say cheese!
Dec. 27th, 2007 04:52 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
chavvahSo 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]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
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.
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.
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Date: 2007-12-28 12:48 am (UTC)no subject
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