(Adapted from The Perfect Scoop, Ten Speed Press, 2007, by David Lebovitz)
This is as intense a cheese experience as you’ll get without veering into the savory side. You can nudge it further into dessert territory by serving a scoop on top of a simple fruit tart. Or go the cheese course direction and serve the ice cream on its own with a drizzle of honey and some toasted nuts.
Summer is the season of baseball, Major League or sandlot, and that means beer, peanuts and—for us—cheese. Picture an early evening picnic on the grass with a team of cheese hits, like a sweet, nutty aged gouda, a soft ale-washed cheese, a full-bodied cheddar, and more. After a rousing game with family and friends, pair these cheeses with handmade beef jerky, peanuts in the shell (biodegradable packaging) and, of course, good beer. Mmmm . . . what a score.
THE CHEESES, LEFT TO RIGHT:
Made by Flavio and Margie DeCasthilhos of Tumalo Farms, Oregon, the fresh curds of this three-month-old goat’s milk wheel are soaked in local microbrew beer, which imparts a light, hoppy tang to the supple cheese.
Chimay With Beer
Serve this sophisticated ice cream at a dinner party, and it will stop conversation. You will be dying to say it is the easiest ice cream you have ever made—no tempering egg yolks, no cooking custard, just a whirr in the blender and, in a hurry, a straight shot into the machine. But don’t. Anything so profoundly delicious deserves its mystery.
This simple recipe from the grandmother of Zuleta chef Jose Maria Pumisacho shines due to the quality of its dairy ingredients: cream and milk just hours out of the dairy, freshly churned butter, eggs harvested daily from pastured chickens, and whatever cheese Pumisacho has on hand. In the absence of your own dairy cow, buy the best quality ingredients you can afford, including cage-free eggs from your local farmers' market. The result is a rich, flavorful soup that nourishes both soul and body, thanks to quinoa's remarkable nutritional benefits (including all eight essential amino acids). Pumisacho serves this dish garnished with homemade potato chips.