Learn how to make bananas foster, a gourmet dessert, in this free easy dessert recipe on video. Expert: Marlene Spiegel Contact: www.mspiegel.mywildtree.com Bio: As a Founding Team Leader of Wildtree, Marlene Spiegel realizes the importance of healthy, nutritious products that can turn every meal into a gourmet feast in minutes. Filmmaker: Suzie Vigoin
Monday, December 26, 2011
Tuesday, December 20, 2011
Caramel Apple Bonanza - Gourmet Gift
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For a truly delightful gift that will satisfy the sweet tooth of many of your colleagues or friends try this Caramel Apple Bonanza! It is sure to be a crowd pleaser and you will be remembered for years to follow!
Friday, December 16, 2011
All about Brie Cheese
Brie appetizers are not only mouthwatering, but they are so versatile. It's amazing
what you can do with a Brie cheese. How did "real" Brie cheese come about in the
first place? Well, according to cheese experts, producing Brie cheese started in the
French province called, not surprisingly, Brie - a town 60 miles from Paris!
The oldest recorded evidence of its existence was found in the chronicles of
Charlemagne. The Emperor at the time, tasted the cheese in the city of Brie around
the year 774 BC. And here's another interesting tidbit about Brie cheese... Louis
XVI's last and dying wish was supposedly to have a final taste of Brie.
It is sometimes called Brie de Meaux and is considered one of the most popular of
the 400+ cheeses from France. Brie de Meaux's popularity can be attributed to a
competition that took place around 1814. During a Vienna Congress, an argument
broke out regarding which country made the best and finest cheese.
As a result, a Frenchman by the name of Talleyrand, suggested a competition
between the different countries and their national cheeses, as he was convinced that
France would win. And of course, they did! Brie de Meaux was the winner and
became known as the "King of Cheeses" and as you can imagine, instantly became
an overnight success that swept Europe and has retained that distinction ever since.
As a matter of fact, Brie Cheese from France won a gold medal from the Brie
National Contest in both 2000 and 2001.
What makes it so darn good? Brie is made from unpasteurized cow's milk and has
an appealing combination of flavors including hazelnut, fruit and herbs. And it takes
approximately 6.6 gallons of milk to make one round of brie cheese!
The process of making it consists of heating the milk to no more than 37 degrees C
- but only during the renneting stage. Therefore, the cheese is never cooked. After
being put into a mold with a special, perforated shovel called "pelle à Brie", it is
salted with a dry salt. This salting process is used to balance the sweetness that
occurs because of the high quality of milk used.
Maturation takes place in a cool cellar. The cheese develops a white mold around it
and the creamy part turns to a light straw color. The whole process takes at least 4
weeks and sometimes more.
In France, there are only 5 or 6 real Brie de Meaux producers left. Apparently it's an
economically-challenged industry to get into. Brie has a very fragile curd that is
easily broken and requires a special room built only for the use of making Brie and
Triple Crème. It has to maintain just the right temperature or the maturation
process will not work. This, in itself, makes Brie hard to make and evidently requires
quite an investment. Therefore, farmers are not as inclined to invest their time and
money on such a delicate, not always reliable process.
To serve Brie cheese properly, it's best to allow it to come to room temperature.
Some good suggestions of wine to serve with any kind of Brie appetizer is a red
Côte-du-Rhône, a red Bordeaux or Burgundy and it always goes well with a good
quality Champagne.
In the United States, we don't sell "real Brie" because of the pasteurization laws that
have been installed in this country. US FDA regulations say that you can only make
cheese with our pasteurized milk. Our "Brie" is not true Brie, but it's as close as we
can get to make it taste like Brie de Meaux from France. If you were to put true
French Brie next to Brie made in the United States, the difference would be highly
noticeable. You would get hooked on the French Brie and have to make yearly trips
to France to feed your new craving!
In lieu of going to France, try this savory Brie appetizer. You'll be glad you did!
