Spring is here and we’ve gotten in a lots of exciting new produce (like spring garlic and ramps) but the most exciting things I’ve come across while wandering through the produce section are green almonds.
These fuzzy pre-nuts are popular throughout the Mediterranean and Middle East, most commonly eaten fuzzy skin and all with a sprinkling of sea salt. When you bite into a green almond, you get a satisfying vegetal crunch that exposes the translucent nut at the center and the soft hull around it. These almonds have a bright, natural acidity, and a texture reminiscent of both cucumbers and celery. Green almonds were a childhood favorite of Formaggio Kitchen owner, Ihsan Gurdal, who grew up in Turkey. If you’re looking for something refreshingly different stop by and try these staff favorites while they’re around.
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Posted in Cheese, Education, FAQs, Pairings, tagged almonds, apricots, Cheese, cheese pairings, hazelnuts, Honey, nuts, pairings on March 23, 2010 |
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Lo Brusc Acacia honey
When putting together cheese plates for our classes, we pair a condiment with each cheese flight.
Floriano Turco honey: Melata di Bosco
Not only is it fun for folks to try new things together but the ‘whole is greater than the sum of its parts’ phenomenon certainly comes into play when pairing cheeses with condiments. Classic go-tos for cheeses are honey, jam and membrillo (quince paste). We also have a range of mostardas from Italy that provide a wonderfully spicy/fruity compliment to some of our stronger cheeses. The rule of thumb (as with wine pairings) is generally to match strength to strength. (more…)
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