Gourmet Cheese Pleasers
These Gourmet cheese pleasers are excellent with cheese and also adds great compliment to a variety of meats. Read recipes below.
In some case we may have to replace one of the flavors with a different one due to availability. If something is really important to you please give us a call to inquire.
In this package we have included 4 cheese pleasers:
- Apricot jalapeño
- Cherry and Calvados
- Apple Pecan Harvest
- Caramelized Onion confit
This gourmet Cheese Pleaser sampler is great for your family, friends and co-workers.
Or as a gift for a cheese connoisseur. It will arrive with your special message and flower decoration.
- Cheese Pleasers
Serve on crusty bread or crackers with your favorite aged or soft cheese. Bake a Rosenborg Camembert or Brie cheese in the over for about 10 minutes then top it with any of the cheese pleasers and serve it with crusty bread or crackers. Fast, delicious and impressive appetizer for your guests.
- Caramelized Onion Confit
Serve with crackers or crusty bread over cream cheese or use to spice up a sandwich. Serve with poultry or fish or use it as a pizza topping.
A personalized greeting card will accompany this gift and an elegant giftwrapping will make it a stylish gourmet gift for the Holidays.
Please write your message at check out.
If you are sending this as a gift, it may be great as a house warming or thank you gift for someone.
Grilled Duck Breast with Brickstone Calvados and Cherry sauce
Marinade: ½ jar Brickstone Cherries in Calvados 2 tbsp Calvados or Brandy 1tsp balsamic vinegar
Sauce: 2 tbsp Calvados or Brandy 2 tbsp white wine Salt and pepper to taste ½ cup demi-glace or chicken stock ½ jar Brickstone Cherries in Calvados
1.Score skin and fat of each duck breast in a cross-hatch pattern, place in glass bowl or re-sealable bag pour in marinade, and refrigerate for at least 1 hour or up to 12 hours.
2.Sauté at medium high heat, skin side down for about 4 minutes, turn, and cook 4 minutes longer on other side. Place in oven to finish cooking (about 10 minutes longer) meat should stay pink 3.Keep breasts on warming plate while making the sauce.
4.Deglaze cooking pan with Calvados and wine, reduce by half. Add cherries in calvados, demi-glace, splash of balsamic
6.Slice breast onto each serving plate, serve with sauce and pink peppercorn if desired