Welcome Cheese Lovers!
FEBRUARY CHEESE BITES
FEATURED RECIPE: CREME BRULEE 3-CHEESE FONDUE
CHEF SEAN AGATE, OUR HERITAGE CAFE AT HOLIDAY INN, WATERLOO
Here's one of the most amazing fondues we've ever tasted!
It uses cheeses from Muranda, Lively Run and Kenton,
and a rare and wonderful Ice Wine from Sheldrake Point Winery.
And an added bonus? Virtually all the ingredients are local!
(For more recipe ideas, check out our new Favorite Recipes page
which we'll be adding to over the next several weeks!)
INGREDIENTS:
1/2 cup 2010 Sheldrake Point Riesling Ice Wine
1 lb. Muranda Cheese Co. Colby, shredded
1 lb. Lively Run Goat Dairy Chevre
1 lb. Kenton's Cheese Co. Bianco (Brie) with or without rind
4 Tbs. Red Jacket Orchard Apricot Stomp Fruit Nectar
1 Tbs. Sugarbush Hollow Maple Syrup
1 Tbs. Bee Attitudes Honey
1 Tbs. Caramel
1 tsp. Pure Vanilla Extract
Seneca Salt Culinary Flake Salt
DIRECTIONS:
In a medium sauce pan, combine Ice Wine and Nectar. Reduce by 1/4.
Add the softest cheese first (Chevre) and stir gently with a whisk. Mix completely
Do the same with the Brie, followed by the Colby.
Fold in maple syrup, honey, caramel and vanilla.
Stir gently under very low heat for 5 minutes to allow flavors to develop.
If fondue is too thick, add more Ice Wine. If too thin, add equal amounts of cheeses.
Finish to taste with salt.
--ENJOY!--
______________________________________________________________Our farms have switched to winter hours.
But a few of our farms have special holiday hours for your shopping convenience.
So please check our HOURS page for everyone's hours.
Now, some of our farms don't have regular hours during the off season,
but if you give us a call, we can set up an appointment.
And remember, our cheeses are available at many stores and markets,
so you'll be able to get your favorite cheeses for your festivities!
Check the WHERE TO FIND US page for the stores near you.
Planning your 2012 farm and food tours? Put our Open Houses on your calendar now!
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PLEASE TAKE INTO CONSIDERATION:
that each of these farms are WORKING FARMS and may have to make changes to their plans at the last minute! Also remember that most of the farms have dirt driveways and depending on the weather maybe have mud or dust or even snow! We suggest that you come to the farm in comfortable footwear (not high heels) and jeans or slacks.
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The members of the Finger Lakes Cheese Trail would like to extend our sincere condolences to the Whiting Family and the staff at Red Newt Winery & Bistro on the very untimely death of their co-owner and Executive Chef Deb Whiting on June 30, 2011. Deb was instrumental in forming the Finger Lakes Culinary Bounty which helped to get a lot of our creameries recognized and was widely known for her pro-active movement to "buy local", "use local". Deb was always looking for fresh, locally grown/produced products to use in the Bristro. We will miss her warm, friendly smile and her relaxed demeanor!
RIP Deb Whiting--we will miss you!
info@flcheesetrail.com
