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| January 2009 | Volume 06 Issue 01 | ||||||||||||
 Happy New Year! In a New Year, now more than ever, Mahalo for your continued love of cheese, wine, & fun times at Who Cut The Cheese! We look forward to seeing you in 2009! A new year can mean new beginnings, and whatever your interest, there will be a reason to celebrate! If you can't think of one, we can help, with this great new wine in 2009 - A beautiful reason to celebrate all on its own from Alexander Valley, CA Hawkeye Mountain Cabernet Sauvignon Soft, velvety, voluptuous, and down right delicious. A little gem owned by the Kendall-Jackson group. What a gem it is, and very reasonably priced at $52.99. Come check out this beauty! Event Calendar Sunday, January 25th, 3-5 pm: Monthly Tasting ~ Cheddars & Beers! Not sure what to serve at your Superbowl Party on February 1st - you'll find your inspiration right here. Our experts pair choice beers which you'd think these cheddars were born for. Always a raving success, don't miss out, call 808-874-3930 to reserve your place as seating is limited and fills up quickly. Those other reasons to celebrate that we mentioned... Tuesday, January 20th: Inauguration Day! Whatever your leanings, we all love this country and want it to do well. Let's toast to that on this day. What to drink you ask? How about the Hawkeye Cabernet and Ossau Obama... oh we mean Ossau Iraty, a lovely sheep's milk cheese from the Pyreneese that loves soft velvety Cabs like Hawkeye. Sunday, February 1st: Superbowl Sunday! ... Need we say more?! Of cousre! A platter of grilled panini sandwiches, cheddar, mustard, pretzels, and beer... and you've got a party!  Bacon, Leek, & Goat Cheese Tart Recipe shared by Victoria McGuire Ingredients Crust 1 cup all purpose flour
1/4 tsp salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2" cubes
3 ounces chilled cream cheese, cut into 1/2" cubes
Filling 2 tablespoons (1/4 stick) butter
2 cups chopped leeks (white and pale green parts only; about 3 large)
4 ounces bacon chopped
2/3 cup of half and half
2 large egg yolks
1/4 tsp salt
1/8 tsp freshly ground black pepper
4 ounces soft fresh goat cheese, crumbled
4 oucnes bacon chopped
Preparation
For Crust:
Blend flour and salt in processor 5 seconds. Add butter and cream cheese. Using on/off turns, blend until moist clumps form. Gather dough; shape into disc. Wrap and chill at least 1 hour and up to 1 day. Then roll out dough to ¼ inch thickness to fit pie pan.
Meanwhile, prepare filling:
Preheat oven to 350°F. Melt butter in large skillet over medium heat. Add leeks and sauté 10 minutes; remove with slotted spoon to bowl to cool. In same pan add bacon and sauté until crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towels. Whisk half and half and next 3 ingredients in medium bowl to blend. Mix in goat cheese, then leeks and bacon. Pour filling into pie shell. Bake until filling is set and crust edges are golden, about 30-40 minutes. Cool in pan 5 minutes. (Can be made 1 day ahead. Cool, cover, and chill in pan. Rewarm uncovered in 350°F oven 12 minutes.) Garnish with parsley leaves. Serve warm.
email us with your cheesy recipe for consideration in our monthly newsletter! admin@shopwhocutthecheese.com Ph. 808.874.3930
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Monthly Tasting: Cheese & Beer
 5 beers paired with 5 cheeses
This Month: Cheddars & Beers!! When: Sunday, January 25th, from 3-5pm Where: Stella Blues Cafe (in same center as Who Cut The Cheese) Cost: $28 per person, including tax Call for reservations: 808-874-3930 ~ Seating is limited. 2009 Tasting Calendar -Last Sunday of most months, *when not last Sunday
January Gourmet Features
 Reblochon (see above) is a French cheese from the Alps of the region of Savoie and it has been granted the AOC title. The name derives from the word 'reblocher' which when literally translated means 'to pinch a cow's udder again', hence, it is a cow's milk cheese! It is a soft washed-rind cheese made of raw cow's milk and then well-aged for 6 to 8 weeks. The flavor is nutty & creamy dreamy delicious.
Jeff's Jams & Jellies just keep on rocking! You must try his Pepper Jelly on one of your favorite sandwiches or one of our fabulous grilled paninis. |
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