We have in the past ordered a number of cheeseboards from Fromages.com in France. They ship them to arrive the next day so that the cheese stays fresh. Doesn't matter so much in this cold weather, but in hotter months it does. My FedEx driver says he always knows when I have ordered cheese by the way his truck smells.
Anyway, I digress. We thought that a French cheeseboard would be the perfect way to ring in the new year.
Here is the cheeseboard that we ordered:
We took a vote and the Coulommiers with Truffles was our favorite.
A close second was the Ste Maure de Touraine.
But always wonderful was the French Roquefort.
I think we were trying to get in the mood for the trip to Paris we have planned for May 2012.
After eating all of that cheese last night, we decided to make some of Shannon's Hoppin' John soup (for good luck) with Broccoli Cornbread, a recipe that I had just picked up at Curves.
Both turned out really well.
2 boxes Jiffy cornbread mix
10 oz pkg frozen chopped broccoli (semi-thawed)
16 oz carton cottage cheese
2 sticks of butter or margarine
Melt butter in pan while heating oven to 350. Mix all ingredients together. Bake in a 9 x 13" pan for 1 hour or until done. (I made a half recipe and baked it somewhat longer than an hour).