As you’ve probably figured out by now, I have a thing about snacks. I love eating little bites of lots of things, and I love to entertain in a social, mobile way so people can enjoy delicious food but also mix and mingle with everyone in the room. I literally wrote the book on Southern Snacks. But not all my snacks are strictly Southern. The recipe here is for my favorite kind … [Read more...] about Brie Dip with Walnut Honey
cheese
Parmesan Thyme Cocktail Biscuits
Savory little cheese wafers are the perfect accompaniment to a sophisticated cocktail. I have made more versions with cheddar cheese than I can count, and have branched out with my famous Blue Cheese and Fig Savories. But you can never have too many variations of these lovely little nibbles, and this one is a perfect treat with a glass of champagne or a crisp white wine. And … [Read more...] about Parmesan Thyme Cocktail Biscuits
Camembert and Apple Soup
One of my favorite sandwich combos is creamy brie or camembert with sliced apples or pears. There a couple of places around town that serve these – toasted or pressed or cold, on brioche, ciabatta or baguette. I can’t resist ordering when I see it on the menu, but of course I also make them for myself occasionally. When I was planning out soup month on The Spoon, I was at first … [Read more...] about Camembert and Apple Soup
Queso Fundido Soup
Cinco de Mayo approaches and with it, thoughts of the completely Americanized restaurant specialty, queso, or cheese dip as we used to call it. I, and pretty much anyone from in Memphis, grew up on a thin, cold cheese dip created by the area’s first Mexican restaurant. It is still a favorite and available at local groceries in a plastic tub, and a true guilty pleasure for me. … [Read more...] about Queso Fundido Soup
Fromage Fort or Lou Cachat
I have always been an avid entertainer. I made a living out of planning parties for awhile. And I have frequently used this clever French trick to transform the bits left over from the cheese plate. Fromage Fort or Lou Cachat are two versions of this bit of culinary trickery which blend all those leftover pieces with a little alcohol to create an utterly new dish. I’ve seen … [Read more...] about Fromage Fort or Lou Cachat
