Heat heavy cream, milk, sugar and vanilla on stove top to a simmer, add cheese curd, dissolve the curd and remove from heat. Bloom gelatin in cold water for 5-7 minutes. Squeeze off excess water and add to warm milk. Mark sure gelatin dissolves completely before straining and pouring into containers. Chill for at least 24 hours.
Serve this caramel sauce over panna cotta before serving.
This recipe was provided by Chef Scott Carter from Goat Lady Dairy Farm and first appeared in Our State’s October 2012 Recipe Newsletter.
Bauernwurst – Smoked Sausage, Peasant Style
Sweet Potato Rolls
North Carolinians need not depend on the luck of the Irish to see green. With our islands and parks, greenways and fairways, mosses and ferns, all we have to do is look around.
The arrival of warmer afternoons makes it a wonderful time to stroll through a historic waterfront locale. From centuries-old landmarks and historical tours to local restaurants and shops, here’s how to spend a spring day in this Chowan County town.
Before a chef served elegant charcuterie, she was a young girl discovering refined flavors at the local Hickory Farms shop.
In the North Carolina Foothills, a music program — and its talented host — celebrates the diverse genres that have shaped our musical landscape.
