Recipes & Pairings

Wine & Cheese Pairings

Parmesan Shrimp Scampi

PARMESAN SHRIMP SCAMPI:
8 tablespoons butter, cubed and divided
1 large shallot, finely chopped
1 1/2 pounds uncooked large shrimp, peeled, deveined and tails on
6 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon each salt and pepper
1 package (8 ounces) sliced wild or baby portobello mushrooms
1 3/4 cups dry white wine
1/2 cup chopped sun-dried tomatoes (not packed in oil)
Juice of 1 medium lemon
3 ounces Eau Galle Parmesan cheese, grated (1 cup)
3/4 cup chopped fresh parsley
1 cup panko bread crumbs
8 thick-cut bacon strips, cooked and crumbled
Minced fresh parsley
Additional shaved Eau Galle Parmesan cheese

Instructions
1. Heat oven to 400°F. Line a 15 x 10-inch baking pan with aluminum foil.
2. Cut squash in half lengthwise; remove seeds and discard. Brush squash with olive oil. Sprinkle with garlic powder, salt and pepper. Place squash cut side down on prepared pan. Bake for 35-40 minutes or until tender.
3. When cool enough to handle, using a fork, scrape the squash strands into a bowl. Keep warm.

Parmesan Shrimp Scampi:
1.Meanwhile, melt 2 tablespoons butter in a large skillet over medium heat. Add shallot; cook and stir for 2-3 minutes or until crisp-tender. Add the shrimp, garlic, red pepper flakes, salt and pepper; cook and stir for 4-5 minutes or until shrimp turn pink. Transfer shrimp to a plate. Keep warm.
2. Melt 4 tablespoons butter in the same pan over medium-high heat. Add mushrooms; cook and stir for 4-5 minutes or until tender. Gradually stir in the wine, sun-dried tomatoes and lemon juice. Bring to a boil, stirring constantly. Cook and stir for 3 minutes.
3. Reduce heat to low. Gradually stir in parmesan until melted. Remove from the heat. Add shrimp and parsley.
4. Melt remaining butter over medium heat in a small skillet. Add bread crumbs; cook and stir for 1-2 minutes or until toasted.
5. Toss spaghetti squash with shrimp mixture. Sprinkle with the bread crumbs, bacon, parsley and additional parmesan. Season with salt and pepper to taste.

10-Minute Nacho Cheese Dip

Ingredients

• 2 tablespoons butter, cubed
• 2 tablespoons all-purpose flour
• 1/2 cup half-and-half cream
• 1/2 cup milk
• 1/4 teaspoon each garlic powder, onion powder and paprika
• 8 ounces Medium or 1 Year Aged Cheddar cheese, shredded (2 cups)
• 4 ounces Mild Colby cheese, shredded (1 cup)
• 1 can (4 ounces) diced green chiles, undrained
• Salt and pepper to taste
• Additional milk
• Tortilla chips

Instructions

1. Melt butter in a large saucepan over medium-low heat. Whisk in flour until smooth. Gradually whisk in the cream, milk, garlic powder, onion powder and paprika. Bring to a boil; cook and whisk for 2 minutes or until thickened.
2. Reduce heat to low. Gradually whisk in cheddar and colby until melted.
3. Remove from the heat. Stir in green chiles. Season with salt and pepper to taste. Add milk, a tablespoon at a time, until desired consistency. Serve with tortilla chips.

Brunch Fontina-Blueberry Bread

Ingredients
1/2 cup (1 stick) butter, cubed and melted
1 cup sugar
2 large eggs
Zest and juice of 1 medium lemon
6 ounces Fontina cheese, shredded (1 1/2 cups)
1 3/4 cups all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sour cream
1 cup fresh or frozen blueberries

Lemon Glaze:
1 cup confectioners' sugar
3 tablespoons lemon juice

Instructions
1. Heat oven to 350°F.
2. Beat the butter, sugar, eggs, lemon zest and juice in a large bowl until smooth. Stir in fontina.
3. Combine the 1 1/2 cups flour, baking powder and salt in another bowl; gradually add to butter mixture alternately with sour cream, beating each addition until combined. Toss blueberries with remaining flour. Fold in berry mixture.
4. Transfer to a greased 8 x 4-inch loaf pan. Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes in pan before removing to a wire rack to cool completely.

Lemon Glaze:
1. Stir confectioners’ sugar and lemon juice in a small bowl until smooth; drizzle over bread.