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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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