Guest guest Posted November 8, 2000 Report Share Posted November 8, 2000 xpost: mc, veg, allcookbook * Exported from MasterCook * Walnut-Bleu Cheese Spread (uses Cognac) Recipe By : Recipes from the Pacific Rim by Marjie Lambert, pg. 19 Serving Size : 0 Preparation Time :0:00 Categories : Spreads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces crumbled blue cheese -- at room temperature 3 ounces cream cheese -- at room temperature 2 tablespoons cognac 3/4 cup chopped walnuts Put cheese and cognac in a blender or food processor and blend until smooth. Stir in walnuts. >from " Recipes from the Pacific Rim; Regional specialties from the West Coast, Mexico and Hawaii by Marjie Lambert (1995). Typos and MC by Brenda Adams - xpost mc, veg, allcookbook 11/00. Yield: " 1 cup " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1531 Calories; 132g Fat (78.1% calories from fat); 66g Protein; 18g Carbohydrate; 5g Dietary Fiber; 221mg Cholesterol; 2626mg Sodium. Exchanges: 1/2 Grain(Starch); 9 Lean Meat; 21 Fat. NOTES : Makes a little more than 1 cup. Serve on crackers. Excellent with red wine or port. Use any kind of blue cheese: Stilton, Roquefort or Gorgonzola. If blue cheese is too pungent, add a little more cream cheese. Best if made in advance and allowed to sit, refrigerated overnight. The secret to excellent flavor and easy spreading is to serve it at room temperature. Quote Link to comment Share on other sites More sharing options...
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