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Old-Fashioned Pounded Cheese With Walnuts And

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Ingredients

Adjust Servings:
1/2 cup port wine
1 tablespoon packed light brown sugar
7 ounces aged cheddar cheese
6 tablespoons salted butter, cool but not cold
1 teaspoon dijon mustard
1/4 teaspoon fresh ground black pepper
1 pinch cayenne pepper
1/3 cup walnut halves, toasted

Nutritional information

1275.5
Calories
963 g
Calories From Fat
107.1 g
Total Fat
58.7 g
Saturated Fat
261.3 mg
Cholesterol
1276.7 mg
Sodium
25.6 g
Carbs
2 g
Dietary Fiber
16.5 g
Sugars
37.8 g
Protein
461g
Serving Size

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Old-Fashioned Pounded Cheese With Walnuts And

Features:
    Cuisine:

    This recipe is basically a deconstructed cheese ball. The success of this simple spread depends on the quality of the cheese you usethe 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 mayonnaisewhat a French chef would call beurre pommade. This can be served with bread, but I think its actually best with crackers.

    Original recipe from Amy Thielen's The New Midwestern Table: http://bit.ly/15BfWIf

    • 50 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    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 usethe 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 mayonnaisewhat a French chef would call beurre pommade This can be served with bread, but I think its actually best with crackers Original recipe from Amy Thielen’s The New Midwestern Table: ly/15BfWIf, This recipe is basically a deconstructed cheese ball The success of this simple spread depends on the quality of the cheese you usethe 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 mayonnaisewhat a French chef would call beurre pommade This can be served with bread, but I think its actually best with crackers Original recipe from Amy Thielen’s The New Midwestern Table: ly/15BfWIf


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    Steps

    1
    Done

    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.

    2
    Done

    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.

    3
    Done

    Transfer the Cheese to a Shallow Dish, Break Up the Walnut Halves and Drop Them on Top, and Drizzle With the Port Syrup.

    4
    Done

    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.

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    Sean Murphy

    Comfort food queen known for her hearty and soul-warming dishes that evoke nostalgia.

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