Amaretto Brie Appetizer
There's nothing like serving this yummy Amaretto Brie appetizer. Especially when
you watch everyone diving into it without leaving a trace behind. Your friends and
guests will beg you for this recipe. It's simple to make and the creamy almond flavor
is fantastic with a baguette or gourmet-type crackers.
What you'll need:
- 1/2 cup brown sugar (firmly packed)
- 1/2 cup butter
- 1/8 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1 oz. of amaretto liqueur
- 1 round of Brie cheese
- 1/4 cup sliced almonds (chopped walnuts will work also)
- Toast points, sliced apples, baguette or crackers
First, preheat the oven to 350 degrees F. Then melt the butter and add the brown
sugar in a heavy sauce pan. Stir until heated through and consistency is smooth and
thick.
Remove the pan from the heat and add cinnamon, nutmeg and the Amaretto. Mix
ingredients well.
Next, place the Brie round (remove Brie from packaging) in an oven-safe dish. Take
the sauce you just created and pour over the Brie. Then, top the sauce with the
sliced almonds.
All you need to do is bake it for 10 or 15 minutes until the cheese is soft. You could
also microwave it if you are in a big hurry. But only put it in the microwave for 30
second intervals until it is soft and warm. If you microwave it for too long you will
end up with Amaretto Brie appetizer soup, and that is not what we want here!
You can serve the melted Brie on a pretty plate surrounded by apple slices, sliced
baguette and crackers. It will fast disappear!
If you are interested in other Brie appetizers and other easy to make appetizer
recipes, please visit Easy Appetizer Recipes found at the URL below where
you'll be pleasantly surprised with the variety of choices.
Important: Feel free to republish this article on your website. However,
you are not allowed to modify any part of its content and all links should be kept
active.
Saturday, December 10, 2011
Da Bombe Desserts Ottawa
www.dabombedesserts.ca 613 741 0044 has the Best Dessert in Ottawa, Ottawa Desserts and is one of the best Dessert Places in Ottawa. Delivering gourmet desserts in the Ottawa Dessert zone. Since 2004 Da Bombe Dessert Factory has been delivering gourmet individual style Dessert in Ottawa. These exceptional Ottawa Desserts are available for retail and wholesale purchase from one of the Best Dessert Places in Ottawa. In the tradition of grandma's kitchen, they use only pure Belgian chocolate, fresh cream, butter, eggs and top quality fruits. When it comes to indulging, Da Bombe Dessert Factory's individual style desserts are Ottawa's fastest growing trend. Why settle for one cake and one flavour at your next get-together when Da Bombe's combinations are endless? You'll never have to cut another cake again. Defuse your sweet cravings, and take home Da Bombe cheesecakes, mousse cakes, tarts, pies and exotic decadences. You might enjoy a one of our Caramelized Apple Cheesecake: Apple flavoured cream cheese in a gingersnap & rolled oats crust, topped with caramelized apples, crumble topping and caramel drizzle. Or you may like our White Chocolate Cherry Cheesecake: Cherry and white chocolate flavoured cream cheese on an oreo cookie crumb crust, topped with sweet cherries, whipped cream and a sprinkle of white chocolate. Or you might want to try our Blueberry Lemon Meringue Cheesecake: Smooth cream cheese with plump blueberries, baked on a shortbread crust, topped with zesty ...
Wednesday, December 7, 2011
Buying, Storing and Serving Gourmet Cheese
Gourmet cheese comes in a large variety with well over 400 varieties just from the French cheese alone. From the mild to the strong, the soft to the hard, cheese is a great way to compliment any meal or snack.
Whether you are having a fancy wine and cheese party, or just enjoying a slice of cheese with an apple for a snack, your gourmet cheese will taste a lot better if you learn how to purchase, store and serve it properly.
