Saturday, March 10, 2007

Seasonal recipe: Mrs. Marshall’s Honeycomb & Blue Cheese Plate

I subscribe to the CUESA (Center for Urban Education about Sustainable Agriculture). They always have interesting recipes and ideas in their newsletter.

This recipe comes from Helene Marshall of Marshall's Farm Natural Honey.

This is the simplest way to wow your guests or hosts. Serve as either an appetizer or dessert.

Buy some honeycomb from Marshall’s Farm. About one or two square inches of comb per guest should be enough. The plate can be prepared many different ways.

I like to put a chunk of blue cheese (we use Point Reyes Farmstead Blue) on a platter next to the chunk of honeycomb. I surround the cheese and honeycomb with an assortment of crackers, baguette slices, apple slices and pear slices when pears are in season. Let your guests serve themselves and make the combinations of their choice.

To make individual servings, arrange them on a plate surrounding a decorative hunk of honeycomb and a wedge of cheese.

Although this preparation works well with many cheeses strong and mild, I recommend the following cheeses for this dish:

Pt. Reyes Blue Cheese
Cowgirl Creamery's Mt. Tam
Spring Hill Cheddar
Spring Hill Dry Jack

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