Potted Blue Cheese With Port
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers, Gifts | 1 | Recipe | |
INGREDIENTS
| 1 | lb | Blue cheese |
| 2 | T | Butter or margarine |
| 1/8 | t | Salt |
| 1/2 | t | Paprika |
| 1/2 | t | Worcestershire sauce |
| ds | Cayenne pepper | |
| 6 | T | Port wine |
INSTRUCTIONS
Put cheese in bowl and crumble with a fork or pastry blender. Add butter, salt, paprika, Worcestershire sauce, cayenne pepper; blend well. Gradually beat in Port, then continue beating until mixture is light and creamy. (An electric mixer is excellent here). Pack into small jars, individual casseroles, or any small dishes with covers. Cut a piece of waxed paper to fit and lay it over the top of the cheese, then cover the jar or dish tightly. Store in the refrigerator. Serve with crisp crackers as an hors d'oeuvre, dinner finale, or salad accompaninment. NOTE: If the cheese is to be stored for any length of time, cove the top with melted paraffin instead of waxed paper. Jars of this cheese, make excellent gifts. 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: 1808
Calories From Fat: 1347
Total Fat: 153.2g
Cholesterol: 343.6mg
Sodium: 6822.2mg
Potassium: 1213.7mg
Carbohydrates: 11.9g
Fiber: <1g
Sugar: 2.6g
Protein: 97.3g