V-formation (The Geese Travel): Boston, MA

In late May, Dave and I celebrated our third wedding anniversary. We decided to go to one of our favorite places, Boston, to celebrate. In 2007, we were THISCLOSE to moving to Boston, but found the farm instead and decided to make it our home. Needless to say, we love Boston and so enjoy each visit there!

Our hotel room

We stayed at the Inn at St. Botolph, my favorite hotel in Boston (trivia tip! Boston's original name is actually St. Botolphston, and St. Botolph is the patron saint of travelers). It has the feel of a pied-a-terre with the comfort of a luxury boutique hotel (without the price tag of either). It is located right where the South End, Back Bay and Theatre districts meet. It has a residential feel while only being steps away from some of Boston's finest attractions.

When we arrived in our room, a bottle of Prosecco awaited us to kick-off our weekend. After a quick cat-nap, we freshened-up and dressed for the American Craft Beer Festival (held at the Seaport World Trade Center, which was only a quick T-ride and walk away). I would post pictures of all the amazing craft beer I sampled, but I was honestly too busy enjoying myself. Besides, trying to take pictures while double-fisting beer, downing about 30 samples, and keeping track of beers I adored (or hated!) was a bit tough. I think my favorite of the night was the Goose Island Bourbon County Vanilla Stout (though there were many others I loved - let me know if you would like more info in the comments).

Giacomo's, via Stef's Smorgasboard

We grabbed a cab back to our "home base" and then walked to Giacomo's for some tasty Italian. The atmosphere was super-cozy, and the food unbelievably good (we split an order of garlic bread, Dave had the best Chicken Parmesan either of us have ever tasted (no lie), I had the other-worldly Pumpkin Tortellini in Fresh Sage Sauce, and we shared the Chocolate Bomb for dessert). The quick walk back to our hotel was the perfect digestif for our beer-laden, Italian-stuffed bellies.

Saturday morning, we grabbed a quick coffee at the Prudential Center, then headed down Boylston and Newbury Streets to do a little window shopping. We decided to sit-a-stay by the Lagoon in Boston Common and watch the Swan Boats pass slowly by.

  

We crossed through the park to enter the Beacon Hill neighborhood. We hopped in the (45-minute long!) line at Paramount for lunch. Dave opted for breakfast (egg, bacon and cheese on toast with homefries), while I had the apple, candied walnut and bleu cheese salad with chicken. Both were worth the wait. We walked through the history-rich district and stopped to pick out some antique artwork and prints (our anniversary tradition - we buy a piece of art each year!). I also picked up a great old Currier and Ives book of plate listings and illustrations. While there, Dave found a Dartmouth yearbook from 1939. We looked for Dave's grandfather (both Dave's dad and grand-dad went there), but the book post-dated him.

I am obsessed with boating and sailing, and Dave indulged me and took me down to the Charles River Esplanade to watch the dinghies. It made me love boats even more. We headed back towards the park, stopping at Cafe Vanille for a coffee and sweets (I couldn't choose between a chocolate eclair or a Night and Day bar - a bruleed sponge cake paired with vanilla bavarian cream and chocolate mousse), so I bought both, eating half of each (file this under This Is Why You Are Fat). We stopped to smell the new blooms on the roses in the park and laugh at Boston's pride for its sports teams (the Bruins were in the Stanley Cup finals, so all available statues donned jerseys, including the famous ducks (of Robert McCloskey fame) and George Washington).

After getting gussied-up at the hotel, we took the T down to Long Wharf to board a yacht for a sunset cruise of Boston Harbor. We met a lovely couple from London and chatted with them for a bit before witnessing sunset ceremonies of the USS Constitution (aka Old Ironsides).

