Cat in the Cheese
21 March 2008 by Jean Johnson
I’m doing the photos for Cooking Beyond Measure, of course, and while I was getting my camera gear ready for this shot, my cat Iris, was quick on the draw. I won’t print this one in the cookbook, but you can say you saw it here first.
The dish is an ending for dinner. Just Brie and toasted coconut. Your call on whether you want to tote some ripe fruit out to go with or not. If you do, you’ll definitely have an innocent sweet for dessert.
So simple and elegant, yet this white on tan ending doesn’t need to be pretentious.
Recipe Note
Serve a wedge of room temperature Brie on a bed of toasted unsweetened coconut.
Details
~Unsweetened coconut is available in bulk bins at whole foods stores and many mainstream grocers.
~Toast coconut on medium heat in a heavy pan. A few minutes of careful stirring will net fragrant, tawny shreds that are so seductive people won’t miss the sugar we’ve come to associate with shredded coconut.
~An ending like this is easy to manage away from the table, so it’s nice to move into the living room around the coffee table like my cousins in Tertnes, Norway—the Askeland family—do.
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4 Responses to “Cat in the Cheese”
This sounds like a perfect way to end a dinner. Desserts are never on my table, which is something my guests probably miss when they dine with us. It is also possible that my cats will enjoy it too. Thank you!
By Argelis on Mar 30, 2008
Thanks, Argelis. It’s always a treat to hear from you.
Iris sends her bestest purr to Ricky and Lucy–as well as her Gary.
Jean
By The Cook on Apr 7, 2008
Cat in the cheese or cheese in the cat?
By BV on Apr 6, 2010
Or Cat in the Cheese Came Back?
By Jean Johnson on Apr 7, 2010