Maine Winter Farmer's Market

Today was the first day of the Winter Farmer's Market in Biddeford, Maine.  My friend Sue of Above The Dam Jam was there selling her homemade Jams for the first time at a Farmer's Market.  The market had some other great stuff like Alpaca wool (hand knitted items), baked goodies, jewelry and SALSA.  Currently on my list of things to do is to can more of my own salsa, so in the meantime I am going to have to buy it.  I tried several of the Guzman's varieties including, cranberry and blueberry salsas.  My favorite and the one I ultimately purchased was Guzman's Black Bean & Corn Salsa - so yummy.  The black bean flavor really shines through in this one.  It is labeled as medium, but has some real heat to it. 

The label appropriately reads "The Taste of Mexico from the Coast of Maine".  When I picked up the jar in this rather cold former textile mill, I noticed the jar was warm.  So I inquired and found out that the batch was made this morning (4am to be exact).  I love that!  Though $6 per jar may be a little steep - I highly recommend this spicy indulgence.   What a great find and great compliment to my quesadilla lunch today.  (note: I paid $6 for a 16 oz jar, and the website lists the item as $6 for an 8 oz jar).    

Creating Queso Fresco

Today is a snow day for most of Maine, so we are inside enjoying the warmth.  My 4 year old son Camden and I made brownies and beaded necklaces, watched movies and made cheese.  Well, really I made the cheese to compliment our dinner tonight.  Mexico's most popular cheese, known as Queso Fresco, is a light and crumbly cheese that can be made rather quickly.  The ingredients are whole milk, kosher salt and vinegar...that's it!  I was so excited to find a recipe for this treat (see below).  The cheese is now in my fridge just hanging out until dinner time, when we will sprinkle it on top of our enchilada's.  Though all you really need are the above 3 ingredients, as always I had to put my own twist on it.  Sam (home early from work) kindly chopped up a fresh jalapeño pepper (seeded and finely chopped).  I added 1 1/2 Tbsp of  jalapeño and a dash of cayenne pepper to the cheese for a little zip.  This cheese is obviously not aged for flavor, but has such a light fresh taste the aging process is not needed.  I am sure we will have plenty left to crumble on top of a salad tomorrow.

Queso Fresco

8 cups whole milk
1 Tbsp kosher salt
1/4 cup white vinegar

In a heavy stock pot (do not use aluminum) combine milk and salt.  Heat over medium high heat stirring frequently to 190 degrees (use a candy thermometer).  remove from heat.

Gradually add vinegar, stirring gently.  Let stand for 5 minutes.  Stir again gently (some curds should form).

Place a double thickness of 100 percent cotton cheese cloth in a colander in the sink.  Pour hot mixture into colander and let drain for 20 minutes.

Gather cheese and transfer to small bowl.   If you want additional flavor now is the time.  Stir in fresh finely chopped jalapeño peppers or cilantro or cayanne pepper - whatever your palate desires.  Cover with plastic wrap and refrigerate for 30 minutes.

This makes about 2 cups of cheese and can be stored in the fridge for up to 3 days.