Volume 12, Issue 070 - April 6, 2007

Hello Chef,

Pam and I would like to thank the Wisconsin Milk Marketing Board for their great content this week and over the years.

Next week we will talk about the many things you can do with almonds, so stay tuned.

Have a great weekend...You deserve it!

Fascinating Facts About Butter:

• It takes 21 pounds of fresh, wholesome cow's milk to make each pound of butter.
• Butter contains no trans fatty acids, which, according to recent studies, are associated with increased LDL ("bad") and lower HDL ("good") cholesterol.
• The United States produces more than 1.2 billion pounds of butter every year.
• Americans consume more than 4 pounds of butter per person per year.

Source: Wisconsin Milk Marketing Board

Wisconsin Cheese from America's Dairyland, Entertaining, Cheesecyclopedia, Facts, Awards, Cheesemaking, Special Offers and Great Recipes.

Marjoram Shallot Butter

Category: Spread

Ingredients:

1 cup and 1 tablespoon (2 sticks and 1 tablespoon) salted butter, room temperature, divided
1/4 cup finely diced shallots
salt to taste
2 tablespoons dry vermouth (or dry white wine)
2 tablespoons fresh sweet marjoram, finely chopped (or 2 teaspoons dried) (see note)
1/8 teaspoon finely ground white pepper

Preparation:

Heat 1 tablespoon of butter in a small saucepan over medium heat. Add the shallots and season with a pinch of salt. Sauté until soft, but do not brown. Add the vermouth, and simmer until the pan is almost dry. Set aside to cool completely.

Place the butter in a medium mixing bowl and, with an electric mixer (fitted with the paddle) or wooden spoon, beat until light and fluffy. Scrape down the sides.

Add the marjoram and pepper, and beat to incorporate, scraping down the sides. Add the cooled shallot mixture and beat to combine. Taste for salt and pepper.

Scrape into a small bowl, serving crock or butter molds and cover tightly; or shape into a long roll in grease-proof paper (plastic, wax or parchment) for storing and slicing as needed.

Serving Notes:

Serve this herb-flecked butter on everything from mashed potatoes to dinner rolls. It's also wonderful for rubbing under the skin of turkey and chicken.

Note: Shop for fresh marjoram in the herb section of the produce department; dried will be with the spice jars.

Recipe © 2007 Wisconsin Milk Marketing Board, Inc.

More Fascinating Butter Facts:

• Butter is produced essentially the same way it was thousands of years ago. Made by churning fresh cream until the fats separate from the liquid (buttermilk), butter is one of the most highly concentrated forms of fluid milk.
• Butter was once a form of commerce. In the early days, people bartered butter in exchange for merchandise in the general stores of small country towns.
• Butter has also been used as a cosmetic and a medicine.
• Butter is graded by letter code, AA, A or B, according to flavor, texture, aroma and body, with AA being the supreme quality. Most butter sold in supermarkets is AA.

Source: Wisconsin Milk Marketing Board

Prairie Harvest ships game meats to prof. chefs, home chef, resorts and restaurants. Great source for wild mushrooms

Meyer Lemon Ricotta Cookies

Category: Dessert
Number of Servings: 4 dozen

Ingredients:

Cookies:

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
2 large eggs
15 ounces whole milk ricotta cheese
1/2 teaspoon lemon extract or 1 teaspoon lemon and/or tangerine baking oil
3 tablespoons Meyer lemon zest, freshly grated (see note)
1 tablespoon Meyer lemon juice
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

Glaze:

6 tablespoons (3/4 stick) unsalted butter
3 cups confectioners' sugar
3 to 4 tablespoons Meyer lemon juice
decorating sugar, silver dragees (small silver balls), optional

Preparation:

Preheat oven to 350 degrees F and line baking sheets with parchment paper.

Combine butter and sugar in bowl; cream together until light and fluffy. Add eggs, ricotta, lemon extract (or baking oil), zest and juice; blend well.

Add 1 cup flour, baking powder and salt; blend to combine. Add remaining flour in two parts, blending to combine between each, until a dough forms.

Drop by rounded tablespoons 2 inches apart onto baking sheets. Bake until cookie edges are very light golden, about 12 to 15 minutes. Let cookies rest on baking sheet for a few minutes and transfer to wire cooling rack.

While cookies cool, prepare glaze by creaming together butter and sugar. Continue to mix, gradually adding juice until desired consistency. Decorate cooled cookies adding dragees or decorating sugar, if desired, before icing sets.

Note: Meyer lemons are available mid-Nov. through early spring in specialty food stores. You will need 2 to 3 medium-sized lemons. Regular lemons can be substituted.

Recipe © 2007 Wisconsin Milk Marketing Board, Inc.