What are you putting on your New Year’s Eve cheese board? My panforte, I hope. Thick with toasted nuts, dried fruit, cocoa and baking spices, it’s awesome with blue cheese. Or any cheese. Open a dessert wine, maybe an Italian vin santo or tawny port. Leftover panforte keeps forever, or so I’m told. If you’re a guest, take panforte with you. It’s easy to make, easy to wrap, and it doesn’t crumble. (The name means “strong bread,” after all.) Part fruitcake, part confection, panforte will make your holiday cheese board the star of the meal.
Read moreAlsatian Tart is Crisp and Cheesy
When the recent cream cheese shortage sent me scrambling for alternatives, I discovered a dreamy spreadable goat cheese from Norway. Maybe you’re already a fan of Snøfrisk. Or maybe, like me, you’ve noticed its wedge-shaped package next to other fresh cheeses but never bothered to give it a try. I’m making up for lost time now. I love this stuff. It’s perfect for tarte flambée, the paper-thin Alsatian pizza, which is getting to be a New Year’s Eve tradition at my house.
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