A November Birthday Celebration

For many of us, November represents the time of year we reflect on all that we are most thankful for ... and 2008 has been a little wild! It’s been an unusual year by any measure, full of its share of ups – such as the Olympics in Beijing – and downs – like our rollercoaster economy.

At Beecher's, November is always a particularly exciting month for us because it marks Beecher's birthday – and this year we're turning 5! Since we first opened our doors in Pike Place Market in 2003, we've watched the artisan cheesemaking community explode in Washington and across the country, and we've been fortunate enough to be along for the ride.

To celebrate, this year's Anniversary Collection features a very special cheese, a three-year aged version of our signature Flagship. This is the longest aged version of Flagship we have available – and it has been worth the wait!

Of course, we never would have made it to our five year without the continued support of you, the Beecher’s family. As the year winds down, we encourage you to continue exploring within your community the centuries-old craft of artisan cheesemaking.

Wishing you and yours an enjoyable and delicious November,

Kurt Beecher Dammeier
Proprietor

Beecher's 5 Year Anniversary!

Every year in November, we release our highly anticipated Anniversary Collection, and this year it is particularly delicious. Featuring a selection of our award-winning artisan cheeses, our 5th Anniversary Collection also brings you a three-year aged version of our signature Flagship. We have a limited amount of this special cheese so don't wait to order a Collection for yourself!

The Anniversary Collection also features Smoked Flagship and Marco Polo, both award winners at the 2008 American Cheese Society competition.

To receive the Collection by Thanksgiving, place your order by Sunday, November 23rd and ship 2-day, or by Monday, November 24th and ship overnight.

Are you short on time with a gift recipient list that doesn’t seem to quit? Send us your gift list and we’ll take care of the rest. Click here for more details.

A Crowd Pleasing Holiday Cheese Plate

Host A Stress-Free Thanksgiving Feast

If you're located in the Seattle Metro area, let Pasta & Co do the cooking! Family and friends alike will be dazzled by your holiday table filled with Thanksgiving favorites. For details on how to order, click here.

RECIPE OF THE MONTH

If you have a favorite recipe that uses artisan cheese as a key ingredient,
email your recipe to thestaff@beecherscheese.com and you may
find your recipe in the next newsletter!

Wild Mushroom Stuffing

Courtesy of
Pure Flavor: 125 Fresh All-American Recipes
from the Pacific Northwest

Serves 4 to 6

12 ounces artisanal sourdough bread (about 1 medium loaf)
1 ounce dried shiitake mushrooms
3-1/2 tablespoons unsalted butter
7 ounces fresh mushrooms, such as crimini and chanterelles, wiped clean
3 tablespoons pale dry sherry
1/2 large yellow onion, diced
1-1/2 large celery ribs, diced
2 garlic cloves, minced
2 teaspoons fresh thyme
1-1/2 teaspoons chopped fresh sage
2 teaspoons chopped fresh marjoram
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 ounces Flagship cheese, shredded
1 cup low-sodium chicken or vegetable broth

Preheat the oven to 325˚F.

Cut the bread into 1/2-inch cubes and spread them on two baking sheets. Bake for about 30 minutes, stirring occasionally, until the cubes are dry and light brown. Set aside.

Bring 2 cups water to a boil in a small saucepan. Add the dried shiitakes and stir to submerge them. Remove the pan from the heat, cover, and let the musthrooms steep for 30 minutes. Strain the broth into a measuring cup. You will need 1-1/2 cups of the broth for the stuffing; reserve aside. Cut off and discard the stems from the shiitakes. Thinly slice the caps and reserve.

While the mushrooms are steeping, heat a medium skillet over medium-high heat and melt 1-1/2 tablespoons of the butter. Add the fresh mushrooms and let them cook without stirring for 2 to 3 minutes, or until some of the mushrooms are begininig to brown. Stir the mushrooms and cook until the liquid has evaporated, 3 to 5 minutes. Add the sherry and simmer for 2 minutes. Remove the mixture to a bowl and set aside.

Return the skillet over medium-low heat and melt the remaining 2 tablespoons butter in it. Add the onion, celery, garlic, thyme, sage, and marjoram. Cook until the onion mixture begins to soften but not brown, about 4 minutes. Remove from the heat.

Increase the oven heat to 375˚F and butter an 8-inch baking dish.

To assemble, use your hands to toss the bread with the cooked mushrooms, shiitakes, onion mixture, salt, pepper, and half of the cheese in a large bowl. In a separate bowl, combine the 1-1/2 cups mushroom broth with the stock. Drizzle half the liquid over the breadmixture while gently tossing. Let sit for 3 to 5 minutes for the bread to absorb the liquid. Continue to gently toss the bread mixture, adding enough liquid to make the bread moist but not soggy. (You might not use all of the liquid.)

Pour the bread mixture into the baking dish and pat it down. Sprinkle the stuffing with the remaining cheese and cover it with a piece of lightly buttered aluminum foil. Bake for 30 minutes and then uncover and bake for another 10 to 15 minutes, or until the cheese is melted and the top layer is just beginning to brown. Serve warm.