[Cheese] chevre balls

[Erica Schechter]

Miskin, how did you make the cranberry-cashew ones? That sounds delicious!
--Erica

On 2/4/06, Miskin Meadows <emerald at hawk.igs.net> wrote:
>
> Hi Linda,
>
> what herbs would you add? I have chives in oil, garlic, herb de province,
> fine herbs mixes to try. I agree with the olive oil being best for
> preserving but that too left long enough on the counter will go bad. It
> might be though the spices or the little bit if whey that adds to the oils.
> I'd love to hear what spices folks use..
>
> I got great feedback from my clients on some new ones I did the other day..
> it was a good experiment.
> 1.  Herbs & Garlic  (everyone always loves this one)
> 2. Salsa- (everyone loved this one, one client said too salty for her taste
> but she doesn't use salt<LOL>)
> 3. Sun dried tomatoes & Bacon- (Everyone said amazing flavor but this one
> was drier.. I think the bacon soaked up some of the moisture)
> 4. Grainy mustard- (everyone said excellent with ham/meats on and the cheese
> together, which is how I told them to eat it. )
> 5. Cranberry & Cashews-( this one was drier as it drained longer so most
> wanted it like the others more moist. some said to add cranberry juice for
> stronger flavor as it was great tasting but very mild) Also I told them to
> try this with fresh fruit and honey and they loved it that way too.
>
> So all in all the samples went well with test home # 1
> I really want to try them with the balls in oil this week.
>
> Regards,
> Bev & John
> Miskin Meadows Farm
> http://www.hawk.igs.net/~emerald/index.html
> Owner VankleekHill_Freecycle
> http://groups.yahoo.com/group/VankleekHill_Freecycle
>
>
>
>
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