I’m so in love all their cheeses and products. Thank you so much for supporting the companies that support this blog.
This post is sponsored by vermont creamery in collaboration with farmhouse pottery. All opinions expressed are purely my own, as always. The contest will close in a week, and a winner will be drawn randomly! Good luck! It’s got a great, silky smooth texture, and whipped with creme fraiche and greek yogurt and you’ll be eating it off the spoon before you fill these tarts up! The whipped goat cheese is added right when the cups come out of the oven, letting the residual heat slightly melt the goat cheese without turning into a melted mess.įor this epic giveaway, you’ll get: an assortment of Vermont Creamery fresh and aged goat cheeses, crème fraîche and cultured butter valued at $75, selection may vary from photo a 10″ cheesestone from Farmhouse Pottery – together, the perfect hostess gift!!! To enter: Fill out the widget below, and leave a comment telling me what your favorite cheese is. I used Cremont as my main goat cheese – it’s the “Cream of Vermont”, and is a mixed-milk cheese, and creamy as you can get. 5 was the perfect number – still flaky, layered, and kept the shape of a tartlet cup. The first time, I used 7-8, and the filo tart ended up puffing right out of the tartlet molds. I also used 5 layers, just as the instructions say. I put a sheet of wax paper over them as I’m working, which seemed to do the trick. The main thing to remember when forming these is not to let the filo dry out. I followed the kitchn‘s instructions and used individual tartlet molds, but you can use muffin pans as a mold as well. You can either buy pre-formed filo cups, or easily make your own. I’ve provided three of my favorite topping combinations – Asian pear, prosciutto with drizzled honey apple, rosemary, and bacon and mushroom, caramelized onion, and thyme. Fruit and goat cheese tarts are a classic, after all. Switch out the fruit, the meat, or omit the meat entirely. The beauty of these tarts is that they are completely customizable. Since my recent obsession with the juxtaposition of sweet and savory, I often combine fruit with a savory element, such as Asian pears and prosciutto, or apple and bacon. These flaky, warm, filo tarts are simple and great for parties or get-togethers. A spread of universally adored goat cheese, crackers, fruit, and nuts would do the trick, but I can’t resist adding in something cooked as well. Second, with drinks there should be something to snack on, such as cheese and light appetizers. First of all, nothing breaks the ice like some light cocktails or a glass of wine. One of my favorite entertaining tricks is to put together a great cheese and appetizer plate. On Instagram, I’m also hosting a giveaway for a California Olive Ranch Limited Reserve extra virgin olive oil!! If you’re not following me there yet, hop on over because I’ll be hosting more both here on the blog and on Instagram :).ĭuring the holidays I make everything mini-sized, because they’re perfect for setting out on a plate for friends and family to help themselves to.
We started it off with a Finex giveaway and then went right into a Staub cocotte giveaway (by the way, this ends tomorrow!! last chance to grab your very own Staub cocotte!).
#TRADER JOES HUMBOLDT FOG CHEESE SERIES#
As a way to thank you all, I’m hosting a series of giveaways throughout this month. Thank you all for your comments in my last post! Your support means the world to me – December is always a crazy, emotional, but undeniably exciting month. My dream when I grow up is to move out there and raise goats and chickens, do some maple sugaring, and constantly visit my favorite makers there. I’ve been going on and on about Vermont Creamery’s crème fraîche and aged goat cheeses, and now one of you gets to win a package of assorted goat cheeses, crème fraiche, and cultured butter, and a 10″ cheesestone (altogether $170)!!!! Hosting a party or get together? Well, I think this your solution for things to munch on :). Vermont, in particular, has grabbed my heart and I’m not-so-secretly obsessed with it. There’s a strong sense of community and sustainability. Since moving to New England, I’ve been so enamored by the community here, both rooted in tradition but also unafraid to push boundaries. Today, I’m giving away an epic package that is very near and dear to me.
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