Thursday, May 30, 2013

Blue Cheese and Mascarpone Spread on Chocolate Biscuits with Port Wine Reduction [Rhonda]

With a mix of unlikely flavors, my favorite chef--Josh Dalton--has created a fun appetizer for one of the best (and most imaginative!) restaurants in central Ohio...Veritas Tavern. He's up in Delaware OH doing stuff that would warrant recognition in, say, Williamsburg, Brooklyn, or Tribeca.

When you unpack it, this appetizer is easy. Soften two cheeses, whip them together. Pour some port or red wine in a small saucepan, add a touch of brown sugar and cook it down to a syrup.

The chocolate biscuits? A UK staple, found in the international aisle at Meijer's and at World Market. So no whining about being hard to find!

Degree of difficulty: very easy (sorry Josh)
Time: 15 minutes, mostly to reduce the port
Serves: 12

2 boxes McVitie's Digestive milk chocolate biscuits
8 ounce container mascarpone
4 ounce container blue cheese crumbles
half a bottle red wine or 2 cups port
1 tablespoon brown sugar if using red wine

Let the mascarpone and blue cheese come to room temp for a few minutes. Put in mixing bowl and whip until blended, a minute or so.

Pour the port in a small saucepan and, over medium heat, reduce by two-thirds. If using red wine, add the brown sugar, swirl and reduce. (This reduction will keep in the fridge for a few days if you want to plan ahead, as will the cheese mixture.)

Suggested soundtrack: "Blow the Whistle" by Too Short. Not for the lyrics. For the beat.
Blow The Whistle (Explicit) by Too Short on Grooveshark

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