Ariel's Pick:
Marques de Valdueza & Acetorium Fig Vinegar

Marques de Valdueza

My favorite subtle oil: delicate butter with a cool silky mouthfeel leads to tropical greenery followed by warm pepper. Delicious with honey, on grilled fish, or use to finish any delicately flavored dish.

Acetorium Fig Vinegar

Fruity floral and intoxicating. Makes a fantastic vinaigrette for blue cheese, fruit and nut salads. Also great with bourbon.

January 23rd, 2012 by Ariel

Cheddar and Beer Fondue

Ingredients:

  • 1 lb 1YR Grafton Cheddar, grated
  • ½ lb Adelegger, grated
  • 2 cups Lager beer, room temp.
  • 1 tbsp cornstarch
  • 2 tsp dry mustard
  • 2 oz lemon juice
  • tellicherry black pepper, to taste

 Serves 4-6
Directions:

  • Into a large bowl, add the grated cheeses and the cornstarch/
  • Mix or toss well so that the cheese is coated with the cornstarch.
  • Over a moderately high heat, bring the lager beer to simmer in a large saucepan/pot.
  • Once simmering, reduce heat to moderately low.
  • Add in the cheese a little at a time, stirring* CONSTANTLY.(If there is fat separation in the fondue, whisk in 1-2 teaspoons cornstarch slurry)
  • After the last of the cheese has been added, add in the dry mustard, lemon juice, and peppercorn to the fondue.
  • Continue to stir constantly for 3 minutes.
  • Very carefully, pour the fondue into your fondue pot (set over the burner) and serve immediately.
January 11th, 2012 by Zingerman's Deli

Rick’s Picks

ricks-picksVegetable-pickling producer from NYC was featured in Bon Appetit’s ‘Best Eats in All 50 States’ in 2009. Bon Appetit’s recommendation: the Smoked Okra.
Our recommendation: the People’s Pickles.
rickspicksnyc.com