Fromage Fort - many thanks to whoever taught me about it

bbstx

Whoever in this group who taught me about fromage fort literally saved my bacon tonight! We had another couple over for back porch drinks - our first foray into entertaining since March. I was planning to serve a nostalgic appetizer from a dive bar we all frequented in college. When I got ready to assemble my appetizer, one of the main ingredients was unusable. It was in my grocery order from this morning, but it had gone off eons ago!


Suddenly, I’m scrambling to get a nibble ready. In the cheese drawer, I found a bit of gruyere, a couple of ounces of asiago, some feta, some blue cheese, and a bit of cheddar - 8 ounces total. I whirled it in the food processor with some garlic and a little white wine, then rolled it into marble size ball. I found a little bit of microwave bacon, some praline pecans, and a handful of craisins. Chopped them fine in the FP, then rolled the little cheese balls in the mixture. Whew! I even had time to hide the dirty dishes in the DW!


I once saw an apron that said “The hostess is like a duck, calm and unruffled on the surface, and paddling like hell underneath.” I felt like that duck!


Again, many thanks to whoever the kind soul was who taught me about fromage fort. FWIW, I used Jacques Pepin’s recipe:

8 oz of various cheeses

1 clove of garlic (I reduced it to about 1/2 clove)

1/4 cup of white wine

a couple of good grinds of black pepper

Process until the mixture is creamy.

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Comments (7)
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Islay Corbel

Sounds like a good way to use up scraps! Quick thinking and delish for your guests.

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neely

One bite of deliciousness, one sip of wine... pop in the remaining bite. Mmmm they sound yummy.

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Jasdip

Well done!!! I cannot think quick on my feet like that. You make a great duck! LOL

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nancyofnc

I did something like that (7 cheeses soft and hard) only I mixed in several eggs, some milk, and baked it in a crust like quiche. Only could eat small wedges because it was so flavorful!

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bbstx

I can’t tell you how peeved I was with the grocery. In addition to the issue above, they also shorted me on popcorn, chevre, cheese straws, and salsa. I would have had options otherwise. I had the makings for Ina Garten’s Mustard and Gruyere Batons, but not enough time to thaw the puff pastry. It is something that I’ve never made before and, quite frankly, I find the instructions a bit confusing. Generally, I prefer the written word over video. But this is one recipe that I need to see made.

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lisaam

I'm so pleased that you made this and liked it. I made it just once and thought it was really good. Not sure why I've not done it again.

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seagrass_gw Somewhere

David Lebovitz, from his blog

Fromage Fort - David Lebovitz

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