Chocolate Coconut Rum Balls - snockered snowmen!

(Chocolate Coconut Rum Ball Snowmen - recipe in post)

Are you ready to rummmmmball?!

I don't know about you, but I had one crazy good weekend. I was looking forward to a long awaited girls night, with friends I hadn't seen in far too long, when it dawned on me that - duh! - I should have something tasty to bring to the party. Clearly, my first thought was chocolate. And my second thought, booze.

Rum balls not only fit both categories, but are so incredibly easy to make it was an instant no-brainer. Plus, they're vegan... just in case I was forgetting any dietary needs.

Feeling inspired by the (very late) winter - snow falling in great cotton-ball flakes all over the yard - I decided to add a bit of whimsy to the scene and make them into snowmen. Wee, drunken snowmen. Seriously, how cute are they?

This one had a bit too much rum, me thinks.

Chocolate Coconut Rum Balls
(Adapted from The Mother)

1 1/2 cups animal crackers or vanilla wafers
1 1/2 cups walnuts, toasted (or almonds, pecans, hazelnuts...)
3/4 cup sweetened shredded coconut
1/2 cup powdered sugar
1/4 cup unsweetened cocoa powder
1/4 cup agave, brown rice syrup, or corn syrup
1/4 cup rum (or other liquor - Amaretto or bourbon would work well)
Optional: 1/8th tsp. coconut flavoring (or other extract)

More coconut, powdered sugar, chocolate, or chopped nuts for coating

Method:

In a dry skillet over medium heat, toast the nuts until fragrant and flavorful. Add animal crackers (or wafers), nuts, and coconut to the bowl of a food processor and pulse until finely ground. Or, if you don't have a food processor, crush/shop finely.
Combine all ingredients in a bowl, and chill 5-10 minutes in the fridge. Scoop about 1 TBSP and shape into a ball, then roll in whatever coating you like. I used coconut and powdered sugar for my snowmen.
Store in an airtight container for up to a week or two. These are best enjoyed 1-2 days after making, to allow the rum to really soak in.

Drunken Snowman Love.

Sprouted Quinoa Salad - superfood supper, made raw

(Sprouted Quinoa Salad with Goji Berries, Almonds, and Kumquats. Raw, vegan, gluten-free - recipe in post)

What are these 'super foods' I keep hearing about? I'm beginning to think the whole fad of "super" this, and "super" that has all gotten a little out of control. Yeah, some foods are pretty dang awesome - nutritionally as well as tastily - but aren't all foods technically "super"? I mean, think about it. How amazing is it that when we eat a potato, our bodies break it down into sugars, proteins, and over twenty different vitamins and minerals. How incredible is it that we can, and have, lived off virtually nothing else? So why isn't the potato a super food?
Now it seems like the label is slapped onto just about anything foreign or unusual to us - a fruit or berry that's been shipped in from the other side of the world. And while the nutritional information may be baffling, is it really so much more "super" than, say, a banana?
I'm not debating that there are certainly some foods more super than others - I'm just saying we've gotten a little hasty with it, is all.

All ranting aside, though... this salad is pretty super. Comprised of one of my favorite so-called super foods, Quinoa. Probably one of the most under-appreciated ones out there, but with it's popularity growing I thought I would share another, perhaps less familiar, way to prepare it - raw.

Raw diets are nothing new. The basic idea behind them is that foods contains many nutrients, as well as the things our bodies need to digest and utilize these nutrients - but that cooking often times destroys many of the necessary, naturally occurring, compounds. That means we get significantly less of the things we need, and that much of what we do get has been compromised.
To a certain extent I agree with this - think about steamed vegetables, for instance, and how quickly the color drains from them and the water becomes rich like broth. Whatever's being left behind in that water isn't going into our tummies anymore, it's going down the drain. And it isn't hard to imagine the vitamins and proteins breaking down and deteriorating when heat is applied.
Of course, some foods require cooking - cannot be eaten without it - to remove poisons, toxins, or to make them otherwise suitable for digestion - but being raw isn't as limiting as it sounds. Many foods that can't be digested in their normal state can be sprouted - including most beans, grains, and seeds.
I went raw/vegan for a time, and was happily surprised by all the options available to me. I never got bored - in fact, just the opposite. I was continuously discovering new and exciting ways to use food, while keeping it raw.

Of course, I'm neither raw nor vegan for now, but whether or not you're interested in being 'raw', it never hurts to keep some whole, unadulterated foods in your diet. So long as their delicious, that is!


First - how to sprout quinoa!

If you have a sprouter, you can follow the instructions provided with it. Otherwise, this method has worked for me every time.
This will make approx. 2 cups of sprouts, enough for one batch of salad, and takes a couple days (pretty fast, for sprouting!)

In a bowl of other container, combine 1 1/4 cups dry quinoa with enough water to thoroughly cover. Give the quinoa a swirl to make sure the water has reached everything. Let this sit for 10-12 hours, or overnight, at room temperature.
Thoroughly rinse the quinoa through a cheesecloth or other very fine strainer with cool water.
Line a baking sheet with paper towels, and spread the quinoa evenly across it.
Cover with another layer of paper towels, and let the quinoa sit at room temperature for 6-8 hours.
Uncover the quinoa and rinse again through a fine strainer. Return to the paper towel covered tray, cover, and let sit for another 6-8 hours.
Continue this, rinsing every 6-8 hours, until the sprouts are as long as you'd like them. I like to keep them short, and it usually only takes 2-3 rinse cycles. After your final rinse, keep the quinoa uncovered to help it dry out. The drier it is, the better it will store in the fridge. Sprouted quinoa should last several days in a chilled, sealed container.

