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Tag: Cheese

  • Must-Buy Souvenirs When On The Viking River Grand European Tour!

    Must-Buy Souvenirs When On The Viking River Grand European Tour!

    Everyone has different opinions but here’s my cheat sheet for what to purchase at each location when going on the Grand European Tour with Viking. We traveled from Budapest to Amsterdam so my guide is in that order.

    Prior to going, I formed a mental list by reading posts from others. I really picked up some great tips. For example, reading other posts is how I knew about the amazing roof tiles in Budapest as well as the to-die-for fruit-filled chocolate bars at the Melk Abbey gift shop.

    I vowed to shop with some thought versus coming home with stuff to clutter up the house. I wanted items, with the exception of Christmas ornaments, that we would consume or use. The biggest surprise was probably how fantastic Hungarian chocolate is. I subsequently read that Hungary is really well-known for chocolate – go figure! We actually enjoyed the Hungarian chocolate more than the chocolate from Germany.

    Budapest

    Roof Tiles from Saint Matthias

    Christmas ornaments from shops near Saint Matthias

    Chimney Cake from the stand adjacent to Saint Matthias

    Paprika, Lavender, wooden spoons, leather goods ,such as belts, and chocolate from the stands at the Central Market. My husband bought a terrific leather belt that the vendor customized to his waist for $20 Euros.

    Vienna

    Mozart Chocolates from shops near the cathedral

    Christmas ornaments from the Schonbrunn Palace Gift shop

    Melk Abbey

    The fruit-filled chocolate bars are an absolute must! They are just fantastic. We also bought a few prints. Others bought wine which they loved.

    Passau

    I bought nothing

    Regensburg

    Sausage sandwiches from the Sausage Kitchen, pretzels, mustard and Christmas ornaments. Our tour guide recommended a shop for ornaments and he was spot on with his advice. We bought an adorable German smoker and incense for about 1/3 price Amazon charges for German-made ones.

    It started to rain heavily towards the end of our afternoon. We were waiting to meet our cruise director for the return walk to the ship. To stay warm, we stumbled upon a book store. Another lady from the ship (we still stay in contact) and I made a beeline for the Christmas ornaments. We found some very unusual ones.

    Nuremberg

    We went on a Sunday when most stores are closed but the bakeries were open and wow! The Lebkuchen are an absolute must-buy item. We bought ones to eat on the ship as well as a package to take home. I can see why these spicy soft cookies are so popular.

    Bamberg

    We bought Christmas tree ornaments from two adjacent Christmas tree ornament shops. Bamberg is famous for its smoked beer and one of the shops sold smoked beer ornaments as well as glass sausage and mustard ornaments. Both shops beautifully wrapped my ornaments in tissue paper and boxes. I did not have a single ornament break during our travels.

    Wurzburg

    Here we did one of our favorite things. We went to a local grocery store – close to where the tour guide left the group. We bought German coffee and cookies. The prices were very reasonable and we loved the coffee. I wish we had purchased more coffee. In addition, we enjoyed a lunch at a cute cafe along the bridge – next to the wine bar.

    Wertheim

    Here we had fun buying a few pretzels and amazing Linzer cookies at a local bakery. We only bought two of each. The pretzels in Germany have no preservatives so they get hard within two days. They were so delicious. In addition, I bought a few items a local gourmet shop – including the best jarred pesto sauce I have ever tasted.

    Koblenz

    We found a great shop on the corner of the main shopping street. Yes, I bought a few ornaments but the store had so much more to offer. I bought a few delightful heat-resistant pads to protect my table from damage by hot casserole dishes. Also, I found some cute appetizer forks and a cool wooden wine bottle coaster as a souvenir for my brother-in-law.

    Cologne

    Our morning tour guide pointed out a great souvenir shop near the cathedral where I bought German-made Christmas ornaments (as opposed to imported ones made in China) and a gift box of mini bottles of 40711 cologne. In addition, we bought a fantastic assortment of chocolates from the gift shop at the Lindt Chocolate Museum. Our Viking ship was docked within blocks of the museum. We participated in the evening dinner and pub crawl. Peter’s, our first stop, sells the beer glasses used. They are smaller and unique. I regret not buying one or two glasses.

