Summertime and in Wisconsin the living is easy
Wise eaters herald aged white Wisconsin cheddar as American cheese royalty. It's got crunchy crystals and a crumbly texture, a smooth mouth feel, and rich nutty flavor. The bite is so sharp it is almost tart, and it pairs well with beer and cheese alike. I love it melted over wax beans, ginger, and Thai basil on a grilled pizza (a weird but perfect recipe. Trust me.).
Last weekend I met with friends across the border. After a few hours splashing in the St. Croix, happy hour called us back to the deck. We ate pounds of a local aged cheddar alongside a bastardized but delightful version of Gamle Ode's Astrid Projection.
Bastardized Astrid Projection
Makes one large pitcher
1 1/2 to 2 cups Gamle Ode Dill Aquavit
1/2 cup each Cocchi Vermouth di Torino and fresh squeezed lemon juice
11.15 ounce can San Pellegrino Limonata
4 droppers Bittercube Cherry Bark Vanilla Bitters
Cucumber slices and dill for garnish
Combine aquavit, vermouth, lemon juice, Limonta, and ice in large pitcher. Squeeze a few slices of watermelon into the pitcher. Stir. Serve. Enjoy.
Happy tummies occasionally demand more happiness. After happy hour someone opened a bottle (or two) of wine and we grilled pizzas topped with farmers market veggies. We sliced corn from ears picked only a few hours earlier, and a summer-show-stopping corn hash appeared on the table. Get Kathryn's Crispy Crunchy Corn recipe at Called to the Table.