Bad Blackberry photo of our view from the Top of the Hub

We walked around downtown and the harbor under the romantic glow of streetlamps, then headed back to the South End for dinner at Mela. Listen, I have had Indian cuisine all over the world, and I can honestly say this was the best I have ever tasted. Once our dishes arrived (Naan, Chicken Tikka Masala, and Vegetable Korma - all organic), Dave and I spoke nary a word to each other. Our faces were in our plates for the rest of dinner. The waitstaff was so incredibly nice, and when I mentioned how much I loved the food, our waiter brought us a $10 gift card for our next visit. Don't worry that we are not Bostonians... we will definitely be back! Even though our bellies were full, we decided that the night sky was too clear to not take advantage of the views at the top of the Prudential Center. We journeyed up 52 stories to The Top of the Hub, where we enjoyed a Kamakazi (Dave), Gin Gimlet (me - downed in about three minutes because of how perfect it was!), a plateful of freshly baked cookies, and perfectly-perked coffee. Needless to say, we slept hard that night.

Views of the South End

Splash Fountain

Sunday morning was a bit lazy, as we strolled through the South End, grabbing a quick bite at Thornton's and making our way to Splash Fountain at Christian Science Plaza. We sometimes fantasize about buying a little apartment in Boston, so we snuck into an open house to check out the real estate scene in the city. Finally, we headed back to the car and out to Brookline for a late lunch at Zaftigs, one of America's Ten Best Delis (as rated by National Geographic). We could have built our whole meal just on the bagel chips and herbed cream cheese (complimentary with every order!), but we also shared Holly's Heavenly Salad and the Challah French Bread.

Dave and I always joke that we must look like we know what we are doing when in Boston, because we get asked for directions so much (on this trip, we were asked five times - it must be the Irish lass in me). We are now home, safe and sound at the farm - albeit fatter, but more in love than ever. It was an amazing trip, and I can't wait to head back to Beantown!

V-formation (The Geese Travel): Geneva, NY

So, you might be thinking that this is a travel/food only blog. It's not intended to be. However, that wouldn't be such a bad life, would it? Just baking all day, gallivanting around the world and whatnot?

For the long weekend, Dave and I decided we needed a break - from work, from volunteer and charitable obligations, from house projects,  and (I feel so guilty saying it) from kids! I grew up near the Finger Lakes region of New York State, and it feels like Dave and I have been talking about doing a wine tasting trip for ages. On Friday we packed out bags and off we went. We made a quick pit-stop at my parents' house to drop of the kids (both the two-legged and four-legged varieties), kissed them goodbye, and were well on our way for three days or R&R.

via 

We decided to stay at Geneva on the Lake. I had heard many good things about the inn, and one of my very dearest friends worked there during college. Nestled on the northern tip of Seneca Lake, it was the perfect setting for a romantic get-away. A wine and cheese tasting was held at the inn that evening, but (as usual with kids) we got a later start than anticipated and missed it. After checking in we were shown to our suite (a Landmark Suite).

The living room of our suite

The nice thing about Geneva on the Lake is that all rooms are suites, and are decorated with Stickley furniture (the people who now own the inn also own said furniture company - how convenient). Our bed was already turned down, and a bottle of Cayuga White wine and chocolate-covered strawberries were awaiting us. I realize this is totally cheesy, but i don't think a little "cheese" ever hurt a marriage.

After freshening up and putting on "nice" clothes, we made our way down to the Dining Room for a lovely four-course dinner. Wowie. The food was out of this world, as was the dining room.

The ceiling of the dining room

We booked a package that included our dinners and breakfasts, and it was well worth it. (Author's note: please excuse the vivid details of the food you'll be witness to... I love to eat) When we sat down, we were presented with a beautiful bread basket and three types of butter. A small crudites platter with a Dip du Jour was also placed on our table (roasted red pepper that evening). I ordered a glass of Riesling (my favorite wine), Dave stuck to water. For the first course, I had the jumbo shrimp cocktail and Dave had the cream of mushroom soup. Second courses consisted of a black tea-smoked duck breast on micro greens with a champagne vinaigrette (me) and a baby spinach salad with cremini mushrooms and baked goat cheese in phyllo-dough shells with mustard vinaigrette (Dave). We were served an intermezzo of champagne-soaked melon balls with a relatively generous helping of caviar. I had a bourbon-glazed pork chop with mashed potatoes and fall harvest stuffing for my main course, while Dave opted for the Raspberry-reduction filet mignon. Both we delicious. We could barely finish them, so we had them wrapped for a "midnight snack" in our room. We also took dessert to our room. Dave chose the caramel-pumpkin cheesecake while I enjoyed a genoise with fresh berries and a vanilla sabayon. Before heading up to our room, we walked around the property and enjoyed watching the twinkly stars in the black sky. We made coffee in our suite to accompany the dessert (we dove into those strawberries, as well), and enjoyed them in our bathrobes. I think my dress was about to pop anyway. We called it an early night, as we knew there was a long day of boozing it up awaiting us in the morning.

