Wisconsin Dairy Farm Photos
Planning dinner with friends? Or are you looking for something a little different to contribute to your Thanksgiving dinner? Dips, turkey breast that’s easier than cooking a whole bird, fall-inspired pasta that works as a side or a vegetarian main, Check out this pumpkin bar recipe with a twist that also includes caramel and pecans.
If you want to make ham, it’s very easy. Most of them come already cooked, so all you have to do is heat them up. If you have ham halves, place them cut side down in a baking pan, add 1/2 cup water, and cover with foil. Cook at 325°F for 20 minutes per pound or until heated through. If you’re interested in adding a glaze, check out this recipe from my favorite meat expert, Bruce Eiders. Have a fun festival!
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Photo Terry Brennan, Food Styling Lara Miklasevich
Whipped feta cheese and piquillo pepper dip
Makes 6 to 8 servings | Recipe by molly stevens from real food
The combination of salty feta and sweet piquillo peppers makes an ideal party appetizer because it comes together in minutes and can be made well in advance. For the best flavor and fluffiest version, buy good quality feta cheese and jarred piquillo peppers (see cook’s notes for tips). Serve with fresh crudités or pita wedges.
8 ounces feta cheese, crumbled into large pieces
1 cup (5 oz) coarsely chopped piquillo pepper (see cook’s notes)
1/2 cup plain Greek yogurt
3 tablespoons extra virgin olive oil
1 tablespoon honey (see cook’s notes)
1 tablespoon fresh lemon juice
A pinch of red chili flakes
freshly ground black pepper
Salt, to taste (to taste)
2 tablespoons chopped fresh dill, more for garnish
- Combine the feta, bell pepper, and yogurt in a food processor and pulse several times to create a coarse puree. Add olive oil, honey, lemon juice, red pepper flakes, and a few grinds of black pepper. Puree until smooth and spreadable. Taste for seasoning. Depending on your feta, you may not need to add salt, but you may need to add red or black pepper again. Add dill and beans and mix.
- Spoon into a bowl and enjoy, or cover and store in the refrigerator for up to 5 days.
cook’s notes
• Feta cheese can be purchased in blocks, either brine or vacuum packed. French and Bulgarian feta cheeses have the softest texture and are perfect for whisking into dips. Whatever you buy, skip the pre-crushed ones as they will give the dip a chalky taste.
• Piquillo peppers come in bottles or cans. Small, sweet red peppers roasted over a wood fire, peeled and stuffed in salted water. Drain before use. If you can’t find piquillo peppers, you can use any good roasted red pepper. You can also char the peppers whole, turning them until they’re black and soft, then roast them under the broiler or gas burner to peel them. Once cooled, the skin will peel off easily.
• To avoid confusion when measuring the honey, pour the honey into the same tablespoon you used to measure the olive oil. The sticky honey comes out smoothly.
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Photo Terry Brennan, Food Styling Lara Miklasevich
Orange-crusted turkey breast with olives and rosemary
Makes 8 to 12 servings | Recipe by christine donnelly from real food
Turkey breast (as opposed to a whole turkey) is a great way to feed a small group of people. Plus, you don’t have to wait for the legs to cook, so they stay juicy. The jammy glaze creates an impressive presentation. And instead of flour-thickened gravy, this turkey is served with buttery pan juices and garnished with a little fresh citrus and chopped olives.
1 bone-in turkey breast (9-10 pounds)
4-5 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 stick unsalted butter (room temperature)
4 teaspoons chopped fresh rosemary leaves
1/4 cup apricot jam
1 orange (peeled, juiced and divided)
1 cup Castelvetrano olives, pitted and coarsely chopped
2 tablespoons fresh lemon juice
- Pat the turkey breast dry with paper towels and season with salt and pepper. Leave at room temperature for 1 hour.
- In a small bowl, combine the butter and 2 teaspoons rosemary. Rub the butter all over the turkey breast (including the underside of the breast, under the skin and on top).
- Heat oven to 350°F. Place the turkey breast on a roasting pan or baking sheet and transfer to the oven. Pour 1 cup water into the pot with the turkey. Close the oven door and bake until an instant-read thermometer inserted into the thickest part of the turkey (not near the bone) registers 145°F, about 1 hour and 30 minutes. Rotate the pan halfway through roasting and add water if the pan seems dry.
- Meanwhile, in a small bowl, combine the apricot jam with the finely grated orange zest and the juice of half an orange. Stir in remaining 2 teaspoons rosemary.
- Brush the turkey with the glaze, cook for 15 minutes, then brush again with the glaze. Cook for another 15 minutes, until the skin is browned and a thermometer registers 160°F.
