Love hops and malt? Get to know India Pale
Ale. Photo courtesy New Belgium Brewing.

This 6.5% ABV IPA has hops for days: Cascade (citrus), Chinook (floral/citrus), and Simcoe (fruity). IPA lovers will relish the intense, dry hop flavor.

The ale is brewed with pale and dark caramel malts that harmonize with the hop flavor. Will you be singing after your first sip? Try some and find out!

Hoppy and malty are the cornerstone flavors of India Pale Ale, which was first brewed in 18th-century England as a heavier style beer that could make the long trip by boat to British troops and government officials in India. Though it’s not new on the scene, IPA is currently one of the hottest styles in American craft brewing (hence, the Beer Rangers’ plea).

Read more about the different styles of beer in our Beer Glossary.

To celebrate the launch, New Belgium Brewing held a beer pairing lunch with a menu by caterer Sarah Tomsic. The hoppy IPA was paired with:

• Haystack Mountain chèvre, a fresh goat cheese log rolled in Cascade hop dust*, chili caribe**, salt and black pepper
• Wasabi-citrus salmon: wild caught Sockeye salmon marinated in wasabi, fresh orange juice, and soy; dredged in panko and black sesame seeds, baked and drizzled with a citrus reduction
• Arugula salad with blood orange segments, spiced pepitas and honey-cinnamon vinaigrette
• Individual ginger carrot cakes with cream cheese frosting

So, grab some Ranger India Pale Ale and schedule a dinner party. Variations on all of the recipes above can be easily found in your favorite cookbooks or online.

* Pulverize hops into hop dust. If you can’t get your hands on hops, substitute fennel pollen.
**Chile caribe, is a concentrated chili powder.

EDITOR’S NOTE (MARCH 2020):

Flavors currently include Cheddar, Jalapeño, Original, Pizza, Sesame, and Sour Cream & Onion.
 
 
Forget buying cheese to go with your crackers. If you win this week’s Gourmet Giveaway, you’ll enjoy plenty of cheese in your crackers.

The Gourmet Wafer Crisps from Kitchen Table Bakers are made entirely of Parmesan cheese. There are eight varieties: Whether you love garlic, jalapeños, rosemary or Italian herbs, there’s a crisp calling your name.

The delicate, lacy baked cheese thins contain no wheat, gluten, trans fats or sugar, are rich in calcium and protein and are a sophisticated snack or ingredient for even the most discerning palates.

The cheese crisps are is known in Italy as a frico (FREE-co): a wafer made entirely of cheese and seasonings.

Want to know more? After entering the Giveaway, check out our review of Kitchen Table Bakers Parmesan Crisps.

• THE PRIZE: Five winners will receive Parmesan Crisps in each of the following flavors: Aged Parmesan, Everything, Flaxseed, Garlic, Rosemary and Sesame. It’s enough for a party (if you’re willing to share!). Approximate Retail Value is $36.00.
• To Enter This Gourmet Giveaway: Go to the box at the bottom of our Artisan Breads Section and enter your email address for the prize drawing.
• This contest closes on Monday, March 1st at noon, Eastern Time. Good luck!
• Learn more about Kitchen Table Bakers at KitchenTableBakers.com.

Eat the rind! Photo of Brie courtesy Whole Foods Markets.

The bloomy rind category of cheese refers to those cheeses with snowy white, downy rinds and soft, creamy interiors. Along with fresh cheeses, it comprises the soft cheese category.

On a bloomy rind cheese, the rind is composed of one of the greatest cheese molds, Penicillium candidum, which grows naturally as the cheese ages (the antibiotic penicillin is derived from the same family of mold—it was discovered by accident by Sir Alexander Fleming, who found that a penicillium mold growing in a petri dish had killed the Staphylococcus in the dish).

The bloomy rind is produced by spraying the surface of the cheese with Penicillium candidum before the brief aging period (about two weeks). The mold grows on the outside of the cheese, breaking down the protein and fat inside, making it soft, runny and more complex.

• Two of the most famous bloomy rind cheeses are Brie and Camembert. Learn the difference between Brie and Camembert.

According to corporate and governmental watchdog, The Cornucopia Institute, a nonprofit farm policy research group, Sara Lee is trying to pull one over on consumers.

The popular supermarket brand has launched a marketing campaign for its EarthGrains bread, using misleading environmental-friendly catchphrases with the hope of attracting people who want to buy organics because they’re better for the environment and healthier to eat.

Sara Lee claims that “Eco-Grain™”—its trademarked ingredient that comprises just 20% of the grain in EarthGrains breads—is more sustainable than organic grain. This is not true, and the Cornucopia Institute has created a comparison chart to detail the differences.

Sara Lee’s EarthGrains line. Not particularly
earth-friendly. Photo courtesy Sara Lee.

• The farmers who grow Eco-Grain differ very little from most conventional grain producers who use petroleum-based fertilizers, pesticides and fungicides.
• Organic farmers, on the other hand, use natural fertilizers, compost and crop rotations to enrich the long-term health of the soil, without damaging the environment or potentially contaminating the food produced.
• Sara Lee’s eco-claim for Eco-Grain production is that their farmers incorporate technology that has reduced chemical fertilizer usage by 15%. That means they’re using 85% chemical fertilizers.
• In contrast, as mandated by federal law, organic farmers are required by law to reduce their synthetic fertilizer use by 100%—i.e., 0% chemical fertilizers.
• Plus, as Cornucopia’s Vallaeys points out that, “Even if their new fancy wheat were truly superior, each EarthGrains 24 ounce loaf contains only 20% flour from Eco-Grain, with the remainder of the bread’s wheat coming from regular, conventional wheat. The total reduction in chemical fertilizer use in a loaf of EarthGrains bread therefore amounts to a meager 3%.” According to a Sara Lee press release, “the brand will look to increase the percentage of Eco-Grain in its products.”

To educate consumers about EarthGrains bread made with Eco-Grain wheat, Sara Lee launched a consumer marketing program called “The Plot to Save the Earth, One Field at a Time.“ The campaign includes print, TV, radio and digital advertising, public relations, social media and point-of-sale materials that take a whimsical approach to catch consumers’ eyes with tag lines like, “How your turkey sandwich can help preserve the earth.”

“If advertising executives could be charged with malpractice, this would be a major felony,” said Mark A. Kastel, Co-Director at The Cornucopia Institute.

Now that you’re aware, make your own decisions. If you want to help the environment and eat pesticide-free food, look for the USDA certified organic seal.

Sara Lee also owns the brands Ambi Pur, Ball Park, Douwe Egberts, Hillshire Farm, Jimmy Dean, Kiwi, Sanex and Senseo.

The new cassis for cooking. Photo courtesy
SurLaTable.com.

Cassis is a great fixer-upper for white wines that you don’t much like. The sweet, silky blackcurrant liqueur covers up how flat, flavorless, acidic or otherwise unattractive the wine is.

The cocktail was named after Félix Kir, a longtime mayor of the city Dijon in Burgundy (from 1945 to 1968)—as well as a former parish priest, resistance fighter and subsequent knight of the Légion d’honneur. As mayor, he popularized the drink by offering it at receptions. The cocktail was previously called a blanc-cassis and mixed with Aligoté, a white Burgundy. (We’re not, we emphasize, implying that the mayor served bad wine.)

But don’t wait to pick up a bottle of cassis. For cocktails, ice cream, sorbet, flavored ganache, trifles, cake filling and frosting, and a fruit salad dressing, it rocks. On the savory side, you’ll forget all about duck with cherry sauce once you substitute the cherries for cassis.