Recipe:Ultra Rich Icing Idea

[Guest guest]

St. Andre Cheese is something to use only on a single muffin or on a

slice of a sweet loaf like date or banana. It is also wonderful stuffed

into a Medjool date.

St. André is a soft, ripened cheese in the tradition of Brie and

Camembert. Produced in France, it is also available from American

artisan producers. In a competition in 1995, the St. André produced by

Hollow Road Farms in Stuyvesant, New York, placed first in its

category. It is considered an American treasure by cheese connoisseurs,

who describe it as being as lush, creamy, and rich as cream cheese and

is labeled a triple cream, made from cow's milk. Goat Brie can be

substituted but will be more tart. Be aware this type of cheese is

designated as a cheese to be used less often than hard cheese on SCD.

Varieties

French Saint-André, once made only with animal rennet, is now made with

vegetable rennet, like 85% of all cheeses now made in England. Costco

sells St. Andre in a little cardboard cylinder for half the price it

costs elsewhere.

It should be used within two days.

Bring the cheese to room temperature then add a few drops of honey and

blend well. Those who are advanced can also put in some crushed pecans.

This frosting will be much thicker than icing made with dripped yogurt

but fairly expensive for the top of an entire round cake. You could add

pureed berries to the mixture for color.

It is a great way to add some extra calories as the St. Andre is very

high in fat.

Carol F.

Celiac, MCS, Latex Allergy, EMS

SCD 6 years