Gentle Readers, it is once more time to open up the food confessional. When I was a kid, one of my favorite snacks, and please don’t ask how this came to pass, was a slice of American cheese covered with strawberry jam. Though I’ve advanced to cheddar and chutney, there is still a special place in my heart for the plasticine combo.
Enter The Practical Cooks Junior. Never have two people been more willing to combine things on their plate. The Eldest keeps everything separate simply so she can combine in the proportions and permutations of her choosing. So when we held a mini cheese tasting the other day, brought about by a sale at the local cheese shop, it was game on.
For those of you who are Southern, you may skip ahead. For everyone else, meet Pepper Jelly. It’s a slightly sweet and a little bit spicy concoction, best served with goat or cream cheese in my opinion. And definitely on a salty cracker.
But why stop there? Brie and chutney is a classic, so we paired a hoop cheese with red wine jelly. The list goes on. It makes for an amazing grilled cheese: white cheddar melted on good bread, schmear it with apple butter. The salty and sweet are made for each other.
Not every combo is a winner, but the fun is in the journey. Special thanks to Miss Clairol for the inspiration and the jellies. It’s good to revisit one’s culinary roots sometimes.
Are you a fan of the cheese and jelly pairing? Share your combos in the comments section!
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Coming up Friday, Get Your Iron On: Beet It!