Corn Chowder

Corn Chowder

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I do prefer fresh corn for this recipe, but when it is winter it is impossible to get good fresh corn in Wisconsin, so frozen is the next best option.  I also use evaporated milk to get a great mouth feel without the calories.  Enjoy!

2 tablespoons butter

1 cup onions, chopped

2 to 3 red potatoes, chopped

1 large carrot, chopped

½ cup celery, chopped

1 sweet red bell pepper, minced

4 cups fresh or frozen sweet corn

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon dried thyme

½ teaspoon dried basil

1 to 1 ½ cups veggie stock

1 cup evaporated milk

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1. In a medium, soup kettle begin cooking the onions, potatoes, and carrot in the butter over medium-low heat for 10 to 15 minutes, stirring constantly.

2. Add celery and keep cooking for 5 to 10 minutes. 

3. Add peppers, corn and seasonings. 

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4. Stir well and cover. 

5. Reduce heat, letting it cook for 5 to 10 minutes.

6. Add broth and puree about half of the soup in a food processor.

7. Add the milk and heat until warm, about 5-10 minutes.

Baked Brie Bites

Baked Brie Bites

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2 sheets all-butter puff pastry, thawed but still cold

1 large egg, beaten

2 tablespoons milk

1/2 teaspoon of cinnamon

4-ounce piece of cold Wisconsin Brie Cheese cut into 12 slivers

24 - 36 slivers of toasted almonds

1/3 cup cherry jam or other jam of your choice

Coarse ground sea salt

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1. Open puff pastry sheets and cut into thirds along fold creases.

2. Cut each panel into four pieces.

3. One sheet of puff pastry will yield 12 rectangles.

4. Combine egg, cinnamon, and milk.

5. Brush 12 pastry rectangles with egg wash.

6. Place a small sliver of Brie (rind and all) on top of egg wash on 1 half of pastry rectangle.

7. Top with 1/2 teaspoon cherry jam and 2-3 almond slivers. 

8. Stretch and fold the puff pastry over the cheese, almond, and jam half.

9. Use fork to press edges together, sealing well.

10. Repeat with remaining rectangles.

11. Pierce top of bites lightly with a fork.

12. Place rack in center of cold oven; preheat oven to 375°F.

13. Line baking sheet with parchment paper and place bites on sheets.

14. Brush tops with egg wash.

15. Sprinkle with a bit of sea salt.

16. Bake 12-14 minutes or until golden brown.

17. Remove from oven and cool slightly before serving. 

18. Best when served warm.

Butternut Squash and Pesto Tarts

Butternut Squash and Pesto Tarts

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Makes 24 tarts

2 sheets frozen puff pastry, thawed

4 cups butternut squash, preferably neck portion, peeled and diced

¼ cup prepared pesto

1 cup of goat cheese

2 tablespoons olive oil

½ cup freshly grated Parmesan cheese, garnish

Parsley minced as garnish

1. Preheat oven to 400°F.

2. Line 2 baking sheets with parchment paper.

3. Roll each puff pastry sheet out to 12-inch square on lightly floured work surface.

4. Cut out 9 circles from each sheet using 3 ½ inch circle mold.

5. Reroll scraps and cut out 4 to 6 more circles.

6. Place circles on prepared baking sheets.

7. In a small bowl mix the pesto with the goat cheese

8. Spread 2 teaspoons of the pesto mixture on each pastry circle.

9. Place 2 heaping tablespoons of butternut squash, over pesto.

10. Brush with oil, and season with pepper.

11. Bake 20 to 25 minutes, or until squash is cooked through and pastry is golden.

12. Sprinkle Parmesan cheese and parsley; serve.

Pumpkin Risotto

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2 tablespoons olive oil

1 1/3 cups fresh pumpkin, peeled and cut into 3/4-inch dice

2 medium white onions, finely diced

¾ cup dry riesling

1 ½ teaspoons nutmeg

About 1 teaspoon freshly ground white pepper

1 teaspoon salt

7 cups vegetable stock 

5 tablespoons butter

1 ½ cups arborio rice

3 tablespoons finely chopped fresh flat-leaf parsley 

½ cup freshly grated Parmesan cheese

1. Heat the oil in a medium saucepan.

2. Add the pumpkin and half of the onions and cook over moderately high heat, stirring frequently, until the pumpkin is just tender, about 7 minutes.

