All profits from the book benefit REAP Food Group’s food and sustainability programs.
This edition of the Journal features Wisconsin chefs and restaurants using locally sourced ingredients. All profits benefit REAP Food Group.
The journal features:
• an engagement/desk calendar;
• a shopping guide to what’s in season each month;
• thirty-six home-tested recipes from eat-local restaurants around the state;
• a travel guide to help you find eat-local establishments across Wisconsin;
• a special essay by James Beard Foundation award winner Odessa Piper;
• inspiration and advice from chefs and restaurateurs who champion local foods;
• a personal food journal to record your local foods dishes and meals.
Published by Ginkgo Press, the journal will be available at many area stores and local food events. For retail orders: $17.95 plus tax and shipping. Shipping - $5.00 plus $1.00 each additional journal. For orders of 6 or more, please call Joan Peterson at 608-233-5488 or Terese Allen at 608-244-2342. Printed in Madison, Wisconsin.
(Cover image courtesy of the
Wisconsin Milk Marketing Board, Inc.)
Coming this Summer!
Check back for more details.
What’s in season this month, and what cheese goes with it? Where can I find the best cheese around the state? How can I highlight local cheese in my cooking?
Welcome to the 2014 Wisconsin Local Foods Journal, a unique, every-day, at-your-fingertips guide to sustainable eating. The theme of the third annual journal is cheese and cheesemakers.
The journal features:
• an engagement/desk calendar;
• dozens of home-tested recipes that feature the best of Dairyland cheese;
• a travel guide to cheese factories and cheese shops across Wisconsin;
• advice about buying, storing, pairing, and preparing cheese;
• interviews with and inspiration from cheesemakers around the state;
• a special essay by Jeanne Carpenter of Wisconsin Cheese Originals;
• a shopping guide to what’s in season each month, and the cheese to pair with it.
All profits from the book benefit REAP Food Group’s food and sustainability programs.
Printed in Madison, Wisconsin
Sample Recipe from the 2013 Wisconsin Local Foods Journal
Sharp Cheddar and Bacon Scones
by Chef Jeff Gauger, Beans 'n Cream Coffeehouse, Sun Prairie, WI
Bonus Video by Bill Lubing
This recipe comes from The 2013 Wisconsin Local Foods Journal. This annual journal, appointment calendar, planning guide, recipe book, and local foods exploratorium offers some terrific recipes from Wisconsin chefs. We thought these tasty scones would provide a nice break from the traditional frozen dough breads so many of us are likely to encounter at our Thanksgiving destinations. How wonderful to present these flaky, tasty scones, made with DCFM sourced cheese and bacon.
While the recipe calls for 2 cups of unbleached, all purpose flour, Chef Jeff goes one better in the video, by using 1/2 all purpose and 1/2 whole wheat flour.
Note that along with the cheese and bacon, you can find locally produced whole wheat (and other varieties of flour) at Hickory Hill Farm. Gretchen said she is planning to be at this week's market and will have some other recipes using their whole wheat flour as well.
Finally, in the video Chef Jeff uses a food processor and scoop rather than mixing and rolling the dough by hand. He also shares with us his preferred method of cooking bacon ... it's not in a fry pan!
Ingredients
2 cups unbleached all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon baking powder
2 teaspoons sugar
4 tablespoons cold butter, cut into pieces
4 ounces very coarsely grated sharp cheddar cheese
1/3 cup snipped fresh chives or finely chopped green onion tops (if in season)
½ pound bacon (such as Jordandal or from your favorite DCFM vendor), cooked, cooled, and crumbled
¾ to 1 cup heavy cream or whipping cream
Directions Whole wheat flour from Hickory Hill Farm --Photo by Bill Lubing
Heat oven to 425 degrees. Lightly grease a baking sheet. Whisk together flour, salt, pepper, baking powder, and sugar. Using a pastry blender, work butter into the flour until the mixture is unevenly crumbly-some of the butter should remain in larger pieces. Mix in cheese, chives, and bacon until evenly distributed. Stir in ¾ cup of the cream, blending well. Try squeezing the dough together; if it is crumbly and does not stick together or if there are crumbs remaining in the bottom of the bowl, add more cream until the dough comes together.
Transfer dough to a well-floured surface and pat into a smooth, 7-inch disk that is about ¾ inch thick. Transfer disk to the prepared baking sheet. Use a sharp knife to cut disk into 8 wedges, spreading the wedges apart a bit on the pan. Lightly brush scones with some cream to help brown the crust and then evenly sprinkle a bit of grated cheese on top. Bake until golden brown, 22-24 minutes.
