OLD-FASHIONED POUNDED CHEESE WITH WALNUTS AND PORT SYRUP
This recipe is basically a deconstructed cheese ball. The success of this simple spread depends on the quality of the cheese you use-the older and more velvety it is, the more distinctive the spread will be. Before beginning, make sure that the cheese is at room temperature and the butter a touch colder. It should have the consistency of putty, not rock-hard but firmer than mayonnaise-what a French chef would call beurre pommade. This can be served with bread, but I think it's actually best with crackers. Original recipe from Amy Thielen's The New Midwestern Table: http://bit.ly/15BfWIf
Provided by AmyThielen
Categories Cheese
Time 30m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- To make the port syrup, combine the port and brown sugar in a small saucepan over medium-high heat. Simmer gently until reduced to a light syrup (it will start to throw bigger bubbles and should be the consistency of maple syrup), about 3 minutes. Let cool to room temperature.
- Break the cheddar cheese into chunks and drop them into a food processor. Process until pureed. Add the butter, mustard, black pepper, and cayenne and process, stopping often to scrape down the sides, until whipped and smooth.
- Transfer the cheese to a shallow dish, break up the walnut halves and drop them on top, and drizzle with the port syrup.
- Note: The pounded cheese can be made a few hours ahead and kept at room temperature. Or it can be made the day before and kept in the refrigerator; just be sure to bring it back to room temperature before garnishing with the port syrup and nuts.
Nutrition Facts : Calories 1275.5, Fat 107.1, SaturatedFat 58.7, Cholesterol 261.3, Sodium 1276.7, Carbohydrate 25.6, Fiber 2, Sugar 16.5, Protein 37.8
PORT WINE CHEESE BALL
Impress your guests and serve a Port Wine Cheese Ball at your next party. A refined version of the retro cheeseball made with a port wine reduction and cheese, then rolled with toasted almonds. Requires at least 2 hours of refrigeration for the cheese to firm up.
Provided by Natalie Gregory
Categories Appetizer
Time 15m
Number Of Ingredients 9
Steps:
- Melt butter in a skillet over medium heat. Add almonds and salt. Shake skillet to spread out almonds in a single layer. Just when the almonds become fragrant, toss the almonds to continue toasting. As soon as they are mostly golden, remove from heat onto a plate lined with a paper towel. Spread them out to cool.
- In a small saucepan over low heat, simmer port until reduced by half - about 5 minutes. Remove from heat, and let cool.
- Pulse cream cheese, cheddar, heavy cream, salt, and cayenne in a food processor until smooth. Transfer ¾ of the mixture into a bowl. Pulse remaining cheese mixture with the reduced port until smooth.
- Gently fold the port mixture into cheddar mixture to create large swirls. Be careful not to over mix or you won't have the swirling effect.
- Transfer the cheese mixture onto the center of a large sheet of plastic wrap. Gather the wrap around the cheese to create a softball sized ball. Twist to close. The mixture will be soft.
- Refrigerate until firm, about 1 - 2 hours.
- Once the cheese ball is firm, shape into a smooth ball while still wrapped in plastic. Unwrap and roll in the toasted sliced almonds, pressing with your hands to create an even coating.
- Let sit at room temperature for 15 minutes before serving for best texture. Serve and enjoy with your favorite crackers.
PORT WINE CHEESE BALL
I love this from the store, but too expensive. I found 1 recipe for this, and it didn't work. I messed around with it until it was what I wanted. The way my staff at work were acting, they think this is the best. I do too, and hope the people at recipezaar enjoy it as well.
Provided by cricketbird
Categories Spreads
Time 20m
Yield 3 cups
Number Of Ingredients 5
Steps:
- In a food processor, combine cheddar cheese and cream cheese. Pulse the food processor on and off until the two are just mixed. Put this cheese mixture into a bowl.
- In the food processor, process butter until smooth. While the machine is running, pour in small amounts of Port Wine, processing steadily until well mixed.
- Add the port wine/butter mixture to the cheese mixture. Mix together with a spoon.
- Form cheese into a ball, roll in chopped pecans, or use walnuts if you'd rather.
- Serve with crackers.
- Enjoy!
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