The recipe calls for sliced almonds, but I used Marcona (Spanish) almonds to add a little saltiness for balance. The cherries in this are sour, but the cookie itself is sweet, and the almonds are sweet and subtle as well. Usually I’d do dried cherries soaked in port wine, but I decided to incorporate them in a different way, and add a little texture. Why This Pairing Works: I wanted to do something to kick the tang up a notch, so I thought dried cherries would be awesome. Using thin metal spatula, transfer cookies to racks to cool. Bake until deep golden, lacy, and bubbling, 9 to 10 minutes. Spoon dough by rounded teaspoonfuls onto prepared sheets, spacing apart (about 6 cookies per sheet). Let stand at room temperature 20 minutes to thicken. Add flour mixture stir to blend (dough will be thin). Stir butter and honey in another medium bowl. 1/4 cup (1/2 stick) unsalted butter, melted.2 tablespoons chopped dried tart cherries.The Accompaniment: Dried Cherry Almond Cookies The cheese is lemon-y and bright and slightly chalky in the center, but has a cream line that’s oozy. It’s tasteless and is more of a visual thing - when you see it, you know it’s Humboldt Fog. Now a days, Humboldt Fog’s ash line is more decorative – and vegetarian. The morning milk would be started for the cheese, and they would put ash on top of it to keep the flies off. In the old days, farmers used to milk their livestock twice a day. Humboldt Fog is an interesting one because it has a very recognizable ash line. There’s something about the tang and texture that I luuurve. I am a fan of goat cheese, plain and simple. The Cheese: Cypress Grove Humboldt Fog (Goat, California) The Pairing: Humboldt Fog Goat Cheese + Dried Cherry Almond Cookies
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