Happy New Year

The Cheese Lady is open
this week
Friday from 12-7
and Saturday from 9-2
or by appointment
call 231-744-8652
and next week, the same.
_______________________________
I've been fighting with the computer tonight
and already wrote and lost one letter.
Doesn't it drive you crazy when it freezes up???
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Thank you to everyone
who helped to make my holiday season
a success.
I truly appreciate your support,
especially when I'm in the SNUG.
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The holidays are busy.
My cards aren't out.
My tree's still up.
And all my thank you notes are unwritten.

 
Oh well,

Nate just got back from Ecuador and Habitat.
And a side trip to the Galapagos Islands. WOW.
It was so good to have a chance to visit over the holidays.
Thanks, Nate.
Todd and Sarah and Elle were here, too.
It was fun to have a kid around again.
Todd has accepted a move and good promotion
to Cleveland. Almost immediate.
I am excited and happy and sad and proud.
It will be a good thing. But a big change.
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CHEESE
I have lots of BRIE.
I have lots of mascarpone.
I have lots of Cotswold.
Actually I'm set pretty well on cheese all the way around.
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How about Tiramisu? Ever tried to make it?
Gourmet Magazine's Tiramisu

This recipe makes 8 to 10 servings.
Ingredients
Espresso Syrup
WATER, 1/3 cup
SUGAR, 1/2 cup
ESPRESSO, 2/3 cup strong brewed
ITALIAN OR DOMESTIC BRANDY, 1/4 cup, optional
Mascarpone Filling
HEAVY WHIPPING CREAM, 1-1/2 cups
SUGAR, 1/3 cup
VANILLA EXTRACT, 2 teaspoons
MASCARPONE CHEESE, 1 pound, softened to room temperature
SAVOIARDI, 1/2 pound, imported or domestic ladyfingers,
or sliced sponge cake
COCOA POWDER
Directions
Syrup
Combine water and sugar in a small saucepan.
Bring to a simmer, stirring occasionally to dissolve sugar.
Remove from heat, cool.
Add coffee and optional brandy.
Filling
Whip cream with sugar and vanilla until soft peaks form.
Fold cream into softened mascarpone.
Assembly
Place a layer of the savoiardi, ladyfingers
or sponge cake slices in the bottom
of a shallow 2-quart baking dish or gratin dish.
Sprinkle with half the syrup.
Spread with half the filling.
Repeat with remaining savoiardi, syrup and filling,
spreading the top smooth, using a metal spatula.
Cover with plastic wrap and refrigerate
for up to 24 hours before serving.
Immediately before serving place cocoa
in a fine strainer and shake a light coating on surface.

Take care,
See you soon.
I will be gone from the 15 until the 27th of January.
Stock up.
Kathleen