Gourmet cheese is universally loved, which makes serving it for party fare a safe bet. Whether setting out a tray of cheeses or making grilled cheese appetizers, the recipes by Hallie Harron in Cheese Hors D'Oeuvres will expand any host's party options.
Gourmet Cheese
Like good wine or beer, a bit of basic knowledge can help make the best selections. The descriptions in the introductory chapter are simple and easy to understand, and cover the different soft and firm cheeses available, how Swiss cheese gets holey, and what makes a blue cheese blue.
Selecting, Storing and Serving Cheese Trays
Choose three to five cheeses for a plate, mixing mild with more robust flavors to appeal to a broader palate. Serve on a wooden tray topped alongside a selection of spreaders, knives and planes. Wrap leftover cheese in foil rather than plastic, which can accelerate the formation of bacteria.
Canapés and Marinated Cheeses
Try a simple but elegant appetizer from this chapter, such as Fig and Goat Cheese Crostini, Wild Mushroom and Blue Cheese Finger Sandwiches or Manchego Marinated in Red Wine and Herbs.
Fried and Grilled Cheese Goodies
As this chapter proves, it's possible to enjoy a little bit of melted cheese while grilling without making a mess of the grill. Samplings include Sausage and Cheese Mini Brochettes, Warm Camembert and Apple Appetizers and So-Cal Quesadillas with Queso Fresco and Avocado.
Baked Cheese Bites
More hot cheese options are found in Cheese Hors D'Oeuvres with delicious recipes such as Baked Crab and Cheddar Croutons, Mini Swiss Pinwheels and Spicy Cheese Totes.
Cheese Dips
Dips are party favorites. Find a new one here with options such as Spicy Ale Fondue, Warm and Tangy Shrimp Spread or an Italian Cheese Torta.
Summary
This small hardback is a joy to peruse, close-up color photographs help give a feel for the dish, and all of the recipes are approachable with delicious flavorings. Cheese Hors D'Oeuvres is a wonderful book to have on hand for parties or any time an elegant snack is in order.
Recipe Excerpt:
Minty Feta Dip with Roasted Garlic
Serves 8
Ingredients:
- 2 heads garlic
- 8 ounces feta cheese with black peppercorns, crumbled (about 2 cups)
- 1/2 cup plain Greek-style yogurt
- 3 tablespoons extra-virgin olive oil, plus extra for garnish
- 2 tablespoons chopped fresh mint
- Salt and freshly ground black pepper to taste
Directions:
- Preheat the oven to 350 degrees.
- Wrap the garlic heads in aluminum foil and place on a baking sheet. Bake for 45 minutes, or until the heads are very soft when squeezed. Let cool completely. Squeeze the individual cloves into a medium-size bowl.
- Add the cheese, yogurt, oil, and mint to the bowl and beat until well blended. Season with salt and pepper, sprinkle with the oil and serve.
- Serve with pita bread or pita chips.
Title: Cheese Hors d'Oeuvres
Author: Hallie Harron
Publisher: Harvard Common Press, 95 pgs., $12.95
ISBN: 9-781558-323711
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