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YumSugar Gift Guide: The Global Gourmand Grandpa

YumSugar — Fri, 14 Nov 2008 13:00:12 -0800

Shopping for an epicurean grandpa who's more well-traveled than you? Fret not. If he's been tasting his way around the globe, chances are, he's open to eating anything.

If he's enjoyed traveling to Japan, present him with this matcha green tea set. Remind him of his trip to Scotland last year with Spey smoked salmon. Or send him an assortment of exotic imports: It's the closest you can get to giving him the world.

For more gift ideas, browse the selection below. Check out all the gift guides on HolidaySugar.

Would You Eat This Stilton and Bacon Cheesecake?

partysugar — Tue, 04 Mar 2008 13:53:24 -0800

I think it's safe to say that most people would not turn down a creamy slice of sweet cheesecake. However, the more out of the ordinary savory cheesecake is a much harder sell.

I would jump at the chance to eat Nemmie's savory stilton and bacon cheesecake, but know many of you find blue cheese - no matter what form - unappetizing. The blue cheese is mixed with cream cheese and topped with bacon, so the pungent flavor is most likely be toned down.

Knowing that, would you eat this?

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Definition: Stilton

partysugar — Tue, 08 Jan 2008 15:31:18 -0800

Stilton:
An English blue cheese made from whole cow's milk. The milk ripens for four to six months, allowing mold to grow. It is a cheese with a pale yellow-white color and blue-green veins. It is creamy and rich in texture and its flavor sharpens with age. It has a mellow flavor with a pungent blue-cheese bite. Stilton can only be made in the British counties of Nottinghamshire, Derbyshire, and Leicestershire to a specified recipe.

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Stilton Cheesemakers Announce Eau de Stilton Perfume

YumSugar — Wed, 23 May 2007 11:58:31 -0700

I love blue cheese, including Blue Stilton, but always try to keep it off of my hands while eating it. It's too stinky and I don't want to have that potent odor lingering around all night long. This is why I am flabbergasted to hear that the Stilton Cheesemakers' Association has commissioned a Manchester-based aromatics company to create a wearable Eau de Stilton perfume. The scent will be earthy, yet fruity and feature a "symphony of natural base notes including yarrow, angelica seed, clary sage and valerian." Nigel White, of the SCA, stated:

"Blue Stilton cheese has a very distinctive, mellow aroma and our perfumier was able to capture the key essence of that scent and recreate it in what is an unusual but highly wearable perfume."

I'm a little skeptical, but admittedly, I can't wait to get a whiff of it.

Source: Ananova via Neatorama

Burning Question: When Is It OK to Eat Moldy Food?

YumSugar — Thu, 27 Aug 2009 05:50:51 -0700

The other day, a co-worker asked me whether it was OK to eat a piece of cheese that had grown slightly moldy. That question sparked a discussion on how to handle moldy foods. Can you ever simply cut off the bad parts and proceed to eat the rest? Find out the answer when you read more

Happy Hour: Casa Noble Tequila and Cheese Tasting

partysugar — Fri, 05 Jun 2009 16:00:38 -0700

In my quest to become more educated on the world of spirits, I've taken a liking to high-end tequilas. Beyond Patron, there's a huge variety of wonderfully complex tequilas that are perfect for sipping solo or shaking into a classic margarita. One brand, Casa Noble, produces an amazing collection of authentic tequilas. Packaged in a traditional yet sexy bottle, Casa Noble's tequilas are uniquely modern because they're triple-distilled and naturally produced in French wine barrels. Recently I attended a tequila tasting hosted by the founding partner of Casa Noble, David Ravandi. To illustrate the fact that his tequilas are distinct from anything else on the market, Ravandi paired them with cheese. To find out what I thought of the unexpected combination of cheese and tequila, read more.

Although the idea of tequila and cheese together is shocking, I was pleasantly surprised by the duo. Ravandi paired Casa Noble Crystal (the brand's easy-drinking, award-winning silver) with a creamy goat cheese. The lingering finish of the cheese eliminated the usual bite of tequila.

The delicate Casa Noble Reposado (aged for 364 days in French oak barrels) was my favorite of the three tequilas. Fruity and floral, it has a peppery finish. Paired with roquefort, the reposado was rich, layered, and smooth.

The third pairing - the Casa Noble Anejo and stilton - was the least pleasing to my palate. While I enjoyed both alone, together the powerful spirit and pungent cheese canceled one another out.

After the cheese tequila tasting was finished, Ravandi invited me to sample Casa Noble Crystal in a vibrantly hued cocktail. Created by the bartender at the Fifth Floor, the tequila mockingbird was an interesting, almost salad-like concoction of celery juice, lime juice, and bitters. Rimmed with a mixture of cayenne and celery salt, the drink was refreshing, and the tequila blended flawlessly with the other ingredients. I enjoyed my experience with Casa Noble so much, I plan on adding a bottle of the reposado to my liquor cabinet.

How about you? Do you enjoy tequila? What's your favorite premium offering?

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Say Cheese! On Pairing Cheese With Wine

partysugar — Thu, 02 Apr 2009 10:15:39 -0700

There was one thing I learned at the Artisan Cheese Festival that changed my life. No joke! Normally when I think of pairing wine and cheese I choose a red wine.

