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Archive for June 6, 2010

FATHER’S DAY: A Bottle (Or Wedge) & A Book

Speaking of cheese (as we did in our prior post), if Dad is a cheese lover, there’s a book about “life on the wedge” written by a cheesemonger—someone who pursued his passion to work in cheese.

Dad might enjoy it along with a pound of something special, or a gift certificate to the local cheese store.

If Dad prefers Scotch, he most assuredly would like a copy of Michael Jackson’s Complete Guide To Single Malt Scotch…perhaps with a bottle of his favorite Single Malt.

Bourbon aficionados will want a copy of The Kentucky Bourbon Cookbook, with tempting ideas for appetizers, soups, salads, side dishes and main courses in addition to the more frequently found cocktail and dessert recipes.

See our Father’s Day book ideas for more choices.

Cheesemonger: A Life On The Wedge will appeal
to cheese-loving dads.

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TIP OF THE DAY: Leftover Cheese Bits & Scraps

A salad pleading for those leftover cheese
bits. Photo by Kelly Cline | IST.

What to do with those bits of cheese left over from the party cheese board?

Don’t toss the tiny pieces or wrap up the bigger ones and stash them away. Instead, plan some recipes to use them up ASAP. Our favorites uses:

• Cheese omelets and “mixed grill” grilled cheese sandwiches

• Slice and add to a pizza, burger, sandwich or salad

• Dice into a garnish for other foods, from soup to rice, potatoes and vegetables

If there’s enough cheese, make:

• Quesao asado (baked cheese, but you can microwave it), and eat it with tortilla chips

Fondue or macaroni & cheese

Don’t hesitate to mix up the cheese flavors—some of the tastiest fondues are made from blends of four or five different cheeses.

Visit our Cheese Section for more cheese tips, reviews and recipes.

 

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PRODUCT: Zoku Ice Pop Maker

You can become the most creative glacier in town with the Zoku Quick Pop Maker from Williams-Sonoma.

It’s easy to create your own customized frozen pops, including cream-filled varieties, in as little as seven minutes.

Use your favorite juices and other beverages (coffee, tea, kefir, smoothies) or fresh fruit purées to make the gourmet pops of your dreams.

Designed to be very user friendly—quick freezing, easy release from molds, reusable plastic pop sticks that have drip guards—Zoku looks to be the best pop-making option we’ve seen.

Why should you give up storage space to a pop-making machine?

It’s easy to make gorgeous ice pops with
your favorite flavors and add-ins. Photo
courtesy Williams-Sonoma.

• You can make gourmet pops in the exact flavors you want, and express yourself artistically in flavors, colors and patterns. (One of our favorites is to freeze cocktail mixes into Margarita Ice Pops and savory Bloody Mary Mix ice pops. Alcohol doesn’t freeze well, but you can try a teaspoonful per pop.)

• You have something new and special to serve guests.

• Things you’d normally drink for health can be turned into pops—from pomegranate juice to probiotic peach kefir.

• You can control for dietary needs—reduced sugar, no sugar or kosher, for example—and allergies.

• Ice pops have fewer calories than ice cream and are fat- and cholesterol-free (unless you elect to make cream pops).

• It’s a fun way to teach the whole family that they can enjoy preparing their own food.

• And thanks to the plastic sticks, there’s no yucky wood flavor that we so dislike with commercial ice pops.

Find more of our favorite frozen treats, plus recipes, in our Ice Cream Section.

 

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