Lemon
From Food Network Magazine December 2014 USA.
No ratings yet
Source
not stated by archive.org
Credit
From Food Network Magazine December 2014 USA, printed page 6, digitised by the Internet Archive: https://archive.org/details/Food_Network_Magazine_December_2014_USA
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
- 2 tablespoons lemon curd
- 2 ounces of each cheese per person
Method
- Fold in 2 tablespoons lemon curd.
- Q: What kind of cheese should I put on a cheese plate?
- Jeremy Burdge via Facebook A: Try to include a variety of flavors and textures.
- Choose three to five cheeses, each from a different category (see right), and plan on 1 to 2 ounces of each cheese per person.
- Remove the cheeses from the refrigerator an hour before serving — theyTl taste best at room temperature.
- And add some condiments: walnuts or almonds with nutty gruyere, or contrasting flavors like sweet pepper jelly with goat cheese.
- These are only guidelines, though — have fun and experiment with new combinations.
Plating
The plating picture will go here.
Our own image generator will draw it from this recipe's words. Pictures from the recipe's source are never copied or shown.