On VIP Breakdown: Top 20 VIP Breakdown stories of 2008

Recipe: Tzaziki

Posted by Jenny Lewis Categories: Appetizers, Snacks, Recipes, Condiments, Dairy, Mediterranean

tzaziki

I can’t even come up with words to properly convey my feelings for tzaziki. Cool, creamy, and fantastic with everything from vegetables to steak. It’s incredibly easy to make, and incredibly easy to customize to your own taste.

Ingredients:

  • 2 cups plain yogurt (this can be regular yogurt or Greek yogurt, fat free or as fatty as you’d like, as long as it’s plain)
  • 1 cucumber, peeled and seeded
  • 1 or 2 pinches of salt
  • 1/4 cup fresh mint
  • 3 cloves of fresh garlic or 1 tablespoon of pre-minced garlic from a jar

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September Eat Local Challenge

Posted by Jenni Burns Categories: Summer Cooking, Cheese, Dairy, Fruit, Vegetables, Festivals

Local FoodIn my searching for lemons the other day I came across something that I thought was really interesting. The Eat Local Challenge, is a 30-day challenge to eat from your local foodsheds as well as preserving September’s harvest for the winter months. There is nothing better than eating fresh produce that was grown and picked this week at the farm down the road, except maybe growing it yourself! Another aspect of The Eat Local Challenge is to get the message out about the farmers in your area. You can help advertise locally by blogging about what you’ve enjoyed and you can add photos you’ve taken to the flickr Eat Local Pool.

My family and I love to visit our local Farmer’s Market on Saturday to drool over all the delicious fruits, vegetables, freshly baked breads, and wonderful cheeses, as well as all the beautifully handcrafted pieces! Then we usually sit down to enjoy a crepe or two while the kids dance to the country music. It’s a lot of fun, hopefully we will make it this coming weekend and will post some photos! There is something great about community. I think what I love the most about the local markets is that you can shake the hand who planted the veggies you are going to take home to prepare a delicious meal for your family. So this is just a reminder, go and support your local farmers this September, shake their hand and tell them how much you appreciate all their hard work, because without them most of us would go hungry!


Recipe: Scones with Devonshire Cream

Posted by Janie Franz Categories: Dessert, Snacks, Features, Recipes, Dairy, Baking, Parties

SconesNo tea table should ever be without scones. If you haven’t had one before, think of them as delicate, sweet biscuits. There are also lots of variations for making Devonshire Cream. This one is super easy.

SCONES

Ingredients:

  • 2 cups flour
  • 1 tbsp sugar
  • 3 tsp. baking powder
  • ½ tsp. salt
  • 1/3 cup butter
  • 1 egg, beaten
  • ½ to 3/4 cup milk


Heat oven to 425 degrees. In a large bowl, mix together flour, sugar, baking powder, and salt. Grate the butter into the flour mixture and combine until it is the consistency of coarse corn meal. Add egg and ½ cup milk. Stir until a dough forms. If it is too dry, add more milk, a tablespoon at a time.  Turn onto a floured board and knead 10 times. Roll out ½ inch thick and cut with a 2-inch cookie cutter. Put the scones on a greased baking sheet and brush with milk.  Bake 12-14 minutes.


DEVONSHIRE CREAM:

Ingredients:

  • 3 oz. cream cheese, softened
  • 1 tbsp. sugar
  • 1/8 tsp. salt
  • 1 cup whipping cream

Preparation:
Cream sugar, cream cheese, and salt. Stir in whipping cream. Beat with an electric mixture until stiff. Refrigerate before using.


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