‘Divine Dairy Affair’ showcases Pennsylvania dairy industry


There’s a big party next week celebrating Pennsylvania’s dairy industry.

The Divine Dairy Affair will feature a full-course menu prepared by master chefs at JDK Catering, featuring locally-produced Pennsylvania-preferred foods paired with local ale, cider and wine from the Vineyard at Hershey.

The event supports the next generation of dairy farmers through scholarships, internships and education programs.

It’s next Wednesday, Sept. 20, at the Harvest View Barn in Elizabethtown. Ticket information can be found by clicking here.

Recipes seen on “Daybreak”:


1 lb. baby spinach

4 oz. butternut squash, roasted

2 oz. pomegranate seeds

3 oz. candied walnuts

6 oz. cheddar cheese crisps

16-20 pumpernickel croutons

16 oz. champagne vinaigrette

First, roast the butternut squash by peeling and removing the seeds. Dice into ½ inch size pieces. Lightly cover with your choice of olive oil and season with salt and pepper. Roast butternut squash until soft at 375 degrees for about 20-25 minutes. Next lightly rinse your greens under cold water and shake off excess water. Finally, take your ingredients and start assembling with the spinach in the bowl first. Pour dressing over the top just before service or serve it on the side.

Recipe for the dressing. ¼ cup champagne vinegar, 1 ½ teaspoons Dijon mustard, 2 tablespoons red wine, 1 tablespoon finely minced shallot, 1 tablespoon fresh lemon juice, ½ cup vegetable oil, ¼ cup olive oil. Combine all ingredients except oils in a mixing bowl. Slowly add oils while whisking constantly.


8 oz. cremini mushrooms, sliced

2 Tbsp. olive oil

½ tsp. rosemary

½ tsp. thyme

½ tsp. parsley

3 Tbsp. marsala cooking wine

2 Tbsp. heavy cream

Salt and pepper to taste

4 baguette slices

In a medium sauce pan, combine mushrooms and 1 tbsp of olive oil and Sautee until mushrooms are soft and tender. Add marsala wine and let reduce down. Add herbs and finish the pan with the 2 tbsp of cream. Season to taste with salt and pepper. Remove from heat and place on top of toasted baguettes right before serving. To toast baguettes, slice on an angle about ½ thick. Take remaining oil and brush on cut sides of the bread. Toast in oven until edges begin to be golden brown


3 Tbsp. butter

3 Tbsp. all-purpose flour

½ tsp. salt

1/8 tsp. black or white pepper

1 ½ cups milk or cream

1 cup grated mild or sharp cheddar cheese

Melt butter in a saucepan over medium-low heat; remove from heat. Stir in flour, salt, dry mustard, and pepper.Put the saucepan back on the heat and cook, stirring, for 1 minute. Gradually add milk or light cream, stirring until well-mixed.Continue cooking, stirring constantly, until thickened and smooth. Reduce heat to low and simmer, stirring, for 5 minutes.Add cheese and cook, stirring, until the cheese has melted and the sauce is smooth and well blended.

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