Pairing Fruit & Fromage (October 26- November 1, 2014)

When we consider pairing, food and wine are envisioned. For centuries, European pairing of fruit and fromage (cheese) have been skillfully combined, too. Some cheese tastes better with certain fruit. For example, a pear tart will be greatly enhanced with bleu cheese. I recommend mixing the bleu cheese with a touch of heavy cream with a high speed mixer first. Then, layer the bleu cheese mixture over the sliced pears and bake in a pastry shell. Yumm! Another idea, is to horizontally slice a whole tomato and insert Mozzarella cheese into each horizontal cut. Keep the same shape as the whole tomato and it is a beautiful presentation. And, yes, a tomato is a fruit. Idea three is to bake whole apples, with the core removed but not the base skin, to keep in moisture. Fill the core space with brown sugar and water. Bake the apple(s) for 45 minutes, in a ban -marie. Remove and fill the cores with Swiss cheese. Heat the apples until the Swiss cheese melts and serve hot! One of my favorite fruit and fromage pairing is to fill fresh figs with Port Salut cheese. Oh, what a lovely delicacy! For more pairing ideas, enjoy reading my book: Plan An International Wine & Cheese Party © Kelly McBride Loft

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