Fromage fort is a classic French way to use up those delicious, but maybe-too-small-to-serve bits of cheese in your fridge.
Transform into a quick-to-prepare, zhuzhed-up cheese spread that’s sure to delight your guests.
Use any combination of good quality cheeses, being mindful to watch for saltiness and keep tasting as you go. This recipe is very forgiving.
Add a bit more creamy cheese, or wine if it’s too dry, or more fresh herbs to your taste. Try spreading fromage fort on baguette slices and broiling for a warm, toasty treat with some mulled wine.
Ingredients
½ lb cheese bits, rinds cut off, in ½” chunks –
parmesan, gouda, brie, cheddars all
work well
1 garlic clove
¼-½ cup dry white wine (use the rest to serve
your guests!)
2-3 Tbsp your choice minced fresh herbs, like
parsley, thyme, basil
Freshly-ground black pepper
Directions
Add all ingredients to a food processor and blend until smooth, adding more wine or cheese until a soft, spreadable consistency and the flavor profile suits your taste. Keep in the fridge for up to a week.
There’s nothing quite like homemade quick pickles of any sort. Pickled radishes are easy to make and oh-so-delicious on burgers, salads, sandwiches or tacos…and sure to please guests as part of a holiday relish tray.
Ingredients
2 bunches radishes
1 cup white wine vinegar
1 cup apple-cider vinegar
1 cups water
3 Tbsp sugar/maple syrup
2 tsp peppercorns
2 clove garlic, peeled/smashed
2-3 tsp kosher salt
Generous pinch red pepper flakes (optional)
1 tsp whole mustard seeds (optional)
Directions
Remove radish tops/tails and thinly slice radishes. Pack slices into a quart-sized canning jar along with peppercorns, garlic and red pepper flakes/mustard seeds (if using). Place jar in the sink as it’s a safe place for potential splatters, in preparation for adding brine.
In a small saucepan, combine vinegar, water, sugar or maple syrup and salt. Bring mixture to a boil, stirring occasionally. Pour mixture into the jar, over radishes.
Let mixture cool to room temperature, then secure lid/refrigerate at least 1 hour. Serve immediately, or they’ll keep up to 2 weeks, refrigerated.
These are sweet-salty-spiced flavor bombs that’re sure to get your party started right! A hint of pumpkin pie spice gives ‘em that unmistakably Fall feeling.
Ingredients
DATES
8 slices thin-cut bacon
16 medjool dates
4 oz goat cheese
¼ cup honey
¼ – ½ tsp pumpkin pie spice (pre-mixed, or use recipe below)
Toothpicks
Pumpkin Pie Spice
3 Tbsp ground cinnamon
2 tsp ground ginger
1 ½ tsp ground nutmeg
1 tsp ground cloves
1 tsp ground allspice
Pinch fresh-ground black pepper (less than 1/8 tsp)
Directions
Bacon Wrapped Dates
Preheat oven to 350°, line a raised-edge sheet pan with parchment paper.
Slice dates lengthwise on one side to create an opening. Remove pits/crowns.
Using a spoon, stuff small amount of goat cheese into each date. Press sides together to close. Cut bacon slices in half; wrap each date with a slice of bacon and secure with a toothpick.
Arrange evenly on prepared sheet pan, bake for 10 minutes. Remove from oven and, holding toothpicks, turn each date so it’s lying on another side. Bake another 5-8 minutes and repeat, turning dates so each side of the bacon gets crispy.
While dates cook, combine honey and pumpkin pie spice in a small bowl.
Remove dates from oven and place on paper-towel-lined plate to drain. After 3-5 minutes, move dates to serving plate and drizzle with spiced honey. Serve immediately.
Pumpkin Pie Spice
In a small bowl, whisk everything together evenly, making sure to break up any clumps of ground ginger.
Thank you to our friends at Ozark Natural Foods in Fayetteville, Arkansas for this refreshing treat!
In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Co-op Recipe Guide.
Ingredients
5 cups spiced apple cider
3 cans San Pellegrino Limonata
1 cup orange juice
1 Pink Lady apple, sliced
1 orange, sliced
Mountain Valley Sparkling water, to top it off
2-3 sprigs rosemary
3-4 cinnamon sticks
Directions
In a pitcher, add apple cider, San Pellegriono and orange juice. Gently stir to combine.
Add in apple slices and orange slices. Top it off with Mountain Valley Sparkling Water.
These tasty treats come to us from Greentree Co-op Market in Mount Pleasant, Michigan!
In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Co-op Recipe Guide.
Ingredients
2 cups raw pumpkin seeds, plus extra for garnish
2 cups all-purpose flour
1 cup softened butter*
½ cup sugar
Zest of one lemon
1 Tbsp water
½ Tbsp tarragon (dried)
*If unsalted add two pinches of salt.
Directions
Preheat oven to 325°.
Combine all ingredients except flour in food processor and process until pumpkin seeds are well chopped, stopping to stir as needed.
Once the mix is ready, place in a large mixing bowl and fold in flour with a spatula. It should come together fairly quickly.
Cover two cookie sheets in parchment paper and shape the dough into generous 1-inch balls. (Batch yields 36-40 cookies.)
Press one pumpkin seed into the top of each cookie.
Bake for 20 minutes or until bottom begins to brown and surface of the cookie looks dry.
Cool completely and store in an airtight container.
