A Little Something to Cozy Up With
This is the only holiday appetizer recipe you need:
sweet dates stuffed with Montchevre truffle goat cheese and
cloaked in bacon, juicy with smoky, porky fat.
Not only will they overshadow all of the other Thanksgiving foods,
but they’ll also make everyone feel a little more grateful.
This maple bacon french toast grilled cheese sandwich puts all the
savory and sweet breakfast flavors together.
You know when you can’t decide between a cheesy egg dish and
something smothered in maple syrup?
This is what your body really wants.
Just imagine your mouth filled with cheese,
a mixture of hot yolk and syrupy bacon fat dripping down your chin.
I entered this greasy, gooey goddess into the Grilled Cheese Recipe Showdown.
She pairs well with hot coffee and a hangover.
Last weekend, I went to New York City to attend The Cheesemonger Invitational. I packed in as much food, drank, and culture as physically possible during my three days in town. I even got to see some of the pride parade! ✔️
Here is a quick recap of the my foodie adventure in NYC!
Like fruits and vegetables, cheese is a seasonal product. Dairy animals are as delighted by the arrival of fresh spring vegetation as we are. They too indulge in salads of herbs and leaves, which is reflected in their milk and the resulting cheese. The quality of new spring milk is especially apparent in this runny wheel of Bossa, a beautiful washed-rind sheep’s milk cheese from Green Dirt Farm, a creamery that pays particular attention to the health, not only of the animals, but of the soil.
That’s two magnificently cheesy foods in one. I was inspired by this little log of jalapeño goat cheese that Montchevré sent me around Christmas time. That was the beginning of winter, so I was all about cheddars and goudas. Now it’s spring time, so I’m going chevre-crazy, and smothering it in cheddar. It’s like, a pizza to say good bye to winter.
Much like people, what goes into a cheese is equally as important as how it is raised. The consistently cool and humid environment of a cave is alive with beneficial bacteria and fungi – an ideal environment for curing cheeses. This aging process aids in the development of an earthy depth of flavor and a healthy rind. A good cave-aged cheese is incredible, but the bold, earthy flavors can be rather intimidating. How can you enter this exciting realm of artisan cheese without overwhelming your delicate, newbie palate? The Cellars at Jasper Hill recently released a new cave-aged cheddar that’s both approachable and complex – it’s your gateway into the world of cave-aged cheese.
Let me introduce you to this beautiful specimen, April Showers from Evergreen Lane Farm in Michigan. This little lady is based on the French brie-style cheese called Chaource. She’s all cow’s milk, with a delicate, tissue-like rind and a tangy paste that melts like fudge on the palate. I fell a little bit in love with her today. I couldn’t help but caress her supple rind and whisper sweet nothings while pairing her with only the most perfect of accoutrement. But I’ll get to that in a second.