Know Whey

New Years - New Orleans Style

2011-12-31T18:10:00.000-05:00

Happy New Year!
We're having black-eyed peas once again, so I'm reposting for your pleasure. What I'm doing differently this year is serving seared scallops on a bed of BEP.
Cheers, Sue!

Here is a New Vermont twist on the Southern tradition of Black-Eyed Peas on News Years Day. Just-tender peas are finished as a warm salad with bacon, onion, maple syrup and piquant spices.

Kugelhopf Redux

2011-11-30T22:38:00.000-05:00

Kugelhopf is definitely on my mind as we enter the holiday season! I'll lead off by publishing this post from last year; and soon I'll post photos of some new Kugelhopf forms I've been collecting. --Sue
-----------
This year, try making Kugelhopf, the light brioche cake from Alsace. This yeasted coffeecake makes an excellent holiday present.

Read more »

Thanksgiving - Divide and Conquer

2011-11-24T08:55:00.000-05:00

Technique for splitting a turkey to roast white meat and dark meat separately for optimal results, then reassemble for the table.

Tarte Tatin Breakfast Cakes

2011-10-02T07:42:00.000-04:00

It's that time of year again, and this morning I'm making this recipe from last year. This is the perfect thing for an autumn breakfast. --Sue
---------

Tarte Tatin meets Upside-down cake, for breakfast! Scrumptious individual cinnamon coffee cakes, topped with caramelized apples. Truly, this is one of the best things I have ever baked, and it was Easy.

Veal and Sweet Potato Tagine

2011-06-23T22:39:00.001-04:00

Fragrant, warm and spicy, this Veal and Sweet Potato Tagine is great on a cool evening.

Ricotta Gnocchi with Braised Radishes

2011-06-16T23:22:00.005-04:00

Light and delicate Ricotta Gnocchi, tossed with Braised Radishes are a quick and perfect June dinner.

Aebelskiver

2011-05-23T00:53:00.001-04:00

Light, airy Aebelskiver, Danish puffed pancakes, make breakfast a little special.

Mother's Day: Lemon Almond Tartlets

2011-05-08T14:03:00.001-04:00

Lemon Almond Tartlets - A little tart, a little sweet, and with a heart of gold, just like Mom.

Green Onion Focaccia

2011-04-30T22:41:00.027-04:00

This focaccia is perfection! Light, tender, and flavored with the first green onions of the season.

Here's how to make it.

Sunday Supper: Smoked Pork Chops on Vegetable Polenta

2011-04-28T23:40:00.003-04:00

Here's a hearty Sunday supper of thick Vermont smoked pork chops and savory vegetable polenta.

Quick to prepare, so you can get out and enjoy the day.

Mini Maple Cakes

2011-04-09T23:02:00.003-04:00

Simple and satisfying, these mini maple cakes are studded with walnuts and crowned with a gentle maple glaze.

Maple Sugar Tour 2011

2011-04-05T22:22:00.001-04:00

I thought you'd like to see some photos from this year's maple sugar season, in case you didn't make it up to Vermont. Sit back and enjoy, since I've done the legwork!

Alsatian Lamb Cake

2011-03-10T22:34:00.003-05:00

This sweet little lamb is sure to add charm to any Spring dinner. Made in a traditional pottery mold, the Lamala is an Easter treat in Alsace.

Cheddar Cats

2011-03-03T06:10:00.019-05:00

Just for fun: Cheddar Cats! Savory cheddar muffins baked in whimsical or traditional shapes. Either way, they are delicious for any meal.

A Vermont Cassoulet

2011-02-23T23:13:00.007-05:00

Cassoulet - the ultimate winter comfort food!

Ginger-Chili Shrimp on Rice Vermicelli

2011-02-20T19:59:00.005-05:00

Vermont Fusion! Fresh Maine shrimp pair with chili and ginger for great new taste spanning four cultures.

Vermont Super Bowl: Black Bean, Sausage and Kale Soup

2011-02-03T06:00:00.004-05:00

Take this soup along on Super Sunday and be a hero! Chunks of homemade sausage, black beans and kale in a rich broth with a Portuguese touch.

Making a Sourdough Starter

2011-01-20T23:35:00.008-05:00

Ready to make your own sourdough starter? Here we go!

On a Roll: 60-Minute Onion Rolls

2011-01-17T22:25:00.005-05:00

Fresh onion rolls, no problem. These onion rolls are light, tender, and perfect for sandwiches.

