With the economy in the toilette, it’s an awfully good year
to be a loving spendthrift. Instead of bedazzling a sweater and going out on
the town, I suggest you bedazzle some goat cheese and stay in with some Steely
Dan.
It’s as easy as picking up these chevre hearts—available at
the Fair Food Farmstand in Reading Terminal—or making your own. Come on, you
can find some fresh goat cheese and figure out how to press it between sheets
of waxed paper for some easy molding. Pete Demchur of Shellbark Hollow rolls
his cuties in fresh lavender buds and pink peppercorns, but you could roll
yours in some paprika, craisins, or za'atar. That a grrrl, Martha.
Below, I've listed all the scrumptious sides you could ever
want for a lover’s cheese board. Pick up some goat cheese, a weepy Brie, and a
sweet hunk of Valdeon, then lock the door. Turn off all the lights, scramble
for a candle, and feed your naughty cherub these tender morsels:
- Cherry preserves
- Spiced pecans
- Dark chocolate
- Honey
- Dates
- Baguette
- Champagne
Don’t forget to relax the cheese! What I mean is: while you’re
taking a warm bath, leave the cheeses on the counter. You'll want to serve them at
room temperature. Otherwise this whole exercise is pointless.
Cheese &
Champagne Class: Bone up on the finer points of serving
bubbly and Brie at a Cheese & Champagne Class at Di Bruno Bros., 1730
Chestnut St., on Friday, Feb. 10, at 6:30 p.m. The swarthy Richard-Luis Morillo will demo
and discuss. Tickets: $20. For more info, call 215-665-1659 and ask for "Catering."