(This is about how long I like my sprouts, but you can sprout for a couple more rinse cycles if you like.)

Sprouted Quinoa Salad
Raw, vegan, gluten-free

2 cups sprouted quinoa (about 1 1/4 cups dry)
2 TBSP ground flax seed meal
1/2 cup sliced or slivered almonds - or other nuts, if you like
1/2 cup fresh fruit - I used kumquats, but fresh apple, pear, or other sweet citrus would work well
1/4 cup dried fruit - I used Goji berries to keep with the 'super food' theme, but cranberries or raisins would be delicious
1/4 cup raw seeds - I used sunflower (or you could use sprouted sunflower seeds)
1/2 cup fresh leafy greens - I chose kale, though rainbow chard or spinach would be nice
1/4 tsp. salt
1/4 tsp. powdered ginger
1/8th tsp. garlic
1/8th tsp. cayenne (optional)

(Clearly, you can feel free to use whatever you'd like in this salad. Use the amounts as a guide, but feel free to change up the fruit, nuts, seeds, and even the spices to whatever appeals.)
Method:

Toss all ingredients to combine, and enjoy! Store any extra in a sealed container in the fridge for up to a few days.

Of course, you could make the same salad with cooked quinoa, toasted almonds, roasted sunflower seeds, and sauteed greens... but why would you? Complete protein, full nutrients, and delicious flavor. All of the things the body needs!

Macaroni Con Queso - Mexican Mac and Cheese

(Macaroni Con Queso - recipe in post)


Sometimes, I'm a genius. The brain wad starts firing, and before I even know what's hit me I've had a great idea - that's right, I'm not going to tone it down for you, I'm brilliant. Sometimes.

This, if I do say so myself, was one of those times. Macaroni Con Queso - or Mexican Macaroni - was the result of staring into the fridge and realizing I was pretty much food broke, except for cheese and a jalapeno pepper. Leave it to me to turn a sad situation into a tasty invention!

Here's what you'll need:

Macaroni Con Queso

1 lb. elbow macaroni
8 oz. cheddar cheese, shredded
2 oz. monterey jack cheese, shredded
2 TBSP unsalted butter
2 jalapeno peppers, diced or sliced into rounds (optionally seeded/deveined)
1/2 onion, diced fine
2 cloves garlic, minced
1/2 cup corn
1/4 cup sour cream
1/4 cup milk
1/4 cup salsa (or pico de gallo)
1/4-1/2 tsp. crushed red pepper flakes, or to taste

Optional: hot sauce, to finish (Cholula, if you can find it, works best here)
Optional: cilantro, to garnish (I wish I had this, the photos would be 100 times prettier!)

(Note: it's worth mentioning that a cheese sauce, like this one, made without a roux is not very stable and may result in a stringy/oily cheese that won't adhere to the noodles very well. While I haven't personally found this to be a problem, if you're afraid it might be an issue feel free to start the cheese sauce with the two TBSP butter AND a couple TBSP flour, to make a roux.)

Method:

Bring a large pot of salted water to a boil. Cook the pasta until al-dente, drain, and set aside.

While the water is coming to a boil, heat another pot or sauce pan over medium-high. Optionally remove the seeds and veins from the jalapeno to get rid of some of the heat. Add the butter, jalapeno, onion, and garlic to the pan and saute for 2-3 minutes to soften. Stir in the corn and turn off the heat.
In a small bowl, combine the milk, sour cream, and salsa. Add to the pot, off the heat, while stirring. Add the cheese one handful at a time, stirring until melted in between handfuls. If necessary, turn the heat back on to low.
Stir in the pasta and crushed red pepper flakes, and serve.
Finish with a dash of hot sauce for the full experience.

(You'll just have to imagine a beautiful drizzle of hot sauce, here... I'm only brilliant sometimes.)

So good. So smart. You're welcome.

Yamburgers! With Sweet Potato Fries, for good measure...

(Sweet potato black bean and corn patties with chipotle cilantro 'cream' and sweet potato fries - vegan - recipe in post)



I'm not gonna lie, I love a big juicy hamburger. Go ahead and top it with bacon while you're at it, and I'll be a happy girl. But carnivorous tendencies aside, because they by no means negate the deliciousness of this veggie burger. So if you're thinking to yourself 'why would I bother making a meat-free burger when I eat meat?' - don't. This burger doesn't deserve such blatant discrimination. In fact, it won't stand for it! It's too good for that.


Top this flavor packed patty with a dollop of (vegan) chipotle/cilantro/lime cream and a few slices of avocado and you are just asking for tasty, tasty trouble.

(Unleash your inner vegan... you know you want to.)

