vermont butter and cheese giveaway and fat free horseradish cream sauce
Recently I was lucky enough to receive a whole box of goodies in the mail from one of my long-time crushes. No, no, my husband doesn’t need to worry. It was from Vermont Butter & Cheese Creamery. Call it a culinary crush.
The reason they sent it to me is that they wanted me to try one of their up-and-coming products called Fromage Blanc. To say it is like yogurt isn’t really fair. Even though it is completely fat-free, it has a really creamy texture and mouth feel. It’s like a healthy cousin of crème fraiche. It’s made from hormone-free Vermont fresh milk. All that, and the whole 8-ounce containter has only 120 calories and 20 grams of protein! They recommend it with granola and fruit for breakfast. Or try it blended with herbs, garlic and salt for a savory dip. I used it to make a fiery fat-free horseradish sauce (recipe is below) for pepper-crusted sliced beef tenderloin. Next we’ll try it dolloped on top of turkey chili.
Along with the goodie box for me, they have offered to do a give-away here at HealthySeasonalRecipes for you! Oh, yeah! That’s right. It’s your birthday!
One lucky winner will receive:
Vermont Butter and Cheese Creamery’s fabulous 0% Fat Fromage Blanc, local Vermont honey, Vermont-made granola and their very own beautiful cookbook, “In A Cheesemakers Kitchen.” You can see their book here at amazon.
All you have to do to enter the contest is leave a reply here on this post either:
- Letting me know what you’d like to try making with Fromage Blanc.
- Or if you have ever tried any of the Cheeses made by Vermont Butter and Cheese Creamery tell me which is your fave. [Mine is their feta. It is unparalleled in my opinion!]
All the rules for entry follow the recipe.
To Make Ahead: Store in a jar in the refrigerator for up to one week. Shake the jar or stir before serving.
Ingredients
- 2 8-ounce containers 0% Fat Fromage Blanc
- 1/3 cup prepared horseradish *see ingredient note
- zest from 1 lemon
- 1 teaspoon coarsely ground black pepper
- ½ teaspoon salt
Instructions
- Whisk Fromage blanc, horseradish, lemon zest, pepper and salt in a medium bowl. Chill until ready to serve.
Notes
*ingredient note: Prepared horseradish can vary from brand to brand. So it is important to read the label. Don’t be fooled by the shelf-stable varieties. They often have a lot of extra-ingredients. The best kind is that which is found in the refrigerated section, often with smoked meats or dairy. I am also a huge fan of freshly-grated horseradish if you can find it, but it is more powerful than prepared, and won’t have the acidic taste of the vinegar. To substitute it, start with a couple of tablespoons of finely grated fresh and add a splash of white wine vinegar to taste.
GIVEAWAY ENTRY REQUIREMENTS
How to Enter: Leave a comment on this post telling me EITHER:
-What you’d like to try making with Fromage Blanc.
OR
–Which cheese is your favorite from Vermont Butter and Cheese Creamery.
Deadline: Monday, January 14th, 2013 at 12 noon Eastern Standard Time.
THIS GIVEAWAY IS NOW CLOSED.
THE WINNER IS COMMENT NUMBER 27, ANNE. She said she would like to try the Fromage Blanc with blueberries and graham crackers. Sounds delish! Anne please contact me with your shipping address by Jan 16th at 2 pm EST to claim your prize.
UPDATE: 9/16/13 2:45pm. Anne didn’t check back within the 48 hour time window, unfortunately. So a new winner has been selected from Random.org Comment number 19, Karen who loves the Vermont Butter and Cheese Creamery Coupole. Karen please get in touch with me to claim your prize.
Winner will be announced by 2 pm on January 14th, 2013. The winner will be announced right here, and on the HSR facebook page and on twitter. The winner will have 48 hours to contact me with his/her shipping address.
Gain more entries:
- Follow Me on Pinterest:and Leave a comment that you did on this post to gain another entry.
- Pin A Photo From this Post on Pinterest. Be sure to mention the giveaway in the caption and leave a comment right here that you did in order to gain another entry.
- Follow VT Butter and Cheese Creamery on Pinterestand Leave a comment that you did on this post to gain another entry.
- Get the newsletter: Fill out this form for the HSR newsletter. Leave me a separate comment on this post to let me know you did to gain an extra entry.
Details, Details: This giveaway is open to U.S. Residents only. No purchase necessary to enter. Winner will be selected at random through Random.org. All entries received after the giveaway closing day and time will not be considered. Entries that do not follow the entry requirements will not be considered. I’m going to check too! Winner will be announced by 2 pm on Monday, January 14th, 2013. The winner will be announced right here, on the HSR facebook page and on twitter. The winner will have 48 hours to contact me with his/her shipping address. If the winner does not reply within 48 hours, another winner will be selected. Product was provided to The Chef Next Door LLC for recipe development process to accompany this give-away was provided by Vermont Butter and Cheese Creamery.
