2016 was seemingly all about Scandinavia. You couldn’t move for newspaper articles about how to hygge up your home with a furry throw or make cloudberry jam for your meatballs. Amongst all the candles and crayfish, one thing caught my eye – apparently, the hard, traditional ginger biscuits, much-beloved of our Viking cousins (and known as pepparkakor in Sweden) go very well with blue cheese.
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First of all, apologies for the tardiness of my round-up this month. The summer holidays are taking their toll on my available time as I seem to be engrossed in a constant round of Dinosaur Top Trumps, playhouse-building, learning-to-ride-a-bike supervision and football retrieval. But, as ever, a lovely haul of recipes makes the wait worthwhile.
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It’s early in the morning as I write this but the sky is bird’s egg blue and the sun is shining. Of course, in the blink of an eye the rain could be cascading through the drainpipes but nevertheless it feels like a sort of summer has arrived. So, in its honour, I declare July’s Cheese, Please! Recipe Blog Challenge to be all about cheesy summer food.
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There are bus stops that are bigger than my back garden but we make the best of it and at this time of year both flowers and vegetables are starting to have a stretch and a yawn in preparation for the big summer show-off. The herbs, however, are already lush and fragrant and so served as the perfect inspiration for this month’s Cheese, Please! Challenge.
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Seasonal food was in abundance this month as bloggers paired cheese with everything from asparagus from England to corn in the USA. Sweet, savoury, spicy and smoky all made an appearance in the recipes, as did cheeses from paneer to Cheddar, blue cheese and cream cheese. So, without further ado, here are May’s seasonal, cheeseonal recipes:
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This time last year I made a Sambocade, a medieval Elderflower and Cheese Tart. It was rather lovely but I think only four people ever saw the post and, judging by some of the Google hits I’ve been getting lately, most of them were probably looking for medieval gimp outfits or similar. I was tempted to make it again or even cheat and reblog it but instead – and given that I hate making pastry – I decided to plump for a more modern cheesecake.
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It was always going to be hard to follow March’s home-made cheese spectacular. I thought about taking advantage of today’s date and asking fellow bloggers to perhaps milk a pet for cheese-making purposes or cook up a dish specifically with Casu Marzu (more popularly known as Sardinian Maggot’s Cheese). But in the end I decided to plump for something more inclusive – because everyone loves blue cheese, right?
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I wondered if asking people to make their own cheese and devise a recipe around it would be a step too far. I envisaged the tumbleweeds blowing across my blog throughout the month, as I frantically made cheese myself and cooked it up to make things look busy. But I under-estimated my fellow bloggers big-time and the sound of whey dripping through tea-towels echoed across the globe. A couple of them in particular (no names mentioned… ;)) seem to have become quite hooked on the entire process and I look forward to some magnificent creations clogging up their fridges and cellars very soon. But onto the round-up…
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Once more it’s time to venture into the highly-terrifying world of traditional recipes. As I said recently, when I wrote about Kleftiko, when you tackle a traditional recipe you can guarantee someone will always pop up and rubbish one of your ingredients or techniques as anathema to their grandmother’s way of doing things. But given that I’m half-Yorkshire genetically, I’m willing to take them on. (Yes, I use nutmeg! Sue me!)
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I love cheese. And I love chocolate. But, just like a husband and a gigolo, some loves should be kept apart – or at least that’s what I used to believe. A few months ago, I started coming across the odd choc-cheese combo and not just the usual cheesecake suspects; people were combining goat’s cheese with chocolate and even having a go with soft brie-type cheeses. Bringing my two loves together had to be worth a shot and I thought I’d throw blue cheese into the mix, although the internet was fairly quiet on this one.
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Fromage Homage 