Perfect Summer Cheese Pairings with Emmi Roth Cheeses

As you plan your summer parties, here are some suggestions from Emmi Roth USA for pairing cheese.  Emmi Roth USA is one of the world’s premier dairy companies and maker of specialty and artisan cheeses.  Cheese consumers like to explore new things, but they can be fickle when it comes to altering the recipe of a traditional favorite. Rubbed-rind cheeses are creating buzz in the culinary world for the visual appeal, aroma and flavor they bring to the table without altering the integrity of the underlying cheese. Coated with spices, herbs or wine, rubbed-rind cheeses are perfect for pairing with warm-weather foods and wines.

Unique cheeses like Emmi Roth USA’s herb-coated Swiss Alp Bellevue and Swiss Alp Panorama and the award-winning red wine lees rubbed Winzer are perfect options for bringing sophistication and flavor to pairings in a party spread.  For example, these cheeses go beautifully with Summer fruits like strawberries and grapes, as well as toasted, salty nuts.

Rubbed-rind cheeses aren’t just for the cheese board either- the extra flavor they provide make them a perfect addition to burgers, quesadillas and sandwiches; and they’re perfect to grate over grilled or roasted Summer vegetables like squash, peppers and mushrooms.
 

 Of course the classic pairing for cheese is wine, and rubbed-rind cheeses are no different.   For these bold cheeses, wines like Gamay, Pinot Noir, Zinfandel, Champagne and Syrah stand up to and enhance their full flavor.  Incorporating these trendy and high-end cheeses into the menu is a great way to impress guests at summer barbeques, graduations, and other summer parties.  

What would you use these wonderful cheeses for?  I'm thinking a Winzer topped burger, potatoes au gratin with shredded Swiss Alp Panorama....or a nice no-cook picnic dinner of fresh fruit, spinach salad, a loaf of french bread, and slices of Swiss Alp Belluvue.  

Emmi Roth USA specialty cheeses, including the Swiss Alp and Winzer cheeses can be found at local grocers or online at www.EmmiRothUSA.com  

Disclaimer:  I received no monetary compensation for this, but did receive some Emmi cheeses to sample.   

Previous Post:  Renuzit Tempting Indulgences & Red Velvet Italian Trifle
 

Renuzit Tempting Indulgences Dessert Scents & Red Velvet Pound Cake Italian Trifle

Are you ready to #TemptYourSenses?  They say (and by "they" I mean some scientist, somewhere) pleasant scents can evoke strong positive emotions.  These same scientists say that smells are directly linked to our limbic system, a part of the brain that effect emotion, behavior, and memory.  Smells are definitely an influence on my own memories.  Fresh cut grass reminds me of running through our back lawn as a kid, chasing fireflies with my brother.  Baby powder reminds me of my son as a baby, cherub-cheeked and fresh from the bath.   My grandmother always had something baking in the oven, so even years later, when I smell cookies or cake baking, it takes me right back to her kitchen, a very happy memory indeed.

Have you ever smelled something baking, and that scent takes you back to a "happy" place" in your past?  Wouldn't it be nice if you could conjure up those memories with the twist of an air freshener?  Renuzit has a new line of fragrance cones called Tempting Indulgences, inspired by your favorite desserts: Creme Brulee, Chocolate-Covered Cherries, and Red Velvet Cake.  I received a box in the mail, with a Chocolate-covered Cherries cone, and a Red Velvet Cake cone.

It's been a long time since I have smelled a Renuzit air freshener.  Remember those heavily perfumed fresheners from the 1970's, with the frou-frou smells?  The new Renuzit Tempting Indulgences are nothing like those 70's smells-they are wonderfully scented, without being overbearing.  One whiff of the dessert inspired fragrances will take you back to a very  "happy" place...but it will also make you hungry.  As delicious as the Renuzit Tempting Indulgences smell, you cannot eat them...(no, you really can't)...so I thought I'd share a dessert recipe for Red Velvet Pound Cake Italian Trifle...which you can eat!  Before I share the recipe, come along with me on my Safeway shopping journey, to get the ingredients I needed for my recipe.  We just got back from vacation, so I actually needed more than just the ingredients for my recipe; I needed groceries for the house.  You can see my shopping trip on Google +  .

I have to say...there are so many air freshener choices at the store, so it's hard to decide, but I was pleasantly surprised at all the new fragrance choices of Renuzit.

