopped2 tsp. salt1 tsp. pepperpresented by Roger HoffmanChef, River Run FoodsIn a large soup pot heat the extra-virginolive oil. Add the onions and the dicedbanana pepper and sauté on medium heatabout 5 minutes. Add the garlic and sautéfor 3 more minutes. Add the basil andcook for 2 more minutes. Add the tomatoesand their juice and stir to combine. Bringto a simmer and cook on low, stirringoccasionally for at least 2 hours, or longerdepending on the water content of thetomatoes. The sauce should be thickwith much of the water evaporated toconcentrate the flavor. Add salt and pepperto taste.DAIRYSPOT.COM HEALTHY TIPTomatoes are naturally high inlycopene, an antioxidant (carotenoid)that gives tomatoes that red color.Studies with tomatoes indicate thatthey help prevent cancer and heartdisease, though it’s unclear whetherit’s due to the lycopene or other factors, like vitaminC in the tomatoes.82WINE PAIRING Allegro 2011 Merlot

Fruit andVegetable SalsasSPECIALTY CROPS DAYwith Plain and Cinnamon Sugar Tortilla Chipspresented by Autumn PattiChef Instructor, Harrisburg Area Community CollegeYields: about 2 cups eachSalsasCombine all ingredients and let sit for2 hours to allow flavors to incorporate.Plain and Cinnamon SugarTortilla ChipsYields: 2 dozenHeat canola oil in a shallow pan overmedium heat. Cut each tortilla into 6wedges. Place 6 tortilla pieces in the hotoil, one at a time, cooking until crisp andgolden brown. Remove from the oil andplace on paper towels to absorb excess oil.Immediately sprinkle with either kosher saltor the cinnamon sugar.TOMATO SALSA:2 cups tomatoes, diced1 Tbsp. cilantro, chopped1 Tbsp. red onion, mincedJuice of 1 limeKosher salt to taste1 jalapeño, minced, seedsremovedROASTED CORN &BLACK BEAN SALSA:1 cup black beans2 ears of corn, roastedand cut2 Tbsp. chopped cilantro1 Tbsp. minced red onionJuice of 1 limeKosher salt to taste1 jalapeño, minced, seedsremovedPEAR SALSA:2 cups diced pears1 Tbsp. cilantro, chopped1 Tbsp. red onion, mincedJuice of 1 limePinch kosher salt1 jalapeño, minced, seedsremovedHoney to tastecontinued next pageWINE PAIRING Boyd’s Cardinal Hollow Jalapeno83

SPECIALTY CROPS DAYcontinued from previous pageAPPLE CRANBERRY SALSA:1 1 ⁄2 cups crisp apples, diced1 Tbsp. cilantro, chopped1 Tbsp. red onion, mincedDAIRYSPOT.COM HEALTHY TIPBeans, beans, good for…YOU! Driedbeans and peas are packed withprotein, vitamins, minerals and fiber.Juice of 1 limePinch kosher salt1 jalapeño, minced, seedsremoved1⁄4 cup dried cranberries,choppedHoney to tasteTORTILLA CHIPS:4 six-inch flour tortillas3 cups canola oilCinnamon sugar(mixture of 1 tsp. cinnamonto 2 Tbsp. sugar)Kosher salt84

