Secret Dining Spots of Key West + Grouper Fritters #FLKeys

This guest post is brought to you by The Florida Keys and Key West, in conjunction with Honest Cooking.

A favorite destination for Ernest Hemingway, Jimmy Buffett, and many more, Key West is known for its palm lined streets and fish that is fresh enough to draw any committed culinary traveler. With a distinct mixture of cultures, the island is not only home to a strong seafood scene, but a tantalizing fusion of cuisines. At night, the street a lit up with vibrant sidewalk cafes that lure in passersby with delicious scents of their specialties. Live music and hopping bars are the perfect pairings to watch the sunset into the Gulf of Mexico.

Savory Havarti Dutch Baby w/ Pears

Sponsored Post - Feed Your Creativity with Castello Havarti. All opinions are my own. Get creative with any of Castello's uniquely crafted cheeses. 

I've always loved the combination of sweet and savory. Fat pretzel rods dipped in chocolate, ham and pineapple pizza, chocolate covered raisins or peanut butter candies in a crunchy shell scattered throughout my popcorn are all good examples. The breakfast or brunch table is much the same. Whenever I serve orange rolls, I also serve bacon or sausage and slices of cheese to balance out the sweetness. Maybe I just love balance. This version of a Dutch Baby, sometimes known as a puff pancake or German pancake, is the perfect example.

The pancake itself is infused with shreds of rich, creamy Castello Aged Havarti cheese. The buttery taste of the cheese is right at home with the egginess that runs throughout the tender center and puffed, golden edges. And actually, it's perfectly delicious straight out of the oven, without adornment.

But I fancy a little adornment, so I topped it with some tender, lightly sweetened, cardamom-infused pears. The pears aren't actually super-sweet, they lean more towards buttery, a nod at the Havarti in the puff pancake. You could skip the dusting of powdered sugar if it seems too weird, but I found the combination to be oddly satisfying.

Cardamom Pear Butter + Castello Aged Havarti Cheese Pairing

This is a sponsored post written by me on behalf of Castello® in conjunction with Honest Cooking. All opinions are my own.

I've often waxed poetic on the subject of cheese, otherwise known as  my ultimate weakness. I could live on cheese plates alone. You know, because they're always accompanied by other good things like bread or crackers, fruits and nuts, slices of charcuterie, perfect little condiments, and of course, alcohol. Nibbles and tastes, turn into swoons and flutters, turn into claiming a cheese tray as my dinner plate. Really, what more does a person need?

I could blabber on and on about the virtues of a well thought out cheese plate, the kind that includes several cheeses and an array of complementary food and drink. Today I'm partnering with Castello® as part of their #CastelloArt campaign, so I'm going to do something a little different and feature a single cheese—Castello® Aged Havarti.

"Castello® Aged Havarti is based on the authentic Danish recipe for Havarti dating back to 1952. Made from traditional cheese methods with the addition of a special culture, the Castello® Aged Havarti is then matured for 12 months.

Asian-inspired Braised Duck Legs

This is a sponsored post written by me on behalf of Fiji Water, for the Perfection Takes Time campaign. All opinions are my own.

Recently I realized something, and it made me a bit wistful. I realized that I don't take my time in the kitchen anymore. I mean, YES—I'm always in the kitchen. Always testing recipes. Always making dinner. Always moving a stack of cookbooks from the table to the floor. Always fretting over lack of counter space...lack of daylight...lack of clean dishes. Hurry, hurry, hurry. Spending my time instead of taking it.

Sixteen years ago, when I moved into my first real apartment...not a dorm room, not a house or apartment shared with college roommates...just me, I took my time in the kitchen. I was just coming into my own. I was learning cooking processes and techniques. I used to make lists, explore ingredients, and prepare meals that took time. Golden-skinned chicken that was roasted in the new stoneware dish I was so proud of. Chuck roasts so tender and beckoning that burning my fingertips just to get an early taste didn't hurt a bit. Pink hams wrapped in a shiny glaze. Pork loins propped up by a bed of sturdy vegetables. You know, the type of food that envelops the entire house in a sense of calm.

And I did it just because I enjoyed it.

Ramos Gin Fizz

This is a sponsored post written by me on behalf of Safest Choice Eggs in conjunction with Honest Cooking. All opinions are my own.

Using egg whites in shaken cocktails adds a creamy and slightly rich texture to your drink, plus tops it with a fun foam cap. Yet, I'd never made one before now. Heck, I'd never tried one before now. I wasn't necessarily leery of consuming uncooked eggs, I mean, I grew up eating raw cookie dough. But I suppose that thought was always there. That said, I do know that are plenty of people might let the raw egg factor steer them away from such a cocktail.

But they needn't worry! When I was offered the opportunity to work with Safest Choice Eggs on the An EGG for Every Occassion campaign, I knew without a doubt that I'd be making a cocktail with an egg foam cap. Given, my cap is kind of tiny, but I didn't realize until later that I should have left more space for it to develop in the glass.

Exploring Denmark: Rugbrød & Smørrebrød {NORTH Festival}

This is a sponsored post written by me on behalf of NORTH Festival.  All opinions are my own.

Have you heard the phrase "The Danes are the happiest people on the planet"?  In my quest to learn more about the country (Kingdom) of Denmark and its cuisine, I ran across it time after time after time.  And honestly, after getting to know it even the slightest bit, I can see why that would be true. 

