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July 25th is National Wine & Cheese Day! We can’t think of a better combination and to celebrate, Chef Vince Sanchez created a new Blue Cheese Brioche recipe to pair with our St. Supéry Dollarhide Estate Vineyard Muscat Canelli. Wine and cheese present one of the oldest and most delicious combinations. Searching out local creameries in your area can be a fun activity and supports the local makers in your region.
Equally fun is then finding the best wine pairings to match those newly discovered cheeses. It’s an interesting exercise in comparing and contrasting. An off-dry wine like the St. Supéry Muscat Canelli is so versatile, that it can be paired with a variety of dishes, from spicy Thai to fruit-based desserts, but also presents a perfect match for blue cheese. Enjoy National Wine & Cheese Day by seeking out a new cheese and wine pairing. Cheers!
Ingredients
1 thick slice brioche
1-2 tbsp brown butter*
2-3 tbsp crumbled blue cheese, preferably Original Blue from Point Reyes Farmstead Cheese Company
Drizzle of fresh local honey
1/2 tsp of finely ground dried mushrooms. We use a mix of candy cap and porcini.
Coarse sea salt
Directions
Remove the crust from the brioche slice and cut it into two equal rectangular or triangular pieces. Heat a small nonstick pan over medium heat and add about half of the brown butter. When the brown butter is melted, add the brioche pieces and cook until they are golden brown on one side. Flip and add the rest of the brown butter and toast the other side. Remove from the heat and allow to cool to room temperature before topping.
Evenly divide the blue cheese crumbles between each toast. Drizzle with honey, lightly sprinkle with mushroom powder, and finish with a pinch of coarse sea salt.
Serve with a glass of chilled St. Supéry Dollarhide Estate Vineyard Muscat Canelli as a decadent appetizer or to end a meal. Shop the wine HERE.
*Brown butter
Place a pound of unsalted butter in a medium saucepan and melt over medium-low heat. The butter will foam, then subside, after which the solids will separate and fall to the bottom of the pan. Continue to cook for a few more minutes, until the solids coating the pan have turned a deep brown color. You may strain the butter off the solids, or stir them back in. Your brown butter is now ready for use. Brown butter has a long shelf life when stored in a clean, airtight container in the refrigerator or freezer.
July 24, 2024
