The Baltimore Sun in 60 seconds: Creme fraiche and apple beer
Posted Oct 15th 2008 5:03PM by Marisa McClellan
Filed under: In Sixty Seconds
- Creme fraiche is a great way to perk up soups, desserts and anything else that could do with a bit of extra creamy zing.
- Nine Baltimore-area cooks stretch and flex their cassoulet muscles at the eighth annual cassoulet cook-off.
- Just in time for harvest, Rob Kasper checks out beers made with apples and narrows the field down to some of his favorites.
- This week's Wine Find is the Dow's Trademark Finest Reserve Porto - a creamy, sweet and balanced dessert wine.
- Elizabeth Large's Top Ten is a round up of restaurants that aren't quite institutions but still reserve that sense of permanence.
- It's time, once again, to send in your favorite cookie recipes for this year's cookie contest. Recipes must be in by Nov. 5th to be considered.
-
Tags: baltimore sun, BaltimoreSun, beer made with apples, BeerMadeWithApples, cassoulet, creme fraiche, CremeFraiche, in 60 seconds, In60Seconds
Second Helping of Slashfood - June 19
Competitive-Eating Contest to Pit Humans Against Elephants
The Backyard Boom - The Hungry Bride
