Valentine’s Cheese Advice
With the economy in the toilette, it’s an awfully good year to be a loving spendthrift. Instead of bedazzling a sweater and going out on the town, I suggest you bedazzle some goat cheese and stay in with some Steely Dan.
It’s as easy as picking up these chevre hearts—available at the Fair Food Farmstand in Reading Terminal—or making your own.
Come on, you can find some fresh goat cheese and figure out how to press it between sheets of waxed paper for some easy molding. Pete Demchur of Shellbark Hollow rolls his cuties in fresh lavender buds and pink peppercorns, but you could roll yours in some paprika, craisins, or za’atar. That’a grrrl, Martha.
Below, I’ve listed all the scrumptious sides you could ever want for a lover’s cheese board. Pick up some goat cheese, a weepy Brie, and a sweet hunk of Valdeon, then lock the door. Turn off all the lights, scramble for a candle, and feed your naughty cherub these tender morsels:
- Cherry preserves
- Spiced pecans
- Dark chocolate
Don’t forget to relax the cheese! What I mean is, while you’re taking a warm bath, leave the cheeses on the counter. You want to serve them at room temperature. Otherwise this whole exercise is pointless.
Cheese & Champagne Class: If you want to bone up on the finer points of serving bubbly and Brie, check out the Cheese & Champagne class at Di Bruno Bros., 1730 Chestnut St., on Friday, Feb. 10, at 6:30 p.m. The swarthy Richard-Luis Morillo will demo and discuss. Tickets: $20. For more info, call 215-665-1659.