Chicken Cordon New

 

Recipe is written for 1 serving but scales easily for desired portions.

Chicken Cordon New

A gluten free option! Stuffed breast of chicken wrapped in prosciutto and cheese curds.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Chicken
Servings 1

Ingredients
  

  • Olive oil
  • 1 skinless boneless breast of chicken
  • Salt and pepper
  • 3 slices thin prosciutto
  • 1 oz. julienne onion
  • 1 cup baby arugula
  • 2 oz. Ellsworth cheese curd crumbles

Instructions
 

  • Slice chicken breast lengthwise to create two even cutlets. Season cutlets with salt and pepper and sear in a preheated sauté pan using 1 Tablespoon olive oil. Brown on both sides and remove from pan. Set aside to cool slightly.
  • In same pan add 1 more tablespoon olive oil. Over medium heat caramelize julienne onion and gently wilt arugula. Remove from pan to cool.
  • Place cooked breasts on cutting board and top one with wilted arugula and caramelized onion. Top with a small amount of cheese curd crumbles and remaining cutlet of chicken.
  • Lay out 3 slices of prosciutto on cutting board so they are slightly overlapping. Place stuffed chicken breast on prosciutto and roll tightly.
  • Preheat oven to 400 degrees. Using a non stick sheet pan (parchment will work) evenly spread cheese curd crumbles to form a 3 1/2” x 5” rectangle. Place in oven for approx. 5-7 minutes until cheese is golden brown.
  • Remove from oven and place wrapped chicken breast on top of cheese and roll tightly. Return chicken to oven to crisp up cheese and warm chicken through. Temp chicken to ensure it has reached 165 internal temp. Remove from oven and let rest.
  • To serve slice in half on the bias and display on a plate with cut sides pointing up. Garnish with seasonal vegetables and a drizzle of Extra Virgin Olive Oil and good Balsamic vinegar.
Tried this recipe?Let us know how it was!
/by

Chicken Chorizo and Cheese Curd Flatbread Pizza

 

Chicken Chorizo and Cheese Curd Flatbread Pizza

A flatbread pizza with Southwest inspired taste from Midwest ingredients!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Chicken

Ingredients
  

  • 1 tbsp all purpose flour
  • 8 oz. pizza dough
  • 4 oz. heavy cream
  • 2 oz. salsa Verde
  • 3 oz. Blaser’s ghost pepper habanero jack cheese
  • 3 oz. cooked chicken -shredded
  • 3 oz. chorizo sausage - crumbled
  • 3 oz. Ellsworth cheese curd crumbles
  • 2 oz. roasted fingerling potatoes - sliced
  • Extra Virgin Olive Oil
  • Sliced green onion to garnish

Instructions
 

  • Sprinkle a light amount of flour on board and press out pizza crust to form a 10” circle.
  • In heavy saucepan reduce heavy cream over high heat with salsa verde. Once thick fold in ghost pepper cheese and spread on bottom of crust.
  • Evenly spread chicken, sausage, potatoes and cheese curd crumbles on top of pizza dough. Bake in 425 degree oven using a preheated pizza stone if available. Remove once cheese is golden brown and crust is crisp throughout.
  • Drizzle with olive oil and sprinkle top of pizza with sliced green onions. Cut into pieces.
Tried this recipe?Let us know how it was!
/by

Cheese Curd and Jalapeño Drop Biscuits

 

Cheese Curd and Jalapeño Drop Biscuits

Tender cheesy biscuits with just the right level of heat.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Breads
Servings 15

Ingredients
  

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tbsp granulated sugar
  • 0.5 tsp kosher salt
  • 1 pinch cayenne pepper
  • 6 tbsp frozen unsalted butter - grated
  • 8 oz. Ellsworth cheese curd crumbles
  • 3 tbsp roasted jalapeños - finely diced
  • 1.3333333333 cup buttermilk

Instructions
 

  • Preheat oven to 425 degrees.
  • In a glass mixing bowl add all dry ingredients. Flour, baking powder, baking soda, sugar, salt and cayenne pepper. Whisk to incorporate evenly.
  • Grate the frozen butter using a cheese grater. Add to dry mix and fold in jalapeños and cheese curd crumbles. Using a pastry knife cut in butter to incorporate flour with butter. Looking for pea size clumps. If a pastry knife is not available a fork will work.
  • Stir in buttermilk but do not over mix. Small lumps are OK. The goal is to incorporate ingredients evenly without over working the flour.
  • Using a 2 ounce scoop drop dough onto prepared baking sheet pan. Bake until slightly golden 8 - 12 minutes.
Tried this recipe?Let us know how it was!
/by

Caramel Apple Cheese Curds

 