Buying Cheese
When buying gourmet cheese, you want to shop at a place that has a large selection and knows about cheese. That way you'll be able to ask for recommendations if you want some special cheese to go with a certain type of wine or special meal. You can find a good selection of cheese in a specialty market or gourmet grocery store. Buy only what will be consumed with in a few days. Flavors and aroma of fine cheeses change over time in a home refrigerator.
When picking out your cheese make sure that it presents the characteristics of that particular style. The interior should not have cracks, mold or discoloration in any form. If you are buying a natural rind cheese make sure it has a rustic appearance. Note that it is normal for Blue and Roquefort style cheese to have some mold and cracks.
Storing Cheese
You should not store the cheese in the package that it comes in. This packaging is meant for transportation only. The best thing to store your cheese in is waxed paper as you must let air and moisture in. Air and moisture are integral to keeping the cheese in the best possible condition.
Serving Cheese
When you serve cheese at a party, limit yourself to 4 or 5 types of cheese. You should select cheeses that have a variety of shapes, sizes, textures and flavors. Mix some soft cheese with the hard cheeses. I think cheese looks nice served on a nice wooden tray. Don't mash the cheese in together, make sure each one has enough room without having the tray look empty. If the cheeses served have strong distinctive flavors use separate trays and serving utensils. Mild flavors will pick up aromas and tastes from stronger flavored cheese.
We all know that cheese goes great with crackers, but you can also serve it with fruits like grapes, strawberries, apples and pears. Add some figs to the table for an interesting contrast in taste and visual appeal. Combining cheese with thin slices of onion can be an interesting eating experience.
As a desert, cheese can be very elegant, or as a light course after the entree and before desert. When serving as an appetizer cheese should be coupled with a light dinner due to the filling nature of most cheeses.
While some people believe that cheese must always be chilled, it really as more flavor when it is at room temperature. You do need to watch the cheese, however, especially if your party is going on for a long time. If the cheese gets too warm it will begin to sweat. Put your cheese out about 30 minutes before guests arrive and keep checking throughout the evening.
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Friday, December 2, 2011
Tuna Salad with Wasabi Mayonnaise, Hot & Sweet Mustard
Tuna Salad Spinach Ingredients: -Tuna (peppered) -Cucumber, Onion, Celery, marinaded in Apple Cider Vinegar (with apple cider vinegar) -Olives, Jalapeno Pepper, Tomato, Capers -Cilantro, Crushed Brazilian Nuts, Garlic Chunks, Sweet Pickle Relish -Wasabi Mayonnaise, Hot & Sweet Mustard Ingredients mixed well, placed on a bed spinach leafs and individual spinach leafs as a wrap, top with cilantro.
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Monday, November 28, 2011
IMT Reviews: One Piece Ch. 633, Naruto Ch. 549, Toriko Ch. 151, Beelzebub Ch. 118
Leave your thoughts and comments below! FACEBOOK:www.facebook.com TWITTER:twitter.com TUMBLR:masterkingjc.tumblr.com
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Friday, November 25, 2011
Mrs. Prindable's Gourmet Process
Discover the unique process used in the creation of Mrs. Prindable's jumbo gourmet caramel apple gifts.
Monday, November 21, 2011
Amy's Award-Winning Gourmet Chocolate Candy Caramel Apples
Indulge into the Amy's Gourmet Apples world where you can see how we make our award-winning gourmet treats. Our signature copper cooked buttery caramel contains no hydrogenated oils and is all natural. We use plump jumbo granny smith apples which get coated in our 34+ varieties!
