Let me tell you this – the Backwoods Bastard is definitely one of the finest brews I have ever had. Complex, lingering, hauntingly good. It just may be the best brew in Grand Rapids, MI, and given that Grand Rapids has been named Beer City USA in a poll run by the guru of home [...]
Tag: Cheese
Maple-Glazed Pheasant
Using the same technique as our Smoked Pheasant, we brined our bird then oven-roasted it to completion while glazing frequently with unreduced maple syrup. The breasts were left to chill overnight then sliced across the grain. Placed on whole grain crackers, topped with Cardona Goat Milk Cheese from our heroes at Carr Valley, then topped [...]
Goat Cheese Plate
From clockwise from bottom-left: Cardona from Carr Valley in La Valle, WI, Evalon from LaClare Farms in Chilton, WI, Landjaeger with Door County Cherries from Zuber's in Monroe, WI, and Eleven Brothers from Boston Post Dairy in Enosburg Falls, VT. The grassy, herbaceous flavors of goat cheeses are complemented by the sweet and salty counterpoint [...]
Great Lakes Cheese Plate
Cheese production is one of the great traditions of Great Lakes Cuisine. The immense amount of factory produced cheese from the "Dairy State" is merely an outgrowth of a much older tradition of farmer produced cheeses. Cheese at the most basic level is a method to preserve milk and this preservation tradition is very much [...]
Great Lakes Cuisine 