Carrot, Cooking, Recipe, Spread
Beer, Beer Cheese Spread, Cheese, Spread, Wisconsin Cheese.
When I think of beer and cheese, I immediately think of Wisconsin. I found this particular recipe while visiting a brewery in Wisconsin and I think it is best made with real Wisconsin cheese and craft beer.
Beer Cheese Spread
8 ounces cream cheese
2 tablespoons butter, softened
2 teaspoons Dijon mustard
10 ounces (2 1/2 cups) shredded swiss cheese
3 ounces (about 5 tablespoons) porter or full-bodied brown ale
3 strips cooked bacon, crumbled
* Combine cream cheese, butter, mustard and swiss cheese in a food processor. Process for 30 seconds or until well mixed.
* Add beer and continue processing until very smooth.
* Pulse in bacon just until incorporated.
The spread is best if made at least one day ahead. Store in air-tight container in refrigerator up to five days. Remove from refrigerator one hour before serving. Garnish with additional crumbled bacon if desired. Spreads well on the…
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Jelly, Recipe, Spruce
I could definitely spend more time learning about trees. Identification, therapeutic uses and various harvesting methods… Considering our long and cold winters, and therefore lack of general wildcrafting opportunities and (plant-based) sources in the area, it feels wise to try to be in the know.
Regarding spruce, “Edible & Medicinal Plants of Canada” author (MacKinnon) writes that it is one of the top 10 trees used by First Nations. The tips were apparently chewed to help relieve cough. Among other preparations and uses, of course, but had this use fully occurred to me early last week, I would have harvested some tips specifically to ease my cough and cold. I personally try to stick with teas, essential oils, and my own handmade herbal medicines for non-emergency purposes but it’s sad that most of the ingredients used are purchased online. A focus of mine is to become more accustomed to my surroundings and…
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floral, flowers, food, jam, jelly, pectin, preserving, Recipe, rose, rose petals, roses, sugar
Some challenges are just too tempting to resist.
At the back of my garden, I have a wall full of roses – three bushes which cover the space with large, dark red blooms with a lovely heady fragrance. As roses feature in a lot of Middle Eastern cuisine, this set me thinking: could I make something with them?
A few moments online suggested something very easy to try would be to make rose jam (or more precisely, rose jelly). The idea is pretty simple – just steep the roses in hot water to extract their colour and perfume, them mix the strained liquid with pectin-rich sugar and briefly boil. So rose jam it would be.
In working out how to make this jam, I found there were two approaches. One involved just using the rose petals and leaving it at that, while others suggest adding a few drops of rose…
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cheese, cooking, Dancing Ewe, jelly, Tuscany