276050 Thu Jan 20 17:17:41 -0800 2005 2 31 Home Cooking 0 1455469 I recently made the appetizer from Judy Rodger's Zuni Cafe Cookbook for bresaola served with fromage blanc, greens and lemon oil. Incredible! I very highly recommend the recipe -- so easy, yet an impressive presentation. I used Rodgers' recipe for lemon oil using my backyard lemon tree. Ah, the joys of living in California. Anyway, the deliciously simple cheese was from the Bay Area's Cowgirl Creamery, and I'd like to find more ways to use it, desserts especially. I just ate some on an Acme olive roll, and that was tasty, too. Any ideas for fromage blanc, 'hounds? Thanks. Thu Jan 20 17:17:41 -0800 2005 0 Missy P. 1 1455482 i put dollops of it on thin crust pizza w/ thyme and lemon zest... yummy Thu Jan 20 18:24:52 -0800 2005 1455469 0 xiong xiong 1 1455507 Cervelle de Canut - "Weaver's Brains" from Lyon. Whipped fromage blanc seasoned with garlic, shallots, wine vinegar, herbs, maybe a bit of fresh chevre. Traditionally a mid-morning snack, it's spread on bread. Thu Jan 20 22:12:11 -0800 2005 1455469 0 Pork Butt