Videos about entertaining
Cheese is fun to eat on its own and also is a great secret weapon to boost the flavor and appeal of just about any dish. PCC Chef Lynne Vea demonstrates how she uses four types of cheese sure to become staples in your home kitchen — and even shares some chef secrets!
Summer Fruit with Lynne Vea (06:43)
Cheese and beer: A natural pair (03:39)
SOME GUIDELINES FOR "DRINKS FROM THE GARDEN"
The basic formula: Blend perfectly ripe fruits or vegetables with tender herbs or blossoms, citrus juice and your favorite sweetener in your blender or food processor and finish with a splash of something sparkling like dry soda, sparkling cider or a sparkling wine.
Make a batch of simple syrup and keep it in the fridge to blend with lemon or lime juice for your own lemonade or to bring out the punch in other fruits. Recipe: 1 part unrefined sugar to 1 part water. Simmer to dissolve the sugar and chill.
Try steeping woody herbs like lemon thyme, rosemary or sage in hot simple syrup for 30 minutes. Strain out the herbs and chill the flavored syrup to use in your creations!
More suggestions for delightful garden drink combinations:
• Blueberries, strawberries and/or blackberries with fresh basil, lime juice and honey. Finish with sparkling cider. • Peaches or nectarines with lemon juice, lemon thyme-infused simple syrup, and rose petals. Finish with Moscato d'Asti or your favorite sparkling wine. • Apricots (peeled) with fennel fronds, lemon and honey. Finish with pomegranate dry soda.
Rosé wines are as every bit delicious as they are appealing to the eye. Learn how they’re created, where they come from and the best time to enjoy them.