    Kinderdijk

    The gift shop at the Windmill stop is great. I bought several Christmas ornaments including a Delft one as well as a cute cheese board. I am a professional cheese monger so I can’t resist anything related to cheese. My husband actually bought socks with a windmill theme – out of necessity. He still wears them now that we are back home.

    We loved our cheese farm tour and stocked up on Gouda which was sold vacuumed-pack. I picked up multiple packages of three different types. My favorite was a new flavor- it included ginger.

    Amsterdam

    We found a fun souvenir shop near Rembrandt’s house where I picked up wooden tulips, Christmas tree ornaments and colorful socks for John. At the Rijksmuseum gift shop, I bought a few more Christmas ornaments – ones that replicated artifacts we saw at the museum as well as some fun refrigerator magnets.

    The Ship Gift Shop

    I can’t say enough positive things about the Viking cookbook sold on board the ship for $20 Euros. We really enjoyed the goulash and soups served onboard. The book includes some of the recipes for what we enjoyed during our cruise. I especially enjoy the goulash recipe as well the recipes for Swedish meatballs and gravlax. I recommend getting the cookbook early – our ship sold out. I got mine from another Viking ship that adjacent to ours.

    Duty-Free Shopping

    We loved the shopping at the airport in Munich – way more impressive than what was available in Amsterdam.!The liquor and wine selection was impressive. I bought more Dutch cheese as well as some wonderful German sausages.

    My final suggestion is to pack an extra suitcase for your souvenirs. We packed a Goldie-style bag that really came in handy on the return flights home.

    The Chimney Cake Stand
    The Chimney Cake
    Chocolate Stand at the Central Market in Budapest
    A Lavender Stand at the Central Market in Budapest
    Paprika at a Stand in Budapest’s Central Market
    Mozart Chocolates in Vienna
    The Melk Abbey Gift Shop
    The Famous Sausage Kitchen in Regensburg
    The Saint Matthias Roof Tiles Sold in the Gift Shop – I bought a Blue One; a friend bought an Emerald Green One
    Christmas Ornaments From a Book Store Across from the Cathedral in Regensburg
    Must-Buy from a Bakery Near the Castle in Nuremberg
    Nuremberg Treat – Much Better than What We Get in the U.S.
    Musicians Onboard Our Ship – Sorry I Didn’t Buy the CD.
    One of Two Great Christmas Shops in Bamburg
    Amazing Christmas Ornament Shop in Bamberg – Sells Smoked Beer Ornaments
    Wurzburg Cafe
    Wurzburg Grocery Store
    Outside Wurzburg Grocery Store
    Glass-Blowing Demonstration Onboard Our Ship – I Bought Glass Angels for My Tree
    Wertheim Bakery
    Goodies from Wertheim Store
    The Ship Sells the Viking River cookbook for $20 Euros. It’s a great cookbook – love the Goulash and Swedish Meatballs Recipes!
    Wertheim Linzer Cookie
    Inside the Lindt Chocolate Museum Gift Shop
    The Famous 4711 Shop
    The Exterior of the Lindt Chocolate Museum in Cologne
    The Lindt Chocolate Gift Shop
    The Lindt Chocolate Gift Shop
    The Lindt Chocolate Gift Shop
    The Lindt Chocolate Gift Shop
    The Lindt Chocolate Gift Shop
    The Lindt Chocolate Gift Shop
    Peter’s in Cologne Sells Its Beer Glasses – Sorry I Didn’t Get One
    Gouda Cheese in Kinderdijk
    Gouda Cheese in Kinderdijk
    Amazing Treat At Rembrandt’s Square in Amsterdam
    Oliebollen – Warm Dutch Donuts
    Avoid the Tourist Cheese Shops in Amsterdam
    Hungarian Christmas Ornament from Shop Near Saint Matthias in Budapest
    Christmas Ornament from Schonbrunn Palace in Vienna
    Bamberg Smoked Beer Ornament
    Christmas Ornament From Shop Near Saint Matthias in Budapest
    Bamberg Christmas Tree Ornament
    Bamberg Sausage & Mustard Christmas Tree Ornaments
    German-Made Smoker From Regensburg
    Table Coasters from Koblenz
    Table Coasters from Koblenz
    Cheese Board from Kinderdijk Windmill Gift Shop
    Paprika and Wooden Salad Tossing Set from Budapest’s Central Market
    Duty-Free Shopping At Munich Airport – Orange Jaegermeister is Hard to Find Near Me…Great in Coffee!
    Fun Print La from the Melk Abbey
    Got Accustomed to Mozart Coffees Onboard the Baldur
    Rijksmuseum Art Magnet
    Rijksmuseum Art Magnet
    Tulip Magnet from Amsterdam

