Anyone else feeling a little bit of summer-fever?
It’s graduations-galore, Father’s Day, and a crazy heat wave is upon us. You know what that means. Barbecue season is finally here! And you know I’ve got some goodies to share.
Not only do we have Brooklyn Bangers back in stock, we’ve also got some new pickles and sauces to go along with them! Introducing Brooklyn Brine Co. here at the Glen Rock Bottle King Vineyard Market. We’ve got 2 new types of pickles and 2 new condiments for all your sandwich and BBQ needs.
First up is Brooklyn Brine’s Maple Bourbon Pickle chips. We’ve got them in both Spicy and Bread & Butter varieties, and let me tell you, the flavor is unbelievable. There’s no strong alcoholic flavor like you might expect from the word Bourbon in the name, just a slightly sweet and complex flavor. The spicy variety has just the perfect amount of heat, I’d say about a medium-spice, and the bread & butter isn’t overly sweet either, just the perfect balance. I just may have found a new favorite pickle…
The condiments don’t disappoint either. Right in line with the Maple Bourbon Pickles, we’ve also got a new Maple Bourbon Mustard, and it’s so good. It’s definitely on the courser side as far as mustards go–I’m a big mustard seed fan, so I love the consistency of this one. It honestly almost reminds me of honey mustard because of the slight sweetness it has–but so much better. I could see myself putting this on sandwiches, burgers, some Brooklyn Bangers, or even just dunking pretzels in it like a dip.
The last new item I have to share is Brooklyn Brine’s new Secret Sauce. Oh. My. Goodness. This stuff is really something else. When I said the pickles had a complex flavor, it may have been an understatement compared to this sauce. It’s sweet, tangy, and acidic all in one bite–there is seriously just so much flavor going on. Just like the mustard this sauce would be great for any BBQ food. I think it would even be amazing on a Reuben instead of Russian dressing.
And that wraps it up, folks! I’m so excited for you to stop in and try some of these new item this weekend. Have you tried Brooklyn Brine Co. before? Let me know what you think in the comments section!
Anyone remember when we did that big feature on Roquefort blue cheese a while back? If not, I can certainly refresh your memory! Roquefort was our cheese of the month some November ago.
The biggest, baddest blue in our arsenal, Roquefort is a classic French cheese made from raw sheep’s milk and has been made using the same traditions for hundreds of years. With a big, rich mouthfeel and an intensely complex blue flavor, this cheese is surely one for my blue-lovers.
Don’t let its pungency scare you away, though, as this cheese is also quite versatile. While its heartiness might be presumed to be enjoyed mostly during the cold months, there are quite a few ways to enjoy you some Roquefort during the warmer months as well.
- Slathered on a cracker with Flo’s Grows Raw Honey
- Mixed with some Cheddar and pulled chicken to make a Buffalo Chicken Dip
- To make a refreshing snack: Little Blue Bites
- As the blue cheese component in blue cheese dressing
- Mixed with cream cheese for dunking raw vegetables
And my favorite way: on pizza!! & what a better time for pizza than now, when the weather is just right to grill it outside.
Now you may have realized at this point that my friend Karen has been sending me quite the blog-spiration lately–and she’s still going! Check out the latest mouthwatering recipe she sent my way!
Maple Bacon Roquefort Pizza
What you’ll need:
- Store-bought or homemade pizza dough
- Pro tip: ask your favorite local pizzeria to buy some of their pizza dough!
- 2 small apples, peeled, cored and very thinly sliced
- ⅓ cup real maple syrup
- 12 ounces shredded Italian blend cheese
- make it yourself with equal parts Mozzarella, Provolone, & Parm
- 4 slices cooked bacon, chopped
- ¼ cup roasted garlic cloves, cut into small pieces
- 3 ounces crumbled Roquefort
How to do it
- Preheat oven to 475 degrees.
- Place the sliced apples in a small bowl and pour the maple syrup on the sliced apples and set aside.
- Line baking sheet with foil and sprinkle with corn meal or spray with cooking spray. Divide the pizza dough ball into 4 sections, reserving half of the dough for another use. Stretch the dough and place on baking sheet, working the dough into a rectangle. If the dough springs back, let it rest for a few minutes then continue to spread it into the corners of the baking sheet.
- Layer each of your pizzas with half of the shredded Italian cheese, then top with slices of apple, the bacon, the garlic cloves and finally the chunks of Roquefort.
