Tuesday, June 18, 2013
By Meredith Goad mgoad@mainetoday.com
Staff Writer
(Continued from page 4)
A pumpkin trifle created by Ilma Lopez, the pastry chef at Grace restaurant in Portland, is a festive and light combination of pumpkin, apples and cranberry flavors that doesn’t require a lot of preparation time.
Gabe Souza/Staff Photographer
Ilma Lopez with her pumpkin trifle at Grace. She says it can be made in a big bowl if smaller dishes aren’t available.
Gabe Souza/Staff Photographer
"Quadrello di Bufala: This is a buffalo milk cheese from the Lombardia region of Italy. Many people are familiar with buffalo milk mozzarella, but may be completely unaware that other cheeses are made with their milk. It's basically a Talegio-style cheese, so it's a bit stinkier than most, but that doesn't translate to being a pungent cheese. In fact, this cheese is unbelievably sweet and creamy and much more mild than the more traditional cow's milk version of Talegio.
"Rogue River Creamery's Rogue River Blue: This creamery is located in Central Point, Ore., and their focus is mostly blue cheese. In fact, my absolute favorite blue cheese is their Rogue River Blue, which is only available a few months out of the year. Luckily for us, the season starts right before the holidays and will last until early spring.
"This raw milk blue is wrapped in grape leaves that have been soaked in locally made pear brandy, so it's sweet, but not cloyingly so. The blue veining adds a bit of pepper to the cheese, but it's not an overly strong blue. I could easily sit down with a wedge of this, a baguette, a little honey and call it dinner.
"I would definitely encourage people to pair some honey, jam and nuts with any of these cheeses. I always have a bottle of locally produced Sparky's Raw Honey on hand for a cheese plate, but am also a fan of the Savannah Bee Company's Tupelo honey, which has notes of caramel in it.
"No cheese plate would be complete without Marcona almonds or carmelized walnuts to add texture and a break from all the rich cheese."
This story was corrected to include 2 cups pumpkin puree in the Pumpkin Trifle recipe.
Staff Writer Meredith Goad can be contacted at 791-6332 or at: mgoad@pressherald.com
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Karen Voter, sous chef at Sea Glass at Inn by the Sea in Cape Elizabeth, serves a sticky toffee pudding cake that is good for busy Thankgiving cooks because it’s easy to make and can be done at least a day ahead. John Ewing/Staff Photographer |
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