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Discussion Starter · #1 ·
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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Looks divine. Thank you Bouland! :lips:
 

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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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