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Billy Blue Cheese Cheesecake with White Port Wine Poached Pears, White Port Caramel and Wisconsin Candied Walnuts

Billy Blue Cheese Cheesecake with White Port Wine Poached Pears, White Port Caramel and Wisconsin Candied Walnuts

Not your basic sweet Cheesecake, but if you consider yourself a somewhat connoisseur of Wisconsin cheese you're going to enjoy this one. You take a bite of Billy Blue Cheese Cheesecake, White Port Poached Pear, White Port Caramel and Candied Walnut all together and your mouth goes WOW. Again, I focused on using Wisconsin products to produce this fantastic dessert. This cheesecake uses a combination of Carr Valley Billy Blue and Carr Valley Fresh Chevre. It's sweetened with Young's Wisconsin more »

Black Forest Kirsch Torte

Black Forest Kirsch Torte

Black Forest Cherry Brandy Cake or Schwarzwald  Kirschtorte. Kirsch is a clear cherry brandy made from fermented cherry juice. I've made several of these classic cakes the traditional way for the Dorf Haus. The cake pictured to the left was one of those. The cake pictured at the bottom of this blog, I made a little different. For that cake I added Wollersheim Port, Carr Valley Fresh Goat Chevre Cheese and my own Black Garlic. Always be sure t more »

How to Prepare a Crust for the Best Fruit Pies

How to Prepare a Crust for the Best Fruit Pies

How to prepare the best fruit pies? It all begins with the crust.  The proper crust makes all the difference. If you’re going to make a sweet pie, use ingredients meant for making sweet pie crust. And for a savory pie, ingredients meant for a savory pie crust.  Sweet (sugary) savory (salty). So I start with the flour.  You can use bleached all-purpose flour but I prefer pastry flour. Pastry flour produces the tenderest crust.  The difference is the amount of gluten fou more »

The Perfect Cooking Method… Every Time!

Have you ever heard the term “sous vide”? It’s one of my new favorite culinary techniques. Translated from French, it literally means “under vacuum”.  That’s because this cooking method requires food to be vacuum sealed in plastic bags to remove air. The vacuum-sealed bags of food are then placed into a hot water bath, allowing for temperature control. Accurate temperature control is what sous vide is all about, as the food can’t get any hotter t more »

Black Garlic - The Unusual Ingredient You Should Be Using

Black Garlic - The Unusual Ingredient You Should Be Using

I have a new obsession, and it’s been showing up in a lot of my dishes (and my clients’ dishes lately). This secret ingredient is Black Garlic. No, it’s not garlic that’s gone bad. It’s garlic that’s undergone a Maillard Reaction  which happens when amino acids and reducing sugars have a chemical reaction. And it’s how cooked/toasted foods like bread, steak, marshmallows and cookies achieve their color and flavor. Interesting, right? I make Blac more »

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