Cookbook review by Tracey Zabar
This book has gorgeous photographs of cheeseboards to make your guests happy. There is lots of information about cheese varieties (cow, goat, sheep), and recipes for chutney, jam, piccalilli, bread sticks, spicy chocolate truffles and even a wedding cake made of three varieties of cheese rounds! Not your expected cheesecake. Get this book, get inspired, and then come visit us in Olga's cheese department at Zabar's.
Enter to win Cheese Boards to Share and Zabar’s Salami and Cheese Crate! Just send us an email at social@zabars.com with the subject "Cheese Boards to Share" and you'll be entered to win. The winner will be selected randomly on 3/5/2020 and will be contacted by email. For an extra chance to win, refer a friend. (Note: The Cheese Boards to Share cookbook and Zabar’s Salami and Cheese Crate can be sent to the 50 United States and DC, age 18+ only. Cannot be sent to P. O. boxes.)
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Occasion by Thalassa Skinner
Ryland Peters & Small
Garden Patch Pickles
I call this “Garden Patch” as these ingredients are very standard vegetables that work well together when pickled. They stand up to strong cheeses and you can easily grab the jar and take them with you “on the go.”
a bunch of radishes, halved lengthwise
a bunch of baby carrots
½ cup/50 g pickled cornichons/mini gherkins
1 garlic clove, thinly sliced
3 celery stalks, cut into thirds
1 red onion, sliced
4 Persian cucumbers, quartered
a bunch of pencil-thin asparagus
4 cups/950 ml red wine vinegar
½ cup/100 g brown sugar
1 tablespoon mustard seeds
1 tablespoon fennel seeds
1 tablespoon cumin seeds
1 tablespoon dried rosemary
sterilized glass jars with airtight lids
MAKES 8 CUPS (64 FL OZ.)/1.9 L
Pack all the vegetables into sterilized, size-appropriate glass jars leaving ½-inch/1-cm space at the top.
Put the vinegar, sugar, mustard, fennel and cumin seeds and rosemary in a saucepan and bring to the boil over a medium heat. Turn down the heat and stir for 8–10 minutes until the sugar has dissolved.
Pour the hot vinegar mixture over the vegetables and carefully tap the jars on the countertop to get rid of any air pockets. Wipe the jars clean and tightly screw on the lids. Turn the jars upside down and leave until completely cooled. Store (the right way up) in the refrigerator for at least 24 hours before serving. The pickles can be stored in the refrigerator for up to 2 months.
Excerpted with permission from Cheese Boards to Share by Thalassa Skinner (Ryland Peters and Small). Photographs Erin Kunkel.
Tracey Zabar's Chocolate Chip Sweets: Celebrated Chefs Share Favorite Recipes is available here.
A delectable collection of innovative chocolate chip recipes by world-renowned chefs, pastry chefs, and bakers
Tracey Zabar's One Sweet Cookie Cookbook is available here.
A delicious collection of cookie recipes from extraordinary chefs, pastry chefs, and bakers. A great gift sure to delight anyone who loves to bake.
