RECIPE: Caramelized Onion & Apple Galette

This is such a nice fall recipe, we’ve made it several times—and we’re just a few weeks into fall. Savory and sweet combine in this galette: caramelized onions and apples. A galette (gah-LET) is a rustic, round, open-face pie, made without a pie pan. It is flat, with a turned-up crust that wraps around the…
Continue reading “RECIPE: Caramelized Onion & Apple Galette”

TIP OF THE DAY: Mini Cheese Balls For The Cheese Course

[1] Mini cheese balls in phyllo cups. Here’s the recipe from A Spicy Perspective. [2] Stick a pretzel in it—or a carrot stick. Here’s the recipe from Five Heart Home. [3] Some like it hot. Here’s the recipe from Young Austinian. [4] Serve cheese balls with a green salad, combining the cheese course and the…
Continue reading “TIP OF THE DAY: Mini Cheese Balls For The Cheese Course”

TIP: Eat More Peaches ~ The Season Ends Soon!

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!”

TIP OF THE DAY: Grilled Grapes With Burrata

Here’s something we’d never have thought of, and we’re grateful to the folks at GQ for sending us the recipe. It’s a showstopping appetizer or cheese course that takes literally one minute to cook: red grapes with burrata cheese. Developed by chef Jeff Mahin, the dish has become a staple at his Stella Barra Pizzerias…
Continue reading “TIP OF THE DAY: Grilled Grapes With Burrata”

TIP OF THE DAY: Cheese Plate With Bacon

A cheese course with bacon. Photo courtesy Castello.   Thanks to Castello, a Danish producer of classic cheeses, for this cheese plate inspiration. The cheese is sliced into thin, carpaccio*-like slivers. For the cheese course, Castello used its Castello Alps Selection Classic, an Alpine-style cheese (the category of semifirm cheeses that includes Appenzeller, Gruyère, Raclette…
Continue reading “TIP OF THE DAY: Cheese Plate With Bacon”