The Cheesemonger's Seasons: Recipes for Enjoying Cheese with Ripe Fruits and Vegetables by Chester Hastings

  • Breakfast radishes with triple-cream cheese

    from The Cheesemonger's Seasons: Recipes for Enjoying Cheese with Ripe Fruits and Vegetables The Cheesemonger's Seasons by Chester Hastings

    • Categories: Appetizers / starters; Spring; Vegetarian
    • Ingredients: triple cream cheese; French breakfast radishes
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Notes about this book

  • DKennedy on June 29, 2014

    Strawberry and fresh Thyme Jam for Goat Cheese, p. 62 This is a savory jam intended to be served with fresh goat cheese. Chester offers a similar recipe in his first book (which I love), the other one featuring tomatoes instead of strawberries. Made this today using up the odd bits of honey I had left in my cupboard from past seasons, probably a little shy of 1/2 what was suggested for the recipe. To compensate, I 1/2ed the remaining ingredients and popped this in the fridge for future use. On its own, it is not quite sweet and you can taste the lemon. Served it last night alongside robiola, brie and triple cream. It was a wonderful combination.

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  • ISBN 10 1452112886
  • ISBN 13 9781452112886
  • Linked ISBNs
  • Published Apr 01 2014
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

The Cheesemonger's Seasons is a collection of 90 recipes organised by season spring, summer, autumn and winter for cooking cheese-centric dishes that co-star peak-season fruits and vegetables. Recipes range from appetizers to desserts, from simple salads to homemade pastas, many are vegetarian (or can be made so), and all are written in Chester Hastings friendly, casual style. The Cheesemonger's Seasons is a follow-up to The Cheesemonger's Kitchen. Its format is identical and its design complementary, creating an unofficial two-volume series. The ninety recipes range from super-simple to moderately advanced and produce elegant results that put equal emphasis on the cheese and best-quality produce.

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