Goat Cheese Truffles
Pot au Feu
Chocolate Paris-Brest
I should be having a meal like this after a long day of skiing, snow sledding, or even shoveling out of the blizzard that we had about this time last year. But unfortunately, there is not a trace of the white stuff on the ground, in the air, or in the seven day forecast (did I just write that is unfortunate that there is no snow?!). I suppose a long walk in the woods will have to do to work up my appetite before our Sunday dinner.
These savory truffles are a variation of the Gorgonzola Truffles that I shared a while back. Goat cheese, cream cheese, and a little seasoning are rolled into chopped pistachios for a tasty starter. I particularly like this appetizer during the winter time when we are snacking on dried fruits and nuts. They are wonderful paired with dried figs, dates, and apricots. But my favorite way to enjoy them is smashed on a cracker with a good schmear of fig preserves. Creamy, crunchy, savory, and sweet-- it's all there!
