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If you’re looking for something to bake this weekend, how about Chocolate Chip Pumpkin Bread? “This pumpkin bread is autumn in loaf form,” says Pete & Gerry’s, fourth-generation family farmers of organic eggs (see more about them below). “Like any quick bread, it comes together in a flash and stays tender and moist right out…
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[1] Who can resist cheese fries? (photo © Idaho Potato Commission) [2] Crinkle-cut fries are baked from frozen fries (photo © Walmart). [3] Sharp cheddar from Wisconsin (photo © Wisconsin Cheese). October is National American Cheese Month, so how about some cheese fries, made with a fine American cheddar*? You don’t even have to…
Continue reading “RECIPE: Baked Cheese Fries With Bacon & Scallions”
If you’re a true cheese lover, you know that there are “so many cheeses, so little time.” But we can cut down on the list a bit, because it’s National American Cheese Month. The American Cheese Society says that, “American Cheese Month is a celebration of North America’s delicious and diverse cheeses, and the farmers,…
Continue reading “TIP OF THE DAY: Try A New Cheese (How About Crescenza?)”
[1] Boursin’s fall flavor, Fig Balsamic, makes a beautiful center for a snack plate with black mission figs and brown turkey figs (both photos © Gournay Cheese). [2] There’s a lot of flavor in each little carton. [3] You can make a Boursin-like spread from cream cheese. Here’s the recipe from Food.com (photo © Diana…
Continue reading “FOOD FUN & FOOD ART: New Boursin Fig & Balsamic Spreadable Cheese”
October 7th is National Frappe Day. Frappe (pronounced frap) is a New England term for a milkshake, from the French frapper (frap-PAY), “to beat.” It’s an iced beverage that is made in a blender or a shaker, to produce a foamy drink. Ice is added to increase the foaminess. Milk, sugar, and flavorings can be…
Continue reading “TIP OF THE DAY: Make A Frappe, A Recipe For A New England-Style Milkshake”
