Back focused on the blog after a couple months of holiday cooking ...

Review of last recipe - WOW, have I been wrong! All along I thought a white clam sauce would just be an overly garlic-flavored clam broth. The chopped onion slowly cooking in butter along with the garlic and parsley made for a sweet and savory base for the clam broth. It coated the pasta perfectly, and the fresh clams were briny, delicious mouthfuls of summertime flavor in the dead of winter.

TODAY'S RECIPE - CAMEMBERT AND APPLE SALAD SANDWICH
Serves 6
1 cup (1/4" diced) Camembert cheese, room temperature
1 cup (1/4" peeled and diced) granny smith apple
1/4 cup coarsely chopped walnuts
2 tbsp mayonnaise
2 tbsp sour cream
6 slices rye bread
6 lettuce leaves
garnish: unpeeled red delicious apple slices, coarsely chopped walnuts and parsley

Combine cheese, apple and nuts in bowl. Blend mayo and sour cream in small bowl. Add to the cheese mixture, tossing just to bind. Place lettuce leaf on bread, then top with sandwich mixture. Garnish with red apple slices, walnuts and parsley. Serve at room temperature.