Join The Bread Art Project To Fight Hunger

(NAPSI)-Over the past year, millions of Americans have had to make hard decisions to navigate a faltering economy, and many are turning to relief agencies for help. Nowhere is this more evident than in the marked strain on the nation's food banks.

The nation's leading domestic hunger-relief organization, Feeding America, has seen a 30 percent increase in demand on its food banks nationwide, and one in eight Americans is struggling with hunger.

The Grain Foods Foundation and Food Network host Ted Allen have teamed up with Feeding America to help fight hunger-one slice of bread at a time. Consumers can take part in the Bread Art Project at gowith thegrain.org-and create a personalized piece of bread art by uploading a favorite drawing or photo, or create a new one using a slice of bread as the canvas.

For each piece of bread art created, the Grain Foods Foundation will donate $1 to Feeding America, up to $50,000. One dollar provides seven meals or four bags of groceries to the 25 million people served by food banks annually. The more bread art consumers create, the more meals Feeding America can put on the table for families across the country. Consumers can also view bread art and check out some of Allen's own designs as they take a virtual tour of the online gallery of giving.

"Bread and grains provide many of the essential nutrients our bodies need to stay healthy," says Judi Adams, MS, RD and president of the Grain Foods Foundation, "and this spring, they'll also help put food on our neighbors' tables."

For those families looking for help with their own kitchen cutbacks, Allen has developed some helpful tips and recipes that show consumers how to stretch their dollars at home.

"Remember, being frugal doesn't mean sacrificing taste or nutrition in your own kitchen. Bread and other grain foods are nutritious and affordable, and should continue to be an essential staple in Americans' grocery bags," says Allen. "Plus, they just taste good."

For more recipes or to make your own bread art, visit www.gowiththegrain.org. The Grain Foods Foundation's Bread Art Project can also be found on Facebook or Twitter at GoWithTheGrain.

Ham and Brie Sandwich With Herb Mayo

"I can't exactly lay claim to inventing the ham and cheese sandwich. But I can pass on what I think is an important concept for sandwich artists: It's about the sauce. Or, usually, the lack thereof.

"One really easy way to sauce a sandwich is to make an herbed mayonnaise. Just add a tablespoon of chopped fresh rosemary, thyme, parsley or tarragon to a cup of prepared mayonnaise, and you're the Earl of Sandwich."

2 slices of bread of choice, toasted

1 Tbsp. herb mayonnaise

1 Tbsp. Dijon or your favorite mustard

Several slices of smoked ham

Several slices of Brie or other cheese

1 leaf green or red lettuce

2 slices of tomato

Salt and pepper

Spread mayo on one bread slice and mustard on the other. Layer remaining ingredients on bread in order indicated, salt and pepper to taste, place second slice of bread on top, cut on the diagonal and serve.

Bread Pudding

"There is almost no easier dessert to make than bread pudding, and almost nothing more universally loved. Keep the crusts on for a cool checkerboard effect."

1 loaf, sliced bread of choice

Butter

1 cup raisins

8 large eggs

3½ cups whole milk

1½ cups heavy cream

2 cups sugar

1½ tsp. vanilla extract

Preheat oven to 350° and butter a 13-x-9-inch baking dish.

Spread butter on each slice of bread and cut into 1-inch cubes. Toss with raisins. Place in baking dish.

In a large bowl, lightly beat eggs. Add milk, cream, sugar and vanilla. Pour over bread chunks until they're completely soaked.

Bake, uncovered, until golden brown, about an hour and 15 minutes.

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Vote for the Dessert You Want to See for the Holidays

The aroma of freshly baked pumpkin pie fills the air today. Now that the dessert is taken care of, do you need help with the turkey?

There are many sites available to assist you with those last minute questions about how to cook a turkey. Pick one and enjoy the reading.

Just remember to make sure the bird is cooked thoroughly and that it has a chance to rest after it comes out of the oven.

Happy Thanksgiving from the staff and friends of the Fayette Front Page. Guess it's time to dig into the turkey, dressing and all the trimmings. Save room for the dessert.

Do you want a recipe for some out of this world bread pudding or a chocolate mock pecan pie? Send us an email with your vote. We've sampled both of these recipes and they are both worthy of preparing over the holidays.

Send your vote to: editor@fayettefrontpage.com

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Chef-inspired Recipes for Cooking at Home

(ARA) – The popularity of food-focused TV, devoted “foodie” bloggers and countless epicurean magazines have encouraged Americans to develop palates that desire lavish gourmet adventures. Dining out on extravagant cuisine is not always an option, but you don’t have to break the bank for a haute culinary experience -- channel your inner chef and find inspiration in your own kitchen.

From easy appetizers to elegant entrees, leading chefs around the country share their cheese-inspired creations in the Wisconsin Milk Marketing Board’s "The Perfect Recipe Cookbook." Nearly 30 recipes featuring more than 20 different types of Wisconsin Cheese are sure to please even the pickiest food critic.

Enjoy rich, robust flavors with recipes such as flatbread pizza topped with spicy romesco sauce, grilled Portobello mushrooms and shredded and Smoked Gouda cheese. Dress up a roast pork loin sandwich with Swiss cheese, onion jam and horseradish aioli. For dessert, try Granny Smith apples complemented by a sharp Aged Cheddar for an updated interpretation of bread pudding.