Yamburgers with Chipotle Cilantro Cream and Yam Fries
(Vegan and gluten-free - makes 8-10 patties)

2 large sweet potatoes (about 2 lbs.), cut into 1/2 inch cubes
15 oz. black beans, drained
1 cup sweet corn
1/2 onion, finely chopped
3/4 cup quinoa, cooked
1/2 cup rolled oats (or almonds)
2-3 cloves garlic, minced
1 TBSP cumin
1 tsp. chili powder
1/2 tsp. coriander
1/2 tsp. paprika
1/2 tsp. oregano
1/2 tsp. salt
1/4-1/2 tsp. crushed red pepper flakes, or cayenne (more or less to taste)
1/4 tsp. cracked black pepper

Oil for pan frying.

For the chipotle/cilantro cream:
2 cups raw cashews, soaked in water (can be replaced with 1.5 cups vegan sour cream or mayonnaise)
2 chipotle peppers in adobo sauce
2 limes, juiced
2 cloves garlic
1/2 cup fresh cilantro, packed
Pinch of salt

For the fries:
2 sweet potatoes
2 TBSP olive oil
1 tsp. cumin
1/2 tsp. salt
1/4 tsp. cayenne
a few grinds black pepper


(Note: for those who are anti-sweet potato - blasphemy! - you could always replace them with regular spuds.)

Method:
Cube your potatoes (leaving the skin on) and either oven roast (400f.), steam, or microwave in a large heat-safe bowl with a couple TBSP water until tender - I find the microwave to be a real time saver, and takes about 6-8 minutes. Stop to give them a stir every minute or two, until mashably soft.

Meanwhile, cook your quinoa. A 1/2 cup of dry will make enough for the burgers, but feel free to make extra. Add the quinoa to a small pot over medium heat, and let it toast for a minute or two. Add double the amount of water, bring to a simmer, and cover. Let cook 12-13 minutes, turn off the heat, and let it sit without removing the lid for another 5 minutes.

Meanwhile, meanwhile... Add your oats (or almonds) to the bowl of your food processor and pulse until it looks like very coarse flour. About 30-40 pulses.

In a large bowl, combine about 2/3rds of the beans, and 2/3rds of the sweet potato. Mash with a potato masher until slightly chunky and not quite smooth. Add in the rest of the beans, sweet potato and all of the seasonings. Give it another mash or two, keeping some of the texture.
Add all the other ingredients, and stir to combine.

Heat a skillet over medium-high, and add a drizzle of oil. Form about 1/2 cup of the mixture into a tight ball, then press it between your hands into a patty. Place patties in the hot skillet and cook 4-5 minutes per side. Remove to a plate in the oven to keep warm, and repeat with the rest of the mixture. Add oil and adjust the heat on the pan as needed.

For the chipotle/cilantro cream:
If you're using vegan sour cream or mayo, simply combine all ingredients in your food processor.
If not, drain the cashews and dump them to the food processor. Add the juice of both limes, and blend until smooth. Slowly add 3/4 - 1 cup water, until the cashews are about the consistency of a thick sour cream.
Add the peppers and garlic, blend until smooth, and then add the cilantro. Pulse a few times to combine, and season with a pinch of salt to taste.

For the fries:
Preheat the oven to 400f.
Cut the sweet potatoes into thin, uniformly sized matchsticks. Toss with the oil, then the spices, and spread on an aluminum-foil covered baking sheet. Keep them spaced so they don't steam themselves.
Bake on the lower rack of the oven for 12-15 minutes, then take them out and stir/flip them over.
Return them to the oven, reduce the heat to 350f., and continue to bake for another 12-15 minutes.
Turn off the heat, and crack the oven door open. Let them sit in the heat of the oven to lose some of their steam for another 5-10 minutes before serving.

(Tip: extra chipotle/cilantro cream makes a great dip for the fries!)

You know what I love about these? Besides the taste. And how easy they are to make. And how good for you they are. And... sorry... you know what I love about these? They aren't trying to pretend to be meat! They aren't made of overly processed soy, or "textured vegetable protein" - and they don't taste like a hamburger. They taste like... well, yamburgers! Really, really delicious yamburgers!

I'm pretty sure the only way you could not like these is if you don't like sweet potatoes. Which I can only imagine is like your taste buds being color blind, and they can't see red - you're missing out on a whole world of flavor! But, as I said... they can easily be substituted with regular potatoes for a (less awesome) but still delicious, burger.

Perfect for a meatless monday, or any day of the week!


I'm a big fan of sweet potatoes - as burgers, fries, chips, grilled, skewered, in soup, pies... the list goes on and on. What's your favorite way to use these sweet spuds? Let me know in the comments!

Jambalaya - bring on the Mardi Gras!

(Jambalaya of chicken, shrimp, andouille sausage and rice - recipe in post)




Jambalaya! It just sounds fun doesn't it? Makes me think of jazzy bras instruments and cajun dancing... although I've never been to New Orleans.
The Boyfriend's family has, however, and are big fans of the cuisine - and that was the first thing I remembered when it came to making a meal for them. Good, robust, southern cooking... that I could do! I couldn't ask for anything easier. Meat and rice, a couple of veggies, a handful of creole seasonings, and you're well on your way to a big helping of happiness.

And how fitting, with Mardi Gras right around the corner? Even though I don't participate in lent, or the traditional Ash Wednesday fasting, I certainly don't have any gripes about a big hearty meal on Fat Tuesday.


