When the recent cream cheese shortage sent me scrambling for alternatives, I discovered a dreamy spreadable goat cheese from Norway. Maybe you’re already a fan of Snøfrisk. Or maybe, like me, you’ve noticed its wedge-shaped package next to other fresh cheeses but never bothered to give it a try. I’m making up for lost time now. I love this stuff. It’s perfect for tarte flambée, the paper-thin Alsatian pizza, which is getting to be a New Year’s Eve tradition at my house.
Read moreTarts on Fire
You read it here first: Tarte flambée is the pastry trend of the year. I’m seeing it everywhere—okay, three places lately—and I’m so happy it’s having a moment because I’ve loved this Alsatian specialty forever. For New Year’s Eve with the first glass of Champagne…well, that’s my plan anyway. I’m pretty pleased with my recipe. Even in a home oven, the crust comes out super-crisp around the edges, with creamy fromage blanc, onions and smoky bacon on top.
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