Visit WisDairy.com/PerfectRecipeBrochure to download a brochure or individual recipes. Here’s a sample of what you’ll find:

Flatbread Pizza with Wisconsin Mozzarella and Smoked Gouda
Number of Servings: 4 flatbreads

Chef Matthew Silverman, Vintner Grill
Las Vegas

Ingredients:
Romesco Sauce:
1/3 cup canned fire-roasted tomatoes, drained
1/3 cup bottled roasted red peppers, roughly chopped
1 teaspoon roasted garlic (home roasted or purchased)
3 tablespoons slivered almonds, toasted
3 tablespoons Wisconsin Parmesan cheese, grated
1 tablespoon extra virgin olive oil
1/2 teaspoon red pepper flakes

Pizzas:
4 flatbreads, such as pocketless pita or naan
1 1/2 cups (6 ounces) Wisconsin Mozzarella cheese, shredded
1 1/2 cups (6 ounces) Wisconsin Smoked Gouda cheese, shredded
4 large Portobello mushrooms, grilled and sliced
Red pepper flakes, to taste
Fresh basil leaves, sliced, optional

Cooking Directions:
Romesco Sauce:
Place all ingredients in a blender and puree. Set aside.

Pizzas:
Preheat oven to 350 F. Place flatbreads on two large cookie sheets sprayed with nonstick cooking spray. Bake five to seven minutes. Remove from oven and top each flatbread with 1/4 of the romesco sauce.

Reset oven to 375 F. In a bowl, toss Mozzarella and Smoked Gouda cheese together. Sprinkle the cheese, divided equally, over the four flatbreads. Top each with mushroom slices and sprinkle with red pepper flakes. Bake until cheese melts and crusts crisp, about 12 minutes. Sprinkle pizzas with fresh basil, if desired.

Roast Pork Loin Sandwich with Wisconsin Smoked Swiss Cheese
Number of Servings: 6

Chef Trey Foshee, George’s California Modern
La Jolla, Calif.

Ingredients:
Pork:
1 1/2 pounds boneless center cut pork tenderloin
1 teaspoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper

Jam:
1/2 cup sugar
1/2 cup cider vinegar
2 tablespoons honey
2 yellow onions, thinly sliced

Aioli:
1/2 cup mayonnaise
2 teaspoons fresh lemon juice
1/16 teaspoon garlic, minced
2 teaspoons prepared horseradish
1/8 teaspoon cayenne pepper
1 tablespoon extra virgin olive oil
6 hamburger buns
4 cups arugula, cleaned and dried
8 ounces Wisconsin Smoked Swiss or Smoked Gouda cheese, sliced

Cooking Directions:
Pork:
Preheat oven to 350 F. Place pork in small roasting pan. Brush with oil; sprinkle with salt and pepper. Roast 50 to 60 minutes, until slightly pink in center.

Jam:
Combine sugar, vinegar and honey in medium saucepan. Simmer until sugar is dissolved. Add onions and cook over medium heat until onions are tender and golden, and most of the liquid has been absorbed, 20 to 25 minutes. Set aside to cool.

Aioli:
Combine mayonnaise, lemon juice, garlic, horseradish, cayenne pepper and olive oil
in small bowl. Set aside.

Final Preparation:
Toast buns. Thinly slice the pork. Spread both cut sides of buns with aioli, top bottom halves of buns with arugula, several slices of pork, jam and cheese. Serve warm.

Apple and Wisconsin Aged Cheddar Bread Pudding
Number of Servings: 8 to 10

Chefs Greg and Mary Sonnier, The Uptowner Special Events and Catering
New Orleans

Ingredients:
Custard:
4 whole eggs
4 egg yolks
2 tablespoons sugar
2 teaspoons pure vanilla extract
1/4 teaspoon salt
3 cups whole milk
1 cup heavy cream
7 cups day-old French bread, cut in 1 1/2-inch cubes

Apples:
4 cups Granny Smith apples, peeled and sliced
2 tablespoons lemon juice
1/2 cup (1 stick) butter
1/2 cup sugar
1/2 cup light brown sugar
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
2 cups (8 ounces) Wisconsin Aged Cheddar cheese, grated, divided

Cooking Directions:
Custard:
In large bowl, whisk together the eggs, egg yolks, sugar, vanilla and salt. Stir in milk and cream. Add bread and press down, making sure all of the bread is covered by the custard. Allow bread to soak while cooking the apples.

Apples:
Toss apples with lemon juice. In large skillet, melt butter over medium heat. Add apples, sugar, brown sugar, cinnamon and cayenne pepper. Cook until apples are slightly tender, eight to 10 minutes, stirring frequently. Cool 20 minutes.

Final Preparation:
Preheat oven to 325 F. Generously butter a 9-by-13-inch casserole dish. Pour half of the bread mixture into the dish. Top with half the cooked apple mixture, then with one cup of Cheddar cheese. Repeat layering with remaining ingredients. Cover casserole with waxed or parchment paper, then cover dish tightly with foil. Bake in water bath for 60 minutes. Remove foil and paper; return to oven. Increase oven temperature to 350 F. Continue to bake in water bath for 25 to 35 minutes more or until browned and puffed, and a butter knife inserted near center comes out clean. Remove from oven and allow to rest 20 minutes before serving. Sprinkle top with cinnamon and cayenne pepper, if desired.

Courtesy of ARAcontent

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