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I’ll Have A Bleu (cheese) Christmas…Please

December 7, 2009

Photo Credit: Marcus Nilsson

Elvis is not the only one who sings about a blue Christmas. I wouldn’t mind a big old wedge of this blue beauty in my stocking. I know it isn’t for everyone, but for those of us who enjoy the distinctive and pungent flavor of blue cheese, we’re happy when we see it on any cheese tray, on any holiday.

It’s great when paired with bread, crackers or fruit, and it shakes hands quite nicely with  port wine, robust red wine, dried fruit, bitter salad greens, pears, apples, melons, stone fruit, honey, nuts, or figs.

In an article written for Metropolitan Home, Janet Fletcher wrote about the up and coming American blue cheeses, “Artisan dairies from coast to coast are turning out blue cheeses destined for greatness, wheels that easily rival the Old World’s standard-bearers.” So try American Blue this year.

I love some of the clever names: Ba Ba Blue and Hopelessly Bleu.

Here’s a recipe for you, and have a bleu Christmas!

Mixed-Nut Honey Recipe


• 2 tbsp. pine nuts
• ¼ cup walnut halves
• ¼ cup pecan halves
• ¼ cup hazelnuts
• ½ cup honey


Preheat oven to 350˚F. Put all the nuts on a large baking sheet, keeping them separated by type, because the cooking times vary. Bake until the pine nuts are fragrant and lightly colored, 8 to 10 minutes. Set the pine nuts aside to cool. Return the baking sheet to the oven until the other nuts are fragrant and lightly colored inside, about 5 minutes longer. Let all the nuts cool.

Transfer the honey to a serving bowl and stir in the toasted nuts. Pass as a condiment with a wedge of blue cheese.

To keep longer, you can pour the honey into a clean glass jar and store it, or package it attractively and offer it as a gift. Serves 6.

Source: Metropolitan Home

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