I chose some of the classic Jambalaya fixings of chicken, shrimp, and andouille sausage, but whatever combination of meats (or even non-meats) you prefer will do. The level of heat is adjustable as well, so whatever your taste this dish is sure to please.
Yes, I hear the Jambalaya purists cringe when I suggest this could be made meat-free, but what can I say - add some of the same seasonings as would be in a good sausage, but replace the protein with veggies or tempeh, and you're set for one tasty vegan meal!

Jambalaya
(Recipe very loosely based off The Lee Bros. Southern Cookbook)
Makes ~6 servings

1 lb. skinless chicken thighs - bone in
1 lb. shrimp, with tails
1 lb. andouille sausage
3.5 cups chicken broth
5-6 bay leaves
1 tsp. canola or vegetable oil
1 large onion, chopped
1 bell pepper, chopped
5-6 cloves garlic, minced
1/4 tsp. freshly ground black pepper
18th-1/4 tsp. cayenne or red pepper flakes (or less to suite your tastes)
1 tsp. celery seeds
1/2 tsp. dried basil, oregano, and thyme
1/4 tsp. tumeric
32oz. can whole peeled tomatoes (reserve the juice from the can)
2 cups long grain rice (white or brown)
Salt to taste

Method:

In a pot over medium heat, combine chicken broth, shrimp tails, and bay leaves. Let simmer 20-30 minutes while you prepare the rest of the meal.

In a large heavy-bottomed pot, or Dutch oven, add 1 tsp. oil over medium-high heat. Add the sausage and cook 3-4 minutes per side, or until well browned. Remove to a plate and set aside.

Season the chicken thighs on both sides with salt and pepper, and add to the pot with all the fat from the sausage. Cook about 3-4 minutes per side, or until browned. Remove from the pan and set aside.

(Optionally spoon away some of the fat in the pan if it looks like to much, or to make it slightly less rich.)

Add the onions, bell pepper, and garlic. Stir and saute for 1-2 minutes, then add all of the spices. Let the spices cook for a minute or so to release some of their flavor into the oil, then add the tomatoes, mashing them up with your spoon as you go.

Slice or chop the sausage, and return it and all of the chicken to the pan.

Strain the chicken/shrimp broth into a large measuring cup, and add enough of the reserved tomato juice to make 3 cups of liquid (for white rice) or 3.5 cups (for brown rice) - use a little more chicken broth if you don't have enough tomato juice.

Pour the liquid into the pot, then add the rice. Stir to make sure it's evenly distrubuted, then reduce the heat to medium-low, cover, and cook for about 35 minutes. Uncover, stir in the shrimp, and continue to cook as needed until the rice is tender and most of the liquid has been absorbed.

At this point the chicken will be fall-off-the-bone tender, and you can either serve it as is, one thigh per serving, or pick the bones out and shred the meat into the rest of the dish.

Season to taste, and enjoy!




Easily customizable, freezable, reheatable, and crowd-pleasable. If you're looking for a whole lot of flavor with not a whole lot of effort, this is where it's at.

Be prepared to fall in love, because this is one recipe I plan to revist again and again. Definitely one for the books... The cookbooks, I mean.



Happy feasting!

Lobster Fettuccini with Saffron Vanilla Cream Sauce

(Whole Lobster Meat atop a bed of freshly made pasta, drizzled with Saffron Vanilla Cream Sauce - recipe in post.)



Lobster is easily the most decadent dinner for two around, but with a delicate drizzle of cream, a pinch of saffron, and a hint of vanilla... this dish is Aphrodite's direct competition.






As you know, I'm not a big subscriber to the Valentine's Day Hallmark Phenomenon - most years I'd happily let it pass me by - however, this February 14th was not only V-Day, but a minor anniversary for The Boyfriend and myself.

(Us - photo by me, special thanks to The Dad for the inspiration)

And I can think of no better way to celebrate than with candlelight. Candlelight, and really, really good food.

(Food to feed the soul, and eachother)

This meal may look intricate and complex, but its true elegance is in its simplicity. The ingredients are few, the preparation is easy - the execution, flawless.


Although Lobster and Saffron don't fit into everyone's budget, when it comes to a special occasion there is no better way to get your money's worth. My best advice when using expensive ingredients is not to skimp - buy the best you can buy, in the amounts you need, and you will never regret it.
Better than even the most upscale restaurant, and easily for half the cost of eating out - need I say more?






Lobster Fettuccini and Saffron Vanilla Cream Sauce
(Inspired by Daphne Oz's Lobster with Chardonnay Butter)
Serves two

1 whole lobster (or about 1/2 lb. lobster meat)
1/2 lb. fresh pasta*
1 cup white wine (use what you like, not cooking wine)
1 shallot, finely chopped or grated
1/2 gram saffron - reserve a few threads for garnish
1/2 vanilla bean
1/2 cup heavy cream
1/2 lb. unsalted butter, cubed and chilled
1/2 tsp. vanilla extract
1/4 tsp. freshly grated nutmeg
Small pinch of salt and pepper

*For the pasta:
3/4 cup all-purpose flour
1/4 cup other flour (whole wheat, semolina, or more all-purpose)
1/4 tsp. sea salt
1 egg
1 TBSP olive oil
2-3 TBSP water, as needed

Method

For the pasta:
In a bowl, stir together the flour(s) and salt. Make a well in the middle and add the egg and olive oil. Begin to stir with your fingers, adding water 1 TBSP at a time until it becomes a shaggy mass. Dump it onto your counter top and knead for 4-5 minutes until the dough is smooth and stiff. If it is at all sticky, add a little flour. Too dry, a few drops of water.
Form the dough into a ball, wrap in plastic, and let rest on the counter for at least 1 hour, or for up to a couple days in the fridge - this resting period is key!
When you're ready to use the pasta, remove the plastic and roll to your desired thickness. If you're doing this by hand, go as thin as you can. Cut the pasta and boil in a pot of salted water for 2-3 minutes, or until al-dente. Strain the noodles and toss with a small pat of butter or drizzle of oil to keep them from sticking together. Set aside.

