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.

(More) Buds and Blooms

A few more pictures from around the farm. Enjoy!

Buds of the crab apple tree

If all goes according to plans, the house will be getting a

paint job this summer (think cream, green and purple!)

A lot of the shrubs and plants around the house need some serious trimming

Pear tree blossoms in the background. This outbuilding collapsed from heavy winter snows.

We'll be building a pergola in it's place (and hopefully a big fire pit!)

Pretty pale pink apple blossoms (this tree produces MacIntosh)

Black cap canes (can't wait to make jam!)

This HUMONGOUS daylily clump is so weird - it sits in the middle of

the lower lawn, and I have no idea what to do with it 

White lilacs that line the driveway

Sweet Lily of the Valley near the driveway and bay window of the dining room

Our neighbor Lorraine's house. She lives on the other side of the orchard/cow pasture.

She keeps a garden on our property and leaves scraps on her kitchen porch for our cats

John and Doris live right across the street. Their house and our house were built

by the same family (the Gaige brothers), but their house is much older

Doris' vegetable garden

I love the picket fence and tulips! In the late summer, holly hocks bloom around the fence

John and Doris' barn was recently built by a team of Amish craftsmen, and it looks amazing!

Their old barn collapsed in 2010 after a very heavy snowfall (we received 70 inches of snows in 3 days!)

I can't wait to update the barn - new windows, partial new roof, new doors and new paint.

With luck (that is, with whatever free-time my dad had), we will place a cupola on the peak

The colors of the farm are so beautiful and picturesque that

sometimes I can't believe this is actually my life! 

Candied Apples

Shiny, glistening, ruby red candied apples. A staple at Halloween and county fairs alike. Edie's birthday party wouldn't be complete without them.

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Candied Apples

10 medium-sized tart apples, like McIntosh

10 wooden sticks or skewers

2 cups granulated sugar
1 cup light corn syrup
1/2 cup hot water
1/2 tsp (about 20 drops) red food coloring
1/2 cup Red Hots candied or 25 Atomic Fire Balls*


1. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.

2. Wash and dry apples. Remove stems. Insert wooden sticks into stem end of apples securely.

3. Add sugar, water, corn syrup, hot water and food coloring into a large pot. Boil until temperature reaches 250 degrees Fahrenheit on a candy thermometer.

4. Add Red Hots or Atomic Fire Balls to the pot (Red Hots will complete melt away, Atomic Fire Balls will not). Boil until temperature reaches 285 degrees Fahrenheit on a candy thermometer.

5. Remove pot from heat. Dip apples into the mixture, allow excess to drip back into pot. Allow to cool on foil-lined baking sheet.

*It sounds like a lot of spicy, fiery flavor, but it only lends subtle cinnamon taste.

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Caramel Apples

Yum. Caramel apples. Who can say no? (No, really, have you ever said no to one?) It's also a great way to use up those last few apples from the orchard. Here's the recipe.

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8 large apples

8 craft sticks or chop sticks *

2 c. packed light brown sugar

1 3/4 c. heavy cream

3/4 c. dark corn syrup

2 tbsp. unsalted butter

2 tsp. kosher salt

1. Be sure apples are clean and free of any wax coating. Grease a baking sheet or line with a sil-pat. Push stick securely into the apple from the stem side. Set aside.

2. Combine remaining ingredients in a medium saucepan and bring to a boil over medium-high heat. Cook until the mixture reaches 225 degrees Fahrenheit on a candy thermometer. Allow it to cool slightly.

3. Dip the apples one at at time into the caramel, rotating to coat 3/4 of the way up the sides. Lift the apple straight up from the caramel, letting the excess drip into the pot. Place on prepared baking sheet. Repeat with remaining apples. If caramel gets too stiff, place back on stove and stir to re-warm.

4. Allow to set, at least 10 minutes. The apples can be made and stored in the refrigerator a few days in advance.

*I use twigs and small branches because they are free, sturdy and prettier to look at :-)

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I wrap and hand-out the caramel apples in the same manner as the popcorn balls. I didn't make any candied apples this year, just based on time restrictions. So, you'll have to come back next year if you want the recipe!