First day of the creamery!
Storing Saxon cheeseSaving Forgotten Cheese
Arugula with Cheese
and Peppered PecansBig Eds Crusty CrostatiFried Walnut CheeseGreen Fields with FrozenGrapes and Toasted WalnutsGrilled Cheese with Peaches
• Six to eight seedless white grapes per person or more
• 2 oz Green Fields per person
• 4 Walnut halves per person
• Cast iron, non-stick or heavy bottomed skillet
• 2 oz Green Fields per person
• 4 Walnut halves per person
• Cast iron, non-stick or heavy bottomed skillet
Take the Green Fields out of refrigeration 2 to 4 hours before serving and bring to room temperature, unwrapped and in the open air. At the same time, place the grapes in the freezer. Heat the pan on a medium high flame for a few minutes and add the walnut halves. Toss or stir continuously until the nuts emit an extremely enjoyable aroma, a minute or two at most.
Remove from pan immediately and reserve. Cut a wedge of cheese as you wish and place in the center of a small plate. Take the grapes from the freezer, cut in half, and arrange around the cheese with the nuts. Serve immediately.
Recipe ©2008 Dan Strongin. All rights reserved.
