This time of year, we are always on the lookout for desserts that satisfy our sweet tooth and are summer-friendly. These fruit fritters with mascarpone sorbet are one such treat
To Serve: Spoon berry juice onto plates. Place scoop of sorbet onto juice. Top with 2 fritters. Decorate plate edge with cocoa if desired.
Max McCalman is at it again with a near manifesto on the Artisanal Premium Cheese Blog. The piece, titled "Front Lines of the U.S. Cheese Revolution" covers his feelings toward raw milk and the battle for quality, artisan products.
We recognize the cheese excitement occurring right here within our shores. While there are marvelous developments occurring elsewhere, what is happening with cheese here in the States is especially dramatic. Most of these developments are positive: a tripling of per capita consumption since 1970 (with a continuing rise), a growing connoisseurship, and remarkable improvements in cheese quality. All this bodes well, though there are some major challenges yet to be overcome.
Eating your broccoli has never been this easy. Try your hand at frying up some delicious broccoli fritters with Parmesan cheese.
I have a theory that you can tuck almost any finely chopped or shredded vegetable — be it potatoes, zucchini, or an Indian-spiced mix — into a savory pancake, fry it in small mounds until crisp on both sides, serve it with a dollop of a sour cream or yogurt sauce and they will be inhaled. They’re one of these magical foods. They come together quickly. You can make them with whatever you have on hand, even leftover vegetables. They freeze well. They reheat well. You can put an egg on top of them and call them a balanced meal. They are one of the universe’s most perfect foods and I have found that toddler-types love them.
When one thinks of Long Beach retail, head shops and T-shirt shacks come to mind. but Venissimo is offering beach goers over 150 cheeses alongside baguettes, crackers, and honey at their shop a stone's throw from the Pacific.
The cheeses are well cared for and the staff really knows its stock. Everything I tasted was in perfect condition. And they do a great job of putting together combinations of cheeses for wine or beer matching.
Even if you’ve been around the cheese game a while, do ask their advice. You’re likely to turn up some wonderful cheeses you’ve never heard of. The revelation for me Saturday was Meadow Creek Dairy’s Grayson, a soft, washed-rind cheese with a buttery complexity that reminded me of the old Peluso Teleme. They also turned me on to a really lovely Roaring Forties Blue from King Island Dairy in Australia, lower in salt and more creamy than most blues.
Melon and prosciutto losing its luster? Try these creative combinations of cheese and melon, like watermelon with Pecorino and mint basil oil, by the Vancouver Sun's Karen Barnaby.
This lack of melon cookery started me thinking about what exactly goes well with melons. They're sweet, slightly fragrant and full of water, so salty, savoury flavours - like the classic prosciutto and melon - work well. And drawing from the ice cream and cantaloupe days, dairy would also be a good complement.
All of this led to melons with cheese. Lovely, funky assertive cheeses that would be mellowed by the soft, sweet character of the melons. And since it's warmer out, we want cool: so there is very little cooking involved.
The perfect summer ice cream has arrived, with flavors as beautiful as they are sophisticated. We're lining up to buy ice cream makers just to try this one out.
Honey and I, we go way back. One of my favorite treats as a child was a warm mug of milk and honey, usually enjoyed just before bed time. Who am I kidding, it's still one of my favorite things! For a sip of nostalgia, I need look no further than a glass of milk and honey. Those very same flavors shine bright and clear in this dessert - sweet honey combined with melt-in-your-mouth ice cream... on a hot day, it doesn't get much better than this.
New Yorkers will be able to find refreshing frozen yogurt from Stonyfield Organic off a popular foot path in Chelsea. At the end of July, this natural dairy bar will open, complete with a bike-up window.
A new dairy bar run by the yogurt gurus at Stonyfield Organic will soon open a walk, bike and skate-up window in Chelsea — right next to the popular west side bike and jogging lane at Pier 62.
The Maine-based Stonyfield opened Chelsea's Table, a 3,800-square-foot cafe and dairy bar at Chelsea Piers, in the spring. The walk-up window — an outpost of the cafe — is set to open on July 25.
Photo by DNA Info
Is all this heat getting your cows down? Soon an iPhone app will be able to tell you if an animal is likely to get heat stress. Unfortunately, it won't be much use this summer—it's not coming to the App Store until fall.
Monitoring heat stress just stepped into the 21st century with a new app designed specifically for livestock producers.
As the Midwest suffers through its second heat wave in less than two months, dairy farmers and ranchers have one thing on their minds: their cows. Heat-stressed cattle impact a producer’s bottom line, reducing mass in beef cattle and causing a 10 to 20 percent drop in milk production for dairy cows.
Rapper Rick Ross shared his love of food—and cheese—with Bon Appetit. An old trick he learned before he got rich and famous? Melting a slice of cheese on top of a convenience store honey bun.
The only thing hip-hop mogul Rick Ross loves more than exotic eyewear (and, well, yeah, private jets and fast cars) is food. He's cooked up a buffet of lyrical food references since debuting with the street anthem "Hustlin'" in 2006. His new LP, God Forgives, I Don't, will be the soundtrack for countless summer BBQs. Here, the Miami rapper discusses private chefs and his cherished recipe for tilapia and cheese.