Squash Florentine

- Posted in Meat, Side Dish

Make the filling the day before Thanksgiving
Serves 6

1 Winter Squash—cooked
1 package ( 10 oz) frozen chopped spinach, thawed
1 tablespoon butter
1 large shallot, minced
1 tablespoon flour
1/2 cup Longmont Dairy Whipping Cream
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1/4 teaspoon pepper
3/4 teaspoon ground nutmeg
3 ounces thinly sliced proscuitto

Cook spinach in a 4 to 5 qt. pan, on high heat, for 2-4 minutes. Drain in a colander. When cool, press to remove excess moisture.

Over medium heat, combine butter and shallot in same pan used for spinach. Stir often until shallot is lightly browned. Add flour and stir until golden. Remove from heat and whisk in cream. Place on medium-high heat and stir until boiling. Mix in Worcestershire sauce, mustard, pepper, spinach, and nutmeg (to taste). If made ahead, cover and chill until next day; reheat.

Cut cooked, warm squash into 6 equal portions. Place, skin down, in baking pan. Top the squash equally with the spinach mixture; drape with proscuitto. Broil 8 inches from the heat until the proscuitto is sizzling and tinged with brown—(about 4 minutes). Set pieces on individual plates.

Homemade Sour Cream

- Posted in Miscellaneous, Side Dish

Try homemade sour cream on fresh sliced cucumbers, for a delicious treat!

1 cup heavy cream
1/4 cup sour cream or buttermilk

Mix heavy cream and buttermilk in a screw-top jar, cover, and let stand at room temperature about 24 hours until very thick. Chill well before using and keep refrigerated.

Idea: Color green for St. Patrick’s Day!

From: Susan Boyd’s Kitchen
Mooo News, March 2008

Sharp Cheddar Benne Cakes

- Posted in Baked Goods, Side Dish

Benne cakes are traditional treats in the southern United States, but the recipe originated from West Africa. Bennes are sesame seeds and are considered to bring good luck in many cultures. Traditionally, these cakes are sweet and are like small cookies. They are a regular treat at Kwanzaa celebrations. This variation brings a new take on an old favorite by adding a sharp cheddar twist!

1/2 pound LDF Sharp Cheddar Cheese, shredded (or 1 package of shredded)
1/2 cup Country Cream Butter
1 cup flour
1 1/2 to 2 ounces sesame seeds
Cayenne pepper

If you are using block cheese, shred or grate it while it is still cold. Or, you can use 1 package of LDF shredded cheese. Both cheese and butter should be allowed to sit out until they reach room temperature, before combining the ingredients in this recipe; they should be very soft before you begin.

First, mix cheese, butter, and flour together. Then, add a small pinch of cayenne. (More may be added, according to your preference.) Roll the dough into marble-sized balls, then roll them in the sesame seeds. Place the balls onto a cookie sheet and refrigerate until firm; then pack in a container and freeze until you want to bake them.

Remove the balls from the freezer to defrost, about 2 hours before serving. After defrosting, bake in a 400 degree oven for 10 to 15 minutes, or until slightly brown. These unique cakes are delicious with drinks or soup, or as an accompaniment to salad. Makes 50 to 60 Benne Cakes.

Order Sharpe Cheddar Cheese Here

Inspired by a recipe found in Reader’s Digest Secrets of Better Cooking
MOOO News, March 2011

The Savoy’s Beurre Blanc – White Butter Sauce

- Posted in Miscellaneous, Side Dish

Compliments of Chantal and Jean Martini
(Wonderful with fish or shellfish)

4 oz. dry white wine
2 pinches of salt
2 oz. fresh shallots, chopped
4 pinches of white pepper
4 bay leaves
8 oz. Longmont Dairy Whipping Cream
8 whole black peppercorns
8 oz. unsalted butter
4 oz. clarified butter

Sweat the shallots, bay leaves, and black peppercorns in clarified butter, on low heat, until the shallots are tender. Add the white wine, increase to medium heat and reduce to half the liquid. Pour in the heavy cream and reduce liquid slightly, about 1/3rd, on medium heat.

Add the unsalted butter in small pieces, all at once. Bring to a boil and stir with a whisk until the butter is melted. Add salt and pepper. Strain the sauce in a non-plastic strainer. Serve right away. (If you want to keep it hot before dinner, put it in a water bath.)

For additional flavor, after the sauce is finished you may add finely chopped fresh basil, fresh dill or Dijon mustard.

Roasted Olathe Corn and Poblano Soup

- Posted in Side Dish, Soup

Chef Aaron Bennett, Ritz CarltonClub-Willow Creek Bistro, Aspen Highlands

This recipe was shared by special permission from Colorado Proud. For more great recipes visit their website at www.ColoradoProud.or

12 ears of fresh Olathe Colorado corn
1 1/2 large white onion small diced
2 red bell peppers small diced
3 poblano peppers small diced
3 jalapeños minced (no seeds)
2 Tbsp. minced garlic
2 oz. butter
1/2 gallon rich chicken stock
1/2 gallon whole LDF milk
1 oz. olive oil
Salt and white pepper to taste

Peel corn, cut kernels away from cob (reserve the cobs in a medium stock pot) toss corn with olive oil and season lightly with salt and white pepper. Put on sheet tray and roast in oven for 15 -25 minutes until lightly browned.

