An Alternative to the Traditional Cheese Course

211
10
Joined May 18, 2001
I just posted an article on my web site that describes an alternative to a more traditional cheese course. The article describes a series of recipes I learned from Chef Patrick Jeffroy in Brittany last October. The centerpiece is a terrine de fourme d'ambert -- a terrine made from blue cheese, dried fruits, and nut. It's been quite popular this winter at parties where I've served it.
 
137
11
Joined Mar 7, 2001
This past summer I helped out at an area restaurant and one of their appetizers was a Bleu Cheese Tart with a walnut and golden raisin crust drizzled with reduced balsamic vinegar....its nice to see that the boonies of Wisconsin can still be trendy this all looks yummy thanks
 
137
11
Joined Mar 7, 2001
Actually it looked more like a cheese cake but it was never baked in the oven. Bouland that other recipe looks yummy too.
 

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