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Monthly Archives: November 2014

The Scottish Cheeses Have Arrived!

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Garlicky Gruyere Dip

We are almost famous for this one! 1 pound cave aged gruyere cheese (asiago or swiss can be substituted) 1 bunch green onions, thinly sliced on the diagonal 2 tsp. garlic powder or 1 large clove of fresh garlic freshly ground pepper Hellman’s Real Mayonnaise Coarsely shred cheese and add green onions, garlic and pepper.
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Black Olive Tapenade

To make two cups: 4 tins sliced black olives, drained 1/4 cup good quality EVOO 1 tsp. crushed chillies freshly ground pepper Mix all together in a big bowl.  In two batches, blend in food processor – making the first batch very smooth, and the second batch a little chunkier.  Mix together and serve in
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Cheese Fondue

Ingredients: 1 cup dry white wine 1/2 pound shredded emmenthal cheese 1/2 pound shredded cave-aged gruyere cheese 2 tbsp all purpose flour 1/4 tsp salt 1/4 tsp ground nutmeg 1 tbsp Kirsch (cherry brandy) 1 pound loaf French bread, cut into 1″ cubes   Simmer wine in fondue pot.  Toss cheese with flour, add cheese
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