On Saturday, I woke up bright and early, as I had a fabulous in-suite massage awaiting me. I tried to convince Dave that we should have a couple's massage, but he insisted he'd rather get a little more sleep than have his kinks worked out (no, not those kind of kinks you dirty people... sheesh!). So, I had a massage and Dave slept in. We had a delicious breakfast in the dining room (some of the best pancakes I've ever had!), and worked off some calories with a mean game of Bocce on the lawn (Dave won... that is to say, I let him win :-).

We took off for our first tasting stop, Three Brothers. This winery is a bit unusual, as it has a brewery and three wineries all in one location. Whenever given the option of beer or wine, 9.5 times out of 10, I choose beer. So I bellied my way up to the beer tasting bar. I'll admit it was quite the scene - me in a dark pink sweater amongst a sea of manly plaid. I tasted the Riesling Ale (the best of wine and beer in one glass), American Black Lager (tasted like chocolate and coffee), and the East Coast Amber. I was impressed with all three, but decided to go buy a growler of the Ale, Lager, and one of Root Beer.

Rows of wine grapes at Three Brothers

We decided to venture to Cayuga Lake and visit an old favorite, Swedish Hill. Dave and I have been here before (Dave did a tasting, I was preggers with Eric, so I only sampled the grape juice), so we knew what we liked. Being that Columbus Day Weekend is the busiest weekend for tastings, we decided to forgo the sampling and just grab two bottles of Doobie Blues. We already have two bottles of this vintage at home, so this purchase was a thank-you gift for my dad. We also grabbed some artisan cheddar cheese to snack on. While at Swedish Hill, we of course had to pay a visit to Doobie himself!

Doobie shows us his teeth

Then looks at his shadow

Just in case you drink too much and can't remember where you're going... Next stop: Montezuma!

Montezuma was the next on our list. I was impressed with how generous the tasting was and the knowledge of the staff. Montezuma is known for the variety of fruit wines it produces. It also makes Honey Vodka (with great packaging!). We tried the Cranberry Bog, Pear Perfection, Sparkling Mead, Riesling, Diamond, Lake Effect Blush and Blue Moon. I really liked them all, except the Sparkling Mead. We took home four bottles of the Cranberry Bog (two were for mom, it's one of her favorites), and a bottle each of the Riesling, Diamond, Lake Effect Blush and Pear Perfection.

View of Seneca Lake from Fox Run Vineyards

We were hungry for lunch at this point, and had free tasting passes to Fox Run. How convenient, then, that Fox Run has a great cafe! After a long wait, we finally sat down to enjoy a Smoked Turkey, Brie and Raspberry Aioli on Ciabatta. Tasting was next. We tried two vintages of Rieslings (2007 and 2008), Drink New York Riesling, Artic Fox, Cabernet Franc, Ruby Vixen and the Ruby Port. I wasn't very impressed, although, I did like the Cabernet Franc, and I don't usually like Reds. I also liked the Ruby Port. It coated my throat, and I bet it works great as a cough syrup substitute. Needless to say, with the lackluster tasting, we didn't bring anything home with us.

