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.
post #1 of 5
3/1/02 at 2:58pm