Celebrate All Things Dairy in This New Cookbook

Learn more about the farmers and the families that produce butter, cheese, milk and yogurt in this new dairy cookbook.

Edited by Lisa Kingsley

Learn more about the farmers and the families that produce butter, cheese, milk and yogurt in this new cookbook that has such stunning photographs it made us yearn for a farm and some cows of our own. More than 100 easy-to-follow, family-friendly recipes from dairy-farm families are featured, as well as stories about individual farmers and information about six different types of dairy cows. Do Jersey cows come from Joisey? Check out pages 62 and 63 to find out.

Recipes follow a day on the farm, from dusk to dawn, and also include dishes for family gatherings and special occasions. Some to try are: eggs in a pocket; curry chicken salad; salmon tortilla rolls; apricot Dijon pork chops with potato pancakes and herbed sour cream; and old fashioned sugar cream pie.

Here is one to try that would be perfect this holiday season:

PREP: 40 minutes
BAKE: 1 hour 28 minutes at 350˚F/325˚F/300˚F/225˚F
CHILL: 4 hours
MAKES: 12 to 16 servings

For sweet potato puree, bake two large sweet potatoes in a 400˚F oven for forty-five to fifty-five minutes or until tender. When cool, scoop the flesh into a bowl. Puree in a food processor or food mill.

Softened butter, for the pan
2 cups finely ground gingersnap cookies
6 tablespoons butter, melted

3 (8‑ounce) packages cream cheese, at room temperature
½ cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 cups sweet potato puree
3 tablespoons bourbon or apple cider
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¾ teaspoon ground nutmeg
2 tablespoons heavy cream
4 large eggs, at room temperature

1½ cups sour cream
2 tablespoons sugar
1½ tablespoons bourbon

Preheat the oven to 350˚F. Place the oven rack in the lower third of the oven. Generously butter a 10‑inch Springform pan; set aside.

For the crust, combine the cookie crumbs and melted butter in a medium bowl. Press the crumbs evenly on the bottom and ½ inch up the sides of the prepared pan. Bake for about 8 minutes or until the edges of the crust are lightly browned. Cool on a wire rack.

For the filling, combine the cream cheese, butter, and sugar in a large mixing bowl. Beat with an electric mixer on medium speed until combined, scraping the bowl as necessary. Add the sweet potato puree and mix until blended. Beat in the bourbon, ginger, cinnamon, nutmeg, and the heavy cream. Add the eggs, two at a time, beating after each addition. Mix until the eggs are incorporated and the batter is smooth.

Pour the batter into the crust. Bake for 20 minutes. Reduce the oven temperature to 325˚F and bake for 20 minutes. Reduce the oven temperature to 300˚F and bake for 20 minutes. Reduce the temperature to 225˚F and bake just until the cake is set around the edge but still slightly jiggly in the center, 15 to 20 minutes.

Meanwhile, for the topping, whisk together the sour cream, sugar, and bourbon in a small bowl.

Transfer the cheesecake to a rack. Turn the oven to 350˚F. Spread the topping evenly over the cheesecake. Bake just until the topping is set, 5 minutes. Remove cheesecake from the oven and carefully run a paring knife around the edge of the cake. Cool completely on a wire rack. Cover and refrigerate the cooled cheesecake for several hours or up to two days. Remove Springform ring before serving.


From The Dairy Good Cookbook: Everyday Comfort Food From America’s Dairy Farm Families, edited by Lisa Kingsley/Andrews McMeel Publishing, LLC.

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