We talk a lot about how dairy gets the job done.
But with Thanksgiving and the holiday season right around the corner… it’s time to just come out and say it.
Foods Prepared With Milk and Dairy are
Whether you’re cooking up a storm for that table full o’ relatives, or just looking to celebrate with some scrumptious, seasonal dishes, milk and dairy bring out the rich flavors that make holiday foods so memorable.
For dairy-based recipes, hot cooking tips, and suggestions for sweet, savory, and all-around amazing seasonal foods, keep reading!
Time to kick back and celebrate.
One bite at a time.
Looking sharp, appetizers!
A dazzling appetizer sets the perfect holiday atmosphere. With these milk and dairy based recipes, your snacks will be the talk of the room. And if you do it right, they won’t last long!
Going with a classic cheese board:
If you love the gourmet flair but haven’t got the caviar… a slate of cheddar, jack, brie, creamy spread and cheese curds will get the job done.
As Cindy and Roxy show you in our own cheese board video, they’re easy to assemble, they offer a whole range of flavors, textures, and ingredients, and they look as splendid as the taste.
So grab a wooden plate, a few of your favorite cheeses, and go to town!
Jalapeno popper deviled eggs
Looking to spice up your life?
Or at least… your appetizers?
With a dash of cream cheese, these jalapeno popper deviled eggs will do the trick.
And if you’re not a fan of the spicy tang, don’t worry!
A glass of ice cold cow’s milk will cool you right off! Unlike soy or almond, the real thing has the protein casein, which helps break down and clear away the spicy-food compounds that sting your mouth.
If that’s not enough, we’re pretty sure turkey and gravy would help!
Sweet drinks for the grown-up table
Nothing pairs with a perfect appetizer like a sweet, chilled grown-up cocktail.
When milk and dairy are in on the mix… we’re talking cloud nine of seasonal, chocolate specialties.
From the Buzzy Pumpkin and the Hawaiian Holiday to an adult chocolate milk with crème and vodka, spread some sweet-tasting cheer… and remind everyone why the grown-up table is so much better.
Mashed Potato Mmmastery
When it’s time for your food to take center stage, remember that milk, cheese, and butter are key ingredients. And while we could talk all night about how essential they are to stuffing, casseroles, sweet potatoes and that classic turkey gravy… let’s focus one dish no Thanksgiving table can do without:
The mashed potatoes.
You can dress, flavor and style them any number of ways, (go with chives, bacon and cheese, thyme and rosemary, chili powder, or shallots if you’re feeling adventurous)… but if you want them fluffy, smooth and silky-perfect, follow these tips, step by step.
Use Yukon gold or russet potatoes. They’re low in moisture, high in starch, and they break down to become fluffy when cooked.
Quarter your potatoes so they’re all the same medium size. This evens things out for cooking and means they won’t take on too much water.
- Place quartered potatoes in a pot and cover them with cold water.
- Bring the mixture to a boil before reducing the heat to a rapid simmer… this avoids the lumpy, gluey potatoes that come from spuds slowly cooking from the inside out.
- Cook until a fork passes through the potato chunk without any resistance. Be sure to drain and shake off as much excess water… after all you want, creamy, not watery!
Prepare like a Profesh
Need a few more hints from Mashing 101?
The first lesson is one all chefs agree on: dairy is the best! For delicious mashed potatoes, use butter, milk or cream… and for the secret buttery flavor with just a touch of tang: sour cream.
If you add the dairy ingredients straight from the fridge, they cool down the mashers and prevent the potatoes’ starch molecules from fully absorbing all that creamy goodness.
Instead, heat the butter and milk/cream separately on the stove or in the microwave, until the butter is melted and the cream is starting to steam. Allow the sour cream to sit on the counter for a half hour.
Don’t mix the butter, milk/cream, sour cream together and add them at the same time. Instead, add the melted butter separately. Give the potatoes a quick mash, then add the milk/cream and give them a good mashing to combine. Finally, fold in the sour cream.
If you overwork potatoes, too much starch is released… leaving you with gluey spuds and gummy mashers. If you’re using a hand mixer, go with a low speed until creamy fluffiness is achieved.
Even better, go Amish on them with a gentle, old-fashioned hand masher.
We hope not! Make sure everyone saves room for one of these fantastic, scrumptious, dairy based deserts:
And the mother lode… the one that will tempt everyone to stray from the diet:
And if you’re going with a simple classic like a pumpkin or apple pie, dress it up by making your own vanilla ice cream! (You can do it with as few as three ingredients). For best results and chilled goodness, go with locally-sourced Arizona milk.
From our Cornucopia to Yours
We hope you, your friends, and the whole family enjoy delicious cooking this holiday. While we’re working hard to keep high-quality milk, cheese, and dairy products coming your way, we hope some of them will find a home on your table… not to mention your taste buds. From Arizona Milk Producers, have a wonderful Thanksgiving!