Wisconsin to Table: Thanksgiving with Wisconsin cheese

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EAU CLAIRE, Wis. (WEAU) -- Ready or not, the holidays are quickly approaching! Start planning for Thanksgiving dinner . Preparing thanksgiving dinner can be hard work, but we're making simple recipes to make the preparation a little easier and lighter.

Tina Gilbertson of the Wisconsin Milk Marketing Board joined Hello Wisconsin here to share more.

Wisconsin To Table-Thanksgiving with Wisconsin Cheese
with the 2017 Harvest issue of Grate Pair Share magazine. Today we are making Caramel Pecan Tarts with Parmesan Walnut Crust, and Pumpkin Pie Baked Brie

Fun Facts:
The very first Thanksgiving was held in 1621. Sadly, that meal likely did not include cheese, but we have greatly improved that! This month, the Wisconsin Milk Marketing Board is offering inspired new recipes for sides and desserts that let your family and friends enjoy Wisconsin Cheese from the beginning to the end of Thanksgiving Dinner.
Last year, total cheese sales were 23% higher compared to the rest of the calendar year during the week of Thanksgiving, per IRI. Brie, Grand Cru and other Wisconsin Specialty cheese enjoy strong sales spikes during Thanksgiving and throughout the holidays as consumers entertain more, send gifts, and serve something special from Wisconsin to share with friends and families.

Whether you're an avid home cook or just someone who likes cheese, Grate Pair Share is an easy and approachable resource for eating and entertaining with Wisconsin Cheese. Find today's recipes at gratepairshare.com #wisconsincheese

Pumpkin Pie Baked Brie
Ingredients
1 wheel (8 ounces) President® Brie cheese
1 roll refrigerated pie crust dough
3 tablespoons pumpkin pie filling
2 tablespoons chopped pecans
1 tablespoon brown sugar
1 egg yolk
1 tablespoon water
1 tablespoon sugar
Water crackers or fresh apple and pear slices

Cooking Instructions
1. Heat oven to 425°F. Line a 15 x 10-inch baking sheet with parchment paper. Trim rind from top of brie if desired; place in freezer for 10 minutes.

2. Unroll pie crust dough onto a lightly floured work surface; cut into 3/4-inch wide strips. Set aside.

3. Spread pumpkin pie filling over brie. Sprinkle with pecans and brown sugar. Weave pie crust strips over the pecan topping creating a lattice, allowing excess dough to drape over the top and sides of cheese. Gently tuck pie crust strips underneath brie to completely cover bottom, trimming if necessary for cheese to lay flat. Place cheese on prepared pan. Whisk egg yolk and water; brush over tops and sides of pie crust strips. Sprinkle with sugar.

4. Bake for 12-15 minutes or until pie crust is golden brown and cheese is softened. Cool for 10 minutes before serving. Serve with crackers or fresh fruit slices.

Caramel Pecan Tarts with Parmesan Walnut Crust

Ingredients
For Crust:
1/2 cup walnut halves
1 1/2 cup (4 1/2 ounces) grated BelGioioso Parmesan cheese
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup confectioners’ sugar
1 egg
1 3/4 cup all-purpose flour
For Caramel Filling:
1 1/2 cups sugar
1/4 cup water
1/2 cup heavy whipping cream
1/4 cup (1/2 stick) unsalted butter, cubed
3 tablespoons light corn syrup
2 teaspoons vanilla extract
1 teaspoon salt
2 cups pecan pieces
Whipped cream and ground nutmeg
Cooking Instructions
For crust:

1. Place walnuts in a food processor; cover and process until finely ground. Add parmesan; process just until blended. Set aside.

2.Cream butter and sugar in a large bowl until light and fluffy. Beat in egg. Gradually add flour, mixing just until combined. Stir in reserved parmesan mixture. Place dough in plastic wrap; pat into a 5-inch disk. Refrigerate at least 1 hour or overnight.

3.Heat oven to 350°F. Press dough into ungreased 3-inch mini tart pans or muffin tin, approximately 1/8-inch thickness. Pierce with a fork. Place tart pans on a baking sheet. Bake for 8-12 minutes or until crust is lightly browned. Remove from oven. Cool on a wire rack.

For caramel filling:

1. Combine sugar and water in medium, heavy saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Increase heat to medium-high. Bring to a boil; cook, without stirring, until mixture turns amber (watch closely).

2.Remove from heat. Carefully add cream (mixture will bubble); stir constantly. Add butter, corn syrup vanilla and salt; stir until smooth. Stir in pecans. Spoon into tart shells.

3.Let stand at room temperature for 15 minutes. Refrigerate until set. Garnish with whipped cream and nutmeg