Some “food art” can only be achieved by professional food stylists.

We’re always delighted to come across something simple, that we can make ourselves.

Serve the tomato flowers with a round of Boursin as an appetizer, or use individual “flowers” as an individual plate garnish.

Thanks to Boursin for the idea.
 
 
RECIPE: BOURSIN CHEESE FLOWERS

Ingredients

 
Preparation

1. SOFTEN the cheese for stuffing the flowers. Leave at room temperature until it is soft enough to pipe into the tomatoes.

2. TRIM the chive stems to the desired length.

3. USE an ice pick or other sharp implement to create a hole on the bottom of the tomatoes for the chives.

4. SLICE into the top of the tomatoes with a small paring knife and hollow out a small place to pipe the cheese. The opening can go just halfway down the tomato. You can refrigerate this until ready to serve. Then…

5. UNWRAP and place the second wheel of Boursin on the serving plate. Insert the chive “stems” into the base of the tomatoes (we used the end of a skewer to push them in.

6. PLACE the tomato flowers on the serving plate as desired. Most of our guests picked up the tomatoes, leaving the chives on the plate; so we put the rest of the tomatoes that hadn’t been “flowerized” in a ramekin with another ramekin of sea salt.
 
 
BOURSIN CHEESES

The Boursin line of soft, spreadable French cheeses includes:

 
 
BOURSIN CHEESE HISTORY

Boursin Garlic and Fine Herbs, sold in a little foil cup, was created in 1957 by François Boursin, a cheesemaker in the commune of Croisy-sur-Eure commune in Normandy, northern France.

The cheese was inspired by a traditional Normandy party dish of garnished fromage frais (French for “fresh cheese”); a fresh, unaged cheese intended to be eaten within days of its production.

In the case of Boursin, guests would take their portion of cheese and top it with herbs to add herbs for flavor.

Boursin thought: Why not sell the cheese with the herbs already blended in?

Voilà: Boursin Garlic and Fine Herbs, the first flavored cheese product to be sold nationally in France.

In 1990, the brand was acquired by Unilever, who sold it to Groupe Bel 2007 [source].

The original cheese, fromage frais, is simply drained, lactic set curd, lightly salted, that does not undergo a ripening period. It has a creamy, soft texture and fresh and a fresh, milky flavor.

Fromage frais differs from fromage blanc, another fresh, white French cheese, in that by law, fromage frais must contain live cultures when sold, whereas with fromage blanc, the fermentation has been halted [source].

It is often eaten for breakfast (we love it with toast), with fruit for dessert, or in cooking.
 
________________

*Since we needed a separate package to stuff the tomatoes, for variety we used two different flavors of Boursin. You could also use a different cheese for the tomatoes, e.g., cream cheese, mascarpone, quark or ricotta. You can add herbs or spices to any of these cheeses.
 
 
 
 
> THE DIFFERENT TYPES OF CHEESE
 
 
> THE HISTORY OF CHEESE

[1] Boursin with grape tomato flowers (all photos © Bel Brands USA).

[2] Boursin is available in four flavors, plus seasonal specialties.

[3] One of our favorite appetizers, mango, spinach and Boursin prosciutto wraps.

[4] Keep a box of Boursin in the fridge, and you’ll always have something delicious to serve with wine, beer, or a cup of tea.

[5] Go fancy with an appetizer of baby potatoes stuffed with Boursin and caviar or shrimp.

[6] Is the new cheeseburger a burger topped with Boursin?

[1] A seacuterie plate from Oceana restaurant, with octopus salami, gravlax with dressed microgreens, and crab spread on toasted baguette (photo © Paul Johnson | Oceana Restaurant).

[2] A put-it-together seacuterie board: You can purchase most of what’s here. Here are the recipes fi=or the rest (photo © Wild Alaska Food).

[3] An ample lunch, first course, or dinner at PB Catch raw bar in Palm Beach (photo © PB Catch).

[4] An individual seacuterie board from PB Catch, with octopus salami, salmon pastrami and smoked cod (photo © Libby Volgyes | PB Catch).

[5] The start of it all: Chef David Burke’s Pastrami Salmon. Here’s the recipe (photo © David Burke Group).

[6] Ceviche is an easy dish to make, and a low-calorie, low-carb addition to a seacuterie plate or board (photo © Lola | Denver).

Back in 2017 we wrote an article about seacuterie (see-KEW-tuh-ree).

It’s the seafood-based version of charcuterie.

Instead of cured meats (mortadella, prosciutto, salami, etc.) and cheeses, seacuterie leaves the “turf” for the “surf”: seafood choices that are equally tasty, more healthful, and appeal to consumers who want to eat less meat or more sustainable foods in general.

We have long served charcuterie—and now, seacuterie—on a board with cocktails, or individually plated as a first course with dinners.

So…
 
 
WHAT IS SEACUTERIE?

