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Our mother, an inspired cook, created a fancy butter presentation for special dinners. To put a stick of butter on the table simply wouldn’t do. Using a set of two grooved wooden “butter paddles”—an item so archaic it isn’t even sold on Amazon.com—she cut chunks of butter from the stick and paddled them into perfectly…
Continue reading “TIP OF THE DAY: Fancy Butter Ramekins”
A praline bacon appetizer, side or cheese course. Photo courtesy Wisconsin Milk Marketing Board. Here’s something special to make for a lover of bacon and blue cheese—two popular ingredients found together in a Cobb Salad. The praline-crusted bacon with its peppery kick contrasts with the creamy saltiness of blue cheese. The mouthfeel is unforgettably…
Continue reading “RECIPE: Praline Bacon With Blue Cheese”
Toasted nuts are a versatile ingredient to add dimensions of flavor with a simple sprinkle. Numerous green salad, fruit salad and side dish recipes call for toasted nuts. You can also add them to pasta, rice, soup and vegetable dishes, and as plate garnishes. They’re a delicious topping for French toast, pancakes and waffles. Toasting…
Continue reading “TIP OF THE DAY: Toast The Nuts~Warm Brie & Pistachios Recipe”
Fine cheese is sophisticated, luscious…and full of cholesterol and calories. That’s why passing a cheese board at the dinner table is an invitation to over-indulgence. So take a tip from top restaurants that offer a cheese plate: Serve small bites of several cheeses, plus fruit and nut condiments. Cut half-ounce servings of four different cheeses—a…
Continue reading “TIP OF THE DAY: The Restaurant Cheese Plate”
Many people enjoy a cheese plate with fruit and nuts. Typically, that means helping oneself from a platter of cheese, garnished with fresh or dried fruits, almonds and/or walnuts. And typically, people eat far more cheese than they should. The suggested serving size is one or two ounces; we probably can put away six ounces…
Continue reading “TIP OF THE DAY: A New Way To Look At Cheese For Dessert”
