INGREDIENTS

INSTRUCTIONS

Combine the cottage cheese, cream cheese and sour cream and mix with an
electric mixer until smooth. Strain through a fine sieve two or three
times. Fold in the whipped cream and herbs, and season to taste with salt
and pepper. Line a three-cup heart mold with three layers of cheesecloth,
letting the cloth hand over the edges. Put sprigs of dill in the bottom of
the mold and spoon in the cheese mixture. filling exactly to the top. Fold
the cloth over the cheese and set on a tray in the refrigerator for at
least a day. Peel and slice the cucumbers into rounds about 1/4" thick. If
not to be used immediately, place them on a towel, cover with plastic wrap
and refrigerate. The cukes will keep approximately three hours before
becoming limp. To serve, unfold the cheesecloth, invert mold onto a serving
plate, and surround with cukes. The cucumbers will be used to scoop up
portions of the heart. From: Martha Stewart's Hors e'oeuvres. NOTES: This
recipe is designed to made in either a porcelain heart with holes in it or
straw heart baskets made to hold coeurs---both of which enable the whey to
seep from the cheese mixture for a creamy result. HOWEVER, the first time I
made this, I did not own such a gem. I used a heart-shaped metal mold with
cheesecloth as described in the recipe. Then I wrapped the whole thing,
mold and all, in several more layers of cheesecloth, securing it TIGHTLY on
the METAL side of the "package." I then placed it on a plate, metal side
UP, so that it could drain through the layers of cheesecloth. It worked
just fine. Also the original recipe calls for cutting the cucumber rounds
into heart shapes. Go for it if you want to, but the presentation is
beautiful WITHOUT all that labor-intensive cuke cutting! Terry in Tucson MM
Format Norma Wrenn
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb
16, 1998

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