Wine & Cheese Party

A wine & cheese party is right up my alley, it sounds like the perfect party to host!  Camille Styles hosted this New Year’s Eve wine & cheese party and gives some great tips on how to replicate her beautiful event.

BTW, I LOVE the look of cut open figs!

Cheese

My after dinner snack of choice…cheese & wine! & of course my FAVORITE Carr Crackers which we buy in bulk from Costco. My current cheese obsession is called Earthy Brie and it is made by Wegman’s Brand. (I eat it every night!)

Friday Night Wine & Cheese

My husband & I have started this new Friday night tradition. Wine & Cheese! He is home from work today (because of the HURRICANE madness in NYC)…& we just picked out these 2 cheeses from Whole Foods. I LOVE a good cheese tray!

Tonight we will enjoy a blue/roquefort from Point Reyes Farmstead Cheese Co. & a Camembert from NY of all places! So, it is American Cheese night- I cannot wait to try them. & can’t wait to try a new wine as well!

Wine & Cheese Picnic

A perfect fall evening for me would include a bottle of wine, oat crackers and lots of exotic cheeses! LOVE this wine picnic basket..it even holds 2 bottles ;0

Labeling Cheese

My go to party foods are veggies & dip and cheese & crackers…(& usually a glass of Chardonnay!) What are yours? Wouldn’t it be fun to label your cheese tray like this?

Here is the FREE cheese label printable.

Two-Faced Blue Cheese

i was reading my Sunset magazine this evening and there was a little article about top cheese picks. i am a sucker for a bottle of red wine with a tray of rich blue cheese- so was really excited to find out about Willapa Hills award winning Two-Faced Blue! you can actually order it right off of their website. YUM YUM!

p.s. they also have a fun blog that talks about all things cheese and neat things about their farm/family!

A Baguette, Radishes, Tzatziki, & Brie!

This was our dinner tonight! somewhat random, but so delicious. I discovered last week that my toddler really likes sliced radishes. I decided to make a Tzatziki dip for them:

Tzatziki is actually a Greek/Turkish sauce used for souvlaki and gyros. It is made of strained yoghurt (usually from sheep or goat’s milk) mixed with cucumbers, garlic, salt, usually olive oil, pepper, sometimes dill, sometimes lemon juice and parsley, and sometimes mint added. Tzatziki is always served cold. While in Greece and Turkey the dish is usually served as an accompaniment, in other places tzatziki is often served with bread (loaf or pita) as part of the first course of a meal. (Wikipedia)

We also bought a fresh baguette and some Cathedral De Meaux 70% Cream Brie imported from France. Harper was very impressed with this particular cheese and between the 2 of us we finished off the entire 0.42 lbs!

How to make Tzatziki
2 (8 ounce) containers plain yogurt
2 cucumbers – peeled, seeded and diced
2 tablespoons olive oil
1/2 lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh dill (i threw in some leftover chopped chives too!)
3 cloves garlic, peeled

Directions
In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.