I would love to try this for breakfast as a break from cottage cheese and yogurt.
I will follow and pin you on pinterest
I love Mexican food so I’d like to see how it would do replacing sour cream! Plus love all your suggestions too!!
Also follow you on Pintrest and pinned a photo from this post, for two more entries!! Thanks
I love their goat cheese, the plain one and the one with herbs! Fun giveaway!
I would love to try a dollop on top of my chicken chili!
I would love to make Indian raitas with this product. They are looking so creamy and its fat free too. Loving it.
I’d love to use it for smoothies!!
sarah_blondie86@hotmail.com
mmmmmm, I’m visioning lemon zest and capers mixed in served over grilled salmon. Ooh, smoked salmon eggs benedict with lemon fromage blanc instead of hollandaise…
I would love to try a fresh pizza!
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I would love to use this fromage blanc as a dip for fried zucchini and eggplant strips or as a kind of tzatziki substitute on a gyro. Yum!!
I love to use their goat cheese for salads, pizza on crackers and anything that calls for goat cheese! Yum. I use greek yogurt for a lot of smoothies, dips and as a replacement for “other ingredients”. I think that the Fromage Blanc would be a nice product to use in a similar manner. Mix it up a little bit.
My favorite is Coupole, but I certainly would like to try the Fromage Blanc…I know I’d put it to good use! (probably try your horseradish cream sauce…sounds great!)
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I would make a dill sauce I usually make with greek yogurt: dill, cilantro, parsley, lemon, garlic, salt and pepper!
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I would love to try Fromage Blanc for breakfast with honey, blueberries, and graham crackers!
I love cremont!! It is fantastic with sour cherries in basalmic.
I would be interested in trying Fromage Blanc in a cucumber or cantaloupe soup. (In season of course)
I am in love with bonne bouche! On its own, a drizzle of local honey or honeycomb to compliment and a glass of wine…
I love Vermont Butter and Cheese Creamery ~ my fave is their goat cheese (either plain or rolled in herbs). I love it in any way, shape or form, especially tossed in salad or just spread on some yummy crackers.
Also – I am now following you on Pintrest!
I love their quark. I’ll put in on whole wheat pane bread and add some fresh arugula for a quick sandwich.
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I would like to try it in your horseradish potato salad recipe, or it eat it with fruit and granola
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I think a fromage blanc grilled cheese would be absolutely divine!
If it is truly that good, I would eat it on it’s own. Or add it to a beautiful, simple herbs omelette.
I would make a healthy dip with it!
The French “Tarte aux Fraises” on their website looks really decadent!!
I follow you on Pinterest.
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I now follow VT Butter and Cheese Creamery on Pinterest.
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can’t wait for this product to come to our markets. sounds yummy.
I would like to try the horseradish sauce but adding dill to it. I have not tried this Vermont Creamery but use Cabot a lot. Vermont is my favorite state! I grew up in CT and when I go back eat I make it a point to visit Vermont!
Oh my, all those products sound delicious! I like the idea of a dollop on chili; I have a yummy vegetable one. Sprinkled with a bit of granola? Eaten from the bowl??? ;-D
Pinned this page & already receive yor newsletter…that said, love baking pies, tarts, bread puddings, etc. & serving with variations on creme fraiche. I would love to try the fromage blanc with additions to accompany said pastries: cinnamon, brown sugar, pomegranite seeds, citrus zest, ginger…the possibilities are endless. Also would love it on hot baked steel cut oats
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My favorite Vt Butter and Cheese product is marscapone!!
I would try a cheesecake with the Fromage Blanc. I am with you, I love Feta. It’s great on pizza, adds a great flavor!
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My favorite product is there European-style Cultured Butter it is seriously the best better butter in the world.
I make this healthy version of a ceaser salad using greek yogurt but sometimes it can become a bit botter from the greek yogurt so id really like to try to use Fromage Blanc. to see how it would come out
My favorite for duct is the Pepper Goat Cheese.
*product, NOT for duct
Followed you on Pinterest!
Followed Vt Creamery on Pinterest & pinned a photo!
Never tried it but would like to!
The Cremont cheese is my favorite
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I would use the fromage blanc on a mushroom tart!
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I love the Vermont Butter and Cheese Creamery goat cheese logs, especially the one rolled in herbs!
Thanks from karmakaytlyn@yahoo.com!
I would love to see a recipe for Tiramisu with VT Butter & Cheese Fromage Blanc!
I love what creamy textures do to meats when you marinate with them, so I’d probably use it for that, otherwise some spectacular dessert, because who can have too much of those?