Saturday, November 21, 2009

Appetizer: Bleu Cheese Pinecone

Mrs. Glade asked me to cater a dinner party for 20+ guests at her home tonight.We planned a very fall-like meal, comprised of some of the dishes that I've made in the past that she and her husband particularly enjoyed. I mixed in a couple of new items, as well. On the menu:

Pistachio-Covered Cheese Log
Blue Cheese Pinecone
Green Salad
Braised Brisket with Cranberries
Rice Pilaf with Vermicelli
My Mom's Apple Crisp with Vanilla Ice Cream

The Bleu Cheese Pinecone was one of the items that was new for me. I wanted to do something to complement the pistachio-covered cheese log, which is made with cheddar. I found this recipe on a women's ministry web site and it is super easy. They suggest shaping the cheese mixture into a pinecone. I went the classic route and just shaped it into a ball. The almond-covered ball and the pistachio-covered log looked very nice together!

The Rice Pilaf with Vermicelli was another new-to-me recipe. I thought it would pair nicely with the brisket, since the brisket is very flavorful and a bit tart. My mom always adds vermicelli or another similar pasta to her rice, so I am used to making rice with pasta. But unlike my mom's recipe, this one adds onions and cooks in chicken broth instead of water. It, too, was very easy. It serves four, so I used three pots and did a double batch in each one. I'll definitely make it again some time for me and Mr. Fritz.

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