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Roll goat cheese in your choice of coatings; here, cocoa and hazelnuts. Photo courtesy of Romanicos. These are one of our favorite, fun-to-make hors d’oeuvres. Take a Montrachet log or other soft chèvre (goat cheese), cut it into slices and roll the slices into truffle-size balls. (If you don’t want to hand-roll them, you can…
Continue reading “TIP OF THE DAY: Savory Chèvre Truffles”
Enjoy this yummy hot chocolate recipe, courtesy of top chocolatier Larry Burdick. Per serving: 1. Mix 1.5 cups milk, 2 heaping teaspoons of top quality cocoa powder, 1/4 cup of ground dark chocolate with 60% or higher cacao content (chop and grind a good dark chocolate bar in a spice mill or a food processor)…
Continue reading “TIP OF THE DAY: Spiced Hot Chocolate”
It’s National Deviled Egg Day, so here are tips to make perfect boiled eggs. (1) Test eggs for freshness: A fresh egg will sink in a bowl of water. Raw eggs that float are over the hill. (2) Fresh eggs peel more easily, but make sure they’re more than 3 days old. (3) To avoid…
Continue reading “TIP OF THE DAY: Devilishly Good Eggs”
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