Though Denmark is a small country, with a population of only 5.5 million people, it has one of Europe's largest coast lines (7.500 km) and 400 islands.  It has beaches and sand dunes (come on, the sea is never more than 50 km away...no matter where you are), well-developed routes for hiking and biking, and ski slopes that are very much a part of everyday life. 

Denmark leads the way in energy efficiency.  They are the first country in the world to decide to become a green growth economy - which means that they will be entirely independent of fossil fuels - by the year 2050.  Another cool fact, 7.6% of the Danes total food spending is on organic produce.  This is a greater proportion than anywhere else in the world.

Castello Moments Cheese Tasting & Pairing

This is a sponsored post written by me on behalf of Castello Cheese.  All opinions are 100% my own.

What does a girl who is totally obsessed with all-things-cheese do when three quarter-wheels of gorgeous Castello Alps Selection cheeses show up at her door?  She squeals like a teenager at a New Kids on the Block (okay, my age is showing - who is it now, One Direction?) concert.  Her heart races.  Tears threaten to spill from her eyes.  Cohesive thoughts elude her, and instead she babbles on about love and marriage and best-day-of-her-life.

She then composes herself as she sees the Fed-Ex man slowly backing away, the desperate look of a trapped animal in his eyes.  The cold, harsh hand of reality grabs her by the arms and shakes her.  Or maybe it's her husband.  Either way, back to being 37 years old.

Her brain carefully starts doing what any mature, sane brain would do.  It formulates a plan to pair those glorious cheeses with food and adult beverages.  She decides to use every day items foods, not specialty items that will cost a lot of money.  Menus and recipes and visions of table settings vie for a front row seat until everything comes together just right.  She invites over a few friends to join in the fruit of her labors.  She enjoys herself thoroughly.

She decides to stop referring to herself in the third person and tell you all about it.

Course One

cheese selection: Castello Classic - firm texture, smooth dry consistency, slightly smoky aroma with hints of spicy mountain herbs.  I found Castello Classic to taste very grassy and musky, similar to the flavor of raw milk.

food pairings: Slow-Roasted Tomatoes, thinly sliced Prosciutto, freshly baked bread

beverage pairing: Michelob Amber Boch (or another dark lager)

notes: I wanted to cry when I bit into the combination of these items, they were perfection...especially when accompanied by the dark lager.  I can't really elaborate, because perfection doesn't need further explanation.

Course Two

cheese selection: Castello Weissbier - very soft and creamy with a smooth buttery consistency, a hint of nuttiness with an almost sweet finish, and a whisper of beer at the end.

food pairings: Two sandwich options...
1. Grilled Veggies: Zucchini, Yellow Squash, Eggplant, Red Bell Pepper, and Red Onion with a thick slice of creamy Weissbier on a Sourdough Roll.
2. Smoked Ham, creamy Weissbier, and a thick, ripe, juicy tomato slice seasoned with sea salt and black pepper on a Sourdough Roll.

beverage pairing: Barefoot Riesling, chilled (or another Riesling or Gewurztraminer)

notes: Though I served Castello Weissbier on room temperature sandwiches, I think that its creaminess would lend perfectly to a melty, grilled sandwich.  Weissbier is very understated, so I think simple, delicious ingredients like the grilled veggies (simply brushed with olive oil and sprinkled with salt and pepper before grilling), as well as a basic ham and tomato were just right.  The crisp, sweet Riesling on a hot summer's evening washed the whole thing down like an old friend (comfortably).

Course Three

cheese selection: Castello Hirten - crumbly texture that reaveals beautiful crystals when shaved, sweet overtones with hints of caramel and pine, rich and strong.

food pairings: Hershey's Symphony Milk Chocolate Bar, Cadbury Fruit & Nut Bar, thinly sliced pear.

beverage pairing: 10 Year Old Laphroaig Scotch Whisky (or choose your favorite "good & peaty" Scotch)

notes: While I usually opt for a bit of dark chocolate, especially after dinner or as a snack, I really recommend trying a good, creamy milk chocolate with Hirten.  The creaminess is the perfect foil for the rich salty shards.  Hirten reminds me a bit of Parmesan in its texture and flavor.  Thin shavings atop a warm apple pie would be bliss.

Wrap-Up: Really, I couldn't ask for a better way to spend an evening.  The cheese-lover in me enjoyed each and every single bite.  If forced to rank the three in terms of what I, personally, enjoyed best, I would choose "Classic" as my favorite.  I don't know if it was just that perfect combination of flavors and textures that surrounded the first course or what...and I don't want to think about it.  I only want to remember the glory that it was.

My second favorite is the "Hirten".  Sure, you could eat it with any meal, but I tend to lean towards desserts with this style of cheese. I love challenging its richness with a bold Scotch, but you could easily pair it with a bold red wine.  Also, try it with bolder savory ingredients like raw onions or chiles!

Rounding it out at number three is the "Weissbier".  Don't get me wrong, I loved ALL THREE of the varieties...so last place doesn't equal a lose here.  I can't wait to make some melty grilled cheese sammies with it this week.  Oh, and mac and cheese is in my very near future, as well.

So yeah, that's what this girl (who is totally obsessed with all-things-cheese) did when three quarter-wheels of gorgeous Castello Alps Selection cheeses showed up at her door.  What would you have done?

Win a Private Cheese Tasting in your own home - enter by clicking on the banner below. Castello Moments and this post is a collaboration between the blogger and Arla Foods USA.