I love it when I find smart ideas for otherwise one-use pans. The latest? Those sweet and pretty mini bundt pans, good for cooking up tiny tea cakes and not much else. But wait — how about mini ice cream bites? Oh yes please.
Jalapeño poppers go hand-in-hand with sports, but deep-frying can deter some fans from making the tailgating classic at home. To eliminate the stress, this flavorful version eliminates the messy dredging process and gets baked instead of fried. Oh, and did I mention there's bacon?!
Growing up I wasn't a big juice drinker. All my kid friends thought juice and things like Kool-Aid were the bee's knees, but I was never really a fan. Just give me a tall, cold glass of milk and I was all set. Today? I don't even keep it in the house. So what changed?
I picked up some Cremont from Vermont Butter and Cheese over the weekend for a picnic. I typically go for VBC's Coupole, because it reminds me of my favorite French-style goats like Chabichou and Charollais, but I decided to switch it up. And the switch might be a permanent one.
One of my friends put it best: Cremont is marshmallow in cheese form. It's true. Slathered on a graham cracker, this cheese might actually deceive.
Affogato: the simple, Italian dessert couldn't be better for the last days of summer. Creamy cool ice cream paired with hot espresso means a perfect combination of bitter coffee and sweet ice cream, hot and cold. And why not try it with tea?
Who: Peggy Smith and Sue Conley, owners of Cowgirl Creamery Where: Petaluma, California
On a sunny Thursday morning I got in my car and headed out to the quiet back roads of Petaluma, California. I was on my way to talk to some gals about cheese. Not just any gals, but Peggy Smith and Sue Conley, the well-respected owners of Cowgirl Creamery. You may have heard of Cowgirl Creamery before. Maybe you've slathered their popular Mt. Tam cheese onto crackers, or hidden the last nub of Red Hawk somewhere deep in the fridge so your husband couldn't find it. (Or is that just me?) If not, you should. Their cheese is pure, rich, and worthy of a happy dance.
Q: Hoboken ice cream sodas were my favorite back in the fifties and sixties. My favorite place to have this was Hicks on 49th Street around the corner from Saks in New York City. Do you have a recipe? I would love to hear about it.
I was set to write about a great new cheese I discovered (stay tuned next week) and when I went into my fridge to reanalyze the wedge, I happened upon a small, neglected piece of an old faithful. I think a friend brought it over last weekend and I didn't even know I had it in there. I tasted, and remembered that it's the cheese I can always count on tasting just right. A go-to, indeed.
Milk, lemon juice, and about half hour of your time — that's all you need to make a batch of fresh, creamy homemade ricotta. You're not going to believe how easy and foolproof this is! And trust me, once you make your own ricotta, it's hard to go back to the stuff from the tub.
Mhmm you butter believe that these large cows and princesses are made out of butter (sorry, not sorry). These strange and kind of awesome sculptures are a staple at many state fairs across the country. What is your fair's butter sculpture this year?