The CMAB hired me to develop five new recipes featuring dairy products, to go in a “small bites” brochure.
Pigs in a Buttermilk Blanket with Maple Drizzle
1/2 cup California sour cream or crème fraîche
5 tablespoons maple syrup
1 cup California buttermilk
1/4 cup cornstarch
1/4 cup all-purpose flour
1/4 cup whole wheat flour
3 large eggs
3 tablespoons California butter, melted, plus more for skillet
1/2 teaspoon salt
18 (3-inch) links cooked breakfast sausage, warmed
Preheat oven to 200°F. Place large rimmed baking sheet in oven. In small bowl, combine sour cream and 3 tablespoons maple syrup. Set aside.
Combine buttermilk, cornstarch, flours, eggs, butter, salt and 2 tablespoons maple syrup in blender and blend until smooth. Set aside.
Heat 8-inch nonstick skillet over medium heat and lightly brush with butter. Add 2 tablespoons batter to skillet, tilting to spread in thin, even layer. Cook one side only until bottom is browned, 30 to 60 seconds. Loosen with spatula and transfer to plate. Add sausage, wrap like a burrito and transfer to oven. Repeat with remaining batter and sausages.
Drizzle wrapped sausages with maple mixture. Serve remaining mixture on the side.
Chilled Avocado Soup Shooters with Crab
1 3/4 cups California buttermilk
1/2 cup California plain yogurt
1 avocado, peeled and pitted
1/4 cucumber, peeled and cut into 3 or 4 chunks
Zest and juice of 1 lime
1 or 2 slices jalapeño, or more to taste
3 ounces cooked crabmeat
Combine buttermilk, yogurt, avocado, cucumber, lime juice and jalapeño in blender or food processor and puree. Add salt and more jalapeño to taste. Cover and refrigerate until well chilled.
Divide soup among small glasses or cups and mound crab on top. Serve garnished with lime zest.
Makes 12 1/4-cup shooters.
Bite-Sized Spiced Apple Bread Puddings with Crème Fraîche
3 tablespoons California butter, plus more for muffin tins
3 tart-sweet apples, peeled, cored and cut into 1/2-inch dice
1/3 cup sugar
12 whole star anise
3/4 cup California milk
2 large eggs
3/4 teaspoon salt
8 ounces (5 to 6 slices) buttermilk bread, cut into1/2-inch dice
1/2 cup California sour cream or crème fraîche
In large skillet over medium heat, melt butter. Add apples, sugar and star anise and cook, stirring occasionally, until apples are tender, about 3 minutes. Increase to high and cook, stirring occasionally, until juices are almost evaporated, about 2 minutes; set aside.
In large bowl, whisk together milk, eggs and salt. Stir in bread and set aside for 15 minutes.
Meanwhile, preheat oven to 450°F. Butter 24-cup mini muffin tin.
Remove star anise from apples (save for garnish). Stir apple mixture into bread mixture. Spoon mixture into prepared muffin cups.
Bake until lightly browned and set, 20 to 25 minutes. Serve warm, topped with sour cream or crème fraîche and reserved star anise.
Lettuce Cup “Tacos” with Chicken, Cilantro and Chipotle Crema
2 tablespoons California butter
3 (6- to-7-inch) corn tortillas, halved and cut into 1/4-inch strips
3/4 cup California sour cream or crème fraîche
1 chipotle pepper (from a can of chipotle peppers in adobo sauce), minced, or more to taste
12 iceberg lettuce leaves, trimmed into a bowl shape
1 pound cooked chicken, shredded
2 cups tender cilantro sprigs
1/2 cup crumbled California Cotija cheese (optional)
In large skillet over medium heat, melt butter. Add tortilla strips and cook, stirring occasionally, until browned and crisped, about 4 minutes. Remove to a plate and sprinkle with salt. Set aside.
In small bowl, combine sour cream and chipotle. Add salt and additional chipotle to taste; set aside.
Fill lettuce leaves with chicken, cilantro sprigs, tortilla strips, some chipotle mixture and cheese, if using. Serve remaining chipotle mixture on the side.
Chile and Cheese Wontons with Creamy Lime Sauce
1 cup California sour cream or crème fraîche
Zest and juice of 2 limes
2 tablespoons chopped fresh cilantro
2 cups (8 ounces) shredded California Cheddar cheese
1 cup (8 ounces) California cream cheese
1/4 red onion, cut into 3 or 4 chunks
1 serrano chile, seeded
36 wonton wrappers
About 6 cups cooking oil
Preheat oven to 200°F. Cover large rimmed baking sheet with paper towels and place in oven. In small bowl, combine sour cream, lime juice, lime zest, cilantro and salt to taste; set aside.
Combine Cheddar, cream cheese, red onion and chile in food processor and pulse to make a paste; set aside. Spoon scant tablespoon Cheddar mixture onto each of 6 wrappers, moisten edges with water, fold wrapper over filling and press to firmly seal; repeat with remaining wonton wrappers.
Pour oil into large, heavy stockpot to 1 inch deep and warm to 350°F over medium heat. Cook wontons in batches, turning occasionally, until browned, about 1 minute. Transfer to a plate, then to oven. Serve wontons hot, with lime mixture on the side.