Recipes & Pairings

Wine & Cheese Pairings

Mini Asiago and Ham Quiches

Ingredients

• 6 large eggs
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 ounces Asiago cheese, shredded and divided (1 cup)
• 1/3 cup diced fully cooked ham
• 1/3 cup finely chopped green onions
• 2 packages (1.9 ounces each) frozen miniature phyllo tart shells

Instructions
1. Heat oven to 375°F.
2.Beat the eggs, salt and pepper in a large bowl. Stir in the 3/4 cup of asiago, ham and green onions. Place tart shells on an ungreased 15 x 10-inch baking pan. Fill with egg mixture. Sprinkle with remaining asiago.
3.Bake for 12-14 minutes or until eggs are set. Serve warm.

Select images courtesy of the Dairy Farmers of Wisconsin.

Flaky Parmesan Palmiers

Ingredients

• 1 box (17.3 ounces) frozen puff pastry, thawed
• 1 large egg
• 1 tablespoon milk
• 5 1/2 ounces Parmesan cheese, finely shredded and divided (about 1 3/4 cups)
• 3 teaspoons coarsely ground pepper, divided

Instructions
1. Heat oven to 375°F.
2. Unfold one sheet of puff pastry on a lightly floured surface; roll out into a 12 x 9-inch rectangle.
3. Whisk egg and milk; brush over pastry. Sprinkle with 3/4 cup parmesan and 1 1/2 teaspoons pepper.
4. Score a line lengthwise down center of pastry with a knife. Tightly roll up pastry to score mark, jelly-roll style, starting with a long side. Tightly roll up the remaining long side until the rolls meet.
5. Brush inside each pastry roll with egg wash, and press rolls together to seal. Wrap in plastic wrap. Freeze for 30 minutes. Repeat steps with remaining puff pastry. Cover and refrigerate egg wash.
6. Cut each pastry widthwise into 1/4-inch slices. Place slices cut side down 2 inches apart on parchment-lined baking sheets. Brush with egg wash. Sprinkle with remaining parmesan.
7.Bake for 12 minutes. Flip pastries. Bake for 2-3 minutes longer or until golden brown. Cool on a wire rack.



Select images courtesy of the Dairy Farmers of Wisconsin.

Air-Fryer Cheese Curds

Ingredients

• 1 cup all-purpose flour
• 3 large eggs
• 2 cups panko bread crumbs
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 8 ounces Renard's Famous Cheese Curds - Original
• Cooking spray
• Dipping Sauces: marinara sauce and ranch salad dressing

Instructions
1. Heat air fryer to 350˚F. Line a rimmed baking sheet with waxed paper.
2. Place flour into a shallow bowl. Lightly beat eggs in a separate shallow bowl. Combine the bread crumbs, garlic powder and cayenne pepper in another shallow bowl.
3. Coat cheese curds, a few at a time, in flour. Dip cheese curds into eggs; then coat with crumb mixture, shaking off any extra coating between steps. Place cheese curds on prepared pan.
4. Lightly spritz curds with cooking spray just before placing into air fryer basket. Arrange curds in a single layer in the basket. Refrigerate remaining curds until frying.
5. Set timer for 5-7 minutes. Fry curds, removing basket at 3 minutes; flip curds. Cook for 2-4 minutes longer or until light brown, crispy and the curds begin to melt. Repeat step with remaining curds, starting with a light spritz of cooking spray.
6. Serve in a bowl or parchment-lined basket with dipping sauces.


Select images courtesy of the Dairy Farmers of Wisconsin.