Best Potted Cheese Recipes
POTTED CHEESE SPREAD WITH CRACKERS
Categories Food Processor Cheese Onion Appetizer No-Cook Christmas Cocktail Party Thanksgiving New Year's Eve Cheddar Port Poker/Game Night Shower Party Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Combine cheese, Port, butter, mustard and pepper in processor. Blend until mixture is smooth, scraping down sides of bowl occasionally. Add onions; using on/off turns, process until just blended. Transfer spread to small bowl or crock. (Can be prepared 3 days ahead. Cover and refrigerate. Bring spread to room temperature before serving.)
- Place bowl of spread on platter. Surround with crackers and serve.
POTTED CHEDDAR CHEESE SPREAD
Make and share this Potted Cheddar Cheese Spread recipe from Food.com.
Provided by Diana Adcock
Categories Spreads
Time 40m
Yield 5 cups
Number Of Ingredients 8
Steps:
- In a large bowl combine the cheese and beer.
- Give it a good stir and let stand for 30 minutes.
- Blend in the remaining ingredients-mix very well.
- Pack into airtight containers and store in the fridge for 1 month or the freezer for 3 months.
APRICOT STILTON POTTED CHEESE
Make and share this Apricot Stilton Potted Cheese recipe from Food.com.
Provided by Houmous Monster
Categories Spreads
Time 15m
Yield 3 150ml Ramekins
Number Of Ingredients 4
Steps:
- Crumble the stilton into a separate bowl.
- Beat the softened butter until smooth and creamy; mix in the stilton.
- Pack into small ramekins and smooth down the tops.
- Mix the chopped apricots and walnuts separately and then use the mixture to press into the top of the ramekins; wrap in cling film.
- Will refrigerate for a week, or freeze for two months.
Nutrition Facts : Calories 344.9, Fat 35.6, SaturatedFat 17.8, Cholesterol 71.2, Sodium 191.9, Carbohydrate 7.1, Fiber 1.5, Sugar 4.8, Protein 2.6
AULD ALLIANCE: POTTED FRENCH BLUE CHEESE AND SCOTCH WHISKY PATE
The Auld Alliance is the historic friendship between Scotland and France, as well as a traditional cheese and whisky recipe. Here is a modern version of my Scottish grandmother's recipe for Auld Alliance. I have used Scotch whisky and a lighter French blue cheese, Fourme d'Ambert, instead of the usual Roquefort, which I find very salty. This makes a fabulous appetiser or an alternative cheese course. Choose a blue cheese and Scotch whisky of your choice; blends are better than malts in this recipe. A Potted History! Scotland's most famous connection with Europe was the Auld Alliance with France. First agreed in 1295/6 the Auld Alliance was built on Scotland and France's shared need to curtail English expansion. Primarily it was a military and diplomatic alliance but for most of the population, it brought tangible benefits through pay as mercenaries in France's armies and the pick of finest French wines! The preparation time includes the chilling time.
Provided by French Tart
Categories Spreads
Time 2h
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Add the blue cheese to a pestle and mortar or a large bowl and pound to a smooth paste.
- Now add the whisky drop by drop, and stir into the creamed blue cheese.
- Continue adding whisky for as long as it is still incorporated into the cheese (or as much as the blue cheese can drink!) and it makes a firm cream.
- Season with freshly ground black pepper to taste and pack into ramekins.
- Chill well before serving and serve either as an unusual pâté for a starter or as a savoury dish to end a meal.
- Serve with toast, crackers, water biscuits or oatcakes, and fresh watercress.
POTTED CHEESE
Serve this cheese spread with an assortment of crackers and melba toast. Great tasting. Sustitute other cheese E.G. Blue or White cheddar. The number of servings will vary depending on what else you serve.
Provided by Bergy
Categories Spreads
Time P1DT50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Beat together the grated cheddar and cream cheese until very smooth.
- Add the green onion,parsley, sherry, mayo, mustard, brown sugar, worcestershire, and cayenne.
- Mix well.
- Pack into a wide mouth crock or other attrative dish.
- Cover with cooled toasted almond.
- Cover& chill 24 hours.
- Bring to room Temperature 30 minutes before serving.
Nutrition Facts : Calories 373.5, Fat 31.6, SaturatedFat 17.7, Cholesterol 90.9, Sodium 486.6, Carbohydrate 5.7, Fiber 0.8, Sugar 3.5, Protein 17.2
POTTED CHEESE SANDWICHES
When my girls were small and we would have a linger longer at our church and we didn't have a lot of money to make anything very fancy, this was what I came up with one time. My girls liked it so much that they started to make it at home and for their lunch to take to school.
Provided by Darlene Summers
Categories Lunch/Snacks
Time 10m
Yield 8 sandwiches, 16 serving(s)
Number Of Ingredients 3
Steps:
- Combine cream cheese and potted meat with an electric mixer till smooth.
- Spread on 1 slice of bread and cover with another to make a sandwich; cut sandwich diagonally and then diagonally again.
- Stand on crust side on a plate with points up.
- Serve cold.
Nutrition Facts : Calories 132.6, Fat 6, SaturatedFat 3.3, Cholesterol 15.6, Sodium 254.8, Carbohydrate 16.2, Fiber 0.8, Sugar 1.4, Protein 3.5
POTTED CHESHIRE CHEESE
A wonderful mix of mature flavours give a surprising sophistication to this simple recipe. Perfect for cheese and wine and an ideal gift for Christmas.
Provided by Houmous Monster
Categories Spreads
Time 30m
Yield 350 mL ramekin
Number Of Ingredients 5
Steps:
- Mix the cheese,softened butter and spice. You may need to adjust the amount of butter depending on how dry the cheese is. Beat thoroughly. Add the sherry and mix through.
- Press the mixture into small pots or ramekins and smooth down the top.
- Pour a layer of melted butter over the top to seal, and refrigerate. Give time for flavours to blend.
- Remove from refrigerator one hour before serving.
Nutrition Facts : Calories 1.1, Fat 0.1, SaturatedFat 0.1, Cholesterol 0.3, Sodium 0.8
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