LDF Select Cheese AA+ Dip

- Posted in Side Dish

Asiago Cheese and Artichoke make a “Super” Appetizer

8 oz. cream cheese
1/2 cup sour cream
2 Tbsp. LDF half and half
1/4 tsp. salt
3/4 cup shredded Longmont Dairy Select Asiago Cheese
1 can (14 oz.) artichoke hearts, drained and chopped
4 medium green onions, chopped (about 1/4 cup)
2 Tbls. chopped fresh parsley

Heat oven to 350°. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Blend in sour cream, half and half, and salt. Stir in Longmont Dairy Select Asiago Cheese, artichoke hearts, and onions. Spoon into 1 quart casserole or a small oven-proof serving dish. Bake uncovered for 10 to 15 minutes or until hot and cheese is melted. Remove from oven; stir. Sprinkle with parsley and serve with crisp breadsticks, crackers, tortilla chips, or crostini.

Microwave Instructions: Place all ingredients into a microwavable casserole or dish. Microwave uncovered on high for 1-2 minutes, stirring every 30 seconds, until bubbly. Serve as above.

Adapted by Longmont Dairy
Inspired by a recipe on Tablespoon.com
MOOO News, January 2012

Lentil Soup

- Posted in Meat, Side Dish, Soup

Serve with hearty bread and green salad.

3 bacon slices
2 cups chopped leek
1 cup chopped onion
3 cups water
2 cups peeled, chopped potato
1 cup dried lentils
3/4 cup chopped carrot
1/2 teaspoon salt
1 ( 16 ounce) can fat-free, less sodium chicken broth
1/2 cup cream
2 tablespoons dry sherry

Brown bacon in heavy pan (Dutch oven) until crisp. Remove bacon and reserve drippings. Sauté leek and onion in bacon drippings for about 4 minutes. Add water, potato, lentils, carrot, salt, and broth. Bring to a boil, then reduce heat and cover. Simmer for 1 hour until vegetables are tender. Place all vegetables in a blender, or food processor, and process until smooth. Return to pan. Stir in cream and sherry. Gently reheat. Sprinkle with crumbled bacon.

Irish Oatmeal Soda Bread

- Posted in Baked Goods, Side Dish

3 1/2 cups all-purpose flour
1/2 cup quick cooking oats
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 (8 ounce) container low-fat sour cream
3/4 cup LDF Low Fat (1%) milk
2 tablespoons honey
1 tablespoon white sugar
1/4 cup butter, melted
2 tablespoons butter, melted
1 tablespoon oats

Preheat oven to 375°. In a large bowl, mix together flour, 1/2 cup oats, salt, baking powder, and baking soda. In another bowl, mix together sour cream, milk, honey, and sugar. Add to the flour mixture, and mix just until well blended. Stir in 1/4 cup melted butter or margarine.

Turn dough onto a lightly sprayed baking sheet. Shape into a round, lightly mounded circle, about 8 inches diameter. Brush the top of the loaf with 2 Tblsp. melted butter, and sprinkle with remaining 1 tablespoon of oats. With a knife, score the top of the loaf into quarters. Bake for about 40 minutes or until browned. Cool completely before slicing.

From AllRecipes.com
Mooo News 2008

Honey Cream Salad Dressing

- Posted in Miscellaneous, Side Dish

We could not resist sharing this recipe with you, so we thought we would squeeze it into this issue! Only three simple ingredients and you will enjoy the best dressing you have ever tasted!

1 cup Longmont Dairy Heavy Whipping Cream, whipped
1/2 cup mayonnaise
2 Tablespoons Colorado Honey

Whip heavy cream until it makes gentle peaks that stand by themselves. Then, blend the mayonnaise and honey together in a small bowl. Fold the whipped cream into the honey mixture. Chill and serve with fruit salads.

From the kitchen of Susan Boyd
Mooo News, August 2010

Homemade Buttermilk

- Posted in Miscellaneous, Soup

You don’t have buttermilk, but you are desperate for homemade buttermilk pancakes or biscuits. What are you going to do? Here is a quick and easy solution!

