Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Thursday, April 23, 2009

A Spring Appetizer

It's Foodie Friday hosted by Designs by Gollum. And today it is a "Spring Fling" -- I can't wait to see all of the Spring dishes!

This is a favorite Spring appetizer at Linderhof. Found oh so long ago in a Williamsburg cookbook, Entertaining Ideas from Williamsburg. It's arranged by season and each season is truly a delight. But from the first time I opened the book I was entranced by this cheese presentation.
It's Gelatin Glaze for Herb and Flower Decorated Cheeses and it is really simple. With the garden of Linderhof ful of pansies and tender herb shoots, it was a great appetizer for Saturday's party.

I've always done it with Brie or Camembert although the book says that L'Explorateur, Pont l'Eveque, gourmandise and goat cheese are equally as good. I've just not tried them. I prefer the rounds -- even the smaller ones but this time I had wedges in the fridge and so wedges it was!


I sliced some baguette, brushed on olive oil and salt and peppered and baked. I love the bread with the cheese rather than crackers and it gives a more "homemade" appearance to the appetizer.

A bunch of grapes for both nibbling and color finish off the plate.

It's a great appetizer for a Spring party, a bridal shower (any time of the year) or as and appetizer at a wedding. Just reminder that the flowers need to be edible.

Gelatin Glaze for Herb and Flower Decorated Cheeses

1 t. unflavored gelatin
1 cup dry white wine

Place the cheeses on a cake rack over a tray. Rinse the flowers and herbs and very gently pat them dry. Dissolve the gelatin in the wine over low heat. Remove from the heat. Place the pan in a bowl of ice and water. Stir very slowly until the mixture thickens. Spoon the glaze over the cheeses. Refrigerate for 3 to 4 minutes. Carefully arrange the plant materials on the cheese in differen designs and color combinations. Refrigerate for 15 minues. Remove and spoon more of the glaze over the plant materials. Return the cheeses to the refrigerator. Continue glazing and refrigerating the cheeses until the plant materials are well covered. Excess glaze that accumulates on the tray may be reused. When the glaze becomes too thick to use, reheat and repeat the above process.

27 comments:

Pat@Back Porch Musings said...

Martha this is wonderful! It looks delicious! I love the presentation!

Susan said...

Just perfect and beautiful!

laurie @ bargain hunting said...

Beautiful! Thanks for sharing the recipe. laurie

Blondie's Journal said...

I love this idea~sort of like an aspic, which nobody does anymore. And I have never used edible flowers so this is an inspiration.

Great ideas again Martha!! :-)

xoxo
Jane

robinrane said...

I would so love to show up at a party with this in tow~ So beautiful.
Robin
All Things Heart and Home

Southerncook said...

Beautiful presentation.

Carolyn

ellen b said...

Oh how very lovely this looks! The presentation is great!!

Mid-Atlantic Martha said...

I so admire when people can make their food into a work of art! Just lovely!

susan said...

I knew I would find something both tasty and beautiful when I "clicked" You did not disappoint me! Thanks!

marty39 said...

This is an appetizer that I would love and your presentation is stunning. It truly is a work of art. Hugs, Marty

SavoringTime in the Kitchen said...

What a feast for the eyes and palate! I can't wait to try this!

Maureen said...

I just love this--love pretty food, and will definitely try it some time! Thanks for sharing!

Acorn Cottage said...

WOW! So simple, yet so elegant...thanks for sharing yet another great recipe Martha! I LOVE brie cheese! My favorite is Brie with Pear butter...heaven!

Lynn said...

That looks amazing.. Thanks for sharing...

Raggedy Girl said...

Happy Foodie Friday to Lines from Linderhof

This is my first Foodie Friday and thank you for sharing your recipe for that lovely cheese and fruit appetizer, very much a Spring Fling thing!

The Raggedy Girl--Roberta Anne

Donna@designson47thstreet said...

Wonderful! I am sooo glad I happened to stop by today. I love this sort of recipe that is easy AND has great presentation! I'll definitely be trying this.

Thank you so much for sharing and for the pictures!

Chandy said...

That's amazing! Love the decor on the cheeses!

Great choice for today, thank you!

Painter's Place said...

This looks so good! Makes me want some right now....

Nancy Jane said...

Lovely, just lovely. Flowers and cheese are two of my favorite things in life. Together they are magnificent! Nancy

Mary said...

Martha, this is really beautiful!

Joyce said...

I never knew there was a glaze for flowers etc. Interesting. I will definitely try this for my May Cooking Light party.
Joyce

imjacobsmom said...

This is such a pretty idea! I'm keeping this in my favorites for use this spring. ~ Robyn

the voice of melody said...

Oh, this is making me hungry! What a beautiful presentation too. :)

Hansonpatch said...

I love Brie and camembert! The display makes it even more special. Thanks for visiting me and your comments!

Kathleen said...

Looks very good! I have seen it, but never tried it..Very pretty presentation..

Lori E said...

I have often done the cheese/bread/grape plate but the addition of the flowers will now make it memorable.

Debbie at Mountain Breaths said...

Martha, thanks so much for stopping by my blog and commenting on our Tuscan dinner party. A beautiful presentation! I can't wait to try this.