any leftover cheese bits – I used brie, jarlsburg and havarti.
1/4 cup white wine
2 cloves garlic
“Making fromage fort is the ultimate way of using your leftover cheese. When I think about my father, I can still see the old earthenware crock that he used for marinating his fromage fort, or “strong cheese.” Now, my wife usually makes this at the house. I’m sure that our friends are tired of it, because when Gloria makes it she makes a big batch and freezes it in half-cup ramekins. It freezes well, and defrosted under refrigeration can be served on toast with drinks. Alternatively, we slide the ramekin into the lower part of a very hot oven or under the broiler for five or six minutes
for a bubbly, crusty, and fragrant appetizer or salad garnish.”
Put about 1/2 pound of cheese in the bowl of a food processor, add a couple cloves of garlic, about 1/4 cup of dry white wine, and a big grinding of black pepper. Salt is usually not needed, but taste the mixture, and add some if it is needed.
Process for 30 seconds or so, until the mixture is creamy but not too soft, and then pack it into small containers. The fromage fort is ready to use now, either as a generous cold spread for bread, or you can run the coated bread under the broiler for a few minutes to melt
the cheese, brown it, and make it wonderfully fragrant.
Idea one: take a wheel of Brie and cut it into wedges but keep it in wheel shape. Cut a Granny Smith or other tart apple into thin wedges and place snugly between the brie wedges. Cover with walnuts and 1/2 cup or so of Brown sugar, bake at 350 for about 20-30 minutes until the whole mess gets nice and melty.
Serve with crackers and/or further wedges of tart apple.
Idea two: Fruited Brie en Croute. Wheel of brie, topped generously with a mixture of your choice of dried cranberries, nuts (walnuts especially), raisins, and the like, chopped together and mixed with some sherry or other appropriate liquid, enclose the whole in puff pastry, bake (about 425 F. until golden), and serve it forth. Sizes, portions, and proportions depend on how much you have available, really — this is an algorithm more than a recipe. Divine while still warm, not bad either when cooled. Serve with crackers or slices of crusty bread.)
Idea three: Fix the above but eliminate the puff pastry, bake as directed perhaps under a tent of foil.
Idea four: Brie, Granny Smith, and walnuts as a salad with arugula and a raspberry vinaigrette.
Idea five: Brie, sprinkle with toasted almond slices and honey, pop into oven
until it starts to get runny. Food of the gods.
Idea six: Barbeque Marinated Brie
1 tbsp lemon juice
1 tbsp veggie oil
1/2 c. finely chopped red pepper (or 1/4c green and 1/4 c red)
1 tbsp finely chopped parsley
1 clove garlic, minced
1 tsp dijon mustard
1/4 tsp black pepper
8-ounce wheel Brie or Camebert
crackers or french bread
Combine all ingredients except cheese and bread or crackers, mix well.
Place cheese wheel in a shallow glass bowl and poke full of holes with a fork. Pour marinade over cheese. Cover and let sit in frig for at least 2 hours, or overnight.
Heat grill to medium (about 350 degrees). Place a piece of foil on the grill and poke holes in the foil with a skewer. Place cheese on th efoil.
Heat until cheese starts to buldge around the edges and centre is soft, about 15 minutes. Serve warm with crackers or french bread.