Love this poster (at Fox Run)

Considering my last name is Fox, I had to get this picture

Our inn was right down the road from Fox Run, so we snuck bag to brush our teeth and freshen up. Because we had booked our reservation late, we had to switch rooms in order to stay for two nights. We didn't mind, especially because we were given the Library Suite, which was amazingly historic (it was the Library when the inn was a private home). We were happy to find another chilled bottle of wine in our fridge :-)

The living room of our Library Suite

Because of the inconvenience of having to move rooms, the inn gave us complimentary tickets to the local movie house. We saw "The Social Network." I've heard mixed reviews, but in my opinion, it was a great movie and struck up interesting conversations between Dave and I. We went back to the inn to get ready for dinner. Another fantastic meal. I had the shrimp again, a green salad with horseradish dressing, and roasted duck breast (duck is my favorite food, btw!). Dave had a roasted cauliflower soup, the black tea-smoked duck breast on micro greens, and pork chops. We shared a Riesling-steeped apple for our intermezzo, as well as Bananas Foster for dessert. We took another stroll after dinner, and retired to our room to cozy up next to the fire.

Our fireplace for the evening

In the morning, we enjoyed the breakfast buffet in the dining room (some of my favorites were the ham with horseradish sauce, baked brie and lox). We challenged each other to another round of Bocce - Dave thought we should make things interesting and add "shot put" as an option.

We walked down to the lake and examined all the interesting statues. Dave commented it was kind of like Mr. Potato Head - just pick and choose body pieces (I love him so much, if only for how much he makes me laugh).

Pick a head...

...Then a body

The water was so blue and a stark contrast to the white sails of the small boats.

We bid adieu to Geneva on the Lake and checked out. We took a walk through downtown Geneva and the campus of Hobart and Williams Smith Colleges.

Downtown Geneva

Random photo next to a giant deer

We headed South between Seneca and Cayuga lakes to Ithaca. We stopped at the Carriage House Cafe for lunch (Dave had an Americano and a breakfast sandwich, I had a root beer and juicy cheeseburger).

The Carriage House Cafe

We ventured to Ithaca Commons in search of something sweet (that manifested at College Town Bagels in the form of ice cream). It was only a brief 1 hour drive to my parents house from Ithaca. We were excited to see the kids, who simply looked at us like "who are you?" Glad to know they missed us as much as we missed them. We spent the night at my folks' place and came back to Silly Goose Farm on Monday.

As you've probably realized by now, brevity isn't my strong point. But, only a few people actually read this blog (thanks!!) and those who do know that fact about me already. Either way, thanks for lasting through this long travel post. I'm so glad you stuck around til the end.

Now, back to regularly-scheduled programming of baking and farming and stuff.

A Night of Cheese - Second Course

The second course for our cheese workshop featured a really fun cheese called Eclipse. Crafted by R&G Cheesemakers in Cohoes, NY, Eclipse is a goat's milk cheese that is soft ripened and features a coating of vegetable ash. A bloomy rind develops over the ash (which is all edible), and the cheese itself is slightly sweet.

The cheese was paired with orange marmalade and toasted pistachios. Both are traditional pairings for cheese: The acidic citrus rind in the marmalade balances the chalky characteristics of the vegetable ash; the pistachio is a nice contrast to the creaminess of the cheese's paste.

The beverage pairing in the second course was a 2010 Domaine Des Vieux Sancerre. A quick note about Sancerre - it's not an actual type of wine or grape, but rather, a region in which the wine is made (in the Loire Valley in France). The grape variety it is produced from is Sauvignon Blanc, and the wine gets its mineral qualities from the soil in which the grapevine is grown (that's why you can have wines produced from the same varietal of grape but with different flavor notes). The style of the cheese is typically of the Loire Valley, so pairing the Eclipse with the Sancerre was a nod to the traditions of wine and cheese.

I made the marmalade for this course. Marmalade is a different beast from some of the other jams or jellies that I've made in the past. It involves a few more steps and can take a few weeks to set; with that said, marmalade is still an easy recipe and is a great to keep in one's repertoire. Note that I kept the traditional peel in the marmalade to a fine zest. I think for the purpose of pairing with cheese, it helped to balance the bitter/sweet ratio of the marmalade as to not overpower the cheese. Feel free to make the peel/zest as fine or thick as you would like!

