🔕 🔔
Loading…

My Basket ()

All questions

ISO Two Recipes....

One is for a dense fruit and nut bread to pair with cheeses for a cheese plate; the other is for a savory cake that can be cut into fingers or cubes and served with an apertif. I have had both in France and sometimes I find the former in nice restaurants when I order cheese in lieu of dessert.

asked by Demington over 5 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

3 answers 1580 views
516f887e 3787 460a bf21 d20ef4195109  bigpan
added over 5 years ago

To your first part, I always prefer a cheese plate for dessert, but taking into account having a variety of half a dozen different cheeses, what guests have been eating and drinking and considering individual taste buds, I find rather than a dense fruit and nut bread (which is okay) you should have a variety of breads and crackers. Also consider some cheeses are best to stand alone. I serve Harrods Stilton by itself on little non-metallic spoons. Goes good with a fig infused vodka.
So, variety is an answer (but probably not what you are looking for).

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 5 years ago

This savory "cake" might be interesting to you:
http://www.food52.com/recipes...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added over 5 years ago

Although traditionally eaten during the winter holidays, pan de higo, a dense fig-based, dried fruit and nut loaf, could work: http://food52.com/recipes... Or, consider just putting a variety of shelled nuts and dried fruits cut into small-ish pieces out with your cheese board. This gives your guests little bursts of flavor and texture as a counterpoint to the cheeses. ;o)

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.