Vermont Creamery’s Cultured Butter Maple Chai Poundcake
Spice up your holiday baking with a decadent Cultured Butter Maple Chai Pound Cake. Warm spices and Greek yogurt make this holiday classic aromatic and exceptionally moist. Finish the cake with an easy-to-make Maple Caramel that has a silky texture and rich flavor due to the Vermont Creamery Cultured Butter. Its higher fat content makes […]
Cake Salé with Goat Cheese, Zucchini, and Green Olives
Cake salés are delicious cubed as part of an apéro, but you can also serve a slice for lunch with soup or a green salad dressed with a mustardy vinaigrette.
Gougères
Gougères are made with a classic French pâte à choux. Any hard cheese such as Gruyère, Emmentaler, Gouda, or cheddar will work well here.
Dark Chocolate Stilton Truffles
These will last two weeks stored in an airtight container in the refrigerator or up to three months in the freezer for sporadic snacking.
Chef’s Dish: The Queso Question
There’s a whole new birria world out there thanks to innovative birrieros and taqueros in southern California, who are upsetting traditionalists.
Roquefort, Ham, and Walnut Madeleines
Madeleines come in myriad flavors. Though the sweet variations are most common, savory madeleines are often served as part of the French apéro.
One Cheese, Five Ways: Stilton
Stilton’s dense creamy texture crumbles into butter-like curds that can be enjoyed solo or melted into a dish for a distinctive taste.
DIY: Fruitful Butters and Cheeses
“Fruit butters” and “fruit cheeses” are preserves dating back to medieval times made by simply simmering fruit puree with some type of sweetener.
Stilton and Walnut Tartlets
The walnuts are incorporated into the pastry of these savory tartlets. You can blind bake the pastry shells up to three days in advance.
Steak and Stilton Pie
A variation of an English culinary tradition. You can use Guinness or your favorite local stout.