- Transfer the turkey breast to a work surface, reserving all juices. Add the olives, juice from the other half of the orange, and lemon juice to the pan and stir, scraping up any browned bits from the bottom and sides of the pan. Pour the turkey juice mixture into the bowl and let it sit for a minute, then spoon out as much of the top fat as possible. Slice the turkey breast and serve with the juice mixture.
cook’s notes: If you prefer dark meat, replace the 4 turkey legs with turkey breast and follow the recipe provided. (Alternatively, you can add 2 turkey legs to the pot along with the turkey breast.) Cook the turkey legs until the internal temperature reaches 165°F.
![](https://cdn.minnesotamonthly.com/wp-content/uploads/sites/85/2023/11/Butternut-Squash-Pasta_X.png)
Wisconsin Dairy Farm Photos
Parmesan pasta with butternut squash
Makes 6 servings | Recipe provided wisconsin cheese
An easy pasta dish that is packed with the flavors of autumn and can be enjoyed by both children and adults.
4 cups (32 oz) chicken stock
1 cup fresh cream
3 cups (12 oz) fresh penne pasta
3 cups diced butternut squash (1/2 inch cubes)
1 large shallot (thinly sliced)
2 cloves of garlic (chopped)
2 tablespoons butter, diced
3 fresh sage leaves (chopped)
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces Nordic Creamery Parmesan cheese, finely chopped (about 2 cups)
fresh sage leaves, chopped, for garnish
- Combine chicken stock, cream, pasta, pumpkin, shallots, garlic, butter, sage, salt, and pepper in a Dutch oven over medium heat. Bring to a boil, stirring constantly. Reduce heat to medium. Simmer gently, stirring frequently, for 12 to 15 minutes or until pasta and squash are tender and sauce begins to thicken.
- Remove from heat. Add Parmesan cheese little by little and mix until melted. Garnish with sage. Serve immediately.
Cheese shop tips: Freshly grated cheese is great for sauces. Some commercially available grated cheeses contain anti-caking ingredients that prevent them from fully melting when melted.
![](https://cdn.minnesotamonthly.com/wp-content/uploads/sites/85/2023/11/Pumpkin-Mascarpone_Bars_X-300x266.png)
Wisconsin Dairy Farm Photos
mascarpone pumpkin pie square
Makes 12 servings | Recipe provided wisconsin cheese
Creamy pumpkin and pecan flavors combine in this easy snack.
1 cup gingersnap cookie flour
1 cup graham cracker flour
1 cup brown sugar pack (divided)
1/4 cup all-purpose flour
6 tablespoons melted butter, diced
1 (15 oz.) can tightly packed with pumpkin
4 large eggs
1/4 cup fresh cream
4 1/2 teaspoons pumpkin pie spice
1 cup (8 oz) cello mascarpone cheese
Sweet whipped cream, warm caramel sauce, candied pecans
- Heat oven to 375°F.
- Combine gingersnap flour, graham cracker flour, 1/4 cup brown sugar, flour, and butter in a bowl. Press into a greased 13 x 9-inch baking pan.
- In a large bowl, combine pumpkin and remaining brown sugar until smooth. Add eggs, cream, and pumpkin pie spice. Mix until combined. Stir in the mascarpone. Pour the mixture over the dough.
- Bake for 40 to 45 minutes, or until a bar inserted in the center comes out clean when a knife inserted near the center comes out clean. Cool completely on a wire rack.
- Cut into squares. Garnish with whipped cream, caramel sauce, and pecans.
nutritional information (per serving)
Whipped Feta Cheese and Piquillo Pepper Dip: Calories: 170, Fat: 13g (Saturday: 5g), Cholesterol: 30mg, Sodium: 420mg, Carbohydrates: 6g, Dietary Fiber: 0g, Carbohydrates: 4g, Protein: 7g
Orange-crusted turkey breast with olives and rosemary
• Complete recipe (per serving): Calories: 540, Fat: 28g (Saturday: 12g), Cholesterol: 200mg, Sodium: 1480mg, Carbs: 10g, Fiber: <1g, Carbohydrates: 5g, Protein: 65g
• Just Turkey and Glaze (per serving): Calories: 510, Fat: 25g (Saturday: 11g), Cholesterol: 200mg, Sodium: 1200mg, Carbs: 9g, Dietary Fiber: 0g, Carbohydrates: 4g, Protein: 65g
• Sauce only (per serving): Calories: 30, Fat: 3g (Saturday: 0g), Cholesterol: 0mg, Sodium: 280mg, Carbs: 2g, Fiber: <1g, Carbohydrates: <1g, Protein: 0g
Are you hungry for more?
Be sure to check out the recipes here, as they’ll be delicious additions to any gathering.
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Get your game on with twists on cheese favorites, from easy homemade pizza, chicken wings and artichoke dip to pumpkin baked brie and more.
Roasted Lemon Thyme Turkey Breast with Apples and Onions
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Delicious food for a cozy evening
Looking for an appetizer to gather around to watch the game, kick back and binge, or bring to a social gathering? Here are some recipes to make your night even more fun, including loaded sheet bread nachos.