Category Archives: cheese

Summer Snacks ~ Chive Blossom Dip

In the “good-ole summertime” I love creating recipes that are simple to prepare and will hold up in the heat when we entertain outside.  Here’s one of my new favorites Chive Blossom Dip:

Pink rose blooming next to chive blossoms in my herb garden.

Chive blossoms in bloom in my herb garden.

Chive Blossom Dip

Easy prepare in two minutes!  In a small bowl, combine 5.2 ounce package Boursin Shallot and Chive Cheese with 3 to 4 tablespoons milk. Mix each tablespoon of milk into the cheese and add more milk as needed to make the dip smooth and dip consistency. Put dip in a pretty serving bowl.  Garnish with fresh chopped chives and a chive blossom in the middle of the bowl. Serve with Terra Exotic Potato Chips or your favorite kettle cooked potato chips (kettle cooked potato chips are usually heartier and stand up to the humidity in  the summer better than other types of potato chips).

Boursin Cheese

Creamy, spreadable cheese flavored with garlic and herbs.  Other flavors are now available:  shallot and chive, pepper and cranberry and spice.  (You can make dip out of these flavors too – just change the garnish to crumbled crisp bacon for the pepper boursin and chopped toasted pecans or walnuts for the cranberry and spice boursin.)

To learn more about Boursin Cheese, please visit:  http://www.cheese.com/boursin

Easy recipes that do not require cooking are especially important to me right now…our kitchen/dining room remodel is about half-way completed. Granite countertops are being installed today. Can’t wait to get back in the kitchen and start cooking again!

You are invited to visit my Facebook page:  Bubblybee.net

Spicy Bacon Butter Recipe For The Holidays!

bacon-butter-on-rock

I am always looking for a fun delicious spread to serve on crackers or spread on hearty ridged potato chips during the holidays.  As a Chef friend of mine says…”Just add bacon and everyone will love it!”…so I added bacon to one of my favorite spreads to create “Spicy Bacon Butter”.

Spicy Bacon Butter

2 (2.52 ounces) packages pre-cooked bacon (microwave bacon until crisp), crumbled

8 ounces cream cheese

2 tablespoons butter

1 ounce ranch dressing and dip mix

2 cup finely shredded sharp cheddar cheese

1 bunch green onions, white and some of the green part, chopped

2 ounce jar pimentos, drained

1 tablespoon medium peri-peri hot sauce (add a little more if you like super spicy!)

Cracker assortment for serving

Place cream cheese and butter in a mixing bowl and bring to room temperature to soften.  Add ranch dressing and dip mix and mix until well combined.  Add cheddar cheese, green onions, bacon, pimentos and peri-peri sauce and mix until well combined. Chill in refrigerator until ready to serve. Serve on assorted crackers.

As we get ready to greet a new year…

 thought I would share some of my favorite signs from the past twelve months…Happy New Year!

cat-signkittycatcat with champagne

champagne-sign-dancestart-celebrating-sign

wag-more-sign

wine sign

chocolate-sign

 virginiabloggers11

Please visit my Facebook page:  Bubblybee

bloghopbuttonfinal_southern_zps3ce2c2e1julies-link-up-bannerwednesday-showcase-button

Cheers! Toasts And Cheese

When toasting with bubbly it only makes sense to “say cheers!” in the language of the bubbly you are serving:

rose-champagne

French (Champagne):

Santé – pronounce “Sahn-tay”
A la votre – pronouce “Ah la vo-tre”

Toast

Italian (Prosecco):

Salute  – pronounce “Saw-lutay”
Cin cin – pronunce “Chin-Chin”

Cava Bella Conchi

Spanish (Cava):
Salud – pronounce “Sah-lud”

And to go with “toasts”…CHEESE!

burratta-cheese

I enjoyed this article about Burrata cheese in Bon Appétit Magazine so much that I could not wait to taste this creamy delight.  First I sourced it on Amazon.com because I wanted to find a consistent source (knowing I will want to serve it often) and then I found it at our local Tanglewood Kroger grocery (Roanoke, Virginia).

Mozzarella and Burrata Recipes, from Virtuous to Decadent

burratta-cheese-2I  prepared the Caprese Salad pictured above with Burrata cheese, fresh basil from my garden, slices of fresh tomato from the farmer’s market, balsamic vinegar reduction and roasted fresh corn on the cob (kernels removed from cob) and a sprinkle of freshly ground black pepper.  You can make your own balsamic vinegar reduction, but it does tend to “stink up the house” with balsamic vinegar fumes or you can purchase balsamic vinegar reduction in a bottle or purchase very good quality balsamic vinegar that will be almost as thick as the balsamic vinegar reduction.

pimento-cheese

A fun way to serve pimento cheese ~ on a charred board topped with fun berries and pickled vegetables. Add bacon or chopped pecans for an extra flavorful flourish!  Serve with your favorite flatbread.

truffle-cheese

Pecorino With Truffles!