1 Cup Whole Milk
Add one of the following ingredients:
1 3/4 Tablespoons cream of tarter
1 Tablespoon white vinegar
1 Tablespoon lemon juice

Add one of the above acidic ingredients to the milk and stir. Let stand at room temperature for 25 minutes. The milk should start to curdle. Stir well before using. Also, a combination of plain yogurt (3/4 cup) and whole milk (1/4 cup) can also be used to replace a cup of buttermilk, in most recipes.

From www.mr.breakfast.com
Mooo News, August 2005

Lemony Pasta Spring Vegetable Salad

- Posted in Side Dish

Prepare this salad the night before the brunch.

1 (1 lb.) package medium pasta shells
1 pound fresh asparagus, cut into 2″ pieces
1 (16 oz.) package frozen baby peas
1 orange bell pepper, seeded and chopped
1 cup mayonnaise
1 (8 oz) container NOOSA Honey Yoghurt
4 Tbsp. lemon juice
¼ cup milk
1 tsp. dried thyme leaves
1 tsp. dried dill (optional)
1/8 tsp. white pepper

Bring a large pot of salted water to a boil over high heat. Add pasta shells and cook according to package directions, adding asparagus pieces during the last 4 minutes of cooking time.

Meanwhile, place frozen peas in a colander in the sink. When pasta is tender and asparagus is crisp tender, drain into colander over peas. Drain well and add the chopped orange bell pepper.

In large bowl, combine mayonnaise, NOOSA honey yoghurt, lemon juice, milk, thyme, pepper, and salt and mix with wire whisk to blend. Add pasta mixture and stir gently to coat. Cover and refrigerate for at least 2 hours before serving. Season with salt to taste, if desired. Serves 8-10

Adapted from busycooks.about.com
MOOO News, March 2013

Herbed Butters

- Posted in Miscellaneous, Side Dish

Make our Country Cream Butter even more delicious by adding these customized blends of spices to perk up every meal! It only takes a little bit of real butter to make a big difference!

For Beef:
4 oz. Country Cream Butter, softened
1 tbsp. Parsley, fresh, finely chopped
1 tbsp. Chives, fresh, finely chopped
1 tsp. Chervil, dried
1 tsp. Tarragon, dried
1 tbsp. Shallot or onion, grated
Dash Pepper

For Chicken:
4 oz. Country Cream Butter, softened
1 tbsp. Parsley, fresh, finely chopped
1 tbsp. Chives, fresh, finely chopped
1 tbsp. Thyme, fresh, finely chopped
1 tsp. Oregano, fresh, finely chopped
1 tbsp. Shallot or onion, grated
Dash Pepper

For Fish:
4 oz. Country Cream Butter, softened
1 tbsp. Parsley, fresh, finely chopped
1 tbsp. Chives, fresh, finely chopped
1 tbsp. Dill, fresh, finely chopped
1 tbsp. Lemon juice
1 tbsp. Shallot or onion, grated
Dash Pepper

For Pasta/Vegetables:
4 oz. Country Cream Butter, softened
1 tbsp. Parsley, fresh, finely chopped
1 tbsp. Chives, fresh, finely chopped
1 tbsp. Oregano, fresh, finely chopped
1 tsp. Basil, fresh, finely chopped
1 tbsp. Garlic
Dash Pepper

Blend all the ingredients together for best results, allow butter to set at room temperature for 30 minutes to one hour, stirring occasionally.

Spoon mixture onto a sheet of waxed paper and shape into a roll about ½” in diameter. Refrigerate until ready to use, storing in plastic zip lock bag. Cut into 4 thick slices before serving.

