Tahoe recipe: Boursin Cheese and Fig Jam Spread | SierraSun.com

Tahoe recipe: Boursin Cheese and Fig Jam Spread

Simone Grandmain
Simone Appetit

TAHOE-TRUCKEE, Calif. — I really wanted to theme the recipe this week to reflect one of the year's Oscar-nominated films and tie into the Academy Awards showing on Sunday, but none of the contenders offered anything really palatable.

Would readers enjoy a bloody, raw bison liver as much as Leonardo DiCaprio in "The Revenant?" I think not. Though I almost had to go there given the sate of our local supermarkets during Ski Skate Week. The shelves were empty! Now I know how the Donner Party felt when they couldn't get their sugar-free fudgesicles. Very dire indeed.

Fortunately, sanity and groceries seem to have been restored (at least at 4:30 a.m. when I ventured out to do my shopping) and I was able to find everything necessary to put together this appetizer winner, that being (the envelope please) Boursin cheese topped with fig jam and pecans.

This sweet and savory combination is so easy to make and so dependable in the applause category I make sure to always buy the Boursin in the three-pack and, of course, the jam lasts forever (Well, I did polish it off Day Two of Ski Skate Week. Ate it right out of the jar. Pioneer woman style.) so I always have something to serve surprise guests.

Enjoy it with friends and fellow film buffs this Sunday while tuned into the Academy Awards – just make sure you are done eating before they show the bear attack clip. You know they will.

Boursin Cheese and Fig Jam Spread ingredients:

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1 5.2-ounce package of Boursin Shallot and Chive or Garlic and Fine Herb, soft cheese

4 tbls. fig jam. I like Dalmatia fig spread or Bonne Maman (look in the regular jam aisle and also by the deli)

6 pecan halves, chopped

crackers or a sliced baguette

2 Granny Smith apples, cored and sliced

1 small bowl or ramekin, about 1.5 inches deep, 3-4 inches across. Basically a small, deep bowl

Preparation:

Fill bottom portion of bowl with all your cheese and smooth the surface. Spread fig jam on top of cheese. Sprinkle on your nuts. Serve with crackers, bread and apple slices. Lights, camera – action.

Simone Grandmain is an internationally published travel and food writer who currently calls Truckee-Tahoe home. She welcomes your recipes, kitchen "must-haves" and food news at simonegrandmain@gmail.com.

Writer’s note

Last week in my column about Shrimp a la Diabla, I failed to mention when to add the shallots, garlic and chilies to your Shrimp a la Diabla sauce. Here it is. Sorry about that. They come in right after the shrimp.

Preparation: Heat up a large skillet until hot. Toast your chilies until they are slightly blackened. Remove and let cool. Once cool, cut off the stems and discard, then mince until very fine. Now to the skillet add oil get it hot. Add the shrimp and saute both sides until seared, about 30 seconds. Next add your shallots, garlic and chilies. Stir all until you can really smell the spices kicking off. Now add your enchilada sauce and sour cream. Cook for about two minutes, remove from heat an serve with refried beans, corn tortillas and the lime wedges.