Cooking directions: For the tart, preheat the oven to 375 F.
Combine the chopped herbs, eggs, and cream in a mixing bowl. Blend until smooth. Stir in the cheeses. Season to taste and refrigerate.
Remove the phyllo dough from the packaging. While it is still rolled up, trim a quarter inch off of each end of the dough. Unroll the dough and cover with a towel to prevent drying.
On a cutting board, spread flat one layer of phyllo dough and brush with some of the clarified butter. Top with a second layer of phyllo and butter. Continue until four layers are completed. (Refrigerate remaining phyllo for another use.)
Using a sharp knife, cut twelve 4-inch phyllo squares and put each square into a standard-size muffin tin, shaping into a cup. Fill the cups two-thirds full with the cheese mixture. Bake until the phyllo is crisp and the custard is set. When cool, carefully remove the tarts from the muffin tins. Place one on each of 12 serving plates.
For the salad, in a bowl, mix the oil, vinegar and turbinado sugar for salad dressing. Blend well. Toss the greens, walnuts, and apple slices with the dressing. Arrange a portion of salad beside each tart. Season to taste and serve.
Savory Basil Wisconsin Cheesecake
Servings: one nine-inch cheesecake Ingredients:
1 cup fine Italian bread crumbs
3 tablespoons melted butter
1 cup packed basil leaves 2 cloves garlic, chopped
1/2 cup light or cholesterol-free mayonnaise
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1 carton (15 ounces) Wisconsin Ricotta cheese (can substitute Wisconsin Mascarpone)
1/4 cup (2 ounces) Wisconsin Blue Cheese
1 1/2 cups (6 ounces) Wisconsin Parmesan Cheese, grated
1/2 cup finely chopped, toasted almonds, optional
Slivered almonds, optional Fresh chives, optional Cooking Directions:
Combine crumbs and butter; press into bottom of lightly-greased 8-or 9-inch springform pan. Chill.
Combine basil, garlic, and mayonnaise in a blender, blend until smooth and set aside. In mixing bowl, beat together the Wisconsin Ricotta, Blue and Parmesan cheeses until blended. Beat in basil mixture. Spread mixture over crust, pressing and smoothing top. Chill at least 8 hours or overnight. When ready to serve, remove sides of pan and place cake on platter. Press chopped, toasted almonds onto sides of cheesecake, if desired. To garnish top of cheesecake, make a “flower” with slivered almonds and chive stems, if desired. Serve with assorted crackers, vegetable slices and toast.
Black Walnut Fig Granola
By Chef Jason Gorman Servings: makes six cups Ingredients:
2 cups rolled oats (not instant or quick-cooking)
1/2 cup shredded unsweetened coconut
1/2 cup black walnuts, coarsely chopped
1/2 cup dried mission figs, chopped
1/4 cup sesame seeds
3/4 cup honey
1/3 cup walnut oil Cooking Directions:
Preheat oven to 350 F. Line jelly roll pan with sides with parchment paper. Stir together rolled oats, coconut, walnuts, figs and sesame seeds. In separate bowl, combine honey and oil; whisk to combine. Pour over oat mixture; mix well. Spread evenly on prepared pan.
Bake 20 minutes; stir. Bake another 10 to 15 minutes or until light golden brown. Turn mixture onto large piece of foil; pat flat. Cool and break into chunks. Store at room temperature in tightly sealed containers or bags for up to 2 weeks. May also be stored longer in freezer.
Serve as an accompaniment with Wisconsin artisan and specialty cheeses, such as those pictured, Gorgonzola, Cheddar and Cranberry Chipotle Cheddar Cheese. Also good with earthy, soft cheeses such Wisconsin Limburger, Les Fréres, Aged Brick and Italico.