Ahhh, it feels kind of nice to not write a recipe with instructions. This is just to get you thinking beyond the usual, or maybe this is your usual with a few little additions. There is always a reason for a cheese plate, and I think one with a little extra thought goes a long way. Were going camping by the beach this weekend with family, and thats as good a place as any for a cheese plate, if you ask me.
Ive catered a handful of dinner parties, and the selections below are some choices Ive come to find popular by extremely close survey. We each have our favorites, and you should by all means include yours, but this combination is what makes sense to me for the end of summer. I like to keep the cheeses on the lighter side for warm weather, saving the cheddars, bries and bleus for the cooler months, this being an exception.
PARMIGIANO REGGIANO // RAW COWS MILK
chisle off a few pieces, drizzle raw honey
CHEVRE // SOFT GOATS MILK CHEESE
rolled in finely chopped lemon thyme, chives, pinch of rosemary and ground pepper
MANCHEGO // AGED SHEEPS MILK
with a bit of apricot jam
BABY MOZZARELLA // FRESH COWS MILK
with slow roasted yellow tomatoes, basil and balsamic reduction
Here is a recipe for Heidis tomatoes, mine were so juicy, I used half the oil suggested.
To make your own balsamic reduction, just simmer balsamic vinegar until it reduces to 1/3 of its original volume. Remember it will thicken even more as it cools. I suggest transferring it to some sort of glass vessel before it coo! ls, as i t is quite sticky.
Marcona Almonds
Fresh Grapes or Figs
Crostinis
Seeded Crackers
Let the cheese sit out a bit, dont serve it straight from the fridge.
And drink wine with it, because lifes short and cheese and wine make all sorts of sense.
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