60-Minute Cinnamon Rolls

2011-01-11T00:09:00.007-05:00

Yes, you can make delicious cinnamon rolls in just about an hour! Here's how.

The Ultimate Gratin

2011-01-08T09:00:00.012-05:00

With a central layer of Gruyère, this gratin is the creamiest and best ever.

A New Gruyere

2011-01-06T22:01:00.001-05:00

A new year, a new Gruyère. Here's a wheel I made last April, ready to be enjoyed through the winter. Small sourdough boules with 20% whole wheat are the perfect partner.

Hoppin' St. Johnsbury - Warm Salad of Black-Eyed Peas

2011-01-01T22:49:00.002-05:00

Happy New Year!

Here is a New Vermont twist on the Southern tradition of Black-Eyed Peas on News Years Day. Just-tender peas are finished as a warm salad with bacon, onion, maple syrup and piquant spices.

Holiday Angel Cake

2010-12-19T01:56:00.004-05:00

Just for fun: A festive angel food cake that's easy to make, with flavors of hazelnut, almond and cherry.

Read more »

Panettone!

2010-12-14T08:30:00.006-05:00

Panettone! Tall, crisp Milanese brioches, studded with homemade glazed chestnuts, golden raisins and citrus peel. Fragrant, tender and with a flavor you can only get by using 100% natural leavening. Perhaps the best thing I've ever baked. I'd like to share some photos and thoughts on the project.
Read more »

Alsatian Holiday Cake

2010-12-10T06:31:00.005-05:00

This year, try making Kugelhopf, the light brioche cake from Alsace. This yeasted coffeecake makes an excellent holiday present.

Read more »

Choucroute Garni Two Ways

2010-12-07T22:51:00.006-05:00

The joys of making your own sauerkraut, and a couple of variations on choucroute garni. This is great Winter food, whether paired with traditional pork garnishes, or smoked turkey (above).

Taint Season: Mini Cheddar Loaves

2010-12-03T06:23:00.003-05:00

Individual loaves with sharp, clothbound cheddar in every bite! Quick enough for a weeknight dinner, and right for any occasion.

Remains of T-Day: Turkey Fritters

2010-11-28T01:37:00.005-05:00

How to convert Thanksgiving leftovers into Turkey Fritters. A great way to use cooked turkey, cornbread dressing, wild rice and creamed onions!

A Fall Breakfast Cake

2010-11-26T15:55:00.001-05:00

For a crisp Fall morning, here is a breakfast cake featuring ingredients that might be left over from the feast! Squash, pecans and currants enrich this brown-sugar praline-topped cake. Nibble this while tidying up.

Thanksgiving: Divide and Conquer - Diagonal Split Turkey

2010-11-23T05:54:00.007-05:00

Technique for splitting a turkey to roast white meat and dark meat separately for optimal results, then reassemble for the table.

Thanksgiving: Arkansas Cornbread Dressing

2010-11-21T23:16:00.002-05:00

This is an old family recipe from my husband's family: real Southern skillet cornbread dressing.

Maple Walnut Bars with Maple Fudge Icing

2010-11-21T00:44:00.005-05:00

Here's another Grange Favorite for Fall: Maple Bars with oats and walnuts. Topped with my Maple Fudge Icing, they are just what you need after stacking firewood.

Thanksgiving: Pumpkin Mousse Cake

2010-11-16T03:08:00.004-05:00

For this Thanksgiving, here's a new take on pumpkin: Pumpkin Mousse Cake. Pumpkin-enriched sponge cake with a hint of Fiori di Sicilia surrounds an ethereal Pumpkin Chiboust Cream center. Vermont maple syrup flavors the glaze.

Thanksgiving: Chocolate Walnut Tart with Crisp Walnut Crust

2010-11-11T00:15:00.003-05:00

Here is an impressive and delicious addition to the Thanksgiving feast: Chocolate Walnut Tart with Crisp Walnut Crust.

Whole Wheat 60-Minute Rolls

2010-11-03T23:27:00.011-04:00

Crisp, hot, perfect whole wheat rolls; ready in one hour. My best dinner roll recipe yet.

Autumn Linzer Cookies

2010-10-31T00:06:00.002-04:00

Autumn Linzer Cookies, made with butternut squash and filled three ways.

A Vermont Pissaladière

2010-10-28T00:45:00.002-04:00

Here is a Vermont version of a classic: tender olive oil crust covered with lots of caramelized onions, Niçoise olives, buttercup squash, romano and goat cheeses. Tastes like Fall.

