The wonderful Vacherin Mont D’Or
Good Morning everyone! Instead of running out to the closest mall–run to the closest cheese store and pick up a Vacherin Mont d’Or and a baguette.
Featured today for as my Monday “Lunch” piece in the Globe, you won’t find a faster or more satisfying meal.
Happy Holidays!
Sue
PS I know Whole Foods and Cheese Boutique has them, leave a comment if you’ve seen them anywhere else and we can get everyone hooked up!
Filed under All Recipes, Cheese/Cheese Related, Uncategorized
OLD YEAR, NEW YEAR.
HAPPY NEW YEAR and a giant THANK YOU to all you people who visit my blog. Because I can only click “LIKE” once on anything I write.
Cheese and Toast needs you and I’m grateful for your eyeballs (and mouse hand). So eat some good stuff Saturday night.
Before I go, an end of year Haiku (reversed, 7-5-7). I’m going rogue.
Food Metaphor
Empty hole in cookie dough
Can mean everything
Or nothing. Damn food blogger.
Filed under Food Haiku, Ruminations on the Edible, Uncategorized
One serving appears more ladylike when divided into three small glasses.
Today is the day we decorate our tree. The Christmas Tree is my favourite part of the holidays. As unexcited as I am to dig through the pile of boxes in the basement on the annual ornament hunt (why do I have two bins of Easter decorations? Really?) I am pretty psyched to get the tree going.
Thinking that many of us might be putting up lights, Christmas shopping or lamenting the start of carols on the radio, I figured egg nog and alcohol could settle us right down. Cursing also helps immensely.
If you’re going out for the weekend grocery shop, you only need few ingredients to make your own egg nog: eggs, milk, cream, sugar. (I know! Why have you not done this before?)
My friend swears by the Mac’s Milk version (and I too admit to glugging the store-bought) but this is lighter, frothier and fresher and really a cinch to make.
HERE IS THE LINK TO MY CHEF BASICS EGG NOG MAKING VIDEO.
Once this becomes your signature holiday drink–you can move onto your own egg nog serving set.
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EGG NOG RECIPE
Make sure you use the freshest eggs possible and have an alternate beverage available for guests like pregnant woman, children or the elderly who shouldn’t consume raw eggs.
Servings: 6
Prep Time: 15 minutes
Ready In: 45 minutes (includes 30 minutes cooling)
4 eggs, separated
1/3 cup sugar (reserve 1 tablespoon)
2 cups whole milk
1 cup whipping cream
fresh grated nutmeg
pinch salt
With an electric beater whisk together egg yolks and sugar until sugar dissolves and yolks are pale and fluffy. Add milk, cream and nutmeg and whisk until well combined. Refrigerate until cold.
Just before serving whisk egg whites (at room temperature) and a pinch of salt to soft peaks. Add teaspoon of sugar and whisk until firm peaks.
Fold into eggnog to make it extra light and fluffy.
If you want to add alcohol you can whisk in 2 to 3 ounces of bourbon or rum before adding the egg whites.
Another opportunity to use my beloved nutmeg grater. (purse size convenience!)
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