Dec. 27th, 2007

chavvah: (Default)
So I just got back from my cheese shopping excursion--I haven't bought any wine yet, as I was soliciting advice from various corners (of the cheese shop) about what wine to serve with which cheese. I have two Rieslings that I got for Christmas (apparently my love for the sweet Germans is no secret, eh, [livejournal.com profile] stitchtowhere?) and 3 out of the 4 cheeses on my list pair well with champagne, which I was hoping to serve at midnight anyway (or at least its domestic, non bank-breaking equivalent). This weekend I am just going to go to the Liquor Mart and check out their selection.

Following the advice of certain cheese geeks of my acquaintance, I have purchased:

- a WICKED EXPENSIVE French Brie
- a lovely aged Dutch Gouda
- a stalwart English blue Stilton
- a Canadian Red Wine Cheddar (Bothwell's "Reserve")

I couldn't resist cutting into the last one once I got home, and it is awesome--rich and sweet and boozy. I had a few slivers of it with some cracked black pepper cashews, and I just about had a foodgasm. This is a cheese that might make it into my regular rotation.

In the way of additional snacks, I plan to serve some fruit, nuts, olives, a lovely Mediterranean tapanade, crackers, fresh baked baguettes (courtesy of the bread machine), smoked salmon, and my famous spinach and artichoke dip. I am considering doing some shrimp wontons too, if for no other reason than that I have a box of wonton wrappers and a bag of shrimp in the freezer that could stand to be used soon.

I think about food way too much, you guys.

Profile

chavvah: (Default)
chavvah

January 2010

S M T W T F S
     12
3456789
10111213141516
17181920212223
2425262728 2930
31      

Most Popular Tags

Page Summary

Style Credit

Expand Cut Tags

No cut tags
Page generated Oct. 24th, 2017 07:50 am
Powered by Dreamwidth Studios