Here's an idea that will definitely add a cool factor to your gathering and is easy to pull off: serve a cheese course as the finale with some fruit and wines paired to the cheeses.
In Europe a fruit and/or cheese finale to a meal is the order of the day except for big Sunday lunches or holidays, when sweet desserts are served, and then they are quite rich and spectacular, often bought from the artisan pastry shops in every village and town. Nostalgia bite: our old fave pastry shop, run by a kindly and phenomenal Belgian immigré baker on General Aranda Street in Madrid's upscale Rubén Darío neighborhood, and its individual apple puff pastry tartlets glazed with apricot jam.
But if you're looking for an easy, interesting, sort of edgy way to end a meal at your gathering this fall--or even a stand alone food idea for your gathering--a cheese/fruit finale with wine is cool.
How Tos
Ask your wine store to recommend 1 or 2 wines for the cheeses you want to serve.
With Red Wines, Serve:
- Goat cheeses
- Young Cheddar
- Camembert
- Gruyere or any of the Swiss-type cheeses
- Aged Gouda
- Manchego
With Dessert Wines, Serve:
- Aged Cheddar
- Blue cheeses
- Dry or regular Jack
One ounce of type of cheese per person is enough. Take cheese out one hour before serving.
Fruit to Serve:
- Grapes (champagne grapes are pretty if you can find them)
- Sliced pears
- Quince paste (Spanish membrillo)
Use salad plates, forks, and knives for this course. Or go casual and eat as finger foods. Plate the cheese and fruit and serve to your guests, or have guests serve themselves from a platter.
Done. And a cool way to end your meal, or as a cool light spread itself.
Enjoy!
Kristina
Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com
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