Cheese curds are delicious nuggets of freshly made cheddar cheese that actually squeak in your mouth, when you eat them soon after they are produced. There are cheese factories throughout Wisconsin where you can find warm cheese curds made daily. All cheddar cheeses actually begin as curds before they are formed into blocks or wheels and aged.
After a recent Wisconsin visit, I brought home some cheese curds and decided to explore cooking with them. I paired these with broccoli and eggs for individual frittatas with gooey gobs of fresh cheese in each one. If you cannot find cheese curds, you can substitute cubed cheddar.
Ingredients: 1 tablespoon olive oil 1 small onion, peeled and diced 1 bunch broccoli, trimmed and chopped 1 cups cheese curds 8 eggs 1 cup skim or low-fat milk ½ teaspoon salt ½ teaspoon pepper
Preheat oven to 375 degrees Fahrenheit. Lightly spray a 12-cup muffin tin with cooking spray.
Heat oil in a large skillet over medium-high heat. Add onion and sauté a couple of minutes, until it starts to soften. Add broccoli and sauté until vegetables are tender and lightly browned, about 8 minutes. You may need to add a couple of tablespoons of water to the skillet to prevent sticking.
Break large cheese curds into bite size pieces and place in a medium bowl. Stir vegetables in with cheese curds and fill the muffin tin with an equal amount of the mixture.
In a large bowl, whisk together the eggs, milk, salt and pepper. Pour the egg mixture over the broccoli and cheese curds, filling each cup to the rim.
Bake for 25 to 30 minutes, until frittata tops are lightly golden. Serve warm or at room temperature.
Note: An ice cream scoop is a great tool to use for adding the frittata mixture to the muffin tins. Fill each cup with one scoop and avoid messy spills.
The aroma of grilled meat lofting in the air makes me hungry, even if I’ve already had a meal. Add a little bourbon, maple syrup and Dijon mustard in the mix, and the smell of your pork tenderloin on the grill may even bring your neighbors over for dinner. Paired with creamy goat cheese mashed potatoes, this recipe is simple enough for a throw-together meal and impressive enough to serve when entertaining. Doubling the recipe will give you more to pass around if you are serving a crowd. Add some grilled broccoli to round out this delicious meal and serve with your favorite bourbon of course.
Bourbon Maple Pork Tenderloin Ingredients: 1 whole pork tenderloin, about 1 pound ½ teaspoon salt ½ teaspoon ground black pepper 2 tablespoons maple syrup 2 tablespoons bourbon 2 tablespoons country Dijon mustard 1 tablespoon chopped fresh rosemary
Goat Cheese Mashed Potato Ingredients: 1 pound potatoes (about 2½ cups), diced and unpeeled water ½ tablespoon butter ½ cup skim milk 4 ounces goat cheese ¼ teaspoon salt ¼ teaspoon ground white pepper
Preheat an outdoor grill to 375 degrees Fahrenheit. Place pork on a large plate or platter and season with salt and pepper. In a small bowl, whisk together maple syrup, bourbon, mustard and rosemary. Reserve half of the glaze in a clean bowl and brush the pork with the other half of the glaze.
Grill the pork tenderloin for 17 to 20 minutes, turning occasionally and brushing with the remaining glaze, until pork reaches an internal temperature of 140 degrees Fahrenheit. Place pork on a cutting board and cover with aluminum foil. Let the tenderloin rest for 5 minutes before slicing.
Meanwhile, in a large saucepan, add potatoes and cover with water. Bring to a boil and reduce to low heat. Cover and cook for about 10 minutes, until tender. Drain water and return to the stove over low heat. Add skim milk, butter, salt and pepper and mash with a potato masher while butter melts. Add goat cheese and use a hand-held mixer to whip potatoes on high until smooth and creamy.