3. Stir in the wine, nutmeg, white pepper and salt and cook, stirring occasionally until most of the liquid has evaporated, about 12 minutes.

4. Remove from the heat and let cool slightly.

5. In a food processor, puree the pumpkin mixture until smooth.

6. Transfer to a small bowl.

7. In a medium saucepan, bring the vegetable stock to a boil over moderate heat.

8. Reduce the heat to low and keep the stock hot.

9. In a medium saucepan, heat 2 ½ tablespoons of the butter until it begins to sizzle.

10. Add the rice and the remaining onions and cook over moderately high heat, stirring with a wooden spoon, until the onions are translucent, about 7 minutes.

11. Immediately stir in 1 cup of the hot stock and cook, stirring constantly, until all of the liquid has been absorbed, about 2 minutes.

12. Reduce the heat to moderate and gradually add 3 more cups of the hot stock, 1 cup at a time, stirring and cooking until each cup is almost absorbed before adding the next, about 15 minutes.

13. Stir in the pumpkin puree.

14. Continue adding the remaining 3 cups stock, 1 cup at a time, stirring and cooking as above, until the rice is tender, about 10 minutes longer.

15. The risotto will be quite loose.

16. Stir in the parsley and the remaining 2 ½ tablespoons butter.

17. Spoon the risotto into 6 warmed soup plates and sprinkle the Parmesan on top.

18. Serve immediately.

Pear and Almond Tart

Pear and Almond Tart

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3/4 cup butter softened

½ cup brown sugar

2 eggs

1 cup almond flour

¼ cup flour

¼ teaspoon baking powder

2 teaspoons grated lemon rind

2 pears, peeled, cored and quartered

½ cup brown sugar

1/2 teaspoon of cinnamon

• raw sugar, for sprinkling

1. Preheat oven to 320°F. 

2. Place the butter and sugar in the bowl of a food processor and process until just combined. 

3. Add the eggs, almond flour, flour, baking powder and lemon rind and process until just combined.

4. Spoon the mixture into a lightly greased 4 inches x 13 inches loose-bottom fluted tart tin.

5. Place the pears, cinnamon, and brown sugar in a bowl and toss to coat. 

6. Press the pears into the tart mixture and bake for 35–40 minutes or until cooked when tested with a skewer. 

7. Sprinkle with raw sugar and allow to cool in the tin. 

Cultivate Taste: Cranberry Nut Bread

Cultivate Taste: Cranberry Nut Bread: Cranberry Nut Bread 2 cups flour 1 cup sugar 1 ½ teaspoons baking powder dash of cinnamon 1 teaspoon salt ½ teaspoon ba...

Cranberry Nut Bread

Cranberry Nut Bread

2 cups flour

1 cup sugar

1 ½ teaspoons baking powder

dash of cinnamon

1 teaspoon salt

½ teaspoon baking soda

¼ cup butter softened

1 egg

¾ cup orange juice

1 tablespoon grated orange peel

1 ½ cups fresh cranberries

½ cup chopped walnuts

1. In a large bowl, combine the flour, sugar, baking powder, cinnamon, salt and baking soda.

2. Add butter until mixture resembles coarse crumbs.

3. In a small bowl, whisk the egg, orange juice, and peel; stir into dry ingredients just until moistened.

4. Fold in cranberries and walnuts.

5. Spoon batter into a greased and floured 8-inch bread pan.

6. Bake at 350°F for 65-70 minutes or until a toothpick inserted near the center comes out clean.

7. Cool in pan 10 minutes before removing to a wire rack to cool completely.