FOODIE FRIDAY 04.18.14


It’s Easter weekend and many of us are looking forward to quality time over shared deliciousness. Whether you’re trying to decide what to cook or where to eat; here’s a roundup of brunch ideas that will get your inspiration flowing:

SMOOTHIES ALL AROUND

Sooo digging these smoothie recipes from the California Milk Advisory Board (CMAB) which has declared April the “unofficial” launch of brunch season. Consider this selection of grown up smoothies to pair with any savory or sweet brunch menu. Choose between the Creamy Caribbean Coconut Smoothie, Raspberry Creamsicle Margaritas, the Limoncello, Beet & Basil Boozy Smoothie, or Irish Dream Smoothie.
#dairybrunch @RealCalifMilk.

WINE & CHEESE TIME

Why not plan a wine & cheese tasting? Sargento Tastings are cut from real block cheese and come in eight varieties to satisfy everybody’s palate. Some of the cheeses are familiar, while others are completely new. Try these pairing tips from Sargento Chef Ulrich Koberstein:

Familiar
Aged Wisconsin Cheddar: The aged Wisconsin Cheddar is matured for 12 months to bring out its sharp, nutty flavors which work well with Granny Smith apple slices and roasted almonds.

Aged Vermont White Cheddar: This cheese is delicately ripened for 12 months to bring out its unique, matured taste. The flavor works well with roasted almonds or a glazed nut blend to complement its sharpness.

Twist on Familiar
Bruschetta Jack: The flavor of traditional Monterey Jack cheese is infused with tomato, basil, and garlic to deliver the unique taste of Bruschetta Jack. Cubed or sliced Bruschetta Jack will taste delicious atop a crostini.

Fiesta Pepper Jack: Four pepper varieties make up Fiesta Pepper Jack, including sweet chili, jalapeno, serrano and habanero. It pairs well with pineapple and seedless green and red grapes.

Familiar Adventure
Medium Asiago: This semi-hard cheese boasts deep, sharp and buttery notes with a firm texture. Spicy nuts and peppers delightfully pair with the cheese to bring out its smooth and nutty tones.

Creamy Havarti: Named after Havarthigaard, Denmark—the birthplace of Havarti—this creamy variety is made with extra cream for a more luxurious texture. It pairs well with dark rye bread or roasted peppers.

New Adventure
Parmentino™: Parmesan is expertly blended with English Cheddar craftsmanship to create this variety that mixes full-bodied flavor with some tangy notes. It offers a remarkably delicious and savory experience, pairing well with figs, raisins and walnuts.

New Zealander™: The golden hue emanating from this cheese is attributed to cows’ grass fed diets near Mount Egmont. The flavor is a bit nutty and complements oven baked pita crackers with sea salt or something sweeter like marmalade.

Sargento Tastings come in 3.25 to 3.95 ounce varieties for a suggested retail price of $2.69-$2.89 each. For more ideas and pairing suggestions, check out the Sargento Pinterest page Pinterest.com/sargentocheese/ or visit www.sargento.com/tastings for product information and availability.

BRUNCH SOUTH OF THE BORDER STYLE

Wake Up, and smell the Huevos Rancheros! On The Border Mexican Grill & Cantina® has just launched a new Border Brunch menu, with entrees starting at just $5.99, including tacos, fajitas and burritos, each Saturday & Sunday from 10 am – 2 pm.

“Guests can now get their OTB fix earlier, as we’ve created some incredible brunch items that we’ll be featuring on weekends,” said On The Border CEO Steve Clark. “And if coffee’s not your thing, how ’bout a $2 Mimosa or $3 Bloody Mary?”

On The Border guests can now treat themselves to several Border Brunch creations, including: