Now What?: Mud Season

Tuesday, April 1, 2008

Mud Season

I didn't want this blog to be just about food. But it's mud season in Vermont, not enough snow to go shoeing, too muddy to hike, not warm enough to go kayaking. Rick is taking my Subaru into the shop tomorrow to get the struts replaced. A hazard of living with dirt roads. I lost two hubcaps two weeks ago due to the potholes. Good thing he bought them at K-Mart. Hopefully a month from now, we'll be playing tennis. It was actually in the '50s today; warm enough to clean the car a bit and chip away at the ice that's been lying in wait on our walkway. We've been wearing our Yak Tracks just to get back and forth to the driveway.

No comments:

Subscribe to: Post Comments (Atom)

Recipe of the Week: Raspberry Brie Cheese log

8 oz brie cheese, rind removed

4 ounces cream cheese, softened

1 C shredded Monterey Jack cheese

1/4 C sour cream

1/4 C mayonnaise

2 T chives, minced

1/2 C almonds, slivered

1/4 C seedless raspberry preserves

Assorted crackers

Place cheeses, sour cream and mayonnaise into a food processor fitted with a metal blade. Process until creamy, 30-40 seconds. Stir in the chives. Place a 15" piece of plastic wrap on counter or cutting board (wiping the counter with a damp paper towel first will hold the plastic in place). Scrape mixture onto plastic wrap, spread into a 10"x5" rectangle (approximately). Bring long side of plastic wrap over mixture, tuck ends of wrap under. Shape into a log. Refrigerate until firm, 1-2 hours.

Roll the log in the slivered almonds, pressing into the sides. Wrap in plastic wrap and refrigerate until ready to serve.

Place log onto a serving platter. In a small dish, stir the raspberry preserves to loosen them. If needed, add a little water. Drizzle sauce over the log and around platter. Serve with crackers.