An Easy Fall Appetizer or Teatime Garnish

This eye catching, easy fall appetizer adds a fun touch to your menu. A few of these leaves cut from cheese make an excellent garnish for your tea tray as well. Cut thin slices of cheese using a cheese slicer or mandoline.  With a leaf cookie cutter,  I  cut leaves from Colby, Mediterranean Herbed Cheddar and Extra Sharp Cheddar from the cheese slices.  You can use any combination of cheese you prefer.  A mix of cheeses with different colors works best.    An autumn colored dish in the center is filled with dipping mustard garnished with a sprig of parsley.   A selection of crackers is a nice addition when serving this. 

Four Lily Soup

There are no lilies in this delicious soup.  However, the sweet onion, red onion, shallots, garlic, and the Easter Lily all belong to the same lily family.

What you will need:
1/2 large sweet onion, sliced
1 small red onion, sliced
10  oz. shallots, sliced
1 small bulb of garlic, peeled
1/4 C olive oil
2 1/2 C chicken broth
1 1/2 t chopped fresh thyme
1 C heavy crem
1/2 t salt
1/4 t pepper

Toss onions, garlic, and shallots with olive oil.  Roast at 325  in preheated oven for 45 minutes to 1 hour.  Mix in blender with broth until smooth. Heat until simmer.  Blend in cream and seasonings.  Simmer until soup is thoroughly heated.  Garnish with croutons, fresh parsley, and grated Swiss cheese.