Cheddar-ale Pub Spread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 8 | oz | Old Cheddar Cheese, GRATED |
| 8 | oz | Cream Cheese, SOFTENED |
| 125 | Ale or beer | |
| 1 | t | Dry mustard |
| 1/4 | t | Cayenne pepper |
| 1/2 | c | Finely chopped toasted |
| pecans | ||
| 1/2 | c | Chopped parsley, fresh |
INSTRUCTIONS
Place cheeses in food processor or blender, process until smooth. (I used a combination of by hand and an electric mixer) Gradually add ale, mustard and cayenne pepper. If mixture is soft, refrigerate until firm enough to hold shape. Mould into a disc shape ( a sphere or ball!!). Combine pecans and parsley. Pat the mixture onto the ball or roll the ball in the mixture until the cheese mixture is covered completely. Place on a serving plate or board and surround with crackers or flatbreads. Slices of apple are nice with this too. This is an easy thing to make and is very tasty. Margaret Miller From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 792
Calories From Fat: 687
Total Fat: 78.2g
Cholesterol: 249.5mg
Sodium: 807.6mg
Potassium: 494.7mg
Carbohydrates: 11.7g
Fiber: 1.2g
Sugar: 7.6g
Protein: 14.6g