culture: the word on cheese, Emily Gold for culture: the word on cheese

Gluten-Free Rosemary Almond Crackers

Emily Gold — Tue, 25 Feb 2014 02:13:16 +0000

Grinding almonds in a food processor to make your own almond flour contributes a coarser texture, which is ideal for these crisp crackers

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A No-Wheat Treat

Emily Gold — Mon, 24 Feb 2014 21:47:09 +0000

Going gluten-free liberates the category of crackers

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Yam Quick Bread with Pepitas

Emily Gold — Mon, 25 Nov 2013 16:52:23 +0000

This autumnal quick bread is rich with flavor. The yams add a slightly sweet note and lots of moisture, and the smoky, spiced pepitas are reminiscent of a campfire. A perfect pairing would be spreadable tangy goat’s milk cheese.

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Semolina Fig Focaccia

Emily Gold — Mon, 25 Nov 2013 16:31:10 +0000

Sweet pockets of soft fig dot this bread, making it a great partner with hard, salty cheeses such as aged pecorino and a selection of charcuterie, including silky prosciutto. I like to serve it cut into individual squares to frame whatever I’m serving with it.

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Rye Walnut Aniseed Loaf

Emily Gold — Mon, 25 Nov 2013 16:23:10 +0000

This wholesome loaf is based on a French recipe for walnut bread, pain aux noix. Traditionally it is paired with Roquefort, but the addition of porter makes this dense, tangy loaf even more cheese friendly. I also like a caramelly aged Gouda with it. Halve the recipe to make one loaf, or tightly wrap and […]

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Olive Oil Flatbreads with Provençal Herbs

Emily Gold — Mon, 25 Nov 2013 16:05:43 +0000

This recipe is a twist on Spanish olive oil crackers, known as tortas de aceite. The herbed sugar-salt mix creates a sweet and salty crackly caramel surface in the high heat of the oven. The flatbreads are irresistible on their own but would pair well with an oozy Camembert.

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Raspberry Pomegranate Fruit Pâté

Emily Gold — Wed, 20 Nov 2013 20:23:59 +0000

Similar to quince paste in its pairing affinities, this gelled fruit is a good match with cheddars and Manchego-type cheeses. You can strain the seeds out if you prefer a seedless fruit pâté.

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Blueberry, Red Wine, and Black Pepper Fruit Pâté

Emily Gold — Wed, 20 Nov 2013 00:48:17 +0000

Traditionally, these pastes were made by cooking fruit for hours, along with spices, sweeteners, and water, alcohol, or vinegar, until the mixture reached a point where the natural pectin caused it to set into a dense gelled form. My recipes for pâté de fruit utilize a modern ingredient—liquid pectin—to create old-world-style pastes. Commercial pectin makes […]

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Apricot Peach Fruit Pâté

Emily Gold — Wed, 20 Nov 2013 00:11:14 +0000

Just as cheesemaking began as a means of preserving milk, putting up fruit conserves and pâté de fruit (fruit pastes) started as a way to store fruit that was otherwise perishable. Concentrated pastes (also called “fruit cheeses,” by the way) are natural sweets that, historically, were often presented at the end of a meal, which […]

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Sweet Potato, Chard, and Alpine Cheese Croquettes

Emily Gold — Wed, 13 Nov 2013 16:23:44 +0000

Reminiscent of fried Spanish tapas, these patties have a crisp crust offset by a molten interior. They are inspired by a seasonal gratin of potato, pumpkin, greens, and Tarentaise with duck by Chef Brian Shaw at Fair Hill Inn, in Elkton. They pair equally well with white and red wines.

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