Cheese and Grapes Four Ways

Cheese and Grapes Four Ways

December 27, 2007
Experiments Recipes

Cheese and Grapes Four Ways

I'm not really sure what got me on this track. Probably reading the completely insane El Bulli book that Sarina got me for Hannukah, although I certainly don't mean to invite any comparisons! Anyhow I was thinking about how many different forms grapes can take, and that made me want to pair several of them with cheese on the same plate. And then I've also been germinating ideas of dishes that combine or contrast industrially processed and "normal" foods. Not necessarily in an ideological way, not to make fun of the processed food, but just to let it speak for itself.

Anyhow, here is what I came up with for a first try:

  1. Feta with quickly sauteed grapes, olive oil, and fennel pollen
  2. Morbier  with cubes of wine gelee (made with agar agar so as to be vegetarian)
  3. Shards of pecorino romano with 15 year aged balsamic vinegar
  4. Kraft singles with Welch's grape jelly on a Ritz cracker

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3 Comments

C(h)ristine
that ritz cracker with kraft cheese and jam--that brings back memories! before i knew of quince and manchego as a child, i always ate exactly what you have above as my personal snack.
Manggy
Those look great, Michael-- even the Kraft singles. Of course, I'm not a very picky eater or anything. For me, Welch's on Morbier is perfectly acceptable, which is probably why I'm not a chef :)
Derick
Very nice! I like the grape cubes. I've always been a great fan of cheese and grapes, just simple and plain - no prep work required. They contract each other perfectly imo..

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