1 1/2 quarts water Salt to taste
1 1/2 cups (6 ounces) Wisconsin Smoked Cheddar cheese, grated
1 cup all-purpose flour 4 whole eggs, beaten
2 cups finely ground breadcrumbs 1 quart peanut oil for deep frying Cooking directions:
Arancini: Melt butter in large sauce pot over medium heat. Add onion and slowly sauté until translucent, about 3 minutes. Add rice and toss with onions and butter. Stir in wine; cook until wine is absorbed. Add water 4 ounces at a time, stirring often, until water is absorbed each time. Add enough water, cooking until rice is tender, stirring constantly near end of cooking time. Remove from heat and season with salt. Spread on baking sheet and refrigerate until cool.
Place a bowl of water, a bowl of the grated Smoked Cheddar cheese and the cooled rice on work surface. Wet palm of one hand so rice doesn’t stick to it. Press 2 level tablespoons rice into circle on your palm. Place about 1 teaspoon of the cheese in the center and form the rice into a ball around the cheese. Balls should be about the size of a golf ball.
Place flour, eggs and breadcrumbs in 3 separate bowls. Coat rice balls with flour, shaking off excess. Dip in eggs and then in breadcrumbs. Press breadcrumbs into sides of balls. Refrigerate until ready to fry and serve.
Final preparation: Heat oil in deep sauce pot to 350 F. Place 4 or 5 rice balls in the oil at a time using tongs. Cook all sides of the arancini until golden brown and crispy, about 3 minutes. Remove
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and drain on absorbent towel. Serve immediately.
Miniature Wisconsin Blue Cheese Balls With Winter Fruit
Servings: 30 mini cheese balls Ingredients:
30 dried apricots Water
4 teaspoons pure vanilla extract
2/3 cup coarsely chopped pecans
4 ounces Cream Cheese cut in chunks and room temperature
4 ounces (3/4 cup) Wisconsin Blue cheese, crumbled
1 tablespoon French brandy*
1/2 tablespoon grated yellow onion Cooking directions:
Place apricots in sauce pan. Add water barely to cover. Stir in vanilla. Bring apricots to boil, uncovered, and simmer until tender, 1-4 minutes, depending on dryness of apricots. Test with fork. The apricots should be tender but not limp. Drain and dry well. Set aside.
Preheat oven to 375 F. Spread pecans on baking sheet. Toast pecans for 4-5 minutes, until aromatic. Stir after 2 minutes and watch so nuts do not scorch. Remove and pour pecans on waxed paper to cool. Whirl pecans in blender or food processor until very fine. Set aside.
Place Cream Cheese, Wisconsin Blue Cheese and brandy in food processor bowl. Pulse until all ingredients are well blended. Add onion and pulse briefly to incorporate. (You may also blend the mixture in the bowl of an electric mixer.) Remove mixture to bowl and refrigerate at least 2 hours.
Remove cheese mixture from refrigerator. Form miniature balls and dip tops in pecans. Place on an apricot, nut side up. Repeat until all mixture is used. The mixture is soft; if too soft, spoon onto apricots, rounding the top and sprinkle with apricots.
*If a non-alcoholic mixture is preferred, substitute sherry extract. Start with 1/4 teaspoon and add to taste.
Wisconsin Mascarpone Crostini and My Mother’s Tomato Conserve
By Chef Rhys Lewis Servings: 12 Ingredients:
1/2 cup clarified butter*
24 slices French baguette, thinly sliced
6 cups fresh tomatoes, blanched and peeled, in 1/2-inch dice
4 cups sugar
2 True Ceylon Cinnamon sticks
1 tablespoon whole cloves 2 lemons, in 1/4-inch dice 1 orange, in 1/4-inch dice Final Preparation:
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