Welcoming fall with flavorful dishes from the Dairy Farmers of Wisconsin

MILWAUKEE (CBS 58) -- The crisp weather in Milwaukee has signaled the unmistakable arrival of fall.

To help get everyone in the mood for the season, Angie Edge from Dairy Farmers of Wisconsin joined us Tuesday, Oct. 31 to showcase her culinary expertise.

She prepared to fun fall recipes: roasted tomato pumpkin bisque and a harvest pumpkin cheese board.

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Roasted Tomato Pumpkin Bisque with Grilled Cheese Croutons

Ingredients:

• 8 large Roma tomatoes, halved lengthwise
• 1 large onion, quartered
• 4 garlic cloves, peeled
• 2 tablespoons olive oil
• Salt and pepper to taste
• 3 cups vegetable broth
• 1 1/2 cups solid-packed pumpkin
• 1 to 3 teaspoons sugar
• 1 teaspoon minced fresh oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 cup heavy whipping cream
• 6 ounces Carr Valley Apple Smoked Fontina cheese, shredded (1 1/2 cups)

For Grilled Cheese Croutons:

• 4 slices firm white bread
• 8 ounces Carr Valley Apple Smoked Fontina cheese, shredded (2 cups)
• 2 tablespoons butter, softened
• Fresh oregano sprigs (optional for garnish)

Instructions:

• Preheat oven to 450°F.
• On a 17 x 12-inch baking pan, arrange the tomatoes, onion, and garlic. Drizzle with olive oil and toss to coat. Ensure the mixture is in a single layer and season with salt and pepper.
• Bake for 20-25 minutes or until the onion is tender, stirring once.
• In a Dutch oven, combine the vegetable broth, pumpkin, and tomato mixture. Process the bisque in batches using a blender or an immersion blender until smooth, then return to the pan.
• Whisk in sugar, oregano, paprika, cinnamon, and cayenne pepper. Bring the bisque just to a boil while stirring constantly. Lower heat to medium-low and let it simmer, uncovered, for 5 minutes, stirring frequently. Reduce the heat to low. Incorporate the cream and heat through. Gradually whisk in fontina until melted. Remove from heat and season with salt and pepper.
• For Grilled Cheese Croutons:
• Assemble two sandwiches using the bread and fontina. Spread butter on the outer sides of the sandwiches.
• In a large skillet over medium heat, toast one sandwich, covered, for 2-3 minutes or until golden brown on one side. Flip and cook, uncovered, for 2-4 minutes more or until the other side is light golden brown and the cheese has melted. Repeat with the other sandwich.
• Cut the sandwiches into 1-inch cubes.
• Serve the bisque topped with grilled cheese croutons. Optionally, garnish with fresh oregano sprigs.

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Harvest Pumpkin Cheese Board

Ingredients:

• Carr Valley Apple Smoked Fontina or Fontina cheese
• Saxon Saxony Alpine Style cheese
• Deppeler’s Baby Swiss cheese
• Parmesan-Roasted Pumpkin Seed Snack Mix (or snack mix of your choice)
• Landjaegers or meat snack sticks of your preference
• Thinly sliced salami
• Pumpkin butter
• Pumpkin seed crisps
• Thinly sliced capicola
• Pirouette cookies (pumpkin spice or your chosen flavor)
• Toffee or candied pecans
• Fresh sage leaves

Instructions:

• Begin by arranging the fontina, alpine style, and baby swiss cheeses on your serving board.
• Enhance the board by adding the snack mix, landjaegers, salami, and pumpkin butter.
• Distribute the pumpkin seed crisps, capicola, and cookies evenly across the board.
• For a sweet touch, sprinkle the board with toffee or candied pecans.
• Finish off with a decorative touch of fresh sage leaves.