Now for my recipe!  Did you know that Red Velvet Cake originated at the Waldorf-Astoria Hotel in New York City in the 1920's?   The original recipe had pureed beets in it, which contributed to its red hue, but it was originally the reaction of the buttermilk, vinegar, and cocoa together that caused the cake to have a reddish tint.  They (and by they, I do not mean scientists...I mean the chefs at the Waldorf-Astoria) added the beets to enhance the color even further.  Most chefs today use red food coloring, rather than  beets.  I actually prefer to use beets because of their nutrition properties, but knew if my family had an inkling that there were beets in my cake, they would not touch it with a ten-foot pole, no matter how delectable it looked!

Red Velvet Italian Trifle

• 1 c. Unsalted Butter, Softened
• 3 c. White Sugar
• 6 Eggs
• 1/2 tsp. Vanilla 
• 1 Tbsp White Vinegar
• 1 c. Buttermilk 
• 3 c. Cake Flour
• 1 tsp. Baking Powder
• 4 Tbsp. Cocoa 
• 3 Tbsp. Red Food Coloring

Cream Cheese-Marscarpone Filling

• 2 oz. Marscarpone Cheese
• 6 oz. Whipped Cream Cheese
• 1 (5.1 oz) box Vanilla Instant Pudding
• 2 c. Milk
• 1/2 c. Half & Half
• 2 Tbsp. Confectioners Sugar

Trifle Layers

• 1 Pint Heavy Whipping Cream
• 1 Tbsp Confectioners Sugar
• 1/2 c. Semi-Sweet Chocolate Chips
• 1 c. Brewed Coffee
• 1 Tbsp Sweetened Cocoa Powder

Preheat the oven to 325 degrees.  Cream the butter and sugar together in an electric mixer until smooth.

Add three of the eggs, blend, then add the remaining eggs and blend again.  Add the vanilla, vinegar, and buttermilk, and mix for about a minute.  Add the flour, one cup at a time, mixing until the flour is blended in.  Add in the baking powder and cocoa; mix well.  Add in the red food coloring.

Be careful when you mix the food coloring in, so it does not splash on you ( I know this from experience.)  Grease two loaf pans and pour in the batter, filling each pan half full. Bake in the oven for about 60-65 minutes.

Remove from the oven and cool about one hour.  Guess what?  The cake in the oven smelled exactly like the Renuzit cone...yummy!

Whip together the marscarpone and cream cheese until smooth.  Add the vanilla pudding mix, milk, and half & half, and blend.  Add the confectioners sugar, and beat about one minute.

Put the mixture in a bowl and place in the fridge until you are ready to assemble the trifle.

Whip the heavy cream together with the confectioners sugar until stiff.

Brew the coffee.  Slice the velvet pound cake, then cut into bite-size pieces.

Place a layer of pound cake in the bottom of a trifle bowl.  Sprinkle the chocolate chips over the top of the cake pieces, and drizzle about 2-3 tablespoons of coffee over the chocolate chips and cake pieces.

Spoon a layer of the cream cheese/marscarpone mixture over the cake pieces and smooth.  Add another layer of cake pieces, chocolate chips, and drizzled coffee.  Add a layer of whipped cream, then a layer of cake pieces with chocolate chips/coffee.

Finish with a layer of whipped cream, and dust with the sweetened cocoa powder. Serve immediately, or place in the refrigerator until ready to serve.

What desserts would you create to go with the chocolate-covered cherries, Creme Brulee, or Red Velvet Cake Renuzit scents?   To find out more about the full line of delicious Renuzit scents, visit their website or visit them on Facebook.  I'm sure that you will agree that the Tempting Indulgences air fresheners will make every day sweeter for you! 

I am a member of the Collective Bias™ Social Fabric® Community.  This shop has been compensated as part of a social shopper insights study for Collective Bias™ and Renuzit #CBias #SocialFabric but this recipe and my opinions are 100% my own!   #TemptYourSenses

Free Phoenix 25th Anniversary Screening of Dirty Dancing Compliments of Skinny Cow

Even twenty five years later, no one leaves baby in the corner...

