TREAT YOUR GUESTS: Decadent St. André

Fill up your guest’s bellies with a cheesy-oniony dip. Incorporating St. André’s intense taste and rich offering of 70% butterfat will have the brie-lovers going wild. Or just put this pretty wheel out for guests to help themselves. (Let the cheese sit out for an hour before serving, to show off its melty goodness.) The recommended pairing: beer or bitter ales.

SAINT ANDRE THREE ONION-JALAPENO DIP
by Chef Ash Fulk
Serves 8
1 lb Saint André cheese
4 oz sour cream
1/4 cup heavy cream
2 Spanish onions, diced and caramelized
1 bunch chives, chopped
1 roasted jalapeno (seeded and diced, please use gloves)
1 bunch scallions, chopped
juice of one lemon
salt and pepper
1/4 cup toasted pine nuts, crushed
Dice Saint André. In a food processor, pureé cheese, sour cream and cream. Add caramelized onion and pulse until incorporated. Dip should be thick, but not so thick that it would break a celery stick. Fold in chives, jalapeño and scallions, finish with a little lemon juice, salt and pepper. Top with toasted pine nuts. Serve with carrot sticks, celery sticks, asparagus, and green beans.