Chelley asked about cheese spread recipes. I am happy to oblige…so as to addict you too. Helpful that way, aren’t I?
Port Wine Cheese Spread
1 cup crumbled blue cheese (your favorite kind — gorgonzola is delicious too)
1 cup shredded mozzarella
1 – 8 oz. package cream cheese (lite is fine)
2 tablespoons mayonnaise
1 tablespoon port wine (I use a local mead instead)
1 garlic clove, minced
1/2 cup pecans, toasted and finely chopped
Process all ingredients (except pecans) in food processor until smooth, about one minute. Dump the whole thing into a shallow decorative bowl and add chopped pecans to the top. If you are really brave, make it into a cheese ball. I don’t bother. Serve with your favorite crackers or crusty bread.
Horseradish Cheese Spread
2 – 8 oz. packages cream cheese, softened (lite is fine)
2/3 cup chopped green olives with pimiento (chopped salad olives are fine)
1/2 cup grated parmesan
2 teaspoons prepared horseradish (more or less to your taste)
Mix all ingredients together with a stand or hand mixer (can also use a food processor). Dump into a shallow decorative bowl and serve with your favorite crackers (this is really good with stoned wheat crackers).
I’d show you a pic of my favorite Waechtersbach Christmas tree dish saved especially for cheese spread, but, er, it’s still in use and not looking too festive at the moment. I think we’ll have one more round of horseradish cheese and then BE DONE WITH IT FOR THE YEAR, I TELL YOU.