However, after tasting over 30 types of cheese paired with both red and white wine, I have to agree with cheese expert Laura Werlin: in general, cheese pairs better with white wine than it does red wine.

Why? Simply put, cheese affects the taste of the wine more than the wine affects the taste of the cheese. A bold, highly tannic red wine cancels out the flavor of most cheese and leaves a soapy taste in the mouth. On the other hand, the buttery richness of cheese is complemented by a creamy Chardonnay or acidic Sauvginon Blanc.

Especially if there is a dominant characteristic in the wine - too much oak, extremely high alcohol content, etc. - it won't pair well with cheese. To truly understand the difference, I highly suggest you perform your own cheese and wine tasting. To learn how read more.

Select several different types of cheese from a variety of cheese families. Brie, cheddar, Pecorino Romano, and Stilton would be a nice group for the tasting.
Pour two glasses of wine. A red (easy-drinking Pinot Noir) and a white (unoaked Chardonnay).
Take a bite of cheese and a sip of white wine.
Take a bite of the same cheese and a sip of red wine.
Think about how they taste together. Which one tastes better?

Let me know how your tasting goes and if you agree that cheese does in fact taste better with white wine!

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Come Party With Me: Travel Party - Menu II

partysugar — Wed, 25 Jul 2007 09:51:31 -0700

I've already got a portion of the menu planned for this week's travel party - where the theme takes itself from five countries. The Mexican, Japanese, and Russian rooms will have delicious savory nibbles, dips, and tasty appetizers for guest to enjoy while they mingle. For an element of surprise, create an English cheese tasting platter for the British room. Generally cheese platters consist of Italian, French, or Swiss cheeses, so a platter with nuts, jams, honey, fig crackers, English cheddar, and Stilton will wow guests with your originality. Meaty Cuban sandwiches with pickles and mustard finish up the menu. Head over to Cost Plus World Market to supplement the rooms with sweet treats and exotic bites from the respective countries. For the recipes that will take you around the globe, read more

Farmhouse Cheddar and Fig Crackers
From Food & Wine magazine
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3 large dried figs, preferably Calimyrna
Boiling water
1 3/4 cups all-purpose flour
1 stick (4 ounces) unsalted butter, at room temperature
1/4 pound extra-sharp farmhouse Cheddar cheese, preferably from England, grated (1 1/4 cups)
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
1 large egg, lightly beaten

In a small heatproof bowl, soak the figs in boiling water until softened, about 20 minutes. Drain the figs and pat dry. Slice off the tough stems, then cut the figs into 1/2-inch dice.
In a food processor, combine the flour, butter, Cheddar cheese, kosher salt and pepper and pulse until the mixture resembles coarse meal. Scrape the mixture into a large bowl and add the figs and egg. Using your hands, work the dough until it comes together.
Scrape the dough onto a large piece of plastic wrap and pat it into a 12-by-2-inch rectangular log. Wrap the log tightly and refrigerate until firm, at least 1 hour, or overnight.
Preheat the oven to 375°. Butter 2 large baking sheets. Slice the log of dough crosswise 1/4 inch thick.
Arrange the slices at least 1 inch apart on the prepared baking sheets.
Bake the Cheddar crackers for about 12 minutes, or until they are golden brown and slightly firm. Carefully transfer the crackers to a wire rack to cool.

Makes 3 dozen.

Make ahead: the dough can be tightly wrapped in plastic and refrigerated for up to 2 days or wrapped in plastic, then in aluminum foil and frozen for up to 1 month. The crackers can be stored at room temperature in an airtight container for up to 2 days.

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Cuban Sandwich
From Whole Foods

1 mini baguette (6 oz, whole grain, if available) cut in half and sliced open to make 4 halves
mayonnaise and Dijon mustard, to taste (optional)
4 very thin slices Black Forest or other lean deli ham
4 very thin slices deli smoked peppered turkey breast
4 very thin slices deli salami
1 large dill pickle, thinly sliced
4 very thin slices Swiss cheese
1/2 cup baby spinach leaves
2 thin slices purple onion
2 slices red pepper, raw or roasted

Heat a cast iron skillet or griddle, or a double-sided sandwich maker such as a Foreman Grill.
Spread mustard and mayonnaise as desired on each piece of the bread.
Layer 2 slices each of the ham, turkey, salami, and cheese on 2 pieces of the bread.
Layer even amounts of pickle between the meat and cheese.
Top each with even amounts of spinach, purple onion, and red pepper.
Using the top of the bread, make 2 sandwiches.
Place them on the hot skillet or griddle. (If desired, you can use a small amount of butter on the grill).
Lay a heavy iron skillet or other heavy skillet on top of the sandwich. (You may need to prepare one sandwich at a time). Flatten the sandwich to about 1/4 of its original size,
Grill for about 2 to 3 minutes on each side.
If using a double-sided sandwich maker, grill for 3 to 4 minutes, watching carefully.

Serves 2

Nutrition Information: Per Serving (168g-wt.): 380 calories (150 calories from fat), 16g total fat, 5g saturated fat, 3g dietary fiber, 20g protein, 36g carbohydrate, 50mg cholesterol, 1310mg sodium

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Food For Thought: Anthony Bourdain

YumSugar — Wed, 27 Dec 2006 00:01:12 -0800

I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime "associates," food, for me, has always been an adventure.