Smoked Cherry Jam

In July of this year, my husband and I had the pleasure of experiencing a bit of Montana. It’s been on our travel bucket list for years, specifically Glacier National Park, which did not disappoint. Our home base was the Lodge at Whitefish Lake, and we had a few outstanding meals at their restaurant. To

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Puttanesca Relish

My mother gave me this lovely book simply called Charcuterie, published in 2014. “How to enjoy, serve and cook with cured meats.” For the blog I’ve already made an eye catching and incredibly tasting salad – chorizo and red cabbage. This little book is full of surprisingly unique recipes using charcuterie, making charcuterie, or for

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Savory Biscotti

The cookbook by Martha Stewart, called Martha Stewart’s Hors D’Oeuvres Handbook, was published in 1999, pretty soon after I started catering. It’s a beautiful book, even if you’re not a Martha Stewart fan. Her ideas for hors d’oeuvres are, not surprisingly, creative and unique. Sometimes they’re on the crazy end of the spectrum – completely

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Figgy Jam

Figgy Jam! Just the name alone conjures Christmas spirit! And it’s December – time to plan cheese pairings! Personally, I think a jam, paste, or curd is a wonderful addition to a cheese platter, because it enhances the cheese. This one has a little savory component to it, but it’s not a chutney. And, it’s

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Roasted Fruit Packages

The sub header of my creatively named blog, the Chef Mimi blog, is “so much food, so little time”. I could have easily made it, “so many restaurants, so little time.” Dining out may be my favorite thing to do. Like it’s my serious hobby. Whenever we have a travel destination, I’m researching top ten

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Roasted Okra

Quite a few years ago, I was at a girlfriend’s beautiful loft for dinner, and for someone who doesn’t really love cooking, she had really put out an impressive spread of hors d’oeuvres. Among those hors d’oeuvres were roasted okra. I was a bit hesitant at first. I’d only had okra in Creole dishes, and

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Pork Rillettes

Pork rillettes probably sound fancy, but really they’re the opposite of fancy. Their presentation is rustic, and flavor subtle. But they’re fabulous! You serve rillettes the same way you serve a pâté or terrine, with good bread, olives and cornichons. It’s especially good as part of a cheese platter. But the difference between pork rillettes

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Lemon Goat Cheese

If you’ve followed my blog for any amount of time, you know that I’m a cheese lover. A serious cheese lover. I like all kinds – hard to soft and everything in between. Cow’s milk washed rind cheeses are probably my favorites if you told me I could only eat one variety the rest of

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Onion Confit

I could live on hors d’oeuvres year round, and most of them would involve cheese. Actually, if I’m being honest, they could be only cheese platters, and I would die happy. It doesn’t matter if the weather is warming up outside, to me there’s nothing much better than warm, melted cheese. It doesn’t have to

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Fruit Cheese

So what is fruit cheese? It’s a terrible name, really, but that is exactly what it’s called in this book: Karen Solomon is the author. The fruit cheese is really a fruit paste. It’s similar to the wonderful quince paste or membrillo that’s served alongside Manchego on a Spanish cheese platter. Except that my paste

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