Tag Archives: Murray’s cheese

fresh ricotta cheese at the Brooklyn Children’s Museum Gala

14 May

6283567937_c86f775779We had the honor of participating in the Brooklyn Children’s Museum Gala last Tuesday, May 8th alongside other Brooklyn based food vendors and Children’s Museum friends and supporters. At the gala we put on ricotta cooking demo which turned out to be a huge hit! Those that stopped by our table were surprised at how tasty and easy it was to cook up a batch. We placed a dollop of ricotta on top of our raw garlic crostini and garnished them with fresh basil. Many folks that tried our cheese made sure not to talk while chewing so that they could experience the sheer joy of tasting the ricotta.

Here’s how you can be your very own rockstar-ricotta cheese maker:

Ingredients:

  • 4 cups of milk
  • 1 cup of cream
  • Juice of 4 lemons
  • 1 tablespoon + a pinch of salt

Directions:

Place whole milk, cream, and 1 tablespoon of salt in a pot, and bring to a boil. Once boiling, remove the mixture from the heat and add lemon juice. Leave this mixture to stand for about 20 minutes, then pour the liquid over a sieve lined with cheesecloth. Allow the mixture to drain for about 1 hour, then place in a bowl or jar. Add a pinch of salt and enjoy in your favorite pastas, topped on homemade pizza, spread on crostini, mixed into pancakes, drizzled with honey or just eat it with a spoon!

Since ricotta is made fresh, it should be eaten right away. However, if you end up with too much ricotta you can also place it in a container in your fridge. This fresh cheese takes on a whole new flavor when baked in the oven for a few minutes. Once baked, add a drizzle of olive oil and rosemary, then spread it on toast. Buon appetito!

Photo courtesy of amberdegrace

Thank You Time Out Kids

3 Mar

Our good friends at Time Out Kids have featured us in their March 2012 Camp Edition, available at newsstands now.

They wrote up a great summary of what our summer camp sets out to accomplish:

Butter Beans Food and Garden Camp
 

Culinary-minded kids choose from four sessions, each with a different farm-to-table theme—how food is grown, produced, preserved or prepared. All participants take field trips to local gardens, farms and farmers’ markets and “cook” their own lunch almost every day. Other activities might include visiting local chefs and beekeepers, pickling vegetables and learning to compost.

They also included a photograph of our 2011 camper posing in front of a selection of cheeses on our trip to Murray’s cheese!

Speaking of summer camp, we are hosting an open house this coming Sunday, March 4th from 11am-1pm at the Ger-Nis Culinary + Herb Center540 President Street, Suite 2E. We will have samples of a typical homemade summer camp snack, and you will have the chance to meet our summer camp staff, have all of your questions answered, and mingle with like-minded parents. Your children are more than welcome to come too! You can also sign up for camp, and receive an early bird discount!

If you miss us on Sunday, we will be presenting our camp at the American Camp Association fair on Saturday, March 10th from 12pm-3pm, at the Grace Church School.  We look forward to seeing you there!

Photo courtesy of timeoutkids.com

“Love at Mast”

10 Feb

6051371199_cc34151e60It’s almost valentine’s day! Have you sorted out the special gift for your sweetie yet? Or made plans to spend the evening sipping wine with sliced apples and fabulous cheese and chocolate? Either way, check out these delicious chocolate-infused cheese wheels from Murray’s and Mast brothers.  We visit both of those local purveyors during our Food & Garden Summer Camp (read about it here) so we trust that they wouldn’t serve up anything but deliciousness!  The cheese, available in stores today, is made in Murray’s cheese caves, which our campers love to explore.  They even get to experience a plateful of taste tests!

Almost as good as this chocolate-cheesy concoction? The adorable card, “Let’s grow mold together.”

Cheers to you and yours.

Photo courtesy of Brook Butler

do you prefer fresh cheese, smooth cheese or stinky blue cheese best?

14 Jul

We knew our visit to Murray’s cheese would be fun.. but we could not have guessed how much. Check out this beautiful tasting plate all the campers were served with a wine glass of water, and a basket of freshly cut french baguette nearby – to clear our palates. Our guide Beth told us all the difference between eating, and tasting. All of us sat with perfect posture, wide-eyed and eager with expectation. The tasting happened after the cave tours though.

Check out our cave wear! Hair nets, lab coats, paper blue slippers for our feet and a good hand washing first to make sure we were clean to get close to the cheese in the caves:

We felt like real food scientists.

After seeing the difference between young cheese and mature cheese, checking out 40 pound wheels of cheddar and seeing the holes that are poked into the wheels of blue cheese (the holes let oxygen in, making the revered blue streaks of blue possible), we took off our cave gear and sat down again in front of our tasting plates.

Beth assured us it was fine to use any words that came to mind when tasting, even if what came to mind was stinky feet! She also assured us that even if a cheese smells funky, it might not taste so.  She also preferred to eat the cheese with her fingers rather than use a fork. She put us all at ease. Beth and Jordan, our trusty cheese guides and all at Murray’s, were excellent hosts. I highly recommend checking out their classes if you are interested in learning more about the magic that happens underground. We look forward to coming back with our campers in August!

For those of you still trying to sort out your August plans for your 7-12 year olds, we have a few spots available from August 1-15th, and are offering a 25% discount  to fill them up. Email me at Felicia@ButterBeansKitchen.com for details.

underground cheese

17 Jun

Most of us, when we think about where cheese comes from, immediately think of cows, not caves. It all starts with cows of course, and goats – and we praise them with thanks for their generosity.  But then quite often, there are caves involved.

Conde Nast Traveler named Murray’s Cheese Caves one of the 50 Coolest Places to see in the world, and our Food & Garden campers this summer will get to check them out!  We will learn about basic affinage practices and the elementary science behind what happens to cheeses as they age from the master cheese makers, and get to taste different cave-aged gems so we can appreciate the benefits of the aging process. YUM!

It’s great, when eating, to consider all that went into our food. It slows down the eating process, it enhances the pleasure and sets a tone for conversation. Appreciating food, while eating. It’s right up there with not talking with your mouth full and using a napkin at the table. Not manners for the sake of manners, but for the sake of enjoyment and health.