Mexican Cheese Assortment..pefect for your Cinco de Mayo celebration

While it is obvious that Italian cuisine calls for Italian cheeses, most Americans cook with uninspired domestic varieties when serving up Mexican cuisine. Simply put, Mexican foods look and taste better when prepared with authentic Mexican  cheeses. All four of the cheeses represented in this assortment are produced domestically, yet adhere to traditional Mexican recipes and techniques. So grab a bottle of your favorite cerveza and enjoy - Buen Provecho!
Montasio Festivo: This fantastic goat cheese has been aged for between six months to a year, and has developed a decidedly firm texture. Bold and assertive with a nutty tinge, the depth of flavor in this cheese is remarkable.
Queso Oaxaca: Inspired by the fabulous cheese from the beautiful Mexican state of Oaxaca, this has quickly developed a cult following in our tasting rooms here at igourmet. If you’ve never tasted Queso Oaxaca, think of it as a Mexican mozzarella.
Anejo Enchilado: A firm, pressed cheese rolled in paprika. Not as strongly flavored as Cotija, it can be easily shredded or grated. It is commonly used as a topping or stuffing for enchiladas, burritos, and tacos.
Cotija: Known as the “Parmesan of Mexico”, this cheese is strongly flavored, firm, and perfect for grating. Cotija is commonly used to add a lively garnish to common dishes: simply sprinkle on top of refried beans, salads, quesadillas and enchiladas.
Water Crackers: Perfect for serving with cheeses, fruit, and spreads when entertaining. (4 oz.)

SPRINGTIME GOAT CHEESE & WINE PAIRING  

Now that Spring has finally sprung into life, this is the ideal time to sit back on the terrace and enjoy one of my favorite culinary pleasures, goat cheese. From a simple cheese plate, adorned with nothing more than fresh fruit, nuts and bread, to a mixed salad, goat cheese is ideal for al fresco dining. A question I get asked constantly at wine and food shows and seminars is what wine to serve along with this tangy treat?
For fresh Chevre and young goat cheeses, the classic traditional pairing is Sauvignon Blanc. However, one of the great aspects of wine pairing is experimenting, and personally I prefer the crispness of a Pinot Gris, the tartness and grassy notes of Albarino, or the fragrant and versatile Chenin Blanc. A chilled, quality Rose is also a surprising success. Always try to serve these wines chilled not ice cold straight from your fridge, and the cheeses at room temperature.
When goat cheeses age they develop a much bigger, fuller flavor profile, thus the accompanying wine should ideally have a little more body and flavor also. For me this means Pinot Noir, whose underlying notes of strawberry can create a harmonious partner for goat cheese in a variety of settings. For me the fun of wine pairing is discovering new surprising combinations, as well as appreciating the time-honored classics. So whether you’re an old school traditionalist who won’t budge from the Loire Valley, or a new world wine lover who loves to buck tradition, pull up a chair, uncork and unwind…..

Yellow Squash & Goat Cheese Salad

Ingredients:

4-6 young firm yellow squash
1 head chicory
4 tomatoes
5oz firm goat cheese - we’ve found Marygold, Majorero and Van Dijk all work very well
1/2 red onion, julienned
2 tbsp toasted pine nutsFor the dressing:
3 tbsp Extra Virgin Olive Oil
1 tbsp almond oil
1 tbsp lemon juice
a few leaves fresh mint, chopped
a few sprigs fresh thyme or oregano, chopped
salt and black pepper

One of the perennial bellwethers of spring, along with morels and fiddlehead ferns, ramps are a delicious seasonal treat—short-lived as their harvesting period may be. If you’re unfamiliar with them, ramps are wild, baby leeks. Harvested on the East coast between Quebec and South Carolina, they look like a sturdy form of scallions. The taste of ramps is not quite as strong as full-grown leeks, but also slightly garlicky. Recently, ramps have come into the culinary spotlight as celebrity chefs like Mario Batali and Top Chef’s Tom Colicchio tout their sensational flavor.

SPAGHETTI WITH RAMPS
Recipe by Mario Batali

Ingredients:
1 pound dry spaghetti or linguini
3 tablespoons extra virgin olive oil
8 ounces fresh ramps
1-2 tablespoons red chili flakes
kosher salt
2 tablespoons breadcrumbs
 
Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
Add the spaghetti to the pot and cook according to the package direction, until tender but still al dente.
Heat olive oil in a 12-14 inch sauté pan over medium high heat.
Separate ramps by the white root ends and the leafy green top.
Add root ends to the pan and sauté until tender.
Add salt and chilli flakes.
At the very end, add the greens and sauté until wilted.
Drain pasta and add it to the sauté pan.
Toss gently to coat the pasta with the sauce.
Divide pasta evenly among four warmed plates.
Drizzle olive oil over top and sprinkle with breadcrumbs.
Makes 4 Serving

Mother’s Day Brunch Assortment 

Treat mom to a spectacular brunch this Mother’s Day, complete with scones, jam, clotted cream, honey, coffee and tea. Our scone mix is imported from Ireland, dating back to a traditional Hogan family recipe. All you need to do is add water and bake, making them easy to make fresh on Mother’s Day Morning!

This assortment includes: .

• Hogan’s Scone Mix: Delicious straight out of the oven, cold or warmed in the oven, serve them with butter, jam or lemon curd for breakfast instead of bread. (16 oz)
• Rhubarb and Ginger Jam: Rhubarb has a wonderfully tangy flavor while ginger is a warming spice that tickles the tongue and wakes up one’s taste buds. (12 oz.)
• Clotted Cream: Clotted Cream has a supple, buttery flavor that is not overpowered by the flavor of the jam. Made in a traditional manner, Clotted Cream from Devonshire is a natural and delicious source of Riboflavin, Folic Acid, and Vitamins. (6 oz.)
• Alentejo Almonds and Honey: Perfect for spooning over scones, this Portuguese honey is also wonderful for sweetening tea. (9.2 oz.)
• Fantis Greek Coffee: Various dark, rich beans are grown in Brazil, and then imported to Greece where they are blended and roasted to produce a delicious Greek roast coffee. (16 oz.)
• Irish Breakfast Tea: Brisk breakfast tea blended by Bewley’s of Dublin. (8.8 oz.)

These cheeses were specially selected for the grill. Great on burgers, chicken or chops, they are sure to please at your next backyard BBQ.

The weather is warming up and we can finally get out and grill again. Here are a few links to recipes, theme ideas and products great for a Spring Barbeque!

BBQ Recipes and themes from Celebrations.com

Filet Mignon with Spring Asparagus

Ingredients:

4 eight ounce filet mignon

1/2 lb white asparagus

1/2 lb green asparagus (hard ends removed)

1/2 C beef stock

1/4 C spicy red wine such as Shiraz

3 sprigs thyme

1 crushed garlic

1 jar cipolline onions in balsamic vinegar

extra virgin olive oil

3 leaf balsamic

salt course black pepper

SERVES FOUR

Bring large pot of salted water to a boil. Add white and green asparagus to boiling water and cook until just tender, about 2-5 minutes depending on the thickness of the asparagus. When the asparagus are tender, remove from water and dunk into a large bowl of ice water to blanch the vegetables. Once cool, slice white asparagus length-wise in half to produce two planks.

Heat 1 tablespoon olive oil in a heavy medium skillet over medium high heat. Sprinkle with salt and pepper. Ass asparagus and just allow them to rewarm in the skillet. Remove, salt the asparagus. Add steaks to skillet; cook to desired temperature, about 4 minutes per side for medium rare.  Transfer steaks to plate, but do not clean skillet. Add beef stock, red wine, garlic clove, thyme, then simmer to reduce to a glaze, scraping up buts on the bottom of the pan. Once the sauce has reached a syrupy consistency remove the thyme branches and garlic.

To plate: Lay down four to five green asparagus, as a bed. Top with halved white asparagus, running perpendicular to the green. This will create a a small platform for a the filet. Place the filet on top and pour a spoonful of the sauce on top of the steak. Crown with a balsamic cipollini onion and another spoonful of sauce.

Swirl a ring of Extra Virgin Olive Oil and a ring of balsamic around the plate to create a dressing for the asparagus.