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Orange Marmalade
Makes about three pints
Based on the recipe from the Better Homes and Gardens New Cookbook

5 medium oranges
1/8 teaspoon baking soda
5 cups sugar
1/2 of a 6-ounce package of liquid fruit pectin (or 3 ounces of homemade liquid pectin)

1. Zest the rind of the oranges, being sure to avoid the white pith. Bring the zest, 1 1/2 cups of water and the baking soda to a boil. Simmer, covered for 20 minutes. Do not drain.

2. With a sharp knife, cut the pith off the oranges, then cut out the segments of the oranges, being sure to cut between the segment membranes and avoid seeds. Discard pith, seeds and membranes. Squeeze the segments to extract juice into a bowl, then add the juice and the fruit to the boiled zest mixture. Simmer, covered, for 10 minutes. Measure three cups.

3. In an 8- to 10-quart heavy pot combine the three cups of fruit mixture and the sugar. Bring to a full rolling boil, stirring constantly. Quickly stir in the pectin and return to a full boil. Boil for one minute, stirring constantly. Remove from heat and skim off foam with a metal spoon.

4. Ladle marmalade into hot, sterilized jars, leaving a 1/4-inch headspace. Wipe the jar rims clean and screw-on lids. Place in the fridge (for up to three months) or hot-water bath can for 10 minutes.


A very special thanks to Eric Paul, The Cheese Traveler, for his expertise. Without him, this night would not have happened! Be sure to follow him on Facebook. R&G Cheese can be purchased through The Cheese Traveler.

Hosting Houseguests

WAAAY back in September I had the marvelous pleasure of hosting Liz (from Octavia and Brown) and Tara (of The Prippy Handbook) at Silly Goose Farm for a few days. I absolutely adore both ladies and I'm so lucky that I get to call them my friends. While both gals are the easiest house guests ever, I still wanted to make them feel welcome and especially special. Here are some helpful, sustainable tips for hosting overnighters at your home that prove useful for me!

1. Make sure your space is clean. This is probably a given, but eliminating the dust bunnies from under the bed shows you care about your guests' comfort. It also helps deter any allergic reactions that your guest might have (no one wants to be sneezy from dust and dander). To that point...

2. Use neutral cleaning products. Make a concerted effort to use natural, eco-friendly agents when tidying up your home and doing laundry. Some detergents and products rely on harsh chemicals and overwhelming scents to create the "clean" feeling. You can clean just about anything with a little borax, salt, vinegar, water and/or essential oils. The fabulous Kate Payne has some great suggestions on her website. I'll be posting my own all-nautral, homemade cleaning remedies soon!

3. Find ways to brighten up your space. Fresh flowers and soft candlelight are great ways to do this. If guests have a problem with the flowers, it's easy to remove them. Invest is long lasting, lightly-scented or non-scented candles that are soy- or natural/beeswax-based.

4. Don't let your guests get bored at night. Visit your local library and check out some magazines that suit your guests interests or highlight local places and spaces. Some libraries even have bins of magazines they are looking to unload, so grab some for yourself, as well. (bonus - it's free!) You could even check out some DVDs or music for your guests' enjoyment.

5. Anticipate your guests needs. I'm not saying suddenly become clarvoyant and read their minds. But think about what they might need while at your home. I like to keep a basket with toiletries (extra toothbrushes, lotion, asprin), a few snacks, and a bottle of water or two in the guest room (I also throw in other little things, like lint rollers, for "just in case" situations). What a relief it will be for your guests when they can turn to that basket for a forgotten necessity after a long day of travel! Another helpful trick - leave a basket of blankets, quilts or pillows available for your guests in case of a chilly night. These things make all the different, I promise you.

6. Keep local information handy. Have a few maps of your area in the above basket, or turn to Dr. Google to print off some maps and highlight local eateries and attractions. Go paperless and suggest that your friends download some smartphone apps like OpenTable, UrbanSpoon or Foodspotting to use while they explore your neck of the woods.

