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Ingredients

Mushroom-Cheese filling:
2 tablespoons unsalted butter
1 pound wild mushrooms, stems removed and finely chopped
2 tablespoons minced shallots
1/4 cup Marsala wine
1 teaspoon minced garlic
1 1/4 cups (5 ounces) Wisconsin Italian-style semi-soft cheese (Beer Kaese or Brick) with
sun-dried tomatoes and basil, sliced
2 tablespoons grated Wisconsin Parmesan cheese
Dash nutmeg
Salt and white pepper

Lamb and Basting Sauce:
2 racks Wisconsin Spring lamb
1/3 cup coarse ground Dijon mustard
2 tablespoons maple syrup
2 tablespoons white wine
2 tablespoons olive oil

Herbal Mixture:
1/2 cup chopped Italian parsley
1/2 cup chopped sweet basil
1/4 cup chopped fresh mint leaves
2 teaspoons chopped fresh rosemary
2 teaspoons fresh thyme leaves

Sweet Potatoes:
2 medium sweet potatoes
2 medium Idaho potatoes
Dash ground cinnamon
Dash ground nutmeg
Dash ground allspice
Salt and pepper
1/4 cup unsalted butter

Accompaniments and Garnishments:
1 cup (4 ounces) Wisconsin Aged Full Cream Baby Swiss cheese, shredded
2/3 cup (2 ounces) Wisconsin Young Asiago cheese, shredded
2 cups (8 ounces) Wisconsin Beer Kaese or Brick cheese, shredded
32 Nasturtium blossoms
1 teaspoon freshly ground black pepper
1/3 cup olive oil (light)
1 pound French Haricot Beans (baby beans)

Warm Tomato Butter Sauce:
1/4 cup chopped shallots
1 teaspoon minced garlic
1 cup clarified butter
6 egg yolks
2 tablespoons red wine
2 teaspoons red wine vinegar
1 cup finely chopped peeled and seeded Italian plum tomatoes
Salt and white pepper, to taste
Dash cayenne pepper

Description

Eat Wisconsin Cheese