cambozola

4

It’s tomato season! We have six plants, and all but two of them have some harvestable size tomatoes ready to pick. We’ve been snacking on sweet Sungolds for the past couple of weeks.

Last night we feasted on apple chutney and Cambozola crostini, crackers with Manchego cheese, toasted garlic bread with Sungold tomatoes, a smattering of red grapes, and icy glasses of Prosecco.

All for now, my friends. Onward and upward.

7

I can wield a small blowtorch and run its flame over sugar crystals until they melt and slightly burn. I can quickly fold and pleat the edges of a pot sticker and make it look easy. I can fill and fold tortellini while listening to a child on the phone and simultaneously entertaining a kitchen full of dinosaurs. But I’ll be damned if I can coat a slick grape with soft cheese without looking like an idiot. I had cheese all over my hands, a bit of it on my nose, and I went to the sink to wash my hands fifty times before I got these done.

These blue cheese covered grapes coated in toasted pecans were totally worth the struggle. I used a cambozola cheese that was pretty strong, so I decided to tame it a bit by mixing it with an equal part of cream cheese. The tang of the cheese worked beautifully with the sweetness of the grape.

I read several recipes for this concept and in the end decided to do my own thing – it wasn’t rocket science. By the way, no one gave tips on how to coat a grape with cheese, and I don’t have any to pass along.

Cheese wrapped grapes in toasted pecans

Ingredients:

  • 15 or so large, seedless, red or green grapes
  • Good quality blue cheese (I used about 1/3 cup)
  • Cream cheese (again, about 1/3 cup)
  • 1 cup toasted, finely chopped pecans.

Directions:

Using a rubber spatula, mix together equal parts of the blue cheese with cream cheese in a mixing bowl. Using your hands, somehow coat each grape with the cheese mixture. Roll grapes in nuts. Stick a toothpick in each grape and serve!

Let me know if you have any tips to pass along.

6

Way back in the day when this blog was still a baby, I posted a recipe for some crispy seed and nut crackers with rosemary (Rebecca’s crisps). I don’t very often cover the same subject more than once, but I thought that if any of you missed it before (of course you did), it wouldn’t hurt to shine a little light on this gem of a snack again.

The recipe comes from a good friend who claims she’s not a baker, a claim that I choose to disbelieve. However, her point was that even if you throw it together with any seeds and nuts you happen to have on hand it always turns out. This time I really packed the recipe with lots of nuts and added about a quarter of a cup of millet, which gave it a nice crunch. Golden raisins add a bit of chew and sweetness.

Last night, which was the warmest evening so far this year, we ate these in our outdoor room with French Brie and Cambozola cheese, fresh spinach leaves and slices of apple. The birds were singing in the blooming cherry tree above us and UConn was beating Kentucky on T.V. Tonight I may slice and toast some more for a repeat performance, this time watching the women play.

Bon appétit.

  • Rule One: always post the rules
  • Rule Two: answer the questions the person who tagged you asked and write 11 new ones
  • Rule Three: tag 11 people and link them to the post
  • Rule Four: actually tell them you tagged them

AdorableChibi’s questions:

1. Who is your favourite band?
I don’t really have a favorite favorite anymore :/ But I like Pierce the Veil, Sleeping With Sirens, Fall Out Boy and others.

2.Do you like cartoons?
I loveeee cartoons!

3.When is your birthday?
October 10th

4. What’s your favourite drink?
Hot Chocolate. yummm.

5. What are your hobby’s
I don’t have much of a life anymore >.< But I used to write allll the time.

6. Do you like sports?
I like watching sports, participating, not so much.

7. Where would you like to live?
Anywhere with my cat and boyfriend <3

8. What’s your favourite country?
I’ve never been outside the U.S so I have no idea what other countries are like. :(

9. Do you like chocolate?
CHOCOLATEEEE?!?!

10. Do you like to sing in the shower?
Sadly lol.

11. Do you like animals?
Fun fact: I love animals so much that in middle school I decided I wanted to be a zoologist lol.

My Questions:

1. Favorite language to hear?
2. Favorite movie growing up?
3. What was the first pet you ever had?
4.Ice cream or cookies?!
5. Favorite candle smell?
6. What’s your favorite song?
7. What’s your favorite game?
8. Do you like road trips?
9. Have you ever been out of the country that you live in?
10. What’s one thing on your bucket list?
11. Who is your favorite actor/actress?

And if you’re not my friend already, lets be friends. <3

Supper Club:  Wine & Cheese Pairings I

Menu Item 1:  Cheese Assortment:  Cambozola Cheese ( a crowd favorite)

Wine:  Mulderbosch Chenin Blanc - South Africa:  Pale yellow in color with a hint of green.  On the nose, pineapples, guavas, lemon and lime aromas are abundant. A clean, lively wine wiht nuances of nutmeg and cloves. Well balanced and elegant.  From the Western Cape area of South Africa.

Group note:  This was one of our most favorite pairings.  Many guests including myself had never had Cambozola cheese ( think: triple cream cheese mixed with Gorgonzola) and it really brought out all the flavors of this wine.  This is one of Chef Esser’s favorite cheeses and now we know why.  Delicious!

4

Figs, procuitto, and cambozola.  Just three ingredients combine into possibly the greatest thing i’ve ever eaten in my life.  Preparing this dish is as easy as eating it, so wipe the drool off your chin and be patient.

Trim the stems off your figs and then cut into quarters. Cut a piece of cheese and place in the middle of the cut figs.  Put each fig back together with the cheese in the middle and wrap with the procuitto.  In an oven preheated to 300ºF, place your wrapped figs on a baking tray and heat until the cheese is melted.  Take out and re-cut your fig into quarters and serve.  That’s it, enjoy!

Cambozola Stuffed Chicken

This was an impromptu dinner I pulled together to pair with some broccolini that needed to be cooked. After wandering the grocery aisles for a frustrating 10 minutes, I saw some wedges of cambozola and thought, “Hm. I haven’t had you in awhile. Maybe you’d be good rolled up into a chicken boob.”

I ended up stuffing mine too much, so I skipped browning them before baking out of fear I’d lose too much of the stuffing. If you can, please brown them lightly before baking. It makes such a difference in appearance and taste.

Note: this made more filling than I needed so I sprinkled the excess on the broccolini. You can always make more rolls of chicken if you like!

Cambozola Stuffed Chicken
1 boneless, skinless chicken breast, butterflied and flattened out to about ¼ inch thick
2 1/2 tbsp cambozola, chopped
2 tbsp walnuts, toasted and chopped
¼ red onion, minced
2 tbsp olive oil
2 tbsp flour
¼ tsp garlic powder
½ c panko
1 tbsp parmesan, grated
1 egg, beaten
toothpicks
Salt & pepper

Saute onion in 1 tbsp of olive oil until translucent. Set aside to cool.

Preheat oven to 375 and line a baking sheet with foil.

Set up plates/bowls for breading: flour (flour, garlic powder, salt and pepper), egg and panko (panko and parmesan).

Chop walnuts, onions and cambozola together so they form a crumbly mixture. Spread onto each butterflied piece of chicken. Roll chicken and secure with a couple toothpicks. 

Dip chicken in flour, then egg, then panko. Brown in a skillet with 1 tbsp olive oil and then place on foil-lined baking sheet.

Bake for 20-25 minutes or until cooked through. Serve immediately.