Easy is Delicious: Fancy Goat Cheese Appetizer

Lately I've been feeling very blessed. The weather has been hovering around 75 degrees and the sun has been shining. I've had every weekend off of work and have gotten to spend that time with dear friends. Last Sunday I got together with Colleen and Rebekka and had a little picnic!

I made this delicious goat cheese appetizer. It is tangy and smooth, studded with salted, crunchy nuts and topped with sweet and spicy chutney. It's perfect way to start a tailgate, picnic or barbeque.

We dressed in our Sunday finest, including beautiful seersucker hair bows and bow ties that Colleen made (available for sale here). Then we had a little photo shoot...

I hope your fall days are as beautiful and as blessed as mine have been.

Easy and Fancy Goat Cheese Appetizer
serves ten


8oz chevre
8oz cream cheese
1/2 cup roasted, salted pistachios
9oz chutney (I used Trader Joe's Mango Ginger Chutney)
one box whole wheat crackers

Let your cheeses come to room temperature. Combine with an electric mixer. Fold in nuts. To shape cheese, line a bowl with plastic wrap and put cheese in it. Cover cheese well with plastic wrap. Refrigerate bowl for at least three hours. When you are ready to serve, turn bowl upside down and remove plastic wrap. Top with chutney and serve!

* If you are going to a tailgate and the weather is chilly, you may want to add a few Tablespoons of milk to your cheese mixture so it will be more spreadable.

*Have leftovers? Spread it on a turkey panini or crumble on a salad. YUM!

Beer is Delicious: @BeerProject

Well friends, it's been a while. But I am back with good news: every Tuesday from here on out is Brews-day!

Brews-day will feature beer in my recipes as well as beer pairings. Why not? I have a constant supply of craft beer from my boyfriend and the talented gentleman at The Better Beer Project.

This beer is called BlueberryHOPtart (be sure to hash tag it as such if you mention it on Twitter!). It is ever so slightly sweet, ever so slightly sour and has the fresh smell and taste of Summer. (via @BeerProject: "BlueberryHOPtart is a spicy, complex French farmhouse ale brewed with fresh blueberries and Belgian candi.") And do I really need to say it? My favorite part is the beautiful color.

Today I am drinking it with leftover summer salad made with local vegetables and cheese. Outside it is 97 degrees; I cannot tell you how happy I am to be in the air conditioning with a cold drink and a fresh lunch!

Summer Salad:
2 zucchini, sliced into 1/4 inch rounds and grilled with salt, pepper and olive oil
one pint cherry tomatoes, halved
1/4 cup fresh basil

Dress salad with olive oil, lemon pepper, goat cheese and balsamic syrup (recipe follows). Serve hot or cold. Serves two as a meal or four as a side dish.

Balsamic syrup:
2/3 cup balsamic vinegar
1/3 cup honey

Reduce by half in an uncovered pot over medium (DO NOT BOIL). Let cool completely before using.

Happy eating and drinking to you all!