For the lobster:
When using whole lobster, try to buy it the day you plan to make the meal. If you aren't cooking it immediately, store it in the fridge - this will help it last, and will also make the lobster more lethargic. If you are planning to use it right away without refrigeration, I suggest putting the lobster in the freezer for 5-10 minutes prior to cooking to help numb it.
Bring a large stock pot full of heavily salted water to a rapid boil. You want enough water to submerge the lobster, but not so much that the pot overflows. Carefully drop the lobster head-first into the water, cover with a lid, and cook until it has turned bright red all over - about 8-12 minutes. Note that the cooking time will vary depending on the size of your lobster.
Using tongs or two slotted spoons, carefully remove the lobster to a plate and let cool.
Once cooled to the touch, crack the claws and arms and remove the meat to a small bowl. Twist the tail off, and using kitchen shears cut through the shell to remove the meat. Make an incision, or cut in half, the tail to reveal the 'vein' running down the middle of the backside. Rinse this away with your fingers under running water.
Serve the lobster meat whole, or chop it into bite-sized pieces.

For the sauce:
In a saucepan over medium-low heat, add the white wine, shallot, and saffron. Cut your vanilla bean lengthwise and scrape the seeds from 1/2 of the bean into the pot. Add the pod itself, as well.
(Tip: save the other half of the bean for later, or scrape it into a container of sugar to make vanilla-sugar.)
Cook, stirring occasionally, until the wine has reduced to just 1-2 Tablespoons.
Add the cream, and reduce the heat to low. Let this cook, stirring frequently, until it has thickened enough to coat the back of a spoon.
Begin adding the butter slowly, just one Tablespoon at a time, whisking/stirring until the first pat has completely melted before adding the next. Keep stirring continuously until all the butter has been added and melted.
Add the vanilla extract, the freshly grated nutmeg, and a pinch of salt and pepper to taste - be careful with the salt, you don't need much.
Toss the noodles and lobster meat into the cream sauce, and serve with a glass of wine and a pinch of saffron threads for garnish.

Avec l'amour ~ Bon appétit!

Vanilla is not so strange a combination with lobster as it may seem. The sweetness of the meat mingled with the warmth of the vanilla is actually a fairly classic combination. And, while saffron may conjure images of Spanish dishes of chicken and rice, I find that its delicate floral flavor fits perfectly amid this harmony of sweet and savory. And the nutmeg to finish off the sauce? Like the cherry on top - just a pinch of nutmeg can transform a regular cream sauce into something incredible without anyone ever knowing it's there.

Taste buds, prepare to be tantalized.

This post is dedicated to The Boyfriend - you make it all possible, in so many ways.

Kerrygold Cheese Tasting, and a giveaway of all my favorites!

(Kerrygold cheese and butter - tasting and giveaway in post)

Disclaimer: It is my promise never to push something I don't actually like, or say nice things purely for the sake of being paid or otherwise compensated. Even when that compensation is cheese.


I've been a fan of Kerrygold's cheese and butter for the better part of a year, now. I'm not a cheese fanatic, and can't truly call myself a connoisseur, but I know what I like... and I like what I know! In addition to the incredible taste, which was clearly the first thing to catch my eye... or tongue... I've learned  that  Kerrygold uses pasture fed cattle from local Irish farmers, has a strict no growth-hormone policy, and strives to act more like a smaller business in spite its growing size and over fifty years' experience. As someone who likes to buy local whenever possible, and cares a great deal about where food comes from, that means a lot.

On a whim I decided to contact the company, to thank them for doing what they do, and before I knew it there was an overnight box sitting on my front step. I felt like a kid on Christmas with a big present I couldn't wait to open!

(An assortment of Kerrygold's fare, from left to right, top to bottom: Butter (salted/unsalted), Garlic Herb Butter, Blarney Castle (gouda), Swiss, Dubliner, Red Leicester, Reduced Fat Cheddar, Aged Cheddar, and Cheddar Reserve.)

I paused to take it all in, then got to work. And by work I mean, devouring!


All of Kerrygold's cheeses are fairly easy on the tongue, not too pungent or overpowering, and therefore great for eating out of hand. First and foremost I wanted to sample everything solo, with bread and palate cleansers in between. This was serious business.

(The cheeses, lined up and ready for blind sampling.)

Although I already knew which was which, I decided to set up a blind tasting with friends to see what they thought.
I assigned a number to each cheese, and served everything at room temperature (for the best flavor) with grapes, bread, crackers, wine, preserves, nuts, and dried fruit for sampling. I even made small tasting slips for taking notes.

