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Dessert Cheese Plate Suggestions for Thanksgiving - Need Help
11/20/06 | randita-Vanity

Posted on 11/20/2006 6:21:45 PM PST by randita

I am in charge of desserts for my family Thanksgiving dinner. Many in my family are not dessert eaters for various reasons and I would like to prepare a dessert cheese and fruit plate for those not eating the standard dessert pies.

I am soliciting suggestions from food savvy Freepers for a good combination of cheeses, fruits and nuts for a nice post dinner nibble. There is a Wegman's supermarket nearby, so almost anything suggested, no matter how obscure, could most likely be found there.

One cheese I have already purchased is a triple cream Brie, which I personally love.

Thanks in advance for all your good suggestions and a Happy and Blessed Thanksgiving to you and yours.

randita-Freeper since 1997


TOPICS: Food
KEYWORDS: cheese; dessert; thanksgiving
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To: randita
After the Thanksgiving feast, I'm too full to eat the holes out of a fine Swiss cheese.

Leni

81 posted on 11/22/2006 6:11:41 AM PST by MinuteGal (The Left takes power only through deception.)
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To: Rte66

I have indeed! It rocks, but is more expensive than Spec's - the cheeses are about a buck, buck-fifty a pound higher there than Spec's. Just depends on whether I feel like making the drive. Sometimes convenience trumps price.

(My other problem with Central Market is that the store is built in a weird maze; I have trouble navigating it and am usually exasperated by the time I'm ready to check out.)


82 posted on 11/22/2006 6:13:44 AM PST by Xenalyte (Anything is possible when you don't understand how anything happens.)
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To: Rte66

What does quince taste like? Where does one procure a quince? I want to see this color change.


83 posted on 11/22/2006 6:14:37 AM PST by Xenalyte (Anything is possible when you don't understand how anything happens.)
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To: Xenalyte

The Central Market maze is intentional.

Makes you walk the entire store before checking out.

Still fun to go to when one is not in a hurry.


84 posted on 11/22/2006 6:18:19 AM PST by texas booster (Join FreeRepublic's Folding@Home team (Team # 36120))
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To: Xenalyte

Yeah, it is a bit exasperating - BUT, there is a back way which is a direct beeline to the cheese section from the take-out meals showcase area! I'll leave cracker crumbs for you next time, lol.

I absolutely never think of going to Spec's - well, I can't these days, anyway - but when I did, wowee. In the old days, it was European Imports that was just like that - in fact, I think that's who bought them out, long ago.

Luckily, my little neighborhood mom&pop has a pretty good selection, so I'm headed that way shortly.


85 posted on 11/22/2006 6:23:44 AM PST by Rte66
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To: randita

If you can find it, blue cheese with cranberries. Trader Joe's carries it and it's to DIE for!


86 posted on 11/22/2006 6:24:58 AM PST by bonfire
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To: Jedi Master Pikachu
Not really unusual. I much prefer a cheese board rather than a sweet ending to a meal.

In the UK it is standard practice to offer cheese and biscuits as an alternative to a dessert - especially in quality restaurants.

BTW biscuits = crackers!

87 posted on 11/22/2006 6:27:58 AM PST by Churchillspirit (We are all foot soldiers in this War On Terror.)
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To: randita

If you have a Costco near you, Roasted Raspberry Chilpote sauce on cream cheese YUM!


88 posted on 11/22/2006 6:29:02 AM PST by McGavin999 (Republicans take out our trash, Democrats re-elect theirs)
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To: texas booster; Rte66

This is true . . . and their produce is excellent as well.

Okay, that's it. If I get off work early today, I'm heading to Central Market to pick me up some Cahill's Porter and some Red Dragon! Woooo Hooooo!


89 posted on 11/22/2006 6:30:23 AM PST by Xenalyte (Anything is possible when you don't understand how anything happens.)
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To: Xenalyte

Well, I can only shop one place, so luckily, that's where I find them. They have a very short availability and I don't think this is the season right now.

