Cranberry Salsa

Years ago I was visiting with my friend Dan, who is quite a foodie, and he asked me if I’d ever had cranberry salsa. Cranberry salsa? I’ve never heard of such a thing! Where have I been? This just made me absolutely giddy. It’s always so exciting to come across something new and different. Dan

Read More

Rustic Tomato Galette

I’ve always preferred rustic food presentations over fancier ones, but that’s probably because I lack artistry and patience to create more formal presentations. A perfect example is a pie. I’d much rather make a galette, which must actually look like it’s haphazardly put together, instead of a pretty tart with glistening, criss-crossing lattice. This is

Read More

Cranberry Aigre Doux

Mr. Paul Virant, author of The Preservation Kitchen, claims that aigre-doux means sweet and sour. He also uses the term mostarda, and there are mostarda recipes in his book as well. He states that both terms describe “preserves for cheese snobs and wine geeks.” Well that got my attention! They are supposedly not interchangeable terms,

Read More

Strawberry Vanilla Neufchâtel

A while back I posted on making your own Chocolate Neufchâtel – a chocolate cream cheese spread. My initial reason for making the chocolate version from scratch many years ago was because the chocolate neufchatel I purchased once was terribly expensive. I haven’t seen it around anymore, although I spotted a variety on IGourmet.com this

Read More

Lemon Goat Cheese

If you’ve followed my blog for any amount of time, you know that I’m a cheese lover. A serious cheese lover. I like all kinds – hard to soft and everything in between. Cow’s milk washed rind cheeses are probably my favorites if you told me I could only eat one variety the rest of

Read More