Used with permission from the newsletter: Farm Fresh, by Colorado Proud.
Recipes were created by Chef Bob Holloway

Fried Tomatoes With Sour Cream Sauce

- Posted in Side Dish

1/2 cups sour cream finely sifted bread crumbs
6 firm tomatoes
oil
1 egg
2 tablespoons flour
1 Tablespoon cold water
1 tablespoon chopped parsley

Wash the tomatoes. Remove a thin slice from the stem end and slice the rest of the tomatoes about 1/2 inch thick. Beat the egg slightly; add the water. Dip the tomatoes in the egg mixture and roll in the bread crumbs, which have been seasoned to taste with salt and pepper.

Place upon a paper towel, allowing the coated tomatoes to dry somewhat before frying. Heat oil in a frying pan. Place the tomatoes in the hot oil until brown on one side. Lift the pan onto a hot platter, stir in the cream, and cook slowly until thickened. Season, if necessary, then pour over tomatoes; sprinkle with parsley. Serve at once.

Delicious Potato Salad

- Posted in Side Dish

3 pounds potatoes (1/2 red and 1/2 white rose)
Salt and freshly ground black pepper (amounts to taste, as listed below)
1 cup mayonnaise
1/4 cup buttermilk*
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
1 tablespoon celery seed
1/2 cup chopped celery
1/2 cup chopped red onion
4-6 hard-boiled eggs chopped (according to your personal taste)
1 lb. Tillamook cheddar cheese, chopped into small cubes.

Place the potatoes and 1 tablespoon of salt (or 2 tablespoons of Kosher salt) in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, or until the potatoes are tender, but not soft.

It is best to remove potatoes from the water while they remain slightly firm, as they will continue cooking, even after being removed from the water. (Perfectly cooked potatoes should still be slightly firm and should hold their shape without being mushy.) Allow potatoes to rest, covered with a clean towel, while you prepare the other ingredients. Do not rinse under water to cool.

In a small bowl, whisk buttermilk, mustards, mayonnaise, dill, and 1 teaspoon of pepper. When the potatoes are cool, cut into approximately 2-inch cubes or segments. Put the cut and cooled (but not cold) potatoes into a large bowl and pour enough dressing over them to moisten them. Since potatoes absorb moisture, more dressing may be added as desired.

Add the celery and red onion, hard-boiled eggs and cheese, adding salt and pepper to taste. Toss ingredients together well. Refrigerate for a few hours before serving. This salad is best if the flavors are allowed to blend together before serving.

*It is simple to make your own buttermilk from Longmont Dairy Milk. Add 1 tbsp. white vinegar or lemon juice to 1 cup of milk. Let the mixture stand for 5 minutes. Then, add the amount indicated by your recipe.

MOOO News, July 2011

Cucumber Dill Fondue

- Posted in Side Dish

Experiment and use any of the Longmont Dairy Select cheese varieties in this recipe.

1 cup dry white wine
1 grated garlic clove (For a milder garlic flavor, omit the garlic from the mixture and rub the pan with a garlic clove instead.)
1/2 pound (1, 8 oz. package) shredded Longmont Dairy Select Cucumber Dill Cheese
1/2 pound shredded Tillamook Colby Jack Cheese
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg (this may be adjusted according to taste. Some prefer less nutmeg.)
1-lb. loaf of French bread, cut into 1 inch cubes

Simmer grated garlic together with wine over a low flame in a saucepan on the stove. Toss the shredded cheese with the flour (this helps prevent flour lumps). Then, add Longmont Dairy Select Cucumber Dill Cheese and Tillamook Colby Jack Cheese, 1/4 pound at a time. Stir after each addition of cheese until melted.

When all the cheese has melted, stir in salt and nutmeg. Whisk to blend, if necessary. Transfer fondue into a fondue pot, and keep warm over a low flame. Serve immediately with cut-up French bread.

This fondue is also delicious served with a sliced vegetable platter. If the mixture gets too thick, add a couple of drops of lemon juice to keep the cheese mixture soft and smooth, if necessary. A small crock pot can be substituted for a fondue pot.

Inspired by a recipe on All Recipes.com
Adapted for Longmont Dairy Select Cheese