Apple Coffee Cake Tatin

2010-10-23T20:39:00.008-04:00

Tarte Tatin meets Upside-down cake, for breakfast! Scrumptious individual cinnamon coffee cakes, topped with caramelized apples. Truly, this is one of the best things I have ever baked, and it was Easy.
Make it today. Please.

Cheddar Carnitas Empanadas

2010-10-16T09:22:00.006-04:00

Cheddar Carnitas Empanadas with purple potatoes, capers and olives, baked in a sourdough puff pastry crust.

Read more »

A new Cheddar

2010-10-12T00:58:00.099-04:00

Tonight, I opened up a wheel of my one-year clothbound cheddar, and I thought you might like to see it. Becoming a proficient cheesemaker has been great fun, and one of the most rewarding things I've done since moving to Vermont. Maybe I can get you interested in cheesemaking!

Three-Cheese Pesto Calzone

2010-10-10T17:36:00.005-04:00

Three cheeses combine to flavor and melt over fresh pesto and ham, in a tender calzone crust. A simple but absolutely delicious dish that goes together in about an hour.

Read more »

Pull-Apart Cinnamon Brioche Rolls

2010-10-03T18:56:00.014-04:00

The Ultimate melt-in-your-mouth cinnamon rolls. Here's how to make them!

Southwestern Lamb Stew with Stout and Quinoa

2010-10-02T10:25:00.006-04:00

This is an easy, hearty and delicious stew for Fall. Chunks of lamb are simmered with chocolate stout, tomatoes, corn and quinoa for an unusual and warming dish.

The 2010 Vermont Life Wine and Harvest Festival

2010-09-30T02:07:00.003-04:00

On a beautiful Fall day, we visited the 3rd annual Vermont Life Wine and Harvest Festival. Here are some pictures and impressions of the day and this very enjoyable event, which you might want to visit next year!

Crumble-Topped Apple and Currant Tart

2010-09-27T23:23:00.004-04:00

Fall Favorite. A crumble-topped apple and currant tart, flavored with crystallized ginger and Calvados, in an almond cookie crust.

Acorn Squash Bisque and Flan

2010-09-22T23:22:00.007-04:00

When you have roasted enough acorn squash with maple syrup, and are ready for a couple of new ideas, try these: acorn bisque and flan.

Grange Favorites: Pattypan Pie

2010-09-19T14:20:00.004-04:00

How an overgrown pattypan found happiness.

Read more »

Autumn Vegetable Cobbler with Cheddar Biscuit Crust

2010-09-18T13:00:00.005-04:00

Welcome Autumn with a savory cobbler combining roasted Summer and Fall vegetables, under a Cheddar biscuit crust.

Apple-Pear Brioche Cobbler

2010-09-14T00:04:00.001-04:00

This apple and pear cobbler is a little more sophisticated, due to a light, cardamom-scented brioche crust.

Maple Cornbread

2010-09-11T20:50:00.008-04:00

The last sweet corn of the summer gets a great sendoff: maple corn bread is a wonderful and warming September dish.

Buckwheat Galettes (Galettes de Sarrasin)

2010-09-09T23:46:00.005-04:00

Thin savory buckwheat crepes, filled with homemade Gruyere, Vermont ham and fresh scallions from the garden. Definitely one of the best things I brought back from Quebec.

Harvest, part 1

2010-09-08T23:42:00.011-04:00

First, Tomatoes.

Apple Cinnamon Breakfast Cake

2010-09-05T16:32:00.004-04:00

Here is a delicate, delicious breakfast cake using the first Vermont apples of the season.

Ultimate Chocolate Zucchini Cake

2010-09-03T00:57:00.001-04:00

Intensely chocolate, moist and richly delicious, you'd never know that this is a zucchini cake.

Maple Canelés

2010-08-30T23:51:00.000-04:00

These little cakes combine the deep caramelized crunch of their shell with a light, custardy interior, flavored with Vermont maple liqueur. Dusted with powdered sugar, they're heaven.

A trip to Quebec

2010-08-28T02:11:00.000-04:00

This week, I visited three fromageries while travelling the back roads between Quebec City and Montreal. Although the cities are fascinating, their hotels luxurious, and their restaurants marvelous, in many ways this was the highlight of the trip. Quebec has some great cheesemakers, and is really moving forward with new and renewed facilities and government support of the industry. We found some terrific cheeses out in the country that I'd like to tell you about.
Read more »

Spiced Peaches

2010-08-16T00:38:00.000-04:00

Spiced peaches are the best condiment to serve with turkey. Make them now and enjoy in November!

