Archive for January, 2012

Cherry Almond French Toast Bake

Saturday, January 21st, 2012
Cherry Almond French Toast Bake

Cherry Almond French Toast Bake

Cherry Almond French Toast Bake

This French toast like casserole is great for brunch, especially with guests around.  You can make it in advance (for the most part), and doesn’t require any attention while baking, allowing you to visit with guest, or work on other dishes for the brunch.  Best of all, it makes a lot, and works as leftovers too!
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Pigs in a Blanket

Friday, January 20th, 2012
Pigs in a Blanket

Pigs in a Blanket

Football Food Friday

Pigs in a Blanket

Here’s a children’s food classic, perfect for football food too.  I like them best with good, old-fashioned yellow mustard.
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P’tit Basque Sheep Istara

Thursday, January 19th, 2012
Basque Sheep Istara

Basque Sheep Istara

Cheese of the Month – P’tit Basque Sheep Istara

I picked up this Basque sheep’s milk cheese last week at the market, which the cheesemonger recommended.  She said it is one of their most popular cheeses.

The Basque region is located between France and Spain, so there is influence of Spanish sheep’s milk cheese and cheese making.

This cheese is still made by hand (the same way shepherds use to make the cheese) and aged for 70 days.  Slightly nutty, but much smoother and creamier than the aged Spanish sheep’s milk cheeses I’ve had, like Manchego and Iberico.  This smoother cheese is also ever so slightly floral, with the slightest tang.  P’tit Basque Sheep Istara is definitely not as tangy, nutty or firm as Manchego, so it offers a pleasant unique smoothness and more delicate flavor than Spanish sheep’s milk cheeses.

Pair it with crackers, fruits, and jams and a nice glass of Chardonnay or Sauvignon Blanc.

A year ago on The Daily Morsel

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Clos du Val Carneros Chardonnay 2008

Wednesday, January 18th, 2012
White Wine

White Wine

Wednesday Wine Review

Clos du Val Carneros Chardonnay 2008
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Tasting Seasoning in Salad Dressing

Tuesday, January 17th, 2012
Vinaigrette

Vinaigrette

Tuesday Tip

Tasting Seasoning in Salad Dressing

When checking salad dressing for the correct seasoning (acid, salt, or sweet), dip a lettuce leaf, or combination of leaves if using a few different types, into the dressing and taste with the leaf.
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