Stephanie from Stevens Point, WI (2017 Week 8: Wisconsin Week)




Stevens Point, WI

Baking Challenge

Mini Pies

Give your baked creation a name and tell us about your flavors. Also, what are you most proud of?

Badger Beer Cheese Hand Pies: I made this up with things I had in the house. Very much support local, Wisconsin products. Gave much thought as to what kind of pie to make. Decided to go for savory and a Wisconsin classic combination of beer-cheese. I am most proud of how delicious these little pies turned out. When I made the filling, I of course had to taste it. Pulled out a box of crackers and couldn’t stop eating it! Discovered my creation is good hot, cold and as a pie filling. I ran out of dough, so molded the remainder into a cheese-ball that can be served cold with crackers or vegetables. This is one of the most delicious things I have ever created. Totally addicting!

The key to this week’s challenge is your creative presentation. Describe your display.

When I came up with the idea I was thinking about the Wisconsin Badgers Band. I just had the opportunity to hear them play and see them perform at the Portage County Fair and parade in Amherst, WI. I was thinking of their trademark red and white emblem, thus I chose the red plate. I included the remainder of the bottle of Point Amber Lager, brewed right here in my hometown of Stevens Point, WI, to showcase one of our community’s signature Wisconsin products. I don’t drink beer, but the flavor of the brew adds a nuance to my beer, cheese, potato, onion and garlic filling. Each pie is a hearty bite of Wisconsin goodness and showcases numerous products that come only from Wisconsin.

It’s Wisconsin Week, so you need to showcase a super Wisconsin twist to your recipe and/or arrangement. Tell us about it.

Everything in my hand pies is from Wisconsin except flour, S&P and mayo. I’m a total Wisconsin cheerleader when it comes to food. The beer is from Stevens Point Brewery right here in my hometown. The egg I used for egg wash is from Lonely Oak Farm in Milladore, WI. The onion and garlic are from our local farmers’ market. I used a Russet potato from Plover, WI (a "suburb" of Stevens Point and a major producer of potatoes for the planet). Wisconsin butter is the only choice. Medium cheddar and cheese curds were from Shullsburg Creamery in Shullsberg, WI. Belgioso Parmesan is from Denmark, WI.

How did you do?

Rocked it.