The UltimateMacaroni & CheesePasta with Four CheesesSUPPLEMENTAL RECIPESRecipe Developed by Chef Diane Lee GanciYields: 8 servingsPreheat oven to 350˚F.Heat a small cast iron pan or heavy skilletdry (do not add any oil or butter to thepan). Add the panko breadcrumbs and drytoastthem over medium heat, swirling thepan so that the breadcrumbs do not burn.When they are a golden brown, transferthem to a plate to cool. Set aside.Heat the olive oil and butter in a heavysaucepan over medium heat. When thebutter starts to bubble, add the finely dicedonions and minced garlic. Cook, stirringoccasionally with a wooden spoon, until thegarlic is golden brown and the onions aresoft. Sprinkle the onions and garlic with theflour and stir well to combine. Continue tostir until the flour gives off a slightly nuttyaroma, about 3–4 minutes.Carefully add the whole milk and vegetable(or chicken) stock and stir until the saucebegins to thicken. Cook this cream sauceover low heat for 30 minutes, carefullystirring often so that the sauce does notstick to the bottom of the pan.In the meantime, cook the pasta in rapidlyboiling water for 7–8 minutes or until thepasta is not quite al dente (firm to thetooth). Drain the pasta, saving some of thepasta water. Do not rinse the pasta.Add the chopped parsley and chopped basilto the cream sauce. Stir well to combine.1⁄2 cup panko breadcrumbs3 Tbsp olive oil3 Tbsp butter1⁄4 cup yellow onions, finelydiced1 Tbsp. fresh garlic, minced6 Tbsp. flour4 cups whole milk2 cups vegetable or chickenstock2 lb. campanile pasta1⁄4 cup fresh parsley,chopped fine2 Tbsp. fresh basil,chopped fine8 oz. Mozzarella cheese,shredded8 oz. Provolone cheese,shredded8 oz. Asiago cheese,shredded1⁄4 cup Parmesan cheese,shreddedcontinued next page87

SUPPLEMENTAL RECIPEScontinued from previous pageAdd the shredded Mozzarella, Provolone,Asiago, and Parmesan cheeses to the creamsauce and stir well. Gently stir in thecooked pasta. If the sauce is too thick, addsome of the reserved pasta water. The sauceshould be thin enough to coat all of thepasta and still be a bit soupy. Do not worry.It will thicken as it bakes.Transfer the pasta to a shallow bakingdish that has been lightly sprayed withpan spray or rubbed lightly with butter.Sprinkle the top with the toasted pankobreadcrumbs. Bake the pasta in oven for15–20 minutes or until the sauce is bubblyand the top is lightly browned and crisp.88

Pork Sliderswith Wisconsin Blue Cheese SauceSUPPLEMENTAL RECIPESInspired by Chef Ted Cizma© 2012 Wisconsin Milk Marketing Board, Inc.Yields: 4 Servings (2 sliders per serving)Combine all marinade ingredients. Whiskwell to mix. Place steaks in heavy resealableplastic bag. Pour marinade over. Seal andrefrigerate overnight.For sauce, sauté shallot and garlic in butteruntil limp. Add wine and let boil until winealmost totally evaporates. Add cream, bluecheese, thyme, salt and pepper. Turn heatto low and cook until mixture is reducedby half, about 10 minutes. Add vinegar totaste. Pour sauce into blender beaker andpurée until mixture is smooth. Cool.Remove steaks from marinade and wipedry. Grill outdoors or on stovetop untilcooked through.To assemble sliders, cut steaks in half.Place each piece on bottom of bun andtop with blue cheese sauce, arugula andbun tops.MARINADE:3⁄4 cup whole-grain honeymustard1 Tbsp. liquid from canof chipotle chiles inadobo sauce1 Tbsp. granulated garlic1 Tbsp. cilantro, minced1⁄8 cup rice wine vinegar1⁄4 cup shallots, sliced2 Tbsp. brown sugar, packedJuice and zest of 1 lime1⁄2 Tbsp. cracked black pepper4 8-oz. boneless pork steaks,preferably flatiron cutSAUCE:1 shallot, diced1 clove garlic, minced1⁄2 Tbsp. butter2 Tbsp. dry white wine1 3 ⁄4 cups heavy cream1 1 ⁄2 cups (about 8 oz.)Wisconsin Blue Cheese1 Tbsp. fresh thyme,chopped, or 1 ⁄2 tsp. driedthymeSalt and pepper to taste1 tsp. white distilled vinegaror to taste8 slider buns, preferably rye2 cups baby arugula89