7. Think of the small touches. Isn't is always nice when you go to a new hotel or inn and you find mints on the pillow, or a chilled bottle of wine, or a simple note? Create that same experience for your guests. Leave a little card letting them know how happy you are for their visit. Present a simple gift (I sent Tara and Liz home with some jam. Try including a little box of chocolate or bar of soap from a local establishment to remind your guests of their time at your house). One night, I left some chocolate-chip cookies on the nightstand as a midnight snack. Think of something sweet and simple you could do to make your friends feel extra-welcomed.

9. Be sure to leave a light on. Or at least a nightlight. You don't want guests stumbling around in the middle of the night trying to find the bathroom, so put nightlights (or electric candles) out strategically to help night owls find their way.

Any other tips you can suggest? What to do you do to prepare for houseguests and weary travelers? Leave me your thoughts in the comments below, continue the conversation on Twitter, or shoot me a note on Facebook!

Images courtesy of Martha Stewart Living, Nicola Laird's Pinterest, Janey Pugh's Pinterest, and Mariah Hermsmeyer's Pinterest, 

A Night of Cheese - Fifth Course

The fifth Night of Cheese course was a slam-dunk favorite. Everyone loved it! And how could one not? Cheese, chocolate, and delicious booze all in one course? Sign me up.

This course consisted of Rupert from Consider Bardwell Farm (West Pawlett, VT), Cornelius Applejack from Harvest Spirits (Valatie, NY), and homemade chocolate Chantilly cream (which might be the easiest chocolate dessert ever, besides eating a straight-up chocolate bar). The cheese has subtle notes of butterscotch and custard. It is aged a minimum of six months and has a thin rind, indicative of even turning and rotating of the wheels of cheese on a frequent, regular basis. It certainly has a sweetness with the characteristics of an Alpine-style cheese.

Applejack and chocolate Chantilly were natural choices to feature with the Rupert. Both have a similar depth and roundness of flavor, but were perhaps surprising at the same time: Chocolate is typically paired with a blue cheese at dessert, and hard alcohol with cheese is not a common accompaniment. Altogether, though, it was a fantastic combination. One warning about the chocolate Chantilly: It's addictive. You'll be making it often and eating it all. By yourself. Just be sure to use a very good quality chocolate since it's really the only ingredient in this recipe.

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Chocolate Chantilly
Adapted from this recipe via Cafe Fernando
Makes approximately two cups

9 ounces bittersweet or semi-sweet chocolate, chopped
1 cup water
4 tablespoons sugar, optional

1. In a double boiler (or, just a small pot with 1 inch of water with a larger bowl on top of it), heat together the water, sugar and chocolate. Whisk together until melted.

2. Place bowl with chocolate mixture in a second larger bowl filled 1/3 to 1/2-way full of ice water. With a whisk or electric mixer, whip the chocolate mixture until it thickens (about five minutes). Do not over whip or it will become grainy. Serve immediately, or let set up (covered) in the refrigerator - it's great straight-up or as a filling to cakes and cookie sandwiches.

A very special thank you to Eric Paul, The Cheese Traveler, for his expertise. Without him, this night would not have happened! Be sure to follow him on Facebook. Consider Bardwell cheese can be purchased through The Cheese Traveler or online.

A Night of Cheese: First Course

The first course in A Night of Cheese featured one of my favorite cheeses - Fresh Goat's Milk Cheese from Coach Farm (Pine Plains, NY). The cheese was smooth and creamy with a little bit of tang on the finish. Its most notable feature was probably the creaminess, which coated the entire palate, but a close second would be the grassy notes that proved how fresh the cheese really was. Each diner received half of a two ounce cheese "button" alongside a candied orchid. The hardened sugar on the orchid provided a nice crunch to contrast with the cheese, while the floral qualities highlighted the "grassiness." Diners simply plucked off the petals to enjoy with each bite of cheese.