I began with the mildest, progressing towards the sharper end of the spectrum.

Blarney Castle cheese - gouda

It may seem silly, but I've become so accustomed to gouda's being smoked that the delicate sweetness of this cheese actually surprised me. I found it to be very mild with a light and pleasant milkiness. Smooth and a little nutty, this cheese would be great for every day eating or as part of a platter, but would be especially good as a melting cheese.

Swiss

At first taste this is exactly what you'd expect of a Swiss - the texture is middle of the pack firm, the eyes not too deep, and the flavor not overly strong - but then it begins to sink into the taste buds, and there's a nutty sweetness that plays with the usual Swiss piquant, adding nuance and depth you don't normally find in other such cheeses. The delicate flavors reminded me almost of a baby, or young, Swiss, although  not as mild.
This was definitely one of my favorites, and had me craving reubens and cheesesteaks, tuna melts on rye bread, and just about any other sandwich I could think of. From deli to meatball, this Swiss would hold up well with nearly anything between two slices of bread.

Red Leicester

I realize that Red Leicester is not a particularly rare form of cheese, but it's one that I'm not very familiar with. The limited knowledge I do have would have told me it would be crumblier and stronger than the average cheddar, but slicing into this I found it to be quite tender. The smell was rich (though not pungent) so I braced myself a little. Within seconds it had begun to melt on my tongue, so creamy it filled my whole mouth with flavor. Not overwhelming, but a soft, mild, cheddar taste. Rich, and a little tangy - but not as strong as the color would have led me to believe.
I can see this cheese being fairly versatile in the kitchen. Mild enough to eat out of hand, but strong enough to hold its own alongside meats or other flavors.

Dubliner

This cheese was my personal favorite of the bunch. Sweet, nutty, a little sharp, and very distinct. A cheddar-style cheese, but of its own standing.
This is my go-to cheese - I want to put it in my mac, I want to slice it with fruit, I want to melt it on bread... but I'm happy standing in the kitchen eating it right off my knife. I truly do think the bright green pastures of Ireland make a difference in the quality of Kerrygold's dairy, and this cheese really shows off that depth of flavor.
Among those tasting the cheese with me, consensus was an overwhelming fondness for this Dubliner.

Aged Cheddar: regular, reserve, and low-fat

Regular:
My first impression of this cheese was that it may be too salty for my taste, but as it spread across my palate the creaminess washed over me, and I found it to in fact have a very clean taste. Although aged, the quality of the sharpness shows itself in the smoothness of flavor. It won't knock you over, but it's got enough punch to stand strong in any dish.
This would be ideal for most any application, from crackers and summer sausage to macaroni and cheese, or with a hunk of bread and a nice wine.

Reserve:
Rather than slicing, I decided to break into this cheese, finding its texture to be firm and beautifully crystalled. Aged more than twice as long as their regular cheddar, the Reserve definitely shines as Kerrygold's sharpest. Still, with all its strength, it features a smooth and creamy finish that leaves you wanting more.
For me, this was a close second to the Dubliner. The level of sharpness is personal preference, of course, but this is the right level for me. Sharp enough to distinguish in even the busiest dish, but again - it won't knock you off your seat. And, following the theme I've found through all of Kerrygold's products, it has the same unique sweetness I can only think to attribute to the quality of the dairy.

Low fat:
While not as texturally rich as the regular or reserve, the flavor is definitely still present. Boasting less than half the fat of the average, I was quick to question its meltability - but, after pressing it into a grilled cheese and watching it drip down the sides, sizzle on the pan, and then stretch as I bit into it... I was thoroughly impressed.
Not my favorite of their products, but if fat is a concern in your diet this is a great option.
(Grilled cheese made with Kerrygold low fat aged cheddar cheese.)

The Butters:

(Name-brand butter on the left, Kerrygold butter on the right.)

While the Dubliner and Swiss were my favorites of the cheeses, my all-time favorite product has got to be the butter. In fact, it's probably what the company is best known for. That may sound strange, being such a simple thing, but this has literally altered the way I think about butter. I'm not usually the type to just lather a pat on some bread, but with something as rich and sweet as this... well, it changes everything.

The first thing you'll notice is the yellow coloring, due to the amount of beta-carotene that comes from grass feeding the cows. Next you'll see how much softer and more spreadable the butter is as compared to the average store-bought stick. Even straight out of the fridge the texture is not so firm as to tear the surface of the bread you spread it on.

(Regular butter on the left, Kerrygold on the right.)

Then - and here's the best part - you'll bite into it and discover the flavor.
Flavor, you ask? Butter hardly has a flavor of its own. Oh, but it does!
Prepare to discover the sweetest, creamiest, richest butter you've ever had. Whether salted or unsalted, I promise you won't be disappointed. A hunk of baguette smeared with this butter? Yes, please!
Although a little pricier than most of the brands on the shelf, I highly recommend having a block on hand for any occasion when you really want a dish to shine. For adding that special touch to flaky croissants; when a cream sauce needs a little extra something; or just for treating yourself with your morning toast!
I always say that quality ingredients are what make any meal its best, and when it comes to butter I consider this the gold standard. Better than hand-churned Amish butters I've found at local markets, and better than homemade.