Read more »

Peach Week: Part Deux

2010-08-15T12:31:00.000-04:00

Here are a couple more ways to use fresh peaches: Peach Almond Cake with Peach Compote, and Poached Peaches with Blackberry-Cassis sauce.

Peach Week: Peach Jam

2010-08-10T03:11:00.000-04:00

The peaches are ripe in Vermont! That means peach jam. So we made a trip with Heidi to the orchard to buy this year's supply.

Corn and Crab Chowder

2010-08-05T21:48:00.000-04:00

This chowder makes a quick and delicious summer dinner. It's full of fresh summer vegetables, crab, herbs from the garden and a bit of Pernod to round out the flavor.

Dark Chocolate Gelato

2010-08-05T01:33:00.000-04:00

This is a very dark chocolate gelato. Two kinds of cocoa combine to give the deep, rich color and flavor.

Read more »

A letter from Italy: Pecorino Canestrato di Castel del Monte

2010-07-31T22:25:00.000-04:00

I have a beautiful daughter, Charlotte, who is an opera singer. Last year, she spent a lot of time singing in Italy, and this year she went back to actually enjoy the country. She has written to me about her visit to a Pecorino cheesemaker in Puglia.

The 2010 Vermont Cheesemakers Festival

2010-07-27T01:53:00.000-04:00

cheese from Hildene

Yesterday, we attended the Vermont Cheesemakers Festival, held at the coach house of Shelburne Farms, on the shores of Lake Champlain. I can't imagine a more delightful way to spend Sunday, than to meet 50 fascinating cheesemakers, sample countless wonderful cheeses, sip a glass of Vermont wine or microbrew, taste an array of creative local food products, and listen to the remarkable Steve Jenkins lead a panel discussion. Come with me, and I'll show you some of the highlights.

Packing a Picnic: Cheddar-Sausage Calzone and Peach Galette

2010-07-25T01:47:00.000-04:00

Tomorrow is the Vermont Cheesemakers Festival, and so it's time to pack the picnic basket. I'll be bringing along some cheese, of course. Here are another couple of packables to consider: Cheddar-Sausage Calzone and Peach Galette.

A Summer Terrine

2010-07-18T12:54:00.000-04:00

Here is a light, cool terrine for a Summer lunch. Chicken surrounds a central layer of vegetables and asparagus mousse.

Just for Fun: Quick Croissants

2010-07-17T02:35:00.000-04:00

While nothing matches real croissants, in a pinch you can make a very reasonable facsimile from pizza dough. Here's how.

Fresh Peach Gelato and Almond Peach Madeleines

2010-07-11T10:06:00.000-04:00

Fresh peach gelato served with delicate almond-peach madeleines. Scrumptious and refreshing, this is the perfect Summer dessert.

Risotto with Snap Peas, Vidalia Onions and Salume

2010-07-09T00:21:00.000-04:00

Here's a July risotto filled with delicate peas and onions, aged salume, cheeses and of course white wine. Tastes like Summer.

Grilled Quail Breast with Pomegranate-Maple glaze

2010-07-07T00:30:00.000-04:00

Some of the best things are the most simple. In this case, local Vermont boneless breast of quail is quickly charcoal grilled, then mopped with pomegranate-maple glaze. It's a perfect combination that doesn't need any additional enhancement.

Parchment Grilled Potatoes with Chanterelles and Smoked Paprika

2010-07-02T00:00:00.000-04:00

Idaho potatoes grilled in parchment, with chanterelles, fresh thyme and Spanish smoked paprika. This is a subtle, smoky, delicious dish you can quickly produce on the grill.

Fresh Nectarine Tart with Almond Souffle

2010-06-26T23:09:00.000-04:00

Fresh nectarines are one of the best things about Summer. This tart makes good use of the ripe fruit, nestled in a delicious almond souffle filling.

Spring Pea Flan

2010-06-24T00:00:00.000-04:00

This savory flan is packed with the flavor of spring peas, fresh from the garden. Quick and easy to make, it's perfect as a first course, or paired with a salad as a light lunch.

Tarte Flambée with Reblochon, Spring Peas and Ham

2010-06-19T21:15:00.000-04:00

This is a Springtime flatbread, featuring the first new peas and fresh herbs from the garden, an aged Reblochon cheese, and wonderful Vermont ham. On a crisp, quick sourdough pizza crust, this is a memorable combination of flavors.