The SKINNY COW^® Brand Celebrates the 25^th Anniversary of Lionsgate’s Dirty Dancing^®

 

Ladies, grab your girlfriends and get ready to kick up your heels and get down at a special screening in Phoenix July 24 – 26, 2012 


Who:                  The Skinny Cow Brand and Lionsgate’s Dirty Dancing 
What:                 A special screening of Dirty Dancing which will include: 

The ultimate movie date with your best girlfriends.
Free samples of your favorite SKINNY COW^® snacks.
A sweet swag bag filled with all sorts of surprises.
Not to mention, a wide screen view of the dreamiest character ever created.  Feel free to get enough tickets for you and your friends but tickets are only available for a limited time so grab them before it’s too late! 

To get your free tickets, visit: http://www.skinnycow.com/dirtydancingevents/

When:               Tuesday, July 24, 2012 to Thursday July 26, 2012,TWO SCREENINGS: 6:30PM & 8:30PM

Where:                AMC Deer Valley 303033 West Agua Fria Freeway Phoenix, AZ 85027

 

The Most Refreshing Drink in the World: Sparkling Limeade with Mint

Once upon a time there was a girl.  This girl lived in Arizona, the hottest place on earth, so she was hot-very, very hot.  Not hot as in "oh my gosh, that girl is smoking hot".  No.  Hot as in " oh my gosh, I am going to melt right into the sidewalk".   This girl had a variety of different beverages at her finger tips to imbibe, yet nothing could quench the ravaging thirst she felt...until she made this delightful sparkling limeade with mint.  One sip, and she was refreshed.

This girl knew there were others in the world who were hot too.  She felt it was her obligation to share this recipe for the whole world to enjoy.  The world got a taste of this refreshing limeade...and the world was refreshed. 

You're welcome.  

• 3-4 Fresh Limes
• 1 3/4 c. Super Fine Sugar
• 2 (1 L) Bottles of Club Soda
• Fresh Mint Sprigs

Cut the limes into paper-thin slices, and place in a large pitcher.  

 Sprinkle the super fine sugar over the limes, and with a wooden spoon, mash the sugar into the limes.  The super fine sugar dissolves into the limes immediately, so the limes can "marinate" in the sugar.  

 Allow the lime and sugar mixture to sit for about one hour.  Pour 1 1/2 bottles of the club soda into the pitcher, and stir for several minutes.  

Fill a glass with ice, and then 1-2 of the fresh mint leaves.  

Using a spoon or mulling tool, mash the mint slightly, but do not tear it apart.  Add the limeade mixture to the glass, and stir if you'd like.  Use the remaining club soda to "top off" each glass, as needed per taste.  Unlike other limeades, this will not be very sweet-you will have the strong, slightly sweet lime taste, with the refreshing fizz of the club soda, topped by the exhilarating fresh mint taste.  It will also not be a dark green color, as artificial limeades are.  This is light, cool, and invigorating!

Ahh! 

Oz, The Great and Powerful: Trailer Debut

Doesn't this movie look incredible- I love that they are showing this from the Wizard's point of view!

Mary Coyles Ice Cream Parlor: A Phoenix Restaurant Review

You know my love of all things retro, right?  Mary Coyle's Ice Cream Parlor, located in Central Phoenix, was right up my alley, so to speak, in all it's retro ice creamy (yes, ice creamy is a real word...I think) goodness.  And what ice creamy goodness it was!

I wandered into Mary Coyle's with my friend Kathy and her girls, along with my sweet summer side-kick, Little Man.  And by wandered, I mean hurried...and by hurried, I mean bolted...it was ice cream after all,  for crying out loud...what would you expect me to do?!  Sorry...I digress...Let's just say I was very excited to try out all the goodies Mary Coyle's had to offer.  What goodies you ask?  Well, Missy (or Mister), you are just going to have to wait patiently.  I have to tell you about the adorable decor first!

The place is cute retro all the way: pink and white striped walls, colossal black booths, black and white awning over a long marble counter-top...I half expected Doris Day and Rock Hudson to come strolling through the door...although I am fairly certain Doris and Rock would bolt through the door, just as I did.

 

 So....I had a BLT, Little Man had a French Dip, and Kathy had a Pastrami sandwich.  What?!  You though I would talk about ice cream?  We are not ice cream harlots, you know.  We ate lunch first...before we dove into the ice cream.  What a nice lunch it was, too.  My sandwich was fresh, and came with a dish of potato salad that tasted like it was made in the Bronx that morning, perfect New York City style.  Little Man had fresh fruit with his sandwich, and Kathy and her girls had fruit or chips with their sandwiches.

The lunch menu had a variety of options, heavy on the family-friendly grilled cheese, hot dogs and hamburgers, as well as soup, salads, and of course sandwiches.

