Cheese of the Month: President Triple Cream Brie

President Triple Cream Brie is a classic soft-ripened cheese with a snow-white edible rind. This delicious cheese has all the subtle yet characteristic flavors of regular Brie, but with a buttery core that gets even smoother with the addition of extra cream. President Triple Cream Brie’s rich, buttery and extra creamy flavors make it perfect alone, but it is also great on crackers or sandwiches. This characteristic also makes the President Triple Cream Brie the perfect candidate for appetizers and of course cheese balls to be served at parties or as an ingredient for a deliciously smooth dip.

The perfect pairings for President Triple Cream Brie are champagnes, sparkling wines and pinot noir. Enjoy this cheese of the month and be sure to check out the printable recipes for a few delicious appetizers you have to try for your next get together or party! Enjoy!

President Brie, Ham & Fig Sandwich
Serves: 4
  • 4 Slices Sourdough Bread, toasted
  • 4 T. Fig Preserves
  • ½ Lb. Cooked Ham, thinly sliced
  • ½ Lb. Brie, thinly sliced
  1. Spread 1 T. fig preserves on each piece of toasted sourdough bread.
  2. Spread ham and brie evenly among the sandwiches.
  3. Melt brie slightly under broiler for 2-3 minutes.
  4. Serve garnished with arugula leaves.

Hot Pepper Peach Cheese Ball
  • 16 Oz. Cream Cheese, softened
  • ½ Cup Robert Rostschild Farm Hot Pepper Peach Preserves
  • 2 T. Onion, minced
  • 2 Cups Monterey Jack Cheese, finely shredded, divided
  1. Combine cream cheese, preserves, onion and 1 cup shredded cheese.
  2. Shape into a ball with lightly greased hands.
  3. Roll in remaining cheese.
  4. Chill until serving.
  5. Just before serving, top with Hot Pepper Peach Preserves.
  6. Serve with crackers or toasted bread, as desired.


Salad On A Stick

Salads on a Stick

Before we know it the snow will be melted, the air will be warm and it will be time to spend our weekends and evenings outside. With that happy thought in mind I created these salads in the hopes of fighting off a little bit of spring fever and to prepare for the warm months that are promised to follow the dreary months we are currently experiencing. Continue reading “Salad On A Stick”

Coborn's Valentine's Day Dinner

Coborn's Valentine's Day Dinner - Family, Friends & Food with Jayne

Valentine’s Day is fast approaching and if you are like me and don’t venture out to a local restaurant to celebrate I’m here to help you plan out your romantic meal at home step-by-step and it’s easy to do. Don’t worry I’ve got your back!

If you want to wow your significant other let’s start in the Meat Department at any one of your local Coborn’s stores. The days leading up to Valentine’s Day just stop in and ask for the pre-cooked Prime Rib in the heart shaped containers. Don’t forget to ask them about Johnnie’s French Onion Aujus also. This pre-cooked Prime Rib is fully cooked so all you have to do is place it in a glass dish, pour a little of Johnnie’s French Onion Aujus over the top of the steaks and then place them in your oven at 350 degrees for 15 to 20 minutes and you have the most succulent and tender steak imaginable.

If you want something different in the steak family we also have Ribeye’s or Surf n Turf which is a New York Strip and Lobster. Don’t forget to melt a little butter to drench your lobster in or a wedge of lemon to serve on the side, but you better hurry in because the heart shaped containers are only available while supplies last.

To add to that wonderful meal don’t forget a little dessert and we now have a new item that I am so excited about. Stop in the Produce Department and ask for the strawberries dipped in chocolate placed in a heart shape container. I also can’t forget that the strawberries are drizzled with white chocolate, which is my favorite flavor and it truly puts the whole dessert over the top.

Now Valentine’s Day is not Valentine’s without a little wine to serve with your meal and I have a perfect wine that pairs so well with steak orDSC02776 seafood. It’s called “Wente Southern Hills Cabernet Sauvignon”. It is a full body red wine and has black cherry and plum flavors along with an undertone of coffee and spice.

Now last but not least don’t forget to stop into our Floral Department for those beautiful roses to impress your friend. You put this all together and I know you will have a magical evening.

Since it is Valentine’s Day, I want to show my appreciation for all of you! I am going to make it even easier for you to impress that special someone in your life with a little giveaway! I’m going to give one lucky winner a head start with planning that special meal. Just “Like” & “Share” my video and you will be entered into a drawing to win a FREE Prime Rib Dinner along with one dozen roses!!!

Enjoy and Happy Valentine’s Day to all!!

Coborn’s Inc. Meat and Seafood Merchandiser

Click Here for more articles written by Jayne - Family, Friends and Food with Jayne


How to Ice a Cake with Roll Fondant

How to Ice a Cake with Roll Fondant The art of Cakes with Amanda

Time to get fancy! Let’s talk fondant. Get out your rolling pin and nonstick mat and prepare those arm muscles for a little work out. I’ve included a little video to see the process but let’s also discuss the process from supplies to cake.

