Chefs at Qui in Austin, Texas, have created ice cream sandwiches that boast cheddar cheese ice cream between two cajeta waffle cookies, the latest example of how cheese is starring in the push to make dessert a mix of savory and sweet. Chefs are moving beyond the mild mascarpone and ricotta to the stronger flavors of cheddar and goat cheese to create end-of-the-meal dishes with something for everyone.
The artisan cheeses now available are delicious on their own and in savory dishes, but also add depth to desserts. Both delicate cheeses such as fresh ricottas or stronger choices such as blue cheese work well with butter and sugar to create desserts including the chocolate truffles with goat cheese.
Food Network star Guy Fieri isn't the first chef to struggle when making the switch to network prime time. His nonculinary "Minute to Win It" game on NBC has seen lukewarm ratings, but he is in good company alongside Emeril Lagasse, Marco Pierre White and other culinary luminaries.
Twelve independent producers in Australia have joined to form Australia's First Families of Wine, a group aimed at encouraging drinkers of Australian wines to look beyond the big names. Consumers know Australia for value wines, but the "trick is to convince them that we make great wines," said one independent producer.
Nutritious nuts add crunch and flavor to both sweet and savory dishes. Recipes for hazelnut brownies, glazed duck with pistachios and clementine sauce, and Vidalia onions stuffed with sausage and pecans show off their versatility.