Garlic Herb:

After reminding myself just how in love I am with fresh Irish butter, I moved on to the Garlic Herb blend, which I'd never tried before.
Packed with an impressive array of herbs, including garlic, chives, parsley, and dill, this butter is definitely not shy on flavor. Crackers or sourdough were the perfect canvas for sampling, but be for-warned that a little goes a long way. Featuring the same underlying sweetness as the regular, and even softer in consistency, I can just imagine melting it into steaming hot rolls at the dinner table, or adding a burst of flavor to sauces, soups, or steamed vegetables.




There are very few things I enjoy more than taking the time to really experience and savor food - and cheese and butter lend themselves nicely to just such an occasion. Spending the entire day eating cheeses with bread, grapes, wine, nuts, fruit... certainly made me feel like royalty - but I couldn't stop there. After tasting it all, I would be amiss to recommend a product I hadn't cooked with. After playing around with a few ideas, I came up with my very own Kerrygold macaroni recipe.

Macaroni and Cheese

16 oz. Pasta of choice (I used rigatoni, here)
14 oz. Kerrygold Dubliner or cheddar cheese, shredded
2 TBSP Kerrygold unsalted butter
1/4 cup Greek yogurt, plain
1/4 cup white wine (I used a sweet table wine, Vouvray)
1 tsp. mustard powder
1/8 tsp. cayenne pepper
Salt and fresh cracked pepper to taste

Optional: corn, peas, green olives
Optional: hot sauce or paprika to garnish

Method:
Bring to a boil a large pot of salted water, and cook noodles until al-dente. Drain and set aside.
Return pot to low heat and add butter. As the butter melts, add mustard powder, cayenne, and a pinch of salt and pepper.
Add the yogurt and wine, stir to combine.
Add the cheese one handful at a time, stirring until melted between handfuls.
Once all of the cheese is melted and the sauce becomes smooth and creamy, add the pasta and any corn, peas, or olives if using. Taste and adjust seasoning, and serve with a dash of hot sauce or sprinkling of paprika.

(For more Kerrygold recipes, check out the recipe index of their website: http://www.kerrygoldusa.com/recipes/)

I love discovering a product that's worthy of this much praise, and the more I find out about Kerrygold the more I like them.
Since they're still a growing company, though, I know their products can be a little harder to find - that's why I thought I'd share some with you!

One lucky reader will receive some of my favorite Kerrygold items, along with a very special bonus gift from me!

In the basket:

The Dubliner - my favorite of their cheddar-style cheeses.
The Butter - the creme-de-la-creme, salted and non, plus the garlic-herb blend.
The Swiss - easily one of my favorite Swiss cheeses of all time.
The Surprise - top secret bonus gift!


To enter for a chance to win this delicious bounty, all you have to do is:

A. Leave a comment telling me your favorite way to eat/use/enjoy cheese, making sure your name/URL links back to a way for me to contact you, and

B. Like, Pin, Tweet, E-mail, or otherwise spread the word!


And that's it! Submit your comments by midnight (EST) on Friday, February 17th, and I will choose and contact the lucky winner within 48 hours after that. The loot will be expedited to you (anywhere within the United States) as soon as I know where to send it.

Happy eating!

________________________________________________________

Update: 2/28 2012 -

The giveaway has ended - thank you all for your comments! All of the entries have been run through a randomizer, and the one lucky winner has been contacted and notified. Congratulations, Jen! To those who didn't win, don't be discouraged - I hope to have many more giveaways in the future.

Best,

~Willow

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Red Velvet Crepe Cake, Fleur de Crepe

(Red Velvet Crepe Cake with Chocolate Mascarpone Whipped Cream and fresh berries, drizzled here with honey, though chocolate would be nice as well - recipe in post.)




Deny it as I may, Valentine's Day is approaching fast. To be honest, I've never been a fan of the big V. I've always considered it to be nothing but a Hallmark holiday, designed to sell cards and jewelry, and am of the belief that if you love someone you should say so when it's least expected, when you feel it most, and when it's truly sincere - not when you feel pressured or obligated.
(Fortunately for me, The Boyfriend fully agrees.)

However, as a very wise friend of mine says: Hallmark or not, never pass up an opportunity to say 'I love you'.



(Roses: baker's dozen.)

Besides which, as a foodie, it's hard not to get wrapped up in the bright red chocolate sensation.


So if you've got someone special you love this Valentine's Day, I've got one crazy delicious way to say it.

Red Velvet Crepes - fit for a cake, but just as perfect for breakfast. That's right, this recipe is a two in one deal. Imagine, breakfast in bed, or a sweet dessert! Either way, you're sure to impress that special someone.


(Red velvet crepes, rolled into 'roses' and served in mugs of chocolate mascarpone whipped cream and strawberries - 'Breakfast in bed', anyone?)



(Actual roses - my staging test.)

The inspiration for these came from Eva Toneva's chocolate crepes - I am in complete awe of how gorgeous her photos are. I can only hope to one day make a single crepe as pretty as hers. We should all have goals to reach for.



One of the greatest things about this recipe is that the batter can be made the night before, so it's incredibly easy to whip up a batch for breakfast before your significant other has a chance to catch you red handed. Literally.
(Note to self: use caution when handling food coloring).



(Leftover chocolate mascarpone whipped cream, served as a simple pots de creme and topped with fresh raspberries.)

