Search Results

By Cindy Hatcher, Cooking Light 2011 Zoie and Amy Glass create jams and jellies to accompany savory foods like salty prosciutto or creamy chèvre. The Minnesota Mead features a blend of local honeys. Hints of sweet wine flavor shine through with just a bit of balancing acidity. [button link=”http://www.cookinglight.com/cooking-101/essential-ingredients/best-local-artisanal-foods-2011/lucilles-kitchen-garden-minnesota-mead-jelly”]Read full article[/button] Note: MCFM is proud…  Read More →