Add chicken stock and milk to corn cobs and bring to a boil, reduce heat to medium and simmer gently for at least 1/2 hour.

In a 2 gallon sauce pot place diced red pepper, diced onion, diced poblanos, minced garlic, minced jalapenos, and butter, cook over medium heat stirring frequently until vegetables are translucent and cooked through (do not brown vegetables). Add roasted corn kernels and cook for 2 minutes with vegetables.

Remove corn cobs from liquid and discard, pour broth over corn and vegetable mixture, bring to a simmer, and simmer gently for 20 minutes. Strain out approximately 1/4 of vegetables and corn and put aside. In powerful blender blend the soup in small batches until very smooth. Once all soup is pureed, add in reserved vegetables and corn for texture and color. Season with salt and white pepper to taste.

From Mooo News, October 2006

Pistachio-Almond Salad

- Posted in Dessert, Side Dish

2 small boxes pistachio instant pudding
Longmont Dairy Milk
1 large can pineapple chunks, drained
1 package sliced almonds

Mix two boxes of pistachio pudding with milk, following package directions. After pudding sets, add 1 large can drained pineapple chunks, and package of sliced almonds. Mix gently together and refrigerate.

Picnic Casserole

- Posted in Casserole, Meat, Side Dish

This casserole was born to travel—you don’t even have to light up a campfire!

1 lb lean ground beef
3 medium onions—chopped to make 3 cups
2 tablespoons olive oil
2 cups enchilada sauce
2 teaspoons chili powder
2 cups pitted ripe olives
1 teaspoon fresh ginger-chopped
1—16 ounce can of yellow hominy, drained and chopped
1 cup Longmont Dairy mild cheddar cheese—grated
1 cup Monterey Jack cheese—grated
salt and pepper to taste

Brown meat and 1 cup of chopped onions in oil. Add the enchilada sauce, chili powder, olives, and chopped ginger. Lightly salt and pepper to taste. Simmer for 20 minutes.

Spray the bottom of a 9 x 13 inch casserole. Layer the hominy, the remaining onions and half of the beef mixture. Top with half of the cheese. Add the remaining meat and top with the remaining cheese.

Bake at 350 degrees for 1 hour. Serves 6

Nadine Henry’s Scalloped Potatoes

- Posted in Side Dish

1/2 to 3/4 lb. Tillamook Sharp Cheddar Cheese, shredded (or 3, 8-oz. packages of shredded cheese)
8-10 potatoes
1-2 Tablespoons Country Cream Butter
1 to 1 1/2 quarts Longmont Dairy Whipping Cream
Salt to taste
Optional: Ham – sliced or cubed

Peel and slice potatoes. Cut cheese into cubes, or shred, as desired. Heat cream, but do not allow it to boil. Put a layer of potatoes into a deep casserole dish that has been buttered with Country Cream Butter. Salt potatoes and add 1/3 cheese over the layer. Make 3 layers, using all potatoes.

Pour warm cream over the top, leaving peaks of potatoes exposed. Bake in a 300° oven for about 2 1/2-3 hours. During the first 1/2 hour, push potatoes down, with a slotted spoon, a couple of times and add more cream to cover the potatoes, if necessary. Make sure that all potatoes are completely covered with cream. Brown casserole on the top, by increasing oven temperature to 400°, right before serving. For variety, slices or chopped ham may be added to the layers.

MOOO News, November 2011

Mashed Sweet Potatoes

- Posted in Side Dish

4 1/2 cups cooked and mashed sweet potatoes
1/2 cup Country Cream Butter, melted
1/3 cup Longmont Dairy milk
1 cup white sugar
1/2 tsp. vanilla extract
2 Eggland’s Best Eggs, beaten
1 cup light brown sugar
1/2 cup all purpose flour
1/3 cup butter
1 cup chopped pecans

Directions:
Preheat oven to 350 degrees F. Grease a 9” x 13” baking dish.

In a large bowl, mix together mashed sweet potatoes, 1/2 c. melted butter, milk, sugar, vanilla, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes. (Can be refrigerated at this point to be cooked later). Bake for 25 minutes in preheated oven, or until golden brown.

From Amy Willard’s recipe file
Mooo News November 2012

Marbled Potatoes

- Posted in Side Dish

Make ahead and freeze for Thanksgiving.
Serves 6

1 pound red potatoes
1 pound sweet potatoes
2 scallions, chopped
1/4 cup butter
1/2 cup sour cream
1/2 cup Longmont Dairy Whipping Cream-whipped
1 teaspoon salt
Nutmeg to taste
1/2 teaspoon pepper
1/4 cup fresh bread crumbs
2 tablespoons melted butter
2 tablespoons minced, fresh parsley

Cook the potatoes separately, in water, until tender; drain. Cool slightly and peel. Mash in separate bowls.

Sauté the scallions in 1/4 cup butter in a skillet until tender. Stir half of the scallions into each bowl of potatoes.

Whisk the sour cream with the whipped cream in a bowl. Fold half gently into each bowl of potatoes. Add half the nutmeg, salt and pepper to each bowl.

Layer the potatoes, 1/2 at a time, into a greased 1 quart soufflé dish. Swirl with a knife to marbleize. Sprinkle with a mixture of the bread crumbs, melted butter, and parsley. Bake at 350° for 30 to 35 minutes or until the topping is golden brown.