So, I’ve been fortunate enough to attend several events hosted by The French Cheese Board in New York City. This past month, I attended a soiree at their new location in in Little Italy. (Although, judging from the hip space and chic crowd, I’m tempted to call it a Soho party.) There was an amazing selection of cheeses and I had my fill, for sure.
Anyway, the very nice people at The French Cheese Board were gracious enough to offer me some cheeses to experiment with. And who am I to turn down such generosity? No one, that’s who. I requested three kinds of cheeses, and below is the first recipe I came up with. This one uses one of my new favorite cheeses, Mimolette.
Mimolette is a sharp cheese, and has nutty, fruity undertones. It’s easily spotted within a selection of French cheeses because it’s the color of cheddar (except more vibrant), and has a thick, granular-looking crust.
I thought that both the color and flavor would go well with vegetables, so I decided to make Caramelized Onion Rings with Chipotle Cream and Mimolette. Caramelized onions are incredibly divine, but if you’re not a fan, try this with grilled asparagus or grilled or roasted sweet potatoes slices.
Caramelized Onion Rings with Chipotle Cream and Mimolette
Makes 6 to 8 servings.
- 1 large corn on the cob
- 2 Vidalia onions
- 1 tablespoon olive oil
- 1/3 cup sour cream or yogurt
- 1 chipotle in adobe sauce, finely minced