|From left: Triple Creme Queen, Blue Cheese Brit, Lady Chevre, Monsieur Fromage|
Last night was a feast of cheese – it began with Mascarpone and paper crowns, followed by a toast to Montgomery's Cheddar (a favorite of the Blue Cheese Brit, who spent his first ever NYE in Philadelphia – usually he jets around). For the main course: Raclette, followed by a run around the block, then salt-caramel ice cream and chocolate torte.
The highlight, I must tell you, wasn’t the strong cheese. It was an unusual pairing I came across in The Cheese Primer for Mascarpone, anchovies, and Dijon mustard -- a specialty in Lombardy. Wouldn’t you know the combination was delicious – salty, creamy, with a bright snap of moutard to stimulate the nose hairs.
Usually, I am a Mascarpone-on-toast-with-jam lover; I swing sweet, rather than savory. But anchovies – Spanish Benfumat anchovies – and Mascarpone, ai yi yi, the combination forecasts…what? The Year of Savory Creamy? The Year of Milk and Fish? Or maybe just a growing ecclectic palate…seafood and cheese. Yes, it can be done.
Tonight, I am working on my Cheese List for 2011 – the wedges I yearn to try, the wheels I have overlooked. In the meantime, I am eating Mascarpone and anchovies. I thought I’d pass along the recipe for my new crush.
Mascarpone and Anchovy Toasts
6 fresh anchovies (Benfumat brand)
1 green olive, minced
1 tiny clove garlic, minced
Scant teaspoon fresh red pepper, minced
Micro greens (for garnish)
Slather Mascarpone on the petit toasts – these are tiny, thin rusks. Top with an anchovy, folded in half. Add a dab of mustard. Sprinkle with minced garlic, minced olive, and minced pepper. Garnish with micro greens. Alternately, you can set out a plate of anchovies, sprinkle it with minced pleasures, and let your guests fight over the Mascarpone and mustard. Serve with gusto and red wine or champagne.
|Last Glimpse of 2010, Fishtown|
|The Blue Cheese Brit, lighting the way for cheese lovers everywhere|