SUPPLEMENTAL RECIPESBaked Apples withCinnamon Yogurt ToppingAPPLES:4 Granny Smith orGala apples3⁄4 cup brown sugar1⁄4 cup cornstarch1⁄2 tsp. cinnamon1⁄4 tsp. nutmeg1⁄4 tsp. salt1⁄4 cup unsweetened applejuice (or apple cider)CINNAMON YOGURTTOPPING:2 1 ⁄2 (8-oz.) containers lowfatplain yogurt2 Tbsp. honey1⁄4 tsp. cinnamonRecipe created by Chef Michael Bussinger of SanFrancisco on behalf of 3-Every-Day of DairyYields: 4 servingsPreheat oven to 350˚F. Spray an 8” × 8”baking dish with nonstick cooking spray;set aside.Core and thinly slice apples. Place apples ina medium bowl and toss with apple juice.Mix brown sugar, cornstarch, cinnamon,nutmeg and salt together in a small bowl.Sprinkle over apples and stir gently untilapples are coated.Pour apples into prepared baking dish.Bake in preheated oven 40 minutes or untilapples are slightly browned at edges andsauce is bubbling.For the cinnamon yogurt topping:Line a colander with several paper towelsand place over a bowl to catch drips. Pouryogurt into colander and allow to drainabout 30 minutes. Spoon yogurt into asmall bowl and stir in honey and cinnamon.Serve apples warm and top each servingwith 1 ⁄4 of the yogurt topping.90

SUPPLEMENTAL RECIPESBread PuddingRecipe and Photo by Chef Dennis Littley, A CulinaryJourney with Chef Dennis, www.askchefdennis.comPrep time: 20 minsCook time: 1 hour 15 minPreheat oven to 350˚F.Place bread in a 9” ×13” baking dish.In a mixer or large container, mix the milk,eggs, sugar, and vanilla together, makingsure all the eggs are beaten into the milkand all the sugar has been incorporated.When it is well mixed, pour this mixtureover the cut bread, mixing it well so thatall of the bread has absorbed some of themilk. Let it sit for at least 15 minutes beforebaking (overnight in the fridge is evenbetter).Before it is baked, pour the cup of half-andhalfover the bread; this will enhance theflavor of the pudding. Do not mix it in—letit seep into the bread.Then drizzle the melted butter over theentire pan, letting the butter’s richnesstouch as much of the top of the mixtureas possible.Cover the bread pudding with cling wrap(trust me, it will not melt), then cover itwith foil.Bake for about one hour, then uncover andcontinue to bake for 15 minutes more, oruntil center is fully set. (If the butter haspooled in any area, spread it around beforethe final 15 minutes; this will help get itgolden brown.)BREAD PUDDING:One loaf of potato bread,cut into cubes, (more if youneed it—the bread shouldmound high above yourcasserole dish.)4 cups whole milk3 large eggs2 cups sugar2 Tbsp. pure vanilla1⁄3 cup raisins (optional)1⁄2 stick of butter, melted(optional)1 cup half-and-halfcontinued next page91

SUPPLEMENTAL RECIPEScontinued from previous pageCREAM CHEESEFROSTING:1⁄2 lb. butter, softened1 lb. cream cheese, softened(not whipped)1 cup 10x sugar (more if youlike it sweeter)2 tsp. pure vanilla extractNow while you are letting your breadpudding bake, make the cream cheesefrosting.Cream Cheese FrostingAllow butter and cream cheese to come toroom temperature and soften.Whip the butter and cream cheese inyour mixture at high speed to get someair into it.Now, and this is important (believe meI know too well) turn the mixer down allthe way.Now you can add your 10x sugar and turnup the speed gradually.Add the vanilla and mix well.If you’re serving the bread pudding rightaway, spread the frosting over the bakedbread pudding and as it melts in, spread itover the surfaceServe warm or at room temperature.92

Notes

Notes