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NEWS
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| Our farm dog Trixie |
Click on the link below to open the Fox Hill Cheese House newsletter sign-up page.
NOVA SCOTIA CHEF WINS CANADIAN GRILLED CHEESE THROW-DOWN
(August 25, 2010)
Chef Michael Howell was hailed the champion for his recipe dubbed the “Panini Toscano,” an Italian-inspired creation that featured Nova Scotia Fox Hill havarti accompanied by prosciutto, figs, arugula, lemon aioli and balsamic vinaigrette. Click here to read the entire article posted on cheeselover.ca. Congratulations Michael!
FOXHILL: FIT FOR A QUEEN!!
(July 2, 2010)
Fox Hill Cheese House and Fox Hill Farm were really excited and proud when it was announced that our cheese and yogurt was on the menu of food to be served to HRM Queen Elizabeth II on her recent royal visit to Halifax with her husband Prince Philip.
Truly proper and suitable . . . . Foxhill: fit for a Queen!!!
The Cheese Man
Eight years ago Rick and Jeanita Rand sat down to have a serious look at their finances and discovered that they could no longer afford to run their farm.
“In 2002 I was going to disperse the cows and quota and sell,” says Rand.
“You make pretty good money but every month you see yourself going behind a little bit, and it doesn’t take a lot of imagination or foresight to see that in five years you’re out of business.”
But late on a Sunday night in October of that same year the Rand’s heard a knock at the door and received some fortunate news.
“Everything changed for us,” said Rand’s wife, Jeanita.
Click here to read the rest of the article, written by journalism student, Kim Keitner.
Quark Souffles
(posted June 9, 2010)
These little puffed, golden soufflés retain the slightly tart cultured flavour of the cheese. Perfect just as they are, they are also a good foil for fresh seasonal fruit or a fruit sauce or compote. Instead of quark you could try labneh (yogurt cheese) or fromage blanc. I've adapted the recipe slightly for Canadian flour, which has higher protein content than American flour.
Ingredients:
1 cup (8oz) quark3 large eggs, separated
2 1/2 tablespoons all purpose flour
1/8 teaspoon salt
1 teaspoon pure vanilla extract
1/8 teaspoon cream of tartar
1/4 cup plus 1 tablespoon sugar, plus additional sugar for sprinkling
Chunky blackberry sauce or another fruit sauce or compote
Equipment: Six 6-ounce ramekins
Directions: Position a rack in the center of the oven and preheat the oven to 375 degrees F. Butter and sugar the ramekins and place them on a baking sheet. In a medium bowl, mix the quark, egg yolks, flour, salt and vanilla until blended. Beat the egg whites with cream of tartar with an electric mixer until soft peaks form when the beaters are lifted. Gradually add the sugar, continuing to beat, until the whites are stiff but not dry. Fold about one quarter of the egg whites into the cheese mixture. Fold in the remaining egg whites. Divide the batter smong the remekins. Sprinkle the top of each soufflé with sugar. Bake the soufflés until they are puffed and slightly golden brown, about 15 minutes. Serve immediately, with sauce, if desired.
Recipe provided by Nathan Fong www.fongonfood.com.
Homegrown: Cheeses and Wine from the Annapolis Valley
(posted May 11, 2010)
In the Annapolis valley you can practically feel everything growing around you. Rich green forests border mile upon mile of farmland, orchards, tangled fields and lush vineyards. It’s the type of beauty that makes people invest heavily in picnic baskets. It’s understood that if you’ve never visited, you should call your travel agent immediately, but failing that, the right cheese and wine pairing can deliver a delicious little piece of this Canadian paradise.
In a particularly green corner of the valley, next to a herd of grazing Holsteins you’ll find The Fox Hill Cheese House. Using milk from their own herd means Fox Hill’s cheeses are truly products of the unique Annapolis Valley terroir.
Perfect pairings
Another Annapolis Valley original, Grand Pré Wines, has many selections that match the creativity and flavour of Fox Hill’s cheeses. Here are a couple of pairings you’ll love:
Fox Hill offers a selection of intriguingly flavoured Goudas. Grand Pré’s versatile L’Acadie Blanc is a great accompaniment for the bold tones of the flavoured goudas.
The sweetness of Grand Pré’s Pomme D’Or is a great match for Fox Hill’s unique Fenugreek Havarti.
If you’re having trouble finding Fox Hill’s cheeses or Grand Pré’s vintages, feel free to experiment with pairings from your local wineries and cheese makers.
These pairings are just the beginning. This delicious summer recipe really comes to life when you add your favourite Canadian fine cheese.
Gouda Canapés with Strawberry Salsa
- Course Hors D'oeuvres & Appetizers
- Prep. Time 10 mins
- Cooking Time 5 mins
- Yields 20 to 25 canapé
What You Need
Salsa
3 green onions, chopped
1 pint strawberries, washed, hulled and chopped
1/2 tbsp (7 mL) sugar
1 tsp (5 mL) ground cumin
1 tsp (5 mL) chili powder
2 tbsp (30 mL) chopped fresh basil
Salt and freshly ground pepper to taste
1 baguette bread, thinly sliced
About 1/2 lb (250 g) Canadian Gouda cheese, sliced or shredded
Small fresh basil leaves
Instructions
Preheat oven to 425°F (220°C).
