Test Kitchen

01 Oct

Posted at 14:07h in Dinner Parties & Entertaining, Test Kitchen by

Mark and I put together an apple-inspired fall menu for the Times Herald-Record, the Hudson Valley's leading newspaper, and happily they've made everything available online, so you can savor it, too!The menu features the following Gilded Fork recipes:Turnip & Apple Soup with Nutmeg Cheddar BreadsticksCornish Game Hens with Apple Cinnamon...

16 Sep

Posted at 15:45h in Dinner Parties & Entertaining, Ingredient Profiles, Recipes, Test Kitchen by
A meal without cheese is like a beautiful woman with only one eye. - Jean Anthelme Brillat-Savarin Foodstuff: Cheese Types of Presentation: The cheese board or cheese course Description Rather than highlight one specific cheese for this month’s Indulgence, we decided to focus on the cheese board or course as an integral part of the meal. We are huge fans of the added elegance a selection of cheeses brings to both casual and formal dining; in fact, there are times when dinner for us is just that, along with some accompaniments and a nice bottle of wine. Of course, since we are such enthusiasts of artisanal cheeses, the cheese course presents an opportunity for us to explore our discoveries with friends, as well as find new combinations for the palate. Cheese can be served either on a cheese board or as its own course as follows: Cheese board When served as part of a buffet or family-style meal, the cheese board offers a selection of tastes to complement or enhance the other dishes being served. The board is passed along with other dishes and can be left in the center of the table for continued sampling. It’s also an elegant and easy to prepare part of an hors d’oeuvre party. Cheese course When served as a separate course, a selection of cheeses provides a brief repose in the meal for guests to indulge their palates, and can even can take the place of dessert for those who prefer a savory finish. Presenting a selection of varied cheeses gives guests a chance to experience a progression of flavors in one course. As an example: Brillat-Savarin, Campo Montalban with membrillo, Speziato al tartufo and Stilton.

14 Sep

Posted at 20:37h in How-To, Test Kitchen by

The past twenty years have seen an enormous surge in the popularity of Balsamic vinegar here in the United States. This mysteriously dark and intoxicating, complex elixir tempts us as a condiment, a base for sauces, vinaigrettes and marinades, and as a flavor enhancer for meats, cheeses and even fruits....