Cheese and beer, a culinary combo While pairing...

Tidbits

October 06, 1999|By Suzanne Loudermilk

Cheese and beer, a culinary combo

While pairing cheese and wine has long been popular, a new culinary partnership is getting attention -- cheese and beer. Serve a tangy blue with a bold stout, a nutty Asiago with a gold malty ale or a tart feta with a light-bodied beer. For tasting parties or appetizers, cheeses can be cubed or cut into chunks and sampled with small glasses of beer, recommends Saputo Cheese USA Inc., an Illinois-based cheese manufacturer.

Fancy fungi

At $1,264 a pound, these aren't your everyday fungi. Italian white truffles -- rarer and more aromatic than their black cousins from France -- are in season now, if your pocketbook allows. At $79 an ounce, they're definitely a specialty item. You can find them at the gourmet food store Citarella in New York, 212-874-0383.

Going for the bake-off

You could be a recipe away from winning $1 million -- but time is running out. Original recipes for the 50th anniversary Pillsbury BAKE-OFF Contest must be postmarked by Oct. 18. Entry forms and contest rules are available at www.bakeoff.com. Categories include: Easy Weeknight Meals, Yummy Vegetables and Casual Snacks & Appetizers.

Tidbits welcomes food news and notes. Send to Tidbits, Attn.: Suzanne Loudermilk, The Sun, 501 N. Calvert St., Baltimore, Md. 21278; fax to 410-783-2519.

Pub Date: 10/06/99

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