Combine all salsa ingredients and let stand at room temperature.
Meanwhile, top baguette slices with Gouda and place on a cookie sheet. Bake until bread is crispy and cheese melted.
Remove from oven, top each canapé with a bit of strawberry salsa and garnish with a small leaf of fresh basil.
Serve warm or cold.
For more unique Canadian cheeses, wine pairings and recipe suggestions, go to allyouneedischeese.ca.
Edible Exhibitions - Opening This May at Pier 21!
Hungry Planet and Food for Health
May 15 to September 6
Halifax, NS—Pier 21’s summer travelling exhibitions, Hungry Planet and Food for Health will have you reaching for your fork and knife! The exhibitions, on display in the Ralph and Rose Chiodo Harbourside Gallery from May 15 until September 6, examine Canadian and worldly cuisine through nutrition, tradition, culture and more, for all ages.
“Food is an integral part of cultures around the world,” says Tanya Bouchard, Chief of Curatorial Services and Public Programming at Pier 21. “Globally, the role of food is changing, in part due to migration—travellers, immigrants and refugees bringing their own food to new countries. Both exhibitions show museum visitors how what we eat, where we buy food and how we prepare food contribute to the diversity of Canada and other countries.”
The Hungry Planet exhibition, produced by the Montreal Science Centre, will allow visitors to discover the extent to which food and the sharing of food are essential parts of culture.
This bilingual exhibition exposes the human condition and provides an opportunity to reflect on the great issues that challenge our planet: nutrition, famine, drought, poverty, power and globalization. A photographic exhibition, it features the eating habits of 25 families from 21 countries around the globe and is based on the book titled Hungry Planet: What the World Eats, written by Faith D’Aluisio with photos by Peter Menzel.
Pier 21 will also host Food for Health, a bilingual exhibition from the Canada Agriculture Museum, which looks at concerns and questions many Canadians have about the role food plays in ensuring good health.
Food for Health combines hands-on interactive components, multimedia technology, historical artifacts and graphics to showcase Canadian initiatives designed to ensure that our food is as safe as possible. Food for Health can also be viewed online at www.foodforhealth.ca.
Food for Health is presented by the Canada Agriculture Museum and by the Canadian Institute of Health Research, in partnership with the Canadian Food Inspection Agency, Agriculture and Agri-Food Canada, Health Canada and the Canadian Partnership of Consumer Food Safety Education.
As well, Pier 21 will present a special display on stories of food during the Pier 21 years. Oral and written accounts will depict stories from grapefruits used by immigrant children as footballs on the Pier, to floors blanketed in Kellogg’s Corn Flakes in the post war years, to displaced people harvesting Prairie sugar beets on arrival, there are many stories to tell.
“We are looking forward to hosting these exceptional travelling exhibitions, especially given the vibrant presence of diverse cuisine in Halifax and the summer opening of the new Seaport Farmers’ Market,” states Ms. Bouchard.
Special educational and public programming will accompany the exhibitions.
Admission to these travelling exhibitions is included in the price of museum admission. Adults $8.60; Seniors (60 years and over) $7.60; Children (6 to 16 years) $5.00; Students with valid ID $6.00; Family (2 adults/3 children) $22.00. All prices include HST.
A public opening reception will take place at Pier 21 on Wednesday, May 26, 2010 at 5:30 p.m.
Beginning May 1, Pier 21’s hours of operation are seven days-a-week from 9:30 a.m. to 5:30 p.m. For more information about Pier 21’s upcoming exhibitions, visit www.pier21.ca.
Media contact:
Cailin MacDonald
Communications Manager, Pier 21
Tel: (902) 425-2320
Fax: (902) 423-4045
The Way It Should Be: In Search of the Old and New Meandering in Maritime Nova Scotia by Bill Nestor
(posted April 14, 2010)
"In my younger days traveling and freedom seemed synonymous. With fewer time restrictions carefree travel produced wonderful discoveries. Now I know it’s a state of mind that instead of scheduling in great detail and predetermining where to stay, play and visit, I can recapture some of that peaceful, easy feeling and uncover new gems.
On a trip recently to Nova Scotia, Canada I did just that. Taking more time to explore, I gained a new view of the province, a place I had visited many times. Choosing the path less taken brought fresh and unexpected results: out of the way places to sleep, some of the 24 courses in the province’s golf portfolio, traditional and nouvelle Nova Scotia cuisine, time to relax and enjoy, and a better understanding of the people and province. Touching the heart of the culture revealed an independent and entrepreneurial spirit that is a healthy and integral part of Nova Scotia’s lifestyle. "
Click here to read the rest of the article, including a visit to Fox Hill Cheese House.
2010 Culinary Tourism Thought Leadership World Summit & Consumer Marketplace
(posted April 12, 2010)
http://www.culinarytourismworldsummit.com/
February 15, 2010
We were mentioned on the "with bite" blog. Check it out at the link below:
http://withbite.blogspot.com/2010/02/muir-murray-estate-winery-foxhill.html
