- We love our regulars! p.s. Santa will be in the Cafe this Sunday from 10-1pm. #whitechristmas #netDE https://t.co/dL0Cd89EAK 12 hours ago
- What's for dinner? Only the finest meats on the market. Janssen’s offers more than most meat departments. If you’re… twitter.com/i/web/status/9… 2 days ago
- Last year, across #Delaware over 727,000 @MealsOnWheelsDE delivered to homebound seniors who rely on the help.… twitter.com/i/web/status/9… 5 days ago
- It’s beginning to look like Christmas! Custom wreaths, greens, poinsettias and more! #tistheseason #pointsettia… twitter.com/i/web/status/9… 1 week ago
- October 2014
- August 2014
- July 2014
- June 2014
- March 2014
- February 2014
- January 2014
- December 2013
- November 2013
- September 2013
- August 2013
- July 2013
- June 2013
- May 2013
- April 2013
- March 2013
- February 2013
- January 2013
- December 2012
- November 2012
- October 2012
- September 2012
- August 2012
- July 2012
- June 2012
- May 2012
- April 2012
- March 2012
- February 2012
- January 2012
- December 2011
- November 2011
- October 2011
Category Archives: catering
Robiola Cheese originates from the small town of Arona, in the province of Novara, in the Piedmont area of Northern Italy.
The term 3 Latti is Italian for three milks. This cheese is made from an equal mixture of cow’s milk, sheep’s milk and goat’s milk.
Robiola is a mild cheese perfect blended into polenta or rice for a creamy flavorful side dish. Try it with some apple or pear for a simple, appetizer.
Pecorino Romano is one of most widely used, sharper alternatives to Parmesan cheeses. Because of the hard texture and sharp & salty flavor, Pecorino Romano is an excellent grating cheese over pasta dishes, breads and baking casseroles. Although, the use of the cheese is limited because of its extreme saltiness. Pair it with a glass of big, bold Italian red wine or a light beer.
|Recipe of the Month:Coconut-Cranberry Macaroons Ingredients:
2/3 cup sugar
2 large egg whites, lightly beaten
1/2 cup dried cranberries, finely chopped
Finely grated zest of 1 orange
2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
3 cups (about 8 ounces) finely shredded
2. Toss the coconut with the egg mixture until completely coated.
3. Moisten your finger tips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.
4. Bake until the edges are golden brown and macaroon is nicely toasted and dry, 16 to 20 minutes.
5. Transfer to a rack to cool. Serve. Store macaroons in a tightly sealed container for up to a week.
Courtesy of the Food Network
|Recipe of the Month:CHOCOLATE ANISE BARK
A sweet snack, full of chewy dried cherries and apricots, to nibble or wrap as a gift.
MAKES 6 PIECES
ACTIVE TIME:15 MIN START TO FINISH:45 MIN
1 teaspoon anise seeds
1/3 cup dried tart cherries
1/3 cup dried apricots, coarsely chopped
1/3 cup salted roasted cashews, coarsely chopped
6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
Line a small baking sheet with foil and chill.
Finely grind anise in an electric coffee/spice grinder.
Stir together cherries, apricots, and cashews.
Melt chocolate in a double boiler or a small metal bowl set over a small saucepan of barely simmering water, stirring occasionally, until smooth.
Stir in anise and half of fruit and spoon onto center of baking sheet. Spread with a rubber spatula into a roughly 10- by 5-inch rectangle and sprinkle with remaining fruit mixture, pressing lightly to help adhere.
Chill until firm, about 30 minutes, then break into pieces.
COOKS’ NOTE: Bark keeps, covered and chilled, 1 week.
PHOTOGRAPH BY ROMULO YANES
Source: Gourmet Magazine