Merry Cheesemas!
From appetizers to dessert, we got you covered
Happy Holidays friends! I hope that soon you’ll be able to power down your electronics, sit by a warm fire and take a big break. We all deserve one after this crazy year. I’m definitely taking advantage of the downtime, it’s the calm before the cookbook storm with I’ll Bring the Apps coming on March 3rd. It’s going to be a crazy 2026, but I can’t wait to see so many of you in-person on the book tour! More on that soon.
Speaking of physical events and shutting down laptops, I’m really loving this push for analog life. I don’t know if I’d call it a trend or an actual rejection of the digital age we live in, but I’ve read so many articles recently about the shift away from the screens. As someone who stares at screens for my full-time job, I could definitely use some moderation. It makes me even more excited to host gatherings in-person and new cheese classes in the new year.
LITTLE LAYERED DIPS
Every time I’m at a party I park directly next to the dip, and honestly wish I just had my own mini, portable vessel. This is where little layered dips enter the scene. I’ve been obsessed with using cake decorating tips for savory dishes, and this here is my newest creation. Think single serve dip cups but full of flavor and styled like a sweet trifle. Such a fun way to switch it up from the big communal bowl!
RECIPE
Makes (2) 6-ounce cups
1 package of Boursin (at room temperature)
4 ounces goat cheese (at room temperature)
1 teaspoons lemon juice
Extra virgin olive oil (for texture and drizzling)
10 castelvetrano olives, chopped (two reserved for garnish)
2 tablespoons slivered almonds
Cracked black pepper
Lemon zest for garnish
Fresh dill for garnish
In a food processor, whip boursin and goat cheese with lemon juice, and extra virgin olive oil until smooth, but thick.
Add to a piping bag with a cake decorating tip attachment. You can also use a ziplock bag, or just spoon the dip into the cup!
In a small pan, heat a drizzle of olive oil and sautè olives with slivered almonds until warmed and fragrant, and the nuts and slightly toasted. Add a crack of black pepper.
Pipe the cheese into the bottom layer of the each cup, top with olive and almond mixture, then pipe the remaining cheese on top. Garnish with an olive, lemon zest, fresh dill and a drizzle of olive oil. Serve with crackers.
BRIE, OLIVE AND PEPPER PUFF PASTRY PINWHEELS
I love this recipe for holiday parties or New Years Eve. The pinwheels are such a fun shape, and the buttery puff pastry is the perfect match to the creamy brie and tangy mustard.
RECIPE
1 sheet of puff pastry (defrosted)
4 oz brie (sliced into cubes)
2 tablespoons grainy mustard
¼ cup of chopped castelvetrano olives
¼ cup of chopped roasted red peppers
Rosemary to garnish
Heat oven to 400F
Roll out the puff pastry and cover with a thin layer of grainy mustard
Scatter brie, olives and peppers on to the puff pastry until evenly distributed
Roll from the shorter end until the dough becomes a log shape, and slice into 12 even pinwheels
Evenly place on a cookie tray and bake for 12-15 minutes until golden brown
Top with rosemary and enjoy!
LAST MINUTE CHRISTMAS GIFTS!
If you’re looking for a fun gift for the foodie in your life, my first two cookbooks still arrive before Christmas! Shop here.
PAIRING HOLIDAY COOKIES WITH CHEESE
Back with more unconventional cheese pairings, winter holiday edition! Cookies are essentially crackers with a bit more sweetness, so why not add some savory cheese into the mix? Here’s why these pairings work, with a drink suggestion as well.
Serving Tip: Arrange cookies and cheeses on a board or tray, grouping them by their pairings. Pre-slice the cheese so guests can easily enjoy the cheese and cookie together in one bite. For a playful twist, set out scorecards and let everyone rate their favorites!
Continued reading for paid subscribers…
Cookie and cheese pairing flavor notes
Suggested drink pairings
Access to all recipes in the Index
