27 July 2008

How To: Composed Cheese Plate


When you're having company, one of the easiest appetizers (or desserts, if you're French) is simply a few well-chosen cheeses. But as easy as that is, I love to do composed cheese plates, ie, pairing cheese with condiments and nuts and such. It's fun to brainstorm ideas for different pairings, and you can easily serve just one plate and still impress your guests. For my last party I chose two pairings: blue cheese with red wine reduction and candied pecans, and goat cheese with warm lemon, olives, and marcona almonds. Red wine reduction may sound fancy but in fact it's a good thing to make when you've got half a bottle of red wine leftover that's not going to be consumed. Oh wait, that doesn't happen to you? Well, it's easy to make with a cheap bottle of red wine too. The nice thing is that the reduction keeps well in the fridge, and can be used for other savory applications.

Also, cheese plates aren't just for the same old boring apples and grapes pairings- stone fruits, marinated prunes, melons, guava paste, chutneys, chestnut pastes, infused oils and wholegrain mustards are all fun to play around with. I've listed some of my pairing ideas below, what are your favorite cheese plate ideas?


A few more cheese plate ideas:
Feta with Honey and Sesame
Mexican Cojita with Chili Oil and Lime
Port Salut with Pears and Walnuts
Goat Cheese with Tapenade and Roasted Red Peppers
Digestive Biscuits Topped with Fig Jam and Shavings of Pecorino Romano
Mozzarella with Black Olives, Sundried Tomatoes, and Basil, served with Semolina Crackers


Blue Cheese with Red Wine Reduction and Candied Pecans

Combine 1 bottle red wine and 1/4 cup sugar in a saucepan and bring to a boil, simmer until reduced by half. At this point, taste for sweet/tart balance, the amount of sugar you use will depend greatly on the wine. You don't want it to be too sweet, but the sugar will smooth out some of the harsh/tart edges of the wine as it reduces. Continue to simmer until the wine has reached a thicker syrupy consistency, usually I find it's reduced by 3/4. Store in the fridge.

Place 3 tablespoons brown sugar, 1 teaspoon water, and 1/2 teaspoon cinnamon in a small saucepan and heat until the sugar melts and bubbles. Add 1/3 cup pecans, tossing to coat, and spread pecans on parchment or foil. Allow to cool.

Arrange blue cheese (I used Bleu d'Auvergne) on serving plate. Drizzle red wine and sprinkle pecans on top.

Goat Cheese with Green Olives, Lemon, and Marcona Almonds

Arrange on a plate:
chevre (or similar goat cheese)

Heat in a small saucepan and pour over cheese:
a splash of olive oil
1/4 cup chopped pitted green olives
zest of 1 lemon
a few sprigs of fresh thyme, optional

Serve with marcona almonds.

6 comments:

Quinne said...

Hi Mercedes :) These sound wonderful! Thanks so much for all of the good ideas.

I'm sorry that I don't have any to offer you back, but if you are ever in need of a good old NC cheese ball recipe, I have a few that are scrumptious - lol!

Have a lovely week! Love, Q

Radish King said...

Yum!
I love chevre with figs and thyme honey, and cambozola with roasted garlic and sweet honey.
Rebecca

Bren@Flanboyant Eats said...

this is so lovely. i love cheese but try to hold back on how much i consume.

and goat cheese is one of my faves. i've had the best in france, obviously! :)

Sophia from Kitchen Caravan said...

Cheese plates are so much fun! We celebrated Kitchen Caravan's first anniversary with a picnic in the park, and invited people to bring their own dishes. Leda Meredith brought a local camembert with pickled cherries. It was so delicious! I love trying local cheeses with jams and pickles.

Noor said...

I love making cheese plates. Thanks for all the new ideas, I usually just go French :)...

Anonymous said...

A good story

GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”

Voila: www.tastingtoeternity.com. This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.

From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of www.fromages.com. Ten years later with the words of Pierre Androuet hammering on my brain:

“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”

I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.

I believe cheese and wine lovers should be told about this publication.

Enjoy.