March is here and St. Patrick’s Day is on my mind. Since I have no connection to the Irish roots of this holiday, to me, it mainly means a day where I get to wear green, eat meat and potatoes, and drink some green beer. With this recipe, you can check all these diet requirements of the day off your list! Potatoes, sausage, beer, and cheese (of course!) make a dish that’s perfect for any St. Patrick’s day celebration. I don’t know how green beer would translate visually for this recipe, so maybe just have that on the side to wash everything down!

Cheddar and Beer Fondue

Ingredients:                                                                                                                      
3 cups cubed multigrain bread, (1 inch)                                                                                                                 
1 lb potatoes, cut into chunks and boiled until tender                                                                                    
4 links fresh Bratwurst (about 16 oz) or other mild pork sausage                                                                               
1½ cups (6 oz) Tillamook Monterey Jack Cheese, shredded                                                                                      
1½ cups (6 oz) Tillamook  Vintage White Medium Cheddar Cheese, shredded                                  
1½ cups (6 oz) Tillamook Vintage White Extra Sharp Cheddar Cheese, shredded                                             
1 tablespoon flour                                                                                                                          
1½ teaspoons dry mustard                                                                                                                         
1 cup amber ale, chilled                                                                                                                
1½ teaspoons Worcestershire sauce                                                                                                                      
½ teaspoons Tabasco sauce                                                                                                                    

Directions:
Heat oven to 375˚F         
                                                                                                                                
Gather special equipment: fondue pot and fondue forks

Cut Bratwurst links diagonally into thick slices.  Bake on foil lined cookie sheet for about 15 minutes until cooked.

In medium bowl, toss cheese with flour and mustard. In two-quart saucepan set over medium heat, whisk ale with Worcestershire and Tabasco® sauces. Add cheese, whisking constantly until cheese is melted and mixture is smooth. Bring to a simmer and continue to stir until fondue thickens. Pour immediately into heated fondue pot. Serve with prepared bread, potatoes, and sausage.

By Laura

I’m definitely in the mood for chocolate this month. The thought of Valentine’s Day makes me want something sweet! This recipe for Tillamook Ultimate Chocolate Cake used to be on the back of the Tillamook Butter box. It was really popular, and when we changed the recipe on the box to a different recipe, many people sent me requests asking for this particular recipe. It’s amazing – rich, creamy, perfect!

Here’s a little tip: You may want to dust the cake with confectioner’s sugar while it’s still warm. It melts a bit and tastes so very good! Share with your Valentine… or eat it all yourself!

Tillamook Ultimate Chocolate Cake

Ingredients:
12 oz bittersweet chocolate, chopped
¾ cup Tillamook® Salted Butter, plus 2 teaspoons to grease pan
¾ cup sugar
5 eggs, yolks and whites separated
⅓ cup flour
1 teaspoon cinnamon
Confectioners’ sugar
Prepared Whipped cream

Directions:
Preheat oven to 350°. Butter a 9-inch round cake pan.  Line bottom with parchment paper, butter paper and sides of pan.

Melt chocolate, butter, and sugar in a large double boiler placed over simmering water. Stir until smooth. Transfer mixture to medium bowl. Let cool 10 minutes.

Beat yolks until blended. Whisk into chocolate mixture until smooth. Combine flour and cinnamon; whisk into chocolate mixture until blended.

Beat whites until stiff peaks form. Stir one third of whites into chocolate mixture to lighten. Gently fold in remaining whites until completely blended.

Pour batter into pan and bake 25 min.

Cool pan on wire rack. Turn cake out onto a plate. Dust with confectioner’s sugar. Cut and serve with whipped cream.

Serves 10

By Jennifer