Cheeses of France
Cheeses of France

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La Belle Cuisine - More Appetizer Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Cheesy Retro Stuff
Gourmet cheeses on sale now at igourmet

"It's so beautifully arranged on the plate -
you know somebody's fingers have been all over it."
~ Julia Child

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Vache Qui Rit
Vache Qui Rit
Art Print

Rabier, Benjamin
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Stonewall Kitchen, LLC











Buffet with Cheese and Grapes
Buffet with Cheese and Grapes
Photographic Print

Krieg, Roland
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Wine, Fruite 'n Cheese
Wine, Fruit 'n Cheese
Janet Kruskamp
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La Belle Cuisine


If this doesn't take you back, I cannot imagine what will...


Valeria's Pineapple Cheese Ball

1 pound cream cheese, softened
1/4 cup minced bell pepper
2 tablespoons minced onion
an 8 1/4-ounce can crushed pineapple,
well drained
1 scant teaspoon seasoned salt
1/2 cup minced fresh parsley
1/2 cup (or more) finely chopped pecans

Combine the cream cheese with the bell pepper, onion, pineapple and
salt. Chill the mixture until it is firm. Form it into a ball and roll the ball
in parsley and pecans. Chill well. Serve with assorted crackers.


Mr. Bill Hill's Favorite
Tomato-Cheese Log

2 cups (8 ounces) shredded Cheddar cheese
8 ounces cream cheese, softened
1/2 cup (1 stick) butter, softened
1 cup peeled, chopped fresh tomatoes
1/3 minced onion
1 teaspoon seasoned salt
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1 1/2 cups finely chopped pecans
Garnish: parsley sprigs and cherry tomatoes

Combine the shredded Cheddar cheese, cream cheese, butter, tomatoes, onion, seasoned salt, cayenne pepper, and garlic powder. Mix well and
shape into a log. Mixture will be soft. Roll log in finely chopped pecans,
coating well. Carefully place log on serving platter, bringing ends together
to form a ring. Cover and chill for at least 2 hours. Garnish with sprigs of
parsley and cherry tomatoes. Serve with assorted crackers of your choice.


Pecan Cheese Olives
Gourmet Archives

1/4 cup unsalted butter
4 ounces cream cheese, softened
4 ounces bleu cheese, softened
2 tablespoons snipped fresh chives
2 teaspoons brandy
1/4 teaspoon dry mustard
Salt and white pepper to taste
1 cup pecans
24 pitted small green olives

 In a bowl cream together the butter, the cream cheese, the blue cheese,
the chives, the brandy, the mustard and salt and white pepper to taste.
Chill the mixture, covered, for 30 minutes or until it is firm.
Spread the pecans in one layer in a shallow baking pan and toast them
in a preheated 375-degree F. oven for 8 to 10 minutes or until they are
golden. Chop the nuts fine and transfer them to a dish. Pat the olives dry, coat them with the cheese mixture and roll them in the pecans. Transfer
the hors d'oeuvres to a platter and chill them, covered, for 30 minutes.


Gigi's Olive Cheese Balls

Two 6-ounce cans pitted black olives,
drained (1 cup)
8 ounces cream cheese, softened
4 ounces Gorgonzola cheese
1/4 cup unsalted butter, softened
1/2 cup chopped scallions
1/2 cup chopped parsley
3/4 cup walnuts, ground

In food processor chop olives coarse and transfer to a bowl. In food processor combine cheese and butter until smooth and stir into olives.
Add the scallions and parsley and chill mixture, covered. Form half-teaspoonfuls of cheese mixture into balls and coat them with walnuts.


Gigi’s Molded Cheese and Liver Pâté

2 tablespoons (2 envelopes)
unflavored gelatin
4 chicken bouillon cubes
1 1/2 cups water
1/4 cup V-8 juice
4 ounces brick cheese, grated (1 cup)
1 tablespoon crumbled bleu cheese
1/4 cup sour cream
2 tablespoons minced celery
2 tablespoons minced green onions
1 tablespoon minced bell pepper
2 tablespoons butter
1/2 cup chopped fresh mushrooms
1/4 pound liver sausage
(such as Braunschweiger),
or canned foie gras
2 teaspoons fresh lemon juice
4 teaspoons brandy
1/2 cup chopped toasted pecans

In a quart saucepan heat the gelatin and bouillon cubes in 1 1/2 cups
water until dissolved. Combine 1/4 cup gelatin mixture with the V-8
juice. Pour into a well-oiled 4 1/2-cup mold. Chill just until set.
Beat the grated brick cheese and crumbled bleu cheese with the sour
cream. Add 1/2 teaspoon gelatin mix; fold in the celery, green onions
and bell pepper. Spoon over tomato glaze layer. Chill just until set.
Melt the butter, and in it sauté the mushrooms until tender. Mix with
the liver sausage and lemon juice. Blend in remaining gelatin mixture
(3/4 cup plus 2 tablespoons) and the brandy. Fold in the pecans. Spoon
over the cheese layer. Chill until firm. Serve with assorted crackers,
Melba toast and cocktail rye.

Featured Archive Recipes:
Cheese Spread Collection
Craig Claiborne's Pimiento Cheese Spread
Roquefort Cream Cheese Loaf
(Marcelle Bienvenu)

Crocked Shrimp and Cheese
Gigi's Smoked Oyster Mousse
Gigi's Salmon Spread
Gigi's Hot Beef Dip

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