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campari soaked vine fruits: soak: 1/2 cup mixed raisins, currants and sultanas in 2 tblspns campari and 2 tblspns dry sherry. add a cinnamon stick and let the fruit sit overnight. serve with brie |
gorgonzola with truffled honey: mix: 1/4 cup wild honey with 1/2 teaspoon of white truffle oil. drizzle over gorgonzola. serve with crackers or in endive leaves |
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chevre with marmalade or preserved orange: fresh, creamy goat's cheese blends perfectly with the sweet bitterness of citrus preserves. bonne maman marmalade is perfectly runny! another stunner with chevre is rhubarb jam and fresh pear on baguette |
sotto cenere with walnuts, cheddar with quince paste this truffled cheese is the star of the show and needs no help...whereas the humble cheddar is a team player and works with quince or fruit pastes...or with slabs of fresh fruit; pear, apple, grapes...see what you come up with!
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