New Year’s Cheese Board with Foodinjars
Meet Bucheron. He’s a handsome devil, isn’t he? A snowy log of goat cheese in a velveteen jacket. When he arrived on my stoop recently from Wisconsin, I invited him in to meet my good friend Marisa McClellan, cookbook author and blogger about all things canning at Foodinjars.
Marisa and I were having a toast. We invited Bucheron to join.
Allow me to present our pairing party: a collaborative cheese board that Marisa and I created with her spectacular preserves and caramel corn, along with a dreamy dairy cocktail from my book, The New Cocktail Hour.
We hope this this inspires you to host your own pairing party for New Year’s. Below, you’ll find our menu, along with a cocktail recipe for Guinness Punch, plus links to Marisa’s recipes.
A New Year’s Cheese Pairing Party
By Marisa McClellan + Madame Fromage
- 1 log Bucheron (or other high-quality goat cheese)
- Apple Cinnamon Caramel
- Cranberry Caramel
- Oven Toasted Caramel Corn
- Guinness Punch (see below)
- Pomegranate, Lady apples, rosemary sprigs
Why These Pairings Work: High quality goat cheese should be grassy and bright, with a delicate tang — “yogurt-y” some people say. To create a pairing with it, swing toward tart preserves. That’s why cranberry matches so well, so do apples, and pomegranates. Marisa’s Apple Caramel is a splendid pairing — it’s the best apple preserve recipe I’ve ever tasted; imagine a pureed candied apple. Add a bowl of sweet-salty Honeyed Popcorn and a glass of Guinness Punch (which has a malty, chicory-like bass note), and you get an incredible flavor circle.
This recipe serves 4. You can also find it in The New Cocktail Hour, written by yours truly + André Darlington. (Pssst…we have a new sibling blog called With The Darlingtons.)
- 12 ounces (335 ml) Guinness or other stout
- 1 cup whole milk
- 1/4 to 1/2 cup sweetened condensed milk (to taste)
- 1 teaspoon vanilla
- 1 cup ice
- Freshly grated nutmeg, for garnish
- Cinnamon, for garnish
Instructions: In a blender, combine stout, milk, condensed milk, and vanilla with ice. Pulse for 10 to 15 seconds. Serve in chilled rocks glass, and top with nutmeg and cinnamon.
Full Disclosure: Bucheron was mailed to me as a sample. This is not a sponsored post.