Caramel Apple Cheese Curds

Cinnamon Apple fritter meets Ellsworth cheese curds...DELICIOUS!!
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Servings 8

Ingredients
  

Overall

  • 2 tbsp vegetable oil for frying
  • 16 3” x 3” baked filo squares
  • 1 stick butter melted
  • Cinnamon sugar for dusting (1/2 cup sugar + 1 Tablespoon ground cinnamon)
  • Whipped cream, sliced apples, & fresh mint for garnish

Apple Compote

  • 8oz Granny Smith apples – ¼” dice
  • 4 floz hard cider

Batter

  • 1-1/2 cup pancake mix
  • 1/2 cup all –purpose flour
  • 1 egg
  • 12 floz beer
  • 1 lb Ellsworth Cheese Curds
  • 1 cup corn starch, for dredging

Maple Bourbon Caramel Sauce

  • 1 cup firmly packed brown sugar
  • 4 oz butter
  • 1/4 cup half and half
  • 1/4 cup maple syrup
  • 1/4 cup bourbon
  • 1 tsp balsamic

Instructions
 

GOLDEN FILO SQUARES

  • Prepare filo by layering 5 sheets with melted butter brushed in-between each layer and dust top layer with cinnamon sugar. Cut into 3” x 3” squares.
  • Place squares on a non-stick sheet pan and bake in preheated 400-degree oven until golden brown. Remove from oven and let cool.

APPLE COMPOTE

  • Prepare apple compote by sautéing diced apples in clarified butter. Add hard cider and 1 tablespoon cinnamon sugar. Simmer on medium heat until most of the liquid has reduced and apples are soft.

CARAMEL SAUCE

  • Heat brown sugar and butter over medium-high heat in a large saucepan. Stir constantly with a wooden spoon until sugar is dissolved. Add remaining ingredients and bring to a boil in a large saucepan over medium-high heat. Boil, stirring constantly for 3-4 minutes until smooth and thick. Serve warm or room temperature. Store any remaining caramel in the refrigerator using a screw-top jar for up to a month.

FRY CHEESE CURDS

  • Prepare batter by placing pancake mix, flour, egg and beer in a mixing bowl. Whisk to combine evenly. Should be a smooth thin batter.
  • Place 2 quarts of oil in a 4-quart sauce pot and heat to 350-360 degrees. Check with thermometer and adjust temp. as needed to ensure a constant temperature.
  • Place cheese curds approx. 8 at a time into corn starch, shake off excess and drop into batter.
  • Using fingers gently place cheese curds into hot oil shaking off excess batter as you go.
  • Once golden brown remove with a strainer and place in a mixing bowl.
  • Toss with a generous Tablespoon of cinnamon sugar. Set aside and keep warm until assembly. Repeat process until all cheese curds have been fried and dusted with cinnamon sugar.

ASSEMBLY

  • Place one square of baked filo in center of plate. Top with 2 ounces of warm apple filling and approx. 3-4 fried cheese curds. Top with additional baked filo square.
  • Garnish with vanilla whipped cream, caramel sauce, fan of thin sliced apples and a sprig of fresh mint.
Tried this recipe?Let us know how it was!
/by

Cheese Curd Breakfast Poutine with Red Eye Gravy

 

Cheese Curd Breakfast Poutine with Red Eye Gravy

A hearty breakfast skillet including our famous Ellsworth cheese curds, ham, and fried eggs covered in a savory red eye gravy.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Poutine
Servings 1

Ingredients
  

OVERALL

  • 4 oz. prepared home fries, very hot
  • 3 oz. (about 3/4 cup) Ellsworth Cooperative Creamery cheese curds
  • 2 oz. cured country ham, browned
  • 1.5 oz. red eye gravy, very hot (recipe below)
  • 1 egg, fried or cooked to order
  • green onions, sliced

RED EYED GRAVY

  • 12 oz. country ham, sliced 1/4-inch thick
  • 2 cups espresso or very strong black coffee
  • 0.5 cup ham, pork or chicken broth (or water)
  • 1 tbsp cane syrup or sorghum
  • 4 oz. unsalted butter

Instructions
 

FOR RED EYED GRAVY

  • Place ham in large cast iron skillet over medium heat; brown until ham is crispy. Remove and set aside to use in poutine.
  • Deglaze pan with coffee; cook over medium-high heat, scraping skillet to loosen browned bits.
  • Add broth and syrup; simmer, stirring occasionally, until thickened and reduced by half.
  • Add butter and whisk to emulsify.

