Recipes with Blakesville Cheese
We teamed up with the wonderful folks at Goodkind Bay View to come up with few simple recipes using our cheese. Goodkind’s Co-Chef and Co-owner Lisa Kirkpatrick’s recipes hit the spot, whether you’re looking for a sweet or savory treat.
Excerpted from Milwaukee Journal Sentinel
April 26, 2022
Lisa Kirkpatrick, co-chef and co-owner of Goodkind restaurant in Milwaukee’s Bay View neighborhood, uses all the Blakesville cheeses at her restaurant. Some are served on cheese boards, while others are incorporated into her recipes.
“Right now, Lake Breeze is on the menu for a cheese plate. We pair it with sweet pea pesto, roasted red grapes and sourdough bread,” she said.
The fresh chèvre is often used in desserts.“ We like to whip it up and serve it with a serving of strawberry shortcake, or maybe we will make a cheesecake out of it,” she said.
“In summer we might make a fromage fort," a French cheese spread traditionally made by blending together pieces of different, leftover cheeses. “Here we use a mixture of cheese scraps and blend them with garlic and white wine. We have a set recipe so we have some consistency. … We serve it in spring or whenever the farmers markets start. We might serve it with little baby carrots, green onions and radishes. It's our summer take on a cheese plate,” she said.
She said she has also used the cheese curds, which she marinates in a mix of olive oil, lemon zest and chiles, in various dishes.
She added that although she loves all the cheeses, St. Germain is her favorite personally and to cook with. “We are very excited about St. Germain. It’s very flavorful. It’s something you can shave and put on a salad. It will also be nice with the asparagus season coming up,” she said.
Chèvre Sprinkle Cookies
Makes about 4 dozen cookies
2½ cups flour
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
3 ounces Blakesville Creamery Fresh Chèvre, softened (½ of a container)
6 tablespoons unsalted butter, softened
¼ cup vegetable oil
1 large egg, room temperature
2 tablespoons milk
1 teaspoon vanilla extract or paste
1½ cups sugar
1 cup multicolored sprinkles
Heat oven to 350 degrees. Line baking sheets with parchment paper. In a medium bowl combine flour, baking soda, baking powder, and salt.
In another bowl combine chevre, butter, oil, egg, milk and vanilla. Whisk in sugar. Combine wet and dry ingredients and mix just until combined. Chill dough if desired.
Portion dough using a 1 ounce scoop. Roll into a ball, and then roll dough in sprinkles. Set on prepared baking sheet about 2 inches apart.
Bake in preheated oven for 7 minutes. Turn cookie sheets in oven and bake another 5 to 8 minutes or until lightly browned on the bottoms. Remove from oven and let cool on cookie sheets.
Wild Rice Risotto with Dried Cherries, Leeks, Celery Root and Lindeline Cheese
Makes 4 main-dish servings
For the wild rice:
2 tablespoons olive oil
1 leek, sliced thin
1 cup peeled and small-diced celery root
1 carrot, peeled and diced small
1 teaspoon minced garlic
1 bay leaf
1 cup wild rice (washed)
1 teaspoon salt
½ teaspoon black pepper
4 to 6 cups mushroom or vegetable stock
In a large saute pan, heat oil over medium heat. When hot, add vegetables and saute until soft. Add garlic, bay leaf and wild rice. Season to taste with salt and pepper. Cook, stirring regularly, until rice is toasted and aromatic. This will take about 5 minutes.
Add the stock. Simmer until rice is tender and most of the liquid is gone, about 45 minutes. When done, remove from heat and spread out on a sheet pan to cool. You will need 2 cups of this mixture to use in the recipe below.
Note: Plan on some leftover wild rice. This recipe also works well in an Instapot under porridge setting. Can be made ahead. Wild rice cooking times may vary.
For the risotto:
½ cup diced onion
8 tablespoons unsalted butter, divided
1 bay leaf
1 tablespoon minced garlic
2 cups carnaroli rice
1 cup dry white wine
6 to 8 cups hot vegetable stock
Salt to taste
Black pepper to taste
2 cups rice mixture from recipe above
½ cup dried Door County cherries
½ cup flat leaf parsley, cut chiffonade
6 ounces Blakesville Lindeline cheese, cut into 4 slices, about 1½ ounces each
In a 6- to 8-quart Dutch oven or stock pot, saute onion over medium heat in 2 tablespoons of the butter until soft. Add bay leaf, garlic and rice and stir until rice is toasted and aromatic, about 5 minutes.
Add wine. Turn heat to low and cook, stirring regularly, until mixture is dry. Slowly add a small portion of the stock (about 1 cup) and cook, stirring regularly until dry. Adjust seasonings.
Continue adding stock in small portions and cook, stirring regularly, until mixture is dry each time. Risotto is ready when the rice is very tender and has a creamy consistency.
Add the reserved 2 cups of the wild rice mixture from the recipe above. Cook, stirring, until heated through. Add the remaining 6 tablespoons butter and stir in. Add cherries. then adjust seasonings. When done, the mixture should be very creamy and a little loose.
Stir in parsley and divide into 4 shallow serving bowls. Top each serving with a portion of the cheese and serve.
Note: Cheese will start to melt a little when added. To eat, push it down into the risotto and mix it in. Goodkind uses Campanini brand carnaroli rice.