This recipe was originally published in the Roanoker Magazine “Behind the Page” blog. Please visit theroanoker.com for more yummy recipes and bubbly! I love grilled cheese…love to make ‘em …love to eat ‘em! Friday, April 12 is National Grilled Cheese Day, YAY! I always think of grilled cheese as “toasted cheese sandwiches” because that is…
cheese
Greek Herb Cheese Spread Paired With Cameron Hughes Lot 639 Rosé
Our group of neighborhood ladies meet for lunch and bubbly, calling ourselves “The Bubbles Club”. All of us are very good cooks and we enjoy sharing our recipes. One of the ladies is of Greek descent and we always look forward to the dishes she brings to the table. One of my favorites is her…
Bec’s Pimiento Cheese
A friend of mine just moved from New York to our southern city, Roanoke, Virginia. We took her out to lunch and explained the particular things that a lady must do to be a true southern lady. One was to say “Bless her heart” and “y’all” with a southern accent and to have a very…
Fresh Pear Bellini With Cassis Blueberries + Sparkling Wine For The Holidays!
Fresh Pear Bellini Garnished With Creme de Cassis Blueberries For the Cassis Blueberries: Make the frozen Cassis blueberries the night before so they have time to marinate and freeze. 1/2 cup Creme de Cassis 1/4 cup caster (very fine) sugar plus a little sugar for sprinkling on finished berries 6 ounces fresh blueberries Place blueberries…
Roasted Red Pepper And Artichoke Tapenade Toast Rounds
I was recently asked to try some Wisconsin Cheese recipes and write a review on the results. The first recipe that caught my eye was a Tapenade recipe that I knew would be perfect for one-bite hors d’oeuvres. The original Recipe for the Roasted Red Pepper and Artichoke Tapenade can be found on the Eat Wisconsin Cheese…
Lemony Herbed Fresh Ricotta Recipe + Dhondt-Grellet Brut Grand Cru Champagne
Tōgarashi is the Japanese name for chili peppers. The Nanami Tōgarashi that I purchased at a local Asian food market is a combination of chili peppers, white and black sesame seeds, ginger, orange peel and seaweed. It has a nice little kick of spiciness to it. To serve my fresh ricotta I generously sprinkled the serving…
