SC - First Feasts & changing traditions
Elaine Koogler
ekoogler at chesapeake.net
Wed Jan 24 11:30:26 PST 2001
On the baked brie, try spreading some apricot or other neat kind of chutney,
then toping with crushed pecans...truly outrageous! But definitely OOP
Kiri
Olwen the Odd wrote:
> Thanks for sharing Bonne. I got the idea and look forward to Thomas
> Longshanks translation manuscript.
>
> Goat cheese is such a nice thing. For dessert most times I will simply
> spread lingonberry jam on toast and top with goat cheese. Yum. I used to
> get goat meat and milk from my old boss. There are some goat farms around
> here that make and sell cheese too. I usually buy mine at Restaraunt Depot
> cuz it's fairly inexpensive there.
>
> Speaking of cheese, I have gotten some of the folks in the Barony hooked on
> baked brie. Strange they never seem to have had it before. There are
> enough mushroom lovers that I top the wheel of brie with sliced shrooms
> before covering with filo. They are going mad for it. Such a hoot!
> Olwen
> >>> Mato (Sweetened goat cheese)
> >>>Bonne
> >
> >>Is there a recipe for this dish? Olwen
> >
> >I have the recipe from Thomas Longshanks who is tranlating and slowly
> >redacting each recipe in a spanish manuscript into a 'direct' recipe
> >
> >I adore goat cheese! I miss Celebrity Dairy in Chatham county, NC. The
> >company name comes from all the nanny goats being named after buxom film
> >starlets! Should you make it to an event in Windmasters Hill, get
> >yourself
> >some of this. Celebrity supplies the Raleigh/Durham/Chapel Hill
> >Wholefoods
> >grocery stores, some other local co-ops and fancy food stores and the local
> >resteraunts with incredibly fresh goat cheese. Shop on your way to the
> >event, the shops are usually sold out on Sunday afternoon.
> >
> >I arranged to pick up cheese at the Pittsboro Farmers during the week
> >before
> >the event. The cheese I served had still been forage in the meadow the
> >Saturday before!
> >
> >Bonne
>
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