- Bake for 8-10 minutes or until the cheese is melted and the crust is golden. Drizzle with additional maple syrup, cut and serve immediately.
Get it? Because
= Cheese-ter! Right???
Aaaaanyway. For those of you that may not have been aware, this past Wednesday was a day very near and dear to my heart: National Grilled Cheese Day!
Of all the foods I love to eat, grilled cheese holds a special place near and dear to my heart. I can recall eating grilled cheeses as far back as I can remember; they were always my go-to snack when I was growing up. They’re super easy to make, there’s an unlimited number of variations you can do, and come on now, it’s buttery toasted bread with gooey melted cheese–where can you possibly go wrong with that?
And so in honor of National Grilled Cheese Day, I thought I’d give you some inspiration to make your own cheesy grilled concoction! And the bonus? It’s the perfect meal to whip up for any picky little eaters you might have on Easter (like my nephew, oh boy).
- Comte with Anna Mae’s Smoky Mustard
- Gruyere, caramelized onions, & mushrooms
- Smoked Cheddar with honey mustard & cornichons
- Swiss with prosciutto & pickles
- Mozzarella, tomato, basil, & a touch of balsamic vinegar
- Yancey’s Fancy Buffalo Wing cheese, fresh jalapenos, & pulled chicken
- Gouda with apple slices
- Brie with Raspberry Preserves
- Brie, bacon, & apricot
As you can see from just those few combinations, there are so many ways you can go with this! Grilled cheese is so fun because you can pretty much just take whatever you love to eat and press it between two slices of crispy buttery bread. Excuse me for a moment, my mouth is watering…
To top it all off, ladies and gents, I’m also going to share with you a recipe that my friend Karen sent to me the other day that really got me excited to do this post
Grilled Cheese and Tomato Soup Casserole
What you’ll need:
- For Grilled Cheese Sandwiches
- 16 slices sourdough bread
- 8 tablespoons (1 stick) butter, at room temperature
- one 5.2-ounce container of Boursin cheese (or other soft, spreadable cheese)
- 8 ounces fresh mozzarella cheese, sliced into 8 thick pieces
- try Lioni Fresh Mozzarella
- For Tomato Soup
- One 14-ounce can tomato sauce
- ⅓ cup tomato paste
- ½ cup heavy cream
- 1 teaspoon dried thyme
- 2 eggs
- salt and freshly ground black pepper
- To Finish
- ½ cup shredded white cheddar cheese
How to do it:
- Preheat the oven to 350°F. Grease a 9-by-13-inch casserole dish with nonstick cooking spray.
- MAKE THE SANDWICHES: Butter one side of each slice of bread with ½ tablespoon soft butter. Flips the slices over and spread 1 tablespoon Boursin on 8 pieces of the bread. Place 1 slice of mozzarella on top of the Boursin and then finish with one more piece of bread, butter side up, to close the sandwiches.
- Heat a griddle or large skillet over medium-high heat. Working in batches, place the sandwiches on the hot griddle and cook until both sides are toasted, 2 to 3 minutes per side. Set the sandwiches aside.
- MAKE THE SOUP: In a medium pot, whisk the tomato sauce with the tomato paste until smooth. Heat over medium-low heat until it begins to simmer. Stir in the cream and thyme.
- In a medium bowl, whisk the eggs. Pour about a third of the hot tomato mixture into the eggs, whisking constantly to combine.
- Return the mixture to the pot and heat over low heat, stirring constantly, until the mixture thickens slightly, 3 to 4 minutes. Season with salt and pepper.
- MAKE THE CASSEROLE: Pour half of the tomato mixture into the prepared casserole dish. Arrange the sandwiches inside the dish and then pour the remaining tomato mixture on top.
- Sprinkle the cheddar evenly over the casserole. Bake until the tomato mixture is bubbly and the cheese is melted, 25 to 30 minutes.
- Let cool for 5 minutes before serving warm.
What’s your favorite way to make grilled cheese?
Have I ever mentioned that I have a big family?
Big as in, mom & dad, 6 kids, 2 brother-in-laws, and another 4 boyfriends/girlfriends. So you can imagine the craziness it is when we all manage to get together.
Like today! Today is actually one of my sisters’ birthdays, and tonight we’re planning on surprising her by getting the whole family together at her house while my brother-in-law distracts her. Hopefully she doesn’t read this blog…
Anyways. I’ve learned over the years that it can be very hard to make enough food for
everyone when there are so many of us. And I’ve also learned that pizza is always a fantastic go-to option.
