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It's not Christmas without the Cheese!

Far be it from me to poke fun at folks who don't have the same love for cheese as I do.  I get it; you're lactose intolerant... there's a pill for that, so really, there's no excuse NOT to love cheese.



I'd like do a Cheese Tour of France for my 50th birthday... who's in?  It wouldn't just be a "tour" it would be a Cheese fact finding mission that would eventually end up in my next cook book "Fromage and a Suitcase" (working title...).  



With the Holidays upon us there is no lack of Christmas parties, Open houses, Office parties or just wine and cheese get togethers in celebration of the "Tree".  The unwashed masses simply buy cheese platter from their local Pavilions or Trader Joes, which is completely fine if you just want to blend in with the rest of the sheep.  I, on the other hand, set out on a quest to offer up some delightful alternatives to the aforementioned cheese platter.

 

Try serving pita chips with a little dabble of goat cheese and drizzle of really good balsamic vinegar; or how about mini French Onion Soups? Deeeeeeeeeeeeeelish...


A real crowd pleaser (aside from the Holiday Cheese Ball shaped like a reindeer... Becca will be working on that for next year...) is fried cheese.  Everybody LOVES fried cheese!  Here is the soon to be famous Fried Goat Cheese and Honey recipe:


                                         INGREDIENTS

  1. One 10-ounce log of fresh goat cheese
  2. 1 large egg, lightly beaten
  3. 1 cup club soda
  4. 3/4 cup all-purpose flour
  5. 1/4 cup cornstarch
  6. Salt
  7. 3 cups panko (Japanese bread crumbs), lightly crushed
  8. Canola oil, for frying
  9. Honey, chopped roasted pistachios and freshly ground pepper, for serving


  1. Cut the goat cheese log into 16 pieces and roll each piece into a ball. Refrigerate the balls on a wax paper–lined baking sheet until firm, about 10 minutes.
  2. In a bowl, whisk the egg and club soda. Gradually whisk in the flour and cornstarch and season with salt. Spread the panko in a shallow bowl. Dip the goat cheese balls in the egg batter, then dredge in the panko. Coat the balls again in egg batter and panko. Return them to the baking sheet and freeze just until firm, about 15 minutes.
  3. In a large saucepan, heat 2 inches of canola oil to 375°. Working in batches, fry the cheese balls over high heat, turning occasionally, until golden and crisp, about 2 minutes. Using a slotted spoon, transfer the balls to a paper towel–lined plate and season with salt. Transfer the cheese balls to a platter, drizzle with honey and sprinkle with pistachios and pepper. Serve hot.



I hope you all enjoy whatever holiday you celebrate this time of year...and enjoy it with some CHEESE!  I look forward to our traditional New Years Eve celebration just with Matt and his cavalcade of food and obscure films.  But for now, I will be happy with reclaiming our home after Christmas night; enjoying our Zoo, our home and some amazing food.  




The quiet evenings to come, with not a creature stirring, not even a mouse.


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