Potted cheeses

Yield: 1 batch

Measure Ingredient
8 ounces Sharp cheddar
1 tablespoon Butter
\N pinch Mace
1 teaspoon Worcestershire sauce
8 ounces Cheddar
1 tablespoon Butter
\N \N Salt and pepper to taste
1 \N Red and green chilli pepper;
\N pinch Salt
2 ounces Chopped pecans or walnuts
2 tablespoons Brandy (to 3) seeded and cut into rings
\N pinch Mace
2 tablespoons Sherry or white wine (to 3)

BRANDY PECAN CHEESE

CHILLI WINE CHEESE

Grate the cheese (or chop finely in a food processor). Put it into a mixing bowl, add the other ingredients and mix well. It should be creamy and spreadable. Pack into ramekins, small pots with lids, or any other pretty receptacle that is to be part of your gift. Seal the tops with clarified butter or cover with plastic wrap. Store as you would any cheese.

Note: The authors say that these are good at tea time with toast, for grilled sandwiches or with crudites. Good, strong cheese is essential.

from Edible Gifts by Claire Clifton and Martina Nicolls typed by Tiffany Hall-Graham

Submitted By TIFFANY HALL-GRAHAM On 02-19-95

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