Potted cheeses
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Sharp cheddar |
| 1 | tablespoon | Butter |
| pinch | Mace | |
| 1 | teaspoon | Worcestershire sauce |
| 8 | ounces | Cheddar |
| 1 | tablespoon | Butter |
| Salt and pepper to taste | ||
| 1 | Red and green chilli pepper; | |
| pinch | Salt | |
| 2 | ounces | Chopped pecans or walnuts |
| 2 | tablespoons | Brandy (to 3) seeded and cut into rings |
| pinch | Mace | |
| 2 | tablespoons | Sherry or white wine (to 3) |
Directions
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