Home-Smoked Cheese

Upgrade mass-market cheese with a simple trick: smoke it. Get smoking recipes at TwiceasTasty.com.
Did you make cheese with me this month? Maybe you couldn’t find the time or didn’t track down the supplies. Maybe you’re nervous about making that first batch without my personal help. Or maybe, like me, you eat way too much cheese to rely solely on a homemade supply. That last reason is why I began upgrading mass-market cheese with a simple trick: smoke it.

Home-smoked cheese can easily start with a store-bought block that’s affordable but one-dimensional in flavor. I typically buy store-brand cheese or even giant deli loaves for smoking. It takes just a couple of hours with minimal involvement to impress family and friends. I smoke many types of cheese (usually pairing them with pickles, of course) to serve at parties, gift at holidays, and keep in constant supply in the fridge.
Learn to make Cold-Smoked Cheese and other foods

Smoked Cherries

Twice as Tasty’s birthday month seems the perfect time to share my newest favorite way to enjoy tart cherries. Get home-smoked recipes at TwiceasTasty.com.
I’m keeping an impatient eye on my sour cherry tree, waiting for the green fruit to ripen, just so that I can pick, destem, pit, and smoke the fruit. That’s right—smoked cherries. Although my cherry tree is still stubbornly green, Twice as Tasty’s birthday month seems the perfect time to share my newest favorite way to enjoy the tart fruit.

We expanded our smoking repertoire last year after having had such success turning smoked chilies into a spicy paste and enjoying roasted and smoked beets on numerous sandwiches, including Vegetarian Smoked-Beet Reuben. Broccoli and asparagus both received the flavorful treatment, and we continue to smoke an array of store-bought and homemade cheeses. But cherries became the icing on the cake—or should I say, the garnish of the cocktail.
Learn to make Smoked Cherries and Bourbon-Infused Smoked Cherries

Smoked Beets

One of my favorite kitchen tools sits outside and doubles as grill and low-tech smoker. Get smoked beet recipes at TwiceasTasty.com.
One of my favorite kitchen tools doesn’t live in my kitchen: It sits outside the front door, looking weathered and well used. It’s both, whether the summer heat has made me abandon the oven or we’re digging it out of a snowbank for a winter meal. I’m talking about an old charcoal Weber kettle grill, handed down and repaired so many times it’s probably had nine lives.

For years it was just a grill, regularly loaded with fish, shellfish, and many kinds of vegetables and fruits. Then we discovered it made an easy, low-tech cold smoker for cheese. Add a few more briquettes, and we’re smoking chilies, beets, nuts, and more.

I got excited about smoking beets after falling for a vegetarian Rueben sandwich created by a local deli. But when I started harvesting my first beets a week ago, we’d already gobbled up the winter’s stash of sauerkraut. Fortunately, smoked beets are delicious with fresh greens and sourdough bread.
Learn to make Roasted and Smoked Beets and Smoked-Beet Sandwiches

Winding Down Year 2

As 2017 winds down, it’s time to look back at a second year of Twice as Tasty and share a few things to come. Read more about what to expect in 2018.
Like any toddler, it’s hard to believe how Twice as Tasty has grown in a year. As 2017 winds down, indulge me in looking back at a second year of Twice as Tasty—or skip down the page to read about the year to come.

Twice as Tasty grew with 55 posts this year. The blog now offers 135 recipes and 25 pages related to techniques for preparing, storing, and eating well year-round. The number of email subscribers and WordPress and Facebook followers more than tripled in the last year, and membership in the companion Facebook group almost doubled. All I can say is “wow and thank you” for being so supportive.

Offline, I taught the first Twice as Tasty workshop in March and have followed it with a steady flow of classes. One of the most popular topics was beautifully featured in the local newspaper. The current roster boasts 16 workshops, including several seasonal ones, and I’m preparing to launch more options next month. With your participation, I hope to teach even more workshops in 2018.
Read more about what to expect in 2018