Just in for the holidays and new to Wedge & Bottle are Slate Boards from Brooklyn Slate Company. These are great gifts and make a wonderful presentation as cheese & charcuterie boards. The company was founded by Sean Tice and Kristy Hadeka. Kirsty's family owns a slate quarry in upstate New York, which they use to source the slate for their boards. All the slate used is hand picked from the quarry and brought to Brooklyn where they cut, shape, and treat the boards with a food safe sealant. They are packaged with a burlap sack and soup stone that you can use to safely write on the board. I was really impressed by the quality of these boards and was excited to get them in before Christmas. The boards make the cheese "pop" and serves as a really attractive background to the cheese and meats. Enjoy!
This week we got in several boxes of wonderful cheeses with our focus on holiday entertaining over the next few weeks. We hope you are able to enjoy our treats catching up with the ones you love as Troy and I are fortunate to do with our dear friends and family. It gets a little hectic in the days before Christmas in our small shop so we wanted to let you know that cheeses bought this weekend will be in great shape on Christmas day if stored properly in your fridge. We recommend keeping your cheese wrapped in the cheese paper that we provide with it and sticking your cheeses in a tupperware or zip lock bag to keep it from drying out in our Arizona weather. Take it out of the fridge a 1/2 hour before serving.
A Christmas Eve and New Years Eve tradition for Troy and I has been to enjoy fondue. It's pretty easy to put together after a long day at work. I included the classic recipe but will also mention we have a few copies left of Culture Magazine's fall issue which has amazing fondue recipes ranging from sweet to savory.
3 Cheese Fondue Recipe
1/3 LB Grated Alpine Cheese
1/3 lb Grated Alpine Cheese
1/3 LB Grated Alpine Cheese
2-3 Tablespoons Cornstarch or All Purpose Flour
1 Clove of Garlic cut in half crosswise
1 Cup of Dry White Wine or Apple Cider
1-2 Teaspoons Fresh Lemon Juice
Splash of Cherry Brandy Like Kirsch (optional)
Pinch of Grated Nutmeg
Crusty Bread, Fruit, and/or Pickled Vegetables for Dipping
- Combine 3 Cheeses in a medium bowl and toss with the cornstarch
- Rub the inside of your fondue pot with the garlic halves. Add the wine and heat over medium heat until hot, but not boiling. Stir in the lemon juice and Kirsch.
- Add a handful of cheese at a time to the wine mixture while stirring constantly until all melted and combined into a creamy sauce. Season to taste with pepper and nutmeg.
- Remove the pot from the heat and place over a tabletop fondue warmer. Serve with plenty of crusty bread cubes, pickled vegetables, and fruit for dunking with fondue forks.
To use for the Alpine Cheeses we recommend Vacherin Fribourgeous, Grand Cru Gruyere, Rupert, Pleasant Ridge Reserve, Fontina, Prima Donna Gouda, Reading Raclette, Tete de Moine, or Wagon Wheel.This Just In
Rivers Edge Up in Smoke
Pleasant Ridge Reserve
Beehive Big John's Cajun Rubbed Cheddar
Pecorino Boschetto al Tartufo
Brillat Savoring with Truffle
Eiger Mountain Gouda
White Stilton with Blueberry
White Stilton with Cranberries
White Stilton with Mango & Ginger
Chabis Sauvage Picandine
Tremblaye Brie Fermier
Fermin Jamon Serrano
Angel's Duck Salami
Dos Cabezas Red
Sand Reckoner Z
Purato Nero d'Avola
Caduceus Nagual de Naga
Grand Canyon Traveler Red
Sercial Charlestown Madeira
Champalou Vouvray Brut
Scarpetta Brut Rose
Bardolino Le Fontane
Three Pears Pinot Grigio
St. Urban Riesling
The Ned Sauvignon Blanc
Presidential Tawny Port
Wild Pineapple Cider
Great Divide Nomad Pilsner
Brooklyn Slate Cheese Boards
Tracy Dempsey Bacon Brittle
Rustic Bakery Crackers
Kii Naturals Cranberry Pumpkin Seed Crackers
Boska Holland Cheese Hatchet
Boska Holland Tabletop Raclette
Noble Bread delivered every Saturday!