First thing you’ll need, a few special supplies. A cake, lightly iced. When you put the fondant on top it can get a bit too squishy and create a mess if your frosting is too thick. I’m going to be covering an 8” round, double layered, cake. I used 1 lb. of fondant to cover my cake but you could use a little more to give yourself a little wiggle room when covering. You should also have a fondant smoothing tool, a paddle like looking device, and a nonstick silpat mat for rolling on. Most important you need a rolling pin. I like a big heavy rolling pin for the job. You’ll also need to sprinkle powdered sugar, I like to use a shaker for this, but you could do it by hand too. I also like to use a pizza cutter for trimming my cake. It will roll smoothly around the cake. I don’t use a knife, those I keep far away from the silpat mat. Any knicks or cuts you leave behind when using a blade will show up forever after when you roll out fondant.

Ok, now to get rolling. If you want to color your fondant go ahead and do that first, then cover it up to keep it from getting crusty. Next I base ice my cake and then keep it close as I go back to start on the fondant again.

Knead your fondant, a lot. Keep kneading until it feels silky and smooth. Your hands should warm it up and make it pliable. The more you knead it the better your fondant covering experience will go. If your fondant feels dry and stiff, keep kneading. There should be a little stretch. Once it’s warmed up you can start rolling it out.

SuppliesDust your mat with powdered sugar and place your flattened ball of fondant in the center of the mat. I usually squish it out a little into the shape I want, a circle or a square. Dust the top a little with powdered sugar then start rolling. Keep rolling and rolling. Work the fondant into the shape you want. Rotate your pin, rotate the fondant. If it gets too oval or rectangular don’t be afraid to stretch back into the shape you want with your hands. Covering your cake will be easier if you can keep your fondant in a shape relatively similar to your cake. Keep checking the thickness. Give a little more muscle to the parts that are thicker. It can be tempting to use a thick a slab of fondant on your cake in the excitement of covering your cake, but be patient. A thick slab isn’t going to taste good and can squish your cake down creating slouching and puckering after an hour or so. Go thin. Shoot for about ¼” or less for a typical cake, but a little on the thicker side of that for a shaped cake to allow for stretching.

Now that you are at your desired thickness and size you are ready to cover. How big should it be? The height of your cake x 2, plus the width of the top. Then add a couple inches to allow for fidgeting and fussing.

You want to do the next steps in one, uninterrupted step. Don’t answer the phone, don’t stop for a snack. The fondant is already drying and getting a skin and if you walk away it will wrinkle and tear when you try to do anything with it, then you get to start all over.

Move your iced cake over next to your fondant slab. There are many way and tricks to picking up fondant. I don’t use them. I just pick it up like a pizzeria guy. Do it quick, yet gentle, and keep the fondant moving and you shouldn’t get any tears. If you stand around thinking with it draped over your fingers, yes, it will get deformed, but why are you just standing there? Place your fondant over the cake. There should be a little moisture left in the frosting to make it stick. If you think you are going to take more than 15 minutes to roll out your fondant covering your cake wouldn’t be a bad idea.

Lay your fondant across the top, let the sides drape down. Use your hand to smooth out the fondant from the middle to the outside. Then use your smoothing tool to briskly rub the surface. Apply pressure, just enough to work out any air bubbles. Try to work from the middle to the outside to move out any bubbles. Work quickly; your sides are starting to firm up.

Now for the tricky part, the sides. You need to start smoothing the fondant to the frosting. Work in small areas, going in a circle around your cake. You Using Fondant Icingdon’t need to stick it all at once. Imagine there are horizontal lines on your cake, about an 1 or so apart, just work from the top imaginary ring down to the next. By the time you get to the bottom half you’ll need to gently tug and stretch at the fondant to avoid the folds and pleats. Keep moving, keep working at it, and keep being patient. Smooth as you go to avoid air bubbles.

Once you have your cake covered you can trim the excess off from around the bottom with your pizza cutter. Now pick up your smoother again and start rubbing all over. At this point you are trying to polish the fondant up. Rub out any ripples, move any air bubbles down and out. If you have any stubborn bubbles you can poke a small hole with a thin pin and let the air out. This will leave a hole, but sometimes it’s worth the trade off on stubborn bubbles.

Congratulations! You did it! You have a smooth fondant cake. Have fun dressing it up from this point. You can paint it, stick fondant to it, and quilt it. And don’t forget the important part, you can eat it.

Coborn’s Cake Decorator
Sartell, MN – Pine Cone Road

Click Here for more articles written by Amanda - The Art of Cakes with Amanda

The Queen of Almonds

The Queen of Almonds - Marcona Almonds

Marcona Almonds are considered the “Queen of Almonds.” This is due in fact to their sweetness, roundness, texture and softer feel than that of their sister almond from California, which most of us are use to. Marcona Almonds derive from Spain, and are imported to the United States as a special product that is adored among chefs, cuisine writers and other foodies alike. Best of all: Marcona Almonds have all of the same excellent healthy benefits that all Almonds have. They are a rich source for protein, antioxidants, iron, and calcium and are a cholesterol-lowering food. Yet most foodies agree, Marcona Almonds are the best tasting Almonds available to purchase!

