0

Cheese Board

Cheese BoardNo cooking again today. But it’s my birthday. Surely I can be excused? I did put together this awesome cheese and hummus spread for my friends tonight. I got Wegman’s double cream buttery brie. It was delicious. I may have eaten at least half the wedge by myself. The goat cheese was herb flavored. I liked it better than I thought I would. The cheddar was kind of a grab bag. It was an impulse buy at Giant when I ran in to buy the hummus. It’s called Old Croc and is made in Australia, so I had to try it. It promised to have a bite to it. It definitely was sharper than most. I liked it, but it didn’t get much action. The hummus was also all gone at the end of the night. And followed it up with another round of my Grand Marnier cake! All in all, a good time.

Tomorrow I hope to make Hummus Crusted Chicken, but it’ll depend on how I feel after work. But know it will be coming this week!

Continue reading

0

Swiss Cheese Fondue

Swiss Cheese Fondue

I do fondue fairly often, but not often enough to recover from a miss if I try a cheese mixture that’s too daring. I’ve never been able to perfect cheddar fondue. Brie may be my ultimate love, but it failed me as a fondue. Swiss has always been the old tried and true. I usually go with a Gruyere, but decided to at least be a little adventurous this time. I went to the fancy cheese store a few days ago to pick out the cheese. I tasted a few of the stronger ones before settling on Appenzeller. I tried out a few of the milder ones, but decided to stick with the good old Emmentaler. It was a hit. We’ve never had cheese mix so well together and become the perfect consistency for fondue so fast. We usually have to stir for awhile before it complies. We will definitely be doing the Appenzeller again. I apologize for the pictures. We were way more concerned with eating it than posing with dippers artfully poised on our fondue forks. It’s eat or don’t. The cheese does not last long.

Continue reading