The ice cream?  Oh my!  Mary Coyle's makes its ice cream on the premises, with 15% butterfat, so was fresh and creamy-no old freezer taste here!  This place has 38 regular ice cream, sorbet, and frozen yogurt flavors, plus 6-10 seasonal and specialty flavors.

They have every flavor of ice cream topping you could imagine, and sundae combinations that would make the Queen swoon. Ice cream bowls, milkshakes, floats, and malts are standard fare at Mary Coyle's, but for the adventurous, Mary Coyle's has the "showboat" with 2,3, or 4 scoops of ice cream, a variety of syrups and toppings, and topped off with whipped cream, nuts, and a cherry.  Then there's the "Hill", "Mountain", and "Grand Canyon", with 4, 7, and 11 pounds of ice cream (respectively), enough topping you could bathe in it, and whipped cream and cherry (of course)!

Because I was with Kathy, I restrained myself, and did not get the "mountain".  Instead, I got a simple, yet decadent coffee ice cream with hot fudge, nuts, whipped cream, and cherry.  I was in nut heaven.  Little Man got a waffle bowl with mint chocolate chip and fudge sauce, and Kathy and the girls each got a two-scoop dish of ice cream.

 

 
To top off our day, a group of ladies at another table started serenading the room with vintage tunes-I do not know if they were a visiting woman's group or choir, but it was perfect for the mood of the restaurant.  The only thing missing from Mary Coyle's is a jukebox in the corner, but their sweet melody took care of that need for us.

 What a delightful day we had...great company, great conversation, great food, and great ice cream!

 

Mary Coyle's is located at 5521 N 7th Avenue, between Camelback and Bethany Home Rd.  To find out more, visit their website at http://www.marycoyle.net/





Disclaimer:  This was an anonymous visit/review of Mary Coyle's.  I received no monetary or product compensation, and Mary Coyle's did not know I would be reviewing.

Arizona: Mommy Happy Hour at Sprinkles Cupcakes!

What a fantastic promotion for Phoenix/Arizona residents!

Sprinkles Cupcakes of Scottsdale is hosting a Mommy Happy Hour on July 9 - 13, from 9-11 a.m.  Visit Sprinkles with your child and receive a free cupcake for him or her when you buy one for yourself!

Cupcake Tower:  Photo courtesy of Sprinkles

If you've never had a Sprinkles cupcake, they are scrumptious!

Red Velvet Cupcakes: Photo courtesy of Sprinkles

The Sprinkles of Scottsdale is located at 4501 N. Scottsdale Rd, at Camelback Rd. across from Scottsdale Fashion Square.

Chai Latte Cupcakes:  Photo courtesy of Sprinkles

Disclaimer:  I received no monetary compensation for this post.   I am hoping to get a free cupcake though. ;)

Tortellini with Beets & Peas in Basil Cream Sauce #KitchenPlay #AuntNellies

Tortellini with Beets & Peas in a basil cream sauce.....doesn't this sound incredible?   I know what you are thinking...the tortellini sounds great, as does the basil cream sauce, and maybe even the peas, but beets?   Yes.  Beets.   It's time to make beets your friend.  Not only are they incredibly delicious, they are super nutritious.  Beets are good!

I have been a long time fan of beets  Growing up, my Babci (grandmother) would pick and then roast fresh beets in upstate New York, and serve them in a sweet buttery sauce.  While pregnant with my son, I had a big ol' salad every single day.  On that salad, along with the lettuce, I had beets, peas, garbanzo beans, and sunflower seeds.  Every single day, same salad.  I had morning sickness throughout my entire pregnancy, but that salad was refreshing and delicious, something I craved all the time.  Little did I know I was providing wonderful nutrition for Little Man and myself.  Not only did I get zinc, folate, Vitamin C, protein, and Vitamin B Complex in the peas, sunflower seeds, and garbanzo beans, but I was getting a healthy dose of betacyanins from the beets.  Beta what?  Betacyanins.  They contribute to the bright reddish purple color in beets, and are important antioxidants that are important for heart health, and may even lower the risk of certain cancers.   I had no idea that my every day must-have salad was packed with so much goodness-it just tasted great to me!

Onto the recipe.  No.  Wait.  Before I share my recipe with you, I have to ask....what's the deal?  Have you ever even tried beets?  No?  Most people have never tried a beet, yet assume they won't like it.  Beets are incredible.  They are sweet, with a slight earthy tang to them, and can be served a variety of ways, not just in salads.  You have to give them a try, I know you will be pleasantly surprised!  I suggest you be choosy about your jarred beets though, not just any brand.  My favorite brand of beets is Aunt Nellie's...but I might be a little bit bias.  I grew up right around the corner from where Aunt Nellie's has their headquarters in Marion, NY (I grew up in Macedon).

My Mom bought Aunt Nellie's pickled beets and red cabbage for years, Now, it is the only brand I buy, as well.  It turns out that Aunt Nellie's beets are picked at their perfect ripeness, so they retain their farm fresh flavor, as well as all those betacyanins. Yeah for us! 


Anyway...onto the recipe. I mean it this time. Kitchen Play and Aunt Nellie's asked me to create an entree, as part of a Progressive party, with five other bloggers.  Obviously, since I am a cook, I make a lot of dishes, but this is one of the most delicious I have ever made.  Seriously!  I gave myself a nice pat on the back for this one, because this dish is scrumptious...the combination of the creamy basil sauce, mixed with the beets, bacon, peas, and pine nuts.  Oh my!  Don't take my word for it, make it yourself, and you'll see, this is a gourmet meal worthy of your finest guests!

• 1 Package Frozen Cheese Tortellini
• 3 Tbsp. Unsalted Butter
• 2 Tbsp. Superfine Flour (Like Wondra)
• 2 c. Half and Half 
• 1 Tbsp. Butter
  
• 1 Jar, Aunt Nellie's Whole Pickled Baby Beets
• 1 c. Frozen Peas
• 3-4 Leaves, Fresh Basil 
• 5-6  Pieces Fresh Bacon
• 2 Tbsp. Fresh Pine Nuts
• 3-4 Tbsp Fresh Shaved Parmesan Cheese

Preheat oven to 375 degrees.  Place the strips of bacon on a foil-lined baking sheet.  Place in the oven and bake approximately 15-20 minutes, until crisp.  Remove from the oven and set aside to cool slightly.

Cook the tortellini according to package directions, drain, and set aside.

 In a saucepan, melt the butter on medium low heat.  Stir in the flour and whisk until smooth. Turn the heat up to medium high, add the half and half, and stir frequently until it bubbles.

You do not want this sauce to be too thick, so if it thickens too much, thin with a little bit of milk.  Be careful to stir frequently so you do not burn the sauce.  When it bubbles, turn to low.

Rinse the peas in a little bit of water, drain, and set aside.  Drain the jar of whole beets, and cut the beets into quarters.

In a small saute pan, melt the butter over medium high heat.  Add the peas and beets, and turn the heat to high.  Sear for 1-2 minutes, stirring frequently, then remove from the heat.
 

 In a small saute pan, wipe the pan with a touch of melted butter.  Place the pine nuts into the pan and toast the pine nuts on high for about a minute.  Be careful they do not burn.  

Wash and pat dry the basil leaves.  Snip the leaves into small strands into the cream sauce.  Mix well.

Stir the cream sauce into the tortellini.  Crumble the crisp bacon into the tortellini, and stir.  Reheat the tortellini over medium low heat for 1-2 minutes, then spoon onto dinner plates.  Spoon some of the seared beets and peas over the tortellini, and sprinkle with toasted pine nuts and fresh shaved Parmesan.  Serve immediately.

You can also serve this vegetarian by excluding the bacon...but I have to say, bacon and beets together is an incredible flavor!



To have even more fun with Aunt Nellie's full line of glass-packed vegetables, sign up here to receive a coupon good toward the purchase price of any Aunt Nellie's product. Then, create your own fun dish using that product for a chance to win $250 from Aunt Nellie's and Kitchen PLAY. See specific rules at Kitchen PLAY. Limited quantities available. Sweepstakes ends 8/15/12.

Click on the Kitchen Play Progressive Party link below to see what my fellow bloggers have created, as part of our six-course menu for Aunt Nellie's...mine was obviously the entree!

To find more ways to cook with beets, visit Aunt Nellie's at http://www.AuntNellies.com
You can also find them on Twitter, Facebook, Flickr, and YouTube.

I received monetary compensation from Kitchen Play to pay for the Aunt Nellie's Beets and supplies for my recipe, but the recipe and my opinions are 100% my own.  I have been a happy Aunt Nellie's customer for over twenty years, and am very happy to represent them in this recipe!