June has arrived with its official designation as America’s National Dairy Month, although I am such a fan of milk and milk products that I think they should be honored all year round.
National Dairy Month started out at National Milk Month in 1937 to promote drinking milk at a time of the year when consumption dropped. That was a time before Americans began eating large amounts of ice cream as soon as the weather turned warm.
Eventually the month was upgraded to include all dairy products and to celebrate the contributions the dairy industry has made to the world. Those products include cow-based milks, cream, cheeses, yogurt, sour cream, kefir, ice cream and butter. Most of us consume some of these every day of the year without thinking about it; they are crucial ingredients in many of the dishes we make.
But since it is the month devoted to dairy, let’s give milk its due with the reminder that it is a nutritional powerhouse. It includes nine essential nutrients that can help to better manage weight, reduce risk of high blood pressure, and help ward off osteoporosis and some cancers. Those nutrients include calcium, riboflavin and potassium as well as vitamins A, D, B2, B3, B5 and B12.
So, let’s whip up a milk shake or smoothie, make some cheese dip or creamy mashed potatoes, have yogurt for breakfast or lunch, make buttercream frosting for our cupcakes or create a creamy corn or fish chowder. When we do, we can remember all the nutrients that milk or cream adds to our diets.
Here is a recipe for creamy Alfredo sauce from therecipecritic.com that uses not one but four favorite dairy products: butter, heavy cream, cream cheese and Parmesan cheese.
½ cup butter
1 pint heavy whipping cream or 2 cups
4 ounces cream cheese
½ teaspoon minced garlic
1 teaspoon garlic powder
1 teaspoon Italian seasoning
¼ teaspoon salt
¼ teaspoon pepper
1 cup grated Parmesan cheese
In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted.
Add the minced garlic, garlic powder, Italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated Parmesan cheese.
Bring to a simmer and continue to cook for about 3 to 5 minutes or until it starts to thicken. Toss it with your favorite cooked pasta.
Notes: Store in an airtight jar for up to five days. When reheating, start with your heat low and slow to retain moisture and texture.
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