It might be overkill to put cheese into every dish, but I’m definitely planning to blast through tradition and try some new recipes. Here are some fave ideas, culled from food blogs, that I'm considering:
- Ezra Poundcake posted a butternut squash casserole recipe with cheddar cheese. This could be a nice change-up from sweet potatoes with marshmallows.
- Who doesn’t love a cheese appetizer, or an amuse served after the salad course? The Cheeselover posted about tumblers full of marinated goat cheese served with a mini baguette. It looks fairly easy to recreate, although she doesn't give an exact recipe.
- Blue Kitchen’s wild mushroom casserole with ricotta has me moaning within. Maybe for supper the night before Thanksgiving?
- I have a weird food crush on Closet Kitchen’s Jalapeno Popper Dip. It’s a little bit bowling-alley, but it would make for great nosh while people are chopping.
- Homemade butter at Food in Jars looks like something good to have on hand. I'm a cheese lover and a butter gal.
- Because I hate the thought of not having a solid breakfast before I start cooking, here’s what I’m thinking for Thanksgiving morning: Smitten Kitchen’s Bloody Mary’s, baked eggs, and chive biscuits. I’d add some cheddar to the biscuits, of course.
Finally, I can't resist previewing the baked blue-cheese-stuffed miniature pumpkins I tested the other night, thanks to Deborah Madison. The photo is at the top of this post. I'll be sharing the recipe at this Saturday's tasting, then I'll post it online. I think it's the best of Cheesegiving in a shell -- blue cheese, cream, black pepper, and individual pumpkins, all baked into a glorious blend of sharp, sweet, and saucy!
What are you making for Cheesegving, dahhhhlink?