Leave a comment

Perk up cheese pairings with jams, gelées and things candied and pickled

Providence Cicero at The Seattle Times spotlights how area chefs are sprucing up cheese plates with unique pairings. Some great ideas for you to try at home- what are your favorite pairings?


FOR THE cheese plate at Meadowbrook Lodge’s Copperleaf Restaurant, chef Mark Bodinet pickles grapes and Yakima strawberries, grills figs and candies rhubarb. He makes apple-pepper chutney, and marmalades, mostardas and preserves from berries, dates, citrus and stone fruits.

Once slices of crisp apple or a bunch of fresh grapes routinely adorned a cheese plate — and certainly when those fresh fruits are at their peak they are still ideal companions. But chefs devoted to using seasonal, local ingredients are putting more effort into how they accessorize cheese.

What’s on hand often inspires Restaurant Zoë’s James Sherrill. “If I have a lot of lavender and it’s sitting next to a jar of honey, the next thing you know I’m making lavender honey gelée.” He likes to gelée the honey because a little gelatin sets it up and makes it easier to scoop up with the cheese.

via Perk up cheese pairings with jams, gelées and things candied and pickled | Pacific NW | The Seattle Times.


What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

The Cheese Making Years

The Adventures of Anne Hastings in the World of Cheese

Secondary Culture

cheesy adventures in the world of milk, cultures, and mold

Finger, Fork & Knife

I'm Kate and Finger, Fork and Knife is where I record the recipes that excite, nourish and inspire me. I focus on wholesome, high-nutrition, home-cooked food - recipes that satisfy and delight. Welcome!

The House Mouse

One girl's journey through the cheese world

Salutation Recipes

I'm trying to keep a log of all the things we cook which taste really lovely. You know what it's like: you tweak and tweak a recipe until it's barely recognisable and then wonder how you used to make it. And it will also save a lot of time and bits of paper when it comes to sharing those recipes with friends.

Saucy Pans

Food Reviews and Recipes around Bristol & Cardiff


The blog


Walk and Bike in France. www.icietlanature.com


"It's so beautifully arranged on the the plate - you know someone's fingers have been all over it." - Julia Child

A Crust Eaten

Living life one plate at a time

%d bloggers like this: