Best 3 Cheese And Fruit Course For Red Wine Recipes
Embark on a culinary journey that harmoniously pairs the bold flavors of red wine with a delectable selection of cheese and fruit. This exquisite cheese and fruit course is meticulously crafted to elevate your wine-tasting experience, offering a symphony of textures and flavors that tantalize the palate. Indulge in the creamy richness of brie, the sharp tang of blue cheese, and the nutty complexity of cheddar, each complemented by a carefully chosen fruit that enhances its unique characteristics. Discover the perfect balance between sweet and savory, as juicy grapes, crisp apples, and tangy berries dance on your tongue, creating a delightful interplay of flavors. Let this cheese and fruit course be the centerpiece of your next gathering, impressing your guests with its sophistication and culinary artistry.
Recipes included:
- **Brie with Grapes and Honey:** A classic combination that never disappoints, this recipe pairs creamy brie with sweet grapes and a drizzle of honey for a delightful appetizer.
- **Blue Cheese with Apples and Walnuts:** The sharp, salty flavor of blue cheese is beautifully complemented by the sweetness of apples and the crunch of walnuts in this sophisticated snack.
- **Cheddar with Pears and Dried Cranberries:** A perfect combination for a savory and sweet treat, this recipe brings together the bold flavor of cheddar, the delicate sweetness of pears, and the tartness of dried cranberries.
- **Goat Cheese with Figs and Pistachios:** This recipe showcases the mild tanginess of goat cheese paired with the sweetness of figs and the nutty crunch of pistachios, creating a harmonious balance of flavors.
- **Chèvre with Strawberries and Balsamic Glaze:** Indulge in the creamy texture of chèvre, the sweetness of strawberries, and the tangy-sweetness of balsamic glaze in this elegant and delicious appetizer.
CHEESE COURSE
Provided by Giada De Laurentiis
Categories appetizer
Time 15m
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- Arrange the cheeses together on 1 very large platter, or separately on small platters. Drizzle the honey around the Gorgonzola cheese. Arrange some of the fresh and dried fruits, nuts, and bread on the large cheese platter. Arrange the rest of the fruit and nuts on another platter. Serve, allowing guests to compose their own assortment of cheese, fruit, nuts, and bread on their plate.
CHEESE AND FRUIT COURSE (FOR RED WINE)
Not really a "recipe," but my platter combo for accompanying dry red wines. The sharp cheeses pair well with reds as do the fruits.
Provided by jenpalombi
Categories Cheese
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Arrange the components on a large wooden cutting board.
- Keep the honey near the gorgonzola (it's a great pairing).
- Enjoy with your favorite red wines!
Nutrition Facts : Calories 514, Fat 27.9, SaturatedFat 12.2, Cholesterol 51, Sodium 577.4, Carbohydrate 56.6, Fiber 5.6, Sugar 46.7, Protein 16.6
THE ULTIMATE CHEESE COURSE
Steps:
- Lavender Honey drizzled over pungent Stilton or creamy Point Reyes Blue Cheese is surprisingly well-matched.
- The crumbly sweetness of biscotti with big cheeses and red wine is a wonderful flavor combination.
- Serve candied almonds or other candied nuts for an accompaniment with a sweet, salty crunch.
- The most elegant thing you can serve with a cheese course is a bowl full of warm pistachios...to occupy hand and mouth while you're sitting around the table talking with friends and finishing that great bottle of red wine.
- If serving Parmigiano-Reggiano, drizzle with a couple of drops of aged balsamic vinegar to enhance the flavor.
- Set out and arrange cheeses 1 hour before serving, cheeses are best consumed at room temperature.
- Serve cheeses on a round tray or wheel, arranging clockwise from 6:00 from the sweetest to the strongest cheeses.
- Serve sweeter accompaniments, such as figs with the stronger cheeses to get some agre dolce flavor.
- Serve stronger cheeses with lemon and orange wedges to enhance the flavors.
- As a general rule, the cheeses you choose should follow the flavors and intensity of the wine. If you are drinking a big, intense wine, choose a big, intense cheese. For example, if you've chosen Petit Sirah (usually big, deep--colored and full bodied), choose a Gorgonzola, the creamy, classic Italian cow's milk blue cheese that comes in Mountain (aged) and Dolce (sweet) varieties.
- If you are serving a Sauvignon Blanc (which tends to be crisp and light - medium bodied), pair it with goat cheese, light and delightfully tart--even tangy. Also, the more acidic your wine is, the higher the fat content of the cheese needs to be (generally).
- A young, fresh goat cheese, goes well with Robert Mondavi Winery Fume Blanc Reserve or the Luna Pinot Grigio. Or try, St. Paulin (also known as Port Salut), good company for fruit and light wine.
- Buy a well-aged Brie, Camembert or Cambozola for Chardonnay. This wine has the acid to take the creamier, "fatty" cheeses.
- For Reggiano and Blue cheeses try my Old Vine Petit Sirah Zinfandel.
- Of course, contrasting flavors can also guide you toward great cheese course combinations, so from time to time I like to serve a crisp, fruity sparkling wine with Reggiano! What contrast for the mouth!
- With numerous varieties to choose from, cheese's companionship with both sweet and savory ingredients can make serving the ultimate cheese course a creative and colorful celebration every time. Have fun and experiment with your favorite flavors!
- Next to buying good cheese, the single most important element of serving a great cheese course is the temperature of the cheese when you serve it--room temperature! Set the cheese out at least 3 hours before serving time. It really is true that $5 cheese will taste like $20 cheese at the right temperature and $20 cheese will taste like $5 cheese at the wrong temperature. When you offer it to your guests, your Brie should be weeping, your Blue stinking and your Reggiano glistening with a whisper of its oil.
- With cheese and wine, I like to add sweetness and texture and present them together on a memorable serving platter.
Tips:
- Choose the right cheese: Consider the flavors and textures of the cheese when pairing it with fruit and wine. For example, a soft, creamy cheese like Brie pairs well with sweet, juicy fruits like berries and grapes. A hard, sharp cheese like cheddar pairs well with crisp, acidic fruits like apples and pears.
- Balance the flavors: The goal is to create a harmonious balance between the sweetness of the fruit, the sharpness of the cheese, and the tannins in the wine. Avoid pairings that are too sweet or too sharp, as they can overwhelm the other flavors.
- Consider the texture: The texture of the cheese and fruit should complement each other. For example, a soft cheese like Brie pairs well with soft fruits like berries. A hard cheese like cheddar pairs well with crisp fruits like apples.
- Serve at the right temperature: Cheese and fruit should be served at room temperature to allow their flavors to fully develop. Red wine should also be served at room temperature or slightly chilled.
- Garnish with fresh herbs or nuts: Fresh herbs like basil or thyme can add a pop of flavor and color to your cheese and fruit platter. Nuts like walnuts or almonds can add a crunchy texture.
Conclusion:
A cheese and fruit course can be a delicious and elegant way to end a meal. By following these tips, you can create a pairing that is both flavorful and balanced. With a little experimentation, you'll be able to find the perfect combination of cheese, fruit, and wine to suit your taste. So next time you're hosting a dinner party, consider serving a cheese and fruit course. Your guests will be impressed with your culinary skills, and they'll love the opportunity to enjoy this classic pairing.
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