a visit to the chestnut hill cheese shop

I recently spent a summery weekday morning haunting around the Chestnut Hill Cheese Shop. The operating duo (Daniel Weiss & John Ingersoll) are the kind of gentlemen you want slicing and shaving your cheese — friendly and knowledgeable, respectful of the product and incredibly helpful in pinpointing what you’re looking for.

Click here for my full tasting report of my recent visit. Be warned—co-owner Daniel does tip you off to many of his cheesy favorites.

recipe: brew-infused apple sticky buns

I recently scribed a guest post for In Search of Beer, Ryan Hudak's website that details his on-going feat for sampling new beers, all while sharing everything hop-associated, including brew news, event recaps, and even, recipes for cooking and baking with beer. 


Since I too am always on the hunt for the next best beer and strive to incorporate beer in everything possible (talking in dinner, in desserts, and of course, in cocktails), I decided to contribute editorial that tied my love for my PA Dutch culture with my obsession of baking–all of which had to be splashed with beer, of course.


Click here to read up on my time-consuming methods of crafting from-scratch Pennsylvania Dutch Sticky Buns–a recipe I particularly enhanced with fresh apples and extra-special bitter beer. If you can squeeze in the time, for all the glory of dough kneading and dough rising, I promise you that these sweet breads are always a crowd-pleasing hit.

holiday cookie swaps and bacon chocolate chunk biscotti

There are no elaborate rules to the holiday cookie swap that I host with my best friend. While we together take baking very seriously, an affair that is themed around a sugary spread of everyone's favorite cookies should never be a tense event.

So, if you're a cookie party virgin, do not skip asking for an invitation to our next sweet treat gathering. Whether you're an experienced kitchen crusader or you briefly dabble in dessert-making, no one acts as critics in this get-together, but instead, attendees appreciate each and every contribution, requesting recipes for this and that, aiming to simplify their holiday baking by providing having a fine, diverse take-home sampling for their upcoming parties–or simply, to steal bites from throughout the Christmas season.

For this year's holiday cookie party, I opted to whip up two brand-new recipes for our guests' pleasure. Sometimes, I have lofty baking ideas, and with slim time to actually concoct fine jewels of desserts, they typically end in disasters.

But, I promise you, the following two recipes are crowd-pleasers, perfect to take to any cookie share—even one of those that all bakers spend entire afternoons prepping for, designing their cookies and their plates, stressing over if their hard-worked contributions will be a raging success.

brunch at cafe luna of cambridge, massachusetts

Until I reached age 23, I never had brunch. Seriously.

I had breakfast, I had lunch, no brunch. I even, when working as a food writing intern in college, mentioned to my editor, "who really goes to brunch?" Her response? "Everyone."

Call me a late bloomer, but do know that while it took me far too long to embrace brunching habits, I am now incredibly hooked.

On a recent excursion to Boston, a pursuit with a purpose to explore another state's beer and attend a Beer Advocate fest (full report here), we stumbled upon a popular brunch spot in Cambridge, Massachusetts. 

Cafe Luna, petite and packed with endless one-of-a-kind creations that would send any food lover's heart a-flutter, is a go-to spot for local students looking to snag weekend brunch (which also means, they always have quite a wait!). 

Thank god for the hospitality of one delightful manager, we were able to cozy up our six-top outdoors in the summer sun and enjoy a wide sweet and savory sampling. From our lineup of S’mores and Banana Split French Toast, Lemon Curd Topped Berry Waffles, Surf and Turf Eggs Benedict, and their signature “Everything But the Kitchen Sink” breakfast meat platter, we were able to experience a full showing of what the charmed cafe had to offer.

But, if you allow me to digress for one extra moment: The show-stoppers of CL are the sake-swirled Bloody Marys—you’ll forever be addicted and I must leave you with just that bold statement.

fried sweet bologna sandwich, served up at kutztown folk fest

I am a strange soul, especially when it comes to eating sausages.


I blame it on my past vegetarian diet; the consistency alone terrifies me. But, the taste, especially found in a finely crafted sausage blends, is something I go gaga for and for that reason alone, I continuously attempt to overcome my annoying quirk of straying away from tubes of mouthwatering meats.


So this year, when myself and my dear friend Melissa were attempting to sacrifice any healthy eating habits to explore all the Pennsylvania Dutch eats that Kutztown Folk Festival, I was stuck in a pickle. Was inhaling a hunk of bologna as bad as I thought? This particular (seemingly pleasure-some) piece was served up fried and thick, staring its sink-your-teeth-into-me consistency right in my scared face. 


The gang flipping the "patties" on the griddle were pretty darn jolly, too--how bad could this "can't-leave-the-fest-without-it" gut-buster be?


But, with my traditional grub lover by my side, an idea sparked. If you load anything with sauerkraut, particularly locally-butchered and -smoked meats, any first-time-noshing experience will be enjoyable (we promise). 