The beverage pairing was a Non-Vintage Cuvee M from Mumm Napa (Rutherford, CA). This demi-sec sparkling wine featured particularly small bubbles and a long finish, which were excellent for cleansing the palate and cutting the creamy texture of the cheese. For more info on sparkling wine dryness, read this post.

I really loved this course. It was the perfect jumping off point for the rest of the evening. The candied orchids were an elegant touch that could not have been simpler to make. Try making a batch of candied edible flowers to decorate cakes and other baked goods! (Besides orchids, other edible flowers include herb and fruit blossoms, violets, johnny jump-ups, carnations, lilacs, nasturtiums, English daisies, marigolds, and hollyhocks, among others.)

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Candied Flowers

One egg white (or powdered egg whites - mix according to manufacturer's instructions)
Castor sugar or superfine sugar
Edible flowers

1. Select your flowers. Be sure to choose flowers that have been grown for culinary purposes without pesticides and that are blemish free (you want them to look pretty, after all!). Wash them gently or wipe with a wet sponge to remove any dirt. Allow to air dry.

2. Beat an egg white until slightly frothy. With a small clean paintbrush, lightly coat each flower (front and back) with the egg white (work in batches to avoid the egg white drying too fast on the flower).

3. Coat each flower thoroughly with the sugar. To make your own superfine sugar, pulse white granulated sugar in a food processor several times (be careful - don't turn it into powdered sugar!).

4. Allow each flower to dry for 12-24 hours on a baking sheet lined with wax paper. Store in an airtight container until ready to use. Candied flowers will last up to three months in a cool, dry environment. Avoid eating the white base of each flower, which tends to be bitter.

A very special thanks to Eric Paul, The Cheese Traveler, for his expertise. Without him, this night would not have happened! Be sure to follow him on Facebook. Coach Farm goats milk cheese can be purchased through The Cheese Traveler or at any of these establishments.

A Night of Cheese - Fourth Course

Sorry for the bad picture here... I had to snap it just before someone ate it! I always forget to take pictures :)

The fourth course for the Night of Cheese was probably the most savory of the offerings, even though it was still on the sweet side. Featured was the Battenkill Brebis cheese from 3-Corner Field Farm (Shushan, NY), paired with a 2008 Syrah from the Magnificent Wine Company (Columbia Valley, Washington) and fresh pears with balsamic-steeped cherries.

I can't lie - this course took a little fanagaling to get it just right. The cheese is a superstar and most definitely deserved a spot on the menu, but getting the right combination of accompaniments and accouterments was somewhat challenging (for me, certainly, more than Eric). Battenkill Brebis is an aged raw sheep milk cheese that has a firm texture (like Parmesan, but smooth like an aged cheddar). It is nutty and has a particularly gritty texture towards the rind. The richness of the cheese called for a bold yet smooth wine.

Enter the Syrah. It was peppery with notes of cherry. Slightly oakey, it coated the entire palate highlighted the earthy qualities of the cheese. We took a cue from these existing flavor profiles and steeped some dried cherries in balsamic vinegar and coupled that next to pears from the Silly Goose Farm orchard that were cellared over the winter (the cherries highlighted the flavors of the wine and cheese, while the pear helped cut the richness of it all and brightened the plate). Keep some of these cherries on hand to add as a quick topping to lots of different cheeses or pureed up and added to salad dressing.

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Balsamic-Steeped Cherries

Makes approximately 3/4 cup of cherries and balsamic syrup

1/2 cup dried cherries

1/3 cup good balsamic vinegar (I used a little bit of fig balsamic, as well)

1 tablespoon honey

1. In a small saucepan over medium-high heat, whisk together the balsamic vinegar and honey. Once it just boils, reduce heat to medium/medium-low and add cherries

2. Cook for about five minutes (until cherries appear to soften slightly). Remove from heat at allow to steep for 10 minutes

3. Serve immediately or allow to sit in a covered container in the refrigerator for up to a month

A very special thank you to Eric Paul, The Cheese Traveler, for his expertise. Without him, this night would not have happened! Be sure to follow him on Facebook. 3-Corner Field Farm cheese can be purchased through The Cheese Traveler or online.