FOR POUTINE

  • Place fries in shallow boat or mini skillet. Top with curds and country ham; pour gravy over the top.
  • If curds do not soften, broil for 1 to 2 minutes to soften, but not melt curds.
  • Top with fried egg and green onions.
Tried this recipe?Let us know how it was!
/by

Gouda Cheese Fondue

 

Serve with veggies, breads, meats or fruit dippers. May we suggest: crisp bacon, green apples, broccoli, cauliflower, breadsticks, pretzels, beef sticks, and grape tomatoes.

Gouda Cheese Fondue

Rich creamy smooth cheese sauce to accent your favorite dippers.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Sauces

Ingredients
  

CHEESE SAUCE

  • 1 cup dry white wine
  • 1 tsp lemon juice
  • 16 oz. shredded Gouda cheese
  • 2 tbsp cornstarch
  • 1 pinch nutmeg
  • 1 pinch cayenne pepper

Instructions
 

  • Combine wine & lemon juice over medium heat.
  • In a separate bowl toss cheeses & cornstarch together.
  • When wine comes to boil, slowly add cheese mixture, whisking continuously until smooth. Season with nutmeg & cayenne.
  • Transfer to Boska Fondue Pot (or slow cooker on low).
Tried this recipe?Let us know how it was!
/by

Inside & Outside Grilled Cheese Sandwich

 

Inside & Outside Grilled Cheese Sandwich

Yummy gooey cheese filling sandwiched between crunchy toasted bread.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Sandwiches
Servings 1

Ingredients
  

OVERALL

  • 2 slices of your favorite bread
  • 1 tbsp butter
  • 0.25 cup shredded parmesan cheese

SANDWICH FILLINGS

  • 1 oz. Double Gloucester Cheddar Cheese, sliced
  • 1 oz. cream cheese

Instructions
 

  • Heat pan over medium heat. Place enough Parmesan in pan in one spot, about the size of your bread.
  • Butter one side of your bread and place butter side down on top of Parmesan.
  • Layer of Double Gloucester Cheddar on top of bread.
  • On the other piece of bread, spread a layer of cream cheese on one side, and butter the other side. Place bread with butter side facing out on top of Double Gloucester Cheddar.
  • Top with more Parmesan. Heat until Parmesan is golden on the bottom. Flip and heat until second side is golden brown.
Tried this recipe?Let us know how it was!
/by

Ultimate Grilled Cheese

 

You can add any additional ingredients if desired, such as tomatoes, bacon, or onions. Or you may choose to keep it more traditional which highlights the flavor and texture of the cheese.  You can also experiment with different cheese combinations.

Ultimate Grilled Cheese

Rich melted cheese between golden cheese toasted bread.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Sandwiches
Servings 1

Ingredients
  

OVERALL

  • 2 slices sour dough bread
  • 1 oz. cheese curd crumbles
  • 1 tbsp butter - unsalted
  • 0.5 tsp olive oil

SANDWICH FILLING

  • 1 oz. sharp cheddar - slice thin
  • 1 oz. gouda - slice thin
  • 1 oz. pepper jack - slice thin

Instructions
 

  • Preheat 10” cast iron skillet or nice heavy bottom sauté pan over medium heat. Melt butter in pan and toast both slices of bread on one side. Remove bread from pan.
  • Drizzle a small amount of olive oil in pan and place an even layer of cheese curd crumbles on bottom of pan. Return pan to heat and place bread toasted side down directly on top of cheese curd crumbles in an open-faced style.
  • Place sliced cheese on top of bread to cover evenly.
  • Cook over medium heat. Cheese curd crumbles will start to form a golden brown crust on bread as sliced cheese begins to melt.
  • Once the sliced cheese is melted and crust is golden brown you sandwich slices together and remove from pan. Place on a cutting board to let rest before slicing in half. This will help to prevent excess cheese from oozing out.
Tried this recipe?Let us know how it was!
/by

Olive Oil Marinated Cheese Curds

 

Olive Oil Marinated Cheese Curds

Natural white cheese curds infused with fresh herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Snack
Servings 5

Ingredients
  

OVERALL

  • 1 cup extra virgin olive oil
  • 3 large sprigs fresh thyme
  • 2 sprigs fresh rosemary - about 4 inches long
  • 1 small dried red chile, cut in three pieces

CHEESE

  • 5 oz. Bag Ellsworth Natural Cheese Curds

Instructions
 

  • In a small saucepan, heat olive oil, thyme, rosemary and chile over medium heat until the oil is hot - about two minutes. Remove from heat and cool to room temperature.
  • Put cheese curds in a glass bowl. Pour the olive oil mixture over curds, cover and refrigerate for at least 4 hours.
  • Remove from refrigerator and allow to come to room temperature before serving. Note: Can marinate up to three days - the longer the better for more flavor!
Tried this recipe?Let us know how it was!
/by