242687 wine cheese plate fruit Recipes

low fat cottage cheese, banana or pear of 1/2 cup of berries, chopped mixed nuts

fruit spread, dried figs, chopped, hazelnuts, chopped, apricot preserves, fruit, grapes, strawberries, pears, oranges, peaches, dried apricots, brie cheese, port wine , du salut, blue cheese, french baguette, whole wheat crackers

sliced drunken goat cheese, sliced manchego cheese (may sub any sharp, sturdy white cheese), onion flavored crackers, blackberry jam, sunflower seeds, pepitas (shelled pumpkin seeds)

gem lettuce, roughly chopped, mangoes, roughly diced, tomatoes, halved, shrimp, cooked and cold, avocado, sliced, pumpkin seeds, sherry wine vinegar, passion fruit , pulp of, dijon mustard, extra virgin olive oil, salt and pepper (to season)

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

butter or margarine, softened, powdered sugar, all-purpose flour, good quality white chips, whipping cream, cream cheese, softened, fruit topping, assorted fresh fruit, sliced

egg roll wraps cut into 1/4s, cream cheese, fruit cut into bite size pieces, cooking oil

muffins, whole wheat flour, baking soda, sea salt, brown sugar, eggs, milk, applesauce, honey, olive oil, vanilla extract, cinnamon, nutmeg, all spice, fruit preserves (i like raspberry, my sister likes orange marmalade), cream cheese, (melted in microwave & blended with a few drops of vanilla)

cornstarch, milk, dry vermouth, whipping cream, salt, pepper, shredded swiss cheese

cottage cheese, pear puree or 1/4 cup peeled , mashed ripe pear, peach puree or 1/4 cup peeled mashed peaches

hazelnuts, skins removed, toasted, sugar, water, soft fresh goat cheese, frozen cherries, thawed, sugar, almond extract, gorgonzola dolce blue cheese, golden delicious apple, chunks, unsalted butter, melted, brown sugar, cinnamon, nutmeg, salt, gouda cheese, fresh wild mushroom , of choice (i used royal trumpet, shiitake and porcini), unsalted butter, garlic, minced, herbes de provence, salt, pepper

bacon, peaches, halved and pitted (8 oz each), raw sugar , such as demerara and turbinado, kosher salt, fresh ground black pepper, winter savory or 1 sprig fresh thyme leaves or 1 sprig fresh rosemary, burrata cheese, at cool room temperature, kosher salt, whole grain bread, 1/2-thick slices and toasted (4 slices, dang this picky database!), fresh oregano or 1/2 tsp fresh savory, leaves, extra virgin olive oil, honey

manchego cheese, sliced serrano ham, extra-virgin olive oil, for drizzling, freshly ground black pepper

chamomile tea bags, boiling water, chenin blanc or other semidry white wine, sugar, orange juice, light rum, fresh lemon juice, raisins, chopped mixed dried fruit, bay leaf, cinnamon stick, ground nutmeg

chamomile tea bags, boiling water, chenin blanc or other semidry white wine, sugar, orange juice, light rum, fresh lemon juice, raisins, chopped mixed dried fruit, bay leaf, cinnamon stick, ground nutmeg

fruit sauce, blueberries, raspberries, strawberries, sugar, white wine, raspberry liqueur, eggs, vanilla, almond extract, cinnamon, sugar, heavy cream, baguette, butter

hibiscus flowers, for garnish, champagne or other sparkling white wine, chilled, passion fruit juice, orange liqueur (recommended : cointreau or triple sec), splash of hibiscus flower syrup , optional

refrigerated crescent rolls, cream cheese, softened, powdered sugar, fruit pie filling