Nanatracyann
Member
Are you entertaining in the near future? Give this recipe a try and let me know what your guest have to say...
Cheese with Port
Fresh cheese is delicious without this treatment, but this is a good way to use up cheese that had dried out or cheese you have frozen.
Ingredients:
8 ounces firm yellow cheese (Cheddar type)
4 tablespoons butter
1/2 cup ruby port wine
Paprika, minced parsley, minced nuts (optional)
Grind or chop the cheese into small pieces while cool, then let cheese and butter soften at room temperature. Use a mixer to beat them to a light fluffy texture. Add the port, either beating it with a mixer to make the cheese and wine homogeneous, or stirring it with a fork to make a streaky blend. Let it mellow for a few days before using. Serve in a crock, or shape into balls and roll in paprika, parsley or nuts. Makes about 2 1/2 cups.
Cheese with Port
Fresh cheese is delicious without this treatment, but this is a good way to use up cheese that had dried out or cheese you have frozen.
Ingredients:
8 ounces firm yellow cheese (Cheddar type)
4 tablespoons butter
1/2 cup ruby port wine
Paprika, minced parsley, minced nuts (optional)
Grind or chop the cheese into small pieces while cool, then let cheese and butter soften at room temperature. Use a mixer to beat them to a light fluffy texture. Add the port, either beating it with a mixer to make the cheese and wine homogeneous, or stirring it with a fork to make a streaky blend. Let it mellow for a few days before using. Serve in a crock, or shape into balls and roll in paprika, parsley or nuts. Makes about 2 1/2 cups.