The organization's chef created some special hors d'oeuvre for "the Texas palate" which meant adding some spice to the mix. The unusual combinations had a good balance of flavors and demonstrated that you are only limited by your own imagination and personal preferences.
The Prepared Bites:
- St Agur Blue cheese, jalapeno jelly and chipolte peanuts on black pepper water crackers.
- St Andre Brie on baguette or roasted garlic crackers with spicy barbecue sauce and smokehouse almonds.
- Ile de France Camembert on melba toast or baguette with applebutter, sliced MacIntosh apples and smoked paprika.
- Le Chatelain Double Cream Brie (also sold as Lepetit brand)- This cow's milk cheese is produced in the Lorraine region in eastern France. It is soft and creamy in consistency with a pliable white rind and a slightly earthy flavor. Pair with Champagne, Chardonnay or Pinot Noir.
- Brie Triple Cream L'Indulgent (also sold as Brie Le Cremeux brand)- This cheese is made from the same cow's milk as above but it is made with a higher butterfat content creating an even creamier, buttery, melt in your mouth texture. Served here with apple slices, baguette and honey. Pair with Champagne or Chardonnay.
- Le Bleu President- This creamy blue cheese is created from the milk of cow's that grazed the mineral rich soils of the central highlands of Auvergne. It is matured for a minimum of 8 weeks which gives it a
- Les 3 Comtois- This cow's milk Comte cheese is produced in the east near the Jura
- Fromagerie Thuaire Raclette- This cow's milk cheese is from the French Alps. It is pressed and aged for 3 to 6 months creating a yellow-orange rind with a pale yellow interior and a smooth texture with a nutty flavor. This is also an easy melter and is often served warm and oozy on bread. Pair with Pinot Gris or Chardonnay or for dessert pair it with a sweet Muscat.
- Saint Geric Triple Cream Blue- This rich and creamy cow's milk cheese from Champagne or fruitier reds like Grenache or Gamay. Served here on baguette with honey.
- Bonhomme de Normandie- By Isigny Ste Mere, this cow's milk cheese from Normandy now also comes in a petit size that is perfect for anytime use. It is rich and creamy with a mild earthiness in the rind. Pair with Champagne, Chardonnay or Pinot Noir.
- Isigny Ste Mere Mimolette- This cow's milk cheese originates from a small area in
- Saint Agur L'Intense- This cow's milk cheese is from Auvergne in central France. It is molded and aged for 2 to 3 months creating a soft, creamy texture which is less crumbly than some other blue cheese, and it has a rich, slightly spicy taste. It is easily spread on bread or could be used to top burgers or steaks, as well. Pair with Chardonnay or Syrah and with Port for dessert.
- Ile de France Camembert- This cow's milk cheese originates from Normandy. It is aged a minimum of 4 weeks creating a white mold dusted cheese with light brown stripes on the exterior with a creamy, brie-like butter-textured interior and concentrated earthy aromas and flavors. Pair with fruity reds like Merlot or Grenache or with sweet whites for dessert.
- Isigny Ste Mere Beurre D'Isigny- Butter is produced in a small area in Normandy