Rosh Hashana is coming up this Sunday, so we were psyched to find this great kugel recipe at Serious Eats. If you've never had it, you'll be surprised at how tasty this ingredient combo can be:
Kugel is a noodle pudding that can be sweet or savory and is often served with the Rosh Hashana meal. This version is sweet, with lots of cinnamon and raisins, making it the perfect breakfast (and break fast) dish.
Ok, this video has been floating around the internet all week, so we're finally posting it. Caution: this is not a video you can watch in the office (you might end up freaking out your coworkers). For whatever reason, I can't stop giggling every time I watch it:
Bruce Fisher has been dreaming about a fresh dairy delivery business for years, but he just kicked it off yesterday, making his first deliveries of bottled milk, eggs, cheese, and orange juice from Lamers Dairy in Appleton, Wisconsin. He has two trucks, and will be making deliveries in Wasau, so if you're in the area be sure to get your order in!
“Lamers is close; all their milk is hormone-free, and it comes from family farms around the area,” Fisher said. “Bottled milk is a totally different kind of milk — it’s fresher, colder, sweeter — Lamers is just a quality, local bottling dairy plant.”
About one month ago, Fisher, 50, left his desk job in Weston to make his dream of dairy home delivery a reality. He completed his first delivery of about 20 orders Sept. 12 with two refrigerated delivery trucks he bought from Lamers. Fisher is confident the business will grow when more people experience the taste of the fresh milk.
Earlier this week the New York Times ran a story on buttermilk, and as a result received a flood of inquiries about where to buy the stuff. This piece is a simple how-to for finding quality buttermilk, and also includes a recipe for making it yourself. We're going to give it a shot here, and you should do the same if you're craving some tasty buttermilk:
Some supermarkets carry a product called “whole milk buttermilk” from big dairies like Gustafson’s in Florida and Marburger Farm in Pennsylvania. it is a richer milk than true buttermilk, with cultures added that move the flavor in the rich, tangy direction of sour cream. But, be aware that it can also contain additives for flavor, color and thickness.
The Virginian Pilot published an article by Kerry Dougherty over the weekend that seems to say nothing except that the author doesn't like goat cheese. She also took the bold and topical position of criticizing Jimmy Carter's presidency. But she's not alone! In an inspired fit of journalistic research, Dougherty found out that Googling "I hate goat cheese" yielded 21,000 hits:
Who among us truly has a palette refined enough to give us the objective analysis of goat cheese this divided country desperately needs?
At least one Internet expert suggested that those of us who gag at the thought of goat cheese are actually "supertasters" - afflicted with too many goaty receptors on our tongues, or something like that.
Whatever the reason, I smiled as I read descriptions from my goat-cheese-hating brethren who called the ubiquitous cheese "gamey," "muttony" and "sour."
The cheese Paul is learning to make reflects the farm — its wildness, its craggy horizon. One cheese, Tobasi, has a rind that is exactly the color of the dusky sunset I watched fall across the fields. It’s wild and unfettered like the cats that roam through the tall grasses, past cow skulls and tractor furrows.
Australian dairy farmers are looking to export their milk to China. Due to a supermarket price war in Australia, milk has been selling for $1.05US per liter, crippling dairy farmers' profits.
Australia already exports about 43% of its milk production and ranks third in the world dairy trade with around a tenth of the global market, according to Dairy Australia. Asia represents almost three-quarters of Australia’s A$2.75 billion of exports and China is its fastest-growing market.
Chinese consumers are also developing a growing taste for Australian and New Zealand milk after a spate of scandals involving tainted local milk, including one incident in 2008 that killed six babies and poisoned 300,000 others.
The Dairy Business Innovation Center in Wisconsin, an important player in the growth of artisanal cheese production in the state, will be closing its doors at the end of September. The not for profit organization was very successful yet it lost both private and federal funding in the last few years.
Since its launch eight years ago, the Dairy Business Innovation Center and its team of 20 consultants have assisted more than 200 dairy entrepreneurs, coordinated more than 120 projects to increase market share for Wisconsin dairy products and assisted with seven plant relocations, according to Carter, the founder. The center contributed to 43 new dairy processing plants opening in Wisconsin, and another 92 expanding operations in the past seven years.
I scream, you scream, we all scream for Jeni's Splendid Ice Cream., especially on the rare occasion when it is free. This week in New York City, Jeni herself will be scooping the goods from her Street Treats Truck.
The Street Treats truck is parking outside retail locations that sell Jeni's pints all week. There are four set flavors on the menu: sweet corn and black raspberry, tart lemon fro-yo with a crazy fresh blueberry swirl, jammy roasted strawberry buttermilk, and a smoky, just-a-hair-salty salted caramel. You're free to taste as many as you like before getting one or two scoops in a cup or cone.
Looking to break away from apple pie and apple cobbler this year? Try The Dainty Chef's Apple Cheesecake recipe.
Hello there heaven on earth. Seriously I am not joking with this recipe.
This was my first ever cheesecake that I attempted. I was intimidated, but knew that I could pull it off. The whole after baking it will be wiggly in the middle, but will firm up still, totally threw me for a loop. I forged on and I am so glad I did. First you have a buttery, lemony pastry that is simply amazing. The cream cheese layer has the perfect amount of sweetness and the cinnamon sugar apples on top just makes it so much better.