Qu’est-ce que c’est about France?
For some strange reason, growing up I was obsessed with everything French. The country, the Eiffel Tower, the language, the food. Idk where my French obsession came from. Maybe it was the special dinners my parents and I shared at the only fancy-smanchy restaurant in town that you needed an interpreter to order from the menu. Or maybe it was all those summers I spent in southwest Louisiana visiting my French-creole speaking grandparents and family members. I still remember the excitement I felt when I was finally able to take French 1 in high school. I was going to learn to speak French. And . . . I also remember promptly being kicked out of French 2, from a not so nice teacher at my new school in Louisiana. Who, made it known that uttering “Je ne sais pas” to in response to “qu’est-ce que c’est?” was completely unacceptable. Nonetheless and although I still can’t speak French my love of French foods and culture have persisted to this day. So naturally, I was excited when to partner with the French Ministry of Agriculture.
Cheese + Wine = 🙂
No special occasion needed . . .
Nicknamed “The Honeycomb Hideout”, my house has become the social gathering spot for friends and family. So when company comes, a charcuterie plate and good bottles of wine are my go to. Recently, I’ve upped my entertaining game by making a super yummy Apple Cinnamon Brie Cheese Ball (recipe below). Diced apples and sugared pecans . . . brie and apples have never tasted so good!
Try it, you’ll thank me later!
Very very versatile can be enjoyed chilled or baked. Brie and apples = YUM!!!!
Suggested Drink: White wines
Suggested Food: Apples, figs, pears, jams, nuts and jellies
Very spreadable ripe and buttery cheese
Suggested Drink: white wine and champagne
Suggested Food: Chocolate and crackers; think sweet and savory
Creamy blue cheese made from grass feed cow’s milk
Suggested Drink: Heavier wines like Cabernet Sauvignon
Suggested Food: Excellent with steak and potatoes, salads (i.e. Cobb), pears and bacon.
Tangy creamy spreadable cheese made from fresh goats milk
Suggested Drink: Bordeaux or Cabernet Sauvignon wines
Suggested Food: Crackers, steaks, salads or scrambled eggs
Pairs well with: Beef, lamb and hard cheeses
Pairs well with: Shell fish, chicken and pork
Red with taste similarities of Pinot Noir
Pairs well with: Cheese, burgers and grilled chicken or salmon
Pairs well with: Versatile pairs well with most cuisine or can be enjoyed on it’s own
Apple Cinnamon Brie Cheese Ball
Unsalted butter, room temperature
8 oz cream cheese, room temperature
1 Tbsp fresh squeezed lemon juice
1 teaspoon lemon zest
2 dashes of hot sauce
Pinch of kosher salt
6 oz Brie cheese, cut off and discard the rind of cheese
1 Granny Smith apple, peeled, cored and diced
1 teaspoon fresh thyme, chopped
1 Tbsp brown sugar
1 teaspoon cinnamon
1 C honey roasted or sugar coated pecan, chopped
In a bowl with an electric mixer, mix together butter, cream cheese, lemon juice, lemon zest, hot sauce and kosher salt until smooth. To the cream cheese mixture, add Brie cheese, Granny Smith apple, thyme, brown sugar and cinnamon. Mix by hand with a rubber spatula. Roll Brie cheese mixture into a ball and let rest in refrigerator to harden for at least 30 mins. Roll in chopped pecans and refrigerate until ready to serve.