And did I mention this Chocolate Mascarpone Whipped Cream? I was going about my business, cooking crepes and humming tunes, when I made this decadent filling. Let's just say I burned some crepes while I was busy licking beaters... and fingers... and spoons that had somehow been dipped into it.

One batch was about double enough for a single batch of crepes, but I highly recommend making the full recipe. Having a jar sitting in the fridge with some fresh berries is not a bad thing.


Red Velvet Crepes with chocolate mascarpone whipped cream
(Crepe recipe adapted from Epicurious - makes 15-20 crepes)

The Dry:
1 cup all-purpose flour
1/2 cup cake flour (or more all-purpose - the cake flour will make them more tender)
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt
2 TBSP unsweetened cocoa powder

The Wet:
2 cups buttermilk (or 1 7/8th cup whole milk + 1.5 TBSP vinegar or lemon juice, set aside to sour for five minutes)
1 - 2 cups milk (whole, skim, or substitute)
1/4 cup granulated sugar
1 large egg
2 TBSP unsalted butter, melted
1 TBSP red gel food coloring (I use Wilton's no-taste, but you may need slightly more or less depending on brand)
2 tsp. vanilla extract

The Chocolate Mascarpone Whipped Cream:
8 oz. Mascarpone cheese, room temperature
1/2 cup unsweetened cocoa powder
2 tsp. vanilla extract
2 cups heavy cream, chilled
1/2 cup granulated sugar

The Optional:
Fresh berries,
Jam (raspberry is nice)
Powdered sugar
Melted chocolate
Honey
...

Method
In a bowl, whisk or sift together the flour, baking powder/soda, salt, and cocoa powder. Set aside.
In another bowl, thoroughly combine the buttermilk, sugar, egg, melted butter, vanilla extract, food coloring, and 1 cup of the regular milk.
Add the wet to the dry, whisking thoroughly as you go. Because we're making crepes and not a regular cake, you don't have to worry about 'overworking' the batter - I find an easy way to make sure there aren't any lumps is to mix the whole thing in the blender. If you do this be careful of spatters, or else you may end up with the kitchen looking like the scene of a crime.
Add the additional cup of milk as needed to make the batter very thin and soupy. If the batter is thick you'll be making pancakes, not crepes.

The batter will look pink, but when it cooks the color will deepen considerably. At this point you can use it right away, or store it in the fridge overnight.

When you're ready to make the crepes, heat a non-stick skillet over medium and spray or brush lightly with oil or butter.
If your batter has been sitting in the fridge, give it a stir (or a whirl in the blender) before using. Pour about 1/4 - 1/2 cup of batter into the center of the skillet, lift the pan off the stove and swirl the batter around to all sides. You want it to be a very thin layer - you can add more to fill any gaps, or if you have significant extra in the pan you can pour it back into the rest of the batch. The drip up the side of the pan will cook and can be torn off the crepe later.
Let the crepe cook until all glossiness is gone from the top side and the edges are dry - usually no more than a minute or so, depending on thickness. Using a non-metal spatula, loosen the edges of the crepe and gently flip it over. I find using my fingers is a great help in not tearing the delicate crepe, but if you do this be careful not to burn yourself. If the crepes are still too delicate, it may be that they need to cook longer. Let them go for another 30 seconds and try again.
Once the crepe is flipped, let it cook another 30-45 seconds, then remove it to a plate in the oven (175f. - 200f.) to keep warm until serving.

Repeat with the rest of the batter.

For the Chocolate Mascarpone Whipped Cream:
In a bowl, mush together the mascarpone, cocoa powder, and vanilla extract. Add a touch of heavy cream to make it easier to mix if you have to - you want the chocolate to not be so powdery, so when you turn the mixer on it doesn't go flying.
Using a hand or stand mixer, beat the mascarpone mixture until fluffy. Add the sugar and heavy cream, and whip to stiff peaks. Can be stored for up to a few days in the fridge.

To serve:
Serve the crepes with the chocolate cream (and/or any jams or fillings you like), fresh berries, and a drizzle of honey or melted chocolate. To roll them into 'roses', lay your crepe with the best side facing down. Fold it in half, then in half again creating a triangle. Roll the triangle into a cone, and place in a short cup or mug to help it hold its shape.
Or, stack and layer your crepes into a cake! For my cake I used two batches of crepes and one batch of chocolate mascarpone whipped cream. Feel free to double that for a taller cake. Simply lay one crepe onto a plate or platter, spread with filling, top with another crepe, and repeat. I finished my cake with fresh strawberries, raspberries, and an sweet drizzle of honey.




Either way you choose to go, these crepes are decadent (cake for breakfast? Yes please!), easy to make, and sure to please.


(Will you be my Valentine?)

Roses are red,
Violets are blue,
Here is a crepe cake
I made for you!

(Seriously, can you really say 'no'?)

And...

While it's fun to be fancy, saying I love you can sometimes mean the most when it's said simply. The things not listed in this recipe are truth, sincerity, no-frills honesty... - but they should by no means be forgotten. Say what you mean, mean what you say, and say it whenever you have the means. That's what I say.

To all my readers, I hope you treat yourself to lots of love this Valentine's Day (that goes for singles, too).

And to The Boyfriend, you are the highlight of my day. Every day.

XOXO,

~Willow

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