Every foodie knows charcuterie: meats crafted into pâtés, rillettes sausages, terrines and more. In the U.S., it is served as a first course and often appears on appetizer boards alongside cheeses and cold cuts. But whether for palate preference, avoidance of so much animal fat or pescatarianism, a new trend is redefining charcuterie: seacuterie, an…
Continue reading “TIP OF THE DAY: Seacuterie”
[1] The Christmas Cheese Ball, festive with cocktails. This recipe, from How Sweet Eats, is made with with white cheddar, mascarpone and sage. [2] The Café Sucre Farine is made with Monterey Jack, pecans, rosemary and thyme. Minced parsley accents the arils for an even better holiday effect. [3] Our original inspiration was this red…
Continue reading “RECIPE: Pomegranate Cheese Ball”
Top: Grab a slice and pick your toppings. We love this selection from WhatsGabyCooking.com. Center: The classic bruschetta topping: tomatoes, olive oil and basil. The tomatoes can be halved cherry or grape tomatoes or diced beefsteak or roma tomatoes (photo courtesy Williams-Sonoma.com). Bottom: As a bonus for guests, grill the bread as you need it,…
Continue reading “TIP OF THE DAY: DIY Bruschetta Bar”
Skillet photo courtesy Wisconsin Milk Marketing Board. Photo of Wisconsin Fontina courtesy Emmi Roth USA. Soon, juicy peaches will be gone from the shelf. Even if you’ve had a few, as hand fruit or in recipes, seek them out in the next few weeks and enjoy peaches while you still can. Our personal favorite…
Continue reading “TIP: Eat More Peaches ~ The Season Ends Soon!”
People who love to put out a good spread typically go whole-hog on the hors d’oeuvre. The problem, in advance of a big feast, is that those who have been holding back on eating in anticipation of the big meal may go overboard with the pre-meal tidbits. Guests may have eaten very lightly that day…
Continue reading “TIP OF THE DAY: Cut Back On The Hors d’Oeuvre”