A crock of this cheese served with knackebrod, French bread or rye is the perfect nibble with a micro-brewed beer, a warm glass of Julglogg or a Missouri or Michigan claret. A wonderful gift from your kitchen, as well. This recipe is from Judith Fertig.
1 pound good-quality blue cheese, crumbled
4 tablespoons butter, softened
1/4 cup whipping cream
1 clove garlic, minced
1 cup pecans, toasted and finely chopped
1/4 cup green onions, finely chopped
1/4 cup chopped Italian parsley
Toasted baguette slices, unsalted crackers, pear or apple slices
In the bowl of a food processor, place the blue cheese, butter, cream, and garlic. Cover and process until nearly smooth. Transfer the mixture to a mixing bowl or crock; fold in the pecans, green onions, and parsley. Cover and chill at least 4 hours or overnight. Store in the refrigerator for up to 5 days.
For easier spreading, remove mixture from refrigerator at least an hour before serving to soften. Serve at room temperature. Makes about 3 cups (24 2-tablespoon servings).
Calories: 124; Protein: 5 grams; Carbohydrate: 1 gram; Fiber: 0 grams; Fat: 11 grams ; Cholesterol: 22 mg; Sodium: 265 mg
Thursday, November 16, 2000