  • Homemade Mac ‘N’ Cheese Versus the Boxed Stuff

    My mother and I have a running joke/argument regarding macaroni and cheese.

    She loves Kraft mac & cheese; she admits that her love for it goes back to her childhood. I should add that she was born in the 1930s. Kraft mac & cheese came out in 1937. At 19 cents a box, it was a great success. Between the depression and WW II food rationing, Americans were looking for cheap ways to feed their families.

    I prefer homemade macaroni and cheese. Over the years, I have perfected my recipe. My key tip is to undercook the macaroni. Otherwise, after you combine the cooked macaroni with all the other ingredients and bake the dish – you can end up with overcooked mush. Also, I like to use a good quality macaroni. For my latest effort, I paid an extra dollar for Italian macaroni. The result was a delicious dish with great texture.

    As far as the cheese mixture, I normally use a combination of a really sharp cheddar, parmesan and either smoked Gouda or smoked mozzarella. Other key ingredients include: Worcestershire sauce, salt, pepper, sweet hot mustard, nutmeg, dry Sherry, butter, heavy cream and milk.

    When I make the roux, I immediately add the Dijon mustard to the butter and flour – before I add the milk and cream. I then add in the cheese, spices and so on. I like texture in my macaroni and cheese. After combining the macaroni and cheese sauce, I fold in additional grated cheddar and cover the top with extra grated parmesan.

    My mother considers herself a Kraft purist; she likes her Mac ‘n’ cheese exactly as the box directions state. My husband and I just seem incapable of following the directions. We usually add additional cheese and replace the milk with either cream or half & half. My mother will protest if we make too many additions.

    I did notice that the other night, Mom ate her entire serving of my homemade macaroni and cheese. She grudgingly even admitted that the pasta texture was perfect. My husband and I just laughed as soon as she left the table.

    Dinner with My Homemade Macaroni and Cheese.

  • The Path to a Perfect Baked Brie

    I finally figured out how to make the perfect savory-style baked Brie.

    Prior to assembling, be sure to leave a roll of refrigerated Pillsbury pie crust out for 30 minutes to warm up. I have tried cheaper versions and they are not as good. Slightly warming the pie dough will make it much easier to handle. Also, preheat the oven to 400.

    As with a traditional jam version, the Brie needs to be cut in half. With this recipe, I first spread a coat of tomato pesto followed by a tablespoon of chopped sun-dried tomato pieces (drain any oil from the sun-dried tomato). Then put the Brie back together.

    Next, pull out the pie crust and use a small rolling pin to make the dough thinner. Wrap the Brie in pie crust. Trim away the excess – roughly 25% of the crust. Cover the top of the pie-crust covered brie with jarred pesto sauce. Barilla sells a creamy style version that I like.

    Create a circle of crust, from the extra, that will fit over the Brie’s top. First, use a cookie cutter to cut a window in the center of the dough circle. I like to use a cutter in the shape of a tomato. Place the crust circle with window cut-out centered on top of the Brie. Smooth out the edges. With remaining pie crust, use very small cookie cutters to cut out a few shapes. Then, place these pieces around the Brie to make it look extra special.

    Also, I like to sprinkle a handful of pine nuts on top of the exposed pesto as well as a few pieces of diced sun-dried tomato, too.

    Finally, the Brie is ready to go into the preheated oven at 400 for 20 to 25 minutes. I use a glass Pyrex dish but a cookie sheet will work, too. Make sure that the Brie crust is a light brown before removing from the oven.

    Share with family and friends – enjoy!

