Posts tagged cheese
Concord Grape & Fig Brie

Concord grapes, also known as fox grapes, have dark-bluish, purple skin, perfectly round globes, and a heady aroma that makes these jewel-toned grapes gorgeous culinary companions. Simmered and sweetened, Concord grapes burst into an autumn garnet shade. Served alongside their fall harvest companions, roasted figs, these grapes transform into a season worthy celebration beginning plate to serve alongside some grower's champagne.

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English Pea, Snap Pea & Strawberry Salad

Peas, strawberries, and mint are quintessential English spring tastes, and their arrival is a sure sign that the sun is spending far more time in the northern hemisphere. A French feta made from sheep's milk has a creamy texture and mildly tangy taste that contrasts beautifully with the blanched crunchy peas and smooth, sweet, local strawberries. Gorgeous and simple to make, this sun kissed plate is best when strawberries are available locally grown.

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Vermont Pimento Cheese Spread

This simple, limited ingredient version seeks a flavor balance pleasing to nearly everyone. Vermont cheddar adds a zing--the minerals in the water and soil that sustain the grass eaten by cows provides a unique flavor profile to the cheese that distinguishes this spread from other regional American cheddars.

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Maple Brie with Bourbon Cherries & Almonds

Just when the sun begins to blister New England and most of our cooking has moved out-of-doors, cherries are at their irresistible peak. It is time to make a huge garden salad, pour glasses of pinot noir, and bake a wheel of decadent creamy brie on the grill. A small cast iron plate such as the STAUB 6" CAST IRON GRATIN ROUND BAKING DISH holds a standard supermarket 9" wheel of brie and makes grill to table serving a gorgeous affair and clean up a breeze. A wee soak in bourbon, a handful of toasted almonds, a serious drizzle of maple syrup (BARREL-AGED BOURBON & RYE MAPLE SYRUP even better!), and just a few minutes on the grill or in the oven makes this an irresistible tipsy treat.

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Quattro Formaggi Zucchini Blossoms

Eaten like a vegetable, zucchini is really an easy going, easy to grow in the garden fruit. Only the female flowers produce the attached squash, so if growing larger zucchini is the goal, pluck only the male flowers (easy to identify by the single long stamen hidden inside--the females have a short balled cluster stamen). Once the food of peasants, these edible flowers are today's easy to prepare haute cuisine. Go ahead plant some vines and feast on flowers!

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