Leek Scapes

2010-06-17T21:50:00.000-04:00

Leek scapes, the flower stalks produced by leek plants in June, are a once-a-year treat. Resembling asparagus in flavor, they are versatile and delicious. Here are three ideas for cooking with scapes, plus a recipe for braised veal.

Grange Favorites: Sixty Minute Rolls

2010-06-15T23:56:00.001-04:00

These rolls are light, delicate, with a hint of sourdough, and are ready in about an hour.
Read more »

Blueberry-Ricotta Pancakes

2010-06-13T14:43:00.000-04:00

These are the ultimate Blueberry-Ricotta pancakes: lots of blueberries and fresh ricotta cheese for body and moisture, brown sugar and organic cornmeal for character, and buttermilk for lightness.

These are my favorite pancakes ever.

Ricotta Cheesecake Brownies

2010-06-12T23:00:00.000-04:00

These brownies are enriched with fresh ricotta cheese, both in the chocolate base and the cheesecake topping. Just the thing for dessert after a June dinner.

Anadama Batards

2010-06-02T22:39:00.000-04:00

Glorious Anadama Batards, the movie. Long loaves of sturdy cornmeal and molasses-spiked bread, perfect to eat with homemade Camembert. Here's the story of how they're made.

St-Germain Mini-Souffles

2010-06-01T23:25:00.000-04:00

Individual souffles flavored with St-Germain, the delicious liqueur made from elderflower blossoms, served with fresh strawberry sauce. Welcome Summer!

Braised Radishes

2010-05-31T22:21:00.000-04:00

Rosy radishes, braised with chicken stock and butter, are a favorite at this time of year.

Grange Favorites: German Peach Cake

2010-05-31T01:46:00.000-04:00

German Peach Cake - light, delicate, flavored with almond, vanilla, brown sugar and cinnamon. This is as good as it gets.

Chicken Cheddar Pot Pie with Savory Pastry

2010-05-27T00:05:00.000-04:00

Chicken cheddar potpie is more than the sum of its parts; it's comfort food to the max. And of course, it is easy to make.

Moonlight Pies in Vermont

2010-05-18T01:44:00.000-04:00

Chocolate graham crackers filled with maple marshmallow cream: moonlight pies in Vermont.

Cheese and Sympathy: English Muffins and Olive Wheat Boule

2010-05-13T23:41:00.000-04:00

Brie, alpine cheese, and fresh breads: simple pleasures. The enjoyment of these things is heightened when you make them yourself. Do you recognize this brie?

Balti Lamb Shanks and Taragna Polenta

2010-05-11T00:46:00.000-04:00

Local Vermont lamb shanks are a wonderful spring dish, and a balti-seasoned braise paired with Taragna polenta makes these shanks wonderfully different.

Ice Cream and Cookies: Maple Ginger Gelato and Maple Pecan Crisp Cookies

2010-05-06T02:16:00.000-04:00

Here's a match made in Vermont: creamy maple-ginger gelato with crispy maple-pecan cookies. Comfort food for the wilderness.

Brie-Pear Tartlets with Maple Pomegranate Glaze

2010-05-04T01:21:00.000-04:00

These brie-pear tartlets are subtle and richly delicious. The delicacy of the cheese is echoed by puff pastry, and offset by the tart/sweet combination of pomegranate molasses/maple syrup glaze. They are fun to make, and are a truly elegant dessert.

Ricotta Double-Dutch Chocolate Foam Cake

2010-05-01T13:03:00.000-04:00

This is an iconic cake, not just a chocolate cake. Fresh ricotta and swirls of double dutch cocoa bring angel food down to Earth, producing a unique hybrid. Fiori di Sicilia gives a subtle orange lilt to the rich chocolate flavor, making this one unforgettable cake. Dusted with powdered sugar, it stands on its own as a very special dessert. It also has enough integrity and substance to serve as a delicious platform for ice cream, mousse, or pastry cream and fresh fruit.

Chayote Chicken Lettuce Wraps with Chipotle Salsa

2010-04-30T00:03:00.000-04:00

These are lettuce wraps from a different direction. Chicken, chayote, and cilantro team up with creamy chipotle salsa, in a romaine wrap. Sprinkled with shredded cheese, they're decidedly delicious.

