Good desert cheese platter?!
Answers: IM going to a new years party (not eve) i know there will be a ton of cheese platters but i want to bring a classy desert one... any ideas?
Any good dessert cheese and fruit with water crackers or any good sweet type cracker would be classy and classic.
Good fruits are always seedless grapes, berries, apples or fresh pears sliced (pears or apple slices dip in a little lemon lime soda first or a citrus solution of 1 part lemon juice to 2 parts water to keep them white), Almost any fresh fruit that is your favorite chunked or sliced is nice.
Gingersnaps are good on a cheese tray also for holiday time.
Good Dessert cheeses are:
Triple-creme cheese, like Gourmandise with Kirsh or walnut, St. Andre, or Camembert
Edam
Fontina
Gjetost
Gouda
Gruyere
Liederkranz
Port Salut
OR Preheat oven to 375. Use an oven brick if you have one and bake off a pastry stuffed wheel of brie to serve with fruit.
Take a wheel of Brie, a slice of puff pastry from the frozen food section that is thawed and at room temperature so it rolls easily, then, line work station with parchment paper, and roll the puff pastry out about a 1/4 inch thick and wrap the brie with the puff pastry, pulling the sides around it tightly and cut off any extra on the bottom and smooth it in place.
Brush the surface with egg wash and bake on parchment on the stone or cookie sheet for about 40 minutes, or till nicely puffed and golden brown.
Serve that with fresh fruit and crackers. It's beautiful and delicious and a WOW presentation.
It can be served hot, warm, or room temperature. Acceptable all three. Good luck Sweetie and have fun.
cheescake?
This is one I use and just made it again yesterday.
Bread Pot Fondue
SERVINGS: 40
Ingredients:
1 firm, round loaf of bread (1-1/2 pounds, 8 to 10 inches in diameter)
FILLING:
2 cups (8 ounces) sharp shredded cheddar cheese
2 packages (3 ounces each) cream cheese, softened
1-1/2 cups dairy sour cream
1 cup (5 ounces) diced cooked ham
1/2 cup chopped green onion
1 can (4 ounces) whole green chilies, drained and chopped
1 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon butter, melted
Assorted raw vegetables for dipping -broccoli, pepper strips,
cauliflower, celery, carrot sticks, mushroom caps
Directions:
Slice off top of bread loaf, reserving top. Carefully hollow out inside
of loaf with small paring knife, leaving 1/2-in. shell. Cut the removed
bread into 1-in. cubes (about 4 cups); reserve. To make filling, combine
the cheeses and sour cream in bowl; stir in ham, green onion, chilies
and Worcestershire sauce. Spoon filling into hollowed loaf; replace top.
Wrap loaf tightly with several layers of heavy-duty aluminum foil; set
on baking sheet. Bake at 350° for 1 hour and 10 minutes or until
filling is heated through. Meanwhile, stir together bread cubes, oil and
melted butter. Arrange on a separate baking sheet. Bake at 350°,
turning occasionally, for 10-15 minutes or until golden brown. Remove
filled loaf from oven; unwrap and transfer to platter. Remove top from
bread; stir filling and serve with toasted cubes and vegetables as
dippers. Yield: 5 cups.
I do NOT know how to spell this.
But try Gjertost cheese (pronounced Yair-toast)
It tastes caramelly, it is a really creamy texture but a soft solid cheese. Your cheese person at a gourmet store can tell you what to serve it with. I think you can melt it in your coffee? I personally like it just by itself. If you haven't tried this stuff, you are in for a real treat. My description may not do it justice.
You can also do brie with pears.
Fontina, Brie, old cheddar, Chevre, Danish Blue, add to tray walnut halves grapes in clusters of 4 or 5, dates or fig quarters, a selection of crackers & shortbreads