Seacuterie is a different approach to two popular starters:

 
Seacuterie expands the concept of the seafood platter, which is mixed shellfish, both raw and cooked, served cold, usually on a bed of ice; with condiments of mignonette sauce, cocktail sauce and lemon wedges.
 
 
Beyond The Seafood Platter

A classic seafood platter is laden with some assortment of clams, crabs, langoustines, lobster, mussels, oysters, prawns, scallops and shrimp.

Occasionally, more exotic mollusks like cockles, periwinkles or snails will appear; and if we’re lucky, one of our favorite shellfish, sea urchin (uni).

Seafood platter items are served raw or lightly cooked (boiled, poached).

Here’s where a seacuterie board or plate diverges:

Seacuterie can include some seafood platter items, but it adds complexity to the variety by adding fish and preparations.
 

And the good news is that you don’t have to prepare them all yourself (or even any of them, if you so choose).
 
A seacuterie plate or platter can include elements that you purchase, ready-to-eat:

 
And, it should include recipes that you have prepared:

 
 
WHAT TO SERVE WITH SEACUTERIE

 
 
WHAT TO DRINK

Seacuterie pairs best with white wine or rosé and sparkling wines.

But you can serve lighter reds like Beaujolais and Pinot Noir. Plus:

 
For cocktails: Martinis are ideal, but a Bloody Mary also hits the spot.

Check out these non-sweet cocktails.
 

THE HISTORY OF SEACUTERIE

The birth of seacuterie is attributed to the endlessly creative New York Chef David Burke.

In 1998 at the helm of the [late, lamented] Park Avenue Café in Manhattan, he riffed on the Scandinavian cured salmon dish, gravlax [source].

It was a dazzling concept, bursting with flavor, unheard of at the time.

Trading the traditional dill, sugar and salt marinade, he used the more assertive “pastrami spices” (actually black pepper, coriander, parsley, paprika and maple syrup.

Once marinated and preserved, the salmon sides are sliced in the same way as pastrami.

Instead of the thin slices of gravlax, he sliced the cured salmon in the manner of pastrami. Here’s the recipe.

The result, Pastrami Salmon, became a sensation among food writers and the foodies who follow them. Burke subsequently trademarked the name [source].

And the kernel of a future trend—seacuterie—was born.

We are fortunate to have had Pastrami Salmon numerous times at the Park Avenue Café.
 
Chefs have continued to evolve fancy seacuterie options with preparations such as octopus pastrami, salami or torchon; scallop mortadella; swordfish ham; tuna bresaola and tuna ‘nduja; and other visual- and palate-excitement [source].

What’s next?

Stay tuned!

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*Plateau de fruits de mer is pronounced plah-TOE duh froo-EE duh MARE. It is a French term for means a platter of the fruits of the sea, i.e., seafood. In French, plateau means platter or tray, as opposed to its meaning in English, a geological term for a high plain.

†You can purchase a loin of tuna or salmon, freeze it and slice it thinly while still partially frozen. Note that with salmon, you should be sure that the pin bones have been removed.

Love candy? Here’s your chance to make candy history—at least, See’s Candies history.

See’s Candies is officially 100-years-old!

The iconic American manufacturer of chocolates and other candies was founded by Charles See, his wife Florence, and his mother Mary in Los Angeles in 1921.

Mary See had developed the recipes that became the foundation of the See’s candy business, while helping run her late husband’s hotel on Tremont Island in Ontario.

Want to know why See’s chocolates taste so good?

The couverture chocolate used by to make the candies is from the Guittard Chocolate Company, America’s finest producer of couverture chocolate.
 
 
SEE’S IS NOW 100 YEARS OLD!

Kicking off its Centennial Anniversary See’s is asking its fans to create the next piece of candy to be produced.

The campaign is called “What’s Your Sweet Idea?”

 
> Submit your idea today through January 20th.

 
We can’t wait to see the finalists!

So have fun with it: Your fantaSEE piece of candy may be the Centennial Anniversary choice!
 
 
SEE’S FAVORITES

See’s top sellers are:

 
Hungry yet?
 
 
SEE’S CANDY TRIVIA

 
 
 
 
> THE DIFFERENT TYPES OF CHOCOLATE
 
 
> THE HISTORY OF CHOCOLATE
 
 
> THE HISTORY OF CANDY
 
 
> THE HISTORY OF LOLLIPOPS

[1] Will the new See’s Centennial chocolate be your creation (all photos © See’s Candies)?

[2] Toast to See’s Centennial Anniversary. Here’s how to pair chocolates with wine.

[3] See’s peanut brittle, a fan favorite.

[4] See’s Lollypops. The company uses the old-fashioned spelling.

[5] Ready for dessert?

[1] Our new favorite mustard to slather on almost everything (photos #1 and #2 © Milo’s Whole World Gourmet).

