-
-
MaspethMaven
Mar 22, 2007 07:10 AM
When I can't get quince paste, I've subbed in guava paste. Comes in a round flat tin. Goya makes a good one.
›1 Reply -
-
-
-
It really does depend on what kind of Cheese you are serving. I usually serve a Classic French Cheese Plate and would use fruit like beautiful Grapes only for decoration. The French NEVER eat Fruit with their Cheese. I serve a Pain aux Noix or Hazelnut Bread sliced very very thin, some plain crackers.
If I am doing a Provencale or Nicoise dinner, the Cheese will be reflective of that region. I take an 8 ounce fresh Chevre, I use Petit Billy, and cover it all over in Herbes de Provence, wrap it in cheesecloth, then in Cheese paper for 2 - 3 days. I like to place it on a platter, cut out a slice, and drizzle some EVOO from the South of France over it. serve with a simply dressed sald of Mesclun. Or take the Petit Billy, and drizzle it with Lavender Honey and sprinkle with a tiny bit of Dried Lavender for color.
-
-
-
-
-
-
-
-
-
Katie Nell
Mar 13, 2007 08:49 AM
I made a compote of prunes, dried cranberries, and dried apricots that was really tasty. I added a vanilla bean and cinnamon too. I was trying to replicate something we had at one of our favorite restaurants, but mine was slightly too sweet- easy to change though.
-
someone above mentioned quince pastes... any sort of fruit paste is going to be a great foil for cheese. 34 Degrees makes a variety of flavors (pear, plum, fig, quince, apricot and spiced cherry) that all have pairing suggestions on the label. They're available at Whole Foods and some Wild Oats. I'm also really partial to latino guava pastes.
-
-
-
-
-
jennyantepenultimate
Mar 13, 2007 02:53 AM
slices of fresh peeled and cut asian pears and fuji apples.
-
-
babette feasts
Mar 12, 2007 08:53 PM
Try saba, a cooked grape must syrup from Italy. Or a sweetened balsamic reduction. Also try making your own mostardas with dried (raisins, currants, cherries, apricots, figs) or fresh (pears this time of year) fruit.
-
-
