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An Alternative to the Traditional Cheese Course

post #1 of 5
3/1/02 at 2:58pm
Thread Starter 
I just posted an article on my web site that describes an alternative to a more traditional cheese course. The article describes a series of recipes I learned from Chef Patrick Jeffroy in Brittany last October. The centerpiece is a terrine de fourme d'ambert -- a terrine made from blue cheese, dried fruits, and nut. It's been quite popular this winter at parties where I've served it.
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post #2 of 5
3/1/02 at 3:22pm

Pain de mie de cacao

Looks divine. Thank you Bouland! :lips:
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post #3 of 5
3/2/02 at 1:33am
This past summer I helped out at an area restaurant and one of their appetizers was a Bleu Cheese Tart with a walnut and golden raisin crust drizzled with reduced balsamic vinegar....its nice to see that the boonies of Wisconsin can still be trendy this all looks yummy thanks
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post #4 of 5
3/2/02 at 9:36am
Thread Starter 
SnakeLady1: That sounds a little like this dish, which is a tart made with Roquefort, ham, onions, and walnuts in puff pastry.
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post #5 of 5
3/2/02 at 8:19pm
Actually it looked more like a cheese cake but it was never baked in the oven. Bouland that other recipe looks yummy too.
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