It’s easy to make, you can easily customize it, & it can generally feed a lot of people.
SO I was very excited when I got an email a couple of weeks ago from our Vineyard Market lead in Morris Plains, Karen, giving me a recipe for some amazing-looking pizza.
I mean, COME ON. LOOK AT IT.
So folks, if you want to find out how you can serve up this mouthwatering pizza, then just keep on reading below!
What you’ll need:
- Terrapin Ridge Farms Creamy Chipotle Pepper dip
- About ½ of a 4 oz. Montchevre plain goat cheese log, crumbled
- About ½ cup Manchego cheese shredded
- Il Forno Focaccia bread
- About ¾ cup Shredded Rotisserie chicken
- 1 small onion, sliced and caramelized
- Olive oil
How to do it:
- Preheat oven to 400 degrees.
- Place Focaccia on a sheet pan.
- Dollop small amounts of goat cheese all around the focaccia bread.
- Evenly drizzle Chipotle pepper dip over bread and goat cheese.
- Sprinkle chicken over bread then top with shredded Manchego cheese.
- Dollop a little more chipotle dip for good measure and drizzle entire pizza with olive oil.
- Place sheet pan in oven and bake for 10-12 minutes or until golden and bubbly.
- Ingredient amounts are very forgiving and easily interchangeable with other things. Make what you like!
- Use pulled pork instead of chicken.
- Add cooked bacon or pancetta.
- Brisket would be great with sautéed mushrooms instead of onions
Some of you may already know this, but I think the mass majority is unaware
that I am, in fact,
And I’m not just talking about cheese. Sure, I’m a cheese nerd, but I also consider myself a nerd in the conventional sense of the word: I love comics and video games.
So anyway, my point of bringing this up is that this weekend, I will be leaving the great state of New Jersey for a video game convention in Boston. My boyfriend and I will, of course, be staying in at a hotel for a couple nights–which means snacks are in order!
Lucky for me, we just got in a new treat to the Vineyard Market: Di Bruno Bros. cheese spreads. Here in Glen Rock, I started out by bringing in two of the three flavors they make, and I’m so excited to tell you about them.
I feel like I get asked pretty often for some sort of a beer cheese or beer dip, so ladies and gents, the first flavor by Di Bruno Bros. is Smoked Gouda & Beer. A mixture of cheddar and gouda, this spread is rich and smooth with some pieces of pimento scattered throughout. I could definitely taste the smokiness from the gouda right away on my first bite, and then the beer presents a lovely end note. I could see this great with crackers or pretzels alike, or even melted into some mac and cheese. For all you smoked gouda-lovers out there, this is certainly an item you should check out.
Now, if you don’t know me yet, hi my name is Amber and I’m a chili-head. I love spicy food. The spicier the better really. So as you can probably guess, the other flavor I decided to bring in is a spicy one, called Abbruzze. This flavor has chili flakes, garlic, and herbs and is definitely not a spread for the fainthearted. If you really hate spicy food, this spread is probably not the one for you; however, if you can handle a little heat, I think it’s something you might really enjoy. This one is cheddar-based and has a really nice blend of spices in it making it rich and complex. The heat creeps up on you a bit, and in a range of “not spicy at all” to “it burns your tongue off”, I’d say this guy is on the medium-to-hot side.
Both spreads come in a nicely packaged resealable container, making them perfect for my mini-roadtrip this weekend. You can expect my boyfriend and I to be chowing down on these suckers before bed.
Have you tried Di Bruno Bros. spreads? Let us know what you think in the comments!
Did anyone else not really believe the weatherman when he said we were going to be snowed in yesterday morning? I mean really, they’re only right about 40% of the time…
So anyway, as you can imagine, I wasn’t exactly ready for the plethora of fluffy, white snowfall that I woke up to. Whilst everyone else’s fridges were packed to the brim with milk and bread, mine was seriously lacking.
But I’ll tell you what was in my fridge: cheese.
And so, this has inspired me to create this lovely little post for you on (drumroll please….) cheese fondue.
Now, let me start by saying that in my opinion, cheese fondue is one of the most highly overlooked foods. It’s such a simple concept: just melt some cheese! But I’ve certainly found myself trying to figure out the right basic ingredients to make the perfect fondue.
In the past when I’ve tried looking into this topic, I’ve always just found various recipes for different fondues, and most of them required an exorbitant number of ingredients–not what I was looking for.
