The heat of summer is finally over! While that does mean the end of berries, lemonade and cobblers, the season of pumpkins, mulled cider and, of course, apple pie is now in full swing. To celebrate the season, I wanted to bake a non-traditional apple pie using only New England products (and, sneaking in one sweet addition from Brooklyn). The end result was an apple pie with a caramel lavender sauce and cheese crust. And to drink? Mystic Brewery’s Mystic Descendant, a dry stout just bitter enough to offset the sweetness of the pie, with notes of caramel and toffee to complement. (more…)
Archive for the ‘United States’ Category
Posted in Bakery Supplies, Cheese, Desserts, Grains, Rice, Flours & Beans, Local, Recipes, United States, tagged apple pie, baking, caramel, caramel sauce, Cheese, Consider Bardwell Farm, food, Four Star Farms, lavender caramel sauce, Mystic Brewery, Mystic Descendant, New England, Pawlet, recipe, Recipes, Spoonable, Vermont Butter & Cheese Creamery on October 27, 2013 | Leave a Comment »
Posted in Candy & Confections, Cheese, Local, Special Events & Field Trips, United States, tagged 2013, Alpha Tolman, Big Picture Farm, Bonnieview Farm, Boston Post Dairy, Cheese, Cricket Creek Farm, Culture magazine, Jasper Hill Farm, Mount Mansfield Creamery, Red Kite Candy, Sage Farm Goat Dairy, Shelburne Farms, Spring Brook Farm, Summer Snow, Twig Farm, Vermont, Vermont Butter & Cheese Creamery, Vermont Cheesemakers Festival, Vermont Shepherd, Weston Wheel, Woodcock Farm on July 22, 2013 | 2 Comments »
It was the perfect day yesterday at Shelburne Farms for the 5th annual Vermont Cheesemakers Festival. Forty plus cheesemakers from around the state of Vermont, as well as a few from New Hampshire and Massachusetts, gathered for an afternoon of tasting and talking – and, happily, we did a lot of both! (more…)
Posted in Cheese, Local, Producer Profile, United States, tagged Angela Miller, Cheese, Chris Gray, Consider Bardwell, Consider Bardwell Farm, Danby, domestic cheese, Dorset, Manchester, microbial rennet, Pawlet, Rupert, Russell Glover on June 5, 2013 | Leave a Comment »
Consider Bardwell cheeses constitute a stronghold in the domestic section of our cheese counter. We have been carrying cheeses from this outstanding dairy for some years now – day in, day out, they maintain a standard of excellence and consistency that, if you are familiar with cheesemaking, know is a real challenge and, when executed, is a true achievement. (more…)
Posted in Honey, Rosh Hashanah, United States, tagged Ames Farm, apiary, bees, Brian Frederickson, buckwheat, buckwheat honey, cheese pairings, Don Smiley, hive, Honey, Rosh Hashanah, tupelo, tupelo honey, Volcano Island on September 10, 2012 | 5 Comments »
Although we are known for having a vast international honey selection at the shop, I think that this year’s selection of domestic honey particularly stands out. Over the years, I have gotten to know our domestic honey producers quite well and, while the stories behind their passions are different, they each strive to produce beautiful, unique and delicious honey. Here are a few that will knock your socks off! (more…)
Every two months or so, Tripp, our domestic cheese buyer in Cambridge, and I, domestic cheese buyer for our South End location, drive up to Greensboro, Vermont and visit with our friends at the Cellars at Jasper Hill. The purpose of these trips is primarily to select new wheels of Cabot Clothbound Cheddar.
Artisan cheeses, like Cabot Clothbound Cheddar, tend to differ slightly from one batch to another – even wheels made one day apart and aged under the same conditions, can be surprisingly different. These variations can be attributed to the season, to changes in the weather and to what the cows might have munched on the day they were milked. I like to think of it as a sort of time capsule, a way of capturing a moment of the farm’s existence in time. (more…)
Posted in Beverages, Coffee, Education, Producer Profile, Travelogues, United States, tagged Barrington, Berkshires, Brian Heck, coffee, coffee bean, food, Kenya AA, Lee, MA, Roasting on May 22, 2012 | 3 Comments »
I recently visited Barrington Coffee at their roastery in Lee, MA, in the heart of the Berkshires. Roastmaster Brian Heck, along with fellow coffee alchemist Paul, guided me through Barrington’s process of coaxing the delicate aromas and fine flavors out of their unroasted, green coffee beans. It takes an artisan’s practiced touch, a connoisseur’s critical taste, and a farmer’s dedication to his crop to create the consistently outstanding coffees Barrington is known for.
Brian began by guiding me through the roasting process, from bag to finished bean. Barrington Coffee has three roasters, the largest handling up to 60 lbs. and the smallest able to roast as little as 1/4 lb. at a time. When I visited, Brian and Paul were manning all three roasters, producing select origin as well as blended coffees. (more…)
At the end of March, Jeremy Stephenson, head cheesemaker at Spring Brook Farm in Vermont, visited our Cambridge shop. He led a staff tasting on the Friday evening, sampled out to customers on Saturday and, along with several other amazing domestic cheese and beer producers, taught a class that afternoon. It was a busy weekend! (more…)
Posted in Cheese, Cheesemaking, Local, Producer Profile, Travelogues, United States, tagged Cheese, Debora Wickart, food, Inspiration, Mount Mansfield Creamery, Stan Biasini on April 26, 2012 | Leave a Comment »
I recently had the great fortune to visit with Stan Biasini and his family at Mt. Mansfield Creamery in Morristown, Vermont. I arrived bright and early, just as Stan was pooling the milk from the morning milking into a heating vat to begin making his cheese: Inspiration. Here at the shop, we only began carrying Inspiration this year – it is a washed-rind cow milk cheese based on a Corsican recipe and has quickly become a staff favorite. (more…)
I first joined Formaggio Kitchen as an assistant to Julie, our charcutière. As she taught me to make the shop’s range of sausages, pâté, and other cured meats, she talked a lot about sourcing—what she buys from farms in Connecticut, the turnaround time needed for an order of rabbit from Vermont, the best uses for bellies from Massachusetts-raised Berkshire hogs, and the like. For Julie, small, local farms are a natural and non-negotiable part of her work. (more…)
Posted in Education, Meats & Charcuterie, Producer Profile, United States, tagged bacon, curing, Edwards of Virginia, food, ham, Magalitsa bacon, Mangalitsa, Red Wattle on March 8, 2012 | 4 Comments »
We keep an impressive pile of cured pork legs in the shop. The Italian prosciutto and Spanish jamón are justifiably well-known. Also nestled in there, however, are two domestic treats that I advise you not to miss: Mangalitsa and Red Wattle hams. The latter is particularly American, hailing from a centuries-old tradition of pork curing in Surry County, Virginia.
We source our Mangalitsa and Red Wattle ham from Edwards of Virginia who, in turn, sources pastured, humanely-raised Mangalitsa and Red Wattle pigs from small farms in North Carolina and Iowa, respectively. These heritage breeds are prized for their well-marbled, toothsome, flavorful meat, not to mention a wickedly decadent abundance of fat. Mangalitsas resemble a cross between a sheep and a pig – they’re sometimes called “wooly pigs,” for good reason – and they’re related to the wild boar. Like their boar brethren, Mangalitsa meat is lightly gamey, with a sweet, nutty, intense flavor. (more…)