| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dips/spread, Cheese, Artchokes |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Sharp cheddar cheese; preferably white |
| 1 |
|
Stick Sweet butter; softened |
| 2 |
ts |
Dijon mustard; or to taste |
|
|
Cayenne pepper; to taste |
| 1/4 |
c |
Dry sherry; or more to taste |
| 1 |
c |
Chopped toasted pecans -; (to 1 1/2 cups) |
|
|
Finely sliced chives; for garnish |
INSTRUCTIONS
Grate the cheddar cheese while very chilled, but then let the grated
cheese get back to room temperature. In the bowl of a food processor,
whirl the cheese, butter, mustard, sherry and cayenne pepper until
smooth and creamy. Transfer to a mixing bowl, cover and refrigerate
until needed. (You can do 2 weeks before serving.) Remove from
refrigerator 1 hour before serving; fold in the nuts and repack into
four 1 cup ramekins or crocks. Dust with chives for garnish. Serve
with crackers, or a crunchy vegetable like celery or fennel or
jicama. This recipe yields 3 to 4 cups.
Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the
TV FOOD NETWORK - (Show # MF-6617 broadcast 01-23-1998)
Recipe by: Michele Urvater
Converted by MM_Buster v2.0l.
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