| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Desserts | 12 | Servings | |
INGREDIENTS
| 8 | oz | Roquefort cheese; or other blue cheese, crumbled |
| 1 | c | Chopped walnuts or pecans |
| 12 | oz | Cream cheese; softened |
| 1/2 | c | Butter; softened |
| 1/4 | ts | Ground nutmeg |
| 1/4 | ts | Salt |
| 1/2 | c | Dairy sour cream |
| 1/3 | c | Port wine |
| About 70 seedless red or black grapes; halved | ||
| Crisp unsalted crackers | ||
| Additional seedless grapes |
INSTRUCTIONS
"A cheese mold decorated with fruit - the perfect dessert for those who don't like sweet endings to a meal." -Sharon Tyler Herbst, Simply Sensational Desserts Day before serving: Begin preparation; requires overnight refrigeration. Day of serving: Begin up to 6 hours before serving; requires 3 hour refrigeration. Prior to serving: Let stand 30 minutes at room temperature. Generously oil a 5-cup mold or bowl with a rounded base, such as a small electric mixer bowl. In a medium bowl, toss together blue cheese and nuts; set aside. In a large mixer bowl, beat cream cheese, butter, nutmeg and salt until creamy and smooth. Add sour cream and port; beat until blended. Turn 1/3 of cream-cheese mixture into prepared mold. Sprinkle with 1/2 of Roquefort-nut mixture to within 1/2-inch of edges. Using the tip of a kitchen spoon, swirl Roquefort and nuts through cream-cheese mixture. Spoon another 1/3 of cream-cheese mixture over top. Sprinkle with remaining Roquefort mixture; swirl as before. Top with remaining cream-cheese mixture; smooth top. Cover mold with foil or plastic wrap. Refrigerate overnight. Up to 6 hours before serving, dip mold into a large container of very hot water 30 to 60 seconds. Invert onto a serving plate. If necessary, insert a blunt knife between mold and cheese to release suction. Smooth surface of mold with the back of a kitchen teaspoon. Press grape halves, cut-side in, over surface of cheese mold in concentric circles. Cover and refrigerate at least 3 hours. Let stand 30 minutes at room temperature before serving. Serve with unsalted crackers and additional grapes. Makes 10 to 12 servings. Submitted to TNT recipes for Gourmet Friday, 3/13/98 by Helen Simmons ([email protected]). Recipe by: Simply Sensational Desserts, Sharon Tyler Herbst Posted to TNT Recipes Digest by Helen Simmons <[email protected]> on Mar 13, 1998
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