Goat Cheese with Armagnac & Honey

One of the key ingredients here is Armagnac, a brandy produced in Gascony and valued for the aroma and taste it gives to cooking. The author says she uses more to enhance her dishes than she actually drinks.

• 8 ounces fresh mild-flavored goat cheese
• 1 tablespoon Armagnac
• 1 tablespoon honey

METHOD

Soften the goat cheese with a fork in a bowl.

Stir the Armagnac and honey into the softened cheese. Taste and correct, if necessary, by adding more honey or brandy to your liking. Let sit at room temperature for an hour to marry the flavors. Serve with slices of fruit and bread.

Serves 4 - 6

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Reprinted with permission from ©2004 Kate Hill A CULINARY JOURNEY IN GASCONY published by TenSpeed Press

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