    The Perfect Baked Brie with Pesto, Sun-Dried Tomato and Pine Nuts

    Key Ingredients and Steps to the baked Brie

  • Best Crab Dip Ever – Forget the Mayo & Sour Cream

    Recently, my husband I tried the warm crab dip at The Prado restaurant in San Diego. Our waiter recommended it and he was spot on with his suggestion. The combination of flavors was fantastic.

    Unlike other similar dips which combine sour cream or cream cheese with mayonnaise, this dip has a base of mascarpone cheese. Based on the menu, I knew the key ingredients but had to guess a few items as well. The crab dip I replicated at home is a masterpiece. My husband was in awe.

    Ingredients are as follows:

    Mascarpone cheese, small tub of crab claw meat, 2 cups fresh spinach, 1 poblano chili pepper, 1/2 cup parmesan cheese, 2 tablespoons Worcestershire sauce, 1 teaspoon Dijon mustard, 1/3 cup sherry & 1 teaspoon garlic powder.

    The key thing is to melt the mascarpone at a very low temperature on the stove. If you melt the mascarpone at too high of a temperature, you will cause the cheese to separate. This dip is great warm and does not to be scalding hot.

    Step 1 – Roast the poblano chili. I cooked mine for 10 minutes ub the air fryer at 400.

    Step 2 – Saute the fresh spinach in a pan with a drizzle of olive oil and a light sprinkle of salt and black pepper.

    Step 3 – Start melting the mascarpone in a sauce pan. Add in the wilted spinach and roasted poblano chile (dice first). Add in Worcestershire sauce and sherry. Constantly stir the mixture as the Mascarpone softens. Add in the Parmesan and Dijon mustard. Keep stiring and add in the crab meat, too. Keep stirring. The dip will be warm but not scalding hot.

    I served the dip in a bowl with a basket of toasted French bread that I cut up into smaller pieces. Prior to toasting the bread in the broiler, on low, I spread both sides of my halved bread with light coating of garlic and herb compound butter.

    This dip can also be made in advance and reheated. I had leftover dip which I stored in a glass container and reheated two days later.

    The Prado Crab Dip on the Left & Mine on the Right

  • The Amazing French Cheese That Looks Like Cantaloupe

    A few years ago, my husband and I, along with a few other family members, were invited to a Thanksgiving dinner hosted by a French family temporarily living in the United States. It was probably one of the best holiday meals I’ve enjoyed – even the roasted turkey was fantastic (coated in a mixture of beer and Dijon mustard)! The hosts invited another French couple who were professional cheesemakers. Naturally, this couple brought the cheeses for the traditional French cheese course. Our hosts baked beautiful homemade baguettes to go with the cheeses. The cheeses were served after dinner – before dessert. I do not remember what desserts we ate but I still think about those amazing cheeses.

    Recently, I rediscovered the joy of specialty cheeses. Going back to that Thanksgiving with our French hosts, they served three cheeses and provided a suggested order in which to try them.

    When serving an assortment of cheeses, it is a good idea to include a mixture of cow, sheep and goat ones. In addition, the proper order is to go from mildest to sharpest varieties. Our French hosts served their cheeses with a few grapes and an anise aperitif. Personally, I prefer to pair my cheeses with dried fruit and a ruby port. As of lately, I am really into golden prunes that I buy at a local Middle Eastern market.

    Also, I think it is fun to introduce guests to less well-known cheeses. Recently, I was introduced to the French Mimolette made from cow’s milk and aged for 18 months. The exterior is rough and looks like a mini boulder. In fact, the hard exterior is covered in cheese mites. Consequently, the U.S. banned this cheese for a number years over unwarranted safety concerns. It is best to let this cheese sit out for a while to really enjoy its full flavor. It has a nutty and somewhat sweet taste.

    Finally, I am a huge blue cheese fan. I enjoy it in salads and cheese plates or as its own appetizer with thinly sliced pears, dates or toasted walnuts. It is a strong cheese so it is best to enjoy it last – after eating milder cheeses. Saint Agur is a French blue cheese produced from cow milk in central France.

    The Cheese Course at Our French Thanksgiving Day Dinner