I'll look and then tell you. Seems like it's later on, like when I usually get cardoni, maybe mid- to late December.

Quince are sort of like pears, but not. They're creamy yellow inside when they're raw and have to be cooked forever to be edible. Let me see if I can find something online ...

They are thought to have been the "golden apple" that tempted Eve in the Bible. Here's the wiki page, for a brief explanation and a couple of pix:

http://en.wikipedia.org/wiki/Quince


90 posted on 11/22/2006 6:33:10 AM PST by Rte66
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To: Rte66

Thanks! Do let me know (if you remember). They sound good, especially with cheese. :)


91 posted on 11/22/2006 6:34:12 AM PST by Xenalyte (Anything is possible when you don't understand how anything happens.)
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To: snugs
Just picked up my stilton for Thanksgiving yesterday.

Managed to find some at Trader Joe's. Not always easy to get. They tend to put "stuff" in it - cranberries; apricots etc.

92 posted on 11/22/2006 6:41:02 AM PST by Churchillspirit (We are all foot soldiers in this War On Terror.)
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To: randita

My personal favorites, success guaranteed for the cheese-fan :) Pick one or more from each category, serve them on a wooden platter with a seperate knife for each cheese.

Blue cheeses:
Bleu d'Auvergne (France)
http://www.cheese.com/Description.asp?Name=Bleu%20d%27Auvergne
Fourme d'Ambert (France)
http://www.cheese.com/Description.asp?Name=Fourme%20d%27%20Ambert
Stilton (England)
http://www.cheese.com/Description.asp?Name=Stilton

Soft cheeses:
Chaumes (France)
http://www.cheese.com/Description.asp?Name=Chaumes
Tomme de Savoie (France)
http://www.cheese.com/Description.asp?Name=Tomme%20de%20Savoie

Hard cheeses:
Smoked Gouda (Holland)
http://www.cheese.com/Description.asp?Name=Smoked%20Gouda
Manchego (Spain)
http://www.cheese.com/Description.asp?Name=Manchego
Port-Salut (France)
http://www.cheese.com/Description.asp?Name=Port-Salut


93 posted on 11/22/2006 6:43:35 AM PST by Dutchguy
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To: bonfire

Oh, wish I had a Trader Joe's near me. That sounds scrumptious!


94 posted on 11/22/2006 6:43:56 AM PST by Rte66
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To: Rte66
I love gorgonzola, first and foremost. I also make it into a spread with cream cheese, green onions (white parts only) and pecan bits.

Well just freaking YUM. God that sounds good.

95 posted on 11/22/2006 6:45:51 AM PST by ShadowDancer (No autopsy, no foul.)
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To: Harmless Teddy Bear
You could join the Cheese of the month club.

Well now, HTB, Christmas is coming up and I could always put that on my wish list!

(Hint, hint, hint.)

:^)

96 posted on 11/22/2006 6:49:27 AM PST by Sally'sConcerns
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To: ShadowDancer

It is! Make you jump up and kiss yo' momma!


97 posted on 11/22/2006 12:19:18 PM PST by Rte66
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To: Xenalyte

No quince today. :-(

The place was a madhouse and the produce manager wasn't around for me to ask him when they'll come in. Only two produce people "no habla ingles" and didn't even know "membrillo."

I'll let you know. Remember, it's the paste you want, not the fruit itself - unless you want to make it yourself. In which case, I'll have to give you a tutorial - it's difficult at best.


98 posted on 11/22/2006 12:23:48 PM PST by Rte66
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To: Sally'sConcerns

Ha, the very, very first thing I ever spent my tiny, tiny discretionary income on, in my first apartment as a 20something (and you would know where it was), was a membership in CheeseLovers International - the same cheese-of-the-month type of club.

Loved it. Never regretted it. (Unlike record clubs, tape clubs and spas!)


99 posted on 11/22/2006 12:27:02 PM PST by Rte66
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