Quick Cured Meats, Cheeses and Pickles for Summer Eating


| 6/18/2014 10:06:00 AM


Tags: cured meats, pickles, fresh cheese, Minnesota, Tammy Kimbler,

Radish Dill Cream Cheese

The summer solstice is right around the corner. It's time for backyard parties, beach bbqs and picnics by the lake. Now is the perfect time for quick cured meats, cheeses and pickles. These foods travel well, can be eaten cold and go great with bread and crackers. Think you don't have time to make these foods yourself? There is a whole world of quick charcuterie, fresh cheeses and refrigerator pickles just waiting to be made! Here are my top ten:

Gravadlax with Sweet Mustard Dill Mayonnaise
Leites Culinaria
A great way to cure salmon, it only takes 24 hours to cure in the fridge and no cooking is required. Also a classic dish for the solstice.

Fresh Radish Dill Cream Cheese
One tomato, two tomato
This fresh cream cheese is a snap. It sits on the counter top for a day, is drained, then is combined with fresh radish and dill.

Quick Bread & Butter Pickles
Andrew Zimmern
A classic pickle recipe, these pickles go right into refrigerator where they last for weeks.

Irish Farmer's Cheese
Farmette
This quick and lovely cheese is made on the stove top, strained and pressed. Viola! Serve with salt and olive oil.




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