Our Next St. Arnold's Beer and Cheese Event is Sept 12! Plus, New Cheese Gifts.

http://myemail.constantcontact.com/TX-Cheese---Beer-Tasting--Holiday-Gift-Preview.html?soid=1101524077242&aid=SSb_8LyFmII

Toasted Bijou with Honey Roasted Pears

I'm not one to brag, but this goat cheese dessert is straight up decadent! It's the perfect finish to a light Summer meal. The soft ripened Bijou turns slightly golden and bubbly when toasted, bringing out the buttery richness even more. Is anyone else glad that August is almost over?

2 Bosc pears
2 tablespoons Lucky Layla Golden Butter, melted
2 tablespoons Big Creek Farms honey
2 pieces Vermont Creamery Bijou goat cheese
pistachios, chopped (optional)

Directions:

Heat oven to 400. Cut pears in half lengthwise leaving the stem intact on one half, then core using a small spoon or melon baller. Grease a baking dish with melted butter, place pears cut side down and brush tops with remaining butter. Roast pears for 15 - 20 minutes or until tender. Remove pears from oven, brush with honey and place each bijou on one pear slice. Put oven on broil and roast for an additional 5 minutes until cheese is golden and honey/butter mixture is a bubbly syrup. Carefully transfer pears to a plate, top with remaining juices and garnish with pistachios.

*Serves 2

Prosciutto Wrapped Asparagus Salad with Super Gouda

Take a creamy Gouda we all know and love... the one made by that brilliant Dutch lady in Wisconsin. Then age it for 18 - 20 months and you get Marieke Super Gouda. Yep, this cheese is older than my son and fastly becoming a new favorite. Really, I could stand over a cutting board and eat a whole wedge. Rather than do that, I decided that a fancy brunch would be a better vehicle for this cheese.

1 bunch fresh asparagus

fresh greens, such as arugula or kale

1 lemon

Stella Sola Extra Virgin Olive Oil 

4 oz Marieke Super Gouda 

1 package La Quercia Prosciutto Americano

4 farm fresh eggs

Pepper, to taste

Directions: 

Heat oven to 350. Wash and trim asparagus where the ends naturally snap. Cut prosciutto in half lengthwise. Wrap each half slice around asparagus. Place asparagus on cookie sheet, drizzle a little evoo and season with fresh cracked pepper, then toss to evenly coat. Roast for about 10 - 15 minutes, until asparagus is tender and prosciutto is crispy. No need to salt, as the prosciutto and cheese add the perfect amount of saltiness. While asparagus bakes, fry eggs sunny side up, or to your liking. Toss greens in a little evoo, fresh lemon juice and lemon zest. Top greens with asparagus, shaved gouda and fried egg. Garnish with a pinch of pepper.

Grilled Cheese Tuesday - Carmody with Apple & Onion Jam

Happy Tuesday y'all. As I'm typing, I am enjoying this marvelous grilled cheese for lunch. Nothin like comfort food on a rainy day!

Slough Dough Sourdough  

Carmody

American Spoon Apple & Onion Jam

Lucky Layla Butter, room temp

Grilled Cheese Tuesday - The Queso Queen's Deli Grilled Cheese

The Queso Queen has done it again! Nicole recently submitted her latest grilled cheese creation and the adorable story about how it came to be:

Once upon a time, before I was a Dairymaid, before I was even a Houstonian, I threw a grilled cheese party. I traveled three hours to the Dairymaids warehouse, back when it was only open on Fridays and Saturdays, to gather the cheeses.

I explained to former Dairymaid Charlotte (now co-owner of Boomtown Coffee) my reason for visiting and asked her to recommend a variety of cheeses suitable for ten varieties of grilled cheese.

"Have you thought about caraway, she asked?"

I shook my head.

"Caraway, like rye bread. You should do a caraway cheese with deli mustard and make that one of your grilled cheeses."

And so I did. The uniqueness of the grilled cheese married with the classic flavors of a deli sandwich = fantastic.

I decided to recreate the concept of that sandwich for this project - with a little more oomph.

1 oz Caraway to Heaven, shredded
2 slices rye bread
a few slices of pastrami
Famous Kream Mustard
1 tablespoon Straight from the Vine raw sauerkraut kimchi
1 tablespoon mayonnaise/Russian dressing
Lucky Layla Butter, room temp

Directions:
Mix dressing with kimchi, set aside. Butter one side of each slice of rye bread. On the non buttered side of the bread: spread mustard, layer pastrami and half the cheese. On the other slice, spread mustard, kimchi mix and the remaining cheese. Assemble sandwich and place butter side down in a frying pan over medium/low heat. Grill until crisp, flip and repeat.