happy new year!!!! (and a handy leftovers to appetizer recipe!)

hello everyone!

hope you have all been enjoying this busy holiday season! I was super busy right up until Christmas getting everyone their holiday prints, cards and frames and I love that! I have also really enjoyed being able to spend some quality time with the kids, and actually using our * almost * done new kitchen!

I have something non-photo related to share with you all. It’s so delicious and perfect for this time of year.

When you have people over, do you sometimes put out a few different kinds of cheese? Are you now stuck with 3 random nubs of cheese that you don’t know what to do with? Do you need to bring an appetizer to a New Year’s Eve party?

I have the perfect recipe for you! It’s called Fromage Fort and it’s courtesy of Culinary Underground in Southborough. They came to talk at the October Southborough Gardeners meeting. (Yes, I am the newest and possibly youngest member of the Southborough Gardeners and loving it! Not that I know what I am doing yet…)

I made it today, good thing it’s delicious because I almost burnt out the motor of Stephen’s Nutribullet.

A photo posted by @nancygould on

Fromage Fort

You’ll need:
1/2 pound assorted leftover cheeses, at room temperature
2 T white wine
1/4 c. butter, softened
1 T fresh herbs (optional)
1 clove garlic, mince
freshly ground black pepper

The Steps:
Remove the rind, hard spots, and any mold from the cheese. Cut the cheese into 1/2-inch cubes, and grate any hard cheeses. Place cheese in a food processor, and process 20 to 30 seconds or until slightly smooth. Add wine, butter, herbs, garlic, and black pepper. Blend until very smooth, creamy, and spreading consistency, approximately 3-5 minutes. Add additional wine if necessary.

Remove the mixture from processor and transfer it to a crock, ramekin, or bowl. Cover tightly with plastic wrap and refrigerate. Serve immediately or refrigerate for at least 1 hour if you would like a firmer consistency. Best served at room temperature. Store, covered, in the refrigerator.

Hope you all have a Happy New Year!! I will enjoy the next couple of days off before I get to shoot in the Bershires on Saturday!!!

Happy 2015 everyone!

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  • Beautiful pictures, Nancy!
    I just added you to our vendors page. I hope we can work together again soon!
    Chris Hopkins
    TSH Catering
    Essex, MA

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