Recipe: Apple Brown Betty with Maple–Bacon Frozen Custard

by JBF Editors on October 31, 2011

Chef Tory Miller's irresistible recipe for apple Brown Betty, a cobbler-like dessert that dates back to Colonial times, is inspired by a popular New England twist on apple pie: he mixes shredded sharp cheddar cheese into the crumbly topping before baking. A Madison-based chef who's committed to sourcing as many of his ingredients from Wisconsin as he can, Miller uses a 15-year-old cheddar from Hook's Cheese Company. You can purchase their cheeses online or substitute any premium local cheddar cheese. Get the recipe here.

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News Feed: October 28, 2011

by jbfauthor on October 28, 2011

What you dreamed of having when you were ten: a Lucky Charms sifter. [LA Weekly] Tiny cheeses, big flavor. [WSJ] Behind-the-scenes photos at Sean Brock's Husk. [BA] Why there's no such thing as a "bad year" for wine. [Chow] Avocado wood gives bacon a kinder, gentler smokiness. [LAT]

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Recipe Roundup: Wild Mushrooms

by JBF Editors on October 27, 2011

Though it can be next to impossible to get a wild mushroom forager to share his secret patch, it's never hard to find a recipe that puts the flavorful funghi to good use. Here are a few of our favorites. Soufflé Crêpes with Wild Mushrooms and Crescenza Cheese Golden crêpes are filled with earthy sautéed mushrooms and a savory pastry cream made with soft-ripened Crescenza cheese. Wild Mushroom Grits with Low Country Oyster Stew Use freshly shucked oysters in this classic Southern stew, which is served over creamy wild mushroom grits. Wild Mushroom and

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Wine Wisdom: Natural Wine Picks

by Anna Mowry on October 25, 2011

To producers and wine geeks, natural wine defies precise definition: it can indicate an absence of additives and pesticides; a gentle handling of grapes and soil; or even the ancient methods of the biodynamic approach. But consumers only need to know this: many natural wines exhibit rich and unique character, as well as a strong sense of terroir. If you’re on the hunt for a memorable bottle, there’s a good chance that a naturally produced wine will fit the bill.

To get some recommendations for affordable natural pours, we turned to Jenny Lefcourt of Jenny & François Selections, which specializes in naturally made European wines.

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Domaine Binner Saveurs 2009 (biodynamic/$18)
"This floral and fruity white is light and versatile. Enjoy it with seafood, grilled chicken, and even mildly spicy Asian dishes."

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