A lotta love for National Cheese Lovers Day

A salute to cheese.  It’s National Cheese Lover’s Holiday.
Cheesemongers and cheeseries come to mind. Speciality menus for wine bars or gastropubs.
Or may the Menu Shoppe suggest our new LED Board for Very Important Picks daily. Or table tents to tout your cheese board selections.
Coast-to-coast a few of the finest cheeseries—
Murrays’ Cheese Shop of NYC
Gotham’s oldest and best–since 1940–and now offering “Bootcamp” January 27-29th.  Proclaimed the “Ultimate Cheese Experience” and recommended for chefs, culinary students and restaurant owners interested in developing speciality menus.  Also ideal for mixologists to learn about pairings.
Murrays is now also offering best of Pyrenee cheeses like: Aydius–a mild and tangy raw chevre, and Basque d’ Argental–a nutty and sweet sheep’s milk cheese.
Beecher’s Handmade Cheese of Seattle
An award winning artisanal cheeserie now with a NYC kitchen and bistro.  Its cheddars placing first and second place from the American Cheese Society. beechershandmadecheese
 …and a few recipes…
Bleu Cheese Artichoke Tart
also great for small plates
12 baby artichokes
2 quarts lightly salted water
8 oz. chevre
4 oz. bleu cheese
3 cups heavy cream
6 eggs
9 inch tart/pie shells
¼ cup pine nuts
Preheat oven to 350°F.
Wash artichokes, remove outer leaves until light green leaves appear. Cut off green tip and pare dark green from bottom. Cut in half; dip in acidulated water to preserve color. Cook in 2 quarts salted boiling water for 7 to 10 minutes or until tender, drain.
For filling: Blend cheeses in a food processor. Add cream and eggs; mix well. Pour into 2 baked tart shells. On each tart, arrange 12 baby artichoke halves on top of cheese mixture and sprinkle with 2 Tbsps. pine nuts. Bake for 35 to 45 minutes, or until set. Cool and serve warm or at room temperature. Servings:  Two 8-piece tarts, (16 entree portions)
From: the California Artichoke Advisory Board website: artichokes.org

Stuffed Brie
1 (8 ounce) wheel Brie cheese
2 cups fresh sliced mushrooms
1/2 cup dates, pitted and chopped
1 onion, chopped
3 tablespoons butter
In a medium skillet over medium heat, melt butter and caramelize onions and mushrooms; add dates and warm mixture for about 2 minutes.  Slice the Brie wheel in half down the center so that there is a top and a bottom; fill with the onion mixture.  Replace the top of the Brie.  Microwave Brie for 1 to 3 minutes or until bubbly.
Amount Per Serving  Calories: 224 | Total Fat: 16.4g | Cholesterol: 53mg
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers
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This entry was posted in appetizer, brunch, cheeses, LED Specials Board, National Food Holiday and tagged , , , . Bookmark the permalink.

One Response to A lotta love for National Cheese Lovers Day

  1. James Poling says:

    I will keep this article close by as I love great cheese and want to keep it in my mind for use

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