I can’t think of a better way to take advantage of summer’s amazing bounty of fruit than soaking it in sugar and rum for six months. After trying this delicious and potent compote around the holidays you won’t be able to, either.
For the best results, use ‘tree-ripened’ mangos - those that are picked later on the vine for incredible flavor. They are a little more expensive and harder to find, but absolutely worth it. Oh, and there’s no dairy in this butter so spread away! I use it with fresh goat cheese tarts, French vanilla ice cream, grilled white fish, and so much more!
These sweet, boozy berries are a snap to make. Stirred into a cocktail, drizzled over ice cream, or just wolfed down by the spoonful, they are crazy delicious.
Cabernet Sauvignon is highly adaptable, wildly popular, and a brilliant choice for cheese.
One of the most popular wines in the world, Chardonnay is an excellent partner for cheese.
This smooth and dense spread hails from northern Italy, and couldn’t be easier to make. Once you taste the real thing, there’s no going back to the store-bought stuff…
To eat or not to eat the rind, that is frequently the question.
Crunchy and sweet, these rum-kissed walnuts are a perfect accompaniment to cheddar, blue cheese, and a whole lotta other stuff!
Nectarines are basically peaches without the fuzz, and just as sweet and rich in flavor. This recipe turns these delightful fruits into a sweet, thick butter that is perfect on a slab of grilled bread with some fresh chèvre and a drizzle of honey.