Old Fashioned Pounded Cheese With Walnuts And Port Syrup Recipes
OLD-FASHIONED POUNDED CHEESE WITH WALNUTS AND PORT SYRUP
This recipe is basically a deconstructed cheese ball. The success of this simple spread depends on the quality of the cheese you use-the older and more velvety it is, the more distinctive the spread will be. Before beginning, make sure that the cheese is at room temperature and the butter a touch colder. It should have the consistency of putty, not rock-hard but firmer than mayonnaise-what a French chef would call beurre pommade. This can be served with bread, but I think it's actually best with crackers. Original recipe from Amy Thielen's The New Midwestern Table: http://bit.ly/15BfWIf
Provided by AmyThielen
Categories Cheese
Time 30m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- To make the port syrup, combine the port and brown sugar in a small saucepan over medium-high heat. Simmer gently until reduced to a light syrup (it will start to throw bigger bubbles and should be the consistency of maple syrup), about 3 minutes. Let cool to room temperature.
- Break the cheddar cheese into chunks and drop them into a food processor. Process until pureed. Add the butter, mustard, black pepper, and cayenne and process, stopping often to scrape down the sides, until whipped and smooth.
- Transfer the cheese to a shallow dish, break up the walnut halves and drop them on top, and drizzle with the port syrup.
- Note: The pounded cheese can be made a few hours ahead and kept at room temperature. Or it can be made the day before and kept in the refrigerator; just be sure to bring it back to room temperature before garnishing with the port syrup and nuts.
Nutrition Facts : Calories 1275.5, Fat 107.1, SaturatedFat 58.7, Cholesterol 261.3, Sodium 1276.7, Carbohydrate 25.6, Fiber 2, Sugar 16.5, Protein 37.8
ENGLISH STYLE POUNDED CHEESE
An old English treat best nibbled long after dinner with dessert wines or strong coffees. This should be served with rustic crackers of bread rusks, and a dessert wine, or a red Port or Sherry. Recipe by Jennifer Low, published in Canadian House and Home, Nov-08
Provided by Barefoot Beachcomber
Categories Spreads
Time 10m
Yield 3/4 cup, 8 serving(s)
Number Of Ingredients 8
Steps:
- In small, heavy bottomed bowl, mix softened butter, Port, honey, curry powder and pepper. Don't worry if the Port doesn't blend with butter right away. Add both cheeses.
- Using a pestle or the bottom of a heavy cup, mash cheeses with the other ingredients until Port is incorporated into butter and cheeses, leaving some discernible bits of cheese.
- Scrape into a cup, jar, or crock. Swirl melted butter over the surface. Chill.
- This will keep well in the fridge for up to 3 days.
- Serve with bread of crackers.
Nutrition Facts : Calories 77.6, Fat 6.6, SaturatedFat 4.1, Cholesterol 19.5, Sodium 91.3, Carbohydrate 1.8, Sugar 1.6, Protein 2.6
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