Here in Vermont, you don't run into chayotes very often. Coyotes yes, chayotes, no. I wondered whether I could plant this in my vegetable garden. It's just about that time; although it did snow on Wednesday, it didn't snow much. But I found that chayote are grown in Costa Rica, which isn't encouraging. The similarities between Costa Rica and Chester are few (they both begin with "C", etc.).....The only person I've known who spent time in Costa Rica was going down there to take care of parrots. Still, I'll plant anything, and I would love to grow this vegetable.

Ricotta Torta Rustica

2010-04-28T00:14:00.001-04:00

Torta Rustica is a traditional savory Ricotta pie, in a bread or cornmeal crust. I like to make it, because it goes together quickly, and uses ingredients that I usually have around. One thing I definitely have around is Ricotta, because it's a byproduct of cheesemaking, and I just made a 9-gallon Gruyere.

Croute

2010-04-26T00:02:00.000-04:00

This is simply the best grilled cheese on the face of the Earth. Reblochon cheese triangles melted over sliced Vermont ham on a thick slice of rustic bread, with a bit of white wine. No special recipe here; this is about the cheese. Reblochon!

A Vermont Strudel: Peach, Pear, Blackberry in Applesauce-Yogurt Pastry

2010-04-24T14:51:00.000-04:00

Here's a delicious strudel you can make before breakfast. It's full of fruit and nuts, and is wrapped in tender, applesauce-yogurt pastry. Sourdough starter is used as a shortcut to give texture, character and loft to the dough.

Japanese Eggplant and Asparagus Bruschetta

2010-04-20T22:51:00.000-04:00

Here is a fresh and delicious bruschetta with a difference; warm, sauteed Japanese eggplant is combined with Cilantro, asparagus, red bell pepper, and lemon/garlic dressing. It is great either on bread, as bruschetta, or separately, as a warm salad.

Ricotta Tart with Toasted Almonds, Ginger, and Caramelized Pears

2010-04-20T01:22:00.000-04:00

This is a ricotta tart with toasted almonds, crystallized ginger and caramelized pears, in an almond cookie crust. It is very light and tender. The tart can be made from ordinary ricotta, but it's also a great way to use homemade ricotta* or ricotta which is left over from cheesemaking.

An April Soup: Carrot/Parsnip Bisque with Spring Vegetable Quenelles

2010-04-17T12:52:00.000-04:00

Although our April in Vermont has been kind of back and forth, (ice out at Joe's Pond was the earliest ever) overall it appears that Spring has arrived. Wikipedia says about April, "The traditional etymology is from the Latin aperire, "to open," in allusion to its being the season when trees and flowers begin to "open," which is supported by comparison with the modern Greek use of ἁνοιξις (opening) for spring."

Yes. I noticed that down at the vegetable garden, where my bunching green onions have once again amazed me. This has to be the best vegetable ever; takes care of itself, keeps coming back and multiplying, shows up very early, and keeps providing until covered with snow. In the early Spring, these onions are very tender and delicate. I decided to make a fresh, Spring soup, with early green vegetables as a focus.
Read more »

A Charlotte Moose

2010-04-15T00:19:00.000-04:00

This is a Joconde Sponge Cake mountain filled with Maple Bavarian Cream, topped with a Chocolate Moose.

Of course.

In Vermont, there is a town called Charlotte (with the accent on the second syllable). Charlotte is also a classic dessert. I have a daughter named Charlotte, who is an opera singer. I don't know why, but I've been planning this dessert Charlotte for some time. At least since sugaring season, when I started thinking about the Maple Bavarian Cream.

Cheese and the Art of Waiting

2010-04-14T02:41:00.000-04:00

Just some pictures of cheese I've just made, some I made recently, and some that are fully ripened and ready to eat. Cheese has a lifecycle that can't be rushed, and also can't be delayed very successfully. Like so many things.

Unwrapping a Clothbound Cheddar

2010-04-11T01:14:00.000-04:00

Tomorrow I'm making cheddar, so tonight we opened one up. This one is six months old, very mellow and aromatic. At this age, the cheese is very useful for cooking as well as eating. The one-year cheddar is so special, it's kind of a shame to cook with it. And so, I keep the cheddar in rotation.

These cheddars are the best I've tasted. Maybe it's because it's Vermont, maybe it's the raw Jersey milk, and well, I have something to do with it too.

SOTB Teacakes

2010-04-09T02:01:00.000-04:00

SOTB: It's a great drink.

But these delicate squares of sponge cake have all the flavor without the hangover. Fiori di Sicilia and peach jelly flavor the cake, topped with peach/pomegranate glaze. They are easy to make! Try them and think about summer.