Cheese Plate of the Week August 20th, 2007

Tumin Rutulin:Goat, Piedmont, Italy-Seemingly Italy’s answer to Bucheron, Rutulin comes in the traditional three-pound log, but is made by hand with higher quality milk. In addition, it is rolled in either grape must, sesame seeds or wild herbs. A decadent alternative for salads or roulades, it is outstanding at room temperature or melted. Isle of
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Cheese Plate of the Week August 13th, 2007

Laguiole Vieux:Raw Cow, Auvergne, France -While the French would never refer to it as such, this is essentially the French Farmhouse Cheddar. The flavor is superb: buttery, earthy and sharp. However the principal attraction could well be the texture. A unique balance of crumbly and creamy, it is superb as part of an antipasto, melted
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Cheese Plate of the Week August 6th, 2007

Sparkenhoe Red Leicester: Raw Cow, Leicestershire, England -One of the prime examples of a cheese that represents the “terroir.” Using a recipe that dates to 1745, it is mild, but creamy and complex. The raw milk yields the subtle flavors of the animal’s diet: grassy, herbaceous, slightly fruity and earthy. Pecorino Ginepro:Sheep, Emilio-Romagna, Italy -A
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Cheese from America’s Heartland

This month, we’re celebrating cheeses from the lush fields of Wisconsin. In fact, some of the finest cheeses come from the master cheesemakers in that region and we’re proud to showcase these top-tier products. Below are some of the cheeses we’re featuring: – Roth Kase’s Grand Cru Gruyere Surchoix: this is magnificent aged cheese you
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JERK CHICKEN

From the Drinker, Biddle and Wreath Food Demo on June 11th. Yield: 4 servings 2 lb. Chicken Wings, disjointed½ cup Caribbean jerk seasoning1cup orange juice½ cup soy sauceJuice of 2 limes 2 cinnamon sticks1 bunch scallion1 ea. Scotch Bonnet pepper1 small Spanish onion¼ cup sugar Combine ½ jerk seasoning with chicken and set aside.In food
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Watermelon Mojito

From the Drinker, Biddle and Wreath Food Demo on June 11th. Yield: 1 Drink 2 Tbsp. Sugar cane Juice1 lime6 ea Mint leaves3 Tbsp. Watermelon + 2 ea small cubes2oz. good quality Rum4oz. Club SodaSugar cane Skewer- Optional Procedure- In large glass, muddle Sugar cane, ½ the lime, watermelon and mint until fully combined, Add
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BABY BACK RIBS WITH BACKYARD BBQ SAUCE

From the Drinker, Biddle and Wreath Food Demo on June 11th. 1ea. 21/2-3lb baby back rib¼ cup sugar¼ cup old bay seasoning1tbsp. smoked paprika2cups BBQ sauce- recipe follows2cups brine for Pork ribs- recipe follows -Rinse rib with cold water and pat dry with clean towel! Combine sugar, old bay and smoked paprika to make dry
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Roasted Red Pepper Gazpacho

From the Drinker, Biddle and Wreath Food Demo on June 11th. Yields: 1.5 quarts 1 cup red onion (chopped)1 cup red pepper (chopped)1 cup English cucumber (peeled and chopped)3 cup red plum tomato (peeled, seeded, chopped) Concasse1 Tbsp garlic¼ tsp cayenne2 Tbsp sherry vinegar½ cup +1 Tbsp. Extra Virgin Olive OilJuice from 1 lime or
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