[2] Sweet, hot, creamy and delicious!

[3] You can also use it as a dip (photo © Betty Crocker—here’s the recipe for the Honey Mustard Chicken).

Our new favorite mustard condiment is Kickin’ Kream Mustard from Brownwood Farms.

Kickin’? Yes!

Creamy? Very!

Special? Yes!

Sweet, hot, creamy and delicious, it combines honey* mustard-type flavor with a little extra zing from jalapeño chile peppers and a dash of cayenne pepper.

All for just 15 calories per teaspoon!

If you shy away from hot and spicy foods, let us assure you that Kickin’ Kream is not all that hot. We personally use mild salsa (never the medium-hot version); but we love the sizzle we get from this condiment.

There’s a kick of spice—a delightful one.

After we opened our first jar, we found ways to use it every day.
 
 
WAYS WE’VE USED KICKIN’ KREAM MUSTARD

We like it so much, we’ve been eating it from the jar…as well as:

 
 
GET YOUR KICKIN’ KREAM

Kick your taste buds into high gear and spread this creamy deliciousness on anything you choose.

It’s sold at specialty food stores, but easiest to find on Amazon.
 
 
Check out BACON MAPLE ONION JAM, a recent Tip Of The Day from the same producer.
 
 
> THE HISTORY OF MUSTARD
 
> THE DIFFERENT TYPES OF MUSTARD

Brownwood Farms is a brand of Milo’s Whole World Gourmet, a creator and producer of specialty foods based in Athens, Ohio.

Milo’s seeks to procure ingredients from the finest sources in the U.S., especially the Great Lakes region

All of Milo’s gourmet are products in small batches, with clean and minimal ingredients; and with the quality and care one would find in a homemade product.

The Brownwood Farms line of farm-fresh quality sauces and condiments includes mustards, BBQ sauces, fruit salsas, pie fillings and spreads.

Says Milo: “By starting with a foundation of clean and natural ingredients to craft our homestyle recipes, we are able to cultivate an array of savory and bountiful flavors you’ll be amazed we fit into a jar!”

________________

*In this recipe, tapioca syrup is used instead of honey. Tapioca syrup is made from the starch of cassava/manioc root. The different types of sugar and syrup.

It’s a new year, and a new look at sausage.

Seemore Meats & Veggies is a Brooklyn-based enterprise founded by a fourth-generation butcher and named for her grandfather, Seymour, who taught her how to make sausages.

It has an original point-of-view, with a creative lineup of flavorful vegetable-infused sausages.

Yes, there are other companies that sell humanely raised, pastured, grass-fed, meat.

Yes, there are vegetarian sausages.

But Seemore’s Cara Nicoletti decided to make a sustainable sausage with grass-fed meat while enabling meat lovers to consume less meat—another goal of conscientious consumers.

Cara’s solution: veggie-forward sausages.
 
 
SEEMORE’S APPROACH TO SAUSAGES

Seemore’s sausage links are packed with pork or chicken but also with fresh vegetables. The result:

 
We can attest that the sausages are very meaty. They are texturally and taste-wise like an all-meat sausage, but maybe even better: rich and savory, but also bright with that certain something extra.

Yes, the vegetables are a bonus, adding nuance and color along with subtle flavor. The Bubbe’s Chicken Soup variety really does taste like chicken soup!

You don’t have to be a gourmet to love them; but if you are a gourmet, consider the Seemore line as “gourmet” sausage.

The flavor names are fun, too:

 
 
WAYS TO ENJOY SEEMORE SAUSAGES

Beyond breakfast and sausage pizza, you won’t run out of ways to use Seemore sausages. Consider:

 
COOKING TIP: Note that for more casual cooking, the sausages cook up best when heated either in a pan or on a grill. The cooking time for either method should be between 3-6 minutes.

Don’t microwave the sausages: It hardens the sausage casing.
 
 
GET YOUR SAUSAGES

 
 
MORE WAYS TO ENJOY SAUSAGES

[1] A spread of Seemore sausages (photos #1 to #5 © Murray’s Cheese).

[2] Seemore’s Broccoli Melt sausages.

[3] Seemore’s Bubbe’s Chicken Soup sausages.

[4] Seemore’s La Dolce Beet-A sausages.

[5] Seemore’s Loaded Baked Potato sausages.

[6] Serve Seemore sausages brat-style on a bun; here, with dill mayo and crunchy slaw (photo © Seemore Meats & Veggies).

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*Bangers and mash, a favorite U.K. comfort food, consists of mashed potatoes (mash) with grilled sausages (bangers) and gravy.

†A mixed grill is a plate traditionally consisting of grilled sausage, a grilled chop, a piece of grilled steak, grilled mushrooms and grilled tomatoes. There are many variations. An Italian mixed grill, for example, also features chicken marinated in olive oil, garlic, lemon and rosemary), plus beef and pork.