| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizer |
8 |
Servings |
INGREDIENTS
| 2 |
ts |
Whole black peppercorns |
| 2 |
ts |
Whole white peppercorns |
| 2 |
ts |
Dried or pickled green peppercorns |
| 1 |
ts |
Caribe (crushed N. New Mexico hot red chile) |
| 2 |
tb |
Finely minced parsley |
| 1 |
|
(7-8 oz) log Montrachet or similar goat cheese |
|
|
Thin; plain, white crackers, such as Carr's water cracker |
INSTRUCTIONS
In a spice grinder or blender, grind black, white & green peppercorns
together. Combine with caribe & mix well. Spread pepper mixture on a sheet
of waxed paper. On a second sheet of waxed paper, spread parsley in a even
layer as long as cheese log. Roll cheese in pepper mixture, using all
pepper mixture and taking care to coat cheese uniformly. Then lightly roll
and press log into parsley. If made ahead, wrap in plastic wrap and
refrigerate up to 3 days. Serve at room temperature on an attractive board
or plate, accompanied with crackers. Makes 8 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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