But alas! I’ve finally found the secret to the perfect cheese fondue, thanks to the site Serious Eats. Basically your fondue requires 5(ish) ingredients:
- Lemon Juice
- Salt & Pepper
I know, that’s technically 6 ingredients, but salt and pepper is really like one thing anyway.
Now, I could already tell you off the bat that a great fondue starts with a great melting cheese; my go-to favorite is the classic Gruyere. I also know that a light white wine is ideal; however, last time I made fondue I ran into some issues because I think that
A. I used too much wine and
B. my cheese and wine would not combine together, so I ended up with this weird wine-soaked cheesy blob (gross).
SO. What I’ve learned from reading is the following:
- Keep it simple; pick 1 or 2 cheeses and make sure one of them is super melt-able
- Use about 1 cup of wine for every 1 pound of cheese
- Heat your wine/cheese on a very low heat setting or flame
- Shred the cheese and then toss it with some cornstarch before trying to melt it into the wine, otherwise it probably will not incorporate nicely (and you’ll end up with a weird wine-soaked cheesy blob)
- Use lemon juice for some added acidity & also to help stabilize your cheese fondue
- Being “stable” means that your cheese mixture will remain smooth and mixed together. When cheese sauces are heated too much or don’t have enough of certain ingredients to help stabilize them, they “break”, meaning that the cheese solids separate from the liquids and the sauce becomes clumpy.
- Salt and pepper are very basic but key ingredients in enhancing the flavors in your fondue
All right, so now that we have some basic tips, let’s get into a quick and easy recipe that you can make with items from our Vineyard Market the next time you’re snowed in!
Super Simple Cheese Fondue
Too many cheese fondue recipes are super complicated and ask you to throw in too many ingredients (for my preference). This recipe is nice and easy and only requires 5 ingredients (give or take). Remember, we’re cooking here, so everything doesn’t have to be perfectly exact. If you wanna throw in a couple of tablespoons of grated Parmesan, do it. If you have some chives on hand that you want to add in, by all means. Experiment a little bit and have fun with it!
What you’ll need:
- about 8oz. Gruyere, shredded
- about 8oz. French Emmental, shredded
- 1 cup Santa Silvana Pinot Grigio (or any dry, white wine)
- 1 tbsp. cornstarch
- 1 medium-sized lemon, juiced
- salt & pepper
- optional: 1 fresh garlic clove, halved
- Your choice of dippables:
- cubes of bread, chunks of fresh apple, baby carrots or broccoli
How to do it:
- Pro-tip from Serious Eats: use the halved garlic clove to rub down the inside of your fondue pot before you start heating the wine to impart a nice garlicky flavor.
- Put wine in your fondue pot (or over a very low flame or double-boiler) and begin heating it up.
- Combine your shredded cheeses in a bowl and toss with cornstarch.
- Little by little, begin adding the cheese mixture to your wine, stirring carefully with each addition to make sure it’s fully incorporating.
- Once you’ve added and mixed in all the cheese and your fondue is smooth, add and mix in the lemon juice.
- Next add salt and pepper to taste.
- Bon appetit!
2 days left until the Super Bowl!!!
Anyone else as excited as I am?
I’m just such a sucker for all the game time snacks, as if you couldn’t already tell. The next snack idea I’ve got lined up is another that’s super easy, only requires 3 ingredients, and requires no cooking at all. And another perk? Following the same theme, all the ingredients you need can be picked up at your local Bottle King Vineyard Market!
Creamy Bruschetta Bites
This snack is easy to prepare and packs a punch of flavor in each bite. A unique twist on the classic mozz and tomato combination, these Creamy Bruschetta Bites have some richness from the burrata, followed by big flavor and some nice acidity from the bruschetta, all wrapped up and ready to eat on a crunchy piece of bruschettini.
What you’ll need:
- 2 bags Asturi Bruschettini (we used the Rosemary flavor, but any variety works)
- 1 container Santa Barbara Bruschetta
- 1 container Bel Gioioso Burrata
- optional: Balsamic Vinegar for drizzling
How to do it:
- Lay out your bruchettini on a serving dish
- Drain burrata from its container. Using a spreader or small spoon, scoop a dollop of burrata onto each bruschettini
- Layer a scoop of bruschetta on top of the burrata and bruschettini
- Optional but delicious, drizzle with a little bit of balsamic
* Recipe idea from the Vineyard Market’s very own Donna.