| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
December 19 |
1 |
servings |
INGREDIENTS
| 3/4 |
lb |
Stilton; crumbled (about 3 |
|
|
; cups) and softened |
| 6 |
oz |
Cream cheese; softened |
| 2 |
tb |
Drained green peppercorns packed in brine; up to 3 |
| 1/4 |
c |
Medium-dry Sherry; or to taste |
INSTRUCTIONS
In a food processor blend the Stilton, the cream cheese, the peppercorns to
taste, the Sherry, and salt and pepper to taste until the mixture is smooth
and transfer the spread to crocks or ramekins. The spread keeps, covered
and chilled, for 1 week. Serve the spread with crackers.
Makes about 2 1/2 cups.
Gourmet December 1992
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