A fresh sheep’s milk cheese with whole pieces of black truffles. Buttery and intense with the aroma of damp pastures, lanolin and earthen fungi.  Smooth, buttery and intensely satisfying, permeated with the essence of truffles.  Serve with your favorite buttery cracker.  Fabulous accompaniment to brut champagne.

peppers-2

I love Ricotta Salata!  The words ‘Ricotta’ means re-cooked and ‘Salata’ means salted. Ricotta Salata is an Italian cheese made from the whey part of sheep milk, which is pressed, salted and aged for at least 90 days. It is milky white in colour with firm texture and salty taste. The cheese is often used in salads and ideal for slicing, crumbling and grating. (Source: cheese.com)

Shishito peppers are East Asian peppers that are finger-long, green (some turn red as they ripen) with a little dimple on the end.  Generally they are mild peppers but about every 10th pepper tastes hot and spicy.  Find them in your local farmers market in late summer.

 Sautéed Shishitos make a tasty, easy appetizer or side dish. Cut the stem end off of each pepper and discard stems.  Heat a little olive oil in a wide sauté pan until hot.  Add the peppers and cook them over medium heat, tossing and turning them frequently until they turn brown and blister a bit (about 10-15 minutes).  When they’re done, toss them with sea salt, freshly ground black pepper and add a squeeze of fresh lemon. Place on a serving plate and sprinkle with grated ricotta salata cheese. To eat and enjoy – just pick up the whole pepper and take a bite or two.

I found that these peppers need to be salted to bring out their flavor, without it they taste bland but with the salt their flavor “pops”!

virginiabloggers11

Please visit my Facebook page: Bubblybee

$5 Cava Just Had To Taste It And Hot Honey!

Cava Bella Conchi

As I begin these notes, please bear in mind that we are talking about a $5 bottle of wine that normally sells for $10 to $15 per bottle.  I would be hard pressed to remember when I’ve paid only $5 for a bottle of sparkling wine.  Over the weekend I noticed this pretty label in the grocery store and decided that I could part with $5 just for curiosity. With the temperatures in the low 90’s on a lazy summer afternoon this Bella Conchi Brut Rosé Cava was non-pretentious and approachable. 70% Trepat and 30% Garnacha grapes that give this Cava raspberry and light lemony flavors.  Made in the metodo tradicional resulting in little tiny bubbles in the glass.  At the end of the day, it is good bang for the buck.

hot honey

Mike’s Hot Honey is infused with chilies and vinegar.  This honey is HOT so I would not eat it by the spoonful right out of the jar!  I did drizzle a little Hot Honey over the French double-creme soft cheese Fromager d’affinois on flatbread crackers and the honey became a delicious piquant condiment. I found this honey at the Tanglewood Kroger in Roanoke, Virginia.

What’s this cheese? Fromager d’affinois is a wonderful French innovation which looks like pudgy Brie but it’s actually much creamier. This pasteurized cheese may remind you of a triple-creme, it’s so loaded with silky fat. But that texture is achieved by “ultra filtration” which breaks down the fat molecules in the milk. In order to further disperse them through the paste.  The result is a thick, nearly whipped spread of tangy, milky goodness, with a sweetness that begs for champagne and fresh fruit. 

Try the Hot Honey in this lovely cocktail:

“Sometimes in the Morning” or afternoon cocktail by @lindseyjeanie Starflower-infused gin, muddled ‪#‎strawberries‬, ‪#‎mikeshothoney‬ & champagne. ‪#‎daydrinking‬

 …or on pizza, ribs and even ice cream!

 

virginiabloggers11

Please follow me on my Facebook page:  BubblyBee

Melissa's Foodies

A Blog by Melissa's Food Service

Follow Me Foodie

Sharing my food discovers

Fermentation

The Daily Wine Blog

Clicks & Corks

Stories of Light and Wine

Larry The Wine Guy

(EAU DE VIE...THE WATER OF LIFE)

VIKAS RAJPAL

Lifestyle Blogger | Fitness Model | Personal Trainer

Sips

of The Wine Experience

Smoke and Fennel

Recipes, inspirations, trials, and all things trivial by an Australian chef.

Champagne Kisses & Wine Dreams

Cheers, Prost & Salute!

Vicky Wine Barcelona

DRINK WINE AND GET INSPIRED IN BARCELONA

A year in Périgord

The life of a British Francophile

The Boozy Newsie

2 parts liquor. 1 part current events. What could go wrong?

Got Legs

An International Wine Girl

Once Upon a Spice

Scrumptious, Sophisticated, Simple Recipes That Enlighten Your Taste Buds!

%d bloggers like this: