Happy First Day of Fall!
It's time for apple picking, Oktoberfest, leaves changing color, crisp air and much much more.
Why not grab some of Vermont Farmstead's Governor's Cheddar, crisp apples, pecans, honey and a nice bottle of red wine to ring in the new season?
Governor's Cheddar is aged for over a year and is nutty and buttery yet warming and full bodied. This cheddar has that classic crystallization and a nice butterscotchy caramelly fruity tang. The Governor's Cheddar is the perfect welcome to Fall cheese.
Served with crisp fresh apple slices, pecans and maybe a drizzle of local Wildflower honey, this will be an excellent Autumnal pairing.
I'd suggest a nice glass of French Cahors -- medium bodied, fruit forward and great with the Cheddar!
Enjoy!
Showing posts with label Governor's Cheddar. Show all posts
Showing posts with label Governor's Cheddar. Show all posts
Sunday, September 22, 2013
Tuesday, December 11, 2012
Day 943 : Bright Greens for a Bright Day
Inspired by the Tuscan Kale Salad at Boulud Sud that I had the pleasure of enjoying this weekend, I decided tonight we should feature a rustic warm kale salad recipe.
I like to use Satur Farms mixed kale as a base for this recipe as I like the difference in kale textures and I think it adds a nice flavor dynamism to our salad. So what else goes into our salad?
Roasted Butternut or Kabocha Squash
Roasted Almonds - sliced
Roasted Carrots
Lemon
EVOO
Shallot
Garlic
Sea Salt
Black Pepper
Smoked Paprika
Vermont Farmstead's Governor's Cheddar - featured on day 928, this is a 1 - 2 year old cheddar that has been crafted in the traditional style. Round, dense, and buttery, yet with caramel butterscotchy nuances and a sweet, floral grassy and rustic finish.
Pre-heat oven to 350 degrees. Cube butternut squash and carrots. Toss with EVOO, a garlic clove, sea salt and black pepper. Roast for 20 - 25 minutes or until golden brown. Meanwhile toss your kale with EVOO, sea salt, a slight drizzle of lemon, your sliced almonds, a dash of smoked paprika for a spicy aromatic kick, and a diced shallot over low heat in a saute pan. Cook the kale for just a few minutes as you want it to maintain a nice crunch. Combine the roasted veggies with your kale and top with a drizzle of lemon and EVOO. Of course some sea salt, black pepper, and smoked paprika as well. Finish off with a nice amount of crumbled Governor's Cheddar.
Enjoy!
I like to use Satur Farms mixed kale as a base for this recipe as I like the difference in kale textures and I think it adds a nice flavor dynamism to our salad. So what else goes into our salad?
Roasted Butternut or Kabocha Squash
Roasted Almonds - sliced
Roasted Carrots
Lemon
EVOO
Shallot
Garlic
Sea Salt
Black Pepper
Smoked Paprika
Vermont Farmstead's Governor's Cheddar - featured on day 928, this is a 1 - 2 year old cheddar that has been crafted in the traditional style. Round, dense, and buttery, yet with caramel butterscotchy nuances and a sweet, floral grassy and rustic finish.
Pre-heat oven to 350 degrees. Cube butternut squash and carrots. Toss with EVOO, a garlic clove, sea salt and black pepper. Roast for 20 - 25 minutes or until golden brown. Meanwhile toss your kale with EVOO, sea salt, a slight drizzle of lemon, your sliced almonds, a dash of smoked paprika for a spicy aromatic kick, and a diced shallot over low heat in a saute pan. Cook the kale for just a few minutes as you want it to maintain a nice crunch. Combine the roasted veggies with your kale and top with a drizzle of lemon and EVOO. Of course some sea salt, black pepper, and smoked paprika as well. Finish off with a nice amount of crumbled Governor's Cheddar.
Enjoy!
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