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Saturday, November 19, 2011
Cooking The Wild Southwest
Over the last few decades, interest in eating locally has grown quickly. From just-picked apples in Washington to fresh peaches in Georgia, local food movements and farmer's markets have proliferated all over the country. Desert dwellers in the Southwest are taking a new look at prickly pear, mesquite, and other native plants. Many people's idea of cooking with southwestern plants begins and ends with prickly pear jelly. With this update to the classic Tumbleweed Gourmet, master cook Carolyn Niethammer opens a window on the incredible bounty of the southwestern deserts and offers recipes to help you bring these plants to your table. Included here are sections featuring each of twenty-three different desert plants. The chapters include basic information, harvesting techniques, and general characteristics. But the real treat comes in the form of some 150 recipes collected or developed by the author herself. Ranging from every-day to gourmet, from simple to complex, these recipes offer something for cooks of all skill levels. Some of the recipes also include stories about their origin and readers are encouraged to tinker with the ingredients and enjoy desert foods as part of their regular diet. Featuring Paul Mirocha's finely drawn illustrations of the various southwestern plants discussed, this volume will serve as an indispensible guide from harvest to table. Whether you're looking for more ways to prepare local foods, ideas for sustainable harvesting, or just want to ...
Monday, November 14, 2011
How to Make Poached Chicken Breast with Apples
Thanksgiving Recipes App! mhlo.co www.facebook.com Like us onFacebook! Check out our official Mahalo page: www.mahalo.com Visit The Gourmet Travelista! judithijones.com Learn how to make poached chicken breats with apples with the help of Mahalo and Judith Jones, food writer and reporter of the Gourmet Travelista! Enjoy! Check out all of Mahalo's Cooking videos here: www.youtube.com Check out these related Mahalo pages: How to Make the Best Asian Marinade: www.mahalo.com How to Make Asian Baked Salmon: www.mahalo.com How to Properly Cut a Salmon Filet: www.mahalo.com How to Properly Prepare a Salmon: www.mahalo.com How to Simply Skin a Salmon Filet: www.mahalo.com How to Make Delicious Maple Marinade: www.mahalo.com How to Properly Poach a Salmon: www.mahalo.com How to Make the Best Salmon Cakes: www.mahalo.com How to Properly Choose Your Salmon: www.mahalo.com How to Make Savory Maple Salmon: www.mahalo.com How to Make Lemon Rosemary Salmon: www.mahalo.com Check out these Mahalo How-To Playlists: How to Use Facebook: www.youtube.com How to Use Adobe Photoshop: www.youtube.com How to Speak French: www.youtube.com How to Speak Italian: www.youtube.com How to Speak Japanese: www.youtube.com How to Speak Spanish: www.youtube.com How to Get into Shape: www.youtube.com How To Become a Pharmacist: www.youtube.com How To Become a Photographer: www.youtube.com How To Get a Job: www.youtube.com How To Make Cocktails: www.youtube.com How To Make Coffee Drinks: www.youtube.com
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Sunday, November 6, 2011
[VFC] "21 Days to Fitness" Baked Apples Recipe VIDEO FITNESS COACH ANITA STONE
ENROLL NOW! Online 21-day course-- www.21DaysToFitness.com BEFORE MAKEOVER STORY AND PHOTOS: www.videofitnesscoach.com Diet, exercise, health, fitness, nutrition, obesity-related diseases such as diabetes, stroke, and heart attack are all discussed in the "VIDEO FITNESS COACH" video, audio, and podcast classes. Learn how to lose weight, diet correctly (no fad diets!), add nutritious foods to your diet, and fulfill those New Year's Resolutions now! Do you like to cook? http SIGN UP to be my "YOU TUBE FRIEND" or "SUBSCRIBE!" I have You Tube friends from all over the world and enjoy getting to know all of you. Your Video Fitness Coach, Anita Stone ASK ME A QUESTION: www.formspring.me BLOGS: www.fitness.supersitesdirect.com http www.timetogetfit.blogspot.com http TWITTER: www.twitter.com FACEBOOK: www.facebook.com YOU TUBE: www.youtube.com SQUIDOO: www.squidoo.com TUMBLR: anitastone.tumblr.com 6-pack abs, bodybuilding, diet, muscle, protein, raw, shakes, weight loss, lose weight, diet, exercise, fitness, health, cardio, aerobics, videofitnesscoach, anitastone, yoga, abs, weightlifting
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