Marcona Almond’s Taste

These Almonds are far more decadent than the average Almond. They have an ultra-sweet aroma and flavor that smells similar to Almond extract, which is used many times in baking. This makes it the ultimate ingredient for the best-flavored desserts and sweets. In addition, Marcona Almonds are extremely savory, moist, smooth and juicy. Marcona Almonds also have a somewhat buttery flavor from their natural oil and moisture. This makes them extremely popular, all over the globe!

Storing Marcona Almonds

Marcona Almonds are so delicious because of their high oil and moisture content; however, this can make them susceptible to going bad quicker if they are not stored correctly. Be sure to always store your Marcona’s in a sealed container and place them in a cool and dry place. Proper storage will assure your goodies will stay good for as long as possible and help you get the most out of your Almond purchase.

Pairings with Marcona Almonds

• Addition to a fresh salad
• Sprinkled atop Fat Free Yogurt for an ultra healthy breakfast or snack
• Topping of baked goods or desserts
• On a plate with Spanish cheeses and a glass (or two!) of wine
• By themselves plain or toasted for a few minutes with sea salt, rosemary, and olive oil.

Other Recipes

Marcona Almonds are added to many French inspired recipes. Below are a few recipes you can try at home that contain the exquisite flavor of the Marcona Almond. Try them out and let us prove to you that Marcona Almonds are the best Almonds money can buy!

Fig and Almond Spread

Fig and Marcona Almond Spread

This spread is simple and has delicious contrasting flavors that compliment one another perfectly. Use it to top crackers or breads at your next holiday party.

Fig and Almond Spread
  • Brie
  • Fig Spread
  • Marcona Almonds
  1. Apply Fig Spread to the top of a wedge of brie.
  2. Put Marcona Almonds on the top for an added crunch and extra flavor.
  3. Serve with crackers and a small cheese knife.

Fig and Almond Spread

Baked Apple Brie with Marconas

This simple recipe is fancy and perfect for a holiday dinner party. It features hot, melted cheese and baked apples topped with Marcona Almonds to combine a sweet and salty combination of flavors. This easy baked apple Brie recipe takes less than 15 minutes to throw together, yet its elegance will make your efforts well worthwhile.

Baked Apple Brie with Marconas.
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 1 round of Brie
  • 1 Apple, cut into thin wedges
  • 1 T. Brown Sugar
  • 2 T. Maple Syrup
  • Marcona Almonds as a garnish
  1. Preheat the oven to 375 degrees.
  2. Place the Brie on an ovenproof serving plate.
  3. Arrange the apple wedges over and around the cheese. Sprinkle the apples and Brie with the brown sugar and drizzle the maple syrup over it.
  4. Bake the apples and Brie for 10 to 12 minutes, until the apples are just tender and the cheese is hot throughout. Garnish the baked apples and Brie with Marcona Almonds to taste.


Smoked Almonds with Paprika

Creating the perfect flavor of smoked Almond is essential. This recipe is flavorful and easy- The best combination!

Smoked Almonds With Paprika
  • 2 Cups Marcona almonds
  • 1 T. Olive Oil
  • 1 tsp. Smoked Paprika
  • Sea Salt
  1. Preheat oven to 350°F.
  2. Toss almonds, oil, and paprika on a rimmed baking sheet to coat; spread out in a single layer and toast, tossing occasionally, until dark golden brown, 8-10 minutes.
  3. Transfer to a bowl, sprinkle with salt, and toss to coat.
  4. Let cool.
  5. MAKE AHEAD: Nuts can be toasted 1 week ahead. Store airtight at room temperature.


Roasted Red Pepper Almond Dip

This Spanish inspired cuisine has a kick… There’s only one problem, it’s a little bit addictive. If you don’t see an issue with that then this dish is for you. Enjoy with your favorite crackers or vegetables as a dip, on your morning toast with avocado as a spread or alongside your chicken dish as a sauce. We promise this dip won’t disappoint!

Roasted Red Pepper Almond Dip
Prep time: 
Total time: 
Serves: 15
  • 1 Jar Roasted Bell Peppers
  • 6 Oz. Marcona Almonds (Equals about ¾ Cup)
  • 5 T. Olive Oil
  • 1 T. Red Wine Vinegar
  • ¾ tsp. Smoked Paprika
  • 3 Garlic Cloves
  • ½ Cup Italian Parsley, roughly chopped
  • Salt and Pepper to taste
  1. Combine all ingredients in a food processor or blender.
  2. Process until smooth.
  3. Add more salt or freshly ground pepper to taste.

Do you already love Macrona Almonds or have recipes to share? Send them to us!