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The last Friday in June is National Cream Tea Day, which begs the question: What is cream tea? Most Americans might think the obvious: It’s adding cream to your tea. But no. It’s what now is the practice of adding jam or preserves (traditionally strawberry) and clotted cream to scones, which are served with a…
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[1] A French charcuterie board. Here’s the “recipe” (photo © Domino). [2] A German charcuterie board. Here’s the “recipe” (photo © Schneiders). [3] Italian charcuterie board. Here’s the “recipe” (photo © Harry And David). [4] Spanish charcuterie board. Here’s the “recipe” (photo © My Kitchen Love). [5] A charcuterie board doesn’t have to be as…
Continue reading “Cheese & Charcuterie Boards: The Difference & How To Make Them”
June is National Dairy Month, so how about some fun facts? Let’s start with milk delivery. In the late 1700s, every American household had a cow. A prosperous family might have two. As industrialization moved people into more urban areas, there wasn’t anywhere to keep a family cow. That’s when people began to buy milk…
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[1] Look at that golden yolk! You can tell it’s a pasture-raised egg (photos #1, #2, and #3 © Vital Farms | Facebook). [2] The yolks before cooking. They have seven times the beta carotene of conventional eggs. [3] Pasture-raised hens eat the bounty of the land, all year long. [4] A modern egg carton,…
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[1] Chantilly, a.k.a. whipped cream, garniches a slice of pie (photo © King Arthur Baking). [2] Clotted cream, also called Devon cream: a specialty of the U.K. and part of “cream tea” with scones and jam (photo © Cupcake Project). [ 3] Creme fraiche, a cultured cream that is a more piquant substitute for whipped…
Continue reading “CREAM GLOSSARY: The Different Types Of Cream”
