Ingredients
-
1
-
1/2
-
1
-
2
-
1/2
-
1/4
-
-
-
-
-
-
-
-
-
Directions
Stuffed Edam Cheese, I clipped this recipe from a magazine almost thirty years ago and have made it many times for Christmas parties and gatherings It’s a spreadable step away from the ordinary cheese platter Serve with your favorite crackers, melba rounds, or pretzel dippers I also like it because it can be prepared in advance of when you will be serving it , I found this recipe 50 years ago in Larousse Gastonomique a mid-1950’s edition I got as a gift from a friend Didn’t include the caraway seeds but I will try that on a small cheese at home It was magnifique looking forward to making it again for a New Year’s Eve party , I clipped this recipe from a magazine almost thirty years ago and have made it many times for Christmas parties and gatherings It’s a spreadable step away from the ordinary cheese platter Serve with your favorite crackers, melba rounds, or pretzel dippers I also like it because it can be prepared in advance of when you will be serving it
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Steps
|
1
Done
|
Remove a 2 to 3 Inch Wide Horizontal Slice from Top of Cheese. |
|
2
Done
|
Scoop Out the Cheese, Leaving a 1/4 Inch Thick Shell. |
|
3
Done
|
With a Sharp Knife, Cut a Sawtooth Pattern Around the Edge of the Shell. |
|
4
Done
|
Shred the Cheese. |
|
5
Done
|
With an Electric Mixer, Blend Shredded Cheese With the Remaining Ingredients.mixture Will Be Lumpy. |
|
6
Done
|
Spoon Cheese Mixture Into Shell, Cover With Plastic Wrap and Refrigerate Until About 2 Hours Before Serving. |
|
7
Done
|
May Be Prepared in Advance to This Point Up to Three Days. |
