Thursday, November 04, 2010
Cheese Combinations for Digestive biscuits
This post is for a blog competition. Digestive biscuits are very popular in Sweden, and often served as part of a cheese course. Göteborgs Kex has just launched a smaller version of these, called Små Digestive. They're cute - I usually find the regular Digestive biscuits to be a bit big, so this is welcome news for me!
Bloggers were asked to make a few combinations with biscuits and cheese, and here are my three ideas. Chèvre are one of my favorites, and I knew it went super well with both pears and honey, so I decided to make a compote combining the two. This was my favorite combination!
Per loves gruyère, so I knew I wanted to use that. It goes well with something sweet, yet tangy, so I made some vanilla caramelized kumquats. Very successful as well! It's like a very luxurious cheese and marmalade sandwich.
Finally, my mom's favorite cheese, St Agur. It's a very flavorful and creamy blue cheese, and it paired perfectly with a caramelized walnut. It's almost slightly smokey in flavor.
Gruyère with Vanilla Caramelized Kumquats
Place a slice of gruyère on each mini digestive biscuit, and top with a few kumquat slices.
Vanilla Caramelized Kumquats:
4 tbsp water
4 tbsp home made vanilla sugar (or regular sugar + 1/2 vanilla bean)
Slice the kumquats and remove all seeds. Mix sugar and water (and scraped out vanilla seeds, if using) in a saucepan and bring to a boil. Add the kumquats and cook for five minutes. Remove from heat and let cool slightly - then move the slices to a teflon baking sheet and separate them. Leave to cool completely.
Chèvre with Honey Pear Compote
Place a small slice of chèvre cheese on a mini digestive biscuits, and top with a spoonful of compote.
Honey Pear Compote:
2 ripe pears
2 tbsp honey
Peel and core the pears, and cut into smaller pieces. Place in a saucepan with the honey and bring to a boil. Lower the heat and simmer for five minutes, then check to see if the pears are soft. If they're not, let them boil for five more minutes. When they're soft, use a balloon whisk to break them up and combine the pears and honey into a coarse compote. Leave to cool.
Blue Cheese & Caramelized Walnuts
Top a mini Digestive with St Agur, or another soft blue cheese, and a caramelized walnut.
50 ml walnuts (just over 3 tbsp)
1 tbsp sugar
1 tsp oil
1/2 tsp salt
Heat the oil in a small frying pan and toast the walnuts for a few minutes, until golden and fragrant. Add the sugar and salt, and stir. Cook for a few minutes, until the sugar has melted and caramelized. Pour onto a teflon baking sheet and separate while they're still hot. Leave to cool completely.
Recipe in Swedish:
Små Digestive x3