Comments on: The Perfect Partnership for Quality Cheese: Roasted Grape Puree and Caramelized White Onion Bread

By: Indigo

Indigo — Mon, 23 Aug 2010 21:26:31 +0000

Just to let you know that I made a big batch of this (all the components – rolls, grape puree and cheeseboard) for a party the other weekend, and it was a massive hit – I should have made far more of the caramelised onion bread to be honest; it was absolutely inhaled. I wasn’t sure whether people would try the grape puree in a party situation but it was a massive hit too, and my family have taken care of the leftovers. Genius idea!

Thank you so much!

By: Claudia

Claudia — Wed, 10 Mar 2010 14:14:48 +0000

Really great idea! One question: Did the puree come out like on the photo or did you put it in a strainer to have the skins removed?

By: Madalene

Madalene — Wed, 10 Mar 2010 14:12:56 +0000

Hi Claudia, I used a Thermomix which is a very powerful machine to puree the grapes and it’s cooked for a long time so the skins almost melts away and render down which makes it easy to puree. No I did not pass the puree at all, the picture is true to the recipe and is exactly as it cam out.

Happy Cooking.
Madalene

By: Michelle | Bleeding Espresso

Michelle | Bleeding Espresso — Sat, 06 Mar 2010 21:58:55 +0000

We most definitely share a love of cheese, and although I’ve never thought of it as you put it, indeed–if there is cheese in the fridge, all is right with the world The grape puree looks wonderful!

By: Fiona Beckett

Fiona Beckett — Fri, 05 Mar 2010 09:22:49 +0000

I’ve had exactly the same experience as you, Madelene, with cheese and trains. I once bought an unbelievably stinky cheese from Paxton and Whitfield and within 10 minutes of leaving the shop could tell that I was trailing the aroma behind me. I then had to cart it another 2 hours back to Bristol. Even when I wrapped it in a triple layer of wrapping and put it in a plastic box it still stank out the fridge. I had to get rid of it after a couple of days my husband complained so much.

A lovely post with a stunning image and two very nice recipes. And thankyou for mentioning the book

By: Žiu

Žiu — Tue, 02 Mar 2010 17:47:54 +0000

The bread was delicious!

I’ve adapted the recipe slightly by adding some goat’s cheese directly into the mini-breads and didn’t have enough patience to prove the dough properly, but they tasted divine!

I hope you dont mind that I’ve posted about them in my blog (https://ziupsnelisdruskos.blogspot.com/2010/03/karamelizuotu-svogunu-duoniukai-su.html). I’ve added an active link to here. Yours is a beautiful blog – so eye-pleasing and inspiring – I think more people should know about it!

Thank you!

By: Emmeline

Emmeline — Tue, 02 Mar 2010 12:52:14 +0000

For the art of cheese, I think a smelly ride on the train is definitely worth it! I’d prefer it over someone chewing on a greasy hamburger any day

Love the photos here, they look absolutely amazing and mouthwatering. Will definitely try the roasted grape puree.

By: Ali

Ali — Tue, 02 Mar 2010 12:34:57 +0000

This looks sensational. I am definitely going to make the grape jelly. My pet hate is going to a restaurant and being served cheese stone cold straight from the fridge. It totally ruins the moment for me. This on the other hands looks like heaven. a

By: Isabel

Isabel — Mon, 01 Mar 2010 18:14:12 +0000

Amen to thoughtful cheese-serving.

Buy a box of Tuc crackers, lay them out on a cheese board, smash to a fine dust and promptly discard.

Thank you for addressing the issue of modern cheese-course abuses (straight out of the fridge, etc.). It would be a shame to see this continue in a country with its varied traditional cheeses (I am American. We’ve got Cheddar and Cheez Whiz. I never take Stilton and nearby French cheeses for granted!).

By: Barry

Barry — Mon, 01 Mar 2010 09:08:14 +0000

Hi.. like the cheese story.. can just imagine the cheese aroma around you.. nice in a fromagerie.. but not from a person…the onion bread is nice.. even nicer with brown flour.. another one is also with sun dried tomatoes , using the oil from the tomatoes…. what about the skins from the grapes.. do you leave them in the puree..as surely they would never puree down completely themselves.. does the puree not lose its colour with too much blending…thanks eadwacer for the link.. funny book