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NEW SOCIETY BLOG — Recipe
Over the past few days we have shared recipes for corned beef and pastrami, along with chutney, pickles, and candied jalapeños, and a couple of different cheeses. Now we need a reliable method to transfer all this yummy goodness from the charcuterie board to our eagerly awaiting lips...enter the homemade cracker! And to counter the savory we have added a little sweet with a caramel corn recipe. Both recipes, and many more, can be found in Ecothrifty: Cheaper, Greener Choices for a Happier, Healthier Life. Be sure to come back tomorrow when we will be sharing an Irish Cream and vegan hot cocoa recipes.
Cheese, how do I love thee let me count the ways! I think we can agree that cheese is one of the stars of the holiday food season, but for a variety of reasons; allergies, ethical, or otherwise, we can't all abide in animal dairy. So in the name of inclusion, and to aid in the continuation of the cheesy love affair, we are including two recipes today.
Cured meat products arose from the need for preservation, in a time when cooking and refrigeration were not always available. Today, charcuterie is an embodiment of art in the kitchen, combining precision, balance, patience, and creativity.
In DIY Kombucha: Sparkling Homebrews Made Easy by Chef and Registered Holistic Nutrionist Andrea Potter, you will find the answers to key questions including "where does all that sugar go?. "do I need to get a sitter for it when I go on holidays?', and does this SCOBY look normal?"