And on that fateful day, it was. Juicy and tender, packaged with a purpose, this bologna blew my mind (not exaggerating here, folks). Boasting with confidence, I must say that this Melissa-and-Amy variety of the 'wich plopped with sweet-and-sour "icing" on the "meat cake" steals the Kutztown show!


We suggest if ever going to a local German food fest, never skip the fried bologna, and don't forget a hearty squirt of mustard, either.

a story on strawberries and strawberry cake

There is something quite nice about being raised a country gal. 

While there are many reasons as to why I adore local cities, and quite possibly, why I should relocate to within Philadelphia, I can't bring myself to actually pack up from the 'burbs. There is something reassuring about passing many, many local pastures and farmlands day after day, being close to my homegrown producers who provide exceptional lineups of fresh vegetables, fruits, honey, grass-fed beef, raw milk and much more.


This bring me to my initial reason of publishing this post: gardening. My family always had a large plot of land, which boasted with a hefty planting space packed with sweet corn, tomatoes, zucchinis, carrots, green beans, potatoes, etc. Excitingly for me, a strip of our summer-time garden was dedicated to planting strawberries, making the act of strawberry picking my favorite past time of the year.


Of course, I rarely made it inside with these speckled rubies and instead, sat dirtying my behind, as I sat cozily within the garden gorging on every ripe strawberry I laid my eyes on. Really, I had little to do with the garden other than the strawberry-associated aspects of it, and the rest of my family (I think?) was okay with this.


Sadly, I can't say that now I have my own strawberry picking plot, but each late May/early June, I still horde my fair share of this gem of a fruit, trying to craft the newest baked good that best highlights this seasonal favorite.


This year? I decided to opt for a simple, sophisticated strawberry cake, prepared in a shallow springform pan and adapted from Martha Stewart, as seen on Two Peas and Their Pod.

Strawberry Cake
Cook Time: 50-55 minutes

6 tablespoons unsalted butter, at room temp.

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 large egg
1/2 cup buttermilk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and sliced
2 tablespoons turbinado sugar, for sprinkling on top of cake

How-To:

Preheat oven to 350 degrees. Grease springform pan. Sift flour, baking powder and salt together into a medium bow; set aside. 

Cream butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until fluffy, about 3 minutes. Add in egg, buttermilk and vanilla. Mix until well-combined.

Gradually mix in flour mixture. Transfer batter to prepared pan. Arrange strawberry slices on top of batter. Sprinkle raw sugar over berries.

Bake cake 10 minutes, then reduce oven temperature to 325 degrees and bake until cake is golden brown and firm to the touch, about 50-55 minutes. Let cool in pan. 

Serve. If storing, keep cake at room temperature, for up to two days.

father's day dishes and sips at craft ale house

 

Living in the Philadelphia's 'burbs, we have a much slimmer selection of beer-centric gastropubs than those lucky locals dwelling in more urban areas. 

That being said, Chester County's chefs excel at swirling top-notch brews into finely-crafted creations, and I would amiss if I didn't mention spots like Station Taproom, The Drafting Room, Side Bar, etc. So, that being said, for Father's Day I decided to surprise my fabulous pops (seen here, on left) by taking him to one of these notable spots and opted for Craft Ale House of Limerick.

Since my dear dad had never been to this casual, comfortable ale house that booms with some of the area's best craft beers, I knew he was in for treat. To be honest, even though my father is not drinker, he is a great sport when it comes to new experience (i.e. open to tasting new beers).

 

So, together with my best friend and her dad, Terry, we tackled a fine share of their above-par pub grub, which included roasted sweet corn soup, fresh spinach dip, house-ground, char-grilled beef burgers, grass-fed hanger steak and the exceptional grilled lamb dish. Terry, who is proud to say that Craft Ale House is his go-to for any celebration, is quite fond of their offering of Funky Farmhouse Mussels, and since I go gaga over all farmhouse ales/saisons, I opted for this entree.

My heaping bowl of shellfish came deliciously dosed in a creamy base comprised of leeks, bacon, blue cheese, garlic, wilted spinach and a heavy pour of saison. Without a doubt, this original recipe won me over, creating me to want to slurp up the thick broth even when I was finished scooping out all of the fresh fish.

Our beer list for the evening included a big bottle of Farmhouse Hatter (New Holland's farmhouse-styled Mad Hatter IPA; I said I'm a sucker for all things farmhouse ales), Malheur 12 (a rich and sweet strong ale), and for my friend, she opted for this year's Strawberry Wheat Ale from Lancaster Brewing Company (which we agreed was a better batch than previous years).

If you haven't visited Craft Ale House as of yet, whether you are looking for a special occasion place or a casual night out, hurry over! The beer list is always eye-catching, food's always extremely fresh (biggest freezer in-house is big enough to only hold a pint of ice cream) and their to-go by-the-bottle selection always has me gushing!


Find Craft Ale House at 708 West Ridge Pike in Limerick or online at www.craftalehouse.com.