Ricotta Salata, Guanciale, and Lacinato Kale Salad
Serves this wintry dish as a vegetable course, or pairs it with grilled meat or poultry.
Winter Breakfast Parfait
Dried fruit poached with orange zest, cardamom, and honey is wonderfully aromatic—and creates a subtle, deeply spiced syrup that plays perfectly off the tart, creamy cheese. Use any combination of fruit you like, or even a single type. To make it a little more elegant, toast blanched almonds; or you can make it more casual […]
Ugly Goat Milk Company Fudge
What’s more decadent than traditional fudge? How about handcrafted fudge made with fresh goat’s milk? Michael Amen, founder of Ugly Goat Milk Company in Parker, Colorado, shares his recipe— passed down from his great-aunt—which has earned a cultlike following in the four years he’s been making it on his farm. The sweet treat is a […]
Hungarian Cheese Dumplings (Túrógomboc)
These dumplings can serve as a dessert, or a light meal. They are often served with a sweetened sour cream sauce. Although it is not traditional, they are also great with strawberry compote. Serve with powdered sugar.
Raspberry Pomegranate Fruit Pâté
Similar to quince paste in its pairing affinities, this gelled fruit is a good match with cheddars and Manchego-type cheeses. You can strain the seeds out if you prefer a seedless fruit pâté.
Raspberry Mascarpone Jelly Roll
When you want a little elegance to end the meal, try this classic golden jellyroll cake filled with a lovely pink spiral of fruit-sweetened mascarpone.
Coffee-Walnut Cookies
Our recipe for Nocino Mascarpone Cheesecake uses this cookie recipe to create the shortbread-like crust for the bottom of the dessert. The cookies, adapted from Alice Medrich’s Pure Dessert, (Artisan, 2007,) echo the flavor of the nocino (walnut liquor) while adding a little zip of coffee. They’re great all by themselves too.
Blueberry, Red Wine, and Black Pepper Fruit Pâté
Traditionally, these pastes were made by cooking fruit for hours, along with spices, sweeteners, and water, alcohol, or vinegar, until the mixture reached a point where the natural pectin caused it to set into a dense gelled form. My recipes for pâté de fruit utilize a modern ingredient—liquid pectin—to create old-world-style pastes. Commercial pectin makes […]
Apricot Peach Fruit Pâté
Just as cheesemaking began as a means of preserving milk, putting up fruit conserves and pâté de fruit (fruit pastes) started as a way to store fruit that was otherwise perishable. Concentrated pastes (also called “fruit cheeses,” by the way) are natural sweets that, historically, were often presented at the end of a meal, which […]
Apricot Goat Cheese Tart with Almond Cookie Crust
Nuts, fruit, and cheese are a tasteful trio anywhere, anytime—including in this showpiece dessert. We especially like how the tanginess of goat cheese blends with its sweeter, nuttier counterparts.
