Wednesday, February 20, 2013


When planning a goumet meal, its important to continue that theme throughout the entire meal, including dessert. An age old food combination that has served as the answer to the dessert course is cheese and fruit.
Selecting the cheese: 
look the cheese over to note the collection of colors, shapes and varieties. Read the labels to identify varieties you're not familiar with and learn the ingredients they are made of. 
Cheese specifics:
CAMEMBERT: bring it to room temperature before serving then spread on a slice of crisp apple or pear. A few basic rules will aid you in serving this delicate cheese at its peak of flavor goodness.
#1. buy it as needed as age does not improve this cheese after it has ripened. 
#2The date stamped on the package indicates the expiration of proper aging time. 
#3.If you purchase week in advance of this date you can hasten the ripening by holding it at room temperature for a few hours and then place it in the refrigerator until 15 or 30 minutes before serving time, 
#4.the center should be soft and creamy and 
#5.the rind is edible. 
ROQUEFORT: cave cured and distinctive of flavor with its beautiful blue marbled appearance. it is easily sliced or crumbled atop a slice of pear or toasted cracker.
GRUYERE: has a natural affinity for blue Concord Grapes and is great in fondue.
EMMANTELE: another great fondue cheese and can be substituted with natural Swiss Cheese.

cheese apple crisp:
1 qt apples sliced and pared
1 tsp lemon juice
2 tbs water
2/3 cup brown sugar
1/4 cup non fat dry milk
1/4 cup all purpose flour
1/4 cup rolled oats
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup butter softened
1 cup shredded cheese
in small bowl bath apples in lemon juice and water mixture, arrange apples in prepared baking dish
prepare in another bowl the crisp, mix sugar, dry milk, flour, cinnamon, salt together, cut in butter, add oats and cheese. cover apples with crisp mixture. bake at 325 for 40 minutes

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