Miz Chef

Cooking Up a Healthy Life


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Pear, Walnut and Abondance Salad

Last week, I mentioned that the great people at the French Cheese Board were kind enough to get me some cheese samples. I created a recipes with one of my new favorite cheeses, Mimolette. That recipe was Caramelized Onion Rings with Chipotle Cream and Mimolette. This week, I’m featuring Abondance cheese.

Abondance is a semi-hard, unpasteurized cow’s milk cheese. It has a creamy texture, similar to Swiss cheese, and has a natural rind that tends to have a granular residue (it kind of looks like sawdust). It’s quite fragrant and has a nutty, buttery flavor. Although it’s yielding, it hold up well in this pear-walnut salad, where it blends beautifully with the nuts and fruits.

Pear, Walnut and Abondance Salad

2 Bartlett or Anjou pears, ripe but still firm
1 lemon
¼ cup extra virgin olive oil
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
Pinch sea salt
Freshly ground white pepper
1 cup walnuts, toasted and coarsely chopped
¼ cup dried cranberries
8 oz. Abondance cheese, cubed

Slice or cube the pears, depending on how you want your presentation to be. Place them in a bowl and spritz lemon over them and toss gently. (This is to keep them from browning.)In a medium bowl, combine the oil, honey, balsamic, salt, and pepper. Whisk until well blended.Add the pears, walnuts, and cranberries to the dressing and toss gently.Add the cheese and stir again.Arrange on a platter, if that’s how you’re serving it. Otherwise, transfer to a clean bowl. Serve.

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Boozy Watermelon

IMG_5288I was passing by a market that had some fruit on display outside. I was paying no attention to it, but something caught my eye. They had a box of mini round watermelons. They looked so cute, I had to have one. So, I picked one out and took it home. (I paid for it first, of course.)IMAG3106

When I cut it open, I discovered that it was a yellow watermelon. They hadn’t labeled it yellow—the sign only said “sweet.” I love finding yellow watermelons. They’re like yellow topazes, sparkling in the light.

Unfortunately, it was a lot prettier than it was tasty. They lied. It wasn’t sweet.

Now I had to find a way to enjoy this melon without resenting the money I paid for it.IMG_5274

So, I cut it up and put some booze in it. But not just any booze. I had this beautiful elderflower rum that I picked up at a farmers’ market in Vermont and it paired perfectly with the melon. Then I decided to mash it and make it into a slushy. Continue reading