American Spoon

Two guys from Michigan have put more than twenty five years into the preservation business; that is making the finest artisanal fruit preserves and created American Spoon.

These goods were described as "Spoon Preserves" because they were more suited to spooning than spreading with a knife. The name became permanent and so did the concept of putting as much fruit and honest flavor into every recipe, a concept that has inspired a continually expanding line of delicious products by its creators.

American Spoon's Pumpkin Butter: Sweetened with pure Michigan maple sugar and spiced like pumpkin pie, this incredibly popular butter is sublime on toast or spooned atop a hot out of the oven biscuit. It is also the perfect topper, simply served warm over a good vanilla ice cream for an ideal Autumn dessert. 

George Hirsch's Biscuits

chefgeorgehirsch.com | Makes one dozen

2 cups sifted all purpose flour 
4 tsp. baking powder
1/2 tsp. salt 
1/2 tsp. cream of tartar 
2 tsp. sugar 
1/2 cup butter 
2/3 cup  milk

Pre heat oven to 375 degrees.

FOR FULL RECIPE

Say Cheese

It's no secret, among those that have seen my TV shows how much fondness I hold for my friends in Ireland. It is truly one of the most friendly and hospitable lands on earth. I actually think the phrase tender loving care was born there. Here's proof, in this TV ad from KerryGold. 

Dubliner Cheese: Once you try it, you'll be hooked. I am. It was first described to me as a mixture between Cheddar and Parmigiano Reggiano. This description is quite accurate. Dubliner tastes of a mature Cheddar with the sweet aftertaste of Reggiano. Created by the Irish company Kerrygold and named after Ireland’s capital city, this cheese shares traits with several well-known cheeses but the combination creates a flavor that is completely unique. 

Mugolio

Good Stuff Pick: Mugolio Pine Cone Bud Syrup

At the end of May each year, condiment artisan, Elenora Cunacia hand harvests Mugo pine cone buds to create delicious mugolio syrup. The cones are from the dwarf Mugo pine trees, located in Northern Italy's Dolomite Mountain region. The syrup is then aged in the sunlight for six months before being filtered, sweetened and cooked. The result is a golden nutty-sweet syrup similar to dark honey, ideal as a sweet decadent topping.

Serving suggestion: Drizzle over thick Greek yogurt, gelato, mascapone or grilled pork.

Available at specialty markets.


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Red Moon

This Wednesday, August 1st at 11:28PM (EST) the moon will be in it's full phase. The August full moon is aka "red moon"; referring to the moon's glowing red color during August. Before you nod off under the brightness in the sky, you may want to consider the magical occurrences that take place during a full moon. I'm not talking folklore like werewolves or the loony effect on human or animal behavior—I'm referring to the making of a great artisanal cheese.

One Monday night in February under a full moon, using milk just coaxed from the cow, Tim Welsh and Pat Ford decided to skip the pasteurization process and stay up late to make cheese, while the milk was most fresh. After letting it age 60 days (a federal health requirement for unpasteurized milk cheese) and giving it a final approving taste test, they named the cheese Beehive's Full Moon Cheddar and hit the market running. The cheese is made with clean, raw milk from Wadeland South Dairy. Full Moon Cheddar carries earthy flavor undertones that reflect the unique four season climate of their farm in Utah.

Celebrate this lunar phase with a full moon late night picnic. Serve Beehive Full Moon Cheese—a Good Stuff pick—with my spiced nuts, a good crisp rose, and sliced crunchy baguette bread. Just kick back and enjoy the magical power of the summer solstice.