There are many recipes for pumpkin cheesecake (wouldn’t it be great to try them all!). This one is on the lighter side—pumpkin mousse—which makes it a better option after a heavy dinner. It was created by Andrea Watman, Creative Director at Zabar’s in New York City. Another twist is the gingersnap cookie crust, bringing even more holiday flavor into the recipe.
With over 600 cheeses in the Zabar’s cheese department, there is bound to be a few that get passed over. But these cheeses have not been forgotten. In fact, for those that know them, they are loved and never missing from the shopping basket. But we want to make sure that all cheeses get their moment of fame so we are featuring four lesser known cheeses that are stables in the cheese department for a reason.
Chaubier is that cheese that no one dislikes. The blending of cow and goat’s milk makes it flavorful but not too “goaty.” Semi-soft and creamy. The essential “table cheese” meaning you could bring it out for breakfast, enjoy it with some crusty bread and fresh vegetables for lunch and serve it with toasted nuts for dessert. No matter what time of day it is, this cheese is ready and perfect. Manouri is another one of those “table cheeses” that is as versatile as a cheese can be. Even its roots prove that this cheese was born of necessity and prudence. Instead of throwing away or feeding the animals the whey from Feta production, the Greeks added milk or cream to it and made Manouri. This way nothing was wasted and another cheese was created that could be used for everything from breakfast with honey, to salads at lunch and for spanikopita at dinner. One taste and you can just imagine the possibilities. Etivaz is like Gruyere on steroids. Full flavored with an aroma of apple cider, this cheese is a cult favorite that will knock your socks off and then have you coming back for more. Montagnola Blue is another blue cheese from Germany that is can be used for about anything a.k.a. “table cheese.” The Germans have set the standard in consistency and high quality. This cheese is both those things and it is delicious too!
So give these lesser knowns a chance and fill you table with cheese for every occasion.
I love pumpkin – pumpkin pie, pumpkin and rice – pumpkin, pumpkin pumpkin!
This is one of my favorite ways to enjoy pumpkin. I use canned pumpkin
but feel free to use fresh puree if you are channeling Julia Child. The
taste of the ginger snaps and the richness of the cream cheese make
this an elegant yet easy holiday dessert.
Friday, October 16, 2009 Join us for a Rishi Tea demonstration and sampling, 2 - 4 PM
Saturday, October 17, 2009 Illy Espresso Maker demonstrations and Espresso tastings, 1 - 4 PM and 3 Little Pigs Pate Sampling, 2 - 4 PM
Sunday, October 17, 2009 Join us for a Kind Bars Tasting, 2 - 4 PM KIND
Fruit + Nut bars are delicious snacks for a heart-healthy diet. These
handmade bars are packed with whole premium almonds, Brazilian nuts,
walnuts, peanuts, and chunks of all-natural dried fruits held together
Sometimes, good things pass under the radar and are often forgotten. Cheese is no exception. There are cheeses that are often overlooked but this does not mean that they are not worthy of attention. Many of these cheeses come from European Countries that sit on the Northern Sea. These countries are small in size but they produce delicious cheeses that are unique as well as delicious. So we decided to shine a little light on these tasty cheeses and share what we already knew…these cheeses are great examples of industriousness, creativity and hard work - and they taste great too!
Wynedale is the perfect example of a Trappist cheese, meaning that it is made in a monastery and nunnery where necessity and hospitality has motivated the creation of great, full flavored cheeses. These cheeses are usually made from cow’s milk and washed in beer, wine or brine. Wynedale is made in Belgium but until recently was not available here. Its creamy texture and rich, complex flavor will make this cheese a new favorite with everyone who tastes it. Leerdammer is an innovative, relatively new cheese from Holland that blends Gouda creaminess with Swiss flavor. Wildly popular in Europe, this cheese is worth a try and you can always use the leftovers for a great sandwich the next day. Mimolette is a stunning cheese that from a distance may look like a cantaloupe but make no mistake, this cheese is hard and sharp especially when aged. It is made in Normandy, France and in the Netherlands where it can be enjoyed at many different ages. By 12 months this cheese has acquired a burnt orange color, dry crystal-filled texture and slightly smoky, sharp taste. Blue Castello is a wonderfully, creamy Danish blue that is not too strong yet not too boring. It is the perfect blue for beginners and children while pleasing everyone else.
These cheeses prove that good things do come in small packages or from small countries. Go ahead and see for yourself!