One of the goodies I gave out for Christmas this year was a Cranberry Mustard.
My sister had a TON of frozen cranberries – someone gave them to her – and she gave me a huge bagful around Thanksgiving time. I figured I could find good uses for them, and this mustard was one of them.
Every year around this time, the Thomas’ Cranberry English Muffins make their appearance in the grocery stores. I love these. So does Julia. No matter how hard I resist, my hand just reaches out and grabs a package whenever I’m within a 40 foot radius of the display. I’m not kidding. You can imagine the looks I get.
So the other day, when I was baking bread for the week (it sounds like I do this regularly, and I should, but I am not as organized as I wish. Can you get an organizational skills transplant?), I thought I should throw some cranberries into one of the loaves, just to see how the loaf would turn out.
I’m here to tell you it turned out pretty darn yummy.
Years (and yeeears) ago, I lived in Maine, as did some friends of my sister's and mine.
And one time (and then more times after that), we took a trip to the lovely bayside town of Camden.
And while there, we dined at a place called Cappy's Chowder House. Famous for their luscious and unforgettable White "chowda" served with homemade common crackers (the bigger, hardcore version of an oyster cracker), they also served an appetizer called the Brie Rudder. It was a wedge of brie topped with sliced almonds in a light brown sugary glaze served on a small wooden rudder and accompanied by a half a baguette, grapes and maybe other fresh fruit.
That may have been the start of my love affair with runny cheese.