In British taverns, pub cheese is commonly served in ramekins alongside some “crisps” on the bar for thirsty patrons. It is a spicy, creamy concoction that goes well with chips, crackers or crudités, and makes an amazing addition to a hamburgers.
This homemade version of Guinness mustard has a nutty, vaguely sweet flavor and a nice mouth feel. It is surprisingly easy to make and it was fascinating to watch the seeds expand as they absorbed the liquid.
Homemade preserves and jams with farm-fresh fruit are the essence of rural Italian cuisine. This tangy marmalade has a unique, slightly tart aftertaste that is a fabulous contrast when paired with cheeses, crackers, and a sparkling white wine.