Waterloo, WI, February 12, 2019— For many of us, St. Patrick’s Day celebrations wouldn’t be the same without something green, so remember that Crave Brothers Farmstead Cheese is sustainably produced, using 100 percent green power. This year you can go green and update your traditional St. Patrick’s Day fare with a new recipe for Reuben Stuffed Shells With Mascarpone Cream Saucefrom Crave Brothers Cheese.
The recipe features corned beef—a traditional ingredient in Irish-American fare—and Crave Brothers Farmstead Classics Mascarpone Cheese. Corned beef and cabbage are a tradition at American St. Patrick’s day celebrations, because early Irish immigrants here substituted less expensive corned beef for the bacon or salt pork they ate at home. Today, corned beef and cabbage also collaborate to create the beer-compatible Reuben sandwich. That classic is made with corned beef, sauerkraut, cheese and Thousand Island dressing.
Traditional Irish cuisine included ingredients such as dairy products, cabbage and brown bread. Meat eating tended toward small amounts of bacon or salted pork, rather than beef, because of the importance of cows in producing milk, butter and cheese. In keeping with that tradition, Crave Brothers Cheese offers a party-worthy pasta recipe that builds on the dairy product tradition, as well as the flavors and ingredients of the Reuben.
Reuben Stuffed Shells with Mascarpone Cream Sauce feature jumbo pasta shells filled with corned beef, sauerkraut and shredded Swiss cheese. The stuffed shells are bathed in a Mascarpone Cream Sauce before baking. The sauce is made with 8 ounces each of Crave Brothers Mascarpone Cheese and Thousand Island dressing, plus a dollop of melted butter. Just before serving, sprinkle rye bread croutons on top of the shells.
Crave Brothers Mascarpone is a sweet, creamy cheese that has won more than 27 prestigious awards since its introduction, including a First Place Award at the 2018 World Dairy Expo Dairy Products Contest. Licensed cheese maker George Crave oversees the making of all the Crave Brothers handcrafted artisan cheeses, made with milk from the family’s own dairy herd.
Crave Brothers Farmstead Cheese is sustainably produced in the family’s farmstead cheese-making facility that practices water conservation, recycling, and uses 100 percent green power. The anaerobic biodigester produces enough electricity to power the Crave Brothers Farm, the farmstead cheese-making plant, and over 300 homes in their community.
For details about the recipe for Reuben Stuffed Shells with Mascarpone Cream Sauce,visit the website at www.cravecheese.com. You’ll also find other recipes suitable for St. Patrick’s Day parties. Don’t forget to check out the product information about the award-winning line of Crave Brothers Farmstead Cheese, and videos highlighting the Crave Brothers green story.
The Crave family farms 2,500 acres of productive land in south-central Wisconsin, growing soybeans, corn and alfalfa to use as nutritious feed for their Holstein cows. From the biodigester to water recovery and recycling, sustainability is top-of-mind on the farm. The Crave Brothers Farm LLC and Crave Brothers Farmstead Cheese LLC use 100% green power and are carbon-negative businesses. Their anaerobic biodigester produces more electricity than they need, enough to power the dairy farm, the farmstead cheese-making plant, and over 300 homes in their community.
Every pound of cheese made by George Crave, a licensed cheese maker, is made with milk from the family’s herd. Crave Brothers Farmstead Cheese produces Fresh Mozzarella, Mascarpone, Part-skim Mozzarella, Oaxaca, Farmer’s Rope String Cheese, and Fresh Cheddar Cheese Curds in white, yellow and jalapeño varieties.