Skip to main content

Honeyed Baked Brie + Donkey & Goat's 2016 Twinkle Mourvèdre #LocavoreFeast #Sponsored

This is a sponsored post written by me in conjunction with a Locavore Feast I hosted
Wine samples and some ingredients were provided for this post and this page may contain affiliate links.

To kick off my Locavore Feast, I wanted to create a cheese board, using honey from Carmel Honey Company and pairing it with wine from Donkey & Goat.* I am so grateful that two of my favorite purveyors donated to this dinner.


I included Red Hawk, a triple-crème aged cow's-milk cheese with a washed rind; a fresh chevre rolled in edible flowers; salami; fresh raspberries; and a honeyed baked brie. The honeyed brie was a little less than picturesque, but it was a hit...and a delicious match for the wine.


Honeyed Baked Brie

Ingredients
  • one 6- to 8-ounce brie, slightly chilled (I used a goat milk brie)
  • 1/3 C chopped cashews
  • 1/3 C chopped dried apricots
  • 2 T honey + more for serving
  • crackers or baguette slices for serving
  • also needed: parchment paper and a rimmed baking sheet

Procedure
In a small bowl, mix the cashews, apricots, and honey together. Set aside.

Preheat oven to 350°F. Using a sharp knife, slice the brie in half. Place one half of the brie, cut-side up, on a piece of parchment paper on a rimmed board. Spoon half of the cashew mixture onto the brief and cover it with the other half, cut-side down. Press down firmly and spoon the remaining cashew mixture on top of the brie.

Bake until the cheese is oozy and runny, approximately 10 to 15 minutes. A word of warning: this dish looks a little messy, but the taste trumps any lack of beauty.


Serve immediately with a side of honey.  And let diners drizzle more honey on their own bites, if desired.


The Pairing
I served the cheeese board with Donkey & Goat's 2016 Twinkle Mourvèdre. I loved that you can serve this as a slightly chilled red and I absolutely adore the name: Twinkle. It just sounds like a dinner party wine, doesn't it? This is a light-bodied red that is fruity, but not cloying. And it finishes with a subtle tang of spice and citrus.


Find the Sponsors
Find Donkey & Goat...
on the webon Facebookon Twitteron Instagram



Find Carmel Honey Company
on the webon Facebookon Twitteron Instagram

*Disclosure: I received complimentary product for the purpose of recipe development. This is a